dairy-free

Knead Bread?

bread42

This bread is amazing. It is quick and easy to make – can be mixed right in the baking pan and no kneading is required. There are no rising agents and you can use your favourite nuts. And finally, it’s healthy AND tastes great, especially toasted with some nut butter.

Highlights:
gluten and dairy free, vegan
contains whole grains, nuts, and seeds
high in healthy fats
high in fiber
source of plant based protein

Ingredients:

1 cup sunflower, pumpkin, or hemp seeds (or combination)
1/2 cup flax seeds
1/2 cup hazelnuts or almonds
1 1/2 cups rolled oats or spelt
2 tablespoons chia seeds
4 tablespoons psyllium seed husks
1 teaspoon fine grain sea salt
1 tablespoon maple syrup or honey
3 tablespoons melted coconut oil
1 1/2 cups water

Method:

Line a standard loaf pan with parchment. Combine all dry ingredients, stirring well. Want less crunch? Pulse ingredients in a food processor first.
Whisk maple syrup, melted coconut oil, and water together in a measuring cup.
Add wet ingredients to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
Smooth out the top with the back of a spoon.
Let sit out on the counter for at least 2 hours, or overnight. Soaking the nuts and seeds helps to remove phytic acid, neutralize enzyme inhibitors and improve nutrient absorption
To ensure the dough is ready, it should retain its shape even when you lift the parchment.
Preheat over to 350 degrees and bake in loaf pan for 20 minutes.
Remove from the loaf pan, place upside down directly on oven rack and continue to bake for 30 to 40 minutes.
Allow to cool completely before slicing.
Store in tightly sealed container for up to 5 days or freeze.
Makes a great snack.

Recipe inspired from My New Roots (mynewroots.org)  

Pumpkin Spice Cookies

IMG_1717

These pumpkin spice cookies have the texture of a muffin and all the flavour of pumpkin pie.  Gluten free, dairy free and refined sugar free, they make a healthy treat for the holidays.

Ingredients:

  • 1 cup of gluten free flour (I used Better Batter)
  • 1.5 cups of gluten free rolled oats (I used Bob Mills)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 egg
  • 1/3 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 2 tablespoons almond milk

Method:

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in a large bowl.
  3. Mix all the wet ingredients into a medium bowl.
  4. Whisk the wet until well mixed and add wet to dry, being careful not to over mix.
  5. Spoon onto a parchment paper lined baking sheet.
  6. Bake for about 15-18 minutes.  Makes about 30 cookies.

Enjoy!

Blueberry Muffins

IMG_1547

Wild blueberries are bursting with flavour and filled with nutrients.  These blueberry muffins are gluten free, nut free and refined sugar free.

Ingredients:
1 cup GF rolled oats (not instant)
1 cup of your favourite gluten free flour
1 tablespoon ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3-4 ripe bananas, mashed
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1 cup blueberries

Method:
1. Preheat oven to 375F and combine oats, flour, flax seed, baking soda, baking powder and salt in a large bowl.
2. Combine bananas, coconut oil, maple syrup and orange juice in a separate bowl.
3. Add wet ingredients to dry ingredients and gently combine.
4. Fold in blueberries.
5. Fill paper lined muffin tins 2/3 full and bake for 20 minutes.

Makes 12 muffins.

Rawlicious Zucchini Pasta with Spinach Pesto

IMG_0052

It was too hot to turn on the oven today, which meant it was the perfect day to make this rawlicious zucchini pasta.  Full of fiber, nutrients and healthy fats, this “pasta” was a cinch to make.

Ingredients:

2 zucchini, ends trimmed (I used 1 green and 1 yellow)

3 cups spinach

2 cloves garlic

1/2 cup pumpkin seeds

1/4 cup extra-virgin olive oil

1/2 teaspoon sea salt

hemp seeds to garnish (optional)

Method:

Use a spiralizer to turn zucchini into noodles, or use a vegetable peeler to slice zucchini into ribbons.  Place zucchini noodles in a large bowl.

IMG_0051

 

For the pesto, in a food processor, consume spinach, garlic, pumpkin seeds, olive oil and sea salt.  Process to desired consistency, adding more oil if needed.  Add pesto to the zucchini noodles and stir well.

Sprinkle with hemp seeds if desired and enjoy as an entree or a salad.

Serves 2.

Recipe from Joyous Health: Eat and Live Well Without Dieting by Joy McCarthy.

 

 

Follow Us:

    

Contact Us: