Soaked Oatmeal Gluten Free Bread

Gluten Free Soaked Oatmeal Bread

The other day I really wanted some bread! But I was looking for a bread that really could deliver on nutrition as well as texture and flavor. I had been hearing from lots of people and articles about soaked grains. So, I got the idea to soak some oats and try to make a gluten and dairy free bread from them. This is the yummy result and I am so thrilled to share the recipe with you! It's great with all kinds of toppings and makes 2 small loaves. Enjoy! 

Soaked Oatmeal Gluten Free Bread: 

1 cup soaked gluten free oats (soak 1 cup gluten free oats in water (to cover) and a splash of lemon juice for 8-12 hours in a glass measuring cup)

1 1/2 cups gluten free flour mix (recipe below)* 

3/4 cup almond flour

1/2 cup ground sunflower seeds (process until fairly ground in a food processor) 

2 teaspoon yeast

2 teaspoon physillium husk powder

1 1/4 teaspoons salt

3/4 cup coconut milk (warm) 

1/3 cup honey

1/4 cup coconut oil

3 eggs

gluten free oats to top bread

Two 4x8 rectangular bread pans, greased with coconut oil

1. Place all of the dry ingredients into the bowl of a stand mixer + the soaked oats. Mix together. 

2. Warm the coconut milk in the microwave until warm to the touch but not hot. 

3. Combine the honey and the coconut oil and warm them together in a glass measuring cup until the coconut oil is melted. 

4. Beat the warm coconut milk into the dry ingredients. Add the honey-coconut oil mixture and mix well. 

5. Add the eggs, one at a time. After that, beat this mixture for about 3 minutes on high speed. 

6. Cover the mixing bowl with a kitchen towel or plastic wrap and let it rise about 90 minutes. 

7. Grease your bread pans with coconut oil thoroughly. 

8. After the mixture has risen for 90 minutes, divide the mixture between the two greased bread pans. Sprinkle the top of each with gluten free oats. 

9. Cover with plastic wrap and let rise another 90 minutes. 

10. Heat the oven to 350F. Bake for about 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean. The bread should be golden brown. 

* gluten free flour mix: 

Brown Rice Flour Blend: Mix together in a bowl with a wire whisk. Store the extra in a zip lock bag in the refrigerator. 

6 cups brown rice flour

2 cups potato starch or arrowroot starch

1 cup tapioca flour

 

Grandma's Swedish Meatballs

Grandma's Swedish Meatballs

It's late fall and thoughts of holiday preparations have crept in. At these times I remember the wonderful Christmas eve feast that my grandma Marion would help prepare. She loved to make her meatballs and she taught us how to make them. I remember when there was a new baby in the family and so I decided that I needed to make a few tiny meatballs for the baby to enjoy! 

Along with these meatballs we always had potato salad with radish roses that my grandma would make. We'd also have sweet and sour Swedish beans, rolls, lefse with butter, cinnamon sugar and lingonberry jam & fruit soup and cookies for dessert. Yum! 

I wanted to share this you this amazing recipe passed down to me from my Swedish grandma. It is a real treasure as the meatballs are so very tender and wonderful. It is some work to make them but that makes them very special. 

I hope that you enjoy making them with your family soon. 

Grandma's Swedish Meatballs: 

Serves 4-6

2 pounds ground grass fed beef

1 cup evaporated milk

1 cup gluten free breadcrumbs (I like to buy a loaf of gluten free bread and make my own bread crumbs by just breaking off small bits of bread to equal a cup) 

2 eggs

1 onion, grated (I grate the onion on a box grater) 

1 1/2 teaspoons salt

1/4 teaspoon pepper

 

1 quart or 4 cups organic beef broth (for simmering) 

1. Combine all of the ingredients except for the beef broth.

2. Shape into small meatballs. Place the meatballs onto rimmed baking sheets and broil in the oven. Be careful to turn the meatballs to the other side after the first broiling so that they cook well & brown on each side. Watch the broiler carefully and set the timer for 3-5 minutes each side. Depending on the oven you have and how hot it gets it may take longer. 

3. Place browned meatballs into a slow cooker or Dutch oven and pour beef broth over the meatballs to cover. Let them simmer on low heat for 3 hours. 

Serve meatballs on top of mashed potatoes. Enjoy! 

 

Sage Butternut Squash Soup with Sage Browned Butter

Sage Butternut Squash Soup with Sage Browned Butter

Ah! What beautiful colors fall brings us not only in the fall leaves but in the colors of our foods. I just love the beautiful bright orange color of butternut squash and this soup is a lovely reminder of the beauty and taste of this food. 

I had fun taking a basic recipe and adding my own special flavors and elements to the dish. The browned butter on top really takes this dish to the next level! :) YUM!! 

Sage Butternut Squash Soup with Sage Brown Butter: 

Makes 3-4 small servings

1.5 pounds butternut squash, peeled and cut into small cubes (1/2 inch) 

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1.5 tablespoons unsalted butter

1 1/2 leeks, white and tender green parts, coarsely chopped

2 teaspoons chopped fresh sage

1 1/3 cups chicken stock or veggie stock

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Brown Butter: 

3 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1. Heat the oven to 350. In a medium bowl, toss the squash cubes with the olive oil and fresh sage. Place onto a rimmed baking sheet and roast for 20-30 minutes until the squash is soft and beginning to brown. 

2. While the squash is roasting, in a large saucepan melt the butter over fairly low heat. Add in the sage and leeks and cook, stirring from time to time, until softened and browned- about 15 minutes or so. 

3. Stir in the chicken or veggie stock and the roasted squash. Simmer the mixture over medium heat for 10-15 minutes.

4. While the soup is simmering, make the brown butter. Over medium to high heat, add the butter and sage to the skillet. The butter will foam for a while. Stir the butter with a spatula. After a while the bubbling subsides and the butter will begin to brown. Take the butter mixture off the heat once it is browned and set aside. 

5. Puree the soup in a blender or food processor. Add in more stock as needed to create the thickness of soup that you want. 

6. Serve in bowls and top with browned butter. You can also top with homemade croutons! 

**You may serve these with homemade croutons if you'd like. I made some gluten free cornbread that I made into cubes, then brushed with butter and sprinkled with Parmesan cheese and baked them in a 350 oven for a few minutes. 

Gluten Free Romesco Sauce

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This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!!