Tag Archives: Wheat-Free

GF Pumpkin Millet Muffins with Cranberries

wpid-2014-08-31-10.17.00.jpg.jpegHere is my new healthier version of a very Fall favourite muffin. Millet and Pumpkin go so well together and with all the spices and lightly sweet coconut sugar these muffins are the perfect chilly morning with tea kind of treat.
I chose to use half almond flour and half prepared gluten free flour mix but you could go all almond flour or go the other way and swap out the almond flour completely to make these nut free (omit the pumpkin seeds too then of course). Might change the baking time slightly but just keep an eye on them as they near the 25 minute mark. You could also use organic wheat flour if you wish. I use a full fat Greek goat yogurt here but you could use a dairy version or even buttermilk if you wish but do your body a favour and stay with organic and do not try to use a light yogourt. Only other ingredient detail to mention I think would be the cranberries, I only have juice sweetened cranberries in my kitchen, if you haven’t tried them yet I suggest you do, they are SO much tastier and better for you than the oiled sugar, sulphonated ones. Whole Foods carries them in bulk or every health food store should stock them. Pumpkin seeds can be purchased already toasted but to toast the millet, heat on medium high in a pan, shaking often until you hear them start to crackle and pop then remove. This recipe makes two dozen smaller muffins, filling the cups almost ¾ full but you can fill a one dozen pan to make 12 larger ones.

Oven 350 degrees
2 Muffin pans, oiled

3     large Organic Eggs
1/2  cup Coconut Oil, melted
1     cup Greek Goat Yogurt
3/4  cup Coconut Sugar
1     teaspoon Vanilla
1     can Organic Pumpkin Puree
1/2  cup Oats
1/2  cup Millet, toasted
1/2  cup Pumpkin Seeds, toasted
1/2  cup Juice Sweetened Cranberries
1     cup Almond Flour
1     cup Gluten-free Flour
2     teaspoons Baking Power
1 ½ teaspoons Baking Soda
1/2  teaspoon Sea Salt
2     teaspoons Cinnamon
1     teaspoon Ginger
1     teaspoon ground Nutmeg
1/2  teaspoons ground Cardamom

Beat Eggs with Oil, Yogourt, Coconut Sugar and Vanilla. I use a food processor but you can hand mix if you like.

Add Pumpkin, mix,

Add Oats, toasted Millet and Pumpkin Seeds, mix,

Add Cranberries, mix,

Add remaining ingredients and mix or process well.

Spoon into greased or lined muffin pan then sprinkle with coconut sugar and a few more pumpkin seeds.

Bake for approximately 25 minutes.

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Macadamia Nut Pie – Gluten and Dairy Free

MacadamianutpieTwo months without a post! Turns out two holidays in two months makes for a happy, rested, tanned me but almost zero kitchen time. Happy to be back refreshed and eating my way again. Since I just returned from Hawaii I thought I share this healthier twist on a traditional Macadamia Nut Pie. I brought home a few bags of nuts so I think I’ll make this one again soon =) Enjoy!

Oven to 325°F
9 inch pie crust
Medium bowl:
1/2     cup Coconut Sugar
1/2     cup Coconut Syrup
3          large Organic Eggs
3          tablespoons Organic Unsalted Butter, melted
2          teaspoons Vanilla Extract
2 1/4 cups Roasted Unsalted Macadamia Nuts, chopped (reserve some to top with)

Whisk sugar, syrup, eggs, butter and vanilla in large bowl.

Fill pie crust with nuts then pour pie mixture over nuts.

Bake pie until center puffs slightly, about 55 minutes.

Serve with vegan whipped topping, or coconut ice cream and top with more chopped nuts.

Gluten-free Almond Hazelnut Biscotti

wpid-20140303_224719.jpgHere is another nut milk pulp recipe, I have always wanted to work out a gluten-free biscotti recipe and since I often have left over nut milk pulp on hand I am thrilled that I was able to make this recipe work using that.  Unfortunately I will have to get back to you on a gluten-free biscotti recipe without the left over pulp, I suspect it will work using Almond Flour too but again I’ll need to experiment.  These turned out great, can’t wait to share them, also looking forward to having one with a coffee tomorrow.  Yum!

Oven 350 degrees
Parchment paper lined baking sheet
Electric mixer
Large bowl:
2              cups Almond and Hazelnut Pulp (from making milk)
1/2         cup Sorghum Flour
1/2         cup Millet Flour
1/4         cup ground Flax
1              teaspoon Baking Powder
1/2         teaspoon Sea Salt
1/2         teaspoon Xanthan Gum
Medium bowl:
1/2         cup Coconut Sugar
1/2         cup Cane Sugar
1/2         cup Butter or Coconut Oil, room temp (I use Goat Butter)
2              Eggs
1              teaspoon Vanilla Extract
1              teaspoon Almond Extract
Zest       of one Lemon
1              cup Slivered Almonds and Chopped Hazelnuts, toasted*

*Toast the slivered almonds and chopped hazelnuts for about 10 minutes as the oven is warming

Combine all the dry ingredients in a large bowl, mix then add the nut pulp and mix again.

In a medium bowl, cream together sugars and butter/oil with an electric mixer.  Add eggs, mix, extracts and zest and mix more.

Add wet to dry and mix some more to form a heavy dough then, hand stir in the toasted nuts.

Divide dough into two pieces.  Using your parchment paper, form and roll each piece into logs almost as long as your cookie sheet. Transfer the logs and parchment paper onto the baking sheet and arrange the rolls side by side. Gently press the rolls down ever so slightly so they are approximately 1 inch thick tall.

wpid-20140303_170845.jpgBake for 30 to 35 minutes until just golden brown. Remove from oven and allow to cool on a cutting board. When the rolls are set and cool enough to handle, carefully, with a sharp knife, slice crosswise into 1/2 inch slices.

Arrange the slices back on the baking sheet and bake at 325 degrees for an additional 10-15 minutes on each side. Slices should be lightly browned and not too moist.

Makes approximately 24 biscotti.  If they soften, crisp or reheat them in a toaster/oven before serving.

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Hazelnut Dark Chocolate Chunk Cookies – (GF, DF, Vegan)

download (1)Having a bit of a hazelnut fest here, made a batch of hazelnut milk yesterday and will be working on a gluten-free hazelnut biscotti recipe with the pulp later this week but for now you can have this chocolately, gooey, delicious little cookie recipe inspired by a Nuttella loving little guy I worked with this weekend. Who doesn’t love the combo of chocolate and hazelnuts and I LOVE chocolate, particularly really dark chocolate.   I always have 99% Unsweetened Calbert on hand and use it to make my own chocolates, in smoothies or whatever, but, for this recipe feel free to use any chocolate you love.  Choose a quality bar and simply chop it up, the darker to better for you but I think with all the other healthy ingredients in these cookies you can afford to have the chunks be a little not so healthy 😉

Oven 350 degrees
Baking sheet lined with parchment paper

Medium Bowl

1              tablespoon Ground Flax OR Ground Chia mixed with 3 tablespoons water
1/4         cup Coconut Oil
1/4         cup Hazelnut Butter
1/3         cup Coconut Sugar
1/3         cup Cane Sugar
2              teaspoons Vanilla Extract
Use a hand blender to mix well then add dry:
1.5          cups Gluten-free Oat Flour
3              tablespoons Cocoa Powder
1/2         teaspoon Baking Soda
1/2         teaspoon Baking Powder
1/2         teaspoon Sea Salt
1-2          teaspoons Hazelnut, Almond or other non-dairy Milk
1/2         cup Dark Chocolate, chopped
1/2         cup Hazelnuts, lightly roasted, skins rubbed off and chopped
1/4         cup Raw Cacoa Pieces *optional

First mix together ground flax or chia (this is your egg replacer) and water and set aside for 5 minutes.  Then, add the rest of the wet ingredients and with a hand mixer, mix until smooth.

Add dry ingredients.  Mix again.  Add milk just to moisten up a bit if necessary. The dough is sticky, much like a peanut butter cookie.

Add chopped chocolate, roasted, skin removed, chopped hazelnuts and raw cacoa pieces if using and then use a wooden spoon to incorporate.

Divide into 12 batter balls, shape and slightly flatten with a spoon.  Sprinkle with coarse sea salt then bake for 12-15 minutes.

Cool on a rack.wpid-20140302_082651.jpg

Gluten-Free Pizza Crust

wpid-storageemulated0PhotoEditor2014-02-21-20.48.12.png.pngCrispy golden crust and bottom with a soft and chewy center and its gluten-free, you’re going to love this recipe and, definitely not miss the gluten or wheat flour!  This recipe makes two 12 inch or one thick 16 inch crust, I have a pizza stone and haven’t tried to make this just on a pan, but I’m sure a heavy bottom one would work fine, just watch for over browning.   I don’t like to eat much dairy either so I often top my pizza with goat cheese or buffalo mozzarella but make it however you desire!

Oven 425 degrees
Oiled Pizza Stone
Large Bowl or Food Processor with paddle attached
1/2         cup White Rice Flour
1/2         cup Potato Starch
1/3         cup Millet Flour
1/3         cup Sorghum flour
1/4         cup Tapioca flour
1              teaspoon Xantham Gum
1              teaspoon fine Sea Salt
Small sauce pan
1/2         cup Whole Goat Milk
1/2         cup Water
One package or 2 1/4 teaspoons Active Dry Yeast
2             teaspoons Cane Sugar
Small bowl
2             large Egg Whites, lightly beaten
2             tablespoons Extra-Virgin Olive Oil

Combine dry ingredients well.

In small saucepan over medium heat, stir together milk water and heat until warm but not hot,  then, add in yeast and sugar and let sit for a few moments.

In a small bowl, lightly whisk egg whites and 2 tablespoons oil then combine everything in a food processor on medium for about one minute or until a dough ball forms. You can do this by hand too.

Now, transfer to a larger bowl, split dough in half and cover with a tea towel in a warm, draft free spot for 20 minutes to rise.

Bake for  7-9 minutes.  Note:  at this point you can freeze your crust to use another time!

Remove and top then return to the oven for 15-20 minutes or until toppings are cooked and crust is golden brown.  May reduce the oven temperature here if needed.

Crackers – Gluten-free, Grain-Free, Paleo Friendly and Healthy!

Finally…..Crackers! Gluten free, healthy, easy, delicious CRACKERS!   I’ve been working on this post for a while, (going a little cracker crazy as of late) I always make my own crackers by throwing what I know works together but not always so good at writing down what I’ve done.  Below is a few different versions and variations I have managed to keep track of, they have been tried, re-tried, tested and are now ready to share as I’d say some of my fav’s! These recipes are for almond flour and pulp crackers, juice pulp crackers, nut and oat crackers. Check back for more recipes to follow later as new versions get tried and please, get creative, I’d love to hear of your versions!

Almond Pulp Crackers

These crackers made with almond flour or almond milk pulp (more on that in a minute) are highly nutritious, gluten and flour free and very tasty.  They’re addicting so you might want to double your batches.

The first recipe is made with Almond Pulp after making Almond Milk.  You can find that recipe HERE.  These are actually my personal favourite of all the crackers I’ve made below, I love that the pulp isn’t being wasted and the texture of the cracker is perfect!  They are dehydrated in the over.  Of course, if you have a dehydrator please use it but if you oven goes as low as 130 degrees you can use it just the same.

Savoury Herbed Almond Pulp Crackers

Oven to 130 degrees
Baking Sheet lined with parchment paper
Large Mixing bowl
3               cup almond pulp (packed full)
¼             cup Chia Seed, ground (or flax seed meal or both)
¼             cup Oil – Olive, Grapeseed, Sunflower or Coconut
1                teaspoon Sea Salt
¼              cup Nutritional Yeast (or more to taste)
3                tablespoons Mixed Herbs: Thyme, Basil, Parsley, Marjoram, Oregano, Savory

Combine all ingredients in a large bowl and mix well.  Roll into a ball and place on parchment paper lined baking sheet then use your hands to flatten into ¼ inch thickness.  Score desired cracker shape lines.

Dehydrate at 130 degrees for approximately 12 hours or till desired consistency is reached (Softer or crunchier cracker).

Grain-Free Cheesy Herb Cracker Recipe

Oven to 350 degrees
Baking Sheet lined with parchment paper
Large Mixing bowl

2              cups Almond Flour (or pulp from making Almond Milk)
1              teaspoon Baking Soda
1              teaspoon Roasted Garlic, minced
1              teaspoon of Dried Onion, minced
2              teaspoons Italian Herbs: Basil, Marjoram, Rosemary, Sage, Thyme, Savory, Oregano
1/2         teaspoon Turmeric or Paprika (flavour, health and colour)
1              teaspoon of fine Mineral Salt
1              teaspoon Coconut Sugar
1              cup 12 Month Manchego Sheep Cheese, very finely grated (I used a microplane grater)
2              tablespoons Extra Virgin Olive Oil
4              tablespoons Water
1               Egg White, beaten

Combine the ingredients in bowl and stir until a moist, sticky dough forms. Use water and/or oil as needed.

Taste test to adjust your seasonings, I always do!

Roll out dough between parchment paper to desired thickness or ¼ inch thick.

Transfer to baking sheet and make cut lines with a knife or pizza cutter for your crackers shapes.

Bake for 15 minutes or until the dough is set and golden.

Remove and cool. When the dough has cooled, finish the cutting or break apart if possible.

The crackers will be tender and breakable while they are warm. Allow them to cool completely before handling.

These crackers are not super crisp, kind of like a flat bread almost, if you want a drier cracker, use the oven as a dehydrator for 4-6 hours.

Toasted Onion and Garlic Sesame Crackers

Large baking sheet lined with parchment paper
Large bowl
Medium bowl
1 ½        cups Almond Flour
1              teaspoons  Sea Salt
1              tablespoon Onion Powder
1              tablespoon Garlic Powder
½            cup Sesame Seeds
1              tablespoon Grapeseed Oil
Few dashes of Toasted Sesame Oil
1              Egg, whisked until frothy

In a large bowl, combine dry ingredients and stir.

In a small bowl whisk together oil and egg then add to dry, mix well.

Press and roll dough to 1/8 – 1/4 inch thick between parchment paper.

Using a knife or pizza cutter, shape your crackers and transfer to lined baking sheet.

Bake at 350° for 10-12 minutes, until golden brown.  If a crisper cracker is desired follow with drying in the oven at low temp of 130 until crisper, approximately 4-6 hours.

Rosemary Fig Crackers

1 ½         cups Almond Flour
½            teaspoon Himalayan Sea Salt
1               tablespoon Rosemary, minced
4              dried Black Figs, chopped
1               Egg
1               tablespoon Olive Oil

In a large bowl stir together almond flour, salt, rosemary and figs.

In a small bowl mix egg and olive oil until well combined then add to medium bowl.  Mix well.

Roll out dough between 2 sheets of parchment paper until approximately 1/8 – 1/4 inch thick.

Cut dough with a knife or pizza cutter into desired crack shape and size.

Bake at 350° for 10-12 minutes until golden brown. If a crisper cracker is desired follow with drying in the oven at low temp of 130 until crisper, approximately 4-6 hours

Cranberry Orange Pecan Crackers

1 ½         cups Almond Flour
¼             cup Pecans, chopped
¼             cup dried Juice Sweetened Cranberries
1               Orange, zested
½             teaspoon Himalayan Sea Salt
1               teaspoon fresh ground Black Pepper
1               Egg
1               tablespoon Olive Oil

In a large bowl stir together everything except the egg and oil.

In a small bowl mix egg and olive oil until well combined then add to medium bowl.  Mix well.

Roll out dough between 2 sheets of parchment paper until approximately 1/8 – 1/4 inch thick.

Cut dough with a knife or pizza cutter into desired crack shape and size.

Bake at 350° for 10-12 minutes until golden brown. If a crisper cracker is desired follow with drying in the oven at low temp of 130 until crisper, approximately 4-6 hours

Juicer Pulp Crackers

These crackers are made from the pulp left over from juicing.  It’s nice to use some of that fibrous cast off rather than throwing it to the worms all the time.

3              cups Juice Pulp from juicing (carrot, beet, celery, cucumber, spinach, kale, parsley ect)
½             cup ground Flaxseed and Chia seeds (either or both)
¼             cup Nutritional Yeast
¼             cup fresh chopped herb like Cilantro, Parsley or Basil
1               teaspoon Sea Salt
½             teaspoon Paprika
½             teaspoon Onion Powder
½             teaspoon Garlic Powder
*Optional Chilli Pepper spice to taste

Mix all ingredients well in a food processor.  You can do this by hand instead. Add water if needed; I usually find that I don’t need any especially with cucumber and celery pulp, which is moist but if the mixture isn’t sticking together at add water.

Spread mixture on a parchment paper lined baking sheet about a 1/4 inch thickness. Score into cracker-sized squares, and dehydrate at 130 degrees for a couple hours.  Check and break apart, flip and return to finish. Probably another two hours or so but keep flipped every so often to get even drying.

Oat Crackers

These are my take on the old Scotch Oat Cakes, they are nice with jam or a nut butter and honey on top and go great with a tea!

Oven to 350
Food Processor
Medium Bowl
Small Pot
2              cup GF Oats, pulsed in a food processor until coarsely ground (or use quick oats)
1/2         cup Steel Cut Oats, pulsed in a food processor until coarsely ground
1/2         cup Oat Flour
1/4         teaspoon Baking soda
1/4         teaspoon Sea Salt
3/4         cup Water
1               tablespoon Butter
1               tablespoon Maple Syrup or Honey

Combine oatmeal, baking soda, and salt in bowl.

Heat water and butter until butter melts, remove from heat and add maple.

Pour into the center of the oatmeal mix and mix well.

Drop dough on a piece of parchment paper and roll out to about ¼ – 1/8 inch thick.  You can do this between two pieces of parchment paper or with a dusting of oat flour.

Now cut or use a cutter to make desired cracker shape and size.  I used a small jar.

Place crackers on parchment paper lined baking sheet (I just used the same sheet I had for rolling).

Dust with Sea Salt.

Bake for 20-30 minutes, flipping them over every five minutes or so to ensure even baking.

When done, they’ll be crisp and just barely turning golden.   Note: They will continue to firm up as they cool.

Multi- Nut and Seed Crackers

½             cup Almond Flour
½             cup Macadamia Nuts
¼             cup Pumpkin Seeds
2               tablespoons Sunflower Seeds
2               tablespoons Sesame Seeds
2               tablespoons Hemp Seeds
1               tablespoon Golden Flaxmeal
1               tablespoon Chia, ground
½             teaspoon Mineral Salt
1               tablespoon Oil
¼             cup Water

In a food processor, pulse almond flour and macadamias until ground then add in

seeds, flax meal, ground chia and salt until almost fully ground but not to a fine flour.

Add oil and then water gradually until dough ball forms in the food processor.

Roll out dough between 2 pieces of parchment paper to ¼ inch (or desired) thickness then score into desired cracker shapes.

Bake at 275° for 25 to 30 minutes or dehydrate at 130 degrees for 6-8 hours (until crisp).

Moose Jerky

wpid-20140213_081005.jpgGot some moose meat given to me this weekend! Better than flowers to this women =)  So many things I could do with it but with this round I decided to turn it into jerky.  Good jerky with healthy simple ingredients and no crap added is tough to find and often expensive.  I’ve posted a Salmon Jerky (oven dried) before so I figured it be good to do a red meat one too.  I’ve used ingredients I have on hand in my kitchen for a basic marinade which is really just healthier versions of traditional products and the jerky turned out perfect.  Not too salty,  just the right amount of sweet, smoke and spice.  If you like it more sweet or spice, simply add more!

2             lbs Moose, Rump Roast or Top Round
1             cup Braggs Liquid Aminos
1             cup Gluten-Free Tamari
¼           cup of Gluten-Free Worcestershire Sauce
1             cup Coconut Sugar
2             tablespoons Smoked Paprika
1/2        cup Teriyaki BBQ Sauce (I use an organic one that contains pineapple juice)
1             teaspoon of Chili Peppers or Coarse Black Pepper to taste

20140212_163322Slice roast into slabs approximately 1/4 inch thick strips.

In a large sealable container, combine the marinade ingredients, stir well then add strips of meat. Close or cover and refrigerate for minimum 2 hours, up to 12 hours.

Place strips on dehydrator racks, without overlapping. Dry at 140-160F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying (total hours 12-20)  all depending on how dry you like your jerky.  If necessary, occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots.

TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.

No food dehydrator? …..

jerkyYou can use your oven!  Hang the strips on skewers on one end of the oven.  Some ovens can be set low, in this case follow the same temperature instructions as above.  If not, set your oven to its lowest (probably 150 or 160) and dry for 4 to 5 hours with the door slightly cracked open, use a metal spoon or something heat safe to hold it open.

Cut cool jerky into 2 to 4″ pieces before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavour fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavour.

Don’t waste that left over marinade either, pour into a pot and bring to a boil for 3-5 minutes then cool and store to use as a BBQ sauce for chicken or something later.