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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GFCFEF Rice Pudding

5 cups cooked white rice

4 cups rice milk

1 cup Wholesome Sweetners evaporated cane sugar

2 Tbsp Vanilla Extract

3 Tbsp Earth Balance Spread (we used soy-free)

1/2 cup raisins

1 Tbsp cinnamon

Add all ingredients to heavy saucepan, place over medium heat and mix well.

Continue mixing every minute or so as mixture begins to heat and ingredients meld together.

Continue to cook over medium heat for about 20 minutes or until the mixture takes on a thick, pudding like consistency. I think this is best when warm, you will need to allow it to cool for about 20 minutes after cooking before serving. It can also be stored in a sealed container in the fridge and enjoyed cold or reheated.

Adapted from Looks Good in Polka Dots

Chocolate Brownie in a Mug

I get a lot of good recipes on Pinterest, most of which are very healthy.  Tonight, I printed one for a chickpea and kale dish.  Nick was going to make it, but he got a little bit distracted.  He was preheating the oven, when Jay yelled that the oven was on fire!  The element was actually arcing, sending this crazy bright light throughout the oven.  Nick immediately turned it off, but the arcing continued, so he ran downstairs and turned off the breaker.

Now ovenless, we opted for Plan B, which was chips, salsa, guacamole, and other Mexican fixings.

Later, I got a pretty serious chocolate craving.  I was thinking about these decadent chocolate coconut bars I'd spotted on Pinterest, but remembered that the oven was history.  I then recalled the following recipe, which I'd pinned for a chocolate emergency such as this.  I know that we have some so-called different foods in our house, but we actually had all of the ingredients on hand.  I'm not crazy about microwaved foods, but this served its purpose.  It was quick, quite tasty, fit my allergy/dietary restrictions, was relatively healthy as junk food goes, and it cured my chocolate craving!


Chocolate Brownie in a Mug

Serves 1

5 Tbsp unsweetened coconut milk
1 Tbsp coconut oil
1 tsp vanilla extract
15 drops liquid chocolate stevia
2 Tbsp coconut sugar
2 Tbsp sweet rice flour
1 1/2 Tbsp raw cacao powder
1 Tbsp coconut flour
1/8 tsp gluten-free, aluminum-free baking powder
Pinch sea salt
Enjoy Life Chocolate Chunks




In a microwave-safe bowl, warm coconut milk and coconut oil, just until the oil melts.

Add vanilla, stevia, coconut sugar, sweet rice flour, cacao powder, coconut flour, baking powder, and sea salt.

Whisk until smooth.

Pour batter into a mug; top with chocolate chunks.

Microwave on high for 2 minutes and 15 seconds.

Cool for a few minutes.




Allergy/Special Diet Info:
Casein-Free ~ Citrus-Free ~ Corn-Free ~ Dairy-Free ~ Egg-Free ~ Fish-Free ~ Gluten-Free ~ Nightshade-Free ~ Peanut-Free ~ Potato-Free ~ Shellfish-Free ~ Soy-Free ~ Tree Nut-Free ~ Wheat-Free ~ Sesame-Free ~ Yeast-free ~ GFCF ~ Vegetarian ~ Vegan

Adapted from Lexie's Kitchen

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!

Banana Bread Oatmeal

1 c coconut milk
1/2 c mashed very ripe banana
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp nutmeg
1 c GF rolled oats

Garnish:
Banana slices
1/2 tsp coconut sap sugar
1/8 tsp cinnamon

In a medium saucepan over medium heat, whisk together coconut milk, mashed banana, 1 tsp cinnamon, vanilla extract, and nutmeg. When the mixture comes to a boil, stir in rolled oats.

Cook, stirring occasionally, for about 5-6 minutes until moisture is absorbed and oats are tender.

Mix together coconut sap sugar and cinnamon.

Serve oatmeal garnished with banana slices and coconut sap sugar/cinnamon mixture.



Adapted from Grubography

Gluten-Free, Fish-Free Worcestershire Sauce

1/2 c apple cider vinegar
2 Tbsp wheat-free tamari
2 Tbsp water
1 Tbsp molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cinnamon
1/8 tsp black pepper

Place all ingredients in a medium saucepan. Mix well.

Bring to a boil, stirring constantly.

Reduce heat and simmer for 1 minute.

Cool; pour into bottle and store in refrigerator.

Shake well before using.

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.

Strawberry Applesauce Muffins

1 c GF Rice Flour Blend
¾ c sorghum flour
¾ tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
½ tsp sea salt
½ c sucanat
1 ½ tsp Darifree powder
1/2c warm water
1/3 c expeller-pressed coconut oil
½ c strawberry applesauce
2 Tbsp warm water
1 Tbsp expeller-pressed coconut oil
1 tsp baking soda
Powdered sugar, opt.

Preheat oven to 350 degrees.

In a small bowl, mix 2 Tbsp warm water, and 1 Tbsp coconut oil. Stir until coconut oil melts, then stir in baking soda. Set aside.

In a mixing bowl, mix flour blend, sorghum flour, xanthan gum, baking powder, cinnamon, sea salt, and sucanat together.

Mix Darifree powder with warm water. Set aside.

Gently melt coconut oil over low heat. Remove from head and add mixed Darifree, applesauce, and baking soda mixture. Mix well.

Stir wet ingredients into dry ingredients.

Using a cookie scoop, fill mini-muffin cups. Bake in preheated oven for 12-14 minutes, until done. Roll in powdered sugar, if desired, for a taste similar to donut holes.

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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Vegetable Soup

Vegetable Soup

3/4 cup dried Great Northern beans
3 cups water
1 cup onion, chopped
1 cup crushed tomatoes
1 cup tomato puree
1 1/2 cups carrots, sliced
1 1/2 cups potatoes, peeled & cubed
1 1/2 cups fresh green beans, broken into small pieces
1/2 cup gluten-free spaghetti
1 1/2 cups zucchini, sliced and quartered
1 leek, white part only, cleaned & sliced
1 tsp dried basil
1 Tbsp dried parsley
2 cups baby spinach, chopped
10 oz frozen peas
1/2 cup mushrooms, ground (opt)
1 1/2 cups chopped celery
3 qts GF vegetable stock



Soak beans overnight; drain. Cook in 3 cups of water for one hour;
reserve cooking water.

Sauté onion, garlic, and leek in 1/2 cup water.
Add crushed tomatoes and pureed tomatoes; cook for 3 minutes.
Add vegetable broth, carrots, potatoes, celery, basil and parsley;
cook for 15 minutes.
Add zucchini, green beans, Great Northern beans and cooking water.

Bring to a boil, cover, and simmer approx. 30 minutes.

Break spaghetti into pieces and add, along with spinach and peas.

Simmer until vegetables are tender; add sea salt and pepper to taste.

Szechuan Stir-Fry

Szechuan Stir-Fry

1 1/2 lbs extra-firm tofu, cut in strips
Tamari
1 bunch broccoli stems, julienned

1 tsp ground ginger
2 garlic cloves, peeled & minced
1 red bell pepper, chopped
1 cup snow peas
1 cup mushrooms, sliced
8 scallions, chopped
8 oz water chestnuts, sliced
3/4 cup GF vegetable broth
3 Tbsp apple cider vinegar
3 Tbsp Tamari
1/2 tsp crushed red pepper flakes
1/8 tsp cayenne pepper
2 Tbsp cornstarch or arrowroot powder

Gluten-free linguini or rice noodles, cooked



In a medium bowl, combine tofu and tamari; set aside.

In a wok, heat water or oil. Add pepper, snow peas, mushrooms, garlic, ginger,
broccoli, scallions, and water chestnuts; stir-fry 5 minutes.

Remove with a slotted spoon and set aside.

Add more oil or water to wok, add tofu mixture; stir-fry 5 minutes. Stir in remaining
ingredients except linguini and cook until sauce is thickened.

Return vegetables to skillet; add linguini; heat through.

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.

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.

Baked Oatmeal II

Here's another recipe that we like that doesn't call for soaking. I find that grains are more digestible after being soaked, but I don't always take the time to soak them the day before.


Baked Oatmeal II

3 cups coconut milk or other milk substitute
1 1/2 cups water
1/2 cup raw honey
3 Tbsp coconut oil
1 Tbsp cinnamon
3 cups gluten-free rolled oats
1/2 tsp sea salt
2 apples, peeled, cored, & chopped, opt.
3/4 cup raisins, opt.
Dairy-free chocolate chips, opt.*

Preheat oven to 350 degrees.

Grease a 9-inch square pan with coconut oil or Spectrum shortening

In a saucepan, combine coconut milk, honey, oil, and cinnamon. Cook on low heat.

Meanwhile, combine the oats and sea salt with the chopped apple, raisins, and/or chocolate chips. Spread evenly in prepared pan.

Just before the milk mixture begins to boil, pour it evenly over the oatmeal mixture.

Bake for 30-35 minutes, until the liquid has been absorbed and the oatmeal is tender.

Serves 6

*This recipe is refined sugar-free if made without chocolate chips.

Baked Oatmeal

I recently found a recipe called Our Favorite Oatmeal Bake on Our Backyard Homestead. I doubled the recipe and made a couple of small changes to suit our family, and I'm thrilled to say that it was a hit with everyone. That may not sound like a big deal, but when I can find a recipe that works for our food allergies and that everyone likes, I'm a happy camper!


Baked Oatmeal

6 c gluten-free rolled oats
1 lemon, juiced

1 1/2 c coconut, unsweetened & unsulphured
8 Medjool dates
1 c organic raisins
1 heaping Tblsp cinnamon
1 tsp sea salt
2 c organic applesauce
2 c coconut milk (not canned)
2/3 c raw honey
4 organic apples

The night before, soak the rolled oats in just enough water to cover, with the juice of the lemon added to the water.

In the morning, drain the rolled oats and rinse well. Let drain while preparing the rest of the recipe.

Preheat the oven to 350 degrees. Grease a 11 x 15" baking dish with Spectrum Organic Shortening or coconut oil.

Place the coconut in a large bowl. Chop the dates finely, and, one at a time, add to the coconut, mixing to coat the date pieces with the coconut to prevent them from sticking to each other. Stir in the raisins, cinnamon, and sea salt; mix well. Add the drained oats, applesauce, coconut milk, and honey.

Peel and chop the apples and add to the oats mixture, mixing well.

Pour into the prepared baking dish and bake for 30 - 35 minutes.

Note: This makes a LOT! I thought that the leftovers were good, but if I didn't need leftovers, I definitely would not double this recipe!