Breads, Recipes

melt in your mouth PUMPKIN BREAD.

Before when my body let me eat whatever I wanted… (literally. like my childhood snack was cheese & syrup. I know. Don’t judge.)… my ALL TIME favorite cookies (were pumpkin chocolate chip cookies!

Those cookies were one of the hardest to say goodbye to! BUT, I have said hello to my new favorite Vanilla Pumpkin Chocolate Chip Bread! (Gluten, Dairy, and Sugar Free). When having to change your diet, it is so important not just to eliminate, but to replace. I have been working on this recipe for a couple weeks now, and LOVE it. I store in the fridge and eat it throughout the week as my treat! It is really soft, moist, and chewy! Love love love it! Hope you like it as much as I do 🙂 And try not to eat all the batter.

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Pumpkin Chocolate Chip Banana Bread

Ingredients:

1/4 cup Vanilla Almond Butter (my favorite brand you can find here.)

1/2 cup Pumpkin Puree

1/2 cup apple sauce

2 Tbs honey

1 Tbs Coconut Sugar

2 eggs ((VEGAN OPTION. 1 egg is equal to 1 tsp chia seed + 2 tsp water. stir and let sit for 2 min)

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp nutmeg

handful of cranberries & pecans & vegan chocolate chips (Click here to find a great vegan alternative chocolate chip!)

Directions:

  1. Preheat to 350 degrees F.
  2. Combine pumpkin, apple sauce, honey and vanilla almond butter in a medium sized bowl with an electric mixer. Mix until creamy.
  3.  Add in your eggs and mix on medium speed until well combined.
  4. Pull out your Vitamix or food processor and blend your oats on a medium speed. Increase your speed gradually. Blend until flour is formed.
  5. On low speed, add in your flour and other dry ingredients.
  6. Fold in your chocolate chips, cranberries, and pecans.
  7. Spray your tin pans with non stick cooking spray. I like to make my loaves in a three little 5×3 inch pans.
  8. Pour batter into prepared pan(s).
  9. Bake for 30-35 minutes if you choose the small pans. (Or until your toothpick is squeeky clean.)
  10. Once your breads are finished baking, remove them from the oven and let them cool for 15 minutes. Carefully remove bread(s) from your pan(s) and set on a cooling rack to cool completely.
  11. Slice, enjoy, and NOURISH.

    Feel free to take some slices with you to work, to school, or have it as a side to your morning smoothie. Walk away pain free, bloat free, and guilt free!

    Hope you enjoy this as much as my tummy did! Happy October!

    P.S I hope you have been up the canyon. It’s absolutely beautiful! img_3572-copy

    -Rachel Aletta

    Y POR TODOS MIS AMIGOS AMADOS….

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    Pan de Pumpkin con Chocolate Chips

    Ingredients:

    2 Huevos

    1/2 taza salsa de manzana

    1/2 taza puré de calabaza

    2 cucharadas miel

    1 cucharada de azúcar de coco

    1/4 taza de mantequilla de almendra

    1/2 taza harina de avena

    1/2 cucharadita canela

    1/2 cucharadita levadura

    1/2 cucharadita bicarbonato

    1/4 cucharadita de sal

    1/8 tsp de nuez moscad

    un puñado de arándanos, pacanas, y pepitas de chocolate

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    Direcciones:

    1. Precaliente el horno a 350 F
    2. En un tazón mediano, mezcla la miel, pure de calabaza, salsa de manzana, y mantequilla de almendras hasta que quede cremosa
    3. Anadir los huevos y bate con velocidad media
    4. Coloque la avena en la licuadora o procesador de alimentos. Mezcla o tritura hasta que la consistencia sea la de harina de avena o hasta que la avena esté
      picada finamente.
    5. En velocidad baja, incorpore la avena, azucar, bicarbonato, levadura, canela, nuez moscada, y sal.
    6. Anadir las pepitas de chocolate, arandanos, y pacanas
    7. Rociar ligeramente la sartén(es) con un pulverizador antiadherente. A mi me gusta usar sarténitas con un tamaño de 3x5in. 
    8. Verter la masa en el molde preparado
    9. Hornear por 30-35 minutos o hasta que un palillo insertado en el centro salga limpio.
    10. Sacar del horno y dejar reposar durante quince minutos.
    11. Con cuidado saque de la sartén.
    12. Que aproveche!

     

    Con mucho amor,

    Raquel 🙂

 

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Breads

Oat & Coconut Sandwich Bread

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So, yesterday I called my mom and we both literally asked each other how we ever lived without this recipe.

My mom and I both have had health issues, so, when we find delicious food that doesn’t cause us to have tummy aches… we get really excited. 

Something that I want my followers to know is that I am eating my experiments for a couple weeks before I post them. I don’t want to post anything that will give me a stomach ache. Now, you have your body which is completely different. BUT, just know that all my recipes are “Rachel proof”. Also, I try to make them pass THE “papa test”. I know one of my vegan creations is truly delish if my papa likes it!

You might have noticed that gluten-free bread sometimes feels like you are eating dry cardboard. But! This bread is so moist and so delicious it will leave you and your taste buds feeling great! Another proof that eating healthy isn’t as painful as it sounds.

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Oat & Coconut Sandwich Bread 

Serving: (1 loaf)

Ingredients:

1 1/2 Cup Plant Milk (I love almond coconut. My all time favorite brand here. You can find it a Smiths, Sprouts, and Whole Foods!)

2 1/2 Tsp Dry Active Yeast

**Honey (If plant milk is unsweetened)

DRY MIX:

3 Cups Oat Flour

4 tsp baking powder

1 tsp salt

WET MIX:

2 tsp apple cider vinegar

1/4 cup coconut oil

1 banana

**2 1/2 tsp chia seed + 5 tsp water

Directions:

  1. In a glass measuring cup, measure out your plant milk and warm it to room temperature. Add your dry active yeast. If your plant milk has a sufficient amount of sugar, don’t worry about adding honey. If your plant milk is unsweetened, be sure to add about 2 Tbs of honey in order to let the mixture proof. Set aside.
  2. With a Vitamix or food processor grind your oats up until a fine flour forms. (3 cups worth)
  3. Combine your dry ingredients together.
  4. In a separate bowl, combine your wet ingredients (except your chia seeds.) Make sure coconut oil has an liquid consistency.
  5. In a separate cup, combine your chia seeds and water. Stir together and let it sit for a couple minutes.
  6. Combine your chia seeds with your wet ingredients. Then, add your proofed plant milk.
  7. Combine your wet mixture with your dry mixture. Beat on medium high for about 3 minutes. (Your mixture should be sticky and thick!)
  8. Oil your 9×5 loaf pan with a non-stick cooking spray.
  9. Poor your yummy mixture into your pan using a rubber spatula. Try not to lick the spatula after… I dare you.
  10. Preheat your oven to 375 degrees Fahrenheit.
  11. Take a damp rag and cover your pan to allow your dough to rise. Let it rise for twenty to thirty minutes. Do not let your dough rise above the pan!
  12. Bake for 30 to 45 minutes. Usually 30 minutes is just perfect. But, after thirty minutes, pull out your tooth pick and stick it right in the center to see if there is any remaining dough!
  13. Take out your pan and set it on its side to cool. Once cool, place your bread on a cooling rack to cool completely.
  14. ENJOY.
  15. Also, remember to keep your yummy bread in your fridge!

** I use chia seeds as a replacement for xanthum gum. Many people use xanthum in gluten free breads. This is ironic because some people who choose a gluten free diet are trying to fix their digestive issues. Well, unfortunately xanthum gum can lead to digestive issues. Therefore, I stick with chia seeds.

Happy Baking! Let me know what you think!

Love,

Rachel Aletta

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Y para mis queridas amigas…

Pan de Avena y Coco 

Ingredientes: 

1 1/2 taza leche de planta (mi preferencia es almendra coco. Puede comprarlo en su tienda local como Sprouts, Fry’s, o Whole Food’s Market o aqui)

2 1/2 levadura seca activa

Un poco de miel (2 cucharaditas)

La Mezcla Seca: 

3 tazas harina de avena

4 cucharaditas levadura en polvo

1 cucharadita sal

La mezcla mojada:

2 cucharaditas vinagre de sidra de manzana

1/4 taza aceite de coco

1 platano

2 1/2 cucharadita semillas de chia + 5 cucharaditas agua

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Direcciones:

  1. Mesclar la leche y la levadura seca active y la miel. Reservar.
  2. Mesclar las ingredients secas juntas en un recipiente.
  3. En una otra recipiente mesclar las ingredients mojadas.
  4. Mesclar las tres mezclas juntos hasta que sea bien mezclada.
    La masa debe pegarse al tacto y ha de ser blandaelástica.
  5. Rociar ligeramente la 9×5 sartén con un pulverizador anti-adherente
  6. Verter la masa en el sartén.
  7. Precaliente el horno a 375 F
  8. Reservar. Un a vez amasada, se debe dejar fermentar la pasta de 20-30 minutos en un recipiente, que se tapará con paños de algodón o lana para obtener una fermentación y una temperatura homogéneas.
  9. Hornear por 30-45 minutos o hasta que un palillo insertado en el centro salga limpio.
  10. Sacar del horno y dejar reposar durante quince minutos
  11. Con cuidado saque de la sartén.
  12. Que aproveche!
  13. Recordad de guardarlo en la nevera!

Con much amor,

Raquel 🙂

 

Breads, Recipes

Bananas, Almonds, and Oats. Oh my.

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You know what the biggest pain is? The price of gluten free flour as a college student. So I decided to make my own! All it takes is oats and a VitaMix (or another food processor).

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What I, my mom, my dad, my co-worker, and friends LOVED about this bread …. It didn’t taste gluten free! It also didn’t taste sugar free. (Or as my dad calls it, “taste free”). Some of the things that you buy from the store can just taste like cardboard. This bread was filled with yummy flavors and healthy nutrients to nourish you throughout the day! Everyone who ate it was so surprised! Proof that eating healthy isn’t as painful as everyone says it is!

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Almond Oat Banana Bread

Ingredients:

2 Eggs (VEGAN OPTION. 1 egg is equal to 1 tsp chia seed + 2 tsp water. stir and let sit for 2 min)

2 large medium-ripe bananas

1/4 cup almond butter

1/2 cup oat flour (don’t go to the store! stick some regular oats in your food processor!)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp sea salt

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Combine bananas and almond butter in a medium sized bowl with an electric mixer. Mix until creamy.
  3. Add in your eggs and mix on medium speed until well combined.
  4. Pull out your Vitamix or food processor and blend your oats on a medium speed. Increase your speed gradually. Blend until flour is formed.
  5. On low speed, add in your flour and other dry ingredients.
  6. Spray your tin pans with non stick cooking spray. I like to make my loaves in a three little 5×3 inch pans. (But you can also use one 8×4 or 9×5 inch pan)
  7. Pour batter into prepared pan(s).
  8. Feel free to sprinkle chocolate chips here. (Click here to find a great vegan alternative chocolate chip!)
  9. Bake for 15 minutes if you choose the small pans. If you chose the one large pan, bake for 30 minutes (or until your tester toothpick comes out squeeky clean.)
  10. Once your breads are finished baking, remove them from the oven and let them cool for 15 minutes. Carefully remove bread(s) from your pan(s) and set on a cooling rack to cool completely. (Unless you have a dad who loves warm banana bread and decided to eat half of it while you leave the kitchen.)
  11. Slice, enjoy, and NOURISH.

Feel free to take some slices with you to work, to school, or have it as a side to your morning smoothie. Walk away pain free, bloat free, and guilt free!

Hope you enjoy this as much as my tummy did! Leave comments if you want!

-Rachel Aletta

Y POR TODOS MIS AMIGOS AMADOS….

Ingredients:

2 Huevos (Hay una opción de vegano. Reemplazar el huevo con chia seeds! 1 huevo = 1 tsp chia seeds + 2 tsp agua)

2 grande plátanos grandes maduros

1/4 taza de mantequilla de almendra

1/2 taza harina de avena

1/2 cucharadita canela

1/2 cucharadita levadura

1/2 cucharadita bicarbonato

1/4 cucharadita de sal

Direcciones:

  1. Precaliente el horno a 350 F
  2. En un tazón mediano, mezcla los plátanos y mantequilla de almendras hasta que quede cremosa
  3. Anadir los huevos y bate con velocidad media
  4. Coloque la avena en la licuadora o procesador de alimentos. Mezcla o tritura hasta que la consistencia sea la de harina de avena o hasta que la avena esté
    picada finamente.
  5. En velocidad baja, incorpore la avena, bicarbonato, levadura, canela, y sal.
  6. Rociar ligeramente la sartén(es) con un pulverizador antiadherente. A mi me gusta usar sarténitas con un tamaño de 3x5in. Pero, puede usar una sartén 8×4 o 9×5. 🙂 
  7. Verter la masa en el molde preparado
  8. Rocie pepitas de chocolate encima de la masa si desea. (Hay pepitas veganas que a mi me gusta aqui )
  9. Hornear por 15 minutos (Si use sartenitas… Si use 8×4 o 9×5 hornear por 30 minutos) o hasta que un palillo insertado en el centro salga limpio.
  10. Sacar del horno y dejar reposar durante quince minutos.
  11. Con cuidado saque de la sartén.
  12. Que aproveche!

 

Con mucho amor,

Raquel