Tag Archives: almond flour

Gluten-Free Breakfast Bread (ft. TWO kinds of chips)

In my pantry today:

  • 3 overripe bananas
  • 1 c almond meal
  • 2/3 c rice flour
  • 1/3 c flax meal
  • 3 L eggs
  • 1/8 c coconut oil
  • 2 tbsp butter
  • 1/4 c brown sugar
  • 2 tbsp honey
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/2 c walnut pieces
  • 1/4 c dark chocolate chips
  • 1/4 c butterscotch chips

bananabreadomega3sDespite trying to remain mindful of how my dietary choices affect my health, when it’s cold I seem to be on a constant, instinctual hunt for the most comforting foodstuffs a hot oven can offer. In trying to marry these two seemingly at-war concepts I am now dedicated to uncovering the healthiest ways to be unhealthy. I feel this one loaf can be glorious illustration of such a wondrous union.

This will all be way easier if you’re using a food processor, so let’s assume you will.

Put in the food processor: oil, butter, sugar, honey. Blend. Add dry ingredients in between eggs with a little loud, mechanical punctuation on each account. When you get to the nuts-n-chips, add them in and blend for 5-10 seconds. Pour into greased loaf pan and bake at 350° for 30-55m (or until knife comes out of the center clean).

The coffee pots are set up and now breakfast for tomorrow morning is cooling on the counter, just beaming with gluten-free fiber, protein and omega-3s [flax, walnuts, coconut oil]. I’ll be better able to ever-so-gently sidestep any of that nasty Baked Goods Guilt knowing that not only is it a healthier option (than, say, a fast food biscuit + ??? + cheese), it is just as tranquilizing to my taste buds as something from a drive-thru with all 5 spoons on its sweet, sweet side.

Cashew Butter(scotch) Blondies & Dark Chocolate Orange Cookies

Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?

Eh, priorities.

Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.darkchocorangecookies

Dark Chocolate Orange Cookies

  • 1 c almond flour
  • 3 tbsp golden flax
  • 3/4 stick butter
  • 1 egg
  • 1/2 c brown sugar
  • 1/4 c xylitol
  • 1 tsp baking soda
  • 1/2 c dark chocolate chips
  • 6 drops doTerra® wild orange essential oil

1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.

2. Add egg and orange oil; blend.

3. Add dry ingredients, then chips. Blend.

4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.

Cashew Butter(scotch) Blondies

  • 1 1/2 c white beans (drained/rinsed)
  • 3 tbsp butter
  • 1/4 c cashew butter
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 2/3 c xylitol
  • 1/4 c molasses
  • 2 tsp vanilla extract
  • 1/4 c ground golden flax
  • 1/4 c toffee bits
  • 1/4 c butterscotch chips

1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.

2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.

3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.

4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.

blondies5. Do not be alarmed when they emerge looking burnt. Let cool several hours (if not overnight) before slicing.

 *They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.