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Showing results for tags 'grain free'.
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Celiac.com 07/16/2020 - Yes, I said grain-free! Somehow, some way, Mikey's has found a way to make these two new incredible products without any grains at all, and Mikey's products are quickly becoming the “Holy Grail” among those in the fast-growing “free from” community. Many gluten-free products contain too many carbs and/or too much sugar, as well as other unhealthy ingredients. More often now I find myself seeking out grain-free and low carb alternative products, and Mikey's Grain Free English Muffins are a fantastic find. They are made using only a few high quality ingredients: Water, eggs, almond flour, coconut flour, apple cider vinegar, egg whites, baking soda and salt. Mikey's gluten-free muffins can be eaten toasted with butter and your favorite spread, or they are great as a sandwich or hamburger bun. I made an egg and cheese sandwich that was wonderful. These muffins won't fall apart and their taste and texture are simply outstanding. Mikey's gluten-free tortillas are another triumph—they don't tear and have a chewy mouth feel that reminds me of a regular flour tortilla. Their only ingredients are: Water, cassava flour, coconut flour, sunflower oil, apple cider vinegar and sea salt. I made a grilled chicken taco that reminded me of the ones I used to eat, but this one was low carb and tasted great. Mikey's is now my go to brand for excellent grain and gluten-free products, which are unmatched in terms of taste, texture, and their use of high quality ingredients. For more info visit their site. -
Vegan Protein Chips This recipe is initially from Tom Kiryu a ketogenic diet body builder friend of mine. I modified it to make it simpler, crispier, and to work with my seasonings. 2/3 Cup Unflavored Pea Protein 1 tbsp chia seed 1/2 cup water 2 tbsp coconut, olive, or avocado oil 2tsp seasoning of choice divided 1. Put a baking sheet or pizza stone in the oven and preheat to 375F 2. In a mixing bowl put 1tsp spice, 2/3 cup pea protein, 1tbsp chia seeds and whisk together well incorporating the mix. Then add in the 1/2 cup slightly warmed water (45 sec in the microwave) and the oil and mix well 3. On a sheet of double covered foil dump your ball of dough. using a sheet of wax paper over this and either you palms or a dough roller spread out into a thin sheet evenly. (the thinner the crispier) 4. Using a dough knife cut the sheet into squares1.5-2" be sure your not cutting the foil only slight pressure should be used and a non sharp dough knife. Now sprits with a bit of spray oil and sprinkle the other tsp of seasoning of the top 5. Place the foil on the stone/cookie sheet that is preheated in the oven and let cook for 15-20mins, Then turn off the oven and crack the door slightly and let dry out for 30-45mins 6, When dried out and crsipied you should be able to peel back the foil from under neath and remove the sheet of chips breaking them along the lines you made. If you find them to be soft or chewy you need to increase the bake time The edge should be a bit "extra" crispy and browned. I loved using my Chili & Cheese vegan seasoning on this, you will soon be able to purchase this in stores if everything goes right. My nacho or ranch seasoning also go great with this. OH if you want a "Cheeze It" like flavor use 1-2tbsp nutritional yeast, and Nutiva Butter flavored coconut oil
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Coconut Pancakes, low carb, and free of gluten, starch, grains, or sugars. 1/2 cup (56g) coconut flour 1 tsp baking soda 1/8-1/4 tsp uncut stevia or monkfruit powder 4 beaten eggs 1 cup (240ml) Coconut milk 1 tsp vanilla or maple extract Optional 10-20 drops oooflavors pancake flavor drops 1. Beat the eggs, extract, drops, milk in a bowl or 4cup measure cup. 2. In another bowl whisk flour, baking soda, sweeteners. 3. Mix the flours into egg mix and let set a few mins to thicken while you preheat skillet/griddle on low heat 4. Grease skillet with a Tbsp of coconut oil or a spits of spray between batches, and pour forming 3" pancakes cooking 2 mins a side flipping til brown. These are thick and a bit dry, I love using a bit of butter flavored coconut oil and Lakanto or oooflavors Sugar Free syrups on them. Seriously try with the cookies one from oooflavors NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/pancake-flavored-liquid-concentrate https://www.oooflavors.com/collections/zero-syrups
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Monte Cristo Knock off This is not the Cheddar's Monte Cristo from my childhood, I could make one more like it but I can not justify spending $30 in initial products. I bought a store brand of Gluten Free and Grain Free bread from Whole Foods for a proof of concept over using my own. BUT this would probably be better with thick canyon bake house slices. So this is more like a french toasted battered turkey and cheese sandwich, feel free to up the antsy adding ham and swiss. 2 tbsp Nutiva Butter Flavored Coconut Oil 6 Large Eggs Beaten 1 1/4 Cup (300ml) Cashew or Almond Milk 8 Slices Gluten Free Bread, I used Julian Almond Paleo but Canyon House might work. 4oz Dairy Free Cheddar, I used some lisanatti shreds, melted in a bowl a bit so it would not fall out slices would work 12oz Thin Sliced Turkey, I found the Naturals from Oscar to be gluten and corn free Raspberry sauce for dipping is optional along with a bit of powdered sweetener for dusting if you wish to add a bit more authenticity 1. Preheat oven to 400F, line a rimmed baking sheet with a non stick mat or foil, brush with melted coconut oil or butter. 2. In a 9 x 13 baking dish whisk the eggs and milk, season with salt and pepper 3. Top 4 slices of bread with turkey bit of pepper and salt, distribute the cheese evenly over the turkey and top with the remaining bread. Transfer these to the egg mixture and press down with a spatula soaking for 1-2mins a side and carefully flipping. 4. Transfer again to the baking sheet and cook 15mins then carefully flip and bake another 8-14 mins til done. I finished a bit with the broiler then let rest a bit. Again this is a not quite the normal one...but it gave me a bit of satisfaction.
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Grain Free "Pastry" Pie Crust
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
I have created a pie crust before with almond flour, but it was more of a gram cracker. This time playing with one of my favorites, coconut flour, I have created more pastry like crust. 98g (3/4 cup) Coconut flour (Nutiva Organic is the best for this) 48g (1/4 cup) Erythritol like truvia, pyure, or now foods blend avoid swerve for this as granular worked best 1/2 tsp salt 1 tsp vanilla 7tbsp Nutiva Butter Flavored coconut oil melted. 2 large eggs room temperature (must leave out to get to room temperature or the oil will harden. 1. Preheat oven to 350F and lightly oil a pie pan 2. Mix dry ingrdients in a bowl 3. Combine eggs and liquid ingredients in other bowl and mix well then pour into the dry and mix well 4. Put dough into pie pan and using your fingers and hands work it out evenly spreading it to form your pie crust. 5. Bake for 10-12 mins 6. Take out of the oven and using the back of a spoon or spatula press the crust back down into the pan. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-300938-now-foods-erythritol-100-pure-natural-sweetener-2-5-lbs -
Again experimenting with some odd rewrite of others recipes to meet cravings, I give you Oreo Cookies DO NOTE the type of Cocoa used is Important 2 1/4 Cup (249g) Almond Flour 3 tbsp (21g) Coconut flour 4 tbsp (32g) BLACK cocoa Powder (Blommers on Amazon) 1 tsp Baking Powder 1 tsp Psyllium Husk 1/4 tsp Salt 1/2 Cup (120G) Nutiva Butter Flavored Coconut oil melted 1/2 Cup (100G) Swerve 1 Large Egg Room Temp 1 Tsp Vanilla Extract 20 drops O's Cookie oooFlavors (optional) 1. Preheat Oven to 350F 2. In a medium Bowl Mix top 6 ingredients and whisk well 3. In a separate bowl cream together the swerve and coconut oil for a few mins 4. Mix in the Egg, vanilla and drops til well combined 5. Add in the Dry and mix til well combined 6. Roll out the dough on parchment paper, I find using plastic wrap on top then a roller worked well til about 1/8" thick 7. Using a cookie cutter cut in to as many cookies as you can and place on a parchment lined cookie sheet (I filled almost 2 sheets) Re-rollout and keep up til you have used all the dough 8. Bake 12-15mins then let cool completely, Store in the fridge before trying to put the filling on it, as they need to be cold. NOTE I spread a cream cheese type frosting on them Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacemen https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.oooflavors.com/products/os-cookie-flavor?variant=17031282885 https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/
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Vegan Cheesy Garlic Knots 1/2 cup almond flour (60g) 1/4 cup coconut flour (36g) 2 tsp baking powder 1/2 tsp garlic powder 1/4 tsp salt 1 1/2 cups shredded vegan mozzarella cheese sub (6oz) 6 tbsp virgin coconut oil , melted 1/4cup apple sauce 1. Preheat oven to 350F and line a large baking pan with parchment paper 2. In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. 3. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together. 4. Add oil, apple sauce, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed it a bit 5. Divide dough into 12-16 equal portions. Roll each portion into a 5-inch log and tie gently into a knot. Place on prepared baking sheet a few inches apart. I often do this without the coating, and package them up, these freeze GREAT, you take them out wrap in a paper towel and zap for 30sec in the microwave. Always reheat them, the cheese inside will remelt and make them soft, hot cheezy bread. Love to just form them into little 3-4" logs and make mini cheesy bread sticks out of them. Daiya Cheese, and Julian Paleo Cheese also tested well, Try with different cheeses for different flavors >.> Colby Jack, Jalapeno Havarti and Smoked gouda from Daiya is glorious. Coat with a garlic herb oil coating of 3tbsp virgin coconut oil melted 2 tsp minced garlic 2 tsp hemp vegan Parmesan or Parmesan grated fine 1/2 tsp salt 1/2 dried rubbed parsley 5. Bake 15-20mins til golden Feel free to coat with a bit more of the oil coating when done
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So Missing the old crab Rangoon, and needing to make a version without a wrapper....I modified my Garlic Cheesy Bread. 1/2 cup almond flour (60g) 1/4 cup + 1 heaping tbsp coconut flour (36g) 1 tbsp Psyllium Husk 2 tsp baking powder 1/2 tsp Onion powder 1/4 tsp Garlic Powder 1/4 tsp salt 1 8oz Tub Cream cheese heated til soft (I used Vegan Miyoko Creamery Cream Cheese Un-Lox Your Dreams You can find this in Trader Joe's Nation wide) 5oz Crab Meat (I used 5 oz out of a 6oz can of Millers Select White Crab Meat) 6 tbsp virgin coconut oil , melted 2 Eggs Room Temp 1. Preheat Oven to 350F 2. Mix your Flours, baking powder, onion, garlic, Salt, Psyllium and whisk well to combine 3. Mix your oil and eggs, then use a mixer or a hand blender to combine with the cream cheese, then fold in your crab meat 4. Add in your flour mix and fold til well combined with no clumps. 5. Let set a few mins then using a Tbsp scoop out heaping scoops and either use a mini muffin tin or place on a baking sheet. 6. Bake for 20-25 mins til browned on top Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/Millers-Select-Special-White-Ounce/dp/B004XLC2SA/ https://miyokos.com/collections/vegan-cream-cheese
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Cinnamon Sugar Doughnut Holes/Monkey Bread
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
So in a attempt to adjust and make a monkey bread recipe Gluten Free and low carb, I took another recipe and modified it removing dairy, and some other subs. What I got was not the monkey bread I used to make....BUT DID make a huge pan of GLORIOUS cinnamon Sugar Doughnut holes. Now that I think about it the one from my child hood we would pour a ton of butter and sugar icing all over it before baking so it was huge gooy mess >.> we also used Pillsbury crescent dough formed into mini balls. This still is close enough to provide some satisfaction....and really addictive. Coating 6tbsp Swerve Granular (sugar) 4tsp Ground Cinnamon Dough 1/4 Cup (60ml/g) Almond Milk 1 tsp (5g) Apple Cider Vinegar 2 Cups (220G) Blanched Almond Flour 1 Cup (112g) Coconut Flour 1/4 Cup (30g) Pea Protein 1/2 Cup (100g) Swerve Sweetener Granular 2tbsp (20g) Psyllium Husk (or 1tbsp Guar/Xantham Gum) 1tbsp Baking Powder (Try Doubling for more rise) 1/2 tsp Salt 1/2 Cup (120g) Nutiva Butter Flavored Coconut Oil 1 tsp Vanilla Extract 3 Large Eggs Room Temp 25 Drops oooflavors Cinnamon Roll with Caramel (optional) 1. Preheat Oven to 350F. Line a 2lb Loaf Pan with parchment Paper 2. In a Small Bowl combine the 6tbsp Swerve and 4 tsp Cinnamon for your coating. 3. Combine Milk, and Vinegar and a small measuring cup or bowl, stir and set aside. 4. For Dough, combine almond flour, coconut flour, protein powder, Swerve, Baking Powder, Psyllium Husk, and Salt, Wisk to combine, if you can run through a sifter. 5. Warm and pour your coconut oil into this and fold til it starts to look a bit like corn meal 6. Add in the vanilla and eggs til well combined then warm up you milk 30 sec in the microwave and pour it in stun until uniform and can be formed into balls. NOTE if dough is too crumbly add 1-2 more tbsp more hot milk 7. Use a cookie scoop or a tbsp to measure our then roll into a ball shape, coat each ball in the cinnamon swerve mix before placing it in the pan. When filled just sprinkle the rest of the mix over the balls. 8. Bake 20-25mins, allow to sit in pan for about 10 mins before dumping onto a plate/serving dish. Feel free to make up a icing to put over this, I like making a swerve and cream cheese flavored ones, but caramel and pecan sauce works too. Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract Caramel Pecan Sauce 1/2 Cup (120g) Nutivia Butter Flavored Coconut oil 1/2 Cup Brown Swerve 2 tbsp (30g)Lakanto Maple 1 tsp ground cinnamon 1 tsp vanilla 1/2 Cup Roasted Chopped Pecans, (350F for 5-8mins) pinch of salt Heat and melt the Nutivia Butter, then cream together with everything but the pecans using a beater/wire whisk, then fold in the pecans. Pour this over when done and serving, might need to heat up a bit if it sets up Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bragg-organic-apple-cider-vinegar https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/cinnamon-roll-w-caramel-flavored-liquid-concentrate https://www.amazon.com/Swerve-Sweetener-Brown-12-ounces/dp/B07FCCZ3FX/ref=asc_df_B07FCCZ3FX/? https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/ -
So going through old family recipe cards again and I find a super simple recipe for something called a Krugel....looked interesting and I figured I could do it with miracle noodles. Noodle Krugel 2 Packages Miracle Noodles Angel Hair 2 large Eggs 1/2 Cup (60g) Swerve Sugar Replacement 1 1/2 Cup (360ml) Almond Milk 6oz Kite Hill Ricotta 20 Drops oooflavors Raisin Bread (Optional) 1/4 Cup Chopped Nuts (I used walnuts) 1tbsp Swerve 1tbsp Cinnamon 1/2 tbsp Nutmeg 1. Day before Prepare and dry your noodles, and chop up into 1-2" Pieces and place in a 8x8-9x9 Baking dish 2. Combine your eggs, cheese, milk, swerve and drops mixing well til mixed (I used a hand blender) 3. Pour your mixture over your noodles and cover with plastic wrap and transfer to the fridge and leave overnight or at least 8 hours 4. Next Day, Preheat oven to 350F, mix up your nuts and spices and evenly sprinkle over the top and cover the dish with foil. 5. Bake 35mins covered, then remove foil and finish for 40 mins Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/miracle-noodle-shirataki-noodles-angel-hair https://www.oooflavors.com/products/raisin-bread-flavored-liquid-concentrate?variant=12578237448286
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I was going to make hamburger Salad but recalled a mini burger receipe from a cook book I got from ketosummit. Modified slightly and made 2 regular size buns in 2 cup glass dishes. I have their permission to repost this. Today is also National Comfort Food Day....well not having ate a burger bun in 5 years I think this counts. (I made a extra bun and ate it mashed avocado) Makes 2 buns or 4 slider buns. 2/3 cup (70g) Almond Flour 1 tsp (4g) Baking powder 1/2 tsp salt 2 eggs 5 tbsp (75ml) Nutiva Butter Flavored Coconut oil 1. Put half of each dry ingredient in each dish (1/3cup (35g) almond flour, 1/2 tsp baking powder, 1/4 tsp salt) whisk. Now add 2.5tbsp Coconut oil, 1 egg to each and mix well. 3. Microwave on high 90 sec each and let set a min and they should pop out. 4. If using the 2 cup dishes cut in half, if using coffee mugs you get 4 slices for sliders each. Thrive Market 25% off http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil And Check out they have cook books and recipes that are pretty much all gluten free, low carb, and easily made dairy free https://ketosummit.com
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Found a way to make low carb and dairy free green bean casserole. As a kid I only really ate the French onions on top so I loaded a whole special batch of them on my casserole. Start by making my French fried onions from the other post but add in 2 thin sliced scallion. Then the following. 2 cans greenbeans drained 8oz sliced mushrooms chopped rough 2tbsp Nutiva Butter Flavored Coconut oil 3 minced cloves garlic 1/2 cup chicken stock 1 can full fat coconut milk 1/4-1/2 cup nutritional yeast 1. Preheat oven to 400F 2. Over medium heat sauté mushrooms and garlic in the coconut oil til soft (5min) 3. Add the coconut milk, stock and bring to a boil reduce heat and simmer til it starts to thicken. 5. Stir In the nutritional yeast til combined and then the green beans stirring to coat. 6. Transfer greased 8x8 dish and top with the onions as desired then bake 15 mins. For extra crisp few mins under broiler.
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So a few days ago when experimenting with making something else, I managed to make french fried onions by accident adding stuff in the wrong order and then did it again trying. Update Perfection, 2 cups (220g) Blanched Almond Flour 2 tsp Black Pepper 1 tsp Salt 4 Eggs Whisked 1 large onion cut into small slivers then into 1/2-1" Lengths. Mix your almond flour, Pepper, salt and whisk Cut up your onion as described Mix the almond flour and egg mixture then coat the onions in it and proceed to pan fry in 1/2" of oil over medium high heat in small batches, letting the oil come back up to temp between batches (check temp you do not want it too hot or to burn) Pan frying gave blacked edges and crisper, while air frying gave something a bit more like crisped blooming onion result, the deep fry in the oil was a bit messy and required setting on a paper towel covered plate This is a concept I would like to throw out there for thanksgiving to see if anyone has better luck with and can perfect it These would be great over dressing or casserole
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Stormy morning, can't bake most gluten-free recipes as weather prevents rising. So going testing a old recipe from a card (Families card box) I found. Amazingly this is a naturally gluten free, Grain free one. I modified it to be keto friendly and it turned out wonderful. Amaretti Cookies (card name) 100g Blanched Almond Flour 100g Swerve Sweetener 1/2 tsp salt 1/2 Almond Extract 1 Jumbo Egg White 60g 1. Preheat oven to 350f 2. Mix Flour and sweetener in one bowl 3. In another small bowl whisk egg white, extract, salt til lightly stiff 4. Fold the white mixture into the flour mix. 5. Form 1tbsp balls and place on parchment paper lined cookie sheet, flatten slightly as they do not spread. 6. Bake 18-25 min depending on if you want softer or crisper cookies. 7. Let set for 10 mins before removing to a cookie rack. 8. Dust with a bit of Swerve Confectioners Sweetener when Finished On another note, did it with vanilla extract and a bit more swerve over the tops for sugar free sugar cookies. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-confectioners-sugar-replacement
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Southern Keto Coleslaw (Sweet with a tang) 2lb shredded cabbage 70g grated carrot (5 baby carrots) 1/4 medium onion sliced thin strip (Mandolin cutter on the shallow setting is perfect for this) 220g (about a heaping 3/4 cup) mayo 3 tbsp (45g) Apple Cider Vinegar 2 tbsp Mustard 2-6tbsp Swerve (or other erythritol like pyure, truvia adjust to taste) Combine and mix mayo, mustard, sweeteners, vinegar then add in the rest mixing til well combined. (I like putting on gloves and using a claw and twist like working burger) Let it set overnight, if it needs more tang or sweetener then add to adjust. I find it best served with a few cracks of black pepper. Extra 25% off your first order with Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/organicville-stone-ground-mustard https://thrivemarket.com/p/bragg-organic-apple-cider-vinegar https://thrivemarket.com/p/primal-kitchen-avocado-oil-mayo https://thrivemarket.com/p/swerve-granular-sugar-replacement
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Tender Moist Cilantro Lime Pork Chops
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
NOTE on this recipe you can change the cilantro, lime, garlic, for any simmering sauce base, BBQ, teriyaki, harissa etc. 1/2 cup or so worth. Cilantro Lime Pork Chops Pork Chops a lean and finicky meat, being lean they dry out easy. This cooking method of searing then oven baking, followed by simmering in sauce, helps keep them moist. 4-5 boneless pork chops thin 1 tbsp oil for the pan 1/2 cup chopped cilantro 2 large limes (zest and juice) 2 minced garlic cloves 2tbsp butter flavored coconut oil (Nutiva) Cast iron skillet 1. Preheat oven to 400 2. Oil pan and cook the chops 1min each side over medium heat til lightly browned. Transfer to plate to sit. 3. In a small food processor pulse the, cilantro, oil, garlic, lime zest, juice. 4. Place pork chops back in the skillet and place in the oven for 6-7 mins (tip sheet of foil loose over top for splatter reduction. 5. Move skillet to stove pour in cilantro sauce, setting juices and stir around over medium heat for about a min or two. Pairs well with salsa, guacamole, salads. -
Some people ask what I use for breading that is gluten and grain free. Here are my top 3 Chip Breading Simple, preseasoned, 1bag of chips (I use https://eatprotes.com/products/chips as they are low carb the Zesty Nacho, BBQ, Chili & Lime and even the Toasted Coconut all have their own niche in breading foods) 1 cup Coconut Flour 4 eggs 2 cup almond or coconut milk Meat, shrimp, Or even Vegan cheese cut into sticks 4 Bowls/bowl plates for the line 1. Put your chips in a food processor and pules til crumbed Put this in a bowl 2. Now prep your other bowls 1 with whisked eggs, 1 with the coconut flour, 1 with the milk, 3. Dip the item to be breaded in the milk, then dredge in the coconut flour, dip in eggs, then roll in the crumbed chips 4. Cook either deep fry, air fry, or bake in a oven to crisp/cook. (Oven 400-425F 15-20mins depending on item) 5. BONUS when done combine the leftovers from the bowls add in some some more milk if you need....you got hush puppies that are great fried in a bit of coconut oil. Heavy Coconut breading (Fryer/Deep skillet and refined coconut oil fry) This is perfect for cutting chicken into nuggets, fish nuggets, shrimp etc. Small pieces 4 eggs 5 tbsp (35g) coconut flour 1/2 tsp baking powder salt&Pepper to taste 2 tsp seasoning of choice (try http://bigaxespice.com/shop.html here, choose the blend for your dish) 1 cup unsweetened shredded coconut (This can be skipped and just use the batter, I like the extra through with seafood) 2 bowls 1. Heat your oil to 325F 2. Whisk your eggs in a bowl 3. Now add in your coconut flour, baking powder, seasoning, salt & pepper, mix until smooth 4. In another bowl put your coconut flakes 5. Dip your food in the batter and mold it onto the item, roll in optional coconut flakes. dropping into the oil after 6. Flip once when the underside is golden, most foods will float up when done. I found these store bought nut based breading crumbs by https://nutcrumbs.com/collections/all that work great with everything. Choose your flavor and go, You take 2 eggs 1/4cup of almond milk" 1-2 cups of the crumbs 1. Mix your eggs and milk in one bowl, and dump the crumbs in another 2. Dip your prepared meat, veggies (cauliflower, zucchini etc) in the egg mix then dredge in the crumbs 3. Cook how ever you want, baked, fried, etc use like you would in any recipe you have for gluten breading or panko.
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Pina Colada Pie 1 Pie Crust (I suggest the gram cracker version of my gluten-free Pie Crust)https://www.celiac.com/blogs/entry/2146-grain-free-pie-crust/ 1 Can Full Fat coconut milk 1 20oz Can Crushed Pineapple in natural juice 1 tsp Vanilla Extract 2 tbsp maple syrup dash of salt If you want it a bit more stable I suggest adding 2tbsp of coconut oil 1. Place all ingredients but the crust in blender 2. Blend well. 3. Pour over crust and place in freezer for at least 4-6 hours for optimal texture, and cut. Note if frozen over night it sets up a little hard but is just as tasty and can be eaten like a pizza.
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Grain Free Chocolate Chip Keto Cookies
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
Grain Free Keto Cookies 1/4 cup (52g) coconut oil 1/4 cup (60g) Sugar free Maple or Honey (Lakanto Maple or a similar honey) 1/2 tsp Vanilla Extract 1/4 tsp salt 1/4 tsp baking soda or 1/2 tsp baking soda sub 34g coconut flour 24g almond flour 45g chocolate chips (sugar free I used chopped up Lakanto Chocolate Bar, Lilly's or other sugar free would also work) 1. Preheat your oven to 350 and line a baking sheet with parchment paper 2. Mix coconut oil, maple, vanilla and salt and heat slightly (10-20 sec just above room temp) in the microwave mixing again. 3. In a separate bowel mix Baking Soda, Coconut Flour, Almond flour whisk together 4. Using a sifter if you have one sift the flour mixture into the liquid then stir in the chocolate chips, 5. Let the dough sit for 10 mins letting the coconut flour thicken 6. scoop the cookie dough onto the baking sheets 1heaping to 2 tsp portions and flatten a bit with the spoon. 7. Bake for 10-12mins remove and let sit on the sheets for 3-8 mins before moving them to cooling racks. In an attempt to recreate my grain free cookies without sugars or starches I have created a Grain free sugar free Cookie. These will soon be featured at my bakery with both a sugar and sugar free options. Feel free to test these at home. While not as rich and soft as my almond butter ones they are very cost effective. -
This is a fun blend, can be a bit thin, and consistency is dependent on a hand blender and how much you work with it. But easy to recall, and your choice of adding a extra extract and jam of choice changes it up. I made a orange one this morning. 2 cups milk of choice (or water) 2 tbsp coconut flour 2 tbsp ground flax 2 tbsp almond meal or butter 2 tbsp sweetener of choice (I use swere) 2 tbsp Jam of choice (I use sugar free smuckers) 2 tsp vanilla (Optional fun extracts for any dessert your desire, Look up http://www.lorannoils.com/1-ounce-larger-sizes[1/2tsp of their supers will do] for any flavor you could imagine cheap. Or for a premium look up https://www.capellaflavors.com/4oz) 2 ways 1. Blend water (not the milk), and all other ingredients in a 2 cups measuring cup 2. Heat 2 mins in the microwave, pulse with hand blender again and pulse heat til it starts to boil, blend again. 3.Pour into a large 4+cup pot and add your milk blending with the hand blender then simmer while stirring and it should thicken up. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://www.luckyvitamin.com/p-299197-premium-gold-flax-products-100-natural-true-cold-milled-golden-flaxseed-24-oz https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs
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Paleo Cinnamon Cake 1/4 cup (33g) Ground Flax Seed + 1/4 cup water 1 ripe banana (120g) 1/4 cup Maple syrup (65g) 1/4 cup coconut oil (65g) 1 tsp vanilla 1 1/4 cup almond flour (140g) 1/3 cup coconut flour (40g) 1 tsp cinnamon 1/4 tsp salt 1/2 tsp baking soda 1/4 tsp stevia Topping 2tbsp(32g) coconut oil 2tbsp(32g) Maple syrup 1tbsp(15g) cinnamon 1. Preheat Oven to 350F 2. Combine Flax and water and heat lightly 15-20 sec in microwave and let sit (Makes Flax Egg) 3. Mash and heat the banana and coconut oil together for 30sec 4. Mix in maple, vanilla, Flax Egg, and stir until smooth 5. In a separate bowl mix all dry ingredients together then combine bowls and mix well 6. Grease a 8" Pie pan with coconut oil and press the mix into the pan it will have to be spread with a spatula or your hand 7. Mix up topping and pour over the top spreading it slightly making sure it does not fall over the edges 8. Bake for 30mins or until topping is slightly crispy (it will firm up a tad more once cool) NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/bobs-red-mill-almond-flour https://www.luckyvitamin.com/p-299197-premium-gold-flax-products-100-natural-true-cold-milled-golden-flaxseed-24-oz https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.luckyvitamin.com/p-111113-nunaturals-pure-extract-nustevia-1-oz
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This is a simple squash some from my mothers recipe, I personally make it with just chicken bone broth, and it is great on a cold day. Can be made with Vegtable Broth instead like Pacifics and no meat for a vegan version. 1-2 cup chopped turkey or chicken 5 tender zucchini sliced or chopped (mexican squash also works) 1/2 cup onion chopped 1/2cup - 1 can diced tomatoes 1 garlic clove crushed 1 tsp cumin salt and pepper to taste 1. Heat the turkey/chicken in 2 cups water to a boil to make stock and let simmer 5 mins 2. Add in all other ingredients and heat on medium til bubbling 3. Turn to simmer and close lid cooking until the squash is tender. I like to serve this garnished with a bit of sliced cilantro, protes chips or beanito chips, my mother always would serve this with corn tortillas.
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Vegan Low Carb Taco Soup 8-10 servings HUGE POT 1/2 a onion chopped 1 red bell pepper chopped 2-3 cloves chopped garlic 2 packages Upton Chili Lime Jack Fruit (https://thrivemarket.com/uptons-chili-lime-jackfruit-carnit…) 1 cup Tomato Sauce 2 cups Stock of Choice (https://thrivemarket.com/pacific-foods-organic-simply-stock…) 2 Cups Water 1 Can Petite Diced Tomatoes 2 Bags Miracle Noodle Rice Cooked and strained (https://thrivemarket.com/miracle-noodle-miracle-shirataki-r…) 3 tbsp Taco Seasoning 2 tsp Cumin 16oz of shredded lettuce (I got the shredded from my local grocery store) 1. Saute your garlic, onions, bell peppers over medium high heat til they are tender and start to caramelize 2. Add your jack fruit getting all the seasoning sauce out of the packages and break it up with a ladle while stirring it in well so the chunks break up and look like shredded meat 3. Now add the Tomato Sauce, Stock, Water and bring to a boil then add in your Tomatoes, Seasoning, cumin, and the Miracle Rice and Simmer on medium stirring for 5-7 mins. 4. Add the entire bag of lettuce and stir it in wilting into the soup. Taste and see if you desire more salt or more seasoning. I serve this topped with a vegan cheese shreds and salsa with Benito chips and have some avocado on the side. BTW Miracle Rice is best bought in bulk through their own website for best pricing, I get it by the case when I can. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25
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Grain Free Chocolate Pumpkin Brownies
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
Old recipe from my books Grain Free Chocolate Pumpkin Brownies 120g almond butter about 1/2 cup 120g pumpkin puree about 1/2 cup 1 flax egg (1tbsp ground flax 3tbsp water mixed and left to thicken) 1 large egg should work 120g Maple or Sugar Free Maple Lakanto 20g cocoa powder 1/4 cup 2tsp vanilla extract 1/2 tsp baking soda or 1 tsp Ener-G Substitute Optional Nuts or chocolate chips to stir in or sprinkle on top 1. Preheat Oven to 350F grease a 8x8 pan or line with parchment paper 2. Add all ingredients but the optional nuts/chip to a food processor and process on high until smooth 4. Pour into pan, spread with a spatula and tap on a hard surface to level out, add nut or chip topping 5. Bake for 25-30mins
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