gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Date Pecan Bread
This may be my favorite sweet bread yet! It’s grain free (buckwheat is not a grain), organic, egg free, dairy free, and yeast free. It’s sweet but not too sweet, has a bit of great texture and crunch, freezes well, and is delicious with or without toasting. It’s easy to whip up and goes great with that coffee or tea date with a friend. I’ve also eaten it several times for dessert and it’s the perfect companion next to a fall salad of rich greens, red onions, apples, and a cider vinaigrette.
Date Pecan Bread
1 1/4 Cups of Ground Organic Raw Hulled Buckwheat Groats
1/8 Cup of Organic Chia Seeds
3 Tablespoons of Organic Coconut Flour
2 teaspoons of Double Acting Baking Powder
3/4 teaspoon of Celtic Sea Salt
1 Tablespoon of Organic Psyllium Husk Powder
1 Cup of Filtered Water
1/2 Cup of Filtered WaterÂ
1/4 Cup of Organic Extra Virgin Olive Oil
2 Tablespoons of Raw Organic Honey
3/4 Cup of Roughly Chopped Organic Pecans
1 Cup (packed) Chopped Organic Medjool Dates (seeds removed)
For The Topping:
3 Organic Medjool Dates (seeds removed, cut in 1/2 lengthwise, then cut again lengthwise)
8 Organic Pecan Halves
1 Tablespoon of Organic Raw Hulled Buckwheat Groats
Pinch of Celtic Sea Salt
2 1/2 Tablespoons of Melted Raw Honey
- Grind the groats into flour in a high speed blender (Vitamix or Blendtec work well). Then add the chia seeds and coconut flour and blend for about 1 minute. You will still see chia seeds.
- In the 1 cup of water, whisk the psyllium husk powder, it will thicken quickly. Pour into blender. Add the baking powder, sea salt, the remaining 1/2 cup of water, olive oil, and the 2 Tablespoons of honey. Blend until fully incorporated. Scoop into a medium bowl.
- Fold in the 3/4 Cup of chopped pecans and the 1 cup of chopped dates.
- Prepare an 8 1/2 x 4 1/2 bread pan by using non stick spray and a parchment liner that folds over each side so you can easily remove the bread. Preheat the oven to 325 degrees (I use convection which cooks a big hotter, it may take more time for you bread to cook if you use conventional).
- Scoop the dough into the prepared pan, being careful not to pack it down too much. Smooth the top a bit.
- Arrange the sliced medjool dates and pecans over the top. Sprinkle with the groats and the pinch of sea salt.
- Melt the honey and drizzle over the top.
- Bake for 60 minutes. Cool for 10 minutes in the pan. Using a sharp knife, carefully loosen the edges of the bread, then use the overhanging parchment to lift the bread out onto a cooling rack. Cool completely before cutting with a sharp bread knife. (This bread freezes VERY well! I sliced it and stored it in a double ziplock. When I want a piece, I take one out and pop it in the toaster on the frozen setting.)
Chocolate Crumb Muffins
After cleaning out my photo albums on my phone and computer, somehow I forgot that I would need all the pictures of these muffins. I even pulled my good camera out of storage and blew the dust off…but I’m very rusty in the photography department after lazily relying on my iPhone for two years – so those photos were a no go as well. So this is it. One crumby photo (get it?) of these delicious muffins.
So back to the muffins. Not only do they satisfy that occasional sweet tooth, but the topping tastes remarkably like Oreo cookies. They also freeze and reheat or thaw well, which is a must for me. I can’t have 12 muffins just lying around waiting to be eaten. If you like to freeze things to buffer your self control like I do, when you’re ready to pop one out of the freezer for dessert (or breakfast…) you can let it sit on the counter to thaw for an average but delicious experience or… pop it in the microwave for 30 seconds which will leave you with a warm and delightfully decadent treat.
Chocolate Crumb Muffins
For The Muffins:
1 1/2 Cups of Otto’s Cassava Flour
1 Tablespoon of Coconut Flour
1/4 Cup of Cacao Powder
1/2 Cup of Coconut Sugar
1/4 teaspoon of Celtic Sea Salt
1 teaspoon of Double Acting Baking Powder
1/2 teaspoon of Baking Soda
2 Eggs
1/3 Cup of Dairy Free Butter, melted
1 Cup of Full Fat Coconut Milk
1 teaspoon of Pure Vanilla Extract
For the Chocolate Crumb Topping
1 Cup of Coconut Sugar
1/2 teaspoon of Celtic Sea Salt
1 Cup of Otto’s Cassava Flour
1/2 Cup of Cacao Powder
3/4 Cup Plus 3 Tablespoons of Dairy Free Butter, melted
Directions
Preheat oven to 350 degrees. Makes 12 muffins.
- For the muffins, measure and whisk the dry ingredients in a medium bowl. In another bowl, whisk the eggs, melted butter (cooled), coconut milk, and vanilla. Fold the wet ingredients into the dry ingredients just until the liquid is absorbed (lumps are a good thing). Set aside.
- For the crumb topping, whisk the dry ingredients. Stir the melted butter in with a spoon. You have two options here. I stirred mine in “lightly” then when through it with my fingers to make a smaller crumb. If you want larger crumbs, stir the mixture together completely and then break it up into small chunks instead of crumbs with your fingers.
- Line a muffin tin with 12 paper liners. Fill each liner 3/4 of the way full. Top each muffin with the crumb mix and pat down very lightly into the batter.
- Bake at 350 degrees for 25 minutes. (I use convection, it may take a bit longer in a conventional oven). Cool for 10 minutes, remove from tins onto a cooling rack and cool completely before serving.
Carob & Sprouted Pumpkin Seed Bites
I’ve been doing a little experimenting with carob powder. I find it to have such a unique taste! Sweet but not too sweet, similar to chocolate but with other interesting layers of flavor. It’s very enjoyable and it works perfect in these little bites. They work great as little energy bites for a hike or just the right size snack when you’re craving something sweet. They also taste equally delicious straight out of the freezer! Carob is high in fiber and minerals, a good source of antioxidants, doesn’t contain caffeine, low in sodium, naturally low fat, and can also work in many recipes as a chocolate substitution.
Carob & Sprouted Pumpkin Seed Bites
*Makes 24
1/2 Cup of Otto’s Cassava Flour
5 Tablespoons of Rice Bran Oil
1 Cup of Coconut Sugar
3/4 Cup of Carob Powder
1/4 teaspoon of Celtic Sea Salt
1 1/2 teaspoons of Pure Vanilla Extract
2 Eggs
Organic Raw Salted & Sprouted Pumpkin Seeds
Preheat the oven to 325 degrees and lightly oil a mini muffin pan. Whisk the oil, sugar, carob, and salt in a small saucepan and heat on low stirring consistently until smooth. Add the eggs and vanilla to a mixing bowl and slowly add the warmed mixture as you beat the eggs and vanilla. Mix in the flour and spoon into the mini muffin pan. Sprinkle a few pumpkin seeds on each bite and bake for about 15 minutes or until they bounce back and a center test comes out clean.
Fermented Walnut & Raisin Bread
I’m having some impressive luck with bread experimentation this week. That almost never happens! This loaf is organic, grain free, vegan, and sugar free with the exception of the natural sugars in the raisins. And like yesterday’s bread post, nutrient dense as well. What I really LOVE about it is that it’s made in a regular size loaf pan that didn’t fall after baking. So while it’s a heavier bread, it still has a light texture on the inside and the lightly crunchy, more dense texture on the outside. The crispy nuts, groats, and chia seeds on the top add great flavor and texture and the raisin to walnut ratio inside is perfect.
This bread takes time, it is a labor of love and patience. That patience will come with a wonderful reward! And of course as with many of my recipes, the recipe is versatile and the addition or subtraction options are almost endless – add your own flair!
Fermented Walnut & Raisin Bread
2 1/2 Cups of Organic Hulled Buckwheat Groats
3 Cup of Filtered Water
3 Tablespoons of Fresh Lemon Juice
3/4 teaspoon of Celtic Sea Salt
1 Tablespoon plus 1 teaspoon of Organic Psyllium Husk Powder
2 teaspoons of Double Acting Baking Powder
2 Cups of Organic Walnuts
1 1/4 Cups of Organic Raisins
1 1/2 teaspoons of Organic Chia Seeds
1 Tablespoon of Organic Hulled Buckwheat Groats
Step 1
Pour the groats into a large bowl, add the water, stir in the lemon juice, cover lightly and let sit for 8 hours. Drain and rinse once during the resting process. No need to add more lemon, but do replenish the water.
Step 2
After 8 hours, drain the groats, rinse well, add them to a blender and add 1 1/3 Cups of filtered water. Blend until smooth. Pour into a large bowl, cover with plastic wrap and a kitchen towel, set the bowl away from cold air or drafts and ferment for 36 hours. I didn’t notice bubbles or a ferment-ish smell, but when I went to fold in the other ingredients, it was fluffier than it started. Don’t be alarmed if you don’t see any major changes. I also check the top carefully to make sure it hadn’t formed any mold! If it does that, you’ll have to toss it.
Step 3
8-12 hours before the batter will be ready, soak the walnuts. Put them in a medium bowl, cover them with filtered water and add 1/2 teaspoon of Celtic sea salt. Soak for 8-12 hours. Then rinse, pat dry, and chop, reserving 1/2 Cup for the top of the bread. (Go HERE if you’d like to learn more about activating nuts for easier digestion.)
Step 4
Prepare a regular sized bread pan with oil or spray and line the pan with parchment so that there’s a bit of overhang to remove the loaf. Preheat the oven to 350 degrees (I use convection – if you don’t, you may have to increase the time)
Fold the remaining walnuts, the raisins, the psyllium, the baking powder, and the sea salt into the batter. Scoop into the pan, do not flatten out or smooth the top. Sprinkle with the remaining walnuts, the chia seeds, and the whole groats.
Step 5
Bake for 1 hour and 35 minutes. Cool completely before slicing.
Buckwheat Chia Bread
Is there ever a day where I’m not trying to dream up a delicious bread recipe that agrees with my body? The answer to that would be, NO. There’s always a solution, it’s just a matter of figuring out how to create it!
This Buckwheat Chia bread is yeast free, egg free, gluten free, grain free (buckwheat is not a grain!), dairy free, organic, packed with fiber, protein, manganese, calcium, selenium, magnesium, phosphorus, niacin, folate, B6, zinc, omega-3, beta carotene, and is fantastic for the gut. You can even make it completely vegan by exchanging the raw honey for maple syrup. It has a lovely little crunch from the pumpkin and chia seeds and the flavor is fantastic! I ate it plain as a snack yesterday and this morning I made an open faced sandwich for breakfast by toasting it, spreading it with a homemade thick coconut kefir, and layered it with english cucumber, poached chicken, fresh parsley, oregano, and a pinch of sea salt. Delicious!
Buckwheat Chia Bread
1 1/4 Cups of Organic Raw Hulled Buckwheat Groats
1/4 Cup of Organic Chia Seeds
3 Tablespoons of Organic Coconut Flour
1 teaspoon of Double Acting Baking Powder
3/4 teaspoon of Celtic Sea Salt
2 Tablespoons of Organic Psyllium Husk Powder
1 1/2 Cups of Filtered Water
1/4 Cup of Organic Extra Virgin Olive Oil
2 Tablespoons of Local Raw Honey
1/2 Cup of Filtered Water
1/4 Cup of Organic Raw Pumpkin Seeds
1 1/2 teaspoons of Organic Chia Seeds
Pinch of Celtic Sea Salt
*Preheat oven to 325 degrees (See note at bottom of instructions) and prepare an 8 1/2 x 4 1/2 (inside measurement) pan with non stick spray or oil and line with a piece of parchment that covers the bottom and goes up the two longest sides with an overlap to lift out the bread.
- Â Process the groats and chia in a food processor until you get a flour consistency, about 5-10 minutes. There will be visible chia seeds and it will feel a bit grainy.
- Add the coconut flour, baking powder, 3/4 tsp of sea salt, and process for 1 minute.
- Using the 1 1/2 Cups of water, whisk in the psyllium husk powder and let it sit for a minute or so until gelatinous. Pour into a medium bowl.
- Add the extra virgin olive oil and the raw honey and whisk to combine. Add the remaining 1/2 Cup of water and whisk to combine.
- Add the flour mixture and whisk to combine. Pour into the prepared pan and spread out very lightly if necessary.
- Sprinkle with the pumpkin seeds, the 1 1/ 2 teaspoons of chia seeds, and the pinch of salt.
- Bake for 48-50 minutes. Cool for 10 minutes before removing from pan onto a cooling rack. Cool Completely before slicing.
NOTE** I use convection for all of my baking and cooking. If you have a conventional oven you can either raise the temperature to 350 degrees and keep an eye on the baking time, or you can keep it at 325 degrees and it may take as much as 10-15 minutes more baking time. Keep an eye on it!
Pear & Oat Cookies
Every now and then I must have an oatmeal cookie. This recipe with the pear was purely experimental because (a) I was craving oatmeal and (b) I had a pear that was perfectly ripe and ready to be eaten. Sometimes it’s just as easy as that to come up with a recipe.
Pear & Oat Cookies
*Makes 14 Cookies
1 Cup of Cassava Flour
3 Tablespoons of Coconut Flour
1 1/2 Cups of Gluten Free Old Fashioned Rolled Oats
1 teaspoon of Double Acting Baking Powder
1/2 Cup of Coconut Sugar
1/4 teaspoon of Sea Salt
1/2 Cup of Dairy Free Soy Free Butter
2 Egg Whites
1 teaspoon of Pure Vanilla Extract
1 teaspoon of Pure Almond ExtractÂ
1 Pear Cubed (1 1/4 Cup)
1/2 Cup of Full Fat Coconut Milk
Preheat oven to 350 degrees (I use convection). Line two baking sheets with parchment and set aside.
Whisk dry ingredients. Work butter in lightly with fingers or cut in with knives (like you would for a crumble).
Add the egg whites, vanilla extract, almond extract, pears , and coconut milk. Fold in and continue folding until the dough comes together and the wet ingredients are distributed evenly.
Place 7 dollops of dough evenly on each sheet and bake for 15 minutes (may take a little longer if not using convection) until edges are crispy and lightly browned. Don’t overcook or the cookies will dry out.Â
Apple & Cinnamon Puff Pancake
This is an incredibly easy, super fast, delicious breakfast! From start to finish we were sitting down and eating within 30 minutes. It’s also very versatile. You could add berries to the top of the batter before cooking, or peaches to the bottom like I did with the apples, add different spices, serve it plain with butter and syrup, add chocolate chips, nuts, coconut, whatever your heart desires.
Apple Cinnamon Puff Pancake
*Gluten Free *Dairy Free
Makes 6 Servings & Can Easily Be Doubled & Baked in Two Pie Dishes
3/4 Cup of Dairy Free Milk (I used Malk Almond Milk)
3 Eggs
3/4 Cup of Mama’s All Purpose Almond Flour Blend
1/4 teaspoon of Xanthan Gum
2 Tablespoons of Coconut Sugar
1 teaspoon of Pure Vanilla Extract
2 teaspoons of Ceylon Cinnamon
1 Medium Honey Crisp Apple
3 Tablespoons of Dairy Free Butter
Powder Sugar & Fresh Lemon Wedges to serve
Preheat the oven to 375 degrees (for convection) or 400 degrees (for standard). Place the 3 Tablespoons of butter in a 9 inch pie plate and melt in the oven until sizzling and bubbly. While the butter is melting, core and cut the apple into thin slices.
Remove the pie plate from the oven and arrange the apples in a circle in a single layer around the bottom of the pan. (Overlapping won’t hurt.) Sprinkle 1 Tablespoon of the coconut sugar over the apples and follow with 1 teaspoon of the cinnamon.
Return the pie plate to the oven and bake the apple mixture for 8-10 minutes. While the apple mixture is baking – In your blender, blend the milk, eggs, flour, xanthan gum, remaining cinnamon and coconut sugar, and vanilla until completely combined and smooth.
Remove the apples from the oven and pour the batter over the apples. Return to the oven and bake for 22 minutes.
Slice and serve with powdered sugar and fresh lemon wedges for squeezing.
Maple & Clementine Doughnuts
Raise your hand if you like doughnuts. I’m not sure I’ve ever met anyone who doesn’t. The only problem is that for those of us trying to avoid additives, allergens, and just try to keep the abuse to our gut to a minimum…doughnuts in the outside world, aren’t always a good fit. If I’m going to indulge a little, I like to have control over my own ingredients. These aren’t perfectly healthy, but they are healthi-ER.
If you haven’t tried maple sugar…oh my goodness, you are missing out. It’s purely made from maple syrup and it has an intense maple flavor. I’ve used it in several cookie recipes as well as candied nuts and it never disappoints. I wasn’t sure if clementine and maple were a good match but they turned out to be the perfect match.Â
Maple & Clementine Doughnuts
*Grain Free *Dairy Free
*Makes 14 doughnuts
For The Doughnuts:
1 Cup of Full Fat Coconut Milk
1 teaspoon of Apple Cider Vinegar
1/2 Cup of Maple Sugar
1/4 Cup of Coconut Sugar
1/2 Cup of Dairy Free Butter
2 Eggs, separated
2 teaspoons of Clementine Juice
2 teaspoons of Clementine Zest
1/2 teaspoon of Pure Orange Extract
1 Cup of Cassava Flour
1/2 Cup of Chestnut Flour
1 teaspoon of Double Acting Baking Powder
3/4 teaspoon of Baking Soda
1/2 teaspoon of Sea Salt
Preheat the oven to 350 degrees and spray two non stick doughnut pans with oil.
Measure the coconut milk and add the apple cider vinegar. Stir and set aside. Cream the sugars and butter in a mixer until fluffy. Add the clementine juice, zest, and extract and mix to combine.
In a medium bowl, whisk the flours, baking powder, baking soda, and salt. Set aside.
Separate the eggs (I put the yolks in the coconut milk mixture and beat with a fork), and beat the egg whites to stiff peak. Set aside.
Add the coconut milk mixture to the sugar and butter mixture and mix until combined. Add the flour mixture and mix on slow until combined, scraping down sides once or twice. Remove the bowl and fold in the egg whites.
With a small spoon, carefully fill the doughnut pan holes. Bake for 13 minutes. Cool in pan for 5 minutes, then flip the doughnuts (carefully) out onto a cooling rack. Cool completely before frosting.
For the Maple Orange Frosting:
2/3 Cup of Maple Sugar, blended to make powdered maple sugar (you could also just use regular powdered sugar but you will not have the maple flavor)
1/3 Cup of Dairy Free Butter
2 teaspoons of Pure Orange Extract
Pinch of Sea Salt
About 2 teaspoons of Coconut Milk
Whiz up the sugar in your blender and pour into a bowl. Add the butter and salt and mash with a fork until the mixture is smooth, add the extract, and continue mixing. Slowly add in a little bit of coconut milk at a time until you have a medium thick dipping/spreading consistency. You can either dip each doughnut (carefully, they are a bit fragile), or spoon frosting on each doughnut and spread it. **Next time, I think I would go for a bit thicker of a frosting and just spread it on each doughnut. That way it will set up faster and be easier to handle when eating with your hands.
Beef & Veggie Burritos
I really like to have a few easy meals in my fridge and freezer for lunches and those nights I don’t feel like cooking a meal with a lot of steps and ingredients. I have found that homemade soups, sauces, tortillas, and now burritos are really helpful to have on hand. I made these burritos with beef and veggies but the options are endless! You could go a completely traditional Mexican route, you could make breakfast burritos, make them vegan, use chicken or pork, shredded or diced, you could go completely veggie, Asian, Caribbean, you name it – as far as your imagination and skills will take you. If you’re short on time, you can also make the tortillas a day ahead or a few days ahead so you can split up the prep time although, these come together really quickly!
*Dairy Free  *Grain Free  *Egg Free
Beef & Veggie BurritosÂ
*Makes 10 small/medium burritos
Double Batch of My Grain Free Spinach Tortillas
1 lb of Ground Beef
1 Cup of Chopped Red Onion
3 Cloves of Minced Garlic
1 Tablespoon of Oregano
1/4 teaspoon of Sea Salt
Few Grinds of Pepper
…………………………
2 Cups of Chopped Red Cabbage
3/4 Cup of Chopped Broccoli Florets
1/4 Cup of Diced Celery
1/2 Cup of Diced Carrot
3/4 Cup of Diced Red Bell Pepper
1 3/4 Cups of Diced Cremini Mushrooms
2 Cups of Chopped (small) Baby Kale
3 Cloves of Minced Garlic
1 Tablespoon of Minced Fresh Rosemary
1 Tablespoon of Minced Fresh Thyme
1/4 teaspoon of Sea Salt
Few Grinds of Pepper
1 Tablespoon of Avocado Oil
1/4 Cup of Beef Broth
2 Cups of Daiya Cheddar Style Cheese (I like to buy the block and grate it, I think it tastes better and melts better)
…………………………………………………………………………………..
Make tortillas and cool.
Saute the first block of ingredients and set aside. Then, saute the cabbage, broccoli, celery, carrots, bell pepper, mushrooms, kale, garlic, and herbs in the 1 Tablespoon of avocado oil. Season with salt and pepper, add the first block of sauteed ingredients and stir together. Add the 1/4 cup of beef broth and stir. (I use grass fed lower fat ground beef…if you are using a high fat ground beef, you may not need to add the beef broth for moisture).
**If you are making these to eat immediately, then you’ll want to quick heat your tortillas in a frying pan as you assemble the burritos. I just heat a frying pan on medium high and heat the tortillas for a minute or so on each side. Then, add the filling and top with cheese, fold it up and serve. You can use any type of pan to heat and crisp the tortilla and do not need oil.
**If you’re meal prepping these for the freezer, then you’ll want to cool the ingredients completely before assembling. Then, assemble one by one and wrap each in a piece of parchment, layering the burritos in a freezer bag.
To reheat you can either wrap them in foil for a softer burrito or leave them naked for a bit of a crunch on the outside. Preheat the oven to 375 degrees and bake for about 30-35 minutes turning once.
You will have a few plain tortillas left over. They store well in the fridge for a few days or for a month in the freezer. If freezing, place a piece of parchment between each tortilla and stack. Double bag and freeze.
Holiday Ideas ~ My Favorite Kitchen Tools
I have always had a deep love for kitchen time and everything that goes along with it. Even washing dishes! Standing next to my mom or aunt dipping my hands into hot, sudsy water in my grandma’s kitchen (she of course didn’t have an electric dishwasher), and sitting at the kitchen island watching her cook, are some of my most relaxing and most cherished memories. The majority of my favorite family memories take place in my grandma’s house, with lots of family present and wonderful food. I wanted that same experience for my own family while our son was growing up. The kitchen is the heart of our home!
Below are some of my kitchen favorites. Any of them would make great gifts for your loved ones!
Multiple Blade Spiralizer $24.99
Such a simple way to make zucchini noodles and much more! It’s easy to clean and I really like that it suctions to the counter for safety.
Zacfton Slicer & Shredder $23.99
Our son bought us this cheese grater for Christmas one year and we absolute love it! Comes with different blades for all of your needs, easy to clean, and suctions to the counter.
Euro Cuisine Yogurt Maker $29.99
I’ve had this yogurt maker for years and it works great every time!
KitchenAid 7 Cup Food Processor $74.99
I make pesto in mine, chop nuts, grind meat for lettuce wraps, you name it – makes life so much easier!
Hamilton Beach Belgian Waffle Maker $42.53
We use ours at least three times a month. Perfect waffles every single time.
Our son bought me this wok one year for Christmas and I really like how versatile it is. Also love the easy clean up!
I think the value and quality of Lodge products is really impressive. Yes, you can buy LeCreuset if you have the budget but Lodge works just as well and comes in all kinds of beautiful colors shapes and sizes too. I use mine regularly and have never been disappointed!
KitchenAid Stand Mixer $189.99
I’m pretty sure everyone knows the value of the KitchenAid Mixer! It’s fabulous and has all kinds of cool attachments to meet your needs. I’ve had mine for many years and it’s still going strong. I also purchased the ice cream maker that goes with it and I love it!
I know that price tag is frightening, but I promise you that a Vitamix blender is worth every single penny. I can’t believe how many years we wasted money on cheap blenders that couldn’t handle the work. We make smoothies in it regularly as well as grinding groat seeds for buckwheat flour. So easy!
This is not the scary pressure cooker from your childhood! Simple to use and extremely versatile. Even though I’ve used ours many, many, times I am always amazed at what it can do and how quickly it can do it!
I am absolutely in love with this adorable retro kettle! I really dislike having a tea kettle on the stove. They get dirty and have to be moved to make room. Electric kettles have a base that plugs in so you can put it anywhere you want. The kettle releases from the base to fill and pour.
Omega Masticating Juicer $295.00
Another kitchen appliance that is worth its weight in gold! This masticating juicer removes every possible ounce of juice from your veggies and fruits. It’s not loud and obnoxious either and is easy to clean!
Fluted Biscuit Cutter Set of 5 $16.95
I love all of the different sizes! I use them for biscuits and cookies.
No more skimming fat off of soups, sauces, and gravies with a spoon. This makes it so simple. The fat settles at the top and you just pour it right off leaving what you want underneath.
Ice Cream/Cookie Scoops Set of 3 $16.99
These come in handy for more things than you would think.
Set of Three Fine Mesh Strainers $12.99
More little gadgets that I find myself using all the time!
KitchenAid Immersion Blender $74.99
I’ve had mine for years and use it for making creamy soups and gravies and amazing fruit sauces. This one comes with all kinds of fun gadgets too!
This tool makes the lightest, fluffiest, potatoes you will every eat! You can leave the potatoes riced or you can rice them and then whip them up for creamy mashed potatoes. You can also rice cooked carrots, beets, whatever you like!
Sometimes the measuring in baking needs to be exact. This food scale is easy to use and works great!
gluten free zen 