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.

 

Fruit Pizza {Grain Free, Dairy-Free, Paleo}

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Fruit Pizza ~ Grain & Dairy Free

 

 

This fourth of July, I was really in the mood for some cream cheesy, fruity flavor/ I LOVE the look of fruit pizzas, they are so beautiful, so I went with this:

Basic Grain-Free Cookie

1 cup almond butter (any nut butter should work)
1 egg, preferably from a pastures & happy hen
1/3 cup honey or maple syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract (optional)

Preheat oven to 350 degrees.

I prefer to use my food processor for this recipe. Simply mix the ingredients together and then transfer to a parchment or silpat-lined baking sheet. Make one large circle with the dough. Bake for 14-15 minutes.

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For the Cream:
{ Approximate Measurements…I wish I could give you exact measurements, but this was one of my
“keep adding til it’s right” kind of deals. I will gladly try it again!1 ūüôā and post exact measurements once I get them figured out.}

1 cup cashew meal (you can use cashews, I just had cashew meal on hand, it was mealed raw cashews)
1/2 cup water* + hemp milk
1 tablespoon lemon juice
1 teaspoon lemon extract
3 tablespoons maple syrup
Zest of 1 lemon

Place your almond meal in a high-powered blender (I have a Vitamix). Add in your water,I started with 1/2 cup of water, but I continued to add a little hemp milk at a time until I got the perfect texture, then added a little more maple until I got the sweetness I wanted. I will probably add more lemon next time.

Once the cookie was finished baking, I let it cool slightly, then simply turned it over onto a round serving platter and peeled off the silpat. I put a layer of the cream on top of that and then decorated with fresh fruit! So Yummy! Happy Fourth of July to us ~ fireworks in our mouth ūüėõ
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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! ~

Flourless Cherry Sweetheart Cookies {Grain-Free & Paleo}

These were created with LOVE for the Valentine’s Bake Sale Boxes that got delivered last week. In keeping with my passion, I was thrilled to get to bake up some delicious treats for kiddos and families that¬†are¬†very particular¬†with their ingredient lists; and, better yet, I was able to raise a little money for a couple of charities that are local to me and to my heart. I know I keep saying this, but it really was the Best. Bake Sale. Ever.

Grain-Free Cherry Sweetheart Cookies

super- duper simple nut butter cookies turned into these:

Cherry Sweetheart Cookies
1 cup organic almond butter
1/3 cup organic raw honey
1 pastured chicken egg
1/2 teaspoon aluminum free baking soda
1/2 teaspoon organic apple cider vinegar
10 + 24ish dried organic & unsulphered cherries
Pinch of salt

Preheat oven to 325 degrees {fahrenheit}.

I find these are easiest to mix together in a food processor.  I hope you love how easy these are as much as I do!

In your food processor, combine the almond butter, honey, egg, baking soda, apple cider vinegar, and 10 of the cherries. Pulse or mix on low spear until ingredients are thoroughly combined.

Line a baking sheet with unbleached parchment paper. I used my #70 disher (or 1 tablespoon) spring disher. YOU can use a large spoon or even a tablespoon measuring spoon, but if you do not own a #70 disher, just hop onto Amazon and purchase one for your kitchen drawer. They are so great for cookies and mini muffins!

Spoon your¬†dough onto your parchment lined baking sheet, leaving 2 inches between each cookie. I have found that the amount of “spread” that these cookies get depends on the amount of oil in the nut butter. But, they always taste delicious!¬†¬† Now, take the remaining cherries one at a time and, using¬†a knife or the tip of your fingernail, make a small slit¬†in one of the edges and separate it, mimicking the shape of a heart. Press the¬†heart-shaped cherry into the center of each¬†dough mound.

Bake in a preheated 325 degree oven for 9 minutes. remove and transfer to a wire rack to cool.  Refill your pan with the raining batter and repeat.

I get 24-28 cookies per batch. Cool completely and then store in an airtight container, that is IF they make it that far.
The cherries give each cookie a sweet and tart element, the fact that the entire batch only has 1/3 cup of honey as its sweetener, and the simple, throw-in-the-food-processor method here make these so very appealing to me as the chef of my household. And this basic recipe has endless possibilities! Chocolate chips are the obvious choice, yes, but I enjoy experimenting with less ordinary treasures.

Hope you Enjoy these as much as we did. <3
~Kendra

Pepi-Chia Herb Crackers

When I began on our special diet journey for our suffering then-3 year old, we removed in one fail swoop the triad of typical Standard American Eating : Wheat, Milk & Eggs. This is how my career-in-the-kitchen began.

Molly is our little canary in the kitchen, and we have since learned that her immune-dysfunction provides us with a perpetual game of guessing as to what her immune “soldiers” may be¬†bullying around¬†each day.¬† We have come an amazingly long way since those days of desperate¬†prescription filling (with no avail). Her rashes were given so many names and so many treatments, but it was not until we removed the underlying cause of inflammation¬†that we began to see big changes; and the bonus changes ~ her neurological¬†issues associated with sensory processing disorder, obsessive compulsion, and Aspberger’s¬†Syndrome actually began to improve.¬† Behaviors that we were settling in on with a “non-progressive but incurable” diagnosis were actually changing. Hope. Light. and a Passion beyond comparison to share this “Secret” with the world, just in case what worked for us may work for other suffering families.

As we began, I worked hard to mimic the flavors and textures that we were all used to eating. But once you go as far as I had to take out milk and wheat and eggs, and once you understand how calming that inflammation¬†has long-lasting effects, effects that may mean the difference between her having to be put on dangerous drugs with very long lists of side effects, or the difference in her developing cancer in her 50’s or 60’s and her living a long a healthful, vibrant life, those choices don’t seem so difficult at all! Quite the contrary.¬† I get excited about finding new ways to promote¬†our health¬†through food!!

Since I started, I have been traveling ever-further into healthful choices in our kitchen, subsequently we actually do very limited grains now and have severely  down-sized our consumption of animal proteins.

We eat rices, and some quinoa, and occasionally¬†gluten-free oats (on a 4-day rotation), but every once in a while, I still get that craving for a crunch that a simple nut won’t appease. Today, I was having such a craving.

We are relaxing at home today, football playing for dad, kids enjoying the cooler outdoor weather and making “gluten-free mud pies” and I have put on a pot of chili¬†with beans and zucchini and some chopped greens and stewed tomatoes.¬† In our past life, I would have eaten my chili¬†on a bed of frito¬†chips and a large handful of cubed colby ~ not today.
We now are dairy-free (processed) and have recently decided to take corn out of the equation as well.  So today, I went into creative mode to come up with a cruchy cracker that fit the bill.

My challenge: No Grain, No Sugar, No Fruit, No Eggs, No Milk Crackers
My solution: Pepi-Chia Herb Cracker
My surprise: Everyone loved them, including our 2 year old grazer.


Pepi-Chia Herb Crackers

1 cup + 1/3 cup raw pepitas (shelled pumpkin seeds)

¬Ĺ cup non-dairy milk (I like almond or hemp)

2 tablespoons cold-pressed olive oil

2 tablespoons chia seeds

2 tablespoons raw shelled sunflower seeds (or more)

1-2 tablespoons dried parsley

1-2 tablespoons dried rosemary

1 1/2 teaspoon baking soda

¬Ĺ teaspoon Real Salt (optional)

In your food processor or spice grinder, grind 1 cup of the pepitas into a meal
or course nut flour.

In a medium mixing bowl, dump in your pepita meal and stir in the chia seeds, sunflower
seeds, herbs, baking soda and Real Salt. Now add the non-dairy milk (or you
could use water) and the oil and stir just until combined.

On a parchment lined baking sheet, spread the mixture into one even layer about
1/4 inch thick. Sprinkle the remaining pepitas over top and bake at 325 degrees
for 25-30 minutes. Take out to and cool on baking sheet. Cut or break into desired shapes.