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

Cauliflower “Mashed Potatoes” Recipe

Good Evening! Or Morning, or afternoon….depending on where you live. 

I just got done eating dinner and taste testing a new recipe I tried out today. Like always I cant’t just keep these things to my self. Oh no. They must be shared! 🙂
This is a recipe where you take a head of cauliflower and make a substitute for mashed potatoes. This recipe is 100% gluten-free, vegan, and delicious. 
 It still has the same texture as mashed potatoes and basically the same taste but with more nutritional value. Cauliflower is a great source of protein, potassium, dietary fiber, vitamin C, K, and B6.   
Enjoy!
Ingredients:
1 head of cauliflower
1 1/2 tsp of nutritional yeast
1/2 tsp garlic salt or just plain salt depending on what you prefer
A pinch of black pepper
2 Tbsp of unsweetened almond milk. You could also use unsweetened soy milk. 
Directions:
1. Chop up your head of cauliflower and add all pieces to a large pot of slow boiling water. You can use every bit of the cauliflower except for the leaves so don’t be afraid to add both the florets and stems. 
2. Once your cauliflower bits are tender drain the water and add the cauliflower to your blender along with the almond milk. 
3. Blend on lowest setting until the mixture is well blended but a few lumps remain. If your blender has a pulse setting, use that. 
4. Pour the mixture back into the pot and place it on low heat. 
5. Slowly mix in the salt, pepper, and nutritional yeast one at a time. 
6. Remove the pot from the stove and serve!
While the recipe itself is vegan I sprinkled a little cheddar cheese on top and it was quite tasty. 😉
This was my first time making this recipe and I was pleasantly surprised. It really does taste just like mashed potatoes! 
I hope you enjoy this dish and have a great day!
Courtney
Continue Reading