Please check out my new website I no longer use this blog
www.glutenfreewithemily.com

 
 
Picture
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

 
 
 
 
Picture
Mac Squash N’ Cheese Gluten Free & Vegan Style


Ingredients:

Gluten Free Elbow Noodles Enough For A Large Serving (Or Sometimes I Like To Put It With Wild Rice!)

Coconut or Olive Oil For Cooking


1 Finely Chopped Garlic Clove

1/2 Cup Smashed Squash I Prefer Red Kuri But You Can Make With Butternut or Acorn Too

1/2 Cup Unsweetened Flax Milk (Or Almond, Or Any Milk Alternative That Isn’t Sweet)

3 Tablespoon Nutritional Yeast


1 Tablespoon Gluten Free Wholegrain Mustard (I Love Tracklements That I Get At Whole Foods)

1 Tablespoon Arrowroot

Pepper And Salt To Taste

This Recipe Is Sooo Easy! Make your squash, cut into normal squash slivers (the smaller the faster it cooks), I like to bake mine in the oven on a baking sheet with  a small amount of water, I like to make squash the day before I make this recipe for dinner and I just make extra. After cooking squash make your noodles while they are cooking put oil in pan cook garlic for 1 minute add all other ingredients to pan and cook for 3 minute stirring well. Stir squash mixture into noodles add salt and pepper and devour! Need to make more? Double everything, this recipe makes enough for 1 large bowl

This Recipe Has A Really Sweet And Pleasant Flavor! Plus A Great Meal For Kids.
Need it creamier? Add a little more oil or flax milk for creaminess. You can really eyeball this
recipe if that’s what your going for, just trust your taste buds.



 
 
 
Picture

GARLIC
Pretty much garlic is an all the time staple for me, but due to all of
its health benefits it is great to fight infections from fall and winter illnesses.

Uses: Of course it is best the more raw and less cooked, if that is
upsetting to your stomach, try to add it to the end of making your cooked dish,
so it is still a little fresh. I love adding it to soups, Mac Squash N' Cheese
vegan style; salad dressings where I put it in raw chopped and let it sit for 15
minutes before adding onto salad

RED CABBAGE
Uses: Add it to any soup or my favorite is to eat it raw and top a spinach or mixed
green salad with sliced red cabbage and a little sliced red onion, dress it with
lemon, olive oil, and a pinch of sea salt

SQUASH
I love all types of squash: Acorn, Kuri, Spagetti, and my favorite is Butternut

Uses: Oh all the uses for squash! Make a pie, much like a pumpkin, I
make Mac Squash N' Cheese Vegan Style. For a sweet treat  I take squash
out of the oven and right away I top it with a dab of coconut oil and a few chocolate chips,
and eat it warm , the chocolate with melt and it is fantastic!

POMEGRANATE
Pomegranates are up there in one of my favorite foods.

Uses: First off most people are unsure of how to cut it, just cut it
right down the middle (being careful of your clothes as the juice will squirt
everywhere), then take one half in your hands and kinda crack it in half, peel
back the white areas with your fingers, and pick out the berries. I mainly add
pomegranate to salads, but I also like to serve it with veggie sushi, on the
plate or placing them on top the rolls, people love it!

WILD RICE
Uses: You can use this in place of pasta or other rice. I love adding
it to soups, or with a filling that I put in crepes.
Make it: 1 part rice to 4 parts water, or 1cup Rice to 4 Cups Water