Guilt and Gluten Free Banana Bread with Dark Chocolate Chips

Hello all!

 So I have gotten my bake on and always wanted to try a gluten free version of banana bread. Now as I am a total chocolate addict I simply HAD to add the choc but it is easily removed. If you use dairy free chocolate the recipe becomes vegan as well. Its a win - win recipe. This is perfect for freezing as well and just wrapped in baking parchment and stuck in the toaster for when you have people over for tea! Or just eat the whole thing... although I would not recommend that to anyone. 

Happy Banana Bread Baking!

Ingredients

2 Cups Gluten Free Flour

2 Tsp Baking Powder

2 Tsp Baking Soda

1 Tsp salt

1 Tsp Xantham Gum (unless you are using all purpose flour which already contains the gum)

3 Tsp Cinnamon

1/2 C Rapeseed Oil / Coconut Oil

2/3 C Agave Nectar/ Maple Syrup

2/3 C Almond Milk

1 Tsp Vanilla Extract

3 Ripe & Mashed Bananas

1/2 C Walnuts

2 C Dark Chocolate Chips (use dairy free if you can)

Method

Preheat the oven to 165 c. Lightly coat a loaf tin with oil. I chose Coconut Oil. Whisk all the dry ingredients together. Then carefully add the oil, agave, almond milk & vanilla to the mixture. Use a spatula to fold in the mashed bananas and chocolate chips and walnuts. Make sure they are combined well and pour over to the loaf tin. Bake in middle of oven for 35 mins. Check that it is well done by putting a toothpick in it and if it comes out clean its done. 

Enjoy!

Gluten Free Pizza. Just because. And just because its so good!

Happy Weekend all my lovely green leaners!

I hope everyone has had a great week, I know I have! Full of energy and happiness. I am sharing a lovely recipe today. Pizza. The source of life! Yumazing. What better comfort food than this? Like all my recipes, feel free to adjust and tweak as you feel would suit your diet better! 

Ingredients

1 dl = Roughly 1/2 Cup.

2 dl Soy Flour

2 dl Rice Flour

2 dl Potato Flour

1/2 dl Psyllium Husks

1 Tsp Salt ( Preferably Himalayan Pink Salt)

42 g Fresh Yeast

50 g Room Temperature Butter

3 1/2 dl Water

Method

Combine all the dry ingredients and add the water, yeast and butter. Knead for a few minutes, till dough like. Let it rest in the bowl for 30 mins. 

Pre heat your oven to 250 C. Place a baking tray in the oven and heat. 

Part the dough and shape into pizzas. Chose your thickness, or thinness. Add preferable toppings. Brush the baking tray quickly with coconut oil, before placing the pizzas. Place in the oven for 10-15 mins or until the crust is golden and toppings are cooked. 

Enjoy!

Friendly Fibre Gluten Free Bread

The other day I played around with the recipe I already had for bread. I wanted to make it more fibre rich plus add some chia. So this is what I made and boy oh boy does this recipe make for a lovely loaf of bread. Its incredibly easy to make and very versatile, perfect toasted. This bread is not suitable for lactose intolerant people or vegans.

Friendly Fibre Gluten Free Bread

1 dl = roughly 1/2 Cup

Ingredients

1 1/2 dl Buckwheat Flour (make sure it is Gluten Free as some are gluten contaminated)
1 1/2 dl Rice Flour
1 dl Linseeds (I use Golden Linseeds)
1 dl Pumpkin seeds
1 dl Sunflower seeds
3 Tbs Chia Seeds
1/2 Psyllium Husks
1 Tbs Bicarbonate
1 1/2 Tsp Salt
1 Pinch Cumin
2 dl Natural Yoghurt
4 dl Milk
1/2 dl Agave
1 Tbs Olive Oil
1 Egg white

Method

Pre heat your oven to 250 c. Mix the dry ingredients, in a bowl. Combine well. In a separate bowl combine the wet ingredients. Add the wet ingredients to the dry ingredients and transfer the mixture into a loaf tin. Make sure you have oiled the loaf tin. Add more sunflower and pumpkin seeds on the top.

Place the tin in the oven and decrease the heat to 180 C.

Bake for 1 hour.

Once done let cool on a wire rack and serve whilst warm.

Delicious to toast as well.

Enjoy!

Bread and Comfort Gluten Free Style

This is an old recipe that I tried just before Christmas, when I was craving bread and comfort. The recipe is from Sweden, but I modified it as some of the ingredients cannot be found here in the UK. They are so easy to make and perfect to keep in the freezer for the future! Just remember to cut them in half before freezing, otherwise they take forever to reheat and won't fit in the toaster. 

Bread and Comfort Rolls (Gluten Free) 

1 Dl = roughly 1/2 Cup

Ingredients

3 dl Rice Flour 

3 dl Sorghum Flour 

1 dl Corn Starch

2 Tsp Salt

1/2 dl  Psyllium Husk

2 Tbs Potato Starch

50 g Fresh Yeast

7 dl warm (not hot) water

1 egg white

1 Tbs Rapeseed Oil

1/2 dl Light Syrup (brown rice syrup)

Method

Mix all the dry ingredients together in a bowl. Separately combine the yeast to the warm water and dissolve. Add the egg white, syrup, rapseed oil to the yeast and water. Combine the wet ingredients together with the dry ingredients and work the dough well for about 5 mins. After kneading, let the bread rest for 20 mins in the bowl. 

Sprinkle some rice flour onto your baking surface and start forming your rolls however you like them. Always keep a bowl of water next to you when doing this as it can become very sticky. (Downside of working with Gluten Free Flour). Add seed or nuts to your rolls if you like. Alternatively dust flour on top of the plain rolls. 

Let rest under a kitchen towel for another 20 mins. While they rest, pre heat your oven to 220 C. 

Place the rolls in the oven and bake for 20 mins or until they have a golden colour! 

Serve immediately. My guilty pleasure is apricot marmalade with a slice of cheese on warm baked bread. Its a once a month occurrence, but I make sure I only have the best when I indulge. Whats your guilty pleasure to spread on bread? 

Enjoy!

Heavenly Healthy Bread

There is this bakery. Its amazing, it has the most incredible gluten free products and I am utter obsessed with their bread and crisp bread all of which contains zero sugar as well. A rare find as most gluten free products have lots of sugar in them. Why? Anyhow, this bakery: Friends of Adam is in Stockholm. Yay if you live there but nay if you don't. I used to pack my bags full of the stuff whenever I fly over but as I have no trips planned for the next few months I thought I would try it out myself. Now bread making is the scariest thing for me. So much work, and effort and I never have the right amounts or there requires some strange kitchen appliance I never even heard of. 

Screw it. I oiled my loaf tin and set out on a mission. To make it as easy as possible, and this was the final product and the entire kitchen smelled heavenly. I eat a slice now and then and I know in Scandinavia there is a huge bread culture where it is a social standing according to what bread you eat. But be careful with bread like all starchy products. If you eat a slice of bread I always recommend it with a vegetable.... like Avocado. I loooooove avocado, and lemon and pepper on this bread. Do it, try it. You will never smother it in nasty butter again. 

So here is goes my modified but deadly simple recipe for bread. All you need is a loaf tin, and the ingredients. 

This recipe is in Decilitres but easily converted to cups. 1 Deciliter = 0.4 cups

Chia & Seeded Gluten Free Bread

3 dl Sorghum Flour

2 dl Rice Flour

1 dl Rolled Oats (make sure are not gluten contaminated)

2 Tbs Quinoa Flour 

1 dl Potato Flour

1 dl Sunflower seeds

1 dl linseeds

2 Tbs Chia Seeds

1 Tsp Xantham gum

6 dl water

50 g fresh yeast

1 Tbs Rapeseed Oil

0.5 dl Agave Syrup

1 Egg white

Preheat the oven to 250 C. Sift the flours together and add all the other dry ingredients. Then combine the wet ingredients and add them to the dry ingredients. Oil the bread tin with sunflower oil. Work the mixture till dough forms, work it for a few mins. If you have a bread kneader or mixer use that. For the less bread-prepared (like me) just keep mixing it. Add it to the tin and place pumpkin seeds on the top, or whatever you have at home. Place it under a towel for 20 mins, before putting it in the oven. Let it yeast.

After yeasting place it onto a baking tray. Throw half a cup of water on the hot tray and immediately close the oven door. Pull the heat down to 200 C and bake for 60 mins. Do keep an eye on it after 45 mins, it might need longer or shorter. 

Once done pop it out the tray and leave to cool on a wooden board or cold tray. 

Viola! Gluten free pretty darn good bread. Slice it up and keep it in the freezer if you like.