Gluten Free Protein Bread

What do you think is the thing I missed most about being on a restricted diet?  Bread, of course!  A warm piece of dark, home-made, whole grain bread is what I long for when the temperature drops and the days are short.  On top of being gluten free, I am also dairy, sugar and yeast free.  You can imagine that this makes it hard for me to find store bought bread that meets my dietary guidelines AND taste something close to what I remember bread tasting like.  Thank goodness for this awesomely wholesome, satiating and yummy protein bread recipe that I came across over at the wonderful Food Matters web site.  This recipe is featured in one of their new cookbooks.  What I love about this bread is that unlike conventional store bought breads, this loaf is packed full of protein, healthy fats AND fiber, due to the almond flour, flax meal and chia seeds.  How cool is that?  It also only takes a few minutes to whip together.  No complicated recipe, mysterious ingredients or having to let it rest at the perfect temperature so that it will rise properly.  I love having a slice or two of this loaf with some almond or coconut butter for a healthy, comforting and filling breakfast or snack.  It pairs fantastically with a hot cup of tea.

*I modified the recipe to meet my sugar free requirement, but feel free to use maple syrup instead of stevia.

Ingredients:

2 cups almond flour

2/3 cup tapioca flour

2 tbsp ground flax seeds (flax meal)

1 tbsp chia seeds

1 tsp baking soda

pinch of sea salt

3 free-range eggs

1/4 cup unsweetened, dairy-free milk alternative of choice – almond or coconut milk work great!

*1 dropper-full of liquid stevia (about 15-20 drops)

*1/2 tbsp filtered water

1/4 cup coconut oil – melt if solid

1 tsp raw apple cider vinegar

*use 1 tbsp maple syrup instead of stevia and water

Directions:

1. Preheat the oven to 350 degrees F and line a loaf tin with parchment paper.  I use a glass loaf pan and it comes out perfect!
2. Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
3. Combine both wet and dry ingredients together and pour into loaf tin or glass loaf pan.
4. Place the loaf tin or pan in the oven for 30-40 minutes, or until golden brown on top and cooked through.  Place a skewer in the center of the bread and when the skewer comes out clean, the bread is ready.

Yours in health,

Renee Koczkodan

Certified Holistic Health Coach

www.ReneeKHealthCoaching.com.

 

Roasted Delicata Squash

I came across this recipe in the November/December issue of Eating Well magazine.  I adapted it to make it Elimination diet and cleanse friendly.  That means that this dish is gluten free, dairy free and sugar free.  It is also free of any potential allergen or sensitivity producing food or ingredient.  This is a great recipe to add to your Thanksgiving menu!  Just in time for you to try it out before serving to your guest.  I made it last night and it was delicious.  It hits all of the flavors – sweet, tangy, grounding and earthy.  My boyfriend described it as different yet delicious!  Try it out and let me know what your thoughts are!

Roasted Delicata Squash

Serves 4

Ingredients:

2 delicata squash

1 shallot, finely diced

1/4 cup extra virgin olive oil

sea salt/ground black pepper to taste

4 tablespoons raw apple cider vinegar

5 drops liquid stevia (optional)

1/4 cup pomegranate seeds

1/8 cup toasted pine nuts

1 tablespoon fresh mint, finely chopped

Directions:

1. Position racks in upper and lower thirds of oven; preheat oven to 400 degrees F.
2. Halve the squash lengthwise and scoop out the seeds.  Cut crosswise into 1-inch-thick slices.  Toss the squash slices and shallots with 1 tablespoon of the oil, about 1/4-1/2 teaspoon of the salt, and black pepper in a large bowl.  Divide between 2 large rimmed baking sheets.
3. Roast, turning each piece over and rotating the pans top to bottom halfway through, until the squash is tender and caramelized in spots, 30 to 40 minutes.  Transfer the squash and shallots to a serving platter.
4. Before serving, whisk together the rest of the olive oil, the raw apple cider vinegar, a pinch of salt and stevia-if using.  Pour over the squash.  Sprinkle with pine nuts, pomegranate seeds and mint.  Serve warm.

Yours in health,

Renee Koczkodan

www.ReneeKHealthCoaching.com.