Nov 7, 2014 | Blog, Breakfast, Dairy-Free, Desserts & Baked Goods, Gluten-Free, Recipes, Snacks & Appetizers, Vegan, Vegan & Gluten-Free, Vegetarian |
I found the inspiration for recipe through a really amazing foodie website called Food 52. The pics are to die for and the recipes are mouthwatering. Bread gets a bad rap these days…sad to say. This bread however is healthy, gluten free, easy and ridiculously deelish. I have made a few tweaks but it is basically the same and totally worth the short time it takes to make it!
Gluten Free Powerhouse Bread
INGREDIENTS:
1-1/2
cup rolled oats (gluten free if this is a concern)
1
cup raw sunflower seed kernels (not in the shell)
1/2
cup chia seeds
1/2
cup nut of your choice
4
Tablespoons psyllium husks*
2
Tablespoons ground flax seeds
1
teaspoon Himalayan salt
1-1/2
cups room temperature water
3
Tablespoons melted coconut oil
1
Tablespoon maple syrup or honey
Makes 1 loaf
DIRECTIONS:
Line a silicon loaf pan or a standard loaf pan with parchment. In a medium mixing bowl combine all dry ingredients, stirring well. Whisk water, coconut oil and maple syrup together in a measuring cup. Add this to the dry ingredients and mix until everything is incorporated, if the dough is too thick and hard to stir, add one or two tablespoons of water until the dough is manageable.
Transfer the mixture to the prepared loaf pan and smooth out the top with the back of a spoon. Let the loaf sit out on the counter for at least 2 hours, up to overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
Preheat oven to 375°.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place the loaf in the parchment directly on the rack and bake for another 30 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store in a tightly sealed container for up to five days. This bread freezes well also – slice before freezing for quick and easy toast!
Tips & Notes~
Add some dried cranberries, raisins or other chopped dried fruit.
Caraway seeds and some caramelized onions are also a nice addition to make a rye-flavored bread.
*Psyllium husk can be found online or in the supplement area of most grocery stores.
Oct 6, 2014 | Blog, Breakfast, Dairy-Free, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Paleo, Recipes, Vegetarian |
Fall is here! There is no better way to celebrate the beginning of the season than with these muffins. They have all of the fall flavors, but are grain-free. Enjoy!
Grain Free Pumpkin Cranberry Muffins
Ingredients:
3 pasture raised eggs
1/4 cup coconut oil
1 cup pumpkin puree
4 medjool dates, pitted (or 8 small dates)
A piece fresh ginger the size of your thumbnail
3 Tablespoons coconut sugar or 15 drops of stevia
1/3 cup coconut flour
3/4 teaspoon cinnamon
1/4 teaspoon Himalayan salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted and chopped, plus more for the top
3/4 cup fresh or frozen cranberries, chopped
Makes 8 muffins
Directions:
Place eggs, oil, pumpkin, dates, ginger and desired sweetener in a blender and blend on medium-high until well combined and the dates are broken down.
Add in coconut flour, spices, salt and baking soda and blend gently until smooth. Transfer to a bowl and fold in walnuts and cranberries.
Scoop batter into a lined muffin pan and top with more walnuts if desired. Bake at 350° for 20-22 minutes until the top springs back to the touch. Cool and serve!
Tips & Notes~
Use 1/2 cup dried cranberries or raisins in place of the fresh.
Substitute 2 medium ripe bananas for the pumpkin, you may want to decrease the sugar to 2 tablespoons.
Aug 4, 2014 | Blender, Blog, Breakfast, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Snacks & Appetizers, Vegetarian |
During my trip to Idaho over the last month I experimented a lot with coconut flour. I LOVE it! It’s high in fiber, gluten free and has a delicious nutty flavor. The trick is that because of the high fiber it is quite drying so use 1/3 cup for every 1 cup of regular flour required. My clients are huge fans of sweet breads, and warm in the morning (frankly who isn’t?). This recipe I concocted is one of my faves so far. Experiment and enjoy!
Grain Free Banana Blueberry Coconut Muffins
Ingredients:
3 large pasture raised eggs
1/4 cup coconut oil
2 medium-large ripe bananas
4 medjool dates, pitted
2 Tablespoons coconut sugar or 10 drops of stevia
1/4 cup coconut flour
1/4 teaspoon Himalayan salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted and chopped, plus more for the top
1/2 cup fresh or frozen blueberries
Shaved coconut flakes or more nuts for the top
Makes 6-8 muffins
Directions:
Place eggs, oil, bananas, dates and desired sweetener in a blender and blend on medium speed until well combined.
Add in coconut flour, salt and baking soda and blend on low until smooth. Transfer to a bowl and fold in walnuts and blueberries.
Scoop batter into a muffin pan lined with muffin papers (optional) and top with more walnuts if desired. If you like the “muffin top” the fill the cups up to the top. If you want them a little smaller fill 3/4 of the way. Bake at 350° for 20-25 minutes until the top springs back to the touch. Serve!
Tips & Notes~
Use any kind of nut or any kind of berry.
Add some powdered ginger or cinnamon for a little spice.
Jul 26, 2014 | Blog, Desserts & Baked Goods, Recipes, Vegetarian |
Ice cream is one of my favorites…of all time. I used to skip meals so that I could dig into a whole quart (I have since come to my senses). I actually even had my own Haagen Dazs flavor a while back. This recipe is not quite as amazing but tasty just the same. It’s unique with the addition of lavender but would do just fine without it and would be a more neutral flavor but just as yummy. Make it dairy free and use coconut milk…deelish!
Honey Lavender Ice Cream
INGREDIENTS:
2 cups grass fed whole milk
1 cup grass fed heavy cream
1/4 cup dried lavender
1/2 cup honey
3 large pasture raised eggs
Makes 1 quart
DIRECTIONS:
Bring milk, cream and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together honey and eggs in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Return to the saucepan and cook over moderately low heat, whisking constantly, until thick enough to coat back of spoon; about 5 minutes (do not let boil).
Pour custard through a fine mesh strainer into a storage container and cool completely, stirring occasionally. Refrigerate 3+ hours. Freeze custard in ice cream maker according to manufacturer directions. Transfer ice cream to an airtight container and store or eat immediately!
Tips & Notes~
Leave out the lavender if you would like a more mild flavor and substitute with 2 teaspoons real vanilla extract.
For a dairy free option you can use full fat coconut milk in place of the dairy.
Jul 26, 2014 | Blender, Blog, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegan, Vegan & Gluten-Free, Vegetarian |
Light, refreshing and perfect for summer, this quick sorbet is simple and delicious. It also doesn’t have any of the weird ingredients or stabilizers that many of the store-bought brands have. Its also a great project to do with your kids and keep them busy for a an hour or so (much needed this time of year I bet). So drag out that ice cream machine that has been collecting dust and get going. Please not that you may have the type of machine that requires that the container be frozen is advance (typically at least 12 hours- plan ahead).
There are many variations that you can do like changing out the fruit for something else that is ripe and fantastically in season. You can event get a little wild and use basil instead of mint or even exchange a bit of the puree for some coconut milk to make a vegan sherbet. I would recommend increasing the simple syrup by 1/4 so it stays smooth as it freezes. The sweet content is partially what keeps the consistency for being too icy so don’t try and substitute the simple syrup for stevia- it will fail. You can perhaps try some maple syrup but you will have to tinker with the ratio as it is a strong flavor. The other component that makes the consistency smooth is the rate at which the minute freezes- but the fast machines have freon built in and cost hundreds to thousand of bucks. Unless you are a serious ice cream or sorbet maker- the simple ones will probably do!
Strawberry Mint Sorbet
INGREDIENTS:
2 pints fresh strawberries (1-1/2 pounds), tops removed
1-1/4 cup simple syrup (recipe follows)
1/2 packed cup fresh mint leaves
1 Tablespoon freshly squeezed lemon juice
Makes 1 quart
DIRECTIONS:
Purée the strawberries in a blender with the simple syrup until very smooth. Add the mint and lemon juice and pulse until the mint is broken down into tiny flecks. Transfer to an ice-cream machine and freeze according to the manufacturer’s instructions.
Simple Syrup
1/2 cup + 2 Tablespoons organic cane sugar
1/2 cup + 2 Tablespoons filtered water
Makes 1-1/4 cup
Combine in a sauce pan and gently warm until all the sugar has been dissolved.
Tips & Notes~
If you would like to remove the strawberry seeds you can strain the mixture before blending in the mint.
This recipe works well with raspberries or blackberries also but you will certainly want to strain!
Jun 21, 2014 | Blender, Blog, Desserts & Baked Goods, Gluten-Free, Vegan, Vegan & Gluten-Free, Vegetarian, Video Recipe, Videos |
This recipe has changed my life, seriously. As an ice cream addict I needed to find another healthier route…this Banana Ice Cream (or “nice” cream) is it! It has become a nightly treat and a healthy one that I feel good about. Fast, vegan, gluten and dairy free it is a staple!
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