Thursday, February 28, 2013

Light & Fluffy Grain Free Bread - Savory Variations

As previously mentioned in my first Light & Fluffy Grain Free Bread post, here is where you can come to find any of the savory variations that I will do.  Let's get right to it:


Grain Free Garlic & Herb Bread

2 C Almond Flour
1/4 c Flaxseed Meal (I use Golden)
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. Dry Parsley or 1 Tbl.Sp. of Fresh Parsley (finely minced)
1/2 tsp. Dry Basil or 1/2 Tbl.sp. of Fresh Basil (finely minced)
1 Tbl.Sp. Mrs. Dash Original Seasoning Blend 
3 Eggs
3 cloves of garlic, crushed
1 Tbl.Sp. Raw Apple Cider Vinegar
1/2 c Vegetable Broth




Preheat the oven to 350

Lightly grease your pan. (I like to use Spectrum Organic Shortening).
Mix dry ingredients together.
Mix wet ingredients together. *Garlic is wet*
Dump the dry into wet, mixing well.
Spread contents into pan.
Bake for 30 min.

Bread should be golden and spring back when touched gently. And of course, a toothpick should come out clean.

I made this to go along side of my most favorite split pea soup.  (of course I made a few changes to the soup recipe, which I will blog & link soon.)

More savory variations to come soon!

Monday, February 18, 2013

Gluten Free Apple Oat & Carrot Chicken Nuggets


 In my search for some homemade chicken nugget recipes, I came across this one that was intriguing.  However, in my typical fashion, I can almost never just stick to a recipe and I just had to make some changes to suit my personal preference.  The first being the chicken.  I did not have ground chicken on hand but, I had boneless, skinless breasts on hand and I have a workhorse of a food processor on hand so I figured I would give it a shot and "grind up" my chicken in the food processor.  It worked!

The other change was that these needed to be gluten free.  I scoured my cabinets for something that would work well as gluten free bread crumbs and came up with corn chips.  These worked out great and added a nice little crunch.

My directions involve the use of a food processor for most steps.  This is the one I have been using for over 5 years.  It's been a great work horse and it's my most used kitchen appliance for sure!

Now, let's get started...

Gluten Free Apple, Oat & Chicken Nuggets

For the chicken mixture:

2 lbs. of Boneless Skinless Chicken Breast (cut into large chunks)
1 Apple, Grated
3 Carrots, Grated
1/3 C Gluten Free Oatmeal, Uncooked
1 tsp. Salt

For the coating:

Apx. 6 large handful's of corn chips
2 Tbsp. of Kirkland Signature Organic No-Salt Seasoning
3 Eggs, beaten

Directions:

First, toss your chips & the seasoning blend into the processor with the chopping blade.  Process until the corn chips have been ground up very finely.  This can take 2-3 min.  Set aside.

Give the processor a quick rinse and attach the shredding blade.

Next, shred your apple & carrots.

Mix them up with the oatmeal & salt, set aside.

No need to rinse your processor this time.  Just  put the chopping blade back in and put 1/2 the chicken and 1/2 of the shreds & oatmeal mixture into the processor.  Process until mixture is smooth and forms a large ball (kind of like dough).  Place in a large bowl and repeat with the 2nd half.  Mix both halves together really well in the bowl.

Obviously, make sure your processor and blade is cleaned REALLY well after this.

Now for the "fun" part...forming balls of raw chicken nuggets.  But hey, your hands are totally washable so, don't fret.  Just make sure they are also really clean before starting.  I made my balls about the size of a pin-pong ball and slightly flattened it.  (I thought they would have shrunk down a bit but, they actually didn't).  This size yielded about 26 nuggets.  My 5 yr. old could only eat 3 and hubby & I could only eat 5-6 in one sitting.  I just stacked my pre-formed nuggets on a plate until I had used up all the chicken mixture.

You might want to wash your hands really well now, even though your going to touch raw chicken and raw eggs in second.

Go ahead and preheat your oven to 400 now.

dredge each nugget into the egg wash and then coat well with the corn chip mixture, placing them on a baking sheet.  (no need to grease it).  I had to cook these in 2 batches.

Bake for 30 min, turning nuggets over after 15 min.

We re-heated leftovers the next day by popping them in the oven set to 425 for just 8 min.  From frozen, give it 10-12 min.

These were really good & I love that I knew exactly what they were made of.  Like any nugget, they are great for dipping.  After all of that work, I refused to use a store bought bbq sauce, so I made my own.  (I'm pondering packaging & selling my sauce in the future so, no recipe as of right now).

Saturday, February 9, 2013

Light & Fluffy Grain Free Bread & Sweet Variations


I pinned this recipe for Grain Free Almond Bread months ago & I tried it both ways, with coconut oil and with "butter" (I used soy free Earth Balance). With coconut oil, it was good but, heavy & you could taste the coconut; making the bread a little less versatile. And it was definitely not something I would spread an additional fat, such as butter, on. So I tried it with Soy Free Earth Balance and it was better as far as flavor but, it was still really heavy/greasy. So I decided to put my own spin on the recipe & replaced the fat with unsweetened applesauce. Perfection!!! It resulted in a lighter, fluffier, non-greasy grain free bread yet, still quite moist. The original recipe calls for 3-4 eggs. I have always used just 3 eggs with perfect results. I don't care for super eggy breads.

Since changing the recipe, I have lost track of how many times made it; it's THAT good! Even my daughter, who is ├╝ber picky, likes this bread. This bread is great on it's own, with soup/chili, or topped with a bit of soy free Earth Balance, apple butter, honey, my Honey Cinnamon Spread (link coming soon), my Carob Hazelnut Spread (link coming soon), Almond Butter etc. It also works well as sandwich bread for my daughters PB&J sandwiches. This bread is high in protein and quite filling. I just love it!

But, I made this bread so many times that, I started to get a bit bored with it. Thats when I started thinking up some variations. I have been having a love affair with cinnamon which started during my last pregnancy. I have always liked cinnamon but, I was never crazy for it. Now, I can't get enough of it. So, it's no wonder that my first variation would involve cinnamon. Enter: Grain Free Cinnamon Raisin Bread. I'm so excited with how this turned out. It's a delicious breakfast bread and paired with fresh fruit, one slice will leave you feeling satisfied for quite a while.

Yesterday, as I was making another batch of the Cinnamon Raisin variation, I was contemplating a plan for some overripe bananas wile snacking on some raw macadamia nuts. Suddenly I was inspired and so, Grain Free Banana Macadamia Bread was born. This is by far my most favorite variation thus far. It came out SO moist & the macadamia nuts add just a bit of crunch. It's really delicious when eaten warm out of the oven, cut in half and topped with just a bit of soy free Earth Balance.

And for those of you with a more savory tooth, stay tuned because I will have some tasty, savory variations coming soon as well as some seasonal ones.

For all variations, 1 recipe fits perfectly in an 8 x 8 pan. If you don't have one, I highly recommend that you invest in one. It has been my most used baking pan, by far. And you can get a great deal if you get yours at a craft store such as Jo-Anns or Michaels w/ a coupon.

If you make any (or all) of these recipes, be sure to come back & let me know what you think.

Light & Fluffy Grain Free Bread
(pictured above as a PB&J Sandwich)

2 C Almond Flour
1/4 c Flaxseed Meal (I use Golden)
1/2 tsp. Salt
1/2 tsp. Baking Soda
3 Eggs
1 Tbl.Sp. Raw Apple Cider Vinegar
1/2 c Unsweetened Apple Sauce

Pre-heat the oven to 350

Lightly grease your pan. (I like to use Spectrum Organic Shortening).
Mix dry ingredients together.
Mix wet ingredients together.
Dump the dry into wet, mixing well.
Spread contents into pan.
Bake for 30 min.

Bread should be golden and spring back when touched gently. And of course, a toothpick should come out clean.


Grain Free Cinnamon Raisin Bread

2 C Almond Flour
1/4 c Flaxseed Meal (I use Golden)
1 1/2 Tbl.Sp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
3 Eggs
1 Tbl.Sp. Raw Apple Cider Vinegar
1/4 c Honey
1/2 c Unsweetened Apple Sauce
1/2 c Raisins
Pre-heat the oven to 350

Lightly grease your pan. (I like to use Spectrum Organic Shortening).
Mix dry ingredients together.
Mix wet ingredients together.
Dump the dry into wet, mixing well.
Fold the raisins into the mixture.
Spread contents into pan.
Bake for 30 min.

Bread should be golden and spring back when touched gently. And of course, a toothpick should come out clean.



Grain Free Banana Macadamia Bread


2 C Almond Flour
1/4 c Flaxseed Meal (I use Golden)
1/2 tsp. Salt
1/2 tsp. Baking Soda
3 Eggs
1 Tbl.Sp. Raw Apple Cider Vinegar
1/4 c Dark Amber Maple Syrup
1 tsp. Vanilla Extract
1 C Mashed Bananas (apx. 2 large)
1/2 c Raw Macadamia Nuts, Coarsely Chopped

Pre-heat the oven to 350

Lightly grease your pan. (I like to use Spectrum Organic Shortening).

Use beaters to mash bananas until smooth (small lumps are okay)
Coarsely chop macadamia nuts in a food processor
Mix dry ingredients together.
Mix wet ingredients together.
Dump the dry into wet, mixing well.
Fold the macadamia nuts into the mixture.
Spread contents into pan.
Bake for 35-38 min.

Bread should be golden and spring back when touched gently. And of course, a toothpick should come out clean.

Enjoy!  :)