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Quinoa-Chia Seed Bread

This bread is Gluten-Free and Yeast Free. I had made a couple of loaves of this bread for a client who cannot have gluten or yeast. The quinoa is a great source of protein.

To make the bread is a two day process due to the soaking of the quinoa and chia seeds. The soaking time is hands off, so you do not have to feel like you have to sit and watch it do its thing. It is easy to mixx up – use your food processor. Also, it take 90 minutes to bake. Just set a timer and you can go about doing other things.

Soaking:

  • 1 3/4 c quinoa seed
  • 1/4 c chia seed
  • 1/2 c water

In a large bowl soak the quinoa in some cold water. Soak overnight in the refrigerator.

In a small bowl combine the chia seed and the 1/2 c water. Let the chia seed mixture soak in the refrigerator overnight as well.

Batter:

  • 1/2 c water
  • 1/4 c olive oil or apple sauce
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 1/2 tbsp lemon juice

Preheat oven to 325 degrees (convection) or 350 degrees (conventional).

Line a loaf pan with parchment paper.

Drain the quinoa and rinse thoroughly using a sieve.

Place the quinoa into a food processor. Add the chia gel, water, olive oil or applesauce, baking soda, salt, and lemon juice.

Process quinoa mixture until it resembles a batter mixture.

Spoon the batter into the prepared loaf pan.

Bake for 90 minutes. I know that seems like a long time, but the bread needs time to cook and the quinoa to become tender.

Remove the bread from the oven and cool 30 minutes in the loaf pan. Then remove the bread from the pan and cool completely on a cooling rack. The bread should be moist in the center and crisp on the outside. Cool completely before e slicing.

Keep the bread wrapped in the refrigerator for up to a week. the bread freezes well for about 3 months.

Serve. Eat. Enjoy.

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Apple Spice Blender Muffins

These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.

  • 2 c oat flour
  • 1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
  • 1/2 c Date Paste
  • 1/2 c applesauce, unsweetened
  • 1 1/2 tso baking powder
  • 1 tsp vanilla extract
  • 1 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 400 degrees.

Add all of the ingredients into a high-speed blender. Blend until smooth and creamy. Scrape sides as needed.

Stir-ins:

  • 2/3 c (1 medium apple – I like honey crisp, Fuji and Gala)finely chopped

Stir the apple into the batter. Pour the batter into muffin wells. Bake for about 18 minutes.

Cool the muffins in the muffin tin for about 5 minutes, Then transfer the muffins to a cooling rack to completely cool.

Serve. Eat. Enjoy.

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Whole Grain GF Banana Chocolate Chip Blender Bread

Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.

  • 4 very ripe bananas
  • 1/2 c Almond Milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 c GF oat flour
  • 1 c sorghum flour
  • 1/4 c maple sugar or maple syrup
  • 1 tbsp baking powder
  • 1 tsp Baking Spice Blend

Preheat oven to 350 degrees.

Combine all the ingredients into a high-speed blender. Blend for about 50 seconds. (That is how long my smoothie button goes for on my vitamix.)

Scrape the sides and blend one more time.

Stir-ins:

  • 1/2 c dark chocolate chips

Stir in the chocolate chips into the bread batter.

Pour into prepared bread pan.

Bake for 60 minutes. Remove from oven and let cool for 5 minutes in the bread pan. Transfer bread to a cooling rack. Let the bread completely cool.

Serve. Eat. Enjoy.

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Quinoa Flatbread

I spent most of a day playing with this recipe to see how I liked it best. What I found out is it depended on what kind of mood I was in. Did I want crunchy or soft and chewy. I tried making them on the stovetop and in the oven.

The stovetop and the oven both produced soft and chewy. The oven produced crunchy, almost cracker like if I flipped them over and baked them a little longer. This recipe is fairly versatile in that case.

I made some plain crunchy flatbread for a client, and the soft and chewy for our home with a little seasoning. Whichever version you choose it will be tasty.

  • 1 c quinoa (white)
  • 1/2 c + 1 tbsp plant milk
  • 1 tsp baking powder
  • 1/2 tsp Himalayan salt or All-Purpose Seasoning

Note: I will give you the directions for the oven method. That is the easiest method and can produce soft and chewy or crunchy flatbreads.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Pour the quinoa into a fine mesh strainer. Rinse the quinoa for a couple of minutes to get rid of the bitter outer coating.

Transfer the quinoa into a high-speed blender. Add the remaining ingredients into the blender. Blend until the batter is smooth. It will be somewhat thick, and will require the use of a spatula to help spoon out the batter.

Make 6 dollops of batter onto the prepared baking sheet. Use the spatula to spread the batter into circles, about 5-6 inches.

Bake for 15-17 minutes (for soft and chewy flatbreads).

Flip the flatbreads over and bake for an additional 10 minutes, if you like them crunchy.

Note: You can make them smaller if you would like to use them for sandwiches, or larger if you would like to make flatbread pizzas.

Note: Also, experiment with seasoning to make them your own special recipe.

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Blender Banana Muffins with Chocolate Hazelnut Filling

When I had made my Blender Banana Pecan Muffins I had put a dollop of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar Free on top. It was amazing. Which got me thinking of how I could incorporate it inside the muffin. This is what I came up with.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Pour half the batter into prepared muffin wells. Put about 1-2 tsp of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar in the middle of the batter.(I had made this batch with about 1 tsp, and I will probably do more the next time.)Do this with each muffin well.

Pour the remaining batter into the muffin wells, covering the Chocolate Hazelnut Spread.

Bake for about 20 minutes. Let muffins cool about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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Blender Bread GF/Vegan/Yeast Free

I make Focaccia Bread for my clients every week. I have been thinking of trying it in the blender to cut down the prep time. I had to make a few adjustments, but it turned out beautifully.

Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.

Add all the ingredients into the blender in order listed. Blend on the smoothie setting (if you have one), or about 50-60 seconds.

Pour batter into prepared loaf pan.

Bake for 65-70 minutes.

Let cool in pan for about 5 minutes, then turn bread out onto a cooling rack to finish cooling. I know it will be hard, but wait for the bread to completely cool. Cutting it too soon can change the texture of the bread.

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Serve. Eat. Enjoy.

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Banana Pecan Blender Muffins

I have been wanting to try making some blender muffins. I love recipes that only require one vessel to mix and blend. Basically the less I have to clean up the better. What I really need is a sou chef , but that is not going to happen. So blender muffins it is.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Add in:

  • 1/2 c pecans, halves

Add the pecans to the batter. Pulse blender 2-3 times.

Pour batter into prepared muffin wells. Bake for 18 minutes. Let muffins cools about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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Easy “Cheesy” Focaccia Bread

This is a spin off of my Easy Focaccia Bread. This bread does not require yeast, is gluten-free and vegan. It takes 35 minutes to make from stir to bake. It is soft and holds together perfectly.

Dry Ingredients:

Preheat oven to 350 degrees. Line a round cake pan with parchment paper. Set aside.

In a large bowl whisk together all the dry ingredients. Set aside.

Wet Ingredients:

  • 3/4 c plant milk
  • 1/2 c aquafaba
  • 1/4 c lemon juice
  • 1 c sparkling water

Add the aquafaba and the lemon juice to the dry ingredients and whisk together. Pour in the sparkling water and quickly stir the mixture together until well combined. Pour the bread batter into the prepare cake pan and immediately place in oven.

Note: It is important to add the sparkling water last to the batter and immediately bake the batter. The bubbles from the sparkling water help with the rise of the bread.

Bake for 30-35 minutes.

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Serve. Eat. Enjoy.

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JB’s Bread

I made this bread for JB using the JB’s Gluten-Free All-Purpose Flour Blend I made up for them. This version is plain, with no added seasoning, it is a variation from JB’s Focaccia Bread. That way they could smear some peanut butter, chickpea salad spread or the white bean spread on a slice.

Dry Ingredients:

Preheat oven to 350 degrees. Line a loaf pan (8×4) with parchment paper.

In a large bowl whisk together the dry ingredients until they are well incorporated. Set aside.

Wet Ingredients:

  • 3/4 c macadamia milk
  • 1/2 c aquafaba (liquid from canned chickpeas)
  • 1/4 c lemon juice
  • 1/2 c sparkling water

Combine the wet ingredients together. Add the wet ingredients to the dry ingredients. Whisk until completely combined. Pour batter into prepared loaf pan.

Bake bread for 45-50 minutes. Cool in pan for 5-10 minutes. Remove bread from pan and let the bread finish cooling on a cooling rack.

Serve. Eat. Enjoy.

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JB’s Bread

I made this bread for JB using the JB’s Gluten-Free All-Purpose Flour Blend I made up for them. This version is plain, with no added seasoning, it is a variation from JB’s Focaccia Bread. That way they could smear some peanut butter, chickpea salad spread or the white bean spread on a slice.

Dry Ingredients:

Preheat oven to 350 degrees. Line a loaf pan (8×4) with parchment paper.

In a large bowl whisk together the dry ingredients until they are well incorporated. Set aside.

Wet Ingredients:

  • 3/4 c macadamia milk
  • 1/2 c aquafaba (liquid from canned chickpeas)
  • 1/4 c lemon juice
  • 1/2 c sparkling water

Combine the wet ingredients together. Add the wet ingredients to the dry ingredients. Whisk until completely combined. Pour batter into prepared loaf pan.

Bake bread for 45-50 minutes. Cool in pan for 5-10 minutes. Remove bread from pan and let the bread finish cooling on a cooling rack.

Serve. Eat. Enjoy.

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