Wednesday, 19 August 2015

Nutty DF GF Chocolate Chip Cookies

I've been playing around with lots of different recipes and finding something that is still somewhat healthy and tastes like a treat too. This recipe might seem a bit more detailed but that's mainly because I just grabbed what I had around and had some fun.

- 1/2 cup brown rice flour
- 1/2 cup quinoa flour
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1/2 hazelnut "flour"
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cup cooked quinoa
- 1/2 cup maple syrup
- 1/2 cup agave nectar
- 1/3 - 1/2 cup apple sauce
- 2 bananas
- 2 cups dark chocolate chips
- 1/4 - 1/2 cup DF margarine

Mix all the dry ingredients together. Add the apple sauce, bananas, maple syrup, margarine, vanilla and agave nectar. Once the liquors are incorporated add the cooked quinoa. Then add the chocolate chips.

Heat your oven to 350.

Scoop dough in 1 in balls and place 2cm apart (they will not expand).

Cook 15 - 25 minutes.

Gluten Free Pancakes (That are actually good!)

- 4 eggs
- 3 cups flour blend (1 cup quinoa flour, 1 cup brown rice flour, 1 cup coconut flour)
- 11/4 milk (or almond, coconut etc. any type of your choosing)
- 1 teaspoon salt
- 6 tablespoon oil (coconut is preferred)
- 3 teaspoons tapioca flour
- 1/4 cup coconut sugar (or sweetener of choice)

Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.

Heat a lightly-oiled griddle over medium-high heat.

Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Adapted from here, here and here.

Sunday, 1 March 2015

Breakfast Cookie (Dairy free, grain free, sugar free)

I'm the hugest fan of a good high energy, high fiber, high protein breakfast cookie (or snack really!). I've tried out a few recipes but need to stick to something that's grain free (and I didn't want all the sugar either). 
I found this recipe and fell in love. I made a couple of changes to make it 100% what I want and make a batch almost every week (and freeze to have them ready for when I need them too). 
I hope you love it as much as I do! 
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1/2 cup blanched almond flour ( or 1/2 cup quinoa flour)
  • 3 bananas 
  • 1/2 apple sauce (if you want it just a touch sweeter add 4 tablespoons maple syrup)
  • 1 cup peanut butter 
  • 1/2 cup pecans (or nut of your choice)
  • 1/2 pumpkin seeds (or pine nuts!)
  • 1 cup shredded coconut
  • 1/2-1 cup dried fruit (raisins, dried cranberries or other dried fruit – I LOVE apricots so I use those)
  • 3 tsp baking powder
  1. Preheat the oven to 350
  2. In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda 
  3. Add bananas
  4. Add apple sauce 
  5. Add peanut butter and coconut 
  6. Add baking soda
  7. Add dried fruit 
  8. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).
  9. Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that! 


Adapted from here
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