Archive for the ‘sugar free’ Category

Vegetable Fritters

Sunday, 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.


  • 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


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)


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


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

Thursday, 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

Monday, 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.

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.