Here in Southern Utah it’s PEACH season.
I happen to have an amazing neighbor that lets me pick my fill. So I had more than enough to spare when it came to making a tasty dessert. I’ve never been one for super sweet treats and it needed to be gluten free as well as egg free. In the end we all loved the final product.
I started with cleaning, pitting and slicing 7-10 large peaches and placing them in a deep pyrex dish. I then squeezed the juice of half a fresh lemon onto the peaches. Next I sprinkled them with cinnamon, and stirred in about 1/3 cup chopped raw pecans.
Preheat oven to 350 degrees
!.5 cups almond flour
1/8 cup coconut flour
1/2 tsp cinnamon
3 TBS coconut oil
1/4 cup raw honey
2 tsp vanilla
1/3 cup raw pecans chopped (optional)
Mix everything together. Drop by spoonfuls on top of sliced peaches. Bake for 35-45 minutes or until golden brown on top. I suggest doubling the topping if you are making in a 9×13 pan. Drizzle chilled coconut milk over top just before serving. ENJOY.
Healthy, yummy granola bars
The perfect on the go snack everyone loves.
4 cups old fashioned oats (gluten-free if you prefer)
1/3 cup coconut oil*
1 cup raw honey*
4 teaspoons of pure vanilla extract
1/4 teaspoon of sea salt
1/8 teaspoon of ground cinnamon
1 1/2 cups almonds*, chopped (a food processor works great for this)
1/2 cup cocoa nibs* (optional) – These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.
I actually use 1 1/2 cups of mixed nuts or what ever I have in the house. I also add shredded coconut and chopped dates.
Preheat oven to 350 degrees.
Place oats on an ungreased 11″ x 17″ rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.
Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.
Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.
Line a smaller (10″ x 15″) rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.) I have found my pampered chef stone bar pan works best.
Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing. Pressing them in is key. I use my flexible cutting board under the spatula is the best.
Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don’t wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)
Let bars cool completely (about 90 minutes on a cooling rack; longer if you don’t have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.
If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.
Most granola bars are loaded with corn syrup, soybean oil, coloring and flavoring, and preservatives. These homemade bars are actually good for you and the perfect on the go snack.
It’s hard to say on this one, I made it with egg replace the first time. I likes it. It was very nutty. It was also very dense. The kids enjoyed it as an after school snack. The second time I made it to go with dinner, I used egg so I could not try it. This time my husband was not a huge fan, he said it was too much like the texture of corn bread, to “grainy”, he does not like corn bread and we all do. Charley loved it but he loves everything! The other kids were ok with it, but not in love. So I guess it’s all a matter of opinion.
I got this recipe from elanaspantry.com she has great breads and muffins, if you are gluten-free I recommend stopping by.
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 tablespoon agave nectar
½ teaspoon apple cider vinegar
In a large bowl, combine almond flour, salt and baking soda
In a medium bowl, whisk the eggs, then add agave and vinegar
Stir wet ingredients into dry
Scoop batter into a well-greased 6.5 x 4 inch baby loaf pan
Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
Cool and serve
Makes 1 loaf (about 12 slices)
This elegant dish comes from Allison Rivers Samson, owner ofAllison’s Gourmet and author of the award-winning column “Veganize It!” A friend of mine sent it to me after she saw it and thought of me. So thank you Nancy, it was an amazing dish and a fabulous change to our normal. I did double it and added chicken for our family of six.
This easy-to-make sauce captures all the rich deliciousness of Alfredo without the dairy. If you are a traditionalist, serve over hot pasta and garnish with parsley and fresh ground pepper. For the more adventurous, try it over veggies, mixed with tomato sauce, or even use it as a creamy soup base.
Makes 4 servings
1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine (or other pasta of your choice)
3 tablespoons freshly minced parsley
In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.
Transfer to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.
Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.
Per serving (1/4 recipe): 407 calories; 17.7 g fat; 3.1 g saturated fat; 36.2% calories from fat; 0 mg cholesterol; 15.1 g protein; 53.9 g carbohydrates; 3.3 g sugar; 6.2 g fiber; 901 mg sodium; 46 mg calcium; 4.3 mg iron; 48 mcg selenium; 338 mg potassium; 147 mcg beta-carotene; 6.6 mg vitamin C; 23 mcg folate
***Note: Although delicious, the nuts in this recipe elevate the fat content and make this a dish to consume sparingly.
I had just bought 2 large Costco size containers of strawberries when the local store had a sale on beautiful strawberries that we just couldn’t pass up. I thought I would just freeze them for smoothies but then I reconsidered and set out to make a muffin. I couldn’t find a recipe that was meeting all our diet needs so I combined a few and decided to throw in some lemon. They turned out super moist and delicious! And my kids (once again) proclaimed these as the best yet! Just so you know they say this every time i make a new muffin. LOL They will also make a perfect Valentines treat in their school lunches.
-2 1/4 cups almond flour
-1 teaspoon baking soda
-1/2 teaspoon sea salt
-2 eggs (egg replacer)
-1/4 cup honey (or maple syrup)
-1/4 cup coconut oil
-2 teaspoons vanilla extract
-1 cup of chopped fresh strawberries
-Zest of one small lemon or 1/2 a large lemon
-1/2 teaspoon fresh lemon juice
1. Preheat oven to 350 and line muffin tin
2. Mix together all ingredients in a medium bowl
3. Carefully fold in strawberries
4. Bake for 25-30 minutes or until muffins come out clean with a toothpick
5. Let cool for 10 minutes
6. Enjoy and/or store in fridge
Makes about 6-7 muffins!
I wanted to make a new muffin today and since I no longer have to monitor Charleys pumpkin intake I was searching for one that I could make with egg replacer and pumpkin. That way both him and I could eat them. I found the recipe below at urbanposer.blogspot.com. They turned out great with the egg replacer. But i messed up! Not until the muffins were cooling did I realize I had used a can of organic pumpkin PIE filling instead of plain ol’ pumpkin. Which leads to reading the ingredients and bam! cane sugar! Off to make another patch of muffins that are truly sugar-free.
Best Ever Almond Flour Pumpkin Muffins
2 large room temp eggs (or 4oz if using farm eggs, as their size is not regulated)
1/2 cup pumpkin puree (from a roasted pie pumpkin
, others have used canned & said it worked great)
1/3 cup raw local honey
1/4 cup coconut oil
2 tsp vanilla
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Optional: add 1/4 cup Enjoy Life Chocolate Chips
Preheat oven to 325.
In a large mixing bowl, combine eggs, pumpkin, honey, oil and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
In a separate bowl, combine the almond flour, baking soda, salt and spices together.
Add the dry ingredients to the wet and mix till well combined, with no visible lumps.
Stir in the chocolate chips (optional)
Pour the batter into prepare muffin cups/pan. About 2/3 full, smoothing the tops.
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Left over crock pot chicken means two things, homemade chicken stock and homemade gluten free, dairy free pot pie! Within five minutes of being up this morning Charley wanted to make sure that’s what was on the menu for dinner! I will say this does have a coconut taste I thought my kids would never like it but they love it. Their favorite part is the crust. I usually double this in hopes of a little left overs for a hot lunch in school lunch thermos.
3 slices of bacon, diced (we use Applegate TurkeyBacon)
1 onion, chopped
1 carrot, diced
1 stalk celery, diced
1 clove garlic, crushed
¼ C cut fresh green beans
1 C chicken stock (leave one cup unfrozen for the batch you just made from the crock pot chicken)
1 14 oz can full fat organic coconut milk
2 Tbsp arrowroot
1 Tbsp poultry seasoning
1 tsp salt
1/2 tsp pepper
2 C cooked chicken, chopped
Add ins: one chopped potato, green peas, corn I like to throw in whatever is on hand. I’ve thought about placing a layer of mashed potatoes on the bottom of the pan.
In a medium-sized pot, cook bacon until crispy.
Add onion, carrot, celery, and garlic cooking for 5 minutes making sure to scrape the bottom of the Pan
Add chicken stock, coconut milk, poultry seasoning, salt, pepper green beans, and chicken and bring to a boil
Reduce to a simmer then stir in arrowroot 1 tablespoon at a time until dissolved.
Continue to simmer until thickened
Pour into 8×12 baking dish
1 C Tapioca Flour
1/4 C coconut Flour
1/4 tsp baking soda
1/2 tsp cream of tartar
3 Tbsp butter (or coconut oil) I use coconut spread to keep it dairy free
1/2 tsp salt
½ C Boiling water
Sift all dry ingredients.
Add butter to dry ingredients mixing to form crumbles
Add hot water into dry ingredients
Form ball and press into flat rectangle
Place over pot pie ingredients and bake at 400 for 10 minutes
Coconut Crusted Salmon topped with Pineapple Salsa served with steamed broccoli with coconut butter
This turned out excellent! The kids loved it. I did make a few piece plain incase the coconut was too much. I also made a few pieces without the egg for me. The coconut hung on just fine without it, so if you are egg free this can still work for you.
I got the Salmon recipe from dairyfreecooking.about.com, I’m sorry i am not sure where the Salsa recipe came from. I believe I saved it from Facebook at some point.
Coconut Crusted Salmon
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
(I used more Salmon, because there are 6 of us. All I adjusted was the coconut)
- 1 lb. Alaskan King Salmon, skinned*, sliced into 4 3-ounce pieces
- Fresh lime juice, from the juice of two limes
- 1 cup unsweetened organic shredded coconut
- 1 egg
- 2 T. cold water
- Sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.
This will make about 2 cups. You may want to make extra, it’s that good.
- 1 1/2 cups diced fresh pineapple
- 1 cucumber (you can peel or not peel, seeds or no seeds)
- 1 Jalapeno pepper, diced (remove ribs and seeds)
- 1/4 diced red onion
- 1/4 cup cilantro
- 2 tablespoons extra virgin olive oil (I did not use any)
- Juice of one lime
- Sea Salt
- Freshly ground black pepper
Combine everything a bowl, season to taste and enjoy by itself or over Salmon.