Category Archives: grain free

Monday, November 16, 2015

Roasted Turkey with Garlic, Thyme, and Lemon w/ Paleo Gravy

I’ve been hosting Thanksgiving dinner for several years. Because I enjoy cooking and can plan and multitask like no one’s business, Thanksgiving is totally doable for me. And I love that I can make it all gluten, dairy, and cane-sugar free, and everyone always, every year, raves about the food. They can’t tell my stuffing is gluten free, or that the sweet potatoes aren’t swimming in cane-sugar, or the gravy is Paleo (gasp)! So when I started hosting the thought of roasting an entire turkey was completely unappealing. I mean, yes, it looks lovely, but it takes so long and it just made more sense (to me) to buy turkey parts and roast them to their appropriate doneness (as we all know, white meat cooks differently than dark meat). I’ve also noticed that turkey legs are really popular and I like having more than two available. I’ve really enjoyed preparing turkey this way and my guests seem to enjoy it as well. Perfectly moist breast meat and perfectly moist dark meat?! Yes please. I wanted to share my method with you in case you were feeling a little overwhelmed by the whole bird. By the way, brining turkey is a necessary step to that delicious, moist meat…so don’t skip it! Gobble-gobble. Continue reading →

Posted by Amber at 9:23 am

Labels: fall cuisine, grain free, main dish, Paleo, Thanksgiving.

3 Comments

Tessa@TessaDomesticDiva November 16, 2015 at 7:12 pm
I’d LOVE to come your Thanksgiving dinner…your cranberry sauce is one of favs!! This looks delicious too…the cashew gravy looks to die for!
Reply
- Amber November 17, 2015 at 6:07 pm
  Awe, thanks Tessa! That would be a meal to remember for sure! Can you imagine. 🙂
  
  So glad you are still enjoying the cranberry sauce. So fun. 🙂
  Reply
Raia December 16, 2015 at 2:03 pm
That gravy looks so thick and delicious! Thanks for sharing this at Savoring Saturdays!
Reply

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Monday, October 19, 2015

Grain-Free “Corn” Dog Bites

I am on a never ending mission to make new and fun snacks and lunches for my kiddos. It makes me happy to fill their lunch bags every morning with nutritious whole food that I feel good about. My kids LOVE corn dogs, as do I. I recently saw a new product pop up in the frozen food isle. They are these little mini corn dogs – they are round and gluten free (the coating is mostly corn). I bought some to try. They were good, but the coating was really hard, but I loved how they were bite size! And do you know what else is bite size?….MINI MUFFINS. So I created a very basic almond flour batter as the “corn” and used our favorite grass fed beef dogs to make a fun little snack that isn’t deep fried, isn’t on a sick, but mimics the flavor and essence of a corn dog. My kids gave them a rousing thumbs up, so yay! Another fun idea for their lunch boxes.

Continue reading →

Posted by Amber at 7:30 am

Labels: grain free, kids, Paleo, snacks.

11 Comments

Emily @ Recipes to Nourish October 19, 2015 at 12:12 pm
Such a fun idea! I bet my kiddos would love these. My husband would too.
Reply
- Amber October 19, 2015 at 3:57 pm
  Oh I am sure of it, Emily. They are a fun…and really good.
  Reply
  - Emily @ Recipes to Nourish October 23, 2015 at 5:31 pm
    Thanks so much for sharing this with us over at Savoring Saturdays linky party! I can’t wait to make these for my family. Yum!
    Reply
Shirley @ gfe & All Gluten-Free Desserts October 19, 2015 at 1:44 pm
Here’s another recipe of yours that I’m going to personally make and share, Amber! I’ve seen gluten-free recipes with grains, but not a grain-free one. Thank you!

Shirley
Reply
- Amber October 19, 2015 at 3:56 pm
  Oh thanks Shirley! You are so kind. I really hope you like it. My kids had some again in their lunch today and they were so excited. I love when they get happy about food. 🙂
  Reply
Tessa@TessaDomesticDiva October 19, 2015 at 7:59 pm
My kiddos go nutzo for these too Amber! We have made multiple variations..you know me..I can;t leave a recipe alone! We will try your version this week!
Reply
- Amber October 20, 2015 at 5:31 pm
  Hi Tessa. Do yo also make them in a mini muffin pan? Such a fun, kid-friendly food. 🙂
  Reply
  - Tessa@TessaDomesticDiva October 20, 2015 at 7:30 pm
    Yes!! Easier to pack that way….
    Reply
    - Amber October 20, 2015 at 9:11 pm
      So easy! love it.
      Reply
Michelle October 19, 2015 at 9:36 pm
Hello I am not doing any starches at this time, is there anything that can be substituted for the tapioca starch?

Thanks so much
Reply
- Amber October 20, 2015 at 5:46 pm
  Hi Michelle, you can most certainly try it without the tapioca. Just be sure to increase the almond flour a bit. Good luck!
  Reply

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Monday, October 5, 2015

Grain-Free Apple Cinnamon Mini Muffins

I wanted to make a fall-inspired snack for my kiddos this week…and they LOVE apple cinnamon anything, so some yummy apple cinnamon mini muffins fit the bill. I find that mini muffins are perfect for snack time – they are easy to pack and easy to eat. I prefer to make muffins with almond flour, as one cup of almond flour has 20 grams of protein! I love that my kiddos are getting a good protein surge for their morning snack (not to mention all those good fats) to hold them over until lunch. I’m excited about more apple recipes in the coming weeks, especially this one from Ricki Heller. I hope everyone is having a great fall so far. I’ve got my Halloween costume all set and ready to party. Woot-woot. Continue reading →

Posted by Amber at 9:48 am

Labels: fall treats, grain free, holidays, muffins, Paleo, snacks, thanksgiving desserts.

9 Comments

Shirley @ gfe & All Gluten-Free Desserts October 5, 2015 at 10:27 pm
Oh, how I love these minis, Amber! Shared on All Gluten-Free Desserts and I hope to make a batch before our road trip on Wednesday. 🙂

Thanks so much for the recipe! xo,
Shirley
Reply
- Amber October 6, 2015 at 4:19 pm
  Yay! Always an honor to be featured on All Gluten-Free Desserts. Thanks Shirley. xoxo
  Reply
Emily @ Recipes to Nourish October 6, 2015 at 11:57 am
Yummy! These sound so good! The perfect little fall muffin.
Reply
- Amber October 6, 2015 at 4:18 pm
  Thanks Emily!!
  Reply
  - Emily @ Recipes to Nourish October 19, 2015 at 11:34 am
    Thanks so much for sharing these yummy muffins at Savoring Saturdays! xo
    Reply
Tessa October 7, 2015 at 12:00 pm
A perfect fall treat my friend! Kind of like an apple pie muffin!
Reply
- Amber October 10, 2015 at 5:07 pm
  Thanks Tessa. And yes indeed, like a little mini apple pie. So good!!!
  Reply
Elle @ Only Taste Matters October 23, 2015 at 2:58 pm
Amber, I wanted to let you know I’ll be featuring this tonight on Savoring Saturdays. Can’t wait to see what you share this week!

Reply
- Amber October 23, 2015 at 4:01 pm
  Awesome! Thanks so much!
  Reply

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Monday, August 3, 2015

Southwestern Quinoa Salad

My local Natural Food Coop has been making a fiesta quinoa salad for years (10+). I ate it like crazy when it first showed up in the deli and would also pick some up for potlucks or for dinner. A few years ago I started making it myself. I remember it was a blistering hot summer, and for weeks it was over 100 degrees and I refused to turn on my oven for most of it. Like most summers, we live off of cool meals such as avocado mint soup, salads galore, raw treats and homemade ice cream. This quinoa salad is super refreshing and it’s a favorite among my family and friends. Maybe this dish will make an appearance at your next party…or for dinner one hot summer night. xo, –Amber Continue reading →

Posted by Amber at 4:34 pm

Labels: allergy-friendly, grain free, salads, summer cuisine, vegan, vegetarian.

6 Comments

Emily @ Recipes to Nourish August 4, 2015 at 11:36 am
Sounds delicious! Hope you’re getting some cooler weather today. We have a nice breeze over here today.
Reply
- Amber August 6, 2015 at 8:08 pm
  Thanks Emily. We are actually in San Diego on vacation. It’s so nice to be out of the smokey air. Much cooler here – very tropical (like Hawaii but less humid). I do love that Delta breeze we get though through the Sacramento valley. So nice!! Hugs to you.
  Reply
Danielle @ Poor and Gluten Free September 1, 2015 at 11:26 am
This looks delicious! Thanks for sharing it on Waste Not Want Not Wednesday, I’m featuring it this week 🙂
Reply
- Amber September 1, 2015 at 12:34 pm
  Awesome! Thanks for the feature. 🙂
  Reply
Miz Helen September 3, 2015 at 8:56 am
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen

Reply
- Amber September 4, 2015 at 9:01 pm
  Awesome!! Thanks so much for the feature Miz Helen! 🙂
  Reply

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Monday, July 20, 2015

Almond Flour Blueberry Mini Muffins

Last year I finally bought myself a mini muffin pan…and I love it! I try to keep snack time creative and healthy for the kiddos and mini muffins were a perfect new addition. I love using almond flour for the muffins, as they are packed with protein. Any flavor combo is possible and I adore that they are easy to make, easy to pack, and easy to eat. Today I am sharing blueberry, as blueberries are in season and such a delightful little berry. I also use cherry, strawberry, or raspberry or any combo of each. The kids also love banana chocolate chip, which I will share soon. Have you ever made mini muffins? I am addicted! Continue reading →

Posted by Amber at 11:49 am

Labels: grain free, kids, muffins, Paleo, snacks, summer cuisine, summer treats.

12 Comments

Corinne July 21, 2015 at 1:18 pm
Those look delicious! Will they freeze well? I have yet to freeze any almond flour baked goods so I am curioys about your experience. Thank you.

Reply
- Amber July 22, 2015 at 11:54 am
  Hi Corinne. Not sure. Good question. I assume they would freeze well, but I have never tired. They get gobbled up in just a few days. Let me know if you try and how it turns out.
  Reply
Tessa@TessaDomesticDiva July 22, 2015 at 6:23 am
Perfectly simple,and delicious! Mini muffins are THE best for snack time, we use them all the time! Look forward to your mango butter….a nourishing skin fat i have yet to try!
Reply
- Amber July 22, 2015 at 11:53 am
  Thanks Tessa. I think you will really enjoy this new healing ingredient!
  Reply
Shirley @ gfe & All Gluten-Free Desserts July 22, 2015 at 7:13 am
I agree, Amber. There’s something totally special about mini muffins! Yours look both adorable and delicious!

xo,
Shirley
Reply
- Amber July 22, 2015 at 11:52 am
  Yes, so fun Shirley. 🙂
  Reply
Patrick Grant July 23, 2015 at 11:38 am
These look fantastic! I’ve been getting into muffins and or muffin pan meals. Do you have any other muffin tin recipes?
Reply
- Amber July 24, 2015 at 10:47 am
  Yes! Keep an eye out for more mini muffin recipes to come. 🙂
  Reply
Emily @ Recipes to Nourish July 23, 2015 at 12:57 pm
This recipe looks great! I need to make some for my littles. Looking forward to your lotion recipe too! Looks awesome!
Reply
- Amber July 24, 2015 at 10:47 am
  Thanks Emily!
  Reply
Miz Helen August 31, 2015 at 8:44 am
Thanks so much for sharing y our awesome Blueberry muffins with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen

Reply
- Amber August 31, 2015 at 9:21 am
  Thanks Miz Helen.
  Reply

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Monday, May 5, 2014

Grain Free Cashew Thumb Print Cookies

Okay, these aren’t really thumb prints I guess, more like heel prints (ha ha). I like lots of filling in my cookies so I make the dips bigger than your typical thumb print width. So these cookies were inspired by a new paleo cookie that has arrived at my local natural foods coop (created by a local bakery called Sugar Plum Vegan). The ingredients: super simple. The price: OUCH! One cookie costs $4 – I’m not kidding. That’s a bit outrageous, especially since these cookies are very easy to make with some very basic paleo ingredients. I bought one to taste test (and I really liked it) so took note of the ingredients and made my own batch the next day. My recipe contains an egg because I like to use egg as a binder and like the way it tastes with the cashews (vegan option in notes). The flavor is truly spot on. I could not justify buying another $4 cookie when I literally had everything at home to make a big batch. These are my family’s new favorite treat. I try to make 2 or 3 homemade snacks each week for the kiddos to decrease my dependence on packaged food (especially packaged snacks). And these are super easy to make and low in the sugar department (which is always a plus). Continue reading →

Posted by Amber at 9:41 pm

Labels: cookies, dessert, grain free, grain free desserts, Paleo.

16 Comments

Vicky May 6, 2014 at 1:35 am
Gorgeous little cookies and I love that you’ve offered vegan options!

St Dalfour jams are my favourite too!

Vicky xo

Reply
- Amber May 6, 2014 at 9:09 am
  Thanks Vicky.
  Reply
Cassidy @ Cassidy's Craveable Creations May 6, 2014 at 10:29 am
Wow Amber, these look amazing! I’m like you, I can’t stand to pay top dollar for something when I can make it at home. I think these will definitely be a treat my family will like… just need to pick up some more cashews 🙂

Thanks for another great recipe. I hope you’re having a great week!

xo,
Cassidy

Reply
- Amber May 6, 2014 at 11:47 am
  Thanks Cassidy. You also have a great week. Hugs.
  Reply
micki May 6, 2014 at 11:46 am
Hello,
Could almond flour be used in the thumbprint cookies, and if so, how much? Thanks.

Micki

Reply
- Amber May 6, 2014 at 11:49 am
  Hi Micki,
  
  Not sure about the almond flour. I suggest just using 2 cup of whole almonds and use the same method suggested in the recipe. If you experiment with the almonds, let me know how it turns out. thanks.
  Reply
Robyn May 6, 2014 at 1:54 pm
fyi I’m not getting into the links for the ingredients you posted in your recipes, it just takes me to a screen that says http
Reply
- Amber May 6, 2014 at 4:24 pm
  Thanks for letting me know. Something is wrong with the recipe template. I hope to have it fixed here soon. Thank you.
  Reply
Dana May 6, 2014 at 4:02 pm
Hi Amber! Do you think arrowroot starch could be subbed for tapioca starch? Thanks!
Reply
- Amber May 6, 2014 at 4:22 pm
  Absolutely! Good question.
  Reply
Tessa@TessaDomesticDiva May 6, 2014 at 5:41 pm
Oh my, I must make these STAT! I will try using my newly found cashew meal I found at Trader Joes!
Reply
- Amber May 6, 2014 at 5:55 pm
  Cashew meal! Very interesting. I wonder if it is organic? Thanks Tessa. Let me know how they turn out for you. xo
  Reply
  - Tessa May 9, 2014 at 12:47 pm
    I made these! I used my cashew meal (not organic btw), but it enabled me to skip the chilling step and mix it all quickly in a bowl by hand. I am betting almond flour would have similar results. Anyways, the first batch I baked 10 minutes, and it was too long, they were kind of dry. Next batch I baked at 7 minutes and they were perfect! I also noticed my homemade jelly bled into the cookie a lot more..but the store bought was more thick and sticky and did as it was supposed to! Really yummy snack Amber, thank you!
    
    Reply
    - Amber May 9, 2014 at 4:12 pm
      Great information, Tessa. Thank you! I’m glad you enjoyed them. It’s nice to hear your experience with the cashew flour, as that does act much differently than using raw cashews. For example, 15 minutes is a good bake time when using raw cashews for the cookies, so if making with a nut flour that has been professional ground, the baking time is cute in half! I agree that the store bought jelly is much sticker and more user friendly for this recipe. Thanks for the great feedback. I can’t wait to make your thumb print cookies soon too.
      Reply
nourished roots May 9, 2014 at 4:31 pm
These look super yummy! I must make them! Thanks for sharing!
Reply
- Amber May 10, 2014 at 7:12 pm
  I hope you enjoy them!
  Reply

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Tuesday, October 8, 2013

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)

Last month I gave a little teaser about this recipe on Facebook. I’m so excited to finally share! Angel from Wellness Angel put together a week-long fall inspired blog series. To kick things off, yesterday Angel shared a wonderful vegan lentil loaf, a must try recipe. Please visit Angel’s blog when you get a chance – I simply adore her wellness philosophy.

This no-bake pumpkin cheesecake is fabulous. It’s light, super creamy, and bursting with fall flavors. I had several traditional eaters test this recipe and they all gave it rave reviews, with the pumpkin flavor and sweetness spot on. This is my pumpkin pie for the holidays. No bake means easy peasy and there are minimal ingredients. It can be made the day before which is always very convenient. I hope you and your family enjoys this recipe as much as we do.

No-Bake Pumpkin Cheesecake

with Vanilla Bean Coconut Cream Topping

and Pumpkin Seed Crust

Ingredients:

Crust
-1 cup raw pumpkin seeds
-1 cup Medjool dates (about 7 regular size), seeded and chopped
-1 tablespoon maple syrup*
-2 tablespoons carob powder

Pumpkin Filling
-1 cup raw cashews soaked 4 to 6 hours
-1 cup cooked plain pumpkin puree
-1/3 cup maple syrup*
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract

How To:

Crust
In a food processor add the pumpkin seeds and blend for 10 seconds. Add in the chopped dates and blend with the pumpkin seeds until incorporated. With the food processor running, add in the maple syrup and carob. Blend until incorporated. Press the mixture into baking cups or a spring form pan.

Pumpkin Filling
1. Drain and rinse the cashews.
2. In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.
3. Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.
4. Turn down to low and add in the spices, then continue blending.
5. The mixture is ready when it’s creamy and smooth.
6. Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping
1. Drain and rinse the cashews.
2. In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.
3. Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.
4. Add this mixture to the top of the pumpkin mixture. Sprinkle with cinnamon (optional). Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.

Notes:
*Vegans use maple syrup or coconut nectar. SCD use only honey. Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there). It’s okay if the coconut cream doesn’t separate well after 3 days. Just be sure to NOT shake the can. Gently open the can and pour the coconut cream into the blender. Stop when you get to the watery part. The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.

This recipe also works great in a spring form pan.

Here is the process…

Press crust into baking cups

Fill with the pumpkin mixture

Then the coconut cream topping

My kiddos love to help press the crust into the baking cups

Other “Cheesecake” recipes from The Tasty Alternative

Banana Coconut “Cream” Pie

Cherry “Cheesecake”

Raw Strawberry “Cheesecake“

Mini Strawberry Cultured “Cheesecakes”
_________________________________________
{affiliate links included}
Shared on: Allergy-Free Wednesdays, Wellness Weekend, Lunchbox Love, My Meatless Mondays,
Fat Tuesdays

Posted by Amber at 1:54 pm

Labels: dessert, fall cuisine, grain free, Paleo.

38 Comments

Jessica @ Dairy Free Betty October 8, 2013 at 5:03 pm
This sounds incredible! I always have a hard time finding reasonably priced unroasted cashews though. Last time I bought a bag for a cheesecake recipe it was over $20 worth!! However, these look worth it!
Reply
- Amber October 15, 2013 at 4:18 pm
  Thanks Jessica. Good to hear from you. I agree that cashews are expensive, but we cut out other unnecessary things in our life to buy things like organic food and raw nuts. We don’t have fancy internet phones, we don’t have TV, we don’t have a land line telephone, we don’t go out to eat, we don’t visit Starbucks or other coffee places, and I make my own beauty products when I can. All this adds up to substantial savings each month and we are don’t overspend on food. 🙂
  Reply
Heather McClees October 8, 2013 at 6:24 pm
These are amazing! When I saw you were included in the link up for Angel’s blog, I was SO excited. I love you blog and couldn’t wait to see what recipe you would feature! HANDS DOWN, this is amazing!!! I’m sharing my recipe tomorrow for the link up and I’m so glad that we were featured in it together. I considered it quite an honor!:)
Reply
- Amber October 15, 2013 at 4:18 pm
  Thanks Heather. It was great to meet you and be part of the series! Thank for sharing my recipe.
  Reply
Gabby @ the veggie nook October 8, 2013 at 6:39 pm
Holy Amber this looks incredible!

I love my high raw pumpkin cheesecake too- saves oven space and so much time! I love the idea of the vanilla bean layer- looks so tasty!!

Send me a piece? 😉
Reply
- Amber October 15, 2013 at 4:20 pm
  Hello Sweet Gabby…Well, you are the queen of the no-bake cake my friend. I think you would really love this recipe…it’s right up your alley. 🙂
  Reply
Elizabeth October 8, 2013 at 6:49 pm
Looks delicious! Do you think there might be a substitution for the dates?
Reply
- Amber October 15, 2013 at 4:21 pm
  Hi Elizabeth. I would try dried cranberries, raisins, dried figs, or just leave the dates out and add in some coconut oil with the nuts. It won’t hold together as well, but it may work. Try to use a different dried fruit first though!
  Reply
gfe--gluten free easily October 8, 2013 at 7:50 pm
Oh, Amber, you have outdone yourself with this cheesecake! It’s hard to choose between the mini or full-size version. 😉 Just shared on Facebook. 🙂

xoxo,
Shirley
Reply
- Amber October 15, 2013 at 4:22 pm
  Thanks my friend. And thank you for sharing on FB. You’re the best. xoxo
  Reply
Adrienne @ Whole New Mom October 9, 2013 at 12:03 am
Amber these look wonderful!!! Sharing on FB right now.
Reply
- Amber October 15, 2013 at 4:22 pm
  Thanks so much. Adrienne. And thanks for sharing with your reader. 🙂
  Reply
Tessa Domestic Diva October 9, 2013 at 12:28 am
I’m convinced! Thanksgiving treat!
Reply
- Amber October 15, 2013 at 4:23 pm
  I knew this one would catch your eye, Tessa! I think you would LOVE this!! Considering you share my affinity for all things pumpkin. xoxo
  Reply
Heather Pace October 9, 2013 at 3:06 am
This looks extremely delish Amber!!! xoxo
Reply
- Amber October 15, 2013 at 4:23 pm
  Thanks so much, Heather.
  Reply
Laura October 9, 2013 at 4:56 am
Pumpkin bliss—YES PLEASE!
Reply
- Amber October 15, 2013 at 4:24 pm
  Ha ha…pumpkin bliss is right Laura.
  Reply
Cassidy Stauffer October 9, 2013 at 1:43 pm
This looks AWESOME! I just love your cheesecake recipes 🙂
Reply
- Amber October 15, 2013 at 4:24 pm
  Awe, thanks Cassidy. You’re so sweet.
  Reply
Vicky October 9, 2013 at 7:37 pm
These sound awesome Amber and look so pretty with the spice sprinkled on top!
Reply
- Amber October 15, 2013 at 4:25 pm
  Thanks Vicky. I have to say, cinnamon is definitely one of my favorites.
  Reply
Megan Ancheta October 11, 2013 at 12:30 am
These look absolutely incredible, Amber!! Off to pin & share on FB!
xoxo,
Meeg
Reply
- Amber October 15, 2013 at 4:25 pm
  Thanks for sharing sweet friend. xoxo
  Reply
Gretchen @gfedge October 15, 2013 at 1:23 am
This cheesecake looks delicious! No-bake is a winner when the temperature is 100*F plus outside. And actually a time saver whether it is hot out or not. Thanks for sharing on Wellness Weekend!
Reply
- Amber October 15, 2013 at 4:26 pm
  Indeed. No bake is a must in these parts in the searing summer heat. And I do love the idea of making this ahead of time for Thanksgiving.
  Reply
Tessa Domestic Diva October 15, 2013 at 3:00 pm
featuring your recipe this week!
Reply
- Amber October 15, 2013 at 4:27 pm
  Thanks Tessa!! You rock.
  Reply
Anonymous October 16, 2013 at 3:19 pm
What kinds of things are available with no seeds or nuts. I am not allowed to eat anything like that.
Reply
- Amber October 16, 2013 at 3:50 pm
  You will have to go with a traditional pumpkin pie. My recipes are alternatives to traditional foods, so the cashews replace the dairy. Just use dairy if you can have it. Use a regular wheat crust or graham cracker crust. I would not be able to offer any other substitutes, as my recipes are substitutes for traditional recipes. I think if I were to sit down and sub the nuts and seeds, it would just become a completely different recipe. Does that make sense? Sorry I cannot be of more help with you on this. Good luck!
  Reply
AnnaPK October 19, 2013 at 3:45 pm
Would there be a subsitute for the cashews that would work? I have seen lots of awesome looking vegan recipes that call for cashews but my son has many food allergies and can’t do cashews. Might a coconut creamer work? I have used that as a sub for dairy cream with good results.
Reply
- Amber October 20, 2013 at 2:52 am
  Hi There. Try pinenuts. That a great sub and several vegan “cheesecakes” are made with pinenuts for that creamy texture. Or you could just use coconut cream with the pumpkin and a few tablespoons of chia seeds. I’ve only tried it with cashews, so I can’t say for sure how these subs will work. Good luck!!
  Reply
Molly (Sprue Story) October 24, 2013 at 12:59 pm
I love that the crust is made with pumpkin seeds. That layering job is beautiful, and so is the picture of your kids helping in the kitchen. Love it. 🙂
Reply
- Amber December 2, 2013 at 5:01 am
  Thank you, Molly!
  Reply
Anonymous October 26, 2013 at 12:22 am
can you substitute the dates for anything?
Reply
Amber October 26, 2013 at 12:53 am
Hi There. Check out the comment above from Elizabeth and my response. Thanks.
Reply
Winnie November 4, 2013 at 7:57 am
These are really wonderful!!
They look fantastic and sound really GOOD.
The crust is really unique and I just love it
Reply
- Amber November 4, 2013 at 8:14 pm
  Thank you, Winnie. Have a great day.
  Reply

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Thursday, September 19, 2013

Cauliflower Tortillas

Once upon a time (not too long ago) I received an email from a sweet girl named Lauren informing me about her new blog: Empowered Sustenance. Like me, Lauren has been diagnosed with IBD (Inflammatory Bowel Disease). I was thrilled to learn that Lauren followed a SCD/Paleo diet, used real food to heal and had some awesome nut-free recipes. Well, I’m am sure you’ve heard of Lauren by now. Her blog has rightfully become a powerful source in the grain free, holistic healing blogosphere. I am so very thankful she started blogging. I reference her blog constantly regarding the many topics she covers and recipes she shares. And speaking of recipes, I wanted to share a recipe of hers that I have been making since, well, she published the post: Cauliflower Wraps. Literally the day after her post came out I made her cauliflower wraps and I’ve been making them ever since. Over the months I’ve tried to make my own version, but it became clear that I didn’t need to reinvent the wheel here. Her recipe is perfect and I love it. See below for my slight modifications to the process. I started making smaller versions of her wraps to use as “tortillas.” We are big fans of taqueria night and when I can, I try to follow a grain free diet. Her wraps work absolutely perfect as little tortillas and I actually pile on the ingredients…and they do great. So my friends, take all the “OMG my kitchen smells like a garbage can now from the cauliflower” comments with a grain of salt. It’s not that terrible. So go for it, and be sure to thank Lauren for this awesome recipe.

Cauliflower Tortillas

Recipe inspired by: Lauren from Empowered Sustenance

Ingredients:

-1 head of cauliflower

-4 eggs

-1/2 teaspoon salt

-3/4 teaspoon garlic granules

-1/2 teaspoon Mexican seasoning/spices (optional)

How To:

1. Cut the cauliflower into florets

2. Add 1/2 of the florets to a food processor and pulse until they are a crumb like texture, then pulse a little further until a fine texture is achieved. Remove the cauliflower and add it to a steamer basket. Add the remaining florets to the food processor and repeat, adding this batch now to the steamer. Add in 3/4 cup water to the pot and steam for 8 minutes.

3. After steaming, the cauliflower will be HOT, so I like to spread it out on a plate to cool.

Preheat the oven to 375 degrees

4. After it has cooled, I use my nut milk bag to squeeze out ALL the water from the cauliflower. THIS STEP WILL MAKE OR BREAK THE TORTILLAS! You must squeeze all the water out as much as your can. I’ve found the less moisture, the better results.

5. Add the cauliflower to a bowl. To the bowl also add in the eggs and spices. Mix well. It will look like a batter. Somewhat thick.

6. Fit some parchment paper on top of two baking pans.

7. Spoon the batter onto the parchment paper. I get about 6 out of this recipe, so three on each pan.

8. The trick is to evenly spread the batter in a circle. And as Lauren states, keep the batter compact – there should be no parchment showing through any area of the tortilla.

9. Bake for 17 minutes. After they bake, I flip mine over and give them another 2 minutes.

10. Remove from parchment and transfer to a cooling rack.

Notes:

*I prefer to make these earlier in the day. I store them in the fridge and simply heat on a pan before I serve.

*I cannot offer any subs for the eggs, and I’ve only made these with eggs.

*The cauliflower is not overwhelming and they don’t taste to “eggy” either.

Shared on: Allergy Free Alaska

Posted by Amber at 4:18 am

Labels: GAPS, grain free, main dish, Paleo, SCD.

20 Comments

Lauren @ Empowered Sustenance September 21, 2013 at 6:54 pm
These look great and thanks for sharing your twist on the recipe! So glad you like these!
Reply
- Amber September 22, 2013 at 5:58 am
  Thanks Lauren. 🙂
  Reply
Anonymous September 21, 2013 at 11:18 pm
What is the oven temperature?
Reply
- Amber September 22, 2013 at 5:58 am
  I added it, thanks for catching that!! :-0
  Reply
Michelle September 22, 2013 at 2:39 am
Any idea if they freeze well for making bulk batches?
Reply
- Amber September 22, 2013 at 5:57 am
  Hi Michelle,
  
  You know, I don’t think eggs freeze well, do they? I’ve never had to freeze anything egg-based. My advice would be to make a batch and try one out in the freezer and see how it works when thawed. Let me know how it works for you!
  Reply
Vered September 23, 2013 at 9:58 pm
They look great. Are they crispy or soft ?
Reply
- Amber September 23, 2013 at 10:13 pm
  Good question. They are soft.
  Reply
Cassidy Stauffer October 1, 2013 at 1:36 pm
Hi Amber! I made these last night and they were delicious! I don’t think I got all of the water out of my cauliflower but we still LOVED them! Thanks for always sharing such wonderful recipes 🙂 It’s hard to find a grain free tortilla that’s not nut based (like mine)!
Reply
Shelly January 13, 2015 at 11:42 am
Any idea if there is a way to make these without eggs? I have autoimmune issues and can’t tolerate eggs. Have been scouring the web for an egg-free cauliflower wrap recipe. 🙂
Reply
- Amber January 16, 2015 at 11:00 am
  That’s a good question. I like to say, there is always a way, but not without some major experimentation. Let me know if you come across anything or have any success experimenting with egg replacements. Be Well.
  Reply
- Sharon March 12, 2015 at 8:46 am
  Shelly, here is a vegan recipe that does not use eggs (chia seeds and flax seeds are good substitutes for eggs). Just take the egg sub and put into this recipe… Hope this helps
  
  http://www.terra-thrive.com/vegan-cauliflower-tortillas/
  Reply
Sharon March 12, 2015 at 8:45 am
Shelly, here is a vegan recipe that does not use eggs (chia seeds and flax seeds are good substitutes for eggs). Just take the egg sub and put into this recipe… Hope this helps

http://www.terra-thrive.com/vegan-cauliflower-tortillas/
Reply
Donna French March 19, 2015 at 5:34 pm
Had a thought about the egg replacement. I read where you can soak chia seeds and use them as egg replacement. Not sure if it is enough to hold cauliflower together or not.
Reply
- Amber June 24, 2015 at 3:51 pm
  Please give it a try and let me know if it works out for you! Thanks for the great suggestion.
  Reply
Cinco de Mayo Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS April 29, 2015 at 6:35 am
[…] Cauliflower Tortillas […]
Reply
Rosalie Hein Vermeire August 20, 2015 at 1:24 pm
any way to make these without egg?
Reply
- Amber August 21, 2015 at 9:19 am
  You can try a making it with a chia or flax egg. Let me know how it turns out for you. Thanks.
  Reply
Marisa Santoyo March 31, 2016 at 10:51 am
how long will these last once made? can you refrigerate?
Reply
- Amber April 3, 2016 at 5:28 pm
  I would say a few days…like most food. We eat them up pretty quick though. 🙂
  Reply

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Thursday, June 13, 2013

Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)

A few months ago some new raw food items made an appearance at my local Natural Foods Coop. Ever hear of Coco-Roons? They are a tasty take on macaroons, incorporating almond flour with the shredded coconut. They come in a variety of flavors and are super healthy, but the price tag…ouch! So I decided to make these bad-boys at home. The turn out was amazing. I hope you enjoy making these too.

See HERE and HERE for my other raw homemade (store-brand knock-offs).

Raw Lemon Pie Macaroons

(Coco-Roon Knock-Offs)

SCD, Paleo, GAPS, dairy free, grain free, cane-sugar free

Ingredients:

-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt

How To:
1. In a food processor add the 2 cups of shredded coconut. Blend for 30 seconds. Then add in the almond flour. Blend together for 10 seconds.
2. With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily. That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens). This is the dehydrator I use.
5. Dehydrate for at least 6 hours on 110 degrees. These dry nicely on the outside (leaving no oily residue) and stay moist on the inside. Makes about 12 macaroons.

Shared on: Raw Food Thursday, Wellness Weekend, Allergy-Friendly Lunchbox Love, Whole Food Fridays, Healthy Vegan Fridays,

Posted by Amber at 4:55 am

Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.

28 Comments

Heather @Gluten-Free Cat June 13, 2013 at 4:08 pm
Oh Amber, these look soooooo delicious! I needed something lemony for this hot summer weather. What gorgeous pictures too. Love the yellow flowers!!! Hope you’re bringing these to RFT because they’ll be a HIT!

xoxo,
Heather
Reply
- Amber June 13, 2013 at 9:32 pm
  Thank Heather. They are! They are my new favorite. In making my own, I was able to control the lemon flavor and added much more than the store bought contains. So fun. Just shared over on RFT. Have a great weekend.
  
  –Amber
  Reply
Jen June 13, 2013 at 6:59 pm
AM – SISTA FREN! I’ma want these right now! If one does not own a dehydrator, can one use the oven on a low temp? My oven’s lowest temp goes to 170F.

Once I can do almond flour (I hope) I MUST have these. You know lemon is my favorite by now girl.

Thanks for a great post and great, mouth-watering pics!

Jen

PS – I’ve pinned this to “Grain Free Gaga” on Pinterest…
Reply
- Amber June 13, 2013 at 9:36 pm
  I thought these would catch your eye, Jen. I know you likey the lemon. You will get to enjoy these on day soon. I can’t imagine how hard it is to see all these recipes you cannot eat. I’m so impressed with you!
  Reply
- Amber June 13, 2013 at 9:42 pm
  Whoops, I forgot to address the dehydrator. I would bake these at 170 degrees for 1 hour and then do 15 minutes after that until you have a dry outside with soft inside – or to your texture preference. Girlfriend, you NEED to get a dehydrator. They are much fun!! 🙂
  Reply
Megan Ancheta June 13, 2013 at 7:54 pm
YUMMO Miss Amber!! These sound right up my alley! I wonder how they would do without the honey, but with more stevia? What do you think?

I agree with Heather – love the gorgeous photos!
Hugs!
Megan
Reply
- Amber June 13, 2013 at 9:38 pm
  Hi Meg,
  
  I think stevia would be fine. Use lemon stevia if you have it. 🙂 Not sure how many drops. I would do 7 – 10 to start. Hope that helps girl.
  Reply
gfe--gluten free easily June 13, 2013 at 8:24 pm
These look absolutely fabulous!! I, too, love the photos with the flowers. 🙂

xoxo,
Shirley
Reply
- Amber June 13, 2013 at 9:39 pm
  Thanks sweet Shirley. 🙂
  Reply
Laura June 13, 2013 at 9:30 pm
Ahh lemon treats-YES please! These babies look incredible Amber and perfect for a hot day like today. And yes your photos are gorgeous as always 🙂
Reply
- Amber October 1, 2013 at 1:47 am
  Lemon sisters! 🙂
  Reply
Ricki June 14, 2013 at 2:28 am
This is just the kind of cookie I love. Coconut, lemon, almond. . .what a great mix. Yum!
Reply
- Amber October 1, 2013 at 1:47 am
  It’s a great mix indeed, Ricki. Thanks. 🙂
  Reply
Anonymous June 15, 2013 at 4:02 am
What if you don’t have a dehydrater? Can the oven be used?
Reply
Amber June 15, 2013 at 4:28 am
Hi There,

Please see above comment regarding oven use and temp times.

Thank you.
Reply
Gabby @ the veggie nook June 16, 2013 at 5:01 pm
Oh wow, these look so melt-in-your-mouth delicious! I don’t think I’d be able to stop myself from eating 10!
Reply
- Amber October 1, 2013 at 1:53 am
  Thanks Gabby. They are quite addictive.
  Reply
Michelle June 17, 2013 at 5:03 pm
Wow these were awesome! I just got a dehydrator and have been playing with recipes. These are my favorite! Super moist with a nice lemon flavor! Thanks for the tip!!
Reply
- Amber October 1, 2013 at 1:53 am
  Thanks so much, Michelle. Glad you like enjoy them as much as we do!
  Reply
Lisa Natcharian June 21, 2013 at 11:43 am
Hi Amber! I featured your macaroons on Lunchbox Love today 🙂 Now I just need to get a dehydrator so I can try them!

Be well,
Lisa
Reply
- Amber October 1, 2013 at 1:53 am
  Many Thanks Lisa!! Sorry I’m getting to you so late.
  Reply
mrs.koby88 June 26, 2013 at 5:04 pm
I can’t wait to try these! Would coconut flour work as well?
Reply
- Amber October 1, 2013 at 1:55 am
  Coconut flour in place of the almond? Yes, I think that would work just fine. Coconut flour is used often in macaroons. Be sure to use less – about 1/2 cup.
  Reply
Anonymous June 26, 2013 at 10:08 pm
I don’t think I could wait for these to be dehydrated. I’d eat them right out of the mixer.
Lori
Reply
- Amber October 1, 2013 at 1:56 am
  Ha ha. I know what you mean. But the heat really makes them – love the texture it creates. 🙂
  Reply
Anonymous October 1, 2013 at 1:00 am
Awesome, do you have an alternative for the Apple Pie ones?
Reply
- Amber October 1, 2013 at 1:56 am
  Oooo, I have yet to try those! I’m on it. Check back in the near future. I’ve had my eye on those apples ones – just waiting for them to go on sale!! :- )
  Reply
Ginnie July 10, 2016 at 6:11 pm
Hello, could you use regular gluten free flour instead of the almond flour?
Reply

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Wednesday, May 22, 2013

Raw Apple Cinnamon Cereal (nut free, grain free, dairy free, cane-sugar free, vegan) For Go Ahead Honey

Alrighty-then. Here is it finally. I shared my attempts at a nut-free raw cereal with you on Facebook a while back and it has taken me many tries to get this puppy share-worthy. And I’m so excited to share!

First off let me say that making homemade cereal is driven by two forces. First off, it’s part of my dedicated attempts to keep a low-waste green kitchen (see more about that here and here). You see, cereal produces a lot of waste. There’s that nasty plastic bag, then the cardboard box…and you don’t even get THAT much cereal. What’s up with that!? Secondly, and perhaps most obvious to us all, making homemade ANYTHING is preferred as there is total control over the ingredients (and it’s usually waaaay cheaper). So ditching store-bought cereal is actually one of my latest omissions from my kitchen cupboard And I have to say, I don’t miss the store bought stuff at all. In reality, I don’t eat cereal very much (mainly because it all has stuff I can’t eat) but I love my homemade recipe. The verdict, thumbs up all around from the family on mommy’s homemade cereal. We enjoy it on yogurt too, which always makes a nice breakfast or snack. Let me know if you give it a try. And perhaps with some homemade dairy-free milk: almond, hemp, walnut, or macadamia (my fave is walnut).

My lovely and supportive friend Shirley from Gluten Free Easily and All Gluten Free Desserts, All The TIme is hosting this month’s Go Ahead Honey. And the theme: “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Tree Nuts or Peanuts!”

I’m SUPER pumped about this month’s theme, as I don’t personally eat a lot of tree nuts (can’t digest almonds worth a darn these days) and I’m DEATHLY allergic to peanuts. So I knew this recipe would be perfect to bring to the party. I can’t wait to check out all the other entries. Make sure you follow my sweet friend Shirley on Facebook and subscribe to her blogs. She is one lady you want to stay connected with! Thanks for hosting, Shirley.

Raw Apple Cinnamon Cereal

nut free, grain free, dairy free, cane-sugar free, vegan

Ingredients:

-2 cups organic raw sunflower seeds

-1 cup organic raw pumpkin seeds

-1 cup shredded coconut

-1/4 cup raw hemp seeds

-3/4 cup coconut sugar

-2 cups peeled and small diced apples

-3 tablespoons chia seeds (optional)

-1/4 cup unsweetened applesauce

-1 teaspoon liquid stevia

-2 to 3 tablespoons ground cinnamon (I used 2 T in this recipe)

-1 teaspoon ground chia

-1 teaspoon psyllium husk

-1/4 teaspoon salt

How To:

1. In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours. I like to soak mine as long as I can, so I gave mine about 15 hours.

2. After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).

3. To the drained seeds add all the ingredients except the applesauce and stevia.

4. In a separate bowl (I used a 1-cup Pyrex) mix together the applesauce and stevia. This will evenly distribute the stevia.

5. Mix the applesauce with the seed mixture (your hands work best) and then evenly spread onto your dehydrator I spread the mixture onto these screens that come with the dehydrator. I do not use these fruit roll sheets.

6. I set my dehydrator on about 110 degrees, put in the laundry room and let it rock. After about 18 hours I check for the crisp level. I dehydrate longer until that perfectly crisp texture is achieved.

7. The final mixture will be very stiff and pop out in a sheet, very stiff and crisp. Break into pieces and store in an air tight container. This will keep for weeks. But it never lasts that long.

Here are the sunflower seeds and pumpkin seeds in the early sprouting stage after soaking for about 15 hours

(soak the seeds at least 8 hours)

Here are all the ingredients piled on the seeds

I like to mix the stevia with the applesauce so it’s evenly distributed

Mixing everything together

Here is a link to the dehydrator I use.

It’s nothing fancy, but it gets the job done.

Press the mixture evenly around…

and make sure it’s not too thick.

You can see it makes A LOT.

I dehydrate on 115 degrees for 18- 24 hours

But the ultimate test for doneness is when it’s super-duper crispy!

I’ve also made Lauren’s 5-Ingredient Healthy Cocoa Crispies (another great homemade cereal), and and if you like the CRUNCH factor in your cereal, this recipe is for you!! Lauren’s recipe does NOT go soggy in milk (reminds me of grape-nuts). It’s super delicious and I love how chocolaty it makes the milk. This is a must try. Here is my picture of her cereal.

Shared on: Wellness Weekend, Raw Foods Thursday, Whole Food Fridays, Healthy Vegan Friday, Healthy 2nd Wednesday

Posted by Amber at 4:25 pm

Labels: breakfast, cane sugar free, dairy free, grain free, raw, snacks.

27 Comments

Vicky May 22, 2013 at 4:55 pm
Oh Amber this looks gorgeous! How I wish I had a dehydrator though I’m sure this would work slow baked in the oven like mine!

I’ve pinned Lauren’s recipe a while back – so pleased you’ve made it and can recommend it. It looks yummy and VERY chocolatey!

Well done for creating such a “tasty alternative” to the cereals out there, I’ll be trying this sometime in my oven! xo
Reply
- Amber May 22, 2013 at 10:09 pm
  Hi Vicki,
  
  Yes, I think we have similar convection ovens. I would set it at the lowest temp for 4 or 5 hours and see how it turns out. I think it would crisp up just fine. 🙂 We should start our own line of cereals my friend.
  Reply
- Vicky May 22, 2013 at 11:55 pm
  Thank you for the tip Amber. Wouldn’t it be lovely to be able to buy cereals as healthy as these! I wonder if there would actually be a big enough demand – otherwise I wish we could!
  Reply
Sarah O. May 22, 2013 at 8:21 pm
Looks good! Vicky, check your local thrift store. I recently scored a dehydrator for six bucks!
Reply
- Amber May 22, 2013 at 10:09 pm
  Great score, Sarah. Wow!!
  Reply
- Vicky May 22, 2013 at 11:51 pm
  Wow! But I don’t think anyone in the UK will have had one long enough to give to a charity shop yet! But thanks for the suggestion!
  Reply
Lauren Goslin May 22, 2013 at 8:41 pm
Yummy yum yum! Is that glue in your bowl? Hehe, I read once that cereal commercials use glue to make the cereal look more appetizing on film…and yours looks mighty tasty my dear!
Thanks for the mention too! I’m so happy that you liked it! 😀
Reply
- Amber May 22, 2013 at 10:11 pm
  Ha ha, yes, walnut glue.
  
  I am really enjoying your cereal, Lauren. You, me and AND Vicky should make our own line of cereals. Between the three of us, I am all set with homemade cereal for days. 🙂
  Reply
Heather @Gluten-Free Cat May 22, 2013 at 9:17 pm
Amber! WOW! I just love this cereal! Apples and crunchy protein would be such a delicious way to start the day. Of all of the raw things I’ve made I’ve only made buckwheaties for cereal. I can not WAIT to try your recipe! Sure hoping you’re bringing this to Raw Foods Thursdays tomorrow! 🙂

Heather
Reply
- Amber May 22, 2013 at 10:12 pm
  Thanks Heather. And you bet I will be sharing this tomorrow for RFT. See you then. 🙂
  Reply
- Heather @Gluten-Free Cat May 30, 2013 at 12:32 am
  I’m so glad that you did, Amber! I’m going to feature it tomorrow at RFT! Such a wonderful raw recipe!!
  Reply
gfe--gluten free easily May 23, 2013 at 1:21 am
Amber, this cereal looks and sounds totally AMAZING!!! I think it’s worth buying a dehydrator (sadly, Son took his back when he moved to NYC). I am a cereal lover from way back, but can’t eat any of the ready-made “gf” cereals. (I’ve either reacted to ones that should be safe or I can’t have them due to other ingredients.) But this cereal was made for me! 🙂

Many, many thanks for all the super sweet words, too! You are the best! I so appreciate you and all you do for our gf community! 🙂

xo,
Shirley
Reply
- Amber May 23, 2013 at 3:24 am
  Thanks so much, Shirley. And thanks again for hosting. I really think this theme is going to be incredibly beneficial to many folks out there staying clear of nuts. With grain-free diets becoming so popular, it’s hard to escape nut-based recipes. Personally, I do not react the same way with seeds. They are just way easier for me to digest. Plus I know that some people are so allergic to ANY tree nut. So thanks again and I am very excited to see all the recipes. I bet there will be a ton of submissions. 🙂
  Reply
Ricki May 23, 2013 at 1:26 am
Incredible. I HAVE to make this!! Pinning RIGHT NOW. 😀
Reply
- Amber May 23, 2013 at 3:20 am
  Thanks Ricki. I thought this cereal might catch your eye! 🙂 I’ll be sharing this week on WW for sure.
  Reply
Laura May 23, 2013 at 4:35 am
You are on a roll lady…your recipes are blowing me away and making me put them on my must make list which keeps getting longer and longer! I have the same dehydrator, but haven’t ventured back to homemade cereal for years. I need to change that as I know my kids will love eating it and making it with me!
Reply
- Amber May 23, 2013 at 5:26 pm
  Thank you my friend. I hope things are well for you and you’re all ready for summer!! I am very excited about swimming, long leisurely play dates, traveling, etc. Any big plans for you this summer?
  Reply
Dawn May 23, 2013 at 12:11 pm
Amber, I have been working on a nut and grain-free cereal for myself to eat. This one will do the trick- thank goodness because I have been failing on my experiments!
Love, Dawn
Reply
- Amber May 23, 2013 at 5:27 pm
  Thanks Dawn. 🙂 And thanks for stopping by.
  Reply
Gabby Ouimet May 23, 2013 at 9:09 pm
I am in love with this cereal Amber! I am off grains and over eating nuts as a result! I need more variety in my life and this is such a great way to get more seeds in! Thank you dear! xoxo
Reply
- Amber May 24, 2013 at 5:20 am
  Thanks so much, Gabby. Yes, I’ve been there with the nut overload. It was causing absolute havoc on my body! Seeds are rocken’ for me right now. I’m all for it. 🙂
  Reply
Veronica @ Veggie V's Vegan Adventure May 24, 2013 at 2:24 am
Yum! This is a definite must-try!
Reply
- Amber May 24, 2013 at 5:22 am
  I hope you enjoy it. 🙂
  Reply
France@beyondthepeel May 25, 2013 at 12:16 am
I don’t have a dehydrator but I’m going to try this in my oven on real low. I get apples on friday!
Reply
- Amber June 13, 2013 at 4:15 am
  Thanks, France! Apple are super fun to dehydrate! Hope you’re well.
  Reply
Anonymous May 31, 2013 at 11:25 am
This was my first go at making granola in the dehydrator and it turned out so well. We loved the apple and cinnamon flavour. I will definitely make this again.
Reply
- Amber June 13, 2013 at 4:16 am
  Thank you so much for the feedback. So glad the recipe turned out well for you. It’s one of our favorites too. Take care. 🙂
  Reply