Category Archives: grain-free

Pumpkin Brownie Cake with Pumpkin Pie Ice Cream

Pumpkin Brownie Cake with Pumpkin Pie Ice Cream

pumpkin brownie cake grain free

 

This rich and super moist chocolate brownie cake with pumpkin and spices added gives this dessert a fun fall twist. The brownie cake will stretch to many visitors, as it easily serves 12-16 people. The ice cream is perfectly reminiscent of pumpkin pie with delicious creaminess to pair with the rich chocolate cake. Chocolate and pumpkin? Yes, I do believe this dessert proves hands down they are meant to be together!

 

Brownie Cake

5 eggs

¾ C pumpkin puree

1/3 C. coconut oil-softened

½ C. unsalted butter- softened

1 C. raw cacoa/cocao powder

2 C. almond flour

1 C. maple syrup/honey

1 t. baking soda

½ t. real salt

2 t. vanilla extract, ½ t. cinnamon, ½ t. ginger, ½ t. nutmeg

 

  1. Combine wet ingredients together in mixing bowl.
  2. Combine dry ingredients in bowl, and incorporate into wet ingredients in mixing bowl.
  3. Pour into greased 9X13 glass pan and bake on 350 degrees for approximately 20 minutes.

 

 

Ice Cream

2 cans of cold coconut milk

¾ C. pumpkin puree

½ C. maple syrup/honey

2 egg yolks (from pastured eggs)

Pinch of real salt

1 T. cinnamon, 2 t. vanilla extract, ½ t. nutmeg, ½ t. ginger, ¼ t. allspice

 

  1. Beat egg yolks and combine other ingredients in until smooth.
  2. Pour into ice cream maker and process according to instructions (mine takes about 20 minutes).
  3. Eat immediately over warm brownies or freeze for a couple of hours to allow ice cream to become harder.

 


Gummi Orange Slices- No Sugar High

Gummi Orange Slices- No Sugar High

gummi slices

Kids LOVE gummi candies….and I wonder why….they are a straight source of sugar right into their fragile bodies. Keeping my kids away from refined sugars, and limiting their natural sugar intake as well, I’ve found these gummi’s sweetened with stevia (naturally sweet herb) are a fun treat for them. I first got the idea to make jello with coconut milk from this recipe. Then that idea evolved into these sweet little orange gummis!

Since stevia is not a sugar in any way, it does not affect their blood sugar, which means it doesn’t lead to mood fluctuations either! Yay!! Their moods change ENOUGH, without the influence of wacky blood sugar, right?! You can use these cute little ice cube molds to make the orange slices, or if you want to make them in a jiffy you can simply pour the prepared gummi liquid into a medium size glass pan and proceed to let them harden in the fridge. Slice them in small gummi squares once hardened. You will get A LOT from this one recipe as it makes a large amount. I avoid recipes with small yield, as we just fly through stuff way too quick at this point in the game!! Enjoy these fun gummi candies for Halloween, summer parties or an ‘afternoon-I-want-something-special’ snack.

 019

 

RECIPE:

1 T. vanilla extract

½ t. natural orange flavor

Pinch real salt

1 ½ t. liquid stevia (every brand varies in sweetness, so add this ‘to taste’)

8 T. grassfed gelatin

1 can coconut milk

1 ½ C. water

Natural orange food coloring to desired color

orange ice cube tray molds

 


INSTRUCTIONS:

  1. Heat water and coconut milk over low heat until simmering.
  2. Continue on low heat, slowly adding in each tablespoon of gelatin, whisking the entire time.
  3. Add remaining ingredients and whisk until any clumps of gelatin are gone.
  4. Pour into molds, and pour remaining liquid into 8X8 glass pan.
  5. Put in fridge until solid. Gummis should pop out easily once hardened.

 

*You could replace the water with freshly squeezed orange juice and omit the natural food color.

 

 

Orange Gummi Squares

Orange Gummi Squares

Mini Caramel Apple ‘Cake’ Pops

Mini Caramel Apple ‘Cake’ Pops

caramel apple pops

 

Here we have your very own grain-free cake pop, caramel-apple-style. Caramel apple ‘cake’ pops are quick, delicious, and a super fun fall treat for kids to enjoy, without all the garbage. You would never believe this incredible, maple-rich caramel could possibly be healthy….oh but it is. Enjoy giving these treats out this fall, without guilt or hours in the kitchen….

BEWARE: there may be sticky fingers.

 

RECIPE:

3 large apples, peeled (softer apples work better)

½ C. real maple syrup

6 T. unsalted butter

2 t. real vanilla extract

1 T. water

2 T. coconut flour

¼ t. real salt

Topping ideas: finely chopped pecans, shredded coconut, freeze-dried fruit, chocolate nibs 

 

PicMonkey Collage

 

 

  1. With a melon scooper, firmly scoop out apple balls, making them as round as possible.
  2. Stick cake pop stick into mini apples. Roll in coconut flour. Set aside.
  3. Add maple syrup, water and salt to pan on stove top over medium heat. Once simmering, turn to low heat for 5 minutes. Stirring frequently.
  4. Add butter and cook for 7 more minutes on low, stirring frequently. Add vanilla extract. (caramel should be nice and thick now)
  5. Quickly pour melted caramel into glass cup and gently dip apple pops into bowl of caramel. (Work quick before the caramel begins to harden, if it does simply reheat until thin enough to dip in).
  6. Roll in toppings, place on a parchment paper lined cookie sheet and let harden. Enjoy!

 

Chocolate Swirl Pumpkin Cheesecake Bars

Chocolate Swirl Pumpkin Cheesecake Bars

 

chocolate swirl pumpkin cheesecake bars

 

 

Wow, do I ever love fall!!  Living in South Carolina for the past 6 years, and now being in upstate NY, I can REALLY embrace the beautiful rolling hills bursting with vibrant fall colors! It truly just takes my breath away.   I also LOVE pumpkin desserts!  They are such an important part of fall really feeling like ‘fall’. This month marks 1 year that my family has been eating grain-free (GAPS diet), and I thought it was time for a new pumpkin dessert.  Here is what my little dessert-obsessed mind came up with, and my family is very pleased with the result.  It is a refined sugar-free, dairy free and grain free delicious dessert. This is GAPS-friendly, paleo/primal/vegan and just good old whole food-diet friendly! The maple syrup and spices really pair well with the pumpkin, and the added chocolate swirl tops it off to be one of this seasons favorite pumpkin desserts!

 chocolate swirl pumpkin cheesecake bars 3

RECIPE:

 

CRUST-

1 C. nuts, combo of 1/3 C almonds and 2/3 C pecans (or all of either)

 1/2 C. raisins

 1/2 C. shredded coconut

 pinch of real salt

 

FILLING

 

1 C. raw cashews– soaked for 3 hours and drained

 1/3 C. pumpkin puree (homemade or canned)

 1/2 C. coconut oil

 1/3 C. coconut butter  (OR 1/2 C. extra of cashews)

 2 T. lemon juice

 1 T. real vanilla extract

 1/3 C. maple syrup + 2 T

 2 t. cinnamon, 1/4 t. nutmeg, 1/4 t. ginger, 1/4 t. real salt

 

TOPPING-

 2 T. coconut oil

 2 T. raw cacoa

 1 T. maple syrup

 pinch of real salt

 

 

INSTRUCTIONS:

 

  1. In your food processor, combine crust ingredients until fine and crumbly.  Press into greased square pan to make about 1/4 inch thickness. Freeze to harden.
  2. Next, put all of the filling ingredients into food processor to make a very smooth creamy filling (let process for 5 minutes).  Pour onto crust and spread out evenly.
  3. Mix topping ingredients together to form chocolate shell, melting together if coconut oil is solid. Gently pour liquid chocolate drizzle around bars in an uneven manner.  Take a toothpick to spread chocolate around making swirly patterns as possible.
  4. Put in freezer for a couple of hours to harden throughout.  Cut into bars and serve frozen.

 

*Honey can replace the maple syrup.

 

 

 

 

 

Swedish Apple Pie

Swedish Apple Pie
Swedish Apple Pie

Swedish Apple Pie- Grain-Free

Swedish Apple Pie- Grain-Free

This recipe has been a family favorite for many years, given to me by a dear friend. With just a few minor adjustments to make it grain and sugar free, it still tastes fabulous and the simplicity of it is amazing. You may never make a two-crust apple pie again!

Ingredients

  • 5-6 large apples- peeled, cored and sliced thin
  • 2 T. pure maple syrup/honey
  • 1 t. cinnamon
  • 1 stick butter, melted and cooled
  • ½ C. pure maple syrup/honey
  • 1 C. almond flour
  • 1 egg
  • Pinch of salt
  • 2/3 C. walnuts or pecans, chopped

Instructions

  1. Preheat oven to 325 degrees.
  2. Fill deep dish pie plate ¾ full of sliced apples.
  3. Drizzle apples with 2 T. maple syrup, sprinkle with cinnamon and mix.
  4. Beat egg, mix in flour, salt, maple syrup and butter, stir in chopped nuts.
  5. Spoon over apple mixture and bake for 40-45 minutes, tenting with foil the last 15 minutes.

Notes

Serve warm with homemade vanilla ice cream. Can be doubled in 9 by 13” glass pan for larger yield.

http://mindfulmama.org/2013/09/26/swedish-apple-pie/

Grain-Free Fall Soup Round-Up

Grain-Free Fall Soup Round-Up

 

Soup….nourishing, warming, filling and oh so satisfying.  Made for ages and ages in all kinds of flavors and varieties, soup is truly a timeless nutrient-dense staple in kitchens around the world.  As the weather gets chilly and the family stays inside the warmth of your home,nourish and fill them up with these 14 grain-free nutrient-dense fall soups.

 

——————————————————————————————————————————————————————–

1. Beef and Mushroom Soup from Meatified

 

2. Bubis Beet Borscht from Homemade Mommy

beet borscht

 

3. Low-Carb Chicken Dijon Noodle Soup from Living Low Carb

dijon-chicken-noodle_6072_full_b1

 

4. Hearty Ham and Navy Bean Soup from Natural Family Today

hearty ham and navy bean

 

5. Italian Sausage, Clam and Veggie Soup from Mindful Mama

italian sausage and clam soup

 

6. Creamy Lobster Bisque from Mindful Mama

lobster bisque

 

7. Oyster Stew from They Call Me Oyster Girl

oysterstewN-620x455

 

8. Faux Pho from Fearless Eating

pho

 

8. Mexican Avocado Soup from Mindful Mama

mexican avocado soup

 

9. Potato Cheddar Broccoli Soup from Cheeseslave

potato cheddar broccoli soup

 

10. Red Curry Sweet Potato Soup from Mary Makes Dinner

red curry sweet potato soup

 

11. Roasted Carrot and Mushroom Soup from Homemade Mommy

roasted-carrot-and-mushroom-soup_6491_700px

 

12. Spicy Chorizo Soup from Attainable Sustainable

spicy chorizo soup

 

13. Tomato Basil Soup with fried cheese from Nourishing Herbalist

tomato basil soup

 

14. Tuscan Chicken Soup from Living Low Carb

Tuscan-Chicken-Soup

 

Featured on Simple Lives Thursday, Mostly Homemade Mondays, Homestead Barn Hope, Natural Family Friday, Foodie Friday

The BEST Steak You Will Ever Eat

The BEST Steak You Will Ever Eat

The BEST Steak You Will Ever Eat

The BEST Steak You Will Ever Eat

Ingredients

    Steak
  • 2 cuts of steaks
  • 2 T bacon grease
  • 2 t. dried thyme
  • 4 garlic cloves
  • S&P
  • Sauce
  • 2 T butter
  • 1/2 C. blue cheese crumbles
  • generous fresh black pepper

Instructions

    Steak
  1. Salt, pepper and sprinkle with thyme both sides of steaks.
  2. Chop or mince garlic and rub into steaks.
  3. Pour melted bacon grease over steaks, making small slits with a parring knife into steaks to help it sink deeper.
  4. Grill (searing first) to liking (we love medium rare!).
  5. Sauce
  6. Melt on low on stove top sauce ingredients for about 5 minutes until melted and thick.
  7. Pour this luscious and creamy blue cheese sauce over your juicy steak to create the BEST steak you will ever have.
http://mindfulmama.org/2013/09/17/the-best-steak-you-will-ever-eat/

Grilled Mahi Mahi

Grilled Mahi Mahi

Grilled Mahi Mahi with Basil-Butter Sauce

Grilled Mahi Mahi with Basil-Butter Sauce

Ingredients

  • 2 bags of frozen mahi mahi fillets (about 2 lbs)
  • S&P
  • paprika
  • Basil Sauce
  • 1 loose C. basil/parsley (any combo)
  • 1 t. vinegar
  • 2 cloves garlic
  • S&P
  • 2 T. butter

Instructions

  1. Thaw fish in bowl of warm water.
  2. Salt and pepper thoroughly, then sprinkle paprika on fillets.
  3. Grill until getting firmer, but still tender to touch and able to flake. About 3-4 minutes a side. Don't overcook.
  4. Melt butter on stovetop.
  5. Blend in small food processor basil sauce ingredients and stir into melted butter.
  6. Serve over grilled fish.
http://mindfulmama.org/2013/09/14/grilled-mahi-mahi/

Eggplant Roll-ups

Eggplant Roll-ups

Eggplant Roll-ups

Eggplant Roll-ups

Ingredients

  • 3 medium/large eggplants
  • bacon fat
  • 1 egg
  • 1 1/2 C. shredded cheddar/mozzarella cheese- divided
  • 1/2 C. plain yogurt
  • 1/2 C. Romano/Parmesan cheese
  • generous pepper
  • handful chopped basil (4 T. chopped), 1 T. fresh thyme (or 1 t. dried thyme)
  • 1 C.red sauce

Instructions

  1. Peel eggplant and slice 1/4 inch thickness long-ways.
  2. Brush with melted bacon fat.
  3. Grill (or saute) until mostly done.
  4. To form filling, stir together the rest of the ingredients and 1 C shredded cheese (except sauce).
  5. Put a small amount of filling down middle of eggplant vertically, and roll up.
  6. Place in 8x8 glass pan with small amount of red sauce on bottom. Sprinkle with remaining cheddar cheese.
  7. Bake on 350 degrees for 10-15 minutes until cheese is bubbling and turning golden.
  8. Top with more fresh basil. Great served with homemade meatballs or sausage and a salad.
http://mindfulmama.org/2013/09/11/eggplant-roll-ups/

Easiest Cauliflower Pizza EVER!

Easiest Cauliflower Pizza EVER!

 

When I was first introduced to cauliflower pizza I was, like everyone else, a SKEPTIC.  How in this world could cauliflower make pizza, and even if it could, how it the world could it even be edible?  Well, like the other skeptics who have gone before me, I was proved way wrong and we adopted the ‘cauliflower pizza’ idea into our recipe repertoire.  The only problem is, the popular recipes I kept finding TOOK WAY TO LONG and HAD WAY TOO MANY STEPS. Ugh. I avoid that much chaos in my life, if possible at all possible.

 

Much to our delight, after trying several different cauliflower pizza recipes (including this one that inspired me to make it easier), I finally perfected THE EASIEST CAULIFLOWER PIZZA EVER.

Look below and you will see how I can say this is
the EASIEST cauliflower pizza you could ever make.
In fact, because I have narrowed it down to this easy few-step process,
I’m making it weekly now! Hooray!

EASIEST Cauliflower Pizza EVER!

EASIEST Cauliflower Pizza EVER!

Ingredients

  • 1 large head cauliflower- grated in food processor
  • 1/2 C plain yogurt (the thicker the better) (or 3 T. almond flour for dairy free)
  • 1 t. real salt
  • Generous pepper
  • 1 t. Basil, ½ t oregano, ½ t. garlic powder
  • 2 eggs

Instructions

  1. Cut cauliflower into small florets and put through grating attachment on food processor.
  2. Beat other ingredients together in large bowl, adding cauliflower in until mixed well.
  3. Spread mixture flat onto large cookie sheet lined with parchment paper, pushing into all 4 corners.
  4. Bake on 400°F for approximately 45-50 minutes, until pizza is browning, drying out and stays together well when gently lifted with spatula. (don't do less than 40 minutes)
  5. Put sauce, toppings and cheese and bake for another 10 minutes until cheese is melted and golden.
http://mindfulmama.org/2013/09/05/easiest-cauliflower-pizza-ever/

Don’t be Afraid to Make Your Own Red Sauce

Don’t be Afraid to Make Your Own Red Sauce

dont be afraid to make your own red sauce

Making homemade sauce can be intimidating, even to the more experienced real foodie cook….but be afraid no longer….here is our family’s classic homemade marinara recipe from a long line of Italian cooks.  It is quicker than our traditional red sauce with meatballs and sausage, but you will find the flavor is truly wonderful. We use this often to whip up a quick red sauce when we aren’t making planning on making a batch of red sauce with meat anytime soon.  You would be amazed how many meals sauce can enhance flavor in even when you are grain-free.  We serve it with these zucchini boats,  cauliflower pizza, chicken and peppers italiano, chicken and zucchini lasagna, pasta or rice (if not grain-free) and many other instances when we want an Italian meal.

Homemade Marinara Sauce

Homemade Marinara Sauce

Ingredients

  • 5-8 T. minced garlic
  • 3 T.olive oil
  • 5-6 C crushes tomatoes (good brand matters!)
  • 1/4 C fresh basil
  • 1/2 C fresh parsley
  • 1-2 T. dried oregano
  • ground pepper
  • shake of crushed red pepper

Instructions

  1. Sauté garlic in oil on low until fragrant but not brown.
  2. Add crushed tomatoes. (peeled romas can be crushed in blender)
  3. Add herbs and peppers.Simmer on low for 10 to 15 minutes.
http://mindfulmama.org/2013/08/28/dont-be-afraid-to-make-your-own-red-sauce/

Zucchini Boats

Zucchini Boats

Zucchini Boats

Zucchini Boats

Ingredients

  • 3 very large zucchini (cut in half, then long ways, scooping out center to make a shell)
  • 2 lbs. ground beef
  • 1/2 lb. ground hot Italian sausage
  • 1 c. colored peppers- diced
  • 2 c. cooked white rice (or GF variation: 4 eggs)
  • 1-1/2 c. marinara sauce (plus more for topping)
  • 1/3 c. grated romano or parmesan
  • 2 c. shredded mozzarella or cheddar cheese

Instructions

  1. Saute peppers in a little bacon fat, adding a dash of salt.
  2. Saute sausage and ground beef together with 2 t. salt. (Strain fat for later use)
  3. For the grain-free version, while meat is still moist, add 4 beaten eggs.
  4. Add peppers, rice, romano and marinara to meat, mixing well.
  5. Grease glass baking dishes and place prepared zucchini boats inside.
  6. Scoop filling into boats, add a little water to the bottom of the dish and cover with foil.
  7. Bake at 350 degrees for about 45 minutes.
  8. Remove from oven and spoon some extra marinara on top of each boat along with 1/2 or so of shredded mozzarella/cheddar cheese.
  9. Return to oven without cover and continue to cook 15 or more minutes until zucchini is tender and cheese is golden.
http://mindfulmama.org/2013/08/28/zucchini-boats/

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Shared with Fat Tuesday on Real Food Forager, Trim Healthy Tuesdays on Stacy Makes Cents, Wellness Wednesdays on Richly Rooted, Natural Family Friday on Natural Family Today, Foodie Friday on Growing up Triplets

 

Coconut Butter-Cream Icing

Coconut Butter-Cream Icing

Have you ever been SHOCKED by the amount of confectionery sugar in a typical butter-cream icing recipe?? 4 cups of sugar shouldn’t be allowed in any recipe! I have been guilty of this crime, sad to say. But, while a lot of things can be re-created to be a healthy-whole food alternative…butter-cream is not one of them…..OR SO I THOUGHT…..

 

This is really yummy and meets the whole-food criteria for sure! This GAPS/Primal/WAPF friendly, refined-sugar free version will not disappoint. This first holiday season as we have been on the GAPS diet, I have been looking intently for a great go-to, versatile butter-cream icing. This is the result of reviewing a several different recipes and tweakinthis one to make one to meet my fancy. I was really hoping to find a recipe with coconut butter, as it is crazy delicious, but was having a hard time finding a butter-cream that used coconut butter….so here it is….it worked wonderful, and should come out creamy, smooth and semi-solid.

 

RECIPE:
¼ C. 
coconut butter
1 egg
½ C. butter- softened
1.5 t. vanilla extract
1 t. almond extract
¼ C. honey (try for a more mild honey like clover, sage or orange blossom…the lighter in color, usually the more mild the taste)
Pinch of salt

 

 

  1. Beat egg, vanilla and salt together in mixer. 
  2. Heat honey on stovetop until it boils. 
  3. Add coconut butter to hot honey, only until it softens. 
  4. Very slowly pour hot honey into beating mixture, let mix on high speed for 5 minutes. 
  5. In the meantime beat softened butter in separate bowl until creamy. 
  6. Add butter to the rest of the mixture and beat until combined. 

 

The result should be super creamy, perfectly sweet and wonderfully delicious!

The coconut flavor is mild enough that it should be complimentary with any recipe that calls for butter-cream. It won’t firm up hard unless it is put in the fridge. If using it for ‘frosting’ cookies, you should frost them and then in a single layer on a cookie sheet, put them in the fridge to harden before you layer them in a container. Keep refrigerated/frozen until use. Makes enough for a batch of cupcakes, I would double it if you wanted to use if for anything more than that.

 

Summer Veggie Sauté

Summer Veggie Sauté

 

RECIPE:

3 small yellow summer squash, cubed

1 bunch baby bok- choy, chopped roughly

5 carrots, sliced very thin

2-3 cloves fresh garlic-minced

Fresh herbs

Coconut oil

S&P

 

  1. Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
  2. Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
  3. Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
  4. Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.

     

    Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!

 

Cheerful Cherry-Walnut Ice Cream

Cheerful Cherry-Walnut Ice Cream

Ice cream is the beloved summer dessert of all, and homemade ice cream really brings it to a whole other level. Making cultured cream is a simple process, that creates a deliciously creamy probiotic dairy product that is virtually lactose-free. Culturing dairy is often a helpful way for people with dairy problems to digest it better. Freshly-picked plump summer cherries from the NY finger-lakes region makes this treat local, full of antioxidants and delicious!

 

 

RECIPE:
1 C fresh/frozen cherries-chopped
1/2 C walnuts-chopped
3 C cultured cream/ or regular cream (divided)
1/2 C real maple syrup/honey
1 vanilla bean

1. Scrape vanilla beans from pod, cut pod into 4 pieces, putting beans and pod into small pan.
2. Add ½ C cream to the pan and bring to a simmer, mixing thoroughly.
3. Remove from heat and let steep for 20-30 minutes.
4. Remove vanilla pods, squeeze them into mixture and discard.
5. Put mixture into freezer for ½ hour to cool.
6. In a bowl stir together remaining cream, maple syrup and vanilla mixture.
7. Pour into ice cream maker and churn according to instructions. My cuisinart takes about 20 minutes.

Spoon into a storage container and add the cherries and walnuts.  Enjoy or freeze for firmer consistency.

 


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