Grain-Free, Dairy-Free Bread!

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Bread has been (and always will be) my favorite food group! Growing up, it wasn’t at all uncommon for me to eat pieces of white bread, straight out of the bag. I loved hitting up bakeries, eating pastries and getting bread & butter, before dinner.

Since going gluten (and dairy)-free, I’ve had to learn to change things a bit, because let’s be honest, most gluten-free bread isn’t that good. I have found a favorite gf bread (Thuro Bread). It’s sourdough (awesome, right?!) and made with minimal ingredients.

While I do love eating bread, I definitely do notice my body appreciating when I don’t consume as many grains, and so grain-free bread was something I had been on the lookout for. The unfortunate thing? Most grain-free/paleo recipes use eggs, and my body doesn’t like eggs either.

After a LOT of trial and error, I’m super excited to announce that I made a homemade grain-free, dairy-free, EGG-free bread, and damn, does it taste good (at least, in my opinion)! The cool thing, also, is that it’s filling (in the right way), and filled with lots of fiber, too!

Ingredients

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  • 1/2 cup almond flour

  • 1/2 cup coconut flour

  • 1/2 cup pumpkin seeds

  • 1/2 cup slivered almonds

  • 1/2 cup flaxseed

  • 1/2 cup chia seeds

  • 1/2 cup psyllium husk

  • 1/2 cup tahini

  • 1/2 cup + 2 TBSP melted coconut oil

  • 2 TBSP honey

  • 2.5 cups water

  • 1 tsp salt

Directions

  1. Preheat oven to 350 degrees, lining a bread pan (8.5" L x 4.5" W x 4.75" H) with parchment paper

  2. Mix all dry ingredients together, then adding in wet and stirring until fully-combined

  3. Scoop into lined bread pan (mixture should be moist, but not runny)

  4. Bake for one hour, and maaaaybe five minutes. Toothpick-check after the hour is up.

  5. Let cool, and enjoy! The leftovers can be stored in the fridge for up to a week, or cut and freeze to enjoy whenever!

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This bread has a slight sweet taste, and is perfect for sandwiches, avocado toast, slathering nut butter on top, or honestly, just eating warmed up, by itself! I’m so interested to know what you think, so please let me know, if you try it!

xoxo,

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Chia Pudding!

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Let's talk chia seeds:

Just TWO tablespoons of chia seeds contain eleven grams of fiber, which helps aid in digestion!

These seeds can absorb up to twelve times their weight in water and create a sort of gel that expands in the stomach, helping feed friendly bacteria, aiding in comfortable elimination and feeling fuller longer.

They help deposit nutrients throughout your body, and contain antioxidants, anti-cancer properties and are anti-inflammatory.

My go-go chia snack? Chia pudding!


Chia pudding is SO easy, healthy and delicious!

Ingredients

Directions

Mix all ingredients, and put in fridge, overnight, to firm up. Then, top with your favorite fixings! *I enjoy cacao nibs and raspberries.


Let me know what combinations you try, when you make your own chia pudding!

xoxo,

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Homemade, Coconut Date Rolls

Homemade, Coconut Date Rolls

Homemade, Coconut Date Rolls

Let’s talk fiber. It helps regulate sugars, and keeps our hunger and blood sugar in check.

Dates are an excellent source of fiber, containing natural sugars, and high concentrations of potassium. They provide natural energy, relieve constipation, and reduce inflammation.

They contain a lot of sugar, but it’s naturally-occurring (and better than processed, sugary treats). My opinion, when you’re wanting a sweet treat? Dates! I whipped up these coconut date rolls, this morning, and they’re delicious!

  • 1 cup pitted dates

  • 1/2 cup shredded coconut

Blend in a food processor, and then roll into shapes and roll in additional coconut.

xoxo,

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