Gluten-Free Bread (Bread Machine Recipe)

I am always on the lookout for a good gluten-free bread recipe! I have been making this recipe for a few months now and it never fails! I love putting all of my ingredients in my bread machine and letting it do the work for me – are you up for that? I thought so. This bread has a good hearty texture and slightly nutty taste. It is perfect for my favorite cinnamon honey toast in the morning or a yummy open-faced avocado sandwich for lunch or a veggie panini for dinner.

Can man or woman live by bread alone? Well, when it is this good I think maybe I could…

1 2/3 cup warm water

2 tablespoons flaxseed meal mixed with 5 tablespoons water

1 tablespoon psyllium husk powder

3 tablespoons applesauce

1 tablespoon apple cider vinegar

3 3/4 cup gluten-free flour

1/2 cup hazelnut meal or almond meal

3 tablespoons coconut sugar

1 tablespoon xanthan gum

1 1/2 teaspoons salt

1 tablespoon yeast

Layer ingredients in the order listed in bread machine bread pan – liquids on the bottom, dry ingredients next, with the yeast being the last ingredient on top. Run the bread machine on the “Gluten Free” cycle. Most bread machines will beep after the knead cycle to allow you to remove the mixing paddle before rising and baking. I recommend removing the mixing paddle so you don’t have to worry about pulling it out of your baked loaf of bread! After your bread is baked, remove it from the bread pan and allow it to cool completely on a wire rack. Slice and serve immediately OR wrap each slice in food wrap or parchment and freeze for later use. (Adapted from Recipe Source: Gluten Free & More)

Apple Butter

apple-butter

Fall is in full swing and I LOVE it! There is a crispness in the air and the leaves are turning into rich hues of reds, oranges, and golds. Fall also means apple season, which is my favorite! I adore apples. Any variety. I recently went to an orchard and picked some beautiful Mackintosh, Gala, and Honeycrisp apples. These apples are SO delicious and what makes them even more delicious is that I picked them off the tree myself. 100% organic!

I have been getting creative with apples in the kitchen! This apple butter was on my list because it is so simple and easy with tons of flavor! We love eating apple butter on toast, muffins, waffles, pancakes, or simply straight out of the jar! You will want to make this recipe because your house will be enveloped in the aroma of Christmas – seriously! The apples and warm spices in this recipe are so comforting and good for the body. Enjoy!

apple-butter-2

apple-butter-3

3 pounds apples (I used Gala and Honeycrisp)
2 tablespoons apple cider vinegar
½ cup coconut sugar
2 tablespoons ground ceylon cinnamon
1 teaspoon ground allspice
¼ teaspoon ground cloves
2 teaspoons pure vanilla extract

Wash, core, and quarter the apples. There is no need to peel the apples since the peel contains lots of fiber and nutrients that will be pureed later in the process. Combine the apples, vinegar, coconut sugar, cinnamon, allspice, and cloves in a slow cooker. Cover and cook on low for 8 to 10 hours. Stir and continue cooking for another 2 to 3 hours. Stir in the vanilla. Let the apple mixture cool completely, then transfer to a food processor or blender. (Alternatively, you can use an immersion blender for this step.) Blend until there are no chunks remaining. You may need to do this in batches. Pour into jars and store in the refrigerator for up to 2 weeks. You can also freeze it for 3 to 4 months. (Adapted slightly from Recipe Source: Plant Pure Nation)

Pull-Apart Honey Rolls

Honey Pull Apart Rolls

Love a good sweet roll? I sure do. These honey rolls have just the right amount of sweetness that I love! I served these for breakfast and my family LOVED them warm from the oven. The rolls are soft and yummy, but the glaze really makes these rolls special. We ate these with extra Earth Balance spread and honey, which was DIVINE. These are easy to make and even easier to eat! Enjoy!

Honey Pull Apart Rolls 2

Honey Pull Apart Rolls 3

Honey Rolls

4-4½ cups gluten-free all-purpose flour blend of choice
3 teaspoons xanthan gum (omit if already in your flour blend)
¼ teaspoon cream of tartar
½ teaspoon kosher salt
3 teaspoons active dry yeast
½ cup neutral oil of choice (such as grape seed oil)
2 tablespoons honey
6 tablespoons applesauce mixed with 2 teaspoons baking powder
2 cups warm non-dairy milk of choice (about 100° F)

Glaze

⅓ cup coconut sugar
2 tablespoons Earth Balance Spread, melted and cooled
1 tablespoon honey
1 teaspoon non-dairy milk

Line two 8×8-inch baking pans with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place 4 cups flour, xanthan gum, cream of tartar and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined. Add the oil, honey, and applesauce mixture and mix until wet ingredients get incorporated into dry mixture. With the mixer on low, add milk to the mixture in a slow, steady stream. Once the mixture has started to come together, turn the mixer up to about half speed and beat for about 6 minutes. The dough should be thick and smooth, but tacky to the touch. If it seems too wet, add more flour by the tablespoon and mix well until you reach the right consistency. Turn the dough out onto a very lightly floured flat surface, ideally a silicone baking mat. Pat down the dough into a mound about 1½ inches tall and divide evenly into 24 balls. Roll each piece between wet palms to make a proper ball and then, if necessary, in the flour on your flat surface. Divide the balls of dough between the two prepared pans, spacing them evenly. They will be relatively close together. Cover the pans with plastic wrap and place them in a warm, moist, draft-free spot. Allow the dough to rise for about 30 minute or until the rolls are about 150 percent of their original size and touching one another. While the rolls are rising, preheat oven to 375°F and mix the glaze ingredients in a small bowl. Using a pastry brush, brush the tops of the rolls generously with the glaze. Bake for 18 to 20 minutes in the preheated oven until lightly browned, rotating once while baking. (Adapted slightly from Recipe Source: Nicole Hunn)

Banana Coconut Pancakes

Banana Coconut Pancakes 2

Happy Shrove Tuesday! British Pancake Day is in full swing! If any of you need an excuse to eat pancakes, today is your lucky day! I decided to make a bit of a tropical pancake today…probably because I wish I were in a tropical place about now – looking forward to Spring! I decided to use coconut in these pancakes 3 ways – coconut flour, coconut milk, and toasted coconut chips. I added the banana to eliminate the need for eggs, to add in some sweetness, and to give a bit more tropical flavor. If you have ever baked with coconut flour, you know it can be tricky. The key is not to use too much in your recipe and to add in enough liquid so that the final product is not dense. These pancakes turned out perfect! The coconut flavor comes through beautifully balanced with the banana. They have just the right amount of sweetness with a nice, soft texture. I LOVE pancake day! I might need to have my own pancake day every week now! Enjoy!

Banana Coconut Pancakes 3

Banana Coconut Pancakes

1 3/4 cup gluten-free flour
1/4 cup coconut flour
1 teaspoon guar gum or xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups coconut milk
2 tablespoons organic agave nectar
1 teaspoon vanilla extract
1 tablespoon coconut oil, melted (optional)
1 medium banana, mashed

toppings: pure maple syrup mixed with coconut milk, toasted coconut chips

Preheat a griddle to medium/medium-high heat. Mix dry ingredients in a large bowl (flour, coconut flour, guar gum, baking powder, and salt). In another bowl, mix wet ingredients together (coconut milk, agave nectar, vanilla extract, and banana). *Note: I like to add the coconut oil to the dry ingredients first and mix it in before adding in the rest of the wet ingredients. It incorporates into the batter better. If you don’t want to use oil, you can leave it out. I added it to give an extra bit of coconut flavor! Add the wet ingredients to the dry ingredients and stir until the ingredients are incorporated, but don’t over mix the batter – you don’t want your pancakes too dense! Place 1/4 cup of batter on pre-heated griddle for each pancake. Cook until bubbles form on the top of the pancakes and begin to burst then flip and continue to cook until done on the other side (about 2 minutes on each side). Mix together 1/4 cup pure maple syrup with 2 tablespoons coconut milk and drizzle over the pancakes. Sprinkle some toasted coconut chips on top. Devour these beauties!

Smoothie Bowl

Smoothie Bowl

I realized as I was making this smoothie bowl for breakfast that I have never blogged this recipe! How did that happen? What a shame. I guess when I make a simple recipe over and over I forget that it is great and needs to be shared. Smoothie bowls have been around for a long time and they are a fun twist on the traditional smoothie in a glass. Full of fiber, nutrients, and flavor – these bowls are good for the body and the taste buds! Plus they are beautiful to look at. Smoothie bowls are super simple to make. I always use whatever fruit and greens I have on hand and then add my favorite toppings. You can be as simple or elaborate as your creative mind wants to take this bowl…a breakfast bowl work of art!

Smoothie Bowl 2

Smoothie Bowl 3

Smoothie Bowl Ingredients:

2 cups frozen fruit of choice (such as blueberries, strawberries, cherries, etc.)

1-2 cups greens of choice (such as spinach, kale, collards, etc.)

2-3 Medjool dates, pitted

1-2 cups plant-based milk of choice*

dash of vanilla

dash of cinnamon, cardamom, sea salt

Toppings:

fresh fruit

nuts and seeds

coconut

cocoa nibs

granola

whatever you like!

Place all smoothie ingredients in a high-powered blender. *Add enough milk to move the ingredients – you want it a bit thicker than a regular smoothie. Think thick smoothie “soup” instead of a drink. Pour smoothie into a bowl and decorate with your toppings of choice. Enjoy!

Multigrain Pancakes

Multigrain Pancakes

Ah yes, it’s time for another pancake recipe. Now, I happen to love this staple recipe and I make this recipe when I’m in a hurry and I adore this pumpkin version, but I needed to add in this multigrain recipe which is filling and so delicious! I’ve included my favorite gluten-free high-protein flour recipe here, which is a staple in my fridge. I love to have a recipe ready flour on hand at all times so I’m ready to bake. Note: make sure to bring your flour to room temperature before baking – it really makes a difference in the finished product. These pancakes are tender and really fill you up! My boys normally eat almost a whole batch of pancakes, but only ate 3 of these because they filled them up with fiber and goodness. We love different toppings on pancakes at our house, but some of our favorites are of course the traditional Earth Balance Spread and pure maple syrup AND Black Raspberry Jam. These are a warm, delicious way to start your day! Enjoy!

Multigrain Pancakes 2

Multigrain Pancakes 3

 

Multigrain Pancakes 4

1 cup high-protein power flour blend (recipe below)

3/4 cup buckwheat flour or millet flour

1/3 cup almond flour or hazelnut meal

2 tablespoons coconut sugar

2 teaspoons baking powder

1/2 teaspoon ceylon cinnamon

1 3/4 cups almond milk or coconut milk

4 tablespoons grape seed oil or coconut oil, melted

2 tablespoons honey

3/4 cup unsweetened applesauce

Preheat a griddle to medium/medium-high heat. Whisk together the flours, nut meal, coconut sugar, baking powder and cinnamon in a large bowl. In a separate bowl, combine milk, oil, honey and applesauce. Add liquid ingredients to the dry ingredients and mix gently with a fork, just to combine. For each pancake, spoon 1/4 cup batter onto the griddle and cook until bubbles begin to form on the surface and edges start to dry, about 2 to 3 minutes. Flip and cook another 2 minutes or until lightly browned on the bottom. Serve warm or keep warm in an oven set on 200 degrees F.

High-Protein Power Flour Blend

MAKES 3¾ CUPS
1½ cups sorghum flour
1 cup millet flour or amaranth flour
1 cup tapioca starch/flour
½ cup arrowroot starch
3 teaspoons xanthan gum
1½ teaspoons salt
Blend well. Place in tightly sealed container and refrigerate.

(Adapted slightly from Recipe Source: Gluten Free & More)

Blender Pancakes

Blender Pancakes 2

We could almost eat pancakes at every meal around here. Yep, it’s true. There have been some hectic days around here that were ended with a pancake dinner. My boys loved every bite. (Ok, so did I!) I like this recipe because it is easy, filling, and flexible. You can use different grains in this recipe such as: wheat or kamut (if you’re not gluten-free of course), oats, amaranth, sorghum, teff – I like to mix grains to get a different flavor profile. You can add fruit, chocolate chips, nuts, or seeds to this recipe to mix it up as well. We like to top our pancakes with pure maple syrup around here, but nut butter, date paste, or jam is also delicious! I like to eat these pancakes as a snack slathered with peanut butter and jam! Get creative with this recipe and let me know what combination is your favorite! Enjoy!

Blender Pancakes 3

Blender Pancakes

3/4 cup buckwheat groats

1/4 cup millet

1 tablespoon flaxseed meal

1/4 teaspoon baking soda

1/2 teaspoon baking powder

3 Medjool dates

2 cups dairy-free milk of choice

1/4 cup raw macadamia nuts or sunflower seeds

1 teaspoon vanilla extract

pinch of sea salt

pinch of cinnamon

Place all ingredients in a high-powered blender and blend until smooth. Pour batter into a bowl. Heat griddle or non-stick pan to medium-high heat. Place 1/4 cup of batter on hot griddle for each pancake. Cook for about 2 minutes or until the edges are set and bubbles appear on top then flip the pancakes and continue cooking for about another 2 minutes. Remove pancakes from griddle and serve with your favorite toppings.

Pumpkin Waffles

Pumpkin Waffles

I realized that amidst all of the pumpkin recipes I have been posting, I had missed waffles! What?!! These are some of my favorite waffles! You’re gonna love the nice crispy exterior and soft interior of these waffles. They have the perfect texture and most incredible flavor. These are delicious with pure maple syrup, but they are even more delicious with dark chocolate spread! Shut the front door good! These freeze very well, so make a double or triple batch, freeze them, and pop them in the toaster for a quick and yummy breakfast!

Pumpkin Waffles 2

Pumpkin Waffles 3

1 cup pure pumpkin

1 ½ cups non-dairy milk of choice

1 teaspoon vanilla

2 tablespoons maple syrup

2 tablespoons coconut oil (melted)

1 tablespoon flaxseed meal

1 tablespoon white chia meal

Dry:

2 cups gluten-free flour (you can use oat flour)

2 teaspoons guar gum or xanthan gum (if your flour blend does not contain this)

2 teaspoons Baking Powder

1/4 teaspoon sea salt

2 teaspoons cinnamon

¼ teaspoon nutmeg

½ teaspoon dried ground ginger

½ teaspoon cloves

Preheat your waffle iron to desired setting. In a large mixing bowl, mix dry ingredients together. In another bowl, mix wet ingredients together. Make a well in the dry ingredients and pour wet ingredients into the dry. Mix until just incorporated and let the batter rest for a few minutes. Pour batter onto waffle iron and cook until desired doneness. Drizzle with pure maple syrup or top with dark chocolate spread. Enjoy!

Pumpkin Pancakes

Pumpkin Pancakes 3

We love pancakes at our house. So, I make A LOT of pancakes. This pumpkin version is a favorite for sure! They are fluffy, tender, and filled with yummy spicy pumpkin flavor. Pumpkin is a great addition to baked goods as it adds extra nutrients, moisture, and flavor. I love the beautiful orange hue it brings and the taste is incredibly delicious. These pancakes are so good and comforting that you may find yourself eating more than you expected…not that I would know anything about that! (wink-wink)

Pumpkin Pancakes 4

2 cups gluten-free flour blend

1 tsp guar gum or xanthan gum (if not included in your flour blend)

2 tbsp baking powder

2 tbsp coconut sugar

1/4 tsp sea salt

1/2 teaspoon ceylon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

good dash of cloves

2 cups coconut milk (or non-dairy milk of choice)

2 tsp apple cider vinegar

1/2 cup pure pumpkin (or 3/4 cup pumpkin and no oil)

2 tbsp grape seed oil

In a large bowl, sift together the flour, baking powder, coconut sugar, salt, and spices. Preheat your griddle to medium-high. In a separate bowl, whisk together the non-dairy milk and apple cider vinegar. Let sit for 10 minutes. Next, combine together the non-dairy milk mixture, pumpkin and oil. To mix the batter, first push the dry ingredients to one side of the bowl and then pour the wet ingredients into the opposite side. Slowly incorporate the dry ingredients into the wet. As soon as the batter comes together, stop mixing. Let the batter sit for about 5 minutes. The batter will thicken slightly as it sits. Do not remix once the baking powder has started to react. Before you start cooking, make sure your griddle is nice and hot. Once hot, ladle about 1/4 cup of batter onto the griddle. Let the pancakes cook until you start to see bubbles break the surface. Flip and continue to cook on the other side. It should take about 3 to 5 minutes to cook the pancakes, but this will depend on your heat source, and how thick your pancakes are. To serve the pancakes, stack 2 or 3 onto a plate, coating each of them with some non-dairy butter as you stack them (if desired). Drizzle with maple syrup and chopped walnuts. Enjoy!

Scrambled “Eggs” with Baby Spinach

Scrambled Garbanzo Eggs 2

Garbanzo bean flour is pretty cool to work with. Did you know you can get the mouthfeel of scrambled eggs with this flour?!! Now, let’s take a look at the nutrition between these two foods: 2 scrambled eggs gives you about 199 calories, 15.2 grams of fat, 13 grams of protein, and 0 fiber. This recipe give you: 170 calories, 7 grams of fat, 8 grams of protein, and 8 grams of fiber. The dietary question I get asked all the time is, “where do you get your protein?” Eating enough protein isn’t the problem with our American diet, it’s not eating enough fiber. This scramble is delicious! If you use black sea salt, it gives a bit of that sulphur-like quality that eggs possess. I felt full and satisfied after eating this scramble for breakfast. Fiber tastes good, fills you up, and keeps your gut clean and looking good on the inside!

Scrambled Garbanzo Eggs

Scrambled Garbanzo Eggs 3

1 teaspoon grape seed oil
5 tablespoons garbanzo bean flour (chickpea flour)
6 tablespoons water
1 tablespoon red onion, minced
1 cup baby spinach, chopped
1/4 teaspoon sea salt
freshly ground black pepper, to taste

Heat the grape seed oil in a small non-stick skillet. In a small bowl, mix the chickpea flour with the water, red onion, and a couple pinches of sea salt and pepper. Pour the chickpea/red onion mix into the skillet, and let it cook without touching it for 3-5 minutes, or until you see the perimeter begin to ‘set’. Sprinkle the spinach into the skillet. Using a spatula, begin breaking the mix into smaller bite-size pieces. Heat the ‘eggs’ until they are cooked through (no batter in sight). Add sea salt and pepper to taste. Enjoy! (Adapted from Recipe Source: Oatmeal with a Fork)