Coconut Walnut Oatmeal Cookies

December 6th, 2011

These are maybe the best cookies I’ve ever had.  They are not too sweet, and they are packed with whole foods and fiber.  They make a great, balanced afternoon pick-me-up or an on the go snack.

Preheat oven to 350 degrees.

Beat together:

3 eggs

Then cream with the eggs:

1 c. raw sugar

4 tbsp melted butter

1 tsp salt

1 tbsp liqueur (I used Vana Tallinn, you could also use Kahlua or a strong mexican vanilla)

Into your wet mix, slowly stir in by hand:

1 c. shredded (unsweetened) natural coconut

1 3/4 c. uncooked rolled oats

1/4 cup walnut pieces

Grease your cookie sheet (you can also line with foil) and drop teaspoon sized bits of your cookie batter onto the cookie sheet, about 1 inch apart.  Bake about 10 minutes or until the edges of the cookies are lightly browned.

Gluten Free Banana Almond Cake

October 15th, 2010

This cake is extremely moist, rich and decadent – while still full of good whole foods.

Makes one 9X12 pan

Preheat the oven at 350 degrees.

Sift together:

3/4 c. rice flour

3/4 c. almond flour

1/4 – 1/2 c. raw sugar (to your taste)

2 1/2 tsp baking powder

In another bowl, blend until creamy

1/4 c. milk

1 ripe banana

3/4 c. Greek Yogurt

3 tbsp soft butter

Pour the liquid ingredients into the dry and mix.  Butter or grease a 9X12 inch cake pan (or the equivalent) and pour in your batter.  You can add some crushed raw almonds to the top is garnish and for a nice toasty crunch to the cake.  Place in the oven and bake for about 35 minutes

Gluten Free Cornbread

October 13th, 2010

This cornbread is so tasty, soft and warm right out of the oven that it usually doesn’t make it past the day it’s baked. Yum!

For cornbread done right, you need to preheat the oven as well as the PAN. This recipe makes one 9 inch pie pan – you should grease it thoroughly with butter, then put it in the oven at 425 degrees. By the time you’ve mixed your batter, this pan should be sizzling hot. I used a pyrex dish but a cast iron pan is even better.

Sift together:
3/4 c. brown rice flour
2/12 tsp baking powder
2 tbsp raw sugar
3/4 tsp salt
1 1/4 cornmeal

In another bowl, beat:
1 egg
then add:
3 tbsp melted butter
3/4 c. milk
1/4 c. sour cream

Make a small “well” in the middle of your dry ingredients and pour the liquids into it. Stir together. Then pour your batter into your hot buttered pan. Bake for about 25 minutes or until your fork comes out clean.

Vegetable Fritters

March 1st, 2009
Gluten Free whole food vegetable fritters

Gluten Free whole food vegetable fritters

This recipe is a great way to use leftover cooked vegetables or raw vegetables that are starting to wilt.  Use any that you like.  Some that taste especially good are spinach, broccoli, brussel sprouts, zucchini.  Ours also contains asparagus, carrots and avocado.

Ingredients:

  • leftover vegetables – a medium bowl full or about 2 cups (Tougher veggies like carrots, onions and potatoes are best cooked beforehand, while leafy greens like spinach and Kale are best added raw)
  • 1 c. brown rice flour
  • 2 eggs
  • your favorite frying oil, we used canola oil
  • salt
  • favorite seasonings: thyme, oregano

Instructions:

With your hands, mix the vegetables with the salt, seasonings and brown rice flour.  Add flour gradually and keep mixing until all the veggies are coated evenly with a thin veil of flour.

Next, mix in two eggs thoroughly.  You should have a sludgy mix that is still predominantly vegetable.

Put brown rice flour on a plate, covering it thickly.

Take a handful (or a big spoonful) of your vegetable mash and put it on top of the flour. press it into the flour a bit, then flip it over and press it into the flour on the other side.  Do this several times until the vegetable “patty” is thoroughly coated with white powder and is not able to absorb more.

Place the fritter-to-be in a pan of pre-heated oil and let fry there until you begin to see the edge to brown.  Then flip to the other side.  Do this until all your vegetable mix is used up.  (should make 6 to 8 fritters, depending on their size)

Eat with Garlic Wheat grass Mayo

(This sauce is so good, eating it will be a reason alone to make fritters.  Plus it’s packed with raw superfoods)

Ingredients:

  • 4 large garlic cloves
  • 3-4 tablespoons mayonnaise
  • 1-2 tablespoons chopped wheat grass
  • ground sea salt – to taste

Instructions:

Mince the garlic cloves.

Chop the wheat grass (easiest way is to give it a “hair cut” with scissors)

Mix garlic, wheat grass and mayo, taste and add salt until it pops with tangy garlic goodness)

Gluten Free Brown Rice Pudding

November 27th, 2008

Thanksgiving without gluten… it was hard but I survived.  Unfortunately, it was not the usual feast… really just potatoes and turkey were all I could eat so I got home and decided to bake myself a treat.

  • about 1 1/2 cups of leftover brown rice
  • 1 cup organic milk
  • 1/2 cup organic cream
  • 1 very ripe  organic banana
  • 3 organic eggs
  • a tablespoon or so of vanilla, or liquor (Vana Tallinn)
  • about 2 oz (1  big handful) of chopped raisins

1. With clean hands mash the ripe banana, rice, raisins and cinnamon together.

2. Pour in milk, cream, eggs and stir

3. Pour into a buttered baking dish and bake at 300 degrees for 25 minutes

Gluten Free, Sugar Free Crepe Recipe

November 24th, 2008

I dreamed of pancakes last night.  Every Sunday morning, my dad would make me and all his children pancakes.  I woke up wanting pancakes.  It is Sunday morning, and I am not a child in my father’s house, I do not eat flour and I do not eat sugar.  But I get what I want…

Here is a recipe that resulted:

Gluten Free, Sugar Free Crepes with cream candied pear citrus sauce.
The textures of the pears and brown rice flour complement each other seamlessly.

Crepes (makes about 8 ):
1 cup of brown rice flour
3 eggs
½ cup of milk
Pinch of salt (optional)
Tab of butter for frying, could also use coconut oil

  1. In a small mixing bowl, make a well of flour and optional salt, pour in eggs and milk.  Whisk thoroughly.  (You can also use a blender or mixer, whatever)
  2. Put a small amount of butter on the pan on medium heat.  Whisk the crepe batter again as you pour (brown rice flour is heavy and will settle).  Pour just enough to barely cover the whole bottom of the pan.  Move the pan around so that the batter thins out and covers the surface.
  3. Once the crepe is full of air pockets, flip it.  Let it get golden brown, if you want.
  4. Before making each crepe, add another bit of butter and whisk the batter again.

Sauce:
1 or 2 ripe, sweet pears
½ orange
¼ lemon
4 oz cream cheese, cubed
1 tsp cinnamon
6 drops Stevia
–    Could try roasted pecans as well

  1. Squeeze citrus juice into small sauce pan, simmer to reduce
  2. Add finely cut pears
  3. Add Stevia extract
  4. Add cinnamon
  5. Stir, cover and let simmer
  6. When pears are cooked and mixture is bubbly, add cream cheese.
  7. Let cream cheese melt, then stir.  Add water if sauce gets clumpy.
  8. Once mixture is melted and homogenous, stir and it’s done!

Spread the sauce on the inside of the crepes.  Eat them like a taco or roll them up.