Blueberry Walnut Breakfast Cookies (Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free)

 

Breakfast has always been a challenge for me... and now I've had to cut out sugar the past couple weeks (except for a bit of fruit) which has actually been okay, but I do use dates in a lot of things, especially breakfast foods. I was trying to come up with an easy but tasty, not too sweet option. I saw a few recipes here and there that might work but they they still weren't quite right, so I combined a couple ideas and came up with these "breakfast cookies" or "biscuits" as we like to call them at home since our rabbit is named cookie :) Probably the most inspiration for these came from Against all Grain, so check her's out as well if you want something even sweeter or with eggs.

I have enjoyed making this recipe because it's a one bowl kind of recipe- I just throw it all in the food processor and it's only one thing to clean!

Blueberry Walnut Breakfast Cookies 

Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free

1/4 cup Organic Coconut Flour
1/2 cup Almond Butter
1/2 large banana (approx 4 inches)
3/4 cup Organic Shredded Coconut
1/2 cup unsweetened apple sauce
2 Tbsp chia seed meal + 1/4 cup boiled water
1 1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup chopped walnuts
1/2 cup frozen organic blueberries

Preheat your oven to 350°F. Prepare your chia meal by adding the boiled water to the chia and stirring with a fork. Set aside. Place the coconut flour, almond butter, and banana in the food processor and blend until uniform. Add in the rest of your ingredients except the walnuts and blueberries and pulse until it is well combined. Add the walnuts and blueberries and pulse a few times just until incorporated. 

 

Take the dough and make approximately 2" balls in your hand and lightly flatten into 12 disks, placing on a large greased, parchment, or silpat-lined baking sheet. 

Bake in the oven approximately 15 minutes until the edges are golden. Cool on wire rack before eating then enjoy! These stay well in the refrigerator for up to 5 days or so and can be frozen as well. I enjoyed them straight out of the refrigerator or reheated in the toaster oven. I don't have a microwave, so no idea how they reheat in there!

Enjoy!

 This recipe is also being entered into the Friday Foodie Fix at The Whole Gang - this week's theme is Blueberries!!

 

 

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gluten, dairy, and soy free pesto pizza with sun dried tomatoes

"but what do you do about pizza?!?!?!!"
-almost everyone.

although i never ate pizza that often, i am definitely a fan of a good quality fresh and tasty slice of pizza. and yes, i do miss it. i had finally come up with a gluten free dairy free pizza that i liked, but it used soy cheese (which i still think is a great cheese if you can eat soy). after i found out i had a soy intolerance as well, that eliminated most alternative cheeses except for this one cheese: Galaxy Nutritional Foods Rice Vegan- Soy and Casein Free Cheese Slices. There are three different types (american, pepper jack, and chedder, but only in slice form). If you are only dairy free, they have a variety of lactose and soy free cheeses. I avoid casein, so i can only have the sf/cf slices. Anyways, they don't melt very well, so they were out for pizza.

so anyways, i'm all for making everything from scratch, as i tend to do, but i'm really finding that i need to buy a few prepared things to not make myself starve and go crazy waiting for food to be ready. so i bought some frozen pizza crusts on a whim the other day at my new favorite grocery store. they are kinnikinnick foods 7" pizza crusts. to me they resemble a greek style gyro bread if you just heat them up, but they make a lovely pizza crust. it's hard to describle, but what i liked most about it was the flour texture on the outside that is like bread made on a well dusted board, similar to regular pizza crust. i think this is due to the sweet rice flour that's added to the dough when rollng it out.

so this is what i did for my simple and super fast and tasty pizza:

1. made some pesto (unfortunately these measurements are all approximate because i was just throwing them all in):
-approx 1.5 cups packed organic basil, 1 cup packed cilantro, 1/4 cup pine nuts, 1/4 cup cashews, 3 Tbsp chopped garlic, 1/4 tsp sea salt, 1/4 tsp pepper, 1 Tbsp nutritional yeast, 4 Tbsp good tasting olive oil
-throw the ingredients except the olive oil into a food processor and mix. gradually add the olive oil until well blended. taste, adjust flavors to your taste and go!
*i usually make a lot of pesto then store it in a container with extra olive oil on top which can later be used for pasta, eggs, etc.
*the nutritional yeast adds a bit of a cheesy flavor that's a great sub for parmesan

2. lightly oiled the top of the crust with olive oil.

3. spread pesto on top

4. spread toppings on (for my first one i used sun dried tomatoes and all natural cilantro chicken sausage from trader joe's (pictured above). for my second one i used sun dried tomatoes and roasted red peppers (pictured below). i also sprinkled soem crushed red peppers on top.

5. put in oven at 400 degrees for approximately 10 minutes (check periodically depending on your oven).

kind of silly to even give a recipe, but it was a great assurance that good pizza can be enjoyed even without all of the dairy, gluten, etc... (and quickly!)


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