Buff Baby Kitchen

Healing Pumpkin Bread (Double Batch)

2026-05-14T03:23:26Z

The first version of this pumpkin bread turned out quite nice. It was born out of need because I ran out of millet (I love to bake with millet) and only had little quinoa left for this original recipe (Fluffy Millet Quinoa-Cake). I didn't use much almond flour because it is too heavy for my digestive constitution.

~ Leon

Spleen-Earth aligned, Qi-tonifying, dampness-dispelling. Sweet rice carries the structure (replacing millet); quinoa, amaranth, and the last of the buckwheat round out the grain blend; almond flour added in moderation for richness and tenderness. Pumpkin appears in four columns of the TCM Dietary Energetics chart — Yang, Qi, Jing, and Dispel Dampness — making it an unusually well-aligned base for my constitution.

Whole Grains to Grind (Amounts Before Milling)

Sadly, I don't know how to make this bread without a flour mill.

I am happy to share my pre-ground and pre-mixed flour mixes for barter or money.

2 cups sweet rice (340g) — finest setting, will yield ~2⅔ cup sweet rice flour
1 cup quinoa (170g) — finest setting, will yield ~1⅓ cup quinoa flour
½ cup whole amaranth (100g) — finest setting, will yield ~⅔ cup amaranth flour
Up to ¼ cup buckwheat groats (~30g, or whatever's left in the bag) — medium-fine setting, will yield ~⅓ cup buckwheat flour

Additional Dry Ingredients

½ cup almond flour (already ground, store-bought or self-milled)
3 tbsp coconut flour
4 tsp baking powder (= 1 tbsp + 1 tsp)
2 tsp baking soda
1 tsp fine sea salt

Warming Spice Blend

4 tsp ground cinnamon (= 1 tbsp + 1 tsp)
1 tbsp ground ginger
1 tsp ground cardamom
½ tsp freshly grated nutmeg
¼ tsp ground cloves
¼ tsp black pepper (small but important — helps the spices and turmeric move)
½ tsp ground turmeric

Wet Ingredients

2 cups pumpkin puree (480g — canned is fine, or fresh roasted)
4 large eggs, room temperature
⅔ cup melted ghee, cooled slightly
1 cup maple syrup (or ⅔ cup maple syrup + ¼ cup date paste)
1 cup full-fat coconut milk, warmed to room temperature
2 tsp vanilla extract
2 tsp apple cider vinegar (activates the baking soda, helps lift)
2 tbsp finely grated fresh ginger (optional, for an extra digestive layer)

Detailed Method

Storage

Wrap one cooled loaf tightly and freeze for later (slice first for easier reheating). The other can sit covered at room temperature for 2-3 days; transfer to the fridge after that, but always re-warm before eating.

Constitutional Notes

Pumpkin carries this recipe — sweet, warming, Spleen-tonifying, dispels dampness. Doing a lot of holistic work that banana would be working against.
Sweet rice replaces millet's structural role without compromising your Qi-tonifying goals — sweet rice is itself warming and Qi-supporting.
Almond flour at ¼ cup per loaf is the one variable to watch. If the tongue coating returns or digestion shifts, this is the first thing to drop. Worth tracking in your flour log.
Buckwheat is small on purpose — it descends and dispels dampness but is slightly cooling, so a touch goes a long way for you.
Black pepper + turmeric + ghee together is a classic Ayurvedic combination — pepper makes turmeric bioavailable and ghee carries it deep into the tissues.
Eat warm, ideally mid-day when digestive fire is strongest. Avoid pairing with cold drinks.

Extra Fluffy Millet Cake with Warming Spices

2026-05-12T03:21:15Z

Extra Fluffy Millet Cake with Warming Spices

Notes

2026-01-21: I ground most of the flower on fine but some on courser and that made the texture more crunchy and fragrant. I also used coconut sugar, date sugar, and agave syrup, which might add to the crunchy deeper outside. I added good amounts of cinnamon, nutmeg, and clove.

Dry Ingredients to Grind:

¾ cup millet (157g) (will yield about 1 cup millet flour)
¼ cup sweet or sushi rice (53g) (will yield about ⅓ cup sweet rice flour - adds extra fluffiness)
¼ cup quinoa (53g) (will yield about ⅓ cup quinoa flour)

Additional Dry Ingredients:

Wet Ingredients:

⅓ cup melted ghee (or other type of oil / fat)
⅓ cup maple syrup (or other sweetener)
½ cup canned coconut milk (the creamy part)
¼ cup warm water
1 banana mushed combined with:
1 tablespoon ground flax mixed with 3 tablespoons warm water (let sit 5 minutes)
1 teaspoon vanilla extract
1 tablespoon lemon juice

Fresh Fruit & Additions:

1¼ cups diced peaches and nectarines
2 tablespoons finely minced fresh ginger (optional, for extra digestive support)

Detailed Method:

Preheat oven to 350°F and prepare muffin tin with liners.
Grind your grains: Mill ¾ cup millet to get about 1 cup flour. Mill ¼ cup sweet rice to get about ⅓ cup flour. Mill ¼ cup quinoa to get about ⅓ cup flour. Sift all together.
Combine dry ingredients: In a large bowl, whisk together your 1 cup millet flour, ⅓ cup sweet rice flour, ⅓ cup quinoa flour, ½ cup arrowroot starch, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon ginger, ¼ teaspoon cinnamon, ⅛ teaspoon cloves, ⅛ teaspoon nutmeg, and ¼ teaspoon salt.
Prepare wet mixture: Whisk together ⅓ cup melted ghee, ⅓ cup maple syrup, ½ cup coconut milk, ¼ cup warm water, the prepared flax mixture, 1 teaspoon vanilla, and 1 tablespoon lemon juice.
Gentle mixing: Pour wet ingredients into dry. Add 1¼ cups diced fruit and 2 tablespoons minced ginger (if using). Fold gently until just combined - the batter should be thick but scoopable.
Bake with care: Fill baking pan. Bake for 50 minutes until tops spring back lightly when touched and edges are golden.
Rest: Cool for 10 minutes in pan before removing.

Holistic Health Notes:

From TCM perspective: White rice is considered more neutral and easier to digest than brown rice, making it ideal for supporting your Qi without creating excess dampness. The warming spices (ginger, cardamom, cinnamon) support your Qi and help transform dampness. The coconut milk adds richness while being easier on digestion than dairy.

From Ayurvedic perspective: White rice is considered sattvic (pure) and highly digestible. The coconut milk provides healthy fats that support absorption of nutrients, while the ghee continues to kindle your digestive fire as Blu recommended.

For your specific concerns: Both recipes avoid nuts (which you've noticed improve your tongue coating), use warming preparation methods, and incorporate digestive spices that both traditions recommend for you.

Serving suggestion: Enjoy these warm, ideally mid-morning or as part of a light breakfast, following Blu's advice about meal timing and warm foods.

Spiced Chickpea-Amaranth Cake (Besan-Style) - Double Batch

2026-05-12T02:42:11Z

Inspired by the Indian tradition of toasting chickpea flour in ghee, the foundation of ladoo and barfi, this cake is built for a Spleen-Earth constitution. Chickpeas and amaranth clear dampness and move Qi through sluggish channels, while generous ghee kindles Agni (digestive fire). This version has a higher proportion of amaranth and quinoa than the original, giving it a more complex, earthy flavor with extra channel-clearing support.

2026-03-14

Grind in Mill (Stone Mill)

Grind chickpeas into a separate bowl:

2 cups dried chickpeas → ground to flour

Grind into one bowl:

1 cup whole amaranth → ground to flour
1 cup whole quinoa → ground to flour

Additional Dry Ingredients

Wet Ingredients

¾ cup + 2 tbsp ghee for the batter
¼ cup ghee for toasting the chickpea flour (divided if toasting in two rounds)
1⅓ cups maple syrup (or date syrup)
2 cups warm water
1 tbsp vanilla extract (optional)
5 tbsp ground flaxseed + 1 cup warm water (flax eggs)

Method

Make the flax eggs first. Mix (5 tbsp) ground flaxseed with (1 cup) warm water in a bowl. Stir well and set aside for at least 10 minutes until thick and gel-like.
Separate your ground flours. Set aside your chickpea flour in one pile and your amaranth flour + quinoa flour together in another. The chickpea flour gets toasted separately.
Toast the chickpea flour in ghee — do this in two rounds. Melt (2 tbsp) ghee in your large skillet over medium-low heat. Add half of your ground chickpea flour (roughly 1 cup's worth). Stir continuously with a wooden spoon for 6-8 minutes until it turns golden and smells deeply warm and roasted — like toasted hazelnuts. Scrape it out into a large bowl. Repeat with another (2 tbsp) ghee and the second half of the chickpea flour. Add to the same bowl. Even with your large skillet, two rounds gives you much more even toasting and avoids burnt spots. Let the toasted flour cool for 5 minutes.
Preheat oven to 350°F (175°C). Grease three 8x8 inch pans (or two 9x13 pans) generously with ghee.
Combine all dry ingredients. To the large bowl with your toasted chickpea flour, add all of your ground amaranth flour, all of your ground quinoa flour, (⅓ cup) coconut flour, (½ cup) tapioca starch, (⅓ cup) arrowroot starch, (1 tbsp + 1 tsp) baking powder, (1¼ tsp) baking soda, (1¼ tsp) sea salt, (2½ tsp) cardamom, (2½ tsp) cinnamon, (1¼ tsp) ground ginger, (¾ tsp) nutmeg, and (2-3 generous pinches) black pepper. Whisk everything together thoroughly.
Mix wet ingredients. In a separate bowl, melt (¾ cup + 2 tbsp) ghee and let it cool slightly — warm but not hot. Whisk in (1⅓ cups) maple syrup, (2 cups) warm water, (1 tbsp) vanilla if using, and all of your prepared flax eggs. Whisk until smooth.
Combine wet and dry. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined — the batter should be thick but pourable, like a heavy pancake batter. If it feels too thick, add warm water (1-2 tbsp) at a time. The coconut flour will keep absorbing for a minute, so give it a moment before adjusting.
Divide batter evenly among your prepared pans. Spread evenly with the back of a spoon. Tap each pan gently on the counter to release air bubbles.
Bake for 30-35 minutes at 350°F (add 5-10 minutes if using 9x13 pans, since the batter will be thicker). The cakes are done when the tops are golden, edges pull slightly from the sides, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. These are dense and moist, not fluffy — that's how they should be.
Cool in the pans for 15 minutes, then serve warm. Eat one cake today and tomorrow. Wrap the others for freezing once fully cooled. A thin drizzle of warm ghee on top with a sprinkle of cardamom is beautiful.

Notes

On the 2:1:1 Ratio

This version has more amaranth and quinoa relative to chickpea than the original recipe. The flavor is earthier and more complex. The amaranth adds a subtle crunch and slightly malty depth. If you prefer the smoother, richer chickpea-dominant flavor, use a 4:1:1 ratio next time (4 cups chickpeas : 1 cup amaranth : 1 cup quinoa).

TCM Perspective

Chickpeas are in the "Dispel Dampness & Phlegm" category — actively clearing the pattern identified by Dr. Manning
Amaranth clears channels and provides warming energy — the extra amaranth in this batch means more channel-clearing support
Quinoa tonifies Qi and supports the Spleen — the extra quinoa strengthens your digestive foundation
Warming spices (ginger, cardamom, cinnamon, black pepper) all move Qi and support digestive fire
Ghee is moistening without being damp-forming — the ideal fat for your constitution
Eating this warm and freshly baked is important — cold cake works against your constitution

Ayurvedic Perspective

Toasting flour in ghee is a classical Ayurvedic preparation method — it makes grains easier to digest and kindles Agni
The spice combination (cardamom + ginger + cinnamon + black pepper) mirrors traditional digestive-support formulas
Coconut flour is slightly cooling, but the warming spices and generous ghee balance this completely
This cake follows the principle of warm, well-cooked, well-spiced food that Blu recommended

Variations

Fruit topping: Arrange thin slices of ripe pear or cooked apple on top before baking — pears are excellent for your constitution
Extra richness: Brush the top with warm ghee immediately after baking
Sweeter version: Increase maple syrup to 1¾ cups
More texture: Sprinkle a little teff on top before baking for tiny pops of crunch

Storage

Best eaten the same day, warm
Store leftovers covered at room temperature for 1 day, or refrigerate for 3 days
Always reheat before eating — warm slices in a skillet with a little ghee, or in a 300°F oven for 10 minutes
Freeze the extra cakes: Let cool completely, wrap tightly in parchment then a layer of foil. Freezes well for up to 1 month. Reheat slices from frozen in the oven at 300°F for 15 minutes.

#cake #self-ground #gluten-free #TCM #ayurveda #baked-goods #chickpea #amaranth #warming

Cabbage Chinese Style Stir Fry

2026-05-12T02:42:11Z

Cut up and fry in large pan that can hold the cabbage later on:

Garlic
Ginger
Green onions

Add chopped cabbage.

Add:

Soy sauce
Chinese (Chinkiang) vinegar
A little amount of sweetener (agave syrup)

Healing Banana Bread Recipe (Double Batch)

2026-05-12T02:42:11Z

Traditional Chinese Medicine & Ayurvedic-Aligned | Gluten-Free | Egg-Free

2025-05-25

Ingredients List

Whole Grains to Grind (Before Milling)

Millet seeds: ~2¼ cups to yield 3 cups millet flour
Quinoa seeds: ~¾ cup to yield 1 cup quinoa flour
Buckwheat groats: ~⅜ cup (6 tbsp) to yield ½ cup buckwheat flour

Flours

3 cups millet flour (finest setting on stone mill)
1 cup quinoa flour (finest setting on stone mill)
½ cup buckwheat flour (medium-fine setting on stone mill)

Binding & Moisture

Spices & Leavening

Instructions

Preparation

Preheat oven to 350°F (175°C)
Grease two 9x5 inch loaf pans with ghee
Prepare binding agents: Mix 4 tbsp ground flaxseed with 12 tbsp warm water (3/4 cups) in one bowl, and 2 tsp psyllium husk with 6 tbsp warm water in another. Let sit 10 minutes for flax and 5 minutes for psyllium until both are gel-like.

Flour Preparation (Stone Mill Settings)

Grind buckwheat first on medium-fine setting (one notch coarser than finest) to make ½ cup buckwheat flour
Grind on finest setting to make 3 cups millet flour and 1 cup quinoa flour

Mixing

Combine dry ingredients in large bowl: 3 cups millet flour, 1 cup quinoa flour, ½ cup buckwheat flour, 3 tsp ground ginger, 1 tsp cinnamon, ½ tsp cardamom, ½ tsp fennel powder, pinch of nutmeg, ½ tsp turmeric, 4 tsp baking powder, and 1 tsp salt
Mix wet ingredients in separate bowl: 6 mashed ripe bananas, ⅔ cup melted ghee (cooled slightly), 1½ cups warm water, 2 tsp vanilla extract, and both prepared gel mixtures (flax and psyllium)
Fold wet into dry until just combined (don't overmix)

Baking

Divide batter evenly between prepared pans
Bake 50-55 minutes or until toothpick inserted in center comes out clean
Cool in pans for 10 minutes, then turn out onto wire racks

Serving Suggestions

Best eaten warm during lunch (strongest digestive fire)
Pair with ginger-fennel tea
Store covered and gently warm slices before eating
Avoid with cold drinks (dampens digestive fire)

Yields: 2 loaves (approximately 16-20 slices total)

Vegan + refined sugar free mochi muffins

2026-03-05T20:29:00Z

If chocolate style:

3 - 4 tablespoons Of Kakao

Instructions

Preheat oven to 350°F and place the oven rack in the middle of the oven.

Prepare flax eggs and set aside.

Grease the sides and top of a 12-cup muffin tin well with soft butter.

In a medium bowl, whisk together the sweet rice flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, flax eggs, vanilla, and molasses.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.

Divide the batter among the prepared muffin tin, filling each cup all the way to the top.

Sprinkle the tops with black and white sesame seeds.

Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger. Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.

Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 5 days. When they get old, heat them up in the microwave for 30 seconds to restore bounciness. Can be frozen and thawed at room temp.

Vegan + refined sugar free mochi muffins

2026-03-05T20:29:00Z

If chocolate style:

3 - 4 tablespoons Of Kakao

Instructions

Preheat oven to 350°F and place the oven rack in the middle of the oven.

Prepare flax eggs and set aside.

Grease the sides and top of a 12-cup muffin tin well with soft butter.

In a medium bowl, whisk together the sweet rice flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, flax eggs, vanilla, and molasses.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.

Divide the batter among the prepared muffin tin, filling each cup all the way to the top.

Sprinkle the tops with black and white sesame seeds.

Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 5 days. When they get old, heat them up in the microwave for 30 seconds to restore bounciness. Can be frozen and thawed at room temp.

Quick Millet-Quinoa Bread

2026-02-19T05:46:07Z

This quick bread recipe was born out of my journey (leon) with Traditional Chinese Medicine and Ayurvedic healing, specifically designed to support my constitution which tends toward dampness accumulation (evidenced by my white tongue coating) and digestive sensitivity. Using fresh-ground millet and quinoa-grains that strengthen digestive fire while clearing internal dampness - along with warming spices like ginger and cardamom, this bread actually supports my healing process rather than working against it.

2025-05-29

Grind Fresh:

Note: This is a small portion. For a double batch to freeze some bread, I make four portions of ingredients below.

1 cup whole millet
½ cup whole quinoa
1 tbsp whole flax seeds

Add After Grinding:

Wet Ingredients:

1 ½ - 1 3/4 cups warm water (start with 1¼ cups, add more as needed)
2-3 tbsp melted ghee

Method:

Notes:

Batter should be thick but spreadable, not requiring hard pressure
Psyllium continues absorbing liquid, so adjust water as needed
Fresh-ground grains will have the most Qi-supporting energy for a damp constitution

#bread #self-ground #gluten-free #TCM #ayurveda #baked-goods

Asparagus Stir Fry

2026-02-10T03:26:26Z

2 bundles of asparagus
4 cloves garlic
Salt
Your choice of oil

Instructions

Wash (2 bundles) asparagus and break into 2-3 inch pieces. Shake off excess water.
Thinly slice (4 cloves) garlic and set aside.
Coat pan in oil and stir fry asparagus until it is at your desired tenderness. Add salt to taste.
Add garlic at the very end and stir fry for 30 more seconds.

Broccoli Stir Fry

2026-02-10T03:26:26Z

1 head broccoli
2 cloves garlic
Salt
Oil of your choice

Instructions

Wash (1 head) broccoli and break into small pieces. Shake out excess water.
Thinly slice (2 cloves) garlic and set aside.
Coat pan in oil and stir fry broccoli until it is at your desired tenderness. Add salt to taste.
Add the sliced garlic at the very end and stir fry for 30 more seconds.

Notes

Cauliflower Stir Fry

2026-02-10T03:26:26Z

1 head cauliflower
Soy sauce, to taste
Salt, to taste
Oil for cooking

Instructions

Break apart (1 head) cauliflower into smallish pieces and wash. They should be small enough so that the heads can cook through, but not as small as little crumbs.
Pour some oil into your pan, and toss the cauliflower in on high heat for a few minutes. When the edges of the florets get a bit translucent, add a little bit of salt.
After a minute of tossing on medium heat, add soy sauce to taste. Stir fry until the cauliflower is cooked through — taste as you cook to see what crunchiness you desire.

Notes

Adjust crunchiness to your preference by cooking longer or shorter

Challah

2026-02-06T02:35:51Z

A traditional braided Jewish bread, soft and slightly sweet, perfect for holidays or any special occasion.

Ingredients

11 oz / 2 1/3 cups flour (unbleached all-purpose flour)
1 egg, beaten (plus 1 egg for glazing)
1 teaspoon salt
1/8 cup sugar, plus 1/4 teaspoon for the yeast mixture
A little over 1/2 cup lukewarm water
1/4 teaspoon vanilla extract
Scant 1/2 tablespoon dry yeast
1/8 cup vegetable oil
Poppy or sesame seeds (optional, for topping)

Instructions

Notes

The long rising time develops better flavor and texture
You'll have egg leftover from glazing — scramble it as a snack or use for something else
Can be frozen after baking and cooled completely
The braiding takes practice — don't worry if it's not perfect the first time

Creamy Potato Carrot Celery Soup

2026-02-06T02:35:51Z

A comforting, creamy soup made vegan with cashew cream.

Ingredients

Soup

Cashew Cream

1/2 cup cashews, soaked for 4 hours
1/2 cup water
1 teaspoon lemon juice

Instructions

In a large dutch oven or pot, add (2 tablespoons) olive oil, (1) diced onion, (3) chopped carrots, and (3) chopped celery ribs. Cook over medium heat for 6 minutes, stirring occasionally.
Add (3 cloves) minced garlic, (1/2 teaspoon) dried thyme, and (2) cubed potatoes. Continue to cook for 2 minutes.
Add (4 cups) vegetable broth and (1) bay leaf. Bring to a boil.
Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
While the soup is simmering, prepare the cashew cream: Blend (1/2 cup) soaked cashews with (1/2 cup) water until completely smooth.
Once the vegetables in the soup have softened, add one cup of soup to the blender with the cashew cream. Add (1 teaspoon) lemon juice and blend until smooth.
Stir the cashew and soup mixture back into the pot. Season with salt and pepper to taste.

Notes

Quick-soak method for cashews: Pour boiling water over cashews and soak for 30 minutes
Remove bay leaf before serving

Carrot Cake (Gluten-Free & Vegan)

2026-02-04T06:02:58Z

1. Preheat the oven

Preheat the oven to 350°F (176°C). Butter and flour two 8-inch, one 9×13-inch, or three 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour. Shake out excess and set aside.

2. Prepare the flax eggs

In a large mixing bowl, mix 3 Tbsp flaxseed meal with 7 ½ Tbsp water. Let rest for 5 minutes.

3. Add wet ingredients

To the flax eggs, whisk in 1/3 cup melted coconut oil and 1/4 cup maple syrup until well combined. Then mix in 1 scant cup unsweetened applesauce (or even better grade an apple and a pear).

4. Incorporate sugars & spices

Stir in:

Whisk to combine.

5. Add almond milk & carrots

Pour in 3/4 cup plain unsweetened almond milk and stir. Then fold in 1 ½ cups grated carrot.

6. Mix in dry ingredients

Add 1 ½ cups almond flour and 1 ½ cups gluten-free flour blend, stirring until incorporated. The batter should be thick but pourable. If it’s too thick, add up to 1/4 cup (60 ml) additional almond milk as needed.

7. Add walnuts (if using)

Fold in 3/4 cup chopped raw walnuts (or 1/2 cup raisins as a substitute) and stir to combine.

8. Bake

Divide the batter evenly among the prepared cake pan(s). Bake for 40-50 minutes until deep golden brown and a toothpick inserted into the center comes out clean. When pressed lightly, the top should not feel overly spongy.

9. Cool

Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges, gently invert onto cooling racks, and let cool completely before serving.

Enjoy your homemade gluten-free & vegan carrot cake! 🎂✨

Ingredients

Flax Eggs

3 Tbsp flaxseed meal
7 ½ Tbsp water

Wet Ingredients

1/3 cup melted coconut oil
1/4 cup maple syrup
1 scant cup unsweetened applesauce (or even better one grated apple and pear)

Sugars

1/2 cup organic brown sugar
1/4 cup cane sugar

Dry Ingredients

3/4 tsp sea salt
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp ground cinnamon

Milk

3/4 – 1 cup plain unsweetened almond milk

Add-ins

1 ½ cups grated carrot
1 ½ cups almond flour
1 ½ cups gluten-free flour blend

Optional

3/4 cup chopped raw walnuts (or sub 1/2 cup raisins, or omit)

References

https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/#wprm-recipe-container-34672

Black Bean Brownies

2026-02-04T03:11:29Z

A surprisingly delicious and fudgy brownie where black beans replace flour. The trick: serve them first, then reveal the secret ingredient!

Ingredients

Instructions

Preheat oven to 350°F. Grease an 8x8 inch pan.
Combine (1 1/2 cups) drained and well-rinsed black beans, (2 tablespoons) cocoa powder, (1/2 cup) quick oats, (1/4 teaspoon) salt, (1/3 cup) maple syrup, sweetener of choice, (1/4 cup) oil, (2 teaspoons) vanilla extract, and (1/2 teaspoon) baking powder in a good food processor.
Blend until completely smooth. Really blend well — the texture and taste will be much better with thorough blending. A blender can work if you must, but a food processor is recommended.
Stir in (1/2 to 2/3 cup) chocolate chips by hand.
Pour batter into the greased pan. Optionally sprinkle extra chocolate chips over the top.
Bake for 15-18 minutes.
Let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, place them in the fridge overnight and they will magically firm up!

Notes

Rinse the black beans very well to minimize any bean flavor
A food processor gives much better results than a blender
The chocolate chips are essential — they help mask any residual bean flavor and add the right fudgy texture
Don't skip the cooling time — they firm up significantly as they cool
In all the times this recipe has been served, no one who didn't know beforehand has ever guessed the secret ingredient!

Carrot and Apple Muffins GF Vegan

2026-02-04T03:11:29Z

Hearty, wholesome muffins packed with grated carrots and apple, perfect for breakfast or a snack.

Ingredients

Wet Ingredients

1 1/2 tablespoons flaxseed meal
5 tablespoons water
1/4 cup flaxseed oil
1/3 cup mashed very ripe banana
1/4 cup agave nectar or maple syrup
1/2 cup unsweetened applesauce (or finely grated apple)
1/2 cup plain almond milk (unsweetened)

Dry Ingredients

1/2 cup brown sugar (or muscovado)
1/2 teaspoon sea salt
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 heaping cup (packed) grated carrot
2/3 cup gluten-free rolled oats
1/2 cup almond meal
1 heaping cup gluten-free flour blend

Topping

1/4 cup raw walnuts, chopped (optional)

Instructions

Notes

If you try to unwrap them too quickly, they have a tendency to stick to the wrappers
Once cooled, store in a covered container or bag at room temperature to keep fresh
Freeze after a few days to keep fresh longer
Use honey instead of agave/maple syrup if not strictly vegan

GF Vegan Potato Puffs

2026-02-04T03:11:29Z

Light, airy puffs made with mashed potatoes and a choux-style dough — vegan and gluten-free.

Ingredients

For the Potatoes

4 small Yukon gold potatoes, quartered

For the Pastry Dough

1/2 cup water
1/4 cup vegan butter, plus more for greasing
Kosher salt to taste
1/2 cup gluten-free flour
2 flax eggs (2 tablespoons flax meal mixed with 5-6 tablespoons water)
1 pinch cayenne pepper
1 pinch freshly grated nutmeg

Instructions

Notes

These are best served warm and fresh from the oven
The choux-style technique (cooking the flour in liquid) is what gives these their puffy texture
Can be reheated in a 350°F oven for 5-10 minutes
The cayenne and nutmeg add subtle warmth — adjust to taste

Gluten Free Dutch Oven Bread

2026-02-04T03:11:29Z

A crusty, artisan-style gluten-free bread baked in a Dutch oven. Recipe adapted from Minimalist Baker.

Ingredients

Yeast Mixture

1 1/3 cup warm water
2 tablespoons cane sugar (or maple syrup)
2 1/4 teaspoons active dry yeast (1 packet yields 2 1/4 tsp or 7g)

Binding Agent

1 1/2 tablespoons psyllium husk powder (not whole)

Dry Ingredients

1 cup brown rice flour
3/4 cup potato starch (NOT potato flour)
1/2 cup tapioca flour (also called tapioca starch)
1 teaspoon sea salt

Instructions

Notes

Original recipe: https://minimalistbaker.com/crusty-gluten-free-artisan-bread/
Psyllium husk is essential — it replaces gluten as the binding agent
Use psyllium husk powder, not whole husks

Alternative Flour Mix (Double Portion - makes a larger loaf)

Yeast mixture:

2 2/3 cups warm water
4 tablespoons sweetener
4 teaspoons active dry yeast
3 tablespoons psyllium husk
A few tablespoons flax seed meal

Dry:

1.5 cups potato starch
0.5 cup brown rice flour
1 cup tapioca flour
1 cup cassava

Rise time: 3 hours. Bake at 440°F — 30 min with lid, then remove lid until done.

Dense Variation (nice as box bread)

3 cups warm water
4 teaspoons active dry yeast
Salt
3 tablespoons psyllium husk
4 cups GF blend (equal parts millet, quinoa, brown rice, teff, buckwheat, arrowroot starch)

Kaiserschmarrn

2026-02-04T03:11:29Z

A classic Austrian shredded pancake, traditionally served with powdered sugar and fruit compote. This version can be made gluten-free and sugar-free.

Ingredients

Instructions

Mix the gluten-free flour with fresh milk using a whisk to form a smooth dough.
Separate the eggs. Stir the egg yolks thoroughly into the dough along with a pinch of salt.
Beat the egg whites with sugar in a tall mixing bowl with a mixer until stiff peaks form. Fold the egg whites loosely into the dough.
Pour the finished dough evenly into a pan heated with butter and sprinkle with raisins if using. Let the whole thing bake over medium heat.
As soon as the dough has almost set on the underside, turn the Kaiserschmarrn over and bake the other side for a few minutes.
Then tear the whole thing into bite-sized pieces using two forks.
Sprinkle with brown sugar and let it caramelize a little.
Serve on plates and dust with powdered sugar.

Notes

Traditional recipe adapted from: https://www.gutekueche.ch/glutenfreier-kaiserschmarrn-rezept-14882
For a fully vegan, gluten-free version, see: https://naehrreich.net/recipe/glutenfreier-kaiserschmarrn-ohne-zucker-mit-apfelmus/
Best served with applesauce (Apfelmus), plum compote, or berry compote
The key to fluffy Kaiserschmarrn is properly beaten egg whites folded gently into the batter
For sugar-free, omit the sugar in the egg whites and use only a light dusting of powdered sugar (or skip entirely)

No Knead Bread

2026-02-04T03:11:29Z

A simple artisan bread that requires minimal effort — just time for a long rise.

Ingredients

4 cups flour (any ratio of whole wheat and all-purpose, or other types)
2 cups warm water (add a few more tablespoons if too dry — depends on flour type)
1-2 teaspoons salt
1/2 tablespoon active dry yeast (also seems to work with less)

Instructions

Mix together (4 cups) flour, (2 cups) warm water, (1-2 teaspoons) salt, and (1/2 tablespoon) active dry yeast until sticky without dry parts. Add a few more tablespoons of water if the dough is too dry.
Let sit in a warm place for 12-18 hours.
When ready to bake, set oven to 445°F (or higher) and heat up Dutch oven without bread for 30 minutes.
In the meantime, transfer the dough onto a baking sheet or into a bowl lined with parchment paper. Score the top of dough about 3 inches.
Carefully place dough into the hot Dutch oven. Bake for 30 minutes with lid on.
Remove lid and bake for 20 minutes more until golden brown and crusty.

Notes

Baking in a Dutch oven with the lid on keeps the moisture in the bread, creating a better crust
If you have a convection oven, the second bake (lid off) should be shortened
For 1.5x adjustment (per Bogdan): Bake for 38 mins with lid, then 25 mins without

Spelt Flour Version Notes

Using 2 cups of berries ground on finest setting creates about 3.5 cups of flour
Don't use more than 2 cups of water with spelt flour