Recipe by Brenna May @culturedbite It would be modest to say I have a tahini addiction. It is probably on par with my love of chocolate and coffee. Or coffee and chocolate. No matter. I have been looking to make my very own tahini cookie […]
Tag: nut free
We love coconut flour around here. It is not an inflammation causing grain and as you only use about 1/4 to 1/3 cup compared to standard flour or almond flour it is relatively inexpensive. My favorite Is Bob’s Red Mill but I have been known […]
Brownie Batter Hummus
It seems my son only likes beans in two forms. One is infused with ham like in grandma’s Bacon Baked Beans and the other is when it is hidden in the form of chocolate. My girls love it too. This recipe came about after my wonderful cousin brought me a sweet little container of Brownie Batter Hummus… and I was hooked. I worked and worked until I found two ways of making it without sugar. Sugar is my arch nemesis. It really doesn’t like me and I don’t particularly like it… I prefer things bittersweet and generally not followed by aches and pains, so I’m always looking for ways of excluding it from my diet. This one… is a win.
- 250g dried chick peas, soaked overnight and cooked, or 2 (16-oz.) cans, drained and rinsed
- 3 Tbsp tahini (for nut free version) or almond flour
- ¾ cup coconut oil
- ½ cup cacao powder
- 50g melted unsweetened cacao baking bars
- 1 tsp finely ground espresso
- 3 Tbsp pure vanilla extract
- ¼ cup coconut milk (the thick canned/tinned or small boxed kind with the cream)
- ¼ teaspoon sea salt or pink salt
- 1 cup packed pitted medjool dates +
- 1 Tbsp Raw Honey (the honey is optional, but I love the fermenting capability, the antifungal properties for a healthy gut and if you get small farm & local; the benefit of helping with allergies as well as knowing the bees are more likely to be treated humanely.)
OR in place of dates & honey:
Paleo Coconut Flour Pumpkin Muffins (Nut-Free) These muffins are perfect for autumn. They are healthy, fragrant with fall flavors and a new family favorite. I have been working on it for a bit but we have come to a crossroads on the coconut flour choice. […]
Nut-Free, dairy-free, sugar-free, paleo, keto Recipe by Brenna May @culturedbite These are a work in progress but are my favorite little treat. They got me through eight months of the brutal anti-mycotoxin Kauffman diet, which I might add, one is only meant to do for […]
This is my kids (and husband’s) favorite sandwich bread. Homemade bread gets stale quickly so I use potato and milk kefir to keep it soft. You can use either spelt or einkorn flour. I prefer the latter but because of it’s cost I most often use spelt. Either Bob’s Red Mill for whole grain or VitaSpelt for a finer grain. It is soft, nutty, nutritious and wheat-free. They love it slathered with butter, and often with the addition of Vegemite.
Yields 2 loaves.
- 6 cups einkorn or white spelt flour
- 2 1/2 teaspoons sea salt or pink salt
- 2 tablespoons raw honey, maple syrup or sucanut/rapadura
- 1 1/2 cups milk kefir
- 2-3 potatoes, boiled and mashed (about 2 cups)
- additional water for adjustments and flour for kneading
Preheat your cast iron loaf pans in an oven set to 425 degrees Fahrenheit.
In a mixing bowl combine flour, salt and mix.
Make a well in the center and add honey, yeast and warm milk kefir or buttermilk and let sit for 5-10 minutes for yeast to activate.
Add your mashed potato, put on the dough hook and let it combine on the first speed until it forms a ball. If it’s too dry, add a tablespoon water at a time. If it’s too wet add a tablespoon of flour at a time.
Form the dough into two oblong balls and pinch at the bottom.
Remove the hot pans from the oven and place the dough pinch side down.
Turn off the oven and leave it open to cool while you transfer dough from bowl to pans.
Place the pans back in the oven and let rise for 40 minutes.
If you are not using cast iron, rub your pans with butter or coconut oil and do not heat them. Leave in a warm, but off, oven for 1 – 1.5 hours.
Bake at 385 degrees Fahrenheit for 30-35 minutes, depending on your oven and whether you preheated it. Loaves are done when they are brown and slightly pulled away from the pan.
Take out immediately and let cool a bit before slicing.