Recently Shared Recipes

For those who don't know, I've recently started contributing recipes to an awesome new site called Collective Lifestyle. With that being said, I have been slacking with this blog. In case you missed them, here are the recent posts I've shared.


Matcha Latte

Superfood Pizza Crust

Cashew Coconut Butter Truffles

New Frontiers Quinoa Salad

Gluten Free Chocolate Chip Ginger Pear Breakfast Bread

Chocolate Chip Ginger Pear Breakfast Bread, Gluten Free

Ingredients:

Dry

1 cup gluten free oat flour*

¼ cup brown rice flour

¼ cup almond meal

¼ cup potato starch

¼ cup ground flax meal

½ cup coconut sugar

1½ teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon xnathan gum

¼ salt

Wet

1 egg

½ cup almond milk

¼ cup plain Greek yogurt

2 tablespoons canola oil

2 teaspoons vanilla extract

1 heaping teaspoon fresh grated ginger

Add ins

1 medium pear, diced (1 cup)

½ cup semi-sweet chocolate chips.

To make:

Preheat oven to 350º

In a large bowl, sift together all of your dry ingredients and gently mix to incorporate flour blend.

In a separate bowl, combine all wet ingredients and whisk well. 

Pour wet ingredients into dry. 

Mix well to saturate flour blend and then fold in the diced pear and chocolate chips.

Pour into a greased loaf pan and bake for about 40-45 minutes. 

Remove from heat and cool.

*You can purchase oat flour pre-ground at the store or you can make it yourself by adding oats to a food processor and blending them down.

Chocolate Chip Walnut Banana Bread

Chocolate Chip Walnut Banana Bread

Ingredients:

3/4 cup spelt flour

3/4 cup oat flour

1 cup coconut sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, at room temperature

 2 eggs

2 ripe bananas mashed, about 1 cup

1/2 cup Greek yogurt

1 cup chopped walnuts

1/2 cup dark chocolate chips

To make:

Preheat oven to 350 degrees. 

Butter and flour a loaf pan. I used spelt flour.

In a large bowl, sift together flour, sugar, baking soda and salt. Using a spatula, gently mix well to incorporate all ingredients. 

Using a hand mixer, blend butter in a medium bowl. 

Add eggs and blend to incorporate.

Lastly, add Greek yogurt and mashed banana. Blend until all ingredients are combined.

Add the wet ingredients to the dry and mix well.

Fold in nuts and chocolate chips and pour into prepared loaf pan.

Bake for 1 hour 10 minutes or until a toothpick/skewer comes out dry.

Leave in pan for 10 minutes, then remove and cool on a wired rack covered with parchment.

This recipe was adapted from one found in a Martha Stewart magazine. Couldn't tell you which one... My mom has a million magazines and is constantly cutting out recipes for me. All I can say is that this bread is delicious!

Panko Breaded & Baked Zucchini

Panko Breaded & Baked Zucchini, Gluten Free

Ingredients

Zucchini (I used 1 1/2 for this batch.)

Brown rice flour

Gluten Free Panko Breadcrumbs. Ian's brand is the best!

1 egg

Spices of your choice. I used salt, pepper & cayenne.

Prep

Preheat oven to 500 degrees F

Line baking sheet with foil and grease generously with oil. 

Using a shallow bowl or dish, place 1/4 cup brown rice flour.  

In another dish, place 1/4 cup panko breadcrumbs.

In a shallow bowl, add 1 egg and whisk with fork. 

(Use additional egg, flour, and breadcrumbs if you want to increase the recipe.)

To prepare

Slice desired amount of zucchini.

 Sprinkle slices with spices... that rhymes :)

Dip sliced zucchini in brown rice flour, then egg wash and finish with the panko breading. 

Place on baking sheet and repeat till all are covered with breading.

Place in oven and bake about 7 minutes. Turn zucchini slices over and turn oven up to broil. Cook for about 5 minutes, maybe a little less. You want them to be a golden brown color. 

Remove from oven and enjoy! They go well with various dipping sauces.

 

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.

Carob Cherry Granola, Gluten Free

Carob Cherry Granola, GF


Ingredients:

2 1/2 cups gluten free oats
3 tablespoons sesame seeds
3 tablespoons ground flax seeds
1/4 cup carob powder
3 packets stevia (NuNaturals brand)
1/4 cup + 2 tablespoons honey
1/4 cup olive oil
pinch of salt
1/2 cup dried cherries

Instructions:

Preheat oven to 300 degrees F.
In a large bowl, add oats, sesame seeds, flax seeds, carob powder, and pinch of salt. Mix well to incorporate ingredients evenly.
In a medium bowl, add honey, olive oil, and stevia packets and mix well.
Add the wet ingredients into the dry and toss to coat evenly.
Spread out on greased baking sheet or silpat mat placed on top of baking sheet.
 Bake for 30 minutes, stirring about every 10 minutes.
Once removed from the oven, add 1/2 cup dried cherries.
Let cool completely before storing.

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.