The Quickest Bread You Will Ever Make

5 Minute Bread

5 Min Bread (a GF and Vegan Recipe)

Ingredients

1/4 cup gf flour* 1/4 tsp baking soda pinch of salt 1/4 tsp sugar (or to taste) 1 flax egg** 2 drops of lime juice (or vinegar) 4-6 tbs of liquid (milk &/or water) 1/2 tbs oil

* 1 to 1, all purpose or a bread mix

**for each egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well, and allow to sit for a few minutes until sticky

Note: Add herbs to the dry ingredients for a savoury, fragrant bun

Instructions

Mix together the dry ingredients and set aside.

In a separate bowl, add the oil, liquid and lime juice to the flax egg mixture

Add the wet ingredients to the dry ingredients and mix until thoroughly combined.

Spoon the mixture into a greased ramekin or microwave safe cup.

Place in the microwave for 60 - 70 seconds.

To get a lovely crunch on top, remove from the ramekin and toast (or bake) for another 2 - 3 minutes 

Healthy Chocolate Snack Bar

One of the main reasons I got started with recipe conversion and buying less packaged foods is that it saves me money and I get to control the ingredients I use.

Granola bars, snack bars, protein bars are pretty popular as a snack or as a post or pre workout treat. They can be pricey, made with questionable ingredients and very sweet.

These snack bars are my substitute for that. Not only do you have the opportunity to load it up with healthy ingredients (substitutions work well), but you can also keep it refined sugar free. Best of all it's delicious and takes less than 30 minutes to make from start to finish.

Easy to make, delicious, healthier, full of fiber and protein, refined sugar free, on the go snack? This gluten free and vegan healthy chocolate refined sugar free snack bar delivers.

You can also try my peanut butter snack bar which has slight variations to this recipe.

Gluten Free and Vegan Healthy Chocolate Snack Bar

Gluten Free and Vegan Chocolate Snack Bar Recipe

Ingredients

(makes about 12 bars)

1⁄2 cup oat flour (certified gluten free)

1⁄4 cup of unsweetened cocoa powder

1⁄4 tsp sea salt

1⁄2 tsp baking powder

2 cups rolled oats

1 cup almonds coarsely ground*

1⁄4 cup chocolate chips

1 cup raisins (prunes or dates will work)

1⁄4 to 1⁄2 cup water

3 tbsp flax meal

1 tbsp coconut oil

2 tbs sugar (optional)

*any combination of nuts will do e.g. almonds, pistachios, cashews

Directions

Soak the raisins, dates or prunes in the water until softened, this can also be done overnight. Add enough water to cover the raisins.

One you are ready to proceed with the recipe, preheat the oven to 350 degrees F. Line the bottom of a baking tray (I used 2" x 7" x 10") with parchment paper allowing the paper to overhang from the sides. Set aside.

In a large bowl, combine until evenly mixed the oat flour, cocoa powder, salt and baking powder. Mix in the rolled oats, nuts and chocolate chips. Set aside.

Add the raisins, flax meal, sugar (if using) and oil to a blender and pulse to form a sticky paste. Spoon the paste into the dry mix and combine until it all holds together, add a little water if the mixture is too dry and very crumbly

Spread evenly in the prepared baking tray. Press down firmly and smooth with a pastry roller or a flat sided object to the desired thickness. Bake in the oven for 10 minutes or until it is just set.

Remove from the oven and allow to cool in the pan for about 5 mins. Hold onto the parchment paper and lift the entire sheet out of the pan and place on a wire rack to cool completely before cutting into squares. Store in an airtight container.

Dairy Free, Buttery, Almond Cookies

These cookies are buttery soft but without the dairy. Add a filling and you have a simple easy to make sweet treat that can impress anyone, even that fussy toddler.

Double the recipe and make a bigger batch. These almond cookies finish quickly, it's hard to stop eating once you start!

Pack it up in a box or a tin and they make a lovely gift.

You will be amazed at how delicious these dairy free, buttery, almond cookies are!

For a fun twist, try my cream cheese version:

https://www.moysglutenfreekitchen.com/post/cream-cheese-almond-spritz-cookies-eggless

The dough should be soft enough to pipe and still hold the shape of the cookies.

Dairy free, buttery, Almond Cookies

Ingredients (makes 15 cookies)

1¼ cup almond flour

¼ tsp xanthan gum

¼ tsp salt

½ tsp baking powder

¼ cup powdered sugar

1 tbsp coconut oil

3 - 4 tbsp coconut milk (or more if needed, this varies by the type of almond flour)

2 tsp vanilla extract

Directions

Preheat your oven to 350F

Line a baking tray with parchment paper and set aside

Add all of the dry ingredients to a bowl and mix to combine

Add the wet ingredients to the dry mix. Mix to form a soft batter that can be piped. Add more milk (or water) if necessary to achieve the desired consistency

Add the cookie batter to a piping bag outfitted with a star tip with an opening of about 0.56 inches. Alternatively you can use a cookie press or shape the cookies by hand

Pipe the cookies leaving a space of at least 1” between each cookie

Bake for 12–14 mins or until the edges are set and golden brown. Remove from the oven, the cookies will firm up as they cool

Store in an air tight container for up to 5 days un-refrigerated

Notes

You can create an indentation in the middle of each cookie and add a small amount of jam or some other filling

For a flavor variation try adding cinnamon, cocoa powder or orange zest to the dry ingredients