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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

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Found 165 results

  1. 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
  2. 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
  3. This was originally made by a accident, it is a wonderful loaf of lemon bread like those ones you used to buy presliced in the clam shell packages at bakeries....oh HOW I missed those and fell in love with this recipe. It has been a bakery only item in my bakery for awhile but Figured I would share this. It does Pair well with chia seeds in or over the top for a bit of crunch and is quite moist and soft. 72g sifted coconut flour 1tbsp Psyllium Husk 1/4tsp salt 1-2 packet Real Lemon Powder 2tbsp Sweetener (I used Swerve) 1/8tsp-1/4 of pure stevia 7 egg whites (420g) EggBeaters gives it a lovely yellow color 60g water 1tsp Ener-G Baking Soda Sub 1 tsp baking powder 2tsp lemon juice 1. Preheat oven to 350F 2. Grease a medium foil loaf pan 3.75x8" 3. Whisk the flour, salt, psyllium husk, lemon powder Stevia in a bowl, in a separate bowl mix the water, egg whites then combine and mix well 4. Add in the lemon juice, apple cider vinegar, stir a few times then add in the baking powder and baking soda sub and mix quickly in well. (should have mashed potato consistency) 5. Pour into the loaf pan and tap it out to level then bake for 50-60mins til brown over the top. 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://thrivemarket.com/swerve-granular-sugar-replacement https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium https://www.amazon.com/True-Lemon-Crystallized-Pack-2-82/dp/B002NSE684/ref=sr_1_3_s_it?s=hpc&ie=UTF8&qid=1512486661&sr=1-3&keywords=Real+lemon https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  4. This is my old recipe for a grain free pie crust, add 1-2tsp cinnamon to get a gram crust. PS doing this in a flat pan is great for gram crackers. Cooking oil or parchment paper 2 cups almond flour 1/4 tsp. salt plus1/8 tsp. salt Pinch of stevia 2 Tbsp. plus 2 tsp. coconut oil, melted 2 Tbsp. pure maple syrup/sugar free alternative like Lakanto Maple 1tsp cinnamon for gram crust 1. Preheat oven to 350 F. 2. Either grease the bottom of an 8.5-in. spring form pan or pie pan OR line an 8-in. square baking pan with parchment paper. 3. In bowl, combine all ingredients; stir to form crumbles. 4. Transfer crumbly dough to prepared pan; press dough down evenly and firmly with hands. 5. Bake 14 minutes. 6. After baking, remove; press down crust with a spoon while hot then allow to cool. (For a 9-in. pan, increase all ingredients by 1.5 times. Baking time will remain the same.) BONUS RECIPE, If you make this in a flat pan or a 8x8 pan on parchment paper, you can then pull it out, and spread pumpkin pie filling, sweet cream cheese like spreads or icing on it for sweet cracker treats. 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/bobs-red-mill-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz
  5. Need a gluten free and keto friendly dinner roll? I made some that are a bit like those ones your used to buy in the square packages and finish off right before thanksgiving dinner. Chewy texture, bit moister, slight buttery, nuttiness Perfect to serve with gravy and turkey for thanksgiving. 86g coconut flour sifted 2 1/2tbsp nutritional yeast 2tbsp psyllium Husk 1tbsp sweetener (I used Swerve sugar substitute Feel free to double for a sweeter roll just add a extra tbsp water) 1 tsp Ener-G Baking soda sub OR 1/2tsp baking soda 1 tsp baking powder 30g water 30g melted Nutiva Coconut Oil Butter Flavored (give it that buttery flavor 420g room temperature egg whites 2tsp Apple Cider Vinegar 1. Preheat your oven to 350F and Grease a muffin pan 2. Mix all dry ingredients and whisk well, then mix the liquid ingredients in another bowel. 3. Combine liquid into dry and whisk until it mixes well should have a mashed potato consistency. 4. Fill your muffin cups 3/4full pressing the mix into them, I used a muffin scoop to measure them out. 5. Bake in the oven for 25-30mins until the tops are light brown and they start to pull away from the sides. These should pop right out when done to be cooled on a wire rack. 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.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  6. Keto Gram Crackers This was inspired by the vegan protein chips made by Tom Kiryu 2/3 (75g) Cup Sancha Inchi Protein https://julianbakery.com/…/pegan-protein-powder-sacha-inch…/ 1 tbsp chia seeds 1-2tsp cinnamon 2tsp Erythritol 1/4tsp pure monk fruit or uncut stevia 1/2 cup warm water 2tbsp coconut oil 1. Preheat oven to 375F with a Pizza stone or baking sheet in it. 2. Prepare a sheet of foil with a bit of oil on it 3. Whisk your dry ingredients til well incorporated, then add in your liquid and whisk well. then transition to a spatula to fold the dough a bit and dump onto the foil sheet. 4. Using wax paper over the top flatten out the dough into a even sheet, then thinner the crisper, thicker you get chewier. Then using the spatula or dough knife (nothing sharp) Make lines cutting the sheet into 1.5-2" squares. 5. Place the foil on top of the pizza stone/sheet in the oven and bake for about 20mins then turn off the oven open to check on it then shut it again and leave it in their to crisp up for 20-45mins.
  7. 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
  8. Sugar Cookies 75g Almond flour 1/8 tsp salt 1/8 tsp baking soda or 1/4tsp Ener-G 30g (2tbsp) maple or lakanto for sugar free 2tsp almond milk 15g (1 1/2tbsp) coconut oil melted (nutiva Butter flavored adds sugar cookie buttery richness) 1 tsp vanilla few drops of almond extract helps bring it out And sugar topping/icing (Use Swerve Sweetener confectioners + nut milk for a sugar free icing bit of coconut butter to set harder) Gingerbread/Ginger Snap option add in 1 1/2tsp cinnamon + 1tsp ginger to the dry and up milk by 3-4tsp 1. Mix your liquid ingredient aside from the milk and oil, and heat slightly (this is so the oil will mix in later) 2. In a separate bowl mix up your dry. Now combine your dry and you wet it is going to be a bit dry, now add in your oil and milk this will form d dough ball. 3. Place your dough ball in a large gallon plastic bag an roll it out in the bag into a sheet (this makes it less messy) 4. Cut open the bag and using a cookie cutter cut out the cookies, and place on a greased parchment paper, put this in the freezer for 20mins while you preheat your oven. 5. Preheat your oven to 325F, when your dough is done chilling place it on a cookie sheet in the oven for 10-15mins til desired crispiness. LET cool at least 10 mins before attempting to remove from the sheet. then you can transfer to a cookie rack to cool and crisp up more. You can top these with a bit of sugar or sugar sub while they are cooling right out of the oven or wait to chill completely and decorate with icing. 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/bobs-red-mill-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  9. Modified a recipe I was given a bit, made up a cake you can make in under 5mins Grain Free Microwave Chocolate Mug Cake 1 egg whisked (works with egg beaters and I have since tested with a flax egg 1tbsp ground flax +3tbsp water) 1/4 cup almond flour (30g) 1/4 tsp baking powder 1/4 tsp vanilla extract 1 1/2 tbsp cocoa powder (9g) 1 tsp ground cinnamon (2g) pinch of stevia or you can add 1tbsp sweetener of choice dash of salt 1. Mix dry ingredients in a mug well, whisk egg and wet in a small bowl or vise versa combine and put in mug 2. Microwave on high for 2 mins, enjoy out of the mug or dump it on a plate and dizzle with syrup of choice >.< I drizzled nunaturals chocolate syrup on it. 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/bobs-red-mill-almond-flour
  10. Vegan Bacon Cheese Dip Feel free to half the recipe for a smaller batch this makes about 5-6cups depending of if you want to thin it out a little or like it extra thick. 10tbsp coconut flour 6-8tbsp Nutritional Yeast (I used 6 but 8 makes it nuttier) 2 tsp Smoked paprika 2 tsp Psyllium husk unflavored 4 cups unsweetened Nut milk (I used cashew makes it extra creamy) 4tbsp Coconut Aminos 9tsp Liquid Smoke (I used Hickory) 4tsp Apple Cider Vinegar 3-4tsp maple syrup (I used sugar free Lakanto Maple) 1.Mix dry ingredients in a bowl wit a whisk breaking up clumps and incorporating well. 2. place in a blender add the milk and the liquid ingredients then blend well til it is all mixed 3. In a sauce pan or small pot heat over low-medium heat stirring constantly this will thicken up as it gets hot, NOTE it will get really thick, feel free to water down to desired consistency with more cashew milk. I loved this flavor, goes great over broccoli just heat it up and pour it over stuff or use it as a dip. I made a gratin potato dish with it even thinned out more and poured over potato slices and baked. Can be used in a broccoli casserole this way. Can also be used anywhere you want Bacon Cheese Sauce. NO starch, hardly any carbs, and keto friendly. Best of all Vegan 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/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/thrive-market-organic-apple-cider-vinegar-32-oz-bottle https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium
  11. Note you cook these in a Muffin tin or they will spread out to much. These are SUPER SOFT and MOIST and fall apart easy, depending on your almond butter you might have to adjust the flour. I use my artisan blends in this myself. 1/2 cup Almond Butter (120g) 3 tbsp applesauce (45g) 1 tsp pure vanilla extract 1/3 cup xylitol (85g) 3 tbsp coconut flour (24-26g) 1 1/2 tsp Ener-G baking soda sub 1/8 tsp salt 1.Preheat oven to 350F 2. Combine the Almond Butter, Apple Sauce and extract 3. In Separate bowl combine all other ingredients and mix well 4. Mix the two together and portion into the muffin tin filling the bottom of each just just enough to be a cookie. 5. Bake for 12mins then let set for another 20-30mins, These then can be removed and set on a wire rack to set up,will be super soft and have a wonderful flavor. I have also subbed other extracts for the vanilla, Egg Nog, Irish Cream, etc. for some of the best in my life. 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://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-28214-xlear-xylosweet-all-natural-low-carb-xylitol-sweetener-5-lbs
  12. These were like the insides of butter finger but gooier, can not eat them anymore, especially since they stopped making sugar free coconut flake cereal. Last time I made them with xylitol sugar free honey, lakanto sugar free golden, and that grain free cereal was last year. Figured I would share the missed love so someone else can have them. Almond Butter Bars 1/4cup (60g) Agave 1tbsp (15g) molasses 3 1/2tbsp coconut sugar (40g) 1cup smooth almond butter (225-240g) 1 1/2 cup (56g) flake cereal (Buckwheat, corn, or coconut flake [check thrive market from blog top link for discount and search their coconut flake cereal for a paleo grain free option]) 1/8tsp salt 1. Combine first 3 ingredients in a small sauce pan and brink to a boil on medium heat. 2. Boil about a min stirring constantly, then remove from heat. 3. Add almond butter and salt and stir into a paste 4. Add the cereal and stir well to coat, partially crushing the cereal flakes as you stir. Make sure they are evenly coated. 5. Press into a 8x8 pan that lined with parchment paper and place in freezer. After 30-40 min cut into bars before it completely hardens, then return to freezer.
  13. 21 and I feel 90

    About a 2 years ago, I was having trouble with shortness of breath. It went from shortness of breath to not being able to focus. I felt that there was saran wrap around my brain. Using google, I found that this was called dissociation-where the world can feel 2-dimensional, and you can even feel outside of yourself like an out of body experience. It feels like I am losing my mind! I was terrified of course and went to countless doctors. They continued to prescribe me anti-depressants. even though I insisted that I wasn't depressed, and there must be something else wrong. A cardiologist eventually found that I had POTS which is a blood flow problem essentially. There is no medication for POTS. Eventually, that feeling subsided slightly, until recently. Along with the "brain fog" (as my doctor calls it) and extreme shortness of breath, I was having diarrhea, dizziness, and all of the fun flu symptoms. I went to the ER and they thought it could be a reaction to my new birth control and ran tests for a blood clot. I had to do my own research and read that my symptoms aligned with Celiac disease. I was tested and sure enough, I am celiac. Now here is my problem. I have been following the gluten-free diet, as well as my vegan diet I have already been following with lots of fruits and vegetables. I am also not B12 or Vitamin D deficient as many with cognitive issues on celiac forums report to be. (In fact, my doctor said I have way too much B12 haha.) I am concerned that this feeling will never go away. It feels like 2 years since I have been myself, and I was really hoping celiac was the answer. I am still very sad about the diagnosis: my diet being very limited. (A Cuban without Cuban bread is blasphemy.) I just want gluten-free to feel worth it. I want to feel a change. Has anyone else dealt with ongoing problems within weeks of going gluten-free? My doctor made it seem that I would have immediate results, and that is just not the case with me. I can't take this disconnected feeling. I am graduating college in a week, and feel that I won't be able to be successful in this state. :/
  14. Cinnamon Roll Cookie Cake Cinnamon Swirl Paste 140g of dates soaked in 1/2 cup milk of choice over night Blend this in with 2 tsp cinnamon and 1 tsp vanilla in a food processor until smooth Cake 2 cans beans drained and rinsed (Garbanzo for more of a crumb or white for more of a gooy texture) 100g of instant oats 2 tbsp cinnamon 160g sugar of choice (I used xylitol but white or coconut sugar will work) 1/2 tsp salt 1/2 tsp baking soda 45g of coconut oil 60g mashed banana 3tsp vanilla extract 1. Preheat Oven to 350F 2. In a Food Processor blend all cake ingredients until smooth until smooth (Might have to add a few tbsp of milk of choice) and pour into a 10" Spring form pan 3. Load the Swirl Paste into a icing tube or use a baggy with the corner cut off and stick it into the cake batter almost to the bottom and apply your swirl 4. Bake for 32-38 mins then let set 10 mins.
  15. Mini Portobello Pizza (Like Bagel bites on mushrooms) 1 Portobello mushroom 1/4 cup pizza sauce hand full of mozzarella other toppings optional 1. Preheat oven to 400F 2. Lightly spray roasting pan with oil, and place your mushroom gill side up up on it and give it a light spray. (pop off the stem if present) 3. Spoon the sauce over the gills and spread thinly (You will probably not need all the sauce. 4. Sprinkle your cheese and toppings over this (I like to put my hemp Parmesan over it myself) 5, Roast for 15-20mins til soft and watch to make it does not burn. I have been eating these for a week now since I found the mushrooms on sale. I have tried with my own sauce and cheese recipes along with making pesto toppings, and even Julian and lizzantti versions of cheese.
  16. Vegan Cheddar Biscuits (based off my garlic bread) 1/2 cup almond flour (60g) 1/4 cup coconut flour (36g) 2 tsp baking powder 1 tsp dried chives 1/2tsp rosemary 1/4 tsp salt 1 1/2 cups shredded vegan cheddar cheese sub (6oz) 6 tbsp virgin coconut oil , melted (Nutiva Butter Flavored) 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, chives, rosemary, 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 8-12 equal balls placing a few inches apart for roll texture, for layered biscuits make into 8 balls, press each out in you palm and fold in half and repeat 5-8 times then cup into balls placing a few inches apart. 6. Bake 15-20mins til golden I pulled mine out a bit early then put them back in for a tad more after pictures. Testing used lisanatti cheese due to how it melts. also works with daiya shreds 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/bobs-red-mill-almond-flour 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
  17. I just got hired on as an employee at del taco. im afraid of maybe getting cross contamination somehow? like flour in the air or something?? im just very scared.
  18. Vegan Bacon Brussels 1lb fresh Brussels (not frozen) 4tbsp coconut secret aminos 2-4tbsp water 3tbsp liquid smoke 5tsp apple cider vinegar 4tsp maple or lakanto sugar free maple 8tsp coconut oil (I used nutiva butter flavored) 1tsp smoked paprika spray oil (I used Nuco butter flavored coconut spray) Couple of tbsp of coconut chips (optional but adds a bacon crunch) salt to taste 1. Preheat your oven to 350F and foil line a baking sheet 2. Cut the bottoms off your Brussels and peel the leafs off placing them on the baking sheet cut a bit more if needed a few times to peel them apart. 3. Take your sheet of sprouts (you might have to do 2 batches) spray with the spray oil and sprinkle with salt bake this for 10mins then dump into a 12" skillet or wok 4. Mix up your other ingredients to make your sauce heat briefly in the microwave to melt you coconut oil and stir well pour this mix over your Brussels and heat over medium-high heat stirring constantly to coat evenly til you thin off the sauce and have them evenly coated and soft. now throw in your coconut chips (these add crunch)Remove from pan and serve. I have done a variation of this with coconut secret teriyaki sauce and a few cracks of szechuan peppers for a epic asian take. Another good blend is adding 1tsp poultry seasoning and 1/4-1/2 tsp crushed red pepper to the original recipe for sausage version. 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/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/thrive-market-organic-apple-cider-vinegar-32-oz-bottle https://thrivemarket.com/lets-do-organic-toasted-coconut-flakes-unsweetened https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke
  19. Flat Bread/Pancake/Pizza base 120g egg whites (about 4 large/jumbo whites) 14g coconut flour (about 2 tbsp) 1. Preheat pan on low heat and oil it 2. Whisk ingredients well add seasonings like sweetener for a sweet version, or herbs for what ever flavor you want (comment on what works and give ideas) 3. Pour in pan coating the bottom of the pan, cook covered for 4mins then flip it and cook another 2-3 mins. Very versatile recipe, I find pizza seasons and herbs make a pizza crust, a garlic/parsley/chive version makes a good flat bread, add a tbsp or 2 of sweetener like maple and a 1 tsp of baking powder for a bit of a pancake mix. Adding a 1/2-1tsp of psyllium husk can make it hold up better if you want something firmer also adjusting the flour up. Updates with testing, it works also with hemp flour/protein powder and makes firmer more grainy bread. I have been experimenting with different sized eggs, with the whites weight going from 120-160g the more whites in it the softer, fluffier the end product and more eggy. I have also experimenting with different seasonings. Flavor god seasonings or seasonings with salt will cause a bit of rise, but 1-2tsp gives great flavor I loved the pizza seasoning, Honey BBQ seasonings in it and using Spicely organics I have used Churichuri for a spicy herb, italian herb is alright, 1 tsp each of freeze dried chive, parsley and 1/4tsp garlic powder made a great one that pairs well with butter flavored coconut oil, Other ideas I have on my line up to try in them and have not yet, Just plain crushed red pepper, bit of adobe seasoning I think could be good, and I imagine using taco seasoning would be awesome. TIP to seasoning this put your egg whites and seasoning together whisk and leave in the fridge for 15-20 min to let it infuse, then add your flour whisk well to combine then cook. Also cooking the first side 4-5 mins til firm enough to flip, then 2-3mins just to finish it up, I then dump these on a plate. I cut them into 4ths or freeze whole, they reheat great on a pizza stone like a frozen pizza or in a toaster, I love putting toppings on, or dipping them in things. 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://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour
  20. Vegan Queso

    Vegan Queso 10-12 rounds of eggplant, sliced 1/4-inch thick 1 whole egg plant spray oil 1 1/2 cups unsweetened original almond milk (or milk of choice, use Good Karma or Ripple for a nut free version) 4-6 Tbsp nutritional yeast ( I used KAL brand, check Amazon buy the 22oz and save) 1/2-1 tsp finely minced fresh garlic 1 to1 1/2 tsp cumin 1 1/2 tsp chili powder 1/4 cup chunky medium salsa, slightly drained 1. Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch), then sprinkle both sides of the flesh with a little sea salt and arrange in a colander to help draw out some of the moisture and bitterness. Let set for 10-15 minutes, then rinse with cool water and thoroughly pat dry between two clean towels. 2. Preheat oven to high broil and place an oven rack near the top of the oven. Arrange the dried eggplant rounds on a baking sheet lightly spritzed with non-stick spray and spray both sides of the eggplant with a little more oil. Sprinkle with a very small amount of salt. 3. Broil on high for 2-3 minutes on each side, watching carefully as to not let them burn. Flip at the halfway point to ensure even cooking. Once the eggplant appears tender and both sides have golden brown color, remove from the oven and wrap loosely in foil to steam. 4. After a few minutes, unwrap and peel the eggplant skin away. It should come right off. If you pack your roasted eggplant into a 1-cup measuring cup, it will be 1 cup. 5. Place eggplant in a blender with the 1 1/2 cups almond milk, 4 Tbsp nutritional yeast, minced garlic, cumin, chili powder and blend on high until smooth and creamy. Taste and adjust seasonings as needed. I added a pinch more garlic and a little more nutritional yeast. To thin, add more almond milk. 6. Transfer to a small saucepan and warm over medium to medium heat until slightly thickened and bubbly – about 5 minutes. The longer you go the thicker it will become. (Keep Stirring) 7. Once hot and thickened, remove from heat and stir in DRAINED salsa or Rotel. Don’t put the liquid in or it will make it runny. Pour into a serving dish and top with a little smoked paprika and hot sauce for flavor/color. (If it looks like it has little clumps in it you need to blend it more) I have had success using both cashew and almond milks for this, I also found adding a tsp of flour like coconut helps with the thickening and richness.I personally like adding a bit of annatto or 2-3 pieces of sun dried tomato when blending to give it a deeper orange color. GOES GREAT with Roasted Orange or Red Bell Pepper This dish was inspired by Baba ghanoush served at a small restaurant in Dallas.
  21. Creamy Butternut and bacon soup This soup is great for recovery. Older recipe I used to live on 1 chopped onion of choice (360g) 2 tbsp minced garlic 2-4 chopped Strips of turkey bacon (Vegan Version sub in 2-4tsp of liquid smoke if you wish to keep that smokey flavor or omit) 4 cups almond or cashew milk (use 2 cans coconut milk and 1 cup water for a richer version) 1 1/2 tbsp thai curry paste of choice 3 1/2 tsp powdered ginger or 3 tbsp minced fresh dash of salt 2 1/2-3lbs butternut squash chopped (you can buy the pre cubed ones by the lb at walmart) 2tsp lime zest 2tbsp lime juice 3 tbsp PURE Maple syrup or agave 1 12-16oz package of frozen spinach 1. Saute the onion bacon, and garlic in a bit of oil in the bottom of the pot til soft and releasing a nice aroma (7-10mins) 2. Add the milk, curry paste, ginger, salt, squash, lime zest, lime juice, and syrup, and bring to a boil 3. Boil uncovered for 10-15mins til the squash is soft then turn off the heat 4. Either transfer to a blender or use a hand blender to puree it smooth. 5. Return to heat add the spinach bringing it back to a boil stirring it in. This soup is great either hot or cold I like garnishing it with a bit extra crispy turkey bacon or almond cheese melted in.
  22. 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
  23. While I can not eat this anymore I made this for a friend who was staying over, It used to be one of my staples Simple, quick, low prep, and CHEAP 1 cup dry medium grain brown rice (I always used lundberg) 8 cups water 1/2 tsp salt Optional Seasonings/Additives Sweet Raisins, Dates, Figs, Plums, Chopped Apple/Pear, Sweet Potato, Pumpkin Puree Nuts/Seeds/Fats Almonds, Cashews, Hemp Seeds(nice crunch), Shredded coconut, various other nuts Sweeteners Jams, Maple Syrup, Honey, Agave, Bit of sugar of choice Seasonings Cinnamon, Apple Pie Spice, Pumpkin Pie Spice 1. Wash, rinse, and drain the rice 2. Combine the rice, water, salt in a crock pot. If using a harder fruit like apples/pears/figs/dates. I like to add them now and let them melt into it. 3. Cook over night on low for about 8 hours (this varys depending on your cooker) 4. Add seasonings, nuts/seeds/ Sweetener, and or fruit and stir, if It is too thick I normally serve with a bit of almond milk Note this recipe is very flexible, I have also heard of it being done with savory versions with chicken, stocks, herbs, etc. (stewed cream of chicken and rice?) I know I did a onion and leek version once, and have done it just plain then mixed in a package of BBQ Jack Fruit that turned out to be a hit with the guys next door (They had not clue it was not real meat, but you could do this with a container of shredded BBQ meat) Feel Free to post your own combination and how it worked out for you. Would love to see other versions of this.
  24. 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.
  25. Cauliflower Pizza Crust Recipe 1 medium head cauliflower (1lb) 2 tbsp coconut oil divided 1 egg (Flax Egg will work here 1tbsp ground flax +2 1/2 water let sit 5min) dash of salt 1/2 tsp garlic 1/2 tsp oregano 1/2 tsp basil pinch of red pepper 1 cup fine shredded(4oz) vegan cheese (Lisanatti Mozzarella Almond Cheese is what I used) 2 tbsp almond meal 1 tbsp nutritional yeast 1.Preheat oven to 450, with a cooking sheet or pizza stone in it. 2.prep parchment paper rub 1 Tbl coconut oil all over it 3.Cut the cauliflower into florets, removing the core. 4.In batches in a food processor with a grating blade, grate the cauliflower into a rice like texture. (This can also be done with a hand grater.) 5. Put 1 inch of water in a sauce pan and put the grated cauliflower in it and bring to a boil on high then turn to low and cover stirring occasionally for 10-15mins The cauliflower will be soft when done, drain into a clean towel or cheese cloth and press ALL THE WATER out when cool enough (this makes sure it is firm and not crumbly when done) 6.In a large bowl beat the egg well. 7.Add the cauliflower rice, 1tbsp coconut oil, salt, pepper, basil, nutritional yeast, almond meal, oregano, red pepper, and vegan cheese. Mix well. 8.Shape mixture in a large circle on the parchment paper, and place the paper with the dough on the sheet/stone. 9.Bake for 13-15 minutes, until golden brown. 10. Add your toppings and cook another 5-7mins then remove parchment with pizza from sheet and let cool 5-10mins so it firms up.
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