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I love this grain-free blueberry bread! I crave summer and this bitter cold has made me crave it even more. I am so happy to have access to frozen blueberries so even though it’s the dead of winter, I can still bake with them! My first attempt at this recipe was a semi-fail. I was going off of the grain-free banana bread recipe I posted last week and though it would need more liquid to compensate for not having bananas in it. I added 1/2 cup milk to it and there was way too much moisture. It took a long time to bake and fell apart when cutting. We ate it in bowls with vanilla ice cream and it was divine! That’s why it was only a semi-fail! 🙂 Working with coconut flour can be tricky. You have to get the moisture right or the end result will either be too dry or too wet. My second attempt yielded a moist bread that did not fall apart as easily. My taste testers said try number two was the winner! Can you make these into muffins? I don’t know because I haven’t tried. If I do, I will update with the results. I add gelatin hydrolysate to everything I can. It doesn’t gel but it does add nutrients to whatever it is added to. As always, for your convenience I have included links in the recipe for where to buy ingredients easily. Ingredients:
Instructions:
I love the balance of flavors from the vanilla and almond extracts along with the rich sweetness of the blueberries and maple syrup. It’s the perfect combination for the perfect breakfast, snack or dessert. Want more recipes that contain blueberries? Take a look at these!
Be nourished. Be happy. Enjoy!
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I always seem to have a zillion zucchini around here in the summer! They multiply like bananas and I need to find things to do with them. I like making zucchini noodles like these Nettle-Basil Pesto Noodles, or Sautéed Zucchini. Zucchini is very versatile. It will take on the flavor of whatever you cook it with so it can be used in savory or sweet dishes. Sweet is what I have been wanting since I have been off of all sugars (and grains), even fruit for three months to heal my adrenals. Now that I can have a *little* maple syrup here and there, I used a small amount in my grain free chocolate zucchini bread recipe to give it just a hint of sweetness. It doesn’t take much after going cold turkey off sugar to be highly sensitive to sweet! I also used homemade applesauce made without any added sugar to give it a little extra sweetness. If you are completely off all sugars, you can substitute stevia. Add it little by little as the last thing you put in, and do it to taste. Can’t have eggs? That’s ok! Use chia or flax seed as a substitute. To make a chia or flax seed egg substitute, simply put a few tablespoons of the seeds in a jar. Cover with water. The seeds will turn into a gel-like substance that you can add to a recipe in place of eggs. I use a heaping tablespoon per one egg. I like using coconut flour for my fruit-based, grain free breads like my banana bread or blueberry bread. I use almond flour quite often for other breakfast items like our favorite grain free waffles, or these amazing lemon pancakes, and lunch wraps or flat bread. I like to mix it up so I’m not eating too much of one thing. The zucchini I used in this recipe was so huge that I was able to make 3 loaves and still have a quarter of it left. You only need a cup of shredded zucchini per loaf so it can easily be stretched. Great for the budget! This recipe makes one loaf. If you want to double it, you can. I like to double the recipe but not double the eggs. The photo above shows a doubles recipe with 4 eggs and 4 TBS chia seed “gel”. Ingredients:
Instructions:
When working with coconut flour, be sure to measure precisely. Also, letting the mixture sit for at least five minutes will allow the dense coconut flour to absorb the moisture and be less “gritty”. This batter will be fairly thick (almost crumbly, but wet) like a cookie batter. It’s not smooth or runny like a cake batter. Does that make sense? The end result is a moist, dense cake-like bread that is wonderful paired with a cup of tea, or Swiss water decaf coffee, or a tall glass of raw milk! What’s your favorite way to eat zucchini? Be nourished. Be happy. Enjoy!
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It’s peach season! In years past, if I wasn’t canning them (learn how to can peaches without sugar here), I was making things like peach tart, or peach pie crock pot oatmeal with them. Now that I’m grain free (and loving the possibilities) I am always looking for ways to use them up in grain free recipes. Grain free peach bread with cinnamon and cardamom is a variation of my other grain free breads on the blog: zucchini, banana, and blueberry. It’s a great base recipe and so far has been very versatile. I’m fortunate to have access to spray-free peaches and lots of them. Peaches are high in pesticides if grown conventionally so be sure to look for organic or no-spray when purchasing. Grain Free Peach Bread with Cinnamon & CardamonIngredients:
Instructions:
We usually eat this for breakfast but it makes a great snack as well. It’s great to make the night before for a quick morning breakfast. I love the subtle taste of cardamom in this recipe. It’s perfectly balanced by the peaches and cinnamon. It’s great paired with bacon and a glass of raw milk! Be nourished. Be happy. Enjoy!
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Grain-Free Apple Cinnamon Bread2/7/2022 We don’t mess around when it comes to fall. We go all in! We eat a ton of pumpkins, apples, and squash when they’re in season. I get no-spray apples at a very reasonable price locally so I’m busy baking up plenty of fall goodness for all! *If you’re in the West Jersey area, visit Cheyenne’s Road Market for the best organically grown produce around!* If you’re busy like me then you know that making breakfast the night before can be a huge timesaver. I LOVE breakfast breads for their convenience and potential nutrient-density. They are simple to make, cool, and refrigerate for easy eating in the morning. Fruit breads are naturally sweet and require little to no additional sweetening. This is good for those of us limiting our sugar intake! I like to use maple syrup or honey if needed. This time, I’m making a grain-free apple cinnamon bread. Feel free to search my site for peach bread, banana bread, blueberry bread, and pumpkin bread! One of my favorite spices is Cinnamon. I put it in tea, coffee, pancakes, waffles…everything, when the season is right. My favorite cinnamon flavor-wise is Vietnamese cinnamon. My second choice is Ceylon cinnamon. I also added apple pie spice to this bread. Apple pie spice is NOT an artificial flavoring. It is simply a delicious blend of cinnamon, fenugreek, lemon peel, ginger, cloves, nutmeg. I like this brand. |