Tag Archives: Gluten Free

Gluten Free Bread

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I described this bread to someone at work two days ago as “not really bread, but it’s bread to me.”

Bread

This is another recipe from one of my favorite blogs, Edible Perspective. I made only a few changes to the recipe, and I really enjoy the result.

This “bread” is not going to taste or feel anything like store bought bread. I describe it as a dense flat bread, with so much delicious flavor. It is very sturdy and holds toppings wonderfully. Try topping with nut butter and jelly or nut butter and sliced apple. Or, for a savory version, top it with hummus, a smashed avocado, or with egg and melted cheese.

Jelly

Method

Preheat oven to 375*. Place 1/2 T. melted coconut oil in a 9″ round or square pan and rub around to coat the pan.

Start with:

1 c. quinoa flour

1/2 c. oat flour

1/4 c. almond meal

1.5 T. ground flax seeds

1/4 t. salt

Mix dry ingredients in a bowl.

Next:

1/2 c. water

1/2 c. unsweetened almond milk

1 T. melted coconut oil

1 T. applesauce

1.5 T. honey

Add the wet ingredients to the dry and mix until just combined. Let sit for about 5 minutes.

Pour batter into pan and bake for about 30 minutes, or until the top is slightly cracked and the edges are golden brown.

*You can make your own oat and almond flour. Process oats and almonds in a food processor until very fine.

Enjoy!

What do you think? Would you give this bread a try?

Roasted Tomatoes – Two Ways

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I’ve got comfort food coming your way today.

Basil

Over the weekend, I headed home to spend some time with my family and cook with my mom. Believe it or not, we roasted 10 lbs. of tomatoes with a broken oven. We each had a separate plan for our tomatoes. Me – tomato sauce, her – tomato soup.

Onion

Both turned out wonderfully.

Toms

Doesn’t eating soup from a mug make it taste even better?? Not that it needed to — great job mom!

Soup

With this sauce on hand, pasta will be happening very soon.

sauce

Method

For the soup and for the sauce:

Start with:

2.5 lbs. assorted tomatoes

Olive oil

A head of garlic

2 sweet onions

Salt and pepper

Preheat oven to 400*. Cut tomatoes into large chunks and place on a baking sheet. Place two whole cloves of garlic on the baking sheet. Slice onions and place on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 20 minutes, or until tomatoes are soft.

*You will need to do this in multiple rounds, or on more than one baking sheet at once, for all 2.5 lbs. of tomatoes. Place two garlic cloves and some onion on each baking sheet you do.

Next:

For tomato soup

1 quart stock (vegetable or chicken)

1 T. butter

1/2 c. chopped basil

1/2 c. heavy cream

Salt and pepper

Grated asiago cheese

Place roasted tomato, garlic and onion mixture into a large pot. Add stock and butter and bring to a boil. Simmer for 15 minutes. Add chopped basil. Turn down heat and, using an immersion blender, blend until smooth. Add heavy cream and stir. Season with salt and pepper. Serve with grated asiago cheese.

For tomato sauce

15 basil leaves

Place roasted tomato, garlic and onion mixture into a food processor. Add basil leaves. Process until smooth, or desired consistency is reached.

Enjoy!