If you are the only one in the house that loves the flavors of peanut and maple on your pancakes, I have the perfect single serve recipe for you!
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Ingredients
3 Tablespoons Defatted Peanut Powder, from here or here
If you need to find other products we use not listed, you can find them here.
Method
Mix all ingredients together in a small bowl, if you don’t mind it room temp, until completely smooth. Then, use it on anything from pancakes to ice cream!
Another installment of ways to spice up your baked quinoa, from the Treehouse. I present the Apple Spice version.
Again, this is a baked loaf-style breakfast that will be a delight either hot or cold. We enjoy it both ways. And, it freezes well!
I have included links to some of our favorite products below, if you choose to purchase anything through these links I may receive a small commission at no additional cost to you, and this will help me continue to offer free content and recipes like this and support my, little, large family.
Mix everything together. Bake at 350 degrees for 30 minutes, until middle is set, in either a standard loaf pan lined with parchment, or a silicone loaf pan. Let cool 10-15 Minutes before cutting.
I like to mix things up a bit when it comes to quick, gluten free creations. And, this loaf I decided to try to make it egg free, even though we have over 40 hens and eggs a plenty most of the long days of the year.
So, here is my “banana bread” version of baked quinoa.
I have included links to products we use, below. If you choose to make a purchase through those links I may receive a small commission, at no additional cost to you. This helps me continue to offer free content on this site, and support my little, large family.
Mix all ingredients together and bake at 350 degrees for 30 minutes. I placed mine in a standard loaf pan with parchment lining it, but a silicone loaf pan would be great for this. It will be done when the middle is set. Let cool for about 15 minutes before cutting and serving.
This is egg free, so it will be crumbly. Best Results will be when completely cool.
This baked quinoa takes a simple seed, and turns it into a tasty breakfast or snack that can be made in advance and eaten hot or cold for busy days.
My kids really enjoyed it, and it helped mix up our oatmeal days, by providing a different flavor and texture profile.
I have included affiliate links below, and if you choose to make a purchase I may receive a small commission at no additional cost to you. This helps me provide free content like this for you to enjoy, and supports my little, large family, too.
***There are affiliate links in this post, and if you choose to make a purchase through the links I may receive a small commission at no additional cost to you***
Are you ready for a tasty GLUTEN FREE Sourdough crust? Look no further!
This one has been on repeat in the Treehouse for about 6 months, and it is the most like a “real” pizza crust in our opinion…my husband myself were raised on bread, so our children really don’t know any different.
What’s the Secret?
Flip & Flop!
cook the crust for 20 minutes on on side, parchment paper will save your sanity I promise, then flip it over and cook it on the other side BEFORE you add any toppings, but I will explain this process more below.
Sturdy enough to hold, but soft and chewy inside! What’s not to love, right?
Create a sponge with the Buckwheat flour, mature starter, and untreated water. Let this sit in a covered bowl overnight, or 7-12 hours. Then add the rest of your ingredients, with Psyllium Husk added last after everything has been well incorporated.
line a pizza pan with parchment paper and preheat your oven to 350 degrees Fahrenheit. Press the dough into the shape you like with water-wet hands. Press until is is even and approximately 1/4 inch thick.
Bake on the first side for 20 minutes. Pull the pan out and then use the parchment to flip the crust over and cook it for 15 more minutes. Add your toppings and broil to melt your cheese or until your toppings are warmed enough.
***The crust is an E compatible fuel on the Trim Healthy Mama Plan, but the final product will likely be a crossover if you are adding full fat cheeses, or large servings of pepperoni. To keep this pizza an E, non-starchy veggies, and very low-fat meats and cheese products will need to be used***
Living in Gluten FREEdom for 7 years now, this month, I feel very much for all the allergy families as they navigate their new lifestyles.
In my Trim Healthy Mama Lifestyle Journey, I have watched those with allergies struggle with baking blends, and I took the most consistent allergens and went to work on a replacement.
This is my gift to you, Lovely Ladies! A blend that is FREE of gluten, wheat, nuts, coconut, dairy, mammal free, nightshades, oats, grains, eggs, egg whites and corn! It will even fit into a vegetarian lifestyle.
We all deserve safe baked goods, and this is my 7 year “Celiac-Aversary” present to you from the Treehouse!
****IF you choose to purchase any of the products linked in this post, I may receive a small commission. This does not increase the price for you, but blesses my family and continues to help make it possible for me to create these recipes****
1 1/2 Cup Unsweetened Hemp Protein Powder, Either the THM Creamy Dreamy Hemp Protein or this kind are best to keep this recipe in fuel pull mode for trim healthy mama baking. Any other brands you may need to treat this as a light S in the trim healthy mama plan.
Mix all ingredients together, and store in an airtight container.
1/4 Cup of this recipe is fuel pull, if using the exact brands that I have linked, otherwise it will fall into a light S, per serving, on the Trim Healthy Plan
***I have been able to use this blend in all Trim Healthy Plan compatible baking that calls for their branded baking blend, along with recipes from other bloggers who create recipes compatible with THM***
This flat bread, is the most versatile recipe I have found with my sourdough adventures!
You need a sandwich?…it’s got you!
You want pizza?…it’s got you!
Crackers anyone?…it’s got you!
You have to use that discard, or you will have to throw it out?…It’s got you!
Otherwise, this recipe needs no large introductions, because it is so yummy, after many years of bread like products, you’re going to be so amazed at what you could use it for!
Mix everything except water, getting all the lumps out (I’m looking at you psyllium husk!). Let the mixture sit for at least 10 minutes to allow the psyllium husk to fully activate. Then, add the water 1 tablespoon at a time, up to 4 tablespoons (1/4 Cup) until it is thin enough to pour onto a pan or a griddle….like a pancake.
Pro tip: a silicone basting brush is very helpful to even out the flatbreads after you pour them onto the heated surface to cook. This is my favorite tool for cooking gluten free tortillas too.
Cook until the top looks dry and you can easily get your spatula under the flat bread, and flip to cook for a few minutes on the other side.
Fridge or Freezer?
Yes, and Yes! This flatbread does well for 3-5 days in the fridge, making sure it is completely cool prior to storing so that it will not stick to the other flatbreads. It also, freezes well with no discernable dryness, to myself or my family, that comes with many other gluten free bread-like products after time in the freezer.
Is your flat bread sticking?
This is typical of gluten free dough and batter in general. For this recipe I would suggest a ceramic or non stick pan of some kind. I find my ceramic griddle to be very effective, and I do not spray anything on it at all. If it sticks for me, I give it a few more minutes and try again. If it still sticks, it likely had residue cook on from the last flat bread and I try to scrape the area better before I cook another one there.
Life in the Treehouse 