Classic Brioche

What are they like?

- Tender & rich

- Good for, well, just about anything (savory or sweet!)

Recipe

About 12 Servings, Prep 20 min + 1.5 hours rising and baking

This recipe is slightly adapted from Authentic Foods to be dairy free. These buns can be used for sandwiches, paired with sweet fillings, or simply enjoyed warm with butter. The bread flour blend can be used to make host of other bread recipes, such as baguettes, pita bread, or bagels.

Dry
4 1/4 cups (588g) Authentic Foods Steve’s GF Bread Flour Blend (see note above)
5 tbsp (64g) sugar
1 1/4 tsp (6g) salt
1 packet (7g) instant yeast

Wet
1 1/2 cups (360g) warm water
1/2 cup plus 1 tbsp (104g) Earth Balance Buttery Spread, melted
6 tbsp (80g) olive oil
4 eggs, large

Directions:

1. Combine the dry ingredients (flour, sugar, salt, yeast) in the bowl of the standing mixture.

2. In a separate bowl, mix together the rest of the ingredients.

3. Add the wet ingredients to to the dry and mix using a paddle attachment. Once the flour is incorporated, mix on medium-high speed for two minutes.

4. Divide the dough into 12 pieces and shape them into domes.

5. Cover with a flipped over baking tray (leaving space for them to rise). Alternatively, you can use a sheet of plastic wrap that has been sprayed with oil so it does not stick to the buns. Place the buns in a warm place and allow to rise until about double in volume, about 1 hour. If the dough bounces back very slowly when pressed, the buns are done proofing.

6. While the buns rise, preheat oven to 350F/180C.

7. Bake for about 20 minutes, or until they start to brown and an instant read thermometer inserted into the middle of the buns reads 190F/88C. Rotate halfway through baking.

Notes:

This dough is on the sticky side. To make it easier to work with, I often oil my hands. Or you can place it in the fridge overnight and work with it when it is cold. The rising period will just take longer (probably about three hours after it is shaped) because the dough will have to come up to room temperature before rising.

Chocolate Coconut Walnut Bread (Not too sweet)

What is it like?

- Wholesome & not too sweet

- Packed with goodies

- Filled with nutrient-dense amaranth flour

Recipe

At the time of writing this, this recipe is my favorite quick bread (or muffin). It calls for amaranth which has a deliciously nutty flavor and I find that the more I bake with it, the more I develop a taste for it. Amaranth is especially good when paired with walnuts and chocolate.

1 loaf, 12 muffins (6 large muffins)

Wet
1/4 cup (44g) olive oil
2 medium eggs, room temperature
1/2 cup (100g) apple sauce OR coconut milk
1/2 cup warm water, 100g
Scant 2/3 cup blueberries, 60g, frozen or fresh

Dry
1 cup gf flour mix, 128g
2/3 cup amaranth flour, 65g
2 tbsp sugar, 28g
1 1/2 tsp baking powder, 8g
1/8 tsp each: cloves and allspice
1/2 tsp salt, 3g

Additions (optional)
1/3 cup unsweetened coconut flakes, 26g
1/3 cup walnut pieces, 30g
Scant 1/3 cup raisins, 45g
1/3 cup chocolate chips (any kind), 50g

Directions:

1. Preheat oven o 350F/180C.

2. Grease an 8 1/2 x 4 1/2 bread pan or place 12 muffin liners in a muffin tin.

3. Whisk together the wet ingredients in a large bowl.

4. In a medium bowl, whisk together the dry ingredients.

5. Measure the chocolate chips, coconut flakes, walnuts, and raisins and set aside.

6. Add the dry ingredients to the wet ingredients and mix just until there are just a couple streaks of flour in the batter. Then add the chocolate chips, coconut, walnuts and raisins and mix just until the chunks are mixed in.

7. Pour into the greased bread pan or muffin tin and bake for about 20 minutes or until a toothpick comes out clean. For best results, allow the bread to cool for 30-60 minutes before slicing. Store the loaf in the fridge and before eating briefly heat up a slice or muffin in the toaster or microwave. Enjoy!
   

Amaranth "Polenta" Cakes (Vegan, Paleo)

What are they like?

-Browned on the outside

-Rich and creamy on the inside

-Flavored with caramelized onions, paprika, and cumin

The Amaranth Cakes look slightly different than the photo above, but equally satisfying :)

Recipe

This recipes is gluten free, vegan and can be made Paleo. They taste like real polenta cakes, but unlike polenta which is corn-based, these savory pancakes are packed with nutrients, whole grains, and fiber. If you like (like I do) you can also soak/sprout your amaranth prior to cooking.

Makes 9-12 cakes, prep 12 min, cook time 20 min

3 cups amaranth, cooked
1 cup chick peas (omit if paleo)
1 onion, chopped
1 bell pepper, chopped
3 tbsp olive oil
1/4 cup chopped parsley
1/3 cup fine dry bread crumbs* (or for Paleo, substitute 1/3 cup coconut flour or two eggs)
2 tsp paprika
1/4 tsp ground cumin
1 tsp salt or to taste

Directions:

1. In a large pan over medium heat, sauté the onion and bell pepper with 2 tsp olive oil until tender, about ten minutes. Stir occasionally and turn the burner down if necessary to prevent burning. (SEE NOTE)

2. While the vegetables sauté, combine the rest of the ingredients in a large bowl. Add the peppers and onions when they are done and allow the mixture to rest for about 5 minutes.

3. Heat the pan over medium heat. Add 1 tsp olive oil and then scoop pancake-sized spoonfuls of mixture into the pan and flatten into round pancakes with the back of a spoon. I usually cook three at a time in a 10” cast iron pan. You can even cook with two pans simultaneously to make cooking faster. Cook for about 5 minutes on each side, just until they brown on each side. Repeat with the rest of the mixture and serve immediately.

I love these pancakes with my homemade hummus recipe. They are also excellent with whole milk yogurt, sriracha sauce, or just on their own! I often make a yogurt sauce (dairy or vegan) by adding lime, salt, and an herb like cilantro or dill to the yogurt. It’s delightful with these savory cakes!

Notes:
Cooked amaranth is porridge-like, so breadcrumbs helps absorb liquid. You can try substituting 1/3 cup coconut flour for the oat flour, although I have not tested this substitution. Alternatively you can substitute two eggs for the oat flour and make slightly thinner pancakes. I have tested this recipe with eggs and it is delicious but not vegan!

*I tested this recipe substituting oat flour for the breadcrumbs. My porridge was fairly goopy and not dry enough so I added a lot of oat flour, 3/4 cup, and cooked them right away using two pans. However, using too much oat flour can make the texture sticky and you don’t want that! I recommend bread crumbs unless you don’t have any on hand!

Fluffy Blueberry-Lemon Pancakes - with Buckwheat (Vegan, Paleo)

What are they like?

-rich lemony aroma

-fluffy and full of blueberries

-filled with nutrient-dense buckwheat flour

Recipe

These pancakes are my favorite. The lemon and blueberry marry so well together that, like me, they may become your go-to pancake. The deeply nutty and aromatic qualities of buckwheat are as satisfying as they are healthy, offering ample nutrients compared to refined grains. Dig in and enjoy!

Makes 12 pancakes, prep 10 min, cook time ~12 min

dry
1 1/3 cups buckwheat flour, 179g
2 1/2 tbsp (30g) brown sugar (substitute maple syrup or date sugar for Paleo)
1/2 tsp cinnamon (optional)
1 tsp baking powder (substitute baking soda for Paleo)
1/2 tsp baking soda
1 tsp psyllium husk powder (omit if Paleo)
1/4 tsp salt

Scant 2/3 cup blueberries, 60g, frozen or fresh

wet
2 tbsp olive oil, 26g
1 1/2 (375g/375ml) cups nondairy milk (can use Paleo nondairy milk if you’re Paleo)
1/4 (60g) cup lemon juice, plus zest (about 2 lemons)

Directions:

1. Place two large skillets on the stove, so they are ready to use when needed (you can use one but I always prefer to cook pancakes with two skillets (see note). It makes it go more quickly and keeps them fluffier.

2. In a large bowl whisk together the dry ingredients, except for the blueberries. Place the blueberries in a measuring cup and, if using frozen blueberries, sprinkle 2 tsp of the flour mixture over the berries. Jostle the blueberries to fully coat them.

3. Whisk together the wet ingredients (the nondairy milk, olive oil, and lemon juice) and using a spoon stir it into the dry ingredients. Once the flour is almost mixed in, add the blueberries, and stir just until the flour is all mixed in.

4. Turn the burners to medium and allow them to heat up for 1 minute before adding a teaspoon of oil to coat each pan. Place mounds of pancake mix into each pan and allow to cook until air bubbles start to pop and the edge starts to look cooked. Turn the burner down a little if necessary. Then flip the pancakes and cook for about 2-3 minutes until done.

These pancakes make excellent leftovers. Enjoy them with nut butter and maple syrup, sliced fruit, or plain.

Notes:

I prefer to turn the burners on right before I add the wet ingredients. This way the pans have 1 minute to heat up before the pancakes are mixed together and ready to cook. When the mixture spends time sitting in the bowl, especially for the paleo version, the baking soda reacts with the acid from the lemon juice causing air bubbles. You want this reaction to happen while they are cooking in the pan! This is another reason to use two pans, it keeps the pancakes fluffier because they spend less time sitting in the bowl.

Bread Pudding with Pecans and Cognac Caramel Sauce

What is it like?  

- Rich

- Boozy

- Melt-in-your-mouth 

Recipe

This recipe is one of my favorites and I always eat it as a dessert. However, if you use a different sauce, such as maple syrup, it can make a great breakfast. 

6-8 slices gluten free bread (filled until just a little liquid is in between after 20 min soak)*
1 cup soy milk
1/2 cup coconut sugar
2 eggs
2 tbsp sunflower oil or butter
2 tbsp vanilla, 1/4 tsp salt, 1 tsp cinnamon
1/4 cup raisins (optional) 
1/2 cup pecans, chopped and toasted 

Cognac Caramel Sauce
1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp oil or butter
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

*I usually buy Trader Joe's gluten free cinnamon raisin bread and then skip the raisins and cinnamon in the recipe. 

Directions: 

1. Slice bread into one-inch cubes and place into an 8x8 baking dish or cake pan.

2. In the blender, blend together the milk, sugar, eggs, oil, vanilla, cinnamon, and salt until combined. Pour over the bread along with the toasted pecans and raisins. Make sure some of the raisins and pecans are submerged so they don’t burn or dry out. Some of the bread should be sticking above the liquid (this is the part that will get nice and crispy in the oven).

3. While the bread rests for about 20 minutes, preheat oven to 350°F.

4. Bake just until bread bounces back, about 20 minutes.

5. To make the cognac sauce, combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac. Plate the bread pudding, then pour sauce over it and serve! This sauce is also excellent over pancakes, apples, or ice cream.