Posts filed under ‘Sides and Snacks’
No matter what style of eating I’d adhere to, some form of bread will be made. I have a soft spot in my heart for all sorts of bread – from a soft, fluffy loaf or a nice crusty dinner roll to a pliable flatbread or pizza crust. Now that my allergy testing revealed that 99% of grains are an issue, it was time to try a grain-free bread recipe that was yeast-free and easy. This grain-free “faux-caccia” hits the spot. It has a tender but chewy crumb with a bread-like middle, and I love how you can taste the infusion of coconut oil…so pick the fat/oil that you enjoy the taste of and go with that.
Instead of almond flour, coconut flour or another nut flour, I opted for this sunflower seed meal that I found online so it’s nut-free AND free of flax if that’s something you like to avoid. This sunflower seed meal isn’t overly fine yet I find that added a nice texture; I’m sure you could grind this meal even finer to a “flour” if that’s something you’d like to experiment with. If you don’t have sunflower meal, don’t fret – substitute your favorite nut flour and it’s should work perfectly.
This bread works with a savory flair but I think the addition of your favorite sweetener or dried fruits and sweet spices would complement the nutty flavor of the sunflower seed and chia as well. This bread is keto, paleo and candida-friendly, and it’s packed with healthy fats and fiber making it both satiating and flavorful. You can slice it in half, toast it and add your favorite sandwich fillings, slather it with your favorite spread, or use it to mop-up your favorite sauce in a main-dish. I’ve enjoyed this bread smothered with cashew cheese (recipe to come), fresh basil and smoky slow roasted tomatoes for a spin on a caprese appetizer, mmm. Enjoy! :)
Sunflower Seed and Chia Focaccia Bread (inspired by this recipe)
Grain-free, Gluten-free, Keto and Paleo Friendly, Nut-free, Dairy-free, Soy-free, Vegetarian, Candida-friendly, Sugar-free, Low-carb
3 cage-free, organic eggs*
1 tbsp unfiltered raw apple cider vinegar
1/2 cup coconut oil, melted (can use avocado oil or melted butter if you can tolerate dairy)
2 cups sunflower seed meal/flour (your favorite nut or seed meal can be substituted)
1/4 cup ground chia seed meal (can substitute flaxseed meal or more seed/nut flour)
1/2 tsp sea salt
1/2 tsp baking soda
Optional Add-ins/Topping Ideas
fresh or dried rosemary, chopped
sprinkle of coarse sea salt
chopped dried fruits (cranberries, apricots, etc)
- Preheat oven to 350 degrees F. Line a 8×8 pan with parchment paper and set aside.
- In a mixing bowl, beat eggs well with vinegar. Add butter or coconut oil and whisk together until well combined.
- In a separate bowl, combine sunflower seed meal/ flour, chia seed meal, salt and baking soda. whisk until well combined.
- Add flour mixture to egg mixture and mix until smooth (the batter will be really thick).
- Spread/press into a prepared baking pan. Bake for 25 minutes or until golden brown or toothpick inserted comes out clean. Cool for 15 minutes. Cut into 9 squares.
*You could add another egg if you want a lighter, more springy result but I enjoyed this as a hearty square
Note: This bread might have a green hue after baking but don’t worry it has not gone bad! Sunflower seeds contain chlorogenic acid, an antioxidant that gives the seeds the ability of turning green under certain conditions. When chlorogenic acid mixes with alkaline baking ingredients such as baking soda, it turns green. Chlorogenic acid may also slow the release of glucose into the bloodstream after a meal. This baked focaccia had a slight green hue since I didn’t use cream of tartar to neutralise the effect of the baking soda. To avoid the green effect in recipes that use baking soda and sunflower seeds or butter, add and ingredient to counteract the alkalinity of the dough. For this recipe, add a teaspoon of cream of tartar if you want to avoid the green color.
Handheld eats are always a win in my book…they are versatile, they are portable and they are so satisfying! Whether it’s a wrap or a sandwich or a taco, you can pack all the food groups into one lovely bite. This veggie-friendly quesadilla is no exception!
I was assigned Terri’s blog Our Good Life for this month’s Secret Recipe Club reveal, and I enjoyed perusing through her posts of recipes to crafts and family . I wound up picking her Acorn, Black Bean and Spinach Quesadilla this month for two reasons: I had my mind set on Mexican food and I couldn’t wait to test out a quesadilla using Against the Grain’s new gluten-free pita bread (which doubles fabulously as a tortilla). Terri’s Radish Leaf Pesto will be perfect to whip up this spring, her Oat Congee with Fried Egg and Scallions definitely peaked my interest, and her Apple Cinnamon Roll Bread Pudding has been bookmarked for the next stormy day when I’m craving comfort food!
Even though Spring is here (or almost here in Montana), I am still enjoying my fair share of sweet potatoes and winter squash. They are a staple in my kitchen and you can always find an uncooked kabocha squash or Japanese sweet potato on the counter ready to be incorporated enemy next recipe experiment! This recipe for a winter squash quesadilla was a huge hit and without a doubt satisfied my hankering for Mexican food!
Now this is an ideal flavor combo for me! The creamy texture of the winter squash and the velvety beans complimented the crisp edges on the tortilla and the salty, stringy melted cheese. The sautéed greens added a nice earthy dimension to the dish along with the brightness from the cilantro and fresh squeezed lime juice. I changed up a few things on this recipe based on what I had on hand — I substituted kabocha squash for the acorn squash, I used a gluten-free, grain-free tortilla and I added a bit of cilantro for a bit of brightness. I decided to smash up some of the black beans to help adhere the ingredients together since I stuffed the tortilla with the layers of filling Mmmmmm!
Black Bean, Squash and Greens Quesadilla (recipe adapted from Our Good Life)
Gluten-free, Grain-free, Dairy-free Option, Vegetarian, Vegan Option, Nut-free, Sugar-free, Soy-free, Egg-free
- 1 c small dice cooked acorn squash, kabocha squash or butternut squash
- 2 T olive oil
- 2 cloves minced garlic
- 1 tsp cumin, ground
- 1/4 tsp cayenne
- 1 can organic black beans, rinsed
- 1 small bunch spinach (or your favorite leafy greens), destemmed and chopped
- 4 gluten-free flour tortillas (I used grain-free Against the Grain pita bread)
- 6 oz monterey jack cheese or your favorite dairy-free shredded cheese
- 2 Tbsp chopped cilantro OR 3 Tbsp chopped greens onions
- lime wedges
- your favorite salsa and/or guacamole
Allergy-friendly Waffles with eggs
AIP version of Allergy-friendly Waffles without eggs
I opted to make two batches of waffles: I wanted to test each of Traci’s options – trying both the vegan/AIP (auto-immune protocol recipe) version without eggs and the paleo-friendly version with eggs to see what the difference was in the final product. When struggling with my own health and food allergies, I’ve experimented with AIP recipes so I wanted to give them both a shot. I’m so glad I came across this recipe, it’s a winner! I used coconut milk for the non-dairy milk, coconut oil for the fat and I substituted a sprinkle of stevia (to taste) instead of sugar in both recipes but stuck to the original recipe.
Gluten-free, Grain-free, Soy-free, Dairy-free, Nut-free, Seed-free, Sugar-free, Paleo-friendly, Nightshade-free, Vegetarian, Egg-free option, AIP-option, Yeast-free, Vegan Option
- 1 cup non-dairy milk of choice (cow’s milk can be used if you tolerate but won’t be dairy-free)
- 3 eggs (AIP use two bananas in place of the eggs)
- 1 tbsp coconut sugar or sugar or a pinch of stevia*
- 1 tsp alcohol-free pure vanilla extract
- 2 tbsp coconut oil or neutral oil (can use melted ghee or butter but will not be dairy-free or AIP)
- 1/2 cup coconut flour
- 1/2 cup tapioca flour or arrowroot flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
For serving (optional, ideas)
- Sliced bananas or fresh berries
- Carob chips or chocolate chips or cacao nibs (not AIP-friendly unless homemade)
- Maple syrup, drizzle of honey or your favorite jam or jelly
- Your favorite nut or seed butter (not AIP-friendly)
- Shredded coconut or coconut flakes
- Nitrate-free bacon (not vegetarian) or coconut “bacon”
- Coconut whipped “cream”
- In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla and butter or oil until smooth. Add in the coconut flour, tapioca or arrowroot flour, baking soda, baking powder, and salt. Stir just until smooth.
- Heat waffle iron according to manufacturers instructions. Brush waffle iron with oil or butter. Pour approximately 1/4 cup of batter onto each waffle iron. (You may need to adjust the amount of batter depending on the size of your waffles). Close and cook according to manufacturers instructions.
- Remove waffles from iron (if AIP batter is used, you may need a fork to carefully peel the waffles off the iron), serve immediately or allow waffles to cool to room temperature before placing in an airtight container or Ziploc bag.
- To make waffle rollups: While waffle is warm, roll with a rolling pin until flat. Fill with bacon, scrambled eggs, veggies, fresh fruit or any other combination you like. Place toppings in a thin strip along the waffle. Roll up and serve.
Yield: 8 waffles
For AIP-friendly version notes: If your bananas are sweet and speckled with brown, you might consider eliminating the sweetener altogether if you prefer more savory waffles. As I mentioned above, when I made the AIP-version of the waffles, they took MUCH longer to cook in the waffle iron than the batter made with eggs. My bananas has light brown specks on them so a more green banana might be better since it’s more starchy or increase the amount of coconut flour by 1-2 Tbsp.
Allergy-friendly Waffles with eggs
Curry…I love ALL kinds – whether it’s a main dish, snack food or even added to peanut or almond butter for an exquisite savory flare. You might say I’m addicted to the Thai curry cashews I get in the bulk section of our natural food store too…so add that to the list of my curry “loves”.
It was such a treat to get acquainted with Amy and her blog The Fearless Homemaker for this month’s Secret Recipe Club assignment. She’s a “food lover, entertaining enthusiast + crafty DIYer”..and her recipes will make you want to eat your computer screen! To name just a few recipes on my list to try are her Sweet Tea Icebox Tart, Slow Cooker Coconut Chickpea Curry and Parsnip and Rosemary Risotto. Can you say yummmm!?
When I saw the recipe for Bollywood Coconut Curry Popcorn Seasoning, I was immediately intrigued…then I read the ingredient list and said “YESSSSSSSS!” (loudly in my head). I was all ready with ingredients on hand to make her chickpea curry until I spotted this seasoning recipe, and I am so glad I did. Wowza!
Not only does this coconut curry seasoning taste fantastic – it’s a rockin’ combination of sweet, spicy, nutty, texture, and savory…AND it’s versatile. I used unsweetened coconut instead of sweetened and added stevia powder and coconut sugar to the mix instead of table sugar but any granulated sweetener will do the trick.
Toss it with fresh popped popcorn (I made mine with coconut oil) for an exotic kettle corn. However, don’t stop there… this seasoning mix makes a great gift, and I’m always looking for homemade holiday goody ideas.
Sprinkle over roasted cauliflower florets (pictured)
Mix into your favorite nut or seed butter for a savory spread
Toss with your roasted veggies (brussel sprouts pictured) or sweet potato fries
Add it to stir-fries or skillet potatoes
Season tofu, chicken, eggs or lentils
Add it to your deviled eggs for an Indian twist…and the list can go on and on!
Bollywood Coconut Curry Popcorn Seasoning (lightly adapted from Fearless Homemaker)
Grain-free, Gluten-free, Refined Sugar-free, Soy-free, Egg-free, Quick, Paleo-friendly, Nut-free, Vegan
1 3/4 cups shredded coconut (use unsweetened if you are sensitive to sugar)
7 tablespoons madras curry powder
3 1/2 teaspoons sweetener (coconut sugar works well for refined sugar-free*)
1 1/2 tablespoons sea salt
1 3/4 teaspoons ground ginger
1 3/4 teaspoons cinnamon
1 teaspoon cayenne
1 teaspoon garlic powder
- In a food processor, pulverize the shredded coconut into tiny bits, about 1-2 minutes.
- Add remaining ingredients. pulse to combine.
- Divide into jars or tins with tightfitting lids. This seasoning keeps up to 4 months.
Makes 2 cups
*For an anti-candida or sugar-free version, use stevia or your favorite sweetener to taste, and substitute unsweetened shredded coconut for the sweetened version. Use more sweetener if you prefer a sweeter seasoning, especially if you are going for a twist on kettle corn
Toss seasoning with roasted shredded brussel sprouts & flaked coconut
For other recipes in this month’s reveal, click the link below!