Oh So Fabulous Buckwheat Chia Bread (GF and Vegan) by Allison

I’ve tried my fair share of vegan and GF bread recipes, and most of them were “no bueno” and ended right up where they belonged…..the garbage can. This recipe however is amazing, especially right out of the oven. Forget about it cooling completely before you slice into it! It’s high time to break the rules, just don’t burn your tongue in the meantime! Even your gluten-loving friends will enjoy this delicious bread. One trick…. I bake it longer than the recipe states, 15-20 minutes longer. Make it and let me know what you think!

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Buckwheat Chia Bread
slightly adapted from The Healthy Chef

Makes 1 loaf
300 g (10 1/2 oz / 1 3/4 cups) gluten-free whole raw buckwheat groats (found at DM here in Prague)
60 g (2 fl oz / 1/4 cup) whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor or blender)
60 ml ( 2 fl oz / ¼ cup ) olive oil
1 1/2 teaspoons gluten-free baking powder
1 teaspoon sea salt

Preheat oven to 160 C / 320 F. (fan forced oven).

Soak buckwheat in plenty of cold water for 2 hours until softened.

Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.

Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.

Place the buckwheat into a food processor.

Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.

Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.

Spoon into a loaf tin lined with baking paper on all sides and the base.

Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers. I bake it for 1.5 hours if I use one large loaf pan.

Remove from the oven and cool for approx. 30 minutes. Remove from the tin or loaf pan and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.

Cool completely before eating. Don’t do this….try it while it is hot!

Serve delicate slices only when cold with a serrated knife. Nah….you don’t need to follow this advice!

Store wrapped in the fridge for up to 1 week. (This bread can be frozen for up to 3 months)

Delicious lightly toasted in a cast-iron pan.
Serves 12

GF Jalapeno Egg Bake by Allison

Let’s be honest. There’s nothing quite like brunch. Brunch is what you like, some like mainly sweets while others like mainly savory but the great thing is you can decide. There seems to be no rules for brunch, well at least in my book. A very dear friend of mine C made this for me  while I was home for a family gathering awhile back and it was absolutely delicious. My family enjoyed brunch together and they had to try what I was raving about! One of the things I like about brunch as it seems to be more leisurely. I tend to sip my almond milk latte versus gulp it down for breakfast on the way to work. I might even think about juicing fresh pomegranates and adding a bit of champagne or making stuffed mushrooms and pumpkin scones. Rules are made to be broken during brunch and it is fun to break the rules sometimes.
 It is one of my “go-to” dishes when I have visitors and many people have enjoyed this dish in my home. Make it and enjoy a long leisurely brunch over great conversation with friends and family. Enjoy!
GF Jalapeno Egg Bake

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adapted from Parade magazine 
Ingredients
10-11 eggs (best if from the farmer’s market)
1 tsp gluten-free baking powder
1 pint small curd cottage cheese
200 grams  cheddar cheese shredded (about one and a half to two cups)
½ c. butter, melted
8 oz. can green chilies or 8 oz jar of jalapenos (use less if you want it less spicy)
½ c. gluten free flour ( I like to use Mix C Schar brand)
½ tsp. salt
In a bowl beat eggs until lemon-colored. Add flour, baking powder, salt, cottage cheese, jack cheese, green chilies and butter. Stir gently to mix all ingredients. (I do not use an electric mixer.)
Pour mixture into a well-buttered/greased 9 x 13 pan.
My dear friend CW likes to add sliced tomatoes to the top before baking with a slice of sharp white cheese under the tomatoes. YUM!  Bake at 350 degrees for 40-45 minutes, or until top is lightly browned. Serve with sour cream and salsa if you’d like but it delicious just plain as well! Enjoy!

Gluten-Free Roasted Cabbage with Thai Dressing by Allison

I’ve been craving Thai food for some reason……… maybe I should have paid more attention in the Thai cooking classes I took in Chang Mai, Thailand seven years ago! It was difficult to go back home and experiment with the new recipes as home at that time was Shanghai, China. At that time there wasn’t fresh lemongrass and galangal and kaffir lime leaves to be found on the shelves of any shop, although I’m sure there is now. I had dinner at Noi in Mala Strana here in Prague on Saturday night and the management was aware of gluten-free food preparation! Three cheers for Noi! Once you get a taste for the unique combination of: sweet, sour, salty, and last but not least spicy guess what? You crave it again. But luckily you don’t need traditional Thai ingredients to achieve a thai flavor for this side dish. Try it!IMG_0443

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So I roasted this cabbage in my oven (I so wish I had a deck and a BBQ but I don’t) and the charred bits of cabbage are very actually very tasty! IMG_0461

I whipped up the sauce in a few minutes while the cabbage was roasting. Super easy!
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Gluten-Free Cabbage Salad with Thai Dressing

slightly adapted from The Kitchn

Ingredients

Juice of 3 limes (about 1/4 cup)
1/4 cup extra virgin olive oil
1-1 1/2 teaspoon fish sauce (check to make sure this ingredient is gluten-free)
2-3 garlic cloves, roughly chopped
1/3 cup cilantro leaves
1/4 teaspoon salt
1/2 teaspoon cayenne
10-15 drops of liquid Stevia (the plant-based sweetener)
1 head green cabbage
canola oil

If you have a charcoal or gas grill, fire it up! Cut the cabbage into 8 evenly sliced wedges while keeping the stalk in place. Brush the cabbage with a little bit of canola oil. Place on the grill for 5-7 minutes or until edges are blackened, flip, and repeat until desired tenderness is achieved.

If you only have an oven (like me) then turn on the broiler and crank the heat to pre-heat the oven. Cut the cabbage into 8 evenly sliced wedges while keeping the stalk in place. Brush the cabbage with a little bit of canola oil and place on a large roasting pan. Roast for 8-9 minutes on each side until the desired tenderness is achieved.

While the cabbage is grilling or roasting, place first 8 ingredients in a food processor or blender and blend ingredients. Drizzle dressing over the top of the cabbage wedges and serve immediately! Enjoy!

Brownies are in the Air by Allison (Gluten-Free Brownies that is…..)

It is Valentines week, you like how I’ve extended the holiday to the whole week now?! Well I like to celebrate, what can I say? Not only is love in the air but brownies can be too! Brownies are just classic. My friend M and I used to make brownies on Friday nights out of box (how illegal I know) at her apartment back in college on 21st street. This decadent treat was usually accompanied by Mexican food beforehand and a movie afterwards. Sometimes when we felt a little dangerous, we added a generous scoop of  Haagen Daz coffee ice cream to the top of our brownies (if we found it on sale of course). These brownies are quick to put together and ready in a flash and delicious as ever let me tell you! Brownies out of a box are good in a pinch, but not as good as homemade brownies! This recipe makes a really yummy fudgy brownie. My friend Nikki made these for me about a year ago and it was the first time I had eaten homemade brownies since going gluten-free and they tasted like a million bucks then and they still do now! Thank you Nikki for sharing this recipe with me!
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Gluten-Free Brownies by Allison
Ingredients:
2 eggs
1/2 cup oil
1 cup sugar
1 tsp vanilla
1/2 cup gluten-free flour (I use Schar Mix C gluten-free flour blend)
1/3 cup cocoa powder
1/4 tsp gluten-free baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup chocolate chips (optional – need to make sure the chocolate is gluten-free)
Directions
Mix eggs, oil, sugar and vanilla in a bowl. Add in the remaining dry ingredients and mix until combined. Pour in a greased 9″ by 9″ pan and bake at 180 degrees Celsius for 18 minutes or until a knife inserted in the center comes clean. Enjoy!
Schar Gluten-Free flour can be purchased at the following places in Prague: selected Billa grocery stores, Na Zlate Krizovatce (Prague’s Gluten-Free Restaurant) and the Diana stores (one near Billa Labut).

Seriously Delicious Gluten-Free Cornbread by Allison

So here we are in a New Year! 2013 sure seemed to come around quite quickly didn’t it?!  Time flies when you’re having fun I guess! This little recipe for cornbread can be considered fun in its’ own right as it comes together quickly and tastes like a party in your mouth. It is versatile as it can be paired with hearty soups, pulled pork, ham, roasted vegetables and well folks, just about anything. This is a hit as it goes together quickly, is easy to put together and is also delicious, trust me on this one. The gluten-free cornmeal and corn flour can be found at the bio store here in Prague. This recipe came from my Mom. She has so many amazing recipes, I am constantly emailing her for recipes and trying my best to recreate them and have them turn out the way it would in her kitchen. My Mom just whips things together and makes an incredible meal and has impeccable timing for having everything ready at the right time. She is an amazing cook with a heart of gold. Love that Mom of mine!IMG_1316

Gluten-free Cornbread by Allison

Ingredients

1/2 cup of butter, melted

3/4 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp. salt

1/2 tsp. baking soda

1 cup  gluten-free cornmeal, coarse-grind

1 cup gluten-free corn flour, smooth

Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit. In mixing bowl, combine butter, sugar and eggs. Beat in buttermilk and baking soda by hand and add dry ingredients. Mix until combined. Pour into a greased 9″ x 9″ baking pan and bake for 30-35 minutes or until knife comes out clean. Serve hot with butter and honey. This is paired well with spicy and salty dishes such as ham or spicy pulled pork or enchiladas or even soup! Enjoy!