Wheat Free Oat Barley Scones Topped with Organic Apricot Jam (Bite This)

scones wheat free 01 Wheat Free Oat Barley Scones Topped with Organic Apricot Jam (Bite This)Photographer V Blak

I love cookbooks. Especially the ones with all those pretty pictures. I fall into those beautiful images and then dig into those recipes. If you can snap a pretty picture, you have me.

This recipe was inspired by a beautiful photo and recipe in a new cookbook by Kim Boyce, called “Good to the Grain: Baking with Whole Grain Flours”. I adapted her recipe to be wheat-free and vegan. In other words, “G” approved. These scones are really best eaten the day of baking them. But if you got leftovers, I would recommend toasting them the next day. Either way, yumminess…. :)

scones wheat free 02 Wheat Free Oat Barley Scones Topped with Organic Apricot Jam (Bite This)

scones wheat free 03 Wheat Free Oat Barley Scones Topped with Organic Apricot Jam (Bite This)

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A Wild Honey-Lemon Poppy Loaf with Nude Bee Honey By GreenChef Marni Wasserman

honey lemon bread loaf organic 02 A Wild Honey Lemon Poppy Loaf with Nude Bee Honey By GreenChef Marni WassermanPhotographer Assaf Friedman

The newest addition to my pantry is my trio of NUDE BEE HONEY’s. This line came out in Toronto by two local boys. I love it. What is sexier then two men starting a honey line?

This brand in particular has some fine packaging, with a slick black label. It is a long tall jar, which is thin and elegant. I would take this honey out for a taste any day of the week. I would even love to just spread it, pour it and blend it into anything I create. It would make for a sweet addition that is smooth balanced and rich. That’s my kind of honey!

I should also mention that is honey, is untouched, raw in it’s own virgin state. What can be better than that. It hasn’t lost anything; it’s got everything it needs to give me what I need. Nutrients, enzymes, minerals and an unparalleled flavour.

It is also organic, coming from the purest of sources, no chemicals or strong or smelly aftertastes. It was created to be enjoyed… from bottom to top.

Now don’t get too picky, there are three fine honey’s to choose from:

Star Thistle – Works well with all natural of teas and can dress or top any dessert. This superstar possesses after notes of vanilla and lemon.

Honey Dew – This is a darker richer honey, which means it contains more vitamins and minerals. It is rich and fragrant so get your hands on some and add it to some fruit for a warming compote or natural jam.

Wild – The most versatile of the bunch, blending different local nectar’s. This honey goes both ways, and lends itself well to both raw and cooked recipes.

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Gluten Free Sweet Potato Walnut Date Bread (Bite This)

bitethis sweet potato bread 01 Gluten Free Sweet Potato Walnut Date Bread (Bite This)

I LOVE finding new foodie things at shee shee gourmet food shops. I immediately pop the item into my basket, full of excited inspiration and quickly get my ass into the kitchen to start experimenting! This time, I found a box of gluten free Sweet Potato Flour. I had never seen this kind of flour before. Wow! Not to mention sweet potatoes happen to be one of my favorite foods. The bread came out moist and delicious with the subtly sweetness that only sweet potatoes naturally ensue. My BF used it to make a savory sandwich with kale, black olives, tomatoes, sea salt and olive oil. I poo pooed his creation at first, thinking the flavors wouldn’t work together. But boy oh boy was I wrong!

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Six-Seed Spelt Soda Bread (Bite This)

bite this post 12 29 2010 Six Seed Spelt Soda Bread 01 Six Seed Spelt Soda Bread  (Bite This)

This six seed spelt soda bread is almost like a corn bread in its sweetness and density. It’s also just as easy to make. Try this one out for your next party, guest will love it with a little olive oil and sea salt sprinkled on top.

Feel free to experiment with other combinations of seeds you prefer or what you have on hand. If a wheat allergy isn’t a problem with you, you can also make this with whole-wheat flour in place of the whole spelt flour and unbleached all-purpose flour in place of the white spelt flour.

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bite this post 12 29 2010 Six Seed Spelt Soda Bread 02 Six Seed Spelt Soda Bread  (Bite This)
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Monkie Lovin’ Moist Banana Bread by GreenChef Aria Alpert

banana bread moist aria alpert 05 Monkie Lovin Moist Banana Bread by GreenChef Aria AlpertPhotographer V Blak

T’was a yummy morning. T’was. The dawn a breakin’, the bird’s a flyin’, the dog a wagin’, the fire a crackin’, the very ripe bananas a smellin’…love was in the air…All the elements were in place for the inspiration and creation of this recipe. A recipe I would never make if I were not visiting a special someone. A special someone, who happens to love his bananas. Me, I can’t stand em’. I know. I am in the minority. But I never liked them. As a kid maybe. My mom, who never cooked anything except her occasional overly steamed vegetables, baked potatoes and chicken soup when I was sick (Sorry Ma!), would make me mashed bananas with sour cream and honey. I know. Sounds nasty but as I kid I would crave it. Haven’t touched it since though. Not sure if I could stomach it now. No idea why I liked that mush so much. But at the time, it was Eureka. Now, I am just not a banana gal. Well, not until this morning.

About 15 minutes after I popped this thang in the oven the house started smelling and feeling like a warm, cozy embrace…of, well, bananas.

I found myself and my taste buds unexpectedly excited to taste it. Unfortunately, his oven sucks and the temperature doesn’t ever stay consistent so the bread got burned along the edges and the bottom a wee bit charred. That is why I cut it up into these cute little individual bite size pieces. A handy trick I learned from the Queen Bee Martha Stewart. Cause let me tell you honey — this moist, delicious banana bread tastes divine. Wouldn’t wanna throw it away cause it didn’t come out perfect. Yep. Another reminder of how there is no such thing as perfection and how imperfection can be perfect…

banana bread moist aria alpert 01 Monkie Lovin Moist Banana Bread by GreenChef Aria Alpert

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GreenChef Omid | Sweet Moments for Monique, Pistachio Loaf

pistachio loaf stawberry jam 02 GreenChef Omid | Sweet Moments for Monique, Pistachio Loaf

Photographer: Omid

Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)

Pistachio Loaf is a dense breakfast loaf speckled with beautiful pale green crushed raw pistachios and has a chewy texture.  Served with raw strawberry jam and smooth and creamy raw cashew nut milk, it makes a scrumptious, healthy, raw vegan breakfast.

I have to say that a very special lady inspired me to make this recipe. It is because of her wonderful loving sweet conscious presence during the making of this recipe and styling – photography that such joy emanates from the pictures. I hope you enjoy these sweet moment with Monique, pistachio “bread”, fresh strawberry jam & a delicious glass of cashew milk. Some moments are just meant to share with heartfelt warmth.

Serves about 4 people

For the Pistachio Loaf:

2 cups almond flour

1 cup warm water

1 Tsp live nutritional yeast

1 cup raw pistachios, soaked, dried and slightly crushed

A pinch of pink Himalayan sea salt

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