Tag: gluten free

Baked Berry Oat Pancakes
Clean Living · Recipes

Baked Berry Oat Pancakes

Sarah

Could you make these on a griddle? Possibly, but baking gives time for the oats to cook fully.

It’s a quick way to feed multiple children, and they do not need syrup on top, so they are easy to eat out of hand as you run to school.

Baked Berry Oat Pancakes

Ingredients:

  • 2 large eggs
  • 1 cup greek yogurt*
  • 1/3 cup pure maple syrup
  • ½ tsp pure vanilla extract
  • 1¼ cups oat flour, gluten-free if needed*
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • ¾ cup fresh blueberries
  • ½ cup fresh strawberries, diced

Directions:

Preheat oven to 400°F, and line a large rimmed baking sheet with parchment paper.

Whisk the eggs and vanilla together.

Add the oat flour, baking powder, and salt, and mix.

Gently add in the berries.

Knock out ¼ cup portions on the tray. You may want to make two trays’ worth if your tray is smaller.

Bake for about 20 minutes, until done, golden on top.

Eat warm, or transfer to a cooling rack.

Made about a dozen.

Notes:

*To make oat flour, grind old-fashioned oats in a blender and then measure out. See here for gluten-free oats, if needed.

*You can use plain greek yogurt, or any flavored one, strawberry works well.

~Sarah

Blender Gluten-free Cottage Cheese Blueberry Muffins
Clean Living · Recipes

Blender Gluten-free Cottage Cheese Blueberry Muffins

Sarah

3 weeks into our new place, I have found most of the kitchen boxes and have finally been cooking and baking. It’s so jarring when you can’t cook like one is used to. The movers put my blender in the basement, because that’s totally where it belonged….

An easy muffin recipe is what I was thinking of, that would have fiber rich oats and fresh blueberries, which are just coming into harvest in the United States in the south. As a base recipe this would work with chocolate chips and other flavors of extract.

If you like a smooth texture, run the oats thru the blender first, then proceed. I prefer a rustic texture so processed with the wet ingredients.

Blender Gluten-free Cottage Cheese Blueberry Muffins

Ingredients:

  • 2 large eggs
  • 1 cup cottage cheese
  • ½ cup pure maple syrup
  • ¼ cup avocado oil
  • 1 tsp pure vanilla extract
  • 2 cups rolled oats (gluten-free if needed)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ cup fresh blueberries

Directions:

Preheat oven to 350° and line a 12 count muffin tin with liners, preferably metal or parchment paper.

Add all ingredients except for the blueberries into a blender, process until smooth. Stir in 1/3 cup blueberries.

Divide between the cups (about a ¼ cup batter per muffin).

Top with the remaining blueberries on top.

Bake for about 18 minutes, until golden on top.

Let cool on rack. Store sealed, eat within 2 days for best taste.

Makes 12 muffins.

~Sarah

High-ish Protein Blueberry Oatmeal Bake
Clean Living · Recipes

High-ish Protein Blueberry Oatmeal Bake

Sarah

I was trying to find ways to add some oat fiber to our diet because high protein can be fiber-light (even though I put a lot of vegetables in our dinners). Usually, I eat eggs or cottage cheese for breakfast, so why not combine that with oats? It’s not as high in protein as I would like, but it is far more than eating baked oatmeal. And that is the key here: I miss eating oats. I use Daisy brand cottage cheese in the recipe, as it has a straightforward list of ingredients, with no gums added. As for the blueberries, I used fresh. You can use frozen food, but you may need to add a few more minutes of baking time.

It’s delicious served chilled as well. It’s moist and is almost like having dessert (probably because I so rarely consume sugar now that maple syrup is craveable). You can swap in honey as well.

To increase the protein count, I would serve it with Greek yogurt, either plain or a sugar-free variety, which would double the count.

High-ish Protein Blueberry Oatmeal Bake

Ingredients:

Directions:

Preheat oven to 350°, lightly oil an 8×8 baking dish.

Add all ingredients except blueberries to a high-speed blender and process until smooth.

Scrape into the prepared dish and stir in 1 cup of the blueberries. Smooth out the top, then sprinkle the remaining blueberries on top.

Bake for about 30 minutes, until the top is set and golden brown on top.

Enjoy warm, or let cool and refrigerate. Reheat for about a minute in the microwave.

Makes 4 servings.

Nutritional Stats:

216 Calories / 5 grams Fat / 12 grams Protein / 2 grams Fiber / 12 grams Sugar / 28 grams Carbs

~Sarah

Instant Meals In A Jar: Cheesy Pulled Pork
Prepping · Recipes

Instant Meals In A Jar: Cheesy Pulled Pork

Sarah

This is a high-protein/low-carb instant meal recipe; I have included the nutritional stats below the recipe.

Pulled pork isn’t used as commonly as freeze-dried chicken in recipes, but it is an excellent source of lean protein. Every ½ cup (dry) contains 16 grams of protein, which packs a nice punch. One tip on pulled pork is to break it up if it has large pieces. It breaks apart easily, so you will have even rehydration.

Cheesy Pulled Pork

Ingredients:

Directions:

Pack ingredients in a pint mason jar or a mylar bag. For longer-term storage, add a desiccant or oxygen absorber and seal. (Discard the packet before cooking.)

To prepare:

Add 1½ cups of boiled water, seal, and sit for 15 minutes. Stir well.

Serves 1.

Nutritional Stats:

497 Calories / 30 grams Fat / 49 grams Protein / 6 grams Carbs

Note:

While I link to commercially freeze-dried ingredients, these “instant meals” work great if you produce your own freeze-dried ingredients.

From February 1st to 28th, use code “LOVE100” to save an extra $100 on Harvest Right freeze-dryers!

~Sarah

Gluten-Free Blender Banana Bread
Recipes

Gluten-Free Blender Banana Bread

Sarah

I haven’t been baking much the past few months, but we had a lot of bananas that needed to be used up. I wanted a non-wheat bread, and oats are a great option. I paired it with sugar-free maple syrup, though regular syrup would work fine. We are using up what we have in the house and avoiding added sugar.

The youngest boy liked it, especially with a bit of butter spread on a slice. It was a nice treat that I didn’t feel very guilty over enjoying.

Gluten-Free Blender Banana Bread

Ingredients:

Directions:

Preheat oven to 350° and lightly oil an 8″ x 4″ baking pan, setting it on a small baking sheet.

Add eggs through vanilla into a blender and process until smooth.

Add in the dry ingredients and process until the oats are broken down but not smooth.

Scarpe into the prepared pan and bake for 45 minutes.

Let cool for a few minutes, then knock out and let cool on a wire rack.

Store covered on the counter.

~Sarah