Friday, March 22, 2013

GF / Grain free - Almond crackers or pizza crust

I was surprised at how tasty this was. It sounds kind of disgusting, but it was delicious.  I first made it!  They look prettier if you use blanched almond flour.  

2 cups almond flour
1/4 c. nutritional yeast (optional, but great flavor)
1 T baking powder
1 tsp sea salt
2 eggs 

1 T olive oil

Mix almond flour, yeast, baking powder and sea salt  in a small bowl.  Add in eggs & olive oil.  Mix until dough forms.
Roll dough between two pieces of parchment paper to be 1/8" thick.  Bake 400 degrees for 10-20 minutes (depends on thickness, so check often!)

Make mini pizzas by rolling 1-1/2" balls of dough.  Cook 8 minutes, then put toppings on and bake an additional 7-12 minutes until cheese is melted.

Thursday, March 21, 2013

Homemade Gatorade

Soccer season is upon us.  I find it awfully ironic that we are encouraging our kids to get good exercise and then they get junk food for snacks.  I wanted to get a good gatorade sub that my kids would be happy to give up the junky kind for!   

1 qt water
1/4 tsp sea salt
1/2 tsp CALM powder (optional, provides calcium/magnesium minerals)
1-1/2 c. Grape juice (or other flavor)
1-2T sweetener (agave, honey or equiv amount stevia)

Mix it up and drink it!

Option:  I've used the juice drained from juice-sweetened canned fruit too.

Sunday, March 10, 2013

Husband-Approved Power Cookie Dough Balls (and Gluten free, too!)

My husband LOVES chocolate chip cookies and chocolate chip cookie dough.  And he's pretty selective about which he'll eat.  He really liked these, and so did everyone else!  Good enough to eat even when not gluten free. 

2 c. blanched almond flour (although unblanched will work too.  Just not as pretty) 
1/8 tsp real salt 
1/4 c. coconut oil 
1/4 c. honey 
2 tsp vanilla 
2 T mini chocolate chips 

In a small saucepan, melt coconut oil & honey on very low heat.  Add vanilla when oil and honey are just melted and stir it in.  Remove from heat.  Mix together almond flour & salt in a small bowl.  Pour honey mixture into almond mix.  Stir.  Add chocolate chips and mix.  If you don't have mini chocolate chips, chop them up smaller so they will stay in the dough better. Dough will be sticky.  Form 3/4" bite size balls.  Put into a container and refrigerate (then they won't be sticky.)  Makes approx 36 balls, but they'll go fast!    

Friday, March 8, 2013

GF Raspberry muffin cake

This actually tastes good and isn't crumbly like many gluten free muffins are.  Adapted from this recipe at High protein so they're filling!

1/2 c coconut oil 
1/4 c butter 
3/4 c honey 
12 eggs 
2 tsp vanilla 
1/2 tsp sea salt 
1/2 tsp baking soda 
1 c coconut flour (can make this by blending unsweetened coconut shreds in the blender, but purchased flour is much more fine.) 
1/2 to 1 c fresh or frozen raspberries

  • Preheat oven to 325.  In a small saucepan, melt on low heat the coconut oil, butter and honey.  When just melted enough to mix, remove from heat.  Let cool for a few minutes. 
  • Meanwhile, crack eggs (yes 12 of them) into a large bowl.  Add vanilla and then mix in the honey mixture.  Mix the salt and baking soda into the coconut flour.  Slowly add coconut flour to egg mix while whisking constantly.  Pour into greased 9x13 pan.  Bake until center is set and edges are golden brown, approx 40-45 minutes.   (half batch takes 25-28 minutes.)  
  • Add about 1/2 to 1 c raspberries on top after you put the batter in. 
  • When cool, slice into squares.  Keep refrigerated.  I think.  

  • Variation:  Lemon Blueberry
  • Omit vanilla.  Add 1 TBS lemon juice plus 2 tsp lemon zest.  Add 1/2 to 1 c blueberries instead of raspberries.