No meat, No wheat

Archive for the ‘easy one bowl gluten free flatbread’ Category

Irish Soda Bread

Irish soda bread

Gluten Free Vegan Irish Soda Bread

I adapted this delicious gluten free recipe from, one of my favorite websites.  Emily suggested substituting 1/2 cup of unsweetened applesauce for the two large eggs the recipe called for, and that worked perfectly to make the recipe vegan. It baked up yummy, and the addition of the raisins made this quick bread sweet; while the caraway seed made it savory. Ummm, such a wonderful combination! Betayavon! Enjoy!


  • 2  3/4 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon sea salt
  • 1  1/2 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • pinch of caraway seeds, if desired
  • no stick spray


Irish soda bread

Easy to make Irish Soda Bread


  • large bowl, spoon for mixing
  • small bowl
  • measuring spoons and cups
  • parchment paper
  • 8″ round or square baking pan
  • serrated knife


  1. Preheat oven 350 degrees.
  2. In a large bowl combine almond flour, salt, baking soda, and raisins.
  3.  In a small bowl combine applesauce, honey, and apple cider vinegar.
  4. Mix wet ingredients into dry.
  5. Place dough on parchment paper that was first sprayed with no stick spray.
  6. Form into a large, flat circle or square (depending on the shape of the pan you will cook soda bread in), about 8″ across. Transfer into your sprayed baking pan, and with wet hands, pat down and quickly smooth out.
  7. Use the serrated knife to score top of dough about 1/2″ deep in the shape of a plus sign.
  8. Sprinkle with caraway seeds, if desired.
  9. Bake at 350 for 20 minutes, then turn off oven and leave the bread in the oven for another 15 minutes. Remove from the oven and cool for an hour.
  10. Makes 8 Servings


Irish soda bread batter

Batter for Irish Soda Bread

irish soda bread baked

Gluten Free Vegan Irish Soda Bread

Chick Pea Pasta



Chick pea pasta

A new pasta. Made from chick peas. What will they think of next?   Daily,  I’m noticing new gluten free items.  The small area in our local market has morphed into a serious section that takes me quite a while to peruse these days. Most recently, I discovered a product I’d never noticed before-chick pea pasta. With pea protein as an additional ingredient, this pasta provides a hefty serving of protein.  It cooks up in just 5 minutes and with the addition of either a homemade sauce or your favorite jarred variety, you’ve got a pretty fast meal. Add your favorite crumbles- I like the kosher gluten-free crumbles made by gardein-and you can whip up your own non-meat sauce.                                                     And how does the pasta taste, you might be wondering?                         Well according to my daughter Emily, the pasta tastes a lot like chicken! So if you can live with that, you may want to check out this new pasta.

Chick pea pasta

Pumpkin Bread

Pumpkin Bread

Pumpkin bread, slice

I love the smell of pumpkin desserts when they’re baking. I also love the taste of them when they come out of the oven. So I am always on the lookout for new ideas, and I adapted this recipe for pumpkin bread from the Detoxinista’s Grain Free Pumpkin Bars that my daughter Emily makes.  Easy, one bowl cake, moist and delicious. You don’t have to be a vegan or gluten free to enjoy it. Betayavon! Enjoy!


1 cup pumpkin puree

1 cup almond butter

1/2 cup honey

2 flax eggs= 2 tablespoons of flax seed meal and 6 tablespoons of water

1/2 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon vanilla

1/8 teaspoon sea salt

1/2 teaspoon baking powder


Large bowl and spoon for mixing ingredients

Small bowl for making flax eggs

measuring cups and spoons

baking pan-8X8″ square or I used my 8″ circular cast iron pan


Pumpkin Break Ingredients and before cooked


Preheat oven to 350 and grease pan. In the small bowl, make flax eggs by combining ground flax meal and water. Stir and allow to sit so it will begin to gel as you combine the remaining ingredients in a large bowl.  Add the “egg” to the larger bowl, and allow the entire mixture to sit for another 10 minutes. Meanwhile, grease your pan, and when the entire mixture firms up, pour it into the greased pan. Bake approximately 30 minutes, until a toothpick comes out clean and the cake starts to come away from the edge of the pan. You’ll love the way your house smells, and I hope you’ll love the way this cake tastes as much as my family does.

Pumpkin bread



Oat Challah for Shabbos

During Sukkot, we had a wonderful meal in our friends’ Sukkah. I did something I rarely do- I actually washed and ate spelt challah, and it tasted really amazing. I asked for the recipe, and learned about many uses of spelt.

Since I’m not sure, and don’t want to learn the hard way whether eating spelt, which is one of the five grains you wash on-(the five grains are: wheat, spelt, rye, barley, oat)- would cause me the stomach upset and painful inflammatory reactions- migraine headaches, body aches, and muscle pains that eating wheat does.

While still contemplating whether or not to make spelt challah for Shabbos, I ran into a friend at Whole Foods this week who told me she makes oat challah for her son in law.  I couldn’t really envision what she was talking about, but mine turned out more like a golden brown flatbread.

Today was the day I decided to make oat challah for Shabbos because then I’ll be able to  perform the mitzvah of washing, making motzei, and benching after the meal. That’s exciting!!!

As I always do before I try something new, I did my research. I considered several types of oat challah recipes that I found online, as well as the one my friend Sarah supplied, and wound up adapting the Gastanomica’s Oat Flour Flat Bread, since it didn’t call for using oil. Since I didn’t have organic oat flour, we put rolled oats into the food processor and that turned out perfect oat flour. This worked out well, and I can’t wait to taste it, but first, I’ll be washing, making motzei, and finally, eating challah!!!!


  • 1 cup oat flour
  • 1 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • 2 Tablespoons flax seed meal
  •  1 Tablespoon honey
  •  1 Tablespoon chopped rosemary, optional
  •  non-stick spray

Oat challah closeup


  • Large mixing bowl and spoon for stirring
  • Mixing cups and spoons
  • cookie sheet or flat pan

Preheat the oven to 350. In a large bowl put the oat flour, water, salt, flax seed meal, turmeric, rosemary, honey, and whisk together. Spray the pan lightly and bake at 350º for around 20-30 min, until it is easy to flip and color is turning golden brown. Makes six small round challot.

oat challah baking

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