Oh, My! Friendship Bread

Friendship Bread is one of my favorite treats. 

    First you receive a bag, leave it on your counter for 10 days and then bake this delicious treat. It requires patience and love. When I began eating foods that were Gluten-Free, Dairy-Free and Refined Sugar-Free in 2012, I set out on an adventure to bake my way. If you're curious about my food transformation, here's my blog: inspiringhappinessproject.blogspot.com. 
    One day my husband floated this idea my way, "I wonder if  you could make Friendship Bread your way?" Initially, I scoffed at the idea, but something ignited. The next day I began researching how to make starter bags, reviewing recipes and making a plan for Oh, My! Friendship Bread. After several batches, I joyously share this recipe with hopes that you will enjoy this fun, chain-letter like dessert. This recipe is Gluten-Free, Dairy-Free, Refined Sugar-Free, Corn-Free and Yeast-Free.

Friendship Bread Starter Bag

If you haven't received a bag from someone, you'll need to start make your own. See my recipe for Oh, My! Friendship Bread Starter Bag.

Friendship Bread

If you received a bag or have made the starter bag, follow this recipe for the next 10 days. During that time leave the bag on the counter, do not refrigerate and as the bag rises, let air out.
Day 1: Receive the bag or create the starter bag.
Day 2 - Day 5: Each day let air out and mush the ingredients. 
Day 6: Complete the following process.
     Ingredients
          *1 Cup Gluten-Free Flour (I use Bob's Red Mill)
          *1 Cup Almond, Coconut, Soy or Rice Milk
          *1 Cup Coconut Sugar (I use Madhava Coconut Sugar, purchased at Cub Foods)
     Directions
          Combine all ingredients in a glass bowl and mix with a non-metal whisk. 
          Once mixed, pour into the resealable gallon starter bag and whisk together.  
Day 7-Day 9: Each day let air out and mush the ingredients.
Day 10: It is Dividing and Baking Day! Make 4 starter bags
      Ingredients
           *1 1/2 Cups Gluten-Free Flour (I use Bob's Red Mill)
           *1 1/2 Cups Almond, Coconut, Soy or Rice Milk
           *1 1/2 Cups Coconut Sugar (I use Madhava Coconut Sugar, purchased at Cub Foods) 
           *4 resealable bags
      Directions
           Pour the starter bag into a large glass bowl. Add the ingredients and mix well with a non-metal whisk. Once mixed, pour 1 cup of batter into each resealable bags. Set bowl of remaining batter to the side to save for later in the recipe. Share 3 of the bags with others and share this link http://onemainingredient.blogspot.com/2013/07/oh-my-friendship-bread.html. Keep 1 bag for yourself. The bags can be kept in the freezer for 6 months, when taken out of the freezer begin at Day 1.

Bake
      1. Preheat oven to 325°.
      2. Grease 2 large loaf pans (can be metal)
      3. Combine the following Dry Ingredients 
      Dry Ingredients
           *2 Cups Gluten-Free Flour (I use Bob's Red Mill)
           *1 Cup Coconut Sugar (I use Madhava Coconut Sugar) 
           *1 Teaspoon xanthan gum (I use Ener-g Xanthan Gum)
           *1 1/2 Teaspoons baking powder
           *1/2 Teaspoon baking soda
           *1/2 Teaspoon sea salt 
           *2 Teaspoons cinnamon
           *1-4.0 oz vanilla low-fat pudding mix package (I use Mori-Nu Vanilla Low-Fat Pudding Mix, purchased at Mississippi Market. This is an all natural, dairy-free, 100% vegan and no refined sugar mix)
      4. In the large bowl with the Friendship Bread starter bag, use a hand mixer to combine the following Wet Ingredients one ingredient at a time. Mix for 30 seconds between each addition.

      Wet Ingredients
           *1 Cup vegan butter melted and cooled slightly (I use Earth Balance Vegan Buttery Sticks, purchased at Cub Foods or Mississippi Market.)  
           *1/2 Cup Almond, Coconut, Soy or Rice Milk
           *1 Teaspoon vanilla extract
           *1/2 Cup unsweetened applesauce
           *3 eggs (mixed into batter 1 at a time)
      5. Once all wet ingredients are combined, slowly add the bowl of Dry Ingredients and use the hand mixer to combine on low speed for 30 seconds and medium speed for 2 minutes.  
      6. Pour batter evenly into loaf pans.  
      7. Bake for 55-65 minutes or until toothpick inserted comes out clean.  
      8. ENJOY!

Oh, My! Friendship Bread Starter Bag

Friendship Bread Starter Bag

If you haven't received a bag from someone, you'll need to start here to make your own. This recipe is Gluten-Free, Dairy-Free, Refined Sugar-Free, Corn-Free and Yeast-Free.

Starter Bag

Ingredients
     1 Cup Gluten-Free Flour (I use Bob's Red Mill, purchased at Cub Foods or Target)
     1 Cup Almond, Coconut, Soy or Rice Milk
     1 Cup Coconut Sugar (I use Madhava Coconut Sugar, purchased at Cub Foods)
 
Directions

     Combine all ingredients in a glass bowl and mix well with a non-metal whisk. Once mixed, pour into a resealable gallon bag. This counts as day 1 of the 10 day process.See my recipe for Oh, My! Friendship Bread here.

White Chicken Chili

White Chicken Chili

This is delicious, gluten-free and dairy-free.

Ingredients:

• 4 chicken breasts - shredded
• 1/2 tablespoon olive oil
• 1/2 onion - chopped
• 2 cloves garlic - minced
• 2 cups of chicken broth - gluten-free
• 2 cans of Great Northern beans - rinsed and drained
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:

• I prefer shredded chicken, so I boiled 4 chicken breasts in water with a sprinkle of pepper, onion powder and cayenne pepper for 30 minutes until no longer pink. Take the chicken breasts and shred.
• In a pan, saute onion and garlic in olive oil until tender.
• Combine all ingredients in crockpot.
• Cover, cook on low for 5-6 hours.

Butternut Squash Chili

A delicious vegetarian, gluten-free, dairy-free, low sodium, corn-free chili that is flavorful and fantastic. These Minnesota Gal Taste Buds certainly gear towards a less spicy flavor, add more Cayenne Pepper for a little added kick.   

Butternut Squash Chili 

 Prep Time: 20 Minutes       Cook Time: 1 Hour

Ingredients

• 2 tablespoons olive oil or safflower oil
• 1 small red onion, chopped
• 1 bell pepper, chopped
• 2 celery stocks, chopped
• 1 small butternut squash, peeled and chopped
• 4 teaspoons minced garlic
• 2 cups vegetable broth (I use Pacific Organic Vegetable Broth)
• 1 tablespoon Adobo-Goya Season - All Purpose (includes salt)
• 1 tablespoon chili powder
• 1/8 teaspoon Cayenne Pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mustard
• 1/4 teaspoon dill weed
• 1/4 teaspoon ground pepper
• 14-ounces canned diced tomatoes, including the liquid (salt-free)
• 2 cans black beans, rinsed and drained or 4 cups cooked

Instructions

1. In a stockpot, saute the chopped vegetables (onion, bell pepper, celery, butternut squash, garlic) in one to two tablespoons of oil on medium-high heat. Stir ingredients every few minutes to cook evenly.
2. Once the onions start turning translucent, turn the heat down to medium-low. Add vegetable broth, all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally.
3. By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit.
4. Serve the chili in individual bowls and enjoy.