Month: September 2014

Chocolate Pots De Creme

Chocolate Pots De Creme I adapted the Food Network’s recipe for Chocolate Pots De Creme to fit my allergen needs. I love how versatile coconut milk can be. This pudding turned out incredibly creamy and rich. 1 -10 ounce Bag of Dairy Free Mini… Continue Reading “Chocolate Pots De Creme”

Ginger Molasses Chocolate Chip Cookies

Ginger Molasses Chocolate Chip Cookies This recipe was adapted from gourmandeinthekitchen and is gluten-free, dairy free, and paleo. *Preheat oven to 350 degrees, makes 15 cookies 1 Cup of Organic Cashew Butter (or any nut butter) 3 Tablespoons of Unsulphered Molasses 2 Organic Eggs… Continue Reading “Ginger Molasses Chocolate Chip Cookies”

Pumpkin Spice Buckwheat Bake

Pumpkin Spice Buckwheat Bake The texture reminds me a little of carrot cake. Dense but not too dense, a nice crumb, but doesn’t fall apart the minute you touch it like many grain free items. And for you non-grain purists, please remember that Buckwheat… Continue Reading “Pumpkin Spice Buckwheat Bake”

Grilled Salmon & Vegetable Quinoa

Veggie & Chicken Goat Cheese Melt

Popped it under a 500 degree broiler until the cheese started to bubble… Fabulous and full of flavor. I served mine with a side of spicy mustard.

Spicy Pumpkin Bread

It’s getting to be THAT time of year again… Spicy Pumpkin Bread * This was baked in a 5 cup bread pan which is smaller than an average bread pan 1/2 Cup of Organic Buckwheat Flour 1/2 Cup of Organic Sorghum Flour 1/4 Cup… Continue Reading “Spicy Pumpkin Bread”

Sorghum & Almond Flour French Bread

Grain Free French Bread 1 1/2 Cups of Organic Sorghum Flour 1/4 Cup of Organic Blanched Almond Flour 3/4 Cup of Tapioca Flour 3/4 to 1 teaspoon of Iodized Sea Salt 1 1/2 teaspoons of Xanthan Gum 1 Cup of Organic Unsweetened Almond Milk,… Continue Reading “Sorghum & Almond Flour French Bread”