Gluten-Free Pulp Bread

 

There's no real way around it; pulp bread does not look or sound good.  But, I was pleasantly surprised when despite the, um, earthy appearance, the bread had a really good flavor.  Weird, but good.  The texture was nice too--not too doughy, and nice and flavorful.

A bonus trick--if you juice with a medley of fruit and veggies, then every bite of your bread could potentially be a surprise.  One bit might have beets and carrot, and the next could have apple and ginger.  You never know! 

This is really a relatively quick and simple way to use up the fiber and pulp from juicing.  Some of my other fave ways to use pulp are pureeing it into soups or smoothies, or working into a little patty with beans for little bean cakes.  But this little bread is a fast and easy option; you can even just use one bowl!  Talk about simple and clean.  Oh and by the way, it's quite tasty as-is, or, dollop a little homemade applesauce on top.  Yum!

Gluten-Free Pulp Bread

Ingredients:

1-1/2 cups gluten-free flour
2 tablespoons chia seeds
1-1/2 teaspoons baking powder
dash of sea salt
1 teaspoon cinnamon
1-1/2 cups pulp from juicing
1 teaspoon vanilla extract
1/4 cup olive or avocado oil
1/4 cup maple syrup
1/4 cup coconut milk
1/4 cup applesauce (optional)



Directions:

1.  Whisk dry ingredients together.  Stir in pulp and wet ingredients, mix well.

2.  Pour into parchment-lined loaf pan and bake for 40 minutes at 350. 

  

Let cool for a few minutes before removing from pan.  Slice and serve!

Banana Fig Truffles

      

 

Somehow I never buy the correct amount of bananas; I usually have one on the counter that I don't know what to save for--a baked good?  The husband's lunch?  Sliced with sunflower seed butter?  A smoothie?  And so on.  It's too much pressure.

Or, I end up somehow with about 10 bananas despite there just being the two of us.  (Well okay, Yogi and Zeke beg for bananas too, but it's not like I give them a whole one).  Then they slowly turn brown (the bananas), and make me feel guilty every time I see the bunch(es).  I think "Oh, I should make something with those" until they start to gross me out with their creepy spots and I end up just tossing them in the freezer to deal with later. 

Long story short, I made this recipe because I had half a banana and didn't know what to do with it.  Yes, I'm that weird--I can't eat a banana plain.  Hide it under sunflower seed butter and slather it with rice chocolate?  Mash it with warm quinoa and cinnamon? You bet!  But a plain bite of banana?  Yuck.  So in these little truffles, the banana lends texture and sweetness without being overwhelmingly banana-y.  You know what I mean.

Banana Fig Truffles

Yields 15-20 little truffles

Ingredients:

1/2 banana
8 dates
5 figs
1/2 teaspoon pure vanilla extract
1 cup sunflower seeds
1-2 TBSP pea protein powder (or protein powder of choice)
optional 2 TBSP mini rice chocolate chips

Directions:

1.  Food process ingredients, then roll them into little balls.  Chill for 20 minutes to firm.  If desired roll in topping of your choice before chilling.  Chia seeds, coconut flakes and matcha green tea are all phenomenal choices!

Here's a handy trick:  roll any truffle in chia seeds for a (crunchy) healthy kick.  Roll them in matcha green tea powder for a nice elegant look.  And coconut just because.

oh yes please! 

Chocolate Zucchini Pancakes: A Delightful Combination of Random Flavors

 

These thin, spicy-sweet pancakes are actually more of a cookie hybrid. Cancakes?  Pancookies?  Nope.  I don't think I've developed the next "cronut."  Regardless, these little bites are a delicious, easy way to use up some of that seasonal zucchini and leftover quinoa.

Growing up, one of my favorite desserts was a zucchini chocolate cake my mother made.  Despite being packed with zucchini, it wasn't exactly light or healthy; it was packed with sugar and oil. (But it was seriously, seriously good).  So, I was delighted when this little cookie pancake-y thing turned out to have a similar taste and texture.  Chewy but somehow still slightly fluffy and certainly not gooey, this is one treat that is actually better not fresh out of the oven.  I discovered that when they cooled and firmed a little, they became a fun and portable (win!) little snack.  And tomorrow morning on my way out the door, I will discover how well they keep overnight...and fuel me through my morning.

Chocolate Zucchini Pancakes
yields about 30 mini pancakes or 15 medium ones

Ingredients:

1 cup gluten-free flour (a filling combo is 1/2 cup quinoa flour, 1/4 cup brown rice flour, 1/4 garbanzo bean flour)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon sea salt
1 cup cooked quinoa
2 tablespoons flax meal mixed with 1/4 cup water
1/3 cup pure maple syrup
2 tablespoons coconut oil, melted
1-1/2 teaspoons pure vanilla extract
2 tablespoons unsweetened cocoa powder
1/2 cup nondairy chocolate chips (optional)
1 cup shredded zucchini (heaping)*

Directions: *

*These can be made stove-top in a pan or on a griddle, or baked in the oven.  If you choose the oven method, preheat the oven to 350 degrees and dollop the batter onto greased cookie sheets or sheets lined with silpat or similar nonstick mats.
1.  Mix wet ingredients together.
2.  Fold in dry ingredients, then the quinoa.
3.  Stir in zucchini, and chips last.
4.  Prepare as you normally prepare pancakes or bake according to the directions above.
5.  Let cool for a few moments and enjoy cool or heat before serving if desired. 

*Zucchini tip:  If you find that when you grate the zucchini, it is super soggy, then simply press it between two paper towels to soak up some of the moisture.

I used red quinoa, but any will do!

cook your quinoa stove-top...or in a rice cooker! 1 cup quinoa to 2 cups water

I like Bob's Red Mill Gluten-Free flour as a quick go-to...no xanthan gum in here!

add quinoa...and stir!

Heaping zucchini!  Lots and lots ;)

A Lemon Tree + Me

When I drove to Monterey from Eugene to look at potential homes to rent, I saved what turned out to be the winner for last.  I'm pretty sure I knew this had to be our house the moment I saw the backyard, and more specifically, the lemon tree. 

They might not be the prettiest, daintiest lemons, but they are imperfectly lovely

The yard was a necessity for our dogs, and the fruit trees were a necessity for me.  I'm pretty sure my husband has been loving the lemon-infused everything he has consumed over the last few days, though.  A fresh squeeze of the vibrant yellow fruit over our salad, a tart green juice with a huge citrus twist, and these lemon poppyseed chia waffles have all been recent favorites.  In addition to the lemon, we also have a plum tree, a ridiculous amount of mint and lavender and a lime tree, and a questionable dried-out orange tree and raspberry vine.  (The later of which I am extremely hopeful will pull through).

The lemon tree though, has already been a blessing.  As many of you vegans know, a dash of fresh lemon works great in baked goods that call for buttermilk or yogurt.  Mix a little fresh lemon into your nondairy milk and *voila!*  A perfect buttermilk to call your own.

So I told myself that I wouldn't post any more waffle photos since I only have the one waffle iron...that you can see is the fabulous Mickey Mouse.  But this recipe is that good.  I am willing to suffer the embarrassment of being an almost 28-year old (gulp) woman that only owns a Disney waffle iron.  But try to have a bad morning while eating a Mickey Mouse waffle--it simply can't be done.

This lemon poppy waffle was going to be just that-lemon poppy-but I was completely out of ingredients except for the ones listed below.  Though the chia seeds drank up the moisture like a sponge, with enough water and fresh lemon, you can develop the ideal texture of crisp on the outside and soft on the inside, but without too much of the chewiness that a gluten-free dough sometimes yields.  The best part?  This waffle is perfect as is.  The lemon flavor and slight sweetness of the maple and creaminess of the nondairy yogurt begs to be savored.  Do not dare top this waffle with syrup!  Don't. You. Dare.

 

Lemon Poppyseed Chia Waffles

yields 4 waffles

Ingredients:

1 cup gluten-free flour (I used Bob's Red Mill)

1 tablespoon pea protein powder (optional)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup chia seeds soaked in 1 cup water

1/3 cup coconut oil, melted

1/3 cup plain coconut yogurt

1 tablespoon pure maple syrup

juice and zest of one whole lemon

1 teaspoon poppyseeds

Directions:

1.  Mix chia seeds and water into a bowl, stir and set aside to let thicken.  Extra lemon juice can be used for a stronger flavor (just omit part of the water).

2.  Add all wet ingredients together, and stir wet into dry.  

3.  Batter should be pretty thick.  Drop onto a greased waffle iron and cook until it stops steaming/is golden brown.  Enjoy warm!