Gluten-Free Blueberry Muffins

July 3rd, 2010 § 0

Gluten-Free Blueberry Muffins

These blueberry muffins are loaded with nutrients.  If you aren’t sensitive to almonds, these are a great alternative to grains.  I created this recipe when we were on the SCdiet, which is an incredible diet for those recovering from intestinal disorders.

2 1/2 cups blanched almond flour

5 eggs

1/4 cup grapeseed oil or melted ghee butter

1/2 cup honey

1 tsp baking soda

1/8 tsp sea salt

3/4 cup frozen organic blueberries

Preheat oven to 375 degrees.

Mix dry ingredients and set aside.

Mix eggs, oil or butter, and honey.  Add to dry ingredients and mix.

Add blueberries and fold into mix.

Line cupcake tins with paper liners.  Spoon batter into cupcake liners to 3/4 full.

Bake for 18-22 minutes, or until muffin springs back when pressed.

Makes 14-16 muffins.

Enjoy!

Gluten-Free, Dairy-Free Caramel Sauce

June 25th, 2010 § 0

Gluten-Free Dairy-Free Caramel Sauce

Who can resist a banana split with caramel sauce?!  Look at one of my previous posts for my  dairy-free ice-cream recipe….YUM!

I actually discovered this sauce while making Macadamia Caramel Clusters from Elana’s Pantry.  The left over sauce became a favorite ice-cream topping!

1/2 cup creamy almond butter

1/2 cup agave nectar

1 Tbsp vanilla extract

1/2 tsp sea salt

Combine almond butter and agave in a medium saucepan over low heat.

Stir in vanilla and salt.

Allow mixture to cool.

If not using immediately, pour into glass jar and store in refrigerator.

Enjoy!

Gluten-Free Hazelnut Muffins

June 13th, 2010 § 0

Gluten-Free Hazelnut Muffins

Have you ever tried hazelnut flour?  It’s a fabulous nut flour that is rich in minerals and great alternative to almond flour.  I used hazelnut flour for the first time the other day when I mixed it into my chocolate chip cookies.  I was pleasantly surprised by the delicious taste!  You can find hazelnut flour by Bob’s Red Mill at most health food markets.  This recipe is versatile, so any nut flour can be substituted.

3 cups hazelnut flour

3 eggs, beaten

2 ripe bananas, mashed

1/3 cup grapeseed oil

1/2 cup raw honey

1/4 cup pineapple, chopped

1/4 cup raw sunflower seeds

1/2 cup walnuts, chopped

1/2 Tbsp vanilla extract

2 tsps cinnamon

1 tsp baking soda

1/2 tsp sea salt

Preheat oven to 350 degrees.

Mix hazelnut flour, grapeseed oil, honey, bananas, pineapple, sunflower seeds, and walnuts.

Add beaten eggs, cinnamon, vanilla, baking soda, and salt.  Mix well.

Line muffin tins with cupcake papers and fill 3/4 full.

Bake for 25 minutes.

Makes 18 muffins.

Enjoy!

Gluten-Free, Dairy-Free Cheese Sauce

June 4th, 2010 § 0


Gluten-Free, Dairy-Free Cheese Sauce

I love sauces!  This creamy cheese sauce is one of my favorites.  This recipe was originally created by Ann Gentry, and then altered by Sarah Schatz of www.HeartOfCooking.com.

2/3 cups raw cashews

1/4 cup brewer’s yeast (tahini can be used if sensitive to yeast)

1 tsp. sea salt

1 tsp. garlic powder

1/8 tsp. ground white pepper

1/4 cup olive oil

1 3/4 unsweetened almond milk or rice milk

1 oz. agar flakes

additional 3 Tbsps. brewer’s yeast

additional 1/2 tsp sea salt

1 Tbsp fresh lemon juice

Finely grind cashews in a food processor.  Add brewer’s yeast, onion powder, salt, pepper, and garlic powder.

Pulse until spices are blended.

In a saucepan, combine milk, agar, and olive oil.  Bring to a simmer over high heat.  Decrease heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes or until agar is dissolved.

Pour the milk mixture into the food processor and blend into the cashews until very smooth and creamy.

Add the additional brewer’s yeast, salt, and lemon juice.

Use right away as a melted cheese, or pour mixture into a loaf pan to cool and harden in the fridge.

Enjoy!Gluten-Free, Dairy-Free Cheese

Gluten-Free Strawberry Pie

May 12th, 2010 § 0

Gluten-Free Strawberry Pie

This pie is so refreshing and delicious that it doesn’t last more than a day in my house.  I’m so grateful to my friend, Elaine Bryan, for sharing this recipe with me.  I know you will enjoy it also!

Crust

1 1/4 cups blanched slivered almonds

1 cup dates, pitted

1 Tbsp. water

1/2 tsp vanilla extract

1 tsp cinnamon

2 tsps. ground flaxseed

Preheat oven to 300 degrees.

In a food processor, chop almonds until evenly ground.  Add the dates and process until they are finely ground.

Add water, vanilla, and cinnamon while processing.  The crust must appear slightly damp and must hold together before adding the flaxseed.

Immediately press the mixture into a 9″ pie plate.

Place pie plate in oven for 10 minutes.

Filling

4 cups sliced organic strawberries, layered on top of crust

2 more cups quartered organic strawberries

6 dates, pitted

2 Tbsp. raw honey

4 tsps. ground flaxseed

In a blender, combine 2 cups strawberries and 6 dates.  Add honey.

While the blender is still running, gradually add the flaxseed.

When the mixture is very thick and smooth, immediately pour over strawberries in the crust.  Using a spatula, smooth the strawberry binder around and into the berries.

Refrigerate for 1 hour before serving.

Best served same day.

Enjoy!

Gluten-Free, Dairy-Free Cheesecake

April 27th, 2010 § 0

Gluten-Free, Dairy-Free Cheesecake

This gluten-free, dairy-free cheesecake only takes 10 minutes to prepare.  All you need is a Springform pan and a food processor.  You won’t be using the oven for this one!

Gluten-Free, Dairy-Free Cheesecake

Crust:

2 cups macadamia nuts

1/2 cup dates, pitted

1/4 cup dried, unsweetened coconut

Filling:

3 cups cashews, soaked in water for 1 hour

3/4 cup fresh squeezed lemon juice

2/3 cup agave nectar or 3/4 cup raw honey

3/4 cup coconut oil, gently warmed to a liquid

1 tsp vanilla extract

1/2 tsp sea salt

Crust:

In a 9-inch Springform pan, sprinkle coconut as evenly as possible.

In a food processor, process macadamia nuts and dates just until chopped and mixed.

Spread mix on top of coconut and press firmly and evenly to cover bottom of pan.

Set aside.

Filling:

In a blender, blend the drained cashews, lemon, agave (or honey), coconut oil, vanilla and sea salt.

Blend until smooth.  This may take 5-7 minutes.

Pour the mixture onto the crust and spread evenly.

Place in freezer for a minimum of one hour.  I like to make this cheesecake the night before an event.

Remove one hour before serving.

Store in refrigerator (or freezer if it won’t be eaten within a few days).  Always served chilled.

Enjoy this pie by itself or top with cherry sauce.

Gluten-Free, Dairy-Free Cherry Cheesecake

Raw Cherry Sauce

1 1/2 cups frozen cherries, thawed

1/2 cup dates, pitted

Place fruit and dates in a blender and blend until smooth.

Top each slice of cheesecake individually, or top entire frozen cheesecake and place cheesecake back in freezer until one hour before serving.

Enjoy!


The BEST Gluten-Free Granola!

April 16th, 2010 § 0

Karmic Krunch Gluten-Free Granola

KARMIC KRUNCH

This healthy treat is beyond addictive.  It’s crunchy, chewy, sweet and delicious!  It’s called Karmic Krunch, made by Sandi Star, CCN.  Sandi has successfully healed herself through diet, and in the process, came up with this nutritious granola.  Not only can you eat it as a cereal, it can be used as a topping for coconut yogurt or coconut ice-cream!

Karmic Krunch is gluten-free, dairy-free, soy-free and sucrose-free.  It can be found in over 30 health-food markets in southern California, including Whole Foods.  If you don’t live in the area, don’t despair.  This nutritious snack can be ordered through Sandi’s website at www.Karmic-Health.com.

Gluten-Free Bread by Johann’s Bakery

April 15th, 2010 § 0


Gluten-Free Bread

I almost had to pinch myself when I came across this gluten-free bread at the Oceanside farmer’s market.  The great thing about this bread is that it’s also dairy-free, soy-free, and sugar-free!  It’s soft and delicious!  My family was so excited that it was as if Santa had come to town.  There were many flavors to choose from.

Gluten-Free Bread

Today’s flavors are: original, garlic, sunflower-flax, cranberry-walnut, olive, and (for those who tolerate cheese) jalepeno-cheese.

Victor Hugo is the gluten-free baker at Johann’s Bakery.  He is very knowledgable and he assured me there was no chance for cross-contamination.

You can find Johann’s gluten-free bread at Frazier Farms in Vista, California, or at Boney’s in Oceanside, California, or at the Oceanside farmer’s market on Thursday mornings.

Gluten-Free Thai “Peanut” Sauce

April 11th, 2010 § 0


Gluten-Free Thai "Peanut" Sauce

This sauce is so delicious!  Drizzle over gluten-free noodles, chicken, or steamed broccoli.  It will leave you coming back for more!

3 Tbsp creamy almond butter

5 Tbsp coconut oil

4 Tbsp Asian Sauce (see previous post for recipe)

4 Tbsp agave nectar or honey

4 tsp apple cider vinegar

1 tsp sesame oil

1/4 tsp ground red pepper

Mix ingredients in sauce-pan and stir while heating.  This only takes a couple of minutes to prepare.

Drizzle or use as a dipping sauce.

Serves 4.

Gluten-Free, Soy-Free Asian Sauce

April 5th, 2010 § 0

Gluten-Free, Soy-Free Asian Sauce

This is my soy sauce substitute.  The ingredients are fresh and simple.  I will be making my Thai “Peanut” Sauce tonight, using this Asian sauce.  You won’t want to miss that recipe!

1/4 cup Ume Plum Vinegar

4 Tbsp Agave Nectar

1/4 tsp minced ginger

1/4 tsp ground black pepper

2 cloves garlic, minced

3 cups water

1 tsp salt

Combine all ingredients in a stove-top pan and cook over medium heat until reduced to 1 cup.

Bottle and store in the refrigerator for up to two weeks.

Enjoy!

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