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ALMOND HONEY YEAST BREAD

ALMOND HONEY YEAST BREAD

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Sift your flours and dry ingredients together in the bowl of your stand mixer

  • 1/2 cup millet flour
  • 1 cup brown rice flour (or mix of white and brown rice flour)
  • 1/2 cup tapioca flour
  • 1/2 cup almond meal
  • 2 1/4 teaspoons yeast
  • 1/4 cup honey
  • 2 Tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 tsp vinegar
  • 1 tsp almond extract
  • 1/2 cup carbonated water (room temperature or warmer)
  • 1/4 cup warm whole milk or casein free milk substitute (120 degrees)
  • 1 Tablespoon xanthan gum
  • 4 Tablespoons butter or butter substitute, melted
  • 2 eggs, beaten
  • a little almond oil for shaping dough (you can easily substitute another oil)
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GLUTEN FREE MILLET OATMEAL BREAD RECIPE

GLUTEN FREE MILLET OATMEAL BREAD RECIPE

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Make sure all your dry ingredients (and eggs!) are at room temperature

  • 1 cup brown rice flour
  • 1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour
  • 3/4 cup millet flour
  • 1/2 cup tapioca flour
  • 1/3 cup arrowroot starch* you can substitute cornstarch if you need to
  • 1/3 cup sweet rice flour
  • 1/4 flax seed meal (you can’t taste it and it adds fiber)
  • 1 Tablespoon xanthan gum
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast
  • 1 Tablespoon molasses
  • 3 Tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 4 Tablespoons butter or butter substitute, melted
  • 1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)
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Chickpea and Mint Crostini

Chickpea and Mint Crostini

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1.In a medium bowl, combine the chickpeas, pomegranate seeds, mint, scallions, oil, ¾ teaspoon salt, and ¼ teaspo...

  • 1 15.5-ounce can chickpeas, rinsed
  • 1/2 cup pomegranate seeds (from 1 small pomegranate)
  • 1/4 cup fresh mint, chopped
  • 2 scallions, chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 1 small baguette, thinly sliced and toasted
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Chocolate Banana Soft Serve

Chocolate Banana Soft Serve

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Combine frozen banana, cocoa powder, and almond butter in a food processor and process until smooth

  • 1 frozen banana peeled and chopped
  • 1 tbsp raw cocoa powder
  • 1 tbsp almond butter
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CORNMEAL PANCAKES

CORNMEAL PANCAKES

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Preheat oven to 200 degrees

  • 2 cups stoneground yellow cornmeal, medium grain
  • 1/2 cup rice flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 large egg
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Avocado Mint Ice Cream

Avocado Mint Ice Cream

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Place all ingredients into a blender and blend till nice and smooth

  • 2 avocados (about 1 cup)
  • 1/4 cup coconut milk
  • 1 tbsp sunflower lecithin (this really helps with texture, could use guar gum or xanthan gum about 1/2 tsp or so)
  • splash of vanilla extract
  • 1/2 – 3/4 tsp stevia powder
  • 25 leaves of fresh mint
  • 1 tsp spirulina
  • 1/4 tsp peppermint extract
  • 2-3 Twin Cakes Bakery Peppermint Brownie Bites
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Caramelized Onion Tarts With Apples

Caramelized Onion Tarts With Apples

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1.Heat oven to 400º F. Heat the oil in a large skillet over medium heat

  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 2 red apples (such as Braeburn or Gala), cut into small pieces
  • kosher salt and black pepper
  • 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
  • 1/2 cup creme fraiche or sour cream
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Marbled Banana Bread

Marbled Banana Bread

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Here we’ve got something that reminds me of pressing my face against the glass dessert case at my neighborhood Je...

  • 1 cup mashed very ripe banana
  • 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons canola oil
  • 1/3 cup almond milk (or your preferred non-dairy milk)
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons boiling water, divided
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Italian Layered Vegetable Casserole

Italian Layered Vegetable Casserole

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Peel the eggplants, if desired (this makes the casserole easier to cut)

  • Sauce (or use 28 ounces of prepared pasta sauce):
  • 2 medium eggplants
  • 1 large or 2 medium zucchini, sliced thinly (or 2-4 cups sliced vegetables of your choice, such as mushrooms)
  • chopped parsley, garnish
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon sugar or other sweetener (optional)
  • 1/2 teaspoon salt (or to taste)
  • Creamy Bean Filling (or use tofu filling from this recipe):
  • 1 15-ounce can great northern beans
  • 1 tablespoon nutritional yeast
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt (or to taste)
  • 1 cup spinach, firmly packed
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Peanut Blossom Cookies

Peanut Blossom Cookies

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Peanut Blossom Cookies: Line three baking sheets with parchment paper

  • Coating:
  • /2 cup (113 grams) unsalted butter, room temperature
  • 3/4 cup (185 grams) peanut butter (smooth or crunchy)
  • 1/3 cup (70 grams) light brown sugar
  • 1/3 cup (65 grams) granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 1 1/2 cups (210 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (65 grams) granulated white sugar
  • Garnish:
  • 48 milk chocolate Kisses, unwrapped
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