Come winter, many of us gravitate toward heavier, denser foods. We look for dishes that keep us grounded and warm but often reach for the less than ideal options to satisfy this need for comfort. You don’t need extra fat and calories just to get that hearty touch to your meals. This vegan quiche recipe is testament to just that! It’s filled with winter greens (in both the filling and crust!) and uses tofu to replicate the texture and taste of the usual egg base.

What You’ll Need

This crust is unlike your regular white flour and butter quiche crust. Instead, its foundation is a combination of gluten-free flour and quinoa that is then loaded with both spinach and broccolini, making it uniquely light, green, and nutritious! Instead of eggs and/or butter to hold the crust together, ground chia seeds make for a worthy alternative.

For the filling, you’ll need to purchase firm tofu, to which you’ll be adding even more greens as well as “cheesy” nutritional yeast. Luckily, no extra preparation for the tofu is required prior to using it in this recipe.

Winter Greens Vegan and Gluten-Free Quiche Recipe

Serves 4-6

Ingredients

For the crust

• 1 handful baby spinach
• 1 bunch broccolini’s stems, chopped
• 2 tablespoons chia seeds, ground
• 1/4 teaspoon baking powder
• 1/2 cup nutritional yeast
• 1/4 cup gluten-free flour
• 1/4 cup cashew butter
• 1 1/2 cups cooked quinoa

For the filling

• 400 grams extra firm tofu
• 1 bunch broccolini’s florets, chopped
• 2 large handfuls of kale, chopped
• 1/4 cup water
• 1 cup nutritional yeast
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Directions

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 10-inch pie dish.

For the crust, add the spinach and broccolini stems to a food processor. Process until broken down. Then add in the chia seeds, baking powder, nutritional yeast, gluten-free flour, and cashew butter. Blend until well combined. Transfer the mixture to a bowl, and use a spatula to stir in the cooked quinoa.

Press the mixture into the pie dish, pressing firmly against the bottom and slightly up the sides of the pan to form a crust.

For the filling, add all of the ingredients except the broccolini florets to the food processor or blender and blend until smooth. Spread the mixture atop the crust and top with the broccolini florets.

Bake for 25 to 30 minutes, or until golden-brown and a toothpick comes out of the center clean.

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The post This Vegan, Gluten-Free Quiche With Winter Greens is Comfort for Belly and Soul appeared first on EcoSalon.

You’re just five ingredients away from enjoying the crisp and crunch of this gluten-free and vegan rosemary crackers recipe.

It’s easy to feel reckless with your diet when you’re a snacker. But if you reach for unprocessed snacks instead of processed, high-sodium ones, there’s no room for shame in your snacking game. This gluten-free and vegan rosemary crackers recipe is a five-ingredient concoction that has as much snap and flavor as it does wholesome nutrition.

What’s in Them

I’ll keep this section as short as the ingredients list: gluten-free flour mix, flax meal, rosemary leaves, coconut oil, and water. We’re talking high-fiber, high-protein crackers with the high-heat resistant fat coconut oil and the earthy fragrance of rosemary.

Why Homemade

Not many people make their own crackers, especially when there are so many varieties on the market, including gluten-free and vegan ones. But even when something seems perfect – say, a brand that checks off all of your dietary preference boxes – there is that silenced understanding that any company will still try to cut corners in ways the home cook (that’s you!) wouldn’t dare.

The idea of homemade crackers also feels intimidating – it seems like it would involve special mass-production machinery to achieve that iconic cracker crisp, thinness, and uniformity. But crackers are actually very easy to make. In fact, they’re nearly foolproof. So, why not spice up your cracker game with a little homemade flair? There’s nothing more delicious than the fruits of home kitchen labor, so roll up your sleeves for a whopping 30 minutes, make this five-ingredient gluten-free and vegan crackers recipe, and thank me later.

How to Serve

You can serve the crackers on a cheese plate, filled with a variety of raw goat and sheep cheeses (easier to digest than regular cow’s milk cheese), or give delectable vegan cheeses a go. You can nosh on the crackers without any topping, too — they’re that good! There are hundreds of ways to enjoy crackers, so don’t hold back!

Gluten-Free Rosemary Crackers Recipe

Serves two to four

Ingredients

• 2 cups gluten-free flour mix (I use Bob’s Red Mill’s flour)
• 5 tablespoons flax meal
• 2 tablespoons fresh rosemary leaves
• 1/2 teaspoon sea salt
• 5 tablespoons coconut oil, melted
• 1/2 cup water

Directions

Preheat the oven to 400 degrees Fahrenheit.

In a food processor, pulse together the flour, flax meal, rosemary, and sea salt. Slowly add in the coconut oil and water. Continue to pulse the mixture until it begins to form a ball. If it is too wet, add more flour. If it is too dry, add more water. You should be able to work with the dough, forming a ball, without it sticking to your hands.

Remove the dough from the food processor and form a tight ball. Place it between two sheets of parchment paper and use a rolling pin to roll the dough thin. Remove the top parchment paper and use a pizza cutter to slice the rolled-out dough into cracker shaped sizes. You can keep the dough as it is – sliced without separating the individual crackers.

Transfer the parchment paper to a baking sheet and bake the crackers for 10 minutes, or until the dough is lightly browned and crisp. Let the crackers cool and then carefully snap them apart from one another. Serve and enjoy!

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The post 5-Ingredient Gluten-Free and Vegan Rosemary Crackers appeared first on EcoSalon.

For some, living gluten-free is their only option to feeling healthy and operating normally on a day-to-day basis – its freedom from discomfort and, often, debilitating pain. For many of us, it is a gesture that can subtly affect our health, from improved skin to increased energy. Luckily, for whomever embraces a gluten-free lifestyle, bread is no longer out of the equation. The following five gluten-free bread brand are the best thing since sliced bread.

5 Gluten-Free Bread Brands

Barely Bread

1. Barely Bread

This grain-free bread brand has nothing to hide. It offers bread slices, baguettes, and bagels, which are all based in almond flour, egg whites, eggs, coconut oil, psyllium husk, sweet potato flour, almond butter, hazelnut meal, vinegar, and honey. Barely Bread’s products contain an impressive list of ingredients that are also GMO-free, certified paleo, and gluten-free.

2. Food for Life

Food for Life makes the iconic Ezekiel bread that has been around before green juice, kale, and paleo were even a thing. Their bread products are made from sprouted grains and offer yeast-free, gluten-free, vegan, and diabetic-friendly selections. Its Ezekiel 4:9 bread is crafter according to the Holy Scripture verse Ezekiel 4:9 that reads, “Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…”. Food for Life’s products are kosher and free of GMOs, refined sugars, and preservatives.

3. Ener-G

Ener-G breads range from the regular loaf and English muffins to hamburger and hotdog buns. Each has its own gluten-free base, such as tapioca, white rice, flax, corn, and brown rice.

4. Rudi’s Organic Bakery

Rudi’s bakery’s buns, rolls, ciabatta, toast, bread, tortillas, and wraps are made with organic ingredients and, if you so choose, to be gluten-free. The brand’s gluten-free loafs come in cinnamon raisin, deli-style with caraway seeds, hearty fiber, multigrain, and original flavors.

5. Glutino

Glutino doesn’t do just bread: it does crackers, flours, cookies, pizza chips, bars, breadcrumbs, and pastries. But its breads are worth writing home about. They’re soft, chewy, and won’t have you craving the real thing. Based in tapioca starch, corn starch, potato starch, Glutino’s breads are gluten-free and delicious!

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The post 5 Gluten-Free Bread Brands That So Don’t Taste Like Cardboard appeared first on EcoSalon.

‘Tis the season for eating outdoors! Whether you’re planning a picnic, heading to the beach for an afternoon in the sun, or spending your day hiking a nature trail, you’re going to need to pack some grub, but coming up with picnic-friendly paleo snacks can sometimes feel like a recipe for disaster.

The snacks that most non-paleo eaters will pack, like easy-to-transport chips and dips, granola bars, or even sandwiches, are tough to make paleo compliant. At the same time, many of the paleo snacks you’re used to eating at home, like stuffed veggies, deviled eggs, or avocado bowls, may prove unwieldy.

Luckily, with a bit of ingenuity, you’ll soon find that there are actually quite a few paleo snacks that you can pack for your outing.

1. Olive Packs

Olives are a delicious, briny snack that add a special occasion flair to picnics. We love GAEA Organic olive packs, which are sold in snack-sized pouches for easy transportation and enjoyment. The packs are available in several flavors, including plain Kalamata and chili and black pepper green olives.

2. Guacamole and Crudités

Guacamole might seem like a no-go at first, seeing as it seems to go hand-in-hand with chips, but you can just as easily enjoy guac with crudités like carrots cut on the bias (for more surface area), large broccoli or cauliflower florets, and celery sticks. Go heavy on the lime juice so that your guac stays nice and green.

3. Organic Jerky

For a protein boost that’s easy to throw in your bag, jerky is a great option. We love the slightly peppery buffalo jerky from Patagonia Provisions, which is made from American bison that roam and graze freely on the South Dakota plains. It’s grass-fed, free-range, and antibiotic- and hormone-free – and it comes in convenient snack-sized packages.

4. Paleo Granola

Most granola contains some sort of grain, and it therefore isn’t paleo friendly, but the paleo granolas from Back Roads Granola are completely different. Made with paleo-friendly dried fruits and nuts, these granolas are great for an energy boost, and they come in unique flavors like apricot-chai, coconut crunch, maple-pecan, and pineapple-ginger.

5. Mini Quiches

Crustless quiches are not only a great way to use up whatever leftover meat and veg you have in the fridge, they’re also easily portable and even freezable, meaning that you can make a few dozen in advance and grab them to go when you need to. Bake them in a mini-muffin tin for a two-bite snack.

6. Energy Bites

Energy bites are another great recipe to have up your sleeve. This version features superfood turmeric and loads of protein in the form of almond butter and protein powder. A little bit of coconut and maple syrup add just the right amount of sweetness.

7. Spiced Roasted Nuts

Nuts are a great source of energy and easy to carry around, but if you feel like basic nuts need a bit more zing, why not try spicing them up by combining your favorite nuts – almonds, cashews, hazelnuts… anything goes – with a bit of coconut oil, some Himalayan salt and your favorite herbs and spices. Just roast for about 20 minutes, and they’re ready to enjoy.

Try combos like cinnamon-cayenne, turmeric-cumin, or even za’atar-sumac for a new play on this paleo snack standby.

8. Zucchini Chips

If you’re getting a little sick of kale chips, seasonal summer zucchini chips are the way to go.

The key to making a great zucchini chip is getting rid of as much moisture as possible, so slice your zucchini ultra-thin on a mandoline and allow them to sit on a dishtowel for a few minutes before roasting on a silpat or nonstick pan with salt, coconut oil, and whatever seasonings you like. When they’re nice and crisp, cool them and then pack them in a container with a paper towel, which will absorb any excess moisture between when they’re packed and when you get to enjoy them.

9. Cocoroons

If you want a little something sweet to round out your picnic, we love Cocoroons from Wonderfully Raw. These soft macaroons are made with shredded coconut and maple syrup and then flavored with different ingredients like lemon or chocolate.

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The post 9 Go-To Paleo Snacks for Picnic Season appeared first on EcoSalon.

These lime and coconut cookies are the ideal mid-day snack for any day, but make for a particularly festive complement to the upcoming Cinco de Mayo celebrations. They are not only delicious but also paleo, making them easier to digest and a lot lighter than, say, a white sugar and flour-packed alternative.

Based in almond meal and shredded coconut, these coconut cookies are dense and chewy enough to fill you up without weighing you down. Sweetened with honey and accented with fresh lime juice and zest, they are sure to satisfy your sweet tooth in a uniquely wholesome and celebratory fashion.

Because these cookies are paleo, they are free of white flour and white sugar (aka empty nutrition), and instead based in simple, pure, gluten-free ingredients, such as almond meal, tapioca flour, and coconut. While honey is the listed sweetener in the recipe, feel free to use coconut nectar or maple syrup in its place. Otherwise, keep the recipe as it stands, which for all intents and purposes, is perfect. Enjoy!

Paleo Lime and Coconut Cookies Recipe

Makes 12 to 15 cookies

Ingredients

• 2 cups almond meal
• ½ cup tapioca flour
• 1 ½ cup shredded coconut
• 1 teaspoon baking soda
• 1 tablespoons lime zest
• ¼ teaspoon Himalayan salt
• 2 free-range organic eggs
• ¼ cup honey
• 3 tablespoons freshly-squeezed lime juice
• 2 tablespoons melted coconut oil

Directions

Preheat the oven to 350 degrees Fahrenheit. In a bowl, stir together the almond meal, tapioca flour, shredded coconut, baking soda, lime zest, and salt in a large bowl. In a separate bowl, whisk together the eggs, lime juice, honey, and coconut oil until smooth. Pour the wet mixture into the dry mixture and fold together until it is well combined and forms a dough on the wetter side in terms of consistency.

Scoop tablespoons of the dough onto a baking sheet, each about two inches from one another. Flatten each of the cookies lightly with a fork so that each is about once centimeter high.

Place the baking sheet in the oven and bake the lime and coconut cookies for 15 to 20 minutes, or until golden brown.

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The post Dig Into These Gluten-Free Paleo Lime-Coconut Cookies appeared first on EcoSalon.

In the past, I’ve experimented with all type of healthy brownie recipes, but none have come close to this one. Often when you take eggs out of a brownie recipe, the brownies turn out drier and less fudge-like and dense than they should be. The solution? Avocado. The fatty fruit (yes, it’s a fruit!) brings the bulk to the equation, so your brownies don’t miss eggs, butter or milk.

Fear not! The avocado does not give these brownies an avocado-like taste. The avocado is subtle enough in flavor to be easily masked by the other ingredients, particularly the cocoa powder. Instead of its flavor, the avocado leaves behind a desirable texture.

Vegan and Gluten-Free Avocado Brownies Recipe

Makes 10-15

Ingredients

• 2 ripe avocados, pitted and peeled
• ¾ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup almond milk
• 2 tablespoons ground flax seeds + 6 tablespoons water
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon powder
• ¼ teaspoon cardamom powder
• 1 teaspoon coffee grounds
• ¼ teaspoon salt
• ½ cup cocoa powder
• 1 cup coconut flour
• ½ cup dairy-free dark chocolate chips

Directions

Preheat the oven to 375 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper.

In a small bowl, stir two tablespoons of flax seeds into six tablespoons of water. Let set for a few minutes.

In a food processor, add the avocado, maple syrup, coconut oil, almond milk, “flax eggs”, and vanilla. Pulse until just combined.

Transfer the wet mixture to a large bowl. Add in the cinnamon, cardamom, coffee, salt, coconut flour, and cocoa powder and stir until well combined. Fold in the chocolate chips.

Pour the mixture into the pan and use a spatula to spread the mixture across the pan evenly. Place the pan into the oven and bake for 25 minutes. Remove the pan from the oven and let the brownies cool before cutting and serving. The brownies will firm up as they cool.

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The post Avocado Makes These Vegan, Gluten-Free Coffee Brownies So Flipping Amazing appeared first on EcoSalon.

Going gluten-free doesn’t mean you have to give up holidays treats!

The holidays can be difficult for those with food allergies and sensitivities and those following specific diets because the sweetest time of the year is also synonymous with gluten-filled treats.

And while all those tasty treats are what make the season brighter for many, you don’t have to opt out entirely or stick to the fruit plate. It is possible to celebrate the holidays while avoiding gluten.

Don’t believe us about satisfying gluten-free holiday treats? Read on for some delectable gluten-free desserts, snacks, and cookies that will make even the most diehard gluten eater do a double take.

Gluten-Free Holiday Treats

1. Cookie Cutter Cookies – The holidays wouldn’t seem complete without cut-out cookies. Not only just for the sweet and buttery taste but for the art and practice of decorating these fun holiday treats.
2. Meringue Treats – Individual meringue cookies are not only tasty but beautiful, too. They also look impressive and are sure to make an impression at your holiday parties. Plus, there are only two ingredients–can’t beat that.
3. Gingerbread Cookies – Now you don’t have to make it through the holidays without gingerbread cookies. This satisfying recipe calls for rice flour instead of wheat flour.
4. No-Bake Nutella Cookies – What is better than gluten-free treats? No-bake treats made with Nutella that’s what!
5. Almond Flour Brownies – And for something sure to please the chocolate lovers among you, try these almond flour brownies
6. Pecan Brittle – Nut brittles are perfect if you are avoiding gluten. There’s absolutely no flour involved!
7. Gluten-Free Cheesecake – Try a cheesecake as a real showstopper this holiday season. Sweet, lovely and gluten-free–it doesn’t get much better than that.

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Peanut Butter Cookies Image

The post 7 Crowd-Pleasing Gluten-Free Treats for the Holidays appeared first on EcoSalon.

ColumnShould you eat gluten-free or is gluten sensitivity a myth? Maybe it’s time we re-framed the conversation.

The big headlines in the world of food media during the last couple of weeks were something along the lines of “gluten sensitivity isn’t a thing.” This was on account of new research out of Australia showing that non-Celiac gluten-sensitivity may not exist.

You can imagine what the internet did with that news.

It would be hard to deny that gluten-free has hit trendy status, with the variety of products, bakeries, restaurants and store devoted to gluten-free practices. And that annoys a lot of people, which meant that the reaction turned into an online mob of negativity.

Here are some of the headlines in reference to the new study:

“Being Gluten Free is Dumb – And Gluten Intolerance May Not Even Exist“

“Report: You’re Not Sensitive to Gluten, Dummy“

“Gluten Sensitivity is Apparently Bullshit“

Hello, nastiness! Granted, it’s the internet, so people are trying to get traffic, and all of those headlines are very clickable. But they’re also weighted down with some infantile name calling.

What are we to make of it all?

First let’s talk about the study. In 2011 Peter Gibson, a professor of gastroenterology at Monash University and director of the GI Unit at The Alfred Hospital in Melbourne, Australia published a study which found that gluten affected people who didn’t have Celiac disease. This was research that was a strong argument for non-Celiac gluten sensitivity, in other words, people who wouldn’t have the debilitating reactions to gluten like those with Celiac, but nonetheless wouldn’t feel great eating it.

Like any good scientist, Gibson continued his research, and a few weeks ago published some new findings. His research group was comprised of people who had non-Celiac gluten sensitivity. They were all fed a high gluten, normal gluten, low gluten and placebo diet, each for a week period. The result was that Gibson and his team, “could find absolutely no specific response to gluten.”

Everyone jumped on that issue. Could we now all go back to eating doughnuts and bagels?

As usual, it’s not that simple.

What’s interesting about this study is what the researchers did think was causing the gastrointestinal issues: FODMAPs.

Wait, what? FODMAPs stands for Fermentable Oligo-Di-Monosaccharides and Polyols. Sorry, that’s still complicated. We’re talking certain preservatives like benzoates, propionate, sulfites, and nitrites, as well as things like lactose, fructose, and artificial sweeteners like sorbitol, mannitol.

While gluten didn’t affect the gastrointestinal issues of the individuals in the study, FODMAPs did. In fact according to Jessica Biesiekierski, a gastroenterologist and co-author of the study, “reduction of FODMAPs in their diets uniformly reduced gastrointestinal symptoms.”

You know what FODMAPs sound like? An ingredient list of processed food products. Something we all know we should avoid, whether we’re gluten-free or not. Take out all those additives and we feel better. It’s no surprise that this didn’t make the headlines.

Gluten has certainly been fueled by its rise to popularity. As Michael Pollan said, “Gluten, I think it’s a bit of a social contagion. I think that the number of people that are genuinely gluten-sensitive cannot be growing as fast as the market niche is growing.”

There’s no denying that argument, but while there is certainly a percentage of people who have jumped on the gluten-free train as a means of weight loss or as a “I want to be like all the cool kids,” there are plenty of people who have discovered that kicking conventional flour from their diet makes them feel better.

So be it.

We are all allowed to choose what we eat and don’t eat, especially if we don’t want to eat things that don’t make us feel good.

If we take a step back and look at the bigger picture for a moment, one thing is certain: as a culture we eat too much white processed flour and white processed sugar. Things that are inherently bad for us.

Personally, as someone who tends to avoid conventional flour it’s often in a search for a healthier less processed option, not because I have a crazy, severe reaction to gluten itself. Gluten-free cooking and baking for me means experimenting with buckwheat flour, seeing if I can make crackers out of ground almonds (yes, I can) and getting excited about putting quinoa in a cake. It means finding alternatives to processed food that I know isn’t good for me.

I recently went into a newly opened gluten-free bakery in Paris – Boulangerie Chambelland – and was thrilled when the owner excitedly told me about the rice and buckwheat flour that they were milling in their own mill in the south of France. The breads were beautiful and you could tell a lot of passion and energy had gone into launching a business to show that things can be done differently. The long term goal is to sell their flour in bulk in the bakery, so individuals have access to more than just industrial flour at the grocery store. That’s not a commitment to a trend, that’s a commitment to good ingredients.

I don’t have Celiac disease, and while I think I feel better without eating gluten, I don’t think I have a full-blown sensitivity (I would actually love to have been a participant Gibson’s study). But I do know that I won’t touch conventional white flour with a ten-foot pole. It’s not about being gluten-free, it’s about not using ingredients that are stripped of all of their nutritional value.

Which is also why I think that Gibson’s study aside, we should be skeptical of gluten-free food products. Some Girl Scout Cookies are now gluten-free cookies. Chex, the cereal that happens to be made from rice and not flour, rebranded in order to be more appealing to the gluten-free crowd. Turn a box of gluten-free crackers, cookies or any other product over and besides the omission of wheat flour, you might find almost the exact same ingredients as a box of regular cookies.

I think we can all agree that Girl Scout Cookies and Rice Chex do not a healthy diet make. Ultimately, gluten-free processed foods are still processed foods, and while it’s nice for people who are gluten intolerant to indulge in chips, crackers and cookies once in awhile, we shouldn’t let a gluten-free label mislead us into thinking that it’s the height of healthy living.

So what are we do to? Be gluten-free or not? That choice is a personal one, but as a culture we need to re-frame the question and the conversation.

If you’re pointing the finger and laughing at someone who chooses a gluten-free diet, you might as well be pointing that finger at yourself, because if you’re stuck on processed foods, and that includes pizza and doughnuts my friends, you are as bad off as anyone else.

It’s not about gluten-free bagels and regular bagels, it’s about what foods and ingredients actually make for a healthy diet. You know what that is? Not food products.

It’s real food.

Related on EcoSalon

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This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Anna Brones

The post Is Being Gluten-Free Dumb or Not? Foodie Underground appeared first on EcoSalon.

These gluten-free and vegan thickening agents will redefine your next creamy, decadent sauce or soup.

Often for a soup or sauce, I am reduced to making a “roux” – a mixture of equal parts butter and flour – to thicken the dish. Even after all the vegetable goodness thrown into the soup, there is that itchy overtone bringing down my dish’s nutritional integrity – the empty calories, gluten and lack of nutrition inherent in wheat flour. While it’s not the end of the world, I’d rather not mess up my plant-based flow with wheat and non-vegan butter. Fortunately, there are vegan and gluten-free thickening agents that can do the trick.

1. Arrowroot

Arrowroot is a powder-like starch that comes from the rhizomes of the Maranta arundinacea plant, commonly found in St. Vincent and Jamaica. It is a gluten-free, easy-to-digest starch that works well in sauces, gravies, pie fillings and puddings. Whisk arrowroot powder into a bit of cold water before adding to a hot liquid. Use 1/2 tablespoon per cup of liquid. Its flavor is neutral.

2. Cornstarch

Derived from the corn grain, cornstarch is already widely popular and called for in many recipes. Cornstarch is often preferred over flour to thicken sauces and soups, because it forms a translucent mixture, rather than an opaque one. However, cornstarch retains a slightly sweet overtone that may be sensed by the palate. To thicken a sauce, use ½ tablespoon per cup of liquid and let it sit for a minute before it thickens. For those abstaining from corn-derived products, arrowroot replaces cornstarch in a 1:1 ratio.

3. Guar Gum

Guar gum is the ground seeds of guar beans, which are de-husked, milled and screened before becoming guar gum. Grown mostly in India, guar gum is traditionally used as a thickener, binder and volume enhancer. It is stronger than arrowroot and cornstarch, so one cup of liquid requires only ¼ to ½ teaspoon.

4. Kuzu Root

A common ingredient used in macrobiotic recipes, kuzu root starch has long been considered medicinal by Eastern healers for more than 2,000 years. It is believed to cure common ailments, such as digestive and nervous system related problems. Use ½ teaspoon per cup of liquid. Whisk into a bit of cold water before adding to a hot liquid.

5. Tapioca

Tapioca starch derives from the Manioc root. Native to Northern Brazil, tapioca is now widely used around the world. It creates a jelly-like texture. Neutral in taste and a great thickener for low-temperature sauces or gravies, tapioca starch requires one tablespoon per cup of liquid. Whisk into a bit of cold water before adding to a hot liquid.

Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country’s first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.

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Photo Credit: Hey Tiffany!

The post 5 Gluten-Free and Vegan Sauce and Soup Thickening Agents appeared first on EcoSalon.

Doughnuts are not the kind of thing you imagine could be easily made healthier – to say nothing of the fact that they’re not the most common among home-baked goods. Luckily, you can do both. That is, you can have your doughnut and eat it too, without violating your healthy diet or failing to continuously impress your family and friends with your home-cooked creations. Enjoy this sweet vegan figure-friendly doughnut recipe and say goodbye to (some of) the guilt.

In one glazed Dunkin’ Donut, there are 260 calories, 50 percent of which is fat, 14 grams of fat, 330 milligrams of sodium, 31 grams of carbs, 12 grams of sugar, and only 1 gram of dietary fiber. It contains the allergens eggs, milk, soy and wheat. As far as the ingredients list goes, most of it is hard to pronounce. From sodium stearoyl lactylate to sodium acid pryophosphate to thiamin mononitrate, you can rest assured (alarmingly so), that what you’re ingesting isn’t the most “real” of treats.

The following vegan baked doughnut recipe takes out all the preservatives, artificial flavors and other additives and makes doughnut baking a fun and easy experience. Enjoy!

Vegan Baked Doughnut Recipe

Makes 12-15 doughnuts

Ingredients

Dry ingredients:

• 1/4 cup spelt flour
• 1/4 cup oat flour
• 1/4 cup potato starch
• 1/4 cup coconut flour
• 1  teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon arrowroot powder
• 1/4 teaspoon salt

Wet ingredients:

• 1/2 cup almond milk
• 1/8 cup canola oil
• 1/2 cup maple syrup
• 1/4 cup apple sauce
• 1 teaspoon vanilla extract

Topping Options:

• Turbinado sugar
• Chocolate glaze

Directions

Preheat the oven to 375 degrees Fahrenheit. Sift together the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Slowly stir in the wet ingredients into the dry ingredients to form a sticky batter. Fill a pastry bag (or a regular plastic bag with a snipped corner) with the batter and squeeze the batter into the holes of a regular-sized doughnut tin. Bake for 10-15 minutes, or until cooked through and slightly browned. Toss while still warm in turbinado sugar before serving.

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Photo Credit: nfnitloop

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