Blog : easy recipe

Nut-Free Sandwich Bread

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Nut-Free Sandwich Bread

We’ve been busy recipe testing and enjoying all the test batches! While many of you are enjoying our Fresh Baked Bread in Healthy Comforts Cookbook, we have had quite a few requests asking for a nut free version as so many of you have a nut allergy. So, we got busy recipe testing making sure that the end product was soft and chewy on the inside and crusty on the outside. We added unflavoured gelatin not only for the health benefits (to strengthen hair, skin, nails, and heal the gut), but this ingredient allowed us to reduce the amount of eggs this recipe would need while lending to the texture and elasticity!

Here’s How:

Ingredients:

  1. 1 Tablespoon of unflavoured gelatin (such as Great Lakes Brand)
  2. 3 Tablespoons of cold water
  3. 3 Tablespoons of hot water
  4. 4 eggs, separated
  5. 3 Tablespoons of avocado or olive oil
  6. 1 ½ cups of arrowroot powder/flour
  7. 2 Tablespoons of coconut flour
  8. 1/2 Teaspoon of unrefined salt
  9. 1 Teaspoon of baking soda
  10. 2 Teaspoons of apple cider vinegar

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Directions:

  1. Preheat oven to 350F.
  2. Line a 5×8 inch loaf pan with parchment paper and set aside.
  3. Separate the egg whites from the egg yolks.
  4. In the bowl of a stand mixer or hand mixer add the cold water and sprinkle the gelatin over top. Allow the gelatin to sit for 5 minutes in order to bloom.
  5. Turn the mixer on low speed and add the hot water one tablespoon at a time, then increase the speed to medium high. Make sure all the gelatin has completely dissolved.
  6. Add the 4 egg whites and beat until the eggs are frothy.
  7. Add the egg yolks, and oil.
  8. Reduce speed and add the arrowroot powder, coconut flour and salt. Slowly increase speed.
  9. In a small bowl add the baking soda and apple cider vinegar, it will start to froth which is exactly what you want (this acts as a leavening agent). Give it a stir and add it to the stand mixer.
  10. Mix, and make sure all the ingredients are well incorporated.
  11. Transfer batter to the prepared pan.
  12. Bake for 70 minutes.
  13. Remove from the oven and allow to cool completely before slicing.
  14. Store in the refrigerator or slice the bread, and store in the freezer.

 

** This bread can also be made into a sun-dried tomato and olive loaf by adding half cup of each **

 

 

Cashew Butter Cookies

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CASHEW BUTTER COOKIES

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If you follow me on social media then you know that I take tremendous pleasure in taking classic dishes and re-creating them for the sake of my health, without sacrificing on flavour. These cashew butter cookies are free from most common allergens: soy, wheat, gluten, dairy, refined sugar, eggs and peanuts. They are unbelievably delicious, quick and easy to make. 15 minutes from start to finish.

 

 

 

Here’s How:

Ingredients:

  1. ¾ cup almond flour
  2. 2 tablespoons coconut flour
  3. ½ teaspoon aluminum free baking soda
  4. ¼ teaspoon unrefined salt
  5. ½ cup cashew butter
  6. ¼ cup coconut nectar or (honey/maple syrup/medjool dates)
  7. 2 tablespoons coconut oil or Ghee
  8. 1 teaspoon vanilla extract
  9. ¼ cup pecan piecesline-separator-green

Instructions:

  1. Preheat oven to 350F, line a baking sheet with parchment paper and set aside.
  2. In a food processor place almond flour, coconut flour, baking soda and salt. Pulse to combine.IMG_6235
  3. Add the rest of ingredients and pulse until dough is formed.
  4. Place half a tablespoon of dough onto parchment paper and press slightly.

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Bake for 8-9 minutes and cool completely.

Makes a baker’s dozen – 13