Gluten Free Paleo Banana Bread

This makes your whole house smell delicious!

This makes your whole house smell delicious!

I found this super easy recipe on Goop and have to say that I’m impressed!

Moist, full of protein and yummy!

Moist, full of protein and yummy!

It’s much healthier than my Grandma’s recipe, and has less ingredients than the Vegan recipe I tried before.

Everything you'll need

Everything you’ll need

You will need:

  • 3 cups almond meal
  • 3 eggs, beaten
  • 1/2 cup honey
  • 2 mashed ripe bananas
  • 1 tsp baking soda
  • 1/4 cup coconut oil + extra for greasing a muffin or bread tin

imageThis really is simple!

Preheat your oven to 180 degrees Celsius (350 F) and then grease your pan. Mix all the ingredients together and then pour in the tin. Bake for 30-45 minutes or until a knife inserted in the cake comes out clean.

imageAllow to cool and then enjoy!

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Great for snacks and breakfasts on the go!

Vegan Gluten Free Pancakes

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Happy Sunday!

Most Canadians will agree that a good homemade pancake is the measure of a confident cook. This week, I bring to you a vegan version!

*Makes 3-4 large pancakes or 6-8 little ones IMG_3368

You will need:

  • 1 cup gluten free flour (buckwheat or your own flour mix)
  • 1 tbsp organic cane sugar
  • 2 tbsp baking powder
  • 1/8 tsp salt ** be careful with this one!
  • 1 cup soy milk or almond milk
  • 1 tbsp vegetable oil (I use coconut oil) + extra for the pan

IMG_3369Method:

  1. Preheat your pan on medium heat.
  2. Gather your ingredients and mix together the dry ingredients in a large bowl.
  3. Add the soy milk and coconut oil the bowl and mix together well. Mix until all the lumps are gone. If you’re feeling lazy you could pop this in the blender.
  4. Now add a little oil to the pan and pour some of the batter in.
  5. Unlike other batters, this won’t release a lot of bubbles, so you will need to watch for the edges to turn golden. When they do, flip them over.
  6. Repeat until all the batter is gone. Serve with fresh fruit and maple syrup or honey. Enjoy!IMG_3371

Pineapple Fried Rice – Kao Pad

526942808e1e9PineappleFriedRiceThis is such a cool dish when you’re on the islands sipping a cocktail watching the sunset. For me, it evokes those memories island hopping with friends. But if you want to create that dish at home (minus the whole pineapple) here’s how to do it!

Serves 3-4

You will need:

  • 2 cups cooked rice
  • 100 grams chicken, pork or shrimp
  • 1 tbsp raisins, chopped
  • 1 tbsp pineapple, diced
  • 1 tbsp tomato, diced
  • 1 tbsp carrot, chopped
  • 1 tbsp onion, diced
  • 1 egg
  • 1 tbsp garlic, chopped
  • handful sweet peas
  • any other veg you want to add!
  • handful of cashews (these are plentiful in Thailand! If salted, remove the salt and 1/2 the soy and fish sauce)
  • 2 tbsp cooking oil
  • 2-3 spring onions sliced finely
  • 1 tbsp gluten free soy sauce
  • 1 tbsp fish sauce
  • tsp sugar
  • 1 tsp curry powder
  • salt and pepper to taste

3611900631_3422184d3dGet your ingredients sorted and then warm up the wok.

  1. Heat the oil over medium heat.
  2. Add the garlic and protein, then add the onion.
  3. Add the egg and stir-fry everything together, adding in the vegetables.
  4. Add in the seasonings and stir together for another minute or so.
  5. Serve with red chili pepper, limes for garnish and sprinkle the green onion on top!
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Thai Desserts – Pumpkin and Bananas in Coconut Milk

Gluoy Bwod Chee might not be the most appetizingly appealing dish, but bananas in coconut cures any sweet craving! Thais also like to use pumpkin in their sweet dishes, so I’ve included it as a substitute in the recipe.

Makes 2 servingsdsc_04351

You will need:

  • 1 cup bite size pieces of pumpkin or 2 ripe bananas peeled and cut into bite size pieces
  • 1/2 cup coconut milk
  • 1 cup water
  • 1 1/2 tbsp palm sugar
  • pinch of salt

This is the easiest dessert to make! Simply put it all into a sauce pot and boil it for about 4-5 minutes! Adjust the flavour with a little more sugar and/or salt.

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Mango with Sticky Rice

Thai mangoes(ma-muang) are probably different from the ones you’ve experienced, if you’re from the west. They are not perfectly round, red, or coarse. In actual fact, they turn from green to that lovely yellow colour and are so delicious when ripe, there is simply no comparison! I find mangoes from South America are usually quite tart, whereas these ones are not. The inside seed is also flat, allowing you to get the most out of this delectable fruit!

Serves two.

You will need:

  • 1 cup coconut milk
  • 1/2 cup steamed sticky rice or sweet rice
  • 1 1/2 tbsp white suggar
  • pinch of salt
  • 1 mango

Method:603033_10100622451555106_1850881918_n

  1. Add coconut milk, sugar and salt into a pot and bring to a boil.
  2. Add the steamed sticky rice and stir for about 1-2 minutes. Turn off the heat and move to a plate or serving bowl.
  3. Slice the mango, put it on the top and serve.
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Super Easy GF Buckwheat Pancakes

downloadI found this recipe on a Celiac website and gave it a try over the weekend. With a few modifications, I made it work for me.

You will need:

  • 1 cup buckwheat flour (I use Arrowhead Mills)
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 & 1/3 cup almond or soy milk
  • butter / margarine (I use rice bran oil) for the frying pan

Combine all of the ingredients, except the butter/ margarine/ cooking oil. When I first tried the recipe, the pancakes were super thick and difficult to whisk, so I added the additional 1/3 cup of almond milk.pancake-1

Head a thick-bottomed frying pan on medium heat, until a little drop of water sizzles. Then put in your oil – just a little – you don’t want to deep fry your pancakes!

Pour the batter into the pan, just enough so that there is 2-3 cms space between the pancake and the edge of the pan. A griddle also works well, but alas, no one has bought me one yet! If you prefer to make baby pancakes, that’s ok too.

The secret to a great pancake is to watch for the air bubbles that break through the batter. When there is quite a few, that’s when you know to flip.

Enjoy!

 

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Decadent Chocolate Cake – Orgran’s (from a box)

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I like sweets and they like me. ‘Nuff said. Sometimes, you just crave sugar, in the form of a moist, chocolately cake. Well my friends, this happened to me recently and as I stood staring down the baking aisle, I decide to take a plunge. I have made the ‘Yes You Can’ chocolate mud cake before and it was pretty damn good. I needed to test out what Orgran had to offer.imageYou will need:

  • a bowl
  • cake pan
  • eggs
  • water
  • oil
  • someone to taste-test it

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It was super easy to make and I was even lucky enough to spy some Betty Crocker icing. Love Betty Crocker – she’s gluten free and easily available in most supermarkets in Thailand.

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Unlike the Yes You Can, this was much lighter and acted more like a regular cake. I approve of this for birthday celebrations.

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I am also happy to report that it tastes good even after you freeze it.

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Grandma’s Strawberry Salad

imageWhile I was home this summer, my Grandma Jan made a delicious strawberry salad dressing. One of my readers requested it, and so here it is! All the way from Canada!

This makes about 1 1/2 cups of dressing.

You will need:

  • 1 cup fresh strawberries
  • 1/3 cup olive oil
  • 1 tsp balsamic vinegar
  • squeeze of lemon juice
  • roasted nuts of your preference or feta cheese

Directions:

  1. Put everything into a blender.
  2. Hold off on the nuts or feta.
  3. Blend. Taste it.
  4. Add in some nuts or feta.
  5. Blend. Taste it.
  6. Add in roasted nuts and or feta cheese. Blend, and taste it! Add more if you need it. Remember, you can’t take away ingredients! So add a little at a time.
  7. Serve on a bed of fresh greens. To make it look pretty, slice some red onions thinly, add some roasted nuts, feta and sliced strawberries too!
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Enjoy!

 

 

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Get Up & Go Banana Peanut Butter Smoothie

I make these after my runs when I’m in a rush in the mornings. I have this process down to 2 minutes, throw it in my travel mug and then take off for work. No effort required!image

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Throw all of this into a blender and BLITZ!

  • 1 cup chopped bananas – fresh or frozen
  • 2 cups ice
  • 150 ml milk of your choice – rice, soy, almond or cow’s
  • 2-4 tbsp peanut butter – depending on how much you love PB!
  • 2 tsp ground flax seeds
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Better Paleo Bread Recipe – Gluten Free!

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Great with sweet spreads

I have been suffering from a lack of bread after spending the summer in Canada. While the breads I tried were hit and miss, it was nice to see how readily available they were at most shopping centres. Last week I made the Orgran Multigrain Bread Mix, and while it served its purpose, I don’t think I’ll be buying it again any time soon.

So I decided to try out another Paleo bread recipe that I found on Elana’s Pantry. I’ve made a few modifications as I found it was quite sweet and smelled like applesauce. At the end of the day, you want a bread that can go with jam, but also with humus and other savoury things.

The great thing about Paleo breads, is that I find they keep me fuller longer, unlike white flour breads. In addition, by using the flax seeds it tastes a bit more like a whole grain bread, without the annoying chunks of seeds!

I find that this freezes well and should be kept in the fridge.

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This protein will give you a kick in the morning!

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Gluten Free Paleo Brownies

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I have binged on these bad boys a couple times while back home. They are delicious and easy to make. My favourite is using them instead of graham crackers for s’mores. Most marshmallows are gluten free. This is good news!

imageIngredients:

6 tablespoons coconut oil
1 cup Hershey’s cocoa or 8 ounces bittersweet chocolate
2/3 cup coconut sugar
1/2 teaspoon coarse Celtic sea salt (optional)
1 teaspoon vanilla extract
2 large eggs
1/3 cup tapioca flour or arrowroot flour
2 teaspoons coconut flour or almond flour

** 2 teaspoons maca powder optional

Instructions:

Preheat oven to 350 ºF and adjust rack to middle position. Grease an 8-inch glass square pan with some coconut oil.

Place coconut oil and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract.image

Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour.

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Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the baking dish and smooth into an even layer.

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Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.image

** Of course you can add some chocolate chips or nuts of your choice to add texture.

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Bee Pollen

After my detox, I was surprised to find a plate of papaya and bee pollen awaiting me. Turns out, bee pollen is a crazy superfood!

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I found this jar at my local Lemon Farm!

One lady swears by it, and has a teaspoon of the stuff every morning. She said it is great for energy, protein and vitamins.

If you need more proof, check out this website that outlines the health benefits. I’m just happy knowing that it’s good for me 🙂

It’s great on fresh fruit, or blended in a smoothie.

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Sprinkle on your fresh fruit a few minutes before you eat it so the enzymes can start to develop.

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Easy Gluten Free Banoffee Pie

This post has been updated.

While on a quest to experiment with pie bases, I came across the technique of using ground nuts. My favourites are walnuts, cashews and almonds. I tend to use these in all sorts of dishes – walnuts in muffins, cashews for cheese, almonds in pancakes…

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Please note: I have stopped purchasing Heritage brand nuts as I cannot determine if they are in fact gluten free. While many Thai friends tell me they are organic, I have not been able to get in contact with the company to find more details about their manufacturing processes. Now, I purchase Waitrose nuts at all the big shopping centres (and have not had any problems).

Using a food processor, I used cashews, walnuts and almonds. To be honest, I didn’t measure it out because it depends on how big of a dish you’ll use. Add in some dates to add sweetness, as well as to help bind the nuts together to form the base. You can of course add your favourite gluten free biscuits to the mix!

imageNext up, I carmelized some sugar, and put this on top of the nut base. Then I started to add the bananas (uncooked this time).

imageI wasn’t such a fan of the Orgran chocolate mousse, so I picked up some Betty Crocker (gluten free!) for some serious chocolateness.

Cool in the fridge for a couple hours. This pie is so sweet your teeth will ache! But my friends and I loved it!

Here’s the old recipe:

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These are all the ingredients you will need.

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Start first with your biscuits – any gluten free ones will do. You want to crush them, or you could put them in a food processor. If you want to add more texture, crush some nuts, like almonds, cashews or walnuts. For the bottom layer, use your discretion. I didn’t have many cookies, so my crumble crust is quite thin.

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Next, begin to carmelize your sugar. This is easy. You take a couple table spoons of sugar and put them into a frying pan on medium heat. You can add some water here – little amounts to start. You want the sugar to bubble and become sticky. You can also add some cinnamon or vanilla at this point.imageThen you want to add your chopped bananas. This will be the delicious banoffee part of the dessert! Turn the heat down. You don’t want your bananas to mush – you just want them to become coated in sugary goodness!

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Remove the pan from the heat and begin your gluten free chocolate mousse. Follow the instructions on the packet.image

Begin to layer in your bananas. The chocolate mousse goes next. Put in the fridge to set for 1-2 hours.image

Serve with some gluten free ice-cream. New Zealand Natural does a nice chocolate, as well as a vanilla. I personally like the Hokey Pokey one.

This will blow your mind.