Category: Gluten-Free

Categories
Desserts Gluten-Free Vegan

Healthier apple pie bars

I’ve swapped out the usual all purpose flour with oat flour, as well as butter with coconut oil, and last but not least the white sugar with natural honey or maple syrup. To create the illusion of a decedent dessert this recipe includes a peanut butter caramel layer, this can easily be subbed out if not desired.

1 cup (120g) oat flour

½ tsp baking powder

Pinch of salt

3 tbsp of coconut flour

1 tsp vanilla

3 tbsp (30g) coconut oil

3 tbsp pure maple syrup

¼ cup yogurt

  1. In a large bowl whisk together oat flour, coconut flour, salt, and baking soda. Add yogurt, coconut oil, honey, and vanilla, stir until fully combined.
  2. Line a 8×8 inch baking pan with parchment paper, and then press short crust dough into the pan. Set aside while making fillings.


Peanut Butter Caramel

½ cup (120g) of peanut butter

¼ cup (80g) of honey

2 tsp coconut oil

1 tsp of vanilla 

Pinch of salt 

  1. In a small saucepan combine peanut butter, honey, and oil. Cook over medium heat for 3-4 minutes stirring constantly until the edges have formed bubbles.
  2. Let cool for 5 minutes then pour and spread evenly across the shortcrust base.Set aside while making apple filling.


Apple Pie Filling

3 medium granny smith apples sliced (400g)

1 tsp cinnamon

½ tsp ginger 

½ tsp nutmeg 

Pinch of salt

1 tbsp cornstarch 

1 tbsp honey 

2 tbsp lemon juice

  1. In a large bowl combine sliced apples, cinnamon, ginger, salt, nutmeg, and cornstarch. Add honey, and lemon juice and toss until evenly coated.
  2. Spread apples evenly across the layered shortbread and caramel, and bake at 350 for 15 minutes. After the first 15 minutes cover and bake for another 20 minutes until apples are soft
  3. Let cool at room temperature and serve immediately or refrigerate for up to 4 days 

Categories
Breakfast-Brunch Gluten-Free

Gluten Free Apple Pie Pancakes

1 ½ cup(185g) oat flour

¼ cup (30g) flax meal

2 tsp baking powder

1 tsp salt

2 tsp apple cider vinegar

1 cup (245g) almond milk

1 tsp vanilla

2 eggs

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp allspice

1/4 tsp cloves

2/3 cup chopped apple (roughly 1/4 inch thick)

  1. In a small bowl combine oat flour, flax meal, baking powder, ginger, cloves, allspice, cinnamon, and nutmeg.
  2. In a separate bowl whisk together eggs, almond milk, vanilla, apple cider, and chopped apple. Add to dry ingredients and stir together until just combined. Let sit 10 minutes to allow oat flour to absorb the liquid
  3. Preheat a skillet and lightly coat with coconut oil. Add ½ cup pancake batter and cook until bubbles appear around the edges, flip and cook for another minute. Serve immediately or store in fridge for up to 4 days
Categories
Appetizers & Snacks Gluten-Free

Gluten-Free Rosemary Crackers

Crackers are one of those foods you assume are only acquired by purchasing them at a grocery store but in reality crackers are really simple and easy to make. These savory biscuits are flavored with rosemary along with some additional spices garlic, onion, etc… But if you prefer plain crackers just omit the rosemary completely.

1 cup (125g) Oat Flour

½ cup (60g) Almond flour

⅓ cup (35g) flax meal

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

½ tsp pepper

2 tsp rosemary 

1 tsp caraway seeds

3 tbsp olive oil

⅓ cup water

  1. In a small bowl combine oat flour, flax meal, garlic powder, onion powder, salt, pepper, rosemary, and caraway seeds. Add water and olive oil and stir until combined. 
  2. Cover the dough and place in the refrigerator for at least 30 minutes. 
  3. Preheat the oven to 350 and line a baking sheet with parchment paper. Roll out chilled dough to roughly ¼ and inch thin, and cut into desired shape. Place crackers onto a baking sheet and bake until slightly crispy (roughly 15-20 minutes). 
  4. Once cooled serve immediately or store covered in a dry place for up to a week. 

Notes: You can make your own oat flour at home by grinding oats in a food processor until they have the texture of course flour (Roughly 3 minutes)

11/4 cup of old fashioned oats=1 cup of oat flour

Categories
Entrees/Main dishes Gluten-Free

Pan Fried Falafel Patties

Traditional deep fried falafel is great, but I cant be the only one who doesn’t have the time (or patience) to heat I bucket load of oil which only ends up being used once. As a delicouse, and healthier option this recipe is designed to be cooked in a skillet with a touch of oil (I recommend olive).

One thing to keep in mind is to only used prepared dried chickpeas. All you have to do is add 1/2 pound of chickpeas into a pot of 4-6 cups of water and bring it to a boil. Continue boiling for 2-3 minutes, then take of the heat and cover for roughly an hour. Once that is done you are ready to go!

Pan fried falafel

1 onion(125g) chopped

2 cups chickpeas (320g)

Handful of fresh parsley (34 cup)

Handful of fresh cilantro (½ cup)

1 tsp dried dill

1 ½ tsp cumin

1 ½ tsp salt

2 cloves garlic

½ tsp black pepper

½ tsp coriander

½  tsp cayenne 

3 tbsp oat flour

1 tsp baking powder

  1. Combine all ingredients into a food processor and pulse until combined.
  2. Dump mixture into small bowl and chill in fridge for at least 30 minutes
  3. Once chilled roll into 6 balls, and flatten slightly. Preheat a skillet at medium heat, then lightly spray with oil. Cook until browned on both sides roughly 4 mins each
  4. Serve how desired immediately or store in fridge for up to a week

Notes: I served my falafel in a pita bread along with some tomatoes, pickles, lettuce, and a classic tzatziki sauce

Categories
Desserts Gluten-Free

Gluten Free Chocolate Chip Cookie Bars

I mean could chocolate chip cookies get any better? The answer is yes! Instead of baked in small balls like traditional cookies, these bars are baked in a pan which gives them a delicious and gooey texture. Basically they are like the center of regular chocolate chip cookies. Made with oat flour, and coconut oil this recipe is gluten free, dairy free, and nut free!

  • 2 large egg
  • ½ coconut sugar or brown sugar
  • ¾(160g) cup coconut oil
  • 3 ½ cups (340g)of oats
  • 1/14 tsp baking soda
  • ½ tsp of salt
  • 1 (160g) cup dark chocolate chips
  • ⅓ cup walnuts 
  1. In the bowl of a food processor blend oats until the texture of flour (Roughly 3 minutes). Pour oats into a bowl and whisk together with salt, and baking soda
  1.  In a separate bowl whisk together eggs, coconut oil, and sugar for until smooth and lighter in color (2-3 minutes)
  1. Add oat flour mixture to wet ingredients and mix together until smooth. Cover and chill in fridge for at least 30 minutes
  1. Once chilled fold in chocolate chips and walnuts. Pour mixture into a 10 x 10 baking pan lined with parchment and bake for roughly 15 minutes at 350. Serve immediately or store in fridge for up to 5 days