THE gluten-free Square Inch Community Communion Bread Recipe

Here it is, folks. If you’ve joined us at Square Inch Community, you’ve tasted it. This is now our bread at home. we love it. I always choose to make it 100% whole grain. If you have issues with Gluten, please make sure you use certified gluten-free oats. And, if you are a no-honey vegan, feel free to substitute with agave nectar. I double this recipe every week and never come home with left-overs.

Marie’s Vegan Honey Oat Gluten Free Bread (1 loaf)

2 tsp. Xantham gum

1 ¼ cup GLUTEN FREE oat flour (blend gluten-free oats in blender to make flour – or buy)

1 ¼ cup GLUTEN FREE brown rice flour

½ cup potato starch (not potato flour) – or you can add another ½ cup oat flour to make it a 100% whole grain bread. This is how I do the communion bread

1 tsp. salt

1 ¼ cup warm to almost hot water

3 tbsp. honey

3 tbsp. olive oil

1 pkg. Hodgsons mills yeast for whole grain bread

1 chia seed “egg” – 1 tbsp. ground chia seed to ¼ cup water – let sit a few minutes

1 egg substitute – 3 ½ tbsp water + ½ tbsp vinegar + 1 tsp. baking powder

This recipe is best done with the dough hook and a kitchen aid mixer. If you do not have one, you’ll have to stir/mix for a long time to get it to the right consistency.

  1. Mix yeast, warm water, honey and oil together gently. Let proof.
  2. Mix  flours, potato starch (If using), Xantham gum and salt together with a wisk.
  3. Make your egg substitute and then your chia egg and let it sit for a few minutes
  4. Add chia egg to your yeast and stir gently.
  5. Add flours and egg substitute to your yeast mix and turn on mixer. Let mix for 3-4 minutes, periodically scraping sides. The dough should be gloppy –not like gluten dough – almost like a just barely too floury banana bread or a too wet gluten bread dough.
  6. Let rise in greased (spray with oil) covered bowl in warm place for 1 hour. I also lightly spray the bread dough.
  7. Preheat oven to 350
  8. Put bread into oiled loaf pan, cover, spray with oil, and let rise until oven is preheated or for about 20 minutes.
  9. Bake for 40-45 minutes. Turn bread out and place back in oven to bake out of the pan for another 5 minutes (this is optional, but I like a crispy crust).   Should sound hollow when tapped if it is done.

 

*I use glass pans. You may be able to bake it a little less long in a metal pan. Play around with baking time if you use a metal pan. *

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SUPER easy Curried Lentils and Rice Casserole

This recipe comes directly from a website that is jam-packed with wonderful recipes. Check out http://www.nourishingmeals.com. It is a fantastic resource.

This recipe is perfect for those days when you have at-home tasks to complete during the afternoon, but will be away from home during the time that you normally get dinner cooking. The recipe comes together in a about 15 minutes. Then you throw it in the oven for 2 hours covered… crank up the temp a bit and bake it a little longer and it’s ready to go. And, actually, I think I ended up doing about 2 hours total, so you can play around with the baking time a bit to fit your schedule.

Oh – and it is DELICIOUS! Perfect to serve with a salad or side vegetable. If you happen to have some almond cheese on hand (see recipe on this blog), it is a fantastic addition when serving the dish.

1 tbsp (or so) or olive or coconut oil

1 med. onion, chopped

1-2 tbsp. finely chopped fresh ginger

1 tsp. dried tumeric

2 tsp curry powder

1 tsp. cumin

1 tsp. coriander

1/2 tsp. cinnamon

2 tsp salt

4 carrots, sliced (I sliced them a bit thicker – maybe 1/4 inch)

1 1/2 cups french lentils (yes, use french)

1 cup long grain brown rice (I used short grain brown rice – tasted great)

5 cups water

1 can (not “lite”) coconut milk

Preheat oven to 350 degrees.

Saute onion in oil until soft (about 5-6 minutes). Add ginger, turmeric, spices, and salt. Continue to saute for another 2 minutes until fragrant.

Place onion-spice mixture into a large casserole dish. Add carrots, lentils, rice, water and coconut milk and mix well. Cover and bake for about 2 hours (I did about 1 1/2 hours). Then, turn up oven to 425, remove cover, and bake for another 20-30 minutes (I did about 15-20 minutes) to let excess liquid cook off. Stir and serve.

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Another great White Bean and Kale Soup

A friend asked me recently for some ideas for serving up kale with dinner. So, I wanted to get this soup on the website for her to give a try. Here you go, Lucinda…

This soup is adapted from one of my absolute favorite cookbook authors. I HIGHLY recommend this cookbook: Appetite For Reduction by Isa Chandra Moskowitz. I have a ton of her cookbooks and almost never been disappointed with the recipes. What I appreciate about this cookbook is that it is focused on more healthful recipes without sacrificing any taste whatsoever. And, she includes nutritional information for each recipe. Any adjustments I make to her recipes are simply my own preferences or based on what I have on hand. This recipe serves 8

Herb Blend:

1/2 tsp. crushed fennel seeds (I give them a whirl in my coffee grinder that I use for grinding flax seeds or herb seeds)

1 tsp. dried marjoram

1 tsp dried thyme

1/2 tsp dried rosemary

freshly ground pepper

Everything Else:

1 tsp olive oil

2 cups thinly sliced leeds (white and light green parts)

4 cloves minced garlic

2 lg. carrots, peeled and cut into med. dice

2 lg. parsnips, peeled and cut into med. dice

8 cups vegetable broth (I use better than bouillon no-chicken chicken broth)

1 cup dried quinoa or millet (rinse millet well before using to get rid of slightly bitter taste)

1 can white beans, drained and rinsed (I used 2 cans, but that is just preference)

1 large bunch of kale (about 1 lb), course stems removed, torn or cut into bite-sized pieces

First, prepare herb blend – mixing them in a small bowl

Preheat soup pot over med-high heat. Saute leeks and garlic in oil for about 3 minutes. Add carrots, parsnips and herb blend, turning heat to high. Saute for a few minutes.

Add broth and grain (quinoa or millet). Cover and bring to a boil. once boiling, lower heat to medium and cook for 15 minutes. Add kale and beans and cook, stirring frequently, until the kale is wilted. Cover and simmer over low heat for about 5 more minutes. Salt to taste. Isa recommends adding a touch of lemon juice or balsamic vinegar or even hot sauce – whatever you prefer… or (like me) you can add nothing and be perfectly happy with this wonderfully tasty soup.

*The original recipe uses 1 less carrot, 1 less parsnip, and adds 1 1/2 lbs. of Yukon Gold potatoes, cut into medium dice.* If you do this, add the potatoes when you add the grain.*

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Sweet Potato Blondies – gluten-free cookie bars

In early December, our family went on a little gluten-free trial for 6 weeks. After the trial period, we found that the girls in the family tend to do better off of gluten, while the boys in the family seem unaffected. Since the mom is one of the girls, all of the baking is gluten-free. Here is a new favorite in the house. This recipe is originally from “Vegan Cookies Invade Your Cookie Jar”  – but I have tweaked it a bit (read reduced the oil and sugar) and made it gluten-free. I also tend to use some different ingredients to replace some more refined ones. But, you can use the typical ingredients if that is what you have on hand.

When I bake, I bake big. This is enough to make 2 9×13 pans of cookie bars or 1 11×17 baking sheet + an 8×8 pan. I do this and freeze half. That way, I only need to bake 1/2 as often. 🙂

3 cups cooked orange-colored sweet potato*

1 cup light-tasting olive oil or grapeseed oil

2 cups palm sugar** (or brown sugar if that is what you have)

1 1/4 cup non-dairy milk

2 tbsp. vanilla

5 cups gluten-free oat flour (you can make your own in the blender using rolled oats)

2 tsp. baking powder

1 tsp. salt

1 tbsp. ground cinnamon

1 bag chocolate chips (I use 70% dark chocolate chunks from Whole Foods)

1-2 cups toasted pecans or walnuts if you/your kids like nuts.

Line pan (see explanation above for size) with parchment paper or spray well with olive oil.  Preheat oven to 350 degrees.

In a food processor (or, if you don’t have one, mash the sweet potatoes really well and mix in other ingredients), process you sweet potato, oil, sugar, milk and vanilla until smooth.

In a separate bowl, mix all of the dry ingredients together with a whisk except the chocolate chips and nuts, if using.

Pour wet ingredients into the dry ingredients and stir until well combined. If mixture is too dry, you can add just a touch more non-dairy milk. Fold in chocolate chips and nuts, if using.

Pour into prepared pans and spread evenly. Bake 28-32 minutes or until toothpick comes out clean. Allow to cool 30 minutes for full texture and flavor. Store in a covered container.

*To quickly cook your sweet potato – do this at least 10 minutes before you plan to make the blondies so they can cool a bit before you try to get the flesh out of the skin:

Basic Microwave Sweet PotatoPrep: 5 min, Cook: 5 min.

  • 4 sweet potatoes
  • paper towel

Wash sweet potatoes. Puncture a few times with a fork. Place on paper towel on microwave-safe dish. Cook on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional potato. Turn over potatoes halfway through cooking.

**you can read more about palm sugar here: http://www.navitasnaturals.com/products/palm.html

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Not your Mom’s Lentil Soup…

I realize that there may be an aversion for some people to Lentil soup. It tends to be made with the typical carrots, celery, potatoes and herbs. Not this soup, originally printed in the NY Times.  It is simply amazing. There are very few recipes that I find that I do not tweak. No tweaking here…

Curried Lentil, Squash, and Apple Stew – serves 6

1 Tbsp. olive oil

1 onion, diced

1 carrots, peeled and diced

3 cloves garlic, minced

1 tsp. grated fresh ginger

1 tbsp. curry powder – I use Simply Organic brand

1 1/2 tsp. sea salt (if you have salty broth, this may be unnecessary, so hold off to test the taste)

1/2 c. dried lentils

2 1/2 c. vegetable broth (I use Better Than Bouillon – which is quite salty)

2 tbsp. tomato paste

3 cups peeled and diced butternut squash (1/2 inch cubes)

1 large or 2 small apples, diced (unpeeled)

5 oz. baby spinach

1. In a large pot, heat oil over med-high heat, and saute onion and carrot until almost soft. Add garlic, ginger, curry and salt (if using) and let cook a few more minutes until fragrant.

2. Stir in lentils, broth and tomato paste. Bring to a boil, cover adn simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

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Vegan Louisiana Greens and “Sausage” – made gluten and soy free

One of my last posts included my absolute favorite sausage recipe. They are easy, quick, and really yummy. When I make them, I often make a double batch (though the recipe makes plenty already) and freeze what isn’t eaten.

I then found this great recipe at http://www.vegetariantimes.com and used these sausage instead of commercially made soy sausage. It turned out SO great. The recipe takes no time at all if you have the sausage already made.

The recipe says it serves 6, but I doubled it and had just enough leftover for lunch the next day. So, I suggest doubling it.

2 tsp. olive oil

1/4 tsp. crushed pepper

4 cloves minced garlic

1 med-sized sweet onion, halved and then thinly sliced – or diced – or chopped

10-12 homemade sausage (see sausage recipe on this site), crumbled

16 oz. of your favorite greens – I’ve used swiss chard, spinach, and kale (and combined) and it all was fantastic.

2 1/2 tbsp. red wine vinegar

2 cups vegetable broth – I like “no-chicken” chicken broth

1/3 cup white wine or more vegetable broth (this is not necessary – I made it without)

3/4 cups tomato sauce

1/2 tbsp. dried thyme

1. Heat oil and crushed pepper (optional, depending on how much pepper you like) over med-high heat in a very large stock pan (I use a wok) or stockpot for 1 minute. Add garlic and onions and cook for 2 minutes. Add crumbled, homemade “sausage”, stirring frequently as you cook it for about 7 minutes or until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes or until greens have cooked down. Add vinegar, wine, broth, and tomato sauce. Reduce heat to low.

2. Cover and cook for 15 minutes. Add the thyme and cook 5 minutes longer, or until greens are tender, stirring ocassionally.

You can eat this as is or serve it over brown rice or quinoa or noodles… your choice. I love it just as it is. My hubby would say serve over brown rice. My kids… noodles all the way (gluten-free, of course). For added protein, you could serve it over Explore Asia’s Black Bean Spaghetti which has around 20 grams of protein per serving!

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Vegan, gluten-free strawberry almond pancakes

Early this week, I received an email from my pastor, Steve, who asked if I will be posting on my vegan 4 Lent blog this Lent. It was just the reminder I needed to get back to what I enjoy… sharing favorite, healthy recipes with anyone who is interested. I promised him that this recipe would be the first I post. So, this post is for Pastor Steve.

I made these for a vegan, gluten-free Thanksgiving breakfast for our church community. They were a hit. We have them almost every Saturday morning at our house. If you try them, you’ll know why…

2 cups gluten-free oat flour (you can just throw rolled oats in the blender to make the flour)

1/2 cup almond flour

4 tsp. baking powder

1/2 tsp. salt

2 cups fresh or frozen (thawed) strawberries (you can use a bit more or less -this is not a precise amount)

non-dairy milk (we use hemp milk)

2 tsp. vanilla

1/4 cup maple syrup

2 tbsp. flax seeds (optional)

1. Blend strawberries in the blender, adding enough non-dairy milk to make 2 cups of liquid. Add vanilla and maple syrup and blend to stir in these ingredients.

2. Mix all dry ingredients in a bowl using a wisk. Add the blended ingredients and stir very well. Allow mixture to sit for 5 minutes because the mixture will thicken as the oat flour absorbs the liquid. Check batter after 5 minutes and add more non-dairy milk if needed to get to pancake batter consistency.

3. fry them up on a hot skillet and serve. Because we add syrup to the batter, we often just spread a little vegan butter and they are sweet enough. But, you decide for yourself. 🙂 You can also serve with fresh, sliced strawberries on top.

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