Soaked Whole Grain Flatbread

When I needed to cut out gluten, I did a lot of researching through books and the internet. My virtual travels led me to many, many wonderful gluten-free blogs with tons of helpful information and recipes. One of my favorites is Simply Natural Health . I love the fact that Kim Wilson bases her recipes on whole, natural ingredients. Finding Kim was one of the turning points to my huge lifestyle change. Going gluten-free was not just a necessity to dealing with celiac disease. It has caused me to take a closer look at all the foods I eat and become healthier as a result.

Kim has written several books. One of which is her popular ebook Good and Easy Eats. I have this book and I love it! With over 70 allergen free recipes, it gives you a wonderful assortment of family favorites.

This flatbread is super. I use it for pizza crust and my gluten-eating husband likes it better than regular crusts. He will even steal it off my plate  😉 This is my version of Kim’s recipe for Gluten-free Buckwheat Flatbread.

Soaked Whole Grain Flatbread

Soaked Whole Grain Flatbread

Yield: 2 large flatbreads (baked in two 10-inch cast iron skillets)

Cook: 15 to 20 minutes

3 tbsp. raw pumpkin seeds

2 tbsp. raw sesame seeds

¼ cup raw hulled buckwheat

¾ cup uncooked brown rice

2/3 cup uncooked quinoa

2 tbsp. raw apple cider vinegar

1 ¾ cups water

3 tbsp. ground flaxseed

1 tbsp. psyllium fiber

1 tsp. raw apple cider vinegar

3 tbsp. olive oil

1 tsp. coconut sugar

1 ½ tsp. sea salt

1 ½ tsp. baking powder

Place pumpkin seeds, sesame seeds, buckwheat, brown rice, quinoa and 2 tbsp. vinegar in a bowl and cover with plenty of water. Allow to soak for 8 to 12 hours.

Preheat oven to 400 F. Place two cast iron skillets (10-inch) into the oven to heat while oven is heating. Leave them there until your mixture is ready.

Rinse and drain the soaked grain/seed mixture in a fine strainer. Put them in a blender along with the rest of the ingredients except for baking powder. Blend until mixture is smooth, pausing if necessary to scrape down sides of blender. Add baking powder and mix again.

Remove the preheated skillets from the oven and oil them with olive or coconut oil. Pour the batter into the hot skillets and bake for about 15 to 20 minutes. It will be the consistency of pancake batter. If It is too thick to pour easily, you can add a little more water to the batter.  (Flatbreads should be brown on the bottom and be sturdy enough to remove from skillets.)

Remove from skillets and cool on wire racks. Cut into squares or use whole flatbread as pizza crusts.

Notes:

  • These flatbreads freeze well and are good reheated in a toaster oven.
  • Honey or maple syrup can be used instead of coconut sugar.

Soaked Whole Grain Flatbread

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Quinoa Chocolate Streusel Muffins

Quinoa Chocolate Streusel Muffins

This is a somewhat dense muffin. It has a nice sweetness to it and with the streusel on top, it is a muffin that is fitting for a special occasion.

Quinoa Chocolate Streusel Muffins

Yield: 12 muffins

Cook: 20 to 25 minutes

1 cup cooked quinoa

1 cup unsweetened applesauce

2 tbsp. chia seed, ground

3 tbsp. coconut oil, melted

1/4 cup maple syrup

2 tbsp. coconut sugar

1 cup almond milk

1 tsp. vanilla

1/2 cup brown rice flour

1/2 cup sorghum flour

2 tbsp. teff flour

3 tbsp. ground flaxseed

1/3 cup cacao

1 tsp. sea salt

4 tsp. baking powder

1/3 cup unsweetened coconut

1/3 cup sunflower seeds

2 tbsp. raw cacao nibs (optional)

Streusel Topping:

1 tbsp. unsweetened coconut

1 tbsp. coconut sugar

2 tbsp. quinoa flakes

1 tbsp. coconut oil

Preheat oven to 375 degrees F.

Lightly grease 12 muffin cups, or line with muffin papers.

Mix ground chia seeds with almond milk. Set aside.

Measure into food processor: cooked quinoa, applesauce, melted coconut oil, maple syrup, coconut sugar and vanilla. Mix for about 30 seconds. Add chia seed / milk mixture and mix for an additional 30 seconds. Set aside.

In a medium sized mixing bowl, mix together brown rice flour, sorghum flour, teff flour, ground flaxseed, cacao, salt, baking powder, coconut, sunflower seeds and cacao nibs.

Add the quinoa mixture to the dry ingredients. Stir together until just combined.

Fill muffin cups to the top.

Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Raw cacao nibs are broken up pieces of the cacao bean. Full of antioxidants and  minerals.

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This post is linked to Gluten-Free Recipe Round-Up , Better Mom Mondays , Homestead Barn Hop , Make Your Own Monday , Melt in Your Mouth Monday , Mindful Mummy Monday , Mostly Homemade Monday , Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesday ,  Tuned-in Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Real Food Wednesday Waste Not, Want Not Wednesday , Wellness Wednesday ,  Hearthfelt Hopes , Simple Lives Thursday , Tasty Traditions , Thank Your Body Thursday , Allergy Free Lunchbox Love , Fight Back Friday , Foodie Friday , Healing with Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays ,  Natural Family Friday , Simple Meals Friday ,  Unprocessed Fridays , Wellness Weekend

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Quinoa Brownie Truffles

I’ve been on a quinoa kick lately. It seems as if it goes in everything. There are quinoa cookbooks and blogs with everything from salads to granola, cookies to ice cream.

Quinoa Brownie Truffles

Quinoa Brownie Truffles

1/3 cup dried dates, soaked in hot water for 15 minutes

½ cup cooked quinoa

1 tsp. vanilla

2 tbsp. almond butter

2 tbsp. coconut oil, melted

1 tbsp. coconut nectar

1/8 tsp. sea salt

¼ cup natural cacao powder

4 to 6 tbsp. unsweetened coconut flakes

1 cup almond meal (I grind it in my Magic bullet)

Add all the ingredients to a food processor bowl. Mix until everything is well mixed and holds together well. Roll into balls. Leave plain or coat with coconut sugar, fine coconut, melted chocolate or ground nuts. Chill for 1 to 2 hours. Store in freezer.

Notes:

  • You shouldn’t leave the truffles outside the freezer for long periods of time. They soften, and I think that they taste best when still firm.
  • Honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your regular grocery store.

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This post is linked to Gluten-Free Recipe Round-Up , Better Mom Mondays , Make Your Own Monday , Melt In Your Mouth Monday , Mindful Mommy Mondays , Mostly Homemade Mondays , Natural Living Monday ,  Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Lovely Ladies Linky , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday Frugal Days, Sustainable Ways ,  Pennywise Platter , Simple Lives Thursday , Tasty Traditions , Tuned-In Tuesday , Fight Back FridayFoodie Friday , Healing With Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays , Let’s Get Real Friday , Natural Family Friday , Potluck Party , Real Food Fridays ,  Simple Meals Friday , Unprocessed Fridays, Wellness Weekend

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