- 1/2 c. Brown Rice flour
- 1 c. Sweet Sorghum flour
- 1 c. White Rice flour
- 2/3 c. Coconut sugar
- 4 tsp. Arrowroot flour/starch
- 1 tsp. Xanthum gum
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1 tsp. Cinnamon
Whisk the dry ingredients together and add:
- 1 tsp. Vanilla extract
- 1 flaxseed egg (1/8 c. Ground flaxseed reconstituted in about 1/4 c. water. Let sit at least 5 minutes until jelly-like consistency.)
- 2 tsp. Apple cider vinegar
- 1/2 c. Applesauce
- 1 c. Coconut or almond milk (note: I also do half coconut milk creamer, half milk for a sweeter option.)
Mix ingredients together until just blended (stir with a wooden spoon). Then stir in 1 cup blueberries.
Grease an 8×8 pan with coconut oil. The batter will be thick, so smooth the top with a spatula after pour into pan. (This makes the bread look pretty. ❤️)
Bake in preheated 350 F oven for 30-40 min. The bread will be sturdy and start to crack across the top when done.
Some notes to make the bread sweeter: use part or all cane sugar and part or all coconut milk vanilla creamer.
Since going gluten & egg free, I’ve wanted to learn how to bake some of my old go-to quick bread recipes. After a disastrous attempt at banana bread, I gave up the thought.
Recently, I read a tip that breads should be baked with gluten free flour blends without gums. Maybe that was the problem. So, I bought 1-to-1 all purpose blend and decided to try this recipe from Strength & Sunshine.
I changed a few things, which I’ll note in a minute.
Another note: the batter tasted delicious. Then the aftertaste hit me. WHO’S THE JOKER WHO PUT FAVA BEANS IN THE STRAWBERRY BREAD??!! 🤢
However, the loaf baked up beautifully with no strange tastes or aftertastes.
Changes I made to the original recipe are as follows. I made a double batch, so be sure to halve my measurements if following the regular recipe!
- Use unsweetened applesauce instead of strawberry preserves.
- Add 1 tsp. salt
- 3/4 c. cane sugar + 1/2 c. coconut sugar in place of 1 cup sweetener
- Half the strawberries I chopped small, the other half I blended in the food processor.
- No strawberries on top.
- Alternative: sprinkle decorative sugar on top before baking.
- I used regular almond milk
- Flax egg substitute- 1/2 cup when reconstituted.
Click here for the rest of the recipe from Strength & Sunshine.
Procrasti-baking. verb: When a person should be lesson planning, but decides to try three new recipes instead. 👩🏼🍳
#glutenfree #eggfree #dairyfree #soyfree #quickbreadrecipe #strawberrybread #blueberrybread
Rainy day baking happiness
Notes: I subbed sorghum flour for millet and used half coconut sugar half unrefined cane sugar (because I ran out of millet flour and coconut sugar). I used almond milk instead of coconut milk for the same reason. Also, use an 8×8, rather than 9×13 pan.
Thundery, cloudy, rainy day baking.
Cake recipe: https://theprettybee.com/easiest-gluten-free-vegan-chocolate-cake/
Chocolate Buttercream Icing recipe: https://lovingitvegan.com/how-to-make-vegan-chocolate-frosting/
For the cake: add 2 Tbsp dark roast coffee and use half coconut/half cane sugar for a deeper chocolate taste. Can sub coconut or grapeseed oil.
For the icing: I used earth balance soy free buttery spread
#glutenfree #dairyfree #eggfree #soyfree #vegan #nutfree #baking happiness
My new favorite “indulge” snack comes from The Beaming Baker (click for recipe).
7 ingredients only (I added a bit of salt and a little extra oil) and free of all the things that make my tummy hurt, just enough sweetness, and filling with the knowledge that they are actually healthy!
Tips: Add salt to taste. Let them sit to absorb moisture and add coconut oil as needed. These refrigerate well and keep a couple days. I used a Tablespoon to mold the balls, so the recipe made about 12. Enjoy!
It’s probably no secret that scones are my favorite thing to bake. I still had leftover coconut milk holiday nog and wondered how this recipe might taste with that change.
These scones have an overall vanilla taste, with just the right amount of sweetness and hint of cinnamon and nutmeg- perfect for a holiday brunch. I served these at a girls’ get together and they were a hit!
So, here is the original scone recipe modified for the holidays:
Holiday Nog Scones (makes 14)
- 2 c. Gluten free flour blend (Bob’s Red Mill 1-1 in the blue bag)
- 1 c. Sweet sorghum flour
- 1 c. Brown rice flour
- 1/2 tsp. Salt
- 2 Tbs. baking powder
- 1 tsp. Ground cinnamon
- 1 c. Coconut cream (just the thick part off the top, allow a 12 oz can to sit undisturbed for a few days before opening the longer the better)
- 1/2-3-4 c. Vanilla coconut milk
- 1 1/2 c. Holiday nog
- Preheat oven to 390 F.
- Grease two round pans – I used coconut oil.
- Add all ingredients to the bowl, then stir until just mixed. Note: The dough should be maleable and not too sticky. Add a bit of flour, if needed.
- Turn dough out on floured surface and “roll” until about 1- 1 1/2 inches thick. (I just pat it down instead of using a rolling pin.
- Using a floured 2-3 in. cookie cutter (or plastic cup), cut out the scones and place in baking dish.
- Brush tops of scones with holiday nog and sprinkle with sugar.
7. Bake for 25-30 min, until the top is firm and slightly crunchy. Let cool 5-10 min in pan.
Make some coffee and enjoy!