Irish Soda Bread
Ingredients
- 2 ¾ cups of blanched almond flour
- ¼ teaspoon of celtic sea salt
- 1 ½ teaspoon baking soda
- ½ cup of raisins (optional)
- 2 eggs
- 2 Tablespoons honey
- 2 Tablespoons apple cider vinegar or lemon juice
- 1 Tablespoon caraway seeds
- 1 Tablespoon cinnamon (optional)
- 1 teaspoon nutmeg (optional)
Directions
1. In a large bowl combine almond flour salt, baking soda, spices and raisins
2. In a smaller bowl combine eggs, honey and apple cider vinegar
3. Mix wet ingredients into dry
4. Place dough on a piece of parchment paper and form dough into a large, flat circle that is about 8 inches across and 1 ½ inches tall
5. Score top of dough into a shape of the cross on top
6. Transfer dough and parchment paper onto a baking sheet
7. Bake at 350 degrees F for 20 minutes, then turn off oven and leave bread in for 10 more minutes
8. Cool bread for ½ hour then slice and serve with butter and jam
Zucchini Bread
Ingredients
- 3/4 organic coconut oil, warmed to liquid consistency
- 3 organic eggs, beaten
- 2 cups grated zucchini
- 1 cup raw honey (I tend to use less)
- 1 teaspoon vanilla extract
- 3 cups gluten free oats flour ( oats put into food processor)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Directions
1. Preheat oven to 350°f
2. Mix together wet ingredients, including zucchini.
3. Gradually add dry ingredients, mixing thoroughly.
4. Pour batter into a greased 9x4x3 in loaf pan.
5. Bake for 1 hour or until a knife inserted into a center comes out clean.
Breakfast Quinoa
Ingredients
- ½ cup quinoa, rinsed and drained
- 1 cup water
- ½ cup oats or quinoa flakes
- ½ cup chopped peaches
- 2 tbs blackstrap molasses
- ¼ cup walnuts, chopped (optional)
- ¼ cup dates, raisins or currents, chopped
Directions
1. Place Quinoa in a saucepan with water and bring to a boil. Reduce the heat and simmer until done, about 10 minutes.
2. Add in the oats or quinoa flakes, peaches, molasses, chopped nuts and dates and simmer for 10-15 minutes, or until light and fluffy.
3. Serve hot. You can add in different seeds or fresh berries. Experiment. Variety is the spice of life!
Prep time: 30 minutes
Serves 4
Gluten Free Granola
Ingredients
- 3 cups gluten free rolled oats
- ½ cup sesame seeds
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup chopped almonds or walnuts or both
- 1 cup gluten free pastry flour (Bob’s Red Mill or Pamela’s work well)
- ½ teaspoon cinnamon
- Pinch of Salt
- 1/3 cup cold pressed vegetable oil
- 1/3 cup brown rice syrup or maple syrup or honey
- ¼ cup apple or orange juice
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
Directions
1. Preheat oven to 300 F.
2. In a large bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.
3. In a separate bowl, combine oil, syrup, juice, and extracts.
4. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.
5. Spread on a cookie sheet or in a shallow pan and bake. Turn granola 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight jar.
Makes 8 cups
From “Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and their Parents” by Cynthia Lair
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