Tuesday, February 24, 2015
1 3/4 cups all purpose gluten free flour
1 TBSP xanthan gum
1 1/4 tsp salt
1 1/4 tsp sugar
1 TBSP instant yeast
4 TBSP flavorless oil (I used avocado oil)
1 tsp lemon juice
1 egg - beaten
1 1/3 cups lukewarm water
Sift the flour, xanthin gum, sugar and salt into a bowl. Add the yeast, oil, lemon juice and beaten egg.
Add the water and beat well with an electric mixer for about 2 minutes - until smooth.
Preheat oven to 400.
Transfer the dough to an oiled and floured loaf pan, smooth top and cover loosely with oiled plastic wrap. Let rise in a warm place for about 30 minutes - until the dough has reached the top of the pan.
Bake in preheated oven for around 90 minutes - until it has become deep golden and sounds hollow when tapped.
Let cool on wire rack.
1 1/2 lbs chicken breasts - cut into small thin strips
1/2 cup buffalo sauce
2 cups breadcrumbs
bibb or butter lettuce
1 cup cooked quinoa
blue cheese or ranch dressing
Preheat oven to 375 and lightly grease or line a baking pan with foil or parchment paper.
Toss the chicken in the buffalo sauce, cover and refrigerate for 30 minutes (or at least let set for 10).
Place the breadcrumbs in a dish and coat each piece of chicken evenly - arrange on prepared baking sheet.
Bake for 30 minutes.
To assemble the wraps I filled each lettuce leaf with quinoa, avocado and tomato and topped with cooked chicken and some blue cheese (crumbles or dressing).
2.5 cups rolled oats
1 cup plain Greek yogurt or dairy free yogurt
scant 1/2 cup honey
2 teaspoons baking powder
2 TBSP ground flax seed
1 teaspoon vanilla
1 teaspoon baking soda
2 ripe to overripe bananas
*chocolate chips, walnuts (optional)
Preheat oven to 400 and grease a muffin pan or line with baking cups.
Process oats in a food processor until it becomes a flour like consistency. Add the rest of the ingredients, minus the chocolate chips and walnuts, and process until smooth.
Stir in chocolate chips and walnuts if desired. Fill muffin tins to the top (they do not puff up while baking) and bake in preheated oven for 18-20 minutes. Cool on wire rack.