Tag Archives: Yeast-Free

Strawberry Rhubarb Muffins with Cinnamon Oat Crumble Topping – Gluten-Free/Dairy-Free

Started my Christmas baking today,  new recipes for that coming soon!  Tonight I was in the kitchen for  almost 4 hours, cooking with love for friends and family really energizes me. When my boyfriend came in for his 6th “sample”, I thought maybe I should whip-up something extra healthy we can enjoy at work the next couple weeks:  Muffins!

I had some strawberries and rhubarb in the freezer and just picked up a bag of gluten-free oats, add a little cinnamon, super healthy buckwheat flour and a basic gluten-free muffin combination and ta da, moist, light, fruity little muffins that will be great with breakfast or as a late morning snack.

This recipe includes a small amount of organic light brown sugar but if you wish to go totally sugar-free you can  replace the brown sugar with more honey, agave, or even maple syrup, just be careful not to over brown.

Oven 350 degrees
Lightly greased or lined 12-muffin pan

Large bowl
1/2       cup Buckwheat Flour
1/2       cup Sorghum Flour
1/4       cup Tapioca or Arrowroot Powder
1 1/2    teaspoons Baking Powder
1/2       teaspoon Baking Soda
1/2       teaspoon Sea Salt
1           teaspoon Xanthan Gum
1/2       teaspoon Ground Cinnamon
1/4       teaspoon Nutmeg
1/2       cup Organic Light Brown Sugar
1/2       cup Honey or Agave Syrup

Whisk together the above.

Add in:
1/4      cup Sunflower Oil
2          large Eggs (or equivalent egg replacer)
1/2      cup Nut or Soy Milk
2          teaspoons Bourbon Vanilla

Stir by hand until smooth.

Add in:
1          cup Strawberries, sliced
1/2     cup Rhubarb, chopped

Stir to mix combine.

Spoon the batter into 12 muffin cups.

Oat Crumble Topping

Small bowl
1/4       cup Rolled Oats
2-3       tablespoons Organic Light Brown Sugar
1/2       teaspoon Cinnamon
2           tablespoons Spectrum Organic Shortening or cold Coconut Oil

Combine the oats, brown sugar and cinnamon then cut in the shortening and mix until you have crumbs.

Spoon the oat topping onto each muffin.

Bake for approximately 18 minutes.

Perfect warm fresh from the oven. Freezable.

Herbed Cauliflower Bake

Here is an easy healthy cauliflower bake that I made tonight. I find a lot of people just cover cauliflower with cheese which totally isn’t my style; I try to use fresh herbs whenever possible but you can also sub in dried. The herbs and sautéed veggies add awesome flavour without hiding the cauliflower and the bread crumbs yield a nice little crunch.  I served this with Green Beans with Thyme and Slivered Toasted Almonds alongside Goat Cheese and Arugula stuffed Chicken Breasts, and a Sweet Potato Biscuits.  I’ll post those recipes too, I just put them all in the oven at  the same time with a 5 minute delay on the beans!

Oven 350 degrees
Medium saucepan
Glass baking dish
1/2      large head Cauliflower Florets, lightly steamed to just tender
2          teaspoons Unsalted Goat Butter
1/4     cup Onions, chopped
1/2     cup Celery, chopped
1/4     cup Mushrooms, chopped
1/2     cup Vegetable Stock
1/2     teaspoon Sage, minced
1/2     teaspoon Marjoram, minced
1/2     teaspoon Thyme, minced
1/2     teaspoon Sea Salt
1/2     cup Gluten Free Breadcrumbs

Melt butter in a heavy nonstick saucepan over medium heat. Add chopped onions, celery and mushrooms and sauté 4-5 minutes or until tender.

Stir in herbs and stock and simmer for 2 more minutes. Add salt and pepper to taste.

Stir in cauliflower and toss to coat. Transfer mixture to a lightly oiled baking dish. Sprinkle with breadcrumbs and bake 15 minutes.

Note:  If you wish to use dried/ground herbs just reduce to 1/4 teaspoon measurements.

Gluten-Free Sandwich-Worthy Oat Bread

Today I set out to re-stalk my freezer with a few of my staple loaves of bread and decided that I needed a new one to add to the bunch. My baking basket had a small bag of oats left over in it so….Oat Bread! I used a mishmash of gluten free flours, no starches and a yeast free formula that rises – the result: a delicious, nutritious even sandwich worthy bread that I think I’ll call my new favourite!

The fun part of this one is the flours are totally interchangeable so don’t be afraid to experiment. It’s also worth a mention that you can easily make your own flours with a food processor. I made the millet and oat flours for this loaf today. You can also try adding 1/2 cup of sunflower or pumpkin seeds!

Oven 350 degrees
Greased loaf pan

Medium bowl:
1              cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2         cup Buckwheat Flour
1/4         cup Millet Flour
1/4         cup ground Flaxseed
1/4         cup gluten-free Oats
1/8         cup gluten-free Oat Flour
1/8         cup Sorghum Flour
1              teaspoon Sea Salt
1 ½        teaspoons Baking Powder
1/2         teaspoon Baking Soda
Large bowl:
3             medium Eggs
1/4         cup Sparkling Water or Club Soda
2/3        cup Yogurt, Vanilla or Plain/Dairy or Non-Dairy (I use Goat Yogurt)
1              tablespoon Agave Nectar or Honey
1              teaspoon Apple Cider Vinegar

Mix all dry ingredients in your medium bowl.

Beat the eggs in the large bowl until frothy, add the remaining liquid ingredients and whisk well.
Slowly mix the dry ingredients into the wet and stir until thoroughly incorporated.

Scoop dough into greased loaf pan and sprinkle with oats and coarse sea salt
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for before slicing.

Savory Zucchini Muffins with Basil – Gluten and Dairy Free

Moist, light and fluffy with a little bit of crisp on the outer, these savory nutritious muffins are great side to any soup or a nice snack paired with apple slices. I have made this recipe dairy and gluten free, I use Bob’s Red Mill All-Purpose Gluten Free Flour along with a cup of brown rice four.  I haven’t experimented with any other flour combos here but the brown rice flour could easily be subbed out for another flour of your choice.  If gluten isn’t your concern use all purpose and whole wheat flour – in this case you will need to bake for a little longer.

Oven 350 degrees
Lightly oiled muffin pan

Large bowl:
2              large Eggs
3/4         cup unsweetened Almond, Rice or Soy Milk
2/3         cup Sunflower or Safflower Oil
2              cups Zucchini, grated
3              tablespoons fresh Basil, chopped
Small bowl:
1 1/2      cups All Purpose Gluten Free Flour
1              cup Brown Rice Flour
1/4         cup Brown Sugar
1              tablespoons Baking Soda
1              teaspoon Sea Salt
1/2         cup Manchego or Parmesan, shredded (reserved for topping)

Whisk eggs, milk and oil in a large bowl.  Stir in grated zucchini and chopped basil.

Combine flours, sugar and sea salt in small bowl.

Slowly stir flour mix into wet.

Spoon batter into lightly oiled muffin pan and top with grated cheese.

Bake for approximately 35 minutes.

Makes 12 small/medium muffins.

Sweet Potato Biscuits – Gluten Free

I tried a wheat/gluten, butter and sugar version of these recently, and I’m not gonna lie, they were really good, so, of course I had to switch them up healthy style! It’s a pretty basic biscuit recipe so converting it was super easy – got it down on first try. 😉

I used a mix of different gluten-free flours I keep on hand but you could simply buy a gluten-free pastry mix, (I like Bob’s products) then, you wouldn’t need to add the Xanthan Gum and Tapioca Starch. If you choose this route you should cut the baking powder down to 1 tablespoon.

Nice light, fluffy, delicious and nutritious dinner roll!

Oven 400 degrees.
Seive.
Pastry cutter or 2-3 inch glass (in diameter).
Small bowl:
1            pound Sweet Potato or Yam, baked and passed through sieve                                         (approximately one large)
2            tablespoons Agave Syrup
1/4       cup Almond Milk
Large bowl:
2             cups Gluten Free Flour* (I use a mix of Sorghum, Quinoa and Rice)
4             teaspoons Baking Powder
2             teaspoons Xanthan Gum
1             tablespoon Tapioca Starch
1             teaspoon Sea Salt
1/4        teaspoon Cayenne
8             tablespoons cold Butter (I used Earth Balance Soy-Free Buttery Spread)

Prick and bake potato until soft (about an hour). Once baked and cool enough to handle, scoop out flesh and pass through seive.  You’ll need about 1 3/4 cups puree. (You could canned yam or sweet potato here instead of baking.)

Stir together flours, baking powder, xanthan gum, tapioca starch, sea salt and cayenne.

Cut in butter and hand mix till it becomes a course meal

Mix potato, agave and milk.

Combine all ingredients to make your dough. If the dough is too sticky just add a little more flour.

Turn dough out on a floured surface and press or roll to 1/2 inch thickness.

Use a pastry cutter or glass to make 2-3 inch discs.

Place on parchment lined cookie sheet and refrigerate for 10 minutes.

Bake until risen and slightly brown, approximately 12 minutes.

Makes 12-16.

Maple Pecan Banana Bread – Gluten Free

This is a banana bread recipe I came up with while experimenting with alternative sweeteners, in this case, maple syrup.  And, I often put nuts into my breads, since I love the taste combo of pecans and maple syrup,  it only made sense to add them to the mix.  The key is to grind MOST of the pecans to a fine pulp or moist flour, thus giving the bread a nice gritty nut flavour throughout.

Oven 325 degrees
Bread pan, greased
Hand mixer
Small blender or food processor

Large  bowl:
3              large very ripe Bananas, mashed
1/2         cup Grape Seed Oil (or 1/4 cup oil, 1/4 apple sauce)
1/2         cup Organic Maple Syrup
1              teaspoon Vanilla
3              large Eggs
Small bowl:
1              cup Rice Flour
1              cup Sorghum Flour (or another cup of rice flour or gluten-free flour of your choice)
1              teaspoon Baking Soda
2              teaspoon Baking Powder
1              teaspoon Xanthan Gum
1              teaspoon Sea Salt
3/4         cup raw Pecans, ground in a food processor or blender
1/4         cup raw Pecans, coarsely chopped

Use a hand mixer to blend the large bowl ingredients till smooth and creamy.

Toss the small bowl ingredients well then add to the large bowl and mix well.;

Smooth mixture into greased bread pan and bake for 1 hour, 20 minutes or until a wood toothpick comes out dry.

Cool on a drying rack. Serve warm or toasted.

Buckwheat Bread

Took me while to get this recipe just right. Now I have this bread with breakfast at least 3 times a week, I like it warm on its own, toasted with nut butters, spread with brown rice syrup and sprinkled with cinnamon, its hearty, moist and oh so good for you!

Buckwheat is used like a grain but is actually a fruit seed related to rhubarb. Its gluten-free, high-fiber, a very good source of magnesium, and provides a rich supply of flavonoids (particularly rutin and quercitin) which are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxants. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

For this recipe you will have to start the day or night before and soak one cup of Buckwheat grouts in two cups of clean room temperature water. (This will make them healthier, easier to digest, and easier to puree.)

After 6-10 hours of soaking, rinse in cold water 3x. Drain. Separate half the soaked buckwheat and put half into a food processor or small blender with:

3/4 cup Almond milk
1 large Egg
1 tablespoon Agave syrup (optional)
2 tablespoons Tapioca flour/starch
4 tablespoons Sunflower or Safflower Oil
1/4 teaspoon Sea salt

Oven 350 degrees.
Loaf pan greased and dusted with rice flour.

Large bowl, mix:
1/2 cup Brown rice flour
1/2 cup Buckwheat flour
1/2 cup Ground flax
1/2 teaspoon Baking soda
1 ¼ teaspoon Baking powder (gluten-free)
1 ½ teaspoon Xanthan gum

Pour blended ingredients into large bowl , add the other half of the soaked buckwheat and mix well. Unlike traditional bread dough this one will be quite wet so just pour and spoon into prepared loaf pan.

Bake at for about 35-45 minutes – a toothpick inserted in center should come out clean when it’s ready.

Remove from oven and let sit for 5-10 minutes before removing it from the pan, cool on a drying rack totally before slicing.

I like to cut the whole loaf up and store half or more in the freezer.