There really aren't too many things that I still really crave when it comes to gluten free dining - however, I still have one haunting craving.

It hits me often - in the bakery section at Amarenth Health Food Store, walking past a Cinnabon Store in the mall, smalling toast when I'm out for breakfast....

Have you guessed it yet?

It's Cinnamon Raisin Bread. I want it cold. I want it hot and toasted with peanut butter. I want it with way too much butter. I want it with a cold glass of milk. I want it alot. And now - I can have it.

I started this idea with the making of my Granola and Granola-type Cookies. I was always trying to use more and more nuts and seeds and less and less flour. Finally I thought that if I just ground all the nuts - perhaps they would hold together like a bread. I didn't know the results would be this good! This "bread" is slicable! Seriously.

And you can toast it.

It is dense - not really a sandwich bread. But imagine it still warm from the oven with soft goat cheese on it. Wow.

Also, I've made this bread with savory seasonings - think mustard - basil - garlic - onion powder - the options are limitless.




Here's the Cinnamon Raisin Bread Recipe

1 1/2 cups almonds, ground
1 cup walunuts, ground
3/4 cup sunflower seeds, ground
3/4 cup pumpkin seeds, ground
3/4 cup flax, ground
8-10 egg whites
2 tsp. pure vanilla extract
4 tbsp. cinnamon
1 pinch sea salt
1-2 cups raisins - depends how much you like

Grind all your nuts - one variety at a time.
Mix the nuts with the vanilla, salt, cinnamon, and raisins. Add the egg whites.
The batter should be about as running as thick muffin batter. Add more egg whites if needed (tends to depend on how dry your nuts are).
Pour the batter into a greased loaf pan and bake at 350 for 40-50 minutes.
Run a knife around the edges of the loaf pan and flip the loaf out onto a plate or wire rack to cool.
Slice and enjoy.

I love love love to bake, and I also love to eat. Turns out though, that as much as
I like to bake and eat, it's rare that I ever eat too much of my baking.

Not the case for my fiance, David.

I recall a night a few months ago when David - after listening to me rave about the three different baked goods I had just made - looked down at me, smiled, hugged me and said "Cook more, bake less."

Turns out, David has a harder time than I in limiting his baked good consumption.

And he's looking to "Lose weight and tone up" Lol. A very funny phrase coming from a super muscular, big, tall manly man but none the less something he says time and time again when I talk about all the baked concoctions running through my head.

So, because my itch to bake sometimes keeps me up at night, but also because I would like to keep both mine and David's waist sizes in check I've decided to focus my energy on creating low carb (I hate the way that sounds), high protein, high fat delicious, sweet baked goods.

Thank me later - like this summer when you're feeling totally hot in your short shorts or too cute halter top :)

Chocolate (Or Blond - But why blond when there is chocolate?) Macaroons

Ingredients:

6 Egg whites - I use 3/4 cup of whites from a carton
1/4 tsp. salt
5-10 packets of Stevia - don't use liquid as the glycerin will make the whites fall
1 tbsp. Vanilla extract
3 cups shredded unsweetened coconut - I like a mix of shredded and ribbons
1/4 cup pure raw cocoa powder

Instructions:

1. Whip the egg whites and salt until stiff.
2. Mix the cocoa and the coconut in a separate bowl.
3. Add the Stevia and vanilla to the egg whites, fold in the cocoa and coconut mixture.
4. Drop the mixture by the spoonful (I pat it together using two spoons before putting it on the pan) unto a parchment lined baking sheet.
5. Place in the oven to bake at 350 for approx. 15 minutes - the bottoms should be just browned.
6. Let cool and enjoy :)

Notes:

Top make blond macaroons omit the cocoa and add add another 1/8 cup of coconut.

If using egg whites from a carton you can taste test the mixture to ensure the sweetness is right before baking.

Alternatively, you can use about 1/4 cup of another sweetener - honey, agave, maple syrup.

1/3 Cup of Coconut Oil
1/2 Cup of Quality Cocoa Powder
6 Eggs
Splash of Vanilla
2/3 Cup of Agave, or Palm Sugar, or Honey
Pinch of Sea Salt
1 Tbsp. Espresso Powder (optional)
1/2 Cup Coconut Flour
1 Cup Walnuts

1. Melt the coconut oil over low heat - once melted, add the cocoa powder. Blend well.
2. In a medium size bowl, lightly beat together the eggs and sugar, add the vanilla, salt and espresso powder.
3. Sift the coconut powder into the mix and fold into until just smooth.
5. Fold in your walnuts.
6. Pour batter into a well greased square baking pan and bake at 350 for 30-35 minutes.

I grew up with many wonderful foods,spaghetti almost every Tuesday night, homemade pizza on the weekends, my mom's INCREDIBLE pancake breakfasts and many more I'll save for another reminacing session. But what I didn't grow up with, was Pot Pie. David did. And for some time now, when I ask "What should I make for dinner?", the response has come, "Chicken Pot Pie". Tonight, I obliged.

So, for a girl that has never really had chicken pot pie, eats gluten and dairy free, AND tries to make each and every meal super balanced and nutritious, chicken pot pie was going to be a challenge.

Where to start? With the flakey, gluten and butter filled crust? Or the ooey gooey center, filled with butter and cream?

I tackled the crust first. I decided to go with the tried and true legume flour crust that I use for pizza. The only problem? Getting it in one peice onto the top of the pie, since as you know gluten is that sticky substance that holds most baking together - take out the gluten and crumbs you get a plenty. I worked around this issue by pressing the dough (for the top) onto a piece of parchment paper and then flipping the parchment paper onto the top of the pie and peeling away the paper.

Next obstacle, the filling. I decided to make homemade chicken soup, cook it down and then add a little starch to thicken. That's it.

Let me tell you, this pot pie is awesome! I don't know how it measures up against other pot pies as I've never had any others. but I can tell you this - David, who has had many pot pies and loves them said this, "This is the type of meal - so good -it puts me at risk of biting my lip - I gotta slow down". Cute. Particularily, 'cause David at a big, strong 200lbs isn't the type you typically call cute.

Chicken Pot Pie

Crust:
1 1/2 Cups of legume flour - I used chickpea, but any bean flour will work
1/2 Cup Starch - I used potato
1 Tsp. Sea Salt
2-3 Tsp Seasonings - I used a all purpose hearbal salt substitute (thing garlic, onion,thyme,sage,etc)
1/2 Cup Extra Virgin Olive Oil
4 Tsp. Cider Vinegar

Soup/Filling:
1 whole roasted chicken
4 carrots, diced
2 onions, diced
2 cups of celery, leaves included, diced
2 cloves garlic, minced
5-10 mushrooms, sliced
1 cube GF stock
Splash of Bragg's Soy Seasoning
2-3 Tbsp. poultry seasoning
Olive oil
Water
Potato Starch
Almond milk

Instructions:

First get your soup started. Take a large stock pot and put a few swirls of olive oil in the bottom, heat over medium heat. Toss in your onions, garlic, carrots and celery. Cook, stirring occasionally. Once the veggies are softened, add your spices. Cook for another 2-3 minutes. Add your stock cube, and the whole chicken, cover with water. Let the soup simmer for 20 mintues minimum.

Meanwhile, prepare the dough by combining all the dough ingredients and mixing thoroughly. Spray a pie plate with a light coat of canola or olive oil. Take half the dough mixture and press it into the pan, creating a thin even crust along the bottom of the pie plate, and up the sides of the pie plate. Cook the crust in the preheated oven for 8 mintues.

Pull the whole chicken out, place on a cutting board to cool slightly. Scoop a few ladles of the soup into a pan and place over medium high heat. Add 5-10 sliced mushrooms. Cover and let the soup start to cook down, stirring occasionally. Add the chicken meat to the pan, until the desired balance of veggies and chicken is reached.

Again, while the soup is cooking down, press the remaining dough mixture into an even layed on a peice of parchment paper - make sure the dough is large enough to cover the pie.

Once the muchrooms are softened and the liquid has reduced by half, turn the heat down to low. Add a splash of Braggs's seasoning, to taste. Add 2 Tbsp. of potato starch to about 1/2 cup of almond milk (or other type of milk). Add the starch/milk mixture to the soup mixture and stir untill fully incorported. Turn the heat off and continue stirring until the mixture thickens.

Once the mixture thickens, spoon it into the prepared pie crust. Using the parchment paper, flip the dough unto the pie and peel away the paper. Seal the edges by pressing the crust down around all edges. Cut a few slits into the top of the pie. Places in the oven for 12-15 minutes, or until the crust is slightly golden and a little crispy around the edges.

Dig In, We did!!