Gluten Free Yoghurt Bread (yeast free, refined sugar free – includes French Toast Recipe)

Gluten Free Breads can be a little frustrating especially when not using yeast to get it to rise. I have trialed many breads some just didnt cook properly in the middle even after 1.5 hours of baking, some didnt rise much at all and were quite heavy. I have some bread recipes on my blog already but this one is a little different as I love Chobani Greek Yoghurt I thought I’d use it in bread making. I really do love nuts and seeds in my bread too so always love to add pumpkin seeds and things like almonds. I love the crunch and flavours. But I guess its personal choice. I made this bread last night, trying to remember to jot down the ingredients as I added them just incase it was a succesful recipe! I tried a bit last night and wow, loved it. So I decided to have some for breakfast in the form of french toast. Even better! I really love using a mix of flours, some people might not like the taste of buckwheat but I dont mind it at all especially when used with other flours. Anyway heres my new bread recipe, let me know if you make it and how it turns out for you. Dont be put off by the amount of ingredients. You dont have to use this many variety of flours if you dont have them but its always good to use 2-3 if you can. Its really simple to make, it might look daunting but really it isnt!! I promise.

Gluten Free Yoghurt Bread

1 1/4 Cup Amaranth Flour
1/2 cup Millet Flour
1/4 cup Flaxmeal
1/2 cup buckwheat
1/2 cup Almond Meal (or use gluten free oat flour)
2/3 cup Plain Chobani Greek Yoghurt
3 eggs
1/2 cup water
3 Tbsp Rice Malt Syrup (or honey)
1 Tbsp coconut oil
1 tsp apple cider vinegar
2 tsp baking powder
1/4 tsp bi carb soda
1.5 tsp xanthan gum
2 Tbsp Chia seeds
2 tsp cinnamon
1 tsp himalayan sea salt
1/2 cup mix of pumpkin, sesame, sunflower seeds
1/4 cup gluten free oats or quinoa flakes
Couple of tablespoons of chopped almonds (optional)

Preheat oven to 180 degrees C, fan forced. Line a bread pan with grease proof paper. In a bowl combine all the dry ingredients (including seeds/nuts) and mix well to combine all flours well. In another bowl mix all wet ingredients. Then mix the wet and dry together to form a dough. Place in the prepared bread tin and i like to slice the top with a knife not too deep to help make the top a little crunchy. Place in the oven for about 40-45 minutes, use a knife to insert in the bread and if it comes out clean its done.

gfyoghurtbread

gfyoghurtbread1

Here’s what I did with the bread for breakfast…..french toast.  So simple again.  1 egg beaten with 1/2 tsp cinnamon and a dash of almond milk (or milk of choice).  Soak bread both  sides and cook in frypan both sides using coconut oil.  Serve with plain chobani greek yoghurt with a little cinnamon,  vanilla essence and rice malt syrup.  Or instead of rice malt syrup use vanilla or berry protein powder. Great pre or post workout meal. YUMMMMMMMMY!

frenchtoast

Tuna & Veg Quiche (Clean Eating, Gluten Free, Lactose Free option)

Just a quick post…..My Kitchen Rules is about to start……..My dinner tonight was a chuck together meal and it ended up tasting awesome.  I made a smaller serving (for 2) but double or triple for a family serving.

 

Tuna & Vegetable Quiche

2 full eggs plus 2 egg whites beaten

1/4 cup grated zucchini (squeezed to get juice out)

1/4 cup grated carrots

1/4 cup baby spinach finely chopped

1 small tin of tuna in springwater, drained

2 Tbsp grated cheese, or lactose free cheese plus extra for topping

1 Tbsp fresh chives, chopped

pepper to taste

 

Mix together in a bowl and pour into a mini square  casserole dish greased with coconut oil or olive oil spray.  Sprinkle a little cheese ontop and  Bake for about 20 to 25 minutes on 180 degrees C.

Add other seasonings you like,  I love cumin powder so added that.  Dont worry about salt as there is enough sodium in the tuna.  Allow to cool slightly then carefuly cut in half and serve.

tunavegquiche

 

Triple Layer Peanut Butter Chocolate Brownie Slice (Gluten Free)

I have seen a few peanut butter brownies floating around the world wide web and thought I’d try to make one thats a little more healthier, more so with little refined sugars. This is not 100% clean but I think, a small square, wont be such a bad treat. I had alittle taste test and wow its amazing….and very rich!!! You dont need much at all. This slice I made for my bestie and her family as we are visiting their new place and I wanted to take afternoon tea. A little treat but try to keep it more on the healthier side if thats at all possible lol. I think, considering they arent a clean eating family, I did pretty well to keep things healthier, less refined sugars and I decided to make this gluten free too!! But ofcourse you can use regular flour. Sadly I ran out of dark chocolate so I had to top mine with milk chocolate but ideally I would have gone for dark chocolate.

Note:  For a nut free option Replace peanut butter with freenut butter (sunflower seed butter) and use the gluten free flour option inplace of almond meal…brownie layer recipe

triple layer choc peanut butter brownie slice

Triple Layer Peanut Butter Chocolate Brownie Slice

Brownie Layer:
180 grams 70% dark Chocolate, melted
1/2 cup amaranth flour (or just use 3/4 cup plain flour and omit almond meal and amaranth flour)
1/4 cup almond meal
1/2 cup honey
1/4 cup peanut butter
1/2 cup organic butter (or dairy free spread)
2 eggs
1 egg yolk
1 tsp vanilla essence
2 Tbsp pure cocoa powder

Preheat oven to 180 degrees C, line an 8×8 inch oven proof dish of baking tray with grease proof paper. In the microwave melt chocolate and butter. Then Whisk in honey, salt, peanut butter, vanilla and quickly whisk in eggs and egg yolk as the choc mixture will be hot due to melting so you dont want the eggs to scramble. In another bowl sift almond meal, amaranth flour and cocoa. Mix into the wet ingredients until well combined. Pour into prepared dish and bake for 20 minutes. Let cool in dish for a little bit before attempting to lift it out. Then when you can lift, using baking paper, and place on wire rack to cool (I cheated and put mine in the fridge to cool quicker). When cool enough spread with peanut butter layer and top with melted chocolate.

Peanut Butter Layer:
1/4 cup organic unsalted butter, softened
1/2 honey
3/4 cup peanut butter
1/3 cup coconut flour
1/2 teaspoon salt
1 tsp vanilla essence

Mix all ingredients together and spread over cooled brownie layer.

Chocolate Topping:
1/2 cup 70% dark chocolate (or can use 85%, or milk chocolate) I didnt measure but its around 1/2 a cup of melted chocolate
2 Tbsp peanut butter

Melt chocolate in the microwave and stir in peanut butter, making sure peanut butter is melted into the chocolate. Pour over peanut butter layer of the brownie slice

Place in the fridge for a couple of hours before slicing.  Store in the fridge, these are so nice and moist!  Enjoy!

triple layer choc peanut butter brownie slice1

Roasted Carrot & Ricotta Tart with Maple Glaze (Gluten Free, Low Fodmap*)

I was inspired by this recipe after seeing the latest free Coles magazine while shopping, (for those not in Australia, Coles is one of our biggest supermarket chains).  The image on the cover looked so appealing, its a carrot galatte on the cover but ofcourse its not gluten free so I decided to have a play with the recipe, make it gluten free and put my little spin on it.

*This recipe is low fodmap (I do have recipes in my low fodmap recipe books I have purchased that use things like cream cheese and ricotta cheese)  BUT only for those who have done the elimination stage of the low fodmap diet and have introduced lactose into their diet and can tolerate it as this recipe uses ricotta cheese which contains lactose.  Like for me, I have, under the supervision of a dietitian brought back in small amounts of lactose into my diet.  I can tolerate 1 cup of milk so a little ricotta should be acceptable for me too.  But please assess your own tolerance to lactose before making this.  Sadly this dish my daughter cant eat, not that she is complaining….she hates carrots lol.

The original recipe uses puff pastry, while this would be yummy, the gluten free puff pastry in the frozen section contained dextrose monohydrate and I wasnt 100% sure what this was or if this was suitable on the low fodmap diet as its a monosaccharide (type of sugar – glucose, fructose and galactose).  I tried to google some info on my iphone about this in the shops and when I saw the sugar thing mentioned and fructose I decided that I wouldnt buy it as I wasnt sure if it would affect me at all so decided I would either make my own gluten free  puff pastry or just make a short crust pastry (much much easier to make) so I decided to make this into a tart using short crust pastry.  When I have a little more time to play around with my gluten free puff pastry recipe then I will redo a puff pastry version.

There will be a little pastry left over, why not freeze it for later or make some sausage rolls or a mini quiches with the left overs.  I am really really pleased with how my version turned out,  a slight hint of lemon and those carrots with a little maple syrup….YUM!

Here is my creation….

Roasted Carrot & Ricotta Tart with Maple Syrup Glaze

Pastry:

1 1/4 cup Brown Rice Flour

1/2 cup cornflour (starch) or tapioca/arrowroot starch

1/4 cup Amaranth flour (or millet flour is ok too)

1 tsp xanthan gum

1/4 tsp salt

1 egg, cold

170 grams chilled butter chopped

1 Tbsp chilled water (if needed)

Lightly spray a flan/tart tin with olive oil spray.  In a food processer add all dry ingredients and pulse to combine.  Then add butter and mix until mixture resembles breadcrumbs.  Add egg and mix.  At this stage it may form a dough and come away from the sides if so stop mixing if dough is too dry then add a tablespoon of chilled water but you may not need it.  Turn out on a floured surface and shape into a ball, cover with glad wrap and chill to make it easier to work with.  I find though using a cold egg with the chilled butter I can sometimes get away with using it straight away. (while chilling go onto the main part of the ingredients). Once chilled roll out to desired tart thickness between 2 sheets of grease proof paper (lightly floured with brown rice flour).  Carefully pick up your dough still on the paper and flip over onto the pie dish carefully pressing the edges into place and neaten up the edge of the pie.  Pick a couple of times with a fork in the centre of the pastry. Place in freezer  until needed (about 20 minutes) this helps when spreading cheese mixture over the pastry.

Filling:

500 grams low fat ricotta cheese

approx 6-8 small dutch carrots

1 Tbsp lemon zest

2 Tbsp oregano (fresh finely chopped, or dried)

salt and pepper to taste

Glaze:

1 Tbsp maple syrup

Preheat oven to 180 degrees.  Line a baking tray with grease proof paper.  Scrub carrots clean and cut off most of the green tops leaving just a little (just looks fancy).  Cut in half and place on baking tray.  Cook for about 15 minutes then remove from oven.  Meanwhile in a bowl mix ricotta cheese, lemon zest, oregano and salt and pepper.  Take your tart pastry out the freezer and spread the cheese mixture over the top. Nicely spread your carrots around the top cut sides up.  Using a brush (or your clean finger if you dont have a brush) spread each carrot with maple syrup.  Then place back into the oven for a further 20 to 25 minutes until pastry starting to colour.

If using a 2 part flan dish (which is what I have) then allow to cool a few minutes before attempting to move the side bit off as the pastry is delicate.  Serve immediately.