GF Almond Nut Bread with Coconut Butter

Ok, I am finally getting around to this. I have been meaning to post this recipe for a while now. I have been making this bread for a couple months and it is delicious! It makes amazing toast. If you like toasted almonds, pumpkin seeds, sunflower seeds, you will love this! I like to bake this, slice it thin with a non-serated, super sharp knife (my favorite is a ceramic knife!), save out a few slices then toss the rest in the freezer to pull out  a piece or two at a time.

Sun-dried Tomato Biscuit Poppers - Gluten Free

Since I have cut out gluten I am missing my crackers, biscuits, crispy breads, etc. Sure you can find gluten free, organic, whole food crackers, breads etc, but you will pay for them, they are quite pricey. Even still, many "healthy" brands include things that I don't want to put in my body, so I am constantly reading labels and more than naught, I will be making my own if I want something. So, I have been experimenting and these came out so tasty they are a definite do-over. Now, I made these with the idea that I'd eat a couple with a meal, but they ended up "being" my meal! They were that tasty! (No worries, I ate a huge salad earlier in the day!) They were exactly what I was hoping for, dense, crunchy, flavorful, I ate mine dipped into a tiny drizzle of olive oil with some sea salt sprinkled in it.

The great thing about buckwheat is that it is not a grain, it is a seed. I know it sounds like it's related to wheat, but it is actually completely different and contains no gluten. It is nutrient dense and is a complete protein like quinoa and hemp. To add to that it has high levels of manganese, magnesium, fiber and antioxidants, quercitin and rutin. Here is a great article on buckwheat.


Sprouting buckwheat is easy! I started mine the night before. I soaked the buckwheat overnight, drained it and rinsed it and let it sit in the colander over a bowl draining until later in the day when I was ready to use it. The buckwheat already had tiny tails! You can eat the buckwheat just like this too, they are crispy and tasty. Anyway, onto the good stuff!

2 cups of buckwheat (sprouted)
2 soaked dates
1 garlic clove
2 tbsp olive oil
3 tsp milled flax or chia
1 tbsp sea salt (plus some for sprinkling on top)
1 tbsp poppy seeds
1 tbsp sesame seeds
5 sun-dried tomatoes diced

The night before soak 2 cups of dry buckwheat in twice as much water. The next morning, drain and rinse your buckwheat and leave it in the colander so it can drain well until you use it. It will continue to sprout.

Add the sprouted wet buckwheat, pitted dates and garlic clove to your food processor and process for 2-3 minutes until it breaks down to a sticky dough type consistency. Add the rest of the ingredients and process again for a few seconds, or until all ingredients are blended and you have a doughy texture with small chunks of sun-dried tomatoes. Spoon teaspoon size biscuits onto a baking sheet, sprinkle poppy seeds and sea salt over the tops, and bake at 350 degrees for about 20-25 minutes or until golden brown. You could also dehydrate these on a telflex dehydrator sheet instead of baking if you want a raw version! Another option is to roll these out flat and make them into crackers or even a crispy dense pizza crust! This recipe makes about 2 dozen bite size biscuits. Enjoy~

Summer Squash Stir Fry with Socca Bread (Gluten-Free)

Stir Fry:
1 tbsp sesame oil
2 garlic cloves diced
2 tbsp gluten-free tamari
1 summer squash sliced
5-6 button mushrooms sliced
1 small jalapeno sliced
handful of carrot matchsticks
handful or two of fresh baby spinach
2 sprigs of fresh cilantro
sprinkle of veggie seasoning
sprinkle of sesame seeds

Socca Bread:
1 cup chickpea flour
1 cup water
2 tbsp flax seed
2 tbsp sesame oil
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tbsp sesame seeds
1 tsp sea salt
sprinkle of fresh cracked pepper

The great thing about stir fry is that you can pretty much toss in anything you have on hand. I was craving a mix of veggies that I love to order when I eat at an Asian fusion type of restaurant so I tossed these things together with some socca bread and yum!

You'll want to start with the socca bread first. I had some sprouted chickpea flour that I made handy. Otherwise you can find it at health food stores or online at Amazon. My socca came out a bit thicker than traditional socca, since I made my own flour it was not quite as fine as store bought, but it was really tasty! I like it browned and crispy. The thinner the better! You'll want to mix your water with the flour about a half hour before you start making it to let it absorb a bit. Then mix the rest of the ingredients together but hold 1 tbsp of sesame oil. Heat your skillet (best with an iron skillet if you have one) with 1 tbsp of oil. You'll want your batter pretty thin. When your skillet is hot, pour the batter in spreading it around filling the entire pan like a giant pancake. It's pretty much like cooking a pancake. It will bubble a bit and start to brown. Let it cook for 5-10 minutes till it's toasty brown then very carefully flip it. Toast the other side for another 5-10 minutes. Once it's a bit crispy it's done! Repeat with the rest of the batter. Alternately you can use an iron skillet in the oven, baking it, then turning on the broiler for a few to brown it. You'll get about 3-4 large socca breads out of this recipe.

For the stir fry, start with a tbsp of sesame oil and, when the pan is hot, toss in the garlic and tamari, let that cook until the garlic is soft and starting to brown a bit, add the rest of the veggies and cilantro, and let it cook, stirring frequently till the veggies are tender-crisp. Remove from heat and serve with the socca, top with toasted sesame seeds & veggie seasoning. The stir fry recipe serves one as the main entree.