Kale Chips

Tear kale in to bite size pieces and discard stem. Massage with oil (canola or olive)

Sprinkle nutritional yeast, salt, sesame seeds and crushed sunflower seeds, then hand toss.

Lay flat on baking sheet or dehydrator tray.

Bake in oven at 300°F for 10-15 min or until crispy, or in the dehydrator 2-6 hrs, depending on type.

Gluten-Free Bread

Jillee’s Gluten-Free Bread That Doesn’t Suck

http://www.onegoodthingbyjillee.com/2013/03/finally-gluten-free-bread-that-doesnt-suck.html

Brown Rice Flour Blend

 Ingredients:

1? cups brown rice flour

1? cups tapioca flour/starch

1? cups cornstarch

1 tablespoon potato flour

Ingredients:

4 cups Brown Rice Flour Blend (see above recipe)

1 tablespoon xanthan gum

1 tablespoon gluten-free egg replacer

2 teaspoons salt

½ cup powdered milk

3 large eggs at room temperature

¼ cup butter at room temperature

2 teaspoons cider vinegar (Bragg’s)

? cup honey

1 package (2¼ teaspoons) active dry yeast (not INSTANT dry yeast)

2 cups warm water

 

Directions:

Grease two 8-inch bread pans.

Add the yeast to the 2 cups of warm water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.

Mix the flour blend, xanthum gum, gluten-free egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.

Put eggs, butter, vinegar, and honey in the bowl of your mixer.  Mix together for about 30 seconds. The butter will be chunky, that’s OK.

Add half the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.

With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes

After the 4 minutes your bread dough should resemble thick cake batter.

Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately about 50 to 60 minutes. While dough rises, preheat oven to 375F degrees.

When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack and bake for 45 to 55 minutes or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten-free bread is done. But if you don’t have an instant read thermometer you’re going to have to use your best guess based on your particular oven.)

Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.

After allowing it to cool COMPLETELY (this is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) Very, VERY carefully start cutting it into slices. This is ALSO very important…let your bread knife do the cutting for you!

Quinoa Granola Bars

1 cup uncooked quinoa

1 cup oats(GF)

1/2 cups coconut

1 cup combination of nuts and dried fruit

1/4 tsp salt

1/2 cup peanut butter

3/4 cup honey

1 TBL canola oil

3 TBL Brown Sugar

Preheat oven to 350 degrees F. Grease a ceramic or glass 9X13 inch baking dish.  Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Return mixture to a large bowl and add coconut, nuts, and dried fruit.  In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan.Bake for 20 minutes. Let cool for up to 2 hours and then cut and serve.

 

For a tastier treat, we took:

1 cup semi-sweet chocolate chips

1 TBSP oil

Melted in the microwave at 30 second intervals, stirring until melted.  Cut the granola bars, and dipped each one in the chocolate, and let sit on a piece of parchment paper until it hardened.

Chocolate Fiber Balls

Mill all of the seeds first in a magic bullet…you want them to be quite fine

2.5 Tbsp flax

2.5 Tbsp sesame seeds

1.5 Tbsp hemp hearts

1.5 Tbsp chia seeds

 

4 Tbsp dates or prunes -(warm them for 30 seconds in the microwave)

2.5 Tbsp dried cranberries (optional)

2 Tbsp honey

1.5-2 Tbsp cocoa

3.5 Tbsp mini chocolate chips

1 cup of nut or seed butter.

1 tsp vanilla

Mix all ingredients and make them

Into balls…store in fridge

You can also add a whey isolate powder if you’re looking for added protein.

Ensure plenty of water intake when eating high fiber foods.

Chickpea Flour Pizza

Ingredients:

1 cup chickpea flour (also known as garbanzo flour)

1/4 cup almonds, ground

1 cup water

2 Tbs olive oil

1 tsp cumin, ground

1/2 tsp sea salt

1/4 cup chopped green onion

1/4 cup chopped parsley

Note: You can use whatever flavour combination you’d like, so get creative! Try olives and sundried tomatoes, basil and oregano, rosemary and garlic. Or you can leave out the spices entirely for a plain bread or pita.

Instructions

Preheat the oven to 400.

Put the chickpea flour in bowl and add ground almonds, green onions, parsley, salt, cumin and olive oil.

Add in the water and whisk to combine.

Grease a 9 x 13 rectangular dish with olive oil. Pour batter into pan and spread evenly. If you want a thicker crust, use a 9-inch pie plate or cake pan.

If using a rectangular dish, bake for 15 minutes. Bake for about 20 minutes for 9-inch dish.

Remove from oven and cool on a rack.

Add favourite pizza toppings and bake in the oven for about 10 minutes. Cut into slices and serve!