Squash, Apple and Maple Bread Pudding (Dairy Free)

We are not big bread eaters so bread pudding is quite a novelty for us.  I have only made it a couple times with just apples but wanted to try something a little different.  This recipe makes for a great breakfast, brunch or lunch.  I served this to seven children for lunch and it was a hit!

Ingredients

• 1 roasted squash (I used butternut)
• 2 shredded apples
• 10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
• 1 cup maple syrup
• 3 cups non dairy milk (I used almond and cashew)
• 5 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• coconut oil for greasing

Directions

1. Slice squash in half and remove seeds.  Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
2. Peel squash when cool enough to handle and place a blender.  Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
3. Grease 9 x 13 pan and layer bread and apples.
4. Pour squash puree over top and press down onto the bread so it absorbs the liquid.  Let sit for 10 minutes.
5. Preheat oven to 350F.
6. Bake 30 minutes, uncover and bake another 20 minutes.

Lemon Coconut Zucchini Bread (Dairy, Gluten and Refined Sugar Free)

I am still trying to use up the last of my frozen shredded zucchini from the summer.  Zucchini bread is definitely a great way to enjoy this vegetable.  It adds some nutrients and really helps keep in the moisture.  The lemon is a great accompaniment to the zucchini to give some extra flavour.

Ingredients

• 1 lemon, juice and zest
• 1 drop lemon essential oil (optional)
• 1/2 cup grapeseed oil
• 1/2 cup honey or maple syrup
• 2 eggs
• 2 teaspoons gluten free vanilla extract
• 1 cup shredded zucchini
• 1/2 cup tapioca starch
• 1/2 cup sorghum
• 1/2 cup chickpea flour
• 1/2 cup unsweetened shredded coconut
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 tablespoon psyllium husk or 1 teaspoon guar gum

Directions

1. Preheat oven to 350 F and grease a loaf pan.
2. In a medium size bowl combine lemon juice, zest, essential oil, grapeseed oil, honey, vanilla and zucchini.
3. In a separate bowl combine the flours, starch, baking powder, soda, salt, psyllium husk/guar gum.
4. Combine and wet and dry ingredients and stir just until combined, don't over mix.
5. Pour into prepared dish.
6. Bake for 45-50 minutes or until inserted toothpick comes out clean.

Gluten Free Multigrain Banana Bread (Dairy, Gluten and Refined Sugar Free)

Do you ever look into your freezer and see a whole lot of frozen ripe bananas?  I have made this loaf twice this week trying to get use some of those bananas. This banana bread has great flavour and awesome texture, it does not last long. Hope you enjoy it as much as we do!

Ingredients

• 1/3 cup buckwheat flour
• 1/2 cup chickpea flour
• 1/2 cup teff flour
• 1/2 cup tapioca starch
• 1 tablespoon coconut flour
• 1 tablespoon baking powder
• 1 tablespoon psyllium husk
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/3 cup grapeseed oil
• 1 egg
• 1 teaspoon gluten free vanilla
• 1/3 cup honey or other natural sweetener
• 3 drops liquid stevia
• 3 ripe bananas

Directions

1. Preheat to oven to 350 F and grease a loaf pan.
2. Combine all dry ingredients in a mixing bowl.
3. In a smaller bowl combine all wet ingredients including the banana.
4. Add banana mixture to flour mixture and stir just till combined.
5. Pour batter into loaf pan and let sit for 5 minutes.
6. Bake in preheated oven for 45-50 minutes or until inserted toothpick comes out clean.

Banana Bread (Dairy, Gluten/Grain and Refined Sugar Free)

This bread has a lot of flavour and has a great texture.  It is high in protein and doesn't leave a "heavy
 feeling in your digestive system due to it's lack of grains.   I didn't make this very sweet so if you prefer it a sweeter bread do increase the honey.  I used almond meal but you could use almond flour but you may need to increase the liquid amount.

Ingredients

• 1 1/3 cup ground almond meal
• 1/2 cup coconut flour
• 4 eggs
• 3 mashed bananas
• 1/4 cup honey (or to taste)
• 1/4 cup non diary milk (I used coconut)
• 1/4 cup oil
• 1/2 teaspoon baking soda
• 1 teaspoon gluten free vanilla
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F and grease a loaf pan
2. In a blender, combine all ingredients and blend until smooth or place all ingredients in a large bowl and use a hand blender until smooth.
3. Bake for 1 hour and 10 minutes or until inserted toothpick comes out clean.

Flat Bread (Dairy, Egg, Gluten and Sugar Free)

I had a request for a flat bread.  I have been working on it do like this one.  So far I have only used it as "burger" buns and as a bread for dipping.  I like the taste and it is flexible.  Add your own favourite herbs and spices depending on your dish.

Ingredients

• 3/4 cup teff flour
• 1/2 cup tapioca flour
• 1/2 cup chickpea flour
• 2 tablespoons honey or other natural sweeteners
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 teaspoon guar gum or xanthan gum 
• 1 teaspoon apple cider vinegar
• 2 tablespoons olive oil or grapeseed oil
• 2 tablespoons ground flax or chia seeds soaked in 1/3 cup water
• 1/2 - 3/4 cup water 

Directions

1. Preheat oven to 400F and grease a baking sheet.
2. In a large bowl combine all dry ingredients.  In a small bowl combine all remaining ingredients except the water.
3. Add wet ingredients to the large bowl and mix well, adding water as needed to form a sticky dough.  
4. Spread dough with wet spatula or spoon onto prepared baking sheet.
5. Bake 12-15 minutes until golden brown.

Gluten Free Bread (Dairy, Gluten and Sugar Free)

Finally a gluten free bread that tastes great!  This bread has a lot of flavour with its combination of grains and seeds.   Teff is an Ethiopian grain, high in protein, iron, calcium and fibre.  Buckwheat, although called wheat is actually part of a seed.  It is high in protein, B vitamins, phosphorus, calcium, lysine and iron.

Ingredients

• 1 cup brown rice flour
• 1/2 cup teff flour
• 1/3 cup buckwheat flour
• 1/2 cup tapioca flour
• 2 tablespoons flax seeds
• 1 tablespoon ground flax seeds soaked in 3 tablespoons water*
• 2 eggs 
• 1 tablespoon psyllium husk guar gum or xanthan gum
• 2 teaspoon yeast (I use breadmaker yeast, not sure if it makes a difference)
• 1 1/2 teaspoon salt
• 3/4 cup warm water
• 1/3 cup oil (I use coconut, olive or grapeseed)
• 1/4 cup natural sweetener (honey or maple syrup)
• 2 teaspoons apple cider vinegar

Directions

1. In a large bowl combine all dry ingredients.
2. In a medium size bowl combine all wet ingredients.
3. Pour the wet ingredients into the dry ingredients and beat on medium-high for 4 minutes.
4. Put dough in a greased loaf pan and rise for 1 1/2 - 2 hours (see below.)
5. Bake in an oven at 350F for 40-45 minutes.

* this acts as an egg replacer, I tried to cut down the number of eggs you could just use three eggs in this recipe

Ideas for Rising Bread -the slower and longer rising time the better

1. Place a large bowl of boiled water on the bottom rack of an oven and place dough on rack above it.  
2. Preheat oven for 2-3 minutes then turn it off.
3. Turn oven light on and let rise in oven.
4. Put in fridge overnight -I haven't tried this but have heard good things about it.

guar gum or xanthan gum