GF Raspberry Thyme Loaf

I met this incredibly inspiring mama of three young boys last year while working the Farmer’s Markets here in town.  She created a line of Gluten Free products, called Josie’s Best, out of dietary needs.  I’ve been able to watch along as her products have grown leaps and bounds. It’s so impressive to watch her success, and be able to include her wonderful product in my own pantry.

This raspberry thyme loaf was influenced by my garden taking root again; being able to harvest fresh thyme and ogling over what is to become of my raspberry brambles that will soon produce fruit. Having used Josie’s Muffins & More mix, the loaf contains a subtle sweetness from the raspberries, a touch of savory thyme & lemon zest, and is also contains a great source of fatty acids from the flax meal.  After cooling, I packaged this up in a tight container, and it remained moist for a good 5 days.  I’d definitely recommend her line if you have GF friends/family, or are sensitive yourself.

My photo shows Josie’s former packaging, and to see her new packaging is quite a delight. Please check out her IG @ josiesbestgf or https://www.josiesbestgf.com/

 

IMG_3310.JPG

Ingredients:

1 3/4 cup GF Muffin & More Mix

2/3 cup coconut sugar

1 1/2 tsp. fresh thyme

1 1/4 tsp. b. powder

1/2 tsp. sea salt

1/2 tsp. b.soda

1 Tbsp. flax meal

zest of one lemon

1cup mashed bananas

1/3 cup sunflower oil

1/4 cup + 2 Tbsp. of almond milk

1 tsp. vanilla

1 cup fresh raspberries

Directions:

Preheat oven to 350 degrees. Mix all dry ingredients into a bowl: flour, salt, baking soda, baking powder, flax meal, lemon zest, coconut sugar, and thyme.  Whisk well. Set aside. In a separate bowl at the wet ingredients: banana, sunflower oil, almond milk, and vanilla. Mash bananas, and whisk together.  Combine the wet to the dry and whisk.  Fold in raspberries but be careful to not over mix.  Place in a parchment lined bread pan, and bake for 20 minutes, rotate, and bake for 20 more, or until toothpick/knife comes out clean.  Allow to cool before slicing.

 

 

 

 

 

Advertisements

Tempeh Wrap

I was around 7 when my mom started working more regularly as a volunteer for the children’s ministry at our church.  Which meant, that my dad was in charge of us for 4 kids during the mornings and afternoons, as I remember.  My dad would try his hardest to get us for kids ready for Sunday service, frustrated at trying to drag a comb through my horse mane thick curly hair all while listening to me bellow pleas of stopping & wishing my mom was there to make my hair pretty. We kids were all too eager to get there first for the fresh donuts and fruit punch so we could then run across the courtyards with our friends.  We’d of course fidget during service from the sugar high, and get in trouble by making paper airplanes and pinching each other in the pews.  What I remember most, is my mom having made her famous spaghetti dinner the night before and my dad bringing us home after a nightmarish service with the attempt of controlling 4 kids and then needing to feed them.  My dad, feverishly looking for leftovers, would heat up the spaghetti and throw in into a tortilla, and call it Dad’s spaghetti wrap.  I didn’t much care for them then, but now find myself using tortillas for leftovers, and calling this one my tempeh wrap.

Marinated Tempeh: (serves 6) (to be made the day before)

  • 8 ounces 1 package tempeh
  • 1/2 cup apple juice
  • 2 teaspoons coriander
  • 2 tsp. caraway seeds
  • 1 Tbsp. dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup coconut aminos
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced

Directions for Tempeh:

Preheat oven to 350. Whisk all ingredients except Tempeh into a large bowl to prepare marinade.  Slice the tempeh in half lengthwise.  Then slice each cut into triangles.  Slice triangles again to make 8 slices total.  Arrange the tempeh in a 13 x 9 inch baking pan and pour marinade over tempeh.  Bake for 30-45 minutes or until tempeh has consumed most of the marinade and is golden brown in color.

Everything Else for (one serving): (to serve 6, just multiply)
  • 1 flour tortilla, charred/warmed
  • 1/4 avocado, smeared
  • 4 oyster mushrooms pan seared with garlic salt
  • shavings of red cabbage
  • thin slices of red bell pepper
  • small zucchini rounds
  • small cluster of sunflower sprouts
  • drizzled with vegan thousand island.

Vegan Thousand Island: (serves 6)

*Whisk the following ingredients into a bowl and chill in refrigerator until ready to serve.

  • 1/2 cup vegan mayonnaise
  • 1/3 cup ketchup
  • 1/4 cup coarsely chopped dill pickles
  • 1/2 tsp. onion powder
  • sea salt to taste

* can be served warm or cold.