Gluten Free Bread

August 4, 2015 By

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One of my challengers, Jen, shared this good gluten free bread recipe.  I excitedly got my ingredients gathered and started mixing it up.  It works up quickly and slices thin which is always good when you are being intentional about portions.  You can find the recipe here 

Serve with a little sliced apple and a healthy nut butter and just maybe a drizzle of honey or 100% fruit spread. 

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It’s this easy – no mixer needed.  I used 3 Tbsp organic butter and 3 Tbsp of coconut oil.  Next time I want to try replacing the eggs with ground flax seed (3 Tbsp of water and 1 Tbsp ground flax seed = 1 egg.  Mix well and let thicken for a few minutes)  This is a good alternative for those that need to limit their egg consumption.

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Place it in a well greased loaf pan. I used a coconut oil spray.

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Bake It.  Let cool for 10 minutes.  Run a butter knife around the edges and flip out.  I use another cooling rack.  Place on top of the loaf pan and flip.  Then I flip back onto another cooling rack.

Even had a chance to straighten out my baking center while the bread was baking.

For 21 Day Fixers – 1 serving = 1 blue container, .5 red container

Is this a recipe you would try?

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Cinnamon Bun Scones

October 22, 2013 By

Today I’m making this short and sweet and sharing an amazing recipe I found at the blog Recipe Girl.  I made a few changes for my family (used spelt flour, unsweetened almond milk, and cut the glaze in half).  This is now my husband’s favorite take to work coffee break food right now.  So without further ado..here is the link where you can find this recipe.     Cinnamon Bun Scones

Here is a picture of the scones I made… 

Cinnamon Bun Scone

 Is this something you would enjoy eating?  

You’ll find me sharing at:

Sweet and Savoury Sunday


Watch Out Martha

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Cheese Scallion Biscuits

July 20, 2013 By

I love biscuits because they are fast.  These are extra special because they have a little monterey jack cheese and green scallions.  They are great with dinner, or with a bowl of soup for lunch or split one open for a Breakfast Egg Sandwich.  If you have any leftovers – they freeze well.  Using a gluten free flour mixture can provide a gluten free option.

cheese and scallion biscuits

Cheese Scallion Biscuits
Serves 14
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2-1/2 cups of flour (I use White Spelt)
  2. 3 tsp baking powder
  3. 1 tsp salt
  4. 1/2 Tbsp of sugar
  5. I stick of butter - cold and cut into squares
  6. 2/3 cup monterey jack cheese, shredded
  7. 1/2 cup green onions, chopped
  8. 1 egg, slightly beaten
  9. 2/3 cup milk (I use unsweetened almond milk)
  10. Parchment Paper
  11. For Gluten Free Version - I like Authentic Foods Multi-Blend Gluten Free Flour - It can be substituted for flour cup for cup
  12. http://www.amazon.com/grocery-gourmet-food/dp/B00112CND8
Instructions
  1. Preheat oven to 450 degrees. Place parchment paper on cookie sheet.
  2. Mix dry ingredients together in large bowl. Add cold butter and mix until crumbly.
  3. Add in cheese and onion and stir to coat.
  4. In a small bowl, mix egg and milk. Add into dry ingredients and mix well until it holds together being mindful not to over mix.
  5. Place dough onto floured counter top and knead a few times. Add a little flour if needed.
  6. Roll 1/2 inch thick and cut with desired cookie cutter. Place decorative marks using a fork.
  7. Place on prepped lined cookie cutter and bake for 10-12 minutes or until biscuits are golden.
  8. Cool on rack. Split and enjoy with butter.
Notes
  1. Note: The secret to a tender biscuit is not to overwork the dough.
Deliciously Inspired http://www.deliciouslyinspired.com/
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Cheese Onion Biscuit Collagle 

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