(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;
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
– 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.
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.
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.
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
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.
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 :))
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.
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
– 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.
– 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.
3/4 cup rolled oats
3/4 cup almond meal
1/4 tsp Himalayan salt
3 tbsp cocoa powder
6 large, pitted medjool dates
1 tbsp maple syrup
First pulverize oats in high-speed blender and add the rest of the ingredients except coconut. When everything is well mixed, form your nut balls, roll them in coconut.
I eat these with jasmine green tea and I do not need any sweetener for the tea. Good snack alternative.