This bread is so good I just had to share!
Rosemary Chia Bread
3/4 cup creamy almond butter
2 tbsp olive oil
3 large eggs
1 tbsp raw honey
1/2 cup almond flour
4 tbsp chia seeds with 4 tbsp water, let soak for about 15 minutes
1/2 tsp salt
1/2 tsp aluminum free baking soda
1tbsp rosemary
Preheat the oven to 350 and grease a bread pan with olive oil, dust with almond flour.
Mix the chia seeds and water together before starting anything else.
In a large bowl, mix the almond butter and olive oil together with a handheld mixer until smooth. Then blend in the eggs and honey.
In a medium bowl, combine the almond flour, salt, and baking soda. Add in the rosemary.
Mix the chia seeds into the wet mix. Then add the wet into the dry and mix well.
Pour the batter into the loaf pan and bake for 40-50 minutes on the bottom rack of your oven. You can check if it's done by inserting a knife into the center of the loaf to see if it comes out clean. It is important to let is sit and cool for about an hour {if you can} in order for it to cut properly. Other wise if you rush it the bread will not come out of the pan well and will crumble more. Still taste good though. ;)
We had it last night with a homemade creamy potato leek soup, pot roast, and baby salad greens. So good! {Atty now has potato occasionally, we try to stick to the low starch ones.}
Here's a link on the benefits of Chia seeds.
Enjoy!
Showing posts with label GAPS recipes. Show all posts
Showing posts with label GAPS recipes. Show all posts
Thursday, March 7, 2013
Tuesday, January 22, 2013
Awesome grain free pancakes
Atty loves these pancakes! I think it might have been a paleo recipe, I'm not sure, I got it from a friend a while ago, so I have nothing to link it to.
Banana pancakes
3 ripe bananas
3 eggs
3 tbsp nut butter
That is the original extent of the ingredients, but I've added the following
1/8 tsp baking soda
1/8 sea salt
a sprinkling of almond or coconut flour {I know that's not very exact, ha ha! Feel free to leave it out}
cinnamon to taste
Makes about 12 little pancakes, I usually double the recipe.
Heat a griddle coated in coconut oil, medium heat. {I don't like non-stick coating but I've yet to find a griddle that doesn't have that, plus these pancakes stick really easily.} Drop by the spoonful onto the preheated griddle. Wait until browned, then flip. Drizzle a melted coconut and honey mixture over top and serve. Or a homemade berry sauce. So yummy!
Enjoy!!
Banana pancakes
3 ripe bananas
3 eggs
3 tbsp nut butter
That is the original extent of the ingredients, but I've added the following
1/8 tsp baking soda
1/8 sea salt
a sprinkling of almond or coconut flour {I know that's not very exact, ha ha! Feel free to leave it out}
cinnamon to taste
Makes about 12 little pancakes, I usually double the recipe.
Heat a griddle coated in coconut oil, medium heat. {I don't like non-stick coating but I've yet to find a griddle that doesn't have that, plus these pancakes stick really easily.} Drop by the spoonful onto the preheated griddle. Wait until browned, then flip. Drizzle a melted coconut and honey mixture over top and serve. Or a homemade berry sauce. So yummy!
Enjoy!!
Thursday, January 17, 2013
Muffins, muffins and more muffins!
First recipe I found in the Gluten-free almond flour cookbook by Elana Amsterdam.
Banana Blueberry muffins
3 cups almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tbsp oil {I use olive oil, she says to use grape seed oil}
3 large eggs
2 cups mashed very ripe bananas
1 cup frozen blueberries {I think it's important to use organic berries}
Preheat the oven to 350 and grease 12 muffin cups until well coated. {She says to use paper liners, but I never do}.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil and eggs. Stir the wet into the dry until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
I have added a little honey to this recipe before to make it a little more of a treat, but if you do add honey remember to lower the oven temp. to 325, baking time is usually the same.
I thought I'd also mention that most people who are strictly following the GAPS diet don't use baking soda, but it doesn't appear to be a problem for my son, and I can make all kinds of yummy stuff for him with it so I have made the choice to use it. As always it's up to you whether or not to do that. You could also lower the amount of baking soda used and still get good results. :)
Okay here's the second recipe...
sweet potato muffins- This is not for someone in the first two years of the GAPS diet or someone who is super sensitive, because sweet potatoes are not allowed on the GAPS diet. But my son has been on a special diet over 2 1/2 years now, so I've made these a couple times as a special treat and he has had no negative reaction to them. I reduced the amount of sweet potato needed by using apple sauce as well.
3 cups almond flour
1/4 tsp sea salt
1 1/2 tsp baking soda
2 tbsp olive oil
3 large eggs
1/4-1/2 cup honey to taste
1 cup sweet potatoes
1 cup unsweetened apple sauce
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
Preheat the oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, and baking soda and spices. In a medium bowl, whisk together the oil, eggs and honey. Stir the wet into the dry until thoroughly combined. Stir the sweet potato and apple sauce into the batter. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
Sprinkling a little more cinnamon and drizzling a tad bit of honey on top of these really turns them into a special treat.
And last but not least...
Carrot spice muffins
2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
3 tbsp flax meal
1 tsp cinnamon
1/4 cup olive oil
1/2 cup honey
2 large eggs
1 tbsp organic sugar free vanilla extract
2 cups grated carrots, more or less ;)
Preheat oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, baking soda, flax meal and cinnamon. In a medium bowl, whisk together the oil, honey, eggs, and vanilla extract. Stir the wet into the dry until thoroughly combined, then fold in the carrots. Spoon the batter into the prepared muffin cups.
Bake for 30-35 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for 30 minutes {if you dare, ha ha!} and then serve.
My son never wants to wait the whole 30 minutes, and besides them being a tiny bit more crumbly, there really isn't a whole lot of reasons to wait. We hardly ever do. :)
You can also turn these into Cinnamon Apple muffins by replacing the grated carrots with 2 medium apples, peeled, cored, and diced into little tiny pieces.
Remember my recipes are just suggestions that work for our family, you have to make the choice on whether or not they are right for yours! We love these recipes around here, so I just thought I'd share. :)
Enjoy!
Banana Blueberry muffins
3 cups almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tbsp oil {I use olive oil, she says to use grape seed oil}
3 large eggs
2 cups mashed very ripe bananas
1 cup frozen blueberries {I think it's important to use organic berries}
Preheat the oven to 350 and grease 12 muffin cups until well coated. {She says to use paper liners, but I never do}.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil and eggs. Stir the wet into the dry until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
I have added a little honey to this recipe before to make it a little more of a treat, but if you do add honey remember to lower the oven temp. to 325, baking time is usually the same.
I thought I'd also mention that most people who are strictly following the GAPS diet don't use baking soda, but it doesn't appear to be a problem for my son, and I can make all kinds of yummy stuff for him with it so I have made the choice to use it. As always it's up to you whether or not to do that. You could also lower the amount of baking soda used and still get good results. :)
Okay here's the second recipe...
sweet potato muffins- This is not for someone in the first two years of the GAPS diet or someone who is super sensitive, because sweet potatoes are not allowed on the GAPS diet. But my son has been on a special diet over 2 1/2 years now, so I've made these a couple times as a special treat and he has had no negative reaction to them. I reduced the amount of sweet potato needed by using apple sauce as well.
1/4 tsp sea salt
1 1/2 tsp baking soda
2 tbsp olive oil
3 large eggs
1/4-1/2 cup honey to taste
1 cup sweet potatoes
1 cup unsweetened apple sauce
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
Preheat the oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, and baking soda and spices. In a medium bowl, whisk together the oil, eggs and honey. Stir the wet into the dry until thoroughly combined. Stir the sweet potato and apple sauce into the batter. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
Sprinkling a little more cinnamon and drizzling a tad bit of honey on top of these really turns them into a special treat.
And last but not least...
Carrot spice muffins
2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
3 tbsp flax meal
1 tsp cinnamon
1/4 cup olive oil
1/2 cup honey
2 large eggs
1 tbsp organic sugar free vanilla extract
2 cups grated carrots, more or less ;)
Preheat oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, baking soda, flax meal and cinnamon. In a medium bowl, whisk together the oil, honey, eggs, and vanilla extract. Stir the wet into the dry until thoroughly combined, then fold in the carrots. Spoon the batter into the prepared muffin cups.
Bake for 30-35 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for 30 minutes {if you dare, ha ha!} and then serve.
My son never wants to wait the whole 30 minutes, and besides them being a tiny bit more crumbly, there really isn't a whole lot of reasons to wait. We hardly ever do. :)
You can also turn these into Cinnamon Apple muffins by replacing the grated carrots with 2 medium apples, peeled, cored, and diced into little tiny pieces.
Remember my recipes are just suggestions that work for our family, you have to make the choice on whether or not they are right for yours! We love these recipes around here, so I just thought I'd share. :)
Enjoy!
Tuesday, July 10, 2012
Sweet summer treat
Made some really yummy popsicles for Atty the other day. They taste sort of like fudgesicles. This recipe is not exact, it's a bit of a guess and test thing. :) Here are the ingredients.
Creamy chocolate popsicles
coconut milk
coconut oil
nut butter {choose your favorite}
raisins
unsweetened cocoa powder
honey
I was making six popsicles, and I just eye balled all the ingredients. I wish sometimes that I was more of an exact cook, it would make sharing recipes so much easier. :) But I actually like the freedom of throwing stuff together in the kitchen. The raisins will sweeten it up a lot so you don't need very much honey. Use mostly raisins, but taste test, you do want these sweet, the cocoa powder can make is sort of bitter if you are not careful. Start with mostly coconut milk and add to that, use only a little coconut oil, mostly nut butter to thicken. Blend it all up in a blender, including the raisins. I had a little of the mixture left over after filling the molds, and Atty had no problem finishing it off as it was. :) Pop these bad boys in the freezer until set, and enjoy!
So Good!
Creamy chocolate popsicles
coconut milk
coconut oil
nut butter {choose your favorite}
raisins
unsweetened cocoa powder
honey
I was making six popsicles, and I just eye balled all the ingredients. I wish sometimes that I was more of an exact cook, it would make sharing recipes so much easier. :) But I actually like the freedom of throwing stuff together in the kitchen. The raisins will sweeten it up a lot so you don't need very much honey. Use mostly raisins, but taste test, you do want these sweet, the cocoa powder can make is sort of bitter if you are not careful. Start with mostly coconut milk and add to that, use only a little coconut oil, mostly nut butter to thicken. Blend it all up in a blender, including the raisins. I had a little of the mixture left over after filling the molds, and Atty had no problem finishing it off as it was. :) Pop these bad boys in the freezer until set, and enjoy!
So Good!
Wednesday, May 2, 2012
Almond flour pizza crust
So in my last post I mentioned the GAPS friendly pizza... so here is the recipe! :)
I unfortunately don't know the source for this recipe, someone wrote it down for me on paper awhile back and it didn't work for Atty at the time on his MAS diet, but wow am I glad I kept it!
Almond flour pizza crust
makes two med thin pizzas {12" pans}
Dry
2 cups almond flour
1/2 tsp of salt
1/4 tsp baking soda
1 tsp oregano
1 tsp garlic powder
1 tsp basil
Wet
3/4 cup mashed white beans {that were soaked the right way and cooked prior}
3 eggs
3 tbsp olive oil
Preheat the oven to 350 and line the pans with parchment paper. Mix all the dry together in a bowl and then make a well in the center. Mix the wet quickly in a blender and then add to the dry and mix thoroughly. Will be wet, spread evenly onto the parchment using a spatula, wet if sticking {it didn't need to do this} Bake for 10-12 minutes. Then drizzle some more olive oil over the crust and spread a layer of tomato paste over the whole thing. Add a sprinkle of sea salt and what ever toppings you like. We used some veggies/black olives/pineapple/chicken and cheddar cheese. Any GAPS approved cheese would work. Bake for another 10-15 minutes.
The only thing I will do different next time is I will bake the crust for a little longer, but I like crunchy thin crust pizza so it's a personal taste thing. :)
Remember that these recipes are just suggestion, I am in no way an expert on the GAPS diet and you should always research for yourself the foods that you eat. That being said, my whole family loved this pizza, well worth making!
I unfortunately don't know the source for this recipe, someone wrote it down for me on paper awhile back and it didn't work for Atty at the time on his MAS diet, but wow am I glad I kept it!
Almond flour pizza crust
makes two med thin pizzas {12" pans}
Dry
2 cups almond flour
1/2 tsp of salt
1/4 tsp baking soda
1 tsp oregano
1 tsp garlic powder
1 tsp basil
Wet
3/4 cup mashed white beans {that were soaked the right way and cooked prior}
3 eggs
3 tbsp olive oil
Preheat the oven to 350 and line the pans with parchment paper. Mix all the dry together in a bowl and then make a well in the center. Mix the wet quickly in a blender and then add to the dry and mix thoroughly. Will be wet, spread evenly onto the parchment using a spatula, wet if sticking {it didn't need to do this} Bake for 10-12 minutes. Then drizzle some more olive oil over the crust and spread a layer of tomato paste over the whole thing. Add a sprinkle of sea salt and what ever toppings you like. We used some veggies/black olives/pineapple/chicken and cheddar cheese. Any GAPS approved cheese would work. Bake for another 10-15 minutes.
The only thing I will do different next time is I will bake the crust for a little longer, but I like crunchy thin crust pizza so it's a personal taste thing. :)
Remember that these recipes are just suggestion, I am in no way an expert on the GAPS diet and you should always research for yourself the foods that you eat. That being said, my whole family loved this pizza, well worth making!
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