Nut Butter Bread

I found this recipe on Homemade Dutch Apple Pie’s blog and was so intrigued by the recipe I had to try it for myself.

I could not wrap my head around the fact that the ingredients in this recipe come together to make a… bread? But low and behold, they did! This Nut butter bread is moist, flavorful and a wonderful treat!

Nut Butter Bread

1 cup nut butter (I used almond butter!)
1/4 cup honey
3 eggs ( I only had two left, and the recipe turned out just fine, but I would recommend 3 if you have them on hand)
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice (I used lemon juice)

Combine all ingredients except for the lemon juice and mix well. Add the vinegar or lemon juice and mix well, then pour into a greased loaf pan.

Bake about 40 minutes in a 350 degree oven (mine only needed about 25-30 minutes, not sure if it was because I omitted an egg or not?). It is done when a knife or toothpick comes out clean.

Gluten Free Corn Dog Cornbread Muffins

Monday night is our Salad/Stirfry night. While my husband and I both LOVE salads, sometimes a salad just isn’t enough to fill my husband’s appetite.

I decided last night to try and adapt Laura from Heavenly Homemakers Corn dog Muffins into a gluten free dairy free muffin that would work for our family to have for dinner.

Oh.My.Goodness. These are officially my favorite gluten free baked good I have never made or tasted! They are amazing! So moist, flavorful and filling! These would make a great breakfast, snack, or addition to any meal! These could easily be just cornbread muffins, by leaving out the hotdog!

I made a double batch of these muffins, so you are more than welcome to cut this recipe in half if you want only 1 dozen. These muffins freeze really well (and are delicious) so I encourage you to make a double batch (twice the payoff for half the work!)

Corn Dog Cornbread Muffins:

Dry:

2 Cups Cornmeal

1.5 Cups Sorghum Flour

1 Cup Tapioca Starch

2 Tsp Guar gum (or xanthan gum)

2 Tsp Baking Soda

3 Tsp Baking Soda

2 Tsp Salt

1 Cup Sucanat

Wet:

4 eggs

1 Cup plus 1 Tbps Olive Oil

2 Cups Water

8 hotdogs. Each hotdog should be cut into 3rds. (I used All Natural Uncured Beef hotdogs from Trader Joes)

Preheat oven to 400

Add dry ingredients into a bowl. Combine until well mixed.

In a separate bowl, add wet ingredients. Whisk wet ingredients together until well combined, about 1 minute.

Slowly add dry ingredients to wet ingredients. Mix by hand until batter is formed. Should be thicker than cake batter.

If not using a demarle pan, line your muffin pan with paper liners

Use a 1/3 Cup measure to pour batter into muffin cups

Then, drop one piece of hotdog into each muffin cup. 

Bake for 18 minutes, or until a toothpick comes out clean.

Cool on a wire rack. Serve warm or throw them in the freezer for a later date!

I'm sharing this on Tuesday Twister!

Blueberry Muffins and Lemon Poppy Seed Muffins

Ever since I have started getting into baking, I have been seeing muffin and cupcake recipes everywhere that I have wanted to try. However, I surprisingly didn’t have a muffin tin! So, I have been muffin-less, until now!

My wonderful mother-in-law got me a Demarle muffin pan for Christmas and I am now a muffin makin’ machine! This not only excites me, but my husband is pretty ecstatic as well! Last night he actually asked me to “make dozens and freeze them”. I’m going to have to find the time to make dozens before I can commit to that!

Below are my two favorite muffin recipes thus far.

Blueberry Muffins (adapted from Whole Life Nutrition Kitchen)
 

These are so moist and delicious, and very filling. They are great for breakfast or for a snack!  

Ingredients:
1 1/2 cups sorghum flour (or you can use brown rice flower)
1 cup almond meal flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon guar gum
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup honey
1/2 cup milk (dairy or non-dairy)
1/3 cup melted virgin coconut oil
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups blueberries

Preheat your oven to 350. Line a 12-cup muffin pan with paper liners (or if you have Demarle, you can skip this step)

Mix together the dry ingredients in a large bowl. 

In a separate bowl add the eggs and whisk. Then add the remaining wet ingredients. Blend well. 

Pour the wet ingredients into the dry and whisk together well. Then, lightly mix in the blueberries. Use a 1/3 cup measure to pour batter into muffin cups.

Bake for about 25 minutes. Remove muffins from pan and let cool

Lemon Poppy Seed Muffins (or Lime Poppy Seed)

These muffins are lighter and airier than the previous muffin. They are also much sweeter. These make a better snack or dessert than breakfast!

Ingredients
8 Tablespoons dairy free shortening. (I’m sure that coconut oil would work too, make sure its softened)
1 cup Turbinado
2 egg
1 teaspoon lemon extract (or lime)
1 teaspoon almond extract
2 Tablespoon lemon juice (or lime)
2/3 cup tapioca starch + 1/2 cup superfine rice flour + 1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almond flour
2 teaspoons poppy seeds
1/4 cup milk (I used coconut)

Lemon syrup ingredients:
2 Tablespoons lemon juice
2 Tablespoons sugar 

Preheat your oven to 350. Line a 12-cup muffin pan with paper liners (or if you have Demarle, you can skip this step)

In a large bowl, Cream together butter and sugar. Add remaining wet ingredients, minus the milk,  and blend well

In a separate bowl, whisk together flour(s), baking powder, salt, and almond flour.

Add dry ingredients to creamed sugar/butter/egg mixture, mix well. Add milk, mix well 

Fill muffin cups/paper liners w/ a ¼ cup measure and bake for 16-20 minutes

While the muffins are baking, mix together the sugar and lemon juice for the lemon syrup and set aside.
 

Puncture several small holes in each muffin (6 or so). Spoon the lemon syrup over the top of each muffin.

Allow the muffins to sit for 15 minutes before removing from the pan.

Sloppy Lentils and Homemade Buns (GF, DF, SF)

I had seen a lot of recipes for homemade whole food Sloppy Joes and Sloppy Lentils since we started eating more naturally. I have been wanting to make them, but, alas, we cannot eat buns, so I pushed those recipes to the side and kept looking for things we could eat. Last week, as I was looking through one of my favorite blogs, I noticed she had a recipe for SANDWICH ROLLS! And let me tell you, these rolls are TO DIE FOR! They are bursting with flavor and so moist!

Wednesday is vegetarian day in our home, so last night I made Sloppy Lentils and they were amazing! This recipe is packed with flavor and is super frugal, as lentils are very cheap!

Sloppy Lentils (from Passionate Homemaking)

3 cups water
1 cup lentils, rinsed
1 cup chopped onion
2 tablespoons coconut oil
15 oz can diced tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1/2 cup ketchup
1 teaspoon mustard powder
1 tablespoon chili powder
3-5 tablespoons molasses or honey
1 Tbsp white vinegar
salt and ground black pepper to taste
4 hamburger buns (recipe below)

Allow lentils to soak over night in warm filtered water with 2 Tbsp acid medium. Rinse and cook as described below.

Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.

Meanwhile, cook onions with the olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes.

Add tomatoes, garlic, tomato paste, ketchup, mustard powder, chili powder, molasses/sweetener, vinegar, salt and pepper; simmer 5 to 10 minutes until thickened.

Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired “sloppy joe” consistency. Serve on buns.

Delicious Sandwich Rolls: (adapted from Spunky Coconut)

Add to mixing bowl:

1.5 tbsp Chia Seed meal
3 tbsp applesauce
2 tbsp water
1 tbsp apple cider vinegar

3/4 tsp guar gum
1/4 cup nondairy milk

Beat with electric mixer.

Add, in this order:

1 tbsp honey
1/4 cup coconut oil, liquified
1 tsp fresh chopped rosemary (I used dried)
1/4 tsp garlic powder
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp baking powder

Beat again until a mass begins to form.

Note: I had to add a bit more milk for it to form a ball

Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn't stick to them.)
Divide the ball into 8 smaller balls.

Roll each ball in your hands, and shape it into the form of a roll. (It will not change shape very much in the oven, so make it really big and flat, like a pancake.)

Bake on unbleached parchment paper at 350 degrees for about 24 minutes.

I baked them the night before and stored them in a sandwich baggie until the next night.

Banana Bread

I have been dairy-free for about 3 or 4 years and gluten free for going on 2 years and there are very few things I still really “miss” eating. Most of the time, the thought of the stomach ache and discomfort that would come by eating dairy or gluten is enough to keep any longings for those foods away. There are a few things that I do truly miss, such as Nachos, coffee cake and the delicious “Christmas Bread” my mom bakes every year.

If you are lucky enough to know my incredible momma, you know that every Christmas she bakes a dozen or so loafs of her famous bread and gives them out to friends and family. The recipe is slightly different every year. Sometime is Zucchini Walnut, sometimes Cranberry Orange. No matter what type, the end result is always to die for! It’s warm, soft and succulent.

I have tried quite a few gluten-free bread recipes. To be perfectly honest, they always are lacking. They are crumbly and usually really dry. Until I tried this bread recipe from Spunky Coconut! It is so moist, and dense and, just like my mom’s Christmas bread, succulent! It may be the best Banana Bread I’ve ever had!  This recipe could also easily be changed around to your liking, you could add nuts, cranberries or raisins, or sub the banana’s for zucchini and make zucchini bread! Get creative!

Banana Bread (Gluten Free, Dairy Free, Refined Sugar Free):

For 2 Loafs (This recipe could easily be divided for just one loaf)

Add to bowl:

4 mashed bananas (the riper the better!)
8 room temp eggs (cold eggs will harden the coconut oil)
1/3 cup honey

1/3 cup coconut sugar
6 tbs liquefied coconut oil
1/2 tsp Vanilla Creme liquid stevia (I didn’t have this, so I just added about a tsp of unrefined sugar)
1 tsp sea salt
2 tsp cinnamon
1/2 cup tapioca flour
1 cup coconut flour, sifted
1 tsp baking soda
1 tsp baking powder
1 cup chopped walnuts (I omitted these as I prefer nut-less bread)

Beat with electric mixer.

Line the bottom of two loaf pans with unbleached parchment paper (I didn’t have any parchment paper, so I just greased the loaf pan really well and it worked just fine), then grease the paper and the walls.

Divide the batter into the pans.

Bake at 350 degrees for about 50 minutes

Then enjoy! I top my with some honey or homemade freezer jam! Yum!