Garlic Herb Flatbread... Gluten Free & Vegan

When I was a child I literally lived on garlic bread.  Seriously, my body was composed of just garlic bread and dreams.

When I was diagnosed with celiac disease the dreams kinda became nightmares and the only thing left of the garlic bread was the tears I was trying to keep from filling my eyes.  

That little pity party lasted all of one afternoon while the emotions and fuzziness wore off from the drugs that knocked me out for my endoscopy!! 

I took some deep breaths, cleared both my head and my eyes and got my shit together.  That was when I decided not one damn thing was going to hold me back from living and living well with celiac disease, especially not garlic bread!  

Whenever I have a day where it gets me (because I'm not going to lie... I occasionally do) I make myself some garlic bread, take some deep breaths and handle it!

This recipe from Sara Bakes Gluten Free is an easy and delicious option that you can use in lots of ways.  I love her flour blend, but I switched this up and used fresh herbs instead of dried ! I did use her picture because mine wasn't so pretty! 😉😂. Thanks Sara! If you are new to the gluten free world she is an incredible resource, just FYI! 

 

Garlic and Herb Flatbread

Bread:

2 C GF flour blend- Sara's blend 

2 t baking powder

1/2 t sea salt

1 1/2 C sparkling water

2 T EVOO

1 T pure maple syrup or honey 

Topping:

2 T EVOO

3 garlic cloves- minced

1 t fresh regano

1 t fresh basil

1 t fresh rosemary 

1/4 t sea salt

1/4 t crushed red pepper flakes

Preheat oven to 450. Line a 12 x 9 baking sheet with parchment paper.  Dice your herbs up really fine.  Whisk together the topping ingredients and set aside.  Whisk together the flour, baking powder, and salt.  Add 2 T EVOO, sparkling water, and the syrup/honey.  Mix until just blends.  Pour into your pan and smooth out with a spatula.  Drizzle the topping on and spread it all over with a pastry brush.  Poke holes every inch or so.  Bake for about 20 minutes, turning the pan halfway.

Sneaky black bean brownies... gluten free and vegan

In my preschool nutrition class we are learning about protein this week...

So naturally I snuck some into the kiddos' brownies!

What? I ate beans?! 

They had no clue... and neither will you!

 

Black Bean Brownies

1 15oz can organic black beans- drain and rinse

2 flax eggs- 2 T flax seed meal + 6 T water)

3 T coconut oil- melted

3/4 C cocoa powder

1/4 t sea salt

1 t pure vanilla

1/2 C coconut sugar

1 1/2 t baking powder

1/4 C chocolate chips

Preheat oven to 350.  Line a 9x 9 baking dish with parchment paper.  Prep your flax egg by pulsing the water and flax in a blender/food processor.  Let sit while to get everything else ready.  Add everything except the chocolate chips to the blender/food processor.  Blend until nice and smooth, scraping the sides as you go (add 1-2 T of water of you feel like it's too thick).  Stir in the chocolate chips.  Pour into your pan and spread out until smooth on top.  Bake for about 35 minutes.  It's hard, but you have to let these cool a good half hour before eating because they are meant to be fudgy and gooey! 

You can also do these in a muffin pan (about 25 minutes) or a mini muffin pan (about 18-20 minutes).  Adjust your baking times... basically bake until set on top and pulling away from the sides a bit.

Enjoy your protein my friends!! 

Find the original recipe here. 

Gluten Free & Vegan Double Chocolate Banana Bread

I love having bananas I need to do something with.  You can't waste good potassium!  This bread didn't last long at my house!

 

Gluten Free & Vegan Double Chocolate Banana Bread

1¼ C GF flour blend- I always use Sarah's

½ C unsweetened cocoa powder

1 t baking soda

½ t baking powder

½ t salt

1 C coconut sugar

⅓ C coconut oil 

2 very ripe bananas- mash em up

1 t vanilla

1 t apple cider vinegar

6 T water

1/2 C Chocolate Chips

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.  Place the dry ingredients in a bowl and whisk together.  Place the bananas in a separate bowl and mash with a fork. Add the  coconut oil, vanilla, apple cider vinegar, and water. Stir well.  Pour the dry ingredients into the wet as you stir until combined.  Stir in the chocolate chips.  Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

The original recipe is here.

My Favorite Gluten Free & Vegan Soft Chocolate Chip Cookies

 

🍪Oh these cookies... they demand a kick ass #yoga session and a blog post! #canteatjustone #canteatjustthree 😱😉😂 #glutenfree #dairyfree #vegan #coconutoil #enjoylife #gutsygirl #celiac #apennyformyglutenfreethoughts #thisrecipeneedstobeshared #chocolatechipcookies #myfoodcanstilltasteamazing

Sometimes you just need the comfort of a soft gooey fresh out of the oven chocolate chip cookie...  

But for some of us (shout out to all my gutsy girls!) that comfort seems pretty elusive.

I can help!

I'm telling you guys, these cookies WILL. MELT. YOU! 

Gluten Free & Vegan Soft Chocolate Chip Cookies 

2 1/3 C *Gluten Free Flour Blend (Sarah's)

1 t Baking Powder

1/2 t Baking Soda

1/2 t Sea Salt

3/4 C Organic Brown Sugar

1/2 C Organic Cane Sugar

1/2 C Coconut Oil- softened

2 T Pure Maple Syrup- room temp

2 t Pure Vanilla

1/4 C Unsweetened Coconut Milk- room temp

1 C Chocolate Chips- I LOVE Enjoy Life

Preheat oven to 350 and line a baking sheet with parchment paper.  In a medium bowl sift together the flour, powder, soda, and salt.  In a large bowl cream the coconut oil with the sugars.  Add the syrup, vanilla, and milk, and stir.  Add the flour mixture and chips and stir until combined.  Place tablespoon sized balls an inch apart on your baking sheet.  Slightly flatten with a spoon, they won't spread while baking so keep that in mind.  Bake for 8-10 minutes... don't overbake, they are meant to be soft and gooey!  Cool on the pan for a few minutes before transferring to a cooking rack to cool completely.

For all my friends that are just interested in this recipe because it is vegan but they don't need to worry about gluten (lucky bitches 😂😘)... comment below to let the rest of you lucky peeps know how the recipe works subbing regular all purpose flour.  I obviously don't know and am not about to attempt to find out..That shit ain't allowed in my kitchen!😂 😉

I can't take all the credit for this recipe... head over here for the original recipe and all sorts of fabulous gfness including more info on this flour blend that I can't live without!...

*Sarah Bakes Gluten Free Flour Blend*

2 C Brown Rice Flour

1 C Sweet White Sorghum Flour

1 C Potato Starch

1/2 C Tapioca Flour/Starch

2 1/2 t Xanthan Gum

Sift everything together really, really well! Store in an airtight container (I use a giant mason jar) and use for EVERYTHING!

This is how I make this... check the link for other options! 😉