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VEGAN GLUTEN FREE BREAD (inspired by Megan Lavin’s recipe)

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Preheat oven 350

3 cups organic gluten free flour blend (namaste. Amazon)

1 tablespoon organic pyllum husk flour

1 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 1/2 cups warm water (110 degrees)

2 1/4 teaspoons yeast (Caputo. Amazon)

1 teaspoon coconut sugar (or any other powdered sweetener)

1/4 cup organic maple syrup

6 tablespoons aqua faba (liquid from garbanzo beans)

1/4 cup vegan butter, melted 

First thing is to do is to proof the yeast. In a measuring cup, measure 1 1/2 cups of warm water (110°). Add the 2 1/4 teaspoons powdered yeast and the 1 teaspoon coconut sugar. Allow to sit for 10 – 15 minutes.  

Now put all the dry ingredients into a large mixing bowl. 

In a separate bowl add the aqua faba, melted vegan butter and maple syrup and the proofed yeast mixture. 

With the paddle attachment on your mixer blend the dry ingredients on low until well combined. 

Make a well in the dry ingredients and add the wet ingredients. On medium mix the dough for about 5 minutes, stopping to scrape the sides. 

In a bread pan, line it with parchment paper. Spray organic olive oil on the parchment paper. Spread the bread dough out evenly in the bread pan. Press it down evenly in the pan. Spray a piece of Saran Wrap and place sprayed side down on top of the bread pan. 

Allow to raise in a warm place until it reaches the top of the bread pan. 

Approximately 40-45 minutes to raise. 

When it is done raising bake in the middle part of the oven 40-45 minutes. 

If looking too brown cover the top with parchment paper. 

CHICKPEA ROLLS

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Soak overnight, 1 1/2 cups of dry organic garbanzo beans

2 tablespoons organic psyllium husk powder (anthonysgoods.com or Amazon)

1 tablespoon organic olive oil (Thrive Market brand)

1/2 tablespoon organic turmeric powder

1/2 teaspoon xanthan gum

1 teaspoon Himalayan pink sea salt

1 teaspoon baking soda

1 teaspoon organic apple cider vinegar 

1 tablespoon organic date sugar (Anthony’s.com or Amazon)

One cup water

3/4 cup of organic almond flour

Organic raw pumpkin seeds (Go Raw.  iHerb.com, Vitacost.com or 

Amazon)

DIRECTIONS 

Preheat the oven to 350°

Place the chickpeas in a blender or Cuisinart.

Coarse grind the chickpeas. The chickpeas when ground will then equal 2 cups of chickpeas.

Mix baking soda and apple cider vinegar together and then add to the blender with the chickpeas.

Add all the rest of the ingredients to the blender with the  chickpeas except the almond flour. Pulse grind the ingredients until they are all Incorporated. Turn the dough out into a bowl. Add the almond flour a little at a time and mix it until you can form round doughballs.

Place the dough balls in the shape of a bun on a baking sheet lined with parchment paper. 

Sprinkle with pumpkin seeds

Bake in the oven for 40-45 minutes 

ALMOND FLOUR FOCACCIA

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Pre heat oven to 350° 

1 box Simple Mills Almond Flour Pizza Dough

2 tbs. Organic apple cider vinegar

2 tablespoons organic olive oil 

1/3 cup water (if needed 2 tablespoons extra water)

Butter, flavored coconut oil. For forming the dough ball. 

Simple, follow the directions on the box. I mixed finely cut up fresh rosemary when forming the dough. I pat it out on a pampered chef bar pan. It did not fill the whole pan. Maybe about 1 1/2” around the pan was left open. 

Pre-bake the crust for 20 minutes. (I obviously didn’t follow directions, it was too soft on the bottom for me. Please, judge your personal dough)

**The Topping 

I picked what I had in my garden. Cherry tomatoes, plum tomatoes, zebra tomatoes, peppers, green onion. I cut it all up sprinkled it with olive oil, sea salt, and garlic powder. 

Apply the topping evenly all over the crust. Sprinkle on organic nutritional yeast for a cheesy taste. Bake in the oven another 20 minutes.

Topped off with pieces of fresh arugula and Cream of Balsamic Vinegar. 

BANANA BREAD

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bananabread

Ingredients

  • 3 organic bananas
  • 1/4 cup organic Nutiva butter flavored coconut oil
  • 3 organic eggs
  • 2 1/2 cups sifted organic almond flour
  • 1/2 cup organic tapioca flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 teaspoon xanthan gum
  • 2 tsp. Simply Organic vanilla
  • 1 teaspoon organic cinnamon
  • 2 tbs. organic chia seeds
  • 2 tbs. organic coconut manna
  • 1 cup dried organic cranberries (I use Eden’s because they are apple juice sweetened)

Directions

Preheat over to 350 degrees. Spray oil in bread pan. Cut a piece of parchment paper to fit on the bottom of the pan and spray that. Set aside.
In the vitamix or food processor combine the bananas, vegan butter, eggs, cinnamon, and vanilla. Process until smooth and blended.
Add the sifted almond flour, tapioca flour, salt, baking soda, xanthan gum, chia seeds, and coconut manna. Pulse until blended. Mix in the cranberries.
Pour evenly into the bread pan. Put on a low rack in the oven and bake for 50-60
minutes or until a knife comes out clean. If it is browning up to quickly lay a piece of parchment paper on top of the bread pan.

ALMOND FLOUR CAROB ZUCCHINI BREAD

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  • Carob is a great dairy free substitute for chocolate. Carob has health benefits over chocolate, it is lower in calories, fat, caffeine free and only 13 calories per tablespoon.
  • It is naturally sweet so it does not need sugar to sweeten it!
  • One tablespoon carob flour has 2 grams or 10% daily recommended fiber. Fiber can help lower blood glucose and cholesterol levels. can also help with weight loss.

photo2

Ingredients

  • 2 1/2 C. sifted almond flour
  • 1/2 C. carob powder
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 4 eggs
  • 4 Tbs. coconut oil
  • 1/2 C. coconut sugar
  • 1 tsp. vanilla
  • 6-8 drops Young Living Citrus Fresh Essential Oil
  • 1 1/2 C. grated zucchini
  • 1 C. pecan pieces
  • 1 C. cut up dates

Directions

  • Cream together with mixer, coconut oil and coconut sugar.
  • Add eggs, blend well.
  • Add dry ingredients, just until incorporated.
  • Fold in pecans and dates. (Change it up with any dried fruit or nuts, say cherries and walnuts or apricots and almonds!)
  •  Bake approx. 45 minutes in a 350 degree oven, in a greased and floured bunt pan.
  • Let cool completely.

For additional information and uses of the oils mentioned here, please click here.

ALMOND FLOUR BREAD

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Benefits of Almond Flour

  • Almond flour is a favorable flour to use in baking because it is low glycemic.
  • Almonds are an alkaline food, helping maintain a healthy alkaline body PH.
  • Good for your heart, almonds contain no cholesterol.
  • Help yourself lose weight with a high fiber, high protein snack.

photo-(3)

 preheat oven to 350

Ingredients

  • 1 1/2 C. almond flour
  • 1/4 C. tapioca flour
  • 1/2 C. flax meal
  • 1/3 C. rice flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 teaspoon xanthan gum
  • 5 eggs (separated)
  • 1/4 C. oil (I used walnut oil)
  • 4 oz. unsweetened applesauce
  • 1 tablespoon raw honey
  • 1 tbsp. apple cider vinegar

 Directions

  • This is how I put it together using my vitamix.
  • Measure all the dry ingredients into a sifter.
  • Put the 5 egg yolks into the processor, mixing until light yellow.
  • Add to the yolks the oil, honey, applesauce and vinegar.
  • Allow that to mix well.
  • Now all the dry ingredients is measured out into the sifter so all I have to do is sift the dry ingredients into the processor and pulse to mix.
  • Mix the dry ingredients 1/3 at a time so it blends evenly.
  • In a separate bowl, beat the 5 egg whites until stiff.
  • Pour the batter from the processor into a bowl.
  • GENTLY fold the egg whites into the batter. Do not over mix.
  • The reason for all the sifting and the egg white beating is because almond flour is dense and heavier than regular flour.
  • We want the bread to rise and be fluffy as it can be, so, beat and sift.
  • Pour the batter into a oil sprayed 7 1/2 x 3 1/2 bread pan.
  • In a preheated 350 degree oven, bake 30-35 min.

Breadcrumbs

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I mix these crumbs up ahead of time and keep them in the freezer so they’re ready to be used without a fuss. This really isn’t a strict follow by the book recipe. I just try to pack it full of good stuff. So, here’s what I put together in just about equal proportions.

Ground up: raw walnuts, almonds, pumpkin seeds, gluten free bread. Flax meal, a few Tbs. sesame seeds and chia seeds. If hanging out in the kitchen cabinet you can grind up a box of your favorite crackers, cassava chips. I also add seasoning, such as garlic powder, onion powder, paprika, sea salt.