gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Chicken Salad with Apple, Pumpkin Seeds & Raisins
Apple Chicken Salad with Pumpkin Seeds & Raisins
Makes 2 Servings
3/4 Cup Chicken breast, cubed
1/2 of an Apple, diced
1 1/2 Tablespoons of Diced Red Onion
2 1/2 Tablespoons of Diced Celery
2 1/2 Tablespoons of Raisins
1 Tablespoons of Pumpkin Seeds
1 1/2 Tablespoons of Olive Oil Mayonnaise (or dairy free plain yogurt)
2 Tablespoons of Freshly Squeezed Lemon Juice
Freshly Ground Pepper
Chopped Romaine Lettuce
Place all ingredients except the lettuce in a bowl and stir to combine. Serve on a bed of romaine.
Grain Free Spice Cakes
Grain & Dairy Free Spice Cakes
*Preheat oven to 350 degrees
1 Cup of Coconut Flour
3/4 Cup of Sweet Potato Flour
1 Cup of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
1/8 teaspoon of Sea Salt
1 Tablespoon of Pumpkin Pie Spice
1/2 Cup of Dairy Free Soy Free Butter
4 Eggs
1 1/2 teaspoons of Pure Almond Extract
1 Cup + 1/2 Cup (measured separately) Full Fat Coconut Milk
Measure the dry ingredients into a stand mixer and whisk to combine. Add the butter, eggs, almond extract, and 1 Cup of the coconut milk. Beat until fully incorporated, scraping down sides once or twice. Allow the batter to rest while you place cupcake liners into a tin (18). Add the remaining 1/2 cup coconut milk and beat until fully incorporated. Fill muffin cups 3/4 full and bake for 20 minutes.
**I made a simple powdered sugar/butter frosting…that ended up being a dance of add more of this and add more of that and then I had to toss it and make another batch. So I will let you figure the measurements for your frosting, or you can go here and use these measurements. I used powdered sugar, dairy free butter, pumpkin pie spice, and a little coconut milk in mine. I also sprinkled them with Maple Sugar Nuggets.
Chocolate Chai Macaroons
Chocolate Chai Macaroons
*Preheat oven to 325 degrees
2 Cups of Unsweetened Coconut Flakes
2/3 Cups of Unsweetened Shredded Coconut
2/3 Cups of Coconut Sugar
1 Tablespoon of Coconut Flour
1 Tablespoon of Sweet Potato Flour
1 Tablespoon of Chai Mix (see below)
2 Tablespoons of Cocoa Powder
1/4 teaspoon of Sea Salt
3 Eggs
1 teaspoon of Pure Almond Extract
1/3 Cup of Dairy Free Chocolate Chips
Mix all ingredients well in one bowl. Line a baking sheet with parchment paper and scoop out 15 heaping Tablespoons of the cookie dough. Bake for 16 minutes.
Chai Spice Mix
This spice mix can be used for all kinds of delicious things, you’ll have extra.
1 Small Jar
3 teaspoons of Ground Turmeric
4 teaspoons of Ground Cardamom
4 teaspoons of Ground Cloves
4 teaspoons of Ground Allspice
8 teaspoons of Ground Cinnamon
6 teaspoons of Ground Ginger
Measure all ingredients into a small bowl and whisk together until combined. Spoon into a storage jar.
Sunday Morning Quiche
Vegetable Quiche
1/2 Red Onion, diced
1/2 Large Bell Pepper, diced
About 1/2 Cup Broccoli Florets
2 Cups Packed, Fresh Baby Spinach
2 Cloves of Garlic, minced
Fresh Thyme
Bacon Fat
8 Eggs
1/2 Cup of Hemp Milk
1/2 teaspoon of Sea Salt
A Few Grinds of Pepper
A Couple Sprinkles of Garlic Powder
Couple Pinches of Dried Oregano
1/4 Cup of Sheep’s Milk Parmesan
1/2 Cup of Sheep’s Milk Mozzarella
Freshly Chopped Tomatoes & Parsley For Garnish
Preheat oven to 375 degrees.
Roll out the crust and line pie plate. Place in the preheated oven for 20 minutes. Remove and set aside.
In a large skillet, saute the bacon fat, onion, pepper, broccoli, garlic, and thyme until onions and broccoli are aldente. Add the spinach and saute until wilted. Season with salt and pepper. Set aside. Grate cheeses.
Whisk the eggs, milk, sea salt, pepper, garlic, and oregano in a bowl. Place the pre-baked crust on the middle rack of your oven and pour the egg mixture carefully into the crust. Sprinkle cheese on top.
Bake for 20 minutes.
Peach Hand Pies
Peach Hand Pies
For the crust:
(This recipe makes 4 discs, you will need 2 discs for the hand pies)
5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling
4 tsp. Xanthan Gum
1 Tbsp. Sea Salt
1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)
1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale
1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)
Place 5 cups of Mama’s Almond Flour in large bowl. I use the spoon in cup method and level with a knife. Add salt, sugar, xanthan gum, whisk to combine. Next scoop 1 lb of the shortening onto flour mixture. I know it sounds like a crazy amount, don’t freak out! Remember, this recipe makes 4 large pie crusts. Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces. (For pictures to reference on what the dough should look like, see the Apple Galette recipe.)
Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little, not too much!! (you may need a bit more flour) to form it into a log.
Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.
For The Filling:
*Preheat the oven to 350 degrees and line one baking sheet with parchment paper
(2 discs of dough make roughly 6 large hand pies – depending on the size of your cutter)
3 Very Ripe Peaches, peeled and sliced, then cubed
Juice of Half a Lemon
About 1 Tablespoon of Coconut Sugar
About 1 Tablespoon of Flour
(For the glaze you will need powdered sugar, dairy free butter, almond extract, and a little water)
Toss ingredients and set aside. Flour your work surface and rolling pin and roll dough out. I used a fluted cutter roughly the size of my palm. Place 6 “bottoms” on the parchment lined baking sheet and flatten out and enlarge a bit more slightly with your fingertips. Place about 1 1/2 – 2 Tablespoons of peaches in the middle. Next, roll out more dough and cut the tops. Remove the extra dough from around them and enlarge them a little by flattening them out more with your fingertips. With a finger dipped in water, wet the edge of the bottom crust. Then, with a floured spatula, place each “top” over the peaches and press around. Press edges with a for and slit the tops with a sharp knife.
Bake for 35 minutes.
Once the Peach Hand Pies have cooled, put one dollop of glaze on top of each one allowing it to run down the sides (it should be medium thick). Wait 10 minutes and drizzle the tops with glaze in a back and forth motion.
Apple Galette
Apple Galette
For the crust:
(This recipe makes 4 discs, you will need 1 disc for the apple galette)
5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling
4 tsp. Xanthan Gum
1 Tbsp. Sea Salt
1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)
1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale
1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)
Place 5 cups of Mama’s Almond Flour in large bowl. I use the spoon in cup method and level with a knife. Add salt, sugar, xanthan gum, whisk to combine. Next scoop 1 lb of the shortening onto flour mixture. I know it sounds like a crazy amount, don’t freak out! Remember, this recipe makes 4 large pie crusts. Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces.
Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little (you may need a bit more flour) to form it into a log.
Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.
For the filling:
*Preheat oven to 350 degrees
2 Large Apples (use your favorite)
3 Heaping Tablespoons Of Coconut Sugar
About 1/4 teaspoon of Sea Salt
2 Tablespoons of Flour
Juice of 1/2 Lemon
About 1 Tablespoon of Ground Cinnamon
About 6 teaspoons of Dairy Free Butter
1 Egg
While your dough is chilling, core and thinly slice 2 large apples.
Toss with the lemon juice, sugar, cinnamon, salt, and flour and set aside. Measure and cut a piece of parchment paper to fit your baking sheet. Lay the parchment on the counter and sprinkle with flour. Roll 1 disc of dough out so the dough is overlapping some of the sides of parchment.
Next, layer (upright) the sliced apples in rows. I tucked the ends into each row.
Then, fold the sides up carefully. Pinch the edges or press with a fork. Sprinkle the top with a little more coconut sugar and dollop with a few teaspoons of dairy free butter. Whisk the egg with a little water in a cup and brush the crust.
Bake for 60 minutes until apples are tender and crust is golden. Serve warm with dairy free vanilla ice cream.
Grain Free Double Chocolate Raspberry Cupcakes
Double Chocolate Raspberry Cupcakes
*This recipe is adapted from Satisfying Eats
Preheat oven to 350°
1 Cup of Organic Coconut Flour
3/4 Cup of Organic Unsweetened Cocoa Powder
1 1/2 Cups of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
2 teaspoons of Baking Soda
1/8 teaspoon of Sea Salt
8 Organic Eggs
1/2 Cup of Earth Balance Soy Free Dairy Free Butter
3 Tablespoons of Pure Vanilla Extract
1 Cup + 1/2 Cup of Organic Full Fat Coconut Milk
1/2 Cup of Strong Brewed Decaf Coffee
1/4 Cup of Dairy Free Chocolate Chips or Chopped Dairy Free Dark Chocolate
Add the dry ingredients to a mixing bowl and whisk together. Add the eggs, butter, vanilla, coffee, and 1 Cup of the coconut milk. Mix on medium to blend well, scraping down sides. Let the batter rest while you’re getting the cupcake tins ready. Add the 1/2 Cup of coconut milk and mix on medium just until combined.
Spray each of the cupcake liners lightly with non-stick spray and fill each 3/4 of the way full. Bake for 22 minutes. Cool completely before frosting.
Chocolate Buttercream Frosting
3/4 Cup Dairy Free Butter
3 1/2 Cups Powdered Sugar (I use homemade coconut sugar powdered sugar)
1/2 Cup Cocoa Powder
1/2 teaspoon Kosher Salt
1 1/2 teaspoons Pure Almond Extract
3-4 Tablespoons of Full Fat Coconut Milk
About 1 1/2 teaspoons Instant Coffee Granules
Pour the coconut milk in a measuring cup and add the instant coffee granules, stir to combine. Set aside and allow the coffee granules dissolve.
Cream the butter in a mixer until it is light and fluffy, scraping down sides once or twice. Add the powdered sugar, cocoa powder, salt, and almond extract. Mix on lowest setting (so you don’t end up with a cloud of powdered sugar and cocoa powder over your whole kitchen) until mixture starts to come together.
With the mixture on medium, slowly add the coconut milk coffee mixture, 1 Tablespoon at a time (keeping an eye on the consistency…not too soft!) scraping down the bowl once or twice in between. Once all of the coconut milk has been added, beat on medium for 3 minutes.
Pina Colada Ice Cream
Have you tried the Dang Toasted Coconut Chips?
Pina Colada Ice Cream
3 Cups of Organic Non-BPA Full Fat Coconut Milk
2/3 Cups of Organic Coconut Sugar
1Vanilla Bean, Split down the length and scraped
8 Organic Egg Yolks
2 Cups of Fresh Organic Pineapple, peeled and cored
1/4 Cup of Small Pineapple Chunks
Juice of 2 Key Limes (Or about 2 Tablespoons of Lime Juice)
5 Tablespoons of Dark Rum (Or Rum Extract but you would only need probably 1/2 teaspoon)
Dang Toasted Coconut Chips (Or, toasted coconut flakes)
In a blender, add the 2 Cups of fresh pineapple, the key lime juice, and the rum. Blend until smooth, set aside.
In a medium saucepan add the coconut milk, sugar, vanilla bean and scrapings, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pineapple puree and stir. Stir in the 1/4 Cup of pineapple chunks.
Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.
Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.
Vanilla Bean Nectarine Ice Cream
Vanilla Bean Nectarine Ice Cream
3 Cups of Organic Full Fat Coconut Milk
2/3 Cups of Organic Coconut Sugar
3 Vanilla Beans, Split down the length and scraped
6 Organic Egg Yolks
1/4 teaspoon of Ground Cinnamon
5 VERY Ripe Organic Nectarines, 3 sliced with peels, 2 pureed with peels
In a medium saucepan add the coconut milk, sugar, vanilla beans and scrapings, cinnamon, sliced nectarines, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pureed nectarines and stir.
Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.
Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.
Chocolate Cherry Chunk Ice Cream
Chocolate Cherry Chunk Ice Cream
3 Cups of Organic Non-BPA Full Fat Coconut Milk
2/3 Cups of Organic Coconut Sugar
1/4 teaspoon of Instant Coffee Granules
1/2 Cup of Organic Unsweetened Baking Cocoa
Pinch of Sea Salt
1/4 teaspoon of Organic Ground Cinnamon
1 Can (drained) of Dark Sweet Cherries (15 oz)
6 Organic Egg Yolks
3 Ounces of Organic 70% Dark Chocolate, chopped/chunks
In a medium saucepan add the coconut milk, sugar, instant coffee granules, cocoa powder, sea salt, cinnamon, cherries, and egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line.
Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, about 4 hours.
Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Fold in the chocolate chunks. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 20 minutes. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.
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