#Paleo #Elanaspantry Awesome #Glutenfree Recipes

This website is an amazing resource for anyone following a gluten free or paleo diet.


Apple fritters

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Easy & Healthy Breakfast Cookies

breakfast cookies

No effort required

I like these cookies for when I am in a rush to get to work – I grab a few and maybe some PB Choc Quinoa balls and dash. If I know I have a super tough week ahead or have some travel on the agenda, I make a batch of these cookies. They freeze well and can be stored for a couple days, which is really helpful when travelling.


  • 1.5 cups of gluten free oats
  • 2 to 3 Bananas
  • 1 cup of unsweetened applesauce or 1/2 cup soft tofu
  • Handful of craisins (you could substitue chocolate chips)
  • Sprinkle of cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all ingredients in a bowl well.
  3. Using a Tbsp. place cookies on a cookie sheet and bake in oven for 30-35 min.

Gluten Free Peanut Butter Cookies



  • 1 cup natural peanut butter, smooth or crunchy (you could also use PB2 for less sugar, less fat)
  • 1 cup sugar (you can use stevia instead of sugar, and it’s healthier!)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don’t have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

(Stolen from Facebook High Protein Foods, which I realize has many other interesting recipes!)


Orgran Gluten Free Bread

attempt 1.1

At the best of times, I am not a super baker. I used to leave that to my Grandma Jan; she did the measuring, I did the mixing; she did the decorating, I licked the bowl. True story.

Since pigging out on gluten free bread in Koh Phangan, I returned to Bangkok determined to make my own bread. It can’t be that hard since stupid machines do it…. right?


The end result, does not. It did not rise before I put it in the oven. Perhaps there is some ‘science’ to this bread-baking-business.


Attempt #2

Eeehhh? It has risen! Ok, so maybe I cheated by using warm water and sitting it in the oven on a very low temperature.


Hate to admit it folks, but I think my ‘cheat’ worked! WAHOO!! Bread and peanut butter! My life is now complete!

Ok, so now it’s down to taste. If I’m honest, I don’t remember what wheat bread tastes like. I know what it smells like because I regularly stick my nose into the centre of bread loaves to get that wheaty whiff. Yeh, I know that’s weird. But I bet you have some weird habits too.

In terms of taste, it’s ok. The texture on this second loaf was much better than the first. The first one was heavy and I could cut really thin slices. This one, however, is much fluffier. The top crust is a lovely golden brown and crunchy. Inside, it is a bit spongier than normal bread. Living in Thailand and eating strange rice flour desserts and cakes, I am starting to enjoy a sponge bread, over the more traditional wheat ones!


Gluten Free Vegan Zucchini and Banana Bread


I made this last week for some vegan friends who were visiting Bangkok. They awoke to the luscious aroma of all spice and cinnamon. I followed the recipe, except didn’t use apple sauce, instead substituted another banana.

To make it gluten free for me, I used Bob’s Red Mills All Purpose Baking Mix, not flour. And because I don’t like nuts or raisins in bread, I omitted those also. The end result, however, was delish! We ate all the bread that day. Never have I had anything so moist and flavourful! Highly recommend this for all GF and Veg out there!

Recipe complements of PPK