View allAll Photos Tagged wheatfree
A delicous Gluten Free Strawberry Rhubarb pie baked by my significant other. Its nice to use the preserves we made while fresh fruits were still available. We made a good effort this year to jar quite a few different items. If you like the photography let us know what we could do for you and what you might want to see in the feed. Find us on the web at www.fulcrumimaging.com and on Instagram @fulcrumimaging. Toronto Food Drink and Product Photography by Fulcrum Imaging Studio. Copyright 2015
These are really delicious.
Remember PacMan?
Tags:
Vegan Vegetarian "English Muffins" Toasted Toast "Wheat-Free" Healthy "Wheat Belly" "Wheat Brain" "Brain Drain" "Blue Plate Special" "Those Were The Days"
The thing about gluten free bread (apart from it being horrible) is that it often comes fresh out of the packet full of holes and ready to disintegrate in your hand. So it's not unusual to find a cheeky little bread face staring back at you!
This slice is completely unadulterated (apart from the cherry tomato nose).
Bon appetite!
vegan, gluten free, oil free, yeast free. recipe here: shanyaraleonie.com/recipes/sweet-potato-pizza-with-basil-...
Buttercream basket with fondant handle and gerberas (dont look too closely they were a quick first attempt without the correct cutters). This was a gluten and wheat free hummingbird style cake for a farewell of a much loved teacher at Rachels Kindy.
Debbie the teacher is gluten and wheat intolerant and so normally cant partake at most celebrations, so I made this for her to take home and eat and freeze. I also made some butterfly and flower cupcakes for the kids and adults to eat at the shared lunch that was held in her honour today.
Hoping to catch up with what you my flickr friends are up to next week. Have a great weekend everyone xx
Explore #152
This is one of my paintings that I am displaying at The Recoat Gallery in Glasgow for the XYNTHETIC Northern Exposure show running until May10th.
Go check it out.
From my Cherry Massacre sprang this Gluten Free Raspberry Cherry Galette. This particular effort does look rather dry, I had a leak in my crust and lost some of the liquid filling but rest assured it was incredibly edibly delicous. If you want to learn about my GF pastry methods visit my blog at www.lenstoweb.com. For my photography portfolio www.fulcrumimaging.com. Strobist info: single PCB Alien Bee with a gridded strip box camera right . and a white reflector card camera left. Copyright 2015
These are really delicious.
Remeber PacMan?
Remember film proof sheets from Kodachrome slides? Those Were The Days!!
Tags:
Vegan Vegetarian "English Muffins" Toasted Toast "Wheat-Free" Healthy "Wheat Belly" "Wheat Brain" "Brain Drain" "Blue Plate Special" "Those Were The Days"
You'll be more than willing to "gobble" up holiday leftovers when you make this hearty, healthy and exotic pot of vegetables, spices and turkey! Just add a bed of yellow rice or couscous and dinner is served.
www.yummysmells.ca/2014/11/moroccan-turkey-stew-thanksgiv...
Adapted from Back in the Day Bakery Cookbook, sweet peanut butter dough is layered with tangy crabapple jam!
Makes 12
1 ½ cups oat flour
½ tsp baking soda
½ tsp baking powder
½ tbsp ground chia seeds
¼ cup flaked almonds
½ cup softened, salted butter
1/3 cup granulated sugar
1/3 cup light brown sugar
½ cup creamy peanut butter
2 large eggs
1 tbsp vanilla
6 oz jam (your favourite flavour)
Preheat the oven to 350° F and grease a 9” pan. Line pan with parchment, allowing the parchment to hang over the edges.
In a medium bowl, whisk together flour, baking soda, baking powder, chia and almonds. Set aside.
Cream together the butter, sugars and peanut butter until smooth.
Add eggs and vanilla, mixing well.
Slowly beat in the flour mixture until just combined.
Press 2/3 of the dough evenly into the bottom of the prepared baking pan.
Spread jam evenly over dough, then drop the remaining dough over the jam.
Bake for 35-45 minutes, until golden brown. The edges will be firm and the center should be just set.
Remove bars from oven and cool to room temperature before removing from the pan and slicing.
Adapted from La Fuji Mama. I love red velvet ANYTHING, and chewy, brownie like doughnuts? Count me in! These gluten free, lower-sugar treats are everything a good mochi cake should be, with a subtle but present red hue and a light powdered-sugar drizzle for good measure.
www.yummysmells.ca/2013/12/baked-red-velvet-mochi-doughnu...
with some stuff. I like a little crunch so I add onions, celery and radish, also I LOVE cilantro and the tomatoes give it just a little sweetness. I used olive oil, lemon with sea salt and pepper for the seasoning. Rich had a bite and he too said it was pretty good. So I'm on day 21 today and I'm down 12 pounds but not 12 noticeable pounds and my sores, still there still itchy and in fact even more so but I think it has to get worse before it gets better, all those toxins coming out right?
I'm thinking about writing a little blog about my healing and sugar free, wheat free, dairy free diet healing way of life. thinking about it.
I did it, set up a basic blog today for my little journey here.
Low fat, but filled with heart healthy ingredients like oats (flour, bran and rolled), figs, dark chocolate, banana and walnuts! It's a vegan one-bowl wonder you don't have to feel guilty eating raw :-) or baked!
Recipe (makes 16):
1 large banana
1/4 cup olive or canola oil
1/2 cup sucanat
2 packets stevia (I used Krisda)
1 tbsp vanilla extract
1 tbsp maple syrup
1 1/2 cups oat flour
2/3 cup rolled oats (not instant)
1/4 cup oat bran
1 tsp baking soda
1/4 tsp nutmeg
1/2 tsp sea salt
4 dried figs, diced
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
Preheat oven to 350F, line 2 baking sheets with parchment or SilPat.
In a large bowl mash together the banana, oil, sucanat, stevia, vanilla extract and maple syrup.
Add in the oat flour, rolled oats, oat bran, baking soda, nutmegand salt until well combined.
Fold in figs, walnuts and dark chocolate.
Scoop onto the sheets, flattening slightly (they don't really spread).
Bake for 18 minutes, rotating pans halfway through.
With lots of iron, calcium, potassium and vitamin E, these two-bite granola bars are a great on-the-go snack that happens to be vegan, nut free and without and extra refined sugar!
www.yummysmells.ca/2015/02/healthy-hearty-granola-bites.html
This recipe is available at the Free Coconut Recipes website. Uses coconut milk, dried coconut, and coconut oil. Photo submitted by Caroline from Honolulu, HI
You can't go wrong with chocolate and cherries, and these are no exception! Vegan, with 100% spelt flour and no added fat thanks to homemade pumpkin and sunflower seed butter, even the frosting is good for you, and packed with hidden antioxidants!
Adapted from Back in the Day Bakery Cookbook, sweet peanut butter dough is layered with tangy crabapple jam!
Makes 12
1 ½ cups oat flour
½ tsp baking soda
½ tsp baking powder
½ tbsp ground chia seeds
¼ cup flaked almonds
½ cup softened, salted butter
1/3 cup granulated sugar
1/3 cup light brown sugar
½ cup creamy peanut butter
2 large eggs
1 tbsp vanilla
6 oz jam (your favourite flavour)
Preheat the oven to 350° F and grease a 9” pan. Line pan with parchment, allowing the parchment to hang over the edges.
In a medium bowl, whisk together flour, baking soda, baking powder, chia and almonds. Set aside.
Cream together the butter, sugars and peanut butter until smooth.
Add eggs and vanilla, mixing well.
Slowly beat in the flour mixture until just combined.
Press 2/3 of the dough evenly into the bottom of the prepared baking pan.
Spread jam evenly over dough, then drop the remaining dough over the jam.
Bake for 35-45 minutes, until golden brown. The edges will be firm and the center should be just set.
Remove bars from oven and cool to room temperature before removing from the pan and slicing.
Picture the richest, moistest, fudgiest brownie ever. Then imagine it in loaf form. Est voila - Superpower Loaf!
Filled with more stuff than a thrift store, this dense, slightly sweet whole-grain quickbread is low in added fat and incorporates the goodness of chia, tofu, flax, fruit, veggies and good ol' Californian walnuts!
I like to avoid wheat as often as possible. Wheat (especially white flour from hybrid, monoculture grains) is the new meat... as in, I think we eat way too much of it. I am try to use a wide variety of organic ground grains, quinoa, millet, amaryth, buckwheat, brown rice, for example. As I am baking more without wheat, I am noticing I do not miss it, nor the chronic bloating/energy lag I feel after eating it. I don't have the equipment to grind my own grains yet, but that is the plan eventually. For now, I order in bulk from natural food suppliers and store in a cool, dark place. I am also trying to drastically reduce the amount of white sugar we consume, experimenting with honey, agave nectar, maple syrup and more.
Here's a recipe for blackberry upside-down cake that I altered into a gluten-free version, and the kids and I all LOVED it, with a small dollop of vanilla yogurt on the side (but it sure didn't need it!).
Ingredients:
2 1/2 cups fresh blackberries (12 ounces)
1/2 cup plus 1 1/2 tablespoons sugar
1 cup brown rice flour (you can use regular All-Purpose flour if you like)
1 tsp. xanthan gum (omit if using AP flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk (I used soy milk and it was great, but you could use milk with 1/2 tsp. of vinegar if you don't have butter milk on hand)
Preheat oven to 400°F.
Butter an 8 inch round cake pan.
Dump blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 tablespoons sugar.
Whisk together 1 cup rice flour, 1 tsp. xanthan gum, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk, mixing at low speed until just incorporated.
Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, about 25 minutes.
Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate.
Serve warm or cold. SO GOOD.
You can't go wrong with chocolate and cherries, and these are no exception! Vegan, with 100% spelt flour and no added fat thanks to homemade pumpkin and sunflower seed butter, even the frosting is good for you, and packed with hidden antioxidants!
Is there a more decadent way of marrying chocolate and orange than with a boozy liqueur? Maybe - it you do what I did and top the batch with liquor-filled chocolates!
www.yummysmells.ca/2015/02/teff-brownies-with-grand-marni...