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RECIPES
Gluten-Free Pancakes
Gluten-Free Pancakes
INGREDIENTS
INSTRUCTIONS
• 1 teaspoon baking soda
• 2 cups gluten-free all-purpose flour
• 1 1/4 teaspoons xanthan gum
• 1 3/4 cups milk
• 1/4 cup butter, melted
• 1/4 cup white sugar
• 2 eggs, beaten
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup white vinegar
1. Preheat a griddle to 300 degrees F (150 degrees C).
2. Stir milk and vinegar together in a bowl; let sit until the milk 'sours,' about 5 minutes.
3. Mix flour, sugar, baking powder, xanthan gum, baking soda, and salt together in large mixing bowl.
4. Beat eggs and melted butter into soured milk; pour into the flour mixture and stir with a whisk until no lumps remain.
5. Pour batter by the 1/4 cup onto the hot griddle and cook until browned completely, about 3 minutes per side.
Chocolate Superfood Cookies
I made these cookies egg-free. dairy free, and grain-free. Plus, I added in a bunch of superfoods to make these healthy chocolate superfood cookies!
INGREDIENTS
2 cups almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup cocoa powder
2 tbsp chia seeds
1/4 cup goji berries
1/3 cup coconut oil
1/4 cup honey
2 tbsp coconut cream
1 tbsp vanilla
1/2 tsp lemon juice
INSTRUCTION
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine dry ingredients in a large mixing bowl, set aside...
Grain-Free Tortillas
These grain-free tortillas are easy to make and taste pretty much identical to traditional flour tortillas, so you can use them in any recipe that normally uses tortillas. Pay careful attention to how long you cook them: overcooking results in hard tortillas rather that soft, pliable ones.
INGREDIENTS
1 cup arrowroot starch
1/2 cup almond flour
1/4 cup tapioca starch
3 tablespoons sifted coconut flour
1/4 tablespoon fine sea salt
1/2 to 2/3 cup water
INSTRUCTIONS
1. In a bowl, mix together all the ingredients except for the water. Add 1/2 cup water and mix with your hands to form a stiff and dense dough. If the dough is not stiff and dense, add up to 2 1/2 tablespoons more water. Separate the dough into 6 balls. Cover the dough balls with plastic wrap to prevent them from drying out while forming the tortillas.
2. Take two pieces of parchment paper the size of a large plate. Place one ball of dough on one piece of parchment paper, then top with the other piece of parchment paper. Roll the ball into the thickness of a normal tortilla - less than 1/8 inch thin, but not paper thin.
3. Heat a 12-inch cast-iron skillet over medium heat.
4. Pull off the top piece of parchment paper. Slide your hand under the parchment paper to pick up the tortilla and place it dough side down in the pan, with the remaining piece of parchment on top. Repeat with a second tortilla.
5. Let the tortillas cook until lightly toasted, 1 to 2 minutes. Remove the parchment paper, flip the tortillas over, and lightly cook the other side for 1 to 2 minutes. Do not overcook or the tortillas will become brittle and won't bend easily.
6. Repeat Steps 2 to 5 with the remaining balls of dough.
7. Consume the tortillas immediately or store in an airtight container in a room temperature for up to 2 days. The tortillas can be frozen immediately and thawed at room temperature.
Flourless Peanut Butter Chip Cookies
INGREDIENTS
1 cup creamy peanut butter unsalted (preferably organic)
1/3 cup honey (*see note below to reduce sugar content)
1 whole egg, or a flax egg
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup chocolate chips
INSTRUCTIONS
1. Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips.
2. Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with a Silpat, or parchment paper. This dough is much sticker than traditional cookie dough, but don't worry, it'll turn out just right.
3. Bake for 8-10 minutes at 350 degrees Fahrenheit, turning the pan half-way through the baking time so that the cookies brown evenly.
4. Once the cookies are light browned, remove the pan from the oven and allow the cookies to rest on the baking sheet for 10 minutes. They will firm up as they rest, so this step is important!
5. Once the cookies are cool, and firm enough to handle, use a spatula to transfer them to a wire cooling rack to cool completely.
6. Serve at room temperature with your favorite beverage, or chill in the freezer for a cold, chewy treat!
5 Minute Cassava Flour Tortillas
5 Minute Cassava Flour Tortillas
The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp or soft! Gluten free and dang delicious!
INGREDIENTS
2 cups cassava flour (be sure to use Anthony's Goods brand! This recipe will not work with taploca flour)
1 cup coconut milk canned or boxed
1/2 cup olive oil
1-2 teaspoons sea salt (to taste)
2 teaspoons garlic granules
fresh cracked peper (to taste - about 1-1 1/2 teaspoons)
olive oil (for cooking)
INSTRUCTIONS
1. Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking, sprinkle lightly with cassava flour.
3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil cooking.
4. Cook the tortillas for about 1-34 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!