Orange Chocolate Chip Breakfast Bread

Last Saturday I was at my local health food store. In their house-made gluten free baked goods section I came across orange chocolate chip breakfast bread. I passed it up but once I got home I kicked myself for not getting a piece to have for breakfast the next morning. Instead of going back the next day to satisfy my craving, I decided to attempt to make it myself. It's just so much more fun that way.  The first batch I made came out so good. Baking is an art of its own but gluten free baking is another story.  It's all about having a good and diverse flour blend that lends a similar texture as normal flours do.  I made my second batch yesterday afternoon so I could have a piece for breakfast each morning at work this weekend.

 

Orange Chocolate Chip Breakfast Bread, Gluten Free

Ingredients

Dry Ingredients:

1/2 brown rice flour
1/2 cup white rice flour
1/4 cup coconut flour
1/4 tapioca flour
1/4 ground flax seed
1 cup coconut sugar
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon vanilla powder
1/4 teaspoon salt

Wet Ingredients:

1 egg
1 cup pumpkin puree
1/2 cup Greek yogurt 2%
1/2 cup almond milk (unsweetened)
1/3 cup olive oil

Additions

Zest from 1 medium orange
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F.
In a large bowl, sift together your dry ingredients. Mix well to distribute flour blend evenly.
In a medium bowl, lightly beat one egg. Add in the rest of your wet ingredients and whisk till combined.
Add zest from orange and give another quick stir.
Pour wet ingredients into dry and mix till there are no lumps.
Fold in 1/2 cup chocolate chips.
Pour batter into a greased loaf pan dusted with white rice flour.
Bake for 55-60 minutes.

Cashew Spinach Pesto

Cashew Spinach Pesto

Ingredients

1 cup roasted, salted cashews
3 large handfuls of spinach
2 cloves garlic
2 tablespoons olive oil
2 tablespoons water
Juice from 1 lemon
salt to taste
generous sprinkle of red chili flakes (optional)

Instructions

In a food processor, add cashews, garlic, lemon juice. Blend until cashews turn into small chunks. You may need to stop and scrape down the sides.
While the cashews are blending, add spinach through the feeding tube of the food processor.
Stop to scrape down sides and add water, salt and red chili flakes.
Continue to blend until desired consistency. I tend to like mine with some texture. 

This pesto pairs well with toast, crackers and veggies.

Clementine Marmalade Granola, GF

Gluten Free Clementine Marmalade Granola

Ingredients

3 cups gluten free oats

1/4 cup sesame seeds

3 Tbs ground flax seed

1/4 cup olive oil

1/4 cup honey

Generous sprinkling of cinnamon

1/4 clementine marmalade from Sweet Lady Cook 

(I'm sure any orange marmalade would work just fine)

2 packets stevia

1/2 cup golden raisins

Instructions

Preheat oven to 350 degrees

In a large bowl, combine oats, sesame seeds, ground flax seeds, and cinnamon (to taste.)

Gently stir to incorporate ingredients evenly.

In a medium bowl, mix together honey, olive oil, marmalade and stevia. 

Pour your wet ingredients into the dry and mix well to evenly coat the oat mixture.

Transfer mixture to a parchment or silpat lined baking sheet. Spread out evenly.

Bake for 30-35 minutes stirring about every 10 minutes or so. 

Remove from oven and add raisins.

Let cool completely before transferring to container... or bowl if you want to snack immediately.