gluten free

Winter Parsley Salad

Winter Parsley Salad

Parsley is in abundance where I live right now and I was thinking to make tabouli, except tomato season is long gone and I cannot bring myself to buy a GMO tastless tomato from the market, so I thought I’d try with out them, also without burgul/bulgar since I no longer eat wheat.

This salad made a great side to the chicken and rice dish I made it for, I didn’t notice much difference from the traditional tabouli, especially since it had a nice crunch from the minced onions.

Ingredients:

  • 3 C parsley leaves, washed and chopped fine
  • 1/2 small onion, minced
  • 1 Tbs. dry mint or 1/4 C fresh mint, chopped fine
  • 6 Tbs. lemon juice (fresh squeezed)
  • 3 Tbs. EV olive oil
  • 1/4 tsp. unrefined salt (or to taste)

Instructions:

  1. Mix everything together and let it rest at least 30 minutes before eating.

 

Tahini Cookies – Paleo/Vegan

Tahini Cookies

These cookies are a great egg-less snack that is both chewy and crispy. They can be whipped up in no time and kids love them! (Adults too)

All you need is a spatula, measuring cup and a mixing bowl to prepare and a cookie sheet with parchment paper.  You can play with the ingredients such as adding a table spoon of chia, flax or other seeds (or not using nuts/seeds at all).

Ingredients:

  • ½ cups tahini
  • ¼ cup maple syrup
  • 2 tsp cinnamon
  • 1 C shredded coconut (unsweetend)
  • 2 Tbs. coconut flour
  • pinch of unrefined salt
  • ½ cup crushed walnuts or pecans

Instructions:

  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a mixing bowl, use a spatula and blend the tahini and maple syrup well.
  3. Then add the cinnamon and mix well.
  4. Then add the crushed nuts.
  5. The batter will be very sticky so use a spoon to scoop (and another to scrape off the batter) using 1-2 Tbs of the batter for each cookie; shape and flatten.
  6. Bake for about 10 minutes or until golden.
  7. Let cool 10 minutes before eating.

Gluten -Free Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookie

Ingredients:

Wet Ingredients:

  • ¼ C grass-fed butter or organic palm shortening, melted
  • 2 Tbs. coconut oil, melted
  • ½ C natural sweetener such as coconut sugar, date sugar, unrefined cane sugar, etc.

Dry Ingredients:

  • 1 C gluten free flour (I use homemade buckwheat flour)
  • 2 Tbs coconut flour
  • ¼ tsp unrefined salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp baking soda
  • ½ C crispy walnut or pecan pieces
  • ½ C dark chocolate chips or dark chocolate bar chopped into small chunks

Instructions:

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk butter, coconut oil, and sweetener together.
  3. Add the pumpkin, eggs, and vanilla and blend until smooth.
  4. Add all the dry ingredients and mix well.
  5. Stir in the chocolate chips and nuts.
  6. Spoon the cookie dough onto the cookie sheet. Form the shape that you want because they will not spread much during baking.
  7. Bake for 12-15 minutes.
  8. Cool on the tray for 5 minutes before removing.

 

Best when eaten at room temp.

 

 

Homemade Soaked Buckwheat Flour

soaked buckwheat

 Why go through all the trouble of soaking and drying?

The simple answer is to minimize the phytic acid that naturally occurs in all grain, seeds, nuts, legumes and beans; that way it’s easier to digest and less likely to cause digestive and other issues. If you would like to read further on this subject of benefits of soaking, here is a great article. If you still have digestive problems after soaking grains and such, you probably have further issues that need to be explored; you can read this post for more info.

Why Buckwheat?

Since going gluten-free because of digestive issues, I have explored all sorts of grains and seed alternatives; I found that buckwheat works best for me. You can explore which grain/seed alternatives work best for you. For me, gluten free mixes got to be too expensive to play with and I didn’t always care for the results, especially bloating; when using starches such as rice, potato, or tapioca, I’d bloat really bad. I tried almond flour and it gave me stomachaches. I can eat almonds whole, but almond flour hurts.  I tried quinoa, but unless it was toasted, I didn’t like it, but it was still okay. I do also love to use arrowroot starch and sometimes coconut flour. You should try and see what works best for you.

Why you should NOT eat a lot of gluten-free replacement foods:

Going gluten free is usually not a choice; many of us are forced to give up breads for one reason or another. When this happens most likely they want to continue to eat the same amount of “bready” foods as previously and end up gaining weight and/or digestive issues still unresolved. The likely cause is “gluten-free” packaged foods, comfort foods and playing with recipes trying to recreate your favorites.

Some people do however choose to go gluten-free, and those are the ones I find to have more of a success rate with keeping off gluten because they feel better and more success at losing weight.

Please do not overeat on this flour alternative, play with it in recipes and find what works for you. I have many recipes on my blog that can easily be substituted with this flour instead of any of the other flours used. I have lots of success in baking and cooking with this flour. Check out my crepe recipe to find out how to make tortillas (big and small, and sandwich wraps and bread alternatives using whole raw buckwheat graots – soaked overnight and that can be stored in the fridge.

Where to buy buckwheat?

You can find buckwheat in any health-food stores bulk section, through Azure Standards or there are many sources online. Choose organic when possible.

What if you are not “gluten-free”?

You do not have to be gluten-free to enjoy the benefits of this homemade soaked flour 🙂

On to the project…You can multiply the recipe as needed (or as you can handle at a time such as; if you have a large oven or a large dehydrator).

Ingredients:

  • 1 lb. raw buckwheat groats
  • filtered water, enough to cover seeds by 3 inches
  • 2 Tbs. acid such as fresh lemon juice, homemade whey or apple cider vinegar

Instructions:

  1. Rinse the raw buckwheat in cold water for a couple minutes.
  2. Place them in a glass mixing bowl along with the soaking acid and enough water to cover 3 inches above the buckwheat.
  3. Cover and leave in a warm spot over night or up to 24 hours.
  4. Then rinse well until the slimy water is almost gone, as best as you can (it will not wash off completely but don’t worry, it will dry out).
  5. Line baking trays with parchment paper and place in an oven at 200, but leave the door cracked open using a wooden spoon (or something else). That will let the moisture escape.
  6. Every few hours, pull the baking sheets out and run your fingers through it to turn the buckwheat over.

It should take about 12 hours to be completely dry. When it is, take it out and let it cool completely before storing in a glass container with a lid.

To grind the flour, you can either grind all at once and store it as flour, or store as whole dry seeds and grind as needed. You can use a handheld coffee grinder ($10-20 at almost any store) dedicated to grinding flours, not one that has been used for coffee because that flavor will pass on, or if you have a grain mill for a larger family would be a worthy investment.

Healthy Alternative To Popcorn!

Healthy Popcorn Alternative

This may seem a little strange, but when you love munching on the occasional popcorn like I do, but then get a stomachache for the nest couple day, it’s nice to know there is something that can substitute that comfort. I accidentally made these yummy little bites of flavor that reminded me of popcorn. I was baking a tray of cauliflower and broccoli (at 350 for about 20 minutes) that I drizzled with olive oil and salt, and when I took it out and put it on my little ones plate, he said “no thanks”. I guess the florets were too big fro him, so I popped the little heads off, sprinkled with nutritional yeast and noticed how much they looked like popcorn, so I told him it was little popcorn cauliflower and he ate it all up, and then cleaned up what was left in the pan.

Next time I’ll bake the florets small, pour melted grass-fed butter on them and sprinkle with salt. Then dust them with nutritional yeast. I’ll have to try this one next time I sit down for a movie…could you just imagine someone in a movie theater offering a bucket of cauliflower to the person next to them?…”Excuse me, would you like some delicious organic cauliflower baked in grass-fed butter, sprinkled with Himalayan salt and topped with nutritional yeast, it’s a healthy alternative to popcorn?” HA.

This is one of those things that’s better off enjoyed at home, unless you are somewhere that other people are like minded.

Oh yeah, one more thing, dome jerky bits, that would be a nice addition in the bowl or on the side.