Hemp Buckwheat Protein Bread (gluten free)

(adapted from this recipe)

This is very dense but it is quite good toasted with marmite (UK). Or served with mackerel and fresh greens.

I purchased all of the ingredients (except one, noted below) at Karma Food Co-op.

Makes: 1 loaf

Prep Time: 10 min + rising time
Cook Time: 30 min - 45 minutes

Ingredients:
1 1/2 Cups Hemp Protein Powder
1/2 Cup Shelled Hemp Seed
1Tbsp Hemp Seed Oil
2 cups Organic Buckwheat flour (I use whole grain)
1/2 cup tapioca flour
1/2 cup potato flour (purchased in Toronto's Chinatown)
1 tsp xanthan gum
2 Free Range Eggs
1 1/3 rice milk or Hemp Milk
2 Tbsp maple syrup
3 Tbsp Italian Spices(Marjarom, Thyme, Rosemary)
1 tsp Celtic Sea Salt
2 1/2 tsp yeast
5 cloves minced garlic (optional)

Directions:
Preheat oven to 350 F. Grease a flat cookie sheet.
Mix all ingredients together, shape loaf on cookie sheet, let rise, then bake at 350 until golden brown.

I will update this post with a yeast free version once I get my sourdough starter started ;)

1 Egg Cake (use egg substitute if you wish!)

1 Egg Cake

Dry

1/2 C Sorghum flour
1/2 C Sweet rice flour
1/4 C Tapioca starch
1/4 C Potato starch
1 tsp Xanthan Gum
2 tsp gluten free, aluminum free baking powder
1/2 tsp sea salt

Wet

3/4 tsp Vanilla (pure)
1 Egg (or 1/8 cup ground flax seed mixed with 1/8 cup boiling water)
1/2 C Maple Syrup
1 C Fresh coconut meat (shredded in a food processor)
1/2 C Coconut water kefir

Prep Time: 10 minutes

• Preheat over to 350F

• Mix dry and wet ingredients seperately and then combine and pour into lightly greased cake pan or muffin tin

• Bake 30-45 minutes depending on container used.
  

• Makes: 1 8"x8" cake (or could make muffins, 6-8)

Chocolate Chip Cookies

1/2 cup sunflower oil
1/2 cup maple syrup
1 free range egg
1/4 tsp vanilla
1/2 cup sweet rice flour
1/2 cup brown rice flour
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp sea salt
1 tsp baking powder
1/2 cup chopped walnuts/pecans/soaked almonds etc
1 cup dairy free chocolate chips

Preheat oven to 375 F and mix all ingredients. Grease cookie sheets with pasty brush and sunflower oil. Bake by tbsp drops for 10-15 minutes.

Use 1/2 cup buckwheat flakes or gluten free oat flakes instead of nuts for a wonderful variation!