Category Archives: Baking

Bread and Cakes

Energy Snack Loaf (sugar free)(gf)

Posted on by Andrea

I love this loaf for many reasons. It’s refined sugar free, getting it’s sweetness from bananas and dried fruit. It’s an excellent snack between meals when you need something to get you through. I always bring this with me when I travel (sliced and individually wrapped), it’s proven to be a lifesaver during long waits between meals, great to take on a hike. It tastes amazing and it’s healthy. Once you have all the ingredients, it comes together quickly –it’s such a cinch.

*sub in your favourite dried fruits and nuts to make it your own

Energy Snack Loaf

adapted from a recipe by https://theviewfromgreatisland.com/

Ingredients:

Dry – mix together:

1.5 cups almond flour

1/2 cup all-purpose gluten-free flour (or regular)

2 tbsp hemp hearts

1 tsp baking powder

1/2 tsp salt

Wet – in processor (can mix by hand):

2 bananas – liquified (or mashed well with potato masher)

2 large eggs

1/4 cup of olive oil (or oil of your choice)

1/2 tsp almond extract

1/2 tsp vanilla extract

Add ins – once everything is combined:

1 generous cup raisins or craisins (or dried fruit of choice)

1 generous cup pecans, roughly chopped (or nut of choice)

Directions:

Preheat oven to 350F. Line a 9 x 5 inch loaf pan with parchment paper. Set aside.

In large bowl, mix together the first 5 dry ingredients– almond flour, Gf flour, hemp hearts, baking powder and salt. Set aside.

In a food processor (or by hand) liquify the bananas, then add in the eggs and mix well. Add almond and vanilla extracts and olive oil and mix well.

Add the liquid ingredients to the dry ingredients and mix well. Fold in the raisins and nuts, until well combined.

Scrape into prepared pan, smoothing top. Bake for 40-45 minutes until tester comes out clean and top is golden brown.

Remove from pan and cool. Wrap in fresh parchment and chill in fridge. It’s easier to slice when it’s cold. Enjoy.

I store mine in the fridge but it’s not necessary to do so.

Add wet mixture into the dry mixture
Fold in fruit and nuts and mix thoroughly
Bake till golden brown and tester comes out clean

Low Carb Nut Bread (gf)

Posted on by Andrea

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I threw this together today and really loved it so I’m posting it so I don’t forget it–it’s a keeper! What’s great about this recipe is that there’s no sugar in it, there is a decent amount of protein from eggs and lots of healthy fats. It’s baked in a 9 inch square pan so it’s not in loaf form, but you can figure this out for a sandwich or just butter it and enjoy alone or with a meal.
*for vegans – you can try this with flax eggs and see how it goes, I haven’t tried that yet.

Ingredients:

Makes 16, 2 1/4 by 2 1/4 inch squares. Cut it up how you like.

Wet:
4 large eggs
3 tbsp olive oil (or coconut oil, avocado oil)
2 tsp cider vinegar (or lemon juice)
I large apple, peeled and grated
3 tbsp almond milk (or other nut milk)
Dry:
2 cups ground almond meal
1 cup ground pecans
3/4 cup shredded unsweetened coconut
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp grated nutmeg

Instructions:

Preheat oven to 325F. Line a 9 inch square pan with parchment paper. Set aside.
Whisk eggs, olive oil, vinegar, almond milk until well blended, then stir in grated apple.
In separate bowl, mix almond meal, ground pecans, coconut, baking soda, salt and nutmeg.
Mix the wet into the dry ingredients until incorporated well. Pour/scrape it into pan. Bake 35-40 minutes until tester comes out clean. Cool, remove using parchment paper. Cut into squares once cooled, or into larger pieces as to your liking. Freezes well, wrapped individually.

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Healthy Chocolate Chip Oatmeal Raisin Breakfast Cookies

Posted on by Andrea

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Here’s a ‘no refined sugar’, gluten-free healthy breakfast cookie that’s great for breakfast on the run,  bedtime snack and I love them for travelling as well.  They freeze really well and you can modify the ingredients as you see fit.

Ingredients:

makes about 20 three inch cookies

3 large ripe bananas, mashed (1.5 cups)

2 tbsp coconut oil, melted

1 egg

1 tsp vanilla extract

2.5 cups rolled oats (I use large flake)

1/3 cup unsweetened coconut flakes

1/2 tsp sea salt

1/2 tsp cinnamon

1 tsp baking powder

1/2 cup raisins or dried cranberries

1/2 cup dark chocolate chips

Method:

Preheat oven to 350F.  Prepare baking sheets with parchment paper or silicone liners. Set aside.

In medium bowl, mix together oats, coconut, salt, cinnamon, baking powder, raisins and chocolate chips. Set aside.

In food processor, puree bananas (or you can mash by hand). Add in egg, coconut oil and vanilla. Blend well. Add wet ingredients to oatmeal mixture and mix well.

Drop by 2 tablespoon sized dollops about 2 inches apart on cookie sheet.  Bake for 13-15 minutes, until bottoms are brown. You may need to rotate your pans halfway through or leave them in a little longer, depending on your oven, and their size.

Cool. Keep in an airtight container in the fridge. Enjoy!

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Chocolate Chip Oatmeal Cookies

Posted on by Andrea

 

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Here’s the best recipe for chocolate chip oatmeal cookies in my opinion. I’ve been making them for years and years, and my friends Morgan and Leah begged me to post it,  so here it is.  The key here is not having your butter too soft when you start out – ‘room temperature’…and making each cookie the same size for baking consistentcy…use a ‘cookie scoop’ if you have one.

Ingredients:

makes 3 dozen

1.5 cups all purpose flour

1/2 cup large flake oats

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup dark chocolate chips

1/2 cup chocolate chunks (if unavailable, increase chocolate chips)

3/4 cup unsalted butter, room temperature

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp pure vanilla extract

Method:

Preheat oven to 350F.  Prepare baking sheets, lined with parchment paper or silicone baking mats.

In a bowl, mix together flour, oats, cornstarch, baking soda, salt. Set aside.

In bowl of stand mixer, beat butter until smooth, scraping down sides of bowl. Add brown and granulated sugars and continue to beat, until well mixed and fluffy, scraping down sides as you go.

Beat in egg and vanilla.  With mixer on low, gradually add in flour/oat mixture, just until evenly mixed. Fold in chocolate chips and chunks with a wooden spoon.

Scoop dough in one tablespoon size globs, spacing about 2 inches apart. Bake for 8 to 11 minutes, rotating pan if necessary, until edges are golden.  Remove from oven to cool for a few minutes, then, using spatula, remove to a plate or rack to cool.  Eat! Yum!

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Banana-Beet Chocolate Cake (GF)

Posted on by Andrea

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rich and delish

 

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just so you see how everything isn’t perfect! Still tastes good.

I found this recipe, modified it to suit my baking tastes, and boy is it good! Deliciously moist for a gluten-free product and keeps that way for days (covered).  I made mine in a non-stick bundt pan which gives it a nice appearance, and, as with all the recipes here — if it’s not a ‘keeper’, I don’t blog it.  Easy, easy, easy.  You can eat this as is – plain, and it’s great, but dress it up for any occasion and there will be no complaints from anyone– gluten-free or not.  Just make it.  I think you’ll actually be healthier after you eat this, too. 😉

Banana-Beet Chocolate Cake

adapted from a recipe from www.greenkitchenstories.com

Serves 8

Ingredients:

1 ripe banana, grated

1 medium cooked beet, grated (if you don’t have a beet, use 2 bananas instead of one)

1/3 cup coconut oil, melted (or butter)

1/2 cup (real) maple syrup

2 eggs

1/2 tsp vanilla

2 cups almond flour

1/3 cup cocoa powder

1 tsp baking powder

1/4 tsp. sea salt

Directions:

Preheat oven to 350 F.  Grease a bundt pan or 8 x 8 inch baking pan. (I used non-stick as well). Dust pan with a bit of cocoa to prevent sticking.

Mix together in a medium sized bowl – banana, beet, coconut oil, maple syrup, eggs and vanilla. Blend well.  In separate bowl, mix almond flour, cocoa, baking powder and salt and when combined, add to wet ingredient and mix until well incorporated.

Pour batter into greased bundt pan or an 8 x 8 inch baking pan.  Bake for 45 minutes or until tester comes out fairly clean. Remove from oven, let cool and then loosen cake and pop out onto a cake platter or plate. Cool. Serve plain or with whip cream, yogurt, chocolate sauce, berries – get creative and enjoy.  Keeps for several days, covered.  (but won’t last that long).   Cheers! Enjoy.

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easy ingredients

mix together grated beet, banana, egg, oil, vanilla and syrup

mix together grated beet, banana, egg, oil, vanilla and syrup

baked in bundt pan, tastes great plain

baked in bundt pan, tastes great plain

it's this good.

it’s this good.

everybody enjoys this cake

everybody enjoys this cake