Category Archives: gluten free
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At this point, pour on your enchilada sauce
-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can’t use xanthan gum, try 1 teaspoon of psyllium husk instead).
-1/2 teaspoon salt
-1/2 cup Enjoy Life mini chocolate chips (optional, these contain cane-sugar). I like mine with chopped walnuts.
Preheat oven to 350 degrees
1. In a bowl add in the banana and mash it around for a bit with a fork until it’s a wet mixture. Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2. In another bowl, add in the dry ingredients (except the chocolate chips) and whisk everything together until everything is well incorporated.
3. In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer. Mix until everything is well incorporated. The batter will be somewhat think.
4. Add in the chocolate chips and stir by hand.
5. Fill muffin cups 3/4 full with batter. The muffins will rise quite a bit here, so don’t over fill them. This recipe makes 12- 14 muffins (depending on how full you make the cups).
6. Top muffins with chopped walnuts and coconut sugar
7. Bake for 18 minutes on the middle rack.
8. Remove the muffins from the muffin tin and allow to cool on a cooling rack.
*When baking, I suggest following the weight of the ingredients exactly (even the banana). This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I only use these large baking muffin cups.
Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)
Ingredients and directions for everything:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.
Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe. It’s really the best sub here and tastes fabulous! I recommend grade B.
Raw Foods Thursday, Pennywise Platter Thursdays, Wellness Weekend, Pure Ella Potluck Party
Chicken, Black Bean, and Delicata Squash Enchiladas with Homemade Enchilada Sauce (gluten & dairy free)
Home improvement takes so much time and energy, but it’s so fun to be part of the transformation. I included some pictures below of our home improvement journey thus far. But before I talk about this delicious recipe, I want to share with you this awesome paint I found on-line…and lucky for me it’s distributed at one of my favorite eco-home improvement stores in the nearby town of Berkeley. I love this paint for many reasons, obviously because it’s zero VOC, is free of ozone depleting compounds, formaldehyde reproductive toxins, and very, very low odor, but also because this company is founded and run by two amazing women, Virginia and Janie – I love nothing more than supporting female driven companies – and companies that are in-line with my eco-friendly, green lifestyle. You can read about there story here. Because of these smart, innovative women, folks like me can purchase non-toxic paint for their home and not only spare the air, but spare the health of loved ones. I personally have enough against me with an auto-immune disease and severe chemical sensitivity. I can’t tell you how happy and thankful I am for Virginia and Janie…and Yolo Colorhouse!!
For the filling
-2 medium cooked chicken breasts, cubed (or shredded)
-3 medium delicata squash, peeled, cubed, and roasted
-2 cups prepared black beans (soaked and boiled, preferably)
-One bag room temperature Rudi’s Gluten Free plain Tortillas
-1 pound green anaheim peppers or gypsy peppers*
-1 medium yellow onion, chopped (about 1 1/4 cups)
-1 cup water
-1/2 teaspoon salt
-1/2 + 1/2 teaspoon garlic granules
-1/2 teaspoon cumin
-2 tablespoons oil
-Optional 1/4 – 1/2 teaspoon chili powder
1. Preheat oven to 400 degrees
2. Wash and seed your peppers of choice, or what is seaonsal. Chop peppers in half or quarters. Add peppers and chopped onions to a small 9×9 glass Pyrex (or whatever you have on hand), and to that dish add 2 tablespoons oil and 1/2 teaspoon garlic granules. Toss ingredients and roast for 30 minutes. You want the peppers to start browning a little. When the peppers are done roasting, remove from oven and set aside. The peppers can be made earlier in the day and set aside for several hours. When you are ready to make the sauce, simply add the onions and peppers to a blender (I use a Vitamix), along with the 1 cup of water, 1/2 teaspoon salt, 1/2 teaspoon garlic granules, 1/2 teaspoon cumin and optional chili powder. Blend until well incorporated.
-I recommend roasting the chicken and squash at the same time with the peppers, in different dishes of course. For the squash, I drizzle on some oil and add a few shakes of garlic granules. For the chicken I drizzle on some oil, and add a few shakes of salt and garlic granules. Everything should be done at the same time. Check the chicken’s internal temp at 30 minutes (needs to be at least 180 degrees), and check the squash for doneness.
3. After your finished with your roasting, turn oven down to 375
4. Get your room temperature tortillas and start stuffin’. I lay mine flat then add chicken, squash, and the black beans. Don’t stuff too full…you want to be able to fold them at least. Just roll closed, you don’t have to fold down the corners or anything fancy.
5. Place tortillas in a Pyrex. You should fit 8 in there. Don’t be shy, push them around a bit if you have to.
6. Pour the enchilada sauce over the tortillas. Bam, now you have some gnarly enchiladas going on. Bake COVERED for 30 minutes (I cover with a stainless steel backing sheet – remember, I don’t use foil in my kitchen, so I get crafty and find other ways to cover dishes).
7. After 30 minutes, remove from oven, uncover, and allow to cool for about 20 minutes.
-Serve on a bed of fresh romaine lettuce along side fresh avocado, salsa of choice, cashew sour cream, chopped red onion, and a dash of hot sauce.
*I have used three different peppers for the enchilada sauce. Here’s the breakdown: (1) your basic green peppers yield a very bitter sauce and I do not recommend, (2) Anaheim can be a little spicy if you accidently get a seed in there, but using this variety will yield a more authentic tasting enchilada sauce – I definitely recommend anaheim, and (3) gypsy peppers yield a slightly sweet sauce, I also really love using these.
*You can also use brown rice tortillas, but you will have to warm with with some oil so they become more pliable. I have a few pictures of the brown rice tortillas batch below.
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-2 teaspoons poultry seasoning
-1 teaspoon garlic granules
-1 teaspoon onion granules
-1 teaspoon dried parsley
-1 teaspoon salt
-5 turns of the pepper grinder
Preheat oven to 325 degrees
1. Cut bread into preferred cubes (small, med, or large).
2. In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper. Toss until incorporated.
3. Drizzle in oil and mix very, very well until all the cubes are coated with oil.
4. Transfer the mixture onto 2 baking sheets (or whatever you have on hand…I used my stainless steel baking sheet and a glass Pyrex). Make sure each bread cube is touching the baking surface. Do not layer the cubes, as they will not toast properly if they are on top of each other.
5. Transfer bread cubes to oven and toast for 20 minutes. After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes. After the total 35 minutes of toasting, check some of the LARGEST cubes for texture. If they are still soft, then toast for an additional 5 minutes. Keep checking for texture, being careful to not burn the smaller cubes. Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut). If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).
*Please adjust seasoning to your bread weight. If the bread you purchase weighs more, then add in slightly more seasoning and oil. And remember to always add your seasoning, salt, and pepper to taste. Upon making any recipe, always test for spice level. We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.
Ode to Cafe Gratitute: Part 1 ~ The Community Bowl (Kale, Black Beans, and Rice with a Cashew Cream Sauce)
Start by mixing the kale and black beans
Then add the rice
And finish with the cashew cream sauce
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Gluten Free Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursday, Keep It Real Thursdays, Wellness Weekend, Whole Foods Friday,
Delightful Vegan Double Chocolate Cake (free of: gluten, dairy, eggs, nuts, soy, and cane-sugar) – with a VIDEO
Dry Ingredients (please see notes below about weighing flours)
-1/2 cup (55 grams) garbanzo/fava bean flour
-1/2 cup (60 grams) (1/2 cup) sorghum flour
-1/3 cup (40 grams) (1/3 cup) tapioca starch
-1/2 cup (50 grams) raw cacao powder
-1 tablespoon + 1 teaspoon GF baking powder
-1 teaspoon baking soda
-1/4 teaspoon (1 gram) xanthan gum
-1/4 teaspoon salt
Wet Ingredients (please see notes below about measuring wet ingredients)
-1/2 cup room temp maple syrup (I recommend grade B)*
-2/3 cup room temperature unsweetened applesauce
-1/2 cup liquid coconut oil
-2/3 cup hot water (just before it starts to boil)
-1 tablespoon vanilla
-1/2 teaspoon liquid stevia
1. Preheat oven to 350 degrees
2. Prepare cake pans by oiling and dusting with flour (I use coconut oil or grapeseed and sorghum flour for dusting – or you can use parchment paper, but I prefer the oil/four method. I DO NOT recommend using a glass pan. If you do use a glass pan use baking parchment paper for the bottom to prevent sticking. A regular non-stick cake pan is recommended and I’ve only made this recipe in non-stick pans.
3. In a large mixing bowl, combine dry ingredients
4. In a separate bowl, combine wet ingredients
5. SIFT dry ingredients into wet ingredients and mix until well combined (do not over mix). The batter will become thick, this is normal. Scoop batter into cake pan and spread out with silicone spatchula. Tap down pans to even out batter.
6. Baking instructions:
-For two 9″ cake pans filled with one batch of batter, bake for 20 minutes (or until a toothpick comes out dry). You may need to bake 3 to 5 minutes longer in the wet, winter months. Check at 20 minutes and continue on from there.
-For one 9″ cake pan filled with one batch of batter, bake 20 – 25 minutes (or until a toothpick comes out dry). Bake up to 28 minutes in the wet, winter months. Check at 20 minutes and go continue from there.
-For cupcakes, bake 20 – 25 minutes (or until a toothpick comes out dry). Bake a little longer (maybe 2 or 3 minutes) in the wet winter months. When cupcakes come out of the oven, immediately remove the paper cups and cool the cupcakes on a cooling rack.
7. Allow cakes to cool on cooling rack for 30 – 45 minutes
-The recipe in this post will yield 15 cupcakes, or 1 round cake which would be just a single layer (baked in one 9 inch cake pan), or two single layer cakes (which is the double layer shown in the pictures – the batch is obviously split between two 9 inch cake pans).
-2 very ripe avocados
-3/4 cup raw cacao powder
-1/2 cup maple syrup + 10 drops liquid stevia (adjust sweetness to taste)
-1/3 cup melted coconut oil
1. Mix all ingredients in a food processor until creamy, smooth and well incorporated. Frost cake. This frosting yields enough for two layers (the above recipe baked in two 9 inch cake pans).
-1/3 cup vegetable shortening
-1/3 cup grade B maple syrup (or more to taste)
-1/4 cup liquid coconut oil
-1 tablespoon vanilla extract
-5 – 10 drop liquid stevia (to taste)
-1/2 cup (40 grams) raw cacao powder
1. Add ingredients to a food processor and blend until well incorporated. Frost cake. This frosting yields enough for one layer of cake (the above recipe baked in one 9 inch cake pan).
2. Place in fridge to firm up frosting if need be.
*I cannot guarantee results of this recipe if flour weights and liquid measurements are not followed exactly. Just sayin…!
*I highly recommend weighing the flours. This will ensure a superior cake. Being off with the flour too much or too little will compromise the texture of the cake. So PLEASE invest in a scale with grams and ounces.
*Please ONLY use a glass Pyrex measuring cup when measuring liquids. Do not use tin measuring cups, as there is a big difference in these measurements. I’ve also included liquid measurements in grams for accuracy.
Single Layer with shortening frosting:
Double Layer with avocado frosting:
Cupcakes with avocado frosting:
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Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday,Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday