Best FAUX Bread Recipe

Best Faux Bread

GRAIN Free and flavored filled bread recipe you and your family will love!

INGREDIENTS

1 cup smooth raw Cashew Butter at room temperature

4 large eggs, separated

2 teaspoon raw local honey

2 ½ teaspoon apple cider vinegar, raw

¼ cup almond milk, unsweetened

¼ cup coconut flour

1 teaspoon baking soda

½ teaspoon sea salt

2 tablespoons Coconut oil, divided

INSTRUCTIONS

1.  Preheat oven to 300 degrees.  For a white colored loaf, place a small dish of water on the bottom rack of oven.

2.  Line the bottom of an 8.5x4.5 glass loaf pan with parchment paper, then spread a very thin coating, 1 teaspoon, of coconut oil on the sides of the pan.

3.  Beat the remaining coconut oil, cashew butter with the egg yolks, then add the honey, vinegar and milk.  Mix with electric hand blender.

4.  Beat the egg whites in a separate bowl until peaks form.  Electric blender will save your biceps J.

5.  Combine the dry ingredients in another small bowl. 

6.  Make sure your oven is completely reheated before adding the egg whites and the dry ingredients to the cashew butter mixture.  You don’t want your whites to fall and the baking soda will activate once it hits the eggs and vinegar.

7.  Pour the dry ingredients into the wet ingredients, and beat until combined.  This will result in more of a wet batter than a dough.  Make sure to get all of the sticky butter mixture off the bottom of the bowl so you don’t end up with clumps.

8.  Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.  You don’t have to be gentle with this, but don’t over mix

9.  Pour the batter into the prepared loaf pan, then immediately put it into the oven.

10.  Bake for 45-50 minutes, until the top of golden brown and the toothpick comes out clean.  ***Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.

11.  Remove from oven, let cool 15-20 minutes.  Use a knife to free from the sides from the loaf pan, then flip it upside down and release the loaf pan, then flip- it upside down and release the loaf onto a cooking rack.  Cool right-side up for an hour before serving. 

12.  Wrap the loaf up tightly and store in the fridge for 1 week.  I actually think the loaf gets better as the days go on.

Back-To-School Liquid Breakfast

The Hydrator

Serves 1

Does your child resist water… here is how to get sneaky and get them hydrated.

INGREDIENTS

½ cup Cold Coconut Water

½ cup Kefir, full fat and unsweetened

1 tablespoons Chia Seeds

1 tablespoon Coconut Oil, extra virgin

1 scoop Hydrator powder, by Vega Sport Electrolyte Hydrator (from Amazon or any natural food store.  It comes in single serving sleeves or a tub

1 ½ cup berries, frozen

Ice (optional)

INSTRUCTIONS

1.  Put all ingredients into a blender, except ice, and blend.  Add ice if you desire a coldness or thickness.

EGGPLANT-WALNUT PATE'

Serves 8

*you can make this up to 1 week in advance in a GLASS container

Traditional patés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with Mauk Family Farms Flax Crisps, Lydia’s Organic Crackers, Go Raw Crackers or Raw, Fresh Vegetables.


INGREDIENTS

• 1 large eggplant
• 1 cup walnut pieces
• 2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
•  2 cloves or 1 teaspoon diced garlic
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon ground allspice
• Celtic sea salt, to taste
• Hot pepper sauce (optional), to taste

INSTRUCTIONS
Preheat oven to 450 degrees F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes or grill on BBQ for approximately 20 minutes.

While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.

Remove the eggplant from the grill or oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth.

Add the ground walnuts and allspice, and process until smooth.

Season to taste with the salt and hot pepper sauce.

Spoon into a small loaf dish and chill several hours or until firm.

Put over any of these: chicken, fish, turkey, lentils, vegetables or use as salad dressing.

Store in a glass container in the refrigerator for up to 1 week or in the freezer up to 3 months.

Soba Noodle & Rainbow Veggie Salad - either vegetarian style or with Ahi

Rainbow Soba Veggie Salad

Serves 6

We can’t get enough of this versatile salad of great veggies and buckwheat Soba noodles.  Prepare it in about 20 minutes for a light meal.  Pack in a lunchbox for the next day it holds up well!

INGREDIENTS

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

11/2 tablespoons coconut amino’s (soy sauce alternative)

1 tablespoon RAW honey

1 ½  cups carrots, shredded or chopped (about 3 medium)
1 red pepper, chopped

2 cups red cabbage, shredded

1 cup green cabbage, shredded – if you prefer just use all green cabbage pre-shredded

6 kale leaves, steams and touch rib removed, very finely sliced

½ package (4 oz) buckwheat soba noodles

¼ cup toasted sesame seeds

Suggestions – top with tuna for quick lunch or grill up ahi tuna and put over the top.

INSTRUCTIONS

1.  In a large bowl, whisk together vinegar, sesame oil, coconut amino’s and honey.

2.  Add carrots, cabbage, kale and scallions, and toss well.  Set aside.

3.  Cook soba noodles according to package.  Run cold running water over noodles and drain well.

4.  Add to salad and toss again.  Sprinkle with sesame seeds.  The salad will keep refrigerated up to 4 days. 

Healthy Cacao PUDDING Recipe

Wanting a desert after dinner but can’t come up with anything that would feed your body healthy and your mouth happy – try this recipe:

RAW Cacao Pudding

2 tablespoons coconut oil

2 medium size and soft avocados

1 tablespoon pure maple syrup

Tiny pinch sea salt

1/2 cup raw Cacao powder

1/2 cup liquid of choice: almond milk, decaf coffee (brewed), raw half and half

Stevia, I suggest a flavored choice – amount is to taste

Blend in a high speed blender — 

Too liquify – add 1 tsp of psyllium husk

Too thick – add more liquid of choice

Divide into containers and put in refrigerator for an hour — tastier if cold!