Healthy Cinnamon Raisin Bread (GF/Vegan)

Cinnamon Raisin Bread 3
My favourite bread growing up was the Sunmaid raisin bread- you know, the one in the red bag? The smell of it in the toaster then slathered with butter was the only thing that could get me out of bed in the morning. Being celiac, I can no longer have that crazy good bread, but luckily I’ve created one that’s even better. This bread requires 1 bowl, 5 minutes prep time, and is incredibly nutritious. Most of all, it’s delicious.

Cinnamon Raisin Bread 2

Ingredients:

• 2 cups nut flour (you can buy store bought, or make your own by pulsing nuts in food processor… I like almond flour)
• 1 cup gluten free rolled oats
• 1/2 cup hemp hearts
• 1/4 cup chia or flax seeds
• 1/4 cup sesame seeds
• 5 tbsp psyllium husk
• pinch of pink salt
• 2 tbsp honey or brown rice syrup
• 2 1/2 tbsp cinnamon, divided
• 1/4 cup raisins
• 2 cups cold water
• 4 tbsp coconut sugar

Directions:

1. Preheat oven to 350 degrees F. Line an 8-inch loaf pan* with parchment paper. In a small bowl, mix 2 tbsp of cinnamon and coconut sugar. Set aside.

2. In a large bowl add nut flour, rolled oats, hemp hearts, chia seeds, sesame seeds, psyllium husk, salt, honey, raisins and 1/2 tbsp of cinnamon. Whisk until combined.

3. Add 2 cups of cold filtered water and mix until combined. Allow to sit for a few minutes until a firm dough forms. You may need to add a few extra tbsp of water if it is too dry.

4. Press half of the mixture evenly into loaf pan. Sprinkle cinnamon and coconut sugar mixture evenly. You can even add a few raisins if you like! Then, top with remaining dough.

5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing. Store in an airtight container for about a week or freeze.

*If you only have a larger loaf pan, only use a part of it! The dough will not change shape, so the way you form it is the way it will bake.
Cinnamon Raisin Bread 1

The Healthiest Bread Ever (GF + Vegan + Yeast Free)

Healthiest Bread Ever
I am relaunching one of my most popular and favourited recipes. The taste is the same but I have simplified the process to eliminate any machinery and give you more flexibility with ingredients. With this recipe, it’s never been easier to make bread. Most importantly, you won’t find a healthier alternative anywhere. Packed with healthy fats, whole grains, and protein this bread is satisfying, nutritious, and beyond delicious. If you haven’t tried this recipe, now is the time!
Healthiest Bread Ever
Healthiest Bread Ever

Ingredients:

• 2 cups nut flour (you can buy store bought, or make your own by pulsing nuts in food processor)
• 1 cup buckwheat or gluten free oat flour
• 1/2 cup hemp hearts
• 1/4 cup chia or flax seeds
• 1/4 cup sesame seeds
• 5 tbsp psyllium husk
• pinch of pink salt
• 1 tbsp honey or brown rice syrup
• 2 cups cold water
• Topping options: pumpkin seeds, sesame seeds, everything bagel spice

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and grease with coconut or olive oil.

2. In a large bowl add nut flour, buckwheat flour, hemp hearts, chia seeds, sesame seeds, psyllium husk, salt and honey. Whisk until combined.

3. Add 2 cups of cold filtered water and mix until combined. Allow to sit for a few minutes until a firm dough forms.

4. Press mixture into loaf pan and sprinkle desired toppings. Press the toppings lightly into loaf so they don’t fall off.

5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing.

6. Once cooled, slice at your desired thickness. The bread will keep fresh for a few days, but I like to freeze it right away. All you need to do is place a small piece of parchment between each piece (to avoid the pieces from sticking together) and store in a freezer bag. Alternatively, you could lay out each piece of bread on a cookie sheet and freeze. Once each piece is frozen, you could add them to a freezer safe container or bag. You’ll have bread for months (if it lasts that long).

Healthiest Bread Ever

Cinnamon Buckwheat Pancakes with Blueberry Syrup and Caramelized Bananas

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An update on an old blog recipe from 2014! These pancakes are fluffy, comforting and filling. Buckwheat is a great whole grain, fibre packed, gluten free flour. It has a rich nutty flavour and is packed with protein and calcium. If you are not gluten intolerant, feel free to mix buckwheat flour with another flour of your choice to lessen the buckwheat flavour. Also these can be made vegan by substituting the egg with a flax or chia eggs (1 tbsp flax or chia to 3 tbsp water…resting in the fridge for at least 15 minutes). I sweetened the batter of these pancakes with coconut sugar which is a really tasty brown coloured sugar made naturally from coconuts. Unlike regular table sugar, coconut sugar contains iron, zinc, calcium and potassium. It also contains the fibre inulin, which slows glucose absorption which will help stabilize blood sugar and keep you fuller, longer.
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Ingredients:

• 2 ripe bananas
• 1 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 1 egg
• 1 cup buckwheat flour
• 1 tsp baking powder
• 3 tbsp coconut sugar plus extra for sprinkling on caramelized bananas
• 1 tbsp cinnamon
• pinch salt
• coconut oil, ghee, or avocado oil for frying
• 1 cup blueberries
• 2 tbsp pure maple syrup

Directions:

1. Mash one banana in a bowl with a fork until minimal chunks remain. Add almond milk, vanilla, and egg. Whisk until combined.

2. In another bowl, mix buckwheat flour, baking powder, coconut sugar, cinnamon, and salt.

3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. Place batter aside.

4.For the caramelized bananas heat 1 tbsp of coconut oil on medium-hight. Slice bananas thinly and coat in coconut sugar. Fry on each side for about 4-5 minutes or until golden. Place on a plate.

5.Preheat skillet on medium heat with about a tbsp of oil. Ladle desired amount of batter in the skillet and using the back of your spoon, form into circles. Cook until surface begins to bubble, then flip and cook on the opposite side for another 30 seconds. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Add more coconut oil if needed to skillet so the pancakes do not stick.

6. While the pancakes are cooking, place blueberries and maple syrup in a small saucepan. Bring to a boil then reduce to a simmer and allow to cook until until blueberries have bursted and cooked down, approx. 6-7 minutes.
Buckwheat Pancakes