Leigh

Gluten-free bread

Posted on by Leigh

Gluten-free bread

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 0
Calories: 2276kcal

Ingredients

  • 400 g flour gluten-free all-purpose
  • 10 g xanthan gum (helps with texture)
  • 7 g instant yeast
  • 10 g salt
  • 1 tbsp sugar
  • 300 ml warm water (around 40°C)
  • 4 tbsp olive oil
  • 3 large eggs

Instructions

  • In a large mixing bowl, combine the gluten-free flour, xanthan gum, instant yeast, salt, and sugar. Mix them together until well combined.
  • In a separate bowl, whisk together the warm water, olive oil, and eggs.
  • Pour the wet ingredients into the dry ingredients and mix them together until you have a smooth and thick dough. This may take a few minutes.
  • Line a 9×5 inch (23×13 cm) loaf pan with parchment paper and grease it lightly.
  • Transfer the dough into the prepared loaf pan and smooth the top with a wet spatula.
  • Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for about 30-40 minutes, or until it has doubled in size.
  • Preheat your oven to 180°C (350°F) while the dough is rising.
  • Once the dough has risen, place it in the preheated oven and bake for 30 minutes, or until the top is golden brown, and the bread sounds hollow when tapped on the bottom.
  • Remove the bread from the oven and let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
  • Once the bread has cooled, slice and enjoy!
    Feel free to customize this basic recipe by adding seeds, nuts, or herbs for extra flavor and texture. Enjoy your homemade gluten-free bread!
Nutrition Facts
Gluten-free bread
Serving Size
 
1 Serving
Amount per Serving
Calories
2276
% Daily Value*
Fat
 
76
g
117
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
48
g
Cholesterol
 
558
mg
186
%
Sodium
 
4390
mg
191
%
Potassium
 
736
mg
21
%
Carbohydrates
 
329
g
110
%
Fiber
 
20
g
83
%
Sugar
 
14
g
16
%
Protein
 
63
g
126
%
Vitamin A
 
810
IU
16
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
149
mg
15
%
Iron
 
22
mg
122
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Gluten-free French toast

Posted on by Leigh

Gluten-free French toast

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 148kcal

Ingredients

  • 4 slices gluten-free bread
  • 2 large eggs
  • 120 ml milk (use a non-dairy milk like almond or soy for a dairy-free version)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp sugar (or a sweetener of your choice)
  • 10 ml Butter or oil for cooking (use a dairy-free alternative if needed)

Instructions

  • In a shallow dish or bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and sugar.
  • Heat a non-stick frying pan or skillet over medium heat and add a small amount of butter or oil to coat the pan.
  • Dip each slice of gluten-free bread into the egg mixture, ensuring both sides are well coated. Allow any excess to drip off.
  • Place the coated bread slices in the hot pan and cook for about 2-3 minutes on each side, or until they are golden brown and slightly crispy.
  • Once cooked, remove the French toast from the pan and place it on a plate lined with paper towels to remove any excess oil or butter.
  • Serve your gluten-free French toast hot with your favorite toppings, such as maple syrup, fresh fruit, or powdered sugar.
    Enjoy your delicious gluten-free French toast!
Nutrition Facts
Gluten-free French toast
Serving Size
 
1 Serving
Amount per Serving
Calories
148
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
193
mg
64
%
Sodium
 
95
mg
4
%
Potassium
 
169
mg
5
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
9
g
18
%
Vitamin A
 
373
IU
7
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
115
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Carrot and zucchini muffins

Posted on by Leigh

Carrot and zucchini muffins

Print Pin Rate
Course: Snack
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 muffins
Calories: 2714kcal

Ingredients

  • 200 g flour gluten-free all-purpose
  • 100 g sugar granulated
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 120 ml vegetable oil
  • 120 ml milk
  • 1 tsp vanilla extract
  • 100 g carrots grated
  • 100 g zucchini (courgette) grated
  • 50 g walnuts chopped or raisins (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  • In another bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the grated carrots, grated zucchini, and chopped walnuts or raisins if you're using them.
  • Fill each muffin cup about 2/3 full with the muffin batter.
  • Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your homemade carrot and zucchini muffins!
Nutrition Facts
Carrot and zucchini muffins
Serving Size
 
1 Serving
Amount per Serving
Calories
2714
% Daily Value*
Fat
 
160
g
246
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
90
g
Monounsaturated Fat
 
34
g
Cholesterol
 
387
mg
129
%
Sodium
 
2867
mg
125
%
Potassium
 
1355
mg
39
%
Carbohydrates
 
282
g
94
%
Fiber
 
13
g
54
%
Sugar
 
116
g
129
%
Protein
 
47
g
94
%
Vitamin A
 
17660
IU
353
%
Vitamin C
 
25
mg
30
%
Calcium
 
826
mg
83
%
Iron
 
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Banana bread

Posted on by Leigh

Banana bread

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: 417kcal

Ingredients

Bread

  • 250 g ripe bananas (2-3 bananas)
  • 125 g unsalted butter/vegan butter (melted)
  • 200 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 250 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 125 ml buttermilk/vegan buttermilk (for vegan buttermilk, add 1 tbsp lemon juice to non-dairy milk)

Optional add-ins

  • 100 g chopped nuts (e.g., walnuts or pecans)
  • 100 g chocolate chips

Instructions

  • Preheat your oven to 180°C (350°F) and grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
  • Peel and mash the ripe bananas in a mixing bowl. You should have about 250g of mashed bananas.
  • In a separate large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In another bowl, sift together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
  • If you're adding optional ingredients like nuts or chocolate chips, fold them into the batter gently.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it.
  • Once done, remove the banana bread from the oven and let it cool in the pan for about 10 minutes.
  • After cooling in the pan, transfer the banana bread to a wire rack to cool completely.
  • Once completely cooled, slice and enjoy your delicious homemade banana bread!
    This banana bread is perfect for breakfast, as a snack, or even dessert. Enjoy!
Nutrition Facts
Banana bread
Amount per Serving
Calories
417
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
61
mg
20
%
Sodium
 
358
mg
16
%
Potassium
 
222
mg
6
%
Carbohydrates
 
53
g
18
%
Fiber
 
2
g
8
%
Sugar
 
30
g
33
%
Protein
 
6
g
12
%
Vitamin A
 
399
IU
8
%
Vitamin C
 
2
mg
2
%
Calcium
 
57
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan pancakes

Posted on by Leigh

Vegan pancakes

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 501kcal

Ingredients

  • 200 g all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 240 ml almond milk (or any plant-based milk of your choice)
  • 1 tbsp vegetable oil (plus extra for cooking)
  • 1 tsp vanilla extract (optional)
  • 1/2 ripe banana mashed (optional for added sweetness)

Instructions

  • In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well with a whisk to ensure even distribution of the dry ingredients.
  • In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract (if using), and mashed banana (if using). Mixing in the banana is optional, but it adds natural sweetness and moisture to the pancakes.
  • Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Overmixing can make the pancakes tough.
  • Place a non-stick skillet or frying pan over medium heat and add a small amount of vegetable oil to coat the bottom of the pan.
  • Once the pan is hot, ladle in a portion of the pancake batter. Use the back of the ladle to spread the batter into a circle to your desired size. Cook until bubbles form on the surface, which usually takes about 2-3 minutes.
  • Carefully flip the pancake with a spatula and cook for another 1-2 minutes or until the other side is golden brown and the pancake is cooked through.
  • Continue this process with the remaining batter, adding more oil to the pan as needed.
  • Serve the vegan pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
    Enjoy your delicious vegan pancakes!
Nutrition Facts
Vegan pancakes
Amount per Serving
Calories
501
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
2
g
Sodium
 
1107
mg
48
%
Potassium
 
217
mg
6
%
Carbohydrates
 
92
g
31
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
11
g
22
%
Vitamin A
 
19
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
527
mg
53
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.