I keep walking this tight rope of trying to eat enough carbs to give me the fuel I need to burn throughout the day and avoiding enough carbs that this yeast imbalance I have doesn’t go completely berzerk. One thing I really miss in my diet is bread! The gluten-free breads on the market all have too much rice flour and tapioca starch and cane sugar, but the bread recipes I’ve found that don’t have those ingredients are all protein-packed no-carb paleo breads. I want something in between, so I’ve decided I have to make my own!
This is what I did for my first attempt.
- 1 cup millet flour remove because I don’t think it’s coarse and grainy texture digests well
- 1 cup oat flour add in additional cup to replace millet
- 1 cup garbanzo bean flour
- 1/4 cup almond meal
- 2 tbsp arrowroot
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup golden flaxseeds, soaked in 1 cup of water for an hour
- 1 tbsp honey
- 2 tbsp olive oil add 1/4 cup instead
- 1 tbsp vinegar
- 1 1/4 cups water only add 1 cup… dough was too moist and took an extra long time to bake
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1 tbsp poppyseeds
- add 3-4 beaten egg whites (maybe cream or tartar, too?) to hopefully hold bread together more and make it less crumbly, and also give it a lighter, airier texture
Preheat oven to 350.
Combine all the dry ingredients except the seeds. Place the soaked flaxseeds, the oil, vinegar and honey in the blender. Blend until smooth and gooey/fluffy. Add the wet mixture plus the additional cup of water to the dry mixture until combined. Fold in the fluffy egg whites. Pour the mixture into a parchment paper-lined loaf pan. Sprinkle seeds on top.
Bake for 1 hours or until a skewer inserted comes out clean.
My first results were that the bread looked beautiful and had a pleasant flavor when warm, but it was as crumbly as cornbread and not very practical for making sandwiches! I also ended up with digestive issues from it. I’m going to omit the millet and see if that was the culprit. If not, other potential suspects are the garbanzo flour (but I’ve eaten that in gingerbread cookies and didn’t have a problem), the arrowroot which is new to me, or the flaxseeds if perhaps they weren’t fresh or maybe didn’t soak long enough.
I believe this recipe is from Tyler Florence.
My friend Sara made these this summer and they were quite possibly the most amazing things I’ve ever tasted. I think all the fresh, high quality ingredients took them to the next level. The squash blossoms were directly from her garden. Gourmet to the max! Wowzers.
- 7 oz good quality crumbly ricotta
- 1/4 of a nutmeg, finely grated, or a pinch ground nutmeg
- small handful freshly grated parmesan cheese
- zest of 1 lemon
- small bunch of fresh mint, finely chopped
- 1-2 fresh red chilies, halved, deseeded, and very finely chopped (Sara used about a tsp red pepper flakes… maybe use less since red pepper flakes vary in heat)
- 1 3/4 c. self-rising flour (or rice flour + baking powder, maybe a little xanthum gum?)
- 1 1/2 c. decent white wine or sparkling water
- 8 zucchini flowers w/ zucchini still attached
- vegetable oil for frying
Put ricotta mixture in sandwich bag. Snip off the edge and pipe into blossoms.
Heat oil to 350 degrees in a saucepan. Put a piece of potato in it and wait til it turns golden and sizzles.
Pour sparkling water into flour and salt for foamy batter. dip blossoms in that, then fry.
After draining, squeeze a little fresh lemon on top and serve immediately.
(inspired by Libby)
- chicken (thighs, breasts, whatever)
- Greek (plain) yogurt 1 1/2 c.
- lemon juice 1/4 c.
- olive oil 1/4 c.
- parmesan cheese 1/2 c.
- fresh herbs (basil, thyme, oregano)
- salt & pepper
Combine all the ingredients in a ziplock bag and let marinate for an hour or overnight. Spread contents of bag evenly onto a baking sheet and bake until chicken is almost cooked. Finish under broiler. Garnish with fresh herbs and scallions.
Wow, it’s been awhile! I have a lot of recipes to catch up on. I’ve invented several, including a super yummy cranberry coconut crumble. I also ate fried squash blossoms, and they were incredible!!
Right now I’m just going to post an ingredient list for Sunflower Stirfry I came up with. It was autumny and cozy and hearty, and the sunflower accents gave it a buttery, nutty flavor.
- Cooked wild rice blend
- 1 peeled and cubed parsnip
- half an onion, diced
- couple cloves garlic
- toasted pine nuts or sunflower seeds
- half a lemon w/ zest
- sunflower shoots
Ideas to play around with:
#1 blueberries, green grapes, klamath lake algae
#2 almond milk, dates, raw caocao butter (I’ve made this–it tastes like candy)
#3 beets, strawberries, rhubarb, maybe a carrot, maybe orange, maybe cranberries
#4 coconut water, mango, spinach, kale, banana (delicious, and very green)
#5 ginger, pear, nutmeg, vanilla, coconut water
#6 blueberries, banana, coconut water
#7 pineapple, banana, coconut milk, coconut meat, coconut oil
None of these have photos, but they are recipes I’m working on perfecting.
#1 Copycat Whole Foods Green Smoothie -blend spinach, kale, coconut water, mango chunks, and banana
#2 Apple Pie Smoothie -blend almond milk, one green apple, quick oats, cinnamon, ginger, nutmeg, and a little honey
#3 Southwestern Quinoa Salad -Quinoa with black beans, corn, diced scallions, diced bell peppers, olive slices, a tiny bit of fresh cilantro. Dressing: grapeseed oil (about 4 tbsp), lime juice (two juicy limes), salt, pepper, onion powder (1 tbsp), garlic powder (1/4 tsp), cumin (1/4 tsp), oregano, paprika (1/4 tsp)
#4 Cassandra Hunt’s Goat Cheese Spread -chop up fresh thyme and terragon (smells so luxuriously amazing you feel more awake and alive just cutting it) roll a goat cheese log in the chopped herbs. Super simple, super delicious. And pretty, too.
I’m breaking my own rule by not posting a photo, but I don’t want to write out the recipe by hand only to misplace it. So, I intend to rectify the situation next time I make this and squeeze the photo in here. In the meantime, here’s the recipe.
Note: The milk and cheese can be omitted to produce a dairy-free quiche, which would still be tasty.
Recipe from: me
- 2 medium potatoes, scrubbed and rinsed
- 1 leek, sliced, rinsed, and strained
- 1 tsp. butter
- 1-2 cloves garlic
- 1/4 tsp. terragon
- 1/2 tsp. salt
- freshly ground black pepper
- 1/2 c. parmesan cheese
- 1/2 c. milk
- 6 eggs
Thinly slice the unpeeled potatoes using a mandolin. Lightly salt the potatoes and the leeks and saute briefly in a cast iron skillet in a tsp. of butter. Mince the garlic and stir it in, allowing to cook for an additional minute. The potatoes should be just a tiny bit firm (ere on the side of caution–it’s better to overcook them than undercook them). Remove from heat.
Preheat oven to 425 degrees.
In a medium mixing bowl, add the tarrgon, salt, pepper, and parmesan. Stir briefly. Add the eggs and milk, then lightly beat until the whites and yolks are fully combined. Pour on top of the potatoes and leeks. Bake for 30 minutes or until golden brown.