Chocolate Coconut Walnut Bread (Not too sweet)

What is it like?

- Wholesome & not too sweet

- Packed with goodies

- Filled with nutrient-dense amaranth flour

Walnut, Coconut, & Chocolate Amaranth Bread Muffin Recipe Gluten Free Dairy Free
 

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!

Two Hikers on Horseback - Chocolate Amaranth Bars (vegan & paleo)

What are they like?

-deliciously chewy

-packed with cocoa, cinnamon, and pecans

This photo is a picture of traditional Alegria. The recipe below includes cocoa and pecans.

This photo is a picture of traditional Alegria. The recipe below includes cocoa and pecans.

 

Recipe

These bars are are 5-ingredient, vegan, paleo, dairy free, and of course gluten free. They are a variation on the Mexican candy Alegria which calls for popped amaranth. It can be made with different spices, nuts or seeds. It is also generally made with honey and sugar, but the coconut nectar pairs nicely with the chocolate.

Make ahead, 5-ingredient, Paleo, Vegan, Gluten Free, Dairy Free, Nut free, Stove-top, No-bake

2/3 cup amaranth (see note)
1/3 cup chopped pecans (or substitute 1/4 cup sesame seeds for nut free)
1/2 tsp cinnamon (optional)
1/8 tsp salt
1/4 cup coconut nectar or honey*
1 1/2 tbsp cocoa powder

Directions:

  1. Heat a large, deep pot over medium heat until it is quite hot, for about one and a half minutes. Sprinkle one tablespoon of amaranth into the pan and place the lid on the pan. Remove the pan from the heat and swirl every few seconds to keep the amaranth from burning. You will hear the amaranth popping. Once the popping slows down, pour the amaranth into a medium bowl and repeat the process until you have 1 cup of amaranth. Not all of the amaranth will pop and that is okay.

  2. Stir the cinnamon into the amaranth.

  3. Add the coconut nectar (or honey) to a microwavable measuring cup. Heat for about twenty seconds until it is warm. Whisk in the cocoa powder and salt.

  4. Pour the mixture over the amaranth and stir to combine. Stir in the pecans.

  5. Spoon the mixture onto a 12x12 piece of parchment paper or reusable wax cloth. Using your hands and the parchment paper, press the mixture into a square shape about 1/2-inch thick. Allow it to rest two hour to one day. The longer you let the bars rest the better they will hold together. The bars can be stored in a sealed container for about three days.

Notes:
If you’ve never popped amaranth, you may want to have two bowls. The first time I made it, I burned a tablespoon or two and you can pour the burned batch into a separate bowl. You will most likely end up using about 1/2 cup of the amaranth to make 1 cup of popped amaranth.

If you serve these bars an hour after they are made they won’t hold their shape. If you need them to be ready to serve within an hour substitute 1/4 cup sugar for 1/4 cup of the honey. Heat the honey and the sugar in a small sauce pan to 250F/120C before adding the cocoa and pouring over the amaranth.

*Honey is not vegan

Amaranth "Polenta" Cakes (Gluten Free, Vegan, Paleo, Dairy Free)

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 :)

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!

Lavender Oat Cookies (Vegan)

What are they like?

-delicate lavender aroma (optional)

-crunchy

-packed with whole grains

Depositphotos_83409202_l-2015.jpg
 

Recipe

These are deliciously crunchy and can be flavored with your favorite extract. They are also not too sweet and packed with whole grains.

Makes about 14 cookies, prep 10 min, cook time ~12 min with two trays

1 1/2 cups whole oats or oat flour, 167g
3/4 cup teff flour, 140g
1/4 tsp salt
1 tsp baking powder
1/2 cup sugar, 92g
1/3 cup rice milk, 82g
1/2 cup olive oil, 95g
1/2 tsp lavender extract, or to taste (optional)

Directions:

  1. Preheat oven to 375F/190C.  

  2. In a medium bowl, whisk together the flours, salt, baking powder, and sugar. Stir in the oil. Then add the rice milk and extract and stir until incorporated. The dough will be fairly wet. 

  3. Roll into 1 1/2 tablespoon sized rounds. Place two inches apart on a cookie sheet. Flatten the cookies with your fingers or a spatula to desired thickness (about 1/3 inch or 1/2 cm).

  4. Bake for about 10-12 minutes, until the cookies start to brown on the outside and bottom. (Oven temperatures vary so watch them closely.) 

  5. Allow the cookies to cool completely and then store in an airtight container. These cookies are also excellent dipped in chocolate. 

Notes:

If you like, you can substitute another flavor of extract. 

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

What are they like?

-rich lemony aroma

-fluffy and full of blueberries

-filled with nutrient-dense buckwheat flour

The Best Lemon Blueberry Pancakes Gluten Free Dairy Free vegan paleo
 

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.