Gluten Free Gingerbread Muffins

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Gluten & Dairy Free Gingerbread Muffins (option for Grain Free)

1 1/3 cup Brown Rice Flour {or Garfava Flour for grain-free}
2/3 cup Arrowroot Flour
1/3 cup blackstrap molasses
1/3 cup honey
1/2 cup coconut oil {liquid measure}
2 eggs
2 teaspoons organic lemon juice
1 teaspoon baking soda
1 tablespoon grass-fed unflavored gelatin (like this one)
1 1/2 teaspoons organic ground ginger
3/4 teaspoons organic cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon ground clove

Preheat oven to 350 degrees. Makes 36 mini-muffins.

In a mixing bowl, combine your dry ingredients and fork whisk to incorporate everything together. Add the wet ingredients to the bowl. Mix until your batter is smooth.

Line your baking tins with parchment / paper baking cups. Fill each cup 23 of the way full. Bake mini muffins for 11-13 minutes. (I haven’t baked them as regular sized muffins yet, but will check cooking times and update that when I do).

These are the prefect holiday-time muffin, and are gluten, dairy, soy, corn, and cane sugar free, & free of xantham and guar gums.  I have not tested with egg substitutes, but I am almost positive that  flax egg or applesauce would work just fine.

30+ ways to ROCK a GRAIN-FREE lunch box [some SCD, some PALEO, all GRAIN-FREE]

You just aren’t cool unless you can ROCK a Grain-Free lunchbox (hah! At least in my own little world, that is).

So, we only have a few weeks left of summer vacation!?

Boy, does this bring on some MIXED emotions for this mamma-jamma. I am not quite ready to use that alarm setting on my phone, have a strict morning schedule, and start back up with things like packing lunches before the sun has even woken up and conducting the symphony of after-school activities; but, everyone at my house has honestly had their (albeit blessed) fill of togetherness and I think *everyone* is going to welcome the change & excitement of starting our next school year. We have so enjoyed our summer, don’t’ get me wrong, but when that bell is ready to start ringing, I know that we will be ready to be there. And I am starting early preparing myself for packing those daily lunches!

At our house last year, we were sticking to our clean eating, as we have for many years now. That means that we avoid any chemicals in our foods, we JERF (Just Eat Real Food), and we also avoid our own allergies and sensitivities, which include, for us, avoiding inflammatory grains like gluten and keeping our sugars and other grains in check.  Over the last year we have also been (sort of inadvertently)  transitioning to a Paleo-type plan, some of us here adopting more of an SCD (Specific Carbohydrate Diet) plan.  That brings me back to the drawing board for this year’s Lunch Boxes.

Last year, I shared this post on 25 Easy Gluten-Free Lunchbox Ideas. There were some grain-free options included, but I really wanted to sit down and make myself a good, solid list of what we are going to be packing up starting in just a few weeks.  Eeek!

I am actually getting more and more excited as I type out this post. With ALL of the efforts I go through in my “special diet” kitchen, I want my kids to sit down at their lunch table and SMILE about what they will be chowing down on in front of their friends and peers. I am a total geak about packing those lunches   – hey, I figure, if you’re going to go domestic, you might as well do it right! I am all-in, 150% domestic over here, and waving my mom-flag high and proud. I now own more cookie cutters and silicone ice cube molds than I do shoes, and I’m not afraid to admit it.  I am SO ready to ROCK this school year’s lunchbox,  and here’s how I plan on doing it:

30+ Ways to ROCK a GRAIN-FREE lunch box  [SCD & PALEO options, all GRAIN-FREE]

1) Homemade Tortillas – Oh – the endless possibilities of rocking your kids’ lunch box with a tortilla… am I right?  Whip up a double batch over the weekend and you will be so thankful during your school week!   My two favorite grain-free tortillas are Cauliflower Tortillas (which to me taste more like a pita (recipe here)  and Coconut Flour Tortillas (recipe here).  Beyond these two, honestly, you can experiment with making {essentially} crêpes / tortillas from ALL sorts of grain-free starches. These two are my favorite because they are SCD-legal and don’t include any of gummy, starchy flours that have been creeping into Paleo recipes because they are “Technically” not a grain (like arrowroot, tapioca, and I have even seen potato flours and starches). Getting by on a technicality is okay on occasion (I’m not perfect), but these really go against the true caveman concept that Paleolithic diet stems from and they are just flat out not allowed on SCD, so they  should be an exception insisted of a rule, in my humblest of opinions, especially if you have any gastro-intestinal or other inflammatory issues that are persistent. I digress…

For the Cauliflower Pita Tortillas, I tend to stick to the savory fillings, like leftover roasts or brisket, clean cold-cuts with lettuce, tomatoes & mustard/mayo, nitrite-free salami and basil with a pesto vinaigrette, grilled chicken and sweet peppers, or even mayo salads like chicken salad or egg salad (which we call “egg-sauce” at our house).
You can also crisp these up in a frying pan or flat top and cut into pita wedges and serve with a dip. (Hummus for some Paleo eaters, or even a nut butter or yogurt dip for SCD).

For the Coconut Flour Tortillas – you can really go savory OR sweet. Apply any of the aforementioned, or try bananas and nut butter drizzled with honey, or pear and prosciutto, or Nut butter & Applebutter for a “PB&J” roll-up.

Absolutely have NO interest whatsoever in making your own tortillas? Try a coconut wrap like this one.

2) Cauliflower Fried “Rice” – This is not only a SUPER easy weekday dinner to throw together and pack as leftovers, but it really isn’t too difficult to throw together in a pan in the a.m. if you *have* to. I use frozen organic veggie blends (without corn), and if you can find the frozen Cauliflower already “riced” in stock at Trader Joe’s, its even easier! [although, they are always out of stock at mine]. One of our favorite Fried Rice dishes is Pineapple Fried Rice, which has chicken, some vegetables,  cashews, and pineapple.

For Paleo diets, and for some who can tolerate in later stages, you can use Coconut Aminos (order here).  If that product doesn’t work well for you (it actually doesn’t here at our house) try another salty addition like Ume Plum Vinegar. This is what we use and it works great for us.

3) Caveman Kabobs – There’s just something about eating from a skewer that makes the meal seem more interesting. For a simple, protein-rich addition to that lunchbox, pound out & weave a skewer into a piece of your favorite steak cut (or lamb, or chicken, or even bacon!). If you pound out and marinate the night before, you can grill them quickly in the morning and either serve cold, or stick them into a heat-proof container, like a thermos.  How to ROCK-STAR ROCK this one? : Always be on the lookout while you are out shopping for fun party favor sticks / skewers. I know it doesn’t seem to scream “kids section”, but there are some really fun picks for adult beverages (like umbrellas, swords, bamboo skewers and such) that make fantastically FUN skewers for tiny little hands. I also sometimes find some on the aisles at TJ MAX or HOME GOODS stores, and always check the isles at craft stores like Michael’s or Hobby Lobby. I keep a bin in my pantry so that I always have a bag of tricks.

4) Copycat Chick-Fil-A Nuggets This recipe is really fantastic! You can keep the dry mix pre-mixed in a bag or container in the pantry. Batch cook these bad boys on any given weekend and freeze them for easy reheats. Send them woth some homage dipping sauce, like honey mustard or probitoic ranch dip.

5) Honey Mustard Bacon “Chips” – Take your favorite Paleo or SCD-friendly bacon (this means there’s no sugar added – this is one of my favorite resources )  and cut each slice of bacon into bite-size pieces (in 4-5 pieces).  In a separate bowl, mix up some honey and some organic mustard. (about 1 tablespoon honey to 2 teaspoons of mustard). Brush the bacon pieces with your honey mustard and sprinkle with a tiny bit of Himalayan Salt. Bake at 375 for about 15 minutes or until your bacon is perfectly done for you! Transfer to a paper towel lined plate. Can’t. Even. Explain. The. Amazingness.

6) Devilled Eggs – an absolute FAVORITE in our house. I make a batch every week and they get devoured. My quick and easy recipe – I add some homemade mayo ( or this mayo if I  feel like purchasing instead of making my own, and there is a great cost savings on THRIVE market, if you don’t already have an account, you can get one here.), then I add a splash of pickle juice from the lactoferment jar (or Bubbie’s are our favorite store-bought) a squirt of organic mustard and salt & pepper. That’s it folks. Sometimes when I am feeling extra fancy I add some bacon or a little pickle round to the top. These are great additions to a lunchbox, as long as you send a napkin 🙂  if they don’t like the yolk or can’t do yolk for one reason or another, just send the hard boiled rgg-white.

7) Homemade Yogurt –  We are very pro probiotics in our house, especially during the school year when we are trying to keep our little immune soldiers bulked up and beefy and filling in all those nooks and crannies so that bad buggies can’t creep into them and set up shop. One of the easiest ways for me to do this with the kids is with yogurt. I keep them some homemade yogurt in rotation in the warming drawer or yogurt maker. (This is the yogurt maker we use just for ease, but mostly, I use a quart size jar and gferment it in the warming drawer under my oven).  Be sure you sign up with your email to get updates on the next yogurt-making cook & chat for a live guided tour through making dairy AND non-dairy yogurts in your home.  There are lots of very simple ways to enjoy homemade yogurt! We have been rotating a new dairy yogurt into our routine that odd, but the benefits are very exciting! Village be posting about that latest saga soon. 😉

8) Coconut Macaroons or Meringue Cookies – Two easy little sweet treats with zero cane sugar and very minimal effort! The meringues take a little longer to cook, but you won’t regret it!

Macaroons Recipe:
2 egg whites
3 T honey
1/2 teaspoon pure vanilla (opt)
1 teaspooon organic lemon juice (opt)
2 1/4 cups shredded organic raw coconut shreds
Pinch salt

(Preheat oven to 325) Whisk eggs and all ingredients except coconut shreds for 30 seconds to 1 minute until frothy. Fold in coconut. Scoop out (I use a #70 scoop) onto parchment or silpat lined baking sheet. Bake for 15-20 minutes.

Meringues Recipe:
2 egg whites beaten to stiff peaks
1/3-1/2 cup honey drizzled in while still beating.

Pipe onto a parchment lined baking sheet (or silpat).
Bake at low temp (200 degrees) for about an hour and a half. Let cool completely. They harden as they cool.

9) Zoodles “Pasta” Salad – One of our favorite people in the world made this Zucchini “pasta” Salad for a party she hosted in hopes that we would be able to partake in SOMETHING festive even with our crazy special diets 🙂 and she totally hit it out of the park! It has since become one of our favorites, and you can make your own version any way you like it. Basically, Anything you would put into a traditional pasta salad with the grain-pasta replaced with Zucchini noodles (zoodles). The one we have been making is a basic vinaigrette dressed salad with black olives and some cold cuts and some carrots, cucumbers, and artichoke hearts. It’s seriously delicious! If you haven’t hopped on the great ride that is the spiralizer yet – you NEED one of these in your life. For real. They are really fun! I will come back and post the recipe for her dressing as soon as I can. It was SO good!

10) Coconut Flour Crackers Recipe Here These are pretty easy and were created basically to meet my kiddos’ ingredient lists and be a vessel and a crunchy addition on occasion.

11) Sliders – My kids love little sliders wrapped in lettuce or in a tortilla. Stack a few slider-sized burger patties into your thermos and then pack up some lettuce or tortillas and other toppings or sauces on the side for a build-your-own-slider lunch. Perfect with some butternut squash chips and a side of homemade pickles ;9 yummy-time!

12) Pancakes – yep, you read that right. Pancakes, or any breakfast/brunch item for that matter, can be a really fun lunch  box break from the norm. And they don’t have to be sweet pancakes, you can make savory pancakes, like veggie cakes, chicken pancakes, or even crab-cakes. I find that these travel perfectly well in the thermos for lunchtime. This is the thermos I use and it has worked very well for us.

13) Snickerdoodles or any other nut butter Cookies – Quick. Easy. No grains. No sugar. 5 ingredients. Add in your favorite cookie ingredients. Voilà.   Recipe Here.

14) Gummies – 1 cup organic juice, 3 Tablespoons gelatin, splash of lemon or lime juice. Collect all sorts of fun silicon ice-cube molds and keep them guessing on what fun shapes will be in their lunch boxes each day. The gelatin I use is this one.

15) Spiced Macadamia Nuts or Cashews – you use YOUR favorite nuts or seeds that are on your allowable foods list, obviously, but these are ours 🙂 Toss nuts in a couple teaspoons of coconut oil, spice with pumpkin pie spice or cinnamon, bake at 275 degrees for about 25 minutes, stirring once in the middle of your bake time.

16) Sauerkraut Slaw – This sounds… odd…  I know. But, it was the perfect way for me to get my kiddos into eating the probiotic-rich sauerkraut that I was making and we liked it so much that it just stuck, especially as a topping to fish tacos or hot dogs. I simply mix together organic broccoli slaw mix from the grocery store, homemade sauerkraut, a little mayonnaise and a drizzle of honey and then salt and pepper. Add some cashews and some raisins and you have yourself a delicious slaw with the added probiotics of the sauerkraut. If you still want some sweetness, you can add some shredded apple to the mix as well.

17) Herbed Cream Cheese – Serve up with #10, Coconut Flour Crackers. Drip your homemade yogurt through a coffee filter for a thicker, cream-cheese consistency. Add your favorite organic all-purpose seasoning and some salt & pepper for an herbed cream cheese that is SO good with some smoked salmon or on a cracker under some salmon roe. Sometimes I stuff a little into some olives, too. Again, added probiotics to the lunchbox in a delicious way.

18) Build Your Own Lettuce-Wrap Tacos – Oh the beauty of letting them have a DIY lunch! Not only do they get to help me pick out the ingredients to include (usually, for us, this means olives, sauerkraut or slaw, lettuce, tomatoes, bacon pieces, shredded carrots, some of our cheese or Veg-veeta, and some honey mustard or other homemade dressing)

19) Toasted Honeyed Coconut – Stir coconut flakes (I like to use the wide raw unsweetened flakes) in a bowl with 2 tablespoons coconut oil and 1 tablespoon honey. Spread out into an even layer on a parchment lined or silpat lined baking sheet. Bake at 325 for 5-10 minutes.

20) Smoked Salmon/ Lox. (Also great with crackers from #10) For pretty much the best seafood source in the history of ever, order from here. They are pricey, but the quality is unbeatable. If you purchase elsewhere, try to find a source that is wild caught if possible, and check the package ingredients for sugar or other additives that would take you away from your grain-free path.

21) Antipasti Skewers – nitrite free salami or pepperoni, olives, pickles, artichokes – build your own antipasti masterpiece on a stick – or let your little school-goers help!

22) Cream Cheese Stuffed Olives (see #17)

23) Roe, Roe, Roe your boat! – I want to take this time to remind everyone that you (or your child) should try 15 times with introducing a new food to a child (or an adult for that matter) before giving up on that item. Salmon Roe / Salmon Caviar has too many health benefits to list in this already lengthy post, but most importantly, they are a fantastic source of brain-healthy fats ( ounce of Salmon Roe has over 1,000 mg of omega 3 fatty acids) to keep those thinkers going for the rest of the school day! This is a premier source for anything seafood, again – and quality absolutely matters. Yes. Yes I did just suggest that you pack Caviar in your kids’ lunch box.<—- I just did that. But, hey, would you rather splurge on some fancy designer shoes, or invest in some lunch box ingredients that boast such benefits as alleviating ADHD symptoms in some children and increasing academic achievement (Okay, maybe don’t answer that. Maybe just buy the Roe without thinking about how much it costs ;)) . source

24) MAYO salads – Creamy Zoodles Salad, chicken salad, egg salad, crab salad, tuna salad. Homemade mayo is above and beyond better than any store bought, BUT, if you just have no desire to make this condiment for yourself, Primal Mayo is SCD/Paleo compliant. The best prices I have found on this mayo are through THRIVE Market, but it can also be found on Amazon. If you dont already have a THRIVE account, sign up here.  It’s my new favorite!

25) LEFTOVERS!!! – always a lifesaver to go to bed with lunch for the next day already prepared!   I would say that our top 5 thermos leftover lunches are 1) Roast and veggies 2) Chili 3) Lentil or Taco Soup 4) Meatballs 5) Bacon Wrapped chicken tenders … but, obviously, you can send anything leftover! 

26) Bread & Breadsticks – This the grain-free bread that works in our house and is a very simple recipe. I like it because its easy, it only has a few ingredients, and it doesn’t have any yeast. Here’s the recipe we are using for bread at this stage of the game. .

Once the bread is made, I cut slices and freeze what I won’t use that week.  For lunch boxes, I like to cut the slices into strips so that I have little rectangles or breadsticks . Then, I have a few things that I do with them from there.
>I use them as breadsticks, sprinkling all-season salt and garlic power on top and serving with an organic marinara dip (watch those store bought brands for sugar).
>I toast them with cinnamon and ghee.
>I toast them and serve them with the “caramel” / honey-butter in #29.
>I cube them and brush them with coconut oil and bake as croutons.
Or, of course, use for traditional sandwiches, or NOT SO traditional sandwiches, like these delicious Strawberry-Cream Cheese Sammie. So,  so good!

27) Lacto-fermented Veggies – pickles, carrots, green beans, cauliflower, sweet peppers. – probiotics and salty goodness – need I say more? These are So fun and easy to make.

28) FRUIT & VEGGIE ART (those who know me HAD to guess that this was coming! Ha!)

29)  Salted “caramel” –mmmm. I think I just drooled on the keyboard a little.  If you are dairy-free Paleo, you could do a mix of honey and Super food Shortening like this one from Nutiva, or you could use coconut oil instead.

You can use this a few different ways.  You can melt down your ghee and honey mixture, , add a little salt and freeze into silicone ice cube molds. They do melt a bit once they are removed from the freezer, so for these to hold their shape, you would have to be putting them into a cold-storage method until lunchtime.

If you want to serve it more as a dip or spread (like honey butter) – send with some toasted grain-free bread or crackers.

30) Grain Free {love} MUFFINS or quick breads – a couple of grain-free muffin recipes that are versatile are this one (made into muffins instead of bread) , This grain-free pumpkin muffin recipe here. Or even these Carrot-cake bars (these are grain-free but use some bean flours)

31) Nutbutter Nuggets – take your favorite nut or seed butter and roll it with ingredients like shredded unsweetened coconut and/or dried fruit.
What I do NOT pack {unless I am desperate & out of options} in the lunch box:
I try to avoid super stinky food, I typically don’t put sliced bananas (if I do a banana it is typically a whole banana for snack time or one that I slice in half and leave the peel on), and I don’t do avocado. Avocado is fantastically nutritious, but I choose to add it to morning eggs or afternoon snacks or dinners instead.

I will continue to add to the list, I’m sure, as this year gets rolling. And I will be uploading some photos, too. I hope that this helps someone with some ideas! 🙂 Be sure to sign up for the email list so that you don’t ever miss an update.  ~Happy eating, as always!

 

Grain Free Table Crackers

 

cutest little grain free snacker crackers

Nut flours.   Ever notice how so many *healthy* grain-free/paleo recipes call for cupfuls of nut flours?  Yes, nuts can be a healthy addition to a diet (if they are not an allergy, if you are at a place in your diet journey where they can be digested well, and if you don’t need to limit oxalate or even salicylates or histamines in some cases) – but, let’s face it, if you are here looking for grain free recipes you very possibly fall into one of those aforementioned categories.

These crackers are coconut flour based, so you can keep your oxalate levels low, your salicylate levels lower than if using almond flour, and they are perfect for my little canaries at my house! 

Stay tuned, or be sure to subscribe – you won’t want to miss the recipe for this mystery dip! I betcha you will be very surprised by the secret ingredient!! ♡♡♡

 

Crackers & Mystery Cheese (eek!)

GRAIN FREE TABLE CRACKERS

3 Tablespoons Nutiva Palm & Coconut Oil Shortening (you can buy it here)**

1 egg

1/2 cup coconut flour

1/2 teaspoon baking soda

1 teaspoon Apple Cider Vinegar

1/2 teaspoon real salt (plus more for tops)

1 teaspoon water if needed

Parchment
[ **You could substitute with straight coconut oil if you had to, but the palm shortening really works best.]

Preheat oven to 325 degrees.

 

In a mixing bowl, mix together the shortening, egg, vinegar, coconut flour, and baking soda. Your batter should be a crumb that can be pressed together, like a pie dough. If it is still on the dry side, you can add a little water until it comes together nicely.

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cracker dough

Roll the dough out between two sheets of parchment paper. Cut into desired shapes. Place onto a parchment lined baking sheet and bake for 12-15 minutes or until the edges start to brown and the crackers are crisp.

Enjoy with your favorite snack cracker topping!

This is a very basic recipe, so the sky is the limit with the flavor combinations you could try as additions. Rosemary, Basil, pretty much ANY herb, jalapeños or red pepper flakes, garlic & onion powder, chili powder…. come on! Show me what you can come up with I would really enjoy a comment with your best cracker flavor from this trusty basic ^!

~Happy Eating~

 

Butternut Squash Chips {SCD, PALEO, GFCF, GRAIN-FREE}

 

 

Butternut Squash ChipsBUTTERNUT SQUASH CHIPS :
These are a great for anyone! But, when it has been weeks since you have tasted a potato and you are really craving the crunch of a carb – These little chips of wonder hit ALL the right spots!! I swoon.

Oh, and fried in duck fat, I mean … let us take a moment to hang on that thought…

SCD-compliant. Butternut Squash. Duck Fat. Party. My mouth.

 

Oh, life is good.

 

Paleo Cinnamon Apple Bundt Cake

Bundt Cake

Cinnamon-Apple-Nutbutter Bundt Cake

1 1/2 cup cashew meal (or other nut or seed flour)

1/2 cup arrowroot flour

1 teaspoon baking soda

2 pastured eggs

1/3 cup raw organic honey

1/3 cup organic unsweetened applesauce

1/2 cup + 2 tablespoons non-dairy milk

3 tablespoons oil

2 teaspoons organic cinnamon
Toppings:
1/3 cup Cashew Butter Mixed with 2 tablespoons honey and 1/2 teaspoon vanilla extract

Fresh Organic Apple, finely diced

Directions:
In a large mixing bowl, sifted together with a fork or a whisk all of your dry ingredients. Add in the wet ingredients for the cake and mix to combine.

Transfer to a silicone bundt cake pan. Bake for 38-42 minutes at 375 degrees.

Let cool for 10 minutes or so before turning the bundt out onto a cake platter.

In a separate dish, mix your nutbutter and honey and vanilla extract. Transfer it to a piping bag or a zip-top bag with the corner cut off and pipe your thick drizzles onto the cake. Finish off with a sprinkling of fresh diced apple and a sprinkle of cinnamon.

 

Gluten Free Cornbread (Egg-Free Version)

The EGG-FREE version:

Gluten-Free, Dairy-Free, Egg-Free Cornbread

1 cup organic stone ground corn meal
3/4 cup garfava flour
1/4 cup arrowroot
2 tablespoons tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon real salt
1 cup non-dairy milk
2 tablespoons oil + 2 for the pan
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or honey

Preheat over to 400 degrees.

While the oven is preheating, pour 2 tablespoons of oil into your iron skillet and place it in the oven. Now mix your batter.

Start with the dry ingredients, mixing them all together in a medium size bowl. Next, add your wet ingredients and stir until you have a lump-free batter. It will be gritty, but should not have lumps. Carefully remove the hot skillet from the oven and add your batter to the oiled skillet. Return the skillet to the 400 degree oven and bake for 18-20 minutes, or until golden brown.

When done, turn the pan out onto a cutting board or plate. Cut and serve.

Fluffy Pancakes {gluten-free, grain-free, dairy-free}

Fluffy Grain free Pancakes

Next weekend, on his very special Halloween birthday, our littlest monster will be turning two. Scary!!!  Today, we decorate, so we have a big day of fun in store. That means we need a big, protein-packed breakfast to kick off the fun.

These little, golden, rounds of yumminess are very close to the “real-deal” pancakes, with the added benefit of a high protein count and a grain-free status. They check all the allergy-friendly boxes at our house and were the perfect treat for my three little breakfast goblins this morning.  Honestly – the best texture on a gluten free pancake that I have been able to accomplish, ever! I will definitely pull this treat out of my trick bag again!

Fluffy Grain Free Pancakes

1 cup garfava flour
1/2 cup arrowroot powder
1/2 teaspoon baking soda
1 egg
1 cup non-dairy milk
2 tablespoons honey
1 tablespoon oil
1 teaspoon pure vanilla
Pinch of salt

Whisk together your dry ingredients. Add in the wet ingredients and stir until your batter is smooth.

When cooking your cakes, look for bubbles in the CENTER of your cake to indicate readiness to flip. If you undertook these, they will be gummy in the center.

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Enjoy with your favorite pancake topping!

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Easy Gluten Free Tapioca Rolls {Pao De Queijo}

These little pop-up rolls are always fun for us. I have to admit, I posted them last year on my Facebook group and got some not-so-positive feedback. I have tried them time and time again since, and all I can say is ” TO EACH HIS OWN!” 🙂 We still love them here. So, I hope that you get a kick out of these super easy favorites for our family.
Gluten Free Tapioca Rolls

The first idea for this recipe came from a Brazilian restaurant by us. We were penalty surprised to fin out that the little cheesy rolls they brought to the table were gluten free! Bonus!  So, in just a couple of questions, I found out that they use yucca and that these little chewy golden puffs were called “Pao De Queijo”.  When I make them in my house, I put cheese in half of the batch and leave cheese out of the other half for my gluten & dairy-free girl. She would pop one in her mouth all day log if I let her. But I don’t 😉 In fact, we only do breads like these on occasion.

 

Just five ingredients:

1 1/2 cup tapioca flour
1/3 cup oil (I have used avocado oil and coconut oil and both work)
2/3 cup milk (I use almond milk, usually)
1 teaspoon Real Salt
1/2 cup grated cheese (mild, like a raw white cheddar, a queso fresco, or I have even used a Swiss)

You can mix this together in a blender or, I typically just use a mixing bowl and a whisk, mixing first my flour and salt together in the bowl and then adding my wet ingredients and mixing until smooth with a wire whisk. The batter will be very runny.

Pour into mini-muffin tins and bake in a preheated 400 degree oven for 16-20 minutes. The kids love to watch them puff up. They become a crusted over on the outside and kid of hollow on the inside for the ones without cheese. The are chewy and just simple.

I hope you enjoy this easy gf recipe!

~Eat happy

Basic Gluten-Free Crepes

I have been making gluten free crepes ever since we started our special diet many years ago. For me, I seemed to have more consistent success with the crepes than I did with gluten-free pancakes, so they became my go-to. :). No complaints from my crew, or from me! Crepes are one of my favorites!

1 cup Bob’s Red Mill Gluten Free All-Purpose Flour
1/2 cup almond milk
3/4 cups water
2 eggs
2 tablespoons coconut oil, liquid measure
1 tablespoon Enter-G Egg Replacer Powder {yes, both eggs & the powder}*
Pinch of salt
1/2 teaspoon pure vanilla extract (opt.)

Thoroughly whisk all ingredients together; I like to use a spouted Pyrex mixing bowl, or sometimes I use the blender, too. As long as all the batter is thoroughly mixed and no lumps remain, you will be good to go.

Heat a flat skillet or a crepe pan (mine crepe pan is made by STAUB and is one of my very favorite pans n my kitchen!). Most crepe pans will have a non-sticking surface, either a chemically derived one or, like in my case, a seasoned cast iron surface. I start with a very very thin layer of oil, just to make sure the pan is well greased. If there is too much oil, the batter won’t stick to the pan and can slide back out in step three below.

My preferred method for making the crepes is to
Step 1: over pour some better into the hot pan
Step 2: roll my wrist to quickly cover the bottom of the pan
Step 3: dump the access back into the batter bowl, leaving behind just the thin layer that sticks to the pan.

This system has worked great for me! Bon apetit!  Fills with ANYTHING YOU LIKE! 😀
Crepes with Strawberries and Coconut Nectar Crepes with honey & strawberries & peaches

Grain Free Lemon Muffins / Cake {and a cake-ball fail}

So, I happened upon this really cute cake-ball photo on pinterest or instagram, I can’t remember which now. The little cake balls were made into golf balls for Father’s Day. I happen to have a cute little silver tin that my mind was picturing filled to the brim and over flowing with these tasty golf-ball-cakes! Since the plan was to serve these to dad for Father’s Day, the obvious flavor selection here at our house was a lemon-cake. I have made a variation of this lemon cake before and we all really enjoyed it, I changed a few things up and baked these in my large muffin tins {the idea was to have more of the browned edges in my cake balls for added flavor}.

Lemon Cake

Step one turned out deliciously! One taste test, honestly, was not quite enough.

Then, I crumbled the muffins in my mixing bowl and added a mixture of 1/4 cup of honey and the juice of 1/2 of a large organic lemon (careful to not include any seeds). I rolled this delicious crumble of goodness into golf-ball-sized balls and stuck them into the freezer for a bit while I concocted my icing.

Crumble

Enter: The icing, a.k.a the beginning of the end, a.k.a the reason for this epic cake ball FAIL! 😀

I think it is just as important, on occasion, to post about the flops as it is to post about the successes. Even those of us who have been gluten free home-chefs for as long as we can remember will have a recipe that just doesn’t quite come together. Don’t ever be discouraged about the misses, because you will learn a little something from each one! Maybe that’s why I have learned SO much over the years! 😀

Today’s Grain Free Lemon Muffins / Cakes:

1 1/2 cup cashew meal
1 cup almond meal*
2 tablespoons arrowroot powder
3 large pasture-raised eggs
1/2 teaspoon real salt
1/2 teaspoon baking soda
Zest of 1 large ORGANIC lemon
1/3 cup + 2 tablespoons honey
1/4 cup oil (I used coconut)
2 teaspoons organic lemon extract
Juice of 1 lemon

* you could also use almond flour here, I just only had meal on hand and we are okay with the thicker crumbles
Preheat oven to 350 degrees.

In a large mixing bowl, mix first your dry ingredients until well combined. Then, add in your wet ingredients. Stir well. Transfer to oiled muffin tins. I used large tins and this made 6 large muffin sized cakes.

Bake for 25 minutes or until the edges and top begin to brown and a toothpick inserted comes out clean.

Let cool for 15 minutes in your tins.

NEXT STEP IF MAKING CAKE BALLS:

Next, I crumbled the muffins into a mixing bowl. I added a mixture of lemon juice from 1/2 a large lemon (about a tablespoon) and 1/4 cup honey. I stirred this mixture up and then rolled cake ball shaped in my hands.

THE ICING FAIL:

WP_20140615_12_09_39_Pro

So, I tried using a mixture of honey and cacao butter for an attempt at a white-chocolate dipped icing. I really wanted it to be white for the golf balls. My idea was to use the end of a stir stick to make the dimples once the chocolate started to set up. HAH!! This never really occurred. I couldn’t quite get the consistency of the white chocolate right. The recipe I was going from was from the amazing blog site The Spunky Coconut. Kelly has a recipe for strawberry white chocolates that use these ingredients along with coconut mana / coconut butter and powdered freeze-dried strawberries to sweeten instead of the honey that I used. It was a good thought, but just didn’t quite work for this application, so I may just have to go back to the drawing board on this one ~ but our Daddo still enjoyed the cake-balls, even though they never quite made it to the golf-ball stage.
Cake Ball Fail
I will say, though, the concoction worked as chocolate candies, so we used the last little bit in our mustache molds for these little cuties. All-in-all the project at hand was not exactly a success, but we all enjoyed our time in the kitchen and got some delicious eats from the venture ~ Happy Failures, canaries! ;o)
White Chocolate Mustaches