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Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in Recipes: Breads and Baking (41)

Monday
Oct112010

Wholegrain Crackerbread with Sesame (gluten-free, vegan, ACD), my recipe calendar, and TWO giveaways

October's SOS Kitchen Challenge ingredient is sesame.  This is a really exciting challenge for Ricki and me, because we are being sponsored this month by iHerb. They are offering 1 pound bags of sesame seeds to the first 10 readers who submit recipes and set up an account with them, and at the end of the month we will draw a name for a $50 iHerb shopping spree. Pretty awesome, right? Head over to this month's kick-off post to read all the rules and details, then submit a recipe to the Linky.  You have until October 31 to submit a recipe, but if you want to be one of the lucky winners of a bag of sesame seeds, do it soon!  {NOTE: THIS GIVEAWAY IS NOW CLOSED}

 

The other big news is that my recipe calendar, entitled A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar, is now for sale! Doesn't it look lovely? This 12-month recipe calendar features 17 recipes free of all major allergens, with full color photos and lots of good instructions. Read more about it here, or just go over to my Etsy shop. I have decided to share a lovely recipe from the calendar as part of this month's event, a wonderful Wholegrain Crackerbread with Sesame that is easy to prepare and delicious.  I love these crackers because they are truly a whole foods product - simply cooked buckwheat or quinoa grains, buckwheat flour, sesame seeds, olive oil, salt, and water.  So simple, and yet so delicious. They are crispy and crunchy, perfect for eating with dips, soups, salads, or nut butters.  The recipe is featured in the calendar with Smoky Zucchini Dip, one of my favorite recipes (and photos!) from the project.  Hopefully it works as a little teaser to tempt you to buy one. ;)  

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Monday
Sep202010

Not My Mama's Zucchini Bread (grain-free, gluten-free)

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Grain-free zucchini bread, hooray!

Yeah, yeah, I know I'm a few weeks behind for the height of the annual zucchini deluge. But I found a big bag of discounted on-the-verge organic zucchini at the co-op for only $2.99 and I needed to give it a home. Zucchini bread, here I come!

This is a recipe that I adapted from a fusion of two totally different recipes, a Grain-Free Zucchini Bread from Joyful Abode and Heidi's recipe for "My Special Zucchini Bread" from 101 Cookbooks. I had made a sugar-free, gluten-free but still grain-packed version of Heidi's bread earlier this summer that was awesome (I never posted it, so don't waste your time looking).  Now that I'm attempting to take a grain-break, I decided to recreate it without grains. Using Joyful Abode's recipe as a grain-free guide, I came up with this version.  

It's not my mama's zucchini bread, that's for sure. My mom has a zucchini bread recipe that has been developed after years of adaptations and revisions by various members of my family. If my memory serves me, I believe the recipe card in her overstuffed recipe box actually says "Zucchini Bread Combined Revised". Awesome, right?  This bread was a regular staple during the summer and at holiday time, and for good reason - it is totally delicious. It is packed with gluten, sugar, pineapple, walnuts, and all sorts of amazing things that make The Family Zucchini Bread Recipe awesome.  Having been raised on good bread, I have always loved the stuff.  I really miss it!  

In an attempt to satisfy my nostalgic desires for zucchini bread, I've been messing with zucchini recipes constantly the last two summers, hoping desperately to form a recipe that I can call "mine". But sadly, I just hadn't had much in the way of success. While none of my experiments have been disasters per say, none of them have been great.  I remember one zucchini loaf (if you could call it that) I baked last summer in particular. It was a gluten-free vegan recipe I had developed that included way too much flax meal and too much pureed prune. It was a bit too gummy to be considered a proper loaf of bread.  But when diced, warmed in the oven, and covered in an on-the-fly spiced coconut milk sauce (kind of like a faux-hard sauce), it became something rather like zucchini bread pudding.  It was probably the most delicious way to eat massive quantities of fiber that I've ever experienced.  Ah yes, all my attempts at zucchini bread were either too moist and dense, too dry and crumbly, or just tasted kind of weird. 

But this attempt? This one is different. This one, my friends, is a winner.  BAM!  Look at those slices! Amazing.

IMG_4641_bread

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Friday
Sep102010

May Day Blueberry Crumb Cake (gluten-free, vegan)

Much to my surprise, I just found this completed post in my drafts section. I had written it all the way back in May and thought I had scheduled it to post, but apparently, I forgot! So, here it is, much delayed, but still delicious.  I have made this a couple of times since, each time with slight tweaks, and it has always been delicious. Enjoy!


On Sunday I marched in the annual MayDay Parade.  Every year in Minneapolis, everyone comes out to the streets to see a wild procession of larger than life puppets and celebrate the renewed energy and rebirth of Spring. It is incredible, and this year I marched in a rowdy marching band with a bunch of people that I played music with last fall.  It fulfilled my childhood dream of playing viola in a marching band - we had a whole marching string section! We also  had a banjo, accordions, a big brass section, a ton of drummers, and a flag twirling color guard. Our parade section theme color was blue and silver, and some very talented people made us beautiful costumes to wear.  It was incredible.

We were having a big grill out brunch before the parade. Inspired by the blue color theme and the communal brunch, I wanted to bring a blueberry coffee cake to share.  

So I did.

I showed up to this brunch feast with fresh coffee cake, snap peas, raw sauerkraut, and a couple chicken sausages in hand, and was greeted with a table FULL of food, a grill going, and a backyard full of people. This backyard is huge, and has gardens, a chicken coop, and a hand-built little cottage that someone lives in with a wood stove inside.  A seriously great space.  The feast was incredible. Everything was homemade (with the exception of some very out of place Pringles and PopTarts).  Sliced beets, zucchini, and other veggies were on the grill. Fresh fruit was on the table. Pear crisp and banana bread joined my bread, along with homemade pancakes, fresh yogurt, egg bake, and hardboiled eggs. There was a big pot of brown rice with curry. There was pasta salad. There were roasted potatoes. Sure, I couldn't eat all of it, but it was a site to behold. I snapped a shot at the end, when most stuff was gone... including my cake, whose nearly empty pan is in the front left corner.  

Pre-parade feast.

Lining up before the parade begins. So many accordions! My dream come true.

My amazing parade uniform cape, from the back.

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Tuesday
Aug312010

Toast & Jam: Gluten-Free Coconut Flour Bread and Honey-Sweetened Vanilla Plum Jam 

IMG_2063

Hey friends!

I've been busy lately. Two weddings, a trip to Iowa, a camping trip to Lake Superior and hanging out at Traditional Ways Gathering, nighttime walks around the Minneapolis lakes, gardening, lots and lots of crocheting in an attempt to get an Etsy site set up... I really haven't been cooking much, honestly. Or blogging. Maybe you've noticed (I'd like to think I have readers that miss me when I'm gone...)?  Well, I finally got my act together last night.  I cooked and blogged and now today I publish.  Holy smokes!

I recently came into a lot of honey. I bartered some handmade jar cozies for some honey at the Traditional Ways Gathering, and a friend blessed me with three jars of honey as he was packing his kitchen to move across the country to Berkeley, CA for a new job.  What's a girl to do with all this honey? Especially a girl that really doesn't eat much in the way of sweetener.  Yikes.  I've been eyeing up honey jam recipes for a while, and given my abundance of honey, decided it was finally time to give it a go.  Homemade jam makes an excellent currency in bartering circles, is the perfect last-minute gift, and is so darn tasty!  I especially love plum jam, and grabbed some of the last Michigan plums from the co-op, some lovely little Italian prune plums. 

Canning adventures, here we come!  I had never made honey jam before or used Pamona's pectin, so I was a little nervous. But I set forth with determination, and embarked on my third canning project.

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Thursday
Aug122010

Grain-Free Chocolate Pumpkinseed Bread (gluten-free, ACD)

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I've been experimenting with eating grain-free the last few weeks.   By grain-free I obviously mean gluten-free, but also free of gluten-free grains like sorghum and oats and the grain-like seeds quinoa, millet, buckwheat, teff, and amaranth.  

Why am I doing this, you ask?

Lately I have noticed that when I eat grains, I feel quite imbalanced.  Despite the fact that energetically grains are very grounding and stabilizing, somehow that gets screwed up for me. My blood sugar goes wacky. My cravings and appetite become insatiable. My emotions seem to spike more. Once I start, I can't stop, and find myself eating half a bag of rice cakes or 3 muffins in a row or massive bowls of rice. AH! I have carb problems!  I was also feeling a massive flare up in my Lyme symptoms, was suffering crazy sinus congestion (one of my main allergy symptoms), and felt very sluggish digestively.  I knew I needed to make a change and focus on a diet high in protein and healthy fats and low in carbs. 

So, I went grain free. Conveniently, I have recently learned that I tolerate small amounts of duck egg.  So, I decided to try my hand at a bit of high protein baking with coconut flour and duck eggs. Victory!  After making a great batch of plain bread, I made a beautiful loaf of chocolate bread that turned out very well.  In fact, I loved it more than pretty much any loaf of grain-containing bread I've ever made, aside from this one. I was amazed! The flavor and texture was so fantastic and rich, and it looked beautiful.  And it sliced. Like REAL bread. Wow.

 IMG_3419

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