Grain free Apple Spice Coffee Cake

This is quite yummy.  It was a bit too sweet for me; I would like to cut back on the honey, but I am not sure how it would affect the consistency.  Maybe I could replace some of the honey with unsweetened applesauce?  I did not add the topping, which would have added more sweetness ;-).  It is good , however.  I used about 3 good sized apples. I used a 9 inch round pan. I also would like less of the cinnamon that goes in the swirl.

The recipe can be found at https://againstallgrain.com/2011/12/10/gluten-free-grain-free-apple-spice-coffe-cake/

Butternut risotto (crockpot)

This is so creamy and yummy especially goes well with a chicken dish.

3 and 3/4 cups chicken broth or stock(I have also used veg broth)
1 and 1/4 cup Arborio rice
1/4 cup olive oil (I have used more too--as much as 1/2 a cup by accident! and less Like 1 tab)
1/4 dry white wine
4 cloves garlic , minced
1 tsp dried onion flakes
1 tsp salt
1/4 tsp ground black pepper
1 small butternut squash chopped without peel (or 1/2 a large one) or see below*
2/3 cup shredded Parmesan cheese if desired

Oil your crock-pot.  Mix all ingredients except for the cheese.  Cook on high for 2-2 1/2 hours or low for 3-4 hours. Mine takes about 3 hours on low. Mix in Parmesan just before serving if desired.

*Instead of peeling your squash you can go ahead and start the risotto in crock-pot. While it is cooking preheat oven to 425 F.   Line a cooking sheet with foil. Place the whole butternut squash on the sheet and stab it in about 5 places. Cook for an hour and 15 minutes until you can pierce it easily and it is tender.  It may take longer if you have a huge squash.  Remove from oven and slice in half. Let it cool for about 20 minutes and then cut off the skin/ and or scoop out the squash. I cut it up and throw it into the crockpot for the rest of the time the risotto needs for the rice to get tender.

apple crisp (gluten free, crockpot)

6-8 apples or more
1 tab cinnamon
1 tab butter or coconut oil
(might need a bit of water depending on apples --see directions)

Topping:
2 tab butter or coconut oil melted or soft
1 cup almond flour (can use less depending on amount of apples)
1 tab honey

Oil the slow cooker.Peel and core apple and cut to desired size (the smaller the size the faster the cooking). Add cinnamon and one tab butter or oil mixing well. Place in cooker.

For the topping mix topping ingredients. Sprinkle on top of apples.

Cook on low for 2-4 hours depending on the hardness and size of the apples.  I ended up cooking on low 2 hours and then on high for possibly another 2 -3since my apples were very hard pink ladies. I ended up having to add a bit of water during the last half hour.  But usually with the juicier type apples I would not need this.

Grain Free Pancakes (my favorite)

I keep losing this pancake recipe so I am copying it here.  It can be found at https://fitfoodiefinds.com/grain-free-applesauce-pancakes/

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 5 medium size pancakes or 3 large ones

Ingredients

• 2 eggs, large
• 1/3 cup applesauce, unsweetened (or 1/4 cup works for me)
• 1/4 cup almond meal (I like with peels)
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract (can omit)
• 1/2 tablespoon maple syrup/honey/agave nectar (can do less)

Instructions

1. First, whisk 2 eggs in a small bowl. Then add in applesauce, maple syrup, and vanilla extract.
2. Next, add in almond meal and baking powder and mix until combined.
3. Spray a pan with coconut oil spray or nonstick cooking spray and heat to low/medium (I do medium....(THIS IS IMPORTANT). Once the pan is fully heated. Spoon in about 3 tablespoons of batter.
4. Let cook for about 3-4 minutes on the first side, or until firm enough to flip. You’ll want to move quickly when flipping with a spatula.
5. Cook the second side for around 2-3 minutes or until fully cooked. Repeat 3 more times.

Nutrition

• Serving Size: 1
• Calories: 379
• Sugar: 12g
• Carbohydrates: 21g
• Protein: 19g
  
  

Grain Free cereal (sweet potato cereal)

I LOVE THIS!!  Below for one serving

Ingredients:

1 small sweet potato
1/2 a banana
walnuts
raisins
cinnamon
ground flax seed (if desired)
peaches (or fruit of choice)
almond milk

Nuke the potato and mash with the banana .  Add the rest of the ingredients as desired. YUMMY

Grain free bread

This is a yummy grain free bread. I like the combination of flours used. I needed to cook mine a bit longer than I did. I cooked it for 60 minutes , but it could have gone a bit longer. Here is the link to the recipe:   https://acleanbake.com/grain-free-sandwich-bread-yeast-free/  You can go to her link for detailed directions. NOTE For a grain free baking powder you can use :

CORN-FREE HOMEMADE BAKING POWDER

1 part baking soda
2 parts cream of tartar
2 parts starch (ie potato or tapioca )

Ingredients

• 4 large eggs
• 1/4 cup oil
• 3/4 cup water
• 1 teaspoon apple cider vinegar
• 2 cups blanched almond flour
• 1/3 cup coconut flour
• 1/3 cup tapioca flour starch
• 1 teaspoon baking soda
• 1/2 Tablespoon baking powder
• 1/2 teaspoon fine sea salt

Minestrone soup (Olive Garden Copycat)--crockpot or stove top

A nice thick hearty Vegan minestrone: I found it here: http://www.cookingclassy.com/2013/11/olive-garden-copycat-minestrone-soup-slow-cooker/  It is nice served with garlic bread/toast too.

flourless brownies

Very moist , easy and good   Found here http://www.runningwithspoons.com/2014/12/12/flourless-double-chocolate-brownies/

Ingredients

• 6 Tbsp (90 ml) coconut oil*
• 6 oz. (170g) Chipits semisweet chocolate chips (me-dark chocolate chips
• 2 large eggs, room temperature
• 2/3 cup (130 g) coconut sugar** (me--regular sugar)
• 2 tsp vanilla extract
• 1/4 cup (20 g) unsweetened cocoa powder (me the milk chocolate kind)
• 3 Tbsp (24 g) arrowroot powder***
• 1/4 tsp salt

Go to link for how to!

Grain free chocolate chip cookies

These are yummy and easy.

Ingredients:

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)

Go here for the rest: http://thewarriorwife.com/blog/chocolate-chip-cookies/

Grain free chocolate donuts

I love these grain free donuts. I altered mine a bit but the original recipe can be found here http://alittleinsanity.com/grain-free-chocolate-cake-recipe/  Mine cooked faster 12-14 minutes

Go to the webpage for directions. Here are the original ingredients along with my substitutions:

INGREDIENTS

• 1 Cup Firmly Packed Blanched Almond Flour
• ¼ Cup Unsweetened Cocoa Powder
• ⅓ Cup Organic Cane Sugar or Sugar Substitute (like Coconut Palm Sugar)(I use bit of maple syrup or honey--1/8th cup)
• ¼ teaspoon Salt
• ½ teaspoon Baking Powder(I use Baking soda for Grain free)
• 3 Large Eggs
• 1 Tablespoon Canola or Coconut Oil or Spectrum Palm Shortening or Butter(me-melted coconut oil)
• 1½ teaspoon Pure Vanilla Extract
• 1½ teaspoon Water, Milk, or Milk Alternative (subbed 3 tab natural applesauce--also for sweetening)
• You may also need some Non-Stick Spray for oiling your Pans if necessary. 

Note: for a vegan version go here: https://nannykimsrecipes.blogspot.com/2024/02/chocolate-donuts-vegan.html?m=0

I used for a vegan recipe dark chocolate on top of donuts while they were very hot just out of the oven for the topping--it just melted right on the top.  

Sweet potato noodles in a vegetable curry sauce

Wonderful recipe found here: http://www.foodfanatic.com/recipes/sweet-potato-coconut-curry-recipe/

apple carrot grain free donuts

here http://honeyvillefarms.blogspot.com/2014/12/almond-flour-apple-cider-donuts.html#.WD81UoWcHNB

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

Grain free cider donuts

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.

I prefer this recipe: http://nannykimsrecipes.blogspot.com/2016/11/apple-carrot-grain-free-donuts.html

Grain free bagels

Terrific!!! http://healinggourmet.com/healthy-recipes/paleo-bagels-low-carb/  NOTE: for me it only makes 5 bagels and it takes about 15 minutes to cook.

Grain free Stuffing!

Fantastic: http://www.thehealthymaven.com/2015/11/cauliflower-rice-stuffing.html

I also like this with added dried cranberries --adding at the end.

Sweet potato appetizer

http://www.theroastedroot.net/sweet-potato-rounds-with-herbed-ricotta-and-walnuts/

Ingredients

• 1 large sweet potatoes, sliced in ¼-inch rounds
• Grapeseed or olive oil
• Ground cinnamon
Herbed Ricotta:
• 1 cup whole milk ricotta cheese  I USED FETA
• 1-½ teaspoons Italian seasoning
• 1 tablespoon + 1 teaspoon honey
• ¼ teaspoon sea salt, or to taste
For Serving:
• 1 cup raw walnuts, roasted and chopped
• ¾ cup dried cranberries
• honey
• 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.

cauliflower- coconut milk kale stew

http://drhyman.com/wp-content/uploads/2016/06/CAULIFLOWERCOCONUTSTEW.pdf

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!

Brussels sprouts, leek, parmesan and lemon with spiralized summer squash

For one serving:

1 summer squash, spiralized
chopped Brussel sprouts (as much as desired)
chopped leak or purple onion (a few sliced up pieces)
olive oil
salt and pepper
zest from a lemon to taste, along with some squirts of juice
1 garlic clove minced, or about 1/2 teaspoon
garlic powder
Italian seasoning,
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.

Grain Free Pumpkin Muffins

I found this recipe on Pinterest , but altered it a bit. You can make muffins or bread. YUMMY!!

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 cup pumpkin
• 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)
• 3-4 eggs

Directions:

1. Preheat oven to 325 degrees F
2. Combine all wet ingredients in a bowl
3. Combine all dry ingredients in another bowl
4. Mix both bowls together until well incorporated
5. 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.

Grain Free Pumpkin Muffins

I found this recipe on Pinterest , but altered it a bit. You can make muffins or bread. YUMMY!!

Note— not sure I like the coconut oil in this since it can give a strong flavor.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 cup pumpkin
• 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)
• 3-4 eggs

Directions:

1. Preheat oven to 325 degrees F
2. Combine all wet ingredients in a bowl
3. Combine all dry ingredients in another bowl
4. Mix both bowls together until well incorporated
5. 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.

Raw Zucchini boats

Nice for lunch. This one pictured in the photo needed to be scraped out a bit more---but I liked the flavors!

Zucchini or yellow squash
tomatoes
Sea Salt
garlic powder
basil (fresh is best)
oregano
onion powder
olives

Use as many squashes as you desire, scooping out the innards.  Blend the scooped out squash with the tomatoes and seasonings and place it back in the boats. Put olives on top if desired.

zucchini pasta with avacado basil coconut milk cream sauce

This was very tasty--I like the flavors!!

1 large zucchini made into noodles (I use a spiralizer)
Italian seasoning
salt and pepper
Extra virgin olive oil
1 avocado
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.

Sweet potato cauliflower patties with onion and mushrooms

These were so tasty!! and easy.

For one serving:

1 medium sweet potato

1/3 to 1/2 cup cauliflower , chopped

garlic powder

cumin

Salt and pepper

mushrooms

onion
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.

Lemon Rosemary Salmon/white wine

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:

Ingredients

• 1 lb salmon fillet (we used less since just for the 2 of us)
• 1 tbsp olive oil
• 1/3 cup dry white wine (such as a Sauvignon Blanc)
• 1/8 cup lemon juice
• 1 tbsp honey (I used maple syrup--a bit less)
• 1/2 tbsp finely chopped fresh rosemary leaves
• 1 tsp cornstarch (I used for hubby--I can't have cornstarch on grain-free)
• salt, pepper
• 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

Broiled zucchini

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)
garlic powder
Italian seasoning
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.

Asparagus with tuna (optional) Salad

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)
Spring greens
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.

Non-Spaghetti Sauce

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.

Ingredients:

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

Directions:  I am going to give the link , but unlike her I used the food processor and it worked great!
http://realfoodforager.com/videorecipe-the-no-tomato-sauce-scdgaps/http://realfoodforager.com/videorecipe-the-no-tomato-sauce-scdgaps/

Orange/olive/green salad

I loved the flavors in this salad--a nice combination and refreshing!

2 oranges, peeled and sliced
1 medium red onion,thinly sliced
black olives
fresh spring greens (or arugula---we used spring)
equal amounts of olive oil and red wine vinegar
salt and pepper mix

toss, and let sit for about 20 minutes to combine flavors

Olive appetizer

Nice flavors!!

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.

Carrot salad

A refreshing salad I found in an Italian cookbook:

4 Large carrots grated coarsely
1 clove garlic chopped
2 Tab parsley chopped
1 Tab mint leaves chopped
juice of one lemon
3 Tab of olive oil
Salt and pepper

Mix all ingredients well and let it sit for at least a 1/2 hour to blend the flavors.