Gluten Free Powerhouse Bread

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!

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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.

                       

Pear and Fennel Salad Rolls with Toasted Walnuts

Everyone loves portable food, especially these days. These salad rolls wrapped with Asian rice paper wrappers are so easy to work with and can turn many different foods into a something that you can take on the go. Fill them with just about any kind of salad or cooked veggie and even add some protein and VIOLA…a meal on the go!

Pear and Fennel Salad Rolls with Toasted Walnuts

Ingredients:
5oz of mixed greens or arugula (1 bag)
1 medium ripe pear or apple, cored and sliced thinly
1 small fennel bulb, thinly sliced
1/2 cup dill, roughly chopped (optional)
3/4 cup walnuts, toasted and chopped*
1/2 cup dried cranberries, chopped
1/4 cup red onion, thinly sliced
Asian rice paper wrappers as needed**

For the Dressing:
1+ Tablespoons apple cider vinegar
1 Tablespoon dijon mustard
2 Tablespoons extra-virgin olive oil Salt and pepper to taste

Servings varied depending on how big you make the rolls.

Directions:

Place all ingredients for salad up to the wrappers, into a large bowl. In a small bowl; whisk the vinegar, mustard and olive oil together and pour over the salad. Season with salt and pepper and toss well. Taste and adjust the vinegar and seasoning if needed.

Fill a wide bowl filled with a few inches of room temperature filtered water. Have a clean cutting board or counter (preferably wood or plastic) in front of you and the salad in arms reach.

Lightly oil a serving plate with olive oil and set next to the cutting board.

Dip the first rice paper in the water for about 8-10 seconds; making sure that every bit of the paper gets wet. Remove, shaking off the excess water and lay the wrapper on the cutting board in front of you.

Starting at the edge closest to you; place a good handful of the salad on the paper in a horizontal shape but not going all the way to the edges. The wrapper will begin to soften as you do this.

When the paper feels pliable; pick up the end of the wrapper closest to you with your thumb and forefinger and fold tightly over the salad and then fold in the sides. Do not let go and continue to roll using your pinky fingers to continue to tuck the sides in so that nothing is poking out. Roll until the end wraps around and sticks to the outside the paper. This may take a few attempts so have a few extra papers just in case.

Cut the finished rolls in half and place on the oiled serving plate. Repeat until you have used all of the salad. Cut in half and serve immediately.

Tips & Notes~

This salad works well with pretty much any kind of nut.

You can use these wrappers with all kinds of salad, they make a great portable meal or a party appetizer.

*To toast the nuts~ Spread them on a sheet pan in a single layer. Bake at 325 degrees until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.

**The rice paper wrappers are available in the ethnic section of many grocery stores or in an Asian market.

Grain-Free Pumpkin Cranberry Muffins

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 Muffins

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.

Pumpkin Oatmeal Pancakes with Blueberry Compote

Everybody loves pancakes (well, except my husband…what???). They are not the typically the most healthy way to start the day however. These pancakes on the other hand are loaded with healthy fiber, vitamin C from the pumpkin and gluten free and vegan if you choose. They also store really well and you can refrigerate or freeze and then just pop ’em in the toaster. The oats are hearty and will give you long lasting sustained energy!
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Pumpkin Oatmeal Pancakes with Blueberry Compote

Ingredients:

2 cup organic old fashioned oats (gluten free if desired)
2 teaspoons cinnamon
1 teaspoon powdered ginger (optional)
Pinch of salt
1 tablespoon honey or Stevia to taste (see note)
1 ½ teaspoons baking powder
1 ¾ cups organic pumpkin puree (or 1 can)
2 large pasture raised eggs or 2 flax eggs*
1/2 cup organic nut milk or dairy milk of your choice
2 Tablespoons coconut oil
1 teaspoon vanilla

Makes 4 servings

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Millet & Chia Breakfast Porridge

This Millet & Chia Breakfast Porridge is a great alternative to oatmeal. Millet is gluten-free and the most alkaline of all grains. It is also quite versatile, and can also be made savory (see note at the bottom). This recipe is a great vehicle for healing spices such as cinnamon, turmeric and ginger along with other fun super-food additions such as spirulina, maca powder, goji berries or even Vital Proteins Collagen Peptides. While not vegan, these collagen peptides have been a recent addition to my mostly plant-based diet and my body is thanking me for it!
Read the “tips & notes” for more ideas. You can use stevia to sweeten it. For more neat info on this wonder herb click here.

Millet Breakfast Porridge

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Millet Breakfast Porridge

Ingredients:

1 cup uncooked millet
2-3 cups almond milk or water*
2 cups of cut fruit of your choice (apples or bananas work well)
4 Tablespoons white or black chia seeds
2 Tablespoons toasted sesame seeds
1 teaspoon cinnamon
1/2 teaspoon dried ginger
A pinch of nutmeg
A pinch of salt
A few drops of liquid stevia or in the powder form

For the top~
coconut oil
maple syrup or honey to taste (if not using stevia)
toasted pecans, walnuts or almonds
Dried fruit such as cranberries, goji berries, raisins or chopped dates

Makes about 4 servings

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