Gluten Free Almond-Greek Yogurt Bread

I find lots of interesting recipes, using ingredients similar to these, so often now on YouTube, where the videos are just a wealth of information.

A simple version of this caught my eye, but of course I had to make additions. Ground flax was not in the original and I used the Everything Bagel seasoning in place of the salt called for. I love this salt based seasoning and it seemed the perfect addition for a little more color, nutrition and texture. Let all your ingredients come to room temperature before combining. Preheat your oven to 350°

In a medium glass bowl, whisk together:
2c (200g) almond flour
2t (10g) baking powder
3T ground flax seed
1T Everything Bagel Seasoning

In a large glass bowl, whisk together:
14oz - 400g plain, whole milk, Greek yogurt
2 large pasture raised eggs

When combined, add the dry ingredients a little at a time until everything is well mixed. Pour into a buttered loaf pan and bake about 45 minutes or until a toothpick inserted in the center comes out clean and the whole loaf is nicely browned.

Cool completely before slicing. This turned out really well and I'll definitely make it again. . .Lin

Cottage Cheese Bread + Rolls

It almost never happens that I post an untried recipe — especially one that I didn't create. I don't have time to bake this one right now but I've been wanting to try a couple similar ones. Ones where plain Greek yogurt is the main ingredient -or- cottage cheese like this one. Watch for that in the next few days.

The audio in this is also worth paying attention to in regard to the comments on gluten as well as the lycopene in tomatoes and how it's enhanced by cooking. This person knows their stuff!..

The cottage cheese used in this video appears to be the European type. MUCH drier than what we buy here in the U.S. I'll put mine in a strainer just before mixing with the eggs. I'm also wondering if Ricotta might be a good option. . .

When I have questions, I ask Google. This information seems accurate. I'll put my cottage cheese in a cloth lined strainer then add a couple spoonfuls of plain Greek yogurt for the tang mentioned:

To make American cottage cheese resemble European-style (often drier, denser, or more tangy like Tvorog or Schmierkase), drain the excess liquid (whey) and add cultured dairy for flavor. For better results, make it at home by cooking whole milk with vinegar, or mixing dry curd cottage cheese with cultured cream or yogurt.

click for↓recipe↓and video

Cottage Cheese Bread

here's one for rolls
Spinach + Leek Cottage Cheese Protein Rolls

An Expanded Garlic-Cheese Biscuit—Muffin Recipe

😃 — WOW — 😃

I just realized. . .This is recipe #2,000!!!

I think some variety of this will be my go-to 'bread' recipe. In fact, next time I make this, I might try baking it in a loaf pan. There are other variations I'd also like to experiment with. Different spices, seasoning and other flours. I thought I only had 1/2c corn flour, but I was wrong, I found another package, or I would have made up the difference with buckwheat flour. In spite of the name, buckwheat flour is actually also gluten-free. I also bought coconut flour the other day when I shopped. Ohhh, so many fun possibilities! Here's today's recipe though, which is just a bit of an expansion on the original one I posted last week.

Preheat your oven to 375° In a big glass bowl, whisk together:

1c almond flour

1c corn flour

1T baking powder

2T ground flax seed

Put these ingredients in your blender and pulse until they're mixed, then blend a minute or so:

14-16oz. cottage cheese
6 cloves of garlic
3 jumbo eggs

1T± dry oregano

1/2T dry dill

1/2T garlic salt

Pour the blender contents into the flour bowl and stir until well mixed. Then add whatever cheese you like in whatever amount you want. Today I used about 2 cups of Taco Blend cheese.

Spoon the batter into paper lined muffin tins or directly into silicone muffin pans. Add more shredded cheese to the top of each, or sprinkle them with Everything Bagel Seasoning.

Bake 25-30 minutes or until the tops are lightly browned. Cool, then serve with. . .Well. . .Just about anything! . . .Lin

Corn, Oat, Chia and Flax Muffins with Chopped Walnuts

I gathered ingredients this morning for healthy muffins.
I'm not a big bread and grain person, but this sort of thing goes so well with soups and chili, that I'd love to create a go-to recipe that I know works. An interesting one that I really love serving. So. . .I'm on a quest for that. Then I Googled everything and let A.I. put together a recipe for me. Of course I added a couple things, and this is what I got. 

Wet Ingredients:

1 lg. pasture raised egg

1c whole milk plain Greek yogurt

1/4c single source EVOO

1/4c Maple Syrup
1t± pure vanilla

~ add ~

1 can drained, whole kernel corn

4oz. bone broth

Dry Ingredients:

1c corn flour

1c organic quick oats

2T ground flax seed

2T chia seeds

2t baking powder

1/2 baking soda
2T Everything Bagel seasoning

4 oz. = 1c chopped walnuts

1t cinnamon -or- pumpkin pie spice

Mix each set of ingredients well, with a whisk or a silicone spatula. Don't combine the two bowls until your oven is hot - preheated to 375° - and you're ready to bake. Using a big serving spoon or small ladle, fill each paper-lined muffin cup 3/4 full. Bake until they pass the toothpick test, or about 22 minutes. Cool a half hour before serving.
These turned out well textured, grainy and good! . . Lin

Lotsa Stuff — Healthy Muffins

Combine in a large bowl:

1-1/2 ripe, mashed banana

1 lg. diced, unpeeled Envy apple

1c chopped pecans

1-1/4c dark brown sugar

3 lg. pasture raised eggs

1T pure Mexican vanilla

3/4c single source EVOO

3/4c plain Greek yogurt

zest of 2 oranges - juice of 1 or 2

In another large bowl, whisk together:

1-1/2c unbleached all-purpose flour

3/4c corn flour (not cornmeal)

3/4c organic rye flour

1+T ground flax seed

1+T chia seeds

1T pumpkin pie spice

1t each: salt, baking powder, baking soda

Preheat your oven to 350° When the wet and dry ingredients are well mixed in their bowls, add the fruit mixture to the dry bowl. Stir well to combined then spoon into paper-lined muffin pans. Bake 20 minutes or so until a toothpick inserted into one of the muffins comes out clean. Makes 36 muffins or 24 + a small loaf of quick bread. If making the second option, allow extra baking time for the batter in the loaf pan. . .Lin

Orange Lentil - Flax Seed Rolls (gluten-free)

Measure 2c orange lentils into a big glass bowl. Cover them with fresh cold water to cover them, plus a couple additional inches. Let them soak and absorb 3-5 hours. Drain and rinse several times. Pulse them in a food processor until they're broken down. Put them back in the bowl, then add the following:

1c ground flax seeds

2T EVOO

1/2t salt

1/2c water

3T everything bagel seasoning

Mix all of this with a heavy wooden spoon or silicone spatula. Put the baking soda on the top and be sure to drizzle the vinegar directly on it.

1-1/2t baking soda

1T apple cider vinegar

Preheat the oven to 350° When the dough's all moistened and fizzing, work quickly to stir everything together. Take a big spoonful of the dough, roll it into a ball and place on a non-stick cookie sheet.

Bake for about 20 minutes or until the tops are lightly browned. Cool on the countertop a half hour or longer before transferring the rolls to a cooling rack. Let them cool another hour or so before slicing. This made 18 rolls. . .Lin