Homemade Sausage Links
1 lb organic hamburger
1 lb organic turkey
2 tsp organic poultry seasoning
2 tsp sea salt
2 tsp organic poultry seasoning (or sage, thyme, rosemary)
3 TBSP King Arthur gluten free flour
Mix with hands.
Roll into links.
Fry on low heat about 8 to 10 minutes, turning while browning.
Pancakes - dairy, egg, gluten free
2 TBSP Ground Chia
1/2 or so cup water
4 tbsp coconut sugar
5 to 6 tbsp olive or coconut oil
1 tsp sea salt
1 tbsp baking powder
3 1/2 cups King Arthur's Gluten Free flour
2 1/2 to 2 3/4 cups Coconut milk
1. Mix the Ground Chia and warm water together in a med size mixing bowl and let it set/gel.
2. To the other side of the bowl, add salt, baking powder, and sugar.
3. Add the oil and whisk all ingredients together.
4. Add the flour and milk, whisk.
5. Add more milk to get desired consistency.
6. Use a 1/4 measuring cup to measure out pancakes on a hot, greased griddle. Flip when bubbly.
Serve with butter or sub, jelly, syrup, honey, or however you like your pancakes!
**add 1 tsp vanilla and/or 1tsp of cinnamon if you like!
Makes about 32 pancakes or so.
Gluten, Dairy, Egg free Chicken Nuggets
3/4 cup King Arthur gluten free flour
2 tsp poultry seasoning (sage, rosemary, thyme)
2tsp Sea Salt
2 lbs organic chicken breast cut up or tenderloins
Coconut oil to fill frying pan up to about 1/8 inch.
Mix flour and seasonings in a bowl or 2 qt size baggie.
Add cubed chicken and coat well.
Fry and rotate as needed, until crispy-brown.
Drain on paper towels and serve.
This recipe works baked too!
Just spritz a little bit of oil onto the nuggets before baking.
Bake in single layer at 400 degrees for about 25 minutes.
I used a small convection oven for this, so bake times might vary.
If you have allergies to seasonings flour and sea salt alone tastes great.
**add chili pepper and cayenne pepper if able. Yum!
Sugar Cookies (Gluten, soy, dairy, egg, sugar free)
Preheat oven to 375 degrees.
Sugar ( I use Xylitol)
Butter ( I use Earth Balance)
Egg ( I use Chia Egg)
Baking powder (gluten free)
Flour ( I used Bloomfield Farms Gluten Free Mix )
In a small dish whisk 1 TBSP ground chia and 1/4 cup warm water. Let sit. This is equal to 1 chia egg.
In a large bowl combine:
1 1/2 cups Xylitol
1 Cup Earth Balance butter
(mix with hand mixer)
1 1/2 tsp Vanilla (seriously, 2tsp is too much)
1 Chia Egg
(mix with hand mixer)
3/4 tsp of baking soda
1/2 tsp baking powder
(mix with hand mixer)
2 3/4 cups Bloomfield Farms Gluten Free Baking Mix
(stir with spatula or spoon carefully as to not overmix)
Spoon dough balls onto un-greased cookie sheet or parchment paper with a spoon. Press dough balls down slightly to help them become round as they bake.
Bake at 375 degrees F for 8 to 10 minutes. Let them cool, then enjoy! They are delicious and allergy free for us. Bloomfield's contains rice and potato starch. Xylitol contains birch. Some blends contain corn, so read labels carefully.
Preheat oven to 350 degrees
In a small dish, whisk:
1/4 cup ground chia
1 cup warm water. Set aside.
Using a blender, food processor, or Ninja, grind up
- 1 head of cauliflower
- 2 to 3 med. rutabagas or carrots
- 2 to 4 kale leaves OR any other veggies that you prefer.
In a large mixing bowl mix well:
-2.5 pounds ground beef, pork, or turkey
-quinoa flakes to help hold mixture together. I add about a cup.
-Sea or Himalayan Pink salt to taste
-any seasonings you like.
Shape into meatballs of preferred size and place on cookie sheets lined with parchment paper. Bake about 45 minutes at 350 degrees
Allergy Free, Organic Crackers and Dip
"I soon discovered I could no longer purchase processed snack crackers . The key to these homemade crackers is baking at a low temp until you can flip each piece as a solid square (or rectangle.) If it does not flip as a solid piece, you need to keep baking. Once you can flip them, it's just a matter of crisping to your taste."
Ingredients for Crackers
(makes 63 to 77 crackers)
1 cup zucchini chopped
1/2 cup fresh beets (or carrots or other)
1 Cup pumpkin seeds (or sunflower seeds)
2 T hemp seeds
2 T chia seeds
1 T arrowroot flour/starch. (quinoa, garbanzo bean flour, or coconut will work too but arrowroot makes them snappier. )
1 T grape seed oil (or olive or coconut oil)
1/2 tsp each cumin, sea salt, and coriander
1 to 2 TBSP of water
1. Mix everything in food processor or Ninja. Mixture will be thick.
2. Use a cookie sheet with parchment paper and with wet fingertips, press mixture onto the pan in the shape of a rectangle 1/8 to 1/4 thick. It should be thin, but no holes. The amount of ingredients should provide the exact amount needed to use the whole pan.
3. Bake at 240 degrees for an hour.
4. Using a pizza cutter, cut into squares and rectangles and bake another 30 to 45 minutes.
5. Using a metal spatula, flip the squares over, salt with Pink Himalayan Salt if desired.
6. Bake another 30 to 45 minutes. The individual squares need to stay intact when flipping. If they are crumbling, they are not ready.
7. Keep drying and flipping until you get desired cracker crispness.
1 cup chopped zucchini
1 cup raw pumpkin seeds
2 - 3 leaves bok choy, beets, or kale
1 lemon (juice of 1 lemon)
1 T chopped onion (optional)
If desired, add seasonings for flavor such as salt, cilantro, cumin, coriander, basil leaves...if you use the crackers above, the seasonings are already in the cracker so the dip doesn't need them.
Mix all ingredients in a food processor or Ninja.
Gluten, dairy, soy, tomato, etc, free Pizza
Garbanzo Bean Crust
about 2 1/2 cups garbanzo bean flour
salt to taste, I use about 1/2 tbsp
1 tsp coriander ( or pepper)
3 tbsp olive or grapeseed oil
1 1/2 cups (approx) water
Mixture will be a thicker liquid and pourable. It will not be thick like bread dough.
Heat oven to 450 degrees while the batter rests. Pour another 2 - 3 TBSP grapeseed oil into cast iron pan. I like using a round one for pizza, but a rectangular can be used also. Put pan into 450 degree oven for about 6 minutes to heat the oil. Carefully remove pan and pour the batter into it. A nice hot pan will ensure a crispier crust! Bake 20 to 25 minutes. Remove and turn oven down to 350.
Pizza Sauce - pureed Butternut Squash
I like pureed butternut squash as pizza sauce. Just bake the squash at 375 for about 45 minutes. Scoop the flesh out of the peel and put it in food processor. Add a bit of water and mix. Add enough water to make it the consistency of a pizza sauce that you desire. Add seasonings such as garlic, rosemary, thyme, basil, salt, pepper as desired.
You could also use beets. Boil them and puree as above. Add desired seasonings.
Add Toppings to Cooled Pizza Crust
Let bread cool a bit after it's done baking.
Ladle your pizza sauce onto the crust.
Add desired toppings: hamburger, organic turkey pepperoni, veggies of any kind, Daiya Mozzarella Cheese.
Return pizzas to 350 degree oven. Bake 15 minutes. Remove, slice with pizza cutter, and enjoy!
**Measurements are approximate. I've made this so many times that I throw it all together by feel. Experiment and get the right thickness and crispiness of crust that you want for your pizza. This recipe is super flexible! Bread can be made thick or thin - just adjust water and baking times. We also use this bread for snacking and sandwiches.
Garbanzo Bean Flat-bread
Combine in bowl:
2 cups garbanzo bean flour
1 tsp salt
About 2 cups of water*
2 TBSP oil of choice
Seasonings of your choice
Heat oven to 475 degrees and let the batter 'rest' while waiting for oven to heat.
Add 1 TBSP oil to the baking pan. I use a cast iron baking dish.
Prewarm baking dishes with oil in 475 degree oven for about 6 minutes.
Remove hot pan and then evenly pour batter into it.
Bake 20 minutes.
You can let the bread cool, or just dump it directly out of the pan onto a cooling rack. It's ready to eat!
We use this for all of our sandwiches and for pizza crust, add Garlic and Oregano.
*The dough will not be thick like typical bread dough. It will be somewhat thin and pourable, like thin pancake batter. This is a very forgiving recipe and can be thicker or thinner to your taste just by controlling the amount of water.
Cauliflower Alfredo Sauce
1 tbsp coconut oil, or Earth balance soy free butter
2 cloves (or to taste) garlic, minced
1 head of cauliflower (cut and prepared)
1 cup water
1 tsp. sea salt
black pepper, to taste
1. Saute the minced garlic in the oil or butter in a medium saucepan over low heat until tender. .
2. Add 1 cup of water an cauliflower, and bring the water to a boil.
3. Reduce heat and simmer 8-10 minutes, until the cauliflower is soft to the fork.
4. Transfer the entire contents into a food processor.
5. Add salt and pepper.
6. Process until smooth and creamy like traditional sauce, adding more water if necessary.
7. Pour over noodles, chicken, veggies, but serve hot.
Garbanzo Bean Brownies -
Credit goes to Sheree Welshimer over at Cats in the Kitchen. The recipe is perfect the way she has it outlined and I've tweaked it a bit for our tastes and allergies. If you have severe food allergies or battle yeast her blog is awesome.
Preheat oven to 480 degrees. It takes awhile, so go ahead and do this first!
2 cups garbanzo bean flour
3 T cocoa powder
1/2 tsp salt
1 tsp cinnamon
1/4 to 1/2 cup organic sugar OR 1/4 cup Truvia blend OR several drops Stevia liquid OR 1/2 cup Agave syrup OR No sugar at all - this is to taste.
Whisk the dry ingredients.
Add 2T olive oil or grapeseed oil
Add 1 1/2 cups water and whisk again.
Add sugar to taste and whisk.
Set batter for 5 minutes to thicken.
Spray a glass baking dish, 9 X 13, with oil and add 1TBSP Grape Seed Oil to the bottom.
Warm dish with oil in 480 degree oven for 5 minutes.
Remove and carefully pour in the batter.
Bake for 12 minutes. Remove. Let it cool for just several minutes and voila! brownies are ready. No waiting!
** You can make this in a cast iron pan as well. Reduce temp to 450 for either glass or cast iron.
Super Easy, Delicious, Quick, Chocolate Chip Cookies
|From my kitchen!|
2 tbsp Ground Chia Seeds
1/2 cups water
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar
1/2 cup Earth Balance butter (melted)
1 1/2 to 1 3/4 cup King Arthur GF Flour
1/2 to 3/4 cup Enjoy Life Chocolate chips
1. In a medium to to large mixing bowl whisk chia seeds and water. Let them gel.
2. While gelling, on the other side of mixing bowl add baking soda and salt.
3. Add the coconut sugar
4. Add the melted butter and whisk all ingredients well.
5. Add in the flour and chocolate chips. Stir together gently with a large spatula or spoon. You don't want to over work the flour, so just stir and flip gently until mixed.
Bake at 350 degrees for 10 to 12 minutes ( I use a convection oven so times may vary slightly). Let them cool before eating.
Fruit Juice Gummies (Pic to come)
4 cups organic pure juice like Knudsen's Just Cherry (no pulp juices like pineapple)
2 ounces gelatin
Agave syrup or Stevia drops (optional)
Boil 3 cups organic and pure juice.
Pour remaining 1 cup juice into a bowl.
Add the 2 oz. gelatin and allow it to 'bloom' at least 5 minutes.
Once the juice in the pan is boiling, add the bowl of 'bloomed' gelatin and juice.
Stir until it is dissolved.
Taste. Add Agave syrup or Stevia drops to sweeten if necessary.
Pour into a 9 x 13 metal pan. If there were little clumps of gelatin that didn't dissolve, just pour it through a strainer when pouring into the metal pan. You can throw them out.
Place in fridge 2 hours.
After chilling, run a knife along the edges of the pan and remove as one piece from the pan. Place on cutting board and cut squares or whatever shapes you want. You could easily cut with cookie cutters OR pour into candy molds for gummy shapes.
Pumpkin Pie, Crust, and
Dairy Free, Egg Free, Cane Sugar Free, Gluten Free, Wheat Free
* If you want to make 2 crusts, increase flour to 2 cups and hemp milk to 4 TBSP*
1 ½ cup garbanzo bean flour
½ tsp sea salt
1/8 tsp Xanthum Gum
½ cup cold Earth Balance soy free butter
3 TBSP Tempt brand original hemp milk ( or coconut, rice, almond)
A few drops of Stevia (optional)
Put flour in bowl, add salt and zanthum gum. Mix together with wire whip. Cut in cold butter. Once
you have little crumbly pieces, add the Stevia (if desired) and milk, then stir with a spoon. I use my hands to form a ball. Spread the ball out into my pie pan with my hands.
PUMPKIN FILLING FOR 1 PIE
*Double everything for two pies
15 oz pureed pumpkin
2 chia eggs ( 2 TBSP ground chia + 8 TBSP warm water. Whist and let sit until gelled.)
1 tsp cinnamon
½ tsp nutmeg
1/8 tsp ginger (you can use more to taste)
½ tsp sea salt
¾ cup Agave syrup (more or less for your tastes) OR sweeten to taste with Stevia liquid drops.
1 ½ cups Tempt Brand, original hemp milk, depending on thickness you like.
Stir until mixed. Be sure to taste to make sure it's sweet enough for you. You can always add a bit more agave or Stevia liquid drops. (I'd start with about 15 – 20 drops, mix, taste, and go from there.
Pour filling into pie crust. Bake at 425 degrees for about 15 minutes, then turn down heat to 350 for
about 60 minutes. Remove and chill in fridge for at least an hour or overnight.
1 cup Tempt Brand original hemp milk
¾ cup grape seed oil
2 TBSP Agave syrup
½ tsp Xanthum Gum
1 tsp Vanilla (optional)
Combine all ingredients in a blender several minutes until it thickens. Put in a container and chill it in the freezer. It doesn't have the exact consistency of 'Cool Whip', but it tastes good on a pie. I plan to run this recipe through my ice cream maker and see if it works in there too. I'll update when I know!! ***Another option is to just make home-made ice cream to top your pies. I make it all the time with hemp milk. Works great!!
Quinoa Bars or Cookies
Preheat oven to 350 degrees.
In a small bowl, whip and set aside to 'gel'
1/4 cup Ground Chia Seed ( or flax)
1 cup warm water
In a second, large, bowl mix together:
¾ cup pumpkin puree
1/4 cup Earth Balance soy free butter (or use a nut butter)
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1 tsp salt
1/4 to 1/2 cup agave honey ( to taste, can use Stevia drops instead)
2 cups Quinoa Flakes
Add Chia eggs from above and mix well.
1 cup Enjoy Life chips
1/2 cup or more raisins to taste (optional)
Bake in a greased 9 x12 pan for 30 to 35 minutes.
OR make as cookies with a greased cookie sheet. Drop dough balls with large spoon.
REMEMBER to Flatten the cookies – don't forget! These don't 'rise.' Bake about 10 minutes.
Strawberry Hemp Milk Ice Cream
We are unable to purchase any kind of processed ice cream. So sad for a little kid! I bought a Cuisinart Ice Cream Maker and make my own.
2 lbs organic strawberries, washed and sliced
2 cups Tempt Unsweetened, Original, Hemp Milk
1/4 cup Agave syrup (or Stevia Drops to taste)
pinch of salt (sea salt or pink Himalayan)
Mix all ingredients in a blender or Ninja and refrigerate for at least two hours.
Set up your ice cream maker.
Pour mixture in and run 10 to 20 minutes, depending on your machine.
I scoop the ice-cream into individual ceramic dishes with lids and put in the freezer for about 2 hours. OR you can freeze in the ice-cream maker bowl and store. OR you can eat right away! The ice-cream is somewhat solid at this stage. If you like this texture, then it's ready! You can also put it into glasses with a straw and have strawberry shakes if you prefer.