GF & DF Rosemary Foccacia Bread

I've made this bread for several potlucks lately, pairing it with an olive and balsamic tapenade, and it's been a hit. Definitely satisfies the craving for bread. Make sure to use a good olive oil and coarse sea salt - enjoy :)

Gluten and Dairy Free Focaccia Bread

 

Dry Ingredients:

3 1/4 cups gf flour

1/4 cup buckwheat flour

1 tsp xanthum gum

1/4 cup dry milk powder, dairy or non-dairy OR almond meal

1/2 tsp baking soda

2 tsp baking powder

1 tsp sea salt

2 tsp fresh rosemary, chopped

 

Wet Ingredients:

2 large eggs

1 tsp apple cider vinegar

1/4 cup extra virgin olive oil

2 tbsp honey

1 3/4 cup room temperature club soda

1 tbsp rapid rise or bread machine yeast

 

Toppings:

1-2 tbsp chopped, fresh rosemary

1 tbsp coarse sea salt

 

Method:

1.     Preheat oven to 200 – turn off once temp is reached.

2.     Combine dry ingredients in a large bowl.

3.     In a large mixing bowl, mix wet ingredients (except yeast)

4.     Gradually add the dry ingredients to the wet using a mixer. Once incorporated, add the yeast granules and beat well for 2 more minutes.

5.     Line a baking pan with a sheet of oiled parchment paper.

6.     Spread dough onto prepared pan. Smooth to edges evenly with a rubber spatula, sprinkle with toppings, then cover with another sheet of oiled parchment.

7.     Place the pan into the preheated oven and allow to rise for 30 min.

8.     Remove the parchment from the raised dough and press into the focaccia every 2 inches or so with your knuckle, to make dimples.

9.     Preheat oven to 350.

10.  Brush the top of the dough generously with olive oil.

11.  Bake for 23 minutes. A toothpick inserted into the center of the focaccia should come out clean and it should be starting to lightly brown.

12.  Remove to a cooling rack for 15 min then slice as desired.

 

 

Weekend Breakfast | Blueberry & Coconut Buckwheat Pancakes

I've been off gluten for over a month now so it was time to reintroduce to see how my body reacted. I've always loved pancakes so trying out Bob's Red Mill buckwheat pancake mix was an easy choice. I substituted the dairy and oil to make these a little healthier and added in blueberries and toasted coconut for flavor and texture. I loved the outcome. Fluffy, naturally sweetened, hearty and flavorful pancakes - I cannot wait until next Saturday morning!

Blueberry & Coconut Buckwheat Pancakes

  • 1 cup Bob's Red Mill Buckwheat Pancake & Waffle whole grain mix
  • 1 brown egg
  • 3/4 cup of rice milk
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup fresh or frozen blueberries
  • 2 tbsp coconut oil

Instructions

Combine whole grain mix, egg and rice milk until smooth. Heat coconut oil on medium in a cast iron griddle, rotating to coat the entire surface. Using a large spoon or ladle, pour batter onto griddle in your desired pancake shape or size. Quickly arrange blueberries on each pancake, then sprinkle with coconut. Once bubbles begin to appear in the pancake batter, flip and allow the blueberries and coconut to toast. Serve alone or with a high grade maple syrup.

Super Snack | Sun Salutation Apricot Buddha Balls

I've been changing the way I eat for the past month now and have been learning a lot about the connection between food and health. This had led me to eliminate and change a lot of the foods I've been eating and it's left me craving dessert - strange because I don't usually have a sweet tooth! Luckily I learned about Treats by Aura via my foodie friend and writer, Tina Picz, so I decided to take a swing at their Sun Salutation Buddha Balls - I put my own twist on it and I think they came out fantastic. Cravings cured!

Sun Salutation Apricot Buddha Balls

  • ¾ cup cashews
  • ¾ cup almonds
  • 1 ½ cups apricots*
  • ½ cup Goji berries
  • ½ cup toasted unsweetened shredded coconut
  • juice and zest of 1 lemon
  • 1 vanilla bean or ½ tsp vanilla extract
  • pinch of celtic sea salt
  • splash of rice milk

Instructions

If the Goji berries and/or apricots are dry, soak in water for 15 minutes, set aside. Dry roast the shredded coconut in a frying pan on med-high heat until lightly golden brown. Process the nuts in a food processor or blender until they are ground into a fine crumb like texture. Add the remaining ingredients and process until well combined and a sticky mixture is obtained. With clean hands, roll 1 tbsp of the mixture into small balls. Place in evenly spaced rows on a flat tray and refrigerate 1 hour before serving

* You could substitute dates for apricots.