4 Mins Read
Ifat Kafry Hindes is a Hong Kong-based health entrepreneur. She founded Choice Healthy Foods, Hong Kong’s first gluten-free cafe and bakery after years of battling various health problems. A devoted wife and mother of three children, Ifat is now working on her healthy food blog Here In A Nutshell and her upcoming cookbook of gluten-free, family-friendly recipes. Green Queen is thrilled to be able to showcase her go-to healthy bread recipes, with a variation for every occasion. The recipes are easy to follow, designed for those who don’t cook regularly and adaptable to your needs.
Note From The Chef: “I tend to have issues with breads containing yeast. I’m still experimenting with sourdough and working towards a gluten-free version. Fast-acting yeast tends to disrupt my digestive system: I get bloated and swollen, and suffer from a host of other issues. That’s why I love quick breads: they don’t need to rise and they are jam-packed with nutrients. The recipes I am sharing are all on the sweeter side, though I regularly enjoy a pumpkin bread slice with avocado, salmon and eggs for breakfast.”
Ima’s Pumpkin Bread (Gluten-Free, Refined Sugar-Free)
Ingredients
- 1/2 cup grass-fed butter (at room temperature)
- 1 cup homemade pumpkin puree*
- 2 organic eggs
- 2/3 cup coconut sugar
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1.5 cups gluten-free flour mix (my favourite is Bob’s Redmill 1 to 1 Baking Flour)
*Peel and cut into chunks, brush with olive oil and roast in the oven at 180 C until soft, about 30 to 40 minutes. Cool down then puree.
Directions
- Heat oven on 170 C.
- Combine all wet ingredients in a small bowl and set aside.
- Combine all dry ingredients and mix well.
- Make a well in the bowl with the dry ingredients and add all wet ingredients
- Fold all wet ingredients into dry mix until well combined.
- Cover 9” x 5” bread pan in baking paper and fill with bread batter.
- Bake for 45-60 minutes until a toothpick comes out clean.
Leah’s Berries Loaf (Gluten-Free, Refined Sugar-Free)
Ingredients
- 1 cup mixed berries
- 1.5 cups gluten-free flour mix (my favourite is Bob’s Redmill 1 to 1 Baking Flour)
- 1/2 cup coconut sugar + extra for berries
- 1/2 cup date sugar
- 1/2 tsp baking soda
- 1/2 cup virgin coconut or olive oil
- 2 organic eggs
Directions
- Heat oven on 170 C.
- Roughly chop berries and sprinkle with a pinch of coconut sugar, and set aside for 30 minutes.
- Combine all wet ingredients in a small bowl and set aside.
- Combine all dry ingredients and mix well.
- Make a well in the bowl with the dry ingredients and add all wet ingredients
- Fold all wet ingredients into dry mix until well combined.
- Cover 9” x 5” bread pan in baking paper and fill with bread batter.
- Bake for 45-60 minutes until a toothpick comes out clean.
Aba’s Banana Bread (Gluten-Free, Vegan, Refined Sugar-Free)
Ingredients
- 2 cups gluten-free oat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 salt
- 4 big ripe bananas
- 1 tbsp virgin coconut or olive oil
- 1/3 cup coconut sugar
- 2 tsp vanilla extract
- 2/3 cup vegan chocolate chips or chunks (I break up Raiz The Bar chocolate bars)
- 3 tablespoons Oatmeal
Directions
- Heat oven on 170 C.
- Roughly chop berries and sprinkle with a pinch of coconut sugar, and set aside for 30 minutes.
- Combine all wet ingredients in a small bowl and set aside.
- Combine all dry ingredients and mix well.
- Make a well in the bowl with the dry ingredients and add all wet ingredients
- Fold all wet ingredients into dry mix until well combined.
- Fold in chocolate chips.
- Cover 9” x 5” bread pan in baking paper and fill with bread batter.
- Bake for 45-60 minutes until a toothpick comes out clean.
Serving Notes:
- Let the breads cool completely when out of the oven. Once cool, slice and serve within three days.
- You can also freeze them if you want to save them, and toast from frozen when you want to serve. Make sure to wait a day after cooking before freezing: this ensures that you get a crispy on the outside and soft on the inside slices!
- We love to serve the breads with spreads, just make sure the spreads are at room temperature.