Brown Rice & Flax Bread Recipe

Good Morning!

I hope your week is starting off well. I have a new recipe to share. Last night during my Sunday prep I decided to make my own version of the popular Ezekiel bread.

 

First, I don’t have an actual bread pan so I had to use this dish. I would recommend you use an actual bread loaf baking pan for best results. Ideally an 8 x 4 inch pan works best.  I’m going to buy one soon so I can make this again properly.

Ingredients:

Small batch 6-8 slices
1 1/2 cup of brown rice flour
1/3 cup of flax meal
3/4 tsp of baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup of cashew milk (almond or dairy could be used)
2 eggs

Large batch 8-12 slices
3 cups of brown rice flour
3/4 cup of flax meal
1 1/2 tsp of baking powder
3/4 tsp baking soda
3/4 tsp salt
2 cups of cashew milk (almond or dairy could be used)
3 eggs

Optional ingredients:
1-2 Tbsp of agave nectar for a sweeter bread
1-2 Tbsp whole flax or chia seeds.

Instructions:
1. Preheat oven to 350
2. In a large bowl whisk together all dry ingredients so they are mixed thoroughly.
3, In a separate bowl whisk together the wet ingredients.
4. Mix wet and dry ingredients together with large kitchen spoon.
5. Oil your bread pan.
6. Bake for 60 minutes.
*Optional: Sprinkle flax seeds on top before baking.
7. Let the bread cool for 20 minutes and then slice.
8. Store bread in a zip lock bag in the fridge for up to a week.

Let me know if you make this and how it turns out. Have a great week!

Places to connect:
YouTubehttps://www.youtube.com/user/TheImperfectpearl
Instagram: https://instagram.com/courtney.val/
Twitter: https://twitter.com/courtneywval
Blog: http://www.imperfectpearl.blogspot.com
Pinterest: https://www.pinterest.com/courtneywval/
Email: courtneywval@gmail.com

Continue Reading

Date & Coconut Treats

Aloha!

Today I have a quick treat recipe to share. I was inspired to make these after I saw some delicious looking coconut macaroons in the bakery case of a local coffee shop. These are my version of those macaroons.

What You Need:

  • A food chopper or processor
  • 3 Dates with the seed removed
  • 2 Tbsp of unsweetened coconut flakes
  • 1 Tsp of sweetened coconut. Alternatively you could add in 1tsp more of unsweetened coconut along with a little sugar or stevia.
  • Spoon

Directions:

  • Add in ingredients 
  • Pulse the food chopper in slow bursts at first to break up the dates and then let it blend until you reach a consistency that looks like this:
  •   Then spoon out a little of the mixture and roll it into a ball or form into a cookie shape, depending on what you prefer. 
  •  Place the finished treats into cupcake liners and enjoy immediately or place in the fridge to enjoy later. 
Here are what my finished treats look like:



Close up:

These are a great way to satisfy your sweet tooth without overdoing it. They are vegan, gluten-free, and all natural. You can’t get much better than that!

Have a date day…I mean great day! 🙂

Continue Reading

Homemade Healthy Nutella

Oh, Nutella. Whoever decided to combine hazelnuts and chocolate into a creamy spread was a genius.  
I was in the experimental mood last night and noticed a small bag of hazelnuts in my cabinet that I bought in the bulk section of Whole Foods. So I decided to try to re-create that delicious hazelnut spread with a healthy twist.  Then, like I do with all my at-home experiments, I used my husband as a guinea pig. Consensus: he loved it.  My husband loves Nutella more than anyone else I know so I think we have a winner! 
Ingredients:
  • 1/2 cup of raw hazelnuts
  • 1 Tbsp of chocolate protein powder. I’m using brown rice protein. 
  • 2 Tbsp of raw cacao powder
  • 2 Tbsp of chocolate almond milk*
  • 5 Tbsp of coconut milk creamer*
  • 1 1/2 packets of stevia
  • 2 Tbsp of raw sugar. 
Steps:
1. Add just the hazelnuts to a food processor and blend until it turns into a meal/flour texture. 
2. In a separate bowl combine the remaining ingredients and mix together using a fork. 
3. Once the chocolate, milk, and sugar mixture is well blended add it to the food processor. 
4. Blend in the food processor in 1 minute increments, stirring the mixture well each time. You can stop blending once you have reached your desired thickness. If your mixture is too thick then add a little more milk and continue blending. 
5. Transfer your spread into a bowl and let it sit in the fridge overnight. 
6.Spread it on toast, mix into pancakes, or eat it by itself on a spoon for a little treat. 😉 
*You can substitute for any type of milk you like. 
I hope you enjoyed this post and get a chance to try this yummy recipe. Let me know how it works for you and I’d love to hear about any of your cooking experiments. You can leave a comment below or tweet me @imperfectperla. 
Have a lovely day! 
Continue Reading