Almond Butter Cookies

So, the Body Ecology Diet is still rough. As a pastry chef, it is hard to avoid sugar, wheat, dairy and vanilla extract! I was about a month in before the cravings started. It also doesn’t help that Girl Scout Cookie season is upon us. I couldn’t fine any recipes for sweets on the body ecology diet, so I adapted a recipe for flourless peanut butter cookies to suit. Unfortunately the attempt at peanutless/flourless/sugarless cookies didn’t work so well! It took a couple of attempts, but the end result is worth it. I really like the salty/sweet taste. You can adjust the salt and stevia to suit your palette. For those of you on the BED, you will need to make your own almond butter from sprouted almonds, use alcohol free vanilla, and use ground flax seed instead of almond flour in the early stages of the diet.

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Almond Butter Cookies

Yield: 12-15 cookies (depends on size)

1 cup Almond Butter

1 Whole Egg

1/4 cup Almond Flour

1 tsp Vanilla Extract

1/2 tsp sea salt

Stevia or monkfruit powder , to taste (I only did 1/2 a packet)

 

  • Mix all ingredients together with a hand mixer or a fork.
  • Roll into 1-inch balls.
  • lightly press with a fork to flatten.
  • Bake at 350°F for 12-15 minutes.
  • Allow to cool (will crumble when warm), then eat!

 

 

 

 

Gluten Free Ancient Grain Bread

 

Multi Grain Bread

Unfortunately, there are few breads allowed in the beginning stage of the BED.  The only approved bread seller sells only locally in California and online ($10 per loaf + S&H!). Because of this, I have been going through bread withdrawal. Therefore, I decided to make my own. The following bread recipe is my adaptation of the Stage 1 Body Ecology bread. I am still working on making it more sandwich bread-like, but for now, it is a better option than what is offered on the body ecology website. If you have several days, you can opt to both soak and sprout the grains before using them. I didn’t think that far ahead, so they are simply soaked overnight in this recipe.

Ingredients

  • 1 cup quinoa
  • 1 cup millet
  • ½ cup amaranth
  • ½ cup buckwheat
  • ½ cup sunflower seeds
  • 1 tsp chia seeds or psyllium
  • 1 tbsp. baking soda
  • 1/2 tsp sea salt
  • 1 tsp organic apple cider vinegar

-Soak quinoa, millet, amaranth, buckwheat, and sunflower seeds in just enough water to cover them. Let sit at least 8 hours or overnight.

-Carefully drain off excess water.

– Blend them in a food processor, gradually adding in each of the other ingredients. Make sure to separate baking soda and vinegar, so you avoid the foam. Blend until you have a loose paste. Add more water if paste is too thick.

– Pour into a greased 9″ x 5″ loaf pan (8×4 will work too, but will be a tight fit). Top with seeds, if desired.

-Bake at 325°F for 60-90 minutes, until top springs back when pressed.

-Allow to cool 10 minutes, before removing from pan.

-Allow to cool entirely before slicing.

Gluten Free Banana Bread

This is my favorite quickbread recipe and also my most frequently used recipe over all. It makes a great breakfast item or a nice snack with a cup of coffee. It works well for potlucks, bake sales, welcome wagons/baskets, gifts, and as an easy breakfast when you have visitors. I have even brought one, instead of the customary casserole, to a grieving family. They really appreciated a breakfast option, since everyone else gave them lunch or dinner items.

This recipe is a favorite, because I love adaptable recipes. The batter can be scooped into muffin tins for those who don’t like having to slice a loaf. It can be topped with oats, crushed nuts, or a gluten free streusel to make it more attractive. My favorite thing about this recipe is that you can switch out the nuts for dried fruit or chocolate chips. Cranberries add a holiday flair! You can also experiment with the spices or leave them out for a more basic banana bread. I have been known to add a gluten free bourbon or coconut flavoring in the past too! Just be careful not to add more than two tbsp of liquid (this includes the vanilla) or it will effect how the bread rises.

Ingredients

2 c GF Flour blend – I used Domata in this one, but have used Bob’s Red Mill and Wholesome Chow with success in the past

1 tsp Xanthan gum – only if your flour blend doesn’t already contain it

2 tsp GF baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 c sugar, granulated

1/2 c sugar, brown, not packed

1 stick butter, margarine, or earth balance, melted

3 bananas, medium, smashed

2 ea egg, large, lightly beaten

1 tsp vanilla extract

1 1/2 c pecans, pieces

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1. Preheat oven to 350 degrees Fahrenheit.

2. Sift flour, Xanthan gum, baking powder, cinnamon , and nutmeg together.

3. Mix in both sugars.

4. Mix in melted butter, mashed bananas, and eggs.

5. Fold in pecans.

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6. Grease a 9×5 inch loaf pan, then pour in batter.

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7. Bake 45-60 minutes until crust is golden or until a knife or toothpick you stick in the middle comes out clean.

8. Allow to cool in a pan for 30-40 minutes, before transferring to a wire rack.

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Pro Tips:

*DO NOT open the oven to check on the bread while it is baking. I know this is a well ingrained habit, but gluten free baked goods will collapse if you do this! Gluten is what normally gives breads and cakes their structure and stability. The rapid change in temperature caused by opening the oven will collapse what little structure is created by the xanthan gum. It is better to use the oven light to check on your baked goods through the oven window. I do not recommend opening the oven until the 45 minute mark to quickly check the doneness on this specific bread.

*If you have parchment or wax paper on hand, cut a piece the size and shape of the bottom of your pan (this works for cakes and bar cookies too!) place it in the pan after it has been greased. Having this paper at the bottom of the pan, keeps your baked good from sticking to the bottom of the pan and tearing apart when removing it.