GLUTEN FREE MUFFINS with TOASTED PECANS & HAZELNUTS

These are one of the best muffins I have ever made. I am not going to lie that I am baking them every other day now ;)

GLUTEN FREE MUFFINS w/TOASTED PECANS & HAZELNUTS /Makes 6-9

INGREDIENTS:

• 2 & 1/4 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 2 TBS cashew nut butter (any nut better will work)
• 1/4 cup almond milk (any nut milk will work)
• 1/4 cup melted coconut oil
• 1 tsp ground cinnamon
• 2 TBS of Organic Millet Amazake - Sweet Grains Dessert (or any other sweetener)

• handful of toasted pecans
• handful of toasted hazelnuts
• cocoa nibs or chia seeds, or both

METHOD:

Preheat the oven to 190C. Prepare muffin tray.

Mix well all ingredients in a large bowl. Scoop the batter into the prepared muffin pan and sprinkle with cacao nibs or chia seeds. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

When ready, take out from the oven and set aside for 5 minutes. The take out each muffin and leave to cool on a wire rack.

in Polish


BEZGLUTENOWE MUFINKI z PRAŻONYMI ORZECHAMI PEKAN i LASKOWYMI


SKŁADNIKI:

• 2 i 1/4 szklanki mąki migdałowej (albo drobno mielonych migdałów)
• 1/4 łyżeczki proszku do pieczenia
• 1/4 łyżeczki sody
• 1 jajko
• 2 łyżki masła orzechowego (jakiegokolwiek)
• 1/4 szklanki mleka migdałowego (lub innego roślinnego)
• 1/4 szklanki rozstopionego oleju kokosowego
• 1 łyżeczka cynamonu
• 2 łyżki musu jabłkowego lub syropu klonowego
• garść prażonych orzechów pekan
• garść prażonych orzechów laskowych
• chia ziarenka lub wiórki z kakaowca (lub oba)

WYKONANIE:


Rozgrzać piekarnik do 190 ° C. Przygotować blachę na mufinki wykładając ją papierowymi foremkami.

Dobrze wymieszać wszystkie składniki w dużej misce. Nabierać ciasto do przygotowanej wcześniej blachy i posypać wiórkami z kakaowca lub nasionami chia.

Piec około 20-25 minut, albo aż wykałaczka włożona w środek mufiny będzie sucha.

Upieczone wyjąć z piekarnika i odstawić na 5 minut. Wyjąć każdą mufinkę i pozostawić do ostygnięcia na kratce.

COFFEE NUT BROWNIES

I need to admit something. Yesterday, I ate vanilla & chocolate cheesecake. By the way, I prefer vanilla one. I did not feel well after eating it so that was my first and the last time when I ate something sweet not made by me or made from ingredients which I do not tolerate anymore.

That situation made me very motivated to think again what I am putting into my body.

I made something I am flabbergasted about! I think you should be too!

COFFEE NUT BROWNIES

/ Recipe adapted from here /

INGREDIENTS:

• 1 egg
• 1/2 cup almond butter
• 1/2 cup strong brewed coffee
• 1/4 cup coconut flour
• 3 TBS raw cacao powder
• 1/2 tsp baking soda
• 1/4 teaspoon sea salt (if your nut butter does not already include it)

METHOD:

Preheat the oven to 165 C. Grease or line with parchment paper glass baking dish (about 10x15 cm or any other small square one).

In large bowl mix all ingredients and transfer to the baking dish. Bake for about 25-35 minutes. 

Serve it warm or cold.

LEMON CHIA & BLACKBERRY CHIA MUFFINS

These muffins are grain flours free and with no sugar. When making these small treats, I would suggest to add some maple syrup, honey or agave nectar... but I am eating sugar free now so I will do that another time.

I made two versions of those. First one with lemon zest, the second one with blackberries.

*

**

*LEMON CHIA or **BLACKBERRY CHIA MUFFINS 
/ Original recipe comes from here /


INGREDIENTS:

• 2 cups almond meal
• 1/2 tsp baking soda
• 1/2  tsp pink salt
• 1 TBS chia seeds
• 2 beaten eggs
• zest of 1 lemon*
• 1/2 cup of melted coconut oil
• 1/2 cup water
• 1 cup blackberries**

* first version

** second version with blackberries

METHOD:

Preheat the oven to 175 C and prepare 6 muffins moulds.

Mix all dry ingredients in one bowl and all wet in another one. Then transfer wet ingredients to dry and mix well.

Pour the batter into moulds and fill in 3/4 of the way full. Bake for about 30 mins or until golden brown.

Store in airtight container. 

*

/ Zulus tasting muffins... /

/ Yummy... Zulus loves almonds :) /

THE LIFE-CHANGING-BREAD by My New Roots

I found that recipe some time ago and finally I have a little spare time to try it. I love Sarah Britton's ideas and I am sure it will change my life.

That bread is so easy to make - one of the simplest things! It is great source of protein and suitable for vegans, vegetarians as well as for people with gluten allergies. 

LIFE-CHANGING-BREAD
/ You can find original recipe here / 


INGREDIENTS:

• 1 cup sunflower seeds
• 1/2 cup flax seeds
• 1/2 cup hazelnuts
• 1 & 1/2 cups rolled oats
• 2 TBS chia seeds
• 3 TBS psyllium husk
• 1 tsp sea salt
• 1 TBS maple syrup
• 3 TBS melted coconut oil
• 1 & 1/2 cups water

METHOD:

Line baking loaf with parchment paper. 

Mix all dry ingredients in medium bowl. Melt coconut oil and add with maple syrup and water to the mixture. Mix well. Transfer to the baking loaf, smooth out the top with spoon and set on the side for at least 2 hours or overnight. The dough is ready when it keeps firmly together.

Preheat the oven to 175 C. Place in the oven and bake for 20 minutes. Remove bread for loaf tin, place it upside down on the rack and bake for another 30-40 minutes. Bread is ready when it sounds hollow when tapping it. Let bread cool completely before slicing.

Store it in tightly sealed bag for up to 5 days.

BUCKWHEAT SOBA NOODLES with SESAME & VEG

BUCKWHEAT SOBA NOODLES with SESAME & VEG

INGREDIENTS:

• handful of buckwheat soba noodles
• 1 carrot
• small leek, only white part
•  1 clove of garlic
• napa cabbage
• scallions
• enoki mushrooms
• toasted sesame oil
• olive oil
• tamari soy sauce 
• sea salt
• pinch of brown sugar or agave syrup
• white & black sesame seeds

METHOD:

Boil noodles in accordance with the instruction on the pack.

In the meantime, wash all vegetables. Then chop scallion, peel and grate carrot, cut leek in small pieces, cut cabbage and slice garlic. Heat olive oil on the large skillet or wok. Stir fry all vegetables and mushrooms for few minutes. Add salt, soy sauce, sugar, some sesame seeds and mix well. Taste and add more if required. At the end add noodles and toasted sesame oil. Serve sprinkled with more white and black sesame seeds.

PEANUT BUTTER COOKIES

Every some time I go shopping with prepared list of items I need to buy. I think there has not been even one time when I bought items only from the list. Does anyone have the same? That is why I decided to start using all stuff one by one from my kitchen cupboards.

So today I would like to introduce some healthy gluten-free cookies. These are one of the easiest cookies I have ever made.

PEANUT BUTTER COOKIES /Makes about 8-10

INGREDIENTS:

• 2 cups of peanut butter
• 2/3 cup of brown sugar
• 1 egg
• 1 tsp cinnamon (GF)

*GF - gluten-free

METHOD:

Preheat the oven to 180 C and line a baking tray with parchment paper. Put all ingredients in a bowl and mix well using stand mixer or hand. Then spoons small tablespoon sized bowls, place them on the baking tray, lightly flatten with a fork, making a cross pattern on the cookies. Bake for about 10-12 minutes or until the edges are golden brown. Allow them to cool for 2 minutes before transferring them to a plate. 

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in Polish

Idąc na zakupy zawsze zabieram ze sobą listę potrzebnych rzeczy. Chyba jednak nie zdarzyło mi się ani razu kupić tylko tych produktów, zazwyczaj dobierałam inne, które nagle wydawały mi się potrzebne. Czy tylko ja tak mam czy Wam też się zdarza?

W związku z dużą ilością składników w szafkach kuchennych postanowiłam zacząć po kolei je wykorzystywać, co przyczyni się do zwolnienia miejsca na nowe ;)

Dziś przedstawiam zdrowe bezglutenowe ciasteczka. To jedne z najłatwiejszych jakie dotychczas piekłam.

CIASTKA Z MASŁA ORZECHOWEGO /8-10 sztuk

SKŁADNIKI:

• 2 szklanki masła orzechowego
• 2/3 szklanki brązowego cukru
• 1 jajko
• 1 łyżeczka cynamonu (bez glutenu)

WYKONANIE:

Nagrzać piekarnik do 180 st C. Blachę wyłożyć papierem do pieczenia. Wszystkie składniki umieścić w misce i dobrze wymieszać za pomocą miksera albo ręki. Następnie odrywać kawałki masy, kształtować małe kulki i układać na blasze. Spłaszczyć każdą z kulek za pomocą widelca robiąc wzór krzyża. Piec przez około 10-12 minut albo aż krawędzie będą złocisto-brązowe. Po upieczeniu pozostawić na blasze przez 2 minuty.