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  1. 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
  2. Vegan Bacon Bits Combine 4 tbsp Coconut Secret Coconut Aminos 4 tbsp Colgin Liquid Smoke 3 tsp Lakanto Maple 1 1/2 tsp Smoked Paprika 1. Preheat oven to 270F 2. Mix well then dump in 7-8 Oz of Let's do Organic Unsweetened Toasted Coconut Flakes make sure to mix and coat well then let set 5-10 mins 3. Place on foil lined baking sheets and turn the oven to 200F and bake 30-35 mins check then turn off oven and leave in there for a hour to dry out. 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/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
  3. Just wanted to share that there’s a gluten-free nail lacquer brand that’s made by a Celiac. It’s called Lazzara Gluten-Free Nail Lacquer. I was so excited because my favorite (former) brands have hydrolyzed wheat in them. It’s also cruelty-free, vegan and made in the USA. The only drawback is that it’s more expensive but I think it’s worth it because I know it’s being made by someone who’s a Celiac and I love the quality. http://Lazzara.ca
  4. Hi! Im a First Time mom with an 11 month old! in the past month I came to discover that my son is allergic to Gluten. Recently this week he is refusing to eat any of his Purees (mind you, i am all organic and feed him nothing but), and he is still a breastfed baby but is also refusing to eat as much, as you can imagine its not as satisfying for him. He's going through a growth spurt as well as teething, he has two teeth so far and two more on the way in. so as you can see he can't chew all that well with certain things..Now, I need help with some meal ideas, and finger foods because as i said I'm new to this. I myself have had to go Gluten Free for it passes through my breastmilk and was making him sick.. I'm only 20 years old and am completely lost on what to do and what to make him. I have introduced dairy in small amounts, and I'm not ready to introduce meats... Any ideas at all on what i should do and make? I need help!
  5. Creamy Broccoli Mushroom Casserole This is gluten, corn, and dairy free and can be made vegan by subbing vegetable stock for the chicken 1 medium Onion 1-2 tbsp oil 2 cloves of garlic 12oz of mushrooms 2 tbsp flour (I've used Nutiva Coconut and garfava [blend of garbanzo and fava] before you can probably sub bobs gluten-free flour found in most stores) 1 cup chicken stock (can sub vegetable for vegan) 1 cup almond milk 1/2 cup nutritional yeast KAL or Brags 2 packages of 10-12oz broccoli florets Steamed 2 bags miracle rice or 4 cups of cooked rice of choice 1. Preheat oven to 350F 2. Chop garlic and onions and give the mushrooms a medium chop in a food processor. 3. Cook the broccoli and give a rough chop so no large chunks and rice set aside 4. Saute the garlic and onions in the oil til soft over medium high heat 5. Add the mushrooms and cook til liquid had cooked off and they start browning stir constantly (6mins) 6. Sprinkle the flour over the vegetables and add the broth stir until thick 7. Remove from heat and add the milk and 1/4 cup of the nutritional yeast and stir in the broccoli seasoning to taste with salt and pepper 8. Put the rice in the pan spreading it out and pressing a bit, proceed to to p with the broccoli mix spreading evenly, sprinkle pepper, and the other 1/4 of the nutritional yeast over the top evenly 9. Cover with foil and bake for 15-25mins, remove the foil and cook for another 5-15 mins til desired moist level for your casserole.
  6. lorally

    A Creamy Blueberry Banana Smoothie

    This creamy blueberry banana smoothie is packed with calcium, vitamin C, B-vitamins, and iron. And, it's high in protein and fiber. Plus, all my smoothie recipes are always gluten-free and dairy-free. Let me know if you try this recipe. Creamy Vanilla Blueberry Smoothie Yield: 2 - 4 servings; 6 cups; 48 ounces Duration: 5 minutes Ingredients 1.5 cups crushed ice 2 Frozen Bananas 2 Tablespoons Arbonne Vanilla Protein Shake Mix, (or another protein mix) 1 ½ cups unsweetened, unflavored almond milk 1.5 cups fresh or frozen blueberries Directions Place ingredients in the blender in the following order: ice, frozen banana, protein powder, almond milk, and blueberries. Blend all ingredients in a blender on high, until creamy and smooth, about 1 minute. Kitchen Tools Blender or Vitamix Notes I prefer to use crushed ice and a frozen banana which yields a colder smoothie. I peel and slice the banana before freezing, and I freeze the bananas at least 24 hours ahead of time. Slicing the banana helps to ensure the smoothie blends easily.
  7. Celiac.com 02/09/2018 - A newlywed couple have raised accusations of sick guests, inappropriate food, and breach of contract in filing suit against wedding vendors they say ruined their surprise vegan wedding, which was also to include gluten-free snacks for some guests. The wedding took place in May, 2017, and by Christmas, the family had already filed suit in Ramsey County against vendors Mintahoe, Inc., A'Bulae, LLC, and Bellagala for breach of contract. The lawsuit states the venue choice near Mears Park in downtown St. Paul was "absolutely contingent" on their commitment to provide a "delicious" vegan dinner to wedding guests. According to the couple, the main idea was to serve delicious food that guests would not suspect was "an entirely plant-based meal." The couple intended for the surprise to be revealed at the end of the night, when servers were to put out signs announcing that the entire meal had been vegan. Among the claims made by the family of the bride and groom are that a guest with celiac disease ate a seitan skewer that she believed was gluten-free, but which actually contained gluten, and that the guest became "very ill" as a result. The couple says the hotel's pastry chef took home the leftover vegan wedding cake the couple had ordered from an off-site vendor, instead of making sure it went to the wedding party. The couple's complaints go on to cite a litany of perceived offenses, including "horrific" food and service, "missing" bamboo shoots bean sprouts, too many carrots, and "horrific…sickeningly sweet," sauce that was not the peanut sauce they expected. The couple also complains that the groom's room before the wedding was "extremely hot and stifling," and disputes the cost of the menu for the wedding, which was mostly Thai food. In fairness, though, their main complaint seems to be that the food was terrible, rather than the fact that it wasn't vegan. The couple and mother-of-the-bride are seeking $21,721 for each of the seven counts of breach of contract, totaling $152,047, along with an award of damages to be determined at trial. What do you make of the situation? Right on the money, or a gluten-free bridge too far? Source: KTSP
  8. 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
  9. 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
  10. 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
  11. 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.
  12. 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
  13. 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
  14. 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
  15. 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.
  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. 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
  18. 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.
  19. 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.
  20. Hello everyone! I haven't been on the forum in awhile hope everyone is doing well! After about almost 3 months of being gluten free I'm finally feeling quite a bit better. I have so much more energy and just a better outlook on life. I'd say my good days are finally outweighing the bad! So I had question (I wasn't exactly sure which topic to classify it as though). Is anyone on here a vegan as well as being gluten free? I have been really getting into eating healthy and working out and I've been watching many documentaries on food. Almost all the ones I've watched say a plant based diet is really the best route to go. So I had been thinking about going Vegan since about March I'd say, I for the most part, am almost a vegetarian (meat is like an occasion). After watching another health/food documentary last night called "What the Health?" on netflix it really made me want to go vegan. In the doc. they explain how the WORLD HEALTH ORGANIZATION did research and actually classifies processed meat as a "GROUP 1 CARCINOGEN" right next to CIGARETTES!!! They also explain all the cancer, diabetes, and heart disease risks that go along with animal products and how genetics only really play a role about 5% of the time. Now believe me I go into these shows open minded but skeptical since I know there's a lot of bias information out there but this documentary really blew me away. I have a decent background in science (having a bs in animal science pre-vet studies) and everything they say makes scientific sense (to me at least). How would one go about even being vegan if there is so many grains we cant have? Is there anyone out there thats done this? Thanks in advance!
  21. Trying to make vegan, gluten free, bread in Denver, Colorado (mile high city). After trying many gluten-free flours, I am going back to Pamelas. Just bought a 25 pound bag from Amazon. I have always had trouble with my Pamala's bread falling, but it seems to work better than other alternatives I have tried. I am worried about using vegan egg substitutes, they have given me trouble with other bread recipes that I have tried. If anybody could give me any tips, I would sure appreciate it. Thanks in advance.
  22. Hi So at Christmas lots of family and friends got the cake mug shots you can buy now. My aunt can eat the gluten free ones you can buy but I can't. I can't eat gluten, dairy, potatoes, rice and tend to ignore grains as a whole. I stuck with healthy wholefoods, clean eating to get my health back. Recipe 1 : my favourite 2 mashed up bananas and 1 egg or for vegan option swap egg for a couple of table spoons of almond flour (add fillings: you can mix cocoa powder into mixture, add ginger, spices, chocolate chunks, Coconut , fruit etc). Mix into mug, heat in microwave for 2 minutes or until done. Super easy and delicious. Or Recipe 2 2 eggs and about 1/2-3/4 mug full of almond flour (Add fillings) pop in mug, heat in microwave for around 1 minute until done. ( also: you can make banana fritters by smothering the bananas in a mixture of almond flour and egg, fry in oil, coconut oil is good, serve with melted chocolate they are ace!) I was so happy, when I made this discovery in my own kitchen. Tend to experiment alot. Almond mug shot idea from me, had always found it difficult to find quick treats. Had always made almond flour for cakes which many people have done for years in general, then I thought to myself pop it in a mug. Cook's alot quicker than putting in an oven didn't want to feel left out from the cake mug trend. I hope people who find it difficult to find treats, find this a great idea to enjoy just as much as I do. Katie x
  23. Hi all, I have a vegan and gluten-free cheese sauce recipe that's absolutely amazing. One of the ingredients is 1 cup of soy milk powder. Normally this wouldn't be a problem but recently I've noticed a correlation with me ingesting soy and me breaking out in acne, rosacea, and additional GI issues whenever I have soy similar to how gluten affects me. I'm experimenting right now with being soy-free also, so now my vegan gluten-free cheese sauce has to be vegan gluten-free and soy-free. Soy-free is new to me... anyone have any recommendations or advice on soy milk powder alternatives? Thanks all
  24. Hi all! I'm new to the forum, my diagnosis is in process ( waiting for ttg and EMA results ). Since I have severe symptoms for almost ten years, I decided to go on a gluten free diet, it's becoming unbearable. So my question is are vegan pates found in stores gluten free? Content description on them says they have yeast and yeast extract but it doesn't specify gluten free. Eating them would make my diet easier and cheaper, but I have to be sure. Thank you in advance!
  25. Celiac.com 06/23/2016 - This is a very versatile gluten-free recipe. This paleo and gluten-free brownie pie crust can be made into a crust or simply eaten as gluten-free cookies. It is also totally OK to consume it raw since it is made out of all vegan ingredients. Based on the feedback I've received, it tastes delicious when prepared raw. This crust/cookie recipe is a wonderful base to build upon. I create a lot of raw cheesecakes with the crust and any leftovers are made into little cookies for later. The chocolate flavor in this is quite light so it won't overpower the other flavors you may want to work in with it. The only piece of machinery required is a food processor and this healthy recipe comes together easily. Nuts are the real star of this recipe though. I purchase nuts in bulk since I use them for homemade nut milk as well as many baked items and as an on-the-go snack. Certain nuts offer a variety of health benefits you would have never even thought of. Almonds for example, which are used in this recipe, rank highest out of all tree nuts in protein, fiber, calcium and vitamin E. Enjoy! Ingredients: 2 cups almonds 1 cup pecans or walnuts 1 ½ cups dates, chopped ¼ cup 100% cacao powder 2 teaspoons vanilla extract ¼ teaspoon salt 2-4 teaspoons water Directions: Preheat oven to 325F degrees. Place almonds in food processor and grind until somewhat fine. Add pecans or walnuts and grind until somewhat fine. Add the remaining ingredients excluding water. Pulse in the food processor. Add water until mixture isn't flaky, just until dough holds slightly together. Line a 9” spring form pan with waxed paper. Add dough mixture to the pan and spread over the top of the paper. If you are doing crust up the sides of the pan, you will need to line the sides of the pan as well. Press firmly. Bake for 15-17 minutes. OPTIONAL: do not bake if you are on a raw diet. Enjoy!