Almond Apple Cinnamon Bread (Grain-Free, Gluten-Free, No Sugar Added)

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Hello, all! How have things been with you, dear readers?

Life around here has been wonderful and busy in a good way. I’m a month into my cosmetology program and I am LOVING it! I’m learning SO much already and I’ve only just begun: everything from manis and pedis to hair cuts, styling, curling, and most recently… perms! Which: whoa. Going back to school has been the best decision I’ve made yet, and I can’t wait to share more with you once I get some killer pics.

For now, here’s more delicious bread!

This has been a weekly favorite around here!

I prefer it toasted and plain; my honey likes it with butter. Either way, it’s great for breakfast or for a high-protein, no-grain, low-carb snack that will keep you satisfied for a long time. If only the loaf lasted a long time, too! Haha.

If you’re lucky enough to have a Trader Joe’s near you, see if they carry almond meal. I’ve been using one bag of it for this recipe, which is exactly 4 cups, and makes it really easy to buy.

If not, any health food store around you should carry it ~ it’s also called almond flour!

And if you make this with any changes, I’d LOVE to hear what you did! We’re always on the lookout for yummy, grain-free breads around here, so please share! Have a wonderful weekend!

Almond Apple Cinnamon Bread (Grain-Free, Gluten-Free, No Sugar Added)

Ingredients

• 1/4 cup granulted stevia or erythritol
• 4 cups almond meal / almond flour
• 1 cup applesauce
• 2 eggs
• 1/2 cup vegetable oil
• 1 Tbsp. cinnamon
• 1 Tbsp. vanilla extract
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder

Steps

1. Preheat oven to 350F.
2. Mix all ingredients together in a medium-sized bowl until thoroughly incorporated.
3. Oil a 9×5 bread pan with coconut oil.
4. Bake for 45 minutes or until a toothpick inserted comes out clean.
5. Cool completely on a wire rack before slicing. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you have a favorite low-carb treat?

Vegan Cauliflower Crust Pizza (Grain-Free, Gluten-Free)

Vegan Cauliflower Crust Pizza

To see all recipes, scroll to the top and click on Recipes or just click here!

One of the most unique and delicious dinners I’ve made recently is cauliflower crust pizza—that is, pizza crust made from cauliflower. If you’ve been reading recently, then you’ve already seen my recipe for Cauliflower Crust Pizza, which I made with egg and mozzarella cheese (and topped with my delicious Balsamic-Glazed Onions and Peppers!).

Since that turned out so well, I was eager to try a vegan version, using my recipe for Chia Egg Replacer and my favorite vegan mozzarella, by Daiya. And the result was both stunning and ridiculously delish.

Vegan Cauliflower Crust Pizza

If you are vegan, veggie, or just want to add more veg*n foods to your diet, I can’t recommend Daiya cheezes enough! They not only taste like real, dairy cheese, they also melt! I was vegan for four years and during that time, I tried just about every vegan cheeze on the market, mostly to my dismay. Daiya is like a vegan savior. Seriously, you’ve got to try it.

Vegan Cauliflower Crust Pizza

So! For this variation on the cauliflower crust pizza, all I did was swap out the egg for chia egg replacer and the mozzarella for Daiya. Once the crust was cooked, I topped it with some chopped peppers and arugula… and more Daiya. Then broiled it for 5 minutes and chowed down!

I’m super-happy to say this variation was a total success. HIGHLY RECOMMENDED for anyone seeking a healthy pizza! It’s just an added bonus that this one is totally vegan AND totally grain- and gluten-free. Enjoy!

Vegan Cauliflower Crust Pizza

Vegan Cauliflower Crust Pizza (Grain-Free, Gluten-Free)

Ingredients

• 1/2 medium head cauliflower
• 1 chia egg replacer
• 1 cup mozzarella-style Daiya vegan cheeze
• 1 clove garlic, minced
• 1 tsp. dried or fresh oregano
• 1 tsp. dried or fresh basil

Steps

1. Preheat oven to 400F.
2. Chop cauliflower into chunks. In a blender or food processor, pulse the cauliflower until “riced” or very small pieces. If you don’t have a food processor, you can also use a grater.
3. Sautee the cauliflower in a tiny bit of olive oil in a large skillet for 6–8 minutes or until translucent.
4. Transfer the cauliflower to a medium bowl. Mix in all the other ingredients and stir well.
5. Spread the mixture on a parchment-lined cookie sheet or a pizza stone if you have one. Form into a circle if you’re feeling traditional
6. Bake at 400F for 25–30 minutes until golden.
7. Remove from the oven and add your toppings.
8. Broil for 5 minutes.
9. Cool 2–3 minutes, then cut and serve immediately. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Have you ever made a cauliflower crust pizza?

Do you have a favorite pizza topping?

Cauliflower Crust Pizza with Balsamic Glazed Onions & Peppers (Grain-Free, Gluten-Free)

Cauliflower Crust Pizza with Balsamic Glazed Onions & Peppers

To see all recipes, scroll to the top and click on Recipes or just click here!

Over the past few months, I’ve seen many variations on recipes for cauliflower crust pizzas—that is, pizza crust made from cauliflower! At first, I thought it sounded blah. Cauliflower is a pretty boring vegetable; I couldn’t imagine it making a yummy crust. But after a while, it stuck in my brain and I realized I couldn’t knock it till I tried it. Plus, I couldn’t resist the idea of a totally grain-free, gluten-free pizza. How 2012!

Cauliflower Crust Pizza with Balsamic Glazed Onions & Peppers

Turns out the crust is not JUST cauliflower: it’s mixed with shredded mozzarella, egg, and spices. I’m sure you could make a vegan version very easily, too! In fact, it’s something I’m definitely going to try—just replace the cheese with Daiya and the egg with chia egg replacer. For a delicious sauce/spread, you could even try my vegan cashew cheese! YUM. That’s next on the list!

For my very first attempt, though, I stuck with a blend of recipes I found online (Pinterest and other food blogs, mostly). You make the crust first, then top it with your, er, toppings, and finally broil it. So your veggies (and meat, if you’re including it) have to be cooked beforehand, which is why I decided to go with balsamic glazed onions and peppers. Plus more shredded mozzarella

Step 1: chop your cauliflower

Step 2: rice your cauliflower

Step 3: mix your ingredients

Step 4: form your crust

Step 5: bake your crust

I basically loaded up the crust super-duper heavy, and we ended up eating the pizza with forks. But I’m a Chicago girl by birth, and deep-dish pizza is in my blood. So, what can I say? In the future, though, I’d like to try a “lighter” pizza. In fact, the crust alone would be just great!

As with any pizza, there are a gazillion ways you can customize this with various toppings and cheeses (or cheezes). If you try it, I’d love to hear what you did! And as soon as I make a vegan version, I’ll be sure to post some pics of that, as well.

Step 6: load up your toppings. I love this sauce!

Step 6: load up your toppings

Step 7: broil for 5 minutes

I apologize for the lighting in the photos, but sometimes you just have to work with what’s available

Recipe for the crust is listed first below… Balsamic Glazed Onions & Peppers is after that. Enjoy!

Cauliflower Crust Pizza (Grain-Free, Gluten-Free)

Ingredients

• 1/2 medium head cauliflower
• 1 egg
• 1 cup shredded mozzarella
• 1 clove garlic, minced
• 1 tsp. dried or fresh oregano
• 1 tsp. dried or fresh basil

Steps

1. Preheat oven to 400F.
2. Chop cauliflower into chunks. In a blender or food processor, pulse the cauliflower until “riced” or very small pieces. If you don’t have a food processor, you can also use a cheese grater.
3. Sautee the cauliflower in a tiny bit of olive oil in a large skillet for 6–8 minutes or until translucent.
4. Transfer the cauliflower to a medium bowl. Mix in all the other ingredients and stir well.
5. Spread the mixture on a parchment-lined cookie sheet or a pizza stone if you have one. Form into a circle if you’re feeling traditional
6. Bake at 400F for 25–30 minutes until golden.
7. Remove from the oven and add your toppings.
8. Broil for 5 minutes.
9. Cool 2–3 minutes, then cut and serve immediately. Enjoy!

 

These balsamic glazed onions and peppers are simply superb as a pizza topping! They’re super-easy to make but they taste expensive, if you know what I mean

Step 1: slice your onion & pepper very thin

Step 2: sautee for 7 minutes

Step 3: add balsamic, water, and sugar

Step 4: simmer for 30 minutes; uncover, simmer for 15 minutes more

Balsamic Glazed Onions & Peppers

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 large yellow onion
• 1 large orange bell pepper
• 1 cup water
• 1/2 cup balsamic vinegar
• 2 Tbsp. sugar

Steps

1. Slice the onion and pepper into thin strips.
2. In a large skillet, melt the butter in the olive oil.
3. Add the onion and pepper strips and sautee until soft, about 7 minutes.
4. Add the water, balsamic, and sugar and stir gently.
5. Cover partially and simmer 30 minutes.
6. Uncover, and simmer 15 more minutes or until the sauce has thickened.
7. Add to your pizza… or to salads, sandwiches, burgers… Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Have you ever made a cauliflower crust pizza?

Do you have a favorite pizza topping?

4th of July Marshmallow Pops

Marshmallow pops

To see all recipes, scroll to the top and click on Recipes or just click here!

I know some of you read this blog for healthy, all-natural recipes ~ and I think that’s wonderful, and I thank you for it!

However, there are times when ~ it’s true, I confess ~ I bake food that’s NOT ridiculously healthy. I’m not ashamed! It’s rare, and it’s almost 100% always for parties at which nobody cares to discuss health or wholesome living but instead to indulge in forbidden flavors.

These marshmallow pops are a perfect example. Not an everyday treat, but there are also worse foods out there for you I’ve made them for the 4th of July, which is why they’re red, white, and blue. Since it’s still a couple days away, I’ve stored ‘em in the freezer, and I have to say ~ they freeze well! Just be sure to thaw them before eating.

That said, they’re cute and fun to make. If you’re open to ‘em, read on. If this post has turned you off, please feel free to browse my Recipe page for sugar-free and other healthily delicious options!

I hope all of you in good ol’ America have a wonderful, fun, and safe 4th of July!

Marshmallow Pops

Ingredients

• 1 bag of large marshmallows
• 1 bag of candy melts in red; 1 bag in blue
• candy sprinkles for dipping
• 1 bag of lollipop / cake pop sticks

Steps

1. I use a double-boiler method, but you can also use a microwave. Melt a small amount of the candy melts (either color) in the double boiler, or micro for 30 seconds. Stir well.
2. Dip the end of each lollipop stick in the melted candy, then squish into a marshmallow. Repeat until all marshmallows have a stick.
3. Place the marshmallows in the fridge for 10 minutes.
4. Meanwhile, melt the rest of the open bag of candy melts.
5. Fill a small plate with candy sprinkles.
6. Dip and roll each marshmallow pop in the melted candy until coated. You might need to use a spatula, spoonula, or pastry brush.
7. Set the candy-coated pops aside on a parchment-lined sheet until all are coated, allowing the melted candy coating to harden just slightly.
8. Dip and roll the pops in the candy sprinkles.
9. Place all the pops on a parchment-lined sheet and refrigerate for 30 minutes.
10. Eat right away or keep chilled until ready to enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you ever bake “naughty” treats? 

Do you have a favorite baking holiday?

Blueberry Quinoa Protein Pancakes (Gluten-Free)

To see all recipes, scroll to the top and click on Recipes or just click here!

Quinoa Protein Pancakes

Quinoa is very popular around here! We use this pseudograin in stir-fries, salads, soups, and much more… including baking!

It’s not actually a grain but what’s considered a pseudograin, since it’s not actually a grass but its seeds can be ground into flour, like wheat.

When we cook quinoa for dinner, I like to make “planned-overs” so I have some extra for healthy pancakes that I can snack on throughout the week. Pancakes are easy, fast, and super-duper versatile. You can pretty much make a pancake out of anything. I like to make mine high-protein so they’re a good post-running snack. I’ll make a batch of 12 or so, then pop one in the toaster oven to reheat whenever I want a healthy, protein- and fiber-filled treat.

Quinoa protein pancakes

I have at least a dozen “recipes,” but often get very creative based on this simple plan:

• I usually start with a foundation of a grain or pseudograin, such as cooked quinoa, brown rice, or millet.
• If I don’t have any leftover cooked grains, I’ll use a blend of (usually gluten-free) flours. Good ones to try are garbanzo flour, brown rice flour, coconut flour, and amaranth flour.
• Then I add eggs ~ although you can use egg replacer to make them vegan!
• If you eat dairy, you can add some cottage cheese, too.
• Then I add some protein powder, either Vega One or hemp or brown rice protein powder.
• I add some chia seeds and/or flaxseed meal.
• Then I add whatever fruit I have lying around: usually blueberries, but sometimes apples or bananas.
• I blend it all up, adding water, coconut milk, or rice milk as needed to get the right consistency.
• Then cook ‘em up in a little oil and chow down!

Quinoa protein pancakes

This recipe is for 12 of the the pancakes pictured here, but it’s easy to get creative! Make whatever substitutions you need or want, and enjoy!

Blueberry Quinoa Protein Pancakes (Gluten-Free)

Ingredients

• 1 cup cooked quinoa
• 1 egg
• 6 egg whites
• 2-3 scoops Vega One vanilla chai flavored nutritional shake powder
• 1/2 cup chia seeds
• 1/2 cup flaxseed meal
• 1/2 cup blueberries
• 1 Tbsp. coconut or other vegetable oil

Steps

1. Blend all ingredients until smooth, adding water or rice milk, as needed.
2. Preheat a large skillet over medium heat.
3. Add a Tbsp. of coconut oil.
4. Pour the batter into the skillet, forming 4-6 pancake rounds.
5. When the edges of the pancakes start to turn brown, flip them with a spatula and cook for the same amount of time on the other side.
6. Allow to cool slightly before eating. Serve with butter, Earth Balance, nut butter, maple syrup, or the topping of your choice. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you cook with quinoa?

What’s your favorite grain or pseudograin?