I loooooove a hot breakfast, but I can only do so many tempeh scrambles. I found this glorious Sunday-brunch-saving AIP (Auto-Immune Protocol) recipe by thesweetpeablogger and repinned it on my Pinterest page.
They were called AIP because they have no refined sugar (just 1-2 tablespoons of maple syrup in the mix and I'm sure you could leave that out), no grain, and no other common allergens (corn, soy, rice, eggs, etc) - although, I have to say that overripe bananas are not part of a strict auto-immune protocol (see RealWorldAIP on YouTube for an API education, mostly cooking videos but some research reviews, by a certified AIP coach).
The recipe consists of the following:
I am thinking selfishly if I try to believe that any dessert could please every person. But this one would come close.
I mean, look at it. It's a Reese's peanut butter cup. I know some people prefer the taste of the mass produced packaged version. I sure don't. And if you're eating on any kind of restrictive diet, then you really can't afford that version, anyway. This is a very simple, forgiving recipe, and if you're on diets like AIP, Keto or Anti-Candida, or are just plain vegan and health-conscious, it could make you feel like you get to have "normal" desserts just like everyone else.
I will include a basic recipe, and then just know that you can substitute whatever you want, as long as you're feeling a little adventurous and don't mind licking the choco-nut-buttery bowl in the end for dessert instead, if it totally bombs. I've done it. I'll say it. I don't care. One's situation could be worse.
Almond Butter Cups - makes 6-8
1. Melt together over low heat for the chocolate cup:
4. While you're waiting, add crunch to your top chocolate layer by mixing in unsweetened coconut flakes (small flakes).
5. Take out the cold cups and spoon 1-2 teaspoons of almond butter mix onto the middle of each chocolate cup. Try to keep it in the middle and leave a 1/8th-to-1/4th inch border of chocolate.
6. Spoon the rest of the chocolate over the top, just covering the almond butter. Sprinkle with salt.
7. Firm up the cups in the fridge. and after 10 minutes, your treat will be ready.
These are grain-free, gluten-free, vegan, and refined-sugar-free - and you can make them sugar free by using a substitute like Stevia or Monkfruit granules, and nut-free by substituting sunflower seed butter or tahini. You may find it best to keep these in the fridge. Right now in February, my whole house is a little fridge-y, so I don't need to. I like some meltiness to my chocolate anyway, but - you do you. Hope you enjoy!
From The Live-In Kitchen, this brownie batter-for-one is my solo-post-dinner staple.
I especially like it because it lends itself to healthy additions, like MSM powder, hemp seeds, protein powder, or additional yummy proteins like walnuts, pecans, and nut butters.
Don't say I didn't warn you . . . even though I didn't warn you. There's nothing to be warned about.
Truth be told, I have made some baaaad pancakes since I stopped eating gluten and dairy. Usually it's because I've tried to eliminate too much, such as sweetener and eggs. I've experimented with different types of flour. I've paid not enough attention to the idea that pancakes ultimately represent: a fun Sunday brunch that makes me feel like it's the weekend and I'm still, for one more day at least, off duty.
This recipe can be found here on my Pinterest page, as well as on the original page here. As with other favorites, I cut down on the recipe's eggs from 3 to 2, and I whisked in some ground flax for extra health benefits and binding. I also replaced the butter with 2 T coconut oil. They were perfect:
GLUTEN FREE, DAIRY FREE PANCAKES
Jump to the original recipe and directions on GoldenBarrel.com.
I was so happy when I saw this recipe. It's Sunday morning, and I'm genetically programmed to eat homemade comfort food on lazy Sundays - waffles, pancakes, coffee cake, or a big plate of eggs, hashbrowns, and toast. If you are off gluten, you may be sad just reading this delicious list. So was I.
Be sad no more! This coffee cake will comfort you. It uses fresh blueberries, is low-carb and grain-free (using almond and coconut flour), and has a light and tender texture brightened with lemon zest. There are four layers, so it could at first appear complicated, but it's really not. And the ingredients should be easy to find in a gluten-free pantry. The most "exotic" ingredient for me was the coconut butter. Other ingredients not mentioned above include eggs, coconut palm sugar, honey, and of course baking powder and soda.
I made the crumb layer as suggested. The original recipe for the cake layer called for 3/4 cup coconut palm sugar, which I didn't have, and anyway, that's a lot of granulated sugar. The good news is, you really don't need it. I substituted 1/4 c of honey and added an extra tablespoon of coconut flour to absorb any excess liquid. It turned out sublime.
I couldn't say this cake is especially light, given it has three eggs and two kinds of flours that are high in fat content, but if you're not eating gluten or grains, you should be able to afford it, especially for an occasional celebratory or lazy Sunday brunch.
*If you're reading from the UK, we refer to "coffee cake" in the U.S. as any cake that might be served with coffee, usually in the morning. No actual coffee is intended to be baked inside the cake.
You can find a blog post and this recipe on The Betty Rocker, plus a couple of minor ingredients, to make a slice-able, toast-able, sandwich-ready bread that is vegan, gluten-free, sugar-free, and requires a process that adds the healthy benefits of fermentation to your otherwise-very-possibly-fermentation-free diet. All it requires (okay, other than some salt and water) is:
1) buckwheat groats
2) ground flax
That's it! It's a process that requires some time (leaving groats to sit overnight and replacing the water once or twice, mixing in your one or two additional ingredients that you want, and letting it rise again), but in the end you'll have a dense, simple bread you can use for sandwiches, toasting with butter (I used cashew-based Miyoko's butter found at Trader Joe's), spreading with almond or peanut butter, serving with soup or stew, or even making your own breadcrumbs for salads.
The way I adapted the recipe to be two ingredients was to omit Betty Rocker's pumpkin seeds - I just didn't have them - but you can easily add seeds or nuts of choice that would fit your food sensitivities and still have a very simple gluten-free and incredibly healthy bread!
This page is for some of my original or favorite recipes that I have used to promote health and healing. I assume that most people know that eating vegetables is healthy, so I focus on healthy treats and alternatives to grain, gluten, sugar, and dairy.
Brownie Batter for Moi
2-Ingredient Buckwheat Bread
Gluten-free Pumpkin Bundt, Hempseed Brownies, and Orange-scented Date Bars
Cherry Nut Granola
Blueberry Coffee Cake
Fluffy Pancakes (GF & DF)