Wheatless Bread Do-Over

Posted on July 16, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , |

Food - Wheatless Bread Again 2Ok, so I have eliminated wheat from my diet for exactly 1 month now.  I made bread once before that turned out pretty well except it was quite flat.  Today I am doubling the recipe to try to get it taller and I’m substituting some of the almond flour for spelt flour.

What is that?  “Spelt, also known as dinkel wheat, or hulled wheat, is an ancient species of wheat from the fifth millennium BCE (Wikipedia.org).”  Now, let’s review a couple of things before you start informing me that this is wheat, ok?  First, I am not trying to be gluten-free since I’m not doing this because of any disease caused by gluten.  Second, the purpose of avoiding wheat, as explained by Dr. Davis in his book, Wheat Belly, is to stay away from modern wheat that has been hybridized too many times for human health in just the last 50 years.  I think this means that something like spelt, which is quite ancient, could be all right for me.

Food - Wheatless Bread Again 1I think this one turned out better.  It is taller and still quite nutty and tasty.  I’m going to try these flours with a yeast recipe next time.  I promise to report!

Wheatless Bread

Ingredients:  (Already doubled here)

1 Cup Coconut Flour

1 1/4 Cups Almond Flour

1 1/4 Cup Spelt Flour

1/2 Cup Ground Chia Seeds or Flaxseeds

7 Eggs

1/2 teaspoon Sea Salt

8 Tablespoons Coconut Oil

2 Tablespoon apple cider vinegar

1 teaspoon Baking Soda


1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.

2. Combine wet and dry ingredients.

3. Plop into a greased loaf pan and smooth the top.

4. Bake at 350 degrees for 40 to 50 minutes.

5. Let cool before slicing.

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Independence Day Wheatless Chocolate Chip Cookies

Posted on July 3, 2013. Filed under: Food Made Simple, Philosophy | Tags: , , , , , , , , |

Wheat-free CookiesWhatever you do, please don’t call it the 4th of July.  And please don’t go about celebrating it mindlessly!  Perhaps by calling it by its rightful name, Independence Day, a name which invokes the struggle and the purpose of our hard-won freedom, we will celebrate with awareness.  We struggled then for Independence from an unfair and distant government controlling us and in some ways we are facing a similar struggle with our current government which is out of touch with the citizens.  How can our leaders exclude themselves from laws they pass for us with a clear conscience?  How can they make careers of governing when our government is supposed to be of the people, people who serve as leaders and then return to normal life?  Our founding fathers were not fuddy-duddies from olden days who don’t understand modern life.  They were stunningly brilliant.  They had lived with unfair and tyrannical government and they set up our country with many safeguards to keep us free.  We must make sure these diligently planned guidelines aren’t allowed to erode and decay into the same kind of country they left.

For Independence Day, what could be more American than chocolate chip cookies?  Keeping with my new wheat-free living, I’ve adapted the standard recipe and wow!  These are amazing!  Don’t go worrying about the sugar and things like corn flour.  These are a treat.  Simple as that.  Remember:  small quantities of high quality…mmmm.

Wheatless Chocolate Chip Cookies

1/2 C. brown sugar

1/2 C. white sugar

1 C. pure farm lard/organic butter/melted coconut oil mix (or any one of the 3)

2 eggs

1 t. salt

1 t. baking soda

1 t. vanilla

2 C. mixed flours (I used 1/2 C. each:  coconut flour, oat flour, almond flour, 1/4 C. garbanzo bean flour, 1/4 C. millet flour, then after mixing and trying the first batch which spread out too much I added 1 C. oatmeal and 1 C. corn flour – perfect stiffness to the dough)

Nuts and chocolate chips – about 1 1/2 C. each or to your liking.  Today I used slivered almonds, but walnuts are nice too.

Mix everything together in the order listed because the oils go in nicely on top of sugars.  You don’t want the coconut oil seizing up on you even though it would probably melt in during baking.  After I made the adjustment with oatmeal and corn flour they were perfect.  Even the first batch, though thin and crispy are delicious!  Bake at 350° until brown, about 15 minutes.

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