Zucchini Bread

It's up to personal preference whether or not to peel the zucchini before grating it.  We prefer to peel it to avoid any bitter flavor.

You'll need:

3 eggs
¾ Cup extra virgin, cold pressed olive oil (For a lighter option, you can

use ½ Cup oil without changing the flavor much)

1 ¼ Cups natural cane sugar

2 Cups shredded zucchini, peeled and seeded (You can grate the zucchini with an old fashioned grater or finely shred it in a food processor)

1 tsp. GF vanilla extract

2 Cups white rice flour (Part brown rice flour may be used)

1 tsp. baking soda

½ Tbl. Baking powder

½ tsp. sea salt

2 ¼ tsp. xanthan gum

1 tsp. ground Cinnamon

¼ tsp. ground Allspice

1 Cup GF Chocolate chips OR chopped nuts, optional

Instructions:

1. Preheat oven to 350 degrees.  Line bottom of a 9x5 loaf pan with waxed paper and grease or oil pan.

2. With an electric mixer, whip eggs for at least 5 minutes, set aside.

3. In a large mixing bowl, with electric mixer, blend oil and sugar until well combined.  Add zucchini and vanilla, mix well.

4. In a separate bowl, combine flour, baking soda, baking powder, salt, xanthan gum, cinnamon and allspice.  (I always use a small whisk to make sure dry ingredients are blended together without lumps.)  Add to zucchini mixture.  Mix on medium speed for about 45 seconds, scraping bowl once.

 

5. Then stir in chips or nuts, if adding them.

6. Fold whipped eggs into batter, incorporating thoroughly, without over mixing.

7. Pour batter into pan, smoothing top with spatula.  Batter will be rather thick.

8. Bake for approximately 50-60 minutes.  Start watching it after 40 minutes, as oven temperatures vary.  Allow to cool slightly in pan before removing.

Fast French Toast

This is simple and delicious. 

I like to make enough for

next day leftovers as well,

so family members can

reheat on their own.

 

You'll need:

8 slices of your favorite bread, about a half-inch thick (WF and GF bread works great for this too!)

4 eggs

½ Cup milk or milk substitute

1 tsp. vanilla extract (If making this gluten-free, make sure your vanilla is safe to use)

Dash of sea salt, about 1/8 tsp.

Butter OR non-dairy margarine OR canola oil for pan

 

Instructions:

1. Heat skillet below medium heat, while whisking together eggs, milk, vanilla and salt.

2. Evenly coat skillet with butter, margarine OR oil.

3. Dip bread a slice at a time in egg mixture, coating well.

4. Place 2 slices of egg coated bread in skillet.  Cook bread for approximately 2 minutes per side, until lightly golden brown.

For a tasty variation, try adding a tsp. of ground cinnamon to egg mixture.

 

We have enjoyed this French Toast with pure maple syrup, agave nectar, our Grandmother's homemade blackberry jelly, applesauce, nut butter and plain or just with a dab of butter.

 

Enjoy!

Dad's White Spelt Bread

This bread is a wonderful choice for a wheat-free diet. 

Crusty on the outside with a soft texture inside,

it's versatile enough to be shaped into large loaves, mini loaves,

breadsticks or buns.

You'll need: 

5 1/4 - 7 Cups white spelt flour 

1 Tbls. active dry yeast 

2 1/4 Cups filtered water 

2 tsp. sea salt 

2 Tbls. natural sugar or agave nectar (If using agave, use only 2 Cups 

water) 

1 Tbl. cold pressed, extra virgin olive oil

1. In large mixing bowl combine 4 Cups flour with 1 Tbl. yeast.

2. In medium saucepan or microwave-safe bowl combine water, salt, sugar (or agave), and olive oil.

3. Heat until very warm, but NOT boiling.  (2 minutes in microwave.)

4. Add liquid mixture to flour and yeast.  Mix well.  If using electric mixer, mix on medium speed for 3 minutes, scraping bowl occasionally.  Add 1 Cup flour so mixture begins to form into dough.

5. At this point, switch to a dough hook or begin kneading by hand.  Continue adding flour a little at a time until dough is smooth and no longer sticky, approximately 10 minutes.

6. Place dough in lightly oiled bowl, turning it over once to coat top.  Cover with a clean kitchen towel, and let rise in warm place for 1 hour.

7. Punch down dough.  Let rest for several minutes while lightly greasing loaf pans or baking sheets.  Form dough into desired shape (see below*) and let rise, covered for 30 minutes.

8. Preheat oven to 375-380.  Bake loaves approximately 30 minutes.  Buns, mini-loaves, or breadsticks 15 - 20 minutes.  (Oven temps vary.)  Immediately remove from pans or bread will become soggy.  When done, bread should make a hollow sound when tapped, top and bottom.  Allow to cool slightly on cooling rack before slicing.

 

Enjoy!

 

* For 2 large loaves, divide dough in half.  Shape each half into an oval and pinch together bottom of loaf.  Place in pans.

For buns, divide dough into 16 equal pieces and shape into balls, pinching together bottom of each.  Place several inches apart on baking sheet.

For breadsticks, divide dough into 16 equal pieces, roll into ropes, and place several inches apart on baking sheet.  (I like making one loaf and eight buns or breadsticks.  Dab on a little water or melted butter, sprinkle with sea salt, and you've got soft pretzels!)

This is also the bread we use for our

Easter dinner.

We like to add 1/2 cup of raisins to one of the loaves, then we shape them both into round loaves, brush them with a milk wash and bake in a round cake pan!

Cranberry Orange Scones

Ingredients:

2 Cups white spelt flour

1 1/2 Tbls. baking powder

1/3 Cup sugar (optional)

1/2 tsp. salt

1/3 Cup sweetened dried cranberries

Grated orange rind from one orange

1 stick + 2 Tbls. butter or margarine

1/4 Cup orange juice

1/4 Cup milk (soy or dairy)

 

Directions:

1. Combine the first 6 ingredients in a bowl then mix in the butter with a fork or pastry blender, until the dough is crumbly.

2. Mix the orange juice and milk, then add it to the dough and blend together either by hand or with a fork.  Do not over mix the dough.

3. If the dough isn't too sticky roll it to a one-inch thickness, cut it with a biscuit cutter and place on a lightly greased baking sheet.

4. If you like the traditional wedge shaped scones form all the dough into a large ball.  Place it on a prepared baking sheet and score it with a knife, pizza-style.  Brush it with a milk wash.  Bake 12 - 15 minutes in preheated 425 degree oven.

Cornmeal Blueberry pancakes

These hearty pancakes are delicious straight from the pan and topped with pure maple syrup or agave nectar!

 

You'll need:

 

2 eggs, beaten

1 Cup organic cornmeal

3 tsp. baking powder

¼ tsp. sea salt

2 ¼ tsp. xanthan gum

2 Tbls. agave nectar or natural cane sugar

2 Tbls. olive oil

1 Cup GF rice milk (OR milk of your choice)

 

1-1 ½ Cups fresh, rinsed blueberries (If using frozen, be sure to thaw and drain first)

 

Whisk together first 8 ingredients, just until lumps are gone. Stir in blueberries. Pour about ½ Cup batter into center of preheated pan (I heat my pan several notches below medium heat). Flip after about 45 seconds. In order to avoid over browning, flip pancake every 45-60 seconds until done. (Approximately 4 minutes total cooking time.)

 

Enjoy!

 

These pancakes are just as good without the blueberries!

Blueberry Pancakes

1 egg

1 Cup flour (we use white spelt)

3/4 Cup milk (we use vanilla soy)

1 Tbl. sugar or agave nectar

2 Tbls. olive oil

3 tsp. baking powder

1/4 tsp. salt

 

1 Cup blueberries (fresh or frozen - thaw them first)

 

 

 

1. Mix all ingredients except blueberries until smooth.

 

2. Heat your pan or griddle on medium.  When a drop of water sizzles in pan, it's ready. 

 

3. Use a small amount of butter or margarine to grease your pan.

 

4. With a ladle pour some batter in pan, let it set for 5 seconds then add as many berries as you like to top of cake.  Pour a little more batter over the blueberries to cover them.

 

5. When bubbles apear on top of cake flip and let cook for a minute on other side.

 

 

Top with maple syrup, agave nectar or more berries!

 

 

Makes about 6 medium sized pancakes

Berry Muffins

These muffins are a great choice for breakfast or a snack. You can use all blueberries or all strawberries if you prefer.

Wet:

½ Cup oil (olive or canola)
½ Cup agave nectar
½ Cup unsweetened apple sauce
½ Cup water or unsweetened apple juice
1 tsp. vanilla

 

Dry:

1 ½ Cups white spelt flour
1 Cup whole grain spelt flour
4 tsp. baking powder
½ tsp. salt

Last:

½ cup blueberries
½ Cup strawberries

 

1. With a mixer blend the wet ingredients together.

2. In a separate bowl combine all the dry ingredients.

3. Add the dry ingredients to the wet and blend together with electric mixer just until incorporated.

4. Fold in the berries with a spatula.

5. Grease muffin pans and pour a spoonful of batter in each cup.

6. Preheat oven to 350 and bake muffins for approximately 10 minutes.

Makes 18 Muffins  

Belgian Waffles

These are my daughter's favorite waffles. Many times belgian waffle recipes are very involved and time consuming. I'm not a morning person, so complicated cooking doesn't work for me in the morning.

 

These are about as simple as it gets and they work in any waffle iron.

 

 

2 eggs

2 cups flour

1 3/4 cups soy milk

1/2 cup olive oil or melted margarine

1 Tbl. sugar (optional)

4 tsp. baking powder

1/4 tsp. salt

 

1. Whisk eggs by hand then add the remaining ingredients while the waffle iron is heating.

 

2. When the iron is hot brush some oil over the top and bottom grid.

 

3. Pour the batter in the center of the iron with a ladle or measuring cup. (The amount of batter will be different with each waffle iron.)

 

4. Each waffle will cook for about 4 minutes.

 

 

You'll get about 6 waffles with this recipe. I like to double the batch and put the leftovers in the freezer. They reheat easily in the microwave or on low broil in the toaster oven.

 

When you freeze waffles place each one separately on a baking rack in the freezer for 5 minutes, then place them together in a plastic storage bag for a quick and healthy breakfast treat!

Dad's White Spelt Bread

This bread is a wonderful choice for a wheat-free diet.

Crusty on the outside with a soft texture inside,

it's versatile enough to be shaped into large loaves, mini loaves,

breadsticks or buns.

 

 

 

You'll need: 

 

 

5 1/4 - 7 Cups white spelt flour

1 Tbls. active dry yeast

2 1/4 Cups filtered water

2 tsp. sea salt

2 Tbls. natural sugar or agave nectar (If using agave, use only 2 Cups

water)

1 Tbl. cold pressed, extra virgin olive oil

 

 

1. In large mixing bowl combine 4 Cups flour with 1 Tbl. yeast.

 

 

 

2. In medium saucepan or microwave-safe bowl combine water, salt, sugar (or agave), and olive oil.

3. Heat until very warm, but NOT boiling. (2 minutes in microwave.)

4. Add liquid mixture to flour and yeast. Mix well. If using electric mixer, mix on medium speed for 3 minutes, scraping bowl occasionally. Add 1 Cup flour so mixture begins to form into dough.

5. At this point, switch to a dough hook or begin kneading by hand. Continue adding flour a little at a time until dough is smooth and no longer sticky, approximately 10 minutes.

6. Place dough in lightly oiled bowl, turning it over once to coat top. Cover with a clean kitchen towel, and let rise in warm place for 1 hour.

7. Punch down dough. Let rest for several minutes while lightly greasing loaf pans or baking sheets. Form dough into desired shape (see below*) and let rise, covered for 30 minutes.

8. Preheat oven to 375-380. Bake loaves approximately 30 minutes. Buns, mini-loaves, or breadsticks 15 - 20 minutes. (Oven temps vary.) Immediately remove from pans or bread will become soggy. When done, bread should make a hollow sound when tapped, top and bottom. Allow to cool slightly on cooling rack before slicing.

Enjoy!

 

* For 2 large loaves, divide dough in half. Shape each half into an oval and pinch together bottom of loaf. Place in pans.

For buns, divide dough into 16 equal pieces and shape into balls, pinching together bottom of each. Place several inches apart on baking sheet.

For breadsticks, divide dough into 16 equal pieces, roll into ropes, and place several inches apart on baking sheet. (I like making one loaf and eight buns or breadsticks. Dab on a little water or melted butter, sprinkle with sea salt, and you've got soft pretzels!)

This is also the bread we use for our

Easter dinner.

We like to add 1/2 cup of raisins to one of the loaves, then we shape them both into round loaves, brush them with a milk wash and bake in a round cake pan!