This recipe originally came from She Let them eat Cake. com I made it for my county fair and recieved an honorable mention on it! ½ cup room temperature coconut oil (not liquid) ¾ cup sugar 1 tablespoon of ground chia combined with ¼ cup warm water 4 tablespoons unsweetened applesauce 1 teaspoon vanilla ½ cup dairy-free milk combined with ½ tablespoon apple cider vinegar 1 tablespoon psyllium seed husk ½ cup tapioca flour 1 cup teff flour 1 cup almond flour ¼ cup cocoa powder ½ teaspoon baking powder ½ teaspoon sea salt 1 teaspoon baking soda ½ teaspoon cinnamon 2 cups grated zucchini 1/3 cup chocolate chips for sprinkling Instructions 1. Preheat oven to 375 degrees F and grease a 9 by 5 inch loaf pan. 2. Cream coconut oil and sugar in a big bowl. 3. Add ground chia, applesauce, vanilla, dairy-free milk-vinegar combo, and psyllium seed husks. Stir well to combine. 4. In a smaller bowl, sift and stir tapioca flour, teff flour, almond flour, cocoa powder, baking powder, sea salt, baking soda, and cinnamon. 5. Stir in grated zucchini and mix well. 6. Scrape batter into prepared pan and sprinkle with chocolate chips. 7. Bake for 40-50 minutes – check for doneness with a knife. 8. Let cool for 10 minutes in the pan and then carefully remove loaf onto a wire rack to cool completely.
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This is another recipe found out of Tammy Credicott's Book The Healthy Gluten-Free Life . This recipe makes 2 loaves of bread. Dry Ingredients: 1/2 C millet flour 1 1/4 C sorghum flour 1 C teff flour 1 1/4 C potato starch 3/4 tapioca starch 2 tsp xanthan gum 1 tsp cinnamon 1 1/4 C sugar 2 tsp baking soda 2 tsp baking powder 1 1/2 tsp salt Wet Ingredients: 1 tsp baking powder ( mixed in with applesauce) 1/2 C applesauce 1 C coconut oil, melted 3/4 C warm water 2 C rip bananas ( about 6-8 bananas) 1 tsp vanilla extract 1. Whisk together dry ingredients in the bowl of a stand mixer. 2. mix 1 tsp baking powder into applesauce. Add oil, warm water, banana, vanilla, and applesauce mixture into the dry ingredients. 3. Mix together on low until ingredients are fully incorporated. 4. spray 2 nonstick loaf pans with cooking spray. pour batter into both pans, making sure to divide batter evenly. **** I poured in about half into one pan then added 1/2 c of chocolate chips and 1/2 C of chopped walnuts into the rest of the batter for the second loaf. *** 5. Bake in a 350 ° F oven for 55 minutes. Remove from oven and let cool, in pans, on a wire rack for 10 minutes. Remove from pans and let cool completely on wire rack before slicing. 6. Sore in an airtight container for up to 3 days. |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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