Category: RECIPES

Rosemary-Olive Bread

(gluten-free, yeast-free, dairy-free, grain-free, sugar-free)

I love bread…Who doesn’t?

Even though sometimes we have to modify our bread ingredients because of our diet needs, that does not mean that I can’t have a delicious, soft, fragrant bread.

I had few easy bread recipes (made with wheat flour) that were enough for me. When I started eating gluten-free I was eating pancake or crepe in place of bread for a while but I started to crave bread again. So I developed this recipe yesterday. Loved it! I will have more gluten-free bread recipes coming for you :) and ME :))

…And now I give you my Rosemary-Olive bread recipe;

Ingredients:

1 cup Almond meal

7 tbs olive oil (extra virgin )

3 large eggs (organic, cage-free)

1 tbs maple syrup

1/4 cup tapioca flour

1/2 tsp salt (Himalayan)

1/2 tsp baking soda (aluminum free)

1/8 cup kalamata olives (pitted, diced)

1/2 tbs fresh rosemary, chopped

Instructions:

– Preheat oven 350F

– Grease 8.5 x 4.5 inch pan (I used coconut oil) or line with parchment paper.

– Mix dry ingredients and wet ingredients separately and then combine.

– Pour the mixture in your baking pan.

– Bake 45-55 minutes or knife/toothpick  inserted in the center comes out clean.

– Let cool in pan.

 

NOTE:

I must admit that cooking with gluten-free flours (ex;tapioca) is a little bit hassle for me. One day I make wonderful fluffy pancakes/crepes next day the same recipe but soggy, but still tasty pancakes/crepes. Even a little less/more flour, water content changes the recipe. Hopefully this would not be the case with the bread recipes. I should start weighing ingredients but I am not that much patient yet.

 

BEST PANCAKES EVER! (Gluten Free)

immydr- pancake

I used to use quinoa flour for all my crepe and pancake recipes. Unfortunately, I ran out of it (the whole 25 lb) and I had to use rice flour and tapioca flour for my recipes lately. This means I had to come up with good, tasty recipes. Few try outs was sooo bad, I was really upset. But this recipe was perfect. Soft, fluffy, all the way cooked inside (not doughy or dense). Now, with pleasure, I am sharing this recipe with you.

pancake maker

I also would like to share one more thing with you. When I was shopping for my gluten free flours, I saw this ceramic, non-stick pancake maker which looked really good and eco-friendly. I made pancakes with this and OMG, why did not I find them before? It was soo easy, practical and beautiful pancakes.

Ingredients

½ cup Tapioca  flour
½ cup Rice flour (white or brown)
1 tbs Maple syrup
2 tsp Baking powder
Pinch of Himalayan salt
¾ cup Organic Milk
1 Organic egg
2 tbs Olive oil
1 tsp Vanilla Extract

Instructions;
Mix dry ingredients and add the liquid ones. Wait few minutes to let the mixture rise a little.
Cook them on medium high heat by using non-stick pan or pancake maker.

TIP; When I first tried this recipe, I did not put vanilla, maple syrup and put only 1 tbs olive oil. They tasted a little bit dry, but to me they tasted more like a fluffy, tasty bread.

Chocolate, Pecan Cookies (Gluten Free, Grain Free, Sugar Free, Dairy Free)

Last night, I wanted to have some cookies. So, this morning I came up with this egg free (because I did not have any), grain free, gluten-free, sugar-free, dairy free cookies.

They were really delicious and satisfying. These soft cookies having a little crunchiness (pecan), rich cacao and creamy taste (coconut oil) was perfect for me. The only problem was I had them as my breakfast and could not stop myself but eat them. So four out of 6 were gone already. I’ve put the last two in freezer for my cookie crisis (just like last night) in the future. I was afraid that I would eat them too. That is why this small batch (6 pieces) is good for me. If you make them smaller (1 tbs) you will have 10 cookies.

Ingredients:
1 Cup Almond meal
Pinch Himalayan salt
¼ tsp Baking soda
2 tbs Coconut oil
2 tbs Maple syrup
1 ½ tbs Cacao (unsweetened)
1/3 cup or more Pecan pieces

Instructions:
Preheat oven 350F
Mix all the ingredients with fork.
Wet your hands and form 6-10 cookies, place them on parchment paper.
Bake 7-10 minutes. I did 10 minutes.

IMPORTANT TIPS:

Let the cookies completely cool first, otherwise they will fall apart, crumble. Still tastes good though :)

When I made them again next day, I added some chocolate chips, they melted and burned.

Don’t overcook the cookies. Check after the 7th minute. They get harder once they cool down.

The only sad news about these cookies is because of the almond meal (even though only 1 cup), they are high in calories. But if you keep your diet full of vegetables and protein at least the days you eat these, then you can enjoy them with no guilt :))

Gluten Free Crepe

crepeAs you all know by now that crepes are my kitchen staples as they are replacing the bread. I eat gluten free and my husband (he does not have gluten issue) is too obviously. But today, since he started to crave bread, I will make him one of my non GF  bread recipe as a surprise.

I posted another crepe recipe before but I would like to share this recipe with you too. I ran out of Quinoa flour and I could not find, so I bought brown rice flour and made crepes with it.  The previous crepe recipe was grain free but if you did not have the ingredients, I included the optional substitutes that could make it gluten free but not grain free. There were also optional ingredients like egg but in this crepe recipe, you need egg.

 

Ingredients:

1 cup minus 2 tbs Brown Rice Flour

2 tbs Tapioca flour (or Non Gmo cornstarch)

1 cup+ water

1/2 tsp Himalayan salt

1/2 tsp Honey (or maple syrup)

1 egg

1 tbs olive oil (or melted coconut oil or butter)

Instructions:

Mix them all well and add water to make the runny consistency.

Heat your non stick pan with oil of your choice (coconut oil, butter), pour the mixture (about 1/2 cup) from one side of the pan (8″ ) and swirl around to make a thin layer. Once this side is cooked, it should move easily, flip over the other side and cook that side too.

Notes:

Adjust the salt and honey according to your taste. It depends on what you will eat them with. ex: veggy omelette, sweet things etc

The amount of the mixture you pour into your pan depends on the size of your pan. It can be a 8″, 9″ or even bigger pan. So you have to adjust. What I started to do is, instead of using cup, I directly pour from the container of the mixture, from one side of the pan, swirl the pan, if I need more, pour a little bit more to where the crepe is left short on the pan.

Make sure your pan is not scratched or damaged, crepe will stick.

If you need, you can lift the crepe when on pan and add a little more oil to swirl and flip over.

 

 

 

Chocolate Almond Cake (Gluten Free, Grain Free, Sugar Free)

 

immydr

This cake is my first grain free cake recipe and my husband & I loved it.

When we first stopped eating grain and sugar, after 10 days, I thought I can make something with a grain free flour and maple syrup. As you can imagine, after ten days, having a delicious, guilt free, soft-fluffy cake like this was heaven.

If you check out my Chocolate Hazelnut Cake you will see ingredients are almost same but the texture and taste is totally different. Actually I also tried this recipe with cashew meal and again great cake with different characteristics. And each one has different toppings. For instance, this almond cake is served with caramel sauce but of course no sugar and totally different ingredients.

Ingredients:

1 +1/2 cups almond meal

1/2 tsp baking soda

Pinch Himalayan salt

5 tbs maple syrup

3 large eggs

1/2 cup coconut oil, melted

6 tbs cacao

1.5 tsp vanilla extract

1/2 cup boiling water

Caramel Sauce:

Tahinni

Water

Honey

Instructions:

– Preheat oven 350F

– Put parchment paper on 9″ baking pan, pyrex.

– You need three bowls. In the first one, mix boiling water, cacao, vanilla, maple syrup, orange zest. Let cool on the side.

In the second bowl, mix ground hazelnut, salt and baking soda.

In the third bowl, mix egg and coconut oil until creamy.

– Mix first and third mixtures and add the second mixture. It will not be a thick mixture.

– Pour mixture in your pan, bake for 40-45 minutes.

Serve with the sauce.

Notes;

– I did this recipe without following the above mentioned instructions, it did not turn out as fluffy as it is supposed to.

– There is no cup measurement for tahinni sauce because the sweetness is totally up to your taste, and water is to make it a little bit runny to spread/pour over the cake.

 

 

Chocolate Hazelnut Cake (Gluten Free, Grain Free, Sugar Free)

Hello everyone :)

I know a lot of you is waiting for this recipe. Sorry, it took few days for me to share the recipe with you.

It is a very rich, (hazel)nutty, not too big, dense, moist cake. First I cut it in 6 pieces but eating just half of it was good, satisfying for me. This is a good thing, because I can freeze the rest and eat later in the week. I always freeze my extra cakes ex; Chocolate Almond Cake , Spiced Apple Cake etc and they all still taste great.

Ingredients:

1 +1/2 cups ground hazelnut

immydr

1/2 tsp baking soda

Pinch Himalayan salt

5 tbs maple syrup

3 large eggs

1/2 cup coconut oil, melted

6 tbs cacao

1.5 tsp vanilla extract

1/2 cup boiling water

1 tsp or more orange zest

Raspberries

Instructions:

– Preheat oven 350F

– Put parchment paper on 9″ baking pan, pyrex.

– You need three bowls. In the first one, mix boiling water, cacao, vanilla, maple syrup, orange zest. Let cool on the side.

In the second bowl, mix ground hazelnut, salt and baking soda.

In the third bowl, mix egg and coconut oil until creamy.

– Mix first and third mixtures and add the second mixture. It will not be a thick mixture.

– Pour mixture in your pan, bake for 40-45 minutes.

– Decorate with raspberries when cool downs a little bit.

Notes:

I could not find hazelnut meal so I ground hazelnuts myself. They were not fine like meal or flour, more like grainy texture.

I think vanilla ice cream would go great with this cake.

I could not wait and ate warm, I loved it. Actually, because of the coconut oil, it is best to eat it room temp or warm.

I used frozen raspberries and put them when the cake was warm.

Do not bake too much, it will harden. It will be moist in the middle.

 

 

 

Gluten Free, Grain Free Crepe

DSC_0767I have been eating  gluten-free for a while. It has been two months so far. Whenever I crave bread I make pancakes or these crepes. I use them for desserts (chocolate mousse and raspberries/blueberries and whipping cream) or for savory dishes (put chicken and salsa in and sour cream on top after rolled; put goat cheese, spring mix, olive oil, red pepper flakes + oregano + Himalayan salt and roll; enjoy with plain organic butter and Himalayan salt; put veggy omelette in and roll etc.)  We even eat them plain with dishes as a flat bread.

Ingredients:

3/4 cup Quinoa flour (I tried with millet and brown rice flour, all good)

1/4 cup Non-Gmo Corn Starch or Tapioca Starch

1 cup water (add little more if needed, you can also use milk)

salt to taste

1/2 tbs maple syrup (optional-i think it takes the bitterness of quinoa away)

1 egg (optional-without it, it tastes more like tortilla)

Simply mix all the ingredients, pour (about half cup, depending the size of your pan) on your hot and oiled (butter/coconut oil) non-stick pan, swirl around to make a thin layer and cook both sides.

Make sure you use non-stick pan and it is not scratched or damaged. First scratched non-stick pan is toxic, second your crepe will stick and you won’t have your perfect crepes.

You can freeze the leftovers. These crepes are like staples of my kitchen:)

Gluten Free Spiced Apple Cake

I was sitting on my couch enjoying the view through my balcony. Everywhere is white;trees, houses … It is snowing. Than I felt the urge of making spiced coffee cake and mate tea+milk to complement this pleasure. I felt really excited :)

I found this recipe (sorry could not find it again to give the credit), wrote in my recipe notebook with my changes and turned out great.

It is soft; perfect sweetness, lots of cinnamon,  warm apple pieces..

immydr

immydr

Ingredients & instructions:

MIX:

1+1/4 cup Almond flour

1/2 tsp baking soda

Pinch of Himalayan salt

1 tsp cinnamon

1/2 tsp cardamom

MIX in another bowl;

1/4 tsp vanilla extract

1/8 cup coconut oil

1/4 cup maple syrup

2 eggs

MIX in another bowl;

2 Granny Smith apple (peeled, cored, diced)

1/2 tbs lemon juice

Combine all of them.

Preheat 350F, put a parchment paper on a round baking pan. Pour the batter, bake 20-25 minutes. Swirl  the cinnamon mixture on it and Enjoy!

Cinnamon Swirl:

1 tbs cinnamon

1 tbs (heaping) coconut oil

1 tbs maple syrup

I must tell you, this cake is so light, soo dangerous, I ate half of it.

As you see in the picture, it is not thick but still fluffy. You can double the batch if you like. I also sprinkled shredded coconut on it. But I realized you do not need it. You do not need the coconut cream too. It is already creamy enough.

Morning Chocolate Pudding

Good morning!

You may wonder, why I call this chocolate pudding “Morning’, because it is meant to be a healthy breakfast replacement that tastes like chocolate pudding but, actually, can be considered as a smoothie with nutritious seeds (chia, hemp, flax), oil (coconut) and nuts (cashew). I love spices a lot and the fruit ‘orange’ a lot lately. So you will see hints of them but of course you can omit them and may be, enjoy it with fresh/frozen raspberries.

Immydr

Immydr

It’s sugar-free, vegan, paleo, gluten free :)

Ingredients:

Serves 1

1/2 cup cashew meal

1 tbs chia seed

1 tbs hemp seed

1 tbs flax seed

2 tbs cacao

2 tbs coconut oil

1-2 tbs maple syrup

1/3 cup water

1/2 tsp orange zest

pinch cayenne

cacao nibs (garnish)

Blend all in high-speed blender until smooth.

Homemade Nutella

I love Nutella, who doesn’t? But of course, now that we eat healthy, we have to have the healthy version, right?

 
imageServes: 2 cups

Gluten-free/vegan/paleo/refined sugar-free

Ingredients:
2 c. unsalted, roasted hazelnuts, skins removed
4 T. raw cacao powder, or cocoa powder
¼ t. fine sea salt
1 t. pure vanilla extract
¼ c. pure Maple syrup
½ c. hazelnut milk (you can also use unsweetened, vanilla almond milk or another nut milk if preferred)

 
Instructions:
Place the hazelnuts in a large food processor and process on high until smooth, about 10 minutes. Scrape down the sides of the bowl as needed.
Add the rest of the ingredients and process on high until smooth and creamy, about 3-4 minutes.

 

Credit:Chelsy