I’m Back! And With Chocolate Zucchini Bread (Gf, vegan, delicious!)

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Dear blogasphere, it has been waaaayyyy too long! I’ve been traveling, finishing up my degree (10 days to go!), leraning about the world of real estate, and getting  acquainted with my new clinic, and these last few months have flown. It’s been a trying summer in many ways, but a good one too.

So, now that life is finally settling a bit, I can get back to cooking and blogging. Hooray!

And with that, I present to you some lovely chocolate zucchini bread. Tasty, tasty, but not too sweet. And I won’t lie, it goes mighty nicely with a little vegan ice cream right on top. Or by itself. Really, whatever you do, as long as it involves eating zucchini bread, it won’t be a wrong decision. 🙂

What you need:

1 cup superfine brown rice flour

2/3 cup sweet sorghum flour

1/2 cup potato starch

3 Tbsp chia seeds (plus 6 tbsp water, all whisked into a gel)

1/2 cup maple syrup

1/4 cup coconut oil, melted

1/4 cup raw cacao

dash cinnamon

3/4 cup almond milk, unsweetened

11/2 cup grated zucchini

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IMG_9069What to do:

Preheat the oven to 375 degrees

Mix chia gel and let sit for about 10 minutes. While that’s setting, sift together dry ingredients in one bowl and mix together wet ingredients, including chia gel, in a separate bowl.

Pour wet into dry and mix thoroughly and mix in zucchini shreds, then transfer to a greased bread pan.IMG_9071Bake for about 45 minutes, maybe more, until the a knife inserted into the center comes out clean. IMG_9072IMG_9074

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For Your Consideration: Oat Flax Beer Bread (Gf and Vegan and The Best Gf Bread I’ve Ever Tasted!)

P1030093_2Sometimes I really, really miss good fresh bread. My grandpa used to make the best sourdough, and everything else has kind of paled in comparison. I’ve been tweaking this recipe for a couple of months now, and I think I finally got it totally right. IT IS SOOOOO GOOOOOODDDD! Whoa.

If you’ve been looking for a good all around bread that doesn’t cost $7 a loaf (Udi’s, I’m looking at you), this is your new best bread buddy. It toasts well, makes a mean sandwich, and was born to sop up soups and sauces. It also freezes like a champion, so you can make it, slice it, and freeze it for another day.P1030092_2What you need:

1 cup oat flour (gluten-free, natch). I ground my own in the magical bullet

1 cup supafine rice flour

1/2 cup potato starch

1/3 cup sweet sorghum flour

2 Tbsp flaxseeds, soaked in 6 Tbps water until a gel is formed

1/8 cup coconut sugar

1.5 Tbsp baking powder

1/2 Tsp of sea salt

12 oz of gluten-free beer (I used New Grist)

coconut oil to grease breadpanP1030094_2First, preheat the oven to 400 degrees. Then grind your oat flour, and sift together all dry ingredients. Add flax gel and beer, and stir until well mixed. Pour into prepared bread pan and pop in the oven until golden brown and slightly cracked on top and a knife or toothpick inserted into the center comes out clean (about 30-45 minutes, but varies quite a lot depending on your oven).P1030096_2Let cool for a few minutes (I could only wait for about 2 before I had to eat some, but I’m weak, you might be stronger). Eat plain, or top with something tasty. Hummus and tomato worked pretty darn nicely for me. Enjoy! 🙂P1030097_2P1030098_2