Quick Buckwheat Millet Bread

Couple of weekends ago I made a buckwheat grout bread.

I lived off this stuff as my morning snack at work.

Friday the last bites were destroyed SO

This weekend I knew I had to make another batch 

I needed this to put in my lunch this week!

Roadblock….

3 different stores in the south end of Nanaimo

No Buckwheat grouts…..

No Chia seeds…..

No Masa Herina …..this is sorta unrelated since I just really wanted to make homemade Tortillas too 

BUt Totally frustrating and rant worthy

Almost ready to give up when I discovered in my pantry a lil bag of Buckwheat flour and a jar of millet I could grind into flour! YAY 

This bread turned out even better than the Grout bread 

too bad since the word grouts make the bread sound so sexy!

I think this is a great lil carb to pair with a yummy fall soup….a pretty green salad….or toasted with Nut butter 

(Tip: small jar + Tahini + Maple syrup + Cinnamon + Vanilla Extract = super yummy spread for toast!)

• 1/2c + 2T raw buckwheat flour


• 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 Graepseed oil


• 1t Brown Rice Syrup


• 1/2t salt

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:

*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 freezes well so it is always ready to pop into your lunch basket :)

enjoy 
xoxo
Ashie Girl

Oh She Glows-Classic Glow Bars

Have you checked out Oh She Glows?

Angela Liddon is this beautiful lady that makes beautiful food
If you have yet to check out her blog I would encourage you to check this out
click here
I love her pictures and blog so much I could not resist when she released her cook book
The internet is bursting with beautiful recipes and amazingly inspiring photos of food
BUT there is just something about a REAL cookbook
I love cookbooks!
yay recipes!
So these Glow bars are something Angela is famous for
They are packed with goodness and just the right amount of sweet.
The recipe calls for Rice Syrup
You might just think you can use honey or maybe maple syrup or agave
you know….like a liquid sweetener BUT DO NOT
The syrup is the only way to go do not substitute this
OR you will find yourself spooning this bar recipe in a crumbly mess on top of a yogurt parfait
WHICH isn't the end of the world trust me
BUT if you are aiming for a bar that will stick together spring for the rice syrup for sure :)

SO The recipe…..

Classic Glow Bars

1 1/2 Cups Gluten free rolled oats
1 1/4 Cups rice crisp cereal
1/4  Cup Hemp Seeds
1/4 Cup Sunflower Seeds
1/4 Cup unsweetened Shredded Coconut
2 TBSP Sesame Seeds
2 TBSP Chia Seeds
1/2 tsp ground Cinnamon
1/4 tsp fine grain sea salt
1/2 Cup plus 1 TBSP Brown Rice Syrup
1/4 Cup Peanut Butter or Almond Butter
1 tsp Vanilla extract
1/4 Cup mini Chocolate Chips

Makes 12 Bars * Prep Time 15 Mins * Freeze Time 10 Mins
gluten free oil free raw, no bake, soy free refined sugar free and nut free option 

1.  Line a 9 inch square pan with two pieces of parchment paper (one going each way)

2.  In a large bowl, combine the oats, rice crisp Cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and MIX

3.  In a small saucepan, stir together the brown rice syrup and the peanut butter until well combined.  Cook over medium high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

4.  Pour peanut butter mixture over the oat mixture, using spatula to scrape every last bit out of the pan.  Stir well with a large spoon until all of the oats and cereal are coated in the wet mixture.

5.  Transfer the mixture to prepared pan, spreading it out into an even layer.  Lightly wet your hands and press down on the mixture to even it out.

6.  Place the pan in the freezer, uncovered, and chill 10 mins, or until firm.

7.  Lift the oat square out of the pan, using the parchment a handles.  Place on cutting board and slice with pizza cutter or serrated knife.  Slice the square into 6 rows and then slice them in half to make 12 Bars total.

8.  Wrap the bars individually in plastic wrap or foil and store them in airtight container in the refridgeratior for up to 2 weeks.  OR store them in the freezer for up to 1 Month.


NOTE:  to make these glow bars nut free, substitute sunflower seed butter for the peanut butter .

Enjoy
xoxo

Ashie Girl

Happy Bread! Buckwheat Chia Bread

Hello September ! ! !

Woke up this morning and seriously it just felt different….

I DO realize the mind is a very powerful thing…you can convince yourself of SO many things

Just because it is September the first does NOT mean suddenly it is fall….

BUT I NEED SOX and a BLANKY!  to get out of bed my super warm cozy bed

which just happen to be much MUCH too early because I was super silly and forgot to turn off my weekly alarm clock (Grego must question why he married me)

5:00 wake up alarm on a stat holiday 

YUP thats how I roll

Even though it was much too early I couldn't help but make my way to the kitchen 

(dug around for a pair of sox and a cardigan first of course!) 

To check on my Buckwheat Groats that had been waiting for me all night soaking in water getting nice and soft.  All ready to become BUCKWHEAT CHIA BREAD (yay)

I discovered this recipe on crazy awesome blog The healthy chef and have had it bookmarked for a while. 

I bought groats while visiting Quadra this weekend when I had a chance to visit Yellow Dog

Lovely Lydia welcomed me into her store with a wonderful hug…the kind of hug that is huge and lingers to let you know you are loved…pretty sure this is standard welcome to her store…I know she loves me because this hug was followed by another sigh…I miss Quadra!

Ok back to the recipe…

So This bread is important to people who don't way bread for many different reasons

This is a whole food invention 

It does not contain flour 

It has a wonderful nutty flavour 

It is Gluten Free

Low GI 

It is high in fibre, essential minerals, and amino acids like tryptophan which is a building block for or bodies ability to make serotonin- the FEEL GOOD hormone

This Bread will ACTUALLY make you HAPPY!

Happy Bread …Toasted with nut butter and sliced Banana on top …..

OR paired with a Big Green Salad Or A Bowl of yummy Fall Soup…ahhhh

(side note:  Starbucks has the pumpkin lattes on the go as of this morning! almost as epic as when the red cups arrive …buuuuuut lets not go there YET!!! 

Side note side note: Hey Frrrly they are putting a christmas store into the wood grove mall down here)

ANNNNNDDD 

back to the recipe…. yeash I have the attention span of a goldfish (Mary B said this on Friday and I think she is the coolest so I am ganking her steeez …alike the adoption of cool beenz also Mary B …which is actually Mary W…..

recipe recipe 

yikes I scare myself!

Makes 1 loaf

1 3/4 cup whole raw buckwheat groats

1/2 tsp Baking Soda

Juice from 1/2 a lemon 

1/4 cup whole chia seed

1 cup water (use half to soak chia seeds and the other half to combine in the food processor or blender) 

Preheat 320
Soak buckwheat in plenty of cold water for 2 hours until softened.
Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.
Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.
Place the buckwheat into a food processor.
Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers.
Remove from the oven and cool for approx. 30 minutes. Remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.
Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Store wrapped in the fridge for up to 1 week. (This bread can be frozen for up to 3 months)
Delicious lightly toasted on a pan.

Serves 12 

No-Bake Oatmeal Raisin Carrot Cake Bites

The last few days I have been craving something sweet! 

This feels like torture!

Life has been busy with work and training as well as keeping my obsession with orange is the new black on the go 

BUT now that the weekend is here  it is time to do something about it!

SO I am not a normal person when it comes to treats.

The reason being that not only do I know that sugar is just crappy for all of us

It makes me feel like total  POO.  
Eating it just doesn't help me out one bit!  I have more recently been so happy to hear other clean eating veggie loving folks say the exact same thing.  

REJOICE I am NOT a Freak!

So when you feel this way about sugar and you crave something sweet it is pretty hard to just go out a buy something to satisfy.  Creating your own is the only way to go.

The fantastic part about this is you will be totally enjoy creating something wonderful to eat in your kitchen 

You will indulge in GOODNESS and be feeling happy, satisfied, and just awesome.

  

Its just SO worth the effort!
Playing with the recipe to make it your own is the best way to go.
If you want bejewelled dates instead of raisins, if you like nuts…. like some coconut would be an awesome addition.  Make these your go to bites!

Freeze them for when you want just something yummy

Share them with small people ( if you are into sharing that is ) and feel good that they will be eating something amazing for them.

disclaimer part:  These carrot cake bites aren't really going to make you feel like you are eating carrot cake….I just used those words to attract you to want to check the recipe out

sneaky aren't I ! mmwwhahahahah 

EAT CLEAN MY PRETTIES!!!!

xoxo

Ashie girl

No-Bake Oatmeal Raisin Carrot Cake Bites 

1/ 2 c dry oat bran + 2 tbsp reserved dry old fashioned oats

1/4 c carrots (grated)

1/4 c raisins  + 1/4 c reserved

2 tsp pure organic maple syrup (optional)

1 tsp cinnamon

1 tsp vanilla extract

Directions:

• Place  both 1/4 cup portions of raising in a small bowl and soak in boiled water for 5 mins.
•  Once raisins are soft add all ingredients (except the reserved ingredients) to a blender and blend for  until incorporated.  Pulsing does the trick BUT  Don’t over blend.
• Remove the dough from blender into a medium size bowl add reserved raisins and old fashioned oats.
• line a small dish if you have one with plastic wrap add a generous teaspoon of mix and shape to form into bite-sized balls.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumball.  Store in freezer or refrigerator.

Zucchini Muscle Girl Muffins

Zucchini Bread/Muffins sound like something that would be super healthy….

But often when you come across this in the real world it is typically loaded with sugar, flour, and bad fats.  This recipe will create snack sized  zucchini bites of glory perfect for packing in your lunch.  They are a snap to whip up and they taste great.  

Wet ingredients: 

1 Cup Egg whites 

1 shredded zucchini(medium)

1 tbsp flax oil

Dry Ingredients:

1 large apple, shredded

1/2 cup flax meal

1/2 cup whole wheatflour (I prefer Rice flour …I know Kaity would use coconut flour ;)

2 scoops vanilla wheyprotein powder

1.5 tsp cinnamon

1/2 tsp baking powder & 1/2 tsp baking soda

Place zucchini inseparate bowl; fold beaten egg mixture and flax oil into zucchini. Stir dryingredients; add to zucchini mixture. Mix well. Pour batter into greased 8 x4inch loaf pan, or 12 muffin cups. Bake at 325 degrees for approximately 45-50minutes (25 -30 if making as muffins) or until tester comes out clean. *Be surenot to overcook, or it will become hard and dry as stone.

These are nice with a dollop of Greek Vanilla Yogurt on top 

or plain yogurt sweetened with a lil Stevia ;)

YUM!

Enjoy!

Nutritional info per serving: (1 serving = 1 muffin)

Calories 117

Protein (g) 11

Carbohydrates (g) 11

Fat (g) 3

Pineapple Coconut Refrigerator Oatmeal

Almost there
Another year is almost gone
I think wow
What a crazy year
It is a funny time to reflect
I guess most of us also look forward and think about the new year
I know I do
New years resolutions ...
Vision boards....
Hopes and dreams
I love this time of year
So much new possibility
I mean it is there every day for us
But something about a brand new year makes it all seem just right there on the next page

This recipe is not a new idea but I thought it seemed to fit with New Year possibilities and plans
I mean who doesnt want to be effortlessly more organized and super healthy in 2014!
This oatmeal is something that can be done the night before to make your morning seamless and totally nutritious
Oatmeal you can grab out of your fridge as you run out the door

Seriously too simple
The night before put all the ingredients in a jar or container with a tight fitting lid
give it a shake
Pop it in the fridge
done
Ready for you to grab and go
Wherever your wonderful day will take you


Pineapple Coconut Refrigerator Oatmeal:

Ingredients:

1/4 Cup Rolled Oats
1/3 Cup Coconut Milk ***
1/4 Cup Greek Yogurt (or plane works fine)
1 1/2 tsp Chia seeds
1/4 Cup chopped Pineapple

*** You can make your own coconut milk by adding 1 Cup shredded Coconut and 2 Cups of water to your blender.
I also use almond milk or rice milk for this recipe :)

Happy New Year Lovelies
xoxo
Ashie Girl

Miso soup

After a wonderful Christmas I was feeling like a reset button Was in order

This soup brings warmth and a good dose of veggies that I think most of us might be craving

My sister and I quickly discussed by text this morning how her sweat at her yoga practice would likely taste of chocolate as a result of a good Christmas chocolate binge.

I took these words with me as I walked to our mailbox in the brilliant sunshine

I unabashedly busted out a few sun salutations on the sidewalk

Boden is convinced his mother is nuts

At least entertaining

Enjoy the soup

I hope u all have a lil sunshine, some sun salutations, and some laughter in your day

Xoxo

Ashie Girl

Miso Tahini Soup

Serves 4

1 small-medium delicata squash (or other winter squash), seeded and sliced into 1/4" crescents

1 medium white turnip, peeled and cut into 3/4" pieces

4 Cups water

4 tbsp white miso, or to taste (darker miso is stronger/saltier gradually add to taste)

1/4 cup tahini

Zest of 1 lemon

 

3 cups of cooked brown rice

Bunch of green onions, sliced

Toasted nori, cut into strips or squares

Toasted sesame seeds

Add squash and turnips to a large pot, cover with the four cups of water.  Bring to a gentle boil.  Simmer until tender, about 15 minutes.  Remove pot from heat and let cool slighltly.  Pour a few tablespoons of the hot water into a small bowl and whisk in the miso and tahini.  This thins the miso and tahini out and results in no clumping.  Stir in the thinned miso back into the pot along with the lemon zest.

To serve, place. Generous scoop of rice in each bowl along with some the squash and turnip.  Ladle broth over veggies, finish with a few sprinkles of green onions or chives, toasted nori, and some sesame seeds.