Tag: recipe

GLUTEN AND GRAIN-FREE PUMPKIN SQUARES

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On October 30, 2014

In Recipes

Fall is here and who doesn’t love the smell and flavors of the season? Pumpkin squares are bursting with pumpkin and cinnamon. Lightly sweetened with coconut sugar, no one will ever guess that they’re gluten and grain-free! 

Ingredients

1/2 cup pumpkin puree
1/2 cup almond butter
2 tablespoons to 1/4 cup organic coconut sugar (add or subtract sugar amount to achieve the sweetness level you would like)
2 eggs
2 teaspoons Vietnamese cinnamon
1 teaspoon gluten-free vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda

 

Directions

Preheat oven to 350F.

Grease an 8″ x 8″ glass pan with coconut oil or ghee.

Combine all of the ingredients in a medium bowl, and mix well until  smooth.

Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes (or until the edges are golden brown and the center is firm).

Cool in the pan before cutting and serving!

 

Hope you enjoy them!

Jenna

ELDERBERRY JELLO – NOTHING TO “SNEEZE” AT

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On October 20, 2014

In Recipes

 As we head into the cold and flu season, elderberries can be used to help fortify your immune system and fend off illnesses. How about adding elderberries into your cooking?

Ingredients

Directions

Sprinkle gelatin over cold juice in a large bowl.

Let stand for one minute.

Add hot juice and stir until gelatin completely dissolves (about 5 minutes).

Pour into a 13x9x2-inch glass pan.

Refrigerate until firm (about 3 hours).

Enjoy!

Jenna

GLUTEN-FREE FALL APPLE “TART”

By

On October 6, 2014

In Recipes

Cooler weather means it’s apple tart time. My favorite gluten-free recipe is this cinnamon-spiked apple tart.  The crust is not your typical crust. It is a bit doughy, but still pretty scrumptious. The tart is easy to make, kid-friendly, not-too-sweet and delicious! I hope you’ll try it.

Ingredients

Crust

  • 2/3 cup sorghum four
  • 1/3 cup arrowroot flour
  • 1/3 cup tapioca flour
  • 1 teaspoon aluminum-free baking powder
  • 1 egg
  • 1 tablespoon walnut oil
  • 3/4 cup (1 cup if mixture is too dry) seltzer water
  • 1/2 teaspoon gluten-free almond extract
  • 1/2 teaspoon sea salt
  • Round 9 inch glass baking dish

Mix all the ingredients together. Pour into a greased (I used a little of the walnut oil) baking dish and place in a pre-heated 400 degree oven for 5 minutes. Remove from oven and add the filling on top (see below).

Filling

  • 4 organic tart apples (peeled and sliced thinly)
  • 2 tablespoons ghee
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 teaspoon Vietnamese cinnamon
  • 2 tablespoons coconut sugar ( If needed. I don’t  add the sugar when I make the recipe because I feel the apple tart is sweet enough.)

Place the filling ingredients in a small pan and slowly heat up until the ghee has melted and the apples are evenly coated in the mixture.

Add the tart filling on top of the crust mixture.

Sprinkle with extra cinnamon and coconut sugar if you like.

Bake on 400 degrees for 10 – 15 minutes.

Cook longer if you like a crisper crust.

Tip – If you are a nut lover, add walnuts or pecans to the filling recipe.

Enjoy!

Jenna

PUNJABI CABBAGE – A TASTE OF NORTHERN INDIA

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On August 15, 2014

In Recipes

Punjabi cabbage is an aromatic northern Indian vegetable dish that is often served with meat or other vegetarian dishes. If you love the flavors of India, this dish is for you.

Ingredients

  • 1/2 chopped yellow onion
  • 2 finely chopped garlic cloves
  • 1 inch piece of fresh ginger, peeled and chopped
  • 4 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 head of cabbage, shredded (core removed)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1 tablespoon ghee (clarified butter)

Instructions

Finely chop the onion, garlic, ginger and chili in a food processor or chop with a knife. Make sure if you use a food processor the mixture does not become a paste.

Heat  the oil in a heavy-based frying pan over low heat and fry the onion mixture until softened, but not browned.

Add the cumin seeds and turmeric to the pan and stir for 1 minute.

Mix in the cabbage, stirring until all the cabbage is well coated with the turmeric mixture.

Add the salt, pepper, ground cumin, coriander, and chili powder.

Stir the cabbage, then cook for 10 minutes with the pan partly covered, stirring occasionally until the cabbage is soft. If the cabbage mixture begins to stick to the pan or is too dry, add 1-2 tablespoons water.

Stir in the ghee and season with salt, to taste.

Enjoy!

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