Posts tagged ‘gluten free’
When it comes to food ruts, breakfast is the meal that poses the most difficulty for me. My go-to option is a smoothie but switching things up a bit is always welcome. I am a sucker for pancakes, waffles, crepes, biscuits and bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my mind since a new creperie opened up in town and I can’t seem the shake the craving.
I was stoked when I came across these Peanut Butter Crepes with Cinnamon Cream Cheese Filling when browsing through Tara’s Multicultural Table blog after receiving this month’s for our Secret Recipe Club reveal! Tara’s site is full of recipes from around the world, and her recipe index is a breeze for search through, especially if you are looking for specific ethnic cuisine. Tara’s Brazilian Cheese Bread Waffles had me drooling, along with Armenian Tahini Bread and her Samoan Sweet Coconut Buns…can you tell I had carbs on the brain? ;)
Though oodles of her recipes were enticing, when Tara mentioned these crepes were naturally gluten-free and flour-less, I was sold. My crepe craving was satisfied! These are definitely best served warm, I had right off the pan and preferred it to the room temperature version I had after snapping photos :) Since these are grain-free, don’t expect the same exact texture from a traditional crepe, but they deliciously filling, sweet and packed with cinnamon-flavor.
I made two different versions, one for me with my limited food list and another batch basically as written with the sugar swapped out for a lower glycemic sweetener. For “my batch”, I used sunflower seed butter for in lieu of the peanut butter, stevia for the sugar in both the crepe and filling and made a coconut cream cheese (recipe link in the notes section). I received rave reviews for the peanut butter version and I loved my allergen-friendly crepes! I served mine with some chopped cherries and apples and a tiny drizzle of maple syrup…they are sweet enough to be a dessert in my book!
Peanut Butter Crepes with Cinnamon Cream Cheese Filling (adapted from Tara’s Multicultural Table)
Grain-free, Gluten-free, Nightshade-free, Soy-free, Paleo-friendly option, Sugar Free & Dairy-free Options, Vegetarian, Nut-free Option
6 egg whites
1/2 tsp pure vanilla extract
1 1/4 Tbsp granulated sweetener or a pinch of stevia to taste
2 Tbsp creamy all natural peanut butter (almond butter or sunflower seed butter for Paleo and/or nut-free)
4 ounces cream cheese* (see notes below for allergen-friendly alternatives) softened
1 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 1/2 Tbsp granulated sweetener or a pinch of stevia
Drizzle of maple syrup, agave nectar, honey or coconut nectar
sprinkle of ground cinnamon
coconut whipped cream
chopped apples, cherries, sliced bananas or berries
chocolate chips or cacao nibs
1. To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sweetener, and peanut butter.
2. To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.
3. Grease a large skillet with coconut oil (butter/ghee or your favorite oil can be used) and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in the pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.
4. Remove crepe from pan to add filling while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.
1. *Cream Cheese alternatives: Try this cashew cream cheese for a vegan, soy and dairy-free option or this coconut cream cheese for a vegan, paleo and nut-free version.
2. If you are vegan, I don’t have a good egg-free option for you unfortunately but the filling is delicious if you use a dairy-free option and can be slathered on toast, pancakes etc
3. If you like chocolate and peanut butter, these would be awesome if you reduced the amount of cinnamon and added some chocolate chips and banana added to the filling.
For other recipes from this week’s reveal, click the link below!
Do you need a quick sweet fix? I don’t know about you, but I can always use a little treat. How about a healthier treat that satisfies, tastes amazing and you can whip up in 5 minutes? Add the fact that this (almost) instant bark requires minimal ingredients and doesn’t require any baking.
Mint + Chocolate = a perfect pairing in my mind (Mint Chip Ice Cream anyone)? Add berries to this combo and it’s a definite winner! These recipe is crazy easy, and it’s been stand-by in my freezer for the past couple weeks. Yes, it’s caffeine-free, sugar-free, dairy-free, soy-free, nut-free and TASTY! I even fooled my dad into thinking it was sugar-laden, and he’s a hard one to convince :)
With all the fresh mint at farmer’s markets and in the stores, I’ve been throwing some into smoothies and bases for ice creams, tossing into chopped fruit and adding to salads for refreshing summer dishes. Next time (probably tonight) I am going to try using finely minced fresh mint in this treat!
(Almost) Instant Mint Berry Carob Bark (adapted from my Make-it-your-own Chocolate Bark)
Grain-free, Gluten-free, Vegan, Dairy-free, Refined Sugar-free, AIP & Paleo Friendly, Candida-Friendly Option, Soy-free, Nut-free, Egg-free
2 1/2 Tbsp softened coconut oil (I used unrefined extra virgin)
3 Tbsp carob powder (or cacao/cocoa powder but won’t be caffeine free)*
pinch of stevia or 1 Tbsp honey, agave or maple syrup or to taste
1/8 tsp pure peppermint oil/extract
1/4 tsp pure vanilla extract, optional
pinch of sea salt, optional (but SO good)
1/3 cup frozen mixed berries, chopped into small pieces (I leave blueberries whole), I use the organic antioxidant mix from Costco
1. Line a small plate or dish with parchment paper and set aside.
2. In a small bowl, mix the melted coconut oil, carob (or cacao), stevia/sweetener, salt and extracts. Stir well until smooth and well combined. Taste and adjust if you want it sweeter.
3. Spoon the mixture onto the parchment paper into two rounds.
4. Sprinkle the frozen fruit over the mixture and watch it start to freeze. Set it freezer for an additional few minutes to harden and enjoy!
Serves 2 or 1 large, generous portion :)
Store leftovers in freezer, the frozen fruit will get mushy in the fridge otherwise.
*Carob has a natural sweetness whereas raw cacao or cocoa powder is naturally a bit more bitter so you might need to add more sweetener/stevia to taste for a sweeter bark.
Hand-held eats are ideal for a meal on-the-go, a portable lunch or served at a summer picnic. Whether it’s a sandwich, burger, wrap or even pizza, there’s something really enjoyable about eating with my hands. This empty-the-fridge collard green wrap is no exception!
I love using leftovers from the fridge… and making this wrap is a quick way to whip up an easy meal (or snack) and not let food go to waste. There are times when I find myself looking into the fridge with leftovers just enough for one person (I blame this on my snacking, ha!)… 1/2 small cooked chicken breast, partial bag of sprouts, 1/4 section of an apple and remnants of a roasted squash…so I threw in a few other ingredients and lunch is served!
For a vegetarian/vegan or even raw preparation, use your favorite shredded veggies such as carrot, beet, cucumber or avocado for the chicken and/or roasted squash. Here of the filling combinations I’ve made recently, of course I’ll served with this deeeeelicious tahini sauce:
1. Shredded Beets + Carrot + Roasted sweet potato wedges
2. Thinly sliced Mango + Avocado Mash with Sunflower Seeds (combined so they don’t fall out of the wrap + Alfalfa sprouts + Cilantro
3. Cucumber + Avocado + Carrots (sliced into matchsticks) + Broccoli Sprouts + Fresh Basil
Quick Collard Wrap with Maple Lemon Tahini Dressing
Grain-free, Gluten-free, Dairy-free, Paleo-friendly, Soy-free, Refined Sugar Free, Egg-free, Vegan/Vegetarian Option, Nightshade-free, AIP-Friendly Option, Nut-free, Raw Option
1 Large collard green leaf
3 oz cooked chicken, thinly sliced (substitute sliced or mashed avocado, baked tofu or 1/2 cup cooked grain for vegan)
1/3 cup sprouts (I used radish sprouts)
1/4 small apple, sliced into matchsticks
1-2 Tbsp fresh cilantro ( mint or basil could also be used as a substitute)
2-3 Tbsp pickled onions (or raw thinly sliced onions, I used homemade pickled onions)
1/3 cup roasted Kabocha squash or sweet potato (and/or shredded carrot or beet would also be good for raw)
2 Tbsp lemon tahini sauce plus more for dipping (recipe below), for AIP use AIP-friendly mayo
1. Put raw collard leaf in a plastic bag and freeze them until they turn bright green, about an hour to make the leaf more pliable. (If you do not have time to do this, that’s ok too)
2. Wash the collard leaf under cold water, then lay it topside down on a cutting board (raised spine up). Using a paring knife, cut off the stem and gently shave down the raised part of the spines so the surface of the collard is nice and flat.
3. Lay each of the filling ingredients except for the dressing, side by side and parallel to the spine of the collard green. Be sure to leave about an inch on each edge uncovered. Drizzle dressing on top.
4. Roll the collard top and bottom (stem side) inward, fold one of the long sides in, tucking all the filling underneath it, and continue rolling the leaf from that side to the other side to get a tight wrap. Slice in half with a sharp knife. Serve with additional dressing and enjoy!
Lemon Maple Tahini Sauce
This is one of my FAVORITE nut-free options for a dressing, sauce for a veggie sticks or a bowl of roasted veggies/grains/protein. I could put this on about anything
1/3 cup tahini (can substitute sunflower seed butter for a different flavor)
juice from 1 fresh lemon
1-2 Tbsp maple syrup (honey, coconut nectar or agave would work too) – tiny pinch of stevia for candida-friendly
1 garlic clove, minced (or 1/8 tsp garlic powder)
1-2 Tbsp apple cider vinegar (I love acidity, add to taste)
2 Tbsp olive oil
generous pinch of sea salt
freshly ground black pepper
I’ve tried a couple recipes with gelatin – some hits and some misses, but I’m trying to experiment with gelatin as a digestive healing aid. I wouldn’t label myself as strictly vegan or paleo or grain-free but I have dabbled in these types of diets and enjoy the recipes. I have quinoa and rice on occasion, eat fish at times and occasionally chicken or turkey creeps into meals, but overall I really like dairy-free vegetarian options based on the way my body feels. Some days I feel like my body is screaming for some eggs or extra protein so I’ll listen to it accordingly. When I am craving chocolate, I find a way to get some chocolate…and no matter how I eat, my sweet tooth creeps up and I give in a little.
This recipe is super quick to whip up, the hardest part is waiting for it to “gel” in the fridge…ahhhh patience! It’s perfect for hot summer days when you don’t want to turn on the oven and bake something…and while I love my frozen desserts, this treat is a fun change of pace.
I made a “blueberry jello” using Great Lakes Gelatin the other week, no pictures to share because it disappeared before I got the chance –how did THAT happen? ;) I enjoyed the texture and have been experimenting with a few gelatin ideas – one being these mini gummy cups and “gello” that I whipped up. I bought a bottle of Kevita Coconut Lime Mojito sparkling probiotic drink, without noticing the “sparkling part”…while I enjoy Kombucha and sparkling water on occasion, I prefer straight water or brewed herbal tea. Soooo….after tasting a sip, I wanted to repurpose my purchase…gello/gummies it was!
I added a squeeze of lime to bump up the flavor along with vanilla, a smidge of stevia and powdered gelatin in my Vitamix and gave it a whirl. Bubbly drinks and blending make for even more bubbles, resulting in a fizz fiasco…. can you see the layers in these little cups? Whoops…reminds me of a cold frosty drink yet it adds to the texture. However, this was a spontaneous experiment success AND my sweet tooth was satisfied :)
Coconut Mojito Healing Gummies or “Gello”
Grain-free, Gluten-free, Sugar-free, Soy-free, Nut-free, Nightshade-free, Dairy-free, Paleo-friendly, Egg-free, No-bake
3 Tbsp coconut milk, slightly warmed
3-4 Tbsp powdered gelatin* (see note below – use red can Great Lakes gelatin for it’s gel-ling properties)
16 drops liquid stevia or a pinch of powdered stevia to taste (could add 2 Tbsp liquid sweetener instead if desired)
1/4 tsp pure vanilla extract
fresh squeezed juice from 1 lime
1 (16 oz) bottle Kevita Coconut Lime Mojito probiotic drink (can use other flavors but will alter the taste)
For serving if making “gello” cups (completely optional but for added texture)
zest from lime
shredded unsweetened coconut (toasted or raw)
coconut whipped cream (for dairy free whipped topping)
diced or chopped fresh fruit of choice (mango, pineapple, kiwi would all be good)
1. Add coconut milk, gelatin, stevia/sweetener, vanilla, 1/2 bottle of Kevita and lime juice to a blender. Sprinkle 2 Tbsp gelatin over the top and let it moisten or “bloom”. Add remainder of the Kevita bottle and sprinkle the remaining 1-2 Tbsp gelatin* (see note) on top and let sit until moistened, about 30 seconds to a minute.
2. Blend for 30 seconds on high until completely smooth and no lumps.
3. Pour into individual silicon molds and/or 4 ramekins and refrigerate for at least 1 hour to set.
4. Enjoy as is or add fresh fruit/coconut/coconut cream etc and serve!
*Note: If you want a firmer texture, use 4 Tbsp for gummies (pictured above). For a less firm texture like jello, then use 3 Tbsp.
These aren’t crazy sweet so bump up the sweetener if you prefer, and add to taste.
For vegans/vegetarians, I have not tried this with agar powder or flakes. If you give this a whirl, let me know how it turns out!