RECIPE: millet bread (gf, vegan, nut free)

It has been a while since I did any recipe posts. I decided to make it a point to do this one, mostly because it was DELICIOUS!

I got the inspiration from GingerLemonGirl, so thanks for posting your idea! You have made gf eating easier, and now that you also focus on vegan recipes too, I love you even more!

Okay, here is my adopted version:

1cup millet flour
1/3 cup brown rice flour
1/3 cup arrowrroot starch
1/2 tsp salt
2 tsp baking soda
1 tsp xanthan gum
1 cup rice milk
3tbsp coconut oil
1 flax egg (1tbsp flax meal + 3tbsp hot water, combined)

First, preheat oven tp 450*.

Measure the coconut oil out and add to saucepan on low to melt. Add milk. Bring to warm temp. Turn off heat.  Add flax egg.

Measure and whisk all dry ingredients.

Combine wet and dry, just until mixed.

Add 1/2 tbsp coconut oil to baking pan, put in oven to melt, spread to grease pan.

Add batter to pan. Cook for 20 minutes, or until done (test with cake tester or toothpick).

Let sit for 5 minutes and then slice, "butter", and enjoy!

<3 amelia

Goji berry power cookies

Today, I wanted to do something special for grandpa Gordo's birthday, so I made power cookies!
Eating sweets is my biggest downfall, and I've been tempted lately. Good thing I didn't have enough money at the gas station, or else I would've had two peanut butter cookies this morning!
My willpower was fading, and with the occasion of a birthday, I decided to be creative and make a healthy treat. We must eat to live, not live to eat, remember, so let's not be guilty about indulgences every once and a while.
Here is the recipe.
Goji Berry power cookies
Preheat oven to 350*.
Prepare your cookie sheets with parchment paper, or spray with an olive oil non stick spray.
Gather ingredients:
Dry:
1/3 cup Coconut flour
1/3 cup garbanzo bean flour
1/3 cup brown rice flour
1/3 cup arrowroot starch
1/2 tsp xanthan gum
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp unsweetened coconut flakes
1/3 cup flax seeds
1/4 cup dried organic goji berries
1/2 cup gluten free oats
1/8 cup 100% organic cacao nibs
Flax egg:
1 tbsp ground flax seed
3 tbsp hot water
Wet:
1/3 cup coconut oil
1/2 cup organic brown sugar
1/3 cup cooked butteernut squash
1 whole peeled and grated zuccini
1. Take the hot water, and put the ground flax seed, and stir. Set aside. This is the "egg".
2. Mix all of the dry ingredients in a bowl and stir with a wisk to uniformly aerate it.
3. Melt the coconut oil, and combine it with the sugar, zuccini, squash, and flax "egg". Mix thoroughly.
4. Slowly fold the wet mix into the dry mix. Batter should be sticky and formed, not runny.
5. Use 1/8 cup scoop, and scoop batter onto greased/lined baking sheet. (I also did some in cupcake tins, and it worked out great.)
This recipe yields up to 2 dozen, depending on size of scoops.
This recipe is chalk full of protein, fiber, fruit, and veggies, not to mention the essential fatty acids found in omega 3, 6, and 9. This is great for breakfast on the run, or for a snack. Since the amount of sugar and carbs are low, and there are complete proteins in them, they will not spike blood sugar levels.
All of the ingredients, if not stated, were organic. I just got really annoyed with typing it over and over again.
Each cookie is approximately 69 calories, which come majorly from the coconut oil, and seeds. There are 7 g of protein in each cookie.