Gluten Free Egg Free Waffles

I love playing with food and modifying recipes so that each time I make them the dish seems new. Pamela's Products makes a magnificent Baking & Pancake Mix that can be used to make waffles. I modified the recipe on the package to make the recipe my own.

Ingredients:

• The recipe calls for 2 eggs ... I substituted 2 flax eggs
• 3/4 cup water
• 1 1/2 cup Pamela's Baking & Pancake Mix
• I added: 2 TBSP cinnamon and 2 TBSP hemp seeds

I cooked the waffles in my waffle maker and topped with fresh fruit and walnuts. My husband topped his with honey and I added Sunbutter ( No Sugar Added variety).

The recipe is easy to make and simple substitutions can make the recipe your own.

Variations:

• Add vanilla or maple flavor instead of cinnamon
• For a denser waffle, add the version of milk you wish instead of water ... or for part of the water
• Add gluten free chocolate chips, dried fruit, seeds, coconut, and /or nuts into the batter or as a topping

I cannot get enough Sun! Can You?

I cannot get enough Sun...SunButter that is!

I cannot get enough SunButter. I spotted the NEW packaging at Sprouts recently and purchased a few jars to replenish my supply. I try to limit added sugars from my diet. Thanks SunButter for helping me achieve my goals!

SunButter not only TASTES GREAT, but is also an American product.
 
SunButter is made in the USA from sunflower seeds grown in the USA. It TASTES GREAT and is a perfect NUT BUTTER ALTERNATIVE. SunButter is not only NON-GMO Project Certified but also free from the common 8 allergens:

1. peanuts
2. tree nuts
3. milk
4. eggs
5. fish
6. crustacean shellfish
7. wheat
8. soybeans

SunButter appeals to a variety of people.
Adults and kids alike will love SunButter. It is a "school safe" product that can be used in lunches or treats for a class. SunButter is a product that people will love, whether they need to avoid eating nuts or not.

SunButter is for more than a "SunButter and Jelly" Sandwich
I recently made a healthy snack using SunButter, pepitas, and hemp seeds (Interstate Bait) on a rice cake. This snack was filled with plant based protein, fiber, and antioxidants. It was a great gluten free, low-sugar pre-workout snack.

I also modified my Power Cookie .... Sandwich Recipe and added SunButter.  This cookie can be made to be a healthy breakfast cookie or snack, or can be made decadent. The stir-ins determine the flavor profile and the purpose. This batch is made with dates to create a GRAB-AND-GO breakfast treat.

You can make the cookie any size ... a larger cookie can be cut in half to create a sandwich. I added SunButter to the sandwich below.

Pumpkin Date Bread

I believe in experimenting with recipes to continually evolve them and create endless varieties!

This recipe started with my gluten free, eggless, vegan banana bread recipe posted on Valentine's Day 2018 and was modified as follows:



Modified for Pumpkin Date Bread:

2 cups Pamela's Baking and Pancake Mix
1 Cup Gluten Free Oats
2 FLAX EGGS
2 TBSP Pumpkin Pie Spice
1 1/4 cup pumpkin
1/2 cup dates diced into uniform pieces
1 cup low fat Greek Yogurt (I used OKIOS)
Replacing the coconut butter with Greek Yogurt adds moisture, but does not allow the bread to be titled VEGAN. I have wanted to make this substitution for a while to see how it changes the bread's texture and I am glad I did it. The bread is very moist and full bodied.

Yes, I will make bread using the Greek Yogurt again, but I will continue to make gluten free and vegan options to satisfy my entire household's needs!

Instructions:

1. Preheat the oven to 350 and spray a loaf pan with olive oil or coconut oil
2. Prepare the flax eggs in your mixing bowl
3. Once the flax eggs set, add the wet ingredients and combine
4. Add the dry ingredients  one at a time and mix
5. Bake for 30 minutes and use a knife to check to see if done; if not, continue to check every 15 minutes until done. 

Serving Suggestions:

• Serve warm or room temperature. 
• Enjoy with fresh fruit or Greek Yogurt as a breakfast. 
• Top with a nut or seed butter for added protein post workout

 

Power Cookie ... Sandwich

When I make quinoa I usually make a large batch ... a blank canvas to customize. You already knew that about me!

Today I made a version of my Sugarless Chocolate Chip Cookies and added an option to make them DECADENT.

Base Ingredients:
1 very ripe banana (that's the natural sweetness)
1 cup of flax seed meal
1 cup of almond flour (it's gluten free)
1/2 cup cooked quinoa
1/2 cup diced dates and cranberries
1 tsp vanilla extract
1/2 cup nut butter (I used almond butter to keep "nuts" consistent)

NOTE: For those avoiding nuts ... use SORGHUM Flour, QUINOA Flour, or OAT Flour
For those avoiding nuts ... substitute SOY Butter or Sunflower Seed Butter for the nut butter

OPTIONAL: add 1/4 cup coconut flakes

Instructions:

• Combine wet ingredients
• Add in dry one at a time
• Form into balls the desired size you wish
• I made large ones ... palm size for the option to cut and make into sandwiches (Create sandwiches with Nut/Seed/Soy Butter OR Cream Cheese Frosting after the bites have cooled)
• Bake for 20 minutes at 350 on a parchment lined baking sheet
  Let cool
  Store in an airtight container OR enjoy right away!

** I use Bob's Red Mill Ground Flax Seed Meal, Almond Flour, and Quinoa **

Gluten Free Eggless Layered Banana Bread

I made a double batch of gluten free banana bread because I found the PERFECT baking bananas at the store when I went shopping yesterday!

I made the recipe my own by substituting flax eggs for the eggs. I need to start experiencing with unrefined coconut oil to replace the butter to make the recipe vegan. For the flour I used a combination of rice flour and oat flour.

I made the bread interesting by layering dates from Futterman Farms in the middle of one loaf and Chocolate Nut Free Roasted Soybean Spread by Don't Go Nuts in the second loaf.

Next Time...I will marble the flavors...not layer them for a different visual experience. 

Serve for breakfast, as a snack, or add more Chocolate Nut Free Roasted Soybean Spread to make a dessert.

Gluten Free Carrot Cake Muffins

I decided to modify my carrot cake recipe to make Carrot Cake Muffins for a healthy start to the day! I omitted brown sugar and added sunflower butter as well as added sunflower butter to the top when serving.

The recipe can be made with soy butter or nut butters.

Ingredients:

• 4 flax seed eggs (1 tbsp ground flax seeds + 3 tbsp water = 1 egg)
• 3 cups grated carrots
• 1/2 cup sun butter 
• 1/2 cup raisins (optional)
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 heaping tsp baking powder
• 1/2 tsp baking soda
• 1/2 ground flax seed meal
• 1 cup almond flour 
• 1/2 cup coconut flour

Instructions:

• Preheat oven to 350
• Start by making the flax eggs by combining the water and ground flax seed in a mixing bowl/stand up mixer. Let rest about 5 minutes to become a gel
• Add the remaining wet ingredients and mix to combine.
• Add the dry ingredients and combine
• Transfer to individual loaf pans (sprayed with coconut oil) or foil lined muffin cups 
• Cook for about 20 minutes then insert a toothpick to see if it comes out clean. If not, cook for an additional 10 minutes and check again. Repeat the process until done. 

To Serve:
Add sun butter and sprinkle additional carrot slices and a side of fruit

Banana Oatmeal Scookie REMIX

What do you get when you cross a scone with a cookie? A SCOOKIE!

I took my traditional Scookie recipe and made a few changes. I removed the EGGS and replaced them with Flax Seed Eggs. I changed the flour mixtures as well. The result…moist, chewy, and light texture!

ORIGINAL: http://healthyrecipevariations.blogspot.com/2015/01/banana-oatmeal-scookies.html

Modifications: IN CAPS

1 CUP BOB’S RED MILL GLUTEN FREE ALL PURPOSE BAKING FLOUR

1/2 CUP PAMELA’S BAKING AND PANCAKE MIX
2 cups oats (uncooked)
1/3 cup flax seed meal
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter
1/3 cup brown sugar (if you use honey, increase flour to 2 cups) (this step can be omitted…especially if you use very ripe bananas)
1 FLAX SEED EGG (I TBSP GROUND FLAX SEEDS + 3 TBSP WATER … STIR TO COMBINE AND LET SIT FOR 5 MINUTES)
3 large mashed bananas (overripe is best)

OPTIONS: Add 1 cup of raisins or diced dates

HINT: For ease of clean-up, use parchment sheets to line your cookie tray!

Instructions:

1.     Preheat Oven to 400 Degrees

2.     Combine wet ingredients in your stand-up mixer

3.     Add dry ingredients 1 at a time and mix just till combined … do not over process!

4.     Cook for 10-15 minutes depending on size…the larger they are…the more SCONE-LIKE they are!