Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays,Gluten Free Wednesdays, Whole Foods Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Whole Foods Friday
Category Archives: allergy-friendly
Easy and Delicious Lasagna (dairy free, gluten free, vegan)
Labels: allergy-friendly, dairy free, gluten free, main dish, vegan, vegetarian.
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Lemon Ginger Cookie Chews with Lemon Cream Icing (grain free, low glycemic, vegan)
How To:
Preheat oven to 350
1. In a bowl add chia and water, mix until incorporated. Let rest for a few minutes.
2. To chia add coconut sugar and mix until incorporated. Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor). Mix.
3. In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4. Add dry ingredients to wet, mix.
5. Start adding in the coconut flour until a thick, sticky batter develops. For homemade almond flour, I use 4 tablespoon.
6. This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies). So oil your hands well, and make little balls, then press slightly into cookies. Don’t be afraid of this batter, they will turn out, I promise.
7. Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).
Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix. I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds. The flour made in a high speed blender is much finer than the food processor. I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds. So, I like the Vitamix. I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour. Please let me know if you experiment with other almond flours. If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.
*The coconut cream is totally optional. These cookies are amazing all on their own!
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days). To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening. Blend with hand mixer.
Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, grain free, low glycemic.
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Chocolate Caramel Chews (vegan, grain free, low glycemic)
Caramel
-3 tablespoons yacon syrup
-2 tablespoons coconut sugar
-1/2 teaspoon vanilla
-Pinch of salt
How To:
1. In a small non-stick pan add chocolate ingredients and melt – taking care to not burn. I recommend stirring the entire time. Remove from heat once in a while, continue stirring. Stir to break down the cashew butter. When the mixture looks smooth with no cashew butter chunks, transfer to 1 cup glass Pyrex (with pour spout).
2. Fill each miniature silicone baking cup 1/3 of the way with chocolate.
3. Place in fridge or freezer to set up. (The chocolate will only take a few minutes to set up in the freezer).
4. While the chocolate is setting up, make the caramel. In a small non-stick pan, add the caramel ingredients. Heat ingredients on med/low, and stir the entire time. You want to heat this slowly and dissolve the coconut sugar. Remove from heat when the mixture starts to thicken and stir rapidly, then transfer to a small bowl.
5. Remove chocolate from fridge for freezer. They should be completely solid.
6. Add an equal amount of caramel to each cup, filling to the halfway mark. I use a slightly oiled spoon to get the caramel out of the bowl. It will thicken and get very sticky as it cools. So work quickly. After you’ve filled each cup, the caramel should be firm inside the cups from the cold chocolate.
7. At this point, simply fill the cups with the remaining chocolate and place back in the fridge or freezer. I utilize the freezer.
Notes:
*Because these are made with agave instead of stevia, they melt much quicker at room temperature (and from fingers). They are best out at room temp for no more than 10 minutes. It goes without saying, it’s best to store these in the fridge. The caramel stays ooey and gooey in there too!
*To make cashew butter, add 1 – 2 cups raw cashews to food processor. Turn on and blend until creamy. It will get creamy right after the ball of nut butter forms.
Labels: allergy-friendly, cane sugar free, dairy free, dessert, grain free, low glycemic, vegan.
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Three Vegan, Soy Free White Bean Dip Recipes: Plain, Kalamata Olive, and Spinach (with SCD option)
Dip #3
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania Ruth’s Real Food 101 (Mondays), Traditional Tuesdays , Fat Tuesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays
Labels: allergy-friendly, dairy free, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.
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On The Farm: Strawberry Picking! (Strawberry pancakes, strawberry popsilces, and Beth’s strawberry coconut breakfast cookies). Strawberries are taking over my kitchen – and I love it!!
Labels: allergy-friendly, breakfast, dairy free, dessert, gluten free, on the farm, sugar free, summer treats.
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Bottomless Key Lime Pie with Whipped Lemon Coconut Cream (SCD Friendly)
Bottomless you say…well you naughty little pie. Where is your crust? Truth be told, I’m still working on my own SCD pie crust and didn’t want to wait any longer to share this recipe with you. I do love crust, but this pie still rocks bottomless. If you’re a crust lover like me, then check out the crust recipe links below.
After my friend Laura, from Gluten Free Pantry, made her no-bake vegan key lime pie, I started dreaming about it and wanted to make a SCD version. I’m trying to “beef up” my SCD dessert list here. The only thickener allowed on SCD (aside from eggs) is gelatin. Luckily, it works just perfect for this recipe. I did try this recipe with eggs, but it was too eggy for my taste and didn’t set up quite right. If you like tart, well this dessert if for you. I LOVE tart, it’s my favorite (far more than the sweet, sweet chocolaty stuff my husband devours). The coconut cream is so sweet with a hint of lemon, and the light texture balances the thick tart lime filling. I’m in love with this. Thank you Laura for the inspiration!
- Lime Filling:
- 1 can SCD legal coconut milk
- ⅓ cup honey
- ¾ cup fresh squeezed lime juice (10-15 limes depending on thier size)
- 1 avocado
- 2½ teaspoons unflavored gelatin
Lemon Coconut Cream:- Cream from 1 can of coconut milk
- 3 tablespoons honey
- 1 teaspoon vanilla
- ½ teaspoon lemon flavor
- Filling:
- To food processor add:
- Lime juice, honey and avocado. Blend until well incorporated.
- Empty mixture in glass bowl.
- Add gelatin and whisk until incorporated
- Heat coconut milk on stove top (do not boil) and add to
- lime juice mixture. Whisk until well incorporated,
- Pour into pie dish (with or without a crust) and place in refrigerator for at least 8 hours.
- After the mixture has set, top with whipped lemon coconut cream
Coconut Whipped Topping:- To a glass bowl add the honey, vanilla and lemon flavor. Mix.
- Scoop out the coconut cream and add to the bowl.
- Mix on high with hand-held mixer until well incorporated.
- Quickly top pie and place back in the refrigerator for several hours before serving.
*Add the whipped coconut cream when the lime filling is completely firm (in fridge for at least 8 hours).
*SCD Legal Crusts: Honey Gram Cracker Crust, Dan's Awesome Pie Crust, Vegan Raw Pie Crust, Deep Dish Pie Crust
Labels: allergy-friendly, dairy free, dessert, SCD.
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Pineapple Coconut Cupcakes
Ingredients
-1/2 cup shredded unsweetened coconut (40 grams)
-6 drops liquid stevia
3. Add in the oil, applesauce, vanilla, stevia, and pineapple chunks, incorporate, then add in the water, incorporate.
4. Add the dry ingredients to wet and incorporate.
5. Immediately add batterer to baking cups – yields 12.
6. Bake for 20 minutes
7. When done, cool on rack
Notes:
*I highly recommend using these baking cups – they are great for nonstick! I And I use them over and over. They are also biodegradable.
*These cupcakes don’t rise much, so you can fill to the top of baking cup.
*I greatly dislike a dry cupcake. And so I’m happy to report that these are incredibly moist.
*Do not let the batter sit after mixing, as it starts to thicken and froth. So after you mix the dry with the wet, immediately fill your baking cups and bake.
*The little boy mentioned above can have coconut (no tree nuts). I read that in 2007, the FDA classified coconut as a tree nut. But I do believe coconuts are actually seeds, but can also be described as a fruit and nut. This is a good read on the matter.
Ingredients
-1 can full fat coconut milk (I use this brand for its superior coconut cream)
-1/2 teaspoon vanilla
-2 tablespoons Grade B maple syrup
-4 drops stevia (or to taste)
-Natural yellow food coloring
-1/4 teaspoon thickener of choice (optional)
To make the whipped topping place 1 can of full fat coconut milk in the coldest part of your fridge for at least 3 days (the longer the better). I have a bunch in there so I just take one out as needed. Work quickly and remove just the coconut cream from the top of the can. Add to bowl with above ingredients. Mix with hand mixer until incorporated. Frost your cupcake, or place topping in the fridge until you’re ready to use. You could certainly omit the thickener if your coconut cream is working for you. Every can of coconut milk is different. I’ve made some very substantial toppings without thickener, and some really needed it.
Labels: allergy-friendly, dairy free, dessert, gluten free, muffins, vegan.
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The Perfect Base Hummus
Labels: allergy-friendly, dips and spreads, snacks.
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Allergy-Friendly Play Dough (2 ways)
1 tablespoon vegetable oil, or oil of choice
Grain Free Socca Bread
- 1½ cups garbanzo bean flour
- 1½ cups filtered water
- 2½ tablespoons oil (walnut or olive)
- 1 tablespoon chopped fresh rosemary (you must use fresh!)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon minced dried onion (I used onion powder)
- Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder). Let sit at room temperature for 30 minutes. This gives the batter a chance to thicken up a bit
- Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
- Pour ½ cup batter into pan and swirl around a bit (sort of like a crepe). use heat-safe spatula to loosen sides
- Cook socca until crispy on one side, flip and brown on the other side
Labels: allergy-friendly, grain free, sides, vegan.
oh boy – this is delicious! Your photos could seriously go on the cover of gourmet magazine! I MUST try this cashew cheese recipe — sounds like a weekend experiment!! Have a fantastic weekend! Hugs!
Thanks Caralyn! I make this dish for my sweet son (who is on an allergy-free diet). He loves it just as much as my daughter and husband. It really does taste like the real thing. So awesome.
Wow, I’m so glad I found your blog through the Show Off Friday blog hop. I just read your bio and am so impressed with your persistence and research into finding the best way to heal.
I have recently been trying to incorporate at least one raw food meal a day into our daily routine. Last week, I made a cinnamon banana shake and a carrot ginger soup. I’m finding that there are so many delicious raw recipes and I always feel better after those meals as opposed to gluten and meat meals.
I still have a problem with sugar. I eat way too much of it. So, I will be very interested in your sugar free recipes. Sugar, I believe, is almost solely responsible for my feeling tired and run down. My sister keeps suggesting that I read Sugar Blues.
Thank you for such a wonderful website. I will definitely be trying some of your recipes!
Hello Mom on the Make,
Your comment just made my night. Thank you so much for stopping by! So glad to meet you.
Sugar is a tough one. My husband struggles with sugar cravings (so even in our sugar-free home, he has a hard time with his sweet tooth). He just craves something sweet (like always). I don’t have this problem (perhaps due to my years of eating an anti-candida diet). But really, I just never had much of a sweet tooth. But I see how difficult it is for him.
Your shake and soup sound just lovely. And I can’t agree more, I too always feel awesome after raw foods (if they aren’t too hard to digest).
I’m having a stevia giveaway at the end of the week, so keep your eye out for that. Stevia is a great way to get the sweet without sacrificing health.
Good luck to you and keep me posted on your progress (especially with the sugar).
Be Well,
-Amber
This looks amazing! The cashew cheese is brilliant and I am surprised at how well it firms up. I want to try your lasagna version with summer squash instead of the noodles! Tinkyada noodles were my favorite treat before I started SCD. They really do have a sturdy, non-mushy texture.
Thanks Lauren. Let me know how you like the SCD version! I love it.
Cashews are indeed a dairy free girls best friend! So true. This looks gorgeous and perfect comfort food with none of the guilt!
I can’t agree more France.
You really should be in a professional magazine dear! We have an Open House tomorrow but when Sunday rolls around and my house doesn’t have to be spotless…I cannot wait to make this lasagna! I am so excited about this recipe, I am drooling. Thank you my lovely friend!
You’re too sweet my friend. Thank you. I have a great camera – I have no idea what I’m doing though. I just point and click and hope it’s not blurry.
Thank you for linking up this great recipe! You are very inspiring!
You’re sweet Nicole. Thank you.
This looks awesome. I love playing with vegan and gluten-free recipes…my next endeavor will be a vegan turtle cheesecake… I can’t wait! I’m not vegan or vegetarian, but I love trying out meatless recipes. xoxo Hopping over from Melt in Your Mouth Mondays – hope you’ll stop by Salmon At Seven.
Thanks Erin. I agree, it’s so fun to find alternatives. Can’t wait to check out your blog.
I made this last night – soooo delicious!!! I added sauteed chopped mushrooms because I had some to use up. Next time I might throw in some spinach. Thank you for a great recipe! It felt so good to be eating (decent) lasagna again!
Hi Andrea,
Thanks so much for sharing. I appreciate your feedback.
I’ve also made it with mushrooms, although I sauteed them first with onions. It adds a great flavor and “meatiness” to the dish. This lasagna is one of my husband’s favorite meals. I’m so glad you enjoyed it too! It is a great alternative to the traditional version.
Yum! I’m sharing this with my friend. Thanks!
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
It may just be my lack of cooking experience, but doesn’t letting it cool for an hour mean you’re eating cold lasagna?
Hi Erin,
No, it definitely won’t be cold! Lasagna comes out scalding hot and letting it cool is very important. It also helps set up. But, if you like really hot lasagna, then just eat it sooner. It takes a while for to get cool…hours to get cold.
Hope this helps.
So glad you shared this recipe on Gluten-Free Wednesdays, Amber! I remember drooling over it before, but still need to make it! Really, really need to make it! Sharing …
xo,
Shirley