Category Archives: dairy free

Tuesday, November 15, 2011

Pumpkin-Spiced Chocolate Covered Pear with Toasted Pecans

Here we have #3 idea for combining pumpkin and chocolate.  So there isn’t any actual pumpkin in this one, but we do have pumpkin spice!  This is a super fun twist on your basic dark chocolate.  Husband loved it.  The spiced chocolate works well with the sweet, juicy pear and the toasted pecans provide a nutty crunch.  Really fun and easy dessert.  Also a great idea for a party.
Stayed tuned for the final pumpkin + chocolate recipe next week (just in time for Thanksgiving): 
chocolate pumpkin coconut ice cream!!

Ingredients
2-3 ripe organic pears (soft to touch but not mushy)
1 bar of the best chocolate on the planet
1 teaspoon pumpkin spice mix (or to taste)
1 cup chopped pecans, lightly toasted 

How To
*Wash and dry your beautiful pears 
*Heat chocolate bar on low over double boiler (if you don’t have one, it’s pretty easy to fashion a makeshift version with your everyday pots and saute pans)
*Add pumpkin spice mix to melted chocolate, stir and remove from heat
*Drizzle chocolate over half of pear
*Sprinkle on toasted pecans
*Set on cookie cooling rack 

Notes
*You can certainly add some sweetener to the chocolate.  We happen to like the dark chocolate flavor.  Adding a tablespoon of honey, agave, coconut sugar, etc., will give it a little sweet kick
Shared on: Slightly Indulgent Tuesdays
Posted by Amber at 5:24 pm

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free.

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Friday, November 11, 2011

5 Super Easy and Super Tasty Side Dish Ideas For Your Thanksgiving Feast (dairy free, gluten free, white potato free, cane-sugar free, vegan)

Turkey is great, but a side dish can be the star of the Thanksgiving show!  I love to see what people have lined up at their Thanksgiving meal…you know the turkey is going to be there, no big surprise, but let me loose on the buffet table so I can check out how the sweet potatoes are dressed, what’s going to shine in the cranberry sauce, what’s that awesome looking bread?  Creating alternatives to traditional Thanksgiving cuisine is super easy.  Check out my 5 very easy side dishes.  There are endless possibilities for your meal, but my motto is to keep it easy, keep it fun and keep it super tasty!
***************************************************
#1
Roots and Fruits
(Roasted Parsnips, Apples, Pears and Walnuts)

Ingredients
5 medium parsnips, peeled and chopped
1 small red onion, chopped
2 pears, peeled and chopped
1 Granny Smith apple, peeled and chopped
1 1/2 cups of  walnuts
Oil (of choice)
Garlic granules 

How To
*Add parsnips, onion, pears, & apple to favorite baking dish
*Drizzle with oil
*Add 2 tablespoons garlic granules
*Roast at 400 degrees for about 35-40 minutes (check at 35)
*Lightly toast walnuts in saute pan
*Add to roasted roots and fruits 
*Mix together
*Add salt if desired, I omit.  
*Serves 4-5
***************************************************
#2
Socca Bread 
Gluten free, Grain free, Sugar free, Vegan, ACD, Xanthan gum free, Yeast free, Egg free….absolutely AMAZING flatbread!!!
(recipe from December/January issue of Living Without Magazine, pg.41)
Ingredients
1 1/2 cups chickpea flour (garbonzo bean flour)
1 1/2 cups filtered water
2 1/2 tablespoons oil (I used grapeseed)
1 tablespoon chopped fresh rosemary (you must use fresh!) 
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced dried onion (I used onion powder)

How To
*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 1/2 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
*Serves 4-5
***************************************************
#3
Smashed Sweet Potatoes and Cauliflower 
(this is really nice substitute for those of you who don’t want white potatoes at your meal; the cauliflower adds a nice texture and balances out the sweetness of the sweet potatoes – and best part, no boiling required!)

Ingredients 
3 large sweet potatoes, chopped
1 head of cauliflower, separated 
Oil of choice
Garlic granules (or 4 cloves fresh garlic)

How To
*Add sweet potatoes and cauliflower to your favorite roasting dish
*Drizzle with oil 
*Add about 1 1/2 tablespoons garlic granules (or smash the fresh garlic cloves and add in)
*Toss ingredients with oil and garlic 
*Roast at 400 degrees for 40 minutes
*Keep ingredients in roasting pan and use a potato masher to smash ingredients together.  Add another drizzle of oil for some additional moisture
*Add 1/4 teaspoon salt 
*Smash everything together well 
*Top with a little cinnamon (optional)
*Serves 4-5
***************************************************
#4
20-Minute Cane-Sugar Free Cranberry Sauce
(my kids ate this up like candy!)

Ingredients 
4 cups fresh cranberries
1 cup filtered water
1 sweet red apple, small chop
3 dates, seeded and small chopped 
1/4 teaspoon cinnamon
1/3 cup honey
1 large orange

How To
*In medium sauce pan bring cranberries and water to a boil, stir and turn down to a simmer
*Add apple, honey, dates and briskly stir
*Turn down to low and gently simmer for about 15 minutes 
*Turn off heat and add juice of 1 orange and cinnamon 
*When cool, transfer to fridge until ready to serve
*Top with orange zest
***************************************************
#5
Fig and Walnut Stuffed Acorn Squash 

Ingredients
2 acorn squash
2 cups fresh chopped figs
1 Granny Smith apple, peeled and chopped
1 ripe pear, peeled and chopped
1 1/2 cup walnuts, chopped
Oil of choice
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground ginger 

How To
*Cut squash in half and remove seeds, run oil around inside of squash
*Place face down in baking dish, coated with a little oil 
*Bake at 400 for 30 – 40 minutes (check at 30)
*In sauce pan, add oil, apple, pear, & walnuts, saute or a few minutes
*Add figs and salt, saute for a few minutes
*Add in honey and spices, saute together and cook on low until all ingredients are soft and have combined juices and most of the honey and oil has cooked off.  Turn off and allow to cool a bit before adding to baked squash
*Remove squash from oven when finished and turn over.  Allow to cool face up
*Add mixture to squash
*Serves 4 very hungry folks or up to 8 if each squash half is divided 

Wishing You a Health-full and Happy Thanksgiving
Be Well, Amber 
Shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites
Posted by Amber at 5:43 am

Labels: cane sugar free, dairy free, egg free, gluten free, sides, soy free, thanksgiving side dishes, vegan.

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Thursday, November 10, 2011

Pumpkin Coconut Almond Smoothie

What to do with all that pumpkin puree in my fridge?  Ah ha!  Give it to the kids in a super healthy drink.  Did it work?  I’m tipping my imaginary hat as we speak!  Hubby loved this drink too.  Seriously though, drink your pumpkin – it’s super yummy.

Ingredients
-1 cup plain homemade pumpkin puree
-1 cup full fat coconut milk (BPA free)
-1 cup filtered water 
-1 teaspoon vanilla 
-2 tablespoons almond butter
-2 tablespoons honey (vegans, use maple syrup) add more if needed 
-2 tablespoons carob powder 
-1 teaspoon cinnamon (or just top smoothie with a pinch)

How To
1.  Add all ingredients to blender (high speed or otherwise)
2.  Blend until smooth

Notes
*My kiddos drank this straight from the blender (okay not literally – but I did when no one was looking) so it wasn’t chilled and still a hit
*Place smoothie in the fridge for a few hours if desired (no separation will occur)  
*I used carob in this recipe.  I gave this drink to my kiddos today as a late afternoon pick-me up…didn’t want to give my daughter stimulating cacao this late and my son can’t eat cacao due to his eczema.  I would just omit this completely if you don’t like carob or thinking about substituting with cacao, as if you add cacao it essentially becomes this drink – which is all good too…but this coconut pumpkin smoothie is so awesome without the very overpowering taste of chocolate.
Shared on: Pennywise Platter Thursdays, Slightly Indulgent Tuesdays, Wellness Weekend, 
Posted by Amber at 5:24 am

Labels: cane sugar free, dairy free, drinks, gluten free, soy free, vegan.

4 Comments

  • Tessa Domestic Diva December 5, 2011 at 2:13 am

    not sure how I missed this one…have to have it…NOW! maybe dessert tonight if I can muster the energy to messy another dish?!

    Reply
  • Amber December 5, 2011 at 4:38 am

    Oh yes, you’re a big pumpkin girl too. This is a very fun drink. And I’m giving you a high-five right now – I totally hear you with the dishes (sometimes I shed a little tear when I look at the disasters I make in the kitchen). Luckily my husband does them quite a bit, but he’s super slow, where I can get them done in a flash (so we can watch that Netflix). Left to him we would be up until midnight. I like to give Scott a hard time about how s.l.o.w. and meticulous he is. But we make a perfect match and I wouldn’t have it any other way! :-)

    Have a great night.

    Reply
  • Tessa Domestic Diva December 5, 2011 at 3:19 pm

    Mike is the dish boy in our house…that’s the rule, whoever cooks doesn’t clean. I am grateful for that…even when a few of the hand-washed dishes has food remnants stuck on them!! Creating good food in the kitchen is never a clean endeavor…and even if i manage to clean up everything after myself along the way…feeding 5 bodies inevitably makes it messy again! Some days I just want to leave it, I REALLY hate doing dishes. But I REALLY hate the mess more!!

    Reply
  • Tessa Domestic Diva December 5, 2011 at 5:34 pm

    breakfast….delicious…I left the water out to make it thicker, cut w/ half Coconut Dream Milk, and added 2T chia seeds!

    Reply

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Monday, November 7, 2011

Chocolate Pumpkin Brownies (vegan, grain free, cane-sugar free, dairy free, egg free)

Did I mention my husband is a HUGE chocoholic?  Well he is.  More than anyone I’ve ever met in my life.  And he likes the good stuff this man.  I’m not talking about a Hersey’s bar (although if you gave him one he would eat it).  My husband’s list of loves would probably go something like this: 1) his family, 2) the outdoors, 3) chocolate.  And if he was outdoors with his family eating chocolate he would probably explode (with joy).  So this chocolate series is dedicated to my sweet-teeth husband…and my daughter who is quickly following suit in the chocolate-loving department. 

Here we have recipe #2 in the pumpkin + chocolate series.  I don’t know about you, but I like chewy brownies.  Not cake-like brownies.  I thought it would be a fun challenge to make these grain free.  So the trick here was to make a grain free brownie that didn’t crumble apart.  I’m pleased with the final product.  My husband LOVES this brownie, as does my daughter.  They both gave it a two-thumbs up, and that’s saying something from my chocolate connoisseurs.  How wonderful to make something so healthy and sinfully tasty for the ones I love.    
(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, xanthan gum free) 

Ingredients
-2 cups raw almonds
-1 cup raw walnuts
-1/2 cup raw cacao powder
-1/4 cup coconut flour
-2 tablespoons arrowroot powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt

-1/2 cup pumpkin puree 
-1/3 cup + 1 tablespoon grade B maple syrup (room temp) 
-1/2 teaspoon liquid stevia (vanilla or cocoa flavor is nice)
-1 teaspoon vanilla
-1/4 cup applesauce (room temp)
-1 tablespoon ground chia seeds
-3 tablespoons water
-1/4 cup coconut oil – liquified
-1/4 cup non-dairy milk (or water)
-1/4 teaspoon ginger 
How To
Preheat oven to 375

In a food processor:
1.  Add almonds and grind until fine and slightly moist 
2.  Add walnuts to almonds and blend together until the nuts start to stick together a bit- test with fingers
3.  Add cacao powder, blend/pulse
4.  Add arrowroot, baking soda, ginger, coconut flour, and salt…
5.  Blend, blend, blend, pulse, pulse, pulse

In a separate bowl:
1.  Whisk together: pumpkin puree, maple syrup, vanilla, coconut oil, applesauce and milk (or water) 
2.  In a separate small bowl stir together chia and water until thick then add to wet ingredients. mix
3.  Add dry ingredients from food processor into wet ingredients and mix
4.  Transfer batter to 8×8 baking dish
5.  You can either line the 8×8 baking dish with parchment paper or spray oil and dust with coconut flour.  I used oil & flour.  
6.  Bake 30 minutes or until sides start to harden and crisp up

Notes
*The middle will be moist, but will firm up as it cools, but overall stays rather moist.  
*I would wait several hours before cutting into the brownies (if you can) or wait until the next day (yeah right).
*Top with melted chocolate (I melted 1/2 of this chocolate bar with 1/2 teaspoon pumpkin pie spice)
Shared on: slightly Indulgent Tuesdays,  
Gluten Free Wednesdays, Week 5 of Home for the Holidays: Gluten Free Style,  Fat Tuesday, Whole Food Wednesdays, GFE’s Virtual Support Group, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Superfood Sunday 
Posted by Amber at 3:17 pm

Labels: chocolate + pumpkin, dairy free, dessert, egg free, gluten free, grain free, soy free, vegan, xanthan gum free.

23 Comments

  • The Cyclist's Wife November 7, 2011 at 11:01 pm

    Yum. That looks moist & delicious…AND chocolaty!!!

    Reply
  • Amber November 8, 2011 at 1:00 am

    Thanks Sara! It is very moist indeed. Scott is crazy about this brownie, so I knew it was a winner. :-)

    Be Well,
    –Amber

    Reply
  •  Curly J November 8, 2011 at 6:42 pm

    OMG! I’m bookmarking this and making it this weekend! I love that it’s xathan gum (spelling?) free… I’ve heard mixed stories about that stuff. Thanks for posting!

    Oh and I’m your newest follower too! :)

    Reply
  • Amber November 8, 2011 at 9:35 pm

    Hi There Curly J~

    Thank you for your comment and please let me know how they turn out! They were a hit in my house. About 3 days later they started to resemble fudge. Crazy good. There is definitely a nutty texture to these, but overall they really worked. Good luck!

    And, about the xanthan gum…
    Xanthan gum is considered “safe” although it hasn’t been extensively tested. I’ve read that people with corn allergies might be allergic and therefore can cause very uncomfortable symptoms. As a rule I try and use only whole foods when cooking and find it fun and challenging to find alternatives. I do use xanthan gum once in a while because it is very good at its job, but try and find other things that work well too. I don’t like feeling too dependent on any one ingredient. :-)

    Have a beautiful, health-full day.

    Be Well,
    –Amber

    Reply
  • Tessa November 9, 2011 at 4:55 pm

    I have printed this recipe and plan on making them, yum! I can handle guar gum better than xanthum gum (it’s a 1/3 of the cost too). Xanthum gum IS derived from corn:like so many other things today, so people who are very sensitive to corn should avoid it. Thanks Amber!

    Reply
  • Amber November 10, 2011 at 6:18 am

    Hi There Tessa,

    Thank you for your comment and valuable information regarding xanthan gum. This is the power of blogging right! Very informative, specific information that is extremely helpful to readers. Good stuff.

    And Tessa, I made your kale chips tonight. WOW! Big hit. I took some pics (even a little video of my daughter) eating them. She really likes kale and thought these were just so fun and yummy. I will be posting this soon. Thanks for the great recipe!

    Be Well,
    –Amber

    Reply
  • Tessa November 16, 2011 at 10:58 pm

    I made these today, yum!! I decided to cut out the milk and use more pumpkin instead, added a bit more cocoa powder (2-3 tablespoons) to make REALLY chocolatey! Also, I didn’t have any walnuts, so I used pecans instead and was out of arrowroot so used tapioca starch. Fudgey, chocolaty goodness! I am so glad you guys enjoyed the kale chips…i wish MY kids liked kale in OTHER forms too!

    Tessa@TessaDomesticDiva

    Reply
  • Amber November 17, 2011 at 2:01 am

    Hi There Tessa~

    I love it! I love hearing how different ingredients work in recipes. What great information for someone who wants to make a change, but not quite sure what will work or substitute. Excellent information!

    I agree they are very fudgey! Pretty great for a grain-free brownie! I will be adding your kale chip recipe to my monthly round-up…they were a hit!

    Food for thought…I bet you could hide some kale in this brownie! :-)

    Be Well,
    –Amber

    Reply
  • Tessa November 17, 2011 at 2:24 am

    I always hide pureed spinach in chocolate things…much to my husbands chagrin!

    Reply
  • Amber November 17, 2011 at 3:33 am

    You make me laugh!

    Reply
  • Linda December 6, 2011 at 11:56 pm

    This looks wonderful, and I love all the ingredients! Thanks for sharing it a Gluten-Free Wednesdays.

    Reply
  • Amber December 7, 2011 at 3:10 am

    Thanks Linda!

    Reply
  • Jen May 4, 2012 at 12:46 pm

    This looks yummy. If I can get my hands on a pumpkin or squash I am going to try and make this. Thanks for sharing!

    Reply
  • Nancy May 5, 2012 at 2:56 am

    This looks amazing. Is there a substitute for the agave syrup for those of us avoiding it?

    Reply
    • Amber May 5, 2012 at 3:03 am

      Hi There Nancy,

      I think maple syrup (Grade B) would be an excellent substitute – I love this with chocolate. Honey and stevia would also work. I would do equal parts with the honey, 1/3 cup maple syrup, or 30-40 drop stevia (NuNaturals makes a cocoa liquid stevia that would work great).

      Hope this helps!

      Be Well,
      –Amber

      Reply
  • joyfulltiredmom October 20, 2012 at 9:44 pm

    Your directions omit the coconut flour listed in the dry ingredients. I assume it’s added with the cocoa powder. Can’t believe I’m the first one to notice since the recipe was posted long ago. I’ll let you know how it works!

    Reply
    • Amber October 26, 2012 at 11:13 pm

      Made the change…my apologies! :-)

      Reply
  • joyfulltiredmom October 20, 2012 at 9:52 pm

    Also your directions call for agave and your ingredient list says maple syrup with stevia. Hmmmmm. Guess I’ll just do a little of both and see what I make.

    Reply
    • Amber October 26, 2012 at 11:25 pm

      Oh geez…hello Amber! I’m so sorry. Overall, my recipes aren’t this confusing…I promise. But this is me attempting to bake, right. As mentioned in the next comment, I did make the recipe several times before sharing but my apologies for the wacky directions. And thanks for letting me know. :-)

      Reply
  • joyfulltiredmom October 26, 2012 at 8:05 pm

    These turned out okay. Not at all superfudgy like you mentioned; crumbly but still moist. Kids like them and it wasn’t too difficult, just confusing comparing your ingredient list with your directions.
    Thanks for sharing and giving me a good starting place for a new recipe.

    Reply
    • Amber October 26, 2012 at 11:13 pm

      Hi There,

      Thanks for your feedback. Sorry about the confusion! I went back and made a few changes. Arg…that’s so frustrating and one of my big pet peeves on other food blogs (an inadequate recipe and directions).

      So when I first made these I was using agave, but I have since stopped using this sweetener and changed to maple syrup…and of course didn’t make the change. I tried to make this user friendly for folks that don’t like to buy packaged almond flour. But have noticed that use of raw almonds is tricky, as the texture and final product really depends on how they are originally ground – for example, using room temp nuts vs. cold nuts. And the duration of the blend will affect the texture. Needless to say, I need to make these again with store-bought almond flour (Bob’s) to see if it changes the final product.

      Originally, I did make these many times and felt confident sharing the recipe (I never share a recipe unless I’ve tested at least 3 times). I agree that they are not fudgy, rather, I like that they are not cakey. I’ve been meaning to do another grain/egg/cane-sugar/gluten/dairy/gum free brownie recipe, but I’m not much of a sweet tooth, so there’s not much motivation. I would rather roast a chicken (ha ha, how weird am I). :-)

      Grain free baking can be tough, but I won’t give up…it’s a fun challenge. And I’m certainly no expert. Please share your variations if you make a similar recipe.

      Thanks again for your feedback. It’s much appreciated.

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Leapchen February 27, 2013 at 8:17 pm

    Hi,

    We can’t have nuts, can we use coconut flour and how much would you say?

    Reply
  • Amber March 1, 2013 at 4:52 am

    Hi There Leapchen,

    I’m sorry to say, but this recipe was designed specifically around the nut base. Coconut flour is a whole different beast in baking. This would just crumble apart if you used coconut flour in place of the nuts, especially without any eggs. There are many nut free brownie recipes out there. You could also use a whole grain base instead of flour, but you would have to increase the starch. Overall, you will have to do some experimentation. Sorry I don’t have an easy answer for you. My advice is to search the internet for a nut-free, vegan brownie recipe. But you might find the recipe below to your liking. It’s A GAPS brownie recipe and uses just a touch of coconut flour. But it might work well for you:

    https://thetastyalternative.com/2012/09/guest-post-from-caroline-at-gustsy-gaps.html

    Good luck!

    Reply

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Thursday, November 3, 2011

Raw Carrot Hummus (SCD, Paleo GAPS).

I try to make a few raw dishes every week.  So this week instead of making my usual cooked hummus I did a little raw twist and wow!  Yum to the tum.  First off, my son LOVES it.  He couldn’t get enough and my daughter gobbled it up too.  When you make something your children eat and love and it’s super healthy you can’t help but feel like the day has been a wild success.  I used the carrot hummus at snack time and dressed with some veggies.  How fun was snack time today.  And remember, this version is to my taste (and my kid’s), you may like less of this and more of that, and that’s great – have fun make and it your own.    

Ingredients
4 medium organic carrots 
2 – 4 tablespoons organic raw tahini (use the 2 tbsp if you want more carrot taste, I used 4 because I love the taste of tahini and I used the 1 & 1/2 lemons)
Juice from 1 & 1/2 lemons (if using less tahini, use less lemon)
1/2 teaspoon celtic sea salt (or to taste)
1/2 teaspoon garlic granules
Oil (of choice) I use grapeseed

How To
1.  Peel and rough chop carrots
2.  Add carrots to food processor and give a quick run 
3.  Add tahini and mix until incorporated
4.  Add lemon, salt and garlic
5.  Blend
6.  Continue blending and drizzle in oil until desired creaminess
Some other presentation ideas…the color is brilliant! 
My daughter’s creation: 
a one-eyed carrot monster, she called it.   
Shared on: A Gluten-Free Holiday 2011, Allergy-Free Wednesdays   Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Allergy-Friendly Fridays, Friday Foodie Fix,  Raw Foods Thursdays,, Wellness Weekend, Allergy Free Alaska  Healthy Vegan Fridays 
Posted by Amber at 8:53 pm

Labels: dairy free, dips, gluten free, raw, SCD, snacks, vegan.

10 Comments

  • The Cyclist's Wife November 3, 2011 at 9:31 pm

    Yum! Good idea!

    Reply
  • Amber November 3, 2011 at 9:51 pm

    Thanks Lady!

    Reply
  • vintagemom December 12, 2011 at 2:18 am

    Hi! Just wanted to let you know I included your hummus in my post “Allergy Friendly Holiday Cocktail Party” today. It looks delicious!

    http://allergyfreecookery.blogspot.com/2011/12/allergy-friendly-virtual-holiday.html

    Thanks!
    Lisa @ Allergy Free Vintage Cookery

    Reply
  • Amber December 12, 2011 at 3:05 am

    Hi There Lisa,

    Great post. I love it!

    Thanks so much.

    Be Well,
    –Amber

    Reply
  • Judee @ Gluten Free A-Z Blog May 1, 2012 at 6:21 pm

    Your photos look absolutely beautiful. What a great idea for something different.

    Reply
    • Amber July 6, 2012 at 3:05 pm

      Thank you Judee. This hummus is a family favorite. Think I’ll make some today! :-)

      Reply
  • cindy August 17, 2012 at 11:49 am

    Love the idea of it on a cucumber! I just made a spread yesterday and ate it on cucumbers :) Awesome! :) My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

    Thanks :) Cindy

    Reply
  • christine August 17, 2012 at 9:14 pm

    wow – what a great idea! I love hummous, but this looks great, I shall see if my stick blender can grind it down enough:)

    Reply
  • Maine Mom August 18, 2012 at 3:58 pm

    I just Blogged this through your Widget because I am so excited to try it and wanted to make sure I had the recipe! SHARING!!! Thanks!

    Reply
  • The Womble September 23, 2013 at 8:14 am

    I love this idea. One for me to definitely do, as I love carrots and houmous

    Reply

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