Grain-Free, Dairy-Free Bread!

Screen Shot 2019-08-14 at 7.58.56 AM.png

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

Screen Shot 2019-08-14 at 7.58.36 AM.png
  • 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!

Screen Shot 2019-08-14 at 7.58.50 AM.png
Screen Shot 2019-08-14 at 7.58.44 AM.png

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,

Screen Shot 2018-01-16 at 8.38.15 AM.png
 

Easy, Peasy Homemade Nut Milk!

Easy and lazy seem to be all the rage, these days! And a couple of months ago, when I found myself without milk, during the middle of a snowstorm, I didn't know what to do. Luckily for me, I had seen a great post from Lilsipper, for her 30 Second Sunbutter Milk recipe. After pulling things out from my cupboard, I had delicious nut milk in less than a minute (and for WAY less the price)!

IMG_6337.jpg

Here's all you'll need:

  • 2 TBSP nut butter of choice (I used cashew)
  • purified water
  1. Blend nut butter with 1/4 cup water
  2. Add 2-3 more cups, and blend once more *add more, or less, depending on desired creaminess and thickness

I love to add a little cinnamon and vanilla extract into my nut milks (unless I'm using it for a recipe, like my Tator Tot Hotdish), then I just keep things plain.

 

IMG_6339.jpg
IMG_6340.jpg