Category Archives: grain free

Thursday, March 15, 2012

Chicken "Zoodle" Soup (SCD Friendly)

Hello…winter?  Spring showers?  Who knows.  It’s raining, and it’s fabulous.  To give you an example of how dry it has been here in Northern California, we haven’t had more than three consecutive days of rain in months, I believe since last winter.  Crazy. Scott and I are weather nerds – always watching the forecast, and every morning he checks the live snow cams at the ski resorts.  Anyway,  just super glad we have some wet weather and snow falling in the mountains so we can get the kids up to Tahoe and strap on the snowboards. 
This nice cold weather called for some nice warm soup.  Chicken noodle was in order, but I wanted to make it SCD.  So I turned to my fellow SCD blogger, Jen, from My Big Fat Grain Free Life.  Check out her blog when you get a chance, lots of great SCD recipes.  She makes a chicken “zoodle” soup (the zoodles obviously being zucchini in place of the noodles).  So awesome!  I made my usual chicken soup recipe and added in those delicious zoodles.  My kids thought they were so fun too.  My son declared, “Noodles,” like he was just presented with a prize or something.  Hooray for fun dinners.  If you’re looking for a fun way to replace traditional noodles, give zucchini a try (see here). 
Ingredients

-1 medium yellow onion, small chop
-3 cups carrots, small chop
-2 cups celery, chopped
-2 cooked chicken breasts, chopped (great way to use leftovers)
-2 large zucchini, made into “zoodles” 
-3/4 teaspoon salt
-3 cloves garlic, minced 
(I also add 1 teaspoon garlic granules)
-2 bay leaves
-8 cups filtered water (or any broth, but I used water) 
-Oil of choice
-Pepper to taste 

How To
1.  To pot add oil, salt, and onions and saute for 2 minutes 
2.  Add celery, carrots, garlic cloves, garlic grans, and saute for 2 minutes
3.  Add water, bay leaves, and bring to a gentle simmer; simmer for about 20 minutes, or until veggies are tender
4.  Add chicken and zoodles, stir
5.  Turn off heat, cover and let sit for about 15 minutes; warm through before serving 
Serves 4 

Serve with: SCD Crusty Rolls or SCD Hot Cross Buns

*
Allergy-Free Wednesdays, Pennywise Platter, Full Plate Thursday, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, Sunday Night Soup Night
Posted by Amber at 1:37 am

Labels: ACD, dairy free, gluten free, grain free, SCD, soups.

19 Comments

  • Erin March 15, 2012 at 1:58 am

    Hi! I made some tonight! I like a little sage, parsley, thyme, and white pepper in mine. I also add a couple shitake mushrooms and and a dash of tamari to boost the flavor.

    Reply
    • Amber March 15, 2012 at 2:11 am

      Hi Erin,

      Awesome! I’m a huge fan, Your additions sound great. Thanks for the suggestions. Other readers always benefit from this.

      Be Well,
      –Amber

      Reply
  • Gluten Free and Loving It March 15, 2012 at 2:13 am

    I’ve seen various recipes using “noodles” cut from veggies, but have never tried it. I am definitely going to hang on to this one for the summer when zucchini are plentiful around here. I love the “zoodle” idea.

    Reply
  • Amber March 15, 2012 at 2:25 am

    Glad this provided you with some inspiration! I think you’ll love it. Food should be fun, right!

    Be Well,
    –Amber

    Reply
  • Jen March 15, 2012 at 2:47 am

    Thanks for the linkage Amber! So glad your son enjoyed the “noodles”. My kids had the same response the first time I served it up. My daughter looked at my son and said, “HEY! They taste like REAL noodles!” I love the zoodles just sauteed in olive oil and garlic as a side dish too (topped with Romano cheese….)

    Take care-
    Jen

    Reply
  • Jen March 15, 2012 at 2:53 am

    PS – your pictures make me drool….always so enticing and give me cravings for the recipes…

    Reply
  • Tessa Domestic Diva March 15, 2012 at 8:49 pm

    I have been wanting to try the raw noodles….i just ordered the julienne peeler!

    Reply
  • Laura Black March 15, 2012 at 11:34 pm

    What a brilliant idea. I’m always trying to come up with new and creative ways to get my kids to eat their veggies. They do really well, but this idea with the zucchini is great. Thanks.

    Reply
  • Laura March 16, 2012 at 11:06 am

    I love this recipe Amber and the name! This is a fabulous way to get my family to eat zucchini while enjoying a soup I know they like. Thanks for always being such an inspiration to me–looking forward to making this!

    Reply
    • Amber March 16, 2012 at 10:55 pm

      Hi Laura,

      Right backatcha lady! I always enjoy your recipes and posts! Your key lime pie greatly inspired me! I made a SCD version I’m excited to share.

      You’ll be shocked at how the zucchini taste like a regular ole’ noodle! They are quite substantial, still holding their shape after two days in the refrigerator! Enjoy.

      Hugs,
      –Amber

      Reply
  • Jen March 16, 2012 at 9:56 pm

    HA Ha! Love the name! Looks delish too. Can’t wait to start my garden so I can fresh zoodles! :)

    Reply
    • Amber March 16, 2012 at 10:56 pm

      Thanks Jen! I hear you…I’m so ready to plant some zucchini! Can’t wait.

      Reply
  • Leslie @ Real Food Freaks March 16, 2012 at 10:40 pm

    We love zucchini noodles here– just ate them last night with bison meatballs & sauce!

    The term “zoodles” is great… I’m going to add it to my vocab… much more creative & exciting than “zucchini noodles.” :)

    Reply
    • Amber March 16, 2012 at 10:57 pm

      Hi There Leslie,

      They are definitely becoming more popular. Such a great, tasty alternative.

      Be Well,
      –Amber

      Reply
  • Miz Helen March 18, 2012 at 12:22 am

    Love, Love, your Chicken Zoodle Soup, it is just awesome!! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

    Reply
  • Lauren February 3, 2013 at 12:24 am

    How great is it that we can make healthy noodles out of vegetables? I love your ‘zoodle’ name too, so cute. :)

    Reply
  • Tessa Domestic Diva February 4, 2013 at 9:51 pm

    Featuring your yummy recipe this week Amber!

    Reply
    • Amber February 4, 2013 at 10:15 pm

      Thanks Tessa! :-)

      Reply
  • Cassidy Stauffer February 6, 2013 at 2:55 pm

    I’ve been wanting to make a chicken noodle soup with zoodles for some time now but never gotten around to it! Now I have a recipe! Thanks so much, it looks great :)

    Reply

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Friday, March 9, 2012

Roasted Red Pepper Lentil Hummus (SCD Friendly)

It’s Thursday and it has been a good week.  My deepest thank you for your support and well wishes while healing from my most recent Crohn’s flare.  I’ve never bounced back this quickly and it feels WONDERFUL.  The balance of meds and SCD allowed my body and immune system to heal rather quickly.  We’ve had some gorgeous weather this week and I do believe spring has arrived.  I’ve been making some light dishes and this hummus dip accompanied the kids and me for a fun midweek picnic.  I made two batches.  One for my kiddos (with light garlic granules) and one for me with the full garlic spice you know I love.  Have a beautiful weekend.


Ingredients 

-2 cups cooked green lentils* 
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic.  Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)

How To
1.  To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides.  Place the pepper in a glass baking dish, no liquids, just the pepper.  Roast until browned (around 20 minutes, if not browned, roast longer).  Remove from oven and place a towel over the pepper in the glass dish.  Allow to cool.  Remove the pepper skin when cooled.  
2.  To prepare lentils: soak 1 cup green lentils for 6 hours.  After the soak, discard water.  Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed. 
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.  
4.  Drizzle in oil, add more if needed  
5.  Store in airtight container in fridge.

Notes
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine.  I error here on the side of 6.  You can read more Q &A here.  
*
Some beautiful signs of spring in our neck of the woods…
mouthwatering organic strawberries
Sweet blossoms on our trees
Snow peas are growing like crazy in our garden
Pretty tulips on the table

Shared on: Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Full Plate Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Allergy-Friendly Friday, Superfood Sunday 

Posted by Amber at 5:08 am

Labels: ACD, dairy free, dips, gluten free, grain free, SCD, vegan, vegetarian.

11 Comments

  • Vicky March 9, 2012 at 10:58 am

    I love lentils so this combination with the tahini and roasted pepper works perfectly for me! Very tasty!

    Reply
    • Amber March 11, 2012 at 4:39 am

      Thanks Vicki,

      I think you are really going to like this hummus. The lentils create a very creamy dip. So good. Let me know if you give it a try.

      Hugs,
      –Amber

      Reply
  • Laura March 9, 2012 at 10:09 pm

    Wonderful recipe Amber! I have never made hummus with lentils before. I am really looking forward to trying this dish. Have a lovely weekend and soak up some sunshine for me!

    Reply
    • Amber March 11, 2012 at 4:41 am

      Hi Laura,

      Thanks. And I am definitely enjoying this gorgeous weather! So sunny and warm. I need to start my spring garden. :-)

      Have a great weekend.

      Hugs,
      –Amber

      Reply
  • gfe--gluten free easily March 11, 2012 at 12:03 am

    Love this hummus, Amber! As well as your beautiful pics! I’m so glad you’ve recovered so quickly, dear. That’s wonderful news.

    I linked to your hummus in my latest recipe post … it was perfect timing that you posted this and I was creating something that included red pepper hummus. ;-)

    xo,
    Shirley

    Reply
    • Amber March 11, 2012 at 4:37 am

      Holy moly Shirley! I just checked out your post! Those look incredible! Perfect timing with my red pepper hummus, No? Thanks for the link love. But back to these biscuits. I’m just really impressed with your recipe here. I know you’ve been moving in a grain-free direction and I love how you are creating such practical recipes for yourself (and for us). I keep looking at the ingredients wondering if these could be made SCD? Bread products are really lacking in the world of SCD. Perhaps, but I am going to print this out and play around. They just look really fantastic and substantial…and I love how they have a “cheesy” flavor.

      Thanks for the great recipe!

      Reply
  • Kristi March 11, 2012 at 7:58 pm

    This is absolutely awesome, yummy looking and nourishing!! Would you mind posting it to my pregnancy food blog carnival, superfood sundays?

    http://www.painfreepregnancy.org/2012/03/superfood-sunday-3rd-edition-march-11.html

    Reply
  • Marie Watkins March 15, 2012 at 6:38 pm

    I’ve never tried lentil in hummus but after reading this, I will.

    Marie

    Reply
  • Miz Helen March 18, 2012 at 12:20 am

    Hi Amber,
    Just beautiful photo’s of Spring! I just love your Roasted Red Pepper Hummus, it is so additive for me, I just can’t stop eating it, yum! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

    Reply
  • Anonymous April 1, 2012 at 3:56 am

    This looks awesome. I’ve been obsessed with roasted red peppers and lentils lately. I never thought to put them together.

    I thought tahini was not scd legal though??

    Michelle

    Reply
  • Amber April 1, 2012 at 4:12 am

    Hi There Michelle,

    Thanks!

    Great question! You’re right, sesame seeds are illegal in the beginning of the diet, but may be added in after a few months (with no active symptoms).

    See more here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/sesame_seeds.htm

    Be Well,
    –Amber

    Reply

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Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Just a little Valentine’s Day surprise for my sweethearts.  

Grain free vegan double chocolate cookies
-1 cup whole raw hazelnuts
-1/3 cup whole raw almonds
-1/4 cup coconut flour
-1/4 cup raw organic cacao
-1/3 cup coconut sugar  
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-7 dried medjool dates (pitted and soaked in filtered water for 1 -2 hours)
-1/3 cup coconut oil, melted 
-1/2 teaspoon vanilla 
-1 tablespoon water 
How To
Preheat oven to 375
1.  In food processor with s-blade, grind hazelnuts until coarse.
2.  Add almonds and blend until nuts release just a bit of oil.
3.  Add coconut flour and coconut sugar, pulse, pulse, pulse.  Add cacao, pulse, pulse, pulse.
4.  Add baking soda and salt, pulse, pulse, pulse.
(the dry mixture should feel like a fine flour).
5.  Transfer dry ingredients to a bowl.  Clean out food processor.
6.  In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated. 
7.  Add wet ingredients to dry and mix (with hands).  
8.  Roll out dough on non stick surface about 1/2 inch thick – make sure they aren’t too thin.  Make cutouts.  Transfer to nonstick baking surface and bake for 10 – 12 minutes – or so, check at 10 minutes.  Cookies will firm as they cool.   
9.  When cool, top cookies with melted chocolate.  I use this chocolate bar (extreme dark chocolate 88%).  It’s cane-sugar free (sweetened only with filtered date sugar) and dairy free.  It does contain soy lecithin.  
Pink Shredded Coconut 
-Shredded Coconut 
-Natural food coloring, I use this brand 

How To
1.  Add 1/2 cup shredded coconut to a jar.  
2.  Add a few drops of red coloring.  
3.  Cover lid and shake until well incorporated.  

Pink Peppermint Vegan Ice Cream  
-1 can coconut milk (I really love this brand for ice cream, also a BPA free can)
-1/2 teaspoon vanilla 
-1/4 cup coconut sugar 
-1 1/4 teaspoons peppermint extract 
-Red natural food coloring (to preferred pink color)

How To

1.  Add coconut milk, vanilla, peppermint, coconut sugar, and coloring to blender and blend until incorporated, add to ice cream maker.
2.  Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
3.  Remove from freezer about 20 minutes before serving. 

Shared on: Slightly Indulgent Tuesdays,  Traditional Tuesdays, Fat Tuesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage,  Lunch Box Love Fridays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays & Recipe Lion

Posted by Amber at 8:51 am

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, ice cream.

17 Comments

  • gfe--gluten free easily February 14, 2012 at 8:08 pm

    Totally amazing looking! If you were nearby we could swap Valentine’s Day treats … wanna heart-shaped Sweet Potato Biscuit? ;-)

    Happy Valentine’s Day, Amber! xo,
    Shirley

    Reply
    • Amber February 14, 2012 at 9:19 pm

      Hi There Shirley,

      Um, yes please! I just checked out these awesome sweet potato biscuits. Love the ingredients. So creative. I will for sure be making these soon, as we eat sweet potatoes once or twice per week.

      You have a wonderful Valentine’s Day Shirley.

      Hugs to you,
      –Amber

      Reply
  • Matt @ RecipeLion February 14, 2012 at 8:08 pm

    This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

    Reply
    • Amber February 14, 2012 at 9:21 pm

      Thank you for the invite. I’ll hop on over there and check it out.

      Reply
  • Laura February 14, 2012 at 9:18 pm

    Brilliant Amber! What a healthy dessert. I love the pink color and that this ice cream sandwich is not only gluten-free, but dairy-free and grain-free too. Happy Valentine’s Day!

    Reply
  • Amber February 14, 2012 at 9:20 pm

    Thanks Laura!

    Happy Valentine’s Day to you too!

    Hugs,
    –Amber

    Reply
  • [email protected] February 15, 2012 at 12:57 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-february-14-2012/

    Reply
  • melanie February 15, 2012 at 1:49 pm

    Wow! Chocolate and peppermint are one of my fave combos! These look stunning and perfect for v-day or any day really :)

    Reply
    • Amber February 15, 2012 at 9:04 pm

      Hi Melanie,

      Can’t agree more about the peppermint/chocolate combo! You just can’t beat it.

      Thanks for stopping by today.

      Be Well,
      –Amber

      Reply
  • Vicky February 16, 2012 at 12:42 am

    These are so sweet! Love the peppermint and chocolate combination!

    Reply
    • Amber February 16, 2012 at 1:24 am

      Thanks Vicki! I’ve been enjoying the ice cream on its own this week. Just love that peppermint. ;-)

      Hugs,
      -Amber

      Reply
  • fartygirl February 17, 2012 at 7:21 pm

    Kickass recipe! These look so delicious! I think my favorite thing is the minimal easy ingredients. Everybody’s got that in their kitchen. I love when I find a recipe online that I could make right away! :-)

    Reply
  • Amber February 17, 2012 at 10:45 pm

    Farygirl! Hey lady. Good to hear from you.

    Thanks! I have to say, this turned out well and I’m not a huge chocolate fan, but I liked these cookies and the peppermint was, well, who doesn’t LOVE peppermint!

    I need to see what’s been going on over in Fartygirl land…

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks February 18, 2012 at 1:36 am

    Ummmm… yum!! These look fantastic! And it doesn’t get any better than peppermint & chocolate either!

    Reply
    • Amber April 25, 2012 at 3:49 am

      Thanks Leslie! I so agree!

      Reply
  • Miz Helen February 20, 2012 at 3:17 pm

    Hi Amber,
    This is an awesome Ice Cream Sandwich and a lovely presentation! Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply
  • Lauren August 3, 2013 at 6:17 pm

    Oh my gosh Amber, these look awesome! I just came over from Shirley’s round-up and am now itching to run to the kitchen and make these. Yum! I love the peppermint addition as well. Chocolate and mint is my absolute favorite combo. :-D

    Reply

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Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies (grain free, dairy free, cane-sugar free)

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
 Ingredients 
-1 cup whole raw hazelnuts*
-1/3 cup whole raw almonds*
-1/4 cup coconut flour
-1/4 cup raw organic cacao
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
-1/4 cup coconut oil, melted 
-1/2 teaspoon vanilla 
-3 or 4 tablespoons honey 
How To
Preheat oven to 375
1.  In food processor with s-blade, grind hazelnuts until coarse.
2.  Add almonds and blend until nuts release just a bit of oil.
3.  Add coconut flour, pulse.  Add cacao, pulse.
4.  Add baking soda and salt, pulse, pulse, pulse.
(the dry mixture should feel like a fine flour).
5.  Transfer dry ingredients to a bowl.  Clean out food processor.
6.  In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated. 
7.  Add wet ingredients to dry and mix.  
8.  Form small balls and press down into cookie shape
9.  Bake for 12 minutes.  
10.  When cool, top cookies with melted chocolate.  I use this chocolate bar (extreme dark chocolate 88%).  It’s cane-sugar free (sweetened only with filtered date sugar) and dairy free.  It does contain soy lecithin.  

Notes
*Soak and dehydrate nuts for optimal digestion 
Shared on: Slightly Indulgent Tuesdays,  Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Fat Tuesdays, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Allergy Free Wednesdays, Whole Food Wednesdays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays, & Superfood Sunday
Posted by Amber at 1:37 am

Labels: cookies, dairy free, dessert, egg free, gluten free, grain free, xanthan gum free.

33 Comments

  • Tessa Domestic Diva January 31, 2012 at 8:06 pm

    Oo! I Can’t WAIT to make these! pinned it!

    Reply
    • Amber January 31, 2012 at 8:17 pm

      Thanks Tessa! :-)

      Reply
  • Vicky January 31, 2012 at 8:14 pm

    Wow! Wow AND Wow! I’m speechless Amber, these look AMAZING!

    Reply
    • Amber January 31, 2012 at 8:55 pm

      Hi Vicky,

      Is it bad that I’ve already had 5 today? I honestly don’t crave chocolate very often, so when I do it’s on like Donkey Kong. I need to make another batch for my husband tonight. He will be sad boy if I eat all his beloved chocolate. :-)

      Hugs,
      –Amber

      Reply
    • Vicky February 1, 2012 at 12:36 am

      It’s not bad unless you’re on the SCD! We’ve got chocolate chip muffins in the oven at the moment and it’s midnight! These look so good I’d give them a medal for the most healthiest & yummiest chocolate cookies I’ve ever seen!

      Reply
    • Amber February 1, 2012 at 12:57 am

      Wow, you’re too kind Vicky. Your muffins sounds yummy – hope to see that recipe soon.

      Not on the SCD yet. Getting there. My goal is to start soon, but I’m still working on my weekly recipes and still processing this big change. I don’t want to be 5 days in just to cave in. So, working on putting together a really solid 2 week SDC menu plan! I’ll be sharing that soon too.

      Hugs,
      –Amber

      Reply
  • Laura January 31, 2012 at 8:18 pm

    Umm…yes please! When can I come over and eat an entire batch of these?! I’ll eat these any day with a glass of homemade almond milk :)

    Reply
    • Amber January 31, 2012 at 8:58 pm

      You read my mind with the almond milk! Door is always open my friend. Oh, and don’t forget some strawberries for the milk so we can really party! ;-)

      Hugs,
      –Amber

      Reply
  • Vicky January 31, 2012 at 8:25 pm

    Hazelnuts add a lovely flavour! Funny I picked a packet up today and put them down again! I guess tomorrow I may go and buy them!

    Reply
    • Amber January 31, 2012 at 9:00 pm

      Thanks Vicky! :-)

      Reply
  • gfe--gluten free easily January 31, 2012 at 8:33 pm

    Boy, do I wish I had all the ingredients to make these, Amber! They look AWESOME! Might have to improvise. Question for you … why do you have to clean out the food processor after processing dry ingredients if you are going to add the dry and the wet together anyway? Curious.

    xo,
    Shirley

    Reply
    • Amber January 31, 2012 at 8:55 pm

      Hi There Shirley,

      Good question. You don’t have to clean it out I guess, but I did so I wanted to add that in the steps. I didn’t want any extra flour in the processor when I mixed the wet ingredients. The wet ingredients are more pasty than wet, so just keeping things very precise. I just gave it a wipe clean. But, I’m sure you can go either way. I’m just anal about things sometimes. :-)

      Hugs,
      –Amber

      Reply
  • Jen January 31, 2012 at 8:49 pm

    DROOLING! This recipe is getting saved! :)

    Reply
    • Amber January 31, 2012 at 9:00 pm

      I thought these might catch your attention Jen! :-)

      Hugs,
      –Amber

      Reply
  • [email protected] February 1, 2012 at 1:48 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-31-2012/

    Reply
  • Pat's Pink Apron February 2, 2012 at 6:18 pm

    Those look amazing and sound delicious! Pat

    Reply
    • Amber February 2, 2012 at 6:59 pm

      Thanks Pat!

      Have a great day.

      Best,
      –Amber

      Reply
  • Laureen @ Fox in the Kitchen February 3, 2012 at 7:49 am

    Wow, these look so good and it feels like forever since I’ve had chocolate. I’m going to have to try these soon!

    Reply
    • Amber February 3, 2012 at 6:02 pm

      Thanks Laureen! We need our chocolate fix once in a while! :-)

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Kirsten @ Mesadevida February 3, 2012 at 4:15 pm

    Oh my goodness, these look amazing, can’t wait to try them! I’m so glad I came upon your site – from the Wheat Free, Meat Free Roundup email I get. I’m not much of a baker so I’m always looking for great recipes to try that fit with my lifestyle. Thank you so much!!

    Reply
    • Amber February 3, 2012 at 6:10 pm

      Hi Kristen,

      Thank you for your lovely comment! I’m right there with you on the baking. I don’t tout myself as a baker, nor do I particular like it, but I love making something that’s fast and delicious. I sort of dread cake making (so I usually just do cupcakes) – for some reason it just feels less arduous. :-)

      Be Well,
      –Amber

      Reply
  • Danielle @ Against All Grain February 4, 2012 at 4:25 am

    Oh my, these look amazing!! Luckily for me, I added back in raw cacao to my SCD diet so I will definitely be trying these!! Desserts are one thing that are seriously lacking from my blog and weekly cooking. That’s why I usually end up cheating, but with these I don’t have to! Yay!

    Ps – Just saw you’re from Davis! We’re in Danville. :)

    Reply
  • Miz Helen February 5, 2012 at 9:16 pm

    Hi Amber,
    These cookies need to be in my cookie jar, yes they do. They look delicious and I can’t wait to try them. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber February 14, 2012 at 11:41 pm

      Hello Miz. Helen,

      Thank you so much!

      Have a great week.

      Hugs.
      –Amber

      Reply
  • Tessa Domestic Diva February 14, 2012 at 11:38 pm

    I KNEW these would be good, and they ARE! I used pecans instead of almonds. I also just did everything in the food processor without separating wet and dry…I had date paste, so it worked well! Now i need to try and not eat the whole batch…..

    Reply
    • Amber March 22, 2012 at 1:13 am

      Thanks my friend! Glad you enjoyed them as much as we do!

      Hugs to you,
      –Amber

      Reply
  • Texanerin March 20, 2012 at 9:11 pm

    These are amazing! I’ve made them twice, once with added chocolate chips and once without. I loved them both ways. :) I’ve also made them with all hazelnuts and liked it that way as well. Thanks for a great grain-free cookie recipe! I’m new to the whole grain-free baking thing but these have been the best cookies so far. I enjoyed them so much that I made a post about them just now. Thanks again. :)

    Reply
    • Amber March 22, 2012 at 1:17 am

      Just saw your post. So great! Your pictures are mouthwatering. So happy you enjoyed the recipe! It’s my husband’s favorite! :-)

      Reply
  • Alana July 6, 2012 at 5:55 am

    Hi are there any substitutions for the coconut flour? A nut flour instead perhaps?

    Reply
    • Amber July 6, 2012 at 6:09 am

      Hi Alana,

      Great question.

      If you can have grains, I would sub 3 tablespoons brown rice flour and 1 tablespoons tapioca starch.

      Coconut flour is very high in fiber and adds a bit of “bulk.”

      If you can’t have grains, I would go with a bean flour, such as garbanzo.

      If you don’t like the idea of that, then you can try using a nut flour, but it must be super fine. You might also have success using cashew butter.

      Please let me know what you use and how it worked. Subs can be tricky, but not impossible. I’m sure other people have the same question.

      Thanks again,
      –Amber

      Reply
  • Jen December 9, 2012 at 3:09 am

    Amber – you’re not helping me lose any weight! STOP IT!! These look amazing. I’m actually drooling at the moment…

    Jen

    Reply
  • allmygutsandsoul December 9, 2012 at 10:26 pm

    These look great! They are egg free as well!? You need a pin button. :)

    Reply
  • Anonymous December 22, 2012 at 2:04 am

    These look great. Though I wonder what how many calories these things have.

    Reply

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Tuesday, December 6, 2011

Flavorful Grain Free Quinoa Stuffing

I’ve been struggling with how to make a quinoa stuffing that doesn’t taste like a quinoa summer salad.  Then I came across a secret ingredient that saved the day: poultry seasoning.  This created a dish that has a real authentic taste to it, without all the traditional gluten/grain type hassle.  

And a quick word about quinoa.  I’ve been cooking it for years, and just the other day I found this website that rocked my world.  I’ve been wasting valuable time and energy trying to get a fluffy quinoa (I do the presoak but alas wasn’t using the correct water to quinoa ratio).  Finally, mystery solved! Just FYI: it’s 1 1/4 cups liquid to 1 cup quinoa.  So simple! 
Ingredients
4 cups cooked quinoa (to your texture preference, see above notes).  
1 medium onion, small chop
1 cup walnuts, chopped 
1 medium apple, peeled and small chop
2 celery sticks, chopped
1 cup dried cranberries (unsweetened or sweetened with fruit juice and always sulfur dioxide free)
2 cups mushrooms, small chop (optional, not shown in recipe above)
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning 
Few turns of the pepper grinder 
Oil of choice 

How To
1.  Coat bottom of pot with oil.  Add onions & salt.  Saute on med/low for 5 minutes.
2.  Add celery & walnuts, stir and cook for 2 minutes.
3.  Add apple, thyme, pepper, & poultry seasoning.  Stir and cook for 2 minutes.
4. Turn off heat and add in the 4 cups of quinoa along with the cranberries.  Mix together quinoa, saute mixture, and cranberries. 

Notes
*This was excellent the next morning with eggs as a breakfast scramble!
Shared on: Gluten-Free Holiday week 4 @ Daily Bites, Traditional Tuesdays, Wellness Weekend,  Monday Mania, Real Food 101, Meatless Monday, Just Another Meatless Monday, The Prairie Homestead, Melt in your mouth Monday, Mangia Mondays
Posted by Amber at 5:50 am

Labels: ACD, dairy free, gluten free, grain free, sides, vegan.

6 Comments

  • Natasha Kay December 6, 2011 at 3:51 pm

    Awesome! My MIL is coming for Christmas and has just found out she’s gluten-intolerant. I was wondering what I was going to do for the stuffing! :)

    Reply
  • Amber December 6, 2011 at 5:07 pm

    Hello Natasha~

    Thanks for your comment! How sweet of you to make a meal that accommodates your MIL’s diet. This dish is a nice addition, without the gluten. However, you can also add gluten free breadcrumbs or gluten free bread with broth and make a traditional stuffing without the gluten. I think the base mix has great flavor and you can add just about anything: cornbread, gluten free bread, grains such as millet, etc. So easy with the quinoa though! :-)

    Be Well,
    –Amber

    Reply
  • Brittany December 9, 2011 at 7:02 pm

    This looks great! The price of quinoa has increased by $3 per lb. Have you noticed that too?

    Reply
  • Amber December 9, 2011 at 9:00 pm

    Hello There Brittany~

    Thanks!

    You know, now that you mention it, I did notice an increase in the price (while perusing through the bulk section)!? I purchase in bulk and recently used my last bit of quinoa (for this recipe), so I purchased this last bulk batch apparently before the price went up. Crazy!!! Millet is still super inexpensive I believe. I’ll have to ask my Coop about this price hike though.

    Be Well,
    –Amber

    Reply
  • Gretchen @gfedge December 10, 2011 at 2:25 pm

    Great stuffing recipe – my Mom used to make a rice-based dressing but that was because it was a Louisiana family tradition. Quinoa is much healthier! Thank you for sharing on Wellness Weekend.

    Reply
  • Amber December 10, 2011 at 10:28 pm

    Hi There Gretchen~

    Sounds like a tasty tradition. But you’re so right. You just can’t beat the health benefits of quinoa.

    Happy Holidays to you.
    Be Well,
    –Amber

    Reply

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Tuesday, November 29, 2011

Ginger Parsnip Muffins (grain free, vegan, dairy free, cane-sugar free)

(grain free, gluten free, dairy free, cane-sugar free, egg free, xanthan gum free, soy free)…but oh so flavor-full! 
When I saw that Kim and Ricki’s SOS Kitchen Challenge for November was parsnips, I was pumped.  A vegan, grain-free muffin idea started to swirl around in my brain and yes it took me an entire month to finally bring this idea to reality.  Time can sure slip away from you when you’re a busy mommy.  Can I tell you though, I am so pleased with these muffins!  They are very moist (my favorite characteristic in a muffin) and my 2-year-old son LOVES them, which warms my heart because I make these allergy-friendly recipes with him in mind (due to his eczema ).  But kids are the world’s best food critics, don’t you think?  My husband also ate these up.  I hope you enjoy them too.  
Salud.

Ingredients
Dry:
2 cups organic almonds
1/2 cup coconut flour
2 tablespoons arrowroot starch or tapioca starch 
1 tablespoons GF aluminum-free baking powder
1/2 teaspoon baking soda 
1/4 cup tapioca starch
1/2 teaspoon salt
2 teaspoons ground ginger (or 1 teaspoon for a milder ginger flavor)
1 tablespoon cinnamon
Wet:
2 cups grated parsnips
1/2 cup unsweetened applesauce
1 tablespoon vanilla 
1/2 cup coconut oil
1/3 cup coconut nectar  + 5 drops liquid stevia (raw honey or agave will also work)
1/4 cup filtered water 

How To
Preheat oven to 375
Bake time: 20 – 22 minutes 
(check at 20 and remove if tops are browned) 
Makes about 15 muffins 

In a food processor:
1.  Grind almonds until they release a little oil and you can make a ball

2.  Add coconut flour, pulse until incorporated 

3.  Add arrowroot, baking powder, salt, tapioca starch, cinnamon and ginger: pulse, pulse then blend, blend, blend!!

It should looks like this (and feel soft, like flour)

In a separate bowl~wet ingredients:

4.  Add oil, coconut nectar, vanilla, applesauce, stevia, and water; mix until incorporated 
5.  Add grated parsnips and mix
6.  Add dry ingredients from food processor and mix until incorporated.  Do not over mix.  
And don’t be afraid…this is a thick batter!  It’s all good.
7.  Immediately transfer to baking cups and fill about 3/4 full – they will rise slightly, but not much
*Bake as instructed above
*Make a warm cup of tea and enjoy a healthy snack

Also Shared on: Traditional Tuesdays, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, The Healthy Home Economist, Real Food 101, Midnight Manic Meatless Mondays, Melt in your Mouth Mondays & Wellness Weekend
Posted by Amber at 4:09 am

Labels: dairy free, egg free, gluten free, grain free, muffins, vegan, xanthan gum free.

10 Comments

  • Laura November 29, 2011 at 8:01 pm

    These muffins look delicious and super healthy! And you are right…kids are the best taste testers and critics!

    Reply
  • Amber November 29, 2011 at 8:15 pm

    Thanks Laura!! :-)

    Reply
  • gfe--gluten free easily November 29, 2011 at 11:18 pm

    Another way to get in one’s veggies! While I would have never thought about parsnips in muffins, Amber, I can see where they’d create a very moist delicious muffin. :-) Having your son’s endorsement helps convince me! ;-)

    xo,
    Shirley

    Reply
  • Amber November 29, 2011 at 11:41 pm

    Thanks Shirley,

    These are quite tasty and I’m happy to say, even after 3 batches, he has yet to tire of them! :-)

    Hugs,
    –Amber

    Reply
  • Knitting Eema November 30, 2011 at 1:25 am

    Any way to do these without almonds? My little gets hives from almonds.

    Reply
  • Amber November 30, 2011 at 3:19 am

    Hello There Knitting Eema~

    Great question. And yes – absolutely. Just one caveat, however, I’m not sure about the liquid ratios, as this will change a bit with the grains. Perhaps you can play around with the recipe a bit. I would start with 1 1/2 to 2 cups of the grain flour and see how the batter looks. A dry batter with grains will be a very dry muffin, so try and keep it moist. Here are some good gluten free/nut free flour blends you can use:

    All-Purpose Flour Blend
    *1/2 cup rice flour
    *1/4 cup tapioca starch/flour
    *1/4 cup potato starch

    Self-rising flour blend:
    *1 1/4 cups white sorghum flour
    *1 1/4 cups white rice flour
    *1/2 cup tapioca starch
    *2 teaspoons xanthan gum
    *4 teaspoons baking powder
    *1/2 teaspoon salt

    Hope this helps. Good luck!

    Be Well,
    –Amber

    Reply
  • Magda @ No Food Diet December 2, 2011 at 4:48 pm

    These look amazing! I want to make them this instant! I have parsnips in the fridge calling to me.

    One question: is the ginger amount you use fresh or dried/powdered?

    Thanks!

    Reply
  • Amber December 2, 2011 at 7:25 pm

    Hi There Magda~

    Oh my goodness, thank you for alerting me to this oversight. I made the change. I used ground ginger (found in the bulk section at my local Coop) but this can also be found in any spice section.

    Thank you for your comment. Good luck and please let me know how they turn out for you! I just ate the last one yesterday morning for breakfast! :-)

    Be Well,
    –Amber

    Reply
  • Linda March 28, 2012 at 2:43 am

    Adding parsnips to muffins is a new one to me, but they look good. It’s wonderful that you make foods like this that your son can eat, and what a bonus that your husband likes them too.

    Reply
    • Amber March 28, 2012 at 5:06 am

      Thanks Linda. They are different, but yummy and fun!

      Reply

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Sunday, November 27, 2011

The Perfect Base Hummus

We are big fans of hummus in this family so I always have some on hand in the fridge.  Nothing beats homemade!  And it’s so easy.  Making the perfect base hummus allows you to add other ingredients to create a whole new flavor, for example using cilantro.  But you don’t have to rely on beans.  Adding carrots in place of beans, for example, yields a delicious raw hummus.  Pictured above is hummus topped cucumber (served for snack time) – just a little something extra like this can put a fun twist on the everyday dish.  

Ingredients
2 1/2 cups prepared garbanzo beans (soaked overnight or 24 hours and boiled in filtered water)
1/2 cup tahini 
Juice from 2 lemons 
1 1/2 teaspoons garlic granules (or 1/2 clove fresh garlic – fresh garlic will make your hummus very spicy, so take caution when making for children)
1/2 teaspoon salt 
1/2 cup oil of choice (I use grapeseed oil)
Filtered water as needed 

How To
*Add beans & tahini to food processor, pulse a few times
*Add lemon juice, salt, garlic and pulse
*Drizzle in oil while blending 
*At this point you will have a very thick hummus and it will need some water for a creamy consistency, so add in 1/4 cup of filtered water (at a time) until it’s creamy and smooth to your liking
Posted by Amber at 4:38 am

Labels: ACD, dairy free, dips, gluten free, grain free, snacks, spreads, vegan.

9 Comments

  • gfe--gluten free easily November 27, 2011 at 10:32 pm

    Gorgeous hummus appetizers! Who could resist these? ;-)

    Shirley

    Reply
  • Amber November 27, 2011 at 11:57 pm

    Hi There Shirley~

    Thanks! They are very cute and my kids really had fun with them; but these would also make a super fun appetizer for an adult party. Can’t go wrong with hummus. :-)

    Be Well,
    –Amber

    Reply
  • Laura November 28, 2011 at 12:13 am

    What a great recipe! I know what to do with the tahini I just bought :)

    Reply
  • Amber November 28, 2011 at 12:44 am

    Hi There Laura~

    Thanks!

    I adore tahini and find I like a little extra in my hummus. Sounds like we are both big fans. Check out this recipe: https://thetastyalternative.com/2011/10/kale-and-golden-beet-salad-with-tahini.html
    for a super tasty tahini dressing.

    Be Well,
    –Amber

    Reply
  • Laureen @ foxinthekitchenblog November 28, 2011 at 6:48 am

    Hi Amber, I found you through Pinterest (thanks to Shirley of GFE) and I have to agree with her, these appetisers do look gorgeous. I’m going to make these and am looking forward to checking out your other recipes :)

    Reply
  • Laureen @ foxinthekitchenblog November 28, 2011 at 6:53 am

    BTW, I love discovering new GF bloggers, I added you to my Link-List page http://www.foxinthekitchenblog.com/link-list/

    Reply
  • Unknown November 29, 2011 at 2:05 am

    hi amber-

    i just came across your blog and am really enjoying it.. and i had to comment because i just saw you live in davis, i live here too. nice to see a fellow resident =)

    laura

    Reply
  • Amber November 29, 2011 at 3:48 am

    Hi There Laureen,

    Thanks so much! Nice to meet you. I look forward to checking out your blog!!

    Be Well,
    –Amber

    Reply
  • Amber November 29, 2011 at 3:54 am

    Hello Laura,

    Hooray! Thanks for leaving a comment. I hope you find something helpful here on my blog. This summer I am looking into facilitating some cooking classes at the Coop (either here or in Sac) and I’m also in the process of organizing a monthly cooking group. Let me know if you would be interested in something like this. I may advertise over at Farmer’s Kitchen. But this is all in the works. Thanks so much for taking a moment to say hello.

    Great to meet you Laura.
    Be Well,
    –Amber

    Reply

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Friday, November 11, 2011

Grain Free Socca Bread

When I saw this socca bread recipe in Living Without magazine, I knew I had to try it. I love the simplicity of this recipe. I was very pleased with how it turned out, which is why I shared it here on the blog (I usually don’t share recipes from books or magazines).  If you like the flavor of garbanzo bean flour, you’ll dig this recipe.  It’s definitely something fun and different.
Grain Free Socca Bread
 
Print
Author:
Serves: 6 - 8
Ingredients
  • 1½ cups garbanzo bean flour
  • 1½ cups filtered water
  • 2½ tablespoons oil (walnut or olive)
  • 1 tablespoon chopped fresh rosemary (you must use fresh!)
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon minced dried onion (I used onion powder)
Instructions
  1. 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
  2. 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)
  3. Pour ½ cup batter into pan and swirl around a bit (sort of like a crepe). use heat-safe spatula to loosen sides
  4. Cook socca until crispy on one side, flip and brown on the other side
The recipe shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites, Traditional Tuesday, and Wellness Weekend, Whole Food Wednesday 
Posted by Amber at 6:12 am

Labels: allergy-friendly, grain free, sides, vegan.

11 Comments

  • Wendy November 11, 2011 at 9:16 am

    I’ve only tried these as pizza crusts in the oven. Yours look thinner and more crepe-like. Will be trying them on the stovetops soon. My family loves the socca pizzas, so I’m sure these will be a hit, too.

    Reply
  • Amber November 13, 2011 at 12:11 am

    Hi There Wendy~

    Wow – I’ll have to try your socca pizza crust! I have to say, the socca flatbread is so delicious (and you’re right, they are very crepe-like). Let me know how you like them!

    Be Well
    –Amber

    Reply
  • Tessa November 16, 2011 at 10:53 pm

    I really love soccas too! Socca pizzas w/ goat cheese, micro greens and a drizzle of high quality olive oil….heaven!

    Reply
  • Amber November 17, 2011 at 8:43 pm

    I need to learn more about these Socca pizza crusts! :-)

    Reply
  • Anonymous April 27, 2012 at 2:48 am

    can these be used as a wrap or are they not flexible?
    -zosia

    Reply
  • Amber April 27, 2012 at 3:20 am

    Hi There,

    I haven’t made these for quite a while…but I do remember them being quite flexible! Next time I make these I will double check their wrap potential and leave a comment here for readers, it’s a great question.

    Be Well,
    –Amber

    Reply
  • Anonymous September 8, 2012 at 1:43 am

    I made these last night. They looked more like pizza bases rather than a flat crepe, they werent flexible, maybe my batter was too thick. But they were actually great tasting and I just cut each one in half and they held together well as a sandwich. Thanks Alison

    Reply
  • Amber September 9, 2012 at 9:21 pm

    Hello Anonymous,

    I was super excited to come across this recipe in the Living Free Magazine. The first time I made them, I also made them too thick (like your experience). Super awesome to use them as sandwich bread though. I think they have a fantastic flavor. Keep at it, I was able to get them thinner with practice…and I remember also adding some extra water to thin out the batter. :-)

    Good luck.

    Be Well,
    –Amber

    Reply
  • Anonymous September 15, 2012 at 11:44 am

    Hi amber, I have tried them thinner to get the wrap feel, but I do prefer the batter thicker to get a more rigid base to make a sandwich. My neighbor tried them without onion powder and that was a no go either. I really like the recipe and your website regards Alison.

    Reply
  • Pressed Petals September 15, 2012 at 4:14 pm

    Besides sandwiches, what else can you use this bread for?

    Reply
  • Amber September 15, 2012 at 5:23 pm

    Hi Alison,

    Thanks so much. I love the onion powder in there – it adds so much flavor. I can’t wait to try this recipe as a bread. :-)

    Have a great weekend.
    –Amber

    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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