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

Flourless Bread -Recipe

Ingredients:

• 4 eggs
• 90 grams of sesame seeds
• 90 grams of sunflower seeds
• 90 grams of walnuts
• 90 grams of pumpkin seeds
• 90 grams of flaxseed
• ½ teaspoon of baking soda
• 100 ml of water
• a pinch of salt

Method of preparation:

First, whisk the egg whites with the salt, and then add the water and the baking soda. All the seeds should be ground into fine powder (flour). Add them to the mixture, and mix all well.
Bake the bread for 50 minutes at 180 C (350 F). The taste of the bread is simply delicious!

Source:  Healthy Food House

Black Bean Stew (Feijoada)

Ingredients

For:  8 servings

• 1 pound dried black beans, or 4-14 ounce cans, drained
• 6 cups water
• 1 tablespoon coconut oil
• 1 onion, chopped
• 10 cloves garlic
• 1 cup bell pepper, (red or green, I used red)
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 3 cups vegetable broth, or water (optional)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon Cayenne pepper 

Instructions

1. If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
2. The following day, drain and rinse beans. Place beans in a large pot with cold water.
3. Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
4. Heat oil in a large pot on medium heat, add onion and saute until soft, about 3 minutes.
5. Stir in garlic, bell pepper, cumin, oregano, and bay leaves. and cook for another minute.
6. Stir in beans (along with remaining liquid if using cooked beans). If using canned beans add water or vegetable broth
7. Bring to boil, reduce to a simmer and cook for 20 minutes, stirring occasionally for flavors to blend. Using the back of a ladle mash some of the beans to help to make a creamy thick sauce. Add extra liquid if needed.
8. Stir in cilantro, cayenne pepper and salt to season.

Source:  Healthier Steps

VEGAN CHICKPEA CURRY

Preparation Time: 5-10 minutes
Cooking Time: about 10 minutes
Serves: 4

Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve

 Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.

Consider keeping and using the chickpea water for baking  #aquafaba.

Source:- The Little Plantation