dairy free recipe

Soaked Oatmeal Gluten Free Bread

Gluten Free Soaked Oatmeal Bread

The other day I really wanted some bread! But I was looking for a bread that really could deliver on nutrition as well as texture and flavor. I had been hearing from lots of people and articles about soaked grains. So, I got the idea to soak some oats and try to make a gluten and dairy free bread from them. This is the yummy result and I am so thrilled to share the recipe with you! It's great with all kinds of toppings and makes 2 small loaves. Enjoy! 

Soaked Oatmeal Gluten Free Bread: 

1 cup soaked gluten free oats (soak 1 cup gluten free oats in water (to cover) and a splash of lemon juice for 8-12 hours in a glass measuring cup)

1 1/2 cups gluten free flour mix (recipe below)* 

3/4 cup almond flour

1/2 cup ground sunflower seeds (process until fairly ground in a food processor) 

2 teaspoon yeast

2 teaspoon physillium husk powder

1 1/4 teaspoons salt

3/4 cup coconut milk (warm) 

1/3 cup honey

1/4 cup coconut oil

3 eggs

gluten free oats to top bread

Two 4x8 rectangular bread pans, greased with coconut oil

1. Place all of the dry ingredients into the bowl of a stand mixer + the soaked oats. Mix together. 

2. Warm the coconut milk in the microwave until warm to the touch but not hot. 

3. Combine the honey and the coconut oil and warm them together in a glass measuring cup until the coconut oil is melted. 

4. Beat the warm coconut milk into the dry ingredients. Add the honey-coconut oil mixture and mix well. 

5. Add the eggs, one at a time. After that, beat this mixture for about 3 minutes on high speed. 

6. Cover the mixing bowl with a kitchen towel or plastic wrap and let it rise about 90 minutes. 

7. Grease your bread pans with coconut oil thoroughly. 

8. After the mixture has risen for 90 minutes, divide the mixture between the two greased bread pans. Sprinkle the top of each with gluten free oats. 

9. Cover with plastic wrap and let rise another 90 minutes. 

10. Heat the oven to 350F. Bake for about 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean. The bread should be golden brown. 

* gluten free flour mix: 

Brown Rice Flour Blend: Mix together in a bowl with a wire whisk. Store the extra in a zip lock bag in the refrigerator. 

6 cups brown rice flour

2 cups potato starch or arrowroot starch

1 cup tapioca flour

 

Sweet Coconut Rice Pudding with Cinnamon Mangoes!

sweet coconut rice pudding with cinnamon mangoes

Lately I have been seeing the most delicious mangoes in the store lately so I knew it was the right time to share this recipe. This is actually a yummy pudding that I made last year for Chinese New Year, but I thought it also makes a great late-spring dessert as well. 

This pudding is very decadent and a treat for sure- not an every day indulgence as it does contain organic sugar, but one that you will be sure to enjoy! 

I hope that you have fun making this for your next party or get together. The recipe is based on a Mexican rice pudding that I love. I converted it into a dairy free recipe and it is so amazingly delicious! 

Enjoy! 

Sweet Coconut Rice Pudding: 

Makes: 4 large or 8 small servings

Coconut Rice Pudding: 

4 2/3 cups water + 4 cups water

3/4 cup short grain white rice

2 cups  scalded full fat coconut milk  (To scald the coconut milk, bring the milk to boil in a saucepan, then take it off the heat) 

1 cup full fat coconut milk 

1 cup organic sugar

2 sticks cinnamon

Ground cinnamon to taste

Cinnamon Mangoes: 

2 mangoes, peeled and cut into thin slices

1/4 cup melted coconut oil

1/4 cup coconut sugar

1 teaspoon cinnamon

Make the Cinnamon Mangoes: 

1. Place the sliced mangoes onto a rimmed baking sheet. 

2. Combine the coconut sugar and cinnamon in a small bowl. 

3. Brush the mangoes with the coconut oil

4. Sprinkle the mangoes with the coconut sugar-cinnamon mixture

5. Bake in a 400F oven for 7-10 minutes. 

Make the Coconut Rice Pudding: 

1. Bring the water to a boil in a medium saucepan. Take off the heat and add in the rice. Let stand for 20 minutes. Rinse rice thoroughly and drain. 

2. Bring 4 cups water to boil in a separate saucepan. Boil uncovered for 20-30 minutes or until the rice is tender. Keep the extra water in the pan. 

3. Mix the scalded full fat coconut milk, full fat coconut  milk, sugar and cinnamon in a medium saucepan. Cook for 45 minutes or until the mixture becomes thicker and changes color. Add in the rice. Cook for about 40 minutes or until pudding thickens. Remove from the heat and stir to cool. 

4. Spoon the rice pudding into a bowl and place cinnamon mangoes around the rim to serve. 

If you enjoyed this post, send it on to a pudding-loving friend!! 

 

 

 

 

 

Carol's Soft Ginger & Molasses Cookies

Soft Ginger and Molasses Cookies

This recipe is a version of a recipe from my dear friend Carol who I have known many years. She makes these cookies at holiday/Christmas time and I love to make them at that time of year too. I thought it would be fun to see if I could create these cookies using gluten free and dairy free ingredients! It worked like a charm! I just added some crystallized ginger to add even more ginger flavor to the cookies! Yum! 

These cookies have been very popular in my meal service. People ask about them all of the time so I decided to add them as an option to purchase with every meal. 

I just love soft cookies, I am not a "crispy cookie" fan. I love the softness and the amazing ginger flavor in these treats! 

Along the way on my health journey I have found that it is important to have a treat now and again, and with these cookies it can be a high quality treat with healthy coconut oil, molasses and lots of great spices! 

I hope that you enjoy these cookies year round too! Bake some up to give to a neighbor or a friend! Or, if you are local I will bake some for you! 

Carol's Soft Ginger Molasses Cookies: 

3/4 cup coconut oil, melted

1 cup coconut sugar or muscovado brown sugar

1/4 cup molasses

1 egg

1 teaspoons baking soda

1 cups gluten free flour mix (your choice) 

1 teaspoon xanthan gum

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 teaspoons cinnamon

1/2 teaspoon salt

1/4 cup crystallized ginger, chopped finely

+ organic sugar or muscovado sugar for rolling the cookies in before baking

1. Mix all of the ingredients together in a stand mixer in the order given. 

2. Chill the dough in a bowl in the fridge for at least 1 hour before baking.

3. Heat the oven to 375.  

4. Roll the dough into 1-1.5 inch balls, roll in sugar if desired, then place on a baking sheet lined with parchment paper about 1-2 inches apart. 

5. Bake the cookies for 8-10 minutes or until set. 

Makes about 24-28 cookies (you can make them smaller to yield more cookies) 

 

Irish Tea and Fruit Muffins

gluten free and dairy free Irish Tea and Fruit Muffins

This muffin brings back fond memories of many Saturday mornings serving up fresh baked goods at the farmer's market. For 4 years I had a baking business that I ran alongside my mom and my sister in law. For about 6 months out of the year we would bake all day each Friday and be at the market most of the day selling our goodies. 

Irish tea bread mini-loaves was one of the things that we sold, especially because we were called "Farmer's Tea." We brought a lovely tea party spread to the market with our baked goods and fresh, hot organic tea that we served along with the treats. 

This delectable tea bread which I have now turned into muffins and converted to a gluten free recipe will always be one of my favorites. I hope that you will enjoy it soon with a steaming hot cup of tea on a cold, rainy day. 

Irish Tea and Fruit Muffins: 

Makes 12 muffins

2 1/2 cups mixed dried fruit (raisins, apricots, plums, pears, peaches, pineapple, cherries, dates, etc.) chopped small- to about the size of raisins

1 cup boiling black tea

1 egg

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

4 teaspoons fresh grated orange rind

1 tablespoon honey

1 cup coconut sugar

1 teaspoon salt

3 teaspoons baking powder

2 cups gluten free flour mix**

**GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 cup almond flour

1 teaspoon xanthan gum 

--12 paper muffin liners

--12 small pieces of dried pineapple to garnish tops of muffins

1. The night before making the muffins: In a medium bowl, soak the chopped dried fruit in the hot tea. Soak overnight. 

2. Mix together the gluten free flour mix. You will use 2 cups of the mix. Store the rest in a plastic bag in the refrigerator. 

2. In the morning add all of the remaining ingredients and mix well. The mixture will seem dry at first and is very thick, but after stirring a minute or two the mixture will absorb the liquid in the tea, egg and honey. 

3. Preheat the oven to 350F. Place paper liners in the cups of a muffin tin.

4. Evenly distribute the muffin batter between the 12 holes in the muffin tin. Bake for about 15 minutes, then place the dried pineapple slices on top of the muffins and bake for another 5 minutes or until golden brown and checked for doneness with a toothpick in the middle of the muffin.  

I hope you enjoyed this delicious muffin recipe! If you did, pass it on to a fruit & tea loving friend!