Christmas cookies (gluten & grain free)

 

Christmas Cookies 
(Gluten, Grain, Cane Sugar Free)

We all really loved this year’s version of Christmas Cut-out Cookies! You just have to try them out for yourself. They bake out wonderfully!

It just wouldn’t be the holidays without cut-out cookies, who are we kidding? And I refuse to give them up, even with our dietary restrictions. Cut out cookies are much more than cookies, they are tradition, memories, and togetherness that symbolize the entire reason of the season. That’s a pretty important cookie, so there’s  nothing worse than dough that’s too sticky to release from the cutters or cookies that crumble when you are trying to decorate them.  I absolutely  love the way this recipe turned out; the dough rolls out beautifully and holds up to the cutouts, bakes in 5 to 6 minutes, and provides the perfect canvas for edible decorations! Perfection.

The Cookie Recipe:
2 cups garfava flour (if you can’t find Garfava flour, you can sub. brown rice flour)
1 cup arrowroot powder (or potato STARCH flour)
1 cup organic shortening (Nutiva or Spectrum brand)
2 eggs (or egg replacer or 1/2 cup applesauce)
1/2 cup honey
1 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Bake on parchment lined baking sheet at 350 degrees for 5-6 minutes.
*Refrigerate dough until ready to roll & cut shapes.

For the icing this year, we mixed together equal parts Nutiva Shortening & honey with some vanilla, and for a festive green, we used liquid chlorophyll. It was the perfect minty flavor, too, for the holiday season. We will be making these again before the holiday is over, that’s a definite, and this recipe will be staying in our repertoire! Hope you enjoy! And please, let me know if you experiment with other natural colorings and decorating ingredients!

~Happiest of holidays from my family to yours.

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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.

Grandma’s Chicken & Dumplings {grain-free}

Grandma’s Chicken & Dumplings. 
Mmmmmm. Mmmmmm. Goodness.  This grain-free version was so close to the way I remember my grandmother’s that I want to make it every day this week, I am THAT excited!   Please tell me that you will let me know when you try this recipe! I want to share in the taste party with you.

 

chicken & dumplings

 

Chicken & Dumplings
1 whole chicken
12-14 cups water
2 carrots
2 ribs of celery
Leek tips (you can use any portion of the leek, an onion, or green onion, I just keep leek tops for broths*)
2 teaspoons salt
Cracked pepper
1/2 cup arrowroot powder

Dumplings:
1 cup Garfava Flour** (you can substitute with brown rice flour, but they would no longer be grain free)
1/2 cup arrowroot (you can also use potato starch flour, but I prefer arrowroot)
2 tablespoons ghee or oil
1/2 teaspoon salt
1/2 teaspoon organic all-purpose seasoning
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
1 egg (This recipe would work fine with an egg substitute)
1/4 cup water

**+ more garfava flour for rolling and dusting hands to handle dough.

In a large stockpot, place your whole chicken, 12-14 cups of water, your carrots, celery, and leeks or onions. Bring to a simmer. Simmer until your chicken is cooked through (1 hour to 1 hour and 15 minutes).  At this point, remove the chicken onto a carving board. Strain out your broth and set aside the veggies from the strainer. Broth will go back on the stove in the stock pot over a simmering heat (low/simmer). In a mug or glass Pyrex measuring cup, scoop out a cup or two of the broth and set it aside.  (You may also use a longer cook bone-broth is that is your preference, this is just how I did this from scratch).

I separated my carrots and celery out and gave them a rough chop and dropped them back into the broth. Once your chicken has cooled a little and you are able to handle it, remove the meat from the bones. Save those bones for more broth later. Roughly pull or chop your chicken meat and add it back into the broth pot.

Into your mug of broth that you set aside, whisk in 1/2 cup of arrowroot powder until there are no lumps. Pour this slurry into the broth pot and give it a stir for a minute.

Now, mix together your dumpling ingredients to make your dough. It is kind of sticky, so you can use a bit more flour if needed. The easiest way to roll these out is to place the dough between two pieces of parchment. I cut mine into rough square pieces and then pressed them together a bit with my thumbs. As you press each dumpling, drop it into the simmering pot of thickened broth. Continue until all of your dumplings are in. Cover your stock pot loosely with a lid, increase heat to medium, and cook for another 15-20 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pan.

Serve and enjoy!  I served mine in one of my very favorite soup dishes of ALL time, my beautiful Le Creuset Stoneware, one of my favorite gifts from my sister-in-law. Garnish with fresh parsley or sage. I hope this recipe hits that nostalgic part of your heart like it does mine.

VEGveeta

VegveetaWe are currently in week 4 of this summer’s GUT CAMP (Specific Carbohydrate Diet Camp). I was really trying to figure out a cheese alternative for my diary-free campers that isn’t made with loads of nuts. I have been pondering over a gelatin-type solution, but was really struggling thinking up what I could use.

As if by divine intervention, I ran across @lilsipper on Instagram and all of the super creative food ideas she was coming up with; and, as if golden beams of light were coming from my phone, I see her cheese recipe using cauliflower! And other veggies.  What!? <- and that was a good what.

 

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Are you kidding me, of COURSE I had to try this out for myself.
So I checked the list of ingredients and got into kitchen mode, replacing a couple of ingredients that we don’t use and adding in some that I thought would fit this flavor profile and end up with good results and by the end of the night, my boys were digging into a pan of fake queso dip made from vegetables and licking their fingers clean.

Here is what I came up with for my family and for our GUT CAMP that was SCD compliant, and a Low Oxalate version for my LODers.

 

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VEGveeta Recipe:
1/2 cup carrot peeled & chopped (1 carrot)*
1 1/2 cup (loosely measured) raw cauliflower chopped (1 small head or 1/2 of a large head)
1 cup zucchini, peeled and chopped (1 medium zucchini)
1/2 cup frozen or fresh butternut squash, chopped*
1 teaspoon organic Apple Cider Vinegar
1 teaspoon coconut aminos (optional)
1 teaspoon Real Salt
1/2 teaspoon Turmeric
1 tablespoon coconut oil
3 tablespoons  Great Lakes Gelatin (red/orange, not green)  here is the one you want to get.

* For Low Oxalate, use butternut squash to replace the carrot and keep your portion size under control.

1.First, chop all of your vegetables and steam them until very soft.

2. Transfer to your Vitamin or high powered blender. Blend until very smooth.

3. Add in your apple cider vinegar, Ume Plum Vinegar, spices, and oil and blend together.

4. Add in your gelatin and blend just until smooth.

5. Transfer to a plastic wrap or parchment lined bread pan(or any dish you want to use depending on the shape you want to have). If you have a silicone pan, you won’t need to use the liner.

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6. Place in the refrigerator until completely set.

Now – this does so closely resemble Velveeta that none of us really enjoyed it on it’s own. (I plan on testing a couple more batches and playing with the flavors to see if I can change that).

But, added to a pan with some Organic Salsa, it melted into the perfect queso dip! And my boys liked it melted onto their broccoli, too. And tomorrow’s leftover chicken is going to be Arroz Con Pollo with cauliflower rice and this queso dip. How’s that for some SCD/Paleo Tex-Mex! Love it!

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Hope this puts some smiles on your faces:) It did mine!!

~Happy Eating~

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.

 

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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Elderberry Gummy Bears

Elderberry Gummy BearsI don’t know where you live, but here in North Texas, it went from summer to fall seemingly over night this past weekend! The winds came through, the cooler temperatures kissed our skin, and, unfortunately, the fall allergies rushed the field.

It is the best of times and the worst of times, this FALL, this AUTUMN! I absolutely love this season, but for some reason, it just does not love me back most of the time. I have definitely been feeling the effects and have some kiddos with some runny noses, too, so this morning, after I had my two school goers shuffled off to their school,  I decided to load up on artillery for the onslaught of the allergy season!

I started my morning by juicing some carrots, apples, and fresh ginger.

Then, I made some Elderberry Gummy Bears! If you haven’t read about the benefits of elderberry, they are abundant for this season. To list a few:

~ a very powerful antioxidant
~ anthocyanin levels make it anticarcinogenic
~ more vitamin C than oranges
~ antiviral
~high ORAC
~improves the coordination of the immune system

This article is worth the read and gives all the proper props to Elderberry!

Recipe:

1/2 cup Elderberry Concentrate
1/2 cup organic pomegranate juice
2 tablespoon organic lime juice
3 tablespoons grass-fed gelatin (I used Great Lakes, the orange bottle)

Simply mix all the ingredients together in a small sauce pan and then heat just to almost a boil/low boil and remove from heat. I like to let mine cool down for 5-10 minutes before transferring to my molds. Refrigerate until set.

You can use any silicone mold for these, or even a glass dish and then simply cut into squares. I found my bear molds on Amazon.com.

These are certainly the most expensive$ gummy bears I have ever made, but I know that my kiddos will be so happy to chomp these down, and I will be equally as happy knowing that they will be getting such great nutritional benefits from this healthful & protective treat.   ~Happy Fall~

Strawberry Lemon Avocado Tarts {no bake, grain free, honey & fruit sweetened}

Lemon Avocado tarts

I saw this delicious looking post on Instagram for these avocado tarts, and I thought I would put my own spin on them. They were definitely a treat both to our plates AND our palates. Look at these gorgeous pops of color!

For the “Crust”:
I cup almond meal
1/2 cup pitted dates
2 Tablespoons boiling water (careful!)
Zest of 1 lemon

For the Filling:
2 ripe avocados
1/4 cup lemon juice
1/4 cup raw honey
Zest of 1 lemon

For the TOPPING: I did half with fresh kiwi & half with crushed Freeze-Dried Organic Strawberries. The strawberry variety was my favorite! So yummy, and so healthful! Hope you enjoy!

Raspberry Vanilla Ice Cream Sandwiches {grain-free, dairy-free, honey & fruit sweetened}

Solo delicious! Messy! But, Solo delicious!
Raspberry Dreams

The “cookie”:
1 cup almond butter
1 egg
1/3 cup honey
1 tablespoon pure vanilla
1/4 teaspoon baking soda
1/4 teaspoon real salt

Preheat oven to 350 degrees. Mix together in a food processor. With a spatula, spread out into a rectangle on a parchment-lined baking sheet. Bake at 350 degrees for 9 minutes. Let cool completely.

**Some tips: I scored my dough into rectangles before I baked; Make sure your cookies are completely cooled before filling your sandwiches, be prepared t lick some delicious messiness from your fingers and hands as you build these; As you work, you may want ot keep a cookie sheet into he freezer and place each new ice cream sandwich into the freezer before you move on to the next. They melt really quickly.

While the cookies bake, simply rinse out your food processor and then start the ice cream.

The raspberry “Ice-Cream”:
3 frozen bananas
1/2 cup fresh raspberries.

Mix in the food processor until creamy, like soft-serve ice cream. Transfer to a freezer-safe bowl and stick in the freezer to chill until your cookies have cooled.

Once your cookies are cooled, scoop out a spoonful of ice cream into the back of one cookie piece, sandwich with another cookie piece, and smash down slightly. I used a flat spatula and made a lap around the edges to try to sort of square off and clean up my edges, but that is completely optional. Make them as full and as messy and as wonderful as you see fit!  These will definitely get some remakes in all sorts of flavors this summer!

If you want to save for later like I have done here, you can wrap them up in parchment and store them in the freezer.

~ Happy Ice-Cream Sandwiching! ~