gluten free multigrain bread

I was hopeful (but kind of skeptical) that gluten free bread could be tasty based on sampling products in the past.  I searched around until I found some promising recipes. This is my first attempt and I have to say I think it turned out great. It actually tastes like bread and has an excellent texture. Since it doesn't require kneading it is pretty simple to make. I am on a gluten free diet for at least a month until my allergy tests come back, so it possibly I will have to stay away from gluten for life (yikes!), hence the recent gluten-free recipes. After tasting this bread I know it won't be too horrendous if I am gluten intolerant :)

adapted from Allergy Free Alaska. She also has some other great-looking GF bread recipes

 Ingredients:

dry:
1 cup millet flour
1 cup tapioca starch/flour
1/2 cup blanched almond meal/flour
1/2 cup amaranth (or teff flour). I had to grind some amaranth in the blender to make it fine
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 tsp. xanthan gum
1 1/2 tsp. sea salt

wet:
3 eggs
3 Tbsp. olive oil
1 Tbsp. molasses
1 tsp. apple cider vinegar

yeast ingredients:
1 1/4 cup hot water (110º-115ºF)
2 Tbsp. honey
2 1/2 tsp. dry active yeast (NOT instant)

Directions:

1. In a small mixing bowl, combine the honey and hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes exactly (set a timer). Make sure you have all the other wet and dry ingredients mixed and ready to go when the time is up!

2. In a large bowl, combine the dry ingredients and whisk together (This and the next steps can also be done in a mixer if you happen to have one, which I don't).

3. In a separate bowl, whisk together the eggs, oil, molasses, and vinegar.

4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then slowly add the yeast mixture. Mix for about 30 seconds. Scrape sides of bowl then mix on medium 2-3 minutes or until the dough is smooth.

5. Pour dough into parchment lined and well greased 9x5 metal bread pan. Cover with plastic wrap. Allow to rise for 45-60 minutes (check at 30 minutes). When dough is close to reaching the plastic wrap, remove it; allow dough to rise remaining time uncovered. When bread is finished rising, bake in preheated 375º oven for about 30 minutes. Remove loaf from pan and allow it to cool on a wire rack. Allow to cool completely before slicing.

homemade granola bars

These make a great nutrient packed snack or breakfast on the go. I am excited to play more around with flavors, maybe substituting honey for the molasses and raisins or chocolate chips in place of apricots.

ingredients:

1 cup pitted prunes
1/3 cup maple syrup
1 Tbsp molasses
1 tsp. ground cinnamon
1 tsp. vanilla extract
pinch sea salt
2 1/2 cups rolled oats, divided
1/2 cup finely chopped dried apricots
2/3 cup chopped walnuts, pecans, or almonds (or combination)
1/3 cup raw sunflower seeds

1. Preheat oven to 325º. Line an 8x8 or 9x9-inch baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Lightly grease or spray with nonstick spray.

2. Cover prunes with hot water and soak for 10 minutes. Drain and place in the bowl of a food processor or blender. Add syrup, molasses, cinnamon, vanilla, and salt. Process to form a thick paste, about 20 seconds, stopping to scrape down sides a couple times. Add 2 cups of the oats and pulse 8-10 times, until the oats are coarsely chopped. Transfer mixture to a large mixing bowl. Stir in remaining 1/2 cups oats, apricots, nuts, and sunflower seeds.

3. Using slightly dampened hands, press the mixture firmly and evenly into prepared pan. Bake 25-30 minutes.

4. Cool dish for 15 minutes at room temperature, then transfer to freezer and chill until completely cooled (about 30 minutes). Cut into 10-12 bars. Store in an airtight container at room temperature.

lemony quinoa apricot muffins

These little goodies are also delicious gluten free; just substitute whole wheat flour for an all purpose gluten free flour.adapted from prevention magazine

makes 10-12 muffins

ingredients:

3/4 cup milk

3 Tbsp. canola oil

1 egg

zest of 1 lemon

1 tsp. vanilla extract

1 3/4 cup flour

2/3 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1 cup cooked quinoa*

1/3 cup chopped dried apricots

directions:

1. Heat oven to 350º. Line or grease muffin pan. Whisk milk, oil, egg, lemon zest, and vanilla in a large bowl.

2. In a separate bowl, whisk flour, sugar, baking powder, and salt. Stir into wet ingredients.

3. Fold in cooked quinoa and apricots. Divide in muffin pan. Bake 30 minutes. Makes 10-12 muffins.

*cover 1 cup quinoa with water and soak for at least 15 minutes. Rinse well in strainer. Heat in pot with 1 1/4 cup water. Bring to boil then simmer covered for about 30 minutes. Remove from heat and allow to rest 5 minutes.

thai curry butternut squash soup

This gives a delightful Thai twist to a traditional fall soup. Modified from howsweeteats.com

serves 4-6

ingredients:

3 Tbsp. coconut oil

1 sweet onion, diced

4 garlic cloves, minced

2 tsp. freshly grated ginger

2 Tbsp. red curry paste

3 cups vegetable stock

4 cups uncooked butternut squash, cubed in 1-inch pieces

1 -2 (14 oz.) can coconut milk

¼ cup fish sauce
coconut aminos or soy sauce to taste
coconut sugar to taste

1 lime, juiced

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup torn fresh cilantro for serving

1/3 cup chopped roasted peanuts for serving

directions:

Heat a large pot over med-low heat and add coconut oil. Once it is melted, add in the onions and garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in ginger and curry paste and stir until incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase heat to medium. Cook until the squash is soft, about 20 minutes.

Once the squash is soft, turn off the heat and allow to cool slightly. Puree in blender (in 2 batches if needed) until smooth. Pour back into pot and heat over med-low. Add in coconut milk, lime juice, fish sauce, coconut aminos, coconut sugar, salt, and pepper, and stir. Cover and cook until heated through. Taste and season additionally if desired. Serve with a garnish of cilantro and crushed peanuts.

updated 10/28/15

pumpkin cream cheese muffins

these are a fun and healthy treat with a surprise filling
adapted from annies-eats.com

makes 21-24 muffins

Ingredients

for the filling:

8 oz. cream cheese, at room temperature
2 Tbsp. honey

for the muffins:
3 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 Tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 cup brown sugar
2 cups pumpkin puree
1/2 cup oil
3/4 cup unsweetened applesauce

for the topping (optional):
4 Tbsp. whole wheat flour
7 Tbsp. rolled oats
3 Tbsp. turbinado (coarse) sugar
1/2 tsp. ground cinnamon
3 Tbsp. cold butter, cut into pieces

1. To make the filling combine the cream cheese and honey in a bowl. Beat with mixer until smooth. Transfer to a pastry bag and pipe 24 equal dollops onto parchment or wax paper. Freeze until firm, at least 3 hours.
2. To make the muffins, preheat the oven to 350ºF. Line muffin pans with paper liners or grease. In medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In a large bowl combine eggs, sugar, pumpkin, oil, and applesauce. Mix until blended. Add in dry ingredients, mixing just until combined.
3. To make the topping, combine flour, oats, sugar, and cinnamon in a small bowl. whisk to blend. Add in the butter and cut into try ingredients with a pastry blender or two forks (or handy dandy tupperware food mixer) until mix is coarse and crumbly. Transfer to refrigerator until ready to use.
4. To assemble muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom (about 1 Tbsp). Place the dollop of cream cheese on top. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle each with topping if desired.
5. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving (because the filling is hot).

roasted acorn squash

Roasted squash topped with buttery crunchy walnuts and sweet dried fruit. Tastes like fall!

adapted from inspiredtaste.net

Ingredients:

2 acorn squash

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup brown sugar

4 Tbsp. butter

1/4 cup walnuts, coarsely chopped

1/4-1/2 cup dried fruit,  (I used a combination of cranberries, golden raisins, and figs)

1. Preheat oven to 400ºF.

2. Cut the squash in half and remove seeds. Carefully cut each half into 4 wedges.

3. Place wedges in large baking dish and drizzle or brush with olive oil and sprinkle with salt, pepper, and brown sugar.

4. Bake for 1 hour or until soft and caramelized around the edges.

5. When squash is almost done, in a small saucepan over medium add the butter, walnuts, and fruit. Cook until butter is melted, then drizzle over squash. Drizzle with some maple syrup for extra sweetness if desired, or hot sauce for a spicy twist.

pumpkin bran muffins

A healthy fall treat. Great for breakfast, snack, or along with soup.
adapted from womansday.com

Ingredients:

1 cup whole wheat flour

3/4 cup wheat bran

3/4 cup brown sugar

1 1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup pumpkin puree

2 eggs

2/3 cup buttermilk (or add slightly less than 1 Tbsp. vinegar to milk)

1/4 cup oil or applesauce (if you choose applesauce then spraying the paper liners helps the muffins not to stick)

orange mascarpone cream for serving (optional) Mix mascarpone with orange zest and honey to taste

1. Heat oven to 400ºF. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, wheat bran, sugar, cinnamon, baking powder, baking soda and salt.

3. In a separate large bowl whisk together the pumpkin, eggs, buttermilk, and oil (or applesauce).

4. Fold the pumpkin mixture into the flour mixture and stir just until combined. Divide the batter between the muffin cups and bake until a toothpick comes out clean, 20-25 minutes.

5. If desired serve the muffins with orange cream.

apricot mango fruit roll-ups

100% real fruit roll ups. Simple to make. Adapted from Great Kitchen Stories
I decided to make these for our daughters first day of kindergarten. This is a new phase for us and I sure I will be delving into healthy lunch recipes!

makes 8-12 roll-ups per batch

Ingredients:

1 large ripe mago

7 oz dried apricots

1 orange (the juice)

1. Preheat oven to the lowest temperature (mine is 170º). Puree ingredients in blender until smooth. Spread 1 1/2-2 cups (so you may have some pure left) on greased or sprayed parchment paper (I lightly greased mine with coconut oil).

2. Put in oven with door slightly open. Leave in for 5-8 hours until puree is not sticky

3. Use a sharp knife or pizza cutter to cut and roll them with wax paper or parchment paper when they are still warm. Depending on how many you want you can cut them along the short or long side of the pan and can choose the width.

peach caprese salad

Peach season in upon us! This variation of caprese uses juicy peaches in place of tomatoes layered with creamy mozzarella and fresh basil and is finished with a delicious reduced balsamic glaze.

Ingredients:

1 large peach

1 8 oz. ball fresh mozzarella

8 fresh basil leaves

2 Tbsp extra virgin olive oil

3 Tbsp. reduced balsamic vinegar. (I used the recipe from mountain mama cooks but made half)

salt and freshly ground pepper

1. Cut the mozzarella into 8 slices, each about 1/4 inch thick

2. On a serving platter, arrange the cheese, basil leaves, and peaches in a fan pattern, alternating them in that order.

3. Drizzle with oil and balsamic and sprinkle with salt and pepper.

favorite lemon herb salmon

I have made this 3 times this summer. It is that good.

makes 4 servings

1 lb salmon fillet (skin on or skinless)
1 lemon
1 Tbsp. snipped dill
1 Tbsp. snipped tarragon
1 Tbsp.

snipped flat leaf parsley or chives
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp oil or butter (or mix)

1. Pat fish dry. Shred 1 tsp. of peel from lemon; set aside. Juice the lemon and reserve for later. In a bowl combine the lemon peel, snipped herbs, salt, pepper, and oil. Spread evenly on the salmon.
2. Preheat grill to 400º. Oil grate and add salmon herb side down. Grill 2-3 minutes. Turn salmon, pour lemon juice over. Grill 3-7 minutes until salmon begins to flake and center still has a trace of darker pink.