gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Grain Free Peasant Bread
Grain Free Peasant Bread
*Grain Free *Gluten Free *Dairy Free *High Protein
3/4 Cup of Arrowroot Flour
1/2 Cup of Sweet Potato Flour
1/2 Cup of Coconut Flour
2 teaspoons of Xanthan Gum
2 teaspoons of Double Acting Baking Powder
1/2 teaspoon of Sea Salt
2 Tablespoons of Coconut Sugar
1 1/2 Tablespoons of Active Dry Yeast
**
2 Eggs Separated
1 1/2 Tablespoons of Grass Fed Gelatin
1/2 Cup of Cool Water
1 1/2 Tablespoons of Apple Cider Vinegar
Measure all of the dry ingredients into a medium bowl and whisk to combine, set aside. Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.
Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment.
With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft. Flour a board or the counter with arrowroot flour and scoop the dough out of the bowl. Knead the dough several times being careful not to add to much extra flour. Knead it until it is able to be shaped, about 6 or so folds and turns. Shape it into a loaf and slit the top three or four times. Don’t slit it as deep as I did though, I got a little over zealous. Just skim the top about 1/4 inch in.
Next, line a baking sheet with parchment or silpat. Spray a piece of plastic wrap with non-stick spray (mine was olive oil), lay it lightly over the bread and then cover the plastic with a tea towel and place the pan on the stove. Turn the oven on to 400 degrees and allow the bread to rise on top of the stove for 60 minutes. It will grow in size, but not a lot. It mainly becomes “fluffier”.
Place in the oven and bake for 40 minutes draping it with tin foil the last 15 minutes. **If you’re not using a convection oven, time may vary and will likely take just a bit longer.**
Remove from the oven and allow to cool for 20 minutes before slicing.
Double Dipped Coconut Treasures
Double Dipped Coconut Treasures
1 Cup of Shredded, Unsulphured Unsweetened Coconut (I used Bob’s Red Mill)
1 Tablespoon of Coconut Flour
3 Tablespoons of Raw Honey
1/4 Cup of Organic Unrefined Coconut Oil
Pinch of Fine Sea Salt
Whole Raw Activated Almonds (About 10)
1 Bag of Enjoy Life Chocolate Chips
1 Tablespoon of Organic Unrefined Coconut Oil
Line a baking sheet with parchment paper. Set aside. Add the Tablespoon of Coconut Oil and the chocolate chips to a glass bowl and place over a small sauce pan filled halfway with water. (Or use a double broiler) Heat the water and melt the oil and chocolate slowly. Don’t over heat.
In a medium bowl combine the shredded coconut, honey, coconut oil, coconut flour and a generous pinch of sea salt. Stir thoroughly until all ingredients are wet.
Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet. Place an almond firmly on the top (or, press in to the middle of the bar and cover). Set sheet in freezer for about 10 minutes to set the filling.
Remove from the freezer and using kitchen tongs, dip the candy bar into the melted chocolate. Wiggle it around to release any excess chocolate, then place back onto the parchment paper. Add another almond to the top if you’d like. Once they’ve all been dipped and extra almonds added, set the baking sheet back in the freezer for another 5-6 minutes or until the chocolate is set. Cut a fresh piece of parchment, set aside.
Remove the candy bars from the freezer. Remove them on the parchment from the baking sheet. Cover the baking sheet with a fresh piece of parchment and dip the chocolates again. Wiggle off excess chocolate before setting on baking sheet. Place back in the freezer for another 5-6 minutes or until chocolate is set.
Hot & Spicy Zucchini “Noodles”
Here’s a couple of things you need to remember when using zucchini for noodles:
1. You can purchase a Spiralizer on Amazon. They are inexpensive and don’t take up much room. Easy to use, simple to clean.
2. Zucchini cooks down. I used two medium/small zucchinis which cooked down to about maybe two medium sized servings. If you have a large family and you’re using it as a main dish, you’re going to need a lot of zucchini.
3. Do not over cook it. I repeat, DO NOT over cook it. A quick saute (5-6 minutes tops) is all it needs. You want it to be slightly aldente, or you’ll end up with mush.
4. You can peel or not peel, it’s up to you. Some people say that peeled tastes even more like pasta. If it’s peeled, it will cook faster, so keep an eye on it.
Hot & Spicy Zucchini “Noodles”
2 Medium Zucchini
About 1/2 Cup Orange Bell Pepper, diced
3 Cloves of Garlic, peeled and minced
1/2 teaspoon of Crushed Red Pepper
2 Green Onions, sliced
1 1/2 Tablespoon of Cilantro, roughly chopped
About 1 Tablespoon of Olive Oil
1/2 teaspoon of Sesame Oil
2 Tablespoons of Coconut Aminos (gluten free soy sauce replacement)
1 Tablespoon of Sweet Chili Sauce
sea salt
Saute the bell pepper with the olive oil, sesame oil, garlic, and crushed red pepper just until the bell pepper is aldente. Add the zucchini “noodles”, coconut aminos, and sweet chili sauce and toss until zucchini has softened. Not too soft! Add the green onion and cilantro, a pinch of sea salt, and toss to combine.
Sweet & Spicy Chicken Legs
Sweet & Spicy Chicken Legs
Preheat oven to 350 degrees.
6 Chicken Legs
1/2 teaspoon of Sesame Oil
1 Tablespoon of Coconut Aminos (gluten free soy sauce alternative)
Sriracha (I used at least a 2 teaspoons, it’s hot, I’ll leave the amount up to you)
About 1/4 Cup of Sweet Baby Ray’s Honey Chipotle BBQ Sauce
About 1/8 Cup of Sweet Chili Sauce
2 Cloves of Garlic, minced
1 Green Onion, thinly sliced
Place the chicken legs in a baking dish and drizzle with the sesame oil. Sprinkle the minced garlic and green onion over the legs. Drizzle the coconut aminos and sriracha over the top. Drizzle the BBQ sauce and sweet chili sauce over the top. With a basting brush make sure legs are evenly coated on tops and sides.
Bake for 30-35 minutes. Spoon pan juices over the top.
Ginger Garlic Green Beans with Orange Zest
Ginger Garlic Green Beans with Orange Zest
1 lb of Fresh Green Beans
1 teaspoon of Finely Grated (with a nutmeg grater) Fresh Ginger
1/2 Jalapeno, seeds and membrane removed
2 teaspoons of Orange Zest
2 Cloves of Garlic, minced
Avocado Oil
Sea Salt
Trim ends off of the green beans. Heat about 1 1/2 Tablespoons of avocado oil in a medium skillet on medium-low heat. (The beans will take a while to get to the aldente stage, you don’t want to cook them or the garlic too quickly.) Add the beans, ginger, jalapeno, orange zest, and garlic. Toss frequently while sauteing until aldente, about 15-20 minutes. Season generously with sea salt.
Healthy Frozen Yogurt Dog Treats
All you need are a few fruits and vegetables, plain greek yogurt, mini ice cube trays, and a blender. It’s that simple. I used 1 Cup of plain greek yogurt, about 1/4 cup spinach, about 3/4 cup of blueberries, 1/4 cup mango, and one very ripe frozen banana. You can check the lists and add anything in any combination you may think your pets will enjoy.
Put it all in a blender, whiz it up, and then pour it into mini-ice cube trays. I put mine on a cookies sheet and stuck them in the freezer for two hours to set before removing them from the trays. Then, I shook them out into a storage container and popped them back in the freezer where they’ll last at least a month.
It’s very convenient to just grab a couple to feed your pets each day. Their small enough that they can be eaten quickly without making a mess. If you have really small pets, I would cut them in half after removing them from the trays.
SO easy and your pets will love having a special, healthy treat added to their diet!
Here’s a list of foods NOT to feed your pets:
Foods You Should NOT Feed Your Dogs
Vegetable Frittata
Vegetable Frittata
*Serves 2
Preheat oven to 375 degrees
4 Large Eggs
1/4 Cup of Baby Spinach, chopped
1 Tablespoon of Red Onion, diced
1 Tablespoon of Cilantro, chopped
1 Tablespoon of Green Onion, chopped
2 Tablespoons of Red & Yellow Bell Pepper, diced
1 teaspoon of Jalapeno, diced
1 teaspoon of Fresh Thyme Leaves
5 Sugar Plum Tomatoes, quartered
1 Clove of Garlic, diced
1/4 Cup of Diaya Cheese
Pink Himalayan Salt
Ground Pepper
Olive Oil
Bacon Fat
Heat about 2 Tablespoons of Olive Oil in a small oven safe skillet on medium heat. Add the red onion, bell pepper, jalapeno, thyme leaves, and garlic and saute until aldente, about 4-5 minutes. Add the chopped spinach and saute just until the spinach wilts. Remove from pan into a small dish.
Add about 1 Tablespoon of bacon fat to the pan. Melt and swirl around all the way up to the edges. Crack the eggs into a medium bowl and add the cilantro, green onion, and tomatoes. Whip the ingredients with a fork and pour into the heated pan coated with bacon fat. Sprinkle the Diaya cheese over the top and with a spatula, slowly stir the cheese into the egg mixture, scraping the bottom of the pan. Once the cheese is dispersed, allow the egg mixture to cook on medium for 3 minutes until it begins to set on the bottom and just barely around the edges.
Place the frittata in the oven and allow to cook for 8 more minutes. Just until set. Don’t over cook it!
Serve with bacon and fruit.
42 Gluten Free & Dairy Free Super Bowl Celebration Recipes
Focaccia Bread with Balsamic & Olive Oil
Cheesy Muffins with Roasted Red Peppers
Garlic & Thyme Roasted Potato Wedges
Sweet Potato Fries with Spicy Dipping Sauce
Kick Ass Flatbread Crackers & Dip
Swordfish Skewers with Spicy Kumquat & Mango Salsa
Chicken Tamales with Pablano Peppers & Sun Dried Tomatoes
Italian Sausage & Pesto Roll Ups
Chocolate Mousse With Coconut Cream
Coconut Cake with Raspberry Filling
Toasted Coconut & Pecan Haystacks
Simple Cabbage Salad & Roasted Chicken Lunch
Simple Cabbage Salad & Roasted Chicken Lunch
*3-4 Servings
Cabbage Salad:
3 1/2 Cups of Cabbage, sliced thinly (your choice, you could even do greens)
1/4 Cup of Red Onion, sliced very thinly
Juice of 2 Fresh Limes
6 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Coconut Sugar (or Pure Maple Syrup)
A Pinch of Ground Ginger (Or 1/4 teaspoon of freshly grated)
In a medium bowl whisk the lime juice, EVOO, coconut sugar and ginger until combined and coconut sugar is dissolved, set aside. Slice the cabbage and red onion into a medium bowl and toss with dressing. Refrigerate while chicken is roasting. Toss again before serving.
For the Chicken:
Preheat oven to 350
2 Chicken Breasts
Seasoning of Choice (I used EVOO, sea salt, garlic powder and Bragg’s Organic Sprinkle)
Roast for 25-30 minutes. Remove from oven and rest for 10 minutes. Slice and serve with the cabbage salad.
Activated Seed & Nut Trail Mix
The dehydrator I use is BPA free and even has temperature settings already sorted out for you on the lid. The heating element is in the lid and covered so there’s no messy clean up like the old dehydrators with the exposed heating element on the bottom.
You can Google how to soak raw nuts and seeds or use this resource like I did.
Once the nuts and seeds have been dehydrated you can use them for nut and seed butters, grind them for flours, use them in smoothies, make your own nut milk, snack on them, and bake with them. Just allow them to cool completely before storing in an airtight container.
Activated Nut & Seed Trail Mix
1 Cup of Activated Organic Raw Cashews
1/2 Cup of Activated Organic Raw Sunflower Seeds
About 1/2 Cup of Dried Cherries
About 1/2 Cup of Dried Blueberries
About 1/4 Cup Organic Raisins
About 1/2 Cup of Organic Unsweetened Coconut Flakes
1/2 teaspoon of Organic Ground Cinnamon
About 6 grinds of Pink Himalayan Salt
Toss to combine and store in an airtight container.
RESOURCES:
http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds
http://www.vega-licious.com/soaking-nuts-seeds-and-legumes/
http://blog.radiantlifecatalog.com/bid/69542/That-s-Nuts-A-Complete-Guide-to-Soaking-Nuts-and-Seeds
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