Gluten-Free Javanese Chick-un Sauce (Vegan)

This is a transcription of that obnoxious BuzzFeed video on Facebook, which I can't save a link to so I can't put it here or on Pinterest or anything. It's as irritating as that song they play while showing you how to make this!

1. Peel and chop 2 yellow potatoes.
2. Boil for 2 minutes.
3. Peel and chop a carrot.
4. Add to the boil.
5. Boil for 5 minutes.
6. Add 1/4 of an onion, chopped.
7. Boil 7 more minutes or until soft.
8. Drain. Save the water!
9. In a separate pot, cook the pasta.
10. In a blender, blend: 1/2 C. cashews, 1 1/2 C. of the veggie boiling water, the veggies.
11. Add 1 tsp. each of garlic powder, onion powder, salt.
12. Pour over cooked noodles.
13. Sprinkle with paprika and serve.

NOTE: This is terrible if you're going for gluten- and dairy-free "macaroni and cheese"—and it is rather dull and bland even just as a creamy pasta (this is better, if that's what you're going for)—but it IS great, properly seasoned, as a gluten-free version of Javanese Chicken.

I totally swiped the photo from this totally different recipe, on the VeganYumminess blog.

Matthew Webster's Instant Pot Tortilla Soup (Can Be Vegan)

2 T. olive oil (extra-virgin) - I omit this

2 bell peppers, diced

1 onion, diced

2-3 ribs celery, diced

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin 

1/2 tsp. chili powder

3 chicken breasts, boneless and skinless (omit for vegan)

salt & pepper

4 C. vegetable broth 

1 C. water 

1 (14-oz.) can diced tomatoes (I use Rotel)

1 (15-oz.) can black beans, rinsed and drained 

1 C. frozen corn 

FOR GARNISH

freshly chopped cilantro  

shredded Monterey Jack cheese (omit for vegan)

diced avocado

tortilla chips, crushed

1) Turn Instant Pot to Sauté setting. Add bell peppers and onion (and optional oil, if using). Cook, stirring occasionally, until vegetables are starting to soften, about 2-3 minutes. (If dry-frying, just stir continually and add a tad of water if things start to stick too badly.)

2) Stir in garlic, oregano, cumin, and chili powder and cook briefly to release flavors.

3) OPTIONAL: Season chicken breasts generously with salt and pepper then add to Instant Pot. Just omit if making vegan.

4) Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

5) When cooking is complete, after about a minute, do a manual release of the steam and then carefully remove the lid.

6) If made with them, use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. 

7) Stir chicken and cilantro into soup. Season with salt and pepper, to taste.

8) Garnish soup with tortilla chips, avocado, and cheese (if using) to serve.

NOTE: Matthew makes this soup several days before he wants to serve it, to allow the flavors to meld.

This recipe is modified from this original

Mashed Pocaulies (Vegan)

This is our answer to mashed potatoes while on the Elimination Diet. Mashed potatoes need butter and milk to be creamy and yummy, in my opinion, and we can have neither right now. The cauliflower mixed in makes them less pasty and more smooth. Even if you don't like cauliflower, it will not bother you in this dish.

5 lbs. red potatoes (more or less)
1 head cauliflower
2 Tbsp. ghee or tahini (according to vegan convictions)

Salt

White pepper

1) Bring two pots of water to boil, salted.

2) In the meantime, scrub and quarter red potatoes. Set aside.

3) Wash cauliflower head, cut into several medium "florettes," and set aside.

4) When water is boiling, place potatoes into one pot of boiling, salted water, and place the cauliflower into the other. Cook until tender.

5) Drain potatoes, reserving some of the starchy cooking liquid in a measuring cup for thinning. Coarsely mash the potatoes with the ghee or tahini, using a potato masher, to desired consistency.

6) Drain cauliflower and process in Cuisinart until smooth.

7) Combine the potatoes and cauliflower. Thin with reserved starchy water, if necessary. Season with salt and white pepper.

8) Serve up into a large bowl.

Best Sourdough Pancakes (Gluten-Free or Regular) (Vegan)

We've tried several, and these are the easiest, best GF sourdough* pancakes we've found. First, they use a ton of spent sourdough starter at one time, which I like. Second, they're light and fluffy, with crispy edges—the test of a good pancake to me. Don't skip the baking soda step, and do it separately like the recipe says. Yum!

2 C. sourdough starter, room temp (straight out of the fridge will work)

1/4 C. milk if starter is very thick (use nut milk for vegan)

2 Tbsp. sugar (I use coconut sugar)

1 egg (or flax egg for vegan)

4 Tbsp. oil (I use aapplesauce)

1/2 tsp. salt

1 tsp. baking soda (reserve for later)

1 Tbsp. warm water

1) In a large mixing bowl, combine sourdough starter, sugar, egg, olive oil, and salt. Mix well. If batter is very thick, add 1/4 milk or to desired consistency. Set aside.

2) In a small bowl, dilute 1 tsp. baking soda in 1 Tbsp. warm water. Set aside until ready to cook your pancakes.

NOTE: Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes. Make certain everything is ready to go and the griddle is hot, so the pancakes can be cooked while the air is still working in the batter. This will produce lighter, fluffier pancakes.

3) When ready to cook your pancakes, fold the baking soda/water mixture gently into the prepared pancake batter. (Do not beat it!) This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute before using.

4) Ladle batter onto hot griddle. (We cook them in butter!)

5) Cook as you usually do pancakes: 1-2 minutes per side, flipping once you see bubbles beginning to form on the top side. Remove from heat and serve immediately (or keep them in a warm oven until ready to serve). Enjoy!

* If you don't have a GF sourdough starter—and don't have a GF sourdough friend who can give you some—you can start your own! Follow the directions here.

This recipe is adapted from this original wheat sourdough pancake recipe, which is delicious and is our very favorite! The regular wheat sourdough starter makes thinner pancakes, almost like crepes. Yum!

Rainy Day Egg Drop Soup

One of Molly's favourite kinds of dishes is the warm noodle broth, but in college she would often just opt to cook noodles in a water and soy sauce mixture in between study sessions, which isn't very nourishing.

Since it's cold and rainy, I whipped up this much heartier version for our dinner. She asked me to make it another time, so I'm writing it down here for future reference. If you make it, let me know what you think!

Note that this recipe only makes enough for two as a main dish, but could easily feed more as a side to another Asian-fusion dish.

Ingredients:

• Water
• Chicken bouillon powder
• Soy sauce
• Powdered garlic
• Powdered ginger
• Sesame seeds
• Whole prickly ash pods
• Chili bean paste
• Sesame oil
• Black pepper
• Sugar
• Eggs
• Somen noodles

Directions:

1. Boil 3 cups of water. Add a heaping tablespoon of chicken bouillon powder, stir, and let boil for a couple minutes.
2. Add a splash of soy sauce, a generous dash of garlic, a few fingerfuls of the prickly ash, a good dusting of sesame seeds, a teaspoon of the chili bean paste, a generous dash of black pepper, a generous dash of sugar, a little bit of sesame oil, and as much ginger as you'd enjoy (I put in just a little less than the garlic).
3. Stir everything together, then let the mixture boil for a couple minutes until it becomes a nice broth.
4. In a separate bowl, mix two eggs with a quarter cup cold water. Pour the egg mixture into the broth, stirring the whole time with a fork. Boil for a good three or four minutes, until the eggs have cooked into lots of little visible chunks swirling in the broth.
5. Add a packet of somen noodles and boil for two minutes, stirring at intervals. (Our somen noodles come in a package with several individually bound sections of noodles. I used one of the individual sections, not the whole package.)
6. Let sit for a couple minutes, then serve up into two bowls and enjoy!

Elanore's Black Bean Brownies (Can Be Vegan)

Here are two different gluten-free options for brownies. The first is flourless, while the second uses an all-purpose, gluten-free flour blend. They're different, and both are yummy.

Elanore's Black-Bean Brownies

1 15-oz. can black beans, drained and rinsed
3 eggs (or use flax eggs for vegan)
3 Tbsp. oil (can use applesauce instead)
4 Tbsp. cocoa powder
1 pinch salt
1 tsp vanilla extract
3/4 C. granulated sugar (I use coconut sugar)
nuts, to taste (opt., but this helps—texturally—if you like them)
chocolate chips, to taste (get DF for vegan)

Combine ingredients in food processor and process until smooth.
Bake at 350 degrees for 30 minutes.

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Elanore's Gluten-Free Brownies

Makes 16 large or 25 smaller brownies

1  stick butter OR 8 tablespoons coconut oil for vegan

1 1/4 C. sugar

3/4 C. plus 2 Tbsp. cocoa

1/4 tsp. salt

1/2 tsp. vanilla

2  eggs, cold

1/2 C. GF baking flour (almond flour or brown rice flour work well)

2/3 C. chopped nuts (walnut or pecan)

1)   Position a rack in the lower third of the oven and preheat the oven to 325°F.

2)   Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

3)   Combine the butter, sugar, cocoa, and salt in a double boiler pot or a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

4)   Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

5)   When the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.

6)   Stir in the nuts (if using). Spread evenly in the lined pan.

7)   Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

8)   Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.      

Everything-Free Waffles (Vegan)

Again, these are not everything-free, but they're free of enough things that are usually in waffles that I'm surprised they work and are delicious... but they are! We were all pretty happy to eat these this morning, as we've had nothing this delicious for breakfast since starting the Elimination Diet!
2 1/2 C. non-dairy milk (almond, soy, rice will all work)
2 tsp. lime juice (white or cider vinegar would be better)
1/3 C. olive oil
1/3 C. liquid sweetener (maple syrup, agave nectar, honey)
1 Tbsp. ground flax seeds, soaked in a bit of boiling water to make semi-gelatinous (optional)
1 egg white (optional--omit if vegan)
1 tsp. vanilla (optional)
2 C. gluten-free flour blend
1 1/2 tsp. baking powder
pinch of salt
3/4 C. gluten-free oats (optional)

1) Combine milk and lime juice and set aside.

2) In the meantime, combine all dry ingredients except oats in a large mixing bowl and sift together well. Stir in the oats after other dry ingredients are blended well.

3)  Add semi-gelatinous flax (if using) to soured milk mixture. Add other liquid ingredients to the milk mixture and whisk to combine.

4) Add wet ingredients to dry ingredients and mix gently just until combined.

5) Let batter rest while waffle iron preheats.

NOTE: Our Belgian waffle maker cooks these deliciously crispy but splits them down the middle every time. (The two halves of the waffle each stick to the sides of the waffle maker when you open it after cooking. Since we like them this way--crispy on one side and soft on the other, plus you're only eating half a waffle at a time but it feels like a whole one!-- we cook them in that instead of a regular waffle iron. Cook yours according to your equipment and preferences. (The almost-burned-looking waffle on the bottom of the pile in the picture below didn't split, but you have to cook them so long to get them not to split that they're too crispy and brown in the end. We just let it split them and enjoy them crispy-soft. With fruit on top, pictured above, is my favorite!)

If you prefer them to look and feel traditional, just stack the two halves together and serve. Yum!

NOTE: We have discovered that the best combination for getting them not to stick badly to the waffle iron involves omitting the optional flax, oats, and egg--and using homemade quick soy milk and maple syrup as the liquids.

Everything-Free Bread (Vegan)

This bread isn't actually EVERYTHING-free, obviously, but when you're trying to make bread-like things that are free of wheat, corn, oats, gluten, eggs, dairy, and yeast, it can sure feel like there's not much left to work with! I made this recipe for hamburger buns for our 4th of July cookout with my parents. The texture is a little biscuit-like, but it was sturdy enough to stand up to a hamburger. These would be delicious as a dinner roll.

NOTE: If you have a Vita-Mix, you can make your own flours by milling the grains/seeds very fine in that. For this recipe, that would work for the millet and the rice. I grind my flax seeds in a designated coffee grinder.

1/4 C. ground flax seeds, stirred into 3/4 C. boiling water and soaked for at least 10 minutes
2/3 C. millet flour
1/2 C. rice flour (brown or white is fine)
1 C. tapioca flour (same as tapioca starch)
1 C. arrowroot flour (same as arrowroot powder)
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. sea salt
2 tsp. xanthan gum (guar gum would work)
2 Tbsp. agave nectar (honey would work)
1/4 C. olive oil
1 C. plain cashew yogurt
1/4 C. water
1/8 C. (2 Tbsp.) lime juice (lemon juice or cider vinegar would work)

1) Preheat oven to 375 degrees.

2) Combine the dry ingredients, measuring them directly into a large sifter. Sift everything well. (Don't skip the sifting or you will end up with a lumpy batter!)

3) In a separate bowl, stir together the wet ingredients, then gently stir in the soaked flax mixture.

4) Slowly stir the wet ingredients into the dry ingredients just until blended.

5) Working quickly, and handling it as little as possible, gently shape the dough into whatever shape you want for your final product. The bread rises and expands a little bit, but not as much as yeast breads do.

6) Bake on parchment paper at 375 degrees as directed below.

This recipe will make:
* 4 medium size "boules" (about 6 inches in diameter)—Bake 20-25 minutes.
* 12 hamburger/sandwich buns (about 4 inches in diameter)—Bake 10-15 minutes.
* 24+ good size dinner rolls (shaped into balls about 2 inches across)—Bake 10-15 minutes.
* 2 pizza crusts (spread out with wet spatula as evenly as possible)—Pre-bake 10 minutes, then top with toppings and bake an additional 10-20 minutes.

This is a modified version of an original recipe found on allergyfreealaska.com

Gluten-Free Crispy Pizza Crust or Flatbread Crackers

Pizza on the Elimination Diet! Hooray!! This original recipe is from The Dairy-Free and Gluten-Free Kitchen by Denise Jardine. I have found this cookbook to be very helpful on our Elimination Diet journey. I would highly recommend it.

Our modified version or this recipe, according to the items we're eliminating, appears below.

Ingredients:
1 1/2 C. Gluten-Free Flour Mix (I've used All-Purpose GF Baking Flour by Bob's Red Mill)
2 tsp. gluten-free baking powder (Rumford's Aluminum-Free Baking Powder is GF)
1/4 tsp. xanthan gum
1/2 tsp. dried thyme
1/2 tsp. APB
1 C. water

Procedure for Crispy Pizza Crust:
1) Preheat oven to 425 degrees. Line a metal baking sheet with parchment paper. Set aside.

2) Combine the dry ingredients in a large bowl. Thoroughly mix together with a whisk until fully combined.

3) Add the water to the flour mixture, stirring with a rubber spatula to combine.

4) Working quickly, pour the batter onto the parchment paper and smooth it out to desired thickness (no thicker than 1/2 inch).

5) Pre-bake the crust for about 15 minutes.

6) Remove the crust from the oven and top with preferred toppings.

7) Return pizza to oven for five minutes to heat everything through. Serve immediately.

NOTE: The original crust calls for 1/2 tsp. each of oregano and garlic powder, and 1 tsp. apple cider vinegar. I used APB instead, since we couldn't have those things, and took out the 1/4 tsp. sea salt.

Procedure for Flatbread Crackers:

1) Assemble the dough as above.

2) Roll the dough thin and, instead of baking for 15 minutes, bake it for 5-10 minutes longer, until golden and crispy.

3) Cool completely before breaking it up into random-sized pieces.

4) Serve with your favorite dip or spread.

NOTE: This is going to be our Communion bread for the duration of the Elimination Diet, or at least until I find something more suitable. It's a delicious, semi-plain cracker that should be fine for Communion, especially if I leave out the spices.

Creamy Macadamia-Pine Nut "Cheese"

This is a very rich, very delicious dairy-free dip or spread that functions a bit like a spreadable cheese. It is similar in texture to ricotta. The original recipe is from The Dairy-Free and Gluten-Free Kitchen by Denise Jardine. I have found this cookbook to be very helpful on our Elimination Diet journey. I would highly recommend it.

My modified version appears below:

2 C. raw macadamia nuts (not dry roasted)
1/4 C. raw pine nuts
1/2 C. filtered water (or 3/4 C. water for a softer cheese)
Juice of 1 lime, freshly squeezed
1/2 tsp. onion powder
1/2 tsp. sea salt

1) Combine the above ingredients in a food processor and process the mixture, scraping down the sides of the food processor with a rubber spatula as needed.

2) Puree until smooth and creamy, about 4 minutes.

3) Use immediately or store in an airtight glass container in the refrigerator for up to 2 days.

4) For longer storage, divide into portion sizes, wrap in plastic wrap, and freeze for up to 1 week.

NOTE: I didn't have raw macadamias so I used dry roasted ones. It worked fine.

Also, the original recipe called for lemon instead of lime, and for an additional 2 Tbsp. apple cider vinegar. We couldn't have that, so I left out the vinegar and used the juice of one entire lime instead.

Homemade Almond Milk (Vegan)

1/4 C. whole, raw almonds
2 C. filtered water (of 4 C. total)

1) Place together in the Vitamix. I only add 2 cups of the water at first to make less of a mess when blending.

2) Begin on low but quickly increase to highest setting.

3) Blend 1 minute.

4) Strain* with a fine mesh strainer or nut bag, if desired. (I put the nut pulp in our morning oat bowls.) 

5) Add the rest of the water and refrigerate.

6) Keeps, refrigerated, for about a week.

* NOTE: Almond milk is rich in fiber if left unstrained. If you desire a smoother product that tastes more like store-bought, however, you can strain the blended product through cheese cloth or a nut milk bag.

You can also make a delicious, flavored almond milk, by following this recipe on ohsheglows.com.

Pumpkin Quinoa Porridge

1 C. dry quinoa, rinsed and drained
1 1/2 C. homemade almond milk
1/2 C. pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/8 tsp. sea salt

1) In a pot, combine 1 C. water and 1 C. almond milk.

2) Bring to a boil, then add add above ingredients. Turn down heat and simmer for 10-12 minutes or until liquid has evaporated.

3) Remove from heat and stir in 2 Tbsp. ground flaxseeds.

4) Top with any of the items listed below. Enjoy.


Top with any of the following, according to personal preferences and/or allergens you're avoiding:

1/4 C. chopped walnuts or pecans
1 Tbsp. hemp hearts
2-3 Tbsp. raw honey or maple syrup
2 Tbsp. coconut flakes

NOTE: I have no idea why the quinoa needed a rinse. I did it anyway!

The original recipe appeared on Food Babe.

Elanore's Meyer Lemon Bars (Including Gluten- and Dairy-Free Options)

1/2 C. powdered sugar
1 C. butter (2 sticks), softened (or 12 Tbsp. vegetable shortening, for dairy-free)
2 C. + 1/2 C. flour
4 eggs
2 C. sugar
1/3 C. Meyer lemon juice, freshly squeezed
1 heaping Tbsp. grated lemon zest
1/2 tsp. baking powder

1. Preheat oven to 350 degrees. Prepare 9x13 pan by lining it with criss-crossed pieces of aluminum foil that have an overhang of an inch or two. Spray with cooking spray unless using non-stick aluminum foil.

2. Cream powdered sugar and butter in a stand mixer until light and fluffy.

3. Add 2 C. of the flour and beat on medium until well-blended. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden. (Gluten-free will not turn golden! See NOTE, below.)

4. Beat the eggs, sugar, lemon juice, and lemon zest in a large bowl.

5. Sift the reserved 1/2 C. flour and the baking powder into the liquid mixture. Blend well.

6. Pour over the hot crust and return to oven to bake for another 20-25 minutes.

7. Check for doneness at 15 minutes and add on time as needed until filling is set. (A toothpick should come out mostly clean when stuck in the middle of the custard filling.)

8. Cool completely before cutting. (Truly! They're demanding that way.) Then dust with powdered sugar and serve.

NOTE: You can make these gluten-free by substituting a gluten-free, all-purpose flour blend for the flour. They can be made dairy-free, as well, but using vegetable shortening instead of butter. The crust will appear to not be crisping up, and you will be tempted to overcook it at the first stage, but just remember that it will cook for an additional 20 minutes. Don't cook longer than about 30 minutes in the first, crust-alone baking.

The original recipe appeared on FoodieCrush.com as Meyer Lemon Bars, by Heidi.

Her recipe notes:

* These lemon bars are a little more crackly on the top than some recipes I've seen. After doing some research, I think it is due to the amount of sugar used in a recipe. Personally, I like this hint of crispness on top and bottom to balance out the sweet yellow custard in the middle, so I'm keeping it.

* While some recipes call for the shortbread crust to go up the side of the pan (1/2 inch seems pretty standard), I prefer less crust, so I just press it into the bottom of the pan, but you can certainly do either to your liking.

* If you can't find Meyer lemons, sub half of the lemon juice with fresh orange juice, or go ahead and use regular lemons for extra tartness.

GAPS Flat Bread

3 cups almond flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1 egg
1 cup kefir

Spread thin on parchment paper and bake at 350° for about 20-30 minutes until golden brown.

Leigh Ellen's Gluten-Free Crusty Boule

Shauna and Danny of the Gluten-Free Girl Web site generously shared their wealth of knowledge with us to develop this fabulous crusty loaf. The dough is incredibly versatile; we bake it as a classic boule or in a loaf pan for sandwiches.  It also makes a wonderful pizza crust with your favorite toppings or great crackers if it is rolled thin.

Makes enough dough for at least four 1-pound loaves.  The recipe is easily doubled or halved.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 tablespoons granulated yeast
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons xanthan gum
2 2/3 cups lukewarm water
4 large eggs
1/3 cup neutral-flavored oil
2 tablespoons honey

1.  Mixing and storing the dough:  Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.

2.  Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated.  You might have to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3.  Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.

4.  The dough can be used immediately after the initial rise.  Refrigerate in a lidded (not airtight) container and use over the next 7 days.  The flavor will be best if you wait for at least 24 hours of refrigeration.

5.  On baking day, use wet hands to take out a 1-pound (grapefruit-size) piece of the refrigerated dough.  Quickly shape it into a ball; this dough isn't stretched because there is no gluten in it--just gently press it into the shape.  You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.

6.  Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough).  Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet.

7.  Thirty minutes before making time, preheat oven to 450°F, with a baking stone placed on the middle rack.  Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.

8.  Just before baking, slash the loaf with 1/4-inch-deep parallel cuts, using a serrated bread knife.

9.  Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one).  Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 35 minutes, until lightly browned and firm.  If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking and bake the loaf directly on the stone or an oven rack.  Smaller or larger loaves will require adjustments in resting and baking time.

10.  Allow to cool on a rack before slicing or eating.

Carrot-Pulp Muffins (or Juice-Pulp Muffins)

This recipe was devised by my daughter Olivia as a way to use all the wasted pulp from juicing carrots.  It is delicious and moist if you use shredded carrots, but it can be a little dry if you just use the carrot pulp without a little extra moisture from something like applesauce, apple juice, a little of the carrot juice (which will make very orange muffins!) or even a little water.

2 C. flour (we use freshly ground whole wheat)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 eggs, lightly beaten
1 C. oil (we use olive oil)
3/4 C. brown sugar
3 C. grated carrot (or carrot pulp from juicing with moisture added)

Combine dry ingredients.  In a separate bowl, combine eggs with oil and sugar.  Add to dry ingredients, mixing just until combined.  Stir in carrots (grated, or as moistened pulp).  Bake at 350 for 20-30 minutes.


In an interesting modification, my friend Maegan prepares the following muffins out of her juicing endeavors.

Maegan's Juice-Pulp Muffins

Combine:
2 C. pulp from juicing (carrots, apple, celery, kale)
3 eggs
1.5 c flour (she used oatmeal run thru her food processor)
1/3 c oil
1 tbsp baking soda
2 tbsp honey
1 banana
1 Tbsp cinnamon.

Bake at 350 about 15 minutes. ("You kinda have to check them," she says.)

Olivia's Super-Healthy Carrot Muffins (dairy-free)

2 cups whole-wheat flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cloves, nutmeg, pumpkin pie spice (opt.)
4 eggs
1 cup olive oil
3/4 cup brown sugar (or more if you want your muffins to taste very sweet)
3 cups carrot pulp (left over from juicing)
oats

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, baking soda, salt, in bowl and set aside.
3. Mix eggs, oil, and sugar in bowl or KitchenAid.
4. Add flour mixture to egg mixture.
5. Put the carrot pulp in a bowl and add warm water, stirring until the consistency of the carrot/water mixture resembles applesauce.
6. Add carrot/water mix to batter.
7. The mixture now will be very gloppy and watery, so add oats and/or more flour until the mixture becomes the desired consistency.  (I added about 1 cup oats and <1 br="" cup="" flour.="">8. Cook the muffins in muffin pan for about 20 minutes. 

Note: These muffins will not be smooth on top.  They are also not very sweet unless you add more sugar.

Colbert's Banana Cookies (Breakfast Bites)

This recipe was originally called "Colbert's Cookies" (from Dr. Don Colbert), and his original recipe appears at the bottom of this post.

I have modified it, however, and we now call them Breakfast Bites.  If you get the idea of a "cookie" out of your head--and think more like a "homemade soft granola bar"--they're really yummy. We like the delicate, not-too-sweet flavor, and they're easy to eat on-the-go for breakfast.

This recipe is very forgiving, and I slightly modify quantities all the time. Basic idea:

3 mashed, ripe bananas (they need to be brown and spotted for the sweetness)
1/3 C. applesauce (can omit)
2 C. oats
1/4 C. almond milk
1 tsp. vanilla
1 tsp. cinnamon
good bit of real maple syrup, to sweeten and add moisture (especially if omitting applesauce)
any kind of additions (nuts, dried fruit, coconut,chocolate chips etc.)

(Obviously, they're no longer dairy-free if you use regular milk and no longer sugar-free if you add chocolate chips or coconut!)

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Original post for Colbert's Cookies

When you have a sweet tooth and want to stay on track, here's a nice treat. Sugar is NOT an added ingredient.


3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins, golden raisins, or Craisins (optional)
1 tsp vanilla
1 tsp cinnamon. 

Bake at 350 degrees for 15-20 minutes. 

(From Dr. Don Colbert)

This picture is from his original post.