Recipes

Paleo Pumpkin Muffins

This recipe is near and dear to my heart, because it was the first bread-type food I found when I first became gluten-free.  I've made them many times, and the recipe has never failed! Not only do my gluten-free friends enjoy them, but my gluten-eating friends love them as well. Some how they are more moist and have a lighter texture than regular muffins.  But, anyway, enjoy!

Ingredients

• 1½ cups almond flour
• 3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• 1/8 tsp sea salt
• 1/4 cup raw honey
• 2 tsp almond butter
• 1 Tbs sliced almonds (optional)

Instructions

• Preheat oven to 350℉.
• Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
• Mix all ingredients and pour evenly into tins.
• Bake for 25 minutes on the middle rack.
• Sprinkle almonds on top immediately after taking them out of the oven.

http://www.paleoplan.com/2009/12-03/paleo-pumpkin-muffins/

 
 

Serenity's Soothing Soup (with a Kick)

This is a variation of the "Not-So-Masterful Masterpiece" I talked about in my first post, only this time it works out.  I came up with the recipe to get me through a cold, but I would happily eat it anytime. 

Ingredients

• 2 cups of diced chicken breast (uncooked)
• 2 cups chicken stock
• 1/2 a bunch of kale (chopped)
• 1 head of broccoli (chopped)
• 2-3 cups cooked rice
• Water
• 1 tsp McCormick's Perfect Pinch Chicken Seasoning
• Sea salt (to taste)
• Cayenne pepper (to taste)

Instructions

• Place the chicken, chicken stock, kale, broccoli, McCormick's Perfect Pinch Chicken Seasoning, and sea salt in a medium sized crockpot; and, add enough water to fill the rest of the crockpot.
• Cook on High for 1 to 1.5 hours (depending on your crockpot).
• Add cooked rice.
• Add cayenne pepper to taste.
   

 
Yummy Pumpkin Pie (Gluten and Dairy-Free)

The Nut Crust
(You can always use a normal baking crust, but I prefer this one, because it is so easy to make. I, also, think the nutty taste is quite good with pie.)

• Chop walnuts and almonds in a food processor to a grainy/flour consistency.
• Oil a pie tin (glass works best)
• Pour flour into a pie tin little by little, pressing the flour with your fingers so it solidly layers the bottom and sides of the pan. (The crust should be about 1/8" thick.)

Pie Filling

• 1 3/4 c. pumpkin puree or canned pumpkin
• 3/4 c. Coco Lopez Cream of Coconut
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 1/2 tsp. pumpkin pie spice

Instructions

• Combine all the ingredients.
• Add the filling to the crust.
• Bake at 400 degrees 45-55 minutes.
• Cover the crust with foil or a pie shield after about 30 minutes.
• Let cool before cutting.

 
 
Chocolate Coconut Cream Pie

Nut Crust

(You can always use a normal baking crust, but I prefer this one, because it is so easy to make. I, also, think the nutty taste is quite good with pie.)

• Chop walnuts and almonds in a food processor to a grainy/flour consistency.
• Oil a pie tin (glass works best)
• Pour flour into a pie tin little by little, pressing the flour with your fingers so it solidly layers the bottom and sides of the pan. (The crust should be about 1/8" thick.)

Pie Filling

• 1/2 c Granulated Sugar
• 1/2 c Coconut Oil
• 1/4 Tsp. Sea Salt
• 1/2 C Coco Lopez Cream of Coconut
• 3 Egg Yolks
• 1/4 C Arrowroot Flour
• 1/4 C Cold Water
• 1 C Unsweetened Coconut
• 1/2 Tsp. Vanilla Extract
• 1 Tbsp. Baking Cocoa Powder

Directions

1. In a small bowl, mix together the arrowroot and water. Set aside.

2. In a medium-sized saucepan, mix together the coconut oil, sugar, salt, Cream of Coconut, and egg yolks. Use a wire whisk to break up the egg yolks and stir up the mixture a bit.

3. Place over medium heat and very slowly bring to a boil, whisking constantly.

4. Stir the arrowroot and water again then slowly add to the egg mixture stirring constantly until thickened, 30 seconds to a minute. Add cocoa powder. Remove from heat and stir in the vanilla and coconut. Pour into the cooled crust.

5. Place plastic wrap directly on the pie filling and place in fridge 2 hours. Top with the coconut cream. 



Chocolate Covered Almonds

• 1 handful of almonds
• 1 tsp Cocoa Powder
• 1 Tblsp Honey or Molasses (I usually use molasses to keep my bloodsugar in check.)
• 1/2 tsp Cinnamon
• 2 or 3 dashes of Sea Salt

Directions

• Mix all ingrediates to an even consistency.
• Enjoy.

Homemade Larabars

Ingredients:

2 cup Pitted whole dates

1 cup Almonds

1 cup Pecans

1 tsp Vanilla

1/2 cup Dairy-free chocolate chips

1/4 cup Shredded coconut

Instructions:

1. In a food processor, separately chop almonds, pecans, and dates.
2. In a large bowl, mix together all ingredients. Using your hands to mix works best, in my opinion.
3. Oil a 9" x 13" Baking pan
4. Press the mixture evenly into the pan
5. Refrigerate for 1 hour

**The great thing about this recipe is you can always substitute new ingredients to get a new flavor. Just make sure you have equal amounts of wet and dry ingredients.