Tag Archives: gluten free

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

bread1_Fotor

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.

Continue reading →

Root Vegetable & Quinoa Rosti

Posted on by Andrea

 

img_8873_fotor

This is a really tasty recipe for this time of year, utilizing root vegetables.  It’s quite comforting with middle-eastern spices and works with your healthy diet plans. Feel free to  use what root veggies you have on hand – just be careful of your heat when cooking – the natural sugars can burn – so medium to medium-low heat and a sharp eye and nose is needed.

Root Vegetable & Quinoa Rosti

adapted from I Quit Sugar

Serves 4

Ingredients:

1 small onion, chopped finely

1 large clove of garlic, minced

2 medium carrots, peeled and grated

1 small sweet potato (or 1/2 large), peeled and grated

1 medium parsnip, peeled and grated

1/2 cup ground almonds or almond meal (sub in 1/2 cup more cooked quinoa if you don’t have any)

1 cup cooked quinoa

1/2 cup  gluten-free all-purpose flour (I’m using PC)

3/4 tsp salt

1/2 tsp ground pepper

1 tsp cinnamon

1/2 tsp ground cumin

2 tbsp tahini

1 tbsp curry paste (I used Patak’s mild yellow curry paste)

2 eggs

cooking oil of our choice (I use ghee)

Directions:

In a small frying pan, with a bit of cooking oil or ghee, saute onion on medium heat until somewhat browned, about 5-7 mins. Add garlic and stir around for one minute. Remove from heat.

Combine all the ingredients, including the onion/garlic mixture, and mix well, until all the flavours are well incorporated.

You can make them into large burger shapes, or like a rosti, as I’ve done here.

In a 10 inch cast iron or non-stick skillet, melt one tablespoon of ghee or cooking oil of your choice over medium heat. Tip mixture into pan and using a spatula, press down and go around edge and tuck it in and press it down and make it tidy.

Cook slowly – being careful of your heat, remember not to let it get too hot  – these veggies have lots of natural sugars and will burn. After about 10 minutes, place a plate over the rosti. Flip the pan over, and the rosti should now be on the plate. Place pan back on heat and put another tablespoon of cooking oil or ghee in your pan. Once melted, slide the rosti back into the pan so the other side can cook.  Cook for an additional 6-8 mins, being careful of your heat. Slide out onto plate.

Cut into wedges and serve with a chunky raita.  Here’s how I make mine:

Raita:

1 cup plain yogurt, 1/2 cup diced cucumber, 1/2 tsp salt, 1/2 tsp ground cumin, 1/4 cup chopped fresh cilantro.

img_8866_fotor_fotor

img_8868_fotor_fotor

img_8871_fotor_fotor

 

Healthy Chocolate Chip Oatmeal Raisin Breakfast Cookies

Posted on by Andrea

IMG_8593

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!

IMG_8580

Walnut-Date Chews (gluten free)

Posted on by Andrea

Walnut Date Chews

Walnut Date Chews

IMG_5957

These are the best cookies if you want to avoid too many carbs, refined sugar, gluten, egg and dairy! Even if you aren’t avoiding these things, they are the best cookies. You know how after dinner you just want a little sweet? This fits the bill with absolutely no guilt and all pleasure.  It’s based on ‘bliss ball’ recipe but I’ve refined and adapted it to be even more blissful. I sometimes even crumble one on my yogurt in the morning.  They are a snap to make,  so get going.

Walnut-Date Chews

makes 16-20 cookies

Ingredients:

2 cups walnuts

1/3 cup dates, diced (make sure they are soft – reconstitute them with boiling water if they are hard )

2 tbsp maple syrup

2 tbsp coconut oil, melted

1 tsp pure vanilla extract

1/2 tsp sea salt

1/4 cup dark chocolate chips (optional)

Directions:

Preheat oven to 350F.  Prepare baking sheet with silpat or parchment paper. Set aside.

Place walnuts in bowl of food processor and pulse 5 or 6 times until roughly chopped.  Sprinkle dates over top and pulse 5 or 6 more times.  Add vanilla, maple syrup, coconut oil and salt.  Continue to pulse until walnuts and dates are finely minced and a nutty ‘dough’ has formed.  You may have to take the top of and move the mixture around, pressing it down, then pulse a few times, then repeat until it’s evenly processed.

Using a 1 tbsp scoop,  scoop balls of nut mixture onto cookie sheet.  Shape into flat-topped circles.  If using, place 2 chocolate chips on each cookie. (just for fun and a little hit of chocolate–so good).  Cookies only need to be about an inch apart, you can fit them all on one sheet.

Place in preheated oven for 9 minutes. Remove from oven and cool. Enjoy! Store in airtight container for 1 week, or freeze for up to a month.

process until fairly fine

process until fairly fine

these are the best dates

these are the best dates

1 tbsp of dough

1 tbsp of dough

bake at 350 for 9 mins

bake at 350 for 9 mins

 

YUM

YUM