Almond Choc Chip Cookies GF DF Paleo 1

NEW Natural Almond Meal + Almond Chocolate Chip Cookies {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We are pleased to launch a new, wholesome Natural Almond Meal for all of your baking needs. Whether you follow a paleo, grain-free, or gluten free diet or simply like using almond meal to add extra richness to your baking, this flour is a must-have.  Milled from whole almonds with their skin intact, this flour can be used in recipes for cookies, cakes, breads, pancakes and more! It even makes a wonderful low-carbohydrate coating for chicken, fish and other proteins.

Natural Almond Meal

The skins contribute a lovely caramel color to baked goods without affecting the flavor. And let me tell you, the flavor of almond meal is phenomenal. I can’t imagine anyone reading this hasn’t tried an almond, but if you’ve not baked with almond meal, it’s truly superb. You can replace up to 25% of the flour in your recipes with almond meal for a richer, more decadent baked good. Or, if you’re trying to watch carbs or gluten (for whatever reason), there are loads of fabulous recipes online now that use almond meal exclusively for everything under the sun.

Try these chocolate chip cookies for a real treat. This recipe is a great way to indulge without feeling guilty. I made these before a big trip last summer and they were perfect. They held up well, provided a punch of protein and a touch of sweetness while we slogged through airports and kept us from snacking on the over-priced junk food on the road. (P.S. I know the picture doesn’t exactly sell these cookies—they’re not lookers, but they are so good!)

Almond Choc Chip Cookies GF DF Paleo | Bob's Red Mill

Almond Chocolate Chip Cookies (GF, DF)
Recipe by Sarah House

  • 3 cups Bob’s Red Mill® Natural Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil
  • ¼ cup Maple Syrup
  • 1 whole Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract (optional)
  • ¼ tsp Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • ½ cup toasted Sliced Almonds*

Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts (if using) and mix for 2 additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.

Makes 25 – 30 servings.

*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.

Win it! 

I’m giving away a package of our new natural almond meal to five lucky winners. Everyone had such success with our giveaway last time, that we’re going to keep using this new app. Just follow the directions below to enter. If you have any problems, post it in the comments. We’ll select five winners at random from all who enter by 11:59 pm on 12/22. That’s only a few days away, so better enter fast!


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Everyday Classics

Everyday Classics from Lexie’s Kitchen {Giveaway} + Saturday Pancakes

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.

Everyday Classics from Lexie's Kitchen

These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.

Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.

If you don’t win, you can snag a copy of Lexie’s book here or on Amazon. On top of all that, Lexie is hosting her own amazing giveaway at Lexie’s Kitchen. Head over to check it out and enter to win a prize set worth over $400!

To give you a feel for her recipes, Lexie has shared Saturday Pancakes with us. Just in time for Saturday, am I right? Enjoy!

GF Saturday Pancakes from Every Day Classics | Bob's Red Mill

Saturday Pancakes

Ingredients:

  • 1-1/3 cups warm water
  • 2 tablespoons white chia seed meal
  • 1/4 cup melted honey
  • 3 tablespoons melted palm shortening
  • 2 teaspoons vanilla extract
  • 2 cups Bob’s Red Mill Gluten Free All Purpose Flour 
  • 1/2 heaping teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda

Directions:

Preheat oiled griddle to 350-375˚F.

In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.

Whisk in honey, shortening, and vanilla extract.

Add flour and salt and whisk until smooth.

Add baking powder and baking soda. Whisk just until incorporated.

Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.

Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.


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dal1

Meatless Mondays: Chana Dal with Zucchini

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

How about a warm, comforting meal for dinner tonight? The warmth of ginger, turmeric, and coriander, combined with green chilies and a dash of cayenne bring a taste of India to your table. The creaminess of Chana Dal contrasts nicely with crisp zucchini for a dish that you’ll want to snuggle up to on these cold winter nights. Serve this hearty, heart-healthy dish with some warm Naan for an easy, satisfying dinner.  chana dal vegetarian

Chana Dal with Zucchini

This recipe is adapted from Complete Book of Indian Cooking by Suneeta Vaswani.

  •      1 cup Chana Dal Beans
  •     2 Tbsp Oil
  •     1-1/2 Tbsp Ginger Root, peeled and minced
  •     2 tsp Green Chilies, minced
  •     1 cup Onions, finely chopped
  •     3 cups Zucchini, chopped
  •     1 tsp Coriander powder
  •     1/2 tsp Salt (or to taste)
  •     1/2 tsp Tumeric
  •     1/2 tsp Cayenne Pepper
  •     14 oz canned Tomatoes, diced (with juice)

Directions

Soak chana dal in 2 cups cold water for 20- 30 minutes. Rinse and drain.

In a small sauce pan, heat oil over medium- high heat. Add ginger and chilies

and sauté for 1 minute. Add the onions and sauté until soft and translucent, 6 to 7 minutes.

Add zucchini and mix well. Cover and cook for 5 minutes. Add the coriander, salt, turmeric, and cayenne. Mix well and cook, stirring, 3 to 4 minutes making sure not to burn the spices.

Add the tomatoes with juice and chana dal with 2 cups water. Stir well. Bring to a boil; reduce heat to a simmer, covered. Stir every 10 minutes, until chana dal is soft. This should take 20-25 minutes depending on how old you chana dal is.

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tropicalmuffins

Enjoying Gluten-Free Life: Tropical Escape Mini Muffins (Gluten, Grain, and Dairy Free, Fruit Sweetened, SCD)

by Guest in Featured Articles, Gluten Free, Recipes

Flavors of the tropics – coconut, pineapple and banana – blend together in this muffin. Perfect with a cup of tea or hot chocolate for breakfast, or as a relaxing afternoon treat when you come home from holiday shopping, these little muffins bring a luxurious sensation to a chilly December day. After the holidays, when days become darker and winter’s frozen temperatures bring on fantasies of escaping to a destination with palm trees and warm, sandy beaches, these muffins may make it seem you’re already there. Sweetened only with the tropical fruits and dates, they’re also a healthy treat.

While almond flour whispers quietly in the background, allowing other flavors to be dominant, hazelnut flour steps to the forefront and shouts. This is a flour that wants to make a bold statement so other ingredients have to be carefully chosen to compliment it.

I knew chocolate would work with hazelnuts (think Nutella) but wanted a challenge, something different, so I tested recipes using various fruits and spices. What I discovered was that hazelnut flour absolutely adores fruit but doesn’t work well with spices. I’m a huge fan of cinnamon and wanted to make something with a sweet, spicy flavor but the flavors didn’t pair well. The banana in the mix brings a hint of the tropics but also gives the illusion of another flour in the muffins – the hazelnut flour without it was too dense.

These mini muffins can, of course, be made as regular size muffins, but in this compact size each bite has a generous portion of the top’s toasted coconut. I don’t have a muffin top pan, but that should also work quite well. I offer the weight of the banana and dates because bananas come in many sizes and dates are sticky and difficult to measure. Weighing isn’t necessary, though.

Tropical Escape Mini Muffins

  • 1-½ cups Hazelnut Meal/Flour
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 3 Eggs
  • 2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 1 medium Banana, well mashed (approx. 105 grams)
  • 1/3 cup + 3 Tbsp Unsweetened Shredded Coconut
  • 8 oz. can Crushed Pineapple, drained
  • ½ cup Dates, chopped and packed in cup (approx. 90 grams)

Step 1:

Preheat the oven to 350°F. Line mini muffin pan with muffin wrappers.

Step 2:

Mix flour, baking soda and sea salt in a medium bowl and set aside.

Step 3:

In a large bowl, beat the egg, vanilla, banana and coconut oil several minutes, until frothy. Press the remaining liquid out of the pineapple (you want the flavor not the liquid) then add it and 1/3 cup coconut to the liquids.

Step 4:

Press the remaining liquid out of the pineapple (you want the flavor not the liquid) then add it and 1/3 cup coconut to the liquids. If using a stand mixer, mix to combine using it. If using a hand mixer, switch to a spoon to stir here and in Step 5.

Step 5:

Chop the dates finely so that their sweetness will be evenly spread through the muffins, then add them to the dry mixture. Using clean hands, break up the dates and mix them thoroughly with the flour. Add the dry mixture to the wet and mix just to combine.

Step 6:

Fill mini muffin cups about ¾ full and sprinkle the remaining three tablespoons of coconut over the tops. Bake about 10 minutes or until a toothpick inserted in the center comes out clean.

Makes 32 mini muffins.

Shannon Brown of Enjoying Gluten-Free Life wants to help others enjoy their gluten-free life. Since she limited the refined sugar she’s eating, she’s been creating recipes that are fruit sweetened but still delicious. A writer by profession, she loves research and interviews so she brings you not only recipes she’s created but interviews with authors, companies such as Bob’s Red Mill and other bloggers.

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Learning to Bake Allergen-Free.Cover

Learning to Bake Allergen-Free: Mixed Berry Crumble {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

Learning to Bake Allergen-Free by Colette Martin is a crash course in baking without gluten, dairy, eggs, soy or nuts. This book is a packed with tips and tricks for making delicious baked goods without allergens and without compromising taste and texture. What I love about this book is the educational piece- this isn’t just a recipe book. You learn why eggs are important to recipes, then you learn how to substitute them and why you might choose one substitute over another in different applications. As anyone with food allergies or dietary restrictions can attest, one substitution solution rarely works for all recipes. Martin teaches you about the different gluten free flours available and how to mix your own flour blends or choose a premade mix that will work for your needs.

No cookbook would be complete without mouth-watering recipes and gorgeous photography, however. Martin delivers on both fronts with recipes for a variety of baked goods from flat breads and yeast-risen breads to cookie and tarts. Mixed throughout each recipe section are additional crash courses in things that pertain to those particular recipes- different sweetening options, how to proof yeast, the simple way to decorate a cake, etc.

This book is a great resource for those who want to know more about allergen-free baking. It’s not a simple cookbook, but more akin to a text book with wonderful explanations for why you should chose one ingredient over another and how to perfect (or simply fix) a certain type of dough.

{Giveaway}

The kind folks over at The Experiment Publishing sent us a copy of this book to giveaway to one lucky reader. To sweeten the deal, we’re adding in some essential ingredients for getting started with this book. In addition to this lovely book, we’re adding a package of our Gluten Free Quick Cooking Rolled Oats, a package of our Gluten Free All Purpose Flour and a package of our Gluten Free Xanthan Gum.  This would be a great thing to win if you like baking and make for a wonderful gift for someone just getting started.

To enter: Leave a comment here on the blog and tell me what your biggest challenge has been living with food allergies or diet restrictions (if you don’t have a food allergy yourself, tell me about someone you know and a challenge you’ve faced with cooking for or eating with them). We’ll pick a winner from all those who comment by 11:59 pm on 8/1/12.

Congratulations to Donna Barney!!

Mixed Berry Crumble

During the summer, fresh berries are plentiful in the Northeast; if you live near a pick-your-own farm, this is the time to stock up on berries. I freeze what I can’t use in the summer for winter pies. It really doesn’t matter which berries you choose to mix in this crumble—any combination of soft berries (e.g., blueberries, raspberries, blackberries, strawberries), or even a single berry, will do. Serve this with your favorite dairy-free ice cream.

The beauty of a crumble is that is can be served in a bowl—no need to worry about a pie crust breaking before it reaches the plate. It’s just easy and suitable for kids of all ages.

{ Makes 8 to 12 servings }

  • 5 cups Mixed Berries (see tip)
  • 2 Tbsp Fresh Lime Juice
  • ¼ cup Granulated Sugar
  • ¼ cup Corn Starch
  • ¾ cup Light Brown Sugar
  • ¾ cup Gluten-Free Quick-Cooking Oats
  • 4 Tbsp (½ stick) Earth Balance Natural
  • Shortening, cold
  1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
  2. In a large bowl, mix together the fruit and lime juice, by hand.
  3. In a small bowl, mix together the sugar and corn starch. Sprinkle it over the fruit mixture and toss to coat the fruit. Set it aside.
  4. In a large bowl, combine the brown sugar and oats. Break up any lumps of brown sugar.
  5. Cut the shortening into tablespoon-sized pieces. Use a pastry cutter or pastry fork to cut the shortening into the oat mixture.
  6. Spread the fruit mixture evenly in the baking dish.
  7. Sprinkle the oat mixture on top of the fruit. Use the flat side of a spoon to lightly pack the topping.
  8. Bake at 350°F for 30 to 35 minutes, until the fruit is bubbling around the edges.

Tips

  • If you are using strawberries, be sure to remove the stems and chop them (in half or thirds) so they are about the same size as the rest of your berries.
  • If fresh berries are not available you may use frozen (unsweetened) berries. Thaw and drain them before using.
  • This is best warm. Keep leftovers in the refrigerator and reheat for 30 seconds in a microwave.

Recipe from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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GFGroup

Getting Started with Gluten Free/Casein Free Baking

by Cassidy Stockton in Featured Articles, Gluten Free

It’s no easy feat getting started with baking gluten and casein free. A great way to start off your baking adventures is to use some of the handy gluten free, casein free baking mixes available at your local store. A basic bread mix, pancake mix, pizza crust mix and dessert mix of some variety, will get you going in no time. These mixes are great when you or your child has no further restrictions beyond gluten and casein. They are wonderful when you’re not confident of your baking prowess. Mixes are also endlessly helpful when you’re short on time. Box mixes are not for everyone, however.

To help make GF/CF baking easier, we’ve compiled some great tips and tricks for getting started with scratch baking.

Start with a recipe. When just getting started, a developed recipe is the best way to have success. There are many different recipe sites and blogs dedicated to every kind of GF/CF baked good from sweet to savory these days, so why reinvent the wheel? Some wonderful sites are Gluten Free Goddess (most dairy free), Fat Free Vegan (all GF), and The Sensitive Pantry.

Find a good all-purpose GF/CF flour blend. Start simple with an all-purpose blend if you can find one that will work for your family’s needs. You will find two general types in the market- those that contain Xanthan or Guar gum, and those that do not. There are advantages to both, but we recommend buying your gum of choice separately so you can control how much you need with each recipe.

Build a small collection of flours. If a premixed blend won’t work, or you’ve graduated beyond a premixed blend, build a small collection of your most-used GF/CF flours- such as white or brown rice flour, sorghum flour, tapioca flour and potato starch. Once you get going with recipes, you’ll find you use the same flours over and over again.

Do some research before skipping ingredients. Wondering what Xanthan gum is or scratching your head over guar gum? Do a little online research into the roles played by these ingredients, and any others that you don’t recognize. See what they do before skipping them in the recipe. Some you may not need, but others might be the key to your success.

Learn your substitutions. Learn what makes great substitutes for commons sources of casein (and eggs if you need to avoid those too). There are many, many vegan sites dedicated to substituting for milk products- use them. They’ll save you time and headaches. Bob’s Red Mill also has many info sheets on how to substitute flours and dairy products, call 800-349-2173 for a copy.

Don’t give up. Even the best chefs make mistakes and have failed recipes. Just because you didn’t get that cake to come out just right doesn’t mean you never will. Accept that there are bad recipes out there and there will be times when even the best recipe comes out poorly. Don’t give up!

Some Basic Recipes for the GF/CF Diet:

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GFGroup

Tips for Getting Started on a Gluten Free/Casein Free Diet

by Cassidy Stockton in Featured Articles, Gluten Free, Health

Starting a gluten free and casein free diet can be pretty daunting, so we’ve compiled some tips for making the transition a bit easier.

  1. Know the common sources of gluten and casein. Print it out and keep it in your wallet or put it on your smart phone for handy reference.
  • Gluten:
    • Wheat (including Spelt/Kamut/Triticale)
    • Rye
    • Barley
    • Pasta
    • Bread
    • Couscous
    • Pancakes
    • Flour
    • Cookies, Crackers and other Baked Goods
  • Casein:
    • Milk (including Cream)
    • Butter
    • Yogurt
    • Cheese
    • Sour Cream
    • Cottage cheese
    • Ice cream
    • Salad dressing (Ranch, Blue Cheese, etc)
    • Creamed soups
  1. Be aware of the hidden sources of gluten and casein, such as soy sauce and natural flavors. There is a great list to get you started here.
  2. Get used to reading labels. Take your time and examine the ingredient list of a product. Don’t just rely on allergen statements, but really look at what is listed. Labels change, so check frequently to be sure that the company hasn’t changed the label or the way the ingredient is made. If you’re really not sure, call the company.
  3. Be your own advocate and take the diet seriously. Don’t cheat and don’t let others think a little gluten or casein is okay. Yes, we know it’s hard to pass up that luscious piece of chocolate cake, but if you don’t take it seriously, how will others? This means standing up for yourself at restaurants and family gatherings. Treat your new diet as you would a serious food allergy. A little bit can derail all the work you’ve been putting into healing your body.
  4. Plan ahead. If you’re eating out, call ahead to the restaurant and find out what their policy is for food allergens and find out what you can eat on their menu. If you can’t eat anything and they’re not willing to work with you, find a different restaurant. This goes for family gatherings and catered events. If you can’t get around attending the event, eat beforehand or bring your own, safe food.
  5. Bring back-up food. Always keep snacks that you can eat on hand for those times when there is no safe option. If you have to eat somewhere that is not going to work with you to ensure your safety, bring your own food or eat ahead of time- even if it’s your mother-in-law’s house or a fancy dining establishment. You deserve to eat safely.
  6. Finally, find an ally. Whether it is your partner or just a friend who “gets it” find someone you can talk to about the challenges of your new diet and share a meal with when you just want to eat in peace. Someone who will help advocate for you when the going gets tough and understands that you are not just “picky.”

Did we miss something? Tell us in the comments what other advice you’d offer someone just getting started on the GF/CF diet.

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MarbledCupcakes2

Chocolate Marble Cupcakes (GF)

by Guest in Featured Articles, Gluten Free, Recipes

These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.

Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice

Cake:

  • 1/2 cup sifted Almond Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup sifted Coconut Flour
  • 3/4 cup Tapioca Starch
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Xanthan Gum
  • 1/2 cup sifted Cocoa
  • 1/4 cup Dairy-Free Chocolate Chips
  • 1/2 cup Olive Oil
  • 1 cup organic Sugar
  • 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
  • 1-1/2 tsp Vanilla Extract
  • 2 Egg Whites
  1. Preheat oven to 350°F.
  2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
  3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.
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Vanilla Coconut Poundcake

Gluten and Dairy Free Vanilla Coconut Pound Cake

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes

When I bake gluten free, I make sure to incorporate healthier flours into the mix. Fiber is definitely one of the major components that can be missing in a lot of gluten free baking. Coconut flour is one of my favorites for cakes since it adds a nice subtle sweet flavor along with fiber and protein.

This pound cake recipe is one of our family’s favorite gluten free cakes. The texture of these mini cakes is perfectly dense with a delicate crumb. There is a slight hint of coconut that adds to the richness of these little vanilla cakes. The glaze adds a little extra sweetness, but these are also great without. I like to toast my unglazed slices. I love how the cake caramelizes when toasted and perfectly compliments the subtle coconut flavors.

Gluten and Dairy Free Vanilla Coconut Pound Cake

Preheat the oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans with nonstick spray.

In a bowl, combine the flours, baking powder and salt; set aside. In a mixing bowl, beat the sugar, coconut oil and stevia until blended well. Next add the eggs to the sugar mixture and mix until blended well. Then add the dry ingredients and the yogurt to the sugar mixture,  alternating between them ending with the yogurt. Evenly distribute the batter between the 3 loaf pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack.

Glaze slightly warm cakes.

Glaze

  • 1-1/2 cups powder sugar
  • 1-3 Tbsp water

Add a little bit of water to the powder sugar and stir well to make a thick glaze.

This wonderful chia seed recipe comes from Serena, The Non Dairy Queen. Serena has written many wonderful recipes for us before and you can find them here, here, here and here and they’ve all been wonderful- so we were excited, to say the least, when she wanted to help us out with a coconut flour recipe. You can find more about Sarena on her blog, The Non Dairy Queen. 

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BRMmedium

There’s Nothing Like a (Brunch-Worthy) Dame: Wittycakes

by Guest in Featured Articles, Gluten Free, Recipes

I must admit; I’m a brunch lover. And, I have a tendency to keep to like-minded people. If we can come together over brunch, we’re going to be lifelong friends.

It was at a brunch not too long ago when one of my dearest friends, a true cockeyed optimist uttered the word “wittycakes” and in that moment I knew — someday that would be a recipe. Now, she’s my brunch-loving biz partner and one of my dearest friends. So, it would only be right that whatever form Wittycakes would take, and in the best representation of her brilliant stage-worthy personality, they’d take center stage at the brunch table.

Hooray for Bob’s Red Mill who said, “March is coconut flour month!” Perfect! Frankly, if my friend could be wearing coconuts, singing in South Pacific on Broadway, that’s where she’d be. Zested with sunshine, dotted with poppy-fresh sass, and a little surprise for sweetness – voilà! These taste younger than springtime.

They are light, cook up fluffy and pair nicely with tropical fruits. Should you need to wash that man right out of your hair, by all means, call up the girls and whip up a batch. Miss Wittycakes suggests you include a pitcher of bubbly and St. Germain. You’ll be feeling Bali Ha’i in no time. Bon appétit!

Wittycakes

You will need:

Cooking Instructions:

1) In a large bowl, combine dry ingredients and add orange zest and poppy seeds.

2) In a small bowl, or large measuring cup, break in two eggs and whisk briefly to break the yolks.

3) Add the coconut milk, cream soda, and Earth Balance to the eggs and whisk to combine.

4) Add the wet mixture to the dry mixture and stir just until combined.

5) Cook on a skillet over medium high heat. Coat skillet with oil or Earth Balance before spooning batter onto heated surface.

6) Wittycakes should take just a couple of minutes (at the most) on each side.

7) Plate up and serve with maple syrup. Then stand back, these go quickly!

Cooking Notes:

Makes about 1 dozen 4” pancakes.

Cream soda?! Yes, cream soda. It adds just the perfect touch of sweetness and fluff to the batter. “But Marisa, I don’t buy soda!” Good news. Most stores sell individual cans or bottles of cream soda. I used Virgil’s but your favorite will do (and who didn’t love a cream soda when they were growing up?)

“Boy – that seems like a lot of wet ingredients for dry ingredients.” Just you wait. Coconut flour absorbs like nothing I’ve ever worked with before, which makes it a fun flour to experiment with and it adds an extra punch of fiber.

“Aren’t these just going to taste like coconut?” Nope. My taste-testers said the following: “I can’t taste any coconut.” And “I would never guess these are gluten-free and dairy-free. They taste so good!” Yes, really, gluten-free, dairy-free food can taste delicious!

A health and cooking coach specializing in food allergies, Marisa Voorhees (aka: The Food-Sensitive Foodie) helps individuals and families navigate the challenges of learning to live with food sensitivities, allergies, and intolerances. She believes that food allergies can feel limiting but no one should live in a tasteless, solitary world. Life is too delicious for that. Follow along on her journey of living a delicious life with food allergies at marisavoorhees.com where she blogs and offers inspiration, recipes, and ideas that are delicious…and also happen to be gluten and dairy-free.

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