Cinnamon-Butternut Buckwheat Biscuits + Pudding

I've decided to go on a sugar cleanse for a while and have been experimenting with stevia lately. I was craving some sweetness after 3 days of no sugar. Can't believe it! So I baked these cute biscuits made with butternut squash and cinnamon that's also oil/fat free! And also, if you are on a sugar cleanse and need recipes check out our ebook!

These would be perfect for thanksgiving dinner or with some soup.

Here's the team!:

1 1/2 cups raw buckwheat groats, ground finely
2 tbsp chia seeds, ground finely
1 tbsp cinnamon
Pinch of sea salt
1/2 tsp powdered stevia
1/2 cup butternut squash puree
1 cup of water

Mix all together and you should have a dough that's slightly sticky. Spoon onto a parchment lined baking sheet and bake for 25-30 minutes at 350F.

The biscuits are crisp on the outside and chewy and soft on the inside. You could also substitute pumpkin for the butternut.

For breakfast this morning I had a delightful acai berry pudding made with avocado and frozen cucumber! Oh the insanity!

In the pudding: avocado, frozen cukes, about 2 tbsp of acai berry powder, a sprinklin' of stevia.

Check out our other sugar-free pudding recipes on our recipe page

Have a great 11/11/11 !

Sweet Chili Heat Corn Muffins

No we didn't make muffins out of doritos....that would be taking it too far ;)

I was always weary of corn muffins until recently. It just sounded like a weird thing to make, but after trying these I now know the wonder of a hot corn muffin fresh from the oven with imaginary butter on top.

As they cooled they definitely got kind of crumbly, so serving them hot would be a good idea.

These are usually made with jalapenos but we didn't have any so we used chili powder which gave them a nice kick! After trying one I could only imagine how good these would be dunked in an actual bowl of chili. I'm officially converted to corn muffins!

1 cup of cornmeal
1/2 cup light buckwheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tbsp ground flax seed
1/2 tsp chili powder
1/3 cup coconut sugar (or other cane sugar)
2 apples pureed with 3/4 cup water

Combine apple puree and coconut sugar in a large bowl. In a seperate bowl combine remaining ingredients. Gradually sprinkle dry into wet ingredients. Mix until fully incorporated. Spoon into a muffin tin lined with muffin cups. Bake at 350F for 20-22 minutes. (We baked ours a bit too long at 26 minutes, as you can see by the cracked tops)

It's cooorny collins!



Don't look at me like that

 

Basil-Banana Bread

Jenn brought home bananas again! These ones were reeeally black so banana bread was naturally the only option.

I asked Jenn, what should we add in? chocolate chips? nuts? mint?...no mint is too gross. Jenn said Basil...I paused for a few seconds...basil...

Then I remembered how basil is randomly added to desserts like ice cream and berry tarts. Hey, apparently it tastes good in sweet stuff. And I've always wanted to be apart of that secret club that adds basil to obscure dishes so I appear sophisticated and gourmet-like.

I will never be afraid of basil again, the good thing about it is that it's a mild herb so it would never over power the main ingredient, which in this case is bananas.

This was a delightful banana bread, so case in point: experiment with basil more often!

2 cups buckwheat flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

4 ripe bananas, mashed

1/2 cup water

1/2 cup maple syrup (or other liquid sweetener)

1 tsp vanilla

2 tbsp finely chopped basil

1 tbsp ground flax seeds

Preheat oven to 350F. Mix dry ingredients together. Mash bananas and mix in other wet ingredients including basil. Pour wet into dry (or vice versa). Pour into a greased loaf pan. Bake for 40-45 minutes.

Brown Rice Flax Tortillas (Xanthan Gum-Free, Vegan, GF)

Ok, this is a BIG DEAL. We successfully made xantham-gum free, gluten-free tortillas! But, since there's no "glueing agent' you can't toss them around every which way like a regular bread dough, in other words it's very delicate work. But, unlike wheat dough, the more you play with it, the stronger and more malleable it gets :) So if you mess up while rolling, just form it back into a ball and start over. I was reading the ingredients for brown rice pasta and noticed that it included rice bran, so I thought to include it in tortillas and it worked like a charm. Rice bran is known to be one of the most nutrient dense foods on earth and might I add, is ridiculously cheap! I got a 2 pound bag of it for about $2.

1 cup brown rice flour
1/2 cup + 2 tbsp sweet rice flour
1/4 cup rice bran
2 tbsp finely ground flaxseed
1 tsp baking soda
1/2 tsp salt
3/4 cup warm water
1/2 tbsp agave, or honey

1. Combine the dry ingredients in a medium bowl. Combine warm water and honey/agave in a measuring cup and add to dry mixture. You may need to add more sweet rice flour, use your judgement but also remember that it will absorb flour while rolling.
2. Heat a skillet to medium and add oil, distribute evenly with a spatula or heat-proof pastry brush. When oil is hot, turn down heat to low and wait about 7 minutes until the temperature stabilizes. Also have a plate beside the stove (you'll know why later).
3. Sprinkle sweet rice flour over a clean countertop, wet your hands with some warm water, rip off a small piece of the dough and knead it in your hands until it becomes nice and doughy, then form into a disc, sprinkle some more sweet rice flour on top. Roll as thinly as possible. Using a spatula, lift the dough off of the surface CAREFULLY, while also using your hands, put it in skillet.
4. Cook for 2 minutes or until golden brown on the one side. Using spatula, lift off of skillet and put on empty plate. Add more oil and brush with pastry brush to evenly coat. Put tortilla back in pan this time on the other side. Cook until golden brown or when you think it is sufficiently cooked through.
5. This is important: put cooked tortilla immediately into a large ziploc bag (this allows it to steam and become soft), as you make the tortillas add each one to this ziploc bag and this is how you can store them. The tortillas should stay in the bag for at least a few hours so they can really moisten up. You may notice that one side may be crackly, if you are using this for a wrap, roll with this side facing inside. Makes 8 tortillas.

A wrap of avocado and tomato, you can see how flexible the tortillas are, not your ordinary gluten-free wrap!