Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

Posted in Bars&Squares, Breakfast, Grain Free by

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy! I found it now

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.
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Mexican Quinoa Salad (Gluten Free)

Posted in Salads & Sides, Vegetarian by

With the warmer weather coming we tend to steer more towards salads. Here’s a great one with protein and vegetables.

Mexican Quinoa Salad (Gluten Free)

1/2 c. quinoa
1/2 vegetable bouillon cube
1- 19 oz. can of black beans
1-10 oz can of niblets corn
1 red onion- diced
1 stalk celery- diced
1/2 cucumber- diced
1/2 red or green pepper- diced
1/4 c. olive oil
1/4 c. Bragg’s apple cider vinegar
1 tsp. cumin
1/2 tsp. chili powder
sea salt and pepper to taste

Cook quinoa with bouillon cube in one cup of water as directed. Set aside to cool.
After cooked quinoa is cool, add diced vegetables. Drain and rinse beans and drain corn; add to salad.
Mix thoroughly.
In a cup mix oil, vinegar, cumin, and chili powder together. Pour over salad and mix.
Add salt and pepper to taste. Makes 6-8 side servings. Will keep covered in the refrigerator for up to 4 days.

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Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

Posted in Buns/Crusts/Bread by

So with summer coming I wanted to start playing with a bun recipe. I used to have one, but you get to the point that the old recipe just isn’t good enough. For the past two years, I have eaten my hamburger on a plate with a fork and knife. Although many people choose not to have a bun, I really wanted to be able to pick up my burger

So as I said, I have been playing around with the recipe. As you know I can’t have yeast, so it is more of a challenge. I did figure that if I could make Bread work then buns wouldn’t be that difficult… First try was good, but the second try was even better!

Just remember that these buns don’t have to be just for hamburgers. They can be used for any kind of sandwich that you would use a regular bun for.

Enjoy

Hamburger Buns

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

3/4 c. gluten free flour mix

1/2 c. teff flour ***

1/2 tsp. xanthan gum

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. sea salt

3 eggs

2 1/2 Tbsp. olive oil

1/4 c. water

1 Tbsp. raw apple cider vinegar

Preheat oven to 375 degrees.

Whisk together flour mix, xanthan gum, flax, baking powder, baking soda, and salt. Set aside. In another bowl, stir together eggs, oil, water, and vinegar. Add dry mixture to wet and stir thoroughly.

You can use a pan like mine that has 3 1/2 inch spots.

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You can also use 4-5 inch oven ready glass bowls.

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Drop spoonfuls of dough into greased pan. This makes 5-6 buns depending on how thick you want them.

Bake for 18-21 minutes (depending how big you are making them), or until slightly firm to the touch.

*** You can make the buns with 1 1/4 c. of the gluten free flour mix if you don’t want to use the teff flour.

Here is my hamburger with just flour mix.

Hamburger Buns

Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Gluten Free Fridays, Whole Food Fridays,

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Strawberry Ice Cream (Dairy Free)

Posted in Ice Cream & Sorbet by

What a better way to celebrate the warmer weather than with homemade strawberry ice cream I actually make this ice cream at least once a month… So yummy!!

Coconut Milk Strawberry Ice Cream

Strawberry Ice Cream (Dairy Free)

2-400ml cans coconut milk

2 c. strawberries plus 1/2 c.

1/2 c. honey

2 tsp. vanilla

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Just before time is up add an additional 1/2 c. of cup up fruit.Will be consistency of soft ice cream. For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.

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**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours.

Shared On: Swap N Share Sunday, Mix It Up Monday, Tasty Traditions

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Creamy Coleslaw (Dairy Free)

Posted in Salads & Sides by

With the warmer weather slowly starting, as does salad season and bbq season! Why not add this creamy coleslaw to chicken souvlaki or bacon wrapped chicken or any number of great ideas…

Creamy Coleslaw

Creamy Coleslaw (Dairy free)

4 c. chopped cabbage(approx. 1/4 of a head of cabbage)
1 carrot- grated
2 green onions- chopped

Mix vegetables together in a bowl.

For dressing:
1/2 c. almond flour
1/3 c. water
3 Tbsp. olive oil
1/3 c. honey
2 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1/2 tsp. celery seed
1 tsp. mustard powder
sea salt and pepper to taste

Mix ingredients together for dressing and add to vegetables and mix. Let sit covered in the refrigerator for at least 30 minutes prior to serving. Makes 4-6 side servings.

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Chicken Fingers (Gluten Free/ Dairy Free)

Posted in Dinners- Chicken by

What kid doesn’t like Chicken Fingers? Well I’m sure there are a few but not many.

Even if your child or you have food allergies, you can still enjoy the simple enjoyments of breaded chicken fingers…

Dip them into honey garlic sauce that is out of this world!

Breaded Chicken Fingers

Chicken Fingers (Gluten Free/ Dairy Free)

2 chicken breasts - boneless, skinless
1/2 c. rice flour
1 egg- beaten
1/2 c. chex cereal or tortilla chips- crushed
2 tsp. spice mix- divided

Preheat oven to 425 degrees
Slice your chicken breasts into strips. You’ll need three bowls or plates. One for the rice flour, one for the egg, and one for the chex cereal. Mix 1 tsp. of the spice mix into the rice flour. Mix the other 1 tsp. of spice mix into the cereal. Dip each piece of chicken; first in flour, then egg then cereal. Then put onto a baking rack. Repeat for all the chicken pieces.
Bake chicken for about 20-30 minutes until cooked through. Makes two adult servings.

I served them with potato wedges and honey garlic sauce for dipping.

Or you may want to feed the kids chicken fingers while the adults enjoy Goat Cheese Stuffed Chicken.

Shared On: Gluten Free Wednesdays

Easy Cauliflower Crust Pizza (Gluten Free/ Dairy Free/ Grain Free)

Posted in Buns/Crusts/Bread, Grain Free, Vegetarian by

There are many of these recipes out there. It’s the same idea as my Spaghetti Squash Pizza Crust.

I figured that with summer coming and the layers of clothing starting to come off, that everyone would love another low carb pizza crust. If you are not worried about carbs then you can always try my regular Pizza Crust.

Oh my goodness!!

This is the ultimate in guilt free pizza enjoyment!

After playing with this, I am quite pleased!! I hope that you are as well.

Cauliflower Crust Pizza

Cauliflower Crust Pizza (Gluten free/ Dairy Free)

1/2 head of cauliflower (approximately 4 c. after it is riced)

2 eggs

1/2 c. Daiya mozzarella cheese (or whatever shredded cheese)

2 tsp. dry basil

3 cloves garlic- minced (or less if you prefer)

Put florets of cauliflower into your food processor, pulse until it resembles rice.

I usually end up removing the riced stuff and adding in the bigger pieces if they didn’t break down the first time.

Put the riced cauliflower into a glass bowl and microwave uncovered and no water for 6 minutes.**

Let it cool slightly. (This is so you eggs won’t cook mixing them into the hot cauliflower)

Cauliflower Crust Pizza

Mix in eggs, cheese, basil, and garlic.

Preheat oven to 450 degrees

Spread onto parchment paper lined cookie sheet. You can make it as thin or thicker if you would like.

Bake for 15-20 minutes or until edges start to brown.

Remove from oven and top with sauce(i even add pesto to my pizza) and whatever toppings you enjoy.

Pop your pizza back in under broil to melt cheese.

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You can make a 9″ by 13″ pizza with a half of a cauliflower. If that is all you are eating, then it’s two servings.

A half batch makes a 9 inch crust- one serving.

** If you do not own a microwave or do not like using one, then you can put your cauliflower into boiling water for 3 minutes, but you have to drain it well, then use a tea towel to squeeze the all liquid out.

Shared On: Gluten Free Fridays, Foodie Friends Friday, Swap N Share Sunday, Mix It Up Monday, Gluten Free Round Up, Make Your Own Monday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Healthy 2Day Wednesday

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