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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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JB’s Focaccia Bread

I made this bread for a client that cannot have yeast. It is an adaptation from my original Easy Focaccia Bread.

Dry Ingredients:

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

Whisk together dry ingredients until they are well combined.

Wet Ingredients:

Add wet ingredients to the dry ingredients and whisk to thoroughly combine.

Pour batter into prepared baking dish.

Bake for 30 – 35 minutes.

Cool in baking dish on a wire rack for about 5-10 minutes. Then remove from baking dish onto rack and cool until it is cool enough to handle and slice horizontally.

Serve. Eat. Enjoy.

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Red Lentil Tortillas

How can something so good be so simple? I do not care. These are delicious and just a little patience is required. They have all the nutrients of red lentils, but in a different form – Tortillas.

  • 1 c red lentils, rinsed and drained
  • water + 2 c water for soaking
  • 1/4 tsp Himalayan salt

Combine the lentils and water in a medium bowl. Let soak for about 30 minutes. Rinse lentils. Combine the rinsed lentils and water in the bowl.Loosely cover and let stand at room temperature. This takes ab out 1-2 hours. the lentils will have absorbed most of the water and began to split.

Add the entire contents, lentils and water into a high-speed blender. Add salt. blend until the mixture is smooth and fluffy.

Heat a non-stick skillet to medium heat. Make sure you to wait for the skillet to heat up. I got too impatient and ruined my first tortilla. That was a sad moment.

Pour the batter into the pan titling it to spread the batter forming a tortilla.

Cook 1 1/2 – 2 minutes, the top of the tortilla will look dry. Slide a spatula around the edges to loosen and flip the tortilla. Cook the other side until it is browned, about 1- 1 1/2 minutes. As the skillet gets hot and remains hot the tortillas take less time to make.

Transfer to a cooling rack and let the tortilla completely cool. This makes 6 tortillas, well, 5 if you tend to mess up the first one like I do.

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Serve. Eat. Enjoy.

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Cranberry Orange Pumpkin Mini Muffins

I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.

These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.

First Blend:

  • 1 large banana, very ripe
  • 1/2 cup of blended orange segments
  • 1/2 orange, zested

Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.

Second Blend:

  • 1 c pumpkin puree
  • 1/2 c Date Paste
  • 1 tbsp flax seeds, ground
  • 2 tsp Baking Spice Blend
  • 2 tsp pure vanilla extract
  • 1 1/2 c gluten-free rolled oats
  • 1/8 cup pecans
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.

Stir-In:

  • 1/2 c cranberries, frozen or fresh

Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.

Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.

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