Bread

Skillet Cornbread & Sausage Stuffing

DAY 4 of the Thanksgiving series! Today is all about one of my favorite parts of Thanksgiving –> STUFFING.

Enough said.

Skillet Cornbread & Sausage Stuffing

Okay maybe not, I can say a lot about stuffing. Move that turkey aside, I’m all about the stuffing. My grandma has always made the most BOMB stuffing, basically ever since I can remember. It is made with cornbread and LOTS AND LOTS of sage. She makes a giant pan of it and it is most definitely gone no longer than 3 days after Thanksgiving. My entire family pretty much inhales it every year. So, you can just imagine that this was the thing that I missed the most about Thanksgiving right after I got diagnosed with my food allergies. I. was. so. bummed. I thought I was never ever going to be able to eat stuffing like grandma’s again.

But I think I’ve fixed this problem. Hallelujah.

Cornbread and Sausage Stuffing

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My gluten-free version of my favorite stuffing is a lot like my grandma’s, plus some sausage. Again, hallelujah. It is bread-y, has a tiny bit of spice from the sausage, loaded with sage so HELLO FALL.

Skillet Cornbread & Sausage Stuffing

Why don’t we make stuffing year round? I think I could eat it every day, but I guess it wouldn’t make it as special on Thanksgiving. Okay fine, we can save it for November. But that just means we can eat out weight in stuffing during this time of year. And you better be ready for me to stop by your house on turkey day if you make this stuffing. Make extra, you won’t regret it.

Skillet Cornbread & Sausage Stuffing

Skillet Cornbread & Sausage Stuffing

Skillet Cornbread & Sausage Stuffing

As always, if you make any of the recipes from this site, take a pretty picture of it and tag it on Instagram or Twitter with #thewheatlesskitchen, I LOVE seeing when you guys make my recipes!

 

Cornbread & Sausage Stuffing

Yield: Serves 6

Ingredients

    Cornbread
  • 1 cup cornmeal
  • 1/2 cup brown rice flour
  • 1 tbsp tapioca starch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp dried sage
  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 1/4 cup butter, melted (I used Earth Balance vegan butter)
  • 3 tbsp honey
  • Stuffing
  • 1 batch of cornbread (see above for ingredients)
  • 1/2 lb sweet Italian chicken sausage
  • 3 stalks celery, chopped
  • 1 large carrot, diced
  • 1 bunch of green onions, thinly sliced (whites and most of the greens)
  • 1-2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 2 cups chicken or vegetable stock

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, whisk together all of the cornbread ingredients until you have a smooth batter. Grease an 8x8 glass baking dish with cooking spray and pour the batter into the dish. Bake for 20-25 minutes, until a knife inserted in the center comes out clean.
  3. Let the cornbread cool for at least 15 minutes so that you can handle it.
  4. While the cornbread is cooking, preheat a large cast iron skillet over medium-high heat.
  5. Add a tbsp of olive oil and then add the sausage, breaking up the sausage into small pieces with a wooden spoon. Cook the sausage for 5-7 minutes, stirring occasionally, until brown and cooked through.
  6. Add the celery, carrot and green onions, stir. Season with salt and pepper. Cook, stirring frequently, for 2-3 minutes until the vegetables are just starting to get soft.
  7. Remove the skillet from the heat while you break up the cornbread.
  8. Once the cornbread has cooled, break it up with your hands into the size of large crumbs. Add all of the cornbread to the skillet and stir to combine. Use a spoon to help you level out the cornbread for an even layer.
  9. Cover the skillet with foil and place it in the oven. Bake for 40 minutes, until cooked through. (Remove the foil for the last 15 minutes so it browns on top.)
http://www.thewheatlesskitchen.com/skillet-cornbread-sausage-stuffing/
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Grain-Free Cranberry Orange Bread

It’s DAY 3 of the Thanksgiving series! Today, we have a quick and easy dessert that everyone will love: cranberry orange bread! You can serve this alongside all of those pies that you will have and it will definitely be a hit. It is a little lighter and slightly less sweet than a pie, so maybe this can be a little night cap after a long day of stuffing your pie hole.

Grain-Free Cranberry Orange Bread

I like to use cranberries in different ways, other than just your average cranberry sauce. Not that there is anything wrong with the traditional cranberry sauce, calm down Thanksgiving purists. Most of the homemade cranberry recipes I’ve seen include orange juice in making of the sauce, so why not add that flavor in the bread? I knew you would agree.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

This pretty loaf is studded with fresh cranberries and has a nice punch of that orange flavor. It is sweet, but not sickeningly. My favorite part is when you cut into it and see all of the pretty cranberries floating around in there. My go-to way of enjoying this dessert/breakfast/snack is toasted with a tiny bit of butter and honey drizzled on top.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

I think this would make a perfect day-after-Thanksgiving breakfast. With a little leftover turkey on the side. Is that weird? Eh, whatever, you eat cranberry sauce with your turkey, right? So why not cranberry bread?

Once again, we agree.

 

Grain-Free Cranberry Orange Bread

Yield: Makes 1 standard loaf

Ingredients

  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 large eggs
  • 1/2 cup freshly squeezed orange juice
  • zest of 1 orange
  • 1/4 cup real maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1 cup fresh cranberries

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
  2. In a large mixing bowl, whisk together all of the ingredients except for the cranberries. Whisk until you have a smooth batter with no lumps.
  3. Stir in the cranberries with a spoon or spatula.
  4. Pour the batter into the loaf pan and bake for 40-45 minutes, until brown on top and cooked through. You should be able to stick a knife in the center and it come out clean.
  5. Remove from the oven and let it cool in the pan for 10 minutes.
  6. After slightly cooled, invert onto a cooling rack and let it cool completely before cutting into it.
http://www.thewheatlesskitchen.com/grain-free-cranberry-orange-bread/
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[GF] Caramelized Onion + Goat Cheese Pizza

Ya’ll, get excited about next week, I’m doing a 5-day Thanksgiving recipe series! I did this last year and got a great response, so I decided to do it again. Last year, I had some fun things like a roasted turkey, grain-free stuffing and pumpkin pie. This year, I decided to go with a cornbread stuffing, pecan pie, and a couple of other fun surprises that you will have to wait until next week to see. I’m pretty pumped about it.

Caramelized onion and goat cheese pizza

But, it’s not Thanksgiving time yet, so today is pizza day. As everyday should be. I have eaten A LOT of pizza in my life, when I was a kid we ordered pizza at least once a week. My mom didn’t cook much (no offense, Mom) so we often either ate out, ordered pizza or heated up some kind of freezer foods. So you can just imagine, I know my pizza. And of course, I’ve since evolved into eating a much healthier diet than I did when I was young, but there are still times that I crave pizza. Some days just call for pizza. Can I get an amen?!

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I have gone through a few trial and error situations to get this crust just right. I’ve done the cauliflower crust, which was good, but I really wanted to come up with a more traditional crust that we can enjoy when we have a craving for pizza. No joke, this is one of the best gluten-free pizza crusts I’ve ever had. It’s soft, chewy, dough-y, holds together beautifully, and is the perfect carrier for the creamy goat cheese and sweet caramelized onions. This topping combination sounded ah-mazing when I saw this recipe, so I knew that I had to make a gluten-free version.

Caramelized onion and goat cheese pizza

Caramelized onion and goat cheese pizza

Caramelized onion and goat cheese pizza

I think this recipe will even win over your gluten loving friends! If you make this pizza, be sure to take a pretty picture of it and tag it on Instagram using #thewheatlesskitchen ! I love seeing when you guys make my recipes!

 

[GF] Caramelized Onion + Goat Cheese Pizza

Yield: Makes 1 large pizza

Ingredients

    Crust
  • 1 cup brown rice flour
  • 1 cup oat flour (I grind my oats in a food processor)
  • 1 cup tapioca flour (arrowroot starch also works)
  • 1/2 tsp xantham gum
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp coconut sugar
  • 1 tbsp active dry yeast
  • 1 1/2 cup warm water
  • 1 tbsp olive oil
  • Toppings
  • 2 medium onions, thinly sliced
  • 6-7 oz goat cheese
  • 1-2 tbsp almond milk
  • 1/4 cup chopped parsley

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the warm water and sugar, stir to dissolve the sugar. Add the yeast, stir and let it sit for 10 minutes to activate the yeast. *water should be warm, not too hot, otherwise you will kill the yeast.
  3. In a large bowl, combine the rice flour, oat flour, tapioca flour, xantham gum, baking powder and salt. Whisk until evenly combined.
  4. Pour the yeast mixture and 1 tbsp of olive oil into the flour and use a wooden spoon to stir together until it comes together to make a dough. It will be stickier than your average pizza dough.
  5. Spray a pizza pan or large baking sheet with cooking spray, set the ball of dough in the middle of the pan. Lay a piece of parchment paper on top of the dough and use a rolling pin to roll out the dough.
  6. As you are slowly rolling out the dough, keep turning it 90 degrees every time you roll to ensure that it is rolled out into a round shape. You want to roll it to be pretty thin, about 1/4 inch thick.
  7. Remove the parchment and use your fingers to form the outer crust if it is broken in spots.
  8. Place the crust in the oven and pre-bake for 25-30 minutes. It will start look dry and may crack a bit, that is okay.
  9. While the crust is baking, soften the goat cheese and make it spreadable by removing it from the fridge so it can come to room temperature. In a small bowl, mix the goat cheese with 1-2 tbsp of almond milk. It will be easier to spread.
  10. To make the caramelized onions, preheat a large skillet to medium heat. Add 1-2 tbsp of olive oil then add the onions. Saute, stirring occasionally until the onions become a deep brown color and have caramelized. This will take around 15 minutes. When the onions are brown, season with a pinch of salt and pepper. Remove from heat and set aside.
  11. When the crust is done pre-baking, spread the goat cheese in an even layer all over the pizza. On top of the goat cheese, spread the caramelized onions in an even layer.
  12. Put the pizza back in the oven and bake for another 15 minutes, until the crust is lightly browned.
  13. Remove from the oven and garnish with parsley. Cut immediately and enjoy!
http://www.thewheatlesskitchen.com/gf-caramelized-onion-goat-cheese-pizza/
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Grain-Free Pumpkin Almond Bread

This whole time change situation is messing with my brain. ALREADY. The fact that it is dark at 6pm is just unnecessary, it makes me want to be in bed at about 6:30pm. Oy ve. Kenny always rolls his eyes when I say this, but I swear I have seasonal affective disorder. Okay fine, that’s probably super dramatic, but for real. I have to make a real effort to keep my mood up and think happy thoughts during the winter. Am I weird? Or do you guys experience this too?

At least I have this seriously delicious pumpkin bread to cheer me up and keep me warm.

Grain-Free Pumpkin Almond Bread

For this bread, I went back to my cinnamon banana bread to get a little inspiration. I love the texture and taste of that bread, so I adapted that recipe to fit this one. It is actually fairly similar, the biggest change being the swap of bananas for pumpkin puree. The pumpkin version comes out super soft, but not too crumbly, moist, slightly sweet and satisfying, and has a little crunch from those nuts and seeds that I sprinkled on top.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

Your house will smell like pumpkin spice Heaven, and you will want to make this bread again and again. I think this would be a perfect homemade holiday gift for your friends. They will love your forever. Trust me on that one.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

Or you could just hoard all of your heavenly pumpkin bread and eat it while sitting on the couch, in your comfiest sweats with coffee in hand. Yep, I think I like that idea.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

 

 

Grain-Free Pumpkin Almond Bread

Yield: Makes 1 standard loaf

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 4 large eggs
  • 3/4 cups pumpkin puree (not pumpkin pie filling)
  • 1/3 cup light canned coconut milk
  • 1/4 cup real maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • to sprinkle on top:
  • 1-2 tbsp sliced almonds
  • 1-2 tbsp pepitas (pumpkin seeds)

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, pie spice and salt until combined.
  3. Add all of the wet ingredients and whisk until evenly combined.
  4. Pour the batter into the loaf pan and spread it out evenly using a spoon.
  5. Sprinkle the sliced almonds and pepitas over the top of the batter. Bake for 40-45 minutes, until a knife that is inserted in the center comes out clean.
  6. After removing from the oven, let it sit in the loaf pan for about 10 minutes to cool a bit. Then transfer it to a cooling rack and let it cool for at least 15-20 minutes before cutting into it.
http://www.thewheatlesskitchen.com/grain-free-pumpkin-almond-bread/
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Grain-Free Biscuits

I think biscuits are the only proper way to start out this week. A cold front has come through Lubbock, and I think I need to make another batch of these to comfort me and warm me up a bit. Slather those babies with some grape jelly or honey, and I’m a happy lady.

Grain-Free Biscuits

Can you believe that this is the first time I’ve made biscuits since going gluten-free?! I haven’t had a biscuit in nearly two years, until I made these. I know, I’m shocked too. How on earth have I gone through life for two years without biscuits?!

Grain-Free Biscuits

When I decided that I wanted to come up with some type of traditional biscuit recipe, I knew that I wanted to make them free of not just gluten, but all grains. I apparently like to make things harder on myself. So I experimented with a couple of small test batches, and then came up with what we have here. These biscuits are soft, slightly chewy, a little bit dense yet still light and airy, and are basically like little rays of sunshine for your morning.

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I stuck with almond and coconut as my two main flours for the dough, which is something I do pretty often when it comes to my paleo baked goods. There haven’t been many times when I’ve gone wrong with this combination, they work really well together, and I always seem to like the texture that they give. This dough also comes together very quickly, so you really wouldn’t be taking much more time to make amazing homemade biscuits than you would with the canned kinds. And we all know homemade is way more delicious, and always healthier.

Grain-Free Biscuits

Grain-Free Biscuits

I made my biscuits on the thin side, but you can easily double the thickness just by doubling the height of the dough when you roll it out and cut the biscuits. That will result in similar texture, and will only add on a few minutes of cooking time in the oven.

Grain-Free Biscuits

Grain-Free Biscuits

Get crazy with your favorite toppings too. Depending on what kind of mood I’m in, I top my biscuits with anything from butter, honey, jelly, preserves, almond butter, or even a homemade GF gravy.

Oh man, I just made myself hungry again, I’m making a batch of these asap!

 

Grain-Free Biscuits

Yield: Makes 20 (1/2" thick) biscuits OR 10 (1" thick) biscuits

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted butter (I used Earth Balance vegan butter)
  • 1/2 cup unsweetened almond milk (or your milk of choice)
  • 2 eggs
  • 2 tbsp honey

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, add the almond flour, coconut flour, arrowroot, baking powder, baking soda and salt. Whisk to combine.
  3. In a smaller bowl, whisk together the butter, milk, eggs and honey until well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to start mixing. Once the dough starts to come together, then you will have to use your hands to knead it a bit. Just roll it and press it a few times until it is one big ball of uniform dough.
  4. Set aside and let the dough rest for 10 minutes.
  5. Line a baking sheet with parchment or a silpat mat. Once the dough has rested, it is time to roll it out.
  6. Lay out a piece of parchment paper and place the dough on top. Lay another piece of parchment on top of the dough and use a rolling pin to gently roll out the dough into an even layer, until it is about 1/2 inch thick. (If you want a thicker biscuit, roll it to a 1 inch thickness)
  7. Using a biscuit cutter or glass jar, gently cut into the dough forming the circles. Continue cutting the dough until you get through the whole sheet.
  8. Carefully, peel away the outer edges of the dough and set aside. Lay the biscuit circles onto the baking sheet.
  9. Take the scraps of dough and roll them into one big ball again. Do the same rolling process with the rest of the dough to finish cutting out all of the biscuits.
  10. Bake for 12 minutes, until lightly golden on top. If you cut your biscuits to a 1 inch thickness, add about 3-5 minutes onto your baking time.
http://www.thewheatlesskitchen.com/grain-free-biscuits/
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10 Fall Breakfast Recipes

I love all of the stereotypical things about fall. Cooler temps, pretty leaves on the trees, pumpkin everything, fall coffee drinks, scarves, boots, and of course, super cozy, comforting fall-inspired breakfasts. I’ve done a little roundup of some of my favorite recipes from the archives, and I’ve got a lot more coming up for you throughout the season.

[Healthier] Gluten-Free Cinnamon Rolls

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Pumpkin Spice Pancakes

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Apple Almond Quinoa

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Banana Bread Overnight Oats

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Carrot Cake Quinoa Breakfast Bake

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Grain-Free Quinoa Granola

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Cinnamon Oat Pancakes

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Caramelized Apple, Onion & Sweet Potato Hash

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Hot Buckwheat Cereal with Maple Cinnamon Apples

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Grain-Free Cinnamon Banana Bread

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16 [Healthier] Gluten-Free Sweet Treats

You guys know how I always like to health-ify my baked goods, desserts and sweet treats in some way. I decided that it would be fun to do a little recipe roundup of some of my favorite recipes from the archives that will satisfy any sweet tooth.

1. [Grain-Free] Almond Coconut Mini Bundt Cakes with Chocolate Glaze

16 [Healthier] Gluten-Free Sweet Treats

2. [Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

16 [Healthier] Gluten-Free Sweet Treats

3. [Grain-Free] Chocolate Donuts with Peanut Butter Maple Glaze

16 [Healthier] Gluten-Free Sweet Treats

4. Raw [Vegan] Chocolate Mousse Pie

16 [Healthier] Gluten-Free Sweet Treats

5. [3-Ingredient] Banana Nutella Cookies

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6. Chocolate Peanut Butter Chia Pudding

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7. Almond Butter Chocolate Chunk Cookies

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8. Healthy Chocolate Peppermint Bark

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9. [Healthier} Gluten-Free Cinnamon Rolls

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10. Cranberry Coconut Protein Balls

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11. Cranberry Lemon Cookies

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12. [Grain-Free] Cinnamon Banana Bread

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13. Mocha Protein Frappe

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14. Raw Brownie Bites

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15. Raw Coconut Cacao Almond Cookies

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16. Skillet Apple Crisp

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Raspberry Lemon Coconut Flour Pancakes

I think I’m on the verge of becoming a pancake connoisseur. Mainly because my husband demands lovingly requests pancakes pretty much every Saturday, and sometimes during the week for dinner. Breakfast/brunch is definitely our favorite meal, so I never oppose the idea of pancakes.

Raspberry Lemon Coconut Flour Pancakes

Almond flour and coconut flour are two of my favorite flours to bake and cook with, and today’s pancakes are heavy on the coconut flour. They are filling, slightly sweet, tart from the raspberries, full of fiber and other good-for-you nutrients, and are OH SO good.

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I have to admit, raspberries are not my favorite berry. I have never been a fan of just eating raspberries by themselves like I would strawberries or blueberries. I don’t know, I guess it’s the extra tartness that you get from them. BUT, when I eat them in pancakes or smoothies, I love them.

I know, I’m strange.

Raspberry Lemon Coconut Flour Pancakes

Coconut flour baked goods tend to become a little dry because the flour soaks up all of the liquids, so I decided to throw the raspberries right into the batter instead of just topping the pancakes with them. When they cook, they get soft, slightly caramelized and sweet, and give off some of their juices to the pancake.

Raspberry Lemon Coconut Flour Pancakes

If you love raspberries, then you will devour these pancakes. Let’s take advantage of all the summer fruits while we still can!

And remember, if you make these guys, don’t forget to snap a picture before you stuff your pie hole! Tag me on instagram and hashtag #thewheatlesskitchen. It totally makes my day when you guys make these recipes! Smile

 

Raspberry Lemon Coconut Flour Pancakes

Yield: Serves 2

Ingredients

  • 1/2 cup coconut flour
  • 1 tbsp coconut sugar (or organic cane sugar or stevia)
  • 1/2 tsp baking powder
  • 4 large eggs
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 1/4 cup unsweetened almond milk (more if needed to thin out the batter)
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • small pinch of salt
  • 3/4 - 1 cup fresh raspberries

Instructions

  1. Preheat a large skillet to medium heat. Spray with non-stick spray or melt some coconut oil in the skillet.
  2. In a large mixing bowl, add all of the ingredients except for the raspberries. Whisk until evenly combined, add a small amount of almond milk if the batter is still too thick.
  3. Add the raspberries and gently fold them into the batter with a spatula. Not too much because you don't want to break up the berries.
  4. Use a 1/4 or 1/3 cup measuring cup to scoop the batter onto the skillet. Cook for 3-5 minutes, until you see a few bubbles on the top, then flip and cook for another 2 minutes or so. They are very delicate, so flip carefully. The pancake should be cooked through, golden brown and fluffy.
  5. Top with more berries and maple syrup and enjoy!
http://www.thewheatlesskitchen.com/raspberry-lemon-coconut-flour-pancakes/
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Almond Coconut Mini Bundt Cakes with Chocolate Glaze

You know how when you have food allergies, and you want some kind of baked good, you pretty much always have to make them yourself if you don’t want to take a chance on getting sick? No matter the occasion, sometimes even on your birthday. Oomph.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Good thing I like to bake, so it doesn’t bother me. I would never expect anyone to go out of their way to make me a gluten-free cake, especially if they don’t really know much about the cross-contamination part of it. So, of course I had to make myself a birthday treat! You have to eat cake on your birthday. Duh.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Today, I turn the big 2-5. Does 25 officially make you older and wiser? Probably not.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

I feel like I’ve learned the most within the past few years. Like…

– Worrying is dumb. Stop doubting yourself, sometimes you’re kind of awesome.
– Never judge a book by its cover.
– My relationship with God is THE most important thing.
– Toe socks are super uncomfortable, don’t waste your money.
– My husband is THE best person on the planet.
– Target is a black hole, be prepared to spend your life savings when you go in there.
– Always give an honest answer, even if the person doesn’t really want to hear it.
– Cherish your friends.
– Don’t worry about who sees you singing in the car. Just rock it.
– Preserve and take care of your body, it’s the only one you get.
– Always keep learning. Always do great things.

And so much more.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Aaaaanyhoo, I made you some cake. The cutest little mini bundt cakes, to be exact. You definitely need to make these on your next birthday. Or next Tuesday. These little guys are by far one of my favorite things that have gone on to the blog. They are the perfect texture, a little thick, but not too thick. A little sweet, but not too sweet. You can taste the little bits of coconut, which of course is my favorite part. And I made the easiest chocolate drizzle to go over top, because DUH. Chocolate + coconut = Heaven.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Time for me to go hang out with the fam and enjoy a few little birthday festivities!

 

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Yield: Makes 4 mini bundt cakes

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 tbsp coconut flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup coconut sugar
  • 3 tbsp coconut oil (melted)
  • 2 eggs
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/3 cup chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 350 degrees. Spray a mini bundt pan with non-stick spray.
  2. In a large bowl, whisk together all of the cake ingredients until well combined. If it seems too dry, add almond by the tbsp until it becomes a thick batter.
  3. Spoon the batter into the pan, filling the pan almost all the way to the top. This will fill 4 molds.
  4. Bake for 20-22 minutes, until golden brown and cooked all the way through. You should be able to stick a butter knife in and have it come out clean.
  5. Let the pan cool down for at least 10 minutes before you try to take the cakes out.
  6. Once cooled slightly, carefully invert the pan and let the cakes gently fall out onto a wire rack.
  7. When the cakes are cooling, make the chocolate glaze.
  8. In a small bowl, combine the chocolate chips and coconut oil and melt for about 30 seconds in the microwave. Take it out and stir with a fork until melted and smooth.
  9. Using a spoon, drizzle the chocolate over the top of the cakes.
  10. Serve and enjoy!
http://www.thewheatlesskitchen.com/almond-coconut-mini-bundt-cakes-chocolate-glaze/
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[Gluten-Free] Mediterranean Flatbread Pizza

I made you guys some pizza, and you have GOT to make it this weekend! This is the perfect weekend meal. It comes together pretty quickly, is packed with good for you foods, and it OH SO delicious.

Mediterranean Flatbread Pizza

Kenny and I love my gluten-free flatbread recipe so much that I wanted to turn it into a pizza crust. And the first thing that comes to mind when I think of flatbread is Mediterranean. So instead of a traditional tomato sauce or pesto, I slathered a bunch of hummus on the crust, then topped with zucchini, cherry tomatoes and goat cheese. You can get creative and use whatever kind of spread and cheese you want, but trust me, the hummus and goat cheese are to die for on this.

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The crust is actually super simple to make. Like I said, I used my GF flatbread recipe, but I just rolled the whole batch into one big pizza crust instead of a bunch of smaller pieces. I also made this roasted garlic hummus, but you could always take a little shortcut and use store-bought hummus. I’m sure pesto would be amazing on this too, that will definitely be my next flatbread adventure.

Mediterranean Flatbread Pizza

Mediterranean Flatbread Pizza

Kenny and I may or may not have devoured almost the entire pizza. Oops. If you don’t judge our pizza eating abilities, we won’t judge yours. Power to the pizza.

Mediterranean Flatbread Pizza

And now that I’ve made this Mediterranean pizza, it makes me want to actually visit the Mediterranean. Anyone volunteer to take me with them?

 

Mediterranean Flatbread Pizza

Yield: Serves 2-4

Ingredients

  • 1 batch hummus (you will need 1/2-3/4 cup for the pizza)
  • 1 cup cherry tomatoes, quartered
  • 1 zucchini, diced into small pieces
  • 1/3- 1/2 cup crumbled goat cheese
  • 2 tsp dried basil
  • pinch of salt and pepper
  • Flatbread
  • 1 1/3 cup oat flour
  • 2/3 cup brown rice flour
  • 1 tbsp flaxseed, finely ground
  • 1 tsp sea salt
  • 6 oz warm water

Instructions

  1. Preheat the oven too 400 degrees. In a large bowl, whisk together the oat flour, rice flour, flaxseed and salt until combined. Slowly add in the water as you are stirring with a large spoon. When the mixture starts to come together, use your hands to incorporate it and knead it like you would regular pizza dough.
  2. Lay out a large piece of parchment paper and roll the dough into one big ball. Using a rolling pin, roll out the dough into one long oval shape (or whatever shape you want). Keep rolling until it is about 1/4 inch thick. Gently move the parchment paper onto a large baking sheet and bake for about 10 minutes. The crust should start to brown a bit and be pretty much cooked through.
  3. If you are not using store-bought hummus, make the hummus using this recipe while the crust is baking.
  4. Par-cook the zucchini a bit by adding the zucchini pieces and a tsp of olive oil to a small skillet over medium heat. Season with a small pinch of salt and pepper and the dried basil. Stir occasionally, and cook for about 3 minutes, until the zucchini just starts to soften.
  5. When the crust has baked for about 10 minutes, take it out and add the toppings. (The amount of toppings is up to you. It depends on how thick you want it.)
  6. Spoon a thin layer of the hummus all over the top. Next, add an even layer of zucchini, then tomatoes.
  7. Turn your oven to broil. When the broiler is ready, place the pizza on the middle rack and broil for 5-7 minutes. Be careful, everyone's broiler is a little different, so watch it closely. It will burn fast. Your oven may take less time.
  8. The pizza is done when the zucchini and tomatoes are slightly blistered. Top with goat cheese, serve and enjoy!
http://www.thewheatlesskitchen.com/mediterranean-flatbread-pizza/
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