Category: Gluten Free

Twelve Days of Gluten

by on / Gluten Free

Twelve Days of Gluten Free Cookies Day 2

I created these delicious delights last year and they continue to be a fan favorite.  These cookies are a loaded version of the classic oatmeal raisin cookie and features peanut butter, golden raisins, coconut, and chocolate chips.  I promise you won’t be able to eat just one.

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

1 ½ cup smooth peanut butter
1 cup packed brown sugar
1 cup granulated sugar
pinch of sea salt
½ cup unsalted butter (1 stick) softened
3 large eggs
1 tablespoon vanilla extract
4 ½ cups gluten free quick oats,
2 teaspoons baking soda
1 cup dairy free chocolate chips (preferably Enjoy life brand)
½ cup shredded coconut
½ cup golden raisins

Preparation

  1.  Preheat oven to 350 degrees. Mix oats and baking soda in small bowl. Set aside
  2. In a stand mixer combine brown sugar, cane sugar, vanilla, and butter. Blend in peanut butter then eggs one at a time.
  3. Fold in chocolate chips, coconut, and golden raisins using a spatula. Cover bowl with plastic wrap and chill cookie dough for at least 30 minutes.
  4. Remove from chiller and using a icecream scoop, scoop cookies on to a silpat lined cookie sheet. Sprinkle each with sea salt. Bake for 11 minutes. Take out of oven allow to cool for 5 minutes then transfer to wire rack to cool completely.
  5. Makes about three dozen. (Recipe can be halved)

Twelve Days of Gluten Free Cookies | Peanut Butter Oatmeal Chocolate Chip (Day 2) Get the recipe:

Twelve Days of Gluten Free Cookies Day 2 I created these delicious delights last year and they continue to be a fan favorite. 

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Twelve Days of Gluten

by on / Gluten Free

Twelve Days of Gluten Free Cookies Day 2

I created these delicious delights last year and they continue to be a fan favorite.  These cookies are a loaded version of the classic oatmeal raisin cookie and features peanut butter, golden raisins, coconut, and chocolate chips.  I promise you won’t be able to eat just one.

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

1 ½ cup smooth peanut butter
1 cup packed brown sugar
1 cup granulated sugar
pinch of sea salt
½ cup unsalted butter (1 stick) softened
3 large eggs
1 tablespoon vanilla extract
4 ½ cups gluten free quick oats,
2 teaspoons baking soda
1 cup dairy free chocolate chips (preferably Enjoy life brand)
½ cup shredded coconut
½ cup golden raisins

Preparation

  1.  Preheat oven to 350 degrees. Mix oats and baking soda in small bowl. Set aside
  2. In a stand mixer combine brown sugar, cane sugar, vanilla, and butter. Blend in peanut butter then eggs one at a time.
  3. Fold in chocolate chips, coconut, and golden raisins using a spatula. Cover bowl with plastic wrap and chill cookie dough for at least 30 minutes.
  4. Remove from chiller and using a icecream scoop, scoop cookies on to a silpat lined cookie sheet. Sprinkle each with sea salt. Bake for 11 minutes. Take out of oven allow to cool for 5 minutes then transfer to wire rack to cool completely.
  5. Makes about three dozen. (Recipe can be halved)

Twelve Days of Gluten Free Cookies | Peanut Butter Oatmeal Chocolate Chip (Day 2) Get the recipe:

Twelve Days of Gluten Free Cookies Day 2 I created these delicious delights last year and they continue to be a fan favorite. 

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Maple syrup cakeI made this

by on / Gluten Free

Author: cooksglory

Maple syrup cake

I made this recipe for maple syrup cake for the stewardess’ birthday. I substituted rice milk and maizena gluten free flour mix for tarts and crepes (rice and potato flour, gust and xanthem gum, some other additives). As usual I added some dry yeast and a little extra baking soda (actually it was bicarbonate soda) to combat the gluten free effect.

I only used about ½ a cup of maple syrup and put it in a bread pan. It seemed plenty and I had some trouble to cover the syrup with the batter.

In fact I added extra rice milk when creating the batter, since it was incredibly firm. This is what it looked like before going into the pan.

I also combined all dry and wet ingredients before putting them together and I think it would have been better to cream the butter and sugar like the recipe asks.

Lastly, I used oven roasted and subsequently peeled/crushed hazelnuts and some crushed cashews since we had no pecans or walnuts (or anything else really since I put allllll the nuts in my cakes.

The result: the recipe says cook for 20-30 minutes and my industrial oven usually cooks faster than most recipes require. The above photo is after the full 30 minutes of cooking.

I let it cool a tad before taking it out of the pan. Actually I think it would have been easier to cut out if I hadn’t of waited.

After some time out of the pan it started to sink a bit in the middle where the candle is. I guessed that those nuts are heavy. Next time I won’t add any extra milk to the batter.

We finally cut the cake and low and behold- the inside was still uncooked and the outsides barely cooked. It still tasted good but would not have been ok to serve to guests. It’s strange. My oven produces browned potatoes after just 25 minutes. So why the undercooking?.

The maple also was not enough and it was not caramelised. It was sort of between runny and thick/hard. Perhaps it should have been heated more.

Ideas for next time: a layer of well cooked but not totally browned caramel (don’t want it to burn) then the nuts (pecans or walnuts) and then the maple syrup layer. To make sure the maple runs down the sides I won’t put the caramel on the sides. It will be only in the bottom aka the top. Then half the cake batter and then a bit more maple and a few thin slices of pear. Then the rest, cooked slower and longer.

Also the consistency of the cake was bad. So next time I’ll cream the butter and sugar AT ROOM TEMPERATURE and not just add the sugar to the dry ingredients. I’ll also use brown sugar or half brown half white and a touch of nutmeg or cinnamon would go well. Lastly I’ll fold in the dry ingredients, and maybe substitute some of the gluten free flour with a nut meal

Author: cooksglory
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I was first introduced

by on / Gluten Free

Author: kimbazee

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I was first introduced to baked oatmeal many years ago by my Mennonite in-laws and I’m forever grateful. It was a revelation! A breakfast unlike any I’d ever had: in between a soft, custard-like cake and a bowl of oatmeal. Only it stuck to my ribs longer because it contained eggs, butter, milk, and sugar.

If you know me at all, you know I can’t eat dairy, so I altered a recipe I found in a Cooking Light magazine. This is what I fed to my two kids several times a month and they gobbled it up happily. They would even eat it left-over the next morning. Recently, I made it for Alan, who’d never tasted Baked Oatmeal before, and he liked it enough that he ate it left-over the next morning as well.

So here it is:

If you’re feeding more than two or three, I’d double the recipe and put it in a 9×13 baking dish.

Baked Oatmeal

  • 2 cups rolled oats (mine are gluten free)
  • ¼ cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 ½ cups milk ( I use dairy free milk, such as almond or cashew milk)
  • ½ cup unsweetened applesauce
  • 2 tablespoons butter (I use coconut oil, vegan butter, etc.)
  • 1 large egg, beaten

Preheat oven to 350. In large bowl of a stand mixer, combine milk, applesauce, melted butter or coconut oil, and egg. Mix well. Add in the rolled oats, brown sugar, and baking powder. Mix until combined. Pour mixture into a greased 8×8 baking pan. Bake 20-22 minutes. Serve warm.

Wasn’t that simple? I hope you like it as much as we all do!

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Baked Oatmeal for a Cheery Morning

I was first introduced to baked oatmeal many years ago by my Mennonite in-laws and I’m forever grateful.

Author: kimbazee
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I was first introduced

by on / Gluten Free

Author: kimbazee

735AFF46-7D3E-4F01-90E4-DF3362F2D113

I was first introduced to baked oatmeal many years ago by my Mennonite in-laws and I’m forever grateful. It was a revelation! A breakfast unlike any I’d ever had: in between a soft, custard-like cake and a bowl of oatmeal. Only it stuck to my ribs longer because it contained eggs, butter, milk, and sugar.

If you know me at all, you know I can’t eat dairy, so I altered a recipe I found in a Cooking Light magazine. This is what I fed to my two kids several times a month and they gobbled it up happily. They would even eat it left-over the next morning. Recently, I made it for Alan, who’d never tasted Baked Oatmeal before, and he liked it enough that he ate it left-over the next morning as well.

So here it is:

If you’re feeding more than two or three, I’d double the recipe and put it in a 9×13 baking dish.

Baked Oatmeal

  • 2 cups rolled oats (mine are gluten free)
  • ¼ cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 ½ cups milk ( I use dairy free milk, such as almond or cashew milk)
  • ½ cup unsweetened applesauce
  • 2 tablespoons butter (I use coconut oil, vegan butter, etc.)
  • 1 large egg, beaten

Preheat oven to 350. In large bowl of a stand mixer, combine milk, applesauce, melted butter or coconut oil, and egg. Mix well. Add in the rolled oats, brown sugar, and baking powder. Mix until combined. Pour mixture into a greased 8×8 baking pan. Bake 20-22 minutes. Serve warm.

Wasn’t that simple? I hope you like it as much as we all do!

A3417BFC-18F1-41FF-8C3A-8809B196A5A4

Baked Oatmeal for a Cheery Morning

I was first introduced to baked oatmeal many years ago by my Mennonite in-laws and I’m forever grateful.

Author: kimbazee
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about a month ago me

by on / Gluten Free

about a month ago me and tori did something a little wild. we woke up at 5am and drove to santa monica, california for a less than 24 hr trip.

now why did we do that to ourselves? a job fair. ASU film spark was hosting an event in santa monica for current and alumni students to interact with industry professionals and to hear about the jobs and internships they were offering. to be totally honest if it wasn’t for tori i wouldn’t have even known this existed!

after tori drove us there (like the champ she is) we walked from our motel to third street! I went to uniqlo and got a shirt but didn’t find anything else at any of the stores I normally frequent when i’m in santa monica!

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no, this isn’t where we stayed but this hotel was just too cute!

we wandered down to the beach and saw a really cool street show! and of course went on the pier. KAW_7937KAW_7944KAW_7959KAW_7973

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while I was taking pictures of tori this guy said “do you wanna take my pictures??” and probably to his surprise I said yes and he posed. turns out he and his wife were from brighton!! it really is a small world after all.

that night we had the meal of our dreams. and really, the highlight of this trip : golden mean café. this my friends, was one of the best gluten free/vegan place I have ever experienced! the menu was amazing so if you have any food sensitivities, check this place out!

that night we did some face masks and woke up to go to our job fair!

we prepped hard for this job fair (business cards, resume re-builds etc.) and I am going to do a full post all about my tips on going to a job fair! as you can tell, we both dressed different from each other but I think we both fit in well.

after the job fair we got lunch at lemonade (one of the most LA places possible, honestly)
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then we scooted to erin mckenna bakery where tori insisted we go because it was GF and vegan! and let me tell ya, It was worth It. on our way there we passed two movie sets and ran into matt bomer. the whole street was super cute and super LA. I got ice cream at salt and straw which was awesome!

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and after all the we drove home in the WORST traffic I have ever been in, but Tori handled it like an absolute champ!

santa monica // 24 hrs

about a month ago me and tori did something a little wild. we woke up at 5am and drove to santa monica, california for a less than 24 hr trip.

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29 Gluten Free Breakfast Recipes for Mother’s Day Brunch 2018

by on / Gluten Free

New blog post! At least in America, it seems like we celebrate every holiday with food, and Mother’s Day 2018 is no exception. Although my family rarely whips up a big gluten free breakfast for Mother’s Day, I thought this week would be the perfect time to share some of the tastiest gluten free breakfast and brunch recipes on the blogosphere.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

So whether you’ve been counting down to Mother’s Day 2018 for weeks and need the perfect Mother’s Day brunch recipes or just want some gluten free breakfast recipes you can enjoy all summer long, this breakfast recipe roundup is for you!

1. Grain Free Cherry Scones – A Clean Bake

Excuse me as I try to resist licking my computer screen…

29 Gluten Free Breakfast Recipes for Mother's Day 2018

2. Vegan Chickpea Flour Omelet – Strength and Sunshine 

When someone asks, “What does a vegan eat for breakfast?”, they probably don’t expect to hear “omelet” as the answer. However, this vegan omelet will blow even egg-lovers away.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

3. Creamy Spirulina Chia Seed Pudding (Vegan) – Casey the College Celiac

If you need healthy protein breakfast ideas, this vegan chia seed pudding is exactly what you’ve been looking for. Chia seeds and spirulina offer a punch of vegan protein while blended banana and dairy free milk add sweet creaminess. Plus, you can whip up this chia seed pudding the night before to make Mother’s Day brunch – or a busy summer day – extra easy.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

Like this post? Then tweet me some love by clicking here: “Whether you need #MothersDay brunch recipes or tasty #glutenfree breakfast ideas to enjoy all summer long, this #breakfast roundup is for you! Many #paleo, #vegan & #nutfree breakfast options included! Find them all here –> http://bit.ly/2FJWId6”

4. Breakfast Quesadillas (Dairy Free) – Avocado Pesto

Combine a crispy tortilla and soft, fluffy scrambled eggs, and a tasty gluten free breakfast is nearly guaranteed.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

5. The Best Crispy Waffles (Paleo, Nut Free) – Savory Lotus 

I’ve always been more of a pancake girl than a waffle lover, but this gluten free breakfast recipe could definitely convert me. Tell me in the comments – are you team waffle or team pancake?

29 Gluten Free Breakfast Recipes for Mother's Day 2018

6. Pull-Apart Cinnamon Rolls – My Gluten-Free Kitchen

Traditional cinnamon rolls just got a gluten free upgrade.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

7. Savory Sweet Potato Fritters with Avocado and Fried Eggs (Paleo, Dairy Free) – Cook With Me Darling

There’s no better way to say, “I love you Mom” than by putting your heart on your plate using this fun and healthy breakfast recipe!

29 Gluten Free Breakfast Recipes for Mother's Day 2018

8. Vegan Carrot Cake Muffins – Rhian’s Recipes

Sneak some extra veggies into your Mother’s Day brunch with these raisin-studded carrot cake muffins.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

9. Blueberry Peach Almond Tart – The Baking Fairy 

Almond flour, coconut oil and fruit combine to create a deliciously flaky, nutty tart that celebrates all the fresh produce summer has to offer!
29 Gluten Free Breakfast Recipes for Mother's Day 2018

10. Southwestern Spaghetti Squash Hash Browns (Vegan) – Casey the College Celiac

These aren’t your grandma’s hashbrowns, but they are a delicious way to add more veggies to your breakfast. Plus, if you need meal prep ideas, these hash browns are the perfect savory meal to make ahead of time.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

11. Healthy Lemon Blueberry Muffins (Refined Sugar Free) – Evolving Table

“Muffin” is more delicious than a gluten free muffin featuring a refreshing mix of lemon and blueberries!

29 Gluten Free Breakfast Recipes for Mother's Day 2018

12. Zucchini Cheese Casserole – Tasty Casseroles

If you can tolerate dairy, this breakfast casserole screams comfort food.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

13. Banana Bread French Toast – What the Fork Food Blog

Take some addictively fluffy gluten free banana bread, use it as a base for french toast and prepare to swoon.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

14. Vanilla Cake Donuts – Katalyst Health

These gluten free donuts almost look too pretty to eat…almost.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

Like this post? Then tweet me some love by clicking here: “Whether you need #MothersDay brunch recipes or tasty #glutenfree breakfast ideas to enjoy all summer long, this #breakfast roundup is for you! Many #paleo, #vegan & #nutfree breakfast options included! Find them all here –> http://bit.ly/2FJWId6”

15. Easy Muffin Pan Huevos Rancheros – Confessions of a Mother Runner

Need healthy breakfast ideas with eggs? Then these pan huevos need to learn on your weekly menu ASAP.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

16. Best Ever Gluten Free Pancakes – The Soccer Mom Blog

How fluffy and soft do these pancakes look?!? Swoon…

29 Gluten Free Breakfast Recipes for Mother's Day 2018

17. Triple Berry “Whole Grain” Gluten Free Muffins (Vegan, Oil Free, Refined Sugar Free) – Casey the College Celiac

I’m not exaggerating when I say that this gluten free muffin recipe makes the fluffiest, softest muffins I’ve ever baked. Perfect for summer berry season!

29 Gluten Free Breakfast Recipes for Mother's Day 2018

18. Rillettes aux Deux Salmon – A Lady in France 

The French name for this salmon dip may be hard to pronounce, but this gluten free breakfast is easy to devour with some gluten free toast!

29 Gluten Free Breakfast Recipes for Mother's Day 2018

19. Gluten Free Crepes (Dairy Free) – Fearless Dining

I’ve never actually tried a crepe before, not to mention a homemade gluten free crepe, but this drool-worthy breakfast recipe is definitely showing me the error of my ways.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

20. Triple Berry Baked Oatmeal – Happy Healthy Mama 

As long as you use gluten free oats in this gluten free breakfast recipe, expect to fall in love with oatmeal all over again.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

21. Coconut Flour Banana Pancakes with Chocolate Nut Butter Syrup (Dairy Free, Grain Free) – Raia’s Recipes

Four words: chocolate nut butter syrup.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

22. Healthy Paleo Egg Muffins (Dairy Free) – Wholesome Yum

If you need easy quick breakfast ideas, these paleo egg muffins are perfect additions to your weekly meal prep. Plus, these only take 45 minutes to make, from start to finish.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

Like this post? Then tweet me some love by clicking here: “Whether you need #MothersDay brunch recipes or tasty #glutenfree breakfast ideas to enjoy all summer long, this #breakfast roundup is for you! Many #paleo, #vegan & #nutfree breakfast options included! Find them all here –> http://bit.ly/2FJWId6”

23. Chocolate Superfood Smoothie Bowl (Vegan) – Casey the College Celiac 

Although a smoothie bowl might not be typical fare at a Mother’s Day brunch, this vegan smoothie needs to land on your menu at least once during the summer. Considering that this chocolate superfood smoothie bowl also tastes like dessert, you might even make a big batch for the kids attending brunch and let them add their own toppings.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

24. Healthy Vegetable Frittata – Sweet and Savoury Pursuits

If you have a bunch of veggies in your fridge and are craving a healthy gluten free breakfast, you can’t go wrong with a frittata.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

25. Cinnamon Roll Muffins (Dairy Free Option) – Mama Knows Gluten Free

When cinnamon rolls combine with gluten free muffins, you know the end result will be dangerously addictive…

29 Gluten Free Breakfast Recipes for Mother's Day 2018

26. Vegan Banana French Toast – Gluten Free with Emily 

No eggs or dairy needed for this tasty vegan breakfast recipe.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

27. Keto Eggs Benedict Casserole (Keto, Paleo Option) – Peace Love and Low Carb

Thanks to a creamy homemade hollandaise sauce, you won’t even miss the muffin traditionally served with eggs benedict. As usual, make sure you use gluten free versions of possibly questionable ingredients like bacon and hot sauce.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

28. Lemon Cake – Eat, Little Bird

If you’re holding a sophisticated Mother’s Day Brunch and want an equally classy gluten free breakfast recipe, this refreshing lemon cake will do the trick.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

29. Flourless Banana Zucchini Loaf (Paleo, Dairy Free) – Haute and Healthy Living

You know that I love my zucchini, so this paleo zucchini bread made with a mixture of coconut flour, almond flour, banana, eggs and spices sounds like a perfect treat to whip up for any breakfast this summer.

29 Gluten Free Breakfast Recipes for Mother's Day 2018

Whether Mother’s Day Brunch is a regular tradition in your family or you just love breakfast (like me!), I hope that this round up gave you some new ideas for how to enjoy a delicious breakfast that’s also gluten free, and even vegan or paleo. You’ve probably heard the old saying, “Breakfast is the most important meal of the day.”

Like this post? Then tweet me some love by clicking here: “Whether you need #MothersDay brunch recipes or tasty #glutenfree breakfast ideas to enjoy all summer long, this #breakfast roundup is for you! Many #paleo, #vegan & #nutfree breakfast options included! Find them all here –> http://bit.ly/2FJWId6”

Well, let just means you have a very important decision to make: which one of these gluten free breakfasts you want to make – and enjoy eating – first!

How are you planning to celebrate Mother’s Day 2018? Which of these gluten free breakfast recipes do you want to try first? Tell me in the comments!

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PALEO PUMPKIN CINNAMON BUN MUFFINS

by on / Gluten Free

Indecision never tasted so good. 

Decision fatigue is real, folks. There are only so many decisions we humans can make in a day, and our ability to make them declines as the clock ticks by. No wonder Obama wore the same suit every day during his presidency; we can’t waste our limited mental power on silly things like dress shirts and ties. And muffins are no exception. 

As I searched for recipes on Pinterest to satisfy a serious craving for baked goods, I found myself torn between pumpkin muffins and cinnamon buns. I was incapable of choosing between the two. Maybe I made one too many decisions earlier in the day (like deciding to snooze my alarm or choosing between hot or iced matcha) but whatever the reason, I surrendered and settled for both.

I’d like to thank my decision fatigue for this happy couple. 

 

These muffins are grain free, dairy free, AND sugar free. The cinnamon swirl adds a touch of sweetness, and the pumpkin coconut combo never disappoints. 

 

PALEO PUMPKIN CINNAMON BUN MUFFINS

Yields 12 muffins

Ingredients

For the muffins:

  • ½ cup coconut flour
  • ¼ cup arrowroot powder
  • ¼ tsp baking soda
  • ½ cup coconut oil, melted
  • 1/3 cup full fat canned coconut milk 
  • 1 cup pumpkin puree
  • 4 eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the topping:

  • 2 TBSP ground cinnamon
  • 2 TBSP coconut oil
  • ¼ cup chopped walnuts

Directions  

  1. Preheat oven to 350° and line a muffin tin. 
  2. In a medium bowl, combine coconut flour, arrowroot powder, baking soda, and salt.
  3. In a large bowl, combine the eggs, coconut milk, and pumpkin puree.
  4. Add the wet mixture to the dry mixture and blend well by hand or with a mixer. 
  5. Fill muffin liners about ¼ of the way with batter.
  6. Spoon about a tablespoon of topping over each muffin and then top off with more batter, about ¾ of the way filled.
  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  9. Let cool and enjoy! Store for a few days at room temperature, store in the fridge for a few weeks, or freeze for a few months.

 

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Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)

by on / Gluten Free

New blog post! Anyone who’s followed this blog for a while knows that I am a homemade granola addict. I make a big batch every week, and I love experimenting with new flavor combinations…so, in honor of summer and all the cantaloupe on sale, I thought it was only right to make a secretly healthy cantaloupe coconut granola recipe.

Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)

This vegan granola was actually inspired by the tons of cantaloupe seeds and pulp I had leftover when cutting a fresh cantaloupe. I was feeling a little too lazy to clean the seeds entirely and roast them, but throwing away completely safe seeds and pulp didn’t feel right either. Gluten free granola to the rescue!


This granola is naturally sweetened with cantaloupe pulp and puréed banana, and the cantaloupe seeds actually offer various health benefits. Not only are they high in protein (with researchers hypothesizing that cantaloupe seed milk could rival soy milk in protein!), but they’re also full of fiber, Vitamin A and Vitamin C. Combined with goodies like buckwheat groats, sunflower and pumpkin seeds, coconut flakes and cinnamon, this vegan granola recipe tastes sweet enough to enjoy as dessert but is healthy enough to eat for breakfast or as a gluten free snack. 

Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)

Plus, who doesn’t love a crunchy granola with chewy nuggets of shredded dates and cantaloupe pulp? Vanilla extract also seems to make the cantaloupe taste extra sweet while the coconut flakes add an additional layer of “tropical” summer flavor. Warning: once you taste this coconut granola, it’ll be hard to stop chowing down!

If you’re ready to turn food waste into a fabulous gluten free breakfast, start by gathering the ingredients below. This will make roughly three trays of thinly packed granola, which usually lasts me around a week. 

Ingredients for Cantaloupe Coconut Granola:

1 cup buckwheat groats
1 cup rice flakes (or gluten free oats, quinoa flakes, buckwheat flakes, etc)
2.5 cups crumbled rice cakes or puffed rice cereal
¾ cup coconut flakes
¾ cup mixes pumpkin and sunflower seeds
1.5 tbsp of cinnamon
3 dates
1 cup cantaloupe seeds and pulp (from two large and one small cantaloupe)
¼ cup banana purée (or puréed cantaloupe)
Splash of vanilla extract 
Little water to wet final mix

Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)

How to Make Homemade Granola:

Whipping up this vegan granola is super simple. Start by preheating your oven to 425 degrees Fahrenheit and pouring your dry ingredients (the buckwheat groats, rice flakes, crumbled rice cakes, seeds, coconut flakes and spices) into a large bowl. Mix thoroughly before adding your wet ingredients. 
I’d recommend chopping up some of the cantaloupe pulp with a knife before adding it in so that the fruit is spread equally throughout. If you want big chunks, though, you do you! You can also either chop the date or pull them apart with your fingers. The main goal is to add some caramelized chewy goodness throughout your vegan granola.
Once you’ve added everything and mixed your gluten free granola throughly, you might add one or two tablespoons of water to the mix. You want the uncooked granola to be damp but not dripping wet. I’ve found that a little bit of water binds everything just as effectively as oil, and you can still get crunchy, crispy granola even while making it oil free. 

Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)

When your gluten free granola is binding together relatively well and everything is incorporated equally, you can spread it on three (parchment-covered) baking sheets. When I used to make granola right on the baking trays, I often had to deal with it sticking to the pan, so I do highly recommend lining your baking trays for this granola recipe. 
If you want crispy clusters of granola like I show in these recipe photos, you’ll also want to line your trays with a thin layer of granola and press them firmly into the pan. If you’d like a looser, more trail-mix-like texture, feel free to just gently place the granola on the trays instead. 
Then, pop your granola in the oven and cook for around 25 minutes, turning the trays halfway. If you want a looser consistency, also stir the granola halfway through so that you break up any big clusters. For cluster-lovers like me, don’t stir your granola while it bakes for the best results!

Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)

You’ll know the granola is ready when it’s golden and crispy to the touch. For the ultimate clusters, let this cantaloupe coconut granola cool completely before breaking it apart and storing it in a sealed bag or container. If it’s hot where you are (hello summer!), I recommend storing the granola in your fridge as the high amount of liquid from the fruits can make it go bad quickly in high temperatures. 

I can also happily report that ALL of my homemade granola recipes – ranging from my Secretly Healthy Coconut Pumpkin Granola to my Cacao Crunch Granola – can be frozen in a sealed container and defrosted in the fridge later. They’ll taste a little softer than they were originally, but just as delicious, so if you can’t make it through this big batch in a little over a week, you can always freeze some for future gluten free snacking. 

Enjoy Your Gluten Free Granola!

Just like my other gluten free granolas, there are also plenty of ways to enjoy this cantaloupe granola. Sprinkle it on smoothie bowls, yogurt parfaits or ice cream. Eat it with fruit and nut butter for a quick gluten free snack. Treat it like cereal and pour it in a bowl with milk. Or, like I often find myself doing, snack on this vegan granola straight out of the bag! 

Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)

Although I’m addicted to my Berry Coconut Granola during berry season (AKA, now!), this cantaloupe granola is honestly one of my favorite granola recipes because of how it uses up ingredients that are often thrown away. I love coming up with unique ways to transform random ingredients like lettuce stalks, radish greens, and, in this case, cantaloupe seeds from trash to delicious dishes. This summer, I challenge you to do the same, whether it’s by throwing wilted lettuce into your green smoothies or whipping up this cantaloupe coconut granola. 

And trust me. Once you bite into this sweet, crunchy, chewy granola, you’ll never throw away cantaloupe seeds and pulp again! 
What’s your favorite way to get creative with often discarded ingredients? What is your favorite summer fruit? Tell me in the comments! 

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Summer Berry Crumble Bars

by on / Gluten Free

I made this oat crumble as a surprise ‘bressert’ for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up.  I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).

I had planned for this to be enoigh to last us for breakfast ABD dessert late in the day…. but we ate it all for breakfast 😉

I first made this oat crumble recipe for my ‘Not Just For Goldilocks’ book, so I won’t share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.

These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.

They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.

These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.

Recipe: Summer Berry Crumble Bars

Makes approx 12 squares

Ingredients:

Crumble:

  • 1 ½ cup oats
  • ½ cup ground almonds
  • 1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)
  • ½ cup coconut oil– melted
  • approx. 2 tbs coconut syrup (to taste)
  • 2 tbs chia seeds and 3 tbs warm water (mixed to gel)

Berry Layer:

  • 1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*
  • approx. 1 tbs maple syrup
  • 2 tbs chia seeds
  • ½ cup rough chopped nuts of choice for topping (optional)

*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn’t measure precisely but it equated to a good cup of fruit once cooked down)

Method:

Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. ¼ of this mixture for the topping (or more for a thicker topping).

To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep.  Bake for approx 15 minutes at 180C until just golden.

Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it’s own. Add the chia seeds during the last few minutes to help thicken.

Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.

Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.

Serve hot or cool (note: the bars slice better when cool)

 

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