Honey Coconut Granola

This granola is so simple and so delicious!  It's completely grain-free, dairy-free, nut-free, and free of refined sugar, and is safe for the GAPS diet.  

The only tricky thing about this recipe is remembering to keep a close eye on it while it's baking because honey burns very easily.  Do not let it overbake at all.  It will be moist when it comes out of the oven, but will harden as it cools.

Enjoy!

2 cups organic unsweetened coconut flakes (we used the fine flakes from Wilderness Family Naturals)
2 cups raw organic pumpkin seeds
2 cups raw organic sunflower seeds
1 cup local raw honey  (we used our own TPN Local Raw Honey)
2 Tbsp organic Vietnamese ground cinnamon (we used Frontier brand)
1 Tbsp natural vanilla extract (we used our own TPN Vanilla Extract, available at local markets and shows)
1/4 tsp sea salt (we used RealSalt)



Preheat oven to 350 degrees F.

Oil two baking sheets with sides with TPN Coconut Oil.  We used Pampered Chef Stoneware Large Bar Pans.

In a large bowl, mix together coconut, pumpkin seeds, and sunflower seeds.

In a small saucepan, mix together and gently warm the honey, cinnamon, vanilla extract, and sea salt.

Pour the honey mixture over the coconut and seeds, mixing well until seeds are completely moistened.

Divide mixture between the two prepared pans.

Bake for 30 minutes, stirring every 10 minutes.

Honey burns very easily, so you may want to stir it every five minutes at the end, and be sure to keep a close eye on the granola so that it doesn't get too dark.

Remove from oven promptly, and stir frequently while it's cooling to prevent it from sticking to the pan.

Store in an airtight glass container.

Eat as a snack or serve as a cereal with freshly made Coconut Milk.

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Coconut Milk

This coconut milk is so simple to make.  We don't add any flavorings or sweeteners to it.  We use it solely for baking, and it works well and adds a nice subtle coconut flavor to recipes.

2 cups fine flaked coconut
4 cups warm water

Place coconut and water in Vitamix.  Stir and let sit for 30 minutes.

Blend for 3 minutes.

Strain through a fine sieve or a nut bag into a large mason jar.

Cool, cover, and refrigerate.  Shake well before using. 

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Crispy French Fries

Hands down, these are the easiest, most delicious fries ever!


Because of how starch interacts with the frying oil, this method
will only work well with a less starchy potato, like the Yukon Gold. 
(Red potatoes worked well.)



Super Simple French Fries
2 1/2 lbs. Yukon Gold potatoes (about 4-5 large potatoes)
6 cups coconut oil (I used less)
Sea salt

Line a sheet pan or large plate with a few layers of paper towels.
Set it aside.


Cut the long sides in three or four sticks.

Then cut the potato into fries.



You want them to be about a quarter-inch thick, which looks
about like this (balanced on a 10-inch butcher’s knife).



Set a large, heavy-bottomed pot on the stove. Pour in the oil.

Put the cut potatoes into the cold oil. Don’t turn the heat on yet.

When all the potatoes are in the oil, wiggle them around so that
they’re all submerged.

Now turn the heat on high.  After about 5 minutes or so,
the oil should come to a rolling boil.

Fry the potatoes like this for 15 minutes, untouched.
Don’t stir them at all. Just keep an eye on the pot.

After about 15 minutes, give the fries a gentle stir to loosen them up.
If any are stuck to the bottom, give them a nudge to unwedge them.

Fry like this, stirring occasionally, for another 5-10 minutes,
until crisp, golden, and done to your liking.


Fish them out of the oil with a spider or large slotted spoon. Let
them drip for a sec over the pot to lose any excess oil.

Transfer to your paper-towel lined pan.

Sprinkle with sea salt when they’re hot out of the oil.


Serve and enjoy (and gobble and inhale)!



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Adapted from The Hungry Mouse

Barbecue Sauce

1 bottle Nature’s Promise catsup

¼ cup expeller-pressed coconut oil

2 Tbsp apple cider vinegar

¼ cup raw honey

1-2 Tbsp water

1 ½ tsp garlic powder

½ tsp xanthan gum

 

Mix all ingredients together well.  Refrigerate to meld flavors.

Baked Oven Fries

3 8-oz russet potatoes, peeled, cut lengthwise into even-sized wedges

5 Tbsp expeller-pressed coconut oil, divided

3/4 tsp sea salt

Freshly ground black pepper to taste

 

Preheat oven to 475˚ F.

 

Place potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes.

 

Put 4 Tbsp of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.

 

Drain the potatoes. Spread the wedges out on clean kitchen towels. Pat dry with additional towels.

 

Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 Tbsp of oil.

 

Arrange potato wedges on prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes.

 

Remove foil and continue baking until bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.

 

Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until fries are golden and crisp, 5 -15 minutes. Rotate pan as needed to ensure even browning.

 

When fries are finished baking, transfer to a paper towel-lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

 

From Annie's Eats

 

Roasted Potato Stacks

 

3-4 regular-sized potatoes, peeled, thinly sliced with mandoline

1/3 c. organic extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parlsey

1/2 tsp sea salt

1/8 tsp red pepper flakes

Freshly ground black pepper to taste

Fresh parsley

 

Preheat oven to 375 degrees.

Coat a muffin tin lightly with olive oil.

 

In a small bowl, mix olive oil, garlic powder, onion powder, dried parsley, sea salt, and black pepper.

Stack 4-5 potato slices in a muffin tin, and then pour a little olive oil mixture over the stack. Top with 4-5 more slices and a little more oil.
Repeat in the remaining muffin tins.

 

Bake 20-30 minutes, or until the potatoes are crispy on the edges.

Top with fresh parsley.

 

 

Adapted from Little Mommy, Big Appetite

Crash Hot Potatoes

 

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Organic Extra Virgin Olive Oil
• Sea Salt To Taste
• Freshly Ground Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

 

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.).

Bake in a 450 degree oven for 20-25 minutes until golden brown.


From Pioneer Woman Cooks

Homemade Hardening Chocolate Sauce for Ice Cream

This was quick, easy, and delicious.  Doesn't get better than that!

Hardening Chocolate Sauce

8 oz semi-sweet chocolate chips (we used Enjoy Life)
2 Tbsp organic expeller-pressed coconut oil

Heat chocolate chips and coconut oil in the top of a double boiler over medium heat, stirring until completely melted and smooth.  Remove from heat and let stand for five minutes.

Spoon or drizzle over your favorite nondairy (we love Coconut Bliss and So Delicious) or dairy ice cream and wait for a couple of minutes until it hardens. 

If you have any leftovers, keep in the fridge and then gently reheat before using.  There were no leftovers in this house, so I will probably double the recipe next time!

Taco Seasoning Mix

I usually use tablespoons for this recipe and sometimes double or triple it, if I have enough of the different spices on hand. I just store it in a small mason jar and use 2 tablespoons per pound of ground beef or turkey, or for recipes calling for a packet of taco seasoning.


4 parts chili powder (1/4 c)
2½ parts cumin (2 1/2 Tbsp)
2 parts garlic powder (2 Tbsp)
2 parts onion powder (2 Tbsp)
1 part paprika (1 Tbsp)
1 part oregano (1 Tbsp)
1 part sea salt (1 Tbsp)
½ part red pepper flakes (1/2 Tbsp)
Black pepper to taste

Mix all ingredients together and store in an airtight container.

Vanilla!

I love using vanilla beans and am always on the lookout for recipes with vanilla that suit our allergies.

I got this one for vanilla pudding from Kari's blog, and adapted it.


GFCF Vanilla Pudding

2 2/3 cups coconut milk, divided
1/2 cup vanilla sugar*
1/4 cup organic cornstarch
1/4 teaspoon sea salt
2 vanilla beans, seeds removed
1 large organic free-range egg

Slice down the sides of the vanilla beans and scrape out the seeds. Save the beans.

Combine vanilla sugar, cornstarch, sea salt, and vanilla seeds in the bottom of a medium-sized, heatproof bowl. Gradually whisk in 2/3 cup of the coconut milk, a little at a time; then whisk in the egg. Set aside.

Bring the remaining 2 cups coconut milk and the vanilla beans to a boil in a medium saucepan. Once it is boiling, remove vanilla pods, and very gradually add the coconut milk to the mixture in the bowl, whisking constantly.

Return the mixture to the saucepan, stirring constantly with a wooden spoon. Once it comes to a simmer, cook one minute longer.

Pour into a bowl. Place a piece of waxed paper on top of pudding to prevent a film from forming. Cover and chill in refrigerator until set, about 2 hours.

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Another vanilla treat we had recently is Hot Vanilla. So good on a cold day...

GFCF Hot Vanilla

1 c coconut milk
2 tsp vanilla sugar*
½ tsp cinnamon
2 tsp vanilla extract

Mix vanilla sugar and cinnamon in a small saucepan.
Add vanilla extract, stirring until dissolved.
Add coconut milk; stir. Heat gently until warm, stirring occasionally.
Pour into a large mug and enjoy!

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*Vanilla Sugar

2 vanilla beans
2 cups organic sugar

Place sugar in a large mason jar.

Slice down the sides of the vanilla beans and scrape out the seeds. Add to the sugar. Add the beans to the sugar. Cover the jar and shake well. Let sit for a couple of weeks, shaking the jar occasionally to mix.

If you don't want to wait for weeks, Kari also shared in this post how to make instant vanilla sugar. I made it and it's wonderful, but I didn't use it in the pudding because I already had vanilla sugar made up. I don't see why it wouldn't work in the pudding recipe, though.

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Lentil Soup

Another favorite lentil recipe. :)

2-3 Tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 c lentils, rinsed well
8 c GF vegetable stock
4-6 large carrots, peeled and sliced
3-4 stalks celery, sliced
4 cups thinly sliced spinach
2-3 Tbsp freshly squeezed lemon juice, opt.
2 tsp sea salt

Heat the olive oil in a large stock pot. Sauté onions for about 5 minutes. Add the garlic, ginger, and curry powder and sauté for a minute or so.

Add the lentils and stock. Add the carrots and celery, cover, and simmer for about 1 hour.

Turn off heat; add spinach, lemon, and salt. Stir and let sit for 5 minutes to allow the greens to soften.

Lentil Salad

I love lentils. No one else in my family shares that love. I'm okay with that because it just means that I always have leftovers!

Lentil Salad

2 cups cooked lentils
1/2 cup onion, finely chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, minced
3 Tbsp organic olive oil
1 Tbsp coconut vinegar
1 Tbsp raw honey
2 tsp Dijon mustard
1/4 tsp sea salt
Lettuce


Mix olive oil, vinegar, honey, mustard, and sea salt in a small jar. Shake until well mixed.


Mix lentils, onion, and mustard vinaigrette; allow to marinate for at least one hour.


Add scallions and parsley; mix gently.

Serve on lettuce leaves.

Raw Chocolate Smoothie

This is a decadent favorite around here. It provides a "similar to peanut butter" taste, without any nuts!


Raw Chocolate Smoothie

1 cup water
1 cup ice cubes
1 frozen banana, chopped
1/4 cup raw cacao powder
1 Tablespoon nutritional yeast
1/4 cup organic sunflower butter
1/4 cup raw honey
1/2 teaspoon vanilla extract


Blend all ingredients in a Vitamix or other high-powered blender until smooth.

Enjoy!

Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Chocolate Cake!

We have a little more flexibility when it comes to baking now that E has passed his egg challenge and can eat eggs in dishes baked for at least 30 minutes. I would never, ever tell my kids what's in this recipe! Without that knowledge, it was a hit!

I was reading about the Spunky Coconut's Vanilla Bean Cake (also grain, gluten, sugar, and dairy-free), which Kelly said she created after trying Healthy Indulgences' Healthy Flourless Chocolate Cake, which Lauren said she adapted from a recipe on LowCarbFriends. Phew! Follow all that??

At any rate, I made a few small changes to suit our tastes and allergy needs. I made it in the evening and let it sit overnight. I wish I'd gotten a picture but they dove into it before I could grab the camera! There's a picture on Healthy Indulgences. There's honestly no way, by looking at it, that anyone could tell what's in it!

Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Chocolate Cake

1 1/2 cups cooked black beans, well drained, at room temperature
5 organic free-range eggs
1 teaspoon chocolate stevia extract
1 tablespoon vanilla extract
1/2 teaspoon Real Salt
6 tablespoons coconut oil

1/2 cup raw honey

1/2 cup cacao powder (cocoa powder could also be used; this is just what I had on hand)
1 teaspoon Grain-free Baking Powder* (Recipe below)
1/2 teaspoon baking soda


Preheat oven to 325 degrees. Grease a 9" cake pan with Spectrum Organic Shortening. Line the bottom of the pan with unbleached parchment paper, then grease the parchment lightly with the organic shortening.

Place beans, 3 of the eggs, vanilla, stevia, and Real Salt into Vitamix. Blend on high until mixture is completely smooth and creamy.

In mixer, beat coconut oil with honey until light and fluffy. Add remaining two eggs, one at a time, beating for one minute after adding each egg. Pour bean batter into egg mixture and beat until well mixed.

In a small bowl, whisk together cacao powder, baking powder, and baking soda. Add to mixer and beat on high for one minute. Scrape batter into cake pan and smooth the top. Tap the pan on the counter a few times to eliminate any air bubbles.

Bake for 40 minutes, or until cake tests done. Cool in pan for 10 minutes, then turn out cake from pan, and flip over again on to a cooling rack. Cool cake until it reaches room temperature, then cover with cake dome. For best flavor, let cake sit for eight hours! Frost with the Spunky Coconut's Chocolate Frosting.


*Grain-free Baking Powder

2 Tbsp cream of tartar
1 Tbsp baking soda
1 Tbsp tapioca or potato starch, optional

Mix all ingredients together and pass through a fine sieve. Store in a tightly-sealed glass jar. Use within four weeks.

Grain-free Baking Powder

2 Tbsp cream of tartar
1 Tbsp baking soda
1 Tbsp tapioca or potato starch, optional

Mix all ingredients together and pass through a fine sieve. Store in a tightly-sealed glass jar. Use within four weeks.

Seasoned Salt

Seasoned Salt

1/2 cup sea salt
2 tsp paprika
1 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
1 tsp tapioca starch

Mix ingredients well and keep in a tightly sealed container. Stir or shake before using.

Soothing Red Lentil Soup

I love red lentils as much as green, and this soup just hits the spot on a cold day.

Soothing Red Lentil Soup

2 - 3 Tbsp coconut oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 cups red lentils, rinsed well
8 cups water or GF vegetable stock (or a mixture of both)
4-6 large carrots, peeled and sliced
4 cups thinly sliced spinach or chard
2 - 3 Tbsp freshly squeezed lemon juice
2 tsp sea salt

Heat olive oil in a large stock pot; sauté onion for about 5 minutes. Add garlic, ginger, and curry powder and sauté for a minute or so.

Add red lentils and water or stock. Add carrots; cover and simmer for 1 hour.

Turn off heat; add greens, lemon, and sea salt. Stir and let sit for 5 minutes to let the greens to soften.

Chickpea Soup

I don't think that this soup sounds particularly appealing but it's one of my favorites. Somehow, the ingredients just work together to create something delicious!

Chickpea Soup

1 small onion, chopped
4 ½ cups GF vegetable stock
1 garlic clove, pressed
1 lge tomato, diced
2 cups cabbage, shredded
1 potato, diced
¼ cup parsley, fresh, finely minced
2 cups cooked chickpeas
1 tsp paprika
1 tsp sea salt

In a large pot, cook onion in 1/2 cup stock until it is soft. Add remaining ingredients and simmer until potato and cabbage are tender, about 15 minutes.

Ladle 3 cups of soup into the Vitamix and blend until smooth. Return to pot, stir to mix, and serve.

Split Pea Dal

I don't know how many of us out there love split peas and curry, but for those who do, this recipe is warming and delicious.

It's a grain-free recipe if served plain, without the brown rice.

Split Pea Dal

1 cup split peas
2 cups water or stock
1 cup onion, chopped
1 Tbsp garlic cloves, peeled & minced
¼ tsp sea salt
1 tsp curry powder
1 Tbsp olive oil

Brown rice, cooked (opt.)

Sort and wash split peas. Place in a pot with water or stock, onion, and garlic; bring to a boil. Reduce heat to low, cover, and cook for one hour.

Add salt, and stir until the peas are pureed.

In a small skillet, heat the oil; remove from heat; add curry and stir until it foams. Stir into the split pea puree and mix well. Add more sea salt, if necessary.

Serve over brown rice, if desired.

Carrot Soup

Nick and I both love this soup. The kids, not so much. We don't complain about that. That just means that we get to go back for seconds!

Carrot Soup

2 qts GF vegetable stock

6 med carrots, sliced

2 lge onion, chopped

2 med red potatoes, peeled and chopped

1 cup celery, chopped

1 tsp cumin

1 tsp curry powder

2 Tbsp lemon juice

2 tsp sea salt

In a large soup pot, combine all of the ingredients except the lemon juice and sea salt. Bring to a boil, cover, and reduce the heat.

Simmer until the vegetables are tender, about 30-45 minutes. Add the lemon juice and sea salt to taste. Puree the soup in the Vitamix until completely smooth.

Enjoy!