If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth. Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without. I decided to try a different binding agent and make these egg-less.
The secret ingredient, gelatin! Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more. I use Great Lakes Gelatin that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin). An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth. Not only is it great for skin, hair and nails, but it is great for your gut and joints. I actually add a spoonful of this to my cup of broth everyday! It is flavorless and you will never know it’s in these cookies!
Recipe: Vanilla Macaroons
- 2 cups unsweetened coconut
- 1/4 cup virgin coconut oil, melted
- 2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
- 1/4 – 1/2 cup granulated sweetener*
- 3/4 tsp gelatin
- 1/4 tsp vanilla beans (1-2 beans)
- 1/8 tsp sea salt
- Combine all ingredients in a food processor and blend until a dough forms
- With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
- Bake at 350 for about 8 minutes or until very slightly brown
- Let cookies cool to set up, they will fall apart when warm
- These can be stored at room temperature or for a harder cookie, store in the refrigerator
*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.
These could also be done in a food dehydrator and would turn out just as yummy!!
What!!! No beans in your chili? Yep, no beans. I have chosen to not eat beans and legumes for a couple of reasons. For one, I don’t eat much starch anymore, I have chosen a high fat eating plan. Second, beans and legumes contain considerable amounts of phytates — anti-nutrients which bind to minerals in the legumes, making them unavailable to our bodies. (This means some of the minerals present in the legumes aren’t able to be accessed by our bodies). Nuts also have some phytates, but I feel the beneficial fats far exceed any of the nutrients in beans and legumes. With all of that said, please feel free to add beans to this recipe.
I remember as a kid I never really cared for chili, unless it was canned with meat and beans only. I think too many chili’s have too many tomatoes that over power the taste. I just don’t like biting into a spoonful of mushy tomatoes personally. I did put tomatoes in this recipes, but next time may make it with even less. Some of you may want even more and love the mushiness and flavor they add.
Recipe: Bacon Chili
- 1 lb grass-fed ground beef
- 4 slices bacon
- 1 onion, chopped
- 1/2 red bell pepper, seeded and cut into 1/2 inch pieces (optional)
- 3 garlic cloves, minced
- 1/8 cup chili powder
- 1/2 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 (28oz) can diced tomatoes
- 1/2 tsp sea salt (or more if tomatoes don’t have added salt)
- Slice the bacon into 1/2 inch pieces and place in a large saucepan over medium heat
- Once the bacon is cooked though, pour off all but 2 tablespoons of the bacon grease and return pan to the heat with the bacon in it
- Add the onions, peppers, garlic and all of the spices except the salt and cook until the onions get tender and start to brown, about 10 minutes
- Increase the heat to medium high and add the beef, breaking it up into pieces with a spoon until no longer pink, about 3-4 minutes
- Add the tomatoes and salt and bring to a boil, then reduce heat to a simmer. Cover, stir occasionally and cook for about an hour
- Remove lid and let the chili cook for an additional hour to thicken up
- Add salt to taste
This is great without, but you could top with cheese if you can tolerate it!! This is the perfect make ahead meal or double it to freeze for later!
It seems that most of the west is about to experience a bit of a cold front. I thought this would be the perfect time to share this recipe! I’m fortunate enough to still be in Arizona where a cold front means it’s going to be in the 50′s! I live in Colorado, so listening to the weather forecast here cracks me up!! What these people think is cold is definitely a hot winter day at home!
Even if it’s not cold where you are, this is a delicious soup recipe to enjoy for lunch or dinner. I served it with bacon pieces and used the bacon grease for flavor. If you’d prefer, you can certainly skip the bacon, but who skips bacon? This would also be good with shredded chicken as well.
Recipe: Creamy Roasted Cauliflower and Mushroom Soup
- 1 head of cauliflower, cut into pieces
- 2 tbsp coconut oil
- 2-3 pieces of bacon (optional)
- 2 tbsp bacon grease, butter or coconut oil
- 1/4-1/2 cup white onion, diced
- 2 garlic cloves, minced
- 1 tsp fresh thyme or 3 tsp dried
- 8 oz mushrooms, sliced
- 1/4 cup white wine
- 3 cups homemade chicken broth (or canned)
- 3/4 cup full fat coconut milk
- 2 tbsp grass-fed butter (optional)
- sea salt and pepper
- Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
- Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
- Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
- Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
- Add the white wine and de-glaze the pan
- Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
- Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
- Salt and pepper to taste
- Sprinkle the bacon pieces on top (optional)
I served this tonight and when I told Tom what I had made, this was his response: “If I saw that on the label of a soup can, I would not think it sounded very good.” About two bites into it, he kept telling me how awesome it was! I knew he was going to like it! Butter, bacon and mushrooms, who wouldn’t love this!!
I have been sitting on this recipe for quite some time. It is one of my favorite granola recipes, but I get hesitant to share my recipes that I use a dehydrator. I know only a few of you have one and this can certainly be done in the oven, but the dehydrator always tastes best.
This is the perfect flavor for this time a year and can be enjoyed plain or with milk! The added protein powder makes this the perfect high fat and moderate protein breakfast!!! You may also like to try my other grain free granola recipes, Almond Nut Joy, Banana Nut and Pumpkin Spice.
Maybe a dehydrator should be on your holiday wish list!!! The Nesco that I have is very reasonably priced.
Recipe: Cinnamon Apple Granola
- 2 1/2 cups raw nuts, chopped (I used almonds and walnuts)
- 1 apple, diced
- 1/3 cup almond flour
- 1/4 cup vanilla protein powder* (I used Jay Robb’s Vanilla Egg White Protein)
- 2 1/2 tsp cinnamon
- 1 tsp lucuma powder, optional
- 1/2 cup apple sauce
- 1/4 cup honey
- 2 tbsp almond butter
- 1/2 tsp vanilla extract
- couple dashes of sea salt
- Combine the chopped nuts, apple pieces, protein powder, almond flour, lucuma, cinnamon and salt in a bowl and mix well
- In a separate bowl, combine the apple sauce, almond butter, honey and vanilla
- Combine the two bowls and stir until all the dry ingredients are coated
- Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
- For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly
*Substitute the protein powder for an additional 1/4 cup almond flour.
I used Nature’s Hollow Xylitol Honey for a lower sugar option.
For those of you that try this in the oven, let us all know how it turned out!
The other day, a fellow gluten free blogger asked for suggestions for a corn flour substitution. One of her readers wanted to make tamales but needed corn flour. I had a brilliant idea and shared it with everyone on my Facebook Page, but wanted to let all of you in on the idea as well.
I have a “Corn” Tortilla Chip recipe made from green plantains that really do have a corn taste to them. I knew plantains were the answer here, but not plantain flour (too starchy and doesn’t have a corn taste). I suggested buying the roasted plantain chips that Whole Foods (prepackaged in section with nuts, dried fruits, chocolate covered everything. May not be in bulk aisle but somewhere else in store) and Sprouts sell in their bulk section and grind it in a food processor until flour is formed. What a great idea!!!
That immediately got me thinking about corn tortillas and how many recipes I could do with them! I tried this recipe so many different ways. I tried to use my tortilla chip recipe and grind them up, I tried fresh green plantains roasted with coconut oil, and I tried the store bought chips I mention above. The winner is the store bought chips! The others just don’t grind into a fine enough flour so the dough doesn’t stick together. The roasted plantain chips are simply plantains, palm olein oil and salt. Palm oil is like coconut oil, a healthy saturated fat full of health benefits.
Palm oil is extracted from the flesh of the fruit of E. Guineesis. The oil is semi-solid at room temperature and is highly resistant to oxidation and prolonged exposure to heat. The palm olein has different characteristics than the palm oil, it remains completely liquid at room temperature. It is highly heat resistant, similar to palm oil, and it also resists the formation of breakdown products during frying and increases the shelf life of many products. Although palm oil and palm olein are produced from the same plant and share many similar properties, the main difference between them is their chemical state at room temperature. Semi-solid palm oil is used more frequently as a fat in bakery products, whereas liquid palm olein is considered the “gold standard” and is the most widely used oil for frying in the world.
This is such an easy recipe and blows the socks off any tortilla recipe that calls for almond or coconut flour and some eggs! I just can’t throw fajitas in those and feel like they are tortillas. These can be cooked a bit longer to make them crisp or less to make them soft. Either way you can fold or roll them and feel like you are cheating and enjoying Mexican food again!!! I can’t wait to make tacos next week!
Recipe: Grain Free “Corn” Tortillas
Makes 10 small tortillas
- 2 cups (heaping) roasted salted plantain chips* (should produce 1 cup four)
- 1/2 cup water
- Place the plantain chips in a food processor and grind to a fine flour
- In a mixing bowl, add a cup of flour to the water and mix well
- Knead the dough and form into 10 equal size balls
- Place a ball on parchment paper and then place another piece of parchment over the top
- Roll out into a thin small tortilla or use a tortilla press
- Carefully peel off the dough from the parchment, they are thin and delicate!
- Cook eat tortilla in an ungreased skillet over medium high heat for 30 -60 seconds on each side, slightly brown
*These are found at Whole Foods (read text above) or sold in bulk at Sprouts.