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

 

Lemon Ginger Zucchini Bread

Lemon Ginger Zucchini Bread

It's full confession time: I am what I call a "wishful gardener." This is usually my pattern in the springtime: Get lots of flowers, veggies and other plants. Plant them and be super enthusiastic about them and care for them as much as I can. Then, when summer rolls around and I get busy- many of my plants die and I can only manage to care for a few. This is what happened to my veggies this year- including my "wishful" zucchini plant. So, instead of having an overabundance of zucchini growing in my garden that I need to use up, I made this yummy bread because I bought a bit too much zucchini at the store and didn't want it to go to waste! 

There is my full confession as a wishful gardener! I really do love gardens and plants, but so often my passion for food wins in the end! So, since I have been able to keep a few pots of flowers in front of my house alive this very dry summer, I will stick to that in the coming years. Next season for my deck I will be planting a few pots of succulents or other low water plants and planting more bushes and low water natives in my backyard. It is better for the earth and better for me- no gardening guilt! Ha ha! 

Here's the yummy recipe for the bread that came of buying too much zucchini! 

Lemon Ginger Zucchini Bread: 

3 eggs

1/3 cup honey

1/4 cup coconut oil, melted

1 tablespoon fresh lemon juice

zest of 2 small lemons or one large lemon

1 1/2 cups finely shredded zucchini

3/4 cup cassava flour

1 1/4 cups almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons finely chopped crystallized ginger

1. Heat the oven to 375 F. 

2. Grease a 9x5 loaf pan with coconut oil or pan spray. 

3. Mix the wet ingredients together. Mix the dry ingredients together with a whisk. 

4. Combine the wet and dry ingredients. Let the batter rest for 10 minutes. Then, add the batter to the pan. 

5. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean (no wet batter is attached) 

-Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before slicing. 

Enjoy! 

Peanut Butter Protein Pancakes!

peanut butter protein pancakes

This Sunday I had a craving for a fancier weekend breakfast that was still healthy, so I decided to alter a recipe that I had been hanging on to for several months with the ingredients that I had on hand to create these yummy pancakes. Much to my delight they were a great hit not only with myself but with my son and husband! 

I know I have found the perfect pancake to make a huge batch of for when back to school time rolls around in another week and mornings become much busier for us! This way I can get breakfast on the table in a flash! This recipe makes around enough for serving 3 people. Feel free to double or triple this recipe in order to make enough for the whole week, I know that is what I'll be doing very soon! 

These pancakes are great with maple syrup and berries, topped with yogurt or just with more peanut butter or other nut butter on top. Feel free to experiment and have fun! 

Peanut Butter Protein Pancakes: 

Adapted from: The Pancake Princess

Makes 9-10 mini pancakes

Ingredients: 

3/4 cup gluten free flour mix (see recipe below) 

3/4 cup sweet rice flour

4.5 tablespoons peanut butter powder

1.5 teaspoons baking powder

3/4 teaspoon sea salt

1.5 cups coconut milk (or whole milk if you are not dairy free) 

3 tablespoons maple syrup

3 teaspoons vanilla extract

4.5 tablespoons natural creamy peanut butter (I like Adam's brand) 

Coconut oil for greasing the electric skillet

Instructions: 

1. Whisk together the gluten free flour mix and sweet rice flour, baking powder and salt.

2. Stir in the coconut milk, maple syrup, vanilla and peanut butter.

3. Heat an electric skillet to about 350F. 

4. Add a teaspoon or more of coconut oil to coat the bottom of the electric skillet. If you don't have an electric skillet, you may melt coconut oil in a skillet on the stove over medium heat. Make sure the whole surface is coated in oil so that the pancakes don't stick. 

5. Measure out batter by the 1/4 cupful. Each one will make a small pancake. 

6. Let cook for 1-2 minutes, or until the pancakes are brown on the bottom. Flip and let cook for another minute.

7. Serve while warm with maple syrup, more peanut butter on top & berries to taste! YUM! 

** Gluten Free Flour Mix: Whisk together 4 cups of brown rice flour, 1 2/3 cups potato starch and 2/3 cup tapioca flour in a large bowl. Store the extra in a ziplock bag in the refrigerator for using in other recipes. 

Spinach and Fresh Oregano & Feta Quiche

Spinach and Fresh Oregano & Feta Quiche

I have the most lovely neighbor down the street! She is so generous and often brings me extra food, ingredients, tea and other goodies. I am so lucky! One thing she brought me was some extra feta cheese.  I just love this kind of cheese, it has such a delicious flavor, especially along with spinach and oregano- a kind of Greek quiche. 

I had a fun time adapting a quiche recipe that I had to create a lovely one that is perfect for spring! It is so amazing to have for breakfast, brunch or even dinner! 

I was very inspired by the amazingly beautiful oregano plants that have been growing for some time out in my garden. I am amazed that it keeps on growing and producing lots of delicious oregano for lots of my dishes. 

I hope that you enjoy this quiche with your friends and family very soon. 

Spinach and Fresh Oregano and Feta Quiche: 

Serves 6

1 gluten free pastry shell- pastry recipe below

1/2 cup butter

3 garlic cloves, chopped finely

1 small onion or half of a large onion, chopped finely

6 ounces chopped fresh spinach

1 tablespoon or more fresh oregano, chopped

8 ounces feta cheese 

salt and pepper

2 whole eggs

2 egg whites

1/2 cup whole milk

1/2 cup heavy cream

1. Make the gluten free pastry shell (recipe below), place in freezer and set aside while you are making the filling. 

2. Preheat the oven to 375F (190 C) 

3. In a large Dutch oven, melt butter over medium heat. Saute the onion and garlic in the butter until translucent. Add in the spinach and saute until until reduced down- about 4-5 minutes. Drain the spinach mixture in a colander and squeeze out some of the extra liquid. Set aside to cool. 

4. When the spinach mixture is cooled, place it into a medium bowl and mix in the feta cheese, fresh oregano and season with salt and pepper. Make sure to taste the mixture to make sure it is seasoned enough. Place the spinach cheese mixture in the bottom of the pastry lined pie pan. 

5. In another medium bowl, whisk together the eggs, milk and heavy cream. Pour into the pie pan. Stir to combine the spinach/cheese mixture and the egg/milk mixture. 

6. Bake in the preheated oven for 30-45 minutes or until set in the center. Let the quiche stand for 10 minutes until slicing and serving. 

GF Pastry Dough: 

1 1/4 cups brown rice flour blend (see recipe below) or use a gluten free flour blend 

1 tablespoon organic sugar

1/2 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons coconut oil (heaping tablespoons) 

1 large egg

2 teaspoons lemon juice

Ice water

1. Mix together the brown rice flour blend (or use a packaged gluten free flour mix), 1 tablespoon sugar, 1/2 teaspoon xanthan gum and salt in the bowl of a large food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal. 

2. In a separate bowl with a small wire whisk or fork, whisk together the egg and lemon juice. 

3. Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together. 

4. Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Press the rolled out pastry into the pie shell and flute the edges.  Put the pie shell into the freezer for about 20-30 minutes before baking. 

Brown Rice Flour Blend: 

6 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

Mix together in a bowl with a wire whisk. You will have extra for another baking project later.