gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Apple Dutch Baby
Gluten Free & Dairy Free Apple Dutch Baby
For The Batter:
3 Large Eggs
3/4 Cup of Full Fat Coconut Milk
3/4 Cup of Mama’s All Purpose Almond Flour Blend
1/4 teaspoon of Xanthan Gum
1/4 teaspoon of Sea Salt
1/2 teaspoon of Ceylon Cinnamon
1/4 teaspoon of Nutmeg
For The Apples:
4 Tablespoons of Dairy Free Butter (set aside 2 Tablespoons)
1 Large Honey Crisp Apple, cored and thinly sliced
1 1/2 teaspoons of Ceylon Cinnamon
2 Tablespoons of Coconut Sugar
*Preheat oven to 425 degrees.
Whisk eggs, milk, flour, xanthan, salt, cinnamon, and nutmeg until smooth.
Melt 2 Tablespoons of the dairy free butter on medium heat in an oven proof skillet (about 9.5-10 inches). Add the apple, coconut sugar, and cinnamon, tossing often until apples are coated and softened, about 7-10 minutes. Transfer to a bowl and set aside.
Rinse the skillet well and wipe dry. Place in the oven and heat the skillet for 10 minutes.
Remove (carefully!) from oven and melt the remaining 2 Tablespoons of dairy free butter swirling around to coat all the edges and up the sides of the pan. Add the apples and any coconut sugar sauce to the middle of the pan and pour the batter over.
Bake until pancake is puffed and golden brown around the edges and the center is set, but still jiggles a bit like custard. About 12-15 minutes.
Sprinkle with powdered sugar, cinnamon, and nutmeg, and serve with a drizzle of maple syrup.
Dairy Free Rum Nog
Dairy Free Holiday Rum Nog
5 Eggs – separated, reserve 3 whites & freeze the remainder for another use
1/2 Cup of Granulated Sugar Plus 2 teaspoons – or raw sugar or coconut sugar but they will darken the color of your nog
2 Cups of Full Fat Coconut Milk
1 Cup of Filtered Water
1 teaspoon of Nutmeg
1/2 teaspoon of Ceylon Cinnamon
Pinch of Sea Salt
1/2 teaspoon of Pure Vanilla Extract
3 Tablespoons of Spiced Rum (or more of course, whatever you like!)
In a medium pan whisk the egg yolks and 1/2 cup of sugar until smooth and creamy yellow. Add ONE cup of the coconut milk and the water, whisk to combine. Heat on medium, stirring constantly until the mixture begins to thicken and coats the back of the spoon. About 7-8 minutes or so. Don’t heat too quickly or the eggs will scramble and your eggnog will be lumpy. Remove from heat and add the last cup of coconut milk, whisk to combine.
Add the nutmeg, cinnamon, sea salt, vanilla, and rum and whisk to combine. Set aside to cool.
While the eggnog is cooling, in a mixer beat the egg whites and granulated sugar to stiff peak. Be careful, they go from soft peak to stiff and then powdery and overworked very quickly. Fold the egg whites into the eggnog, pour into a container, and refrigerate over night.
The egg whites may rise to the top over night. You can whisk them into the eggnog for a more fluffy consistency, or you can scoop them to the side, fill the glasses with the eggnog and then dollop a bit of egg white nog on top of each. Or, you can leave out the egg whites altogether. Top with a sprinkle of nutmeg and serve.
Cranberry Walnut Cookies
*Grain Free *Dairy Free *Egg Free
Cranberry Walnut Cookies
*Makes About 24 Cookies
(preheat oven to 350 degrees)
2/3 Cup of Dried Cranberries, roughly chopped
2/3 Cup of Walnuts, finely chopped
1/3 Cup Plus 2 Tablespoons of Coconut Butter, melted
3 Tablespoons of Coconut Oil
3/8 Cup of Coconut Sugar
1/2 Cup of Coconut Milk
2/3 Cup Sweet Potato Flour
3/8 Cup of Arrowroot
3/8 Cup of Coconut Flour
1/4 teaspoon of Kosher Salt
1 1/2 teaspoons of Ceylon Cinnamon
1 teaspoon of Freshly Grated Ginger
1 teaspoon of Pure Vanilla Extract
Chop the cranberries and walnuts and set aside. 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. Remove to cooling racks and frost when cooled.
For The Frosting:
For the frosting I just put together a simple glaze with powdered sugar, melted dairy free butter, a pinch of kosher salt, 1/2 teaspoon of pure vanilla extract, and maple syrup. You’ll only need about a finished 1/2 cup for drizzling. Whisk until smooth and drizzling consistency.
Maple Sugar Pecan Cookies
Maple Sugar Pecan Cookies
For the sugared pecans:
About 1 1/2 Cups of pecans, roughly chopped (You will also need another 1/2 cup of pecans for the cookie dough)
1/2 Cup of Maple Sugar
1/4 Cup of Dark Brown Sugar, packed
1 teaspoon of Pure Vanilla Extract
2 Tablespoons of Dairy Free Butter
Pinch of Kosher Salt
Measure all ingredients into a medium frying pan (non stick!). Cook on medium stirring regularly until sugar is melted (but thick), and nuts are coated, about 7 minutes. Pour out onto a couple of sheets of parchment and immediately separate with two spoons. Allow to cool completely and then break apart the larger pieces. Set aside.
For the cookies:
(Makes about 32 cookies)
1 Cup of Dairy Free Butter
1/2 Cup of Maple Sugar
1/2 Cup of Packed Brown Sugar
1 Large Egg
1 teaspoon of Pure Vanilla Extract
2 1/2 Cups of Mamas Almond Flour Blend
1/2 teaspoon of Baking Soda
1/4 teaspoon of Kosher Salt
1 teaspoon of Xanthan Gum
1/2 Cup of Finely Chopped Pecans
In a stand mixer, beat the butter and sugars until light and fluffy scraping down sides once or twice. Add the egg and vanilla and beat. Add the dry in ingredients and finely chopped pecans and mix until thoroughly combined. Chill for 45 minutes (or longer).
Preheat the oven to 350 degrees and line three baking sheets with parchment. Shape into about 1″ balls and place a couple of inches apart. Bake for 10 minutes or until set and very lightly browned on the edges. (Don’t overcook or they’ll become too crispy.) Cool on baking sheets for 5 minutes before transferring to cooling racks.
For The Frosting:
For the frosting I just used a basic powdered sugar mix with dairy free butter and powdered sugar. About 3 Cups of powdered sugar and about 1/4 Cup of melted dairy free butter. Stir that together and to thin it, instead of adding a little water, I added Pure Maple syrup to get it to the consistency I liked for spreading on top of the cookies. Sprinkle each cookie with a generous amount of the sugared pecans.
Apple Tart
Apple Tart
1 Pie Crust From Heaven Crust Portion
6 Cups of Your Favorite Apples, sliced
Juice of 1 Whole Lemon
3/4 Cup of Coconut Sugar
1/4 teaspoon of Kosher Salt
1 1/2 teaspoons of Ceylon Cinnamon
2 teaspoons of Pure Vanillla Extract
6 teaspoons of Dairy Free Butter
Add the sliced apples, lemon juice, coconut sugar, salt, cinnamon, and vanilla to a large bowl and let sit for one hour, tossing every 15 minutes.
While the apples are marinating, press the dough into a 9×1 inch tart pan. Preheat the oven to 350 degrees. Overlap the apples in a circle starting at the outside edge and work your way to the middle. Drizzle half of the marinating sauce over the apples. Dollop the butter over the top of the apples.
Bake for 50-60 minutes (it will depend on your oven) until apples are fork tender. Cover the tart with loosely with foil at the 30 minute mark so that the apple tips don’t burn. Drizzle the tart with the remaining marinade and cool before serving.
Slow Roasted Tomato & Pesto Soup
Slow Roasted Tomato & Pesto Soup
7 Cups of Red Cherry Tomatoes & Yellow Pear Tomatoes stems removed, rinsed, and dried
1 tsp of Dried Oregano
1 Medium Vidalia Onion peeled and sliced
10 Cloves of Garlic peeled
Somewhere between 1/4 and 1/2 Cup of Extra Virgin Olive Oil
2 Generous Pinches of Kosher Salt
1 tsp of Dried Basil
1/8 tsp of Dried Crushed Chipotle Peppers
A Few Grinds of Fresh Pepper
4 Cups of Gluten Free Chicken Broth
1/2 tsp of Coconut Sugar
3 Tablespoons of Vegan Nut Free Pesto
Preheat oven to 325 degrees
Line a baking sheet with parchment paper and add the onions, garlic, and tomatoes. Drizzle with the olive oil and season with the oregano, basil, chipotle peppers, kosher salt, and ground pepper.
Roast for 2 hours.
Remove the roasted veggies, garlic, and herbs with a spatula into a medium saucepan add the chicken broth, coconut sugar, and pesto. Use an immersion blender (or put into a regular blender, then add to a saucepan) to puree the tomatoes, garlic, and onion. Simmer (slowly) for 30 minutes.
Nut & Groat Granola
Nut & Groat Granola
*Makes about 3 cups
1 Cup of Organic Gluten Free Rolled Oats
1/2 Cup of Organic Buckwheat Groats
1/4 Cup of Organic Raw Sunflower Seeds
1/4 Cup of Organic Raw Pumpkin Seeds
1/4 Cup of Organic Roasted & Salted Cashews
1 Cup of Organic Unsweetened Coconut Flakes
1 teaspoon of Organic Ceylon Cinnamon
Couple Pinches of Sea Salt
Contents of 1 Vanilla Bean Pod
2 Tablespoons of Avocado Oil
3 Tablespoons of Pure Maple Syrup
3/4 Cup of Organic Montmorency Dried Cherries, chopped
Preheat oven to 375 degrees.
Stir together the oats, groats, seeds, and cashews. Add the cinnamon, sea salt, and vanilla bean pod and stir well. Add the oil and syrup and stir until ingredients are evenly coated.
Spread onto a parchment covered baking sheet and bake in 5 minute increments, stirring between each. Once it starts to lightly brown, keep your eye on it because it will quickly burn. You want it to be browned evenly, then remove from oven to cool. About 12 minutes or so in a convection oven. It will crisp more upon cooling. Toss in the chopped cherries.
Serve with non dairy yogurt or non dairy milk, as a post workout snack, car snack, hiking snack. Anything goes!
Smart Cookie
These cookies are grain free, dairy free, egg free, nut free, organic, and free of refined sugar.
Smart Cookie
Preheat oven to 350 degrees/Makes 12 Cookies
1/3 Cup of Organic Unrefined Virgin Coconut Oil
3 Tablespoons of Organic Coconut Sugar
1/3 Cup of Organic Sweet Potato Flour
3 Tablespoons of Organic Arrowroot
3 Tablespoons of Organic Coconut Flour
1/8 teaspoon of Sea Salt
2 teaspoons of Organic Pure Almond Extract
2 Tbs of Organic 100% Full Fat Coconut Milk
1/3 Cup Organic Dried Cherries, roughly chopped
About 1/2 Cup of melted chocolate (I use Theo’s Organic 70% Dark)
Beat the coconut oil until it is light and fluffy, scraping down the sides of the bowl. Add the coconut sugar and beat until fully incorporated and smooth. Add the arrowroot, coconut flour, and sea salt and do the same. Add the almond extract and coconut milk and beat until smooth scraping down the sides. Fold in the dried cherries.
Line a large baking sheet with parchment paper, lightly roll cookies into balls and place on parchment. Pat down with fingertips into small circles.
Bake for 15 minutes. Cool completely.
While cookies are baking melt the chocolate. Place a piece of parchment over a cooling rack. Dip half of each cookie in the melted chocolate, lightly shake off excess. Place on parchment and allow to set. If you want them to set quickly, place them in the fridge for 20 minutes.
Grain Free Chocolate Cake with Fudge Frosting
Grain Free Chocolate Cake with Dairy Free Fudge Frosting
*This recipe is adapted from Satisfying Eats
Preheat oven to 350°
1 Cup of Coconut Flour
3/4 Cup of Unsweetened Cocoa Powder
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
8 Eggs
1/2 Cup of Earth Balance Soy Free Dairy Free Butter
3 Tablespoons of Pure Vanilla Extract
1 Cup + 1/2 Cup of Organic Full Fat Coconut Milk
1/2 Cup of Strong Brewed Decaf Coffee
1/4 Cup of Dairy Free Chocolate Chips or Chopped Dairy Free Dark Chocolate
About 8-10 Oz of Smucker’s Simply Fruit Raspberry Jelly for filling
Add the dry ingredients to a mixing bowl and whisk together. Add the eggs, butter, vanilla, coffee, and 1 Cup of the coconut milk. Mix on medium to blend well, scraping down sides. Let the batter rest while you’re getting the cake pans ready (Spray and line with parchment paper). Add the 1/2 Cup of coconut milk and mix on medium just until combined.
Pour evenly into two 8-9 inch cake rounds, two 8×8 square baking pans, or two 12 hole cupcake pans. If you’re going to make cupcakes, be sure to spray the paper liners.
Bake for 22-28 minutes. (I use convection, conventional ovens may vary.) Cool completely in the pan before removing.
Chocolate Fudge Frosting
3/4 Cup Earth Balance Soy Free Dairy Free Butter
3 1/2 Cups Powdered Sugar (You can also use homemade coconut sugar powdered sugar, but it will be a heavier, more moist, consistency)
1/2 Cup Cocoa Powder
1/2 teaspoon Kosher Salt
1 1/2 teaspoons Pure Almond Extract
3-4 Tablespoons of Full Fat Coconut Milk
About 1 1/2 teaspoons Instant Decaf Espresso
Pour the coconut milk in a measuring cup and add the instant espresso granules, stir to combine. Set aside and allow the espresso to dissolve.
Cream the butter in a mixer until it is light and fluffy, scraping down sides once or twice. Add the powdered sugar, cocoa powder, salt, and almond extract. Mix on lowest setting (so you don’t end up with a cloud of powdered sugar and cocoa powder over your whole kitchen) until mixture starts to come together.
With the mixture on medium, SLOWLY add the coconut milk coffee mixture, 1 Tablespoon at a time (keeping an eye on the consistency…not too soft!) scraping down the bowl once or twice in between. I like a thick, rich, frosting…if you want that too, you may not need all of the milk. Once the coconut milk has been added, beat on medium for 3 minutes until it expands and becomes fluffy.
Raspberry Sweetheart Cookies
Raspberry Sweetheart Cookies
*Dough will need to be chilled before baking
2/3 Cup Dairy Free Butter ( I use soy free Earth Balance)
2/3 cup Vegetable Shortening ( I use Spectrum)
4 cups of Mama’s Almond Blend All Purpose Gluten Free Flour plus more for rolling (In your local gluten free isle or online. I cannot rave enough about this flour!)
2 Eggs
1 1/2 Cups of Sugar (White or Coconut…coconut will make your cookies brown)
2 Tbsps. of Almond Milk (Could also use rice, coconut, or hemp.)
2 tsp. of Double Acting Baking Powder
1 1/2 tsp. of Xanthan Gum
2 tsp. of Pure Vanilla
1/2 tsp. of Sea Salt
Raspberry Jelly
Powdered Sugar Frosting (Powdered sugar, dairy free butter, pure almond extract, and a tiny bit of water or milk)
Beat butter and shortening in mixer until light and fluffy. Add about half the flour, the eggs, sugar, milk, baking powder, xanthan gum, vanilla, and salt. Beat until thoroughly combined and beat in remaining flour. Divide dough in half and place on plastic wrap. Press into discs, cover completely, and chill for at least 2 hours. This dough will last in the fridge for several days and I also like to wrap it well and freeze it to have on hand. It will last for months in the freezer.
Preheat oven to 375 degrees.
After the dough has chilled remove one disc out of the fridge at a time. Flour your surface and roll out. Cut into shapes of your liking and place them on parchment covered baking sheets. Bake for 8-9 minutes or until the edges are just slightly beginning to turn golden.
Cool completely. Add about 1 teaspoon of jelly to each cookie and top with another cookie. Drizzle with powdered sugar frosting.
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