Posts tagged ‘breakfast’

Sunflower Seed and Chia Focaccia (Grain-free, Nut-free)

No matter what style of eating I’d adhere to, some form of bread will be made. I have a soft spot in my heart for all sorts of bread – from a soft, fluffy loaf or a nice crusty dinner roll to a pliable flatbread or pizza crust. Now that my allergy testing revealed that 99% of grains are an issue, it was time to try a grain-free bread recipe that was yeast-free and easy. This grain-free “faux-caccia”  hits the spot. It has a tender but chewy crumb with a bread-like  middle, and I love how you can taste the infusion of coconut oil…so pick the fat/oil that you enjoy the taste of and go with that.

sunflower seed chia focaccia 1

Instead of almond flour, coconut flour or another nut flour, I opted for this sunflower seed meal that I found online so it’s nut-free AND free of flax if that’s something you like to avoid. This sunflower seed meal isn’t overly fine yet I find that added a nice texture; I’m sure you could grind this meal even finer to a “flour” if that’s something you’d like to experiment with. If you don’t have sunflower meal, don’t fret – substitute your favorite nut flour and it’s should work perfectly.

This bread works with a savory flair but I think the addition of your favorite sweetener or dried fruits and sweet spices would complement the nutty flavor of the sunflower seed and chia as well. This bread is keto, paleo and candida-friendly, and it’s packed with healthy fats and fiber making it both satiating and flavorful. You can slice it in half, toast it and add your favorite sandwich fillings, slather it with your favorite spread, or use it to mop-up your favorite sauce in a main-dish. I’ve enjoyed this bread smothered with cashew cheese (recipe to come), fresh basil and smoky slow roasted tomatoes for a spin on a caprese appetizer, mmm. Enjoy! :) 
sunflower seed chia focaccia biteSunflower Seed and Chia Focaccia Bread (inspired by this recipe)
Grain-free, Gluten-free, Keto and Paleo Friendly, Nut-free, Dairy-free, Soy-free, Vegetarian, Candida-friendly, Sugar-free, Low-carb

3 cage-free, organic eggs*
1 tbsp unfiltered raw apple cider vinegar
1/2 cup coconut oil, melted (can use avocado oil or melted butter if you can tolerate dairy)
2 cups sunflower seed meal/flour (your favorite nut or seed meal can be substituted)
1/4 cup ground chia seed meal (can substitute flaxseed meal or more seed/nut flour) 
1/2 tsp sea salt
1/2 tsp baking soda

Optional Add-ins/Topping Ideas
fresh or dried rosemary, chopped
caramelized onions
sprinkle of coarse sea salt
ground cinnamon
chopped dried fruits (cranberries, apricots, etc)

Directions

  1. Preheat oven to 350 degrees F. Line a 8×8 pan with parchment paper and set aside.
  2. In a mixing bowl, beat eggs well with vinegar. Add butter or coconut oil and whisk together until well combined.
  3. In a separate bowl, combine sunflower seed meal/ flour, chia seed meal, salt and baking soda. whisk until well combined.
  4. Add flour mixture to egg mixture and mix until smooth (the batter will be really thick).
  5. Spread/press into a prepared baking pan. Bake for 25 minutes or until golden brown or toothpick inserted comes out clean. Cool for 15 minutes. Cut into 9 squares.

*You could add another egg if you want a lighter, more springy result but I enjoyed this as a hearty square

Note: This bread might have a green hue after baking but don’t worry it has not gone bad! Sunflower seeds contain chlorogenic acid, an antioxidant that gives the seeds the ability of turning green under certain conditions. When chlorogenic acid mixes with alkaline baking ingredients such as baking soda, it turns green. Chlorogenic acid may also slow the release of glucose into the bloodstream after a meal. This baked focaccia had a slight green hue since I didn’t use cream of tartar to neutralise the effect of the baking soda. To avoid the green effect in recipes that use baking soda and sunflower seeds or butter, add and ingredient to counteract the alkalinity of the dough. For this recipe, add a teaspoon of cream of tartar if you want to avoid the green color. 

sunflower seed chia focaccia

April 29, 2016 at 6:00 am Leave a comment

Allergy-Friendly Grain-free Waffles (SRC)

As a child, my mom made these Mickey Mouse waffles that I still remember to this day. The waffle iron was in the shape of Mickey’s face and my favorite part was saving his waffle ears to eat last and filling them up with lots of maple syrup…mmm! A good hearty breakfast is right up with there with pizza and brownies on my “top comfort foods list” and waffles are always included.
Not to mention, the smell of waffles cooking is deliciously intoxicating…how can you go wrong with this bread-like goodness that’s fluffy yet crisp on the edges? Plus, you can pile them with toppings from fruit and chocolate chips to savory options like crumbled bacon, scrambled eggs and/or a smear non-dairy cashew cheese (or shredded cheese). YUM!
Grain-free waffles 1

Allergy-friendly Waffles with eggs

I was assigned Traci’s blog Burnt Apple this month for the Secret Recipe Club, and wow what a fun collection of recipes to search through! Not only does her site contain a delicious repertoire, Traci has a knack for “taking any meal and giving it a healthy makeover.”  Her Healthy Pixie Sticks have me intrigued, photos of her gluten-free Pumpkin Cinnamon Rolls had me salivating and her Dark Chocolate Thin Mints had dreaming if my old favorite Girl Scout cookies with a fun twist.
I ultimately chose these allergy friendly waffles since I’ve been in a bit of a breakfast funk and I was in the mood for comfort food. The fact that you can roll the waffles with a rolling pin to make a “waffle wrap” also caught my attention! These grain-free beauties use half coconut flour and half tapioca starch which boosts the fiber content, making them chock-ful of healthy fats and balanced carbs. 
Grain-free waffles aip1AIP version of Allergy-friendly Waffles without eggs
I opted to make two batches of waffles: I wanted to test each of Traci’s options – trying both the vegan/AIP (auto-immune protocol recipe) version without eggs and the paleo-friendly version with eggs to see what the difference was in the final product. When struggling with my own health and food allergies, I’ve experimented with AIP recipes so I wanted to give them both a shot. I’m so glad I came across this recipe, it’s a winner! I used coconut milk for the non-dairy milk, coconut oil for the fat and I substituted a sprinkle of stevia (to taste) instead of sugar in both recipes but stuck to the original recipe.
The waffles with eggs were delightful! Crisp on the edges, light and fluffy and filling with a touch of sweet:) When I made the AIP-version of the waffles, they took much longer to cook in the waffle iron than the batter made with eggs, while delicious the result was more gummy and not fluffy like typical waffles. My bananas has light brown specks on them so I think a greenish yellow banana might be better since it’s more starchy and/or increase the amount of coconut flour by 1-2 Tbsp. I will give these a go again! I might even experiment with plantains instead of bananas since they are more starchy in general. Each batch makes about 8 waffles, so feel free to freeze any extras and just pop them into a toaster oven when you want a quick breakfast!
Grain-free waffles aip2AIP version of Allergy-friendly Waffles without eggs 
Allergy Friendly Waffles  (lightly adapted from Burnt Apple)
Gluten-free, Grain-free, Soy-free, Dairy-free, Nut-free, Seed-free, Sugar-free, Paleo-friendly, Nightshade-free, Vegetarian, Egg-free option, AIP-option, Yeast-free, Vegan Option

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 cup non-dairy milk of choice (cow’s milk can be used if you tolerate but won’t be dairy-free)
  • 3 eggs (AIP use two bananas in place of the eggs)
  • 1 tbsp coconut sugar or sugar or a pinch of stevia*
  • 1 tsp alcohol-free pure vanilla extract
  • 2 tbsp coconut oil or neutral oil (can use melted ghee or butter but will not be dairy-free or AIP)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour or arrowroot flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt

For serving (optional, ideas)

  • Sliced bananas or fresh berries
  • Carob chips or chocolate chips or cacao nibs (not AIP-friendly unless homemade)
  • Maple syrup, drizzle of honey or your favorite jam or jelly
  • Your favorite nut or seed butter (not AIP-friendly)
  • Shredded coconut or coconut flakes
  • Nitrate-free bacon (not vegetarian) or coconut “bacon”
  • Coconut whipped “cream”

Instructions

  1. In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla and butter or oil until smooth. Add in the coconut flour, tapioca or arrowroot flour, baking soda, baking powder, and salt. Stir just until smooth.
  2. Heat waffle iron according to manufacturers instructions. Brush waffle iron with oil or butter. Pour approximately 1/4 cup of batter onto each waffle iron. (You may need to adjust the amount of batter depending on the size of your waffles). Close and cook according to manufacturers instructions.
  3. Remove waffles from iron (if AIP batter is used, you may need a fork to carefully peel the waffles off the iron), serve immediately or allow waffles to cool to room temperature before placing in an airtight container or Ziploc bag.
  4. To make waffle rollups: While waffle is warm, roll with a rolling pin until flat. Fill with bacon, scrambled eggs, veggies, fresh fruit or any other combination you like. Place toppings in a thin strip along the waffle. Roll up and serve.

Yield: 8 waffles

For AIP-friendly version notes: If your bananas are sweet and speckled with brown, you might consider eliminating the sweetener altogether if you prefer more savory waffles. As I mentioned above, when I made the AIP-version of the waffles, they took MUCH longer to cook in the waffle iron than the batter made with eggs. My bananas has light brown specks on them so a more green banana might be better since it’s more starchy or increase the amount of coconut flour by 1-2 Tbsp.

Grain-free waffles 2Allergy-friendly Waffles with eggs 

For other recipes in this week’s reveal, click the link below!

February 21, 2016 at 10:00 pm 6 comments

Autumn Spice Butternut Quick Bread (Grain-free)

Although winter is already here in Montana, I am still holding onto fall. I could eat winter squash and pumpkin year-round but this time of year these ingredients particularly shine. This quick bread with warm autumn spices is another way of holding onto my favorite season.

Cant. Get. Enough:)

autumn spice cake 1

This bread can be a quick breakfast on the go, a sweet snack when you need a pick-me-up or part of a dessert. I’ve enjoyed slices straight from the fridge but have experimented with the following serving options to mix it up!

  • Serve lightly toasted with a pat of Earth Balance (ghee or butter if you do dairy) or a spoonful of coconut butter
  • Smear a generous spoonful of “cream cheese” (I love dairy-free cashew cheese, recipe to come) and drizzle with maple syrup
  • Crumble the bread and layer it with toasted pecans or walnuts with your favorite vanilla yogurt or coconut whipped cream for a parfait
  • Serve toasted or warmed with a scoop of vanilla or toasted coconut ice cream and sprinkle with dairy-free chocolate chips

autumn spice cake 2

I’ve also substituted the butternut squash puree for leftover mashed yams and pumpkin puree with success! I’ve made variations of this bread a couple times already this year…it gets eaten too quickly for me to snap photos…I finally kept my hands off to take a shot (after 1/3 of the loaf was already gone…oops!).

Autumn Spice Butternut Quick Bread
Gluten-free, Grain-free, Soy-free, Dairy-free, Paleo-friendly, Nut-free, Vegetarian, Refined-Sugar Free
Ingredients

½ cup sifted coconut flour
1 tsp baking powder
1 rounded tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 tsp ground ginger
pinch of cloves
4 eggs
2 tsp vanilla extract
2 Tbsp maple syrup + 1/4 tsp pure stevia extract (or 1/4 cup of your favorite sweetener)
½ cup melted coconut oil (or ghee or butter if you are ok with dairy)
1 cup butternut squash puree (any winter squash or sweet potato puree can be used)

Add in options: 1/3  cup chopped pecans, walnuts or almonds, shredded coconut, dried cranberries, chocolate or carob chips

 Directions
  1. Heat your oven to 350F and line a loaf pan with parchment paper or grease well.
  2. In a small bowl, whisk the dry ingredients together and set aside.
  3. In a medium size bowl, whisk the eggs well. Add remaining liquid ingredients (vanilla though puree) and whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until smooth (the batter will be thick and thicken as it sits due to the highly absorbent coconut flour).
  5. Spoon the batter into your prepared pan.
  6. Bake for 40-45 minutes or until a knife going into the center comes out clean. Remove pan from oven to let cool, then slice and enjoy!

autumn spice cake

November 16, 2015 at 9:29 am Leave a comment

White Chocolate Mint Tea Latte (Vegan)

Cool fall mornings are my favorite…when my cozy bed tries to lure me back in, yet I slip on sweats and slippers and head to the kitchen to brew a warm cup of tea. I find it energizing and invigorating! While I love my morning smoothies, I need to heat up first with something hot when it’s chilly in the house.

white choc mint tea latte
Why not make something nourishing and comforting at the same time? This minty latte has healthy fats from the hemp and cacao butter, peppermint that is soothing for your tummy and digestion, and contains a little protein and fiber from the hemp hearts. This latte is also caffeine-free (unless you use a green or black tea) so you can enjoy a cuppa as a treat after dinner if you’d like!

This quick and easy drink is ideal for sipping while you’re curled up on the couch reading a book, watching tv or having some downtime. If you aren’t a fan of white chocolate, feel substitute carob powder (for AIP) or raw cacao powder for a darker chocolate version and add a touch of coconut cream for richness.
white choc mint tea latte2

White Chocolate Mint Tea Latte
Gluten-free, Grain-free, Dairy-free, Caffeine-free option, Paleo-friendly, AIP-friendly option, Soy-free, Refined Sugar-free, Nut-free, Egg-free, Vegetarian, Vegan

Ingredients

16 oz boiling water
2-3 bags of herbal peppermint tea (I have some brands of mint tea that are stronger than others, if you prefer a more prominent flavor, use 3)
pinch of sea salt
1 1/2 Tbsp raw cacao butter*
2 Tbsp hemp hearts (omit for AIP, and substitute 2-3 Tbsp coconut cream)
2 tsp agave, coconut nectar, honey (don’t use if vegan) or a pinch of stevia (adjust sweetener to taste)

Directions
1. Steep tea bags in boiling water until desired strength, usually 3-5 minutes for herbal tea.
2. Add prepared tea along with the remaining ingredients in a blender (I use a high-powered blender such as Vitamix) and blend until smooth. Enjoy while hot or warm!

*For a chocolately version, use raw cacao powder or carob (for AIP and caffeine-free). For a thicker, creamier result add a couple tablespoons of coconut cream.

October 1, 2015 at 8:38 pm 2 comments

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