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Garlic Italian Herb Bread: with Teff, lupin, brown rice and tapioca flours If you are using the bread machine follow below the ingredients layering below, If you are using your oven: Combine all the ingredients. Mix until well combined and silky smooth. Then cover with a towel or plastic wrap and allow to rise for 1 hour in a warm spot. Preheat oven to 350° and bake for 1 hour. (If you are making 4 mini loafs like I did you need less time, 40 minutes. Wet ingredients in the bread basket(insert) first:] 1 ¼ cup warm water 3 large eggs ¼ cup oil (olive or avocado) Next goes the dry ingredients (shifted): 1 cup brown rice flour ½ cup lupin flour ½ cup brown teff flour 1 cup of tapioca starch/flour 1 tsp salt 1 Tbsp xanthan gum 2 Tbsp Sugar Lastly, on top: 2 1/4 tsp of fast acting yeast 1 ½ Tbsp dried Italian seasoning ½ salt (additional) 1Tbsp dried garlic bits Directions: For bread machine: Follow above. Press the “2-pound loaf” selection on your bread machine (or 3 hour bake). For Oven: Place in 350° and bake for 1 hour. (If you are making 4 mini loafs like I did you need less time, 40 minutes.)
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I love these bars straight from the freezer! Packed with protein and just the right touch of sweet! Prep time:10 minutes Cook Time: 30 minutes Preheat oven 350° 8x8 baking dish Ingredients ½ cup raw unsalted pistachios, chopped ½ cup maple syrup ¼ cup roasted flax seeds ¼ cup cacao powder ½ cup gf oats ¼ chia seeds ½ Tbsp stevia powder 1/3 cup semi-sweet chocolate chips (used enjoy life-dairy free) 2 eggs ½ cup gluten-free all-purpose flour Directions
Prep Time: 8 minutes Cook Time 16-20 minutes Makes 4 Fritters Spaghetti Squash has it all! Flavor, versatility, low in calories, and rich in nutrients. This squash has fiber, Vitamin B6, Vitamin C, magnesium and even calcium. Below see one of the many ways you can cook spaghetti squash. Ingredients 2 cups spaghetti squash, cooked and loose chopped ¼ cup cacao powder ½ cup onion, thinly cut ½ cup Jen’s bread flour mix (or can substitute with other bread flour/or AP flour) 1 tsp dried parsley 1 tsp dried garlic powder, fine ¼ tsp salt ¼ tsp pepper 2 eggs ½ tsp baking powder 1-2 Tbsp avocado oil Directions **Cooking the spaghetti squash: 1- Preheat the oven to 375° 2-Carefully cut the squash in half lengthwise. 3-Remove the seeds and loose stringy “flesh”. 4.In a roasting pan, place the squash face down. 5-Place 2 cups of water into the roasting pan (or enough to cover the bottom of the pan and the squash in the roasting pan. 6-Bake for 40-45 minutes. Scrape out with a fork and use for fritters or another dish FRITTER TIME:
Preheat oven 350° 8x8 pan Makes 16 bars and about 5 grams of protein each bar **You can find the link to some of these ingredients in the bolded print! Ingredients 2/3 c vanilla protein powder (I used NuGo Vanilla Protein powder) 1 cup of Jen’s gluten-free all-purpose flour (or store bought) 1 tsp psyllium husk powder 1 tsp baking powder 1 tsp xanthan gum ½ teas salt 1/2 tsp cinnamon 1 1/4 cup gluten-free oats (certified) ½ cup avocado oil 2 large eggs 1 cup milk (I used Lactaid Protein milk-13g protein per cup) ½ cup chocolate hazelnut spread, no added sugar (I used Good Good Brand) *a bit of avocado oil for lightly greasing the pan Optional: Extra hazelnut spread to drizzle on top Directions:
If you cut the recipe into 16 pieces each bar should be a tad over 8 grams of protein each. Remember this can change if you tweak the recipe to your own desires! ENJOY! If you are a fan of spice then you’ll love this! If not that is an EASY adjustment!
Skillet or frying pan Ingredients for pancakes 1 ¾ cup pancake Mix (I used Judee’s gf pancake mix) 2 scoops of vanilla protein powder (I used Nugo Vanilla plant based protein powder) 1 Tbsp chia seeds ¼ tsp cinnamon 1/8 tsp nutmeg 1/8 tsp cardamom, ground ¼ tsp salt 1 tsp baking powder 1 tsp apple cider vinegar 2 large eggs Butter – amount is left up to your discretion (I used plant-based butter by Miyokos) Ingredients for crunchy topping ½ tsp cinnamon 1/8 tsp cardamom, ground ½ cup tiger nuts, sliced ½ cup almonds, sliced ¼ tsp salt 1 Tbsp honey 2 Tbsp butter (I used plant-based butter) Directions 1.Mix the first 5 topping ingredients together in a small bowl 2. Add butter to frying pan, melt and add the dry ingredients. 3. Move the ingredients around with spatula. After a minute, add the honey and continuously stir until all the ingredients are covered. Remove from the heat and allow to cool while you make the pancakes. 4. When it is time to serve, you will break the crunchy topping up my hand into small bitesize pieces. 5. Mix all of the ingredients together, minus the butter. 6. Place butter into pan and allow to melt. Place ¼ cup of slightly less, of the batter onto the pan on medium heat. The batter will begin to bubble, wait until there are bubbles all over the pancake, flip and cook until both sides are golden brown. 7. Top with your protein rich topping. Add a touch of maple syrup if desired! NOTE: If you aren’t a fan of cardamom or nutmeg that’s ok, just omit them. I suggest you leave the cinnamon for that little touch. The honey in the topping with be a great taste and the pancakes can stand on their own with a small touch of cinnamon!! ENJOY! Preheat oven to 315° Cook Time 25 minutes Silicone cupcake tray/mold makes 9-12 cups Ingredients 1 ½ stick of salted butter, room temperature 2/3 cup brown sugar, packed 1 cup pancake Mix (I used Judee’s gf pancake mix) ½ cup certified gf oats ¾ cup dark chocolate chips ½ cup pecans, chopped Directions 1.Mix the butter and sugar together until smooth. 2.Add the pancake mix and oats, mix until smooth. 3.Place dough evenly into the cupcake tray. 4.Bake for 22 minutes. Remove the tray and sprinkle the chocolate chips on top. 5. Place in the oven for 3 more minutes. 6.Take the tray out and smooth the chocolate on top of each cup. 7. Sprinkle the pecans on top. 8. After 10 minutes, place the try into the refrigerator to chill for at least an hour. 9. Store in freezer for up to 3 months. OK they aren't really pillows! You got me...but they are the airiest little darn cookies you have the pleasure of biting into! The flavor is the classic beloved snickerdoodle in each delicate bite! (gluten-free and dairy-free and low in refined sugar too) Preheat the oven 350° Makes 14-16 cookies *Line 2 baking sheets with parchment paper or silicone mat. Ingredients 1 ½ cup gluten-free all-purpose four 1/3 cup coconut sugar 1/3 cup maple syrup ½ cup sweet potato, cooked and pureed 1 tsp vanilla extract ½ tsp cream of tartar 1 tsp baking powder ½ cup of dairy-free butter 1 large egg- room temperature ¼ tsp sea salt For the topping: 2 Tbsp granulated cane sugar 1 Tbsp cinnamon Directions 1.In a shallow plate mix together: 2 Tbsp granulated cane sugar and 1 Tbsp cinnamon Set aside. 2.In a large mixing bowl add the flour, salt, coconut sugar, baking powder, and cream of tartar. Stir together. 3.Next add the vanilla, egg, maple syrup, butter, and sweet potato and mix with a hand blender until silky smooth. 4. Using a large soup spoon, scoop the creamy batter then roll the dough in the cinnamon sugar mixture. Using the side of another spoon, gently scoop the dough onto the baking sheet. Lightly tap the top to flatten slightly. 5. Place the cookies into the preheated oven for 14-15 minutes. 6.Cool and enjoy! This was by far the best version of sweet potato brownie I’ve ever made. The sweet potato coupled with the maple syrup and cacao powder get an extra kick from the chocolate chips - absolute perfection! Gluten-free Dairy-Free & low refined sugar Preheat oven 350° 8x8 pan Ingredients 1 cup gluten-free all-purpose flour 2 Tbsp coconut oil 1 cup sweet potato, cooked and pureed ½ cup maple syrup 2 eggs, room temperature 2 tsp vanilla extract 1/3 cup cacao powder 2 tsp cinnamon 1 tsp baking powder ½ tsp sea salt 2/3 cup chocolate chips (enjoy life) OPTIONAL: But highly recommended 1/3 dark chocolate (60% cacao) Maldon finishing salt Directions 1.Place flour, baking powder, salt, cinnamon, and cacao powder into a large mixing bowl and stir until combined. 2.Next, add sweet potato, maple syrup, vanilla, coconut oil, and egg and with a hand mixer mix until well combined and the batter is smooth. 3.Lastly, add the 2/3 cup of chocolate chips and stir into batter well. 4. Lightly grease the baking pan with coconut oil. Place the batter into the pan and smooth out with a spatula or the back of a soup spoon. 5. Sprinkle your “optional” 60% dark chocolate on top of the batter. 6. Bake for 25 minutes. 7. Remove from the oven. If you used the optional dark chocolate on top smooth out and spread the chocolate on top using a spatula of the back of a spoon. 8.If you like the salty sweet combo sprinkle the top of the brownies with a bit of Maldon finishing salt or kosher salt. CHILL & and enjoy! You will enjoy this cake because of its light and airy texture but will fall in LOVE with the deep rich chocolate flavor and the sweet tang of strawberries! This chocolate strawberry cake a winner all around! Preheat oven 350° Prep Time: 20 minutes Cook Time: 55 minutes 10-12 cup Bundt pan Ingredients for cake: 1 3/4 cups Beth Blend Grain Free Blend Flour 1 cup Cacao Powder ½ tsp baking powder ¾ tsp salt 2 tsp vanilla extract 2 eggs, room temp 1 ½ cups coconut sugar ¼ cup monk fruit sweetener 1 ½ cup coconut milk, unsweet ½ cup avocado oil ½ cup strawberry puree (blitz fresh strawberries in food processor) Ingredients for Topping: 3 ounces 55% (or higher) dark chocolate 2 tsp Ghee 2 cup monk fruit sweetener powdered sugar 1 Tbsp Ghee (use coconut oil for dairy-free) 10 strawberries 3 Tbsp coconut milk, chilled Directions: 1. Grease the bundt pan with avocado oil and lightly dust with monk fruit powdered sugar. Gently tap out the excess flour from the pans and discard. 2. In a medium bowl, sift the dry ingredients, mix well, and set aside. 3. In mixing bowl cream together the sugar, oil, and vanilla. 4. Next add strawberry puree and eggs, then mix. 5. Add the eggs, then mix. 6. Add the dry ingredients ¼ of the mixture at a time while alternating with the coconut milk until well mixed. ***Making sure to scrape the sides of the mixing bowl. Mix until silky smooth. 7. Place the batter into the bundt pan. Lightly tap the pan on the counter to remove any bubbles. 8. Place into the preheated oven and bake for 55 minutes. You can do the toothpick test at 50 minutes, but I found mine to be perfect at 55 minutes. 9. Allow to cool before glazing the top. Directions for topping: 1. Place dark chocolate and 2 tsp ghee in microwave in 15 second increments mixing in between until smooth and completely melted. 2. Drizzle on top of the cooled cake. 3. In another microwaveable bowl add the monk fruit powder sugar, coconut milk, and 1 Tbsp ghee. 4. Beat (by hand or hand mixer) until smooth. 5. Drizzle on top of the cooled cake. 6. Decorate the cake with strawberries on top. You can slice the strawberries and make a pretty pattern on top of the cake or serve each slice with sliced strawberries on the side.  Preheat oven to 350° Cook Time: 35 minutes (2) 9 inch cake pans (I used silicone) Ingredients Cake 2 Cups chopped pecans 1 ½ cups ripe bananas (about 3 bananas) 3 cups Bob Red Mill GF AP flour (or Jen’s blend) 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ Tbsp psyllium husk powder 2 tsp cinnamon ½ tsp cloves, crushed ¼ tsp nutmeg ¼ tsp ginger 3 eggs, room temperature 1 cup avocado oil ¾ cup light brown sugar ½ cup coconut sugar 1 ½ cup (8 ounces) chopped pineapple, drained and reserved ½ pineapple juice (from the can) 2 tsp vanilla extract Ingredients Frosting 8 ounces cream cheese, room temperature 6 Tbsp unsalted butter, room temperature 1 ½ cups confectioners’ sugar 1 tsp vanilla extract Directions 1.Drain the pineapple juice from the crushed pineapple can and retain ½ cup. 2.Mash the bananas. 3.Place all of the dry ingredients. Mix well. 4.Next place the banana, chopped pecans, pineapple, and oil. Mix well. 5. As the batter is mixing add one egg at a time. Scrape the sides of the bowl to make sure it is all blended well. 6. Add the pineapple juice. Batter with be smooth with chicks of nuts and fruit. 7.Place the batter evenly, into silicone cake pan or well-greased cake pans. 8. Place into the oven for 35 minutes. 9. Allow the cakes to cool thoroughly before icing. 10. Mix all the icing ingredients together for about 4 minutes until silky smooth. 11. Ice the top of one cake and place the second cake on top. Ice the top of the second cake and the sides. ENJOY! |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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