Tag Archives: gluten-free

Gluten-Free Vegan Bran Muffins

This recipe makes too many vegan muffins. If you don’t think you can eat thirty, I recommend you split it.

1/4 cup Flaxseed Meal (I keep the already ground Bob’s Red Mill type in my fridge)
3/4 cup Water
2 cups Rice Milk (soy, almond, or hemp work fine)
1 cup Canola Oil
3/4 cup Agave
3/4 cup Black Strap Molasses
3 cups oat bran
1 cup oat flour
1 cup gluten-free all purpose
1 cup potato flour
1 cup brown rice flour
2 1/2 tablespoons baking powder
2 teaspoons baking soda
2 tablespoons soy powder (optional)
4 cups raisins
2 cups chopped walnuts(optional)
1 cup vegan semi sweet chocolate chips (very optional)

1. Mix flaxseed oil and water in the blender for two minutes. You can put it in the fridge for one hour to let it get thicker like the fake egg it’s pretending to be, but if you’re in a hurry (which I usually am)you can just start mixing it into the wet ingredients straight out of the blender.
2. Mix the wet ingredients.
3. Whisk the dry ingredients in a separate bowl.
4. Mix the wet and dry together. The dough will be thicker than you’d expect because I changed this recipe into gluten-free and it tends to seem crazy. It’s basically “play dough” thick.
5. At this point, I split the dough into the two containers and mix in chocolate chips for my daughter and raisins and walnuts for my husband. You could just use all the dough and mix raisins with or without walnuts or chocolate chips. If you’re a single person planning to eat all thirty, you may wish for variety- it’s your call.
6. I stuff the dough in level with my hands into regular or mini muffins tins sprayed with oil. I usually put my husband’s raisins and walnuts filled muffins into big-boy regular sized muffins and my daughter’s chocolate chips into mini muffins.
7. Bake at 375 for 22-25 minutes.

This recipe was originally taken here where it is not gluten free. If you want the original recipe, you can just substitute all the flours with whole wheat pastry flour. I’ve made it this way and it’s yummy, but this mixture I made including the potato flour make a very moist and yummy gluten free alternative. And I took out the honey and rewrote the recipe in fewer steps. Me and Cossette hope you like it!

Dane’s Onion Pie

This recipe is originally from the Body Ecology Diet and called “Heidi’s Onion Pie.” This is my twist on it especially for Dane.

In Small Pot with Lid
½ cup Amaranth
1 cup Water

Bring to a boil, reduce heat, and simmer covered for approximately 15-20 minutes (until the liquid is absorbed.)

In Your Cast Iron Skillet
1 Tbsp. organic, unrefined coconut oil
4-6 large onions, thinly sliced into ½ inch rounds (food processor)
4 cloves garlic, minced
1 Tbsp. Italian blend or oregano, parsley, rosemary, basil, and celery seed
½ tsp. basil
Pinch of red pepper flakes
½ red bell pepper, minced or sliced
2-3 green onions, thinly sliced in rounds

Sauté onion, garlic, herbs, and pepper flakes in coconut oil. Reduce heat and cook until onions are tender, approximately 15 minutes.

Pre-heat your oven to 400 degrees at this point.

In Your Food Processor
2 cups amaranth flour
1 tsp. sea salt
4 Tbsp. organic, unrefined coconut oil
Approximately ½ cup water

Using dough blade, place in flour, sea salt, and coconut oil. Pulse until crumbly, gradually adding water until dough begins to form a ball. Remove from bowl and press into a round pizza pan. Crimp up edges.

For Your Oven
Bake crust for ten minutes (optional.) Mix the amaranth and the seasoned onions and place on the crust. Sprinkle with Herbamare, garlic powder, and/or pepper flakes if desired. Bake for approximately 20 minutes.

This recipe was redesigned for you to start the amaranth, then the onions while the amaranth is cooking, then the crust. The original recipe asks you to do these three steps in a strange order separately that doesn’t make sense, but I know you’re into time efficiency (and so should everyone.) I also use a handful of fresh herbs from my garden instead of dried. You’re going to rock out this recipe, and soon you’ll want to replace every crust: whether sweet potato pie, empanada, or pizza crust with this high protein and gluten free alternative. It’s also unbelievably quick. Bon appétit!