I like to check in with Nourishing Meals every once in a while. They have some great recipes, as well as advice on going gluten free and elimination diets. Continue reading
After my detox, I vowed to give up soy and dairy. However, I have decided to keep eggs in the mix, as I need a good source of protein. This loaf, from Elana’s Pantry, has received a few accommodations. I’ve reduced the almond flour and added in buckwheat since it’s another great slow energy releasing source of carbohydrates. As well, I sometimes have difficulty finding arrowroot powder or starch, so I experimented with a few other starches and found that they all work here.
This bread is quite easy to pair with other things. Add in a bit more salt, take away the honey, and you have a more savoury bread. You could top with some sea salt and rosemary to have a great accompaniment to humus or soups. Add in a little more honey and you will have a sweeter bread that goes well with nut butters, jams and other sweet things.
- 1 cup almond flour
- 1 cup buckwheat flour
- 1/4 cup potato starch, arrowroot starch, corn starch or ‘Yes You Can’ gluten free flour
- 1/4 cup ground flax
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 5 eggs
- 1/4 cup milk (almond, rice or soy is ok)
- 1 tsp honey or agave nectar
- 1 tsp apple cider vinegar
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
In one bowl, combine the dry ingredients: almond flour, buckwheat, starch, flax, salt and baking soda.
In a second bowl, whisk the eggs until frothy and then add the honey or agave, milk and vinegar.
Mix the dry ingredients into the wet ones. Combine well.
Grease a loaf pan and then pour in batter.
Bake for approx 30-35 minutes or until a toothpick inserted into the centre comes out clean.
Be sure to cool and then serve.
I haven’t received any cauliflower from my CSA to make pizza crust, so I tried out this recipe instead. It wasn’t bad!
- 4 cups zucchini, shredded
- 1/2 cup mozzarella, shredded (I used more than this because I forgot the parmesan)
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 egg or 1/4 cup soft tofu
- 1 teaspoon oregano or Italian seasoning
- 1/4 cup rice flour if you want thicker (optional)
- Preheat oven to 4500 degrees Fahrenheit or 230 degrees Celsius.
- (optional) Microwave the zucchini on high for 6 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can.
- Mix the zucchini, mozzarella, parmesan, egg or tofu, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated oven until lightly golden brown, about 15-20 minutes.
- After crust is cooled, add: pizza sauce, baby bella mushrooms, shredded carrot, bell pepper and top with a little mozzarella. Add other veggies that you like too.
I made this last weekend and it only lasted three days. My non-vegan-gluten-free friends were amazed. It was so yummy! The spices also make your house smell amazing 🙂
Now, the recipe isn’t quite exact because I forgot to measure how much tofu I used. Sorry. The truth is that I had made some persimmon sorbet by combining the soft bits of fruit with a small package of soft tofu in a blender, and then froze it. I had about a cup left and put most of it into the loaf.
- 1 1/2 cups mashed banana (I blended several small frozen bananas)
- 3/4 cup sugar
- 2 tsp vanilla
- 1 1/2 cups gluten free flour
- 1 tsp cinnamon
- 1/2 tsp all spice
- 3/4 tsp baking soda
- 1/2 tsp salt
- ***1/2 – 3/4 cup soft tofu, blended or mixed well
- Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Mix all ingredients together, gradually adding the soft tofu. You can mix your tofu with something else, like I did. You can taste the batter, but it will taste slightly strange from the baking soda.
- Pour batter into a bread tin, preferably lined with baking paper. Or you can grease with oil or butter. You could also make muffins from this recipe, cutting the cooking time down to 25-30 mins. Otherwise, bake for 50-55 mins. Test with a knife or toothpick; if it comes out clean then the loaf is done.
- Let it cool before slicing.
You could also add some raisins or nuts, but I’m not such a big fan. Due to the spices, I didn’t want to add too much to this sugar fix. If you want to add in oats to increase the carbohydrates and protein, then you need to add in more moisture (in the form of bananas and tofu).