Tag Archives: #glutenfree

YOGURT ORANGE BREAKFAST CAKE (GLUTEN FREE)                              

2 May

  

Of course it’s common to eat cake for breakfast, and even better when it’s good for you. This yogurt cake is glutenfree, high in protein (contains Greek yogurt), moist and delicious! The addition of the orange adds a unique flavor and great aroma. So go ahead and enjoy a slice of cake for breakfast!

  
Recipe

1 ¾ cups brown rice flour

2 tsp baking powder

Pinch of sea salt

2/3 cup organic cane sugar

Zest of 1 ripe orange

4 tbsp orange juice (squeezed from orange)

2 organic cage free eggs

½ cup vanilla Greek yogurt

¼ tsp pure vanilla extract

½ cup melted virgin coconut oil 

1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.

2. In a large bowl, combine sugar and orange zest together, then use your fingers to rub the sugar and zest together until the sugar is moist and fragrant.

3. Add eggs to sugar and zest and whisk until pale and frothy.

4. Add Greek yogurt, orange juice and vanilla extract and mix well.

5. Sift in flour, baking powder and salt and whisk until well combined.

6. Use a spatula to fold in the melted butter into the batter until the batter is glossy.

7. Pour batter into the prepared loaf pan and bake for 40-50 minutes or until it passes the toothpick test.

8. When ready, transfer to a cooling rack and let it cool for 5-10 minutes.

9. Serve when ready.

Recipe modified from Dish by Dish

PALEO POPPYSEED BAGELS

13 Jan

  

I love bagels! I love them even more when they are homemade because I know every single ingredient being used to make these beauties. These are paleo, gluten free, sugar free and contain protein. They are also soft, fluffy and delicious! Enjoy toasted with grass fed butter for breakfast or even as a sandwich (with meat of choice) for lunch! 

Recipe: Yields 6

1 1/2 cups almond flour

1/4 cup flaxseed meal

1 tbsp coconut flour

1 tsp baking soda

1/4 tsp sea salt

5 large cage free eggs

2 tbsp organic apple cider vinegar 

1 tbsp poppy seeds or sesame seeds

Recipe source : Elana’s Pantry

Grease a donut pan with coconut oil or coconut spray and dust with coconut flour, then preheat oven to 350°F.

In a food processor, pulse together all dry ingredients first (except poppy seeds), then add eggs and vinegar and pulse until smooth.

Place batter in a large ziplock bag and snip off one corner. Pipe batter into the donut pan and sprinkle the poppy seeds at the top. 

Bake bagels for 20-25 minutes, then when ready, remove bagels from the oven and let them cool in the pan for 30-45 minutes.

Serve and enjoy. 

CHERRY GREEK YOGURT PANCAKES

27 Jul

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Monday’s definitely call for pancakes🍒🍒 actually everyday calls for pancakes, but of course we won’t do that so we’ll choose Mondays!

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These pancakes are gluten free, rich in protein, free of oils and full of fruity flavour. Plus you can’t ignore the slight happiness these colourful pancakes give you😊 Amirite??

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This serves 3 people. Have a great day!

Recipe: serves 3

1 cup brown rice flour
1 banana
2 organic cage free eggs
1/2 tsp baking powder
1/2 cup non fat plain greek yogurt
1/3 cup unsweetened almond milk
1/4 pure vanilla extract
A dash of sea salt
1 cup pitted cherries

Add all ingredients (except cherries) in a food processor or hand mixer and puree until smooth. Pour batter into a bowl and add in pitted cherries.

Place a skillet over medium heat and lightly spray the pan with coconut oil spray. Fry each pancake until both sides are golden brown.

When ready, serve with pure maple syrup and more cherries.

CHEESY GARLIC BREAD SQUARES WITH CRISPY QUINOA CRUST

23 Apr

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Finally! A healthier twist on garlic bread! God knows I have a weakness for garlic bread and you know pizza night isn’t complete without a few pieces of buttery, cheesy and yummy garlic bread.

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This recipe is full of protein from the quinoa and also very light with a slight crunch. It’s also good for you because you can feed your garlic bread cravings without the guilt😊

Recipe:

1 cup cooked quinoa
2 tbsp. EVOO (or coconut oil)
2 organic cage free eggs
3/4 cup brown rice flour
1/2 tsp fresh oregano (chopped)
1 tsp garlic powder
Salt and pepper to taste
1/2 tsp aluminum free baking powder
1/4 a cup shredded cheese (for crust)

Toppings:

1/2 cup shredded cheese (I used mozzarella and cheddar)
Chopped scallions

Preheat oven to 425°F and line a baking sheet with parchment paper.

Combine all ingredients (except toppings) in a bowl and mix, then transfer batter into the lined baking sheet and flatten out into a square. The batter will be quite sticky so feel free to rub a bit of flour in your hands as you flatten.

Place the batter in the oven and bake for 15-20 minutes or until the edges start to brown. Bring out the crust 5 minutes before and top with shredded cheese, then return to the oven.

When ready, let it cool for 5 minutes, then top with scallions. Enjoy!

BLUEBERRY GREEK YOGURT BANANA BREAD

14 Apr

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Hi hi!☀️☀️ I’m a huge fan of banana bread🍌🍞 but most times the store bought versions are packed with loads of sugar, oil and preservatives, making it super sweet and not so good for you.

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My spin on the classic banana bread uses gluten free whole grain oat flour for extra fibre, plain fat free Greek yogurt for extra protein and fluffiness👅 and contains a small amount of coconut palm sugar to give it just the right amount of sweetness. However, the majority of the sweet flavour comes from the ripe bananas and blueberries!

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If you want to make this sugar free, omit the coconut palm sugar and use 3 ripe bananas instead. Have a great day!

Modified from Julia’s Album.

Wet ingredients:

2-3 ripe bananas (mashed)
1/2 cup plain fat free Greek yogurt
1/4 cup organic coconut oil (melted)
1/2 cup coconut palm sugar
1 1/2 chia seeds (soaked in 4 tbsp of water for 5 mins)
2 organic cage free eggs
1 tsp organic pure vanilla extract

Dry ingredients:

1 1/2 cup gluten free whole grain oat flour
1 tsp gluten/aluminum free baking soda

Add ins:

1 cup organic blueberries or raspberries, but be careful because you may get a sour surprise).

Preheat oven to 350°F and line a loaf pan with parchment paper. To make the parchment paper stick to the pan, grease the pan with coconut oil and stick the parchment paper to the bottom and sides, easy!

Purée all wet ingredients in a food processor until smooth, or mix all wet ingredients in a bowl until smooth. Add in flour and baking soda and mix until well incorporated, then add in blueberries.

Pour batter into your lined loaf pan and place in the oven. Bake for 60 minutes or until it passes the toothpick test. When ready, let it cool for 30-40 minutes before serving, otherwise your bread will fall apart.

Enjoy!