Tuesday, December 16, 2014

Zucchini Latkes; GF/DF


I think zucchini is an amazing vegetable.You can create so many different recipes that you can have something different every time This week in celebration of Hanukkah I am making Zucchini Latkes (GF/DF), a holiday treat many of us crave this time of year. Although traditionally made from potatoes, latkes are equally wonderful, not to mention healthier made from any variety of vegetables. This time I used zucchini, but feel free to use your imagination and try other vegetable like my Carrot and Parsnip Latkes I made last year.


Zucchini Latkes, GF/DF


Recipe:

Ingredients:
  • 1 large zucchini 
  • 1/2 large onion chopped
  • 1 clove garlic
  • 1 egg
  • 1/2 cup garbanzo bean flour 
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • sea salt to taste
  • coconut oil for frying

Preparation:
  1. Cut the ends of the zucchini off and discard.
  2. Cut the zucchini into large chunks.
  3. Toss them along with the onion and garlic into the food processor and pulse until finely chopped.
  4. In a separate bowl beat the egg.
  5. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
  6. Using a tablespoon, spoon the batter into your heated pan with the coconut oil and cook over medium high heat until browned, turning over gently cooking on both sides. Remove from pan, blot on a paper towel and sprinkle with a little salt if you like. Serve and enjoy!
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat

Sunday, December 14, 2014

Paleo Gingerbread Men Cookies

Gingerbread Men cookies have been a favorite holiday treat of mine and my entire family for as long as I can remember. This recipe for crisp, yet chewy "Paleo Gingerbread Men Cookies" is the perfect rendition of the traditional recipes many have been making for years. Additionally, not only are these cookies cute as can be, they are easy and quick to make and if desired you can have fun decorating them with raisins, chocolate chips or even cinnamon red hot candies or piping them with an easy Coconut Oil Icing tinted with all natural food coloring. (India Tree makes all natural food coloring.) 




Note: If you are looking for crispy gingerbread men, I suggest letting them cool thoroughly for several hours and not sealing them in a air tight container. However, if you like your gingerbread chewy, then they will stay that way by cooling, and then storing them in an air tight container. Either way they are really yummy!




Recipe: makes 12 cookies

Ingredients:
Cookies
  • 1/2 cup molasses
  • 1/4 cup maple syrup
  • 1/3 cup well mashed sweet potato (about 1/2 a medium sweet potato)
  • 1 tablespoon coconut milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 cup almond flour
Frosting:
  • 1/4 cup softened coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Preparation:
Cookies:
  1. Preheat oven to 350 degrees.
  2. In a sauce pan, heat molasses to a boil.
  3. Add maple syrup, sweet potato, and coconut milk to sauce pan.
  4. Stir ingredients until combined, then remove from heat.
  5. In a small bowl, combine all dry ingredients.
  6. Pour dry ingredients into wet, and stir until batter is fully blended.
  7. Refrigerate dough for 30 minutes.
  8. Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
  9. Cut batter with cookie cutters of choice.
  10. Bake for 10 minutes on a parchment lined cookie sheet.
  11. Let cool, decorate as desired, and enjoy.
Frosting:
  1. Beat together softened coconut oil with maple syrup and vanilla until fluffy.
  2. Put in a small piping bag, or alternatively in a small sandwich bag, and cut a tiny hole to squeeze frosting out onto gingerbread men.
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

Tuesday, December 9, 2014

GF/DF Holiday Cranberry Chocolate Chunk Quick Bread

The first time I made this GF/DF Cranberry Chocolate Chunk Quick Bread it immediately became a family favorite dessert for the fall and winter holidays. The tart cranberries complement the rich chocolate so well. Additionally, if you are looking for that "little something" to give your kids' teachers, your neighbors and your hair stylist look no further, this is that perfect holiday gift!


 Holiday Cranberry Chocolate Chunk Bread




Recipe
Ingredients:
  • 3 eggs, beaten.
  • 1/3 cup maple syrup 
  • 3 tablespoons coconut oil, melted
  • 1/4 cup unsweetened apple sauce.
  • 1/3 cup coconut milk 
  • 2 teaspoon orange zest
  • 1/2 teaspoon baking soda mixed with 1 teaspoon apple cider vinegar mixed in a separate small bowl.
  • 3/4 cup fresh cranberries
  • 1 cup coconut flour, sifted,
  • 2 tablespoons flax meal 
  • 1/2 cup chocolate chips or chunks 
Preparation:
  1. Preheat oven to 375 degrees. Grease a 9x5x2 inch loaf pan.
  2. In a large mixing bowl combine eggs, maple syrup, coconut milk, melted coconut oil, apple sauce, orange zest, cranberries, and baking soda-apple cider vinegar mixture. Stir together thoroughly.
  3. Add coconut flour and flax meal to mixture in bowl. Stir in thoroughly.
  4. Add to batter the chocolate chips. Mix in well.
  5. Spoon batter into loaf pan and spread evenly in pan.
  6. Bake for about 28 to 32 minutes, or until tooth pick comes out of center clean.
  7. Cool, slice and serve. Store any leftovers in refrigerator.
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday
Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat

Sunday, December 7, 2014

Acorn Squash With Wild Rice

If you have never had a Stuffed Acorn Squash, you are in for a real treat. Both delicious and surprisingly filling, acorn squash is not only a fabulous side dish when roasted, but when filled with a stuffing of wild rice, onions, carrots and cranberries it can be a complete meal in itself. Full of comforting flavors, this vegetarian dish can be made any time of year. 

ACORN SQUASH WITH WILD RICE STUFFING





Recipe: Makes 6 servings

Ingredients:

  • 3 acorn squashes, cut in half and seeded
  • 3 tablespoons olive oil, divided
  • 2 medium yellow onions, diced
  • 1 large carrot,diced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 2 cups wild rice
  • 3 cups low sodium vegetable stock
  • 3/4 cup pecans or walnuts, toasted and chopped (optional)
  • 1/2 cup dried cranberries
  • Salt and pepper, to taste

Preparation:

  1. Preheat oven to 425 degrees. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut side down on a parchment lined baking sheet and set aside. 
  2. Heat the remaining tablespoon of olive oil in a medium saucepan. Add the onions, carrots, sage and salt. Cook over medium heat for several minutes, stirring frequently, until onions are translucent. Add the rice and toast for a few minutes. Add the broth and bring to a boil. Cover and place saucepan in the oven. Put the sheet of squash halves in the oven as well.
  3. Bake rice in the oven for 45 to 50 minutes, or until moisture is absorbed. Roast acorn squash halves for 45 minutes, until squash flesh is soft and surface is browned.
  4. Remove both rice and squash halves from oven. Let rice sit, covered, for 10 minutes. Uncover and toss rice with dried cranberries and nuts. Adjust salt and pepper to taste.
  5. Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve.

Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free WednesdaysFull Plate ThursdayGluten Free Wednesdays, Fat TuesdaysReal Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat

Tuesday, December 2, 2014

Coffee Mousse Pudding

What is better than coffee? Perhaps a slightly thickened version of your favorite beverage that rivals a hot cup of joe. I am talking about pudding, coffee puddingServed chilled, this dessert is impossibly creamy especially when topped off with a healthy heap of your favorite whipped topping, imitating the velvety foam of a perfectly frothed cappuccino. Besides being decadent this dessert is perfect for entertaining as it can be made up to a day in advance. Of course, feel free to use decaffeinated coffee as well.


COFFEE MOUSSE PUDDING


Recipe

Ingredients:

  • 1 can full fat coconut milk
  • 1/2 cup espresso, or strong brewed coffee
  • 2 tablespoons arrowroot powder
  • 1/4 teaspoon salt
  • 1/4 cup palm sugar
Preparation:

  1. In a medium sauce pan combine the coconut milk and coffee and bring to a simmer over medium heat. Watch closely as the coconut milk boils over quickly. 
  2. In a small bowl combine the arrowroot powder, salt and sugar. Whisk until smooth and all lumps have disappeared.
  3. Once the coconut milk and coffee are simmering add the dry ingredients and whisk to combine. Boil gently for 1 minute. Pour hot pudding through a fine strainer to remove any little clumps that may have formed.
  4. Pour into serving dishes, then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until set, at least 3 hours.
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday
    Melt In Your Mouth Monday, Motivation MondayHearth and Soul,

Saturday, November 29, 2014

GF/DF Crumble Coffee Cake


For those of you who like crumb topping as much as cake, this recipe is definitely for you. A thick layer of cinnamon crumb topping sits on top of a moist, soft and simple cake to make this mouthwatering coffee cake.This recipe for a GF/DF Crumble Coffee Cake is extra heavy on the crumbs because as we all know they are the best part!

GF/DF Crumble Coffee Cake


Recipe
Ingredients:

Cake:
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 2 cups almond flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Topping:
  • 2/3 cup packed light brown sugar
  • 1 cup all purpose gluten free flour
  • 1 cup almond flour
  • 1/2 cup coconut oil; melted
  • 2 teaspoons cinnamon
  • powdered sugar for dusting on the top, (optional)
Preparation:
  1. Preheat oven to 350 degrees.
  2. Stir coconut oil, egg, vanilla and honey together in a bowl.
  3. In a second (small) bowl, combine almond flour, cinnamon, baking powder, and sea salt
  4. Add dry ingredients to wet along with milk, and stir until smooth.
  5. Pour into a prepared 8x8 baking pan sprayed with either a little cooking spray or greased with coconut oil.
  6. Rinse and dry bowl (for making the topping) and add light brown sugar, flours and cinnamon and stir, combining well. Pour melted coconut oil over flour mixture, and toss with a rubber spatula until large crumbs form. Spread the topping over the cake batter and bake for 20 to 25 minutes. Let sit at least 30 minutes prior to serving so the topping firms up. Dust with a little powdered sugar, if desired.
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday
    Weekend Retreat, Foodie Friends Friday, Turn it Up Tuesday

Sunday, November 23, 2014

Holiday Green Beans Almondine


Green Beans Almondine is a versatile vegetable side dish. It is quick and simple enough to throw together on a busy weeknight but nice enough to serve to guests. This is a classic American dish and always on my holiday table!



GREEN BEANS ALMONDINE




Recipe:

Ingredients:

  • 1 pound green beans 
  • 1/2 cup sliced almonds
  • 1 tablespoon coconut oil
  • 1 clove fresh garlic; minced
  • black Pepper, to taste
  • 1 teaspoon lemon juice 
  • sea salt, for seasoning water


Preparation:

  1. Bring a large pot of water to boil and season with a generous pinch of sea salt.
  2. Have a large bowl of ice water ready.
  3. In a large skillet melt a tablespoon of coconut oil. Add in the sliced almonds, stirring occasionally until toasted and golden. Remove to a small bowl and set them aside.
  4. Drop the green beans into the salted boiling water for two to three minutes. Immediately remove and plunge them into the bowl of ice water, to retain that bright green color.
  5. Drain and shake off any excess water before placing the green beans in the hot skillet with the coconut oil. Toss and cook the beans for a few minutes to get them hot again. Add the garlic and lemon juice. Season with a generous amount of black pepper and toss, cooking until the green beans are to your liking.
  6. Add the toasted almonds back in to the skillet, toss and serve! Enjoy!
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday
    Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday ,Gluten Free Fridays,
    Melt In Your Mouth Monday, Motivation Monday, Hearth and Soul,
    Weekend Retreat, Foodie Friends Friday