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Roasted Red Pepper Savory Quick Bread

Being gluten free I still crave breads, but I don’t always want something sweet, sometimes I want something to eat with a soup. So I came up with this savory bread. I thought red roasted pepper, basil and chives sounded like a good combo, and it is! This quick bread is sugar free but you wouldn’t know it. I use millet  for this recipe as I wanted this to taste a little like corn bread, and I don’t eat corn and millet is usually the best substitute when you are wanting something to taste a little more coarse and corn like. Oh and it's vegan, so everyone can enjoy!
 

The Quick And Dirty Way To Roast A Pepper

I had to come up with my own way to roast a pepper easy and fast as everyone else seems to make it complicated

1) Set Oven To Broil, Place Pepper In Broiler
2) Broil Pepper About 3-5 Min Each Side You Want The Skin To Become Blackened
3) Remove From Oven, Place In Bowl And Cover For 10 Min, This Will Allow The Pepper To Steam
4) After You Have Let Pepper Cool To Touch, Take A Paper Towel And Place Pepper In It Gently Rub The Black Parts Off With Paper Towel, Paper Towels Make This Step Super Simple
5) Roasted Pepper Is Now Ready For Use

Savory Bread:


Preheat Oven 350 Degrees

 1c. Bob’s Red Mill All Purpose Gluten Free Flour
1c. Organic Millet Flour
1/2c. Sweet Rice Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Sea Salt
1 1/2tsp. Xanthum Gum

Mix All The Above With Whisk (Do Not Over Mix), Mix In Ingredients Below

2 Flax Eggs (2 TBLS.Ground Flax Mix With 6tbls Water Let Sit 3 Min)
2/3c. Coconut Oil Liquid (Expeller Pressed Or Distilled)
3/4c. Almond Milk

Then Stir In Ingredients Below

1/3c. Chives Diced Finely
1/2c. Basil Chopped
1 Roasted Red Pepper De-Seeded and Chopped

Pour Into A Loaf Pan Bake For 30-40 Min, Until Lightly Browned Or Toothpick Comes Out Clean

 
 
 
 
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Kiwi Ice Cream Banana Splits!!!

Vegan Kiwi Ice Cream is pretty much the best thing on the planet, I’m glad this idea came to me the other day.  I fell in love with kiwi at a young age and what better thing to do but make some homemade ice cream with them? Plus it’s raw. So here it is- Banana Split It Up!!!

Ice Cream

3 Ripe Kiwi’s (Peel Skin)
1c. Cashews
1/8c. Macadamia Nuts
1/4c. Agave
1/2c. Water

1) Blend Nuts In Blender Or Food Processor Till They Are As Small As You Can Get Them
2) Add Kiwi, Agave, and Water
3) Freeze In Glass Dish In Freezer, I Like To Make Mine In My Glasslock’s
4) Stir Every 40 Minutes Till Ice Cream Is Frozen (Takes About 2 Hours)

Carmel Sauce:

1/8c. Almond Butter

2 TBLS. Coconut Oil Melted
2 TBLS. Agave
½ tsp. Vanilla Extract
3 TBLS. Water

Whisk All Together, Add Water Based On Desired Thickness Of Sauce


Assemble Banana Splits

4 Ripe Bananas
Kiwi Ice Cream
Toppings: Mini Chocolate Chips (Or Raw Cacao Chunks), Chopped Fruit Like Strawberries Or Kiwi, Carmel Sauce

Split Open Your Bananas Place On Plate, Add 3 Mini Scoops Of Ice Cream, Sprinkle Chocolate Chips And Fruit. Drizzle With Carmel Sauce

 
 
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Mariposa is the best gluten free bakery to visit when one is in the San Francisco Bay Area. They have a few locations so check the website for locations http://www.mariposabaking.com/. My favorites here are the cinnamon rolls and the focaccia bread!
 
 
 
 
 
 
 
 
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Nectarine Crumble Bars

I know people talk about peaches all summer long, but what I long for is a ripe nectarine. These bars are a great way to add some variety to your average crumble. Plus they will be the biggest hit at BBQ's all summer long!


Makes 9x13" Pan

 Base Dough
1 C. Coconut Oil (Distilled or Expeller Pressed) Softened
1/2 C. Coconut Palm Sugar (Or Your Favorite Granulated Natural Sugar)
2 tsp. Vanilla Extract
1c. Bob’s Red Mill All Purpose Gluten Free Flour
1 1/4 C. Sweet Rice Flour
1 tsp Sea Salt
1/8 tsp Ground Cloves
1/4 tsp Cinnamon  

Nectarine Filling
9 Medium Unpeeled Nectarines Chopped or about 2 Pounds (same if you’re using Peaches)
1 TBLS. Coconut Palm Sugar
1/2 TBLS. Arrowroot
1/4 tsp. Sea Salt

 Topping
1/2 C. Coconut Oil (Distilled or Expeller Pressed) Softened
1/3. C. Quinoa Flakes
2/3 C. Buckwheat Grouts
1/2 C. Sweet Rice Flour
3/4 C. Pecans, Finely Chopped
1/4 tsp Cinnamon
1/8 tsp. Clove
1/4 tsp. Sea Salt

1) With a hand mixer mix the coconut oil and sugar till mixed add vanilla, cinnamon, clove, sea salt and flour and milk dough is thoroughly blended together
2) Press in pan and chill in fridge
3) Mix by hand in a bowl nectarines, sugar, arrowroot and sea salt, set aside
4) With the hand mixer mix all the topping ingredients till well blended
5) Take out pan from fridge, pour the peaches evenly
6) Crumble topping on nectarines
7) Grease a 9x13-inch baking dish,
8) Bake at 350°F for 45 min or until top is light brown
9) Let cool and slice to eat, store in fridge

 
 
 
 
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FRESH APRICOT MUFFINS

It’s summer time! Time for fresh fruit muffins, fresh apricots are a great choice to top these muffins!

Ingredients:
1/2 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
2/3 c. Sucanat (or granulated sugar of choice) + a little for sprinkling
2 Flax Eggs
(2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min)
1 tsp. Vanilla Extract
1/2 c. Almond Milk
1 1/4 c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
1/4 tsp. Xanthum Gum
1/4tsp. Baking Soda
1/4tsp. Sea Salt

4 Fresh Ripe Apricots

Bake it:
1) Preheat oven to 325 degrees. Grease or line 12 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp) and sucanat with a hand mixer till creamy. Add flax egg, vanilla, and almond milk, beat until well blended.

2) Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.

3 )Stir in chocolate chips by hand.

4) Fill muffin tins ¾ full. 


5) Thinly slice apricots, and place slices on top of batter and sprinkle with a little sugar

Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.

Eat Up!