Raw Granola

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Hello energy maker! Full of protein, fiber, omegas, vitamins, minerals and yumminess! This raw recipe is a great snack  to add protein powders and herbs to which increases the nutritional value (see note). I sprinkle sea salt on top because I like me some salty with my sweet. :)

Ingredients:

1 3/4 cups gluten-free oats

1 3/4 cup gluten-free rice cereal or Perky’s Crunchy Flax

1/3 cup each almond and pecans, chopped (toasted is optional) You can play with these obviously (nuts, seeds, coconut…)

1/4 cup ground chia seeds

1/4 c protein powder (I used Amazing Meal which) You can use whatever though (hemp, rice…)

1/3 cup honey

1/3 cup coconut sugar

1 tsp of chunky sea salt

1/3 cup creamy peanut butter (or any nut or seed butter)

1/4 c almond butter

1 teaspoon vanilla extract

1/2 cup mini chocolate chips or dried fruit (optional)

1/8 tsp each cinnamon, ginger and cardamon with 1/4 tsp added sea salt to sprinkle on top (optional)

***NOTE!!! You can sneak in herbs like Hawthorne extract (Excellent for heart health) from Wise Woman Herbals or Alma Paste (A fruit that is incredibly high in Vitamin C and has several medicinal uses  from Ayush herbs (to list a couple of examples). Check with your health care provider for ideas and amounts. For instance the Hawthorne has honey so you might want to sub 1 Tbl from the honey and replace with Hawthorne. It won’t be the full dose in the bars but will be a bit of a lovely herb to support your heart on all aspects. Play with this and let me know.

Directions: 1) Line a  9×13 inch pan with parchment or wax paper (or plastic wrap that has been sprayed with a non stick spray). Mix it all up and pour in the pan. Let set for 2 hours. Store in fridge or freezer for the quick grab and go.


Graham Crackers

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I LOVE this recipe. Excellent treat that isn’t too sweet. I wanted to blog a favorite of mine for valentine’s day. I cut them out as hearts and some with chocolate for me and my sweetie to enjoy tomorrow (and tonight). The options for these are endless. A must have stocked at all times. I got the basic recipe from “Gluten Free Baking” but changed it up a bit.

GrahamChocolate Graham Cracker Hearts:

1 c oat flour

1/2 c each  brown rice flour and Bob’s All Purpose

1/4 c millet flour

1/2 c brown sugar ( I think maple or coconut sugar would work also. I ran out so I used the old school stuff.)

1 1/2 tsp cinnamon

1 tsp baking powder

1 tsp xanthum

1/2 tsp baking soda

3/4 tsp salt

7 Tbl Earth Balance (soy free)

4 TBl cold water

3 Tbl honey

1 tsp Vanilla

6 oz chocolate  (I like Enjoy Life)

1 tsp coconut oil

Directions:

1) Mix all the dry. Then cut in the Earth Balance. Add the remaining ingredients (except chocolate and coconut oil) and mix until combined.

2) Let rest in fridge for at least 30 minutes.

3) Roll  1/4 inch thick. Next, cut into whatever shape you like. Poke with a fork.

4) Bake at 325 degrees for 10-12 minutes until golden. Cool.

5) Melt chocolate and coconut oil over double boiler. Dip part of the cookie or pour over entire cookie on a cooling rack. Let set on counter or in fridge. While wet you could sprinkle toasted nuts, granola (see earlier post for recipe), chopped marshmellows (then brulee the tops of the marshmellow for a Smore treat). Options are endless.


Hazelnut Romesco

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Romesco originates from Spanish cuisine. It is an absolutely delicious sauce typically served with roasted veggies, potatoes and all proteins. This recipe is a HUGE hit at my house. I add it to my antipasto plate and to my roasted proteins. It is also perfect as a spread on my sandwiches and burgers.  The options are endless for this sauce.  It is also very simple to make but the flavors have rich and complex layers. Above all, this sauce is full of nutrients and is a great way to get veggies into your diet.

romescoHazelnut Romesco-

1 red bell pepper

1/2 c cubed GF/vegan bread (Happy Campers) toasted in 1 tbl of olive oil OR 2 Tbl of toasted GF/vegan bread crumbs (Ener-G, Ian’s Panko)

2 Tbl Sherry vinegar

1 clove of garlic, minced

1/2 c chopped hazelnut, toasted and skinned

1/4 c olive oil

1 tsp sea salt and 1/4 tsp pepper (or season to your liking)

 

Directions-

1) Char the peper. I place it on an open flame until it’s completely black. The, while hot, I put in a bag. This makes it easy to remove the charred skin. Rinse under water and remove the stem and seeds. Chop it up.

2) Place the chopped pepper and remaining ingredients (EXCEPT the 1/4 c oil) in food processor. Puree. Then add, in a stream the oil. This creates an emulsion, giving a creamy, smooth consistency.

3) Adjust seasoning. Serve at room temperature. Store in the refrigerator. Use in 3 days.

 


Influenza Sorbet

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Some refer to this as a Hot Toddy sorbet. Fitting for when you are sick and the hot beverage sounds unappealing and feels awful going down. (By the way, this is a very important homeopathic sign.) I hope it helps as we go through this horrible cold/flu season. I garnished mine with some blueberries and toasted almond for texture, crunch, flavor and they are totally good for you too. ;)

sorbet

Influenza Sorbet (a.k.a. Hot Toddy Sorbet)

1 1/2 cup orange, clementine or tangerine  juice (or a blend)

1/4 cup lemon juice

1/8 cup honey

***NOTE Sweetness is relative. The base should always be a slight bit TOO Sweet. Sweeteness will decrease after freezing!

1 tbl fresh ginger

2 tsp licorice (found in bulk at health food store) or 1 tea bag

1 teabag Chamomile (optional)

1/16- 1/8 tsp  ground cayenne pepper

1/2 c non cow milk

Pinch of salt

Airborne or emergen-c - (optional,dissolve in base before freezing)

½ c pineapple juice or grapefruit juice (optional and adjust sweetness)

2 tbsp bourbon (Makers is GF for sure.  See Celiac.com for the official list.)

***NOTE- Optional obviously. Some boozes are medicinal though in small amounts. Alcohol helps kill the virus. It is also soothing and relaxing. For the sorbet:  Alcohol doesn’t freeze so adding it to the recipe will help smooth out the consistency from an icy texture to a smoother one. It will still be icy but you will be able to scoop it better.

 

Directions-

1) Simmer all ingredients other than the bourbon and milk for 3 minutes. Cool. Strain.

2) Add bourbon and milk and puree in a blender until smooth.

3) Spin in machine then store in freezer safe container covered. Other option would be to put in Popsicle molds or ice cube trays.


Artichoke Dip That Loves Your Liver

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Two of the greatest liver loving foods are artichokes and lemon. We are all trying to detox after welcoming the New Years, yes?  I decided to create this very simple basic recipe to help us all do just that. You can take it a lot of directions, as well as integrate into your diet in many delicious ways. Enjoy!

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Artichoke Liver Loving Dip-

1 can of artickokes

1 tsp Apple cider vinegar (great for digestion and detox)

2 tsp fresh lemon juice

3 Tbl chopped parsley (might as well cleanse the urinary track)

1 Tbl olive oil

2 Tbl of Vegenaise (Follow Your Heart or Earth Balance) I like the soy free one! (optional)

1 tsp mustard (Annie’s)

1 Tbl almond meal (Trader Joe’s)

1 tsp salt and 1/2 tsp of pepper (or however you like your seasoning)

Sprinkle with paprika on top as garnish

Options- Add 4 re-hydrated sundried tomatoes, pesto (see earlier post), GF Bread Crumbs, cheese if you can eat it, cilantro or basil chopped, arugula, tumeric.

Directions-

1) Puree it all together with any additional options you might like until smooth.

Serving Ideas-

1) With fresh veggies, crackers or toasted bread.

2) Great as a spread for a sandwich. I put a thick layer on a toasted Food For Life tortilla and cover it with roasted veggies. Then top with arugula/greens, avocado, nuts, seeds, chopped tomatoes. Drizzle with olive oil and more lemon juice.

3) I spread a thick layer on chicken or fish and bake in the oven at 375 for about 15-20 minutes depending on the protein type. You could sub the meat for tempeh or tofu of soy is ok for you. I like the Wildwood sprouted. Healthier and easier to digest.

4) I add it to my stuffed squash and veggies filling. See earlier posts. The vegan pesto recipe is there also.

5) You can bake it off at 375 degrees in a baking dish for 15-20  minutes. You can fold in or top with cheese and/or bread crumbs before baking.


Vinnie’s Old Fashion Donuts

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I have to say that his is THE BEST gluten free dough I have ever used. No joke. Not very different from the real thing. This is a recipe that is very dear to me.

Mom and Dad (Filomena and Vincent) immigrated into this country in 1959. When they arrived, they landed in a trailer park in Northern Maine. There was an older couple in the park who taught them some great old fashion New England recipes. These donuts are one of the best ones. They were a  huge part of my childhood and still are one on my happiest memories with my family. Mom and Dad made them for holiday mornings and sometimes just as a treat. Being Gluten Free is only hard for me because I miss the memories that come with the gluten full food. So I revised the dough, made it GF and vegan and honestly it’s GREAT! It’s even been enjoyed by friends who dislike most of my gluten free creations. Remember not one of my healthiest recipes so enjoy in moderation. They keep well in the freezer. The also do well warmed up the next day. Have some fiber and protein with them also. We all need treats, especially around the holidays. I hope you all enjoy them as much as we did. Check out Wednesday’s blog. It will be another recipe close to my heart. :)

GF and Vegan Old Fashion Donuts:

1/2 c unsweetened almond milk

2 tsp baking powder

2 Tbl oil

1 1/2 tsp egg replacer whisked with 2 Tbl warm water OR 1 egg

1/2 sugar, you could try coconut sugar. If you do email me how it went :)

1/2 tps EACH cinnamon and ginger

1/4 tsp nutmeg

1/8 tsp EACH clove and allspice

1/16 tsp black pepper (this is the secret weapon)

1/2 tsp salt

Approximately 3 c gluten free flour ( I used 1  1/2 c oat, 1 c brown rice and 1/2 c  potato starch)

1 tsp xanthum

16 oz Earth Balance shortening

Directions:

1) Whisk the milk and baking powder together. Let sit for about 10 minutes. It will get nice and foamy.

2) Mix all the dry except the GF flours. Add the oil and egg to the foamy milk mixture in a metal bowl. Add the dry and stir with a whisk to combine. Then start adding the flour to the mix with a wooden spoon. It took the full 3 c for me but depending on the flours, climate and your personal tough, it may differ. It will become a soft, fragrant and very easy to work with dough (rare with GF I know).

3) Roll dough out in 2 batches about 1 inch thick. Cut into whatever shape you like. I like the holes. They seem to fry up better.

4) Heat up Earth Balance shortening in a fry pan. We used a saute pan. The donuts need to be covered by oil. Also, get a good thermometer. The oil is best if kept at 350 degrees. It will cool as you add the dough. Keep an eye out. Frying sounds daunting but it’s pretty easy. Also, by keeping the temp even, the donuts will be less greasy and crispy with a lovely moist center.  Always have a plate with paper towels to drain the excess oil. Makes about 15 holes.

5) Glaze while still warm. Just have some powered sugar in a bowl. Whisk in milk and/or water until the glaze is thick and creamy but liquid enough to dip the hot donuts.

Um…YUM!!!


Salted Hazelnut Chocolate Macaroons and Truffles

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This is a GREAT recipe. Really moist in the center, almost like a brownie. Bake them at a low heat for a cookie or create a lovely truffle. Really yummy and a healthy treat for the whole family. Fun to make for the holidays. Obviously, you cold go into many different directions with nuts, seeds, spices and extracts. It’s an awesome base!

chocolate macaroons

1 1/2 c coconut, shredded and unsweetened

3/4 c almond meal, Trader Joe or hazelnut flour (FYI- this is expensive, that is  why I use the almond and it’s yummy)

1/2 c maple syrup

1/2 c coconut oil, melted

1 Tbl hazelnut extract

1 tsp vanilla extract

1 tsp sea salt

1/4 c + 2 Tbl cocoa powder

4 oz chocolate. melted (I LOVE Enjoy Life.), optional

1 tsp of oil, optional

3/4 c hazelnuts, ground and toasted, optional

 

For Cookies:

1) Mix it all up, scoop into 1 inch balls (I use a truffle scoop) on greased or parchment lined cookie sheet. Freeze at least 2 hours.

2) Bake for 45-60 minutes on 250 degrees. Time will vary. The longer, the crispier.  They are very moist in the center.

3) Optional: Melt the chocolate chips with the oil. This is an old baker tip to keep the chocolate shiny and prevent blooming. Dip half of each macaroon then dip in ground hazelnuts.

 For Truffles:

1) Mix all ingredients and scoop into 1/2 or  1 inch balls. Freeze for 2 hours. Then dip completely  into the melted chocolate/oil mixture. Roll in ground nuts after if you would like.

2) Anther option- Mix, scoop then roll into cocoa powder then freeze. You could add a bit of confectioners sugar and sea salt to the cocoa powder if you would like!!!


Gluten Free Gyozas or Dumplings

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Close up Dumplings (2)

Sliced Close up Dumplings

Gluten Free Dumpling Wrappers: Recipe taken from Happy Little Bento (See her blog for wrapper making photos if needed).

3/4 cup tapioca starch
3/4 cup millet flour
3/4 cup sweet rice flour
2 teaspoons xantham gum
3/4 cup just-boiled water plus 1 to 2 tablespoons cold water (I used 2 but start with 1)

Directions-

1) Mix all ingredients. At first, it looks like there isn’t enough moisture. Keep incoorporating.

2) Form into 1 inch balls.

3) Flatten with fingers then roll out with rolling pin. Use gluten free flour to help. This dough is a little sticky. Makes approx. 15 (4 inch) circles.

4) Set aside. According to the blog, they freeze well. You just have to thaw them first.

Filling:

1/2 pound or 1 cup uncooked ground pork, most traditional (or any meat, turkey, beef, chicken) or tofu, tempeh

2 cups roasted brussel sprouts, sliced or cabbage sliced and sauteed (more traditional)

***You can use all 3 cups of veggies (shredded carrots, zucchini, bok choy, sprouts, etc.,.)

2 Tbl Wheat Free Tamari

1 tsp grated fresh ginger

1/4 tsp each salt and pepper

Mix all ingredients.

Making and cooking the dumplings or gyozas: To put it all together…

1 Tbl canola or coconut oil

1 tsp sesame oil

1 1/2 c boiling water

1) Put about 1 Tbl of the mixture on the wrapper. Seal the ends and flatten the bottoms.

2) Traditionally you get the oil hot in a saute pan and sear the dumplings. Then you pour 1/2 cup of water over them and quickly put a cover n. This steams and cooks the dough and meat. This if fine is you do a half batch at a time or have a huge pan.

*****We did it differently! We had one saute pan going with the searing then moved them over to a heavy bottoms stock pot (with a tight filling lid) with about 1 1/2 cups of boiling water. As soon as they were seared, we transferred them to the steaming pot. We did all 14 dumplings in about 3 batches. They steamed for about 15-20 minutes. They are done when the dough and filling are cooked.

3) I served them with brown rice and stir fried veggies. I used extra Tamari as a dipping sauce. I was also low on time so I also used Organicville Teriyaki as a dipping sauce. You could easily make your own. Oh they heat up nicely the next day. I bet you could make and freeze them also.

4) Delicious!!!!!!!


Coconut Kefir Tapioca Pudding

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I have a few modifications for this one. I made the really simple, lower carb version and have been enjoying it as a breakfast parfait with the homemade granola (earlier blog), clementines and seeds. I LOVE the flavor and consistency!!! Try it first and see if you don’t agree!

Coconut Kefir Tapioca Pudding:

2 c So Delicious Coconut Kefir (plain, unsweetened)

1 c Sunflower Dream (plain, unsweetened) New product from Almond Breeze.

1/4 c Organic Granulated Tapioca

1/4 tsp salt

2 Tbl sweetener (or to your liking)

1/2 melted chocolate chips (optional) Makes a sturdier consistency.

Directions:

1) Simmer milks, tapioca, sweetener and  salt for 10-15 minutes, stirring often. It’s done when the tapioca is translucent.

2) Add melted chocolate. Enjoy chilled or warm.

Alternative:

For a more traditional, sweeter, firmer pudding, take out 1/2 c of the sunflower milk initially and whisk in 2 Tbl of arrowroot or cornstarch with that 1/2 c milk. Whisk in at the end of cooking (after tapioca is translucent). Whisk for 1-3 minutes until noticeably thickened. You might want to increase sweetener to 1/2 c and add some extracts (vanilla, almond…)


Gluten free and vegan scones

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Warm out of the oven. Add your favorite fruits, seeds, spices and nuts. Top with granola and unsweetened Amande yogurt. A basic recipe with many variations to enjoy. Freeze them after they cool. Freezing gluten free  is a better way to keep the moisture and flavor in.

Gluten Free and Vegan Basic Scone Recipe:

1/2 c almond meal from Trader Joe’s

1/2 c brown rice flour

2 1/2 c Bob’s all purpose

2 Tbl baking powder

1/3 c of sugar (regular, maple or coconut) Careful if you try a liquid, it will change the consistency making it dense.

1/2 tsp salt

1 tsp xanthum

1/3 cup Earth Balance non soy margarine

3/4 c unsweetened plain Amande almond yogurt

2 tbl lemon juice or vinegar

1/2 c coconut kefir  (plain, unsweetened)

1/4 c water

Directions:

1) Mix all of the wet ingredients except Earth Balance. Let sit. This will sour everything. You want that for scones.

2) Mix all dry. Cut in the Earth Balance. Add the wet. Mix in any additions.

3) Turn the dough out onto a floured work surface. Rub flour on your hands. Cut dough in half. Roll dough into 2 discs about 1/2 inch thick. Put on greased or parchment pan and freeze while preheating oven to 400 degrees. Bake for about 20 minutes until dough springs back when touched (like when you bake a cake) and top is golden.