Eat This! Breadless Living

Posted on March 31, 2011 by

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I’m going to be straight with you, here.  NO, there is absolutely no substitute for bread that is going to taste like the stuff you remember, okay?  I’m from the San Francisco Bay Area.  Bread for me was SF’s own sourdough – for which there is no replacement, much like the pizza in NYC.  I was a baker, could whip up loaves of bread without a recipe, and owned a pampered 125 yr old sourdough that resulted in unparalleled pancakes and baked goods.   Frankly, life without bread sounded close to death.  Much like an alcoholic fears life without alcohol, I feared life without bread.  I’m happy to report that trading in all the pain I was in (as well as over 30 lbs of fat)  for new culinary adventures has been a good deal.  Not as bad as I imagined.  Quite freeing, actually.  But no, there is no replacement for bread.

Here’s a list of recipes that showcase delightful ways to escort sandwich fillings to your mouth, give you toast, muffins, pancakes, etc – all without the aid of the fattening refined flour ‘gluten free’ baking mixes found on the market lately…

Zucchini Pancakes

Ingredients:

1 tsp ground cinnamon

4 egg whites

1 egg

4 TBS flaxseed, ground

.75 cup zucchini

Instructions:

Peel and grate the zucchini to equal 2/3 cup. add 1 tsp cinnamon, and stevia (optional) to taste. Beat all ingredients together, and cook as pancakes (2 TBS or so) on a lightly oiled or non stick surface, medium heat. Flip when lightly browned on edges, and cook on the other side. Fresh blueberries are great in or or these!

Chicken Salad Wraps

Ingredients:

1 apple

.25 cup celery, chopped

8 cooked chicken breast

1 TBS raw lemon juice

.25 cup onion, chopped

.25 cup red bell pepper, chopped

3 TBS Veganaise, grapeseed oil

Instructions:

Chop cooked chicken breast. Dice onion, celery, red pepper and apple fine. Add to chicken. Moisten with Veganaise and added lemon juice; season with black pepper. Divide into 4 portions and wrap each in a butter leaf or two. Serves 2.

Debra’s Latkes

Latke’s without the matzah meal! These are best in small batches. Debra says served with home made applesauce and salad it is a yummy meal! Adding chicken as a protein would be great. The coconut oil will add a distinct taste but is best for high heat frying. You can try grapeseed oil for a different taste, which also does decently at higher heats.

Ingredients:

.25 cup extra virgin coconut oil

3 eggs

1 medium onion

2.5 lbs russet potatoes

Instructions:

Peel potatoes and place in cold water (to keep from browning), use a food processor on the grating blade, add potatoes 1-2 at a time and grate potatoes and onion together, if you want a finer texture after the potatoes are grated replace the grating blade with the regular food processor blade and add potatoes in small batches and ONLY do 2 quick pulses, (YOU DO NOT WANT POTATO MUSH). After you have prepared potatoes and onion add slightly beaten eggs, do not over mix. Add salt and pepper. Once you add the salt the potatoes will start to get watery. Place approx an eighth inch of coconut oil in the bottom of a good large pan for frying. Heat oil before adding your latkes, there should be immediate frying action when you add the first pancake. Form 1.5-2 inch pancakes of uniform thickness. Careful when frying….. You will need to add more oil and half way through I carefully pour off the old oil and add new, up to you! Heat your oven to 275 F, place a large cookie sheet in the oven. When the latkes are done cooking place them on the warm cookie sheet on paper towels to absorb the excess oil, placing them in the oven keeping them warm and crisp. You can layer the towels and latkes. This recipe makes 2-4 pancakes for 6 people.

Flax – Zucchini Bread

This makes great toast or open faced sandwiches.  Make a double batch and freeze some for ease!

Ingredients:

5 eggs

.5 cup flaxseed, ground

.5 cup raw walnuts

.25 cup zucchini, chopped

Instructions:

Grate the zucchini, peeled if you like. Grind the walnuts and mix with the ground flaxseed. Preheat oven to 350. Prepare 13×10 baking sheet by lining it with parchment paper and then lightly oiling with olive oil. Separate the eggs. In one bowl, beat the egg yolks and stir in the zucchini. In another bowl, beat the egg whites with 1/4 tsp cream of tartar until just stiff. Stir the flax and walnuts together and stir into the egg yolk mixture, and working quickly, fold in the egg whites until incorporated. Pour immediately into prepared pan, spreading to the edges, and bake for 15-20 minutes, until browned. Cut into 8 slices.

Jodee’s Flatbread

It’s grain free flatbread! Quinoa is a seed, not a grain. It’s usually well tolerated by folks who do not tolerate grains. Make sure the flour is FRESH or make your own – seeds go rancid fast especially once ground.

Ingredients:

2 tsp extra virgin olive oil

1 TBS psyllium husks

1 cup quinoa flour

6 oz water

Instructions:

Preheat oven to 400. Stir the flour, psyllium husk (or use 1 TB fresh ground flaxseed), oil and water. Let sit about 10 minutes until thick. Grease a baking pan with extra virgin coconut oil, and spread dough into a square on about a quarter inch thick and bake for 20 minutes.

Lettuce Wraps

These are the answer to ‘sandwiches’ when you’re not eating bread. Any meat, any veggie, and dressing that works for you – romaine lettuce leaves are sturdy and great for this, but any green leaf will do that you can wrap around meat. Try tuna, turkey, or chicken, with onions, tomato and mustard like a hoagie. There is no end to ideas. Use whatever you have handy, this is a basic recipe for you to build on.

Ingredients:

.25 avocado

2 large romaine lettuce leaves

2 tsp dijon mustard

1 TBS onion, chopped

.25 cup tomatoes

4 oz cooked turkey breast

Instructions:

Rinse and dry the romaine leaves. Chop or slice whatever needs it, sandwich-style. Layer meat and veggies on one leaf, top with a second leaf, and enjoy! This recipe makes 2 lettuce wraps, for one serving.

Portabella Pizza

This is a wonderful grain free pizza, extremely fast and easy. Use whatever thinly sliced veggies you like on it. You can also add leftover cooked meat; get creative!

Ingredients:

8 quartered artichoke hearts

1 oz raw cheddar cheese

2 large portabella mushrooms

2 TBS onion, chopped

4 TBS low sodium pasta sauce

.25 red bell pepper, chopped

Instructions:

Take the stems off of the portabellas. Broil 4-6 inches from heat, turning once, about 5 minutes per side (to cook mushrooms). Then remove from the broiler, and bottom side up (the side with the gills), add 2 TBS tomato sauce, whatever thinly sliced veggies make you happy, and a couple thin slices of raw cheese. Put them back under the broiler until the cheese melts, and enjoy.

Nut Muffins

Ingredients:

.25 cup unsweetened applesauce

.5 tsp baking soda

3 eggs

.5 cup honey

2.5 cups raw walnuts

Instructions:

Preheat oven to 375-degrees. Grind nuts in food processor. After grinding nuts, leave in food processor. Add other ingredients. Add applesauce depending on the consistency of the batter. Spoon into greased muffin tins and bake 15-20 minutes. Yield: 12 Muffins

Flourless Chocolate Cake

I’ve also formed little balls or squares and rolled them in shredded coconut. They make nice little brownies.

Ingredients:

.5 cup cocoa powder

8 medjool dates

.5 cup fresh raspberries

.5 tsp vanilla extract

1.5 cups raw walnuts

Instructions:

Place the walnuts and salt in a food processor (11 cup capacity works best) fitted with the S-blade and process until finely ground. Add the dates, cacao powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly. Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries before serving, if desired. Covered with plastic wrap, Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.

Posted in: Eat This!