This is an amazing gluten free bread because it doesn’t use ANY gluten free flours! Pretty much just ground flax and eggs, making it high in fiber, omega 3 fatty acids and protein! You can whip this up and throw it in the oven in 5 minutes and within an hour have freshly baked gluten free bread!
Flax Bread *Makes 1 standard size loaf
- 2 cups Flax Meal
- 1/2 cup Psyllium
- 2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 6 Eggs
- 1 cup Water
- 2 tbsp Apple Cider Vinegar
*Pre-heat oven to 350° and line a bread pan with parchment paper, lightly brush the paper with oil.
- In a large bowl combing the dry ingredients.
- In a blender combine the wet ingredients and blend for 20-30 seconds.
- Combine the wet and the dry ingredients in the bowl and stir well to combine, let the mixture sit for 5 minutes and stir again.
- Scrape into the bread pan and even out the top.
- Bake for 45-50 minutes or until a toothpick comes out clean and the top springs back when gently pressed.
- Let cool 15 minutes (or more) before cutting.
This recipe is in my cookbook and on this site already but I wanted to post it again as it is the perfect time of year to make this simple nourishing salad. Beets, fennel and arugula purify the blood, enlivening our energy levels which may be waning in the cold!
- 6 medium beets (red or golden)
- 1 large bulb Fennel
- 1/8 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 5 cups Arugula
- Boil the beets whole, skins on, until fork tender about 1 hour.
- Trim the top off the fennel, cut in half length-wise, cut the core out and slice into very thin slices.
- Whisk together the balsamic vinegar, olive oil, salt and pepper.
- Pour over the fennel in a medium bowl and let marinate for 30 minutes while the beets are cooking.
- Once the beets are cooked cool them under cold running water and slip the skins off with your hands. Slice into wedges.
- Chop the arugula into fine strips.
- Add the beets and arugula to the fennel and toss well.
This “cheesecake” is made with greek yogurt instead of cream cheese and a gluten free pecan crust! This is what I am making for Christmas dinner, yum!
- 1 1/2 cups Pecans
- 1/2 cup pitted dates
- pinch sea salt
- 3 cups pumpkin puree
- 1.5 cup Greek Yogurt
- 3 Eggs
- ½-2/3 cup Maple Syrup
- 2 Tbsp Molasses
- 1 Tbsp Vanilla Extract
- 2 tsp. Cinnamon
- ½ tsp. cloves
- ½ tsp. ginger
- ¼ tsp. sea salt
- Preheat oven to 350° and lightly brush the bottom of a 10 inch spring-form pan with oil.
- Soak the dates in very hot water for 5 minutes. Process the nuts and salt in a food processor, add the dates and process again until combined but still crumbly. Press into the bottom of the pan and bake for 10 minutes.
- Whisk together all filling ingredients in a large bowl and pour over crust.
- Bake for 50-55 minutes until no longer giggly. Let cool completely, then refrigerate before serving.
The holidays are coming quickly and that means gingerbread, rich buttery shortbread, truffles and pumpkin cheesecake! Mmmmm… Now I know you might be worrying about all the gluten and sugar rich treats you’ll have to avoid. Worry no more! Lucky for you now you can have all of these things (and 15 more recipes) that are all gluten, dairy and refined sugar-free! Announcing the release of my new Holiday Treats Mini Book! You can can get your copy (hard-copy or PDF download) by clicking on the Cookbooks header up top. But to start you off scroll down for my Gluten Free & Vegan Gingerbread Cookie recipe!
Gluten Free Vegan Gingerbread Cookies:
- 2+1/4 cups Gluten Free Flour (find my recipe in the recipe box up top)
- 1/2 tsp Psyllium, Ground Chia, or Ground Flaxseed
- 2 tsp Baking Soda
- 1+1/2 tsp Cinnamon
- 2 tsp Ginger
- 1/2 tsp Clove
- 1/4 tsp Salt
- 1/3 cup Coconut Oil, softened
- 1/4 cup Molasses (Molasses contains the vitamins devoid in white sugar and iron!)
- 1/2 cup Maple Syrup
- Mix dry ingredients in a large bowl.
- In a mixer whip the softened coconut oil and the molasses until smooth, add the maple syrup and whip again.
- Use a spatula to fold the wet ingredients into the dry ingredients, mix well, I like to knead the dough a little to be sure.
- Flour a clean counter and turn the dough out onto it, press the dough into a round flat disk and flour the top. Roll out to 1/2 cm thick and cut into shapes.
- Bake at 350° for 10-12 min until lightly browned.
Now I’m usually an oatmeal raisin kind of girl and I did recently come across a great Apple Cinnamon Oatmeal Breakfast Cookie recipe (coming soon!) But I couldn’t resist trying to make this recipe! Gluten Free Oreo cookies that are vegan too! I swapped out the brown and white sugars in the cookie part in favor of maple syrup and switched the sunflower oil to coconut oil. The end result was a scrumptous Oreo with a slight coconut flavor, which I quite liked! If you prefer to avoid the coconut flavor use one of the refined coconut oils that is odor free but still has all the benefits of coconut oil. I can’t remember the last time I had an oreo, not for at least a decade, but when they are gluten and dairy free who can resist!
Oreo Cookies: *Makes 20 sizable Oreos
- 1+3/4 cup Gluten Free Flour (*I make my own, you can find a recipe in the Recipe Box tab!)
- 1/2 cup Cocoa, sifted
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/3 + 2 tbsp Maple Syrup
- 1/2 cup Coconut Oil, melted
- 1/2 cup Almond Milk
- 1 tsp Vanilla
- 1 cup icing Sugar (I couldn’t avoid the refined sugar on this part, or at least I haven’t figured it out yet…)
- 2 Tbsp Coconut Oil (softened)
- 1/2 tsp Vanilla
- 1 tbsp Almond Milk
- Stir together the flour, cocoa, baking soda and salt in a medium bowl.
- In a separate bowl whisk together the maple syrup, coconut oil, almond milk and vanilla.
- Stir the wet ingredients into the dry ingredients and let sit 5 min.
- Preheat the oven to 350° and line a baking tray.
- Ideally scoop the cookies with a 1/2 oz cookie scoop. *Now in many of my recipes I mention scooping the batters with a 1 oz trigger handled cookie scoop, if you don’t have one yet, GO GET ONE!!! This is your baking and raw treat best friend! I have 1/2 oz, 1, 2, and 4 oz scoops for various uses but for most recipes a 1 oz cookie scoop is all you need. If you have a 1 oz scoop, scoop the dough into flat-bottomed balls and simply cut in half. If you don’t yet have a cookie scoop spoon 1 Tbsp amount chunks. I like to scoop the whole batter before getting to the rolling.
- Once the cookie dough is scooped roll each spoonful between your hands to make a nice smooth ball, give it a good roll as the heat from your hands will soften the coconut oil and smooth out the ball. Place the ball on the lined cookie sheet and use your fingers to flatten it. The cookies will not spread but will raise a little so you can go ahead and flatten them quite a bit!
- Once you have all the cookies made, bake for 10-12 minutes. Cool on a wire rack.
- For the icing beat all the ingredients in a mixer or with hand beaters, starting on low and speeding up as the mixture comes together, whip until well combined.
- Once the cookies are completely cooled ice one thickly with the icing and place another on top to make an OREO! Enjoy dipped in your favorite milk!
And in case cornbread isn’t quite your thing and your more of a biscuit lover, here is a great gluten and grain free biscuit recipe!
- 4 Eggs
- 1/4 cup Butter or Coconut Oil, melted (unflavored coconut oil is best)
- 1/4 tsp Sea Salt
- 1/2 cup Coconut Flour
- 1/4 tsp Baking Powder
- 1/2 cup Grated Sharp Cheddar Cheese (optional)
- Whisk together the eggs and the melted butter/oil.
- In a separate bowl stir together the coconut flour, salt, baking powder and cheese.
- Fold in the eggs/oil and mix until combined. Let sit 5 min to thicken up.
- Use a 1 oz cookie scoop to spoon 8 small biscuits onto a lined cookie sheet.
- Bake at 400° for 12-15 min until nice and golden on top.