Grain Free Pumpkin Pecan Coffee Cake

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I know, I know. It’s a little early for all things pumpkin. For most people it’s like cilantro, they either hate all the Fall flavored stuff or love it. I’m obviously in the last category. Even though our days are still in the 80’s and 90’s, our mornings are much cooler now and typically in the low 50’s. Perfect for coffee cake and a nice cup of tea or coffee. I’m so tired…of eggs, or smoothies, or dinner leftovers for breakfast. In fact, a few times over the last couple weeks I’ve settled with just a miserable little apple until lunch because I was feeling so uninspired about my breakfast plan. I’ve changed my mind set though, and now I’m focusing on switching it up a bit and adding a little more excitement.

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I’m taking the coolest three week class called, “Love Your Body” through a therapist I know. She’s a Body Image Recovery Coach, and the Founder of MindSexBody Decide To Be Healthy. She studied Executive And Professional Coaching at the University of Texas at Dallas, and is currently studying Human Sexuality at Widener University…and she is full of all kinds of information pertaining to the history of body shape, objectification, and the space where fact and fiction collide where society has completely lost their minds about what healthy looks like. I have learned so much!

One of the tools we’re working with this week is intuitive eating and exercise. Intuitive eating is truly thinking about what your body needs for energy, nutrients, and satisfaction, rather than suffering through meals that are not fulfilling your personal needs. When we’re just going through the motions (or emotions) with our meals, we end up eating fast, bored to death, not being mindful, and end up unsatisfied. That leads to unhealthy food choices and over stuffing because we keep looking for that “something” we’re craving but we aren’t truly paying proper attention to it. It’s healthier to stop and really think about what your body needs at that time. Does it need healthy fats, crunchy, sweet, savory, protein, fruit, vegetables, carbohydrates?  When choosing to be more mindful about what we really need and what we’re eating to fulfill those needs, we naturally transform to the size and shape our body is comfortable and happy with. The same goes for intuitive exercise.

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Examining what type of exercise is the best fit for you personally that is fun, rewarding, and makes you look forward to doing it, makes all the difference. Life is too short to be doing squats if you hate them with a passion. Look for exercises that fit where you are in life. Can you slip in a few walks here and there? Maybe a hike once a week? Or maybe you’re a runner, or a CrossFit enthusiast or a swimmer. For me at this stage in my life and with my individual health concerns, I have found that Pilates and an old Jane Fonda Fat Burners workout works well for me a couple times a week. I also do some serious stretching every morning, sometimes yoga, and we also get some exercise by walking with the dogs. When Fall hits and the weather cools down, I’ll begin hiking again as well. Not because I feel like I HAVE to but because I love it and my body and mind feel better with it, than without.  Whatever it is, find what you love, and you’ll be much more apt to look forward to adding healthy, stress reducing, exercise into your weekly routine.

So maybe for the rest of this week you’d like to join me in focusing on intuitive eating and exercise? If you do, shoot me a note and let me know your thoughts. Lets start focusing on simply being the healthiest body (individually!!) we can be, rather than what the media and the rest of society has deemed to be the standard. Each of us has our own unique genetic make up that makes us who we are. We can treat it properly by focusing on making it the healthiest possible body, by ignoring outside negative voices (and our own negative commentary about ourselves) and by being more mindful of the package we’ve been given to take care of.

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Pumpkin Pecan Coffee Cake

Preheat oven to 350 degrees. 12 Servings.

1/4 Cup of Arrowroot

1/2 Cup of Sweet Potato Flour

3/4 Cup of Coconut Flour, sifted

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Baking Soda

1/4 teaspoon of Sea Salt

1 teaspoon of Pumpkin Pie Spice

3 Tablespoons of Dairy Free Butter, cold

3 Eggs

1 Cup of Canned Pumpkin

1 teaspoon of Pure Vanilla Extract

1/4 Cup of Pure Maple Syrup

For the Crumb Topping:

1/4 Cup of Coconut Flour, unsifted

2 Tablespoons of Sweet Potato Flour

1 Tablespoon of Arrowroot

4 Tablespoons of Coconut Sugar

1 teaspoon of Ground Cinnamon

6 Tablespoons of Dairy Free Butter, cold

1/4 Cup of Chopped Pecans

Measure the 3/4 cup coconut flour, 1/2 cup sweet potato flour, 1/4 cup arrowroot, baking powder, baking soda, sea salt, and pumpkin pie spice into a large bowl. Cut in the 3 Tablespoons of cold butter. Add the pumpkin, vanilla, and maple syrup and whisk to combine.

Spray an 9×9 inch baking dish with non stick spray and spread the batter. Set aside.

For the crumb topping: Measure the 1/4 Cup coconut flour, 2 Tablespoons of sweet potato flour, 1 Tablespoon of arowroot, coconut sugar, cinnamon, sea salt, and pecans into a medium bowl. Cut in the 6 Tablespoons of cold butter and sprinkle over the top of the batter.

Bake for 27 minutes. Serve warm or room temperature. I like mine warm with a little pat of dairy free butter!

 

Gluten Free Banana Bread

2 Comments

2016-07-14 08.21.20The majority of the time, I’m grain free. But every now and then, I venture out and eat gluten free grains. You can make grain free banana bread too, and I’m sure somewhere out there someone has a recipe that you’ll love…but I have yet to find or create a grain free recipe that I love.

I made this banana bread with Mama’s Coconut Blend Flour and it was absolutely delicious. The flour is a blend of coconut, tapioca, potato starch, and rice flours. It had perfect texture, it was beautifully moist, held together well, and I was able to bake it in a normal bread pan rather than my tiny bread pan made for grain free breads.

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When you bake with gluten free grains, things come out fluffy and cushy and light. Most grain free baked items are a heavier and more temperamental. I’m not used to being able to make bread in a normal sized bread pan and have it rise over the top. That was a treat in itself!

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Of course, actually eating the banana bread warm with lots of dairy free butter was the real treat.

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Gluten Free Banana Bread

2 Cups of Mama’s Coconut Blencond Flour

1 teaspoon of Baking Soda

1 teaspoon of Double Acting Baking Powder

1/4 teaspoon of Sea Salt

1 teaspoon of Ground cinnamon

4 eggs

3 Very Ripe Large Bananas

3/4 Cup of Coconut Sugar

1/3 Cup of Avocado Oil

1 teaspoon of Pure Vanilla Extract

Preheat oven to 350 degrees. Spray a 9×5 in loaf pan generously with coconut oil and set aside.

Whisk all of the dry ingredients together in a medium bowl. In another medium bowl whisk all of the wet ingredients and the sugar together until fully incorporated. Add the dry mix to the wet mix and fold gently, just until combined and dry ingredients are fully incorporated.

Bake for 40 minutes. (I use convection)

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The Great Pizza Roll Experiment

4 Comments

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I have a huge binder of recipe ideas for this blog full of all different types of sweets and savories. I love to look through it and be inspired, but I rarely actually use it! I guess food blogging feels more exciting to me when it’s somewhat spontaneous where I can experiment with random ideas and things that sound good right then and there.

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That’s where The Great Pizza Roll Experiment Comes onto the scene. I’m always looking for ways to create those comfort foods we all crave but don’t get to eat because they’re usually full of all the things we’re allergic or sensitive to.

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I wasn’t going to post this recipe until I made it twice so I could tweak it here and there and perfect it. But who needs perfect? I like rustic and beautiful comfort food that’s off the cuff that doesn’t look like it’s manufactured. Hand made, from the heart of the kitchen. That’s my kind of soul food.

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There are two things I want to try differently the next few times I make this. One, the portions were big and I think I would like a little less bread, so next time I’ll try them a bit smaller. Pat the dough out thinner, but stick with the same amount of filling.

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I was also thinking I’d like to try a pie version where I would pat half the dough into a rectangle, layer all the fillings, and then roll out and add the top dough, crimping the edges.

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Another idea I thought would be really pretty and great for guests, is to do it in two long rectangular braided loaves similarly constructed like my cherry braids. The only concern would be that my bread dough is very light and fluffy, so it needs a lot of extra arrowroot flour if I’m going to work with it with my hands like a cherry braid needs. That may change the texture, if so, I’ll let you know the next time I make it.

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Then of course, the filling options are endless. You could do sweet or savory. Mexican, Italian, German…OH YES…now see, I’m already having visions of kielbasa and sauteed onions with a fabulous sauce hanging out in those buns….

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Any way you choose to experiment with the recipe, you won’t be disappointed. Like I said, this was my first run on this recipe and it got the two thumbs up “WOW” factor from both my husband and I. Incredibly flavorful, definitely rustic comfort food, it looked fabulous plated…I’m looking forward to more experimenting.

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Grain Free Pizza Rolls

*This recipe makes 6 large servings

1 Batch of My Grain Free & Dairy Free Dinner Roll Dough

Extra Arrowroot Flour or Sweet Potato Flour for patting (arrowroot is less expensive to use on hands!) 

1 Batch of My Vegan Spinach & Basil Pesto

About 12 ounces of Goat Mozzarella,  cubed or sliced

About 24 Large Pepperoni Slices

1 Small Can of Tomato Paste

Dried Oregano for Sprinkling

Olive Oil, Oregano, Basil, Garlic Powder, and Rosemary to brush on the tops.

Organic Garlic & Herb Marinara Sauce (for dipping)

Turn the oven to 375 degrees and line a baking sheet with parchment.

Using half the bread dough and floured hands, pat out 6 rounds of dough onto the parchment. Divide the can of tomato paste equally between the rounds and spread with a spoon. Squeeze a little pesto onto each one. (I freeze my pesto in ziplock baggies and then thaw when I’m ready to use. I snip the end and squeeze it out of the baggie.)

Place a couple of slices of mozzarella on top of the rounds and top with two slices of pepperoni. Sprinkle with oregano. Then top with a little more pesto, two more slices of cheese, two more slices of pepperoni, and sprinkle again with a little oregano. 

With floured hands, pat out the top dough on your palm and place it over the filling topped rounds. Press the edges down and lightly cup your hand over the dough and tuck the edges under all around.

Spray a piece of plastic wrap with non-stick spray and lightly lay over the top of the buns. Top with a kitchen towel and set on top of the stove to rise for 35 minutes.

While the bread is rising, warm the marinara sauce on medium low in a small pan. Then, in a small bowl, add about 1/8 Cup of olive oil and about 1 teaspoon each of oregano and basil, about 1/2 teaspoon of rosemary, about 2 teaspoons of powdered garlic, and about 1/2-1 teaspoon of sea salt. Whisk together with a fork and brush liberally over the buns right before they go into the oven.

After 35 minutes, remove the towel and plastic from the pizza rolls and bake for about 20-25 minutes or until lightly browned. 

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South Of The Border Chicken Burgers with Cilantro Lime Sauce & Crispy Sweet Potato Fries

3 Comments

2016-05-13 18.27.14

I sat down the other day and  got myself organized.

I don’t know how you feel about organization. For me, it’s imperative. When things get too out of hand, I don’t like it. I’m not one of those who thrives on chaos.

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An organized environment helps foster an organized and calm internal environment. For me anyway. I try to organize things here and there a couple times a week. I find it easier to keep up on as I go, instead of ending up dealing with a great big mess.

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This week I focused on putting some menus together and gathering up some blogging ideas.

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I had recipe ideas and menu ideas in piles, numerous note pages on my phone, ideas  scratched on pieces of scrap paper, notes on napkins, recipes torn out of magazines that I wanted to tweak gluten free and dairy free… Organized piles, but piles none the less.

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Then, when I would want to come up with something different to cook for dinner, it was too overwhelming to deal with all that and I began slipping right back into the same-o same-o meals. Even food bloggers get in a rut.

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 I put together 12 or so weeks of dinner menus to choose from, summer cocktails I’d like to try, dessert ideas, side dish ideas, and sweet and savory blog ideas all in a nice binder that I am now keeping in the pantry.

Handy, easy, and organized.

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Just that small act of organization which probably took roughly 2 hours because I had several piles, made me feel tremendously better and added a big dose of peace to my evening mealtime prep.

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There are days when I’ve used up all my energy throughout the day and when dinner hits, I’m not in the mood to come up with something innovative and fabulous. Having things figured out somewhat ahead of time, helps.

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Now at the end of each week I’ll grab the binder, choose a few menus and jot down my shopping list. When the new week hits I have all the groceries available for those menus, I can choose which one I want to cook depending on my energy level each night, and there’s barely any hassle at all that goes into it. It gives us the opportunity to try new things and makes dinner exciting again.

When I get close to running out of menus, I’ll sit down and replenish with new menu ideas. I’m often writing them down and tearing ideas out of magazines, so replenishing will never be an issue. Also, I can set aside the menus we really liked and make a “favorites” tab in the binder for future use.

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Ahhh…organization.

Feels great!

We used my grain free, dairy free, dinner rolls for buns –  you can find the recipe HERE. Other good options would be a lettuce wrap as a bun, or an Udi’s gluten free hamburger bun. They hold together pretty well. You could also sandwich the chicken burger with two grilled portobellos or stack it with avocado slices. Lots of options!

South Of The Border Chicken Burgers with Cilantro Lime Sauce

Makes 8 burgers

*Preheat oven to 425 degrees

About 1.7 lbs of Boneless Skinless Chicken Thighs

1  teaspoons of Cumin Powder

1 teaspoon of Dried Oregano

1 teaspoon of Sea Salt

2 oz (about 1/2 can) of Mild Green Chilies

3 Sun Dried Tomatoes (the ones packed in oil)

2 Tablespoons of Fresh Cilantro Leaves

1 Large Clove of Garlic

1 Egg

1 1/2 teaspoons of Avocado Oil

In a food processor (you can also use ground chicken and just chop and mix ingredients in), add all the ingredients and pulse several times. Then turn on low until all ingredients are incorporated (see picture above). Line a baking sheet with parchment paper. Spoon 8 mounds of chicken onto the parchment and lightly form into a patty. Set aside.

Crispy Sweet Potato Fries 

I have found that one large sweet potato works well for 2 of us. Adjust accordingly.

1 Large Sweet Potato, cut into 1/8 to 1/4 inch sticks

1 1/2 Tablespoons of Sweet Potato Flour

Sea Salt

Garlic Powder

About 1 1/2 Tablespoons of Avocado Oil

Line a baking sheet with parchment and set aside. In a large bowl, toss the sweet potato sticks with sea salt and garlic powder, be generous. Then toss with the sweet potato flour until all the sticks are lightly coated. Drizzle with the avocado oil and season and toss again until coated. Line them on the parchment covered baking sheet leaving a bit of room between them to allow for crisping.

Bake for 15-20 minutes, then remove from oven and flip. Place them back into the oven along with the chicken burgers. Bake the chicken burgers for 15-17 minutes. Keep an eye on the sweet potato fries, if you feel they are becoming too dark, remove them and continue cooking the burgers.

*I cut up red onion, tomato, and lettuce as toppings. Also, the last couple minutes of baking, I topped a couple of the burgers with Daiya Jalapeno “Cheese”.

While the burgers and fries are cooking, make the sauces:

Cilantro Lime Sauce 

3/4 Cup Mayo

1 Tablespoon of Fresh Cilantro

1 Small Clove of Garlic

1 teaspoon of Oregano

Juice of 1 Lime

2 teaspoons of Coconut Sugar

Pinch of Chili Powder

Pinch of Sea Salt

I used a Nutribullet to mix mine together but a blender would work fine too. Just add all the ingredients and mix.

Spicy Sweet Potato Red Sauce

This is the easiest sauce to make! We love it on sweet potato fries and beef burgers too. I haven’t ever measured, I just eyeball it and fit it to our spice preference which is very spicy.

Mayo

Ketchup

Sriracha Sauce

If I had to guess I’d say 1/2 C of mayo, 1/4 C of ketchup, and a couple Tablespoons of the Sriracha sauce. SO tasty!

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Grain Free Pizza

2 Comments

2016-04-21 18.42.10

We are pizza fanatics.

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I’m just going to be up front with you and say that my pizza…is my favorite. 

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We try gluten free pizza often when we go out. In Seattle, in Idaho, in our hometown…but honestly, nothing compares so far to what we make at  home. 

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For some reason, restaurants can’t think out of the Udi’s pizza crust box. Every single time we spend $20 or more each on a gluten free pizza meal at a restaurant, I cannot wrap my mind around how a chef or restaurant owner would be OK grabbing an Udi’s pizza crust out of the freezer and serving it to their customers. Blows. My. Mind.

It’s dull. It’s flavorless. It is as exciting as cardboard on your plate. And don’t even get me started on the tasteless pepperoni, and overcooked sausage. Or the fact that none of these restaurants (even high end) understand that there is a readily available (even locally made!) vast assortment of goat and sheep’s milk cheeses other than the same old stand by, feta.

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Every time we eat pizza out, my husband and I spend a large part of our mealtime talking about how we would run a restaurant. From the quality and type of food we would serve, how we would treat our staff, and most importantly, how we would treat our customers. We are serious about customer service and all it entails.

One can dream.

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Last weekend we had high hopes for a little local restaurant we found. Outdoor seating (my favorite), smells of fabulous wood fired pizza…turns out, the server and the person making the pizza, weren’t educated about the ingredients in their gluten free crust, or in the pepperoni or their sausage…or even their sauce! We opted out of the meal. I choked down a really bad glass of Riesling and we moved on.

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This time however, instead of just opting out, I explained to the server why we decided to eat elsewhere. I told her that it’s my opinion that the servers and the people preparing the food should be well versed with what’s actually in their food. As a person with food allergies, I take a chance every time I eat out. I know that’s my responsibility, but a restaurant with knowledgeable servers and staff, makes me a repeat customer. She ended up being very kind about it, apologetic, and said she would speak to the owner about the entire restaurant becoming better educated. I was happy with her response. We tipped her and left and who knows, maybe in a few months we’ll give them another chance.  

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Pizza doesn’t have to be complicated for it to taste amazing. I’m all about easy food! Easy or not though, it has to taste fabulous, be a treat for the eyes, and have high quality ingredients. You can use crust mixes or come up with your own crust recipe, but either way, make it unique with all of things you love. 

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I like to use Chebe Foccacia Bread mix as my base. I add a little of this and a little of that, and before you know it, it makes the perfect pizza crust. It’s soft like “regular” pizza crust with crispy crust edges, has great flavor, and gets rave reviews every single time I make it. 

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Chebe mixes are gluten free, soy free, corn free, rice free, potato free, yeast free, peanut free, tree nut free, egg free, lactose/casein free, iodine free, sugar free, non GMO, and kosher certified.

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Grain Free Pizza

*Makes two 13″ pizzas

2 Boxes of Chebe Focaccia Mix

6 Tablespoons of Non Filtered Organic Olive Oil

4 Large Organic Eggs

1 Cup of Filtered Water

1 teaspoon of Sea Salt

1 Tablespoon of Organic Dried Oregano

1 Tablespoon of Organic Dried Basil

1 Tablespoon of Organic Garlic Powder

1 Can of Organic Tomato Paste

1/4 Cup of Vegan Pesto 

1/2 Cup of Daiya Cheddar Style Cheese, grated

3 Other Types of Cow Free Cheeses About 1 1/2 to 2 Cups of Each (We used two types of goat mozzarella – low moisture and Brazilian Breakfast and a Dutch Style goat cheese that is similar to sharp white cheddar), grated

About 3 Handfuls of Organic Baby Spinach

1 Organic Yellow Bell Pepper, sliced thinly

About 1/3 of a Medium Organic Red Onion, sliced thinly

About 8-10 Large Organic Cremini Mushrooms, sliced

1/2 lb. of Gluten Free, Dairy Free Pepperoni (We have Applegate sliced at the deli)

4 Gluten Free, Dairy Free Hot Italian Sausages (also purchased at our deli)

Avocado Oil

1 Tablespoon of Organic Dried Oregano

Arrowroot or other GF flour for dusting hands, dough, and rolling pin.

*Preheat oven to 375 degrees

  1. Line two pizza pans with parchment. I lay it on top and cut it in a circle. Nothing fancy.  Set aside.
  2. Empty the hot Italian sausage from their casings and lightly brown in a medium pan with a little avocado oil. Drain on paper towels if necessary.
  3. Empty both Chebe mixes into a medium bowl. Measure in the oil, add the eggs, water, herbs, sea salt, and garlic powder. Stir with a fork until all the ingredients come together. 
  4. With floured hands, knead the dough until ingredients are fully incorporated and the dough is mostly smooth. Cut the dough in half and set each half on the parchment paper. (Remove the paper from the pans to make rolling easier.) Pat out each mound into a small circle, flour rolling pin and top of dough and roll to the edges of the paper. You can leave the edges as is, roll them up a bit for a thicker end crust, or crimp them. Whatever you like.
  5. Slide the parchment and pizza crusts back onto the pizza pans and bake for 17 minutes. Remove from oven and allow to cool for a few minutes.
  6. Spread the tomato paste – half a can each, (I use the back of a spoon) around each crust all the way to the edges. Do the same with the vegan pesto.
  7.  Sprinkle each crust with the Daiya cheese. Then sprinkle the oregano on both crusts.
  8.  Next, top both crusts with the peppers, onions, and mushrooms.
  9. Choose one of your 3 remaining cheeses and sprinkle over the mushrooms.
  10. Add the sausage to both crusts. Then the remaining two cheeses. Then the pepperoni.
  11. Bake for 15-20 minutes. Allow to sit for 5 minutes before cutting and serving.

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Apple & Cinnamon French Toast Casserole

2 Comments

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How was your weekend?

Ours was fabulous! Spring has sprung in the best of ways. Warmer than normal temperatures and lots and lots of sun.

You know I love the sun.

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I’m sitting here in my office in front of a big window as I get this blog post situated. The sun is just coming up. Outside up to the left, there’s a mama Robin building a nest between an eve and the crook of a downspout. It’s amazing how hard and how quickly they work.

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She was here last spring and summer too. Unfortunately, another mama kept destroying her nest. Good mama kept rebuilding it and fighting her off.

Perseverance or instinct?

per·se·ver·anceˌpərsəˈvirəns/ noun
 Steadfastness in doing something despite difficulty or delay in achieving success.

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Mean mama even tossed out all of her eggs. So there were no baby Robins to be heard last year. It tugs on my heart strings.

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This year she’s back with new energy and hopefully a new plan to fend off bad mama.

And believe it or not, I recognize her.

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I choose to believe that she’s back and building another home because of perseverance, not so much the result of instinct.

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She and I have that in common. We like to stay positive and keep trying, despite difficult conditions or “bad mamas” (anything or anyone)  who try to interfere with life. I  love seeing that perseverance in animals and people.

There’s a huge payoff in persevering.

Hopefully for her, the payoff will be peace in her new nest and new babies we can watch grow in a few weeks. Maybe she’ll continue to make our home her home and we’ll be able to keep track of how many babies she’ll have over the years.

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For me, the payoff for striving to stay positive and persevere despite “difficult conditions”, is always that I become stronger. Perseverance also makes us wiser, more joyful, able to count all kinds of blessings regardless of any situation, and then we can share that attitude in the form of positive support and love for others.

Apple & Cinnamon French Toast Casserole
1 Apple (I used Gala), Cubed (1 1/2 Cups)
8 teaspoons of Dairy Free Butter
6 Eggs
2 3/4 Cups of Full Fat Coconut Milk
1/2 Cup of Coconut Sugar
1 1/2 Tablespoons of Ground Cinnamon
1 teaspoon of Pure Vanilla Extract
2 teaspoons of Pure Almond Extract
Preheat oven to 350 degrees.
Spray an 8×11 baking dish with coconut oil. Add the bread cubes, apple, and dot with the 8 teaspoons of dairy free butter. Set aside.
In a medium bowl, whisk together the eggs, coconut milk, coconut sugar, sea salt, cinnamon, vanilla, and almond extract.
Pour egg mixture over the bread mixture. Using a wooden spoon, press down lightly on the bread and apples to make sure all of the cubes have been coated. Let sit for 15 minutes, pressing down with the spoon now and then.
Bake for 60 minutes or until the top is browned. It should still have a bit of jiggle but not be runny in the middle. Keep in mind it will also set up a bit more upon standing so don’t overcook!
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Grain Free & Dairy Free Dinner Rolls

3 Comments

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What’s the first thing you crave when you have to go gluten free or grain free?

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Bread, of course.

I think it’s human nature.

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Not only do we want what we can’t have, but bread is comfort food. It pretty much has love and grandma’s house written all over it.

It goes with almost anything, it’s satisfying, and it makes your house smell amazing.

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Living on salads and meat on the Paleo diet or any grain free diet gets boring very quickly. When we’re bored with our food we do naughty things like eat foods that aren’t good for us.

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It’s my opinion, and the reason why I started this food blog, that people with food allergies should be able to enjoy foods like they always have.

Which includes bread.

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The only difference is that the foods we enjoy now don’t make us sick. They’re healthy for our bodies and don’t contain all of the fillers and preservatives and other unhealthy things we’ve eaten in the past.

I love these dinner rolls because they aren’t just designated to dinner. I use them for hamburger buns, sandwich buns, I cut them in half and toast them, and in the next couple of days, I’m going to show you something  extra special to make with them.

See you soon!

Grain Free & Dairy Free “Dinner” Rolls

*Makes about 15 rolls

2/3 Cup of Arrowroot

1 1/2 Cups of Sweet Potato Flour

1 Cup of Coconut Flour

4 teaspoons of Xanthan Gum

4 teaspoons of Double Acting Baking Powder

1 teaspoon of Sea Salt

2/3 Cup of Dairy Free Butter, cold

3 Tablespoons of Yeast

2 1/2 Tablespoons of Coconut Sugar

1/2 Cup of Warm Water

6 Eggs, Separated

3 Tablespoons of Apple Cider Vinegar

3 Tablespoons of Grass Fed Gelatin

1/2 Cup of Cool Water

Line two baking sheets with parchment and set aside. Preheat the oven to 375 degrees.

Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, and sea salt into a large bowl and whisk until combined. Measure in the dairy free butter and work through lightly with fingers until the butter is broken up throughout the flour. Set aside. In a stand mixer with the whisk attachment, whip the eggs to stiff peak.

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Warm the 1/2 Cup of water and add the sugar and yeast. Whisk quickly and set aside. In a ramekin or small bowl, measure 1/2 cup of water and the gelatin. Work quickly. Whisk together with a fork and microwave for 20 seconds. Set aside.

Add the egg yolks to the whipped egg whites and mix on medium to combine. Add the apple cider vinegar, the yeast mixture, and with the mixer on medium, slowly drizzle the gelatin mixture in.  Change the whisk to a paddle. Turn the mixer on medium and slowly add the flour mixture. Turn the mixer on medium high for 1 minute.

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The dough will be wet. With a spoon, scoop out 15 mounds of dough onto the baking sheets. It helps to get one had wet to remove the dough from the spoon in a round semi ball form. I like mine to look rustic, but you can also smooth out the dough a bit with a wet hand once it’s on the baking sheet if you like.

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Place the baking sheets on top of the stove. Spray two sheets of plastic wrap with non-stick spray and lay lightly over the dough. Cover each baking sheet with a light dish towel and let rise for 40 minutes.

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Remove the dish towels and plastic and bake for 20 minutes.

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