gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Grain Free & Dairy Free Gingerbread
This gingerbread is FABULOUS! It’s full of flavor, versatile, freezes well, will make your house smell wonderful, and your guests will be in awe when they figure out it’s grain free and dairy free. You can serve it with coconut milk whipped cream and a little sprinkle of cinnamon like I did here, or you can warm the gingerbread and serve it with dairy free vanilla ice cream. You can also just sprinkle it with powdered sugar, or if you’re looking for a dessert to serve after a holiday dinner, you can incorporate the gingerbread into my individual Gingerbread Trifles.
Grain Free & Dairy Free Gingerbread
**This is best when served on day two or three – when the flavors have a chance to mingle and the gingerbread becomes more moist and dense. Or, you can freeze it up to a month and then defrost and serve**
1 1/4 Cups of Coconut Flour
3/4 Cup of Sweet Potato Flour
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
2 teaspoons of Ceylon Cinnamon
1 1/2 teaspoons of Ground Ginger
1 teaspoon of Ground Cloves
6 Eggs
1/2 Cup of Dairy Free Soy Free Butter
2 Tablespoons of Pure Vanilla Extract
1 Cup of Unsulphured Molasses
1 Cups of Full Fat Coconut Milk
*Preheat oven to 350 degrees (I use convection so cooking time may vary) Spray two 8×8 square pans with non stick spray and set aside. This can also be made in one 8 1/2 x 11 pan or two 8-9 inch round pans.
Measure the dry ingredients in a bowl and whisk to combine. Add the butter (cool but not cold) and the remaining wet ingredients. Whisk thoroughly until fluffy and combined.
Divide evenly among pans and bake for 25-30 minutes. *Cool and cover with plastic wrap. Serve on day 2 or 3 or cool and cover with plastic wrap and tinfoil and freeze up to 30 days.*
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Grain Free Dinner Rolls
These rolls are inspired by My Gluten-Free Kitchen’s Pull Apart Dinner Rolls. I have made her fabulous rolls many, many times using her gluten-free recipe and we absolutely love them! They turn out perfect every time. I worked with the recipe a bit to come up with a grain free option. Still super easy and still delicious! They’re not just for dinner either! I love to toast leftovers for breakfast or use the buns for sandwiches.
Grain Free Dinner Rolls
2 3/4 Cups Bob’s Red Mill Paleo Flour
1 1/2 teaspoons of Xanthan Gum
2 1/2 teaspoons of SAF Instant Yeast
1/4 Cup of Granulated Sugar (You can use white or coconut sugar – coconut sugar will make the rolls look more like a whole wheat roll)
1 teaspoon of Celtic Sea Salt
1 Cup of Warm Filtered Water
2 1/2 Tablespoons of Earth Balance Soy Free Butter, plus extra for roll tops after baking
1 Large Organic Egg
1 teaspoon of Bragg’s Apple Cider Vinegar
Spray a 9″ round pie plate, set aside.
Add the dry ingredients to your stand mixer. Heat the water and add the butter, let it sit until it melts. Turn the mixer on low and add the water and butter, the egg, and the vinegar. Mix on low until combined, scraping down the sides once. Beat on high for 1 minute. Scrape down sides. Using an ice cream scoop, scoop out 9 mounds of dough into the pie plate. The dough will be soft. You can leave them for a rustic baked look or you can wet your fingers and gently smooth out the tops.
Set the oven to 375 degrees Spray a piece of plastic wrap and gently lay it over the top of the pie plate. Cover loosely with a light kitchen towel, and let rest for 45 minutes. I do mine on top of the stove where it’s warm.
Bake for 25-30 minutes or until the tops are golden brown. (I use convection for all of my cooking – if you use conventional, set your oven at 400 degrees and start keeping an eye on the rolls around 25 minutes). Let the rolls cool for 10 minutes before brushing the tops lightly with melted dairy free butter.
Maple Sugar Cookies
Maple Sugar Cookies
(This dough needs to be chilled over night and makes about 30 – 2″ sandwich cookies)
2 1/2 Cups of Mamas Almond Blend All Purpose Gluten Free Flour (plus more for rolling)
1 teaspoon of Double Acting Baking Powder
3/4 teaspoon of Xanthan Gum
1/2 teaspoon of Celtic Sea Salt
1/3 Cup of Dairy Free Butter
1/3 Cup of Spectrum Shortening
3/4 Cup of Coombs Organic Maple Sugar
1 Egg
1 teaspoon of Vanilla
Whisk the dry ingredients (except maple sugar) together and set aside. In a mixer, cream the butter and shortening then add the maple sugar and cream until fluffy. Add the egg and vanilla and mix until creamy. Mix in the dry ingredients until thoroughly combined. Scoop into a ziplock bag and flatten and refrigerate over night.
Preheat oven to 375 degrees
Line work surface with parchment and flour. Dust your rolling pin and separate the dough into thirds. Keep what you’re not using in the fridge. Sprinkle flour on the dough and roll out, cutting shapes of your choice. Bake for 7 minutes (don’t let the edges get too golden), let cool on baking sheet for 5 minutes, then transfer to wire racks. Repeat with the remaining dough. Cool completely before frosting.
Frosting
1/4 Cup of Dairy Free Butter
5 Cups of Powdered Sugar
Pinch of Celtic Sea Salt
4 Tablespoons of Pure Maple Syrup
1 teaspoon of lemon juice
1 – 1 1/2 Tablespoons of Water (for spreading consistency)
Cream the butter, 2 Cups of the powdered sugar, salt, and 2 Tablespoons of the maple syrup. Add the lemon juice, the other two Tablespoons of syrup, and the remaining 3 cups of powdered sugar. Mix until it comes together. It will be very thick and clay like. Add the water 1/2 Tablespoon at a time until you reach a smooth but thick frosting that won’t leak out of the middle of the cookies.
I used the back of a teaspoon to gather a dollop of frosting. Then put it in the middle of the bottom cookie (use the underside of the cookie) and then carefully squished it down to spread it with the top cookie.
Carrot Cake Biscotti
Carrot Cake Biscotti
*This Recipe Is Grain Free & Dairy Free*
1 3/4 Cups of Bob’s Red Mill Paleo Baking Flour
1 teaspoon of Double Acting Baking Powder
1/2 teaspoon of Celtic Sea Salt
1/2 teaspoon of Xanthan Gum
2 teaspoons of Ground Cinnamon
1 teaspoon of Ground Nutmeg
1/4 Cup of Dairy Free Butter
3/4 Cup of Packed Dark Brown Sugar
1 Large Egg
2 teaspoons of Pure Vanilla Extract
1/4 Cup of Plain Pureed Pumpkin
2 Cups of Grated Carrots
1/2 Cup of Chopped Walnuts
1 Cup of Raisins
Preheat oven to 350 degrees and line one baking sheet with parchment.
Whisk the dry ingredients together and set aside. In a stand mixer, cream the butter and brown sugar, add the egg, vanilla, and pumpkin and mix until thoroughly incorporated and fluffy. Add the dry ingredients and mix until incorporated. With mixer on the stir setting, add the carrots, nuts, and raisins.
Divide the dough in half and scoop two halves onto the baking sheet. Pat lightly into two loaves about 2″ high and 9-10″ long. Bake for 40 minutes. Cool.
Slice, (makes about 23 servings depending on how thick you slice them. If sliced too thinly, they won’t stay together and will crisp too much during baking) and lay each piece on its side. Bake side #1 for 10 minutes, remove from oven and carefully turn each piece over and bake side #2 for 10 minutes. Cool Completely before frosting.
Frosting
2 1/2 Tablespoons of Dairy Free Butter, melted
Zest of a Whole Small Lemon
1 Tablespoon of Lemon Juice
1/2 teaspoon of Almond Extract
1 Cup plus 2 Tablespoons of Powdered Sugar
1 Tablespoon of Water (If necessary for drizzling consistency)
Whisk together until smooth and drizzle lightly over biscotti.
My Favorite Coconut Creme
1/2 Cup of Full Fat Coconut Milk (I use Arroy-D)
1/2 Cup of Filtered Water
1/4 teaspoon of Ground Ginger
1 Tablespoon of Raw Honey
1 teaspoon of Pure Vanilla Extract
Ground Cinnamon
Ground Nutmeg
Heat the coconut milk and water to almost boiling. Remove from heat and stir in the ginger, honey, and vanilla. Pour into a blender and blend on high for 30 seconds. Pour into your favorite cup and sprinkle with cinnamon and nutmeg.
Instant Pot Beef & Vegetable Soup
Instant Pot Beef & Vegetable Soup
12 ounce Top Sirloin Steak, sliced thinly
1 Medium Sweet Onion, sliced
3 Cloves of Garlic, diced
14 oz Bag of Brussels Sprouts, stems cut, outer layer peeled, then halved
8 ounces of Cremini Mushrooms, halved
3 Stalks of Celery, sliced on the diagonal
2 Large Carrots, sliced on the diagonal
1 Cup of Kale, ribs removed and chopped
1/2 Cup of Parsley, chopped
1 Medium Sweet Potato with Skin, cubed
1 Tablespoon of Fresh Rosemary, minced
1 Tablespoon of Fresh Thyme, minced
1 Tablespoon of Fresh Oregano, minced
64 ounces of Beef Broth
1 1/2 teaspoons of Apple Cider Vinegar
Sea Salt & Pepper To Taste
About 2 Tablespoons of Avocado Oil
Heat the Instant Pot to saute the steak. Add 1 Tablespoon of the avocado oil and quickly saute the beef until it begins to brown and remove to a plate. (I removed mine at rare-just barely medium rare.) Add the remaining Tablespoon of avocado oil, the onions, garlic, celery and carrot and saute until the onions are aldente. Add the meat and the remaining ingredients, stir to deglaze the bottom of the pan, and secure the lid.
On “Manual” set the Instant Pot for 5 minutes. (It will take approximately 30 minutes to come to temperature and THEN the 5 minute timer will begin.) When the timer sounds, release the steam and season with salt and pepper. Serve.
Clementine Yogurt Cake
This cake not only came out of the oven smelling and looking beautiful, the flavors were out of this world *after allowing it to rest covered for 24 hours. It’s perfect lightly heated with a scoop of coconut milk vanilla ice cream, or just eaten by itself alongside a hot cup of tea for breakfast or an evening snack.
Clementine Yogurt Cake
8 Clementine Oranges
1 Cup of Coconut Sugar
1 1/2 Cups of Gluten Free Mama’s Almond Blend Flour
2 teaspoons of Double Acting Baking Powder
1/2 teaspoon of Celtic Sea Salt
1/2 Cup of Old Chatham Sheepherding Company’s Vanilla Yogurt
3 Eggs
2 teaspoons of Pure Vanilla Extract
1/4 Cup of Avocado Oil
2 Tablespoons of Raw Honey
Preheat oven to 350 degrees and line a 8 1/2 by 4 1/2 inch loaf pan with a piece of parchment. Spray generously with nonstick spray (I use avocado oil spray). *When I “line” a pan with parchment, I only cut a long piece that will go over the middle of the pan and hang off of each side. This makes is much easier to remove the bread and keeps it from sticking on the bottom.
Measure the sugar into a medium bowl and zest 6 clementines into the sugar. Rub the zest into the sugar until it is completely incorporated and the sugar is moist and aromatic. Set aside. Peel the tangerines with a sharp knife and cut out the orange sections onto a few folded paper towels. Blot dry.
Whisk the flour, baking powder, and salt. Whisk the yogurt into the sugar, then beat in the eggs one at a time to form a smooth mixture. Whisk in the vanilla, then lightly whisk in the dry ingredients. Switch to a large spatula, and fold in the avocado oil. You should have a smooth batter with a light sheen.
Pour the batter into the prepared loaf pan and smooth the top. Scatter the clementine segments over the top.
Bake (I use convection) for 50-60 minutes or until the cake is golden brown and begins to pull away from the sides. Cool for 20 minutes in the pan, then remove the cake from the pan to a cooling rack that has parchment placed underneath.
To glaze the cake, zest and juice the remaining 2 clementines into a small bowl. Add the honey, and heat for 20-30 seconds in the microwave. Drizzle the mixture over the top of the cake. You can eat this warm and right away, but if you cover it and keep it at room temperature to serve it on day 2, it’s much better – rich and full of flavor.
Coconut Sugar Dark Chocolate Macaroons
These are delicious and absolutely simple to make. From start to finish they’re done in under 30 minutes. Healthy ingredients and the perfect snack when you’re craving just a little something sweet.
Coconut Sugar Dark Chocolate Macaroons
(Makes 14 Small Cookies)
1 1/3 Cup Let’s Do Organic – 100% Organic Shredded Coconut Unsweetened – plus a few pinches for sprinkling
2 Tablespoons of Bob’s Red Mill Paleo Baking Flour
1/3 Cup of Organic Coconut Sugar
1/4 teaspoon of Celtic Sea Salt
3 Organic Egg Whites
2 teaspoons of Pure Vanilla Extract
1 – 1 1/2 Squares of Trader Joe’s Fair Trade Organic 72% Cacao Belgian Dark Chocolate Bar (green packaging)
Preheat oven to 325 degrees and line a baking sheet with parchment. Stir all ingredients except the chocolate until thoroughly combined. Drop 14 dollops of dough onto the baking sheet. Break up the chocolate into small pieces and poke 1 piece into each cookie. Sprinkle with a little extra shredded coconut.
Bake (I use convection) for 18 minutes.
Grain Free Date Cookies
Grain Free Date Cookies
*Preheat oven to 350 degrees
Makes about 24 cookies
2/3 Cup of Medjool Dates, pitted and diced
2/3 Cup of Pecans, finely chopped
1/3 Cup plus 2 Tablespoons of Coconut Butter (aka coconut manna)
3 Tablespoons of Coconut Oil
6 Tablespoons of Coconut Sugar
1/2 Cup of Full Fat Coconut Milk (I like Arroy-D)
2/3 Cup of Sweet Potato Flour
6 Tablespoons of Coconut Flour
1/2 teaspoon of Celtic Sea Salt
1 1/2 teaspoons of Ceylon Cinnamon
1/2 teaspoon of Dried Ginger
1 teaspoon of Vanilla
2 Bars of Trader Joe’s Organic 72% Dark Belgian Chocolate 3.5 oz each
Cream the coconut butter, coconut oil, and coconut sugar together until fully incorporated. Add the coconut milk and beat, scraping down the bowl. Add the remaining dry ingredients and vanilla and mix well.
Using about 1-2 Tablespoons of dough, roll into a ball and flatten with fingers into a circle on parchment covered baking sheets. Bake for 12 minutes for soft cookies and 15 minutes for a crispier cookie.
Remove to cooling racks. Melt chocolate bars and drizzle each cookie. If you need them right away, you can quick set them by putting them on trays in the freezer for 10-15 minutes.
Langostino Tacos
Langostino Tacos
*Makes 4 Large Tacos or 8 Small Tacos
**Go Here for my Grain Free Spinach Tortilla Recipe
For The Sauce:
2 Cups of Fresh Cilantro, stems removed
4 Whole Green Onions
1/2 of an Avocado
2 Garlic Cloves
3/4 teaspoon of Celtic Sea Salt
Juice of 2 Limes
1 Tablespoon of Apple Cider Vinegar
1/4 Cup of Extra Virgin Olive Oil
2 teaspoons of Coconut Sugar
1/8 Cup of Water
Place all ingredients in a blender or nutribullet and blend until smooth. Refrigerate. You’ll likely have extra sauce left over – it goes great on top of salads, baked potatoes, and with chicken. The next night, I used it as a sauce for cole slaw with a little of Primal Kitchen’s dairy free caesar dressing and it got rave reviews.
For The Toppings:
1 Large Carrot Peeled, then sliced with the peeler into long strips
4 Large Radishes, sliced thinly
1 Cup of Red Cabbage, thinly sliced
1 Cup of Baby Spinach Leaves, stems removed
1/2 Cup of Red Onion, thinly sliced
2 Avocados, thinly sliced
Prepare toppings and set aside or refrigerate. Wait until you’re ready to serve the tacos to slice the avocados.
For The Langostino:
4 Cups of Langostino, thawed and patted dry
1/4 Cup of Avocado Oil
4 Cloves of Garlic, peeled and grated
2 Tablespoons of Fresh Lemon Juice
1/2 Cup of Minced Parsley
Celtic Sea Salt to Taste
Heat the avocado oil in a large skillet on medium high. The langostino is already cooked, so this process is quick. Add the grated garlic and move it around in the oil to flavor, making sure it doesn’t burn. Add the langostino and toss several times to heat through. About 3 minutes. Add the parsley, season with salt and lemon juice, toss a couple more times and remove from the heat.
Layer the tacos however you’d like and top with the cilantro sauce and serve. We also added a little hot sauce.
gluten free zen 