Vegan, Gluten Free Bread

Ingredients:

• 1 cup sunflower seeds
• ½ cup ground flax seeds
• ½ cup hazelnuts or almonds
• 1 ½ cups gluten free oats
• 2 Tbsp. chia seeds
• 4 Tbsp. psyllium seed husks
• 1 tsp. fine grain sea salt
• 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
• 3 Tbsp. melted coconut oil
• 1 ½ cups water

 Method:

In a large bowl, mix all the dry ingredients together. Melt the coconut oil and combine with the maple syrup and water. Add to dry ingredients and mix well. The ‘dough’ should be moist but not sloppy.

Transfer the dough to the greased/lined pan and firmly press into the pan making sure it’s in all four corners.  Now we let it sit.  The chia seeds and psyllium husks will absorb the water and bind everything together. But this takes a bit of time. For at least two hours if possible, or up to overnight.
Preheat oven to 350°F / 175°C.

Bake the bread for 20 minutes.  Remove from oven and carefully remove the bread from the pan. Either cook upside down directly on the rack or on a cookie sheet for an additional 40 minutes.

You’ll know it’s ready when you tap the bread and it sounds hollow.

Let cool entirely before cutting.  The bread will firm up and cut into magnificent slices!

Source: (and Video)  Gluten Free For All TV

Oat and Yoghurt Bread

Ingredients:

300g Porridge Oats (use Gluten Free if needed)
500g Fat Free Natural Yogurt (you can use low fat or a dairy free like Alpro)
2 teaspoons Bread Soda, sifted
Pinch of salt (optional)
Variations of this recipe at the end.

Method:

Simply mix all the dry ingredients together first and then add the wet ones. It’s a sloppy consistency but make sure to mix really well so all the yoghurt is incorporated with the porridge oats and bread soda.

Prepare a 2lb loaf tin. I greased and floured mine but I’ve also used greaseproof paper with a lightly greased tin and the bought ones too.

The recipe originally stated you set the oven at 180C and bake for 55 mins. I have a Fan Oven and I found it worked better to lower the oven to 170C and bake for 50 mins to 1 hour. Use a skewer to check it’s cooked through. If you feel it’s going brown on top, then just cover with a little tin foil for the last 10 mins.

Once baked, leave to cool in tin for approximately 10 mins and then remove to wire rack to cool completely. It can break if you try to remove before this as it can be quite soft.
Here is a YouTube video showing how to make this recipe, the sweet and savoury variations and options for school lunches, healthy lunches, breakfast on the go and more: https://www.youtube.com/watch?v=kdUy9liygC0&feature=youtu.be

Variations:

I used half a tub of sundried tomatoes and used approx a teaspoon of dried rosemary to make a savoury one.

You could use black olives and oregano with a teaspoon of tomato puree, different types of mixed seeds, honey & cinnamon, sultanas, raisins, dried cranberries or dried blueberries, mixed spice, dates …. just remember that what you add will also increase the calorie count if that needs to be considered.

Source:  Cozebakes

Snacks:- No-Bake Chocolate Peanut Butter Protein Bars

Prep Time: 10 minutes Yield: 12

Ingredients

3 cups brown rice cereal (Rice Pops)

1/2 cup honey (or brown rice syrup)

1/2 cup creamy peanut butter*

1/4 cup protein powder of choice (I used hemp protein)

1/2 cup chocolate chips (chilled in freezer)**

1/2 cup chopped peanuts (optional)***

Instructions

1. Line an 8 x 8” square dish with parchment paper and set aside.
2. Next combine the honey and nut butter in a small saucepan over low heat and stir together. Cook for a few minutes until they are melted and thoroughly combined then remove from heat and set aside.
3. Add the brown rice cereal, chopped nuts, and protein powder to the saucepan and stir everything together until well-combined. Lastly, add the frozen chocolate chips (this helps keep them from completely melting) and stir a few times.
4. Transfer the mixture to the lined baking dish and then place another piece of parchment paper on top. Use your hands to smooth the mixture down into the dish, pressing firmly until the surface is as even as possible. Place in the refrigerator for at least 4 hours or overnight. Alternatively, you can freeze them for 1-2 hours.
5. Once the mixture has set, use the parchment paper to lift it out and place on a surface for cutting. Use a large knife to cut it into 12 bars. Store in an airtight container on the counter or refrigerator for up to 2 weeks.

Notes

**can substitute almond butter, cashew butter, or sunflower seed butter

***can substitute dried fruit like cranberries or raisins

***can substitute extra 1/2 cup rice cereal, oats, other chopped nuts, or seed of choice

Note: add a pinch of salt if using unsalted nut butter

Source:  5 Ingredient No-Bake Chocolate Peanut Butter Protein Bars

Food Babe's Parfait Porridge

Prep time:  10 mins.  Total time:  10 mins.   Serves: 1

The amount of ingredients in this is enough for my wife, but I tend to increase it by a half to double for myself.  Mind you, double is quite a hearty breakfast!

Like most of the other recipes I put up on this blog, which is basically for me and my friends edification, I chop and change ingredients regularly to suite seasonality, price and preference.  For example, I was in Denmark, WA in February and a fig tree down the road from the Backpacker I was managing was bursting with fruit.  I had a nectarine that was on the way out and my kefir was ready for consumption.  I also mixed in some Goji berries and dried cranberries with the currants for a bit of flair.  The top two photos reflect this batch.

I prefer to use kefir rather than almond milk, as the kefir keeps fermenting within the porridge and adds extra fridge life to the mix.  As a result, I make a weeks supply at a time.  Not to mention the probiotic benefits as well...

Making and using Kefir in lieu of almond milk

One weeks supply of Parfait Porridge and Kefir Quark to boot!

Ingredients:

    ¼ cup oat groats rinsed and drained
    ¼ cup ezekiel cereal, muesli, or ¼ cup steel or rolled oats (for texture)
    1 tsp of currants
    sprinkle of cinnamon
    4 ounces unsweetened almond milk
    1 tsp of chia seeds (optional)
    1 cup fresh or frozen fruit of your choice

Instructions:

    In a "to go" glass container of your choice: Place oat groats, ezekiel cereal/oats, cinnamon, currants, chia seeds, and almond milk in the container and stir
    Top mixture with fresh or frozen fruit
    Let mixture sit in fridge overnight or up to three days in fridge


Source:  Food Babe