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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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JB’s Asian Lentil Meatballs

We love the Lentil Meatballs. I adapted the recipe for JB so they could have some too. This is an Asian version that is just – WOW!

First Blend:

Combine eggplant, mushrooms, JB’s All-Purpose Blend , pecans and oat flour into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, coconut aminos, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into walnut size balls. This recipe makes about 36-42 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 10 minutes. Turn lentil balls over and bake for an additional 5 minutes.

Make 1-2 recipes of the Chinese Brown Sauce to coat Asian Lentil Meatballs.

Serve with brown rice and Chinese Brown Sauce.

Garnish:

  • cilantro, garnish
  • sesame seeds

Note: These would make great appetizers, potluck dish, or even for game day.

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Serve. Eat. Enjoy.

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JB’s Belgian Waffles

I have been wanting to make JB some Waffles for sometime. I was fortunate enough to get a couple made before my waffle iron died. So then I switch gears and made some pancakes out of the rest of the batter.

I learned a couple of things out of this experience. The batter works for either waffles or pancakes.They both taste delicious, and I need a new waffle iron.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Wet Ingredients:

Stir together all the wet ingredients.

Combine wet ingredients into the dry ingredients and stir until well combined. There will be some clumps.

Notes: Let your batter set for 30+ minutes. this step is important when you use gluten-free flour.

Another important factor to remember is that these waffles take longer than what your waffle iron will dictate. They take about 5-6 minutes. Keep this in mind, and look for a golden brown color. Trust me on this, and learn from my mistake.

Make sure you spray your waffle iron. You do not want your waffles to stick to the iron.

Spoon batter into the waffle iron. Watch for that golden color.

Top with your favorite condiments.

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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JB’s Gluten-Free All-Purpose Flour Blend

I made this Flour Blend for a client that is not able to have rice. Rice is often one of the main ingredients in gluten-free flour blends. I came up with this one using four different types of flours.

This flour blend was used to make an easy no yeast focaccia bread, which I will share in another post. The ratios for this flour are simple. You can make a small batch, which is what I did to make the Focaccia Bread, or a large one so that you are not mixing all the time.

  • 1/2 c oat flour
  • 1/2 c tapioca flour
  • 1/2 c chickpea/garbanzo/gram flour (It is known by all these names.)
  • 1/2 c millet flour.

Whisk together in a large bowl. Store in a sealable container.