Tag Archives: breakfast

Gluten Free Buckwheat and Amaranth Bread

gf-breadThis bread is hearty with a nice bite, something that is hard to achieve when baking gluten free bread varieties.  Great as a compliment to dinner, as a grilled sandwich, or toasted with grass fed butter and homemade jam, this is a recipe that I encourage you to try if you are gluten free.  Buckwheat flour makes up the majority in this bread recipe followed by amaranth flour, both of which are full of nutrition.  Buckwheat is not wheat, it is a groat or seed that is usually toasted before being ground into a flour.  Different varieties have been around since 5300 BC, but have probably been eaten by humans even longer.  It is a good source of magnesium, phosphorus, and fiber.  Amaranth, as well, is nutrient dense containing a good amount of protein, fiber, calcium, and some vitamin C.  This recipe yields two short loaves, but you could put all of the dough in one loaf pan for a larger loaf and cook longer, 60-70 minutes.  The bread is thoroughly cooked when you can flick the top of the bread, it feels solid and thuds with a hollow sound remitting back.  Here is the recipe:

Dry Ingredients
1  1/2 c. buckwheat flour plus more for dusting
1 c. amaranth flour
1/2 c. brown rice flour
1/2 c. arrowroot flour
1/4 c. almond flour
1/4 c. ground psyllium husk
1  1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt

Wet Ingredients
 2  1/2 - 3 c. water
 3 T grass fed or organic butter
 1 T chia seeds
 1 T gelatin
 1 T molasses

Warm 2 1/2 c. water over medium-low heat.  Add butter, chia, molasses, turn heat to low and stir well.  Sprinkle gelatin lightly and evenly over warmed mixture and let stand to dissolve.  If all of the gelatin does not dissolve, then gelly balls will end up in the final product, so try to remove any gelatinous bits that do not dissolve well.

In a large separate bowl, combine all dry ingredients and whisk together to incorporate well.  Whisk wet ingredients until they are coherent and butter is melted.  Add wet ingredients to dry ingredients and stir.  The dough should pull away from the sides of the bowl and stick to itself making a dough ball, but will remain slightly tacky.  Divide dough into two halves.  Use some more buckwheat flour for dusting over the top, sides, and your hands to help navigate the dough into a pan.  Press into two loaves pans that have been greased with coconut oil or butter.  Cut a shallow groove lengthwise down the center to encourage even baking.  Bake at 350 degrees Fahrenheit for 45 – 50 minutes.  The bread is cooked, when you can flick the top of the bread, it feels solid and thuds with a hollow sound remitting back.  Cool slightly before removing loaves from pan to a cooling rack.  Let the bread cool completely before slicing, or else it will be gummy.  It will keep longer stored in the fridge.  Enjoy.

Advertisements

Grain Free Apple Cinnamon Granola

3 medium organic apples, diced into 1/2 inch pieces
1 c. coconut flakes
1/2 c. cashew pieces
1/4 c. chia seeds
2 T. flax seeds
1/4 c. coconut oil
1 T. honey
1 T. cinnamon
1 stevia packet
1 tsp vanilla extract
1 tsp sea salt

This granola gets crunchy as the apples dehydrate and then cool.  It is sweet, salty and delicious served over plain, organic, grass fed yogurt or with almond milk.

In a medium sauce pan, over low heat, melt the coconut oil and honey until just combined.  Add vanilla, cinnamon, stevia, sea salt and stir to combine.  Add in all other ingredients and stir to coat.  Place in an even layer on two dehydrator trays or on a sheet pan.  Use a dehydrator set to 160 degrees Fahrenheit, for 12 hours, rotating trays halfway through cook time.  Also, could be done in an oven set to 160 degrees Fahrenheit or lowest temperature.  If your oven does not go this low, lessen cook time and stir more often.

Bacon and Veggie Hash

This is a really satisfying breakfast that is perfect for weekend mornings.  What makes it thoroughly satisfying is the blend of flavors lent from salty, smoky bacon paired with the sweet from the sweet potato, sweet and pungent onion set the stage for earthy shiitakes.  There is always room for spinach, so that goes in too.

2 slices bacon, cut into lardons.
1/4 of an onion, sliced thin
4 shiitake mushroom caps, sliced
1 small sweet potato, pre-cooked and diced
2 c. fresh spinach
sea salt

Slice bacon and place in a cool pan.  Put pan over low heat to render the fat slowly.  This will make the bacon crispy all the way through.  Stir occasionally until bacon becomes desired crispness.  Drain off excess fat, reserving about 1 T. in the pan for sauteing.  Add onion and sprinkle with a dash of sea salt, stir.  Let onion cook until translucent over low-medium heat stirring occasionally.  Now add shiitakes, a dash of sea salt, the sweet potatoes, a dash of sea salt and the spinach with a teeny bit of sea salt.  Do not stir yet, the order in which these veggies were added to the pan will allow them to cook just as is, in the pan for 3-5 minutes.  Now, stir until spinach is wilted and serve.  This would be good topped with an over easy egg or hollandaise sauce.  A breakfast fit for one, but can easily be doubled or quadrupled.

Basil-Pear Smoothie

smoothie1/2 of a pear

2 celery stalks

1/2 of a cucumber, seeded and most of the tough skin removed

1 c. coconut water

basil, about 10 leaves

2 T. flax seed

Cut fruit and vegetables into big chunks so that the blender or Vitamix has an easier time.  Put everything into Vitamix, start on low and gradually increase speed to high, then turn to max speed and let ingredients pulverize until smooth.  Serves 1.

Green Smoothie

green1 c. coconut water

2 stalks celery

1 c. or a handful of mixed baby greens or spinach

1/2 of a green apple

2 T. flax seed

(for added brightness in color and flavor, add a small handful of parsley)

Chop celery and apple into large chunks in order for them to puree more easily.  Place everything in a Vitamix.  Start on low speed, gradually increase the speed to high, then flip the switch to the highest setting.  Let whir for 1-2 minutes, until all ingredients are smooth and easy to drink.  Swish each sip of smoothie in your mouth for better digestion.

Purple Smoothie

smoothie1 c. coconut water

1 large slice raw beet

1 c. mixed greens or a handful

1/2 c. frozen blueberries

1 sprig fresh basil

2 T. flax seeds

Place ingredients in a Vitamix.  Start whirring on low speed gradually increasing to high, then flip the switch onto max speed.  Let Vitamix run for 30 seconds to 1 minute until beet and flax seed are pulverized and drink is smooth.  Pour into a pint glass.  To aid in digestion, swish each sip (or gulp) of the smoothie in your mouth for 5 seconds before swallowing.