gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Simple Homemade Coconut Milk Yogurt
Homemade Coconut Milk Yogurt
3 Cans of Full Fat Organic Coconut Milk BPA Free
3 Tablespoons of Pure Maple Syrup (or 2-3 TBS of Organic Raw Honey)
2 – 3 High Quality ProBiotic Capsules (Opened and powder shaken into milk)
1 to 1 1/2 Tablespoons of Unflavored Gelatin
Poor the coconut milk into a large bowl and whisk to remove any clumps. Add the maple syrup and whisk well until completely combined. Add the probiotic powder and whisk well until completely combined. Next, scoop out about 1 cup of the coconut milk mixture into a large glass measuring cup. Sprinkle 1/2 Tablespoon of the gelatin at a time, whisking quickly so that it doesn’t clump. Continue until you’ve added all the gelatin. As you pour the gelatin mixture back into the coconut mixture, whisk briskly to combine. Make sure it is combined very well and is not all resting on the bottom of the bowl.
Poor into yogurt containers, turn the yogurt maker on, and allow to rest and warm for 12 hours. Halfway through the process. Pick up each jar and swirl to combine the clear liquid that settles at the bottom. Replace and cover for the remaining time. Refrigerate over night before eating.
*I have also added a Tablespoon of Pure Vanilla Extract and the contents of 2 Vanilla Beans during the whisking process for vanilla yogurt. Very good!
Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce
Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce
*Gluten free, dairy free, grain free (buckwheat is a seed)
*Makes 12 medium to large pancakes
Separate the eggs and beat egg whites to stiff peak. Set aside. Measure the buckwheat, coconut flour, tapioca starch, sugar, salt, baking powder, and baking soda into a medium sized bowl and whisk. Add the milk, egg yolks, and vanilla. Whisk to combine. Carefully fold in egg whites.
Heat a griddle on medium and oil. I used bacon fat but you can use avocado oil or coconut oil also. Spoon batter onto hot griddle and cook for 4 minutes or until bubbly on top. Flip and cook for about 3 minutes.
Top with dairy free butter, pure maple syrup, and Sweet Cherry & Blueberry Sauce.
Grain Free Dairy Free Pancakes
*Serves 2-3
*Makes about 12 medium to large pancakes
2 Organic Eggs, Separated
2 1/2 Cups of Organic Milk (my favorite is full fat coconut milk)
1 teaspoon of Pure Vanilla Extract
1 Cup of Organic Buckwheat Flour (I also like grind buckwheat groats and make my own buckwheat flour. The groat flour makes for a bit of a fluffier pancake and less of a buckwheat flavor, but both versions are very good.)
1/2 Cup of Organic Coconut Flour
1/2 Cup of Arrowroot
1 teaspoon of Double Acting Baking Powder
1 teaspoon of Baking Soda
1 teaspoon of Organic Coconut Crystals
1/4 teaspoon of Iodized Sea Salt
Separate the eggs and beat egg whites to stiff peak. Set aside. Sift the buckwheat, coconut flour, tapioca starch, sugar, salt, baking powder, and baking soda into a medium sized bowl. Add the milk, egg yolks, and vanilla. Whisk to combine. Carefully fold in egg whites.
Heat a griddle on medium and oil. I used bacon fat but you can use avocado oil or coconut oil also. Spoon batter onto hot griddle and cook for 4 minutes or until bubbly on top. Flip and cook for about 3 minutes.
Sweet Cherry & Blueberry Sauce
*The amount of fruit and thickener used will vary depending on the amount of people you’re serving
1 Cup of Frozen Organic Sweet Cherries
1/2 Cup of Frozen Organic Blueberries
1 Tablespoon of Coconut Sugar
2 Tablespoons of Water
About 1 1/2 Tablespoons of Arrowroot Dissolved in 1 1/2 Tablespoons of Cool Water
Heat the fruit, coconut sugar, and 2 Tablespoons of water in a small saucepan over medium low heat. Bring to a simmer and simmer for 6-8 minutes, stirring occasionally. Slowly drizzle the Arrowroot mixture into the fruit stirring. It will thicken upon cooking. You want it of drizzling consistency. If it becomes too thick, just add a teaspoon or so of water to loosen it.
Lemon Blueberry Snack Bread
Lemon Blueberry Snack Bread
1/2 Cup of Coconut Flour
1/2 Cup of Arrowroot Flour
1 Tablespoon of Baking Powder
1/8 teaspoon of Sea Salt
4 Eggs
Zest of 1 Medium Lemon
Juice of 1 Medium Lemon
1/2 Cup of Coconut Sugar
1/2 Cup of Full Fat Coconut Milk
1/4 Cup of Dairy Free Butter, melted (maybe coconut oil…I haven’t tried it)
1 Cup of Frozen Blueberries
Preheat oven to 350 degrees and Spray an 8 1/2 by 4/12 (5 cup) baking dish with coconut oil and line with parchment.
In a medium bowl, whisk together the flours, baking powder, salt and lemon zest, and coconut sugar and set aside. In another bowl, whisk the eggs and coconut milk. Pour the egg mixture into the flour mixture and add the lemon juice and melted butter. Stir together just until combined, then fold in the blueberries. Pour into the prepared pan and bake for 30-35 minutes.
Frosting:
*You can also blend coconut sugar in a high-powered mixer (vitamix) to make coconut sugar powdered sugar. I did not do that for this recipe just for aesthetic purposes. I wanted a white frosting rather than brown. I think if you use the coconut sugar then the whole recipe would be considered “Paleo”. But Paleo itself is a rather relative label.
About 1 1/2 Cups of Corn Free Organic Powdered Sugar
Juice of 1 Small Lemon
About 2 Tablespoons of Melted Dairy Free Butter
Depending on how juicy your lemon is, you may have to adjust the dry or the wet ingredients a bit. Whisk thoroughly until thickened and of spreading consistency. Not too runny, you only want it to lightly drip down the sides.
Homemade Toner & Fabulous Face Cream
These are such relaxing projects, I can’t even tell you. It’s so much fun! Smells fantastic of course. Doesn’t break the bank like department store $$$$ creams, doesn’t load your body up with chemicals and toxins, and you can share the healthy love with your friends and family as gifts for the holidays. It’s win-win.
Have fun!
Lavender & Lemon Facial Toner
(one recipe per bottle)
1 Part Organic Raw Apple Cider Vinegar with the “Mother” intact
3 Parts Filtered Water
4 Drops YL Lavender Essential Oil
5 Drops YL Lemon Essential Oil
Clean your bottles inside and out. Pour 1 part vinegar to 3 parts filtered water. Add essential oils, secure top, shake well. Label. Shake well before dabbing on a cotton pad and cleaning face. Can be used in the morning and before bed.
Fabulous Face Cream
*Makes about 1 1/2 – 2 Cups
1 Cup of Organic Unrefined Virgin Coconut Oil, solid room temp
2 Tablespoons of Organic Jojoba Oil
2 Tablespoons of Organic Extra Virgin Olive Oil
1 Tablespoon of Filtered Water
4 Drops of YL Melaleuca Alternifolia Essential Oil (Tea Tree Oil)
4 Drops of YL Lavender Essential Oil
5 Drops of YL Lemon Essential Oil
Measure the coconut oil into a stand mixer with the whisk attachment. Beat on high for 5 minutes scraping down sides two or three times. On medium, slowly drizzle the Jojoba and Olive Oil in. Mix on high 5 minutes scraping down sides two or three times. Drizzle in the water and do the same. Turn off mixer and add essential oils. Mix on medium to combine, then high for another 5 minutes scraping down sides three or four times.
Spoon into containers and label. Can be used in the morning (give your skin time to absorb it before applying makeup) and in the evening before bed.
Homemade Essential Oil Body Cream
Joyful Day Body Cream
*Makes about 1 1/2 to 2 Cups
1 Cup Organic Unrefined Virgin Coconut Oil, solid room temp
2 teaspoons Organic Jojoba Oil
1 Tablespoon Purified Water
8 Drops of YL Joy Essential Oil
9 Drops of YL Stress Away Essential Oil
Whip coconut oil in mixer on high for 5 minutes, scraping down twice in between. With mixer on medium, slowly drizzle the Jojoba oil and the water into the oils, scraping down the sides once or twice. Turn off mixer, add the essential oils and beat on high for 4-5 minutes scraping down once or twice. Spoon into container and seal.
Lift Me Up Body Cream
*Makes 2 1/2 – 3 Cups
2 Cups Organic Unrefined Virgin Coconut Oil, solid room temp
1 Tablespoon Organic Olive Oil
1 Tablespoon Purified Water
25 Drops of YL Lemon Essential Oil
25 Drops of YL Peppermint Essential Oil
16 Drops of YL Tangerine Oil
Whip coconut in mixer on high for 5 minutes, scraping down twice in between. With mixer on medium, slowly drizzle the olive oil and the water into the oils, scraping down the sides once or twice. Turn off mixer, add the essential oils and beat on high for 4-5 minutes scraping down once or twice. Spoon into container and seal.
Rest Well Bedtime Body Cream
*Makes 2 1/2 – 3 Cups
1 Cup Organic Unrefined Shea Butter, solid room temp
1 Cup Organic Unrefined Virgin Coconut Oil, solid room temp
1 Tablespoon Organic Jojoba Oil
25 Drops of YL Valor Essential Oil
13 Drops of YL Lavender Essential Oil
Whip shea and coconut oil in mixer on high for 5 minutes, scraping down twice in between. With mixer on medium, slowly drizzle the jojoba into the oils, scraping down the sides once or twice. Turn off mixer, add the essential oils and beat on high for 4-5 minutes scraping down once or twice. Spoon into container and seal.
Miracle Relief Sore Joint & Muscle Body Cream
*Makes 1 1/2 – 2 Cups
1/2 Cup Organic Unrefined Shea Butter, solid room temp
1/2 Cup Organic Unrefined Virgin Coconut Oil, solid room temp
2 Tablespoons Organic Olive Oil
72 Drops of YL PanAway Essential Oil
50 Drops of YL Frankinsence Essential Oil
75 Drops of YL Eucalyptus Globulus Oil
Whip shea and coconut oil in mixer on high for 5 minutes, scraping down twice in between. With mixer on medium, slowly drizzle the olive oil into the oils, scraping down the sides once or twice. Turn off mixer, add the essential oils and beat on high for 4-5 minutes scraping down once or twice. Spoon into container and seal.
Acne Zapper Night Time Blemish Treatment
1/2 Cup Organic Unrefined Virgin Coconut Oil, solid room temp
1/4 Cup Organic Unrefined Shea Butter, solid room temp
15 Drops of YL Frankinsence Essential Oil
30 Drops of YL Lemon Essential Oil
25 Drops of YL Malaleuca Alternifiolia (Tea Tree Oil)
Whip shea and coconut oil in mixer on high for 5 minutes, scraping down twice in between. Turn off mixer, add the essential oils and beat on high for 4-5 minutes scraping down once or twice. Spoon into container and seal.
Cherry Chocolate Banana Muffins
Cherry Chocolate Banana Muffins
Preheat oven to 300 degrees.
3/4 Cup Coconut Flour
1/4 Cup tapioca Flour
4 Very Ripe Bananas (dark brown skins)
4 Organic Eggs
1/4 Cup Organic Coconut Oil (solid, but room temp)
1/4 Cup Pure Maple Syrup
1/4 teaspoon Sea Salt
1/2 Tablespoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Pure Vanilla Extract
1/2 Cup Dried Cherries (chopped)
1/2 Cup 70% Dark Belgian Chocolate (roughly chopped)
Measure all ingredients into a mixture except the cherries and chocolate. Mix on medium high for 1 minute, scraping down sides once. Fold in the cherries and chocolate and fill muffin papers. Bake for 60 minutes or until toothpick comes out clean.
Frosted Pumpkin Chai Pudding Cakes
Frosted Pumpkin Chai Pudding Cakes
Preheat oven to 300 degrees. Makes 10
2 Cans of Pumpkin Puree
1/2 Cup Coconut Sugar
1/4 Cup + 1 Tbs. Coconut Oil – solid
4 Eggs
2 teaspoons of Pure Vanilla Extract
1 Cup of Coconut Flour
1 Cup of Tapioca Flour
1/2 teaspoon of Sea Salt
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
5 teaspoons of Chai Spice Mix, + extra for sprinkling
Measure all ingredients into mixer and beat on medium until combined. About 1 minute. Spoon a generous amount of batter into muffin papers. (Cooking time will depend on the size of the cakes. Mine were in tall muffin papers, I would say about 1 1/2 times the size of a normal muffin.) Bake for 85 minutes. Do not overbake or they will end up dry without a bread pudding texture on the inside. Remove from oven and allow to cool for 30 minutes before frosting and serving. Best served slightly warm or at least at room temperature.
While the cakes are baking, make the frosting:
Frosting
About 1/3 Cup of Dairy Free Butter, room temperature
1 1/2 Cups of Corn Free Powdered Sugar
1 Tablespoon of Fresh Lemon Juice
A Few Drops of Pure Almond Extract
1/2-1 Tablespoon of Non Dairy Milk, I used Hemp
Combine the butter and sugar with a fork until it forms a rough paste.
Add the lemon juice, vanilla, and non dairy milk and whisk until smooth.
Refrigerate and about every 15-20 minutes or so, give it a quick whisk. It will become fluffier as it chills.
Place a generous dollop on each cake and enjoy.
Coconut Chai Shortbread Cookies
Coconut Chai Shortbread Cookies
*Preheat oven to 350 degrees (makes 12)
5 Tablespoons of Organic Coconut Flour
6 Tablespoons of Organic Unsweetened Coconut Flakes (whiz in food processor if they aren’t shredded) plus more for dipping
6 Tablespoons of Non Dairy Butter
A Small Pinch of Fine Sea Salt
1/4 teaspoon of Chai Mix
2 Tablespoons of Pure Maple Syrup
2 Organic Medjool Dates, pitted and diced
In a medium bowl combine the flour, coconut flakes, butter, and salt with a fork. Add the chai spices, dates, and syrup. Mix with fork until thoroughly combined.
Line a baking sheet with parchment. Roll dough lightly into 12 small balls. Flatten dough with a glass dipped in shredded coconut. (Rub a little dough on the bottom of the glass to begin). Once flattened, sprinkle with a little more coconut.
Bake in a preheated oven for 9 minutes (I use convection, keep your eye on them) or until edges are golden. Allow to cool completely on the baking sheet.
Coconut Chai Sipping Chocolate
Chai Spice Mix
1 Small Jar
3 teaspoons of Turmeric
4 teaspoons of Cardamom
4 teaspoons of Cloves
4 teaspoons of Allspice
8 teaspoons of Cinnamon
6 teaspoons of Ginger
Measure all ingredients into a small bowl and whisk together until combined. Spoon into a storage jar.
Coconut Chai Sipping Chocolate
1 Can of Full Fat Organic Coconut Milk
3 Ounces of 70% Dark Belgian Chocolate, chopped
1 1/2 Tablespoons of Organic Raw Unfiltered Honey
1 teaspoon of Chai Spice Mix, plus more for sprinkling
Measure all ingredients into a medium saucepan. Heat on medium and whisk until chocolate is completely melted and ingredients are combined. Split between two mugs (or save some for later!) and sprinkle with extra Chai Spice Mix.
Gluten Free Flatbread Crackers and Dip
Herbed Flatbread Crisps
Preheat oven to 375 degrees
1 Box of Chebe Foccacia Mix
1 1/2 Tablespoons of Fresh Chives, snipped
2 teaspoons of Fresh Rosemary, snipped
1 1/2 teaspoons of Fresh Thyme Leaves
1 1/2 teaspoons of Garlic Powder
1 Tablespoon of Chia Seeds
3/4 teaspoons of Sea Salt
6 Grinds of Fresh Pepper
1 Egg
3 Tablespoons of Olive Oil
1/2 Cup of Unsweetened Hemp Milk
Cut a piece of parchment paper to fit a baking sheet. Mix all ingredients together with a fork in a medium bowl until combined. Knead with hand until smooth. Roll out thinly on the parchment to fit as much of the cut parchment as possible. Slide the parchment and dough onto a baking sheet. Bake (I use convection) for 25 minutes. Allow to cool for about 5 minutes before tearing or cutting into pieces.
Sundried Tomato & Spinach Bean Spread
1 15 oz. can of Garbanzo Beans (Chickpeas)
1 Cup of Baby Spinach, packed
2 Large Garlic Cloves, peeled
2 Tablespoons of Bragg’s Organic Sprinkle
5 Sun Dried Tomatoes in Oil
1/2 teaspoon of Sea Salt
8 Grinds of Pepper
Juice of 1 Fresh Lemon
3/4 Cup of Avocado Oil
Place all ingredients except avocado oil in food processor. Pulse about 20 times until ingredients are chopped. Turn on High and slowly drizzle the avocado into the mixture. Continue mixing on High for 2 minutes.
gluten free zen 