Category Archives: Breads, Wraps & Flatbreads

Raw Cinnamon Raisin Walnut Buckwheat Bread

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I’m so excited about this recipe because it is the first raw bread I’ve made in my new food dehydrator. I went back and forth on whether I really needed to invest in one but I just decided it was the best in order to save money in the long run. I originally wanted to buy it for making gluten free breads, wraps and crackers but now I have learned about the importance of soaking nuts and then dehydrating them. It is also awesome for making yogurt which I have also done with Lexie’s Almond & Hemp Yogurt (yum!, see picture below) There are so many awesome things you can do with it I’m still learning and trying lots of new recipes.

I have been craving cinnamon raisin bread for forever and I came across this recipe I adjusted slightly and used roughly 1-2 tbsp honey, slightly less raisins and I subbed some apple sauce because I didn’t have apples. I also added some crushed walnuts because I am obsessed with them right now but I suppose it’s no different from any other time. I laid the batter onto 1 dehydrator sheet and sliced into 4 large pieces.

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Sorry for the poor quality picture, I didn’t realize it at the time. I used sprouted buckwheat groats with my really high-tech sprouting system ūüėČ

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For those who don’t know they are lots of benefits to “sprouting” beans, seeds, buckwheat, quinoa…etc. All that you are doing is activating the enzymes within the food and making the nutrients more available. This also increases the protein content and the end result will contain less carbs than if you were to just cook your buckwheat. I sprouted mine for about three days. All you need is to keep it moist but still exposed to air. Typically people use a mason jar with a screen lid but I don’t have one, (obviously)

Check out my little buckwheat sprouts

20120727-075705.jpg Buckwheat sprouts are really versatile and commonly used in raw foods because it is so nutrient dense and despite its name it is gluten free. It’s kinda my new best friend. Check out this site for more details on buckwheat sprouts.

I have enjoyed this bread alone, with tahini, maple syrup and crumbled up in yogurt-amazing.

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Do you see those crazy carmalized bananas?? This was kind of on accident because I sliced the bananas thicker than you should when dehydrating them and they turned out the same as when you pan fry them in butter and sugar- and it is just pure banana with its natural sugars. Better than candy

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This has been a really satisfying snack and breakfast. It is filling and doesn’t spike your blood sugar like typical cinnamon raisin treats. If you don’t have a dehydrator I would check out other sites recommendations for baking on low temperatures in your oven.

Click here for original recipe.

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Indian Chicken and Mushroom Masala Burrito

Anyone who knows me knows that I am going through an Indian food obsession. ¬†I just love the combinations of spices and since I am a HUGE sauce person it is perfect since there are literally¬†thousands¬†of different types of curries, chutneys, & sauces…etc. ¬†I think a misconception people have who are¬†unfamiliar¬†Indian food is that it is “unhealthy” and also that it is difficult to prepare. ¬†Many Indian dishes can be completed very quickly it is just knowing the basic spices to making the dishes flavorful. ¬†The most common ingredients and spices are onions, tomatoes, ginger, garlic, chili powder,¬†turmeric¬†and having a pre-made or store bought curry spice blend. ¬†I use Madre’s which I am really happy with but you can make your own spice blend (for me it was a matter of¬†convenience)

With the variations in spices, Indian food has a wealth of nutrients and can be part of an anti-inflammatory diet.  Turmeric specifically has been researched extensively and shown that it has amazing brain health effects as well as giving relief to those with arthritis. It is also high in antioxidants and can help neutralize cancer cells amongst many other things!  Check this website out to read more in depth about turmeric. This is what the root looks like but I have never seen recipes that use the fresh root, only the store bought powder.

This Chicken and Mushroom Masala recipe was one I got from Tickling Palates- awesome resource for Indian recipes. ¬†I had a container of mushrooms in the fridge and I thought this would be super easy to prepare so I made some along with some homemade Dosa’s which is an Indian crepe usually made from rice batter or lentils. ¬†I love the idea of them and I have been waiting to try this recipe because it is quick and GF. ¬†They turned out SO good and I thought of the Mushroom Masala that I altered slightly would go perfect-hence the Indian Burrito was born. ¬†(Even though most curries are eaten with some type of flatbread I thought calling it a burrito is more fun ūüôā )Here are my homemade Dosa. ¬†The one on the left has the spices- cumin seeds, mustard seeds and curry leaves. ¬†The one of the right I left plain to use when I am not eating Indian food and just want a pancake/wrap. ¬†The seasoned one is SO good! ¬†It was hard not to eat it by itself!

I followed her recipe for Masala almost exactly except I also added 1-2 tbsp curry powder because I love it and I used red bell pepper instead of green.  This was so flavorful and I kicked it up a bit with some cayenne pepper.  I also threw the chicken in after the tomatoes so it cooked along with the rest and stayed nice and moist.  I made this in 20 minutes total, so easy and so delicious!  I encourage you to try this as a healthy weeknight dinner or make ahead for a brown bag lunch.

Dosa Recipe

Mushroom Masala Recipe

Gluten Free Buckwheat Tortillas

I am so¬†ecstatic to finally find a successful gluten free wrap recipe! ¬†And the best part is it is easy and fast to make- YAY ūüôā ¬† After my trip to Whole Foods I was surprised to find out they did not have any gluten free wraps because I had given up on making my own after three failed attempts. ¬†Yesterday I¬†decided to try another recipe that I only made minor changes to and they came out perfect! I found the original recipe here¬†and I used her gluten free mix with a slight variation because I do not have fava bean flour.

Ingredients in Gluten Free Mix:

Everything the same but I subbed oat flour for fava bean flour. ¬†You could do 1 cup garbanzo bean flour but I was afraid it would taste too bean-y & I really don’t like that flavor. ¬†I’m sure you could do more sorghum or Millet for a nuttier flavor or research other mixes, there are a lot out there.

Ingredients in Wrap:

1.5 tbsp flax seed

6 tbsp water

3 tbsp room temperature coconut oil

2 tbsp buckwheat flour

1/2 cup GF flour

1/4 tapioca flour

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp guar gum

Directions:


-Mix flax seed and water and allow to thicken (or omit both and use 1 egg)

-In separate bowl, sift all dry ingredients while flax seed is thickening.

– Add room temperature coconut oil to flax seed mixture, stir well.

– Combine the two mixture to form “dough” and refridgerate for 10 mintues. ¬†It will harden slightly on the outside because of the coconut oil.

-Grab a rolling mat, rolling pin and 2 pieces of plastic wrap or parchment paper.

-Grab dough from the fridge and roll into a ball and divide in half, then into quarters if you want four.  You can make 6 but they are very thin.

-Take 1 of the quarters and roll in between parchment paper. ¬†Once you get it to your desired thinness, peel apart one layer of parchment and carefully flip the wrap either into your hand or into the pan and peel the second layer of parchment. ¬†This is super easy when the dough is still chilled slightly so you should do this somewhat quickly so the coconut oil doesn’t soften too much and become too flimsy to handle.

-Continue placing dough between parchment, rolling out and pan frying.

-Spray frying pan, use a non-stick or like me drop a dollop of olive oil in a pan and swirl with paper towel. ¬†Lay the wrap flat and cook about one minute of med-low heat. ¬†Flip after 1-2 minutes max (you don’t want to over cook and make it stiff).

-Use right away or store in air tight container in the fridge with paper towel/parchment in between each wrap.  If storing in the fridge warm slightly (10 seconds in the microwave)  because the coconut oil will have hardened.

-Stuff them with your favorite tex mex combination,  make quesdillas or for something quick to grab make PB&J!  You could also make 4 thicker ones and use as a single serve pizza crust with endless possibilities.

The end result was just like a tortilla but I advise to not sub oat flour because I think you could get a “more pliable” result using a softer flour like sorghum or possibly the fava bean.

Roasted Cauliflower and Shallots on Zucchini Pizza Crust

I have been wanting to try a veggie pizza crust for a little while now and I am very pleased with how this turned out. ¬†Considering all I did was grate 2 zucchini, add a bit of seasonings and almond flour for protein it turned out amazing for such little effort! I am¬†definitely¬†going to try lots of other veggies and making them a “crust” and I could see this as a great kid pleaser for moms to try! ¬†I did not salt and drain the zucchini like I did with the fritters¬†¬†but I don’t think that they needed it.

As usual my pictures don’t do it justice, I will eventually invest some time (& money) in attempting to make my pictures as mouth watering as my recipes are. (I don’t know why I choose to shoot the piece with the super toasted edge…)

This recipe from prep to table took about an hour, but considering the cook time took up 90% of it, it is a very easy recipe to make especially when you don’t feel like cooking. This was savory, nutty and so flavorful you have to try it! ¬†Alternate with your favorite toppings–I plan on reversing and making a cauliflower pizza crust with…wait I’ll share with you on another post ūüėČ

Pizza Crust Ingredients:

2 Medium organic zucchini

2 whole eggs (could omit and do flax egg for vegan)

1/4 almond flour

1 tsp baking powder

optional 2 tbsp psyllium husks 

1/4 cup grated parmesan

Directions:

-Preheat oven to 400 degrees

РGrate zucchini with skins for nutritional benefits and mix all the rest of ingredients.  Spread to desired thinness on non-stick cookware and bake for 20-25 minutes. It is not crispy at this point.  I then flipped it over and added my toppings and baked for another 5 minutes.

Calories in 4 servings (This is very filling): 160 calories, 10g carb, 11g protein, 10g fat

Roasted Veggie Toppings:

-Chop 1 head cauliflower and place on tin-foil lined baking sheet

-Slice 1 shallot

-1/2 head garlic with top cut off so the cloves are showing but still intact

-3oz Asiago Cheese

Calories in 4 servings: 100 calories majority from fat and protein, very low carb

Directions

-Drizzle olive oil, S&P and roast on 400 degree till slightly browned about 15-20 minutes.  (I did this the same time the pizza crust was cooking.)

-Place toppings on top of zucchini crust once it is flipped, top with your favorite cheese, I did asiago YUMM and bake another 5 minutes.

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