Braided Cinnamon Chocolate Chip Bread (Dairy Free)

Braided Cinnamon Chocolate Chip Bread

1 Cup warm almond milk (or any dairy alternative)
1/2 cup white sugar
1/2 teaspoon salt
1 Tablespoon cinnamon
2 1/4 teaspoons active dry yeast (or one packet)
3 large eggs (You can use flax eggs if you want to make this vegan)
1/2 cup softened Earth Balance spread (This)
4 1/2 cups unbleached all-purpose flour, plus more for kneading
1 cup Enjoy Life chips

1. Combine warm milk, sugar, salt, and cinnamon. Add yeast and let sit until frothy (approx. 5 minutes). You want your milk around 105-110 degrees so that it proofs well.
2. Add in the softened butter and 2 of the eggs and mix. Note: one egg will be saved to be brushed on the top before baking.
3. Gradually add in the flour 1 cup at a time. Add the last half cup and knead in the bowl until it’s incorporated. Turn dough out on a floured surface and kneed for 7 minutes.
4. Place the dough in a greased bowl and cover it. Let it rise in a warm place for one hour, or until doubled. (If you need to create a warm, draft free place, turn your oven one for one minute. Turn it off, and pace your covered dough inside.)
5. Split the dough into two balls. Kneed 1/2 cup of chips into each ball. Split each dough ball into three pieces and roll each into 12 inch long “snakes”. Braid three snakes together for each loaf. Make sure to pinch the ends and tuck them under to be sure it doesn’t come apart while baking.
Something I should have done differently is to make a looser braid so that the dough had room to expand while it was cooking.
6. Beat the remaining egg and brush the top of each loaf.
7. Cover the loafs and let rise for 30 minutes.
8. Bake for 25 minutes at 350 degrees

 

I love these baking mats. NOTHING sticks to them!! If you bake a lot, I cannot recommend them enough.

Let me know what you think if you try it!

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Gluten Free/Vegan Oatmeal Chocolate Chip Cookies

cookies

Who doesn’t love chocolate chip cookies?! I love them. I also love oatmeal raisin cookies. Just kidding. I hate raisins. I love oatmeal, however, so I decided to marry the two and see how it went. YUM!

Here is the recipe:

2 1/2 C All Purpose GF flour (I used this brand– this recipe is adapted from the back of the package)
3/4 tsp baking soda
1 tsp salt
16 TBSP Vegan Butter (I used earth balance sticks)
1/2 C white sugar
1 C packed brown sugar
1 tsp vanilla (make sure its GF)
2 flax eggs (I use this brand– 1 TBSP flax + 3 TBSP water= 1 egg)
2 cups GF/DF chocolate chips (This is the only brand I have found.)
1 cup GF oats

Preheat your oven to 350 degrees. While your oven preheats, cream your butter, sugars, and vanilla. Once creamy, beat in your flax eggs. Slowly add in your dry ingredients (except for chocolate chips and oatmeal). Once this is incorporated well, add in your chocolate chips and oats. Mix until everything is completely incorporated.

Drop your cookies 1 TBSP at a time (Get one of these and you will not regret it!). Bake for approx. 12 minutes until the edges start to brown.

Transfer to a wire rack to cool.

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This cookies could definitely be made without the oats if you are not an oatmeal fan, I just really like the texture. You can also use regular butter and 2 eggs, but they obviously would not be vegan.

I already am eating way too many of these cookies, and all three of my girls are big fans! Let me know if you make these!

I love incorporating baking into our homeschool day. Our kitchen gets extra messy with three little bakers, but I wouldn’t trade that for the world.

My brother-in-law lives in another country. He said that the women there do not let their children cook with them because it is too messy. I was a little shocked by that, because I grew up helping my mom in the kitchen, but I am finding that it is more common.

How is it in your house? Do you prefer to do it all yourself? Do you have a crazy messy kitchen?

Gluten & Dairy Free Coffee House Overnight Oats

I love finding healthy and easy breakfast foods. I like it even more if I don’t have to work at it when I wake up. I am not a morning person. Add caffeine to my food, and I’m all in!!! I really like chia pudding AND oatmeal, so I feel like this is the perfect combination.

I adapted this from this recipe that I found on Pinterest. 
Overnight Oats

1/2 – 3/4 cup  Gluten Free Oats
1 tablespoon Chia Seeds
1 teaspoon raw honey (If you want to make it vegan, use brown sugar, coconut sugar, etc.)
1/4 – 1/2 cup vanilla soy or almond milk
1/2 cup coffee
1 teaspoon GF vanilla extract

Put all ingredients in a jar with a lid
Stir or shake to mix well.
Cover and put in the fridge overnight.

You want to eat this cold. If you heat it in the morning, it will turn to mush and be gross. You can add some extra liquid of your choice in the morning if it has thickened too much for your liking. You really can’t mess it up!

Have you tried overnight oats before? I’d love for you to share your favorite recipe!