3 tablespoons unsalted organic grass-fed butter(me-coconut oil) ¼ cup organic coconut sugar (I used a bit less) 1 organic egg 1⅔ cups organic almond flour ¼ teaspoon salt ½ teaspoon organic baking soda 1 tablespoon organic vanilla extract(me- less) ½ cup organic dark chocolate chips (least sugar possible)
I love love love these! I did some things differently than they did. I use only 1/8 cup of maple syrup, I used almond milk instead of coconut milk, I used a whole single serving size of unsweetened natural applesauce which may have been 1/2 cup instead of the 1/4 cup they called for (I used more since I used less maple syrup). I Also added one grated carrot. Instead of the powdered sugar I used unsweetened coconut after cooking (but next time I may try adding it near the end of the cooking. You do have to let these cool for 5 minutes or so or they may fall apart--once they have cooled a bit they are fine. I really like this recipe--Not too sweet and a nice balance of flavor---I think the grated carrot is a good addition. Here is the recipe with my changes--
Apple Cider Donuts (GF, DF) Makes 8-10 donuts (me 6)
Ingredients: 1 3/4 cups Honeyville Blanched Almond Flour (I used Hodgson Mill unblanched almond flour 3/4 tsp ground Cinnamon 1/4 tsp ground Nutmeg 1/4 tsp Ginger 1/8 tsp Allspice 1/2 tsp Baking Soda 1/8 tsp Sea Salt 1 large Egg, plus 1 Egg White 1/4 cup pure canned Coconut Milk (me , almond milk) 1/4 cup unsweetened Applesauce (me-1/2 cup) 1/4 cup pure Maple Syrup (me 1/8 cup) 1 Tbsp Coconut Oil, melted 1 tsp pure Vanilla extract 1 Tbsp Coconut Flour (Oh, I missed this!!)
Optional: Powdered Sugar or Powdered Coconut for dusting (see recipe note below) optional---I added one grated carrot to the mix Directions: 1. Preheat oven to 350°F. Generously grease a 6-cavity donut panwith palm shortening or coconut oil; set aside. 2. In a small bowl, stir together the blanched almond flour, spices, baking soda and salt; set aside. 3. In a large mixing bowl, whisk together the egg, egg white, *canned coconut milk, applesauce, maple syrup, melted coconut oil, vanilla and coconut flour and grated carrots until well combined. (*For best results, I recommend using pure canned coconut milk, not coconut milk beverages.) 4. Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon the donut batter into the prepared donut pan just shy of the fill line. Use your finger or back of spoon to even out the top of the batter. 5. Bake for 16-18 minutes, until donut springs back when touched. 6. Remove from oven and allow the donuts to cool in the pan for 1-2 minutes.(I did more like 5) Then turn them out onto a sheet of parchment paper. Dust with a little powdered sugar or powdered coconut. Then, transfer to a wire rack to finish cooling – if you can wait that long! Yum!
Recipe note: To make powdered coconut, simply pulse-blend together 1/4 cup of unsweetened shredded coconut with 1 teaspoon of coconut flour until fine, almost powder-like. Be sure to use the pulse function of your blender and pulse slowly, so you don’t make coconut butter. Use the powdered coconut to add a pretty and tasty decorative effect to your baked goods
This are good but the directions were incorrect. Instead of a tablespoon per donut you need 1/4 cup of the batter for each donut. The tablespoon would work if you were making holes. I improvised with the icing using maple syrup and a bit of powdered sugar (a bit of salt on the icing might be good as well. Here is the link: http://simplerootswellness.com/easyrecipe-print/7268-0/
I felt these ended up a bit too sweet and the nutmeg was too strong.
Go to the website for directions--I didn't have honey and used maple syrup---honey would be better. I just used a bit of Feta instead of ricotta and I just used a bit since I shouldn't be eating cheese ;-(
These had great flavor!!! Good with some white wine.
Good stew--easy to make! Very QUICK!!! I substituted sweet potatoes for tomatoes. I didn't use jalapeño either . I used water in place of the coconut oil, I used lower fat coconut milk. This was delicious!
1 summer squash, spiralized
chopped Brussel sprouts (as much as desired)
chopped leak or purple onion (a few sliced up pieces)
salt and pepper
zest from a lemon to taste, along with some squirts of juice
1 garlic clove minced, or about 1/2 teaspoon
sprinkling of dry white wine
sprinkling of parmesan if desired.
Saute in olive oil the sprouts , onion, and leek until almost brown. Toss in the squash, the zest, and sprinkle with garlic powder and just a bit of Italian seasoning and salt and pepper. Cook until the squash is tender tossing as it cooks. Add some squirts of lemon juice, and white wine. Sprinkle lightly with parmesan if desired.
1/4 cup maple syrup (I used mostly applesauce with just a bit of syrup)
1/4 cup coconut oil (I used 1/8 cup oil, the rest applesauce)
Preheat oven to 325 degrees F
Combine all wet ingredients in a bowl
Combine all dry ingredients in another bowl
Mix both bowls together until well incorporated
Pour into greased loaf pan and bake for 45-60 minutes OR USE MUFFIN TIN--THIS made 8 muffins and took close to 20 minutes until toothpick inserted came out clean. Muffins check after 15 minutes adding more minutes as needed.
1 large zucchini made into noodles (I use a spiralizer)
salt and pepper
Extra virgin olive oil
1/2 of a lime
1/2 teaspoon of garlic (or more to taste)
6-7 basil leaves (according to taste--depends on size)
1/4 cup coconut milk (I used the lite)
Prepare the avocado removing skin and pit and place in food processor. Add the fresh basil leaves, garlic, juice from 1/2 lime and 1/4 cup of coconut milk Blend until smooth
Sauté the zucchini noodles in a bit of oil adding a sprinkling of Italian seasoning and salt and pepper.--I just sauté for a few minutes you don't want them overly done.
Combine the noodles with as much of the avocado sauce as desired.
extra virgin olive oil for sautee or whatever kind you desire
Microwave the potato for about 5 min or until done (make sure to pierce it first). Steam the chopped cauliflower about 15 to 20 minutes until tender (or use some left overs). Mash the sweet potato with a fork and add as much cauliflower as desired mashing together (you don't want too too much or it might not hold together). Add seasonings to taste (cumin, garlic powder and salt and pepper). Form into a patty.
Meanwhile sautee the onions and mushrooms while the sweet potato and cauliflower are cooking. Then after cooking your patty top with the onions and mushroom on your serving plate. Serve with pickles, carrot salad, olives, or whatever you desire.
I found this Salmon recipe herehttp://cooktoria.com/recipe/lemon-rosemary-salmon/ We really enjoyed it and it only takes 15 minutes from start to finish! Go to the link for the salmon recipe. The ingredient are as follows:
1lbsalmon fillet (we used less since just for the 2 of us)
1/3cupdry white wine (such as a Sauvignon Blanc)
1 tbsphoney (I used maple syrup--a bit less)
1/2tbspfinely chopped fresh rosemary leaves
1tspcornstarch (I used for hubby--I can't have cornstarch on grain-free)
lemon slices and rosemary to garnish
Go to the link for the detailed directions. (Basically brush fish on both sides with olive oil, sprinkling with salt and pepper. Sautee both sides for 3-4 minutes each depending on thickness. Remove from pan. Add the wine, lemon juice, honey(or maple syrup), rosemary. Heat in pan . Thicken with cornstarch that has already been mixed with some water making a smooth mixture). Add the fish to the pan flipping it to absorb some on both sides. Serve
Note: We had sautéed zucchini/mushroom/onion with tarragon
We also had rosemary sautéed Brussel sprouts
Hubby had baked potato and I had sweet potato
These are a tasty substitute for bruschetta for a grain free diet especially. They make nice appetizers as well if cut into individual squares.
Zucchini squash sliced thinly
Extra virgin olive oil
tomato sauce or non- tomato sauce (see recipe for non-tomato sauce found here http://nannykimsrecipes.blogspot.com/2016/07/non-spaghetti-sauce.html)
black olives (or olives of choice)
Preheat oven to Broil. Place sliced zucchini on oiled cookie sheet (I used non-stick). Brush with olive oil. Sprinkle with seasoning. Let cook under broiler until edges just start to brown and zucchini is tender (or however you like it). Remove from oven and spread with desired toppings.
This had really delicious well balanced flavors--but I didn't take the best photo! Nice for a lunch or light supper. We just made two bowls --2 servings. You can serve with crusty bread and a dry white wine if desired.
For 2 individual servings:
One bunch of Asparagus (or as much desired for each salad)
Mushrooms (1 large one for each salad, sliced)--so 2 for 2 individual salads.
1/8 tsp salt(this enough for 2 individual servings).
Peel of 1/2 a lemon for 2 servings
5 basil leaves for 2 servings (it depends on how big the leaves are--so to taste)
2-3 tab of extra virgin olive oil
1 tab of lemon juice (for 2 servings)
freshly ground black pepper
Optional: Tuna, sliced egg, or whatever you desire.
Trim the tough ends off of the asparagus. Place in covered microwave dish with enough water to just cover the bottom of the dish. Microwave 5 minutes and check. Add another 1 minute or so if not tender. When done remove from the dish to cool.
Place the spring greens in each bowl. Top with sliced mushrooms (raw). Place asparagus on top.
In a separate bowl mix the dressing: dissolve 1/8 tsp salt in the 1 tab of lemon juice, adding the peel, basil (chopped), and oil and pepper. Mix well. Pour over the 2 salads. (Note: a tool called a zester is great for getting the peel). Add tuna and sliced egg if desired.
I found this online. This has no tomatoes, but tastes really good. A good substitute for spaghetti sauce. I am going to have it on sautéed zucchini noodles. It taste better the more it sits.
2 1/2 cups steamed carrots (well cooked)
1/3 cup cooked beets (add these to taste--may want a bit more I used canned, fresh would add more color)
2/3 cup water
3/4 cup chopped onion (med size) sautéed in olive oil (or part olive and part coconut oil)
2 garlic cloves sautéed (chopped)
basil, oregano, Italian seasoning--whatever you like and the amount you like to taste
1 tab lemon juice (more or less to taste)
1and 1/2 tsp sea salt (adds a lot to the flavor
10 oz of green olives (no pits)
4 cloves of garlic
1 sprig of fresh rosemary
1 tab fresh mint chopped (or just sprinkle some dried mint if you have no fresh)
1/2 teaspoon of oregano (if using dried then just sprinkle some over)
2 tab olive oil
Optional (I can't have this part) 1/2 tsp crushed chillies
Take a meat hammer and crush the olives and garlic lightly. Mix the ingredients and let sit about 2 hours in a cool place. The cook book says not in the refrigerator. Then serve.
This was one of the best ways I have had salmon. My hubby had it with the feta and I had it without.
salt and pepper
Optional: For the topping: chopped nectarine, fresh basil , optional (feta cheese)
Heat your skillet either with pam or olive oil. I used olive oil because it gives it nice flavor. Dip the filet in almond meal on both sides pressing it into the fish lightly. Place in the heated pan and sprinkle with salt and pepper. Cook 3-4 minutes on each side until done. Squeeze some fresh lemon over the filet.
For a topping or a side dish chop up a nectarine adding fresh basil. Add feta if desired.
I received this recipe from my niece. It is grain free and tasty and quick to whip up!
2 & 1/4 cup almond flour (meal)
1/2 tsp baking soda
1/2 tsp of fine textured celtic sea salt (I just used normal salt)
5 large eggs
1 Tablespoon of apple cider vinegar
1 Tablespoon of extra virgin olive oil
1 & 1/2 Tab of sweetener if desired (honey, or maple syrup or sugar). I just used a tiny bit
Grease a 9 by 5 loaf pan with olive oil . Place parchment paper on the bottom. Preheat the oven. Cook at 325 for a glass pan or 350 F for a metal pan. Mix the dry ingredients. Mix the wet ingredients. Combine them both and pour into the pan. Bake for 35-45 minutes or until a toothpick comes out clean---I may have cooked mine a bit more because I wanted the golden color.
Remove from oven when done. Place on a cooling rack. After it has cooled a while loosen the sides with a butter knife and turn over to slip it out. I only waited about ten minutes , but some people wait anywhere between 30 minutes and longer. Mine was nice and firm so I only waited about ten minutes.
The loaf comes out about 2 inches or a bit more in height. People have said you only fill the pan half full or it will not cook properly. Don't open the oven until near the end of the cooking time . I might try it in a slightly smaller pan next time to see how it turns out. Either way this is nice!
My husband made this dish which he found in this months AARP magazine. I can't eat some of the ingredients, but he loved it. Here is what he said:
I tried a really good simple thing called "Raw Summer Tomato Sauce for Pasta". It was really good, but will leave you with serious bad breath, so make sure you have some gum or mints on hand.
2 lbs. ripe tomatoes at room temp.
2-3 garlic cloves
1/2 teaspoon salt
6 large basil leaves
1/4 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Grated cheese (optional)
Good also with some canned salmon or fresh--Optional!
Cut the tomatoes into 1" chunks, capturing the juice in a large mixing bowl. Smash the garlic and peel; then chop it finely and crush with a little of the salt into a coarse paste. Scatter the garlic over the tomatoes and mix gently. Chop the basil leaves and scatter on the tomatoes. Sprinkle the red pepper on top and mix. Pour in the oil, mix again, and let stand for 1-2 hours.
Toss into pasta and enjoy with a glass of wine! You can add salmon or chicken if desired.
This was a tasty dish---it has a nice combo of spices with coconut milk, sweet potatoes and red lentils---we loved this. The only thing we omitted by accident was the garlic and I think I just might prefer it this way!
This is awesome ---a pulled BQ sandwhich made of carrots and onions and not pork!! But the flavor is out of this world. I had it today with my home made fresh slaw and a bit of hummus. I can't say enough about it. Here is the link: http://www.veganosity.com/pulled-bbq-carrots/#
Things I altered in mine---use 1/2 the white pepper and no cayenne or other pepper from adobe. Used pizza sauce in place of the regular (this may have added a lot of heat). Used lemon instead of lime. Used 1 bag of the shredded carrot and cooked it an extra 25 minutes allowing some browning by removing foil last 5 min.
I put these in the extra large muffin tins and made 6 individual ones. However my hubby and I eat two each ;-).
I got this from a facebook video. They placed theirs in a nice deep Pyrex pie dish . However the instructions said to place it under the broiler and there are sometimes warnings given about this. Therefore I put mine in the extra large muffin tins.
Ingredients and Directions:
4 baking type potatoes--or equivalent cubed. Boiled till soft
2 cups of chopped mushrooms
4 cloves of garlic, chopped
salt and pepper to taste
1 Tab tomato paste (or ketchup)
1 Tab flour (or you can use cornstarch--I probably use close to 1 and 1/2 to 2 Tab cornstarch)
1 tsp fresh sage (I used some dried--less)
1 tsp fresh thyme (I used some dried--less)
2 cups vegetable broth
splash of red wine
Add the mushrooms and garlic to the cooked carrot mixture. Sautee for a bit until the mushrooms are about done. Add the paste and flour and seasoning mixing nicely. Add the broth and wine and stir until thickened. It may take 4 minutes or so.
Place the mushroom carrot mixture in the bottom of the pan you are using (I sprayed with pam first).
Meanwhile mash the potatoes with 1 cup of almond milk (or whatever milk you prefer) and 2 tab of vegan butter (I forgot the butter) and salt and pepper. Mash, adding more milk if needed. Spread mashed potatoes over the mushroom carrot mixture in a broil proof pan. Spray the tops of the potato with pam and make a slit or two in the middle of the potatoes. Broil 10-15 minutes---for the cup cake version I did about 6 minutes. Cool a little bit and then serve.
1/4 cup GF bisquick mix
1/4 cup self rising cornmeal
1 tablespoon flax seed meal (I used about a rounded 1/2 tab and 1 tab water (or sub one egg white)
1/4 cup milk or almond milk
3-4 teaspoons oil
1 tablespoon honey
Spray large mug with some oil or pam. In a separate cup mix the flax seed meal and water and allow to thicken (or you could substitute one egg white if you don't have flax seed meal) while you are doing mix the rest rest of the recipe--
In a bowl mix the self rising cornmeal (make sure it is GF), and the bisquick. Make a well and pour in the milk, the oil (I used olive oil) and the honey. Add flax seed mixture and pour into the greased large coffee mug and Microwave 1 minute.
I slipped mine out of the mug, but you could eat it in the mug too.
Mine was done in one minute and still moist. You may have to experiment because microwaves vary. I forgot the honey so I just spread some honey on it. I have not tried it with the honey in it! If you don't have self rising cornmeal you could try adding 1/4 teaspoon salt and 1 tsp baking powder and use regular flour instead of bisquick (which I have not tried--) Mine came out perfectly with the self rising cornmeal and bisquick.
4 cups dried pasta
1 tab olive oil
2 carrots thinly sliced
1/2 to 1 inch piece of fresh ginger root (depending on how much you like) , thinly sliced
1 large onion thinly sliced
1 garlic clove, thinly sliced
3 celery stalks , thinly sliced
1 small red bell pepper , seeded and thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 frozen package of Birdseye oriental veggies
1 tsp cornstarch
2 tbsp water
3 tbsp soy sauce (I use the low salt kind! and GF)
3 tbsp dry sherry
1 tsp clear honey
dash of hot pepper sauce (optional)
1. Cook pasta as per package directions--you want a bit firm
2. Cook onion, carrot, garlic , celery, bell peppers over medium heat for two minutes or so Microwave the Birdseye oriental veggies until not quite done. Add to the pan along with the ginger. Stir and cook for a few minutes blending the flavors.
3. Put cornstarch in a small bowl and mix with the water until a paste is formed. Stir in the soy sauce, sherry, and honey. Pour the sauce into the pan stirring well , blending with the veggies. Add a dash of hot pepper sauce if desired.
This was very flavorful---pictured are GF noodles.
Serves about 4 depending on the size of portion you eat!
1/4 to 1/3 cup of cashews soaked in 1 cup of water (this will be for 3-4 servings)
1/3 of a large onion
1 box of mushrooms (I think the 8 ounce kind)
1 teaspoon minced garlic
fresh spinach--a good sized bowl full or however much you desire
soy sauce (GF kind for those not eating gluten)
Cherry tomatoes --however much you desire
Pasta--as much as you desire to make 3-4 servings
Salt and pepper to taste.
1.Early in the day or one hour before cooking the pasta- Soak the cashews all day or just nuke in the microwave for 30-60 seconds and let sit and hour. Then drain off the water BUT SAVE THE WATER> puree in a processor or blender adding the water until it is a nice smooth cheesy consistency.
2. Heat oven to 400 degrees . Slice the tomatoes in 1/2 or in 1/4 depending on size. Bake for 20 minutes in oven.
3. Meanwhile heat pasta water and cook pasta according to packaged directions.
4. While pasta and tomatoes are cooking get out a skillet (I prefer iron). Saute the onions and mushrooms until they start browning nicely.About ten minutes. Add the garlic. Sprinkle with balsamic vinegar and soy sauce--just enough to aid in the flavor and browning. Add the spinach and stir allowing it to wilt.
5. Drain pasta when done. I just mix individual servings with the "cheese-cashew stuff" , tomatoes, and veggie mix. Add salt and pepper to taste.
This hits the spot for a tasty fall soup. The white wine gives it a great flavor! I found part of this recipe in a monastery cookbook .
2 quarts of water
3 carrots (I used about 2/3 bag of the baby carrots chopped)
3--4 potatoes (I left the skin on mine
1 cup green beans (if using canned ones add at the end)
2 celery stalks
1 cup dry white beans
1 or 2 cans of cannelloni beans 2-3 onions 1-3 cups of white wine (dry) 1 cup shell macaroni (I use GF) tarragon, minced (I used between 1/2 to 1 teaspoon--it is to your taste) salt and pepper can also use a vegan Parmesan cheese substitute Optional: potato flakes 1.Take the one cup of dry white beans and presoak over night or just cover with boiling water and let sit 1 hour and drain before adding to the pot. If you don't do this you will have to cook it a bit longer. 2. Wash and peel (or leave skins on if desired) vegetables. Cut them in small pieces. Pour water in large soup pot and add carrots, potatoes, celery and soaked, drained beans. Add the string beans if fresh ones are used, otherwise add them at the end in step 4.. Bring to boil and then reduce heat and cook 1 hour. 3. Saute the onions in a bit of olive oil (this adds flavor) and brown them ---this browning of them adds a lot of flavor to the soup. Add these to the soup after the soup has already been cooking for 1 hour or even after 1 hour and 20 minutes. After adding the onions cook for 15 minutes. 4. Add the one cup wine, macaroni , tarragon , salt and pepper. Add the string beans if you are using canned ones. Cook 15 minutes 5.Blend 1 to 2 cans of cannelloni beans and add to the soup---this makes the soup nice and thick---So depending on how thick you want it -use one or two. I used 1 can and added some potato flakes. Cover and cook for anther 10 or or 15 minutes or until the veggies and beans and pasta are all done. Add more wine if desired---I liked more like 2 cups. 5. Serve with a sprinkling of cheese substitute if desired. You can use ground cashews, almond meal, or nutritional yeast if desired.
14oz of asperagus or broccoli (chopped small bite size)
3.5 oz garden peas (baby)
2.5 oz edamame (I often use more)
1 LB linguini
olive oil (if desired)
1/4 to 1/3 cup finely chopped onion
zest of one lemon
1 cup coconut milk (lite or regular)
2 tab basil (fresh)
2 tab mint (fresh) or you can sprinkle the dried kind to taste
16 cherry tomatoes cut in 1/2 or in 1/4
sliced olives (if desired)
Cook asparagus or broccoli and edamame just until done . Set aside.
In a skillet add a bit of olive oil or pam and cook onion with lemon zest for 2 minutes without browning. Add frozen baby peas and add coconut milk, with some sea salt, and a dash or so of paprika. Bring to a simmer and shut off. Add the pasta to the pan and add the rest of the veggies and sprinkle with the basil and mint. Drizzle with lemon juice and add oil if desired. Add olives if desired and sprinkle with Italian seasoning.
a really nice combo of flavors in this. Not shown is the added cranberry sauce with which you top it!
1 cup dried brown or green lentils
2 and 1/3 cups water
1 teaspoon salt
1 clove garlic
2 teaspoons olive oil OR water
2 teaspoons curry powder
1/4 teaspoon of Garam Masala or to taste--I forgot to measure it--I sprinkled it over.
1 carrot or a bit more
1 small apple sliced [chopped without skin and without core]
1 handful of raisins
1cup or more! cranberry sauce
salt and pepper to taste
Pick through and rinse lentils .
Mince garlic and chop onion. Heat olive oil in a medium pot over medium-low heat. Add garlic, curry powder, and garam masala, stirring once or twice until fragrant. Stir in onion, coating it well with spices. Cut carrot lengthwise and then into half moons 1/2-inch wide. Stir carrot into onion mixture and cook, stirring occasionally, until onion is soft and translucent.
Add lentils, water, and salt to pot and bring to a boil over high heat. Reduce heat so lentils barely bubble, cover, and cook until lentils are very tender but still hold their shape. During the last 5-7 minutes of the cooking add the apple and raisins.
Serve hot over rice or quinoa, topped with cranberry sauce. Keeps refrigerated for up to five days .
If using frozen baby Brussels sprouts you can cook according to package directions. Meanwhile cook cranberries 5 -6 minutes in pan with some oil and then add the cooked Brussels sprouts. Cook another 2 minutes or so to blend flavors.
Add balsamic vinegar, honey, and maple syrup. Stir to coat and remove from heat.