Servings: 15

Weight Watcher Smart Points: 52

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes

Ingredients

  • 1 ½ teaspoons active dry yeast
  • 2 tablespoons dry active yeast
  • ½ cup gluten free flour blend OR all purpose flour * see note
  • ¼ cup Unsweetened Almond Milk
  • 1 cup almond milk, lukewarm (or milk)
  • 2 tablespoons almond milk or milk
  • ¼ cup applesauce
  • 2 tablespoons Unsweetened Applesauce
  • 3/4 cup arrowroot powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 cups black beans, drained and rinsed
  • 2 cups cooked or canned black beans drained and rinsed
  • 1 teaspoon black pepper
  • ¼ cup fresh blackberries
  • 1 cup fresh blueberries
  • 1 cup bread flour
  • 2 cups brown rice flour
  • 1/3 cup packed brown sugar
  • 1 tablespoon Earth Balance Butter (or butter)
  • 3 tablespoons butter, melted (I used Earth Balance)
  • 1 cup buttermilk (Or 1 cup almond milk mixed with 1 T lemon juice)
  • 1 3/4 cups buttermilk **see vegan option
  • 2 cups finely diced cooked butternut squash
  • ¾ cup canned coconut milk, chilled in the refrigerator overnight (OR heavy cream)
  • ¼ cup coconut oil, melted OR canola oil
  • 2/3 cups shredded carrots
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup celery, finely diced
  • ¼ cup daiya cheddar cheese
  • 2 tablespoons Chia Seeds mixed with 6 tablespoons warm water
  • 2 teaspoons chili powder
  • 1 tablespoon finely minced chives
  • 1/4 tsp. cinnamon
  • ½ cup flaked coconut
  • 1 Tbsp. coconut butter + a little extra for greasing and topping
  • 2 tablespoons Malted Milk

Instructions

  1. If using flax eggs in place of eggs, combine ground flax seeds with 6 tablespoons warm water and set aside
  2. (Skip this step if you are using eggs.)In a large bowl combine flours, corn flour, yeast, salt and xanthan gum
  3. In a separate bowl combine liquid ingredients with the flax egg and sweetener
  4. Add to the dry ingredients and mix well with a spoon or heavy duty stand mixer
  5. (If you aren’t using a machine you may need to use your hands.) Cover with a cloth and allow to sit in a warm spot for 2 hours
  6. The dough can be used immediately, though I’ve found it is much easier to deal with cold
  7. Refrigerate for 5 days or freeze for up to three weeks
  8. If frozen, defrost in the refrigerator overnight prior to using
  9. When you are ready to cook, preheat oven to 425 degreea and roll out on a parchment lined pizza peel (the back of a large cookie sheet works too)
  10. The dough is going to be moist and not have the pliability that a wheat crust would have
  11. Add a little flour if you need to keep it from sticking to your rolling pin and roll out to 1/8 inch thick
  12. Top with your favorite toppings
  13. Transfer parchment paper to a pizza stone and cook for 10 minutes
  14. Carefully slide parchment out from under crust
  15. Cook for another 15 – 20 minutes, watching carefully towards the end.Preheat oven to 420 degrees
  16. Line two baking sheets with parchment paper.In a shallow dish combine quinoa flour, arrowroot powder, paprika, cayenne and salt
  17. Whisk together buttermilk and eggs in a separate shallow dish.Place quinoa and quinoa flakes in a blender and pulse until crumbly
  18. Place in a shallow dish.Dredge onion rings into the flour mixture, then dip into the buttermilk mixture
  19. Drain excess batter and dredge into the quinoa mixture.Arrange on the prepared baking sheets in a single layer
  20. Spray WELL with olive oil
  21. Cook until golden brown, about 20 to 25 minutes, flipping the onion rings over about half way through and re-spraying
  22. Serve with dipping sauce.Combine all ingredients in a small bowl
  23. Refrigerate until serving.Cook quinoa
  24. In a medium pot, add 1/2 c
  25. of quinoa and 1 c
  26. of water and bring to a boil
  27. When the pot begins to boil, decrease the heat to a simmer
  28. Stir every 5 minutes until all of the water has evaporated and the quinoa is fluffy.Preheat the oven to 350º and grease a mini donut pan with coconut butter or nonstick spray
  29. In a large bowl, combine flours, corn starch, baking powder, salt, coconut palm sugar, and cinnamon
  30. Use a fork to whisk everything together.In a small bowl, combine milk and lemon juice and set aside for 5 minutes.Add milk/lemon juice mixture, coconut butter, eggs, quinoa, and vanilla to a food processor and blend until well-combined.Add wet mixture to the bowl of dry ingredients and mix thoroughly
  31. To fill the donut forms, fill a Ziplock bag with the batter and snip the corner of the bag
  32. Then squeeze it into the forms, filling 2/3 of the way full. Bake the donuts for 8-10 minutes
  33. If desired, lightly coat donuts with coconut butter and dip them into the coconut sugar for added crunch and sweetness.In a bowl combine the quinoa flour, protein powder, coconut flour, ground flaxseed, cinnamon, and baking powder
  34. Mix well so all ingredients are incorporated and there are no clumps
  35. Add in the almond milk and egg white and stir to combine
  36. Add in the applesauce and vanilla extract and stir again to combine
  37. Let the mixture sit for a few minutes while your waffle iron (or pan) heats
  38. Once heated, add the batter to the waffle iron (if making pancakes, use a non-stick or lightly greased pan over medium heat, and add in small batches of the batter, allow 1-2 minutes to cook before flipping, these take a little longer to cook than the average pancake!) Cook for about 4 minutes until waffle iron light signals the waffles are done
  39. While the waffles are cooking, add the blackberries to a small bowl and microwave for 30 seconds, mash with a fork and stir in the stevia, or other sweetener
  40. Pour over the cooked waffles (or pancakes) and enjoy! Preheat oven to 375 degrees
  41. Line a baking sheet with parchment paper and spray with olive oil.Cut eggplant into ½ inch slices
  42. Place slices in a paper towel lined colander and sprinkle with salt
  43. Let stand for 30 to 40 minutes
  44. Rinse and pat dry.Place egg and milk in a small bowl and whisk together
  45. Combine quinoa flour, quinoa flakes, quinoa, garlic powder, onion powder, basil, oregano, crushed red pepper, sea salt and pepper in a food processor
  46. Pulse until a powder is formed
  47. (It will look like fine bread crumbs.)Dredge eggplant in quinoa mixture (only a little will stick) and then dip in the egg mixture and recoat with the quinoa
  48. Place on prepared baking sheet and spray will olive oil
  49. Bake for 15 minutes
  50. Carefully turn and bake for 15 minutes more.Remove from oven
  51. Spoon pasta sauce on each slice and sprinkle with cheeses
  52. Bake for 10 minutes longer, until cheese is lightly browned
  53. Serve warm.Preheat oven to 400 degrees
  54. If using a flax egg combine 1 tablespoon ground flax seeds with 3 tablespoons warm water
  55. Set aside.In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle
  56. Whisk in oil, (flax) egg and vanilla
  57. In a separate bowl combine flours, cornmeal, quinoa, palm sugar, lemon zest, baking powder, baking soda and salt
  58. Make a well in the center and whisk in milk mixture, mixing until just combined
  59. Spoon into 12 well greased muffin cups (you may line them to avoid extra oil) and bake for 10 to 12 minutes, until soft but not runny.Meanwhile, warm strawberry preserves and toss with sliced strawberries.If using coconut milk, open can and scoop out only the thick cream
  60. (Reserve the rest for another use.) Place a medium bowl (or the bowl to your stand mixer) and add vanilla and confectioner’s sugar
  61. Whip until the consistency of whipped cream
  62. (Alternatively, you can beat heavy whipping cream to make whipped cream.)When the corn cakes are done, carefully use a teaspoon and press a hole in the center of each muffin, about 1/3 way down
  63. (You can also use a cupcake corer to do this.) Spoon strawberry mixture into each indentation
  64. (Reserve the rest of the strawberry mixture for topping.) Return to the oven and cook for 7 more minutes.Place the warm pan on a cooling rack for 5 minutes and then remove from the pan and allow them to cool for another 10 minutes
  65. Serve with remaining strawberry mixture and whipped cream.Preheat oven to 425
  66. Place a wire rack on top of a baking sheet.Combine almond milk and lemon juice and set aside.Place quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt and black pepper in a food processor
  67. Pulse until smooth.Dredge zucchini wedges in quinoa and cracker mixture
  68. (Only a little bit will stick) Dip in milk mixture and then recoat with the quinoa mixture
  69. Spray or brush with olive oil
  70. Place on wire rack and bake for 20 to 25 minutes, until golden brown
  71. If desired, serve with Sriracha Dipping SauceFor the dipping sauce: Combine all ingredients in a small bowl and mix until well combined
  72. Store in the refrigerator until chilled.In a medium bowl combine flours, baking powder, sea salt and coconut palm sugar.Separate eggs
  73. To the yolks OR to the flax eggs add the applesauce, milk, vanilla and butter
  74. Whisk in the dry ingredients.In a separate bowl beat egg whites until soft peaks form
  75. You don’t want to over beat
  76. Add eggs to the batter and mix well
  77. Stir in quinoa.Preheat a griddle or nonstick pan to 350
  78. Lightly oil
  79. Using a ¼ cup measure, drop the batter onto the warm griddle
  80. As the batter begins to set, add in blueberries
  81. Flip when the underside is brown and cook until browned on the other side.Preheat oven to 350 degrees
  82. Line a 13 x 9 pan with parchment paper
  83. Spray with olive or organic canola oil.If using flax eggs in place of eggs, mix together 2 tablespoons ground flax seeds and 6 tablespoons warm water
  84. Set aside
  85. In a small bowl, sift together flours, baking powder and salt.In a large bowl mix coconut palm sugar, applesauce, coconut oil, almond milk and (flax) eggs
  86. Beat with a mixer at high speed
  87. Reduce speed to low and add flour mixture
  88. Process until well combined and fold in quinoa, granola and cranberries
  89. Transfer to prepared pan and sprinkle with coconut
  90. Bake for 25 to 30 minutes
  91. Cool completely on a wire rack and cut into squares or rectangles.Preheat oven to 350 degrees
  92. In a large bowl toss blueberries and quinoa flour
  93. Place in a baking dish and dot with butter
  94. In a food processor combine quinoa flakes, cooked quinoa, pecans, salt, coconut palm sugar, evaporated cane juice sugar, melted coconut oil and vanilla extract
  95. Process until well combined
  96. Sprinkle topping over fruit and bake for 15 to 20 minutes
  97. Serve with coconut vanilla ice cream if desired.Make flax eggs by combining ground flax seed (or flax meal) with warm water and mixing well
  98. Set aside
  99. Combine quinoa flour and cornmeal in a small dish and set aside.Heat a large skillet to medium heat and spray with olive oil
  100. Add onion, jalapeno, red bell pepper and green bell pepper
  101. Cook for 10 -12 minutes, until tender
  102. Add garlic and cook for one minute more
  103. Sprinkle with liquid smoke (if using), oregano, crushed red pepper, chili powder, smoked paprika, cumin, and salt and remove from heat.Place black beans and quinoa in a food processor and pulse a few times until the beans are mashed but not pureed
  104. Alternatively, mash with a potato masher or large fork
  105. Transfer to a bowl and combine with onion mixture, bread crumbs and parsley
  106. Stir in flax egg.Form into 6 patties and dredge each patty in flour/cornmeal mixture to coat
  107. Place in the freezer for 10 minutes to allow to set
  108. (Or the refrigerator for a couple of hours.)Heat a large skillet to medium heat and coat with oil
  109. Add patties and cook until brown, about 10 to 12 minutes per side.Combine flax seeds with warm water and set aside.In a large bowl (I use my stand mixer) combine flours, cornmeal, yeast, salt and xanthan gum.In a separate bowl combine liquid ingredients with the flax egg and sweetener
  110. Add to the dry ingredients and mix well with a spoon or heavy duty stand mixer
  111. (If you aren’t using a machine you may need to use your hands.)Cover with a cloth and allow to sit in a warm spot for 2 hours.The dough can be used immediately, though I’ve found it is much easier to deal with cold
  112. Refrigerated for 5 days or freeze for up to three weeks
  113. If frozen, defrost in the refrigerator overnight prior to using.When you are ready to cook, preheat oven to 425 and roll out on a parchment lined pizza peel (the back of a large cookie sheet works too)
  114. The dough is going to be moist and not have the pliability that a wheat crust would have
  115. Add a little flour if you need to keep it from sticking to your rolling pin and roll out to 1/8 inch thick
  116. Top with your favorite toppings
  117. Transfer parchment paper to a pizza stone and cook for 10 minutes
  118. Carefully slide parchment out from under crust
  119. Cook for another 15 – 20 minutes, watching carefully towards the end.Preheat oven to 400 degrees
  120. Cut top of garlic off and place in a small baking dish
  121. Drizzle with olive oil and salt and pepper to taste
  122. Cover tightly with foil
  123. Bake for 30 – 35 minutes
  124. Allow to cool and squeeze garlic cloves from garlic head
  125. Place in a large bowl and mash with a fork.Meanwhile, mix chia seeds with water and stir well
  126. Set aside.Add cooked quinoa, flour, cheese, nutritional yeast, onion, sea salt, ground black pepper and parsley to the garlic
  127. Stir until well combined and garlic is evenly distributed
  128. Add chia seeds and stir well
  129. Form into small patties using a tablespoon measure.Melt coconut oil over medium low heat
  130. (Make sure your pan is warm before you add the patties – depending on your stove this could take 5-10 minutes) Add patties and cook until a golden brown crust has formed
  131. Flip and cook until brown
  132. Preheat oven to 350 degrees.Measure out a cup of whole wheat white flour
  133. Remove two tablespoons of the flour and return to the flour bin
  134. Place flours in a sifter and add two tablespoons of corn starch, 2 teaspoons baking powder, 1 teaspoon salt, coconut palm sugar and cinnamon
  135. Sift.Place melted butter, eggs or egg replacer, quinoa, buttermilk and vanilla in a blender or food processor
  136. Process until smooth.Pour wet ingredients into dry ingredients and mix until just combined.Place batter (it will be thick) in a miniature cake doughnut pan about 2/3 of the way full
  137. Bake for 8 to 10 minutes, until a toothpick comes out clean
  138. (If you are using a full size doughnut pan you will need to adjust cooking time accordingly.)Remove from oven and take a butter knife and run it around the edges of the donuts
  139. Allow to cool in the pan for 5 to 10 minutes and remove from pan, using the butter knife again on the ones that do not easily pop out
  140. Allow to completely cool on a wire rack.Top with glaze or sugar
  141. To make sugar donuts, place evaporated cane sugar (or other sugar of choice) in a plastic bag and and 2 to 3 cooled donuts at a time
  142. Shake until coated
  143. To make a glaze, combine 1/4 cup water and a teaspoon of vanilla in a small sauce pan
  144. Heat until warm and add 2 cups of confectioners sugar
  145. Stir with a whisk until smooth
  146. Dip donuts and top with sprinkles if desired
  147. Allow to sit on a wire rack or parchment paper for 10 minutes prior to serving.Makes 24 mini doughnutsSpray a sauté pan with cooking spray or add a tablespoon of neutral oil
  148. Heat to medium and add onion
  149. Cook for 8 minutes and add garlic, cook for 30 seconds or until fragrant
  150. Add butternut squash, carrots and celery
  151. Sprinkle with a teaspoon of salt and cook for 10 minutes
  152. Add jalapeno, remaining 1 1/2 teaspoons salt, cumin, black pepper and paprika
  153. Cook for one minute
  154. Add corn and bell pepper and cook for two more minutes.Transfer mixture to a bowl and stir in flour
  155. Add quinoa, black beans and parsley
  156. Mix thoroughly, using your hands as necessary.Place 1/2 of mixture in your food processor and pulse until slightly mushy
  157. Return to the bowl with remaining mixture
  158. Sprinkle egg replacer over mixture and use your hands to work in, adding water by the tablespoon as necessary.Form into 12 patties and place on a baking sheet lined with parchment paper
  159. Chill for at least two hours or overnight
  160. You may also freeze the patties at this point and thaw before proceeding.Heat oil or cooking spray over medium heat
  161. Cook the patties until they are browned, about 5 minutes per side.Preheat oven to 350 degrees
  162. Combine milk, water, and a tablespoon of sugar in a bowl
  163. Stir in yeast and set aside for 10 minutes, until bubble form
  164. Add coconut oil to wet mixture.Mix dry ingredients (flours, wheat gluten, sugar, cinnamon and salt) in a large bowl
  165. Add in wet ingredients and knead for 6 to 9 minutes, adding flour if your dough it too sticky.Spray a bowl with cooking spray and place ball of dough in the bowl, turning to coat
  166. Cover with plastic wrap and allow to rise for 1 ½ hours.Meanwhile, make the filling by combining brown sugar, cinnamon and butter in a small bowl.Roll dough into a 8 x 24 inch rectangle
  167. Spread filling evenly
  168. Start at short end and roll up dough
  169. Place seam side down in an 8 inch loaf pan
  170. Allow to rise for 30 minutes.Bake for 25 – 35 minutes, until the crust is golden brown
  171. (Remember – unless you have an oven thermometer, you need to check because your oven may be off temperature wise….mine is!)Allow to cool on a wire rack
  172. Watch your children devour while reminding yourself that it doesn’t make sense to do P90x and down a loaf of Cinnamon Swirl Bread
  173. Try not to be jealous of your own children.

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