My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Wednesday
May042011

this one stuck

Thanks for all of your comments on how to make a more filling bowl of oats!  It’s fun to hear what works best for all of you.  I think I had some luck this morning!  Changing up the ingredients this much, has been way more fun than expected.  I always loved science class, so I will pretend breakfast is science.  I mean, hunger + the body are science, so I’m not too far off. :)

What do we have here?

My “make it stick” topping combo!

  • ground flax – put it on TOP instead of cooking it in – absolutely loved this and no gelled texture

  • a little glob of PB – it’s just so hard to resist

  • coconut butter [in the jam jar!]  - A few of you suggested adding in 1T coconut oil to the mix and said that for some reason the coconut oil fats held you over better.  A lot of times I’ll add a sprinkling of coconut butter but today I added 1T.  I used this instead of coconut oil for added fiber.  [coconut butter is ground from the coconut meat – coconut oil is the oil extracted from the meat]

  • 1/2 banana


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My “make it stick” hot cereal combo!

  • 3T rolled oats

  • 3T oat bran

  • 3T masa harina

  • 1c water

  • 1c unsweetened soy milk


Besides the amazing flavor combination of this mixture, the volume definitely kept my gut happy.  I upped the carbohydrate amount, and as suspected that worked!  I also think there is something a bit more satiating with corn flour.  Anyone else?

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With a little raw honey drizzle, this bowl was one of my favorites in a long time.

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I really liked the change of having 1T coconut butter and a little nut butter, instead of the other way around.

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Lovely morning bowl shadow.

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Corny Oatmeal

  • 3T oat bran

  • 3T rolled oats

  • 3T masa harina [can sub corn flour or fine ground corn meal, but will have a slightly different texture]

  • 1c water

  • 1c soy milk [Edensoy, GF, unsweetened – 12g protein]



  1. Combine ingredients in a pot, bring to a boil, stir + reduce heat to simmer.

  2. Cook until desired consistency is reached. ~7-9min


Toppings

  • 1T coconut oil

  • 1T ground flax meal

  • 1/2T peanut butter

  • 1/2 banana


The texture was dreamy.  Super thick + creamy, with a little chew.  If you’ve never had masa harina, it’s worth checking out, if you like corn flavor.  If you’ve ever had a tamale, that is what the filling is made with.  I absolutely love it!  I have a few other recipes using masa harina, that you can check out here, here, + here.

All of the nutrition facts were right on par with my normal bowls, but this definitely stuck much better!

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Onto more exciting things!!

I have been in such a cooking rut lately.  There is still just so much going on with the house, that it’s been hard to work on recipes once my breakfast is over.  Not to mention the constant chaos + mess in and around the kitchen.

But today, I didn’t care.  My stove was in the middle of the kitchen and I was determined to use it!

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I miss bread!  Gluten free, store-bought breads just don’t do it for me.  Sure, millet bread is delicious, but the nutrition facts are less than stellar and the ingredient list is quite long.  GF bread slices are always tiny and have about 100 cals, 1g protein + 1g fiber.  Not exactly what you would call nutrient dense.

I’m determined to find away around this.  A way that doesn’t call for 18 types of flour, yeast, rise times, etc.

A gluten free quick bread, we’ll say.  A gluten free bread, that whether you’re avoiding gluten or not, you will want to make + eat.

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It’s an extremely simple recipe, which stemmed from trying socca a few months back.  I like socca okay, but the flavor of garbanzo flour isn’t my favorite, and it actually kills my stomach [bloat!].  I made a few recipes, like this buckwheat + millet pizza crust and a buckwheat + garbanzo cinnamon raison “bread” but wanted something more “everyday.”

It takes ~45min to bake, but it takes about 5min to mix together.  You need one bowl and only a few ingredients.

You will want to grease your pan or line it with parchment.  I prefer parchment.  Actually, I am obsessed with parchment.  I rip a little slit in the corners so it fits better in the pan.

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Oh, this is vegan too, and the raw batter was quite tasty.

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My fingers were crossed when this went in!

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Not too much of a mess!

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“Dakota!  Look HAPPY!”

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“gooood girl…”  This is about as happy as she gets.

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And here, you can see her starting to drift asleep, while her butt hovers above the floor.  Does anyone else’s dog do that?  The hovering or sleeping sitting up??  Also notice the chaos behind her.  We started putting together more furniture.  Send help!

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As the bread was baking, I painted + then worked on lunch.

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A repeat kale salad + smoky dressing that you really must try!

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I think I went a little heavy on the kale today.  I may still have some leaves stuck in my throat! ;)  Dinosaur kale works much better for raw kale salads!

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First bite!  WINNER

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Hot out of the oven, I just couldn’t stop eating this.

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The texture is dense, but not overly so.  There is a bit of fluff to it as well.  It’s not tough in anyway, but had a nice little crunch from the chia seeds.  The buckwheat + millet flours were a great combo and the flax added extra nuttiness.

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It’s hard to exactly describe the texture, but it’s something like a….

cornbread-muffin-cake-pancake-bread?

It’s not crumbly at all.  I love that it holds together perfectly with no gluten + no eggs!

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It’s definitely not like a light fluffy, whole wheat sandwich bread, but that wasn’t my goal.  My goal was nutrient dense, delicious + customizable and it turned out to be just that!

Buckwheat Millet Quick Bread [serves 4-?? nutrition facts below figured for 4 servings] gf/vegan/soy free

  • 1/2c + 2T raw buckwheat flour [ground from raw buckwheat in a blender – not Kasha or toasted buckwheat]

  • 1/2c + 2T raw millet flour [ground from whole millet in a blender]

  • 2T chia seeds

  • 2T ground flax meal

  • 1/2c + 1T unsweetened almond milk

  • 3/4c water

  • 1/2t baking powder

  • 1T unsweetened apple sauce

  • 1T olive oil

  • 1t sucanat [or pure cane sugar]

  • 1/2t salt

  • 1/4t black pepper



  1. Preheat oven to 375* and grease bottom + sides of a 9x9 square pan or line with parchment.

  2. Stir together buckwheat flour, millet flour, chia seeds, flax, baking powder, sucanat, salt + pepper in a medium sized bowl

  3. Add in water, nut milk, applesauce + oil and stir until just combined.

  4. Pour into pan, and evenly spread.

  5. Bake for about 42-46min, until golden brown + cracked all over the top.


Notes:

*I always recommend grinding your grains fresh, as it results in a much better flavor.  It’s also typically cheaper!  If you have a blender [works better than food processor] you should have no problem grinding them up.  I have had a bad experience with store-bought buckwheat flour [Arrowhead Mills].  It tasted awful, so now I always grind fresh.  Also, kasha or toasted buckwheat are not the same as raw.  Those will have a much toastier [almost burnt] taste.

*Feel free to sub in quinoa flour, amaranth flour, garbanzo flour, etc, for the buckwheat or millet.  I have no idea if a gluten-flour would work, like whole wheat.  If you try, let me know!

*If you don’t have chia seeds, use 4T flax meal and vice versa.

*If you don’t have nut milk, you can use all water or cow’s milk.

*If you don’t have applesauce, you can use 2T oil.

*This should freeze [well wrapped] and thaw really well.

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The serving size really varies.  It depends what you want to do with it.  You could definitely eat half and smother it with nut butter for breakfast or lunch.  You could use 1/4 of it to make a veggie sandwich.  You could cut it into 8-10 pieces and use it for a dense snack.

Either way, here’s a look at the nutrition facts based on four servings.

image

Not too shabby!  Especially compared to any GF bread I’ve seen in the store.

You could really dress this up any way you like.

  • toast it

  • nut butter slather

  • smothered with chili

  • hummus

  • tomato paste

  • veggie sandwich

  • jam

  • eggs

  • doughy croutons


You could also customize this a million different ways!

  • curry style [curry, turmeric, coconut oil]

  • Mexican style [cumin, coriander, chili powder]

  • Italian style [oregano, basil, parsley]

  • add garlic

  • leave out the salt + pepper and add dried fruit

  • add chopped nuts


Both lists go on + on!

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If you like buckwheat bakes, you will like this “bread!”

Enjoy + gooooooodnight! :)

Ashley
Tuesday
May032011

and so it continues

I’m on a quest to make a bowl of oats that will hold me over for a full 4hrs.  I know a lot of you suggested snacking before lunch, but my oat bowls are filled with enough cals/protein/fat that I shouldn’t need a snack.  I tried the 3 smaller meals + 3 large snack routine for quite a long time, and it just didn’t work for me.  I end up snacking way too much, and being slightly hungry all of the time.  For not trying to lose or gain weight, 3 full meals + 1-2 small snacks, works best for me!

Today, I played around with adding more protein, in the form of cottage cheese + soy milk.  Thanks for all of your suggestions on what works to fill you up.  I hope to try a few of them this week!

I keep my soy intake fairly low [~3 servings of whole soy per week].  This soymilk is gluten free, organic, and non-GMO.  You can read more about it here.  A 1c serving has: 120cals – 6g fat – 12g protein.  That is more protein than any other milk [dairy, nut or seed] than I’ve ever seen.  The only ingredients are: organic soybeans + reverse osmosis purified water -   Thanks to Angela, for finding this protein packed milk!

As a warning, their packages are all very similar, and this is their only soymilk that is GF.  They do have a soy/rice milk that is GF as well.

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Does anyone else have this dairy company in their stores?  It’s only carried at Natural Grocers here.  The company is based out of Iowa, and they offer organic, grass-fed [!!!!], dairy.  I’m in love with this cottage cheese.  It is extremely thick and creamy, with a nice tang.  I wish they sold their yogurt.  I bet it’s fantastic!

I go through waves of eating cottage cheese.  I will eat it everyday and then go on a hiatus for months.  Not sure why!  Right now I’m loving it for it’s quick supply of protein + fat.  It’s my go-to snack.  The other day I combined it with ground flax + jelly, which was surprisingly delicious!

Adding 1/3c of this to my oats, adds about: 70 cals – 1.5g fat – 9g protein

I’ve tried adding cottage cheese to my oats, twice now, and am still on the fence.  Time for round 3!

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The other day, Kath + I chatted about breakfast.  We talked about oat mix ins, what keeps us full the longest, the difference between oats + buckwheat bakes, etc.  Total foodie nerd fest. She was surprised that I don’t like cottage cheese oats and said it reminds her of a cheese danish.

As soon as she said that, I got an idea.

Apple cheese oatmeal danish anyone?

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I cooked up the cheesy danish oats with my new bamboo spoon.  Thanks dad!!  I actually like the spoon more than using a whisk!

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I browned the apple in a pan, with coconut oil, banana, cinnamon + a sprinkle of sucanat.  I’m not a fan of warm, soft apples, so I made sure to get these nice and crispy.

Then I stuffed the mixture into the middle of the oats, sprinkled with sucanat, and broiled for a few minutes.

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And I now like cottage cheese in my oats!

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I used a mixture of oats + oat bran, which is one of my favorite textures.

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I topped the bowl with walnuts and coconut almond butter.

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My appetite might have been a bit more ferocious than typical because of Sunday’s hard work.  I was really expecting this to do the trick, but I was hungry about 2hrs later.  Such a mystery!!

At least I have a new stellar recipe to share!

Apple Banana Cheesy Danish Oats

  • 4T rolled oats

  • 3T oat bran

  • 3/4c high protein soymilk

  • 3/4c water

  • 1/2T coconut oil

  • 1t sucanat

  • 1t cinnamon

  • 1/2 medium apple, chopped

  • 1/2 banana, chopped

  • 1/3c 2% cottage cheese



  1. Combine oats + oat bran in a pot with the liquid, over medium heat.  Bring to a boil, stir, then reduce heat to simmer for about 6-8min.  Stir occasionally.

  2. While that is coming to a boil, heat coconut oil in a pan over medium-high heat.

  3. Add chopped apple, banana, cinnamon + sucanat to the pan.

  4. Cook, stirring as needed, until golden brown.

  5. Set your oven to broil.

  6. When the oats are to the consistency you like, add in the cottage cheese for 1min.

  7. Pour into an oven safe dish, and stuff the apple mixture into the center.

  8. Dust with 1/2t sucanat and broil for a few minutes, until golden brown on top.


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This was loaded with protein + fat.  Somewhere around 25-28g of each!  My stomach was hungry 2.5hrs later, but I think it’s a trick hunger.  It’s the only time of day, that I can drink a cup of tea or glass of water, and then my hunger goes away.  So maybe it did hold me over?

 

 

 

 

 

Oh crazy stomach.  Can’t you just tell me what you want!?

Since avoiding gluten, I’ve obviously been eating less carbs.  Maybe I need to up the oats/carbs + tune down the fat a bit.  Hmmmm…

I’m going to test out different oat concoctions all week, to see if I can find an answer.  Stay tuned!

Ashley