Cranberry Walnut Cookies

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2017-11-10 13.14.19

*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.

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Grain Free & Dairy Free Double Chocolate Cherry Chip Cookies

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This recipe is adapted from James Trenda’s Ultimate Paleo Chocolate Chip Cookie recipe. His chocolate chip cookies are my all time favorite. They. Are. So. Good. They don’t taste grain free or dairy free either. I tweak his chocolate chip recipe a bit by using coconut sugar instead of maple sugar and lowering the amount from 12 ounces to 10 ounces. I also just use arrowroot instead of his combination of arrowroot and tapioca. I’ve  tried different combinations of grain free flours, to no avail. And really, why mess with something so delicious?

The other day I was thinking about his chocolate chip cookies, as I often do…and wondering…what if I were to switch it up a bit with other tweaks and additions? That is where the double chocolate cherry chip cookies were born. The first time I tried, it was a flat cookie failure.

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With a few tweaks here and there, the second attempt resulted in a delectable chocolaty cookie with the surprise of cherry filled bites.

Double Chocolate Cherry Chip Cookies

Depending on size, this recipe makes about 18 cookies

2 3/4 Cups Chestnut Flour

1/2 Cup plus 1 Tablespoon of Sweet Potato Flour

1/2 Cup of Arrowroot

1/2 Cup of Cocoa Powder

1/2 teaspoon of Espresso Powder or Instant Coffee Powder

1 teaspoon of Sea Salt

1 teaspoon of Baking Soda

1 Cup plus 3 Tablespoons of Coconut Oil (solid, not melted)

2 Cups of Coconut Sugar

3 Tablespoons of Full Fat Coconut Milk

1 teaspoon of Pure Vanilla Extract

2 Eggs

1 Cup of Dairy Free Mini Chocolate Chips

3/4 Cup of Dried Cherries

Measure the chestnut flour, sweet potato flour, arrowroot, cocoa powder, espresso powder, sea salt, and baking soda into a medium bowl and whisk to combine.

In the bowl of your mixer, add the coconut oil and coconut sugar and beat to combine. Just until it comes together. Add the coconut milk and vanilla. Then add the eggs, one at a time mixing thoroughly. Add the chocolate chips and cherries and mix on medium low until incorporated.

Refrigerate dough for 1 hour. Preheat oven to 35o degrees.

Line baking sheets with parchment and take a spoon full of cookie dough. Flatten it out slightly with your fingers (sometimes it’s somewhat solid from chilling).  Bake for 10 – 12 minutes.

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Cinnamon Spice Crepes with Coconut Sugared Peaches

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About 10 years ago I figured out I could no longer tolerate cow’s milk dairy. I was feeling so awful. My stomach felt like someone was holding it in their hand, I was getting migraines all the time, my sinuses were constantly stuffy…I just didn’t feel right.

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Once I stopped the dairy I had major improvement. Then over a few month’s time, I could tell that gluten was also an issue. It caused what I call “cement neck”, joint issues, and often after I ate it, I was so tired and lethargic, I felt like I’d been drugged. I started to have hormonal issues and adrenal issues. I tested positive for Candida overgrowth in my gut. I kept a food diary for a year and a half, and sure enough, every single time I had gluten foods, they made me sick.

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I began to strictly change my diet, focus on my gut and my adrenals, address the hormone issues, and wouldn’t you know it…when you begin to help all of your body’s major “parts” to work together, your health improves.

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A few years later when I got very ill while we were living in New Hampshire, I tested positive and was diagnosed with Chronic Lyme Disease. I’d been having Lyme flares off and on for at least 7 years but didn’t know what they were and neither did anyone else at the time. I’m a research warrior when something is going on with my body or in my life. I like to educate myself on the why’s and how’s and how other people are dealing with things. So, I researched for months and months about Lyme, food sensitivities, gut issues, systemic inflammation, auto immune disease, and every combination of symptom and chronic illness you could think of. I joined private groups so I could also learn more from other people with similar issues.

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One of the many helpful things I learned was that there are other grains that have similar DNA to wheat, so your body treats them as wheat, even though they are technically “gluten free”. Lyme Disease causes a lot of inflammation and joint issues, so the pain and other symptoms I was having made a lot of sense…but still, I just felt that there was more I could be doing to help my body deal with it naturally. I did not want a future full of pharmaceuticals.

I learned a lot about inflammatory foods and how systemic inflammation is linked to the foods we eat, the health of our gut, life stress, and stress on the body from illness. I learned about how food allergies and sensitivities, along with gut issues, lower your immune system. When you are consistently putting things into your body that tax your immune system, every part of your body suffers inside and out. Add a bacterial infection like Lyme Disease or any chronic illness or auto immune disease to a gut and body damaged by food sensitivities and stress, and it makes for a perfect storm of horrible illness.

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I pretty strictly eliminated all grains from my diet for about a year, along with many inflammatory foods like potatoes and legumes. I’ve had major improvement in all of the Lyme symptoms. Fatigue, pain, joint swelling, flu symptoms, sleep issues, vertigo, ringing in my ears, hormonal issues, nervous system complications like anxiety, numbness and tingling in my extremities and face, and shingles outbreaks. Diet has been paramount in allowing me to live an active life while battling a chronic illness. In fact, I have shared with people many times that I feel that without the changes in my diet and the battle against inflammation, I would surely be bed bound, if not dead.

Now I am able to eat rice, quinoa, and buckwheat on occasion, but I try not to push it. I can also eat potatoes and legumes now and then. However, if I get into a mode where I am indulging often and ignoring what my body is telling me, problems arise and it can take weeks to remedy. About a year ago I also added high quality curcumin supplement to my diet along with my other supplements. Absolute miracle worker, I would highly recommend curcumin supplements for everyone, but that’s a post for another time.

Long story short, in order to keep on top of your health, you must pay attention to your diet and gut health. Your gut is the epicenter of your immune system and the immune system and nervous system absolutely cannot work the way it was created to work, if you’re losing a battle with systemic inflammation.

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I have made it my mission to help people to understand that they are their best health advocates. I love to help you and show you that living with food allergies, sensitivities, and even chronic illness, doesn’t have to be the worst thing that’s ever happened to you. You can embrace all the good parts, and if you’re conscious about how you treat yourself, there are many good parts to be embraced.

I cannot stress enough how important it is to educate yourself. Being knowledgeable and being in tune with your own body and how it works and what it doesn’t like, will give you great freedom and improve your health dramatically. Educating yourself provides you with tools to take care of your body without sacrificing many of the things you love to eat and do.

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Now, go make yourself some crepes and seize the day!

Cinnamon Spice Crepes with Coconut Sugared Peaches

The recipe below looks wordy and complicated, but this is not a complicated recipe I promise, it is absolutely simple! I make them often with all kinds of different toppings and they come together very quickly. They’re also an easy, but impressive, breakfast or even dessert for when you have guests.

*Makes about 7 crepes and serves two people. Can easily be doubled.

For the peaches:

1 1/2 Cups of Frozen or Fresh Peeled Peaches

1 Tablespoon of Coconut Sugar (Maybe more if your peaches aren’t sweet enough)

About 1 Tablespoon of Water and 1 teaspoon of Arrowroot

Place the peaches in a small saucepan and if they are frozen, heat them on medium low until thawed and juicy. Add the coconut sugar and heat on medium until the sugar is completely melted and incorporated with the peach juice. Add a 1/2 teaspoon of the arrowroot mixture at a time, waiting a minute or so in between to get to the desired sauce thickness.You will need very little, don’t allow it to get too thick! Remove from heat, transfer to a small bowl and chill in the fridge or quickly in the freezer. (Your whipped cream will melt on top if the fruit isn’t chilled or at least cool.)

For the crepes:

1/2 Cup of Sweet Potato Flour

1 Tablespoon of Coconut Flour

Dash of Sea Salt

1 teaspoon of Ground Cinnamon

1 Small Pinch of Nutmeg

1 Small Pinch of Cloves

3 Eggs

1 teaspoon of Pure Vanilla Extract

3/4 Cup of Full Fat 100% Coconut Milk

2 Tablespoons of Water

Dairy Free Butter For Pan

Extra Cinnamon For Sprinkling

Measure all the ingredients into a medium bowl and whisk to thoroughly combine. Heat a small to medium ceramic skillet or non-stick pan to medium. Place 1/2 teaspoon of butter and spread around until melted. (You will only need to do this once.) When the butter starts to bubble, scoop just shy of 1/4 cup of batter into pan, lift the pan and swirl to the edges. Cook for about 1 minute until the crepe moves freely and flip. Cook for 5 seconds longer and transfer to a plate with parchment. I use a paper plate on top to cover them and keep them warm. They won’t stick together.

For the whipped coconut cream:

1 Cup of chilled 100% Fat Coconut Milk (There are two ways you can do this. With canned coconut milk that has been chilled over night, where you just use the solids, which then you would need probably 2 cans. Or, you can use one box of Arroy-D 100% Coconut Milk that has also been chilled over night. I used the Arroy-D this time.)

About 2 Tablespoons of Powdered Sugar or Very Finely Powdered Coconut Sugar

About 1 1/2 teaspoons of Pure Vanilla Extract

Pour the coconut milk into a stand mixer and whisk for a few minutes until milk is thickened. Add the powdered sugar and whisk for another couple of minutes scraping down the sides, then the vanilla extract. Continue whipping for another minute or so until thickened.

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Grain Free & Dairy Free Dinner Rolls

3 Comments

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What’s the first thing you crave when you have to go gluten free or grain free?

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Bread, of course.

I think it’s human nature.

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Not only do we want what we can’t have, but bread is comfort food. It pretty much has love and grandma’s house written all over it.

It goes with almost anything, it’s satisfying, and it makes your house smell amazing.

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Living on salads and meat on the Paleo diet or any grain free diet gets boring very quickly. When we’re bored with our food we do naughty things like eat foods that aren’t good for us.

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It’s my opinion, and the reason why I started this food blog, that people with food allergies should be able to enjoy foods like they always have.

Which includes bread.

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The only difference is that the foods we enjoy now don’t make us sick. They’re healthy for our bodies and don’t contain all of the fillers and preservatives and other unhealthy things we’ve eaten in the past.

I love these dinner rolls because they aren’t just designated to dinner. I use them for hamburger buns, sandwich buns, I cut them in half and toast them, and in the next couple of days, I’m going to show you something  extra special to make with them.

See you soon!

Grain Free & Dairy Free “Dinner” Rolls

*Makes about 15 rolls

2/3 Cup of Arrowroot

1 1/2 Cups of Sweet Potato Flour

1 Cup of Coconut Flour

4 teaspoons of Xanthan Gum

4 teaspoons of Double Acting Baking Powder

1 teaspoon of Sea Salt

2/3 Cup of Dairy Free Butter, cold

3 Tablespoons of Yeast

2 1/2 Tablespoons of Coconut Sugar

1/2 Cup of Warm Water

6 Eggs, Separated

3 Tablespoons of Apple Cider Vinegar

3 Tablespoons of Grass Fed Gelatin

1/2 Cup of Cool Water

Line two baking sheets with parchment and set aside. Preheat the oven to 375 degrees.

Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, and sea salt into a large bowl and whisk until combined. Measure in the dairy free butter and work through lightly with fingers until the butter is broken up throughout the flour. Set aside. In a stand mixer with the whisk attachment, whip the eggs to stiff peak.

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Warm the 1/2 Cup of water and add the sugar and yeast. Whisk quickly and set aside. In a ramekin or small bowl, measure 1/2 cup of water and the gelatin. Work quickly. Whisk together with a fork and microwave for 20 seconds. Set aside.

Add the egg yolks to the whipped egg whites and mix on medium to combine. Add the apple cider vinegar, the yeast mixture, and with the mixer on medium, slowly drizzle the gelatin mixture in.  Change the whisk to a paddle. Turn the mixer on medium and slowly add the flour mixture. Turn the mixer on medium high for 1 minute.

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The dough will be wet. With a spoon, scoop out 15 mounds of dough onto the baking sheets. It helps to get one had wet to remove the dough from the spoon in a round semi ball form. I like mine to look rustic, but you can also smooth out the dough a bit with a wet hand once it’s on the baking sheet if you like.

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Place the baking sheets on top of the stove. Spray two sheets of plastic wrap with non-stick spray and lay lightly over the dough. Cover each baking sheet with a light dish towel and let rise for 40 minutes.

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Remove the dish towels and plastic and bake for 20 minutes.

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One Grain & Dairy Free Bread Recipe ~ Three Ways

7 Comments

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I’ve tried very hard, but I am just not one of those people who can live on meat and vegetables alone. Sometimes we just need something to sink our teeth into that says, “comfort”. For me, that food item is bread.

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I can go days and days without it, but when I want it, my brain just won’t rest until I get it. I’ve tried on a few occasions to just sneak in a couple of pieces of Udi’s bread, but I am always greeted with swollen fingers and ankles the next day. Inflammation makes all Lyme symptoms much worse, so eating things that increase inflammation are hardly worth it.

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I have to abstain from grains, gluten, and dairy (and most potatoes, legumes, and very limited refined sugar…). That’s the reality, and there’s no way around it if I want to keep the inflammation at bay. Once you embrace the reality of your food limitations and recognize how they affect your body, life will be more enjoyable for you.

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A few weeks ago I set out to find a grain free bread recipe I could love. I had many fails but was pleased when I was finally able to share the Peasant Bread and Garlic Herb Twist recipes with you.

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Amazingly enough, the three bread recipes I’m sharing today – French Toast Bread, Hard Rolls, and Cinnamon Raisin Buns all come from the same basic bread recipe used for the Garlic Herb Twists. So really, it’s 1 recipe made into 4 types of bread!

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This makes it simple. Once you have all the ingredients on hand, you can bake to your heart’s content. I made the bread, the rolls, and the buns all in one evening. If you’re used to making your own bread, you’ll think it’s easy. If you’re not used to making your own bread, it will be a little bit of a challenge at first. There’s still the rising and baking time to be considered as well. You’ll get to know the dough the more you use it and before you know it, you’ll be impressing your family with all kinds of creations throughout the week.

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If you come up with some of your own unique ideas, shoot me an email at luvvinlyfe@gmail.com with pictures of your favorite bread made from my recipe and I will post it right here on the blog to share with others. There’s no reason for anyone with food allergies to go breadless.

Happy Baking!

Basic Grain Free, Dairy Free Bread Dough Recipe

1/3 Cup Arrowroot

3/4 Cup Sweet Potato Flour

1/2 Cup Coconut Flour

2 teaspoons Xanthan Gum

2 teaspoons Double Acting Baking Powder

1/2 teaspoon Sea Salt

1 1/2 Tablespoons Yeast

2 Tablespoons Coconut Sugar

1/3 Cup Dairy Free Butter

**

3 Eggs Separated

1 1/2 Tablespoons Grass Fed Gelatin

1/2 Cup Cool Water

1 1/2 Tablespoons Apple Cider Vinegar

**

(There are step by step photos on the Herb & Garlic Twist post)

Measure all of the dry ingredients into a medium bowl and whisk to combine. Measure the dairy free butter into the flour mixture and work through with your fingers quickly until it has a large, mealy appearance. Set aside.

Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not quite to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.

Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Set aside.

Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.

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For all recipes, turn oven to 375 degrees while the dough is beating in the mixer.

French Toast Bread

I use this bread for french toast because I have yet to be able to make it rise as high as a “real” loaf of bread. It works perfectly though for french toast! It is absolutely delicious. Allow it to soak in your egg mixture for several minutes before frying and spreading generously with dairy free butter and your favorite pure maple syrup. 

Spray a bread loaf pan and line with parchment. I like to do this for easy removal. Scoop the bread dough out of the mixer with a spatula into the bread pan and spread out carefully without flattening the bread too much. It will expand when it rises and then expand into the corners even more while baking.

Spray a piece of plastic wrap with oil, lay over the top loosely, cover with a tea towel, and set on top of the stove to rise for one hour. After 60 minutes, remove the towel and plastic and place on the middle rack of the preheated oven and bake for 30 minutes. Allow to cool before slicing.

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Hard Rolls

While the bread dough is beating in the mixer preheat the oven to 4oo degrees and line a baking sheet with parchment. Flour the counter with either arrowroot flour or the sweet potato flour. Scoop the dough onto the counter and flour the top. Pat it lightly with the flour. Cut the dough in half, then each half in half and so on, until you have 8 equally sized pieces. Do not work the dough too much. Take each piece into your hand and kind of plop it back and forth cupping it to form a ball. Place on the parchment and continue with the rest. Spray a piece of plastic wrap, drape it over the rolls, cover with a tea towel, and allow to rise on top of the stove for 1 hour. After the 60 minutes, remove the plastic wrap and towel and bake in the preheated oven for 14-19 minutes, until golden on top and sides. Allow to cool for a few minutes before serving.

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Cinnamon Raisin Buns

*You will need raisins, cinnamon, coconut sugar, and dairy free butter. You will also need powdered sugar (I used corn free organic, if you have a Vitamix, you could also whiz up coconut sugar to powdered sugar), dairy free butter, and pure almond extract for the frosting.

In a small bowl, whisk together 1/3 cup of coconut sugar, 1/3 cup of dairy free butter, and a pinch of sea salt until smooth. Set aside.

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While the bread dough is beating in the mixer, preheat the oven to 400 degrees and spray an 8×8 baking pan (or a pie pan would work fine too) and line with parchment. Set aside. Flour the counter with either arrowroot or the sweet potato flour. Scoop the dough out of the mixer onto the floured counter and flour the top, patting the flour slightly around. Cut the dough in half, then in half again and so on, until you have 8 equal sized pieces. Working quickly, flatten each piece into a circle. Dollop the sugar and butter mixture equally on each piece and spread around with the back of a spoon leaving the edges empty.

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Sprinkle generously with cinnamon. Sprinkle with raisins (or leave them out, or add nuts, or whatever you like).

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Pick up a round of dough and put it in the palm of your hand. Grab the edges and squeeze them up and together like a dumpling. Press all the edges together and flip it over into your hand. Cup it to shape it a bit, and put it in the baking dish. Continue with the remaining dough rounds. Don’t worry about excess room in your pan. They will rise and then rise and then come together while baking.

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Once all of the buns are in the baking dish. Put a dollop of dairy free butter on each one. Sprinkle generously with coconut sugar and cinnamon, and then sprinkle with a pinch of sea salt.

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Drape a piece of loosely covered plastic wrap and a tea towel over the top and allow to rise on top of the preheating oven for 60 minutes. Remove the plastic wrap and tea towel and bake for 30 minutes draping with foil after the first 10 minutes. Allow to cool for about 15 minutes before frosting.

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Frosting: 2 Tbs of dairy free butter melted, 2 cups of powdered sugar (or powdered coconut sugar), about 2 teaspoons of pure almond extract. Whisk until combined, you may need a tiny bit of water to get it to drizzle/spreading consistency. Spoon over the rolls, wait a few minutes for it to set, and serve.

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Grain Free Biscuits ~ 2 Ways

10 Comments

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Happy Saturday! This week feels like it kind of went by in a whirlwind. Isn’t it strange how when you’re older life does that?

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Tony and I have been feeling kind of clunky the past two weeks so that has put a damper on things. Then, a couple of days ago I ended up with shingles. I haven’t had them in over a year and was really hoping that virus had gone dormant for good. Lyme Disease taxes the immune system and the reality is that along with it comes other unpleasant things. Throw in a little life stress and it’s the perfect storm.

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I’m not one to lie in bed sick unless I’m very, very, sick. I have a high tolerance for pain and illness. Not that I’m “special” or anything, I think that I’m just used to it, and I cannot stand being cooped up. So I’ve taken epsom salt baths, rested when I needed to, taken ibuprofen, slathered the shingles with Carmex (I’ve found it works great for pain and healing) and got on with life.

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I think that’s important when you have a chronic illness…the getting on with life part. I can choose to not do it, or I can choose to do it sick. So most of the time, I choose to do it sick and try my hardest to keep a positive attitude. Biscuits help.

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My husband was home a few more days than usual this week, which was nice. Thursday afternoon we drove to Steptoe Butte State Park so he could go hang gliding.

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He hasn’t been able to go much in the past two years so it’s important that he keeps up his skills.

Checking the wind speed and gusts.

Checking the wind speed and gusts.

Plus, we pay $5,000 extra per year on his life insurance policy because of the hang gliding. Go ahead and gasp, I did. And then some.

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So the goal is to get enough flights in every year to make it worth that ridiculous clause in his policy, not to mention the expense of the gear.

Takes about 30 minutes to set up the hang glider.

Takes about 30 minutes to set up the hang glider.

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My job is to help stabilize it now and then while he’s setting up so it doesn’t blow away. Then, when he’s ready for take off, I also need to help keep it balanced. The last time (my first time) we did this, it was gusty and the wind kept picking me up off the ground while I was trying to hold the hang glider down. We ended up having to scrap it because it was just too difficult and the weather was dangerous. Very nerve-wracking and made me question his sanity. But this time things went much more smoothly.

High tech wind direction equipment.

High tech wind direction equipment.

One more check for the best place to take off.

One last check for the best place to take off.

 

Suited up and ready. There's a parachute in the pack on his chest in case of an emergency.

Suited up and ready. There’s a parachute in the pack on his chest in case of an emergency.

I was shocked at how fast the wind took him up! I had planned to get step by step photos of his take off but before I knew it he was flying around.

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It wasn’t a too lengthy a flight this time because there wasn’t enough lift, but it was perfect for his first flight of the season. He had a safe landing, which is the important part. We ran out of time and wind for him to make another flight so we headed the hour and a half drive home so he could pack for another flight (on a plane) to LA the next day. He had been feeling wonky all day and unfortunately, some bug really got a hold of him because he was violently ill all night before his flight to California. Being the person he is, he mustered the energy to get on that plane Friday morning, and I don’t know how he did it.

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I would have been terrified I’d have to throw up in front of people.  A lesson for the rest of us…stock up on immune boosting aids when you get on a plane because you never know what someone is bringing on board.

But, one must earn a paycheck, so off he went.

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Romeo and Abigail had great fun running around in the field while Tony packed up the glider.

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I woke to Abigail’s feet in my face and song birds chirping this morning. We’ve been guaranteed to have a beautiful day and the next 10 days are supposed to be in the 60’s. Spring is early this year and you won’t get any complaints about that from me. I thought I would start the morning off with a batch of grain free biscuits. I had such luck with the first batch, I decided to experiment with another one.

And now I’m off to sun myself on the patio. Blue skies and sunshine. Food for the soul!

Grain Free Biscuits

*Makes 4 biscuits

1/2 Cup Coconut Flour

1/8 Cup Arrowroot

1 teaspoon Double Acting Baking Powder

1/8 teaspoon Sea Salt

1 Tablespoon Coconut Sugar

6 Tablespoons Cold Dairy Free Butter

3 Large Eggs, separated

Preheat oven to 375 degrees. Measure all the dry ingredients into a medium bowl and whisk to combine. Measure the butter, and work through quickly with your fingers until it has a somewhat large mealy texture.

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 With a mixer and whisk attachment, whisk the egg whites on high until frothy and doubled in size, just before they hit soft peak stage. Add the yolks and whisk until thoroughly combined, about 20 seconds. Pour the egg mixture on top of the flour mixture.

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Fold with a spatula, just until combined.

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 At this point you will say, “April, there’s no way this runny mixture is going to turn into biscuit batter”, but it does. Let it sit for 5 minutes. Line a small baking sheet with parchment paper. Use a 1/4 cup measuring cup or scoop to scoop out four biscuits.

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Bake for 17 minutes.

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Allow to cool for 20-30 minutes. They’re a bit fragile when they come out. You could probably safely cut them while warm after 15 minutes.

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Grain Free Frosted Blueberry Orange Biscuits

1 Cup Coconut Flour

1/3 Cup Arrowroot

1/3 Cup Sweet Potato Flour

1/4 Cup Coconut Sugar

1 Tablespoon Double Acting Baking Powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Sea Salt

1/2 teaspoon Xanthan Gum

1/2 teaspoon Ground Cinnamon

3/4 Cup Cold Dairy Free Butter

2 Eggs, separated

Zest of 1 Medium Orange

Juice of 1 Medium Orange (1/4 Cup)

1 teaspoon Pure Vanilla Extract

1 1/2 Cups Frozen Blueberries

Preheat oven to 375 degrees. Line a pie dish with parchment paper and spray (under and over).

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Measure all dry ingredients into a medium bowl and whisk. Measure butter. Work through with fingers quickly until combined and mealy.

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Whisk eggs in a stand mixer until they reach soft peak. Add egg yolks and whisk to combine. Add zest and orange juice.

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Pour we ingredients over dry ingredients. Fold just until combined.

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Quickly fold in frozen blueberries just until combined. The blueberries will stiffen the batter if you take it too slowly.

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With a 1/4 inch scoop, generously scoop 9 biscuits from the batter into the prepared pan starting in the middle.

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Bake for 27 minutes. You may have to lay a piece of tin foil over them the last 10 minutes.

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In a small bowl melt 1 Tablespoon of dairy free butter. Add the juice of 1/2 orange and 1 Cup of corn free powdered sugar. Stir until combined.

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Drizzle over the biscuits once they have cooled for 15 minutes.

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Allow to cool completely before serving.

Grain Free Garlic & Herb Twists

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These are the rolls on day two. I was so excited to eat them I forgot to take the opening shot the night before. Ha!

These are the rolls on day two. I was so excited to eat them I forgot to take the opening shot the night before. Just as delicious day two warmed, with a bit of dairy free butter.

Bread is finally back on our table and it has been a divine experience.

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I was worried there for a while when I took grains out of my diet, but not anymore. These Garlic & Herb Twists are delicious and I’d be willing to bet that 9/10 people wouldn’t have a clue that they are grain free and dairy free.

 They’re soft, have a very nice crumb, a good bounce like a “real” roll,  and are very flavorful with the perfect combination of herbs, sea salt, and olive oil. Most of us find such comfort in a good piece of bread.

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These could be made a variety of different ways with a variety of herbs and add ins. Get creative!

Grain Free Garlic & Herb Twists

*Grain Free *Gluten Free *Dairy Free *High Protein

1/3 Cup Arrowroot

3/4 Cup Sweet Potato Flour

1/2 Cup Coconut Flour

2 teaspoons Xanthan Gum

2 teaspoons Double Acting Baking Powder

1/2 teaspoon Sea Salt

1 1/2 Tablespoons Yeast

2 Tablespoons Coconut Sugar

1/3 Cup Dairy Free Butter

**

3 Eggs Separated

1 1/2 Tablespoons Grass Fed Gelatin

1/2 Cup Cool Water

1 1/2 Tablespoons Apple Cider Vinegar

**

1/4 Cup Olive Oil

1 Tablespoon Garlic Powder

1 Tablespoon Dried Oregano

1/2 Tablespoon Dried Basil

1/2 teaspoon Sea Salt

Measure all of the dry ingredients into a medium bowl and whisk to combine. Measure the dairy free butter into the flour mixture and work through with your fingers quickly until it has a large, mealy appearance. Set aside.

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Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not quite to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.

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Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Set aside.

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Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.

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Next, line a medium baking sheet with parchment and set aside. Flour a board or counter with arrowroot. Scoop dough onto the arrowroot and lightly flour the top. Very lightly knead the dough quickly to form a loaf, it will not get completely smooth, don’t over work it. Cut the loaf into 8 equal pieces.

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Preheat the oven to 400 degrees.

Working with one piece at a time and a little more arrowroot, lightly and quickly roll the dough into a strip about 6 inches or so and then roll into a spiral. Place on the parchment covered baking sheet and repeat for the remaining 7 pieces.

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Next, in a small bowl mix together the olive oil, garlic, herbs, and salt and set aside.

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Spray a piece of plastic wrap with oil and drape over the unseasoned twists. Drape with a tea towel and place on top of the stove (that is preheating) to rest and rise for 60 minutes.

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Remove the plastic and towel, brush the tops of the twists evenly and generously, using all of the topping. and bake for 15-20 minutes until browned. Don’t overcook!

After the rise.

After the rise.

After seasoning and prior to baking.

After seasoning and prior to baking.

I served mine with zucchini noodles and meatball sauce.

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The zucchini noodles are incredibly easy and delicious! You can go here for more information on the spiralizer.

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For the meatball sauce I made a super simple baked meatball and used 2 jars of gluten-free, organic, spaghetti sauce. 1 pound of ground beef,  egg, a couple of tablespoons of chopped onion, herbs of your choice (I used oregano and basil), garlic powder, and salt and pepper. Mix it all together, form small meatballs and place them on a parchment lined baking sheet. Sprinkle with  a little more salt, garlic powder, and oregano.

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 Bake them in a preheated 325 degree oven for about 25 minutes and then plop them into a pot with your sauce. Simmer for 2 hours. I also like to season the sauce a little at the end with herbs and a bit of garlic.

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