Gluten Free Banana Pancakes Ingredients 1 cup gluten-free all-purpose baking flour 3 teaspoons baking powder 1/2 teaspoon salt 2/3 cup gluten-free rice milk 1/4 cup unsweetened applesauce 2 tablespoons olive oil 3 teaspoons vanilla extract 1-1/3 cups mashed ripe bananas (3 medium) 1/2 cup semisweet chocolate chips, optional Maple syrup
Directions In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 12 pancakes.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. Submitted by Jackie
Gluten Free Gingerbread Protein Pancakes Prep time:10 mins Cook time:10 mins Total time:20 mins
These gingerbread pancakes are full of warm spices, packed with protein and are naturally gluten free. Author: Liz DellaCroce | The Lemon Bowl Recipe type: Breakfast Serves: 4
Ingredients 2 cups oats 2 scoops protein powder 1 tablespoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground ginger 1 teaspoon baking powder ½ teaspoon salt ⅛ teaspoon ground cloves 1 ripe banana - mashed 1 egg ¼ cup skim milk 2 tablespoons molasses 1 teaspoon vanilla maple syrup and butter - to serve (optional)
Instructions 1. Place oats in a food processor or blender and pulse until flour forms. It doesn't have to be perfectly smooth. 2. In a medium bowl, whisk together oat flour, protein powder, cinnamon, nutmeg, ground ginger, baking powder, salt and ground cloves. 3. In a small bowl, combine wet ingredients: mashed banana, egg, milk, molasses and vanilla. Slowly add wet ingredients to the dry and mix until just combined. 4. Heat griddle over medium heat and spray with cooking spray. Working ¼ cup at a time, pour batter onto heated griddle. Cook first side until bubbles begin to form, about 2 minutes. Flip pancakes and cook additional 2 minutes or until other side is lightly browned. 5. Serve with maple syrup and butter if you wish. Notes Once your griddle heats up, feel free to reduce heat to medium-low or even low to avoid burning pancakes before they are fully cooked. If batter seems too dry, add ¼ cup additional milk. -Submitted by Jackie
1. In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously. 2. Add honey and stir for 1-2 minutes until combined. 3. Remove from heat. Let cool for 1-2 minutes. 4. Add in almonds. 5. Line an 8×8 glass dish with parchment paper. Pour chocolate mixture into the dish. 6. Put in the freezer for 30 minutes (or until hard). 7. Remove from the freezer, break into squares and enjoy! 8. Store in the fridge, otherwise chocolate bark will melt. Recipe submitted by Emily, Ottawa, Canada on freecoconutrecipes.com website!
Clean Strawberry Frozen Yogurt
Minutes to Prepare: 10 Minutes to Cook: 25 Number of Servings: 6
Ingredients 1 cup strawberries pureed 2 cups plain, low-fat or no fat greek style yogurt scant 1/3 cup natural, raw honey pinch salt
Directions Mix pureed strawberries, yogurt, honey, and pinch of salt in a food processor or blender. Chill the mixture in the refrigerator for 2 hours and then churn in an electric ice cream maker according to manufacturer's directions. Freeze for at least 4 hours before serving.
Gluten Free Peanut Butter cookies with Truvia Ingredients 1 cup natural peanut butter (no sugar added) 1 cup stevia or 1/2 cup Truvia Baking mix 1 egg Optional: 2 cups dark chocolate chips
Directions 1. preheat oven to 350 degrees F(175 C) 2. Combine peanut butter, stevia and egg, mix thoroughly with a wooden spoon 3. Scoop out spoonfulls of the dough, roll into balls and place on a cookie sheet. Optional: flatten the cookies on the sheet and place one dark chocolate chip in the middle of each cookie. Bake for 6-8 minutes, do not overbake, cookies are best when barely brown on the bottom and still soft. Submitted by Britney
Peanut Butter Cookies (3 ingredients, gluten-free) Total time: 15 minutes Prep: 7 minutes Cook: 8 minutes Yield: about 20 cookies Level: Easy
Ingredients: 1 cup peanut butter (i.e., creamy, crunchy, unsalted, salted, etc.) 1/2 cup light brown sugar 1 large egg
Directions: Adjust rack of oven to middle level and preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl, combine peanut butter, sugar, and egg until smooth and evenly mixed. Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, leaving 1 inch of space between all cookies. Using the tines of a fork, press down on cookies to make a cross-hatch pattern. The cookies should be about 1/3-inch thick. Bake for 6 minutes for soft cookies and 8 to 10 minutes for firmer cookies. Be careful not to over-bake cookies, making sure they do not get too dark. Cookies should still be soft when you remove them from oven. Remove baking sheet and allow cookies to cool on the baking sheet for 5 minutes before serving. -submitted by Jackie
Gluten Free Brownies! Ingredients Servings:8 1/2 cup unsalted butter 1 1/4 cups sugar 3/4 cup cocoa powder 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 3 tablespoons rice flour 2 tablespoons tapioca flour 1 tablespoon cornstarch 1/2 cup walnuts, chopped
Directions 1.Preheat oven to 325 degrees. 2.Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes). 3.Stir in sugar, cocoa powder, and salt. 4.Whisk in eggs and vanilla. 5.Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition. 6.Add walnuts or pecans if desired. 7.Spread into greased 8x8" square baking pan. 8.Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it. 9.*Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way. 10.***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8. Submitted by Jackie
Chocolate Peanut Butter Coconut No Bakes Gluten Free (Low Glycemic Index) Made with coconut oil and honey instead of sugar! Number of Servings: 12
Ingredients 1 cup natural Peanut Butter 1/2 cup honey 1/2 cup coconut oil 1 tsp vanilla extract 2 cups dry oats (steel cut or regular not instant) 1/2 cup coconut shredded (unsweetened) 1.25 cups Dark Chocolate chips
Tips Can add 1/2 cups of walnuts if you like.
Directions Melt Peanut Butter and coconut oil and honey over medium low heat in saucepan. When melted, take off heat and stirn oats, shredded coconut, chocolate chips and vanilla extract. Pour into 9x13 pan, and put in refrigerator to cool (1-2 hours) When it's set cut into bars and enjoy. I ended up needing less than 1"x1" squares cut because these were so incredibly rich. Highest glycemic index on any ingredient is 60, so even decent for low glycemic index or diabetics if you eat small amounts. Serving Size: Makes one 9"13" pan, cut to 12 or more servings, very rich!
Pot o' Gold Rainbow Fruit Tray Minutes to Prepare: 15 Number of Servings: 8
Ingredients 1/2 cup crushed pineapple 1/2 cup fat-free vanilla Greek yogurt 1 pineapple, peeled, cored, and chopped 6 clementines, peeled and segmented 1 pint strawberries, hulled 1 cup seedless green grapes 1 cup blueberries
Directions Combine the crushed pineapple with the vanilla Greek yogurt in a small bowl and set aside. On a large platter, arrange the fruit one color at a time, beginning with the pineapple, then the oranges, strawberries, grapes, and blueberries. Place the dip in the center of the "rainbow."
Serves: 10 Prep time: 20 minutes Cook time: 30 mins
8 ounces fresh cranberries
¾ cup maple syrup, divided
¼ cup unsalted butter
½ cup palm sugar
¾ cup unsweetened almond butter
¼ cup coconut flour
2 tablespoons unsweetened cocoa powder
1 tablespoon ground ginger
zest from 1 lemon
2½ teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon ground cardamom or black pepper
¼ cup 80% dark chocolate chunks
coconut milk whipped cream for serving
Preheat oven to 350 degrees F. Lightly grease a 9-inch cake pan with coconut oil or butter and fit a circular piece of parchment paper at the bottom of the pan.
Cook the cranberries and ½ cup of maple syrup in a small saucepan set over medium-high heat for 10 minutes, until the berries have popped. Mash them slightly with the back of a spoon. Remove from heat and set aside.
Meanwhile, in another small saucepan, melt the butter, remaining ¼ cup maple syrup, and ½ cup coconut crystals until the sugars are dissolved, about 10 minutes over medium heat. Remove from heat and set aside.
Add the 4 eggs, unsweetened almond butter or sunflower butter, coconut flour, unsweetened cocoa powder, ginger, lemon zest and juice, vanilla extract, baking soda, cinnamon, sea salt and cardamom to a blender or food processor. Blend for 30 seconds on high until fully combined and smooth.
Add the melted butter mixture and blend again for 30 seconds.
Pour batter into prepared cake pan.
Reserve ½ cup of the cooled cranberry compote for serving then drop dollops of the remaining compote and chocolate chunks all around the pan. Swirl with a knife until mostly incorporated.
Bake for 30 minutes, until a toothpick comes out clean.
Cool on a wire rack for 1 hour before serving. Store leftovers tightly wrapped in the refrigerator.
Serve with reserved cranberry compote and coconut milk whipped cream if desired.
Directions 1. Put all marinara ingredients in a blender or food processor, chop to your desired consistency and set aside. 2. Blend cottage cheese, turkey, oregano, basil and spinach in the food processor 3. Slice squash into thin ribbons using a mandoline or a sharp knife 4. Take 4 ribbons and weave them into hashtags, then fill with a tablespoon of meat stuffing, fold sides in, and flip over to close 5. Bake in the oven for 20-25 minutes at 350 degrees on a pan coated with vegetable oil spray 6. Top with marinara and serve Serving Size: 2 ravioli
Directions: Preheat the grill to 375 degrees. Scrape the grill grates to remove any burned-on food residue. Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub. To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the "10:00" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the "2:00" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes. Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up.
Serves 4: 3-4 ounces chicken (weight after cooking) Submitted by reader
Yellow Lentil Dal Recipe
Prep time: 30 Min Total Time: 1 hr, 5 min Serves: 4 Ingredients
1 cup split yellow lentils ( toor dal)
3 cups chicken stock
2 tablespoons minced ginger
1/2 teaspoon turmeric
1 teaspoon vegetable oil
1 1/2 teaspoons black mustard seeds
1 small onion, thinly sliced
2 garlic cloves, chopped
1 small serrano chili, seeded and chopped
2 teaspoons ground cumin
2 bay leaves
1 tomato, chopped
1 tablespoon lemon juice
cooked basmati rice
In a saucepan add lentils and chicken stock, ginger and turmeric.
Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
In a skillet heat oil.
Add mustard seed and shake pan until they start to pop, 20 seconds.
Add the onion and cook until softened, 5- minutes.
Add serrano chile, and garlic, cook 1 minute.
Add cumin and bay leaves, and tomato, cook minutes more.
Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
Ethiopian Red Lentil Stew version: Ethiopian Red Lentil Stew with Berbere
Ingredients 1/3 cup vegetable oil 1 medium size onion, chopped 1 tbsp fresh ginger, finely chopped 4 large garlic cloves, minced 2 tbsp Ethiopian berbere spice blend 5 Roma tomatoes, chopped 1 1/2 cups Red lentils, dry 2 1/2 cups water 1 tsp sea salt
Directions Cook’s note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish. In a deep stew-pot, heat up the oil. Add chopped onion and sauté on a medium high heat for 10 minutes. Add chopped ginger and garlic and sauté for about five minutes on medium heat. Add Ethiopian berbere spice mix and sauté until fragrant. Add chopped tomatoes and sauté on high heat for 12 minutes. Add dry lentils and sauté for a few minutes than add water and salt. Reduce the heat and simmer on low for 20 minutes – gently stirring to prevent burning. The stew should be thick; if you have extra liquid please uncover and cook for 10 minutes in order to reduce the water. Tastes great served over rice and eaten with flatbread as a substitute for the traditional injera bread. From www.wholespice.com/blog
Crispy Buttermilk Fried Chicken
Ingredients: 1 broiler fryer chicken, cut into 8 pieces Or 10-12 chicken tenders
Directions In a medium bowl, combine flour, seasoning salt, salt, black pepper, sugar, and paprika. Mix well.
In a medium bowl, combine buttermilk, eggs, baking powder, and baking soda. Whisk together until batter is smooth.
Dip chicken into buttermilk mixture, allowing excess to drip off. Roll in flour mixture. Dip again into buttermilk mixture and roll in flour mixture. Place on plate until oil is hot. Repeat with remaining chicken pieces.
In a large heavy bottom skillet or Dutch oven that has a lid, add oil. For chicken tenders it should be at least ½ inch depth, and for broiler chicken ½ inch to ¾ inch depth. Heat oil until it reaches 365 degrees. Fry chicken skin side or flesh side down. Cover chicken with lid and reduce heat to medium.
Fry for 7-9 minutes or until bottom side is golden brown. Flip chicken over and fry for additional 7-9 minutes or until bottom side is golden brown. You may need to rearrange chicken if needed. Internal temp should be 165-170 degrees. Remove chicken and serve, or place in 175 degree oven until all your frying is done.
GFM TIP: When frying GF chicken, flip chicken carefully. Don’t move the chicken around too much as the coating will come off. Be patient and let the chicken cook on each side until it is thoroughly cooked. Gently move to serving plate. From Gluten Free Mama's site, submitted by reader. Gluten Free Mama
White Chicken “Chili” (serves 6-8) Ingredients: 3-4 chicken breasts 2 cups of bone broth 1 tsp sea salt 1 large onion, chopped 4 cloves of garlic chopped 1 Three inch piece of fresh ginger finely shredded 1 rutabaga chopped 1 cup of full fat coconut milk 3 TBS arrowroot powder chopped green onions for garnish avocado slices for garnish
Directions: Place your chicken breasts, garlic, onions, rutabaga, ginger, salt and bone broth in your 5-6 qt slow cooker and cook on low for 6-8 hours. About thirty minutes prior to serving add in your coconut milk and then gradually stir in your arrowroot powder. Cover and allow it to continue simmering for about 10 minutes. Garnish with green onions and avocado slices and serve. Check out our Bone Broth Recipe on the Recipes page Submitted from a reader From http://sweetpotatoesandsocialchange.com/white-chicken-chili-aippaleo/
Chile Verde Chicken Enchiladas
AUTHOR: Danielle Walker - AgainstAllGrain.com Ingredients: For the chicken
1 lb. chicken breasts
2 tablespoons ghee, grassfed butter, or olive oil
¼ yellow onion (finely chopped)
1 garlic clove, chopped
1 teaspoon sea salt
For the sauce
1.5 lb. tomatillos, husked and rinsed
1 Serrano chili
1 small Poblano pepper (roasted, then seeds and skin removed)
3 garlic cloves, chopped
⅛ cup ghee, grassfed butter, or olive oil
1 tablespoon sea salt
For the enchiladas
2 tablespoons oil
1 cup shredded raw grassfed cheese (I prefer pepperjack or jack)
Heat 2 tablespoons oil in a deep skillet. Saute onions and garlic until soft.
Add the chicken breasts seasoned with 1 teaspoon of salt, browning each piece on both sides.
Set aside until sauce is finished.
For the sauce
In a saucepan, combine the tomatillos and Serrano chilies with enough water to cover. Bring to a boil over medium-high heat, and cook for 15 minutes.
Roast the Poblano chili under the broiler and turn until all sides are blackened. Remove from oven and place in a plastic bag for 15 minutes (the steam in the bag will help to remove the skin). Remove the chili from the bag and peel the skin off. Cut it in half, and remove all of the seeds. Place the chili in a food processor.
Drain the tomatillos, garlic, and chilies and add to a food processor. Process until a smooth sauce forms.
Heat the oil in the saucepan until smoking. Quickly add the tomatillo sauce, stirring constantly, until the sauce bubbles. Reduce the heat to low and cook until the sauce starts to thicken, about 5 minutes more. Add the 1 Tbs. salt.
Add the chicken to the sauce and simmer for 45 minutes until it is cooked through.
Remove chicken and shred on a cutting board.
Remove 1 cup of the sauce and reserve on the side.
Add the chicken back to the sauce and adjust seasonings to your liking. Leave on low while you assemble the enchiladas.
For the enchiladas
Preheat oven to 350 degrees.
Fill each tortilla with chicken mixture and a pinch of cheese. Roll up and carefully flip the roll over so the seam is down.
Place into a greased casserole dish. Continue with the remaining tortillas, placing them close together in the dish. If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish.
Top with the reserved sauce and remainder of the cheese.
Bake the enchiladas for 15 minutes and all the cheese on top is melted.
Serve immediately topped with cashew sour cream and a sprinkle of Queso Fresco.
Ingredients 1 large spaghetti squash several slices “cheese” (see note above), plus more to shred for the top wilted spinach with garlic (not pictured), as much as desired 10 slices crisp bacon, chopped scallions, chopped
Directions 1. Poke the top of the spaghetti squash, then add it to the slow cooker with 2 cups of water. Let it steam for 4 to 6 hours. 2. Remove the slow cooker lid. When it’s cool enough to touch, cut the squash in half and remove the seeds. Using a fork scrape the squash out of it’s skin, into a baking dish or dutch oven. 3. Add several slices of the cheese to the spaghetti squash to create the sauce. Heat if needed to melt the cheese. 4. Add some bacon grease to a pan over low / med heat. Add some minced garlic, and let it cook slightly, being careful not to burn. 5. Add a few handfuls of fresh spinach to the garlic and toss to coat. Turn off the heat and put the lid on to wilt the spinach. 6. Add the spinach with garlic, bacon, more cheese (shredded), and scallions to the spaghetti squash. Makes 4 servings Submitted by Kimberley