Eating gluten-free doesn't have to be boring! You can still have delicious treats, they just won't send you into a sugar coma!
I get asked a lot by people what I eat since I avoid gluten, dairy and pretty much most forms of fast-acting carbs (other than fruits.)
My answer is that, as long as you don't mind spending some extra time in the kitchen, and can get creative with real, whole foods, the possibilities are truly endless! I mean, in a day and age where you can find more than 20 recepies on pinterest for cheesecake made out of CASHEWS, the sky is the limit people!
The kids... okay I was craving blueberry muffins this morning for breakfast and since I was fresh out of cupcake liners, I decided to make a blueberry breakfast bread instead. It was so moist and delicious, it definitely hit the spot. The kids both gobbled up at least two or three pieces without batting an eye. The best part about it was, since these are made from real food ingredients and have adequate fiber, healthy fats and protein (from the eggs and almonds), they somewhat resembled a balanced meal.
If you’ve had bad experiences in the past with gluten free bread recipes that turn out too dry, that won’t be the case with this one. Holy moly this bread is so good, you guys! I am already planning on working it into the weekly routine and next time I am planning on adding a bit of lemon flavor too!
1/2 cup ghee (or coconut oil)
1 1/2 almond flour
3 tsp baking powder
2 tbsp agave
3 tsp arrowroot powder
1 cup wild frozen blueberries
pinch of salt
- Heat oven to 350 degrees and line a meatloaf/bread pan with parchment paper.
- Beat the eggs with a hand blender until fluffy.
- In a food processor, puree the dates, ghee and agave until smooth. Add to the eggs.
- Add all the other ingredients, except the blueberries. Mix thoroughly, until combined.
- Fold in the blueberries but don't over stir them.
- Pour mixture into pan atop parchment paper. Sprinkle a few blueberries on top.
- Bake at 350 for 35-40 minutes or until it passes the toothpick test.