Gluten Free Polish Makowiec or Poppy Seed Roll Recipe

My love for my ancestors and family is best expressed when baking. Creating this Reel was emotionally moving. A deep connection to my family and times of the past were tuned into by adding each ingredient. Fond memories of our traditional Christmas Eve Slovak gatherings.

This recipe was inspired by my Grandmother Hubinsky’s own recipe. I have chosen to use the poppy seed filling, which can also be filled with Lekvar or any nut paste. Please let me know if you try it!

Enjoy!

Ingredients

Poppy Seed Filling:

8oz Poppy Seeds, ground

3/4c Hot water

1/2c Walnuts or pecans, ground finely

1c Coconut sugar

2 tbsp Honey

1 tsp Vanilla

Zest from one lemon

For the Dough:

4 1/2 tsp Gluten free active dry yeast

2c Warm milk (oat, almond, goat, or cow) at 105-115 degrees. This will be divided throughout the recipe.

5c Gluten free flour mix (Xanthan gum included)

3c Sweet rice flour

3/4c Coconut sugar

1 tsp Pink sea salt

5 Large eggs at room temperature

1 Egg yolk

1/2c Softened unsalted butter (regular or vegan butter)

Directions

Make the poppy seed filling

  1. Begin by grinding the poppy seeds in a spice or coffee grinder. Grinding about 1/4c at a time. You’ll know when the seeds are ground well enough as they release their aroma and begin to clump. Once seeds are ground, place them in a small bowl and add 3/4c of water. Then set aside. The water will absorb into the seeds at this time creating somewhat of a paste.

2. In another medium-sized bowl, combine walnuts, coconut sugar, honey, vanilla, and lemon zest. Mix together well.

3. Add the ground poppy seeds to the medium-sized bowl mixture from step 2, and mix together well.

4. Set aside to rest while you mix the dough.

Make the dough

  1. Mix 1/2c of the warm milk with yeast in a small heat-safe bowl. Set aside for about 15-20 minutes while you prepare the rest of the dough.
  2. In a large bowl, combine gluten free flour, sweet rice flour, coconut sugar, salt, eggs, remaining milk, and melted butter. Mix about 1/2 of the way, then slowly combine in yeast and milk mixture from step one.
  3. Continue to mix with a paddle attachment, or use your hands until smooth.
  4. Scrape the dough into a clean and greased bowl and let rest for one hour.

Shape the Rolls and Bake

  1. After the dough has been set, separate it into two equal-sized balls and place them on two pieces of floured parchment paper.
  2. Roll out the dough into two long rectangles.
  3. Add half of the poppy seed mixture to each rectangle of dough and spread it evenly.
  4. Roll the dough up into the shape of a log, tucking the ends under so the poppy seed mixture does not leak out.
  5. Flip the roll so the end is tucked underneath (refer to my Instagram Reel to see how this is done)
  6. Place the rolls to the side and let sit for another hour.

Baking the Rolls

  1. Preheat the oven to 350 F/166 C
  2. Brush top of rolls with the yolk of one egg
  3. Place the rolls into the oven and back for 50-60 minutes
  4. Let cool completely before serving
  5. Slice thinly to see the poppy seed swirl inside.

Enjoy!

Gluten Free Black Sesame and Tahini Banana Bread

Tools:

Food processor

Stainless steel frying pan

9x5in loaf pan

Ingredients:

4 tbsp black sesame seeds

4 tbsp honey

1/3c tahini

4 ripe bananas (save 1/2 for the top of the bread)

1 3/4c gluten free baking flour *

1/2 tsp pink sea salt

2 large eggs (at room temperature)

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

1/4c coconut sugar

1 tbsp organic cocoa powder

*I used Bobs Red Mill 1-to-1 Gluten Free Baking Flour

Directions:

  1. Preheat oven to 350F/176C and line a 9×5 bread pan with parchment paper.
  2. Heat a stainless steel frying pan to low heat and gently toast the sesame seeds. Setting aside a small amount to add to the top of the bread.
  3. Add the black sesame seeds to a food processor and blend until they appear dusty, Continue on, until the seeds begin to release their oil and start to clump together.
  4. Gently add the tahini and honey to the food processor until a smooth paste is formed.
  5. Add the bananas to the food processor
  6. transfer the mixture into a bowl, and slowly add in flour by hand. I try not to use a mixer when making banana bread, it makes the bread better in my opinion.
  7. Once the flour is combined, add baking powder, baking soda, salt, cocoa powder, and 2 large eggs.
  8. Pour the batter into the baking pan, placing the half banana you saved down the middle of the pan, and sprinkle with remaining sesame seeds.
  9. Bake at 350F/176C for 60-70 minutes. You will know the bread is done when a toothpick placed in the middle comes out clean.

Enjoy, and let me know how you liked it in the comments below.

Dark Opal Basil Recipe

This year, I have chosen to keep my garden small. Therefore I have been getting a great deal of my produce from a local Resiliency Garden down the street.

While picking some tomatoes there last week, I noticed this deep purple plant growing with the other produce and herbs. My friend Jeff that was walking with me informed me that this was indeed a type of Basil. I immediately thought he was lying to me, so I took a leaf and smelled it for confirmation – the smell confirmed it was true, and I fell in love.

I am someone who loves deep dark colors and earth tones, so I knew that I needed to make a Dark Opal Basil Pesto recipe to share with you all here.

The taste of the Dark Opal Basil has a bit of a spice to it, so I added some sweet basil to even things out. It goes great with pasta, or as a topping on pizza, and it can freeze well too. You can also swap out the parmesan cheese with vegan parmesan and use the same ingredient ratios.

A great way to enjoy fresh basil.

Ingredients:

1c dark opal basil

1c sweet basil

3 tbsp pine nuts or walnuts

1 clove garlic

1/2c olive oil

1/2c parmesan cheese (can substitute with vegan parm too)

Directions:

1. Wash and shake dry your fresh basil.

2. Once dry, basil leaves from the stems

3. Add basil leaves and nuts to a food processor and process until a fine paste begins to form.

4. Slowly add olive oil

5. Lastly, add the cheese. Do this only for a few moments so there is a bit of a process, but the cheese is still prominent. This step will vary depending on the type of parmesan you use as well.

Enjoy!

Nourishing French Lentil Soup

Fall is slowly starting to flow in here in the northern hemisphere. This makes it the perfect time to share a soup recipe. This recipe includes garlic from my recently harvested garden, and the option to add meat for more protein. You can use bone broth or chicken, beef, or vegetable stock for your soup base. All of my recipes have options to help you enjoy the same food in many ways.

This soup is pictured above with crumbled feta on top and combines your macronutrients of carbohydrates, fat, and protein all in one place. Many options for you to make it, however, works best for you and the needs of your own body.

Ingredients:

1 tbsp olive oil

1/2c onion

1c chopped red or yellow pepper

1-2 cloves of garlic

1/2c dried french lentils

1lb organic ground beef (optional)

1tsp ground oregano

1 tsp ground cinnamon

4c bone broth, or chicken, beef, or vegetable stock

1/2c apple juice

1c yellow summer squash

1c zucchini

1 tbsp tomato paste

1 tsp sea salt

*regular or vegan feta for topping

Directions:

1. In a soup pot or a small dutch oven, heat olive oil. Add onion, pepper, garlic, and salt and pepper. If adding ground beef, add the beef and cook thoroughly with the sautéed vegetables.

2. Once the beef is cooked, add lentils, oregano, and cinnamon. Allow the herbs and lentils to absorb. You will start to smell their fragrance in the air. This should take 1-3 minutes.

3. Add apple juice and the broth of your choice, then let the pot come to a boil. Once at a boil turn the heat down to a simmer and cover for 30 minutes.

4. After 30 minutes, add yellow squash, zucchini tomato paste, and sea salt. Then let the pot simmer for another 20 minutes until the squash is steamed by the broth.

5. This soup can be served warm, or at room temperature. The addition of feta cheese makes it very pleasing to the palate.

Enjoy!

Gluten-Free Sage Sourdough Discard Cornbread

This season, my garden has produced an abundant amount of organic culinary sage. After harvesting, I made many fresh sage wraps for smudging, and still had enough left to dry for the kitchen. This allowed me to use what was left in my cooking. I have also been researching ways to use my sourdough discard. There is something that feels off to me each time I throw half of my precious starter away. This is a great way to combine the bounty of sage from the garden, and the sourdough discard. Using what resources are provided to create a delicious and nurturing bread.

Working with what the garden provides is a great way to connect with the land and with our ancestors who cooked and ate this way before grocery stores were more common. In the past, we ate with the seasons and used the herbs the garden provided for cooking and medicine. Sage is one of these medicinal herbs and is packed with many healing and medicinal purposes. It is loaded with antioxidants, has antimicrobial properties, boosts cognition, and aids in digestion. Its benefits acting as an antimicrobial are most intriguing, as sage is traditionally burned to clear the air in smudging, thus showing that its medicinal properties mirror this internal purpose too. Cleansing us inward as well as outward.

Corn, just like sage is another food that has been made into bread and other edible sources for many generations. It is naturally gluten-free so it is great for those following a gluten-free diet. The flour I used in this recipe is Bob’s Red Mill Gluten Free Blend, and the starter I used is gluten-free and you can purchase it here.

This cornbread can be served warm with grass-fed butter or ghee and tastes great in the morning with fresh scrambled eggs or just eaten alone as a snack.

Ingredients:

2 eggs, or flax eggs for vegan

1/2c milk of choice, I used oat. If using dairy, buttermilk would work great with this recipe!

1/4c honey

2tbsp or 1 stick grass-fed butter, vegan butter, or ghee

2tbsp coconut oil

1/3-1/2c sourdough discard

1tsp organic vanilla extract

1/2c organic cornmeal, I used blue corn

1 1/2c Gluten-free flour blend

1tsp organic dried rubbed sage

2tsp aluminum-free baking powder

1/2 baking soda

1/2tsp mineral salt

Directions:

1. Preheat the oven to 375 degrees and grease a 10″ cast iron skillet or line an 8×8-inch square pan with parchment paper.

2. Melt down butter and coconut oil to liquid and set aside.

3. Combine eggs, honey, vanilla, milk, sourdough discard, and vanilla extract.

4. Add the butter and coconut to the liquids above.

5. In a separate bowl, combine cornmeal, gluten-free flour blend, baking powder, baking soda, and mineral salt.

6. Add wet ingredients to dry, and mix well

7. Pour into a well-greased 10″ cast iron skillet or an 8×8-inch square baking pan lined in parchment.

8. Bake at 375 degrees for 25-30 minutes

Enjoy!

Cardamom, Lemon, and Lavender Biscochitos

It’s finally summer here in the Pacific Northwest, and my garden’s lavender has started to blossom. Summer is also the season of lemons, and lemons pair well with my favorite spice, Cardamom. That is how this Biscochito cookie recipe began.

Biscochitos are crisp butter cookies normally made with cinnamon and anise and are well known in New Mexico. They are traditionally cut into stars, moons, and other shapes, but in creating this recipe to be gluten-free, I kept them as simple circles. Feel free to create shapes on your own if you feel the need, or replace the gluten-free flour blend with all-purpose flour and coconut oil for butter. This is a versatile cookie with options to fit everyone’s taste.

Adding herbs fresh from the garden is a great way to connect with plant medicine and eat the food you have grown. Subtly connecting to the land through food.

Ingredients:

1 1/2c gluten-free flour blend or regular white flour

2/3c coconut sugar

1/2c coconut oil or butter

1 egg or flax egg

1/2 tbsp organic culinary lavender

1/2 tsp cardamom

1 tbsp lemon, zest

1 tbsp lemon juice

1 tsp aluminum-free baking powder

1/4 tsp salt

Directions:

1. Preheat oven to 375F/190C

2. Combine flour, sugar, cardamom, lavender, baking powder, and salt in a bowl.

3. In a separate bowl, combine coconut oil or butter, egg, lemon zest, and juice.

4. Add wet ingredients to dry, and form a large ball.

5. Place the ball of dough in the refrigerator for 15 minutes for ingredients and flavors to set.

6. From the large ball of dough, form 12 smaller balls and press them onto a parchment paper-lined baking sheet forming thin flat cookies.

7. Bake for 12-14 minutes.

After baking, allow cookies to cool before eating.

Makes 12 small cookies.

Enjoy!