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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Gluten-Free Chocolate Chocolate Chip Brownies {Low-Grain, Honey-Sweetened}

Gluten Free Chocolate Chocolate Chip Brownies

Gluten Free Chocolate Chocolate Chip

1/2 cup garfava flour

1/2 cup organic cocoa powder

1/4 cup potato starch flour

2 tablespoons tapioca flour

2 teaspoons baking powder (I use corn-free)

1/2 teaspoon sea salt / real salt

1/4 teaspoon baking soda

2 pastured eggs

1/2 cup oil {i used organic Grapseed, but will try with coconut oil next time around}

1/2 cup non-dairy milk

1/3 cup honey

1 tablespoon pure vanilla extract

1  1/2 teaspoons organic apple cider vinegar

1/4 cup Enjoy Life chocolate chips.

Preheat oven to 325 degrees. Oil a 7 x 11  or 8 x 8 square Baking dish (I used a 2.2 Qt. Pyrex / 7 x 11) with your oil of choice (I used coconut oil)

In a large mixing bowl, mix together all of the dry ingredients (except for the chocolate chips). Make a well in the center and add in your wet ingredients. Mix together until the batter is smooth. Fold in the chocolate chips. Pour into your greased baking dish and give the top a spread or the pan a wiggle to get everything nice and even.

Bake at 325 degrees for 20-24 minutes, or until a toothpick insterted into the center comes out clean.

Yum! Yum! Yum!

Happy Eating 🙂

Raspberry Beret Macaroons {Gluten-Free, Grain-Free, Paleo, SCD-Legal}

If you like a classic coconut Macaroon, you will love these subtly sweet nuggets. These were created for the Valentine’s Day bake-sale boxes we did to raise money for a couple of local Autism non-profits that we know and love. They are light not overly sweet with the delicious tang of raspberry. So yummy!

Raspberry Beret Macaroons
Raspberry Beret Macaroons

1/2 cup raw organic honey
3 cups unsweetened coconut
3 Tablespoons coconut flour
2 Tablespoons crushed freeze-dried organic raspberries
1/2 cup coconut milk
Juice + Zest of 1 large organic lemon
1 white from a pastured chicken egg
Pinch of salt

Preheat oven to 325 degrees {Fahrenheit}

First, in a Vitamix or your blender, pulverize the dried coconut for about 1 minutes until you have super-fine shreds.
Dump into a large mixing bowl and add in the wet ingredients {coconut milk & lemon juice & zest} and mix just to combine.

Next, in your stand mixer or with a hand mixer, mix your egg white and pinch of salt until soft peeks form {a couple of minutes}. Take the egg whites over to the shredded coconut mixture and fold them in lightly. Sprinkle the coconut flour and crushed dried raspberry into the bowl and lightly fold again, just until well combined.

Now, with a #70 tablespoon scooper {I use this SO often, if you don’t have one your kitchen is missing a wonderful family member, hop on over to amazon and order one!}, fill the scoop tightly, pull it up against the side of the bowl to pack in the mixture.  Pull the trigger and dump out onto an unbleached-parchment-lined baking sheet. Continue filling up your tray.

Bake at 325 degrees for 20-22 minutes. I rotated my tray half-way through, a habit I got into after coking my way through the BabyCakes cookbook. After 2o minutes, my macaroons were getting slightly brown on the edges, so I removed and transferred the entire sheet of parchment to a wire rack to cool.

For the Valentine’s Bake-Sale boxes, I mixed a little of the powder from the freeze dried raspberries into a tiny bit of this lemon glaze, turning it perfectly pink and raspberry flavored. Using a zip-top sandwich bag with the tip snipped off, I drizzled the glaze lightly over the macaroons for a finishing touch. Mwah!

Lemon Cake & Lemon Cake Truffles {Grain-Free, Paleo, Gluten-Free, Cane-Sugar-Free, Dairy-Free}

Lemon Cake Truffles

Lemon Cake Truffles

Oh my! These little bites of lemony goodness and such a delight! The cake, itself, if very easy to throw together, and can certainly be enjoyed on it’s own. Actually, it would be wonderful for breakfast with a cup or organic tea, or as an afternoon snack. It’s a pretty dreamy treat!

There are so many almond flour recipes out there, I decided to change it up a bit on this one. One of our family’s favorite nuts is the cashew. We love the creamy texture and the mildly sweet flavor. So, for this lemon cake, I decided to use Cashew Meal. It turned out with a beautiful crumble, I think!

Grain-Free Lemon Cake

2 1/2 cups cashew meal
1 teaspoon Real Salt
1/2 teaspoon baking soda
3/4 cups cup raw organic honey
1/4 cup liquid measure virgin coconut oil + more for oiling pan
Juice and zest of 1 organic lemon
3 pastured chicken eggs
2 teaspoons organic lemon extract

Preheat oven to 350 degrees {Fahrenheit}

In a large bowl, whisk together your dry ingredients {the cashew meal, salt,  & baking soda}.  Make a well into the center of the bowl and add to it the remaining liquid ingredients and lemon zest. Give it all a stir to combine.

Oil a loaf pan or a square baking dish with coconut oil. Pour your batter into the oiled pan and give it a spread with the back of your spoon or a spatula to even everything out.

Bake at 350 degrees for 40 minutes. This is definitely one of those cakes that you can “smell” when it is done. To the look, it will have a nice brown color and should not have any liquid seen on a toothpick inserted into the center {although it may carry out some crumbs with it}. Remove from the oven and cool as long as you can before sneaking a little sliver to taste. {I am guessing I am not the only one who does this ;)}

~For the Cake Truffles ~

You will need: 1 prepared Grain-Free Lemon Cake from above ~plus~ The following lemon glaze:

Lemon Glaze: 1/2 cup tapioca flour 1 tablespoon arrowroot powder 5 tablespoons organic grade B maple syrup 1 teaspoon organic lemon extract 1 teaspoon lemon zest

Simply blend all ingredients together in your blender. Can be stored in the fridge. Makes a great glaze for cookies or bars, and makes the perfect “glue” for these delicious lemon truffles!!

Preheat the 350 degrees if you haven’t already.

Crumble your cake in a large bowl. Stir in about 3 tablespoons of your lemon glaze. Now, Using a tablespoon (#70) scooper, pack the scooper full of the crumb mixture, pulling up against the side of your bowl to really pack it in. Pull the trigger to drop your scoop onto a parchment lined baking sheet. Simply reshape the top of your truffle if the scoop has been too rough on it. It should be a nice, tight little mound of sticky lemon crumb. Keep lining these mounds up on your parchment-lined baking sheet. They can be placed fairly close together, as no rising will occur at this point.

Bake the truffles for 6 minutes.

Remove from oven and let cool for 10-15 minutes. Now, using a piping bag with the smallest piping tip, usually used fro writing {or, honestly, most of the time I just grab a zip-top sandwich bag and snip off the corner}. Drizzle a zip-zag line across the top of each truffle as the finishing touch.

The taste of these lemon cake truffles is perfection for me. The healthy fats from the nuts and coconut oil and the sweet, lemony flavor really remind me of my mom’s lemon bundt cake she made a lot when we were growing up. There’s truly nothing better than turning a nostalgic {unhealthy} treat into a copy-cat recipe that meets all of our dietary restrictions in a delicious way!

Hope you enjoy, they sounds like a lot of steps, but honestly, they are not difficult to make!

Happy Cake Truffling, Canaries! ~Kendra

“Chocolate Covered Strawberry” Paleo-Style Macarons

Chocolate Covered Strawberry MacaronsThese little cutie-pies were in the Paleo Valentine’s Day bake sale boxes. They were very simple. Simple to make. And simple to pop in your mouth and enjoy!  Here’s how I made these little treats:

“Chocolate Covered Strawberry”  Paleo-Style Macarons

The Cookie:
1 cup almond butter
1 pastured chicken egg
1/3 cup + 2 tablespoon organic maple syrup
2 Tablespoons organic cocoa powder
1/2 + 1/8 teaspoons baking soda
1 teaspoon apple cider vinegar
2 teaspoons homemade vanilla extract
1/2 teaspoon sea salt

Preheat oven to 325 degrees {Fahrenheit}

In a food processor, I combined all of the cookie ingredients and  processed on low until ingredients are well combined. Then, I transferred the dough to a piping bag. (You can use a zip-top bag and simply cut the tip if you do not have a piping bag). I piped little quarter sized swirls of dough onto unbleached parchment-lined baking sheet. {They won’t “grow” much during baking}

Piped Macrons in the Making

These are tiny little mounds of yumminess, so they don’t take long to bake at all. I set the timer for 5 minutes and that was just about right for a still-chewy center. Some stayed in for a full 6 minutes, and they were a bit over-done, in my opinion.

Macaron Cookies all baked.

At this stage of the game, you can chomp down on these tiny little chocolate cutie-pies just like they are seen above, looking like a cookie version of a little chocolate kiss.

Or, if you are feeling indulgent, you can take it one step further, as I did for the bake sale, and turn them each into a tiny little sandwich. I used this STRAWBERRY FROSTING as a filling and they were just delicious! Look at how yummy these look with a little sandwiching makeover!  I can’t wit to use this recipe over the summer to make all sorts of grain and dairy-free ice-cream sandwiches!  I hope these inspire you do get creative, too.

~Kendra

Chocolate COvered Strawberry Filled

Strawberry Frosting {Grain-Free, Paleo, and SCD legal}

Simple Strawberry Frosting {Grain-Free, Fruit Sweetened, Palo, SCD-legal}:

1 cup Spectrum organic Palm Shortening
1/2 cup freeze dried bananas, ground up in a spice grinders, mixer, or blender until it makes a powder
3 Tablespoons freeze dried organic strawberries, crushed {I like to have some larger chunks to see and taste}

First, I mixed the shortening with my hand mixer just to get a creamy consistency. Next, I added in the powdered banana and blended until well combined. I added the strawberries in last and mixed just until incorporated.

I transferred the icing to a piping bag. This was the perfect filling for the “Chocolate Covered Strawberry Macaroons” that were in the Palo Valentine’s boxes we did this year

.Chocolate Covered Strawberry Filled

This was  also the perfect topping for the Paleo Mini Lemon Muffins I made last week. :9 Oh the deliciousness!

Scared Of The Dark Cherry Gummy Bears

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I’m not quite sure when Halloween became synonomous with massive quantities of food-dyes and high-fructose-corn syrup, but I don’t have to tell you that these are not the healthiest selections for our kids. The last thing you want to read, I’m sure, is another study about how dangerous some of theses  chemical food colorings can be (or why many other countries don’t allow them into their foods), or how high fructose corn syrup will get your child closer to diabetes by the day.

I know this is a major sugar-buzz-kill for so many parents. They escape into the “one day out of the year won’t hurt them” mentality, and they may be perfectly right (at least a percentage of them). As a family who already battles a neurological disorder, I have made a choice to remove all chemical additives from our diet, so most of the store bought “goodies”, we simply walk past as if they are a piece of store furniture,  When I happen upon a circumstance where I have to admit to the layman that…

“We Don’t Eat Candy.”
or
“My Kids Are Allergic To Sugar”

…I undoubtedly get a look that, if I could freeze-frame the moment, would most appropriately be marked with a scribbled thought bubble and a big. red. question-mark.  Then comes the pity. Its really kind of comical at this point. Do I dare tell them the real kicker? That even if they weren’t allergic I wouldn’t give them sugar. {{{(gasp!)}}}

Huh?
Huh?

I assure you, though, that I AM NO PARTY POOPER!  My kids have fun stuff. Almost daily! And holidays are just a creative person’s dream because they provide a theme, a canvas for creation.   Halloween is no exception.

The past few Halloweens, I have ordered some really great candies from our go-to allergy-friendly candy shoppe, Natural Candy Store. But even here, it is tough to find candies that aren’t made with sugar.  So, it has been my mission this year to create some great home made candies and treats (adding more by the day) to make our Halloween celebration SCARY FUN this year!

These Gummy Bears will be PERFECT.

Three Littel Bears


SCARED OF THE DARK CHERRY GUMMY BEARS (also, see below the Valentine’s Version)

1/2 cup black cherry concentrate*
1/2 cup pure water
1/2 tablespoon lemon juice
1/2 tablespoon lime juice
3 tablespoons gelatin**

*You can find this in the supplements section of most health food grocers, or simply order online from a source like amazon or vitacost.
**For the healthiest option, try a brand of gelatin that is from grass-fed cows. I use the Great lakes Brand {the red or orange can, not green}.


Directions:

In a bowl or measuring cup, combine all the liquids.

In a saucepan over medium heat, I started with about half of the liquid mixture and all of the gelatin and whisked together while the pan was heating. When I had a sort of paste, I added the remaining liquid in and continued to whisk until the gelatin was completely dissolved.

I turned off the heat and let the mixture sit for about 5 minutes, just to cool.

The next step is where the fun comes in! I added powdered probiotic at this stage and then poured into my molds. You do not have to add anything at this point, but the sky is the limit if you want to make these “gummy-vites”.

Pour into your mold or desired dish. Refrigerate until set (at least 2 hours).
I used these fantastic bear ice cube trays. I first saw them on one of my favorite blogger’s sites (Elana Amsterdam’s Elana’s Pantry) and marked them as a MUST HAVE!! She had done some other great bear flavors, as have many other bloggers, so this is by no means a new recipe. They are a healthy take on the old “Knox-Blox” recipe (A favorite of our Papa’s … hopefully we can pass these off as the knox-blox he loves so dearly and save him from himself! :))    I found the bear molds here.

The existential Gummy Bear

As you can see, there is much fun to be had with these gummy bears. PLAY WITH YOUR FOOD!

When Halloween night comes this year, I will be making a batch of these “Sacred Of The Dark Cherry” bears, and also an Apple Cider version. Yummy!!

~Happy Halloween Eats~

For Valentine’s Day, I ordered these cute little heart-shaped molds and we had a blast making Very Cherry (with cherry-pomegranate juice) and Very Berry (with Cherry & Raspberry Juice) Gummy Hearts. <3 <3 <3

Very Berry Gummies

Pumpkin-Pie-Spiced Sweet Potato Fries

Pumpkin-Pie-Spiced Sweet Potato Fries

Sometimes the simplest of ideas turn into the best treats! The fall flavors of pumpkin-pie-spice pair beautifully with the sweet & nutritious sweet potatoes. Use coconut oil and bake and you have a healthy version of french fries to make your fall meals spooktacular!

These were hand-cut organic sweet potatoes, sliced into thin strips. 2 tablespoons of coconut oil melted to a liquid and tossed to coat the sweet potato strips. About 2 tablespoons of pumpkin pie spice and a couple of pinches of salt and these were quickly on their way to a 450 degree oven. The cooking times will vary greatly depending on the size of your fries. These cooked for about 25 minutes and were perfectly browned and crispy in parts and deliciously “fluffy” on the inside.

Salted Maple Candy {Sugar-Free}

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A gluten-free, sugar-free Halloween Treat.

This week, Autumn is in an upswing, as we just turned the calendar page over to my favorite month of the year, OCTOBER! I can’t quite put into words why I am so enchanted with October, except to say that there is something majestically promising about the changes that are always in October’s air. There is comfort in the crispness and fancy in each fall-breeze, as if magic is blowing through my bones. Collections of birds can be caught on their migration paths. So many birds! Kind of creepy, yet mesmerizing. Leaves turn to those golden Autumn hues. We all watch as nature shifts to protection -mode, and the shear fact that it all happens so fluently and artfully makes me feel grounded and cozy.  It seems like each day of October is a giddy anticipation of the playful holiday that punctuates the month {for those who celebrate it} and kicks off the “holiday season”! Now, more than ever, too,  I have such an intimate connection to Halloween, because just last year , at about 10:30 on Halloween morning, our little family welcomed to the world our 3rd little squirrel in the nut-bunch. And his birth was such a cozy affair, gentle and peaceful and natural and wonderful. Yes, October is absolutely my favorite month of the year.

So, if you have read any of my other posts, you know that we are a sugar-free family. You can find some great selections, now, of candies that are chemcial-dye-free and high-fructose- corn-syrup (hfc) free; but, it is tough to find cane-sugar-free candies, I have to say.

On this fine fall morning, I was dreaming of salted caramel. My little wheels got to turning about the little maple candies that I usually buy for my munchkins to have around this time of year, and I got a whim to create my own “Salted Maple Candies”.

This recipe, like most candy recipes, takes a special touch and some caressing ~ but it IS NOT difficult to make. It is actually very simple if you follow the directions well and stay on top of it. If I can do this with an 11 month old on my hip half the time and a five year old chanting,”Is it done yet” on repeat ~ well….you get the picture.

Now, I tend to get excited about special food finds, and last weekend, as you may have read in this post, my husband and I shopped am artisan oiler. There, we picked up some maple-infused aged-balsamic vinegar {yum! yum! yum!}, as well as some vanilla bean sea salt. These are merely options for this candy, and I will put them in the recipe here as such, but these candies will work just as well with more readily available ingredients in their same category, so please don’t feel like this in one of those recipes that you have to spend tons of money on crazy ingredients for in order for this to even work. Not so. Plain ol’ maple syrup and sea salt will work just fine!

Salted Maple Candies

2 cups Pure Organic Maple Syrup (I use Grade B)
1 tablespoon maple balsamic vinegar (optional!)
1-2 teaspoons vanilla bean sea salt, or any course ground sea salt

1) Bring your maple syrup and vinegar to a boil over medium-low to medium heat until a candy thermometer reads 235 degrees fahrenheit, stirring occasionally. I used a medium-sized stainless steel saucepan.

maplecandy1

2) Remove from heat or turn off gas and let sit WITHOUT STIRRING until the temperature cools to 175 degrees fahrenheit. (10-15 minutes)

3) Now, take a wooden spoon (wooden spoons are less likely to cause drastic temperature changes to your sensitive mixture) and briskly stir the cooled syrup for 4-5 minutes, until the color gets light and the consistency is thick and smooth. {Note, I did not get a picture of this because this is a time sensitive part of the recipe. As the candy cools, it will harden quite quickly so you should move as quickly as possible here}

4) Either transfer the mixture to candy molds now until your candies cool completely, or, if you are feeling adventurous, try my method:

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Transfer the thickened mixture, carefully as it will still be hot, to a piping bag (you may use a ziplock if that is all you have and snip off the end). Carefully and quickly pipe out nickle-sized dots and then pull up, to get a sort of “chocolate chip” shape. Again, work quickly as your candy will start to harden. I piped mine onto a silpat (silicone baker’s mat), but parchment will work just as beautifully. I like the uneven shapes of doing these by hand, and my goal was to make the candies look like witches hats, some standing straight up, some flopping over, and some just plain weird. Hey ~ afterall, its HALLOWEEN. 🙂

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5) If you work quickly enough, your candies might still be wet enough for a sprinkle of coarse salt to stick. If not, simply brush the tops with a tiny amount of maple syrup and then sprinkle your salt to the tops of your candies.  I used a Madagascar vanilla bean infused sea salt.

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They are bewitchingly delicious and sickningly sweet {exactly how Halloween Candy should be!} and the texture is like a fresh candy corn. Hope you enjoy the treat.

~Happy October Eats to you and your family~
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)

½ 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

½ 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.