Vegan Buckwheat Gluten-Free Bread (no yeast)

In a mixing bowl, add:

1 Cup Organic Buckwheat Flour

3/4 Cup Sweet Potato Flour

3/4 Cup Authentic Foods White Rice Flour

1/4 Cup Tapioca Flour

2 Tablespoons Ground Chia seed

1 Tablespoon Konjac Glucomannan Powder

1 Tablespoon Cream of Tartar

1 1/2 teaspoons Baking Soda

1 teaspoons Celtic Sea Salt
In a measuring cup, add:

3 Tbsps ground chia seeds

9 Tbsps water

Pulse chia seeds and water with a stick blender on high until mixed.
In a separate mixing bowl, mix:

1 1/3 Cups Water

2 Tablespoons Lemon Juice

3 Tablespoons Algae Oil

3 Tablespoons of Maple Syrup 

Add chia/water mixture and Pulse again until mixed.
Take this time to Preheat your oven to 425 degrees and grease a glass loaf pan with Coconut Oil. When those 2 things have been completed, add wet ingredients to the Mixing bowl with the dry ingredients. Mix batter until it is completely mixed with no dry flour (a splash more water may be needed) then immediately pour into a greased loaf pan. Place the loaf pan in the 425-degree oven soon after the liquids have been added and mixed in order to get the best rise.

Bake for 45 minutes. Remove from oven. Slide knife blade between bread and glass loaf pan to loosen it from the sides if it sticks.  Immediately remove the loaf from the pan and place it on a wire cooling rack to finish cooling. (leaving it in will make it soggy) Allow loaf to cool for ONE FULL HOUR before slicing into it so as not to ruin the loaf. Store in the refrigerator in a ziplock bag or Tupperware container. 

Advertisements

Homemade Tartar Sauce

Finely Dice 2 Pickles and set aside.

In a Mason Jar add:

1 Cup Vegan Homemade Mayonnaise

1 Tbsp Dried Chives

1 Tbsp Lemon Juice

1 tsp Dried Parsley (or 1 Tbsp Fresh Parsley)

1 1/2 tsp Dill

Blend ingredients together with a stick blender then add diced pickles and stir.

These are great served with Fries or GF Breaded Cod Fillets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan, Gluten Free, Carob Donuts

Preheat oven to 350.
In a mixing bowl add and mix:

1 Cup Rice Flour Mix

1/2 Cup Carob Powder (works with cocoa too)

1 1/2 tsp Baking Powder​

1 tsp Konjac Powder

1/4 tsp Celtic Sea salt

 

In a measuring cup add:

1/2 Cup Maple syrup

3/4 Cup Coconut Milk

1/2 tsp Vanilla Extract

1/4 Cup Melted Coconut oil

Blend wet ingredients with a stick blender.
Add wet ingredients to mixing bowl and blend until well mixed.

Place batter in a silicone donut pan using a pastry bag or a large Ziploc bag with a hole in the corner.

Bake at 350 for 12 minutes.

When done, remove from oven and flip tray over onto a wire​ rack to cool. The donuts should all fall out nicely.

These donuts are delicious while still warm and fresh from the oven. I didn’t see the need for icing but that is optional. If I find an icing recipe that I like, I will add it here later. Enjoy!

​Peanut Butter Oatmeal Cookies (GF)

Preheat oven to 350 degrees

Cover two large cookie sheets with parchment paper
In a mixing bowl, beat for one minute:

1/2 cup organic real maple syrup

1 egg

1/2 tsp vanilla extract
In a separate mixing bowl, whisk together:

1 1/2 cup organic oats

3/4 cup rice flour mix

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp cream of tartar

1/2 tsp Konjac powder

1/4 tsp Celtic sea salt

 

Mix together wet and dry ingredients then add:

1/4 cup plus 2 Tbsps of melted Coconut oil

1/3 Cup Maranatha Peanut Butter
When well mixed, use a cookie scoop to place 8 cookies per sheet on the cookie sheets 2 inches apart. Cookies will spread. Makes 16 cookies.

Bake @ 350 for 14 minutes.

​Coconut Cream Pie

Add the following ingredients to a saucepan and mix together. Once mixed, turn the burner on low and stir constantly until mixture gets to pudding consistency. At first it will get very thin but it will thicken up nicely. (About 25 minutes)

3 Cups of Culinary coconut milk

2 Eggs, beaten

6 Tbsps Maple Syrup

1/2 Cup Tapioca Flour

1/4 tsp Celtic sea salt
Once the mixture is pudding consistency add:

3/4 Cup shredded coconut

1 tsp vanilla extract
Mix well.


Pour into prebaked pie shell and refrigerate until cool then add Coconut whipped cream and toasted shredded coconut on top.
To toast coconut: spread on a baking sheet and bake at 350 for about 5 minutes.

Coconut Shortbread Cookies

In a small pan, melt on low heat:

4 Tbsps Coconut butter

4 Tbsps Coconut oil

_______
In a mixing bowl, add:

1/4 cup shredded coconut

1/2 cup coconut flour

1/4 cup rice flour mix (4 parts white rice flour, 1 part sweet rice flour)

1/8 Cup Tapioca Flour

1/8 Cup sweet potato flour

1/2 tsp Konjac powder

1/2 tsp Celtic sea salt

Use a whisk to remove any chunks and mix well.

_______
In a separate mixing bowl add:

1/4 cup maple syrup

2 large eggs

1 tsp vanilla extract

Blend egg mixture with stick blender until frothy.

_________
Preheat oven to 400 degrees.

Place parchment paper on a cookie sheet.

Add eggs and syrup mixture to dry ingredients and blend with a hand blender (not the stick blender). Add melted oil and coconut butter to the batter and mix again.

Using a small cookie dough scoop, scoop out the dough onto the cookie sheet about 1 inch apart and flatten with a fork in a crisscross pattern (like for peanut butter cookies). 

Bake for 12 minutes then cool completely before serving. (They taste better cold.)