Seven Sundays Blueberry Chia Buckwheat Bread : Gluten Free

I’ve been so excited about Seven Sunday’s latest flavor Blueberry Chia Buckwheat to come out. It was released this past weekend in Targets across the nation! I have several GFF’s (gluten free friends) 🙂 So I decided to get right to the kitchen and start experimenting with a little somethin’ somethin’ and this is the result! It turned out great and I can’t wait to make it again in a larger batch.

Prep: 10 min

Cook Time: 30-40 min or until done.

Makes: 2 mini loaves (you can make more, I just started small to not waste if I didn’t like it).

Ingredients:

• 1 1/4 Cup Bob’s Red Mill GF All-Purpose Flour
• 1/4 Cup Coconut Sugar
• 1/4 tsp. Sea Salt
• 1 Cup Seven Sundays Blueberry Chia Buckwheat
• 2 tsp. Baking Powder
• 3 TBS Coconut Oil
• 1/2 Cup Milk (you can use any kind, I used 2% dairy).
• 2 Eggs
• 1/2 Cup Blueberries

Instructions:

1. Preheat Oven 350 F.
2. Cream sugar and oil together, I used slightly above room temp coconut oil so that it has a shortening consistency.
3. Add eggs and milk and mix until incorporated.
4. Mix Flour, Salt, Baking Powder well in separate bowl, then mix the two together adding the 3/4 C. Seven Sundays and blueberries last, being gentle with them.
5. Add mixture to two small bread loaf pans and sprinkle with a dash of remaining Seven Sundays on top. Bake for 30-40 min or until a toothpick can be inserted and removed cleanly.

Enjoy with some local honey or butter OR even better… BOTH!

Seven Sundays Mango Almond Breakfast Bars

We recently had the pleasure of hosting the first ever Floyd Piano Company Yoga and Brunch Club! It was great fun and so nice to have yoga, piano, and delcious Seven Sundays breakfast under one roof in a absolutely beauftiful space. Lori Floyd made these delicious Seven Sundays Muesli bars that were a big crowd pleaser. Since so many people asked for the recipe she was kind enough to send it my way! Thanks Lori! 

Looking for Seven Sundays near you and cannot find it? They do $5 flat rate shipping for as much muesli as you care to order 🙂 Order here.

 

Serves:

Several depending upon how you cut them up.

 

Ingredients:

• 1 box favorite Seven Sundays Muesli (She used Cherry Vanilla Pecan).
• 1 cup almond/peanut butter
• 1 cup dried fruit of choice
• 1 cup whole roasted almonds
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup coconut flake
• Pinch salt

Instructions:

1. Warm almond butter and honey in small saucepan and add extracts and salt.
2. Soak dried fruit (She used mango) in water for 15-20 minutes if not already gooey in texture. This will ultimately help hold bars together.
3. Strain and add fruit to food processor and pulse until nearly a fine chop.
4. Add muesli, nuts, coconut and fruit to large bowl and pour butter mixture over. Mix well.
5. Place plastic wrap on bottom of 9×13 baking dish. Pour mixture into pan and press until evenly distributed.
6. Cover with plastic wrap and place in freezer for at least 20 min or place in fridge for at least an hour.
7. When bars are set, move to cutting board and cut into portion size of your choice. She likes to keep in freezer for a little more of a firm bite. Will keep for 2-3 weeks.

Obviously the nut, fruit and butter choices are endless, but she used almond, mango and coconut with the vanilla cherry pecan muesli. Coconut and honey is also optional. Super easy and delicious. Enjoy!

Crawfish, Goat Cheese, and Baby Kale Frittata

This frittata is quite nice and light compared to a typical frittata. By using only 2 eggs and the rest whites creates a lighter/healthier- but equally as satisfying version. The trick to perfecting your frittata is ensuring you cook on super low to set the bottom and sides of the frittata before placing in the oven. The crawfish, goat cheese, and baby kale go very well together, I was quite happy with the outcome!

Prep Time: 10 min

Cook Time: 30 min

Serves: 4 Slices

Ingredients:

• 2 Large eggs, beaten
• 1 C. Egg whites
• 2 TBS milk
• 1 C.  Crawfish: peeled, cooked, deveined
• 1/4 C. Sweet onion, chopped
• 1 C. Baby Kale or Spinach (I used one cup but next time I’ll use 2).
• 1 Clove of garlic, minced
• 1 TBS Coconut oil
• 1/4 C. Monterrey Jack Cheese, reduced fat is fine.
• 1 tsp. Long pepper, ground (regular is fine).
• 1 tsp. Himalayan Pink Salt (regular is ok).
• 1/4 tsp Smoked paprika for the top of frittata.
• 1/4 C. Goat cheese crumbles for top

Instructions:

1. Preheat oven to 425 F.
2. In medium oven proof skillet sauté onions, garlic, and kale on low/medium in coconut oil until lightly cooked and fragrant: about 5 min. TURN HEAT TO LOW
3. In medium mixing bowl: Whisk together eggs (2 eggs and whites), salt, pepper, milk. Then add cheese, crawfish, and give it a light mix.
4. Carefully add egg and crawfish mixture to the skillet that contains the onion, garlic, and kale. Remove any kale or bit that may be on the edges with a spatula.
5. Place goat cheese on top of mixture in skillet and sprinkle with smoked paprika.
6. Let the frittata bottom and edges set on the stove top for about 5 min on low.
7. Place in oven for 15-20 min or until done.

Enjoy!

Broccoli and Cheese Soup…It’s got a whole pound of Broccoli in it!

Mmmm… Mmmm… Good and NOT in a Processed Campbell’s Soup Kinda Way!

Prep: 15 min

Cook: 15-20 min

Serves: 4-6

Ingredients:

• 1LB Organic broccoli (fresh, not frozen).
• 1 Medium shallot, chopped
• 1/4 Large onion, chopped
• 2 Large organic carrots, sliced
• 3 Cloves of garlic, smashed
• 1 and 3/4 C Sharp Cheddar
• 4 C. Chicken stock, look for free-range and free of MSG (or vegetable stock).
• 1/2 C. Organic half and half
• 4 TBS Organic flour
• 3 TBS Butter
• 1 tsp Fresh organic thyme
• 1/4 tsp Paprika
• 1/2 tsp Fresh ground pepper
• 1/2 tsp Garlic powder

Instructions:

1. Bring a medium pot of salted water to a boil, boil fresh broccoli and carrots for 2 min, then rinse under cold water to stop cooking.  Reserve a handful of broccoli for the very end.
2. Melt 3 TBS of butter in pot on medium, add onion, shallots, garlic, and thyme cook for 2 min, stirring constantly.
3. Add 4 TBS of flour then slowly whisk chicken stock into mixture until dissolved.  Add broccoli and carrots and cook for 2 min on high.  Add garlic powder, paprika, and pepper.
4. Puree mixture with either a hand blender or food processor.  (May want to do this in batches, depending on your blending method).
5. Return to pot if need be and add half and half and cheese, stir well until all of the cheese is melted.
6. Add broccoli reserve to pot of soup and salt to taste (about 1 tsp of sea salt to start).
7. Serve with croutons or crackers.

Broccoli