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breads & muffins

yields 10 rolls
SHEHAKOL CHALLAH ROLLS
1½ tablespoons dry yeast yields 10 servings
1 tablespoon sugar
½ cup warm water
3 cups multiblend gluten-free flour
½ cup sorghum flour APPLE CINNAMON
1½ teaspoons salt BREAD
2½ teaspoons xanthan gum 2 apples
2 tablespoons sugar 1½ tablespoons almond butter
½ tablespoon coconut flour 1½ tablespoons cinnamon
2 eggs (see recipe note) 2 tablespoons maple syrup or honey
½ cup oil 3 Medjool dates
½ teaspoon apple cider vinegar ½ teaspoon sea salt
1 cup coconut milk 1 cup flax meal (see recipe note
½ cup hot water on p. 70)
½ cup coconut flour
1. Preheat the oven to 200˚ F. Grease 10 individual baking pans for small rolls. 1. In a food processor, blend the ap-
2. Dissolve the yeast with the 1 tablespoon sugar in the warm water. ples, almond butter, cinnamon,
3. In the bowl of an electric mixer, combine the multiblend flour, sorghum flour, salt, xanthan gum, 2 maple syrup or honey, dates, and
tablespoons sugar, and coconut flour using the dough hook.
salt.
4. In a small bowl, combine the eggs, oil, apple cider vinegar, ½ cup of the coconut milk, and the hot 2. Add the flax meal and coconut
water. Add the yeast mixture and the egg mixture to the flour mixture in the mixer and beat on low flour until the mixture hardens
speed for 1 minute. Slowly add the remaining coconut milk and knead for 5 minutes.
and forms a ball.
5. Spoon the batter into the greased baking pans. Place in the preheated oven and turn the oven off. 3. Form the dough into a loaf and
Let the rolls rise for 45 minutes. cut 10 slices ½ inch thick. Lay the
6. Preheat the oven to 375˚ F and bake for 60 minutes. slices flat on a lined cookie sheet.
7. Before serving, rewarm in a 325˚ F oven for 30 minutes, turning once.
Dehydrate in a dehydrator for 4
hours, or bake in a 170˚ F oven for
3 hours, turning once.
RECIPE NOTE For egg-free rolls, substitute the eggs with 2 tablespoons flax meal dissolved in 6
tablespoons water. Let stand for 5 minutes before adding to the mixture. 4. Warm the apple cinnamon bread
slightly before serving, and serve
with sliced avocado or spread
with 2 tablespoons almond butter
or Berry Sauce (p. 394).

Apple Cinnamon Bread
78 HEALTHY EVER AFTER RECIPE NOTE Sift oat and quinoa flours, and then measure the required amounts, immediately before combining with the rest of the ingredients. This will help produce a light and fluffy bread. before slicing. 3 slits on top. Let rise for 30 minutes. silicone individual-size challah molds with baking paper or grease with baking spray. (see recipe note) (see recipe note) GLUTEN-FREE OAT BREAD 5. Bake the loaf at 350˚ F for 1 hour, or bake the muffins or challahs for 20 minutes. Cool tho

75

with 1 cup sesame seeds.
crackers, substitute the pecans
VARIATION For sesame

(optional)

or 18 muffins
yields 1 loaf, 4 challahs,