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Grain-Free Irish Soda Bread, 2-ways

March 15, 2012 By 4 Comments

My red hair is generally a dead giveaway to one of the most distinct parts of my family ancestry.

While I grew up proud of every part of my rich, mixed family history which includes: American Indian, English, Dutch and (as mentioned before) Irish, the two portions I studied most closely were definitely my American Indian and Irish history.

This time of the year my hometown of San Diego, California, is brimming with Irish related events.  Ceili dances, food, parades, shamrocks and Irish pottery on every corner, this is truly a time to celebrate a proud Gaelic history.

As it is with many celebrations worldwide, food is certainly at the heart of any Irish Festival.

Of this, I must admit that I miss soda bread the most.

A quick search online shows two very different types of Irish Soda Bread.

If you ask an Irish man, Soda Bread is a relatively easy recipe made with flour, baking soda, salt and buttermilk.

Here in America, many people identify Irish Soda Bread as sweet bread made with raisins or some other type of fruit.

Either way, this Irish girl has long missed her Irish Soda Bread.

Today I am happy to share with you a bit of my own family tradition through two very different, but very delicious types of soda bread.  One replicates a very traditional, very simple Brown Soda Bread and the other a more Americanized fruit-laced Soda Bread.

Whether you prefer one or another, I hope your St. Patty’s day is filled with many reasons to celebrate your Irish Heritage (authentic or not).

Eireann go braugh!

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Grain-Free Brown Irish Soda Bread

Ingredients

Instructions

  1. Preheat oven to 350f.
  2. Grease and flour 9” round cake pan, set aside.
  3. Mix together coconut or almond milk with lemon juice, set aside.
  4. In large mixing bowl, mix together almond meal, coconut flour, arrowroot powder, salt and baking soda.
  5. Slowly add wet ingredients into dry ingredients.
  6. Bake bread at 350f for 40 minutes, remove and cut “X” into the top of the batter using an oiled knife. Return to oven. Bake for another 40-50 minutes or until a knife, when inserted, comes out dry.
  7. Serve with a large dollop of coconut butter or your favorite topping.
  8. Makes 10-12 servings.
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Grain-Free Fruited Irish Soda Bread

Ingredients

Instructions

  1. Preheat oven to 350f.
  2. Grease and flour 9” cake pan, set aside.
  3. Mix together unsweetened coconut or almond milk and lemon juice, set aside.
  4. In large mixing bowl, whisk together beaten eggs, palm shortening and vanilla. Add in milk and lemon mixture, set aside.
  5. In large mixing bowl, bring together almond flour, arrowroot powder, palm sugar, salt, baking soda, grain-free baking powder, dried fruit and ground anise.
  6. Mix wet ingredients into dry.
  7. Pour batter into prepared cake pan and bake at 350f for 60-70 min.
  8. Makes 10-12 servings.
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:) Don’t forget to enter here for your chance to win a free copy of Eat Like a Dinosaur and have a wonderful St. Patty’s Day Weekend! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

no-bake cookies (allergy-free, refined sugar-free, grain-free, vegan)

March 4, 2012 By 8 Comments

About a week ago I pinned these beautiful, paleo-friendly no-bake cookies which were originally shared by Alison Lewis from ingredients, inc.

While Alison’s recipe is good, really good, this recipe has been the cause of much discussion over the last week.

One of the main discussions that really stuck with me is where on earth do you find good chocolate chips that don’t have cane sugar or artificial sugars in them?

While my chocolate chips of choice use evaporated cane juice, which is safe for my family; there are many (like my friend Ricki Heller from Diet Dessert and Dogs), who cannot have cane sugar of any type.

So when Ricki asked me if I knew of a good replacement for the chocolate chips, I had no positive answer for her.

I knew right then and there that I wanted to revamp this recipe, if for nothing else than to make something Ricki could enjoy, too.

The addition of flax seeds to this recipe not only increases the nutritional value of these cookies, it adds just enough of a bite, making these truly reminiscent of the texture more traditional oat-based recipes have.

Inspired by Alison’s beautiful paleo-friendly recipe, I have updated the recipe from my childhood and am happy to share these allergy-free, refined/cane sugar-free, vegan and paleo friendly no-bake cookies made just for you.

Have a wonderful week!

xoxo

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no-bake cookies (allergy-free, refined sugar-free, grain-free, vegan)

Ingredients

Instructions

  1. In large saucepan, combine palm sugar, cocoa powder, coconut oil or palm shortening, unsweetened coconut milk and salt. Melt over medium heat until mix reaches a light simmer, stirring continuously. Lower heat slightly and continue to stir for 60 seconds. Remove from heat.
  2. Quickly stir in remaining ingredients. Drop mixture by the tablespoon onto parchment-lined cookie sheets and refrigerate for 5-10 minutes or until completely cool.
  3. Makes approximately 30 cookies.
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Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

February 12, 2012 By 9 Comments

February is a big month in our home.  Birthdays, anniversary and more… With all of the hustle and bustle, school and work schedules, it is a wonder we manage to get anything done.

Still, especially when it comes to birthdays, it is important to give each event the special attention it deserves.

This year my second oldest daughter turns eight.  In our family, in our church, this is a tremendous milestone.

This year she has the opportunity to be baptized, and for this we are expecting family from all over the state to come celebrate with us.

Eight is the year we have designated as the time when our girls can get their ears pierced.  If for no other reason than because it is the same age when I got my ears pierced, eight is our year.

Eight is also a year when she will be given more responsibility around the house…her little chores will become more purposeful as will our ability to rely and trust on her, dependent upon her actions.

Eight is a great year, and one we decided to start off with a bang.

When my daughter asked me to make her a strawberry cake for her birthday, I was not certain she and I had the same goal in mind.

I do believe her idea of a strawberry cake resembled more of the pink, sugar filled, overly sweet version you can find ready-made in the store.

In my mind, I imagined something leaning more towards strawberry shortcake.  Fruit sweetened and light as air.

But because my daughter, this daughter, was diagnosed with a milk allergy at just 17 months old, knowing what soft, pillowy sponge cake layered with strawberries and whipped cream tasted like was not something she could fathom.

In the end, I believe this cake is a bit different from what either of us imagined, yet is every bit as delightful as what either of us hoped for.

Undoubtedly the sponge cake can be made into two thicker layers, although I cannot offer a bake time on those.  For this cake and the purpose of several layers of rich, luscious whipped cream intertwined with strawberry, the four thinner layers work perfectly as a method of flavor delivery and presentation.

Gluten-Free, Dairy-Free, Nut-Free, Grain-Free,  Soy-Free and Paleo Friendly, could this be a wish come true?

 

 

…I think so.  :)

 

 

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Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

Ingredients

Instructions

  1. Preheat oven to 350f. Separate the eggs using the method shared here, placing yolks into large mixing bowl and the whites into warm metal stand-up mixer bowl.
  2. Whip egg whites into stiff peaks and set aside.
  3. In large mixing bowl, whip together yolks, butter-flavored shortening, coconut milk, strawberry puree, agave nectar, sea salt and vanilla extract. Add in coconut flour and baking powder. Gently fold mixture into egg whites and spread batter evenly between four greased 9 inch cake pans.
  4. Bake at 350f for 20 minutes, or until they pass the knife test.
  5.  
  6. Prepare whipped filling. Open chilled coconut milk, removing as much of the cream from the top as you can without getting too much of the coconut water below. Place cream into large, chilled mixing bowl for stand-up mixer. Using medium speed, whip cream until light and fluffy.
  7. While this is happening, blend together arrowroot powder and palm sugar until they resemble powdered sugar, approximately 15 seconds.
  8. Turning the mixer speed to medium-high, slowly add in coconut flour and powdered sugar, doing no more than ¼ powdered sugar at a time. Use as much or as little of this mix as you prefer. Because I was aiming for something between frosting and whipped cream, I used the entire batch for ours.
  9. Once whipped cream is sweetened to your liking, remove from mixer and gently fold in sliced strawberries.
  10. Refrigerate until cakes are completely cooled.
  11. Once cool, layer cake and whipped filling, using ¼ filling mixture between each layer and the remainder of the filling on top.
  12. Garnish with whole strawberries and refrigerate until ready to serve. Makes 16 Servings.
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Whether you use this to surprise your sweet valentine or simply wish to enjoy a dish that is truly over-the-top, I hope you enjoy this lovely dessert as much as we have.

 

Don’t forget to stop by the Ingredient-Challenge Monday post from last week and share your favorite fennel recipe.  We would love to feature your recipe on our site!

 

Have a wonderful week. xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: , , , , , , , ,

Maple-Glazed Roasted Fennel with Apples and Root Vegetables

February 6, 2012 By 3 Comments

Just in case you missed the announcement last Friday over at Dixie Chik Cooks, Ingredient Challenge Mondays are back!

Don’t remember Ingredient Challenge Mondays?

Here’s are just some of my previous ICM entries…

 

What’s different this go-round?

 

Well, like we did in the final ICM challenges from before, this time we are including a blog-hop and ask that if you choose to join us, that you will include the linky tool on your page as well (the tool at the bottom of the page will give you everything you need). We also ask that you include the logo above (simply right-click, save picture as, and link it back to our most recent ICM ingredient announcment…this month it would be: http://www.dixiechikcooks.com/2012/02/03/spicy-bbq-bacon-wrapped-chicken-tenders/).

Instead of a bi-weekly challenge, we are now opening the doors for a once-a-month challenge which will be opened the 2nd Monday of every month…

So mark your calendars! The 2nd Monday of every month is now Ingredient Challenge Monday! Yay!

We will announce the challenge ingredient either here on my page, or over on Shea’s page (Dixie Chik Cooks), the Friday before that 2nd Monday…and from the opening day, you will have two-weeks to link your recipe along with ours.

At the end of the two-week opening, Shea and I will select one winner to feature on our page.

 

That’s right!  Not only will your recipe be visible through the lovely linky tool below, you will actually have the chance to be featured on each of our pages…

With thousands of unique visitors every week, this is a great opportunity for you and for us!

 

We are happy to have you join us on this journey.

 

To re-open our Ingredient Challenge Monday opportunity, Shea and I would like to once again highlight one of our favorite, yet underutilized vegetables…Fennel.

As mentioned last year, fennel is high in vitamin c, fiber, potassium, manganese and folate, fennel is listed as one of the World’s Healthiest Foods. There are many health benefits that come with eating fennel including, antioxidant and health promoting effects, immune support from vitamin c, fiber, folate and potassium for cardiovascular and colon health.

We are tickled pink to share our recipes with you today!

Used as a side dish, this Maple-Glazed Roasted Fennel with Apples and Root Vegetables is a wonderful compliment to most any winter meal including the Braised Orange Roughy from before.

I look forward to seeing what you bring to the table this time!

Happy ICM to you! xoxo

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Maple-Glazed Roasted Fennel with Apples and Root Vegetables

Ingredients

  • 4 Fennel Bulbs, tops reserved for another dish or discarded
  • 4 Large Carrots
  • 2 Medium Apples (Any variety, though I used Fugi in mine)
  • 2 Small Beets
  • ½ c Maple Syrup
  • ½ c Extra-Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

  1. Preheat oven to 400f. Prepare fennel by trimming and slicing into ¼ inch slices. Wash and cut carrots into desired chunks. Wash, core and slice apples into ¼ inch slices. Peel and slice beets, again into ¼ inch slices.
  2. In large bowl, whisk together maple syrup, extra-virgin olive oil, salt and pepper. Add vegetables. Toss until all are evenly coated and transfer into large parchment-lined roasting pan.
  3. Roast for 20 minutes, stir and roast for 20 minutes more or until vegetables are fork-tender. Serve warm.
  4. Makes 6-8 servings.
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Don’t forget link your favorite fennel recipe below, then stop by and visit Shea over at Dixie Chik Cooks and see what she has for you.

 

Good luck, everyone!

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , ,

Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

February 5, 2012 By 10 Comments

A short while back I was contacted by Cara, the mastermind behind Fork and Beans, a lovely Gluten-Free and Vegan that I have fallen absolutely in love with, regarding her Valentine’s Day Bake-Off.

Given that many of my recipes, especially my dessert recipes, are naturally vegan…this contest seemed right up my alley.

 

Early on I knew my creation needed a special touch…

 

Something I hadn’t done before…

 

Something I have been craving for a loooong loooong time, but haven’t been able to produce just yet.

 

So, in the weeks that followed Cara’s request I set out to create a sugar-free vegan white chocolate that would knock your socks off.

 

Unfortunately, this creation took longer than expected.

 

Wayyyyy longer.

 

So here I am, just under the wire…but I did it!

 

Tonight, as my submission to the Fork & Beans Valentine’s Day Bake-Off, I am proud to share these lovely Red-Velvet Truffles with you.

 

You may recognize part of this recipe, as I simply halved my recipe for Red Velvet Fudge, opting to leave the coconut behind and cover this luscious treat with the sugar-free white chocolate you see below.

Sugar-free, raw and free of every major allergen, this is one treat you can confidently share with everyone you know.

 

Happy Valentine’s Day!

 

 

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Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

Ingredients

Instructions

  1. *To obtain coconut cream, I simply refrigerate a full-fat of Organic Thai-brand Canned Coconut Milk and measure off the amount of firm cream I need to make this dessert.
  2. Make Filling: In high-speed blender (I use my Vita-Mix), blend together dates, shredded beet, avocado, cocoa powder, coconut oil, vanilla and 15 drops of the vanilla crème stevia. Tamper as needed and blend until completely smooth. On parchment-lined cookie sheet, measure out 15 small ( ¼ tsp – ½ tsp) dollops of fudge and place in freezer to help quick-set filling.
  3. In medium container, smooth out the remaining fudge and store for future candy making or simply raw-fudge enjoyment.
  4. Make white chocolate: Over low heat, heat cocoa butter just until melted, stirring the entire time to prevent burning. Once melted, remove from heat and whisk in remaining ingredients. The chocolate will appear yellow, it will lighten as it firms.
  5. Once fully incorporated, add 1 tsp white chocolate to each mold. Set chocolate molds in freezer for 10 minutes or until chocolate is firm. Leave the remaining chocolate in stock pot as you will need this to remain soft/liquid for the final step.
  6. After 10 minutes, remove fudge filling and chocolate mold from the freezer. Place small dollop of fudge in the center of each mold, ensuring the filling is not touching the walls of the mold. Cover fudge filling with remaining white chocolate, approximately 1 ½ - 2 tsp in each mold. Return mold to freezer and allow chocolate to set until completely firm, approximately 10-15 minutes.
  7. Remove from mold and serve.
  8. Makes 15 truffles
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Because there is quite a bit of red velvet fudge left at the end of this, I might suggest making more than one batch of white chocolate, or simply covering the fudge in raw, unsweetened coconut  and savoring this on its own.

May you find many sweet reasons to enjoy your holiday.

 

Before I forget, be certain to check back tomorrow and see what Shea from Dixie Chik Cooks and I have concocted for this month’s Ingredient Challenge Monday, and to learn more how you can win a special spot on each of our blogs.

Have a wonderful evening! xoxo

xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

Smoked ‘Cheddar’ Bacon Soup

January 26, 2012 By 5 Comments

This month’s Go Ahead Honey, It’s Gluten-Free event is focused on foods that bring healing to your mind, body and soul.  Hosted by Maggie over at She Let Them Eat Cake , this is a great opportunity to start the New Year off with some amazingly delicious and wonderfully healing recipes.

 

As mentioned in my Cranberry-Orange Wassail post from last week I have been battling a head-cold and thus, have been loading up on yummy healing foods to help me move past this as quickly as possible.

 

After a long week loaded with church events, school events and personal events, my body finally gave in Sunday morning.  My loving husband and wonderful children left me be and I managed to rest for a whopping 48 hours thereafter.

 

When I finally mustard the will to get out of bed, I knew I wanted something warm and soothing…oddly enough, the first thing that came to mind was not my easy egg drop soup, which is generally my go-to get-better-quick solution, no…I wanted cheddar bacon soup.

 

Cheddar bacon?  Yummy, but not something someone on a dairy-free diet normally desires.

 

So, my creative mind began to flow.

 

How can I accomplish this in a way that is safe for my family, positively delicious, really cheesy yet nutritious enough to push me past this bug that weighed me down so firmly?

 

Then I remembered, I had a stash of roasted squash in my freezer.  That would do the trick!

 

After much tinkering, I was glad to come up with a solution that killed my craving and helped me return to work and my family happy and healthy as ever (if you don’t count the sniffles that just won’t go away)…

 

To match the needs of this month’s event…this soup is loaded with healing ingredients:

 

Squash: Winter squash is known for carotene properties and offer a protective effect against many cancers, heart disease and type 2 diabetes.  This recipe would work well is pumpkin, acorn, Hubbard or butternut squash, though I used roasted pumpkin in mine.

 

Chicken broth: chicken broth is the go-to secret weapon for moms world-wide.  Having been used as a remedy for the common cold for centuries, scientific evidence now shows that chicken broth helps to clear a stuffy nose by inhibiting inflammation of the cells in the nasal passages.  Now that’s good stuff.

 

Onions contain powerful anti-oxidants and are also natural anti-histamines and anti-inflammatory.

 

Palm oil has been shown to protect against many common health problems and to boost immunity.

 

As far as the bacon…well….the protein in bacon can help you feel full longer and apparently bacon is a good source of choline which can help prevent against heart problems.  While the fat level in bacon keeps me from eating it every day, undoubtedly the high-quality stuff isn’t all that bad for you and well…it tastes good!

 

While there is not an ounce of cheese to be found, this recipe undoubtedly leads to one of the creamiest versions of cheddar bacon soup I have ever enjoyed.  All in all, this soup is loaded with wonderful nutrients meant to help heal your body and warm your soul.

 

May this be just one of many recipes to bring health and happiness to you and your family all year long.

 

Enjoy!

 

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Smoked ‘Cheddar’ Bacon Soup

Ingredients

Instructions

  1. Cook bacon until crisp. I prefer to bake mine at 425f on parchment-lined cookie sheets. This has always proved to be the best way to achieve even results. Drain oil and allow to cool.
  2. In medium stock pot, warm palm shortening until melted. Add in onion and garlic, cooking until lightly caramelized. Stir in squash and cook until warm. Add in broth, paprika, salt and pepper. Bring to simmer over medium heat, cook for an additional 15 minutes.
  3. Puree soup by using hand blender or adding in small batches to your Vitamix. or other blender. Return to pot. Crumble bacon into bits. Stir in ½ bacon and canned coconut milk, allow to cook for an additional 5-10 minutes.
  4. Serve warm, using the remaining bacon and added chives for garnish.
  5. Makes 8-10 servings.
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Cranberry-Orange Wassail

January 17, 2012 By 4 Comments

First, let me start by saying that I truly have the best followers in the world.

Due to, wellll, life, I have not blogged since the first of the year.

In that time, our little town has had record-breaking snow; we have celebrated my husband’s birthday, spent time with friends who have had births to celebrate, and time with friends with whom we grieve.

Needless to say, it has been an interesting start to the year.

Even with this, I have received many questions, responses and enthusiastic reviews of recipes from this site.

Thank you for not giving up on me throughout this unexpected blogging break.

Given that much of the country is just now seeing the dread of winter and the wicked head-cold I am so desperately fighting off…

It would seem now is the perfect time to share a recipe that promises to warm you from the inside out.

A friend from High School first introduced me to Wassail.

This apple cider-like drink is far more than something to enjoy during the holidays, the name itself implies a drink of health.

I really became hooked on Wassail when Shirley, gfe-gluten free easily, shared a crockpot recipe from the fantabulous Stephanie O’Dea, Mrs. Crockpot Lady herself!

We drink ours without the alcohol and everyone enjoys this recipe as-is.

Then, one day I was on Pinterest (dangerous I know) where I came across a recipe for cranberry wassail.

While the thought tantalized me, the recipe (heavily laden with sugar and artificial ingredients) did not.

Even so, I set out to find a way to make a version of cranberry wassail that would please the tongue but not ruin our lifestyle.

This Cranberry-Orange Wassail is filled with natural health-boosting ingredients, a slight twist on an old classic; I hope you enjoy this new version as much as we have.

xoxo

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Cranberry-Orange Wassail

Ingredients

  • 3 qt + 2 cups (or 1 gallon minus 2 cups) organic, unpasteurized apple cider (the really good, can’t see-through stuff you only find in-season).
  • 1 c Raw Honey
  • 2 c Pineapple Juice
  • 3c Whole, Fresh Cranberries
  • 6 Cinnamon Sticks
  • 4 Whole Cloves
  • 3 Star Anise
  • 2 Large Navel Oranges
  • 2 Small Mandarin Oranges

Instructions

  1. Prepare oranges by slicing thinly and discarding each end. In large 6 qt crockpot, combine apple cider, raw honey and pineapple juice. Layer remaining ingredients on top and cook on high for 4-6 hours or low for 8-10. Leave on warm until ready to serve.
  2. To serve, strain wassail, discard cranberries, cinnamon sticks, cloves, anise and oranges. Garnish with fresh cinnamon sticks, oranges or star anise (optional). Refrigerate any leftovers for up to two weeks.
  3. Makes approximately 1 gallon.
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May the rest of your season bring you many reasons to celebrate good health.

xoxo

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Harlequin Soup – Gluten-Free/Dairy-Free Style

December 20, 2011 By 2 Comments

Today, December 20, 2011, Food Network Fall Fest draws to a close…

 

Last week, we were thrilled to invite you pull up a chair and join us as we shared our favorite holiday cookie recipes.

 

This week, we invite you to join us as we celebrate one last seasonal vegetable…

Broccoli.

 

Now, if you are anything like me, you are thinking “what the heck is so great about broccoli?”

 

I mean, I love the stuff…I love to eat it raw, I love to eat it steamed, I love to mix it in my casseroles, soups and throw it in with my main dish.

 

But really, what are you going to do to get creative with broccoli?

 

;) Fortunately, Fall Fest isn’t just any event…it is a Food Network event where creativity abounds.

 

So as I sat, stuck in a rut thinking “I could share my dairy-free cream of broccoli recipe,” which is good, but not this is the last week of the Food Network Fall Fest kind of good…a friend reminded me of a dish we enjoyed in a restaurant several years ago (long before I had to worry about things like gluten or dairy)…

Harlequin Soup they called it.

Harlequin meaning: in varied colors.

Using two small pitchers, this soup was poured into our bowl right at the table…one side a deep orange, the other a brilliant green.

Separately, they offered different, pleasing flavors…one side creamy with just the slightest twang of salt, the other sweet and zesty, laced with hints of licorice and spice.  Alone each soup was good; together…

Together, they brought forth a new level to savor.

I can understand why one would not wish to make this into one, simple, single soup…not only is the presentation of the two contrasting colors fantastic, but once the colors meld together, well….let’s just say the colors, when mixed, leaves a lot left to be desired.

 

Inspired by Food Network’s own Michael Chiarello, this Gluten-Free and Dairy-Free version of Harlequin Soup is everything I remember it to be…

 

Remember when preparing this dish…serve at the table, pouring both soups simultaneously from separate pitchers.

Also, be certain to have all of your ingredients pre-measured and ready to go…when working two different recipes at the same time, being prepared is essential to guard against mishaps.

Like the beauty that happens when families come together this time of year, this soup is more than a seasonal best…it represents all the joy the holidays bring.

Merry Christmas, everyone!

 

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Harlequin Soup – Gluten-Free/Dairy-Free Style

Ingredients

    Harlequin Soup

  • 1 Recipe Green Broccoli Soup
  • 1 Recipe Spiced Squash Soup
  • Fresh chives, finely sliced for garnish

    • Green Broccoli Soup

  • 3 Tbs Extra-Virgin Olive Oil
  • 2 Tbs Minced Garlic
  • 1 Medium Yellow Onion, diced
  • 2 Stalks Celery, diced
  • 2 tsp Thyme
  • 32 oz Gluten-Free Chicken or Vegetable Stock
  • 2 lbs clean and trimmed Broccoli
  • 2 c Packed Spinach
  • Zest of 3 Lemons
  • 1 c Full-Fat Canned Coconut Milk (I prefer Thai Kitchen)
  • Salt and Pepper to taste

    • Spiced Squash Soup

  • For this recipe, you can use any winter squash you wish though pumpkin, Hubbard and butternut work particularly well. To roast, simply cut in half, remove seeds and bake at 350 until completely tender. Because many recipes do not use the entire pulp of the squash, I do not like to season mine ahead of time…any seasoning can be added to the primary recipe and the remainder of the squash can be saved for use in any number of pie, chili or side-dish recipes.

  • Ingredients

  • 2 Tbs Extra-Virgin Olive Oil
  • 1 Medium Onion, diced
  • 1 Celery Stalk, diced
  • 1 Medium-Large Carrot, diced
  • 1 cinnamon stick
  • 32 oz Gluten-Free Chicken or Vegetable Stock
  • ¼ c Palm Sugar
  • ¼ c Balsamic Vinegar
  • ¼ oz Fennel Seed (approx 1 ½ Tbs)
  • 1 Tbs Sage
  • 1 Tbs Ground Cumin
  • ½ - 1 Tbs Red Pepper Flakes (I like the entire Tbs)
  • 1 Tbs Chili Powder
  • 1 Tbs Cinnamon
  • 2 c Roasted Squash
  • Salt and Pepper to taste
  • ½ c Full-Fat Coconut Milk (I prefer Thai Kitchen)

Instructions

    Green Broccoli Soup:

  1. In large soup pot, heat olive oil over medium-high heat until hot. Add garlic and cook until it begins to turn brown. Add the onion and celery, lower heat to medium and continue to cook until tender, about 15 minutes. Add thyme and stir. Add broccoli, stock and salt and pepper to taste. Bring to boil, cooking uncovered until broccoli is very tender. Remove from heat.
  2. Use hand blender to puree soup, adding in spinach one cup at a time. Add in lemon zest and continue to puree until soup is completely smooth.
  3. Just before serving, return soup to low heat and stir in the coconut milk. Taste and adjust the salt and pepper. Simmer on lowest setting until ready to serve.

    4. Spiced Squash Soup:

  4. In large soup pot, heat olive oil over medium high heat until hot. Add the onion, celery, carrot and cinnamon stick. Sauté until vegetables are soft, but not caramelized. Add in chicken stock, palm sugar, balsamic vinegar, fennel seed, sage, ground cumin, red pepper flakes, chili powder and cinnamon. Bring to boil. Add in squash and simmer for another 10-15 minutes. Discard the cinnamon stick.
  5. Remove soup from heat. Using hand blender, puree until smooth. When ready to serve, return soup to a light simmer, add in coconut milk and serve right away.

    6. Harlequin Soup:

  6. Pour both soups into separate pitchers. Simultaneously, pour both soups into each bowl, forming an almost yin-yang design.
  7. Garnish with cloves and serve hot.
  8. Serves 6
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Snowball Cookies (Grain-free, Dairy-Free, Vegan)

December 14, 2011 By 5 Comments

Christmas in our home means warm ovens and full bellies.  Two years into a gluten-free lifestyle, it seems as if I will never quite catch up with the memories this season brings.

Recently, I shared my treasured Chocolate Pecan “Toll House” Pie; previously I have shared newly “tweaked” versions of dairy-free fudge, eggnog, and all sorts of pie.

Just recently though, I realized that my site is missing one key holiday ingredient…

Cookies!

How is it that I have gone this long and not shared any holiday cookie recipes with you?

Fortunately, Food Network is hosting a Cookie Swap as part of their Fall Fest celebration!

What a great opportunity this was to perfect refine, ‘tweak’ and perfect a newly revised grain-free, dairy-free and refined sugar-free version of one of my favorite holiday treats…

“Snowballs!”

Snowball cookies are melt-in-your-mouth pecan sandy-type cookies covered in powdered sugar.

While we always made these during the holidays growing up, as an adult I have come to know these delicious cookies are enjoyed year-round under the names: Russian Tea Cakes, Mexican Wedding Cookies or even Pecan Fingers.

Whatever name you know these by, I hope these nutty delights bring you many reasons to celebrate all year long…

 

Print
Snowball Cookies (Grain-free, Dairy-Free, Vegan)

Ingredients

Instructions

  1. In large mixing bowl, mix together blanched almond flour, arrowroot flour and salt. In separate mixing bowl, cream together palm shortening and palm sugar. Mix in dry ingredients until smooth, fold in crushed pecans.
  2. Refrigerate dough for 30 min – 3 hours (I’m sure longer will be fine, just haven’t tested it past that).
  3. In blender, combine remaining arrowroot powder and palm sugar. Pour into small mixing bowl and set aside.
  4. Preheat oven to 350f. Roll 1 inch balls by hand, placing each onto parchment lined cookie sheet. Bake for 15 minutes and allow cookies to cool completely while still on cookie sheet. (These cookies are crumbly if you remove them while they are still hot yet they hold firmly once room temperature/cool to the touch).
  5. Roll cooled cookies in powder sugar and serve or store in air-tight container in the refrigerator.
  6. Makes 2 ½ dozen.
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For more Christmas Cookie inspiration, pull up your chair and enjoy some of these other Food Network Fall Fest Cookie Swap Creations:

 

What’s Gaby Cooking: Peppermint Bark Chocolate Cookies

CIA Dropout: Walnut Wimpy Balls

Taste With The Eyes: Olive Oil Oatmeal Cookies

Jones Is Hungry: A Cookie for Chocolate Lovers

From My Corner of Saratoga: Gooey Butter Cookies

The Sensitive Epicure: Speculaas Dutch Windmill Cookies

Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge

Virtually Homemade: Chocolate Mint Snowballs

Sweet Life Bake: Polvorones de Chocolate

Daily*Dishin: Cherry Topped Cream-Drop Cookies

FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting

Mooshu Jenne: Biscotti

Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , , , ,

Home for the Holidays, Gluten-Free Style: Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

December 2, 2011 By 225 Comments

There truly is no place like home for the holidays.

Whether yours is as high-tech as the one featured above, or as simple and solemn as my humble abode, I have no doubt that this simple little phrase “Home for the Holidays,” conjures images and memories like none other.

Shirley Braden of Gluten-Free Easily was undoubtedly inspired when she named her special holiday event “Home for the Holidays – Gluten-Free Style.”  From November 28 – December 23, 25 bloggers will be sharing 26 gluten-free recipes that mean home and holidays to us.

 

As if that weren’t enough of a reason to celebrate, Shirley has also lined up almost 100 prizes including cookbooks, resource books, apps, magazine subscriptions (print and digital), and other various items essential for gluten-free, whole-food living. There will also be 3 lovely grand prizes, including a top of the line Vita-Mix!

Every time you enter one of our giveaway’s, you are automatically entered to win one of the three grand prizes!!

So just in case you haven’t taken the opportunity to read the previously shared heartfelt stories, or delve into the decadent delights shared up to this point, here is a quick recap for you:

Day 1: Home for the Holidays: Gluten-Free Nutmeg Shortbread Flats Recipe over at Gluten-Free Easily

Day 2: Gluten-Free, Dairy-Free Toffee from The WHOLE Gang

Day 3: Gluten Free(also Dairy Free) Fritters from Adventures of a Gluten-Free Mom

Day 4: Gluten-Free Gingerbread Cut-Out Cookie Recipe from The Whole Life Nutrition Kitchen

And now on to Day 5: me!

The year that I celebrated my first gluten-free holiday was an interesting one.  Still very early in my gluten-free learning curve, the thought of creating or re-creating dishes that would keep my family from feeling deprived was simply overwhelming.

By this time, I had celebrated many holidays away from my family…away from the traditional dishes my mother would always make, away from the traditions of yesteryear and on to traditions of my own.

Because of my daughter’s milk allergy, I had long perfected a dairy-free pecan pie (a southern staple) and was pleased to find that a gluten-free version was just as easy to make. As it is with many pie recipes, creating a gluten-free version simply meant changing the crust.  From there, it was smooth sailing.

Looking back on this first gluten-free holiday of mine, there was one recipe that kept weighing on me.

My mother used to make this amazing chocolate-pecan pie she always called “Toll House Pie.”  For whatever reason, it was not until my first year as a gluten-free person that I even slowed to ask her for the recipe.

Oddly enough, it was the idea that I would never be able to have this pie again that drove me to seek for more.

It took time, but by working closely with my mother, I was able to find the right ‘tweaks’ and create a pie that is identical to the one I remember from my youth.

Always the first of any pie to disappear from the family buffet, this pie pleases even the most gluten-loving individual.

Without further adieu, I am pleased to introduce my Gluten-Free, Dairy-Free, Grain-Free Toll House Pie.

May your home be filled with love and laughter all season long.

Happy Holidays! xoxo

Chocolate-Pecan “Toll House” Pie

 

Print
Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

Ingredients

Instructions

  1. Pre-heat oven to 350f. In large mixing bowl, beat two large eggs. Cream in palm sugar and butter flavor shortening. Add almond flour and stir until smooth. Fold in chocolate chips and pecans.
  2. Pour into prepared crust and bake at 350f for 45-50 minutes.
  3. Makes 1-9 inch Pie
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As part of the Home for the Holidays, Gluten-Free Style, Shirley has lined up the following fantastic prizes to giveway:

Free for All Cooking (1 signed copy)

The Whole Life Nutrition Cookbook (1 signed copy)

Cook IT Allergy Free app (1)

AND

Carol Fenster’s 100 Best Gluten-Free Recipes!

 

To enter for your chance to win one of these great prizes, simply leave a comment below telling me about your favorite or most memorable holiday dessert.

Giveaway ends 8pm CST Sunday, December 4, 2011. The winners will be announced Sunday, December 4, 2011…and don’t forget, each entry will count as an entry for the three grand prizes!

 

p.s. If you have a blog and want to share your favorite gluten-free recipe that means “home” and “holidays” to you, please feel free to grab the badge for your post (kindly linking back to Home for the Holidays, Gluten-Free Style, of course)!

Good luck and be sure to check out tomorrow’s post from Stacy Toth at Paleo Parents. xoxo

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