Gluten Free Organic Steel Cut Oats
Eat this yummy, filling breakfast. It’s especially good on a cold morning to make you feel toasty inside. The 4 g of fiber, paired with a surprising 6 g of protein in every cup of cooked oatmeal, helps you feel full. The complex carbohydrates will also give you plenty of energy to burn calories later in the day. I never thought I’d like it, but I love to add a serving of blueberries or strawberries.

Place the following in a medium sized sauce pan and soak overnight. Add a couple T. Greek yogurt. Give it a little stir and cover the pan so you don’t get any unwanted critters in your oats. (Soaking overnight releases the enzyme inhibitors in the grain.) 

  1 C. Organic Steel Cut Oats

 3 C. Good Water
 2 T. Greek Yogurt

 Dash of Sea Salt  

 Optional Toppings:
 Fresh Organic Fruit (strawberries, blueberries)

                    Raw Honey or Organic Brown Sugar & Cinnamon

                    Chopped Organic Walnuts
                    Organic Unsalted Butter
 

 

Bring to a boil, then turn to simmer for approximately 45 minutes – one hour with the lid off. Stir occasionally. Make sure to scrape oats from bottom of pan when you stir so they don’t stick.

          Place in a bowl with organic fresh fruit, sweetener (raw honey, organic cinnamon & brown sugar), walnuts, butter and/or raw milk (if desired).

Serves 3.

Organic Gluten Free Banana Bread

Grease Pans. Bake at 350° for 35-40 min, or until knife inserted comes out clean.

 2 C. Organic Rice or Quinoa Flour

1 ½ t. Aluminum Free Baking Powder
½ t. Aluminum Free Baking Soda
1 t. Ground Organic Cinnamon
½ t. Ground Organic Nutmeg
2 Free Range Eggs, Beaten
2 C. Mashed Organic Bananas
1 C. Organic Sucanat
½ C. Organic Applesauce
¼ C. Chopped Raw Organic Walnuts (optional)

(Frosting optional, see below)

Combine dry ingredients except the sugar. Make a well in the center of the flour mixture.

Mix eggs well. Add applesauce, bananas and sugar and mix well.

Pour egg mixture into flour mixture. Mix just enough so flour is moistened. Pour into greased pans*.

 *I like to use a few small pans of different shapes and sizes instead of one large bread sized pan. It’s more fun and you can freeze some for later. I used 4-5 small tins and baking dishes of different shapes. It averaged out to be 5 dishes. Banana bread thaws out nicely, but just be sure to wrap it good so there isn’t freezer burn. And don't forget to label it!

Frosting:

Blend 8 oz. softened Organic Cream Cheese with 1 t. Organic Vanilla and 1 C. Organic Powdered Sugar**. Spread on top of loaves after they have cooled completely. This is my husband’s absolute favorite cake: “Banana nut bread with cream cheese frosting”.

** I made my own powdered sugar by blending 2 C. Organic Evaporated Cane Juice ‘til powdered and then adding ½ C. Tapioca Flour and blending a little more. It turned out pretty good. A lot less expensive than buying it outright.  

Gluten Free Zucchini Bread

I adapted this recipe from BH&G’s Zucchini Bread Recipe using gluten free flours and different amounts on the spices. The top two pictures below were created using rice flour, and the bottom two were created using quinoa. The color and texture seems moister with the quinoa flour. My family preferred the rice because the taste wasn’t much different than wheat flour, but I feel it leaves a slightly grainy texture afterward. The quinoa is definitely a stronger flavor, but I prefer it due to its moisture content and no grainy after taste. I would use quinoa in many more recipes if it were more cost effective. I personally prefer it to rice.

Organic Gluten Free Zucchini Bread

1 ½ C. Organic Rice Flour or Organic Quinoa Flour (I mill my own for both of these)

1 ½ t. Organic Cinnamon

½ t. Aluminum Free Baking Soda

½ t. Sea Salt

¼ t. Aluminum Free Baking Powder

½ t. Organic Nutmeg

1 Range Free Egg, Beaten

1 C. Organic Sucanat (Sucanat can be used in place of white sugar or brown sugar in recipes. I blend it then use the “powder”. It mixes/dissolves much easier that way. It has more of a molasses flavor.)

1 C. Finely Shredded Organic Zucchini

¼ C. Organic Olive Oil

½ C. Raw Walnuts

Grease an 8x4x2 baking dish and set aside. In a medium bowl combine all dry ingredients except the sugar. Make a well in the middle of the flour mixture. In another medium bowl combine remaining ingredients, minus the nuts. Add all at once to flour mixture. Stir just until moistened, fold in nuts and pour into pan. Bake at 350° for 40 minutes, or until knife inserted comes out clean.

The bread cuts better if you let it sit a few hours and cools completely first. But it is so yummy hot out of the oven smothered with butter. Happy Baking!