This website is an amazing resource for anyone following a gluten free or paleo diet.
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
- Preheat oven to 350 degrees Fahrenheit.
- Mix all ingredients in a bowl well.
- Using a Tbsp. place cookies on a cookie sheet and bake in oven for 30-35 min.
Great recipe from Glutafin- Gluten Free Fish ‘n’ Chips Recipe
Some days I miss living in the UK. There, you can get your gluten free mixes, breads, cookies and pastas on prescription from a doctor. Not so in Thailand. I reckon that 17% of me misses the UK today, for the previously stated reason.
Anyway, for you readers in the UK, check out the Glutafin Challenge.
- 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!)
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?
Eeehhh? It has risen! Ok, so maybe I cheated by using warm water and sitting it in the oven on a very low temperature.
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!
Thug Kitchen – Warning: Profanity Alert!
I haven’t tried this yet, but rest assured, when my CSA delivers a chunky cauliflower to my door, this is the first thing I will make!
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!