I work at a gluten-free bakery that is also nut free so I’m always looking for new nut free treats that we can make. Everybody loves Reesie’s cups and peanut butter pie so I want to do something similar that was nut free and gluten-free.
1 bag chips chips
1 cup salted butter
1 cup sunflower seed butter
2 cups crushed gluten free chocolate chip cookies. (Easy to do this in a food processor)
1/3 cup brown sugar
1 1/2 cup powder sugar
1/2 teaspoon vanilla
Start by melting butter and pouring into large mixing bowl. To butter add sun butter, salt and vanilla. Mix well then slowly add brown sugar, powder sugar and cookie crumbs while stirring. Mixture should get thick. Pour into a baking dish and let cool in the
fridge for and hour. Next, melt chocolate chips and gently spread on top. Allow to cool again in the fridge for another hour. Cut into bar and serve.
Sweet potatoes are a mandatory side dish at all holidays. Normally candy yams or most sweet potato dishes are filled with sugar and junk. This year I wanted to make a healthy version that taste just as great.
7 medium sweet potatoes
1/3 cup coconut butter
1/2 cup maple syrup (real stuff)
1 teaspoon cinnamon optional
Start by peeling potatoes but leaving them whole. place peeled sweet potatoes in a large pot of cold water. Turn on heat and bring to boil. Cook at boiling for about 8-10 minutes until a knife can be pushed in but they are not falling apart. They need to be firm to hold shape. Time will depend on thickness of potatoes. Once ready strain potatoes and let cool.
My entire family loves pecan pie. I’ve tried many times to make a good recipe but this year I finally did. My version is clearly gluten-free with a store-bought gluten-free crust but you can truly follow the same recipe with any crust you like.
1 store-bought gluten free crust ( my favorite at (http:://www.onlinebakery.co)
1 1/2 cups pecans
1 Cup brown sugar
3/4 cup light Karo syrup
1/4 cup real Maple syrup
2 tablespoons melted butter
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 once good bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt
The first step is to prebake your raw gluten-free crust for about 20 minutes to help prevent it from getting soggy. While it bakes you can prep everything else. Start by separating the pecans into two piles each three quarters of a cup. Place one pile of pecans in a food processor and break up into little pieces. Save the whole remaining pecans for the very end. Now take half of the crushed pecan and place in a bit mixing bowl. To the bowl add Karo syrup, sugar, Maple syrup, butter, salt, bourbon, vanilla and cinnamon. Mix well and then added the lightly beaten eggs and whisk. As soon as the crust is out of the oven take the remaining crushed pecans and cover the bottom of the crust. Now slowly pour the mixture of syrup and such into the crust. Finally, arrange the full pecans you had put aside at the start on the top of the pie. Now you have a layer of pecans on the bottom in the middle and on top. Bake pie for 45 minutes at 350° or until firm. Allow to cool before slicing. Enjoy!
Green beans are in season this time of year and normally a big side for holidays. I’ve never been a huge fan of the creamy mushroom soup type. I like something that’s a little fancy. This version is a bit fruity, with a slightly Sicilian style, easy to do and definitely will impress a crowd.
3 pounds green beans
1 tablespoon coconut oil or butter
1/4 Cup + 2 tablespoons sliced almonds
2 tablespoons orange marmalade
1 pinch salt
Start by trimming the ends off the green beans. Next either blanch green beans or steam until they get slightly soft but retain a bright green color. To hold the bright green color always run through an ice bath after you’re done initially heating. A few minutes before you’re ready to serve take butter or coconut oil and melt in large pan. Add Green beans and toss. Next add orange marmalade, salt and a quarter cup of sliced almonds. Continue to gently toss while heating over medium heat for about two minutes. To serve place on a large platter and top with the remaining 2 tablespoons of sliced almonds.
I was playing around with coconut milk I want to come up with a recipe that was like real European hot chocolate but Paleo. Again Paleo is not a low cal or low carb diet, it’s going back to eating real natural food like cavemen did. It’s very possible to cut out the junk including the refined sugars and flour to still have a sinful dessert.
1/2 can coconut milk
1 1/2 tablespoon honey
2 1/2 tablespoon cocoa powder
Start by shaking or mixing together coconut milk and cocoa powder. Pour the mixture into a pot and start to heat on low. At honey and bring to a simmer. Cook for a few minutes constantly risking or stirring together. Pour into a glass and enjoy hot.
Living on the go and being gluten free is always a challenge. I always have granola bars stocked up just incase. Finding something that is all natural, gluten free, high in protein and taste good can be hard.
I received a case of Grab the Gold snack bars to try and I loved them. Taste like an oatmeal cookie combined with a peanut butter cup. With 11 grams of protein it is super filling. A bar that both kids and adults will love. It all fits its a cute bright gold package.
Wanna give them try? Grab one here: http://shop.grabthegold.com/sample—grab-the-gold—1-gluten-free-snack-bar-p14.aspx
Looking for more then a sample? Get a case at a great price here: http://shop.grabthegold.com/grab-the-gold—12-gluten-free-snack-bars-p56.aspx
Indian food is so good. I have been trying to come up with easy slow cooker recipes that are creative and I figured an indian dish would be great. This recipe is simple, gluten free and paleo.
3 Tablespoons Fresh Grated Ginger
3 Tablespoon Tikka Masala Spice
1/2 Can Coconut Milk
1 Tablespoon Honey
1 tsp Salt
1 tsp Red Pepper Flakes
1- 15oz Can Crushed Tomatoes
Start by slicing onion thin and placing in slow cooker. Add ginger, tikka masala spice, coconut milk, honey,salt, red pepper flakes and tomatoes to slow cook. Mix together well. Slice chicken thighs into large chunks and add to mixture. Took on low for 7 hours stirring occasionally if possible. After the 7 hours remove the lid, mix and turn heat on high to help sauce thicken a bit. Serve hot!
I always had a fun with persimmons. They come out for a bit in the fall a bit expensive but look really cool. They are kind of similar to a tomato with bright orange color and sweetness of a sweet potato.
1/4 Cup maple syrup to
2 tablespoons olive oil
Pinch of salt
Start by washing the persimmons and cutting off the top. Slice each into six even pieces and throw them into a bowl. Now add maple syrup olive oil and salt to the bowl. Toss together well by hand. Spread out on a foiled baking dish. Bake at 425 degrees for about 30 minutes. The outsides will start to brown and get crispy. Serve hot!
Note: persimmons have a puckering quality. Which means once prepared they can create a very dry mouth feeling that takes time to get used to. One way to avoid this is by soaking the slices in salt water for 5 minutes and then rinse before you add the maple syrup or any of the ingredients.
I recently went on a trip to Hershey Park. I learned a lot about chocolate in this great class they offered. I felt inspired to develop a chocolate recipe that was guilt free and easy to make. My next attempted this will be a Paleo version for now try this one out it’s really good.
1/2 Cup Chocolate Coco Powder
1/3 Cup Can’t Believe It’s Not Butter Light
4 tablespoons Maple syrup
1 tablespoon almond milk
Start by mixing Cocoa powder, maple syrup and butter together in a bowl. Mix gently trying to add a bit of air to fluff up the mix. Finally add the almond milk and stir a few more times. Pour into any size mold, I like a rectangle small glass baking dish. Place in freezer and let it sit for about 30 minutes. Cut out squares and enjoy. Store any leftovers in the freezer.
Chili season is now in full swing. A warm easy dinner great for weeknights or game night. I wanted to come up with the crockpot version that was completely Paleo. No beans or rice needed for this version.
1 1/2 pounds ground beef or ground turkey
1 large onion chopped
2 tablespoons olive oil
1 can crushed tomatoes
2 medium sweet potatoes peeled and chopped
1/2 tablespoon sage
1/2 tablespoon oregano
2 tablespoons honey
1 tsp salt
1 tablespoon chipotle powder
3/4 tablespoon chili powder
2 teaspoons Worchester optional
1/3 cup apple cider
Start by browning onions and meat on a large pan with the olive oil. Once browned drain fat off and pour meat into the crockpot. Add crushed tomatoes, chili powder, chipotle powder, oregano, sage, salt, honey and Worcestershire sauce. Mix well. Now add sweet potato and apple cider mix again gently. Cook on low with a lid for about eight hours. Serve hot!