gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Halibut & Shrimp Tacos
Broccoli Slaw
1 10 oz bag of Organic Broccoli Slaw
About 1/2 Cup of Olive Oil Mayonnaise
About 1/8-1/4 Cup of Organic Apple Cider Vinegar
A Generous Pinch of Organic Coconut Sugar Crystals
Ground Pepper
Whisk the mayo, vinegar, and sugar together. Pour over slaw and add ground pepper. Toss well to coat. Refrigerate.
Pico De Gallo
14 Organic Cherry Tomatoes (I used red and orange), chopped with seeds and juice
About 3 Tablespoons of Organic Red Onion, chopped
1/4 Cup of Fresh Pineapple, chopped
2 Tablespoons of Organic Fresh Cilantro, chopped
1 Large Clove of Organic Garlic, minced
1 Whole Jalapeno, diced (if you don’t like spicy, remove the seeds and membrane before dicing)
Juice of 2 Organic Large Fresh Limes
Pinch of Organic Coconut Sugar Crystals
Add all ingredients to a bowl and toss. Refrigerate.
Fried Corn Tortillas
*Be careful to check the ingredients on the tortillas, I ran across a bag the other day that was a combination of flour and corn and they looked exactly like the plain corn tortillas
1 Package of Corn Tortillas, they are small…I would do 3-4 per person
Avocado Oil
Medium Saute Pan
Tongs
Several Paper Towels
*Hot oi is extremely dangerous and of course, children and pets should be kept out of the kitchen while making the tortillas
Place a plate next to the area where you’re going to be frying. Tear off several layers of paper towels and set aside. (Don’t catch them on fire with the gas flame like I did…Ha.)
Fill the saute pan 1/4 to 1/2 way with the oil. Heat on medium high. When oil is hot, carefully dip the tortilla in the oil and fry for about 2 seconds. Quickly flip the tortilla with the tongs and fry for another 2 seconds. Remove tortilla to paper towel and cover with another paper towel. Repeat until all tortillas are cooked. It’s important to make sure the oil is hot. The tortillas should start frying immediately when they touch the oil.
Allow the oil to cool completely and then dispose. I pour mine in the garbage can…not a good idea to pour it down the sink.
Halibut & Shrimp Tacos
1 lb of Wild Caught Halibut
1 lb of Wild Caught Shrimp, shelled and cleaned
1 Tablespoon of Freshly Chopped Parsley
Garlic Powder
Sea Salt
Olive Oil
2 Cloves of Fresh Garlic, pressed
Fresh Lemon for Squeezing
1/8-1/4 cup of Water
Oil two medium-large skillets with olive oil and heat to medium. Add the shrimp to one and the halibut to the other. Add the pressed garlic to the shrimp and a pinch or two of sea salt. Saute for just a few minutes until the shrimp curls and is pink. While the shrimp is sauteing, sprinkle garlic powder across the top of the halibut and add a pinch or two of sea salt. Add about 1/8 cup of water and cover, steaming for 10 minutes. If you’re using very large shrimp, slice them down the middle as if you were butterflying them but all the way through. After sauteing, cut them again, but in half.
Fabulous Fallen Cake with Avocado Frosting
Fabulous Fallen Cake
*Instructions in bold are what have been updated from my previous recipe
Prep time: 15 minutes
Cooling time: 1 hour
Cook time: 34 minutes (Maybe add another 5…)
(Adapted from Martha Stewart’s Cakes)
4 Tablespoons of Raw Unrefined Organic Coconut Oil
8 ounces of 70% Dark Belgian Chocolate, chopped (or Enjoy Life chips)
6 Large Organic Eggs, yolks and whites separated
1 Cup of Organic Coconut Sugar Crystals
1 teaspoon of Instant Coffee or Espresso Powder (decaf is fine!)
2 Pinches of Iodized Sea Salt (1 for the chocolate mixture and 1 for the egg whites)
2 teaspoons of Pure Vanilla Extract
Preheat oven to 325 degrees (I use convection). Line the bottom of one 9 inch cake pan with parchment paper and rub the paper and pans with coconut oil or spray with coconut oil. Place the 4 Tablespoons of coconut oil and chopped chocolate in a small glass bowl over a steaming pan of hot water. Stir until combined and fully melted.
Remove bowl from steaming pan, wipe bottom of bowl with a towel to avoid any water dripping into the chocolate. Set aside. In the bowl of your mixer, beat the egg yolks and 1/2 cup of coconut sugar crystals on medium high until thick and fluffy and crystals have dissolved completely. Add the instant coffee or espresso powder, salt, and beat until combined and coffee has dissolved. Add the vanilla and slowly drizzle the melted chocolate mixture in and beat for about 1 minute until combined.
In a large bowl, beat the egg whites and a pinch of salt until foamy. Increase beating to high and slowly add the remaining 1/2 cup of sugar crystals in small batches. Continue beating on high until stiff peak (close to 5 minutes). Gently fold the egg white mixture into the chocolate mixture. Pour batter evenly in one 9 inch pan.
Bake for 34 minutes, remove and cool completely on baking rack.
Chocolate Avocado Frosting
Prep time: 3-5 minutes
Mix time: 5 minutes
(Adapted from Gourmet Innovations)
1 Organic Avocado, pitted & scooped out
1/4 Cup of Organic Cocoa Powder
2 Tablespoons plus 2 teaspoons of Pure Maple Syrup
1 teaspoon of Organic Coconut Sugar Crystals
1 Tablespoon of Dairy Free Butter
Place all ingredients into a food processor. Process until smooth and fluffy, scraping down sides several times.
Frost cake when it is completely cooled. After serving, store lightly covered in fridge.
Buckwheat & Coconut Flour Pancakes
Buckwheat & Coconut Flour Pancakes
*Makes 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.
Flourless Chocolate Cake with Vanilla Ice Cream & Dairy Free Caramel Sauce
Flourless Chocolate Cake
A light and airy texture, but not as intense or moist as I would have liked. Still delicious and very good with the ice cream and caramel sauce. Next time I will experiment with more coconut oil and more chocolate.
(Adapted from Martha Stewart’s Cakes)
3 Tablespoons of Raw Unrefined Organic Coconut Oil
6 ounces of 70% Dark Belgian Chocolate, chopped
6 Large Organic Eggs, yokes and whites separated
1 Cup of Organic Coconut Sugar Crystals
1 teaspoon of Instant Coffee or Espresso Powder (decaf is fine!)
A Pinch of Iodized Sea Salt
2 teaspoons of Pure Vanilla Extract
Preheat oven to 325 degrees (I use convection). Line the bottoms of 2 tart pans or one 9 inch cake pan with parchment paper and rub the paper and pans with coconut oil. Place the 3 Tablespoons of coconut oil and chopped chocolate in a small glass bowl over a steaming pan of hot water. Stir until combined and fully melted.
Remove bowl from steaming pan, wipe bottom of bowl with a towel to avoid any water dripping into the chocolate. Set aside. In the bowl of your mixer, beat the egg yolks and 1/2 cup of coconut crystals on medium high until thick and fluffy and crystals have dissolved completely. Add the instant coffee or espresso powder, salt, and beat until combined and coffee has dissolved. Add the vanilla and slowly drizzle the melted chocolate mixture and beat for about 1 minute until combined.
In a large bowl, beat the egg whites and a pinch of salt until foamy. Increase beating to high and slowly add the remaining 1/2 cup of sugar crystals in small batches. Continue beating on high until stiff peak. Gently fold the egg white mixture into the chocolate mixture in multiple batches. I did three. Pour batter evenly in one 9 inch pan or 2 tart pans.
Bake at 325 degrees for 20-25 minutes or until middle is just set when jiggled. Cool and cover until ready to serve. I warmed ours slightly (15-20 seconds) before topping with ice cream and caramel sauce.
Vanilla Bean Ice Cream with Coconut Milk & Pure Maple Syrup
So far, this is my favorite dairy free ice cream recipe…and I have tried several. The egg yolks make all the difference!
(Adapted from Against All Grain)
27 ounces of Full Fat Organic BPA Free Coconut Milk
3 Large Vanilla Beans, slit and scraped
1/2 Cup Pure Maple Syrup (Use New Hampshire or Vermont, they’re the best!)
4 Organic Egg Yolks
2 teaspoons of Pure Vanilla Extract
In a cold saucepan add the coconut milk, vanilla pods and scrapings, maple syrup, and egg yolks. Whisk to combine. Heat over medium low, stirring constantly until the mixture coats the back of the spoon, about 10-15 minutes. Do not let boil.
Transfer to a large, shallow dish, allow to cool for 10 minutes. Place a piece of plastic wrap directly on liquid to prevent condensation and refrigerate for a minimum of 4 hours. I always refrigerate over night. When chilled, remove the vanilla pods, pour the liquid into an ice cream maker and follow the manufacturer’s instructions. I use the ice cream attachment for my KitchenAid mixer. LOVE it.
When it reaches a thick soft serve consistency, spoon into an airtight container and place a piece of plastic wrap directly on top of the ice cream under the lid to prevent freezer burn.
Allow the ice cream to sit at room temperature for 10-20 minutes before serving with an ice cream scoop.
Dairy Free Caramel Sauce
This has a delicious intense honey flavor with the consistency of caramel. Wonderful!
(Adapted from Against All Grain)
1 Cup of Raw Organic Honey
3 Tablespoons of Spectrum Shortening
1 Cup of Organic BPA Free Full Fat Coconut Milk
1/2 teaspoon of Iodized Sea Salt
Boil the honey on medium heat in a deep saucepan. Simmer for 5-7 minutes swirling the pan occasionally to ensure even browning. Remove from heat and carefully whisk in the shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes stirring occasionally to ensure the coconut milk doesn’t scorch on the bottom of the pan. You may need to lower heat slightly.
Pour into a glass container and allow to cool at room temperature, uncovered. Chill in refrigerator over night before serving. Will keep refrigerated for 2 weeks.
*When I checked it in the morning, the honey had slightly separated at the bottom of the glass dish and the caramel sauce seemed too thick. I stirred it thoroughly with a spoon put it back in the fridge for a bit and it turned out fabulous! Hasn’t separated since.
Vegan Mint Chocolate Chip Ice Cream
Paleo/ Vegan Mint Chocolate Chip Ice Cream
1 13.5 ounce can of full fat coconut milk
1/2 Cup of organic raw honey
2 Cups of organic unsweetened almond milk
1 1/4 teaspoons of pure peppermint extract
1/2 Cup of ripe organic avocado
1 Tablespoon of melted organic unrefined coconut oil
3/4 Cup of Enjoy Life chocolate chips (you can also use chopped dark chocolate)
Measure the coconut milk into a small saucepan and heat until bubbles form around the perimeter of the pan. Remove from heat and whisk in the honey. Stir in the almond milk and the peppermint extract. Pour into a bowl and place in the refrigerator to chill for 4 hours.
Pour the chilled mixture into a blender and add the avocado, blend until smooth. Pour in an ice cream maker and follow the manufacturer’s instructions. When it reaches a soft serve consistency (or a bit thicker), stir in the chocolate chips, spoon into a freezer safe container and freeze for about two hours. If you’re going to eat it later, let it defrost in the fridge for 1 hour before serving.
Pure & Simple Organic Body Lotion
T
Soft peaks after about 10 minutes.
Stiff peaks after about another 10 minutes. It will end up being the consistency of butter cream frosting.
This home-made lotion is simple. Anyone can make it, it only has 2 ingredients that most of us have on hand. You can add a few drops of essential oil if you have those on hand too, but it’s not necessary if you don’t. I added a few drops of lemon and a couple of drops of peppermint.
Pure & Simple Organic Body Lotion
*Makes 2 Cups
2 Cups of Organic Extra Virgin Coconut Oil
1/2 Cup of Organic 100% Organic Extra Virgin Olive Oil
I filled a small saucepan halfway with water and set a glass bowl in the top. Bring the water almost to a boil and add the coconut oil. Stir until thoroughly melted. Remove the bowl from the hot water and allow to cool for 30 minutes. Add the olive oil. Pour the mixture into the bowl of your mixer and refrigerate for 15 minutes. Attach the whisk. Whisk the oil mixture on medium high for 10 minutes and on high for 5-8 minutes until it emulsifies and is light and fluffy. Scoop into a container with a lid and keep in a cool place in your bathroom. Apply all over your body after a warm shower or bath.
Blueberry Lemon Bread
Blueberry Lemon Bread with Lemon Glaze
2 1/2 Cups of Mama’s All Purpose Almond Flour
2 teaspoons of Baking Powder
1 teaspoon of Xanthan Gum
1/4 teaspoon of Sea Salt
1/2 Cup of Organic Evaporated Cane Sugar
1 Cup of “Buttermilk” (1 cup almond milk with juice of 1/2 lemon)
3 Organic Eggs
1/2 Cup of Avocado Oil
4 teaspoons of Lemon Zest (about 2 lemons)
1 1/2 teaspoon Pure Vanilla Extract
1 1/2 Cups of Organic Frozen Blueberries
Whisk all of the dry ingredients together in a large bowl. Whisk all of the wet ingredients together and add to dry ingredients. Fold until fully incorporated. Fold in the frozen blueberries. Bake at 350 degrees for 65 minutes.
Lemon Glaze
1 Cup of Powdered Sugar
1 Tablespoon of Dairy Free Butter, melted
2 teaspoons of Freshly Grated Lemon Zest
2-3 Tablespoons of Freshly Squeezed Lemon Juice
Whisk in bowl and drizzle over cooled bread.
Pumpkin Bread with Honey Cinnamon Butter
Pumpkin Bread
1/3 Cup coconut oil, melted
1/3 Cup dark brown sugar
2 Tablespoons ground flax plus 6 Tablespoons water (egg replacement)
1 teaspoon pure vanilla
1 15oz. can organic pumpkin puree
2 Cups Bob’s Red Mill All Purpose Flour
2 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon xanthan gum
1/2 teaspoon sea salt
Place ingredients in mixer in order and mix on medium-low until fully incorporated. Spread into an oiled bread pan and bake at 350 degrees for 55-60 minutes.
Honey Cinnamon Butter
The amounts will depend on how many people you are serving and your taste. I used about 6 Tablespoons of butter, about 1 1/2 teaspoons of cinnamon, and about 1 1/2 Tablespoons of honey. Just add all ingredients to a small bowl and whip with a fork until combined.
Blueberry Pancakes with Cinnamon Maple Syrup
Gluten Free & Dairy Free Blueberry Pancakes
2 Cups of Artisan Flour Blend
1 Tablespoon of Sugar
4 teaspoons of Baking Powder
1/2 teaspoon of Sea Salt or Kosher Salt
4 Eggs, separated
2 Cups of Unsweetened Almond Milk
2 teaspoons of Pure Vanilla Extract
4 Tablespoons of Melted Non-Dairy Butter
Frozen or Fresh Blueberries
Measure dry ingredients into a large bowl and whisk. Measure almond milk, melt butter, crack and separate eggs. Beat eggs to stiff peak. Add the milk, vanilla, butter, and egg yolks to the dry ingredients and whisk until combined. Fold in egg whites carefully until fully incorporated. Fold in blueberries.
Heat a large skillet on medium, butter the skillet, and ladle batter onto skillet. Flip when bubbles have formed on the surface.
Cinnamon Maple Syrup
1 Cup of Pure Maple Syrup
2 teaspoons of Ground Cinnamon
Heat syrup and whisk in cinnamon.
Multi Grain Gluten Free Bread
Multi Grain Gluten Free Bread
1 1/4 Cups of Sorghum Flour
1 Cup of Amaranth Flour
1/4 Cup of Quinoa Flour
1/2 Cup of Ground Flaxseed
1/4 Cup of Whole Grain Amaranth
1/2 Cup of Tapioca Starch
1 Tablespoon of Xanthan Gum
1 1/2 teaspoons of Bread Machine Yeast or Instant Yeast
1 teaspoon of Kosher Salt
1 1/2 Cups of Warm Water (maybe a couple Tablespoons more)
1/4 Cup of Pure Maple Syrup
2 Tablespoons of Avocado Oil
1 teaspoon of Apple Cider Vinegar
4 Eggs
Add all liquid ingredients to your bread machine. In a large bowl whisk together all dry ingredients and add to the liquid ingredients. Turn bread machine on gluten free setting. Allow it to stir for about 10 minutes, then open the lid and scrape the sides down with a spatula. At this point, I sometimes add a couple more Tablespoons of water if I think it is looking a little too dry. Close the lid and wait for the mixing cycle to finish. Smooth the top with a spatula (sometimes it forms a dome), close the lid and don’t open it again until it’s finished.
gluten free zen 