Gluten Free and Specialty Diet Recipeshttps://www.celiac.com/blogs/blog/1202-gluten-free-and-specialty-diet-recipes/ This is a area for me and select others to post recipes we have created to meet certain dietary needs. I will be compiling many of my recipes posted over the years here for ease of access. I would love feedback, pictures, etc of said recipes if you try them out. PLEASE NOTE many of these recipes are made to meet dietary restrictions, all will be Gluten, Dairy, Corn, and Soy free. Some will be Vegan, Keto, Paleo, etc and I will try to tag and label  them to help people out.

The goal is to make foods, that will give some symbolence to the old foods people used to eat, or meet cravings, all have a focus on being healthier alternatives, and although odd will help people to try to enjoy food and life again.


About me, I am a Chef with Celiac, I worked in the food industry for over 7 years before being diagnosed with celiac and took my culinary lessons to create specialty dietary foods for people with a limited diet. I also run a small bakery and do gluten free and grain free baked goods and almond butters selling at local farmers markets. I have been active on the celiac.com community for a few years and often give advice etc. I do have Asperger Syndrome so often come off odd and with quirks.

Most ingredients for the recipes can be found on either
Thrive Market
Lucky Vitamin
Amazon

]]>enCarrot Cake Muffinshttps://www.celiac.com/blogs/entry/2716-carrot-cake-muffins/ Been working on this for the past 4 days and got it about perfect.
120g (1 cup) Almond Flour
100g (1/2 cup) Swerve Granular (Erythritiol)
2tbsp  Flax Meal
2 tsp Baking Powder
2 tsp Cinnamon Powder
1tsp Ginger Powder
1/4 tsp Nutmeg Powder
1/4 tsp Salt
60g (1/2 cup) Chopped Walnuts

1/2 Cup Melted Nutivia Butter Flavored Coconut Oil

3 Eggs Whisked ROOM TEMP
56g (1/4 cup) Cream Cheese  (Kite Hill Almond Base, or Miyoko Cream Cheese work to keep it dairy Free)
2 tsp Vanilla Extract
24 Drops Carrot Cake Extract from oooflavors (optional)
150g Grated Carrots (I use a zester and make it really fine)
1 tbsp apple cider vinegar,


1. Preheat Oven to 350F and fill a cupcake pan with liners
2. In a large bowl mix the almond flour, erythritiol, flax meal, baking powder, cinnamon, ginger, nutmeg, and salt, then add in the chopped walnuts and mix.
3. Now add the melted coconut oil and form a crumble and set aside
4. In a large measuring cup cream together the eggs, cream cheese, and extracts, then stir in the apple cider vinegar and grated carrots til evenly combined
5. Now pour the wet into the dry and mix completely, and portion into the cupcake pan.
6. Bake for 30 mins, and enjoy. These

 

]]>2716Thu, 16 Apr 2020 11:35:00 +0000Pop Tartshttps://www.celiac.com/blogs/entry/2712-pop-tarts/ So with the COVID apocalypse going on I been working on some bucket foods that are safe for me first on the list was pop tarts. I filled these with Miyoko dairy free cream cheese mixed with a bit of stevia and Swerve Confectioner. I plan on later trying a version with mock apple pie filler (minced stewed chayote squash mixed with swerve, lemon juice, and apple pie spice) that is blended into a pulp filling.
Dough
120g (1 cup) Almond Flour
28g (1/4 Cup) Coconut Flour
1/4 cup Nutiva Butter Flavored Coconut Oil warmed
1 egg room temp beaten
1/2 tsp Vanilla Extract
Optional 20 drops oooflavors Pop Pastry Frosted Flavor

1 more egg set aside room temp beaten for egg wash

Filling
113-120g (1/2 Cup) Miyoko Cream Cheese (warmed up)
1/2 tsp Vanilla Extract
1-3tbsp Swerve Confectioner
NOTE if you use 2-3 tbsp Lakanto Maple or a Alllose Syrup it is easier to mix

You can use my icing recipe to glaze these or do what I did and mix 1/4 cup Swerve Granular with 1tbsp of cinnamon and sprinkle over the top

1. Preheat Oven to 350F
2. In a mixing bowl whisk the almond and coconut flours then add in the warmed coconut oil and mix with a spatula until a crumble is formed
3. Add in the first beaten egg, and vanilla and form into a dough until well mixed then set aside for 10 mins so the flour can absorb the liquid. During which time you can mix the filling ingredients Do try minimum sweetener and add more as you see fit.
4. Using two sheets of parchment paper, one on top and one on bottom roll out the dough into thin layer about what you want your pop-tart to be using a rolling pin.
5.With a dough knife or butter knife cut your dough into squares the size you want the pop-tarts to be. NOTE they will crumble and you can pinch back the pieces together, you will also have some left over dough to reroll and make more.
6. Using a flipping spatula life one square at a time and place on a parchment paper lined baking sheet.Then top that one with 1-2 tbsp of filling then place the top piece on top and carefully press the edges together to seal it (I used a fork after to gently add that distinct look) Repeat this process til all your dough is used.
7. Brush the tops of each with egg wash. then place in the oven for 18-20 mins til golden brown.
8, After let them cool before topping with glaze or the "cinnamon Sugar" sprinkle
 

]]>2712Fri, 27 Mar 2020 15:03:28 +0000Eggnog, Dairy Free, Sugar Free, Low Fathttps://www.celiac.com/blogs/entry/2696-eggnog-dairy-free-sugar-free-low-fat/
So here I was wanting a healthy take on Eggnog I could drink without stomach issues, this is a recipe for HOT eggnog as cooling it leads to separation without an emulsifying agent. Been drinking this for days.
 
2 Cups Cashew Milk, or thick and creamy almond milk (HEB Organic Almond Milk)
2/3 Egg Whites (pasteurized carton)
3tbsp Swerve or Lakanto Sweetener (Powdered if you have it dissolves better)
1 tsp Vanilla
1/2 tsp Nutmeg
1/2 tsp Rum Extract
2 tbsp or a Scoop of Ancient Nutrition Keto Collagen (this adds richness and all Whole Foods Carry it)
20 Drops Eggnog flavoring from oooflavors (optional) or 2 tbsp DaVinci Sugar-Free Eggnog Syrup
 
1. Combine all in a small saucepan and whisk well till all clumps are broken up
2. Heat over Medium-Low heat stirring constantly till around 160F
3. Pour and serve immediately

 

]]>2696Wed, 01 Jan 2020 11:49:00 +0000Icings and Glazes for Bakinghttps://www.celiac.com/blogs/entry/2694-icings-and-glazes-for-baking/ Figured I would post the sugar free dipping glaze and the royal icing I use in my bakery. The icing can be varied by liquid content from a heavy assembly icing, a decorating icing for piping, or a spreadable one. These icings are variable as they are low fat and sugar free so I can use them for various clients. Also I tend to use grams for these

Dipping Glaze
40g Swerve Confectioner
2 tbsp Cashew Milk (Cashew for light set, use warm full fat coconut if you want it to set up hard)
1/4 tsp Clear Vanilla Extract

Royal Icing
250g Swerve Confectioner
36g Egg White Powder (Julian Bakery Unflavored Egg White Protein on Amazon)
5-7tbsp Cashew Milk/Milk of choice/Water (Start with 5 up it while using a hand mixer til desired consistency)
2tsp Clear Vanilla

>.< I also make this green icing that is food color free and loaded with nutrients for a few clients, where I grind up 48 tablets of Sunfoods Chlorella in a mortar and pedestal into a fine powered and mix it in.

]]>2694Tue, 24 Dec 2019 12:03:00 +0000Grandma's Dressing Paleo Stylehttps://www.celiac.com/blogs/entry/2691-grandmas-dressing-paleo-style/ So this is a remake of my grandmothers Dressing but using my paleo breads and changing out a few ingredients to make it paleo.  this recipe makes a half pan 6" deep
First the modified Paleo Bread made Drier and with some additives MAKE 2 OF THESE LOAFS
Makes a 2lb loaf in a large bread loaf pan (5x9")
172g Coconut Flour
2 tbsp Psyllum Husk Powder
1 tbsp baking powder
1 tbsp Ener Baking Soda or 2tsp Baking Soda

20 Drops oooflavors Cornbread (Optional but gives it that traditional flavor)
120ml (1/2 cup) Warm Water
2 tbsp Apple Cider Vinegar

840g Egg Whites Room Temp

1. Preheat oven to 350F And line your loaf pan with parchment paper
2. Whisk the top 4 ingredients in a medium mixing bowl.
3. Mix the water, drops and vinegar and let set to infuse
4. In a LARGE mixing bowl put in the egg whites and whisk til doubled in volume, you might need a pinch of guar gum for this.
5. Combine all 3 mixes into the large bowl. and mix until the texture of thick mash potatoes.. pour into the parchment line loaf pan and tap hard on a hard surface several times to level it out and fill it in.
6. Bake for 60mins normally then another 20mins in convection mode or another 30mins til browned on top.
7. Remove from and let rest on a wire rack til cool.



Dressing Ingredients
6" Deep half Pan
The above two loafs
6 stalks of Celery
1 Medium Onion
1 Can Lite Coconut Milk (Slightly Warmed)
32oz Chicken Stock/Broth
2 tbsp Nutvia Butter Flavored Coconut Oil Melted
2 Eggs Room Temp whisked
1-2tbsp Poultry Seasoning
Salt/Pepper to taste

1. Keep oven at 350F
2. Shred the loafs into little pieces in the pan.
3. Chop up the celery and onion to desired texture (I use a food processor), then proceed to saute them in a pan til tender before adding into the half pan and mixing with the crumbled bread.
4. Heat the stock til just warm (I do in batches in a measuring cup in microwave) adding in the poultry seasoning. Pour over the bread pieces,
5. Now pour in the canned coconut milk, and add in 2 whisked eggs and mix it all up, I like to use a gloved hand and claw motion mashing it all up til well combined. Season to taste now with salt and pepper
6. Bake for 1-2 hours til desired dryness is reached.

 

]]>2691Thu, 28 Nov 2019 19:22:18 +00002019 Smoked Thanksgiving Turkeyhttps://www.celiac.com/blogs/entry/2690-2019-smoked-thanksgiving-turkey/ So this year I decided to go special first I am Spatchcocking the Turkey so it cooks faster (Cutting out the spine and splaying the turkey open so there is no internal cavity and it cooks faster). Second I am smoking this bird over hickory and injecting it to keep it moist, I will cover my rubs, and injection in this post so others have a reference.
Turkey is a Butterball Naturals 14lb, be sure to remove the giblets, neck, and the plastic thing holding the legs together

After cutting off the spine, tail, and some other bits (these are boiled with poultry seasoning, and celery for a stock to be made into a gravy), I first dried the turkey with paper towels, sprayed with a safe oil then sprinkled Paleo AIP Powder all over it inside the cavity and out, I then used a homemade BBQ poultry/pork rub to bring out the BBQ flavor
1/4 Cup (50g) Swerve Brown
1tbsp Sea Salt
3 tsp Black Pepper
3 tsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Ground Mustard Powder
Pulsed this in a tiny food processor and sprinkled it all over the turkey inside the cavity and out

Now for the injection to keep it moist,
16oz Swanson Chicken Cooking Stock (unsalted and unseasoned)
1 tbsp Salt
2 tbsp Lea & Perry Low Sodium Worcestershire Sauce
2 tbsp Coconut Secret Coconut Aminos
1 tbsp Liquid Smoke Hickory (If smoking the turkey)
2 tsp Garlic Powder
2 tsp Onion Powder
Simmer this in a small pot til the salt dissolves, then inject in the breast, wings, legs, etc using about 1/3-1/2 depending on turkey size (PLUMP that sucker up),
Take the leftovers and add in 8 oz Butter Sub (I mixed it up with Miyoko European Styled Butter), poultry seasoning herbs (I used 1-2 twigs each fresh sage, rosemary, thyme) and simmer for 10-15 mins and use this for your baste

I used a temp probe in the breast, and smoked it over hickory chunks basting every 30mins til it started turning a dark color then covered in foil to finish. I smoked it 4 hours sitting on the grill directly with a drip tray under, then had to move inside due to rain, Finished it a extra hour foil covered in the oven at 350F in a pan til it reached 160, I killed the oven and it kept going up to 165F, I then rested the turkey for 2-3 hours before carving.

]]>2690Wed, 27 Nov 2019 13:49:00 +0000Paleo Lasagnahttps://www.celiac.com/blogs/entry/2687-paleo-lasagna/ Bit of a modified recipe to be Keto and Paleo This is going to be a 1-2 times a year special for me.

 8x8 Baking Pan
    1 Can of Palmini Lasagna
    2 large Eggs
    1.5 Containers (12oz) Kite Hill Ricotta
    1 lb of Ground Beef
    2 Cups of Marinara Sauce (Thrive Market Makes a Keto and  FODMAP version, I made my own this time)
    1 tbsp Onion Powder
    1 tsp of Garlic Powder
    2 tbsp of Parsley
    1 tbsp of Basil
    1 tbsp of Oregano
    1/8th tsp of nutmeg
    Salt and Pepper

    4-6 oz Miyoko Mozz, Sliced into thin pieces for topping
    1/4 Cup Parma! Garlicy Green


    1. Preheat Oven to 400 degrees.
    2. Brown ground beef, with onion powder, garlic powder, salt and pepper, in a large skillet over medium heat.
    3. Reduce heat and add half of the parsley with the basil, oregano and marinara sauce to the skillet. Mix well and let the meat sauce simmer while stirring occasionally.
    4. In a large mixing bowl, mix ricotta cheese and the rest of the parsley with nutmeg and the eggs.
    5. Take Palmini Lasagna Sheets and drain the water before rinsing thoroughly.
    6. In a lightly greased pan, layer the Palmini Lasagna Sheets. Then add an even layer of the meat sauce, followed by the ricotta cheese mixture, repeat the process.
    7. Top with a final layer of ricotta cheese, mozzarella in thin slices, and sprinkle the top with Parma! Garlicy Green
    8. Bake in Oven at 400 degrees for 25-30 minutes. Then Broil for 5mins til top is lightly browned
 

NOTES
Palmini Pasta is best ordered on Amazon Open Original Shared Link
The herbs here are Fresh if using Dried try 1tsp for each 1tbsp measure.
The Cheeses can be found or ordered through your local Whole Foods, You can also just use real dairy if your not allergic and intolerant like me.
I did have some leftover ricotta so you might be by with 1 container. I just dolloped the extra on each slice.

]]>2687Thu, 21 Nov 2019 19:51:00 +0000Chicken Pizza Crusthttps://www.celiac.com/blogs/entry/2685-chicken-pizza-crust/ So wanting a thicker sturdier crust and on a pizza craze I found, disliked and modified a recipe for making a low carb crust out of shredded chicken. One thing I like about these crust is they are sturdy enough to make in batches and freeze/fridge between layers of parchment paper for later unlike others I have tried. Then just top and heat up later.

Makes 2x 8" Personal Crust
6oz  Cooked Chicken chopped and shredded(note if using canned weigh it after draining IE a 10oz can will have 5oz of actual chicken)
2 Tbsp Mayo
2 eggs beaten
1 tsp Italian seasoning
10 Drops oooflavors Pizza Drops (optional)
1 cup (56g/2oz) Ground Pork Rinds or Pork Panko, finely crushed
3 oz mozzarella cheese (I used Miyoko Vegan Mozz)

Toppings if fixing now

1. Preheat the oven to 400F with a baking sheet  or pizza pan INSIDE
2. Line out some parchment paper on your counter to fix the crust on
3. Mix your chicken, mayo, Eggs, and Seasoning and drops combining well
4. Put your cheese in a measuring cup and microwave 30 sec to melt and stir well, add this to the mixture along with the pork panko and combine well Transfer to fridge for 20-30 mins set up
5. Pull out and divide in two, Flatten out by hand forming into 2 8" Circular crust, I find about a 1/4" thick is perfect. Lift carefully and place parchment paper on hot baking sheets in oven and bake 14-18mins til lightly browned. You can either let cool before storing in the freezer between layers or you can go ahead and add your toppings and broil/bake at 400F for another 5 mins to melt the toppings.

]]>2685Mon, 18 Nov 2019 16:20:04 +0000Flourless and Paleo Fat Head Pizzahttps://www.celiac.com/blogs/entry/2684-flourless-and-paleo-fat-head-pizza/ So I took the original idea of the fat head pizza (will include original recipe at bottom), I replaced the cheese with Miyoko's Vegan versions to make it dairy free, then used what I learned earlier and replaced the flour with Pork Panko from BaconsHeir to make this. Heck you can go carnivore with it and just sub the pork panko as I use the same grams of cheese vs Vegan Cheese.
OH if you want double the recipe and use the extra dough to make it a deep dish then have some extras for other fun projects or to use it in a bigger pan. This makes one medium 8" crust

170g Mozzarella (I used Miyoko's Vegan Mozz)
28g (2tbsp) Cream Cheese (I used Miyoko Vegan Cream Cheese)
42g (3/4 cup) BaconsHeir Pork Panko
1/4 tsp Garlic Powder
Pinch of salt
20 oooflavors Pizza Drops (Optional)
1 Large Egg Whisked
Choice of sauce  and toppings

1. Preheat Oven to 425F, Grease a Pizza Pan or a 8" pie pan
2. In a bowl mix pork panko, garlic, and salt set aside
3. In a measuring cup put your mozz and cream cheese, microwave 1 min, stir then microwave 30 sec and mix well.
4. Mix your Melted cheese into your panko mix, add in your flavor drops and whisked egg and form into a dough (NOTE if your going to roll it out and put on a pizza pan fridge for 10mins to set up before rolling out between 2 sheets of parchment paper)
5. Press dough into Pie Pan in the shape of your crust with a slight ridge around the outside, now use a fork to poke holes through the dough to help in even cooking.
6. Bake 20-25mins til browned then remove, add toppings and bake or broil another 5-10mins to melt toppings.
7. Let cool a bit before removing or serving

For my toppings in the picture I put my own sauce, bits of Miyoko Mozz, Kite Hill Ricotta, Turkey Bacon Crumbles, and Parma Vegan Parmesan.

Pork Panko
Open Original Shared Link
Open Original Shared Link

ORIGINAL RECIPE
170g Mozzarella
28g (2tbsp) Cream Cheese
85g (3/4 Cup) Almond Flour (or 28g (4tbsp) Coconut Flour)
Pinch of Salt
1/2 tsp rosemary/garlic
Choice of toppings

1. Preheat Oven to 425F with a baking sheet or pizza stone in it
2. In a Large bowl mix the flours, salt, and seasonings.
3. Put the mozzarella and cream cheese in a measuring cup and microwave for 1min, stir then stir and microwave another 30 sec
4. Mix the melted cheese mixture into the flour mixture til well combined, add in the egg and combine well
5. Place your dough between 2 sheets of parchment paper and roll into a circular pizza shape. Remove the top parchment paper (if it becomes difficult to work with pop back in the microwave for 10-20 sec to soften but not too long or you will cook the egg)
6. Make holes using a fork to ensure it will cook evenly and place slice the parchment paper with pizza base onto the baking tray/pizza stone in the oven and bake 12-15mins til brown
7. For a crispy crust, flip over once the top has browned
8. Once cooked, remove from oven and add the other toppings you like, Make sure any meat is already cooked, put back in oven for 5mins til heat up and melt cheese.

 

]]>2684Thu, 14 Nov 2019 15:22:00 +0000Chicken and Rice Soup with Cauliflower Ricehttps://www.celiac.com/blogs/entry/2683-chicken-and-rice-soup-with-cauliflower-rice/ 3lbs Chicken Breast (about 4 breast), Cut up into 1" cubes
2-3tbsp Avocado Oil
3-4 Stalks Celery
3-4 Garlic Cloves, Minced
1 Medium Onion, Chopped up fine
2 tsp Ground Sage
7 Cups Chicken Broth
12oz (3 Cups) Riced Cauliflower (I defrosted some premade frozen)
Salt and Pepper to taste

1. Heat up oil in a large soup pot on medium Heat
2. Add Celery, Garlic, Onions, and bit of salt Saute til onions are clearish and start to caramelize 8-10min
3. De glaze the pan at first with 1 cup of broth and use your spoon or a spatula to scrape the bottom dissolving all that goodness into the broth.
4. Add in the rest of the stock, sage, and chicken, bring to a boil then reduce to simmer for 15mins
5. Add in the riced cauliflower and bring back to a boil, reduce to simmer again for about 5 mins till the cauliflower is cooked. Then salt and pepper to taste and serve.
I served to my guest with Califlour foods Crackers made from their Plant Based Italian Crust, The Jalapeno crust works too making some nice spicy crackers.

 

]]>2683Wed, 13 Nov 2019 20:08:11 +0000Flourless Paleo Cinnamon Rollshttps://www.celiac.com/blogs/entry/2678-flourless-paleo-cinnamon-rolls/ Ok this recipe is mad scientist level out there, forced by medical issues into a corner, unable to eat almond or coconut flour right now, allergic to dairy with Celiac disease and unable to eat carbs....but craving cinnamon rolls. This took my creativity to a new level and it was godly good and the secret ingredient will blow your mind, Pork Panko. DO NOTE you can probably use real dairy cheese, and butter in this recipe and do a full on Carnivore Keto Cinnamon Roll

1 1/2 cup (84g) Baconsheir Pork Panko
1/4 Cup (50g) Swerve Granular
2 tbsp Baking Powder
250g Miyoko Vegan Mozz (1 full 8oz brick and a bit more)
55g Miyoko Vegan Cream Cheese
3 Large Eggs Beaten
2 tbsp melted Nutiva Coconut Oil
1/2 tsp Vanilla Extract
25 Drops oooflavors Cinnamon Roll (Optional)

Filling
1/2cup (100g) Brown Swerve
1 tbsp Cinnamon
6 Tbsp Nutiva Butter Flavored coconut oil melted
1-2tbsp HOT water

Icing
84g Miyoko Vegan Cream Cheese
1/4cup (50g) Swerve Confectioners
2 Tbsp Nutiva Butter Flavored coconut oil
1-2 Tbsp HOT water til desired consistency.

1. Preheat Oven to 400F and grease you baking dish  (I used a large round glass pie dish)
2. Mix Pork Panko, Sweetener, and baking powder in a large mixing bowl
3. In a glass measuring cup put the Vegan Mozz and cream cheese, microwave on high 1 min, stir, microwave another min and stir again set aside
4. After it is cool cool enough to touch and not cook your eggs (1-5mins to cool) transfer the melted cheese mixture to the large bowl, with the melted Nutiva coconut oil, drops, and extract, and mix with a electric mixer on low til it starts to crumb and add in the beaten eggs. Continue to mix til well combined, it should be very wet, transfer bowl to refrigerator for 10-15 mins to set up.
6. Prepare your filling now mixing the Brown Swerve with the Oil, Cinnamon, and Hot water to make a spreadable cinnamon filling.
7. Lay out a large sheet of parchment paper (large enough to fold over in have and still have 18"), remove your dough from the fridge and scrape out onto the parchment paper, fold over and use a rolling pin to work it out into a 12x10"-12x12" square about 1/4" thick. Now coat this surface with the cinnamon filling.
8. Start by lifting one edge of the parchment paper, and rolling a one side of the dough over and slowly work it up rolling the dough onto itself forming a 12" long rolled log, (if the dough is not firm enough to cut transfer to the fridge for 5-10min), now using a sharp knife cut 1" rolls off placing them in your baking dish.
9. Bake for 20-25 mins til it starts to brown on top, remove and let cool 10 mins.
10. Mix up your icing while it is cooking and you can apply it as they cool. Serve directly from the dish, do not they fall apart easy at first til they have cooled down.

NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping.
Thrive Market Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
PORK PANKO
Open Original Shared Link
Open Original Shared Link

]]>2678Thu, 07 Nov 2019 19:07:00 +0000Fudgy Flourless Brownieshttps://www.celiac.com/blogs/entry/2676-fudgy-flourless-brownies/ So needing to find a keto brownie that would be easy to digest I found a recipe and modified it to fit my needs. These are best served hot so leftovers are best heated before serving.
By the way if you have a icing or some chocolate syrup I would suggest serving it drizzles over these it adds a wonderful touch.

6oz Sugar Free Baking Chips (Pascha is what I used)
1/4 Cup + 2 tbsp (84g) Nutiva Butter Flavored Coconut oil
1 1/4 Cup (250g) Swerve  Divided
4 Room Temp Eggs
1/2 Cup (50g) Hershey Cocoa
1 tsp Vanilla Extract
1/2 tsp salt
1-2 Tsp Cinnamon (Optional)

1. Preheat oven to 350F and grease a 8x8 pan
2. In a glass container put the chips and melted coconut oil, I used a microwave at 50% power 1 min intervals stirring between til it melted together after 2 runs. Next add 1/2 Cup (100g) of swerve and stir in running once more at 50% power for 1 min and stir til dissolved Set aside to cool.
3. Take 2 large bowls, Separate the egg whites from the yolks putting the whites in one bowl the yolks in the other. Using a electric mixer on high beat the egg whites til stiff peaks form. Then mix in 1/4cup (50g) Swerve and beat on low til glossy.
4. Rinse off the beaters now take the bowl of yolks, and add remaining 1/2 Cup (100g) Serve and mix on high. Now add in the chocolate mixture, cocoa, vanilla extract, cinnamon, and salt mixing on high speed. This will be a bit clumpy.
5. In small batches fold in the egg white mixture using a spatula until thoroughly combined, and transfer to the baking dish.
6. Bake about 35mins and remove to cool before slicing.

NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping.
Thrive Market Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
 

]]>2676Sun, 03 Nov 2019 19:49:00 +0000Paleo Fish Stickshttps://www.celiac.com/blogs/entry/2674-paleo-fish-sticks/ So going over some classics I have not had in years and sticking with a keto/Plaleo diet I decided I missed fish sticks. Found a few recipes and modified them and gave myself options.

For the pork rinds I suggest either BaconHeir Pork Panko and season to taste to choose your favorite seasoned ones and pulse in a food processor for panko. I personally tried with Epic for more crunch, and 4505 is smoother better tasting. Alternatively you can use NutCrumbs or seasoned almond meal.

3-3.5oz Pork Panko (grind pork rinds in a food processor)
1lb Cod Fillet cut into "Fish Stick" shaped strips
1/4 Cup Coconut Flour
1/2 tsp Salt
2tsp Black Pepper
3 Large Egg
3 tsp Water

1. Preheat oven to 400F and prepare a rimmed baking sheet slightly greased
2. In a small bowl mix the coconut flour, salt, pepper
3. Place the ground pork rinds (season to taste if you wish or use preseasoned), in bag
4. In a bowl whisk the Eggs and water, one by one take the pieces of fish, roll lightly in the flour mixture , dip in the egg mixture, put in the bag and give a shake then place on the greased baking sheet
5. Bake 20-25 mins til lightly golden and then remove and serve immediately. (I do some extra for crispiness)

Bonus, if you have extra breading, flour mix, and eggs, combine and maybe a bit more egg and make hush puppies.
I loved these with some Primal Kitchen Ketchup

 

]]>2674Tue, 29 Oct 2019 13:40:33 +0000Secret Saucehttps://www.celiac.com/blogs/entry/2673-secret-sauce/ So each place has it's own secret sauce, this is the one I use for burgers and dips.
You can use more mayo instead of yogurt for a better spread for burgers.

1/2 cup (120g) Mayo (I use Primal Kitchen)
1/2 cup (120g) Almond Yogurt Kite Hill Plain Unsweetened
16 Dill hamburger Pickle Chips (56g)
2tbsp Dill Pickle Juice
2tbsp Unsweetened Ketchup (I use Primal Kitchen, I even do s spicy version with their spicy ketchup)
1tbsp Sweetener (I use Swerve Erythritol but you can use sugar)
2tsp Mustard
1/4tsp Onion Powder

Place all ingredients in a blender blend until smooth

NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping.
Thrive Market Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
 

]]>2673Tue, 29 Oct 2019 13:31:38 +0000Simple Lemon Dill Salmonhttps://www.celiac.com/blogs/entry/2671-simple-lemon-dill-salmon/ This recipe even has a great way to get the skin off, I find this recipe to be really diet friendly, no added salt, no onion, garlic, or pepper.

1lb Salmon Center Cut
1 Lemon Sliced up
1 tbsp oil of choice (I used avocado but gee, or olive would be nice)
2 tbsp cooking white wine
Dried or fresh dil for garnish

1. Preheat oven to 475F
2. Put the oil in your dish (I used a oven safe skillet but a baking dish would work), Put half your lemon Slices on the bottom of the pan pour half the cooking wine over them and place the salmon SKIN SIDE UP on the lemon. Place in the oven for 5 MIN
3. Pull out and you can use your finger tips to just pull the whole skin off the salmon, use a wide smooth spatula to flip the salmon over and place the rest of the lemon slices on top drizzle with the other tbsp of cooking wine. Bake for another 15-20mins then remove and serve with dill over the top

I suggest serving each portion with a lemon slice from the top to be squeezed over it.

]]>2671Sun, 20 Oct 2019 17:48:36 +0000Shortbread Butter Tin Cookieshttps://www.celiac.com/blogs/entry/2670-shortbread-butter-tin-cookies/ This is modified from a recipe I found so it would taste just like those my grandmother used to keep in the metal tin on the kitchen counter. Makes 12-14 cookies

120g (1 Cup) Almond Flour
50g (1/4 Cup) Swerve
1 tsp Baking powder
1 Egg Room Temp
2 tbsp Nutiva Butter Flavored coconut Oil Melted
1 Tsp Vanilla
10 Drops Biscuit Flavor from Capella Flavors (Biscuit as in the English butter cookie)

1. Preheat Oven to 350F
2. Combine Dry ingredients in one bowl
3. Whisk wet in a measuring cup til well combined then pour into the dry and combine well
4. Form 1 tbsp balls and place on a parchment paper lined baking sheet and flatten slightly with a fork wiping between presses
5. Bake 12-13 mins remove and let cool completely before removing to a wire rack.

]]>2670Sun, 20 Oct 2019 14:05:52 +0000Sugar-Less Cookieshttps://www.celiac.com/blogs/entry/2669-sugar-less-cookies/ These are bit more crumbly sugar cookie knock off, the coconut flour makes them super inexpensive to make and it makes a large amount. Will post a higher grade one that is more for decorating with icing later.

84g (3/4 Cup) Coconut Flour
133g (2/3 Cup) Swerve Granular
2 tsp Cream of tartar
1 tsp baking soda
4 Eggs Whisked Room Temp
80-120ml (1/3-1/2 Cup) Nutiva Butter Flavored Coconut Oil I find it depends on the brand of coconut flour start with the lower and see if you need more
1/2 tsp Vanilla
10 Drops Capella Sugar Cookie Flavoring (we were planning on transitioning to the oooflavors version)

Swerve Confection or Xylitol to sprinkle over the top (Xylitol has larger crystals)

1. Preheat Oven to 350F
2. Mix the Dry ingredients in one bowl
3. Whisk the Eggs, Oil, and Extracts in another then combine into the dry if dough is too soft/runny let it sit a few mins to absorb the liquids.
4. Form into balls and flatten slightly placing on a parchment lined baking sheet.
5. Bake 13-18 mins depending on size  (1tbsp balls cook in 13mins, jumbo sugar cookies can take 18-20)
6. Remove and let cool 10 mins move to cooling rack and dust with topping sugar of choice or let cool completely and top with icing.

]]>2669Sun, 20 Oct 2019 13:25:00 +0000Mini Keto Pound Cakehttps://www.celiac.com/blogs/entry/2668-mini-keto-pound-cake/ This makes a small mini loaf pound cake.

70g Blanched Almond Flour
2 tbsp Swerve Granular
1 tsp Baking Powder
pinch of salt

2 Eggs Room Temp
2 Tbsp Nutiva Butter Flavored Coconut oil
2 Tbsp Milk of Choice (Nutpods Creamer is Marvelous)
10 drops oooflavors Squaw Bread Drops

1. Preheat Oven to 350F and oil your mini loaf pan
2. Whisk Dry ingredients in one small bowl
3. Beat the liquid in a measuring cup, then pour the liquid into the dry and using a whisk thoroughly combine till no clumps remain. 
4. Pour into your mini loaf pan and bake 25-30mins til browned and a toothpick comes out clean. Transfer to wire rack to cool
 

]]>2668Sun, 20 Oct 2019 12:45:00 +0000My Orginal Paleo Breadhttps://www.celiac.com/blogs/entry/2666-my-orginal-paleo-bread/ This recipe is really heavy, the bread is a strong herbed flavored bread that is meant to be slathered slathered and butter and eaten like garlic bread with soups/pasta or have cheese melted over it.
Seasonings to be used are Little Italy Blend from "the Spice House" or Churri Churri Seasoning from Spicly Organics.

Makes a 2lb loaf in a large bread loaf pan.
172g Coconut Flour
2 tbsp Psyllum Husk Powder
1/4 tsp salt
1 tbsp baking powder
1 tbsp Ener Baking Soda or 2tsp Baking Soda

1-2tbsp dry seasonings
60g (1/4 cup) Warm Nutiva Butter flavored coconut oil
60g (1/4 cup) Warm Water
2 tbsp Apple Cider Vinegar

840g Egg Whites Room Temp

1. Preheat oven to 350F And line your loaf pan with parchment paper
2. Whisk the top 5 ingredients in a medium mixing bowl.
3. Mix the dry seasoning, coconut oil, water, and vinegar and let set to infuse
4. In a LARGE mixing bowl put in the egg whites and whisk til fluffy, you might need a pinch of guar gum for this.
5. Combine all 3 mixes into the large bowl. and mix until the texture of thick mash potatoes.. pour into the parchment line loaf pan and tap hard on a hard surface several times to level it out and fill it in.
6. Bake for 60mins normally then another 20mins in convection mode or another 30-40mins til browned on top.
7. Remove from and let rest on a wire rack til cool.

]]>2666Thu, 17 Oct 2019 13:28:00 +0000Chocolate Doughnutshttps://www.celiac.com/blogs/entry/2664-chocolate-doughnuts/ Due to the coconut flour nature these are the most cost effective I found I could make, they also taste like little Debbie cakes, we use some other extracts to really make them taste great in the bakery.


56g (1/2 Cup) Coconut Flour
100g (1/2 Cup) Swerve Confectioners
40g (1/3 Cup) Cocoa Powder
1/2 tsp baking soda
1/8th tsp salt

5 large eggs room temp
120ml (1/2 cup) Almond Milk slightly warmed
120ml (1/2 cup) Butter Flavored Coconut Oil Slightly Warmed so liquid
1 tsp Vanilla Extract

1. Preheat oven to 350F and oil your doughnut pan
2. In a mixer or large bowl combine your dry ingredients and mix well
3. Add in wet ingredients and mix with a hand mixer (I do it all in a large mixer >.> and 2-4times the amount)
4. Fill each well of the doughnut pan 2/3 full and bake about 20 mins, let cool in the pan before removing.

Optional Once Cooled you can glaze them, I tend to a thin glaze made in a chocolate melter out of Lilly's or Pancha chips, Vanilla Extract, Swerve Confections then then with a bit of coconut milk. I proceed to just dip them in.

]]>2664Tue, 08 Oct 2019 14:50:57 +0000Pumpkin Pecan Sconeshttps://www.celiac.com/blogs/entry/2663-pumpkin-pecan-scones/

300g (2.5 Cup) Almond Flour
1tbsp baking powder
2tsp pumpkin pie spice
1/2tsp salt
4tbsp Butter Flavored coconut oil

1cup chopped pecans
1/2 cup chocolate chips

125g (1/2 cup) Pumpkin puree
150g (3/4 cup) Brown Swerve
30ml (1/8th cup) almond milk
1 Egg Room Temp
1tsp Vanilla Extract

1. Preheat oven to 400 and line a baking sheet with parchment paper
2. Whisk the dry ingredients together in a large bowl, then cut the butter flavored coconut oil in and it should make it all a bit crumbly once mixed
3. Next mix in the Pecans and chocolate chips til well distributed
4. In another bowl mix the Pumpkin Puree, Brown Swerve, Almond Milk, Egg, and Extract and cream together (mixer works best)
5. Fold the wet mix into the dry until well combined with no try clumps, dump this out onto your parchment paper and divide into 2 balls and flatten into 2 circles about a inch thick and 8ish around. Using a dough knife cut each into 4 pieces (8 in all) and using the blade to pull them part to give at least a 1/2" between them.
6. Bake 20-25mins til lightly browned, and you can even glaze this if you wish.

NOTES
Ingredients bought through the Thrive  link get you a extra 25% off, great for gluten free shopping.
Thrive Market Open Original Shared Link
Open Original Shared Link
Open Original Shared Link

]]>2663Tue, 08 Oct 2019 14:42:56 +0000Pumpkin Pie Cookieshttps://www.celiac.com/blogs/entry/2658-pumpkin-pie-cookies/ Cookies that taste like bit size pumpkin pies? Yep staple for my holiday season runs.

Pumpkin Pie Cookies (Makes 20-24 cookies)

180g (1 1/2 cups) Almond Flour
1 tsp Pumpkin Spice
1/2 tsp Cream of tartar
1/2 tsp Baking Soda

66g (1/3cup) Brown Swerve for Keto or Brown Sugar
1/4  cup Pumpkin Puree
1 large egg (ROOM TEMP)
2 tbsp Melted slightly warm Nutiva Coconut oil
1/2 tsp Vanilla Extract

2 tbsp Swerve Granular
2 tsp Cinnamon

1. Preheat Oven to 350F and line a baking sheet with parchment paper. Mix the Cinnamon and Swerve Granular in a small bowl set aside,
2. In a bowl whisk together the first 4 dry ingredients
3. In a another bowl or a large mixing cup cream together the brown swerve, egg, butter flavored oil, pumpkin puree and extract.
4. Combine the liquid into the dry and mix well, then form into 1" balls, roll in the cinnamon mix then place on the baking sheet with about 1" spacing. Slightly flatten into a thick cookie (these will not spread much).
5. Bake 12-15mins til lightly browned and let set for 10 mins, feel free to sprinkle some of the leftover cinnamon mix and transfer to a wire rack to cool.

NOTES
Ingredients bought through the Thrive  link get you a extra 25% off, great for gluten free shopping.
Thrive Market Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
 


 

]]>2658Wed, 18 Sep 2019 20:42:02 +0000Panko Fried Chickenhttps://www.celiac.com/blogs/entry/2654-panko-fried-chicken/ This one uses a really thick heavy batter to make the breading stick better. For the panko I used seasoned pork rinds crushed enough to be breading with a extra 2 tsp of bbq rub mixed in but you can use baconshair pork panko and season however you want.

4 oz pork rinds crushed into a powder like texture(or pulsed in a food processor with the seasonings)
2tsp  or so of seasoning of taste whisked in with the pork rind panko
2ish lbs of chicken cut into nuggets or strips if breast o do legs etc if you wish,
2 eggs
4 oz (1/2cup) mayo
5-6tbsp Dijon mustard

1. Preheat oven to 400F and prepare a wire rack over a baking sheet (air fry) or prepare you oil
2. Combine seasoning and pork panko in a large plate or wide bowl
3. In a wide bowl mix up egg, mayo, and mustard
4. Dip each piece of chicken into the egg mixture then roll in the pork panko to evenly coat.
5. Place chicken on wire rack over baking sheet and bake for 40 mins or fry til golden brown and cooked thoroughly.

After you can add 1/4 cup of almond flour and any panko left over to the mixture (maybe a bit more if it is too runny) and you should get a muffin batter texture you can pour into muffins tins and bake for rolls/hush puppies for about 30mins same oven temp.

]]>2654Sun, 08 Sep 2019 09:44:00 +0000Paleo Totshttps://www.celiac.com/blogs/entry/2647-paleo-tots/ So concept was make tater tots with another veggie, went with a broccoli recipe and modified it, It taste like broccoli casserole and tater tots had a kid. Been in my rotation for the last few months but I do my personal batches with just a faction of the onion and garlic.

10oz of broccoli florets steamed
1/2 Onion minced in a food processor
1/2 tsp garlic powder or 2 cloves processed
1 egg whisked
1/2 cup (60g) Almond Flour
1/4 Cup (28g) Flax Meal
1/4-1/2 tsp ground black pepper
1/4 tsp salt

1. Preheat Oven to 400F and line a baking sheet with parchment paper
2. In a food processor process the steamed broccoli and onions (garlic if using cloves) into a mixture, add in the whisked egg at the end and pulse,
3. In a bowl mix the dry ingredients with a whisk then  combine with the broccoli mix (mixes better in a bowl folding it in)
4. Using a tbsp or dough scoop form balls/tots and place on the sheet, cook 25-35 mins til they start to brown.

These go great in a cheese dip, ranch dip, or ketchup.
Makes 2 and 1/2 dozen 1tbsp tots
 

]]>2647Tue, 13 Aug 2019 19:24:00 +0000Paleo Ranch Diphttps://www.celiac.com/blogs/entry/2645-paleo-ranch-dip/ I make this dip for veggie trays when catering, it taste just like buying the ranch dip packs you used to and mixing with sour cream.


1 16oz tub Plain Unsweetened Vegan Yogurt (I use Kite Hill)
3 tsp Apple Cider Vinegar
1 tbsp dry dill weed
1-2 tbsp Nutritional Yeast (Optional but gives it a better flavor in my opinion)
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dried Parsley
1/4 tsp Salt
1/4 tsp Ground Black pepper

1. Mix your dry seasonings in a small bowl and crush them up a bit with the back of a spoon
2. In a larger bowl put in your Kite Hill Almond Yogurt and your apple cider vinegar and stir slowly mixing in the dry seasonings
3, Let set in the fridge for at least 20 mins then serve.

PS not something I can enjoy much of as the Kite Hill Yogurt contains Xantham gum, the recipe does work  with other dairy free yogurts but the taste is not as good.

]]>2645Tue, 30 Jul 2019 23:53:08 +0000