Paleo Biscuits

(Courtesy of paleorecipesnutrition.com)

Ingredients:
6 egg whites
3/4 c. almond flour
1/4 c. coconut flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. almond milk
1 1/2 Tbsp. coconut oil or olive oil

Directions:
Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Mix together almond flour, coconut flour, baking powder and salt in a large mixing bowl.  Pour in coconut oil and almond milk.  Set aside.

In a medium bowl, whisk egg whites until they are very frothy.  Fold the egg whites into flour mixture until well combined.

Divide approximately 1/4 c. of dough onto the baking sheet.  Optional: top each biscuit with dash of almond butter.

Bake 15-18 minutes or until the tops are golden brown.  Serve warm or refrigerate.  

Note: Serve with almond butter

3 Ingredient Pancakes

(Courtesy of recipebyphoto.com)

Ingredients:
1 large ripe banana
2 eggs
Cinnamon

Directions:
Mash the banana very well with a fork then whisk together eggs and cinnamon.  Heat skillet on low to medium setting.  Spray pan with cooking spray or butter.  Pour small pancakes into pan and heat on each side for about 2 minutes.  Flip after checking to see the bottoms are done.  

Note~  These tend to be flimsier than normal pancakes, so make them smaller so they are easier to flip.

Gluten-Free Pizza Crust

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. active dry yeast
2/3 c. warm water (110-115 degrees)
1/2 c. tapioca flour
2 Tbsp. nonfat dry milk powder
2 tsp. xanthan gum
1 tsp. unflavored gelatin
1 tsp. Italian seasoning
1 tsp. cider vinegar
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. sugar
1-1 1/3 c. brown rice flour

Directions:
In a small bowl, dissolve yeast in warm water.  Add the tapioca flour, milk powder, xanthan gun, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 c. brown rice flour.  Beat until smooth.  Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).

On a floured surface, roll dough into a 13 inch circle.  Transfer to a 12 inch pizza pan coated with cooking spray; build up edges slightly.  Cover and let rise for 10 minutes.

Bake at 425 degrees for 10-12 minutes or until golden brown.  Add toppings of your choice.  Bake 10-15 minutes longer or until crust is golden and toppings are lightly browned and heated through.

Basic Green Monster Smoothie

(Courtesy of theluckypennyblog.com)

Ingredients:
1 frozen banana
1- 1 1/4 c. unsweetened vanilla almond milk
Couple large handfuls of baby spinach
Optional add ins:
1/4 tsp. vanilla extract
1 Tbsp. peanut butter
1/2 c. frozen berries

Directions:
Add banana and almond milk and any optional add in's to blender.  Add spinach to fill the blender loosely packed.  Blend until creamy and flakes of green are completely blended 3-5 minutes.  

Gluten-Free Cheez-Its

(Courtesy of flipcookbook.com)

Ingredients:
1 block (8-10 oz.) cheddar cheese
1 1/2 c. gluten-free all-purpose flour
1/2 c. unsalted butter, room temperature
1/2 tsp. cayenne pepper
2 Tbsp. yogurt

Directions:
Preheat oven to 350 degrees.  Shred the cheese (thickness does not matter).

Slice the butter.  In a food processor or blender, pulse the cheese, flour, butter and cayenne powder.  The mixture should look like coarse sand.

Add the yogurt and pulse until the mixture becomes dough-like.  You may need to add more yogurt but add sparingly.

Divide the dough into rollable amounts.  Roll out a section on a non-stick surface (like a well-floured surface or wax/parchment paper).  It should be fairly thin- about 1/8 inch thick.

Cut the dough into squares using a knife of pizza cutter or can use cookie cutters.

Place the cut dough onto cookie sheets that are lined with parchment paper.  The pieces should be about 1/2-1 inch apart.

Bake for 10-15 minutes.  Keep an eye on them after 10 minutes, they tend to get brown fast.  Allow them to cool on racks for 20 minutes.  Store in a vacuum-sealed container.

Flourless Chocolate Chip Cookies

(Courtesy of Dorcas Martin)

Ingredients:
1 c. chunky peanut butter
1 c. brown sugar
1 c. chocolate chips
1 egg
1 tsp. baking soda

Directions:
Heat oven to 350 degrees.  Mix.  Using moistened hands to roll into balls.  Bake about 12 minutes.  Cool on a sheet for 5 minutes.  

Flourless Peanut Butter Cookies

(Courtesy of Claire Robinson)

Ingredients:
1 c. natural peanut butter
1 c. sugar
1 tsp. pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling

Directions:
Preheat the oven to 350 degrees and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined.  Spoon 1 Tbsp. of the mixture about 1 inch apart onto ungreased baking sheets.  Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.  Sprinkle coarse salt on top of the cookies.

Bake until golden brown around the edges, about 10 minutes, switching the position of the sheets halfway through baking.  Transfer to racks to cool.  Repeat with the remaining dough.

Beef Stew- Paleo

(Courtesy of paleoplan.com)

Ingredients:
1 large onion, diced
1 clove garlic, diced
1 lb. beef stew meat
2 medium carrots
6 fl. oz. beef stock
4 c. canned tomatoes
5 fl. oz. red wine
1 tsp. oregano leaves
1 tsp. basil leaves

Directions:
Soften onion and garlic in a pot, add beef and allow to brown.

Add diced carrots, allow to soften slightly.

Add stock, canned tomatoes, red wine, oregano and basil.  Put lid on and simmer on low heat for at least 1 hour.

Gluten Free Baked Macaroni and Cheese

(Courtesy of glutenfreegoddess.blogspot.com)

Ingredients:

12 oz. gluten-free penne, spirals or macaroni pasta

3 Tbsp. light olive oil

3 Tbsp. sweet rice flour

2 1/2 c. unsweetened plain almond milk, or non-dairy milk

2 c. shredded non-dairy gluten-free cheese

1/2 tsp. sea salt

1/2-1 tsp. gluten-free honey mustard

1/4 tsp. nutmeg

1 c. gluten-free "bread" crumbs - for topping

1/4-1/2 tsp. paprika and/or dried basil

Halved grape or cherry tomatoes, optional

Instructions:
Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free penne just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Sprinkle the top of the casserole with gluten-free bread crumbs and paprika. Add tomatoes and dried basil, if desired.

Bake at 350 degrees for about 25 minutes, until heated through and bubbling.

Gluten Free Lemon Iced Ginger Thins

(Courtesy of glutenfreegoddess.blogspot.com)

Ingredients:
1 c. sorghum flour
1 c. potato or tapioca starch
1 c. cane sugar
1/2 c. white rice flour
1/2 c. light brown sugar
1 1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/2 c. chilled coconut oil
1/4 c. honey, or organic agave
1 free-range organic egg, beaten
4 Tbsp. non-dairy milk, as needed
ICING:
2 c. powdered sugar
6 Tbsp. fresh squeezed lemon juice

Directions:
In a large mixing bowl, whisk together the sorghum flour, potato starch, sugar, white rice flour, light brown sugar, xanthan gum, baking soda, ginger, cinnamon and sea salt.

Add in the chilled coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.

Add in the honey, beaten egg, and 2 tablespoons non-dairy milk. Beat until a smooth dough begins to form. If the dough is dry or very stiff, add more non-dairy milk, a tablespoon at a time until a pliable dough forms.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Pinch off pieces of the dough and roll them into balls. Place the balls onto the lined baking sheet, at least two inches apart. Press down slightly, but do not flatten, as they will spread. Bake on the center rack for 12 to 15 minutes, until golden and firm. Slide the parchment paper onto a cooling rack and allow the cookies to cool for an hour.

Make the icing in a medium bowl by combining the powdered sugar and lemon juice, adding the lemon juice a little at a time until the icing is a soft, smooth consistency. Use a pastry bag (or make your own by cutting a tiny hole in the bottom corner of a clean plastic sandwich bag) to squiggle icing on the cooled cookies. Allow the icing to set for an hour before storing the cookies.

Makes 24 to 30 cookies.

*Notes

- Ener-G Egg Replacer will work in place of the egg.

- In place of coconut oil, organic dairy-free palm shortening will work.

Gluten-Free Muffins

(Courtesy of Celiac.com)

Ingredients:
1 c. brown rice flour
1/2 c. rice bran
1 1/2 tsp. baking powder
1 egg
2 Tbsp. vegetable oil
1 Tbsp. honey
3/4 c. orange juice or water
1/2 c. blueberries

Directions:
Preheat oven to 400.  Combine flour, bran, baking powder in bowl.  Stir to mix.  Add the rest of the ingredients.  Mix well.  Spoon into lightly oiled muffin cups.  Bake 12-15 minutes, or until brown.

Gluten-Free Angel Food Cake

(Courtesy of Taste of Home)

 

Ingredients:

1 1/2 c. egg whites (about 10)

3/4 c. plus 1/2 c. sugar, divided

1/4 c. cornstarch

1/4 c. white rice flour

1/4 c. tapioca flour

1/4 c. potato starch

1 1/2 tsp. cream of tartar

3/4 tsp. salt

3/4 tsp. vanilla extract

Assorted fresh fruit, optional

 

Directions:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  In another large bowl sift 3/4 c. sugar, cornstarch, flours, potato starch together twice; set aside.

 

Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form.  Gradually add remaining sugar, about 2 Tbsp. at a time, beating on high until stiff peaks form.  Gradually fold in flour mixture, about 1/2 c. at a time.

 

Gently spoon into an ungreased 10 inch tube pan.  Cut through the batter with a knife to remove air pockets.  Bake on the lowest oven rack at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry.  Immediately invert pan' cool completely, about 1 hour.

 

Run a knife around the side and center of the tube.  Remove cake to a serving plate.  Top with fresh fruit if desired. 

Peanut Butter Cocoa Krispies Smores Bars

(Courtesy of www.loveveggiesandyoga.com)

Ingredients:
5-6 full-size graham crackers
1 1/2 c. mini marshmallows
1 c. white chocolate chips
1 c. semi-sweet chocolate chips (or 8 squares Baker's semisweet chocolate), melted
1 c. peanut butter, melted
1 Tbsp. butter, melted
1/2 tsp. vanilla extract
1 1/2 c. Cocoa Rice Krispies cereal (or regular Rice Krispies)

Directions:
Preheat oven to 375 degrees.  Line a 8x8 or 9x9 baking pan with foil and cooking spray (do not skip this step or use wax/parchment paper).

Line the pan with 1 flat layer of graham crackers.  You will need to break/cut the graham crackers to fill in odd-shaped places.  Sprinkle the marshmallows over the graham cracker layer and bake 6-7 minutes or until the marshmallows have begun to puff up or are showing first signs of browning.  Remove from the oven and sprinkle white chocolate chips over the top and bake for 2 minutes more and remove from oven and allow pan to cool a bit.

Make peanut butter cocoa krispie layer by placing chocolate chips, peanut butter and butter in a microwave-safe bowl and heating for 45-60 seconds, then removing and stirring.  Microwave again for 30 more seconds, or until mixture has fully melted.  Stir until completely melted and smooth.  Add the vanilla extract and Cocoa Krispies and stir to coat.  Pour this mixture over the top of the melted marshamllow and white chocolate chip layer.

Place the pan in the freezer for 20 minutes or in the refrigerator for at least 1 hour to completely set up before slicing and serving.  Store bars in an airtight container on the countertop, or freezer for up to 3 months for longer-term storage, knowing that the crackers may not be as crunchy if frozen for long periods.

Note~  Can make vegan by using suitable crackers, cereal and marshmallows.  Also replacing the butter with margarine and using vegan white chocolate chips or omitting them.  To make gluten-free, use gluten-free cereal and graham crackers.  Be sure to read all labels if making this suitable for a dietary concern.

Gluten-Free Banana Bread

(Courtesy of Taste of Home)

Ingredients:
2 c. gluten-free all-purpose baking flour
1 tsp. baking soda
1/4 tsp. salt
4 eggs
2 c. mashed ripe bananas (4-5 medium)
1 c. sugar
1/2 c. unsweetened applesauce
1/3 c. canola oil
1 tsp. vanilla extract
1/2 c. chopped walnuts


Directions:
In a large bowl, combine the flour, baking soda and salt.  In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.  Stir into dry ingredients just until moistened.


Transfer to two 8x4 inch loaf pans coated with cooking spray.  Sprinkle with walnuts.  Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  Makes 2 loaves.


Note~ Read all ingredient labels before making a gluten-free dish as ingredient formulas can change.  If you are concerned about a brand that may contain gluten, contact the company.  


Nutritional facts: 1 slice equals 140 calories, 6 g fat (1 g. saturated fat), 35 mg cholesterol, 89 mg sodium, 21 mg carbohydrate, 2 g fiber, 3 g protein.  Diabetic exchanges: 1 starch, 1 fat.

Peanut Butter Banana Soft Serve

(Courtesy of thenovicechefblog.com)

Ingredients:
4 over ripe bananas
2 Tbsp. peanut butter
1-2 Tbsp. milk (if not using an ice cream maker)

Directions:
If you have an ice cream maker: toss bananas and peanut butter in a food processor or blender.  Puree.  Transfer to ice cream maker and freeze according to manufacturer's instructions.  Serve immediately, if you would like it as a soft serve, or freeze for a harder classic ice cream texture.

If you do not have an ice cream maker: slice bananas and freeze until completely frozen.  Place bananas and peanut butter in a super powerful food processor or blender.  Blend/puree until completely smooth.  You may need to add 1-2 Tbsp. milk to get the right consistency.  Serve immediately if you would like it as a soft serve, or freeze for a harder classic ice cream texture. 

Orange Cream Cupcakes

(Courtesy of Elisabeth Hasselbeck)

Ingredients:

1 c. brown rice flour

1/2 c. coconut flour

1/3 c. tapioca starch

2 tsp. baking powder

1/4 tsp. xanthan gum

1/4 tsp. salt

1 c. granulated sugar

1/2 c. canola oil

2 eggs

Grated zest and juice of 1 orange

1/2 tsp. gluten-free orange extract

1/2 c. 2% milk

8 oz. gluten-free reduced fat cream cheese (room temperature)

1/2 c. powdered sugar

1/2 c. gluten-free light sour cream

Directions:

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners. 

In a medium bowl, combine the brown rice flour, coconut flour, tapoica starch, baking powder, xanthan gum and salt.

In a large bowl, beat the sugar and canola oil together with an electric mixer on medium speed.  Beat in eggs, one at a time, until a thick, smooth yellow mixture forms.

Combine the orange zest, orange juice and orange extract with the milk in a small bowl.  Add half of the milk mixture to the egg mixture and beat on low speed until well-combined.  Add half of the flour mixture and beat just until combined.  Repeat with the remaining milk and flour mixtures.  Divide the batter evenly among the prepared muffin cups.

Bake for 15-20 minutes or until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean.  Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.

To make the icing, in a medium bowl, beat the cream cheese and powdered sugar together until smooth.  Gradually beat in the sour cream. 

Once the cupcakes are cool, use a small spatula or butter knife to spread the icing over the tops.  Store the cupcakes in an airtight container in the refrigerator for up to 5 days.

Gluten-Free Kahlua Dessert

Ingredients:
1 c. gluten-free cornflakes, crushed
2 Tbsp. butter, melted
2 tsp. unflavored gelatin
1/4 c. cold water
12 oz. reduced-fat cream cheese
2 Tbsp. sugar
2/3 c. fat-free sweetened condensed milk
1/4 c. Kahlua (coffee liqueur)
2 c. fat-free whipped topping
2 oz. dark chocolate candy bar, melted
Fresh raspberries and mint leaves, optional

Directions:
Combine cornflake crumbs and butter; press onto the bottom of a 9 inch square pan coated with cooking spray. Refrigerate for 10 minutes.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, Kahlua and gelatin mixture until blended. Gently fold in whipped topping; pour over crust. Cover and refrigerate for at least 4 hours or until firm.
Drizzle with melted chocolate; garnish with raspberries and mint leaves if desired.

Beer Battered Deep Fried Gluten Free Hot Dogs

(Courtesy of girlcooksworld.com)

Ingredients:
1 Tbsp. oil
8 gluten-free hot dogs
1 1/4 c. rice flour, plus extra for coating dogs, if necessary
1/4 c. potato starch
3/4 tsp. salt
2 tsp. baking powder
1 egg, beaten
1/2- 2/3 c. gluten free beer (ex: Redbridge)
Oil for frying
8 wooden skewers
Ketchup or mustard for dipping

Directions:
Heat 1 Tbsp. oil in a large skillet and fry up the hot dogs until cooked and/or brownded.  Transfer to a plate and blot off the oil with a paper towel. 

Combine the rice flour, potato starch, salt and baking powder in a large bowl.  Add the egg and just enough beer to make a thick batter, just a little thicker than pancake batter.  Whisk until smooth.

In a saucepan wide enough to fit the hot dogs, heat the oil to 350 degrees.  Dip one of the dogs into the batter to evenly coat.  Drop into the oil and fry until golden (you can fry 2 at a time).  Remove to a plate lined with paper towels.  Insert a wooden skewer into one of the ends of the hot dog and push until about halfway to 2/3 of the way through.  Repeat with the remaining hot dogs.  If the batter is not sticking well to the hot dogs, you can put some rice flour on a plate and roll the hot dogs in the rice flour prior to dipping into the batter.

Place on a serving plate and serve with condiments of your choice.