Thursday, November 13, 2014

Chocolate Macaroons (Dairy, Gluten and Refined Sugar Free)

This is not my recipe but one from Danielle Walker's Against All Grain.  Danielle's recipe is for Chocolate Mint Macaroons however I made these without the mint.  They turned out so well, I can't stop eating them.  Definitely be making these more often and especially for Christmas.

Ingredients

  • 1 egg white
  • 3 cups unsweetened shredded coconut
  • 1/2 cup cocoa
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut milk
  • 1/2 cup agave or honey
  • 1 teaspoon gluten free vanilla

Directions
  1. Preheat oven to 325 F.
  2. Beat egg white until stiff and set aside.
  3. In a mixing bowl combine all remaining ingredients.  Mix until well blended.
  4. Gently fold in the egg white.
  5. Scoop in ball sizes onto cookie sheet.
  6. Bake for 30 minutes.
  7. Store in air tight container in the fridge.







Sunday, November 09, 2014

Millet Pumpkin Biscuits (Dairy, Gluten and Refined Sugar Free)

We have been blessed with a lot of pie pumpkins this year so needless to say I am coming up with new recipes for pumpkin puree.  This is my latest idea and I have already made these biscuits a couple of times as they are a big hit.  This biscuits make a great or accompaniment to a soup or a chili.

Ingredients
  • 1 cup millet flour
  • 1 1/4  cup buckwheat flour
  • 1/2 cup tapioca or arrowroot starch
  • 3 teaspoons baking powder
  • 2 teaspoon guar gum
  • 1 teaspoon psyllium husk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt salt
  • 1/3 cup coconut oil (hard)
  • 1 cup pumpkin purée
  • 1/2 cup maple or agave syrup
  • 1 tablespoon non dairy milk (if too dry)

Directions

  1. Preheat oven to 425 F.
  2. In a large mixing bowl combine millet, buckwheat, tapioca, baking powder, guar gum, psyllium husk, cinnamon, nutmeg and sea salt.
  3. With a pastry cutter or back of a fork mix up the coconut oil with the flour until it is crumbly.
  4. Mix in the pumpkin, maple syrup just until combined.  Add milk if needed for a little extra moisture.
  5. Roll into biscuit size balls and place on baking tray.
  6. Bake for 12-15 minutes or until golden on top.


Wednesday, November 05, 2014

Curried Cabbage with Cashews (Gluten and Dairy Free)

Ta da, another recipe for that large cabbage that is sitting in your crisper.
I can't claim to have created this recipe but have adapted it from Washington's Green Grocer.   It is really delicious and so easy to make.  I love cabbage at this time of year because it is so fresh and full of vitamin C which is great for the start of cold/flu season.
Ingredients (makes 4 side dishes)

  • 1 tablespoon olive oil, coconut oil, ghee or grass-fed organic butter
  • 1 teaspoon curry
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 medium size cabbage diced into bite size pieces
  • 1/3 cup cashews (I used raw, unsalted)
  • salt and pepper to taste


Directions
  1. In a large frying pan or wok on medium heat add oil/butter.
  2. Add curry, turmeric and cumin.  Fry for 30 seconds to bring out their flavours.
  3. Add cashews and cabbage.   Fry for 10-12 minutes until cabbage is soft, stirring frequently.
  4. Serve.


Saturday, November 01, 2014

Salted and Roasted Pumpkin Seeds (Gluten and MSG Free)

I should have posted these yesterday or early in the week but here it is anyway.  The girls have been snacking on these as well as my Maple Cinnamon Roasted Pumpkin Seeds already before breakfast.
These turned out so well.  I do stir or check on them quite frequently.  The inner seed should not get dark but stay greenish colour.
Ingredients
  • pumpkin seeds from one pumpkin (approximately 1 1/2 cups)
  • 1 teaspoon sea salt
  • 1/2 tablespoon olive oil or grapeseed oil
  • sea salt to taste

Directions
  1. Preheat oven to 300 F.
  2. Line a cookie sheet with parchment paper.
  3. Rinse pumpkin seeds.
  4. In a medium size pot, cover seeds with water and add 1 teaspoon sea salt.  Bring to a boil then simmer 10 minutes.  Drain.
  5. In a medium bowl add pumpkin seeds, oil and sea salt.  Stir to fully combine.
  6. Spread onto baking sheet.
  7. Bake in oven for 15 minutes, stir and bake for another 15 minutes or until dry.
  8. You may need to break a few chunks apart.
  9. Store in an airtight container.



Wednesday, October 29, 2014

Date Squares with a Hint of Orange (Refined Sugar Free)

I asked my oldest what she wanted to make as a treat to bring to Opa and Oma's house.  Her pick was date squares, a big family favourite by us and our extended family.   I used doTERRA's Wild Orange for a great orange flavour.  You could omit or use orange zest or extract instead.  We don't prefer our date squares very sweet as we find dates sweet enough but feel free to adjust stevia and agave if desired.
Ingredients
  • 2 1/2 cups dates
  • 1/3 cup water
  • 1-3 drop doTERRA Wild Orange essential oil (depending on desired taste)
  • 5-7 drops liquid stevia (optional)
  • 2 cups gluten free quick oats
  • 1/3 cup tapioca or arrowroot starch
  • 2/3 cup sorghum flour
  • 1 1/2 tablespoons psyllium husk
  • 2 tablespoons ground flax seeds soaked in 1/4 cup water for 1 minute
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup coconut oil, ghee or grass fed butter
  • 1/3 cup agave, honey or maple syrup

Directions
  1. In a small sauce pan heat dates and water and simmer for 2 minutes.  Puree until smooth and add in orange essential oil and stevia.
  2. Preheat oven to 350 F and grease a 9 x 9 baking dish.
  3. Combine oats,starch, sorghum, psyllium husk, flax, salt and baking soda into a mixing bowl.  
  4. Add oil and agave and stir to fully combine.
  5. Take half of the dough and press into prepared dish,
  6. Spread date mixture over top of dough.
  7. Add remaining dough on top of dates pressing lightly but ensure you don't mix the date layer into the top layer.
  8. Bake in prepared oven for 25 minutes or until golden brown on top.
  9. Cool on wire rack and cut into squares.