Easy Turkey Rub & Fail Proof Moist Turkey (gluten free)

For a 12 - 14 pound turkey...rub it down right before you roast it, almost as good as a 3 day brine and WAY easier!

1/3 cup brown sugar
1 Tbsp salt
1/2 Tbsp rosemary
1 Tbsp thyme
1/2 Tbsp sage
1/2 Tbsp black pepper
1 tsp nutmeg

How I cook my turkeys...
Rub the dry rub under the skin all over the turkey (don't waste a lot on the back). Put any extra in the cavity.

Place breast side up in the roasting pan. It doesn't hurt to put a few carrots and some celery in the bottom of the pan for the gravy...

Cover the skin with 5-6 pieces of bacon.

Roast, uncovered at 425 degrees for 30 - 45 minutes, or until the bacon is pretty crispy.

Dump either a bottle of hard cider or 1/2 a bottle of sparkling wine (champagne) into the cavity of the bird - it will spill out, that's ok.

Cover with foil, or a lid, if your roasting pan has one.  You want a tight seal...

Return to the oven, lower the temperature to 325 and cook for approximately 2.5 - 3 hours, depending on the size of your bird.  Your turkey legs should be falling off the bone by the time that sucker is done. Plus, the booze makes for an excellent pan gravy, thickened with tapioca starch and reduced on the stove top for 15 minutes or so...DELICIOUS and so easy!

Pumpkin Biscotti Cookies - Low carb, gluten and grain free, sugar free

Pumpkin Biscotti Cookies - Low carb, gluten and grain free, sugar free

2 ¼ cups almond flour

1/3 cup pumpkin puree (not pie filling)
1 egg
1 Tbsp coconut flour

½ tsp baking soda

1/2 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/4 tsp salt

60 drops of liquid stevia

Mix all of the dry ingredients in the food processor. Add the egg, stevia and pumpkin puree. Process until it all comes together.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking.

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.

Microwave Sugar Free Blueberry Cake (Coconut Flour - gluten and grain free)

2 Tbsp coconut Oil
1 egg
1/4 + 1/8 cup almond/coconut milk
30 drops of liquid stevia (20 flavored cinnamon, 10 regular)
1/2 tsp baking powder
1/4 tsp xanthan gum
1 tsp vanilla
1/4 c (scant) coconut flour
1/3 c blueberries
1 tsp cinnamon

Using a microwave safe bowl - I use a 4 c. Pyrex glass measuring cup, melt the coconut oil for 30 seconds or so. Whisk the milk into the hot oil. Add the egg and whisk until all combined. Add liquid stevia, vanilla and cinnamon, whisk well. Add baking powder and xathan gum, sprinkling them over the top so that they don't clump, whisk well. Add flour and stif to combine. Add blueberries (fresh or frozen) and stir.

Flatten out the top and microwave for 4-6 minutes. Until you know how long it will take in your microwave, start with 4 minutes and go in intervals of 30 seconds until you hit 5 minutes, then start checking every 15 seconds. It should be set on the top...

Let it COOL!!! When it's hot it is kinda eggy...when it's cool, its delcious!

Store in the fridge...great low carb, high fiber breakfast!

Hard Cranberry Sauce (with apple)

Hard Cranberry Sauce (with apple)

2.5 bags of fresh/frozen cranberries

2 large granny smith apples (can sub pears)
1 bottle (12 oz) hard cider – wood chuck, etc
1 Tbsp cinnamon
1 tsp nutmeg
100 drops cinnamon stevia / 1 c. granular splenda (or sugar or brown sugar if you aren’t worried about carbs)
1 Tbsp fresh grated ginger
Optional: Juice of one orange or lime

Wash cranberries.  Peel and dice apples ( I use a peeler/corer…) Put everything in a big pot (I use a 6.5 qt dutch oven). Heat over medium until it simmers, stirring every 10 minutes or so. Allow to simmer for approximately 1 hour, or until all the cranberries pop and the sauce thickens. 

Make approximately 8 cups of sauce. Freezes beautifully. Perfect as a sauce, a jam or jelly, or a pie filling! MMMMMMM….

Lemon Oregano Chicken Thighs & Sweet Potatoes w/ Chorizo

1 ½ Tbsp Oregano
1 Tbsp Salt
½ Tbsp coarse black pepper
1 Tbsp dried minced onion
Zest and juice of 1 lemon
9-12 bone-in, skin-on, chicken thighs (approximately 5 lbs)
1 roll of Spanish chorizo
1.5-2 lbs sweet potatoes

 

Combine spices, zest and juice in a bowl.  Trim any additional fat/hanging skin off all chicken thighs. Use your fingers to separate the skin from the meat on the chicken thighs. Rub spice mixture under skin, directly on the meat (about ½ tsp each thigh) and then rub remaining mixture on top of the skin.  (At this point – if you want – you can cover the meat and put it back in the fridge until you are ready to cook it.)

Fry the chorizo and break it apart as you fry it. Leave it slightly undercooked.

Cut up the sweet potato into 1.5-2 inch chunks. Layer sweet potato in the bottom of a 9x13 pan (I use stoneware, but glass or metal would work too.) Coat sweet potatoes with olive oil (approximately 2 Tbsp) and sprinkle with salt, pepper and onion powder.

 Distribute chorizo evenly over the sweet potatoes and pour any oil that remains in the pan over the potatoes as well.  Lay chicken thighs, skin side up, on the potatoes. Don’t overlap the thighs or they won’t get crispy and delicious.

Bake at 350 for 2 ½ hours. At the 2 hour mark, check the potatoes. If they are still pretty hard, remove the chicken to a separate pan, still in a single layer, skin side up, stir the potatoes and return both pans to the oven.

Delicious!  To reheat with a crispy skin – heat a non-stick frying pan over medium. Microwave the chicken for 1-2 minutes and then fry, skin side down for 2-3 minutes or until skin is crispy again.

Double Chocolate Mocha Biscotti (low carb, gluten free, dairy free)

2 ¼ cups almond flour

¼ c cocoa powder

2 Tbsps tapioca flour

1 egg

Pinch of salt

50 drops of liquid stevia

¼ cup strongly brewed coffee

½ tsp baking soda

Handful of chocolate chips

 

Mix all of the dry ingredients in the food processor. Add the egg, stevia and coffee. Process until it all comes together. Add the chocolate chips and pulse until they are combined.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

 Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking. 

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.

Pumpkin Bread - low carb, sugar free, grain free & spicy

Pumpkin Bread

Low carb, gluten and grain free pumpkin bread (spicy!)

1 3/4 c almond flour
1/2 c - 1 tbsp coconut flour
1 can pumpkin
4 eggs
1/2 c butter
1/2 c olive / grapeseed oil
1 cup Splenda
1 tsp stevia
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 tsp kosher salt
2 tsp xanthan gum






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Cranberry Apple Cheesecake Crumble

Crust and topping
3 cups almond meal
1 stick unsalted butter, softened
1 cup Splenda granular
1½ teaspoons cinnamon
1.5 Tbsp molasses
1 vanilla bean (paste from) or 2 tsp vanilla extract
Pinch of kosher sea salt

Topping only
1/2 cup pecans, whole
2 Tbsp heavy cream

Filling
24 (3 blocks) ounces cream cheese, softened
3 large eggs
5 droppers of vanilla stevia+20 drops regular stevia (or 1/2-3/4 sugar...depends on how sweet you like things)
1/2 c heavy cream
1 large Granny Smith apple (or 2 small)
1 teaspoon ground cinnamon
2 cups cranberry sauce (I used homemade cranberry apple...leftover from thanksgiving, of course!)

Preheat oven to 350° F.

In large bowl, combine almond meal, butter, Splenda, cinnamon, molasses, vanilla bean paste and salt. Mix until crumbly with your hands.

Dump approximately 1/3 of the crust mixture to form a thin bottom crust with your hands or spoon. Go up the sides about 1/2 an inch as well.

Add topping cream and pecans and mix.

In another bowl, use a hand mixer starting low and increasing to high speed until well blended, combine cream cheese, eggs, cream and stevia. Pour into crust.

Core apple and slice into very thin 1/2 circle sections. Arrange in circles around the edge of the cream cheese mixture, all the way to the middle. Sprinkle cinnamon over the apples. Spread the cranberry sauce over the apples.

Gently layer remaining crumble topping evenly over top. Bake for 45 minutes or until topping lightly browned and a sharp knife inserted in the middle comes out clean.

Gluten Free, Grain Free, Low Carb Chocolate Chip Cookies (Soft and Chewy...)

Gluten Free, Grain Free, Low Carb (Soft and Chewy) Chocolate Chip Cookies


Well, another gluten free chocolate chip recipe...what's the big deal? Well, let me tell you...these are good, really really really good. Like pretty close to what I remember the gluten-y version being, although according to my Mom who still eats gluten, sometimes my memory fails me - which I don't necessarily think is a bad thing.

I hvae tried 5 or 6 other gluten free, some grain free and some lower carb cookies, and none of them can hold a candle to my newest recipe interation.  I think if you wanted them to be dairy free, you could use coconut oil instead of the butter, quite successfully, and if there are dairy free chocolate chips? (I don't know) you could use those too...or use cranberries, or raisens, or whatever cookie add-in you dearly miss!  The best part about these cookies is that they are soft on the inside and won't just crumble when you take a bite...plus the flavor, OMG the flavor. Delcious!

If you try these, please let me know what you think...becuase in my humble opinion, these are the best gluten free, grain free and low carb (they don't taste it...promise) chocolate chip cookies I have ever had. These are definitely going on our family Christmas cookie list...

Gluten & Grain Free, Low Carb Chocolate Chip Cookies

1 stick of unsalted butter
1/3 c Splenda granular
1/4 tsp (40 drops) nunaturals liquid stevia (sugar equivalent to 1/3 cup)
1/2 tsp molasses (optional)
2 eggs
1 tsp vanilla
1/3 cup+2 Tbsp almond flour
2 Tbsp coconut flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup dark chocolate chips (use sugar free, should you so choose, to make them entirely sugar free)
2/3 cup nuts, chopped (I used walnut)


Cream softened butter, stevia and Splenda. Add vanilla, molasses and eggs. Beat until combined. Add dry ingredients, except nuts and cups and blend well. Add nuts and chocolate chips.

Bake at 350 for 8-10 minutes. Enjoy!

What a treat!

Apple Cider Beef Shoulder Roast (gluten free)

3-4 lb choice beef shoulder
2 cups apple cider
3 tsp cider vinegar
1/2 Tbsp minced garlic
1/4 c roughly chopped onion
1/2 tsp thyme
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper

(salt, pepper, onion powder and cinnamon)

Sprinkle roast with salt, pepper, onion powder and cinnamon. Sear it off in a hot pan, if you have the time...not necessary, but it makes it like 1% better...

Add all other ingrediants and cook in the slow cooker on high for 8-10 hours or in the Dutch oven at 350 for approximately 3 hours.

Pull meat into large chunks/shreds and put it back in the cooking liquid for 10-15 minutes once it's done so that it absorbs the juices.

Serve by itself or as a delicious sandwich, also makes a great frittata filling!

Cinnamon Apple Pork Loin Roast (slow cooker! gluten free!)

2-3 lb pork loin (would probably work with tenderloin too)
4 Tbsp cider vinegar
1/3 c dark brown sugar
1/2 Tbsp salt
1 Tbsp cinnamon
1 tsp nutmeg
2 tsp rosemary
3-4 apples (I used golden delicious and granny smith)
1 onion
1/4 c half and half or heavy cream (for sauce)


(I always have to defrost my meat, which makes step 1 easier...)

Defrost the pork loin and after is is about 25% defrosted, go ahead and do step 1 (below)...if the pork is still mostly frozen and you use a good serated knife (I use a bread knife...) it will be 1000 times easier.

1. Cut through the pork, almost like you are slicing it, but leave about an inch uncut at the bottom. I had about 8 cuts in mine. (Kind of like a Hasselback potato?)

2.  Combine all ingrediants, excluding the apples, onions and half and half in a bag and marinate the sliced pork overnight, or up to 48 hours.

3. Morning of cooking - Slice 2 of the apples into sixths(ish) if they are large or quarters if they are small, and do the same with the onion. Throw those in the bottom of the crock pot. Sprinkle some cinnamon over the apples.

4. Slice the remainder of your apples into thin pieces (I used my apple peeler/corer/slicer for this part).

5. Remove the meat from the marinating bag (don't throw it away!) and begin sliding the apple slices into the slits in your meat. I put about 3 half slices into each cut. Place the stuffed meat into the crockpot and dump the remaining marinade over it.

6. Cook on high for 6-8 hours or low for 10-12.

7. (Optional) About 20 minutes before serving, carefully remove the roast and strain out the apples and onions. Puree them in a food processor to make a savory applesaucey kind of thing. Add more cinnamon, should you so desire.  Take the liquid from the slowcooker and pour it into a saucepan. Reduce it by about 1/3 and then add your cream or half and half. Taste it and add salt and pepper if needed.

Serve on a pretty platter surrounded by veggies, if you want to impress people...I served it with roasted butternut squash and cranberries. It was a big hit...

Coconut Cranberry Chocolate Chip Oatmeal Cookies (gluten free)

3/4 c coconut oil
1/2 c applesauce (homemade, thick...)
1 c brown sugar
2 eggs
2 tsp almond extract
 
3/4 c sorghum flour
 1/4 c potato starch
 1/4 c tapioca starch
 1/2 tsp baking soda
 1/2 tsp baking powder (aluminum free)
 1 tsp xanthum gum
 1 (scant) tsp kosher salt
 
 3/4 c cranberries
 1 c chocolate chips
 3/4 c unsweetened coconut + more for dipping bottom of cookies

Cream coconut oil and brown sugar. Add applesauce, eggs and extract. Mix well. (My applesauce was hot, right out of the microwave and melted the coconut oil slightly. This seemed to work well.)

Add the dry ingrediants and mix well. Add cranberries, chocolate chips and coconut. Roll into balls (doesn't have to be perfect) and dip bottoms in additional coconut.
 
Bake at 350 for 10 minutes. smush a little when you take them out to make them flatter.

Cranberry Mustard Pork Roast (gluten free & low carb)

Cranberry mustard pork roast

Pork roast (I used a 5 lb sirloin roast)
1.5 c cranberry sauce ( I used homemade cranberry apple)
3/4 tbsp dry mustard or 2 Tbsp Dijon mustard
1/3 c GF soy sauce
2 heaping tbsp minced garlic
1 onion, diced into small pieces
1 c dry white wine
1 tsp pepper
1 tsp onion powder
1/2 tsp coarse kosher salt (more to taste at the end)

Sear meat with salt and pepper. Add sauce. Roast in Dutch oven for 3-4 hours at 350 or crockpot for 8-10 hours. Shred and return to oven/crockpot for approximately 30 minutes. Can reduce sauce should you so desire.

Gluten Free Carrot Cake Cookies

Carrot cake cookies

1 cup almond flour

2 teaspoons cinnamon

1 (scant) teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 c unsalted butter at room temperature

1/3 cup truvia baking mix or 2/3 c sugar

2 eggs

1 teaspoon vanilla extract

1 cup grated carrots

1/4 cup raisins

1/3 cup old fashioned oats

1/2 cup chopped walnuts

1/3 c unsweetened coconut, plus more for rolling

Beat butter and truvia. Add eggs and vanilla.  Add dry ingredients. Add mix ins.

Roll into balls (a little smaller than golf balls) and then roll in coconut.  

Bake at 350 for 12-15 minutes.

Store in the fridge...they start very cookie-like, but get more cake-like everyday.

Soooooooooo good!

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The Perfect Gluten free (paleo) Pancake

Ok...let me tell you about these pancakes. They rock. They are the best that I have made...and we make pancakes almost every weekend. The subtle banana is awesome, almost like banana bread. The taste and texture are spot on. I have found my magic pancake recipe. The only problem (if you consider it a problem...and I don't) is that it makes a lot. Like 30.

On a high note, you can make normal size pancakes with this recipe and flip them without screwing them up. That's been a problem with lots of the other things I've tried...they all recommend 3 inch pancakes. Really??? Silver dollar pancakes were cool when I was 5...I don't want to have to eat 20 of the things to be full, plus that takes forever to cook them all. With this recipe, in my non-stick pan with no additional grease, oil or butter, I made 5-6 inh pancakes with little problem. (I am not a master flipper....you can do it too!! Promise!)

Yum. Eat. Enjoy!

1.5 c almond flour (I use Honeyville Farms (google it...its' the cheapest and the best you'll find.)
3/4 c coconut flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
8 eggs
2-3 Tbsp honey
2/3 c canned coconut milk (I use jfc or Thai kitchen)
1 banana

Put everything in a blender and run it until everything is smooth and well combined. Then run it for another 45 seconds.

Pour pancakes in a preheated skillet (I let mine heat up the entire time I'm making the batter, I have found this removes the crappy initial batch problem!)

Cook on first side until bubbles form in all areas of the pancake. For me, on med-low, it takes about 3 minutes. Flip. Cook for 1.5 to 2 minutes or until cooked through.

Chicken Parmesan Meatloaf

Gluten Free, Low Carb Chicken Parmesan Meatloaf

1 lb ground chicken
1 egg
1/4 cup almond flour
1 tbsp Italian seasoning
2 tbsp minced garlic
1 tsp salt
1/2 tsp pepper
1 tbsp onion flakes
1 c grated carrots

Mix everything. Bake at 350 for 25 mins. Remove and add spaghetti sauce of choice and a sprinkle of Parmesan cheese and mozzarella. Return to oven for another 20 -30 mins until cooked through.

Waffles and brownie waffles(low carb and gluten free)

Almond and almond Brownie waffles

Waffles and brownie waffles

1.5 c almond flour
7 Tbsp full fat coconut milk(canned)
3 eggs
1 tsp vanilla extract
25 drops stevia liquid sweetener (flavored/ or 20 drops plain)
Pinch of salt
Scant tsp baking soda

Brownie:
Add in addition to above...
15 drops sweetener (instead of 25)
1/4 c truvia bakin blend
3 tsp cocoa powder

Put everything in blender. Blend.

Use waffle maker.

Eat, freeze, enjoy.

Cantaloupe Bread

1 c cantaloupe puree (food processsed and then strained by about 1/2)
1/3 c coconut oil - softened or melted
6 eggs
1.5 tsp baking soda
pinch of salt
40 drops liquid stevia (NuNaturals)
1/3 c sour cream
1/3 c plain yogurt (not vanilla)
3/4 Tbsp cinnamon (eyeball it)
1/4 tsp cloves
1/2 tsp ginger
1 tsp almond extract
3/4 c coconut flour
1/2 c walnuts (optional) - put on the top and push down into the bread before baking.

Food process the cantaloupe, coconut oil and eggs until light and kind of frothy. Add remaining ingrediants, except coconut flour. Process for 30-45 seconds. Add coconut flour and process for an additional minute or so. Batter will be loose, but kind of grainy.

Bake in a well oiled (or parchment lined) bread pan at 350 for 35-40 minutes

Tastes similiar to a pumpkin/banana bread. I'm thinking you could easily sub either of those ingrediants for the cantaloupe and have a successful baking experience.

Chocolate Cake (the best so far!)

Based on this recipe: http://mariahealth.blogspot.com/2011/10/mocha-fudge-cake-and-converting-flours.html and modified only slightly! Can't wait to try the version with almond flour...

USING COCONUT FLOUR
1 1/2 c Kroger brown sugar sub
1/3 c coconut oil
6 eggs
3 oz unsweetened chocolate, melted
1 heaping T cocoa
3/4 cup sour cream
3/4 cups coconut flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt

Pre-heat oven to 350˚. Beat sweetener and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift the coconut/almond flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" cake pan with coconut oil spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes. Makes 12 servings.

Coconut Flour Pizza Crust

By far our favorite when it has come to gluten free pizza crusts, and the fact that it's low carb to boot makes it a win win for our family. 

This is seriously great crust...and it's easy and there's no yeast, so there's no rise time! Plus, you can cut a real slice of pizza and actually hold it in your hand! When was the last time you could do that with a low carb crust? Enjoy!



Coconut Flour Pizza Crust

Look Mom, no fork!

1/3 c coconut flour

1/3 c grated parm (the cheap stuff in the green can)
3 T almond flour
4 eggs
Pinch of salt
½ tsp baking powder
2 T Italian seasoning (or pizza topping, if you can get it from the Amish Pantry in Clarksville)
1 cup shredded mozzarella
2 T grapeseed or olive oil
1 tsp garlic powder
¼ tsp xanthan gum

 Add everything to a foodprocessor and process until smooth, a minute or so.

 Using wet (like from water) hands, spread the “dough” out onto a parchment paper lined cookie sheet. You may need to rewet your hands a couple of times.

Bake the crust at 375 for 15 minutes, then add toppings and bake for another 10-12

*You can also forego pizza and make this a flatbread by adding cheese to the top before the first baking.  We had it like this with pepperjack cheese with chili the other night and it was delicious!

Coconut Crusted Oven Baked Chicken Tenders

Coconut Crusted Oven Baked Chicken Tenders

These suckers are good...like really good! And quick, and easy!

2 lbs of chicken, cut into "tender" sized pieces
1/2 c coconut - unsweetened, I used a medium sized flake
1 tsp salt
1 tsp pepper
1 1/2 tsp paprika

Mix all the spices with the coconut in a bowl. Roll the chicken tenders in the coconut (no egg wash/dip needed) and place on a parchment paper lined baking sheet.

Bake at 425 for 15 minutes, flip them over and put back in for another 3-4 minutes.

Easy peasy...would go great with some honey mustard :)



PS These freeze beautifully! I like to make a double batch, cook half for one meal and then freeze the other half, raw, on a baking sheet until they are frozen, then throw them in a freezer ziplock. To cook them from frozen, just take them out of the freezer and follow directions above, adding about 5 minutes to the cooking times.

Copied from: http://www.livingwithout.com/resources/substitutions.html#flour

Substitution Solutions

Milk Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk Buttermilk Replace 1 cup buttermilk with one of the following: 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.) 1 cup coconut milk 7/8 cup rice milk 7/8 cup fruit juice 7/8 cup water Yogurt Replace 1 cup yogurt with one of the following: 1 cup soy yogurt or coconut yogurt 1 cup soy sour cream 1 cup unsweetened applesauce 1 cup fruit puree Butter Replace 8 tablespoons (1 stick) butter with one of the following: 8 tablespoons (1 stick) Fleischmann's unsalted margarine 8 tablespoons Earth Balance (Non-Dairy) Buttery Spread 8 tablespoons Spectrum Organic Shortening 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice Eggs Replace 1 large egg with one of the following: 3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder 1 tablespoon flax meal, chia seed or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.) Egg Replacer, according to package directions 4 tablespoons pureed silken tofu + 1 teaspoon baking powder Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly. Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again. Nuts Replace tree nuts or peanuts with an equal amount of the following: Toasted coconut Sunflower seeds Toasted sesame seeds (use only 2 to 3 tablespoons) Crushed cornflakes Crushed crispy rice cereal Crushed potato chips Pumpkin seeds

Gluten-Free Flour Substitutions

To make a flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

All-Purpose Flour Blend Use this blend for all your gluten-free baking. 1/2 cup rice flour 1/4 cup tapioca starch/flour 1/4 cup cornstarch or potato starch Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein High-Fiber Flour Blend This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes. 1 cup brown rice flour or sorghum flour 1/2 cup teff flour (preferably light) 1/2 cup millet flour or Montina® flour 2/3 cup tapioca starch/flour 1/3 cup cornstarch or potato starch Each cup contains 428 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 92g carbohydrate, 19mg sodium, 5g fiber, 8g protein.

High-Protein Flour Blend This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. 1 1/4 cups bean flour (your choice), chickpea flour or soy flour 1 cup arrowroot starch, cornstarch or potato starch 1 cup tapioca starch/flour 1 cup white or brown rice flour Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein. Self-Rising Flour Blend Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. 1 1/4 cups white sorghum flour 1 1/4 cups white rice flour 1/2 cup tapioca starch/flour 2 teaspoons xanthan or guar gum 4 teaspoons baking powder 1/2 teaspoon salt Each cup contains 514 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 113g carbohydrate, 1163mg sodium, 8g fiber, 10g protein.

Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation

General Guidelines for Using Xanthan or Guar Gum

Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.

• Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
• Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.

Note:

If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

Coconut Almond White Bread (low carb, gluten & grain free)

Coconut Almond Flour "White Bread"

This stuff is good y'all...like real bread good! It holds up REALLY WELL!!!! You could make a sandwich...we tried it as grilled cheese and it was good. We tried it cold (I keep all my LC/GF stuff in the fridge) with peanut butter and it was like a Wonderbread PB sandwich...good stuff, and easy. And not a lot of fancy ingredients...Make it. You won't be disappointed. It even looks like real bread. (Disclaimer, if you have never baked with coconut flour, it makes things a little spongy...so the texture, with nothing on it, is a little "off", but the flavor is there - a quote from my husband. But, this is by far the BEST low carb; gluten free bread we've experimented with yet)

UPDATE: Makes an AH-MAZING grilled cheese...just pop on the foreman grill with cheese in the middle and grill. Delicious! No extra butter needed because of the high butter content in the recipe :)

Coconut Almond White Bread - Low Carb and Gluten Free

2/3 c almond flour (Honeyville people, invest, seriously!
1/3 c coconut flour
1/2 tsp xanthan gum
pinch of salt
1 packet of stevia (I use Trader Joes brand)
1 tsp baking powder
1/2 tsp baking soda
6 eggs
3 Tbsp coconut oil - liquified
1/2 c. butter - melted
1/3 c. ricotta cheese (full fat)

Line your bread pan (I use an 8x4) with parchment paper and preheat the oven to 350.

In your food processor, blend with your S-blade all the dry ingredients until they are well combined. Add the butter and the oil and mix until combined. Add the eggs and the cheese and allow to process for a minute or two, until everything is really well mixed and the eggs have had ample time to get "airy"-ish.

Pour batter into prepared bread pan and allow to sit for about 10 minutes before you pop into the oven.

Bake for approximately 45 minutes, or until a toothpick comes out clean. Allow to cool and then slice like regular bread.


(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item's cost.)

Coconut Flour Pancakes...

Coconut Flour Pancakes

 ½ c. coconut flour

¼ c. dark brown sugar (you could use brown sugar twin...but it's worth the carbs for me to use the real stuff in this recipe...)
½ tsp baking powder
½ tsp salt
---------------
¼ c. melted butter
1 c. canned coconut milk (about 2/3 of a can…stirred, it will be kinda chunky)
1 tsp almond extract
¼ tsp cinnamon
6 eggs
1 tsp baking soda

Whisk all ingredients above the dashed line.

Add everything but the eggs and baking soda and mix well.

Add eggs and whisk until everything is well combined

Add baking soda right before you are ready to start cooking and whisk.

Fry in a pre-heated, nonstick pan. Leave on the first side until the edges look dry…may or may not bubble like traditional pancakes. I used a med/med low heat for about 2 minutes on the first side and one minute on the second.

(These refrigerate well, are kinda thin…good with PB or jelly, or both…rolled up for a  quick snack or meal on the go. They’d also be good like traditional pancakes with butter and syrup…) The recipe makes a BUNCH…I think mine made like 25 pancakes!

Almond Meal Waffles - Low Carb and Gluten Free

I doubled this...made them in the Belgian Waffle maker and Josh takes 1/2 a waffle out of the freezer each morning, defrosts it in the microwave and toasts it, then slathers it with peanut butter and eats it on his way out the door. Greyson also LOVES them...and I feel ok about them eating them, because they loaded with all good for you ingrediants...and they taste good too! You could easily top them with syrup, jelly...even (dare I say it) Nutella for a more indulgent treat!

1 cup almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of milk
1/2 tsp vanilla or almond extract
2 Tbsp splenda or 2 packets of stevia in the raw
2 Tbsp melted coconut oil
2 eggs

Mix all of the dry ingrediants in the bowl with a whisk. Add the milk, eggs, and extract and whisk. Add the melted coconut oil and stir with a wooden spoon (or just use the whisk...lazy :) )

Allow batter to rest for 3-4 minutes, if it seems runny, add a Tbsp of almond meal/flour. If it seems too thick, add a Tbsp of milk...

Use your waffle maker as you usually would, just make sure to spray it with oil (I use Pam Olive Oil spray) prior to each waffle...these stick, badly!

If you are freezing them for later, let them cool, then freeze them in a single layer on a cookie sheet before putting them in a freezer bag (this keeps them from sticking later).  Defrost, toast and enjoy as desired!

I'm also thinking these would make a great base for strawberry shortcake this summer...just a thought!

Pepperoni Bread - low carb and gluten free

3 eggs
1 clove garlic, crushed or minced
3/4 c  coconut milk (UNSWEETENED!!!!)
1/2 cup coconut flour, sifted
2 tbsp almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
25 deli (sandwich size is better) pepperoni, thinly sliced

Beat eggs, add remaining wet ingredients. Add dry ingredients and stir.

Lay pepperonis out on pan, (on parchment) and then spread dough on top...the thinner, the better.
Bake 15 mins at 375, take out and flip over. Bake for an additional 5 mins before adding sauce and additional cheese, if desired.  It's good either way :) once you add sauce and cheese, bake for an additional 10 mins at 350 or until cheese is melted.

Texture is a bit different than regular flour...but the thinner you make the crust, the less noticeable it is.  This is due to the coconut flour. It is, however, a lot more healthy than traditional "gluten free" crusts :)

Carnitas...gluten free, low carb

According to my hubby...this (although not labor intensive AT ALL), is in his top 5 recipes that I have ever made. High praises. I served it with some chopped peppers that were roasted in the remaining pan juices (after I removed the pork) for about an hour w/ salt, pepper and minced garlic! Definitely a keeper!

3-4 lb pork loin, chopped into 4 large chunks
1 Tbsp Salt
1 Tbsp Oregano
1/2 Tbsp black pepper
1 tsp cinnamon
1 Tbsp garlic powder
1 tsp minced onion
1 tsp paprika
7 bay leaves
2 1/2 cups chicken broth
fresh lime slices for serving

Mix all the spices except the bay leaves and then roll the pork chunks in the spice mixture. Add the chicken broth to a large dutch oven (5-7 qts is ideal) or a slowcooker. Add the bay leaves to the broth and then nestle the pork into the broth. 

Roast at 350 (if using a dutch oven) for 3 hours. Shred the meat and stir, replace lid and return to oven for another hour. If you are using the slowcooker, cook on high for 6-7 hours, shred and cook for another 2 hours or so.

Serve topped with fresh squeezed lime juice, either alone or in tacos or on nachos. Easy & delicious!

Gluten Free Nutella Lava Mug Cake

(Modified to be gluten free from http://honestcooking.com/2012/02/20/nutella-lava-mug-cake-2/)

Nutella Lava Cake, Gluten Free...made in a little 4 oz
mason jar, microwaved right out of the fridge for 1 minute.

Gluten Free (Not Low Carb...sorry guys!) Nutella Lava Mug Cake

4 Tbsp Carol's Sorghum Blend*
OR
1.5 Tbsp sorghum flour + 1.5 Tbsp Potato Starch + 1 Tbsp tapioca flour

1/8 tsp xanthan gum
3 Tbsp dark cocoa (Hershey's special blend)
4 Tbsp sugar
1 egg
1 tsp vanilla
3 Tbsp milk
3 Tbsp nutella
3 Tbsp melted coconut oil
Couple tsps of chocolate chips

Add all dry ingrediants to a small mixing bowl and whisk well. Add ingrediants through milk and mix well (with a fork). Add nutella and melted coconut oil and mix with a fork or spoon.

Seperate into two mugs (filling them no more than 3/4 full...or they will make a mess). Add a tsp or so of chocolate chips to each mug and push down into the batter.  Microwave for 30 seconds at a time until the top is set. (It takes a minute and 30 seconds in my microwave for one mug and 2 minutes for two.) It will be glossy and will look like it's not done - don't over cook it! It will be set on the top.

PS These can be made ahead and refridgerated...that's what I did with the little one in the picture. This is "too rich" for my hubby, so (alas) I'm left eating both. I cook one the first night, throw the other in the fridge for later in the week!

Low Carb, Gluten Free Peanut Butter Cookies

Easy peasy in the food processor...with a great texture and way better for you than regular peanut butter cookies! Definitely try these and see if you ever want to go back. By the way...if you eat the whole batch, these are no longer low carb...but would still be gluten free :)

Low Carb and Gluten Free Peanut Butter Cookies

3/4 c. almond flour
1/4 c. coconut flour
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp cinnamon
1/4 c no calorie brown sugar sweetner (I used Wal-Mart Brand....it's lower carb than Splenda Brown Sugar)
1 tsp liquid stevia (I use NuNaturals, which I buy at iHerb - use referral code FAC437 to save $5 on your first order!)
1/3 c peanut butter (creamy)
1/3 c coconut oil
2 eggs

Heat oven to 325

Mix all of the dry ingrediants in the food processor until they are well-blended. Add all of the wet ingrediants, except the eggs. Mix well. While leaving the food processor on, add the eggs, one at a time.

Line baking sheet with parchment paper. Roll dough into a log(ish) about 1.5 inches in diameter. Pluck off 1.5 inch pieces and place on cookie sheet. Mash slightly with your hand, as these don't spread or change shape (at all...seriously).

Bake at 325 for 10 minutes (optional for pretty cookies...remove from oven at 8 minute mark and use a fork to make traditional peanut butter cookie crosses - if you plan on doing this, you can leave your cookies a little taller at the beginning).

Allow to cool on cookie sheet for 1-2 minutes and then remove (carefully) to a wire cooling rack.

Enjoy...but not the whole batch!

Slow Cooker Corned Beef

1 Corned Beef – 3.5-5 lbs
Seasoning Packet from corned beef
2 bottles of gluten free beer (I used Red Bridge) OR 1 bottle of beer and 12 oz of water
Spicy Mustard
1 Tbsp (heaping) of minced garlic
2 bay leaves
6 peppercorns – whole

1 onion, chopped into large pieces

Baby carrots, 2 cups (optional)

Heat your slowcooker/crockpot to high.

Cut the fat layer off the corned beef…seriously, it’s nasty if you leave it on. I recommend a combo of scissors and a serrated knife for this task. It isn’t fun, but it’s worth it.

Slather the corned beef with the mustard – I used a spicy horseradish version (Kroger brand). Probably around ¼ of a cup, but you can’t really use too much!

Put the “mustarded” corned beef into the crockpot. Dump seasoning packet on top. Add bay leaves, peppercorns, garlic and onion. Pour beer (or beer and water) around the beef.

Cook on medium for 6 hours. Add the carrots, if you want and turn up to high for remaining 2-3 hours.

Remove from liquid and serve the carrots and beef (sliced against the grain) with your choice of mustard.

(Goes very nicely with braised cabbage and bacon).

Gluten Free Blueberry Muffins

GF Blueberry Muffins

10 tablespoons unsalted, softened butter
1 cup white sugar
2 large eggs
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup of milk
½ cup of sour cream
1 tsp vanilla
½ tsp almond extract
1/3 cup of dark brown sugar
1.5 – 2 cups frozen (preferably mini) blueberries – DO NOT DEFROST

Preheat the oven to 375.

Cream the butter and white sugar. Add the eggs and blend. Add one of the flours, blend. Add sour cream, blend. Add another flour, blend. Add ½ of the milk, blend. Add final flour and remaining dry ingredients, blend. Add remaining milk, vanilla, almond extract, and brown sugar, & blend.

Stir in blueberries.

Use muffin liners (GF baking sticks…badly) and fill muffin tins ¾ full. They don’t rise a lot, so if you make them not full, you’ll have squatty muffins.

Bake for approximately 30 -35 minutes or until toothpick comes out clean.

Makes 18-24 muffins, depending on how full you fill your tins.