Peanut Butter Cookies - grain-free

This recipe was found in the Wheatbelly 30 minute cookbook by Dr. William Davis. You can substitute and nut or seed butter for the peanut butter.

Peanut Butter Cookies - makes 30

1/2 cup all-purpose baking mix (see recipe below)
1/2 cup finely chopped peanuts
Sweetener equivalent to 3/4 cup sugar
2 cups natural peanut butter at room temperature
1 T. molasses
2 eggs
1 t. vanilla extract




All purpose baking mix (makes 5 cups)
4 cups almond meal or flour
1 cup ground golden flaxseeds
1/4 cup coconut flour
2 t. baking soda
1 t. ground psyllium seeds (optional)

Oven to 350 degrees

line baking sheets with parchment paper

In a large bowl combine baking mix, nuts, and sweetener. Stir in the peanut butter, molasses, eggs and vanilla and mix thoroughly.

Use a cookie scoop or tablespoon to scoop the mixture into 1 1/2 inch diameter mounds on the baking sheets. flatten slightly with your hands or with the tines of a fork in a crisscross pattern. Bake for 15 minutes or until slightly firm and very lightly browned. cool on the baking sheets for 1 minute and then place a wire rack to cool completely. Cookies will harden as they cool.

Wheatbelly Low Carb Pork Fried Rice

This was found in the 30 minute or less Wheatbelly cookbook. Chicken, beef, shrimp can be used for substitutes for the pork.

Pork Fried Rice - Makes 6 servings.

Ingredients:

1 head cauliflower, broken into large pieces
2 T coconut oil
4 scallions
2 cloves garlic minced
2 eggs whisked
1/2 pound pork tenderloin cut into 1/2 cubes
1/4 gluten free soy sauce (I use Braggs Liquid Aminos which is made from soy protein)

Using a food processor with a shredding disk attachment or the largest holes of a box grater, shred the cauliflower. place in a microwaveable bowl. Cover and microwave on high power for 4 minutes, stirring once or until tender.

In a wok or large skillet over medium high heat, heat 1 T. of the oil until hot. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and lightly browned. remove the egg mixture to a bowl and set aside.

Reduce the heat to medium, add the remaining 1 T. oil to the wok or skillet. cook the pork, stirring frequently for 5 minutes or until no longer pink. Stir in the soy sauce, cauliflower and the egg mixture. cook stirring for 2 minutes or until heated through.

Hearty Hot Flax Cereal

A wonderful nutty, grain- free cereal.

Hearty Hot Flax Cereal - 1 serving

Ingredients 

1/2 cup plus 1 T. Unflavored almond milk divided

1/4 t salt

1/2 cup ground golden flax seed

1/2 cup walnuts roughly chopped

2 T. Dried cranberries

1/2 t stevia or (use liquid stevia add drops until desired sweetness)

1/2 medium banana sliced

In a medium saucepan, heat 1/2 cup almond milk and salt on medium heat just until it reaches simmer.

Add flaxseed, walnuts, cranberries and stevia and cook stirring constantly for 3 minutes.

To serve, ladle into a deep bowl and top with banana and 1 T. Almond milk

In the summer I like substituting fresh blueberries or raspberries in place of the cranberries and or banana.

Asian Noodle Bowl

Found this recipe in a wheat belly diet book. Perfect recipe for the grain-free way of living.

Asian Noodle Bowl - 2 servings

Ingredients 

1 t. Sesame oil

2 garlic cloves crushed

1 t. Fresh ginger, grated

1/2 cup vegetable broth

1 T fresh cilantro chopped

12 medium cooked shrimp, peeled and deveined

1 T. Low sodium soy sauce

1 cup bok choy chopped into inch pieces

2 8 oz packages of shirttail ramen style noodles, rinsed and dried

1 t. Hoisin sauce

Sesame seeds to garnish

In a medium saucepan, heat sesame oil over medium heat. Add garlic, ginger, soy sauce, and bok choy, and cook, stirring frequently for 3 minutes.

Add noodles and stir well to coat. Cook, continuing to stir frequently for 2 more minutes.

Add broth, cilantro and shrimp and simmer for 3-4 minutes until shrimp is heated through. Stir in hoisin sauce.

To serve use tongs to divide noodles, shrimp, and bok choy into deep bowls and ladle the broth over each. Garnish with toasted sesame seeds if desired.

Tortillas

Found in Wheatbelly 30 minute cookbook by Dr. William Davis

Tortillas - makes 4

Ingredients

1 cup Tortilla Baking Mix ( recipe on this blog)
2 eggs

Preheat oven to 350degrees. Line a large baking sheet with parchment paper

Pour baking mix into bowl. Whisk in the eggs until combined. Divide dough into 4 equal portions.

Roll each ball between 2 parchment paper until it is 6inches diameter. If you have a tortilla press, line with parchment paper (much easier)

Place on the baking sheet with both pieces of parchment paper and bake for 5 minutes or until golden.

Store in refrigerator.

Tortilla Baking Mix

Recipe found in Dr. William Davis 30 minute Wheatbelly cookbook.

Tortilla Baking Mix

Ingredients:

3 cups ground golden flaxseeds
1 cup almond meal/flour
2 T. onion powder
2 t. Garlic powder
1 1/2 t sea salt

Mix all ingredients together and store in airtight container in refrigerator.

All Purpose Baking Mix

This recipe comes from the Wheatbelly 30 minute cookbook by Dr. Wilłiam Davis.

All purpose baking mix

Ingredients:

4 cups almond flour/meal

1 cup ground golden flaxseeds

1/4 cup coconut flour

2 t. Baking soda

1 t ground psyllium seeds

Mix all together in a large bowl. Store in airtight container in the frig.

Grain-free Power Balls

 Power Bars from elanspantry.com . I get many of my grain-free recipes from this site.

GRAIN-FREE POWER BARS

Ingredients:

2 cups almonds (raw)

1/2 cup golden flax seeds

1/2 cup unsweetened shredded coconut

1/2 cup roasted almond butter ( i sometimes use peanut butter from Trader Joes)

1/2 t celtic sea salt

1/2 cup coconut oil

4 drops stevia

1 T honey

1 T vanilla extract

1 cup chocolate chunks (I use chocolate chips)

Place almonds, flax seed, coconut, almond butter or peanut butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan melt coconut oil over low heat. Remove and stir in stevia, honey and vanilla. Add coconut mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8x8 inch baking dish. Chill in refrigerator for 1  hour until mixture hardens. In small saucepan melt chocolate over low heat stirring continuously. Spread melted chocolate over bars. Return to refrigerator until bars harden. Remove and cut into bite size bars. I then store in container in freezer.

Sweet Omelette with cinnamon and toasted pecans

I had no idea eggs could taste so good! I found this recipe on chowstakers.com   It is the perfect for a grain-free breakfast. Even thought the recipe called for blueberries, I'm sure you could use strawberries or any other fruit that is in season.







Ingredients:

For the omelette:

2 eggs
1 tsp vanilla
dash of cinnamon
butter for pan

For the pecans:
1/2 cup pecans
2 T. butter
1 tsp cinnamon

Serve with maple syrup
blueberries or other fresh berries

Directions:

Start with the pecans: In a small frying pan, melt butter. Add pecans and cinnamon a nd saute until the pecans look slightly softened. Remove from head and set aside.

In a bowl beat the eggs, vanilla and cinnamon. Melt the butter in the pan and pour the mixture in. When is starts to bubble on the sides, carefully flip it. Once cooked, remove from pan and fold over on your plate.

Spoon the cinnamon toasted pecans and add some berries on top. Drizzle with maple syrup and serve.

Almond crackers with garlic and rosemary

Recipe Notes: I've used almond flour and almond meal to make these crackers.  Almond meal gives the crackers a more grainy taste.  The key to making sure the crackers bake well and come off the sheet pan correctly is to use parchment paper. Be careful on cooking time, the crackers burn easily.

• 2 cups almond flour/meal
• 3/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped, dried rosemary
• 1 large egg
• 1 Tablespoon extra virgin olive oil, butter, ghee, or coconut oil

1. Preheat oven to 350 degrees. Using butter or coconut oil, grease baking sheet very liberally.
2. In a medium-sized bown stir together almond flour, salt, garlic powder and dried rosemary.
3. In a separate, small bowl, whisk egg until frothy. Add desired oil and mix. Pour egg-oil mixture into the dry ingredients and mix until the dough is well blended.
4. Make the crackers: Roll the dough out on parchment paper until desired thickness. Remove the top sheet of paper and cut the crackers into 1-2 inch squares. 
5. Bake for 10 minutes or so, until firm and lightly golden brown. Allow to cool before removing from baking sheet.

Grain-free pumpkin pancakes

For the next year, Tim and I have basically gone a grain-free lifestyle eating a majority of our foods without any grains. I've tried a couple of different grain free pumpkin pancakes and this is our favorite. One batch makes 6 small pancakes. I usually double the recipe for Tim and I. Since these pancakes are made with almond flour, they're more filling than pancakes made with wheat flour

Ingredients: * pinch of baking soda * pinch of salt * 1/2 tbsp pumpkin pie spice * 1/2 cup almond flour * 1/2 tsp vanilla extract * 1/4 cup canned pumpkin * 1 tbsp honey * 2 eggs Combine the dry ingredients together in one bowl, then in another bowl combine the wet ingredients. Mix the wet with the dry ingredients.Let mixture sit for 2 or 3 minutes. Cook in a pan on medium-high like a normal pancake. Makes 6 medium sized pancakes. The pancakes will look a lot darker (and orange-er) than normal, but are still delicious!!

Grain-free waffles

This grain-free recipe was found on the fast Paleo site at fastpaleo.com

Last Christmas we bought a nice Belgium waffle maker. We experimented with a number of recipes to make the perfect waffle. In September of 2011 I decided to go grain-free based on a number of articles I read that caused me to believe the grains that we are now eating are no longer healthy. I found this Paleo recipe for a grain-free waffle. The texture is a little spongy because of the coconut flour used,  but it fills a need for waffles on a Sunday morning. We topped our waffles with fresh cut up strawberries and a little powdered sugar.

Ingredients:

2 whole eggs
1 Tbsp coconut milk
1 tsp melted coconut oil
1 and 1/2 Tbsp sifted coconut flour
1 Tbsp xylitol or pinch of stevia
1/4 tsp baking soda
1/16 sea salt
dash grain-free baking powder

Grease your waffles iron. Let it warm up for about 3 minutes.

Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.

Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.

After the waffle iron is warm, pour your batter into the center of the waffle iron and spread the batter out slightly. No need to spread all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes

Carefully move a small spatula underneath the waffle to loosen. Serve with your favorite topping.

Grain-free pancakes

In my quest to live a grain-free, gluten-free lifestyle, I'm always on the look for new ways of preparing meals without all the grains. Yesterday I found this recipe on the internet and was anxious to make it for breakfast for Tim and I. They tasted great. 

Ingredients:

1 tbsp flaxseed

1 tbsp coconut flour

4 tbsp almond milk

1 tsp baking powder

1 egg

1 tsp cinnamon

1/2 tbsp stevia/sweetner

Mix together the ingredients and cook in a skillet. 

This recipe makes one serving, around 3-4 pancakes. 

Gluten-free pizza

In my quest to eat more healthy, I found this pizza recipe on comfybelly.com.  The crust is made from almond flour and Parmesan cheese. I didn't have a 11 x 7 inch tart pan that is called for in the recipe, instead I used a regular size pan and just made sure when I spread the dough out it was only 11 x 7 inches.   Make sure you cook the crust so it's golden color. If you under bake the crust, your pizza will be soggy. I added mushrooms, onions and ground turkey. This recipe will never replace a real tasting pizza made with flour and yeast, but it's a great substitute. (I used a picture from the comfybelly site until I can get my own picture posted).

Pizza Tart

Tart Crust Ingredients (used to fill an 11 inches x 7 inches tart pan)

• 1 cup of almond flour
• 1 cup of grated Parmesan cheese
• 3 tablespoons of water
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of dried oregano

Tart Filling Ingredients

• 3/4 cup of thick pizza sauce (tomato sauce seasoned with herbs and olive oil)
• 3/4 cup of your favorite pizza cheese for the top (grated)
• about 1/4 teaspoon of dried basil, oregano, and garlic powder sprinkled on top
• I used some ground turkey, onions and mushrooms on the top

Method

1. Preheat your oven to 375 degrees F.
2. Add the almond flour, cheese, basil, oregano and water to a food processor or blender, and process for several seconds, or until it starts to crumble or clump together a bit. It should be soft and sticky. If not, add a bit more water.
3. Cut out parchment paper to place on bottom of pan. 
4. Scoop or pour the crumble crust mixture into your tart pan.
5. Spread the mixture out evenly, and then use your fingers to press the tart into the shape of the pan.
6. Bake the tart for about 12 minutes, or until it is just starting to turn yellow on top and on the edges.
7. Take the tart out of the oven and spread the pizza sauce evenly across the crust. Then add the grated cheese, and finally sprinkle the oregano, basil and garlic powder on top.
8. Raise the oven temperature to 400 degrees F.
9. Place the tart back in the oven, and bake for about 12 minutes, or until the cheese is just starting to brown.
10. Cool, slice, and store any leftovers in the refrigerator for another day. Reheat slices at 350 degrees F for about 7 minutes.

Cinnamon Bun Muffins using coconut flour

I found this on the healthy recipe site, http://comfybelly.com/

CINNAMON BUN MUFFINS (USING COCONUT FLOUR)

Muffin Ingredients (makes about 8 muffins)

• 1/2 cup of coconut flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of sea salt
• 4 eggs
• 1/3 cup of yogurt
• 1/2 cup of honey (or other sweetener)

Cinnamon Topping Ingredients

• 2 tablespoons of ground cinnamon
• 4 tablespoons of honey (or other sweetener)
• 2 tablespoons of unsalted butter, melted (ghee or coconut oil will work too)
• 1/4 cup of chopped walnuts (optional; or other nut)

Method

1. Preheat your oven to 350 degrees F.
2. For the muffins, combine all the dry in ingredients and blend well.
3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
4. Fill muffin or cupcake liners about 3/4 of the way with batter.
5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.
6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.

Chocolate chip banana cake

This recipe comes from the cookbook " The gluten-free almond flour cookbook".  This cake is so good, that even my non gluten- free friends loved  it. Perfect recipe to use over-ripe bananas.  If you want a simple banana cake, eliminate the chocolate.

Ingredients:

3 cups blanched almond flour

1/2 tsp sea salt

1 tsp baking soda

1/4 cup grapeseed oil

1/4 cup agave nectar

3 large eggs

1 tbl vanilla extract

1 cup  coarsely chopped dark chocolate

1 cup (2-3) mashed very ripe bananas

Directions:

Preheat oven to 350 degrees. Grease a 9 inch cake pan with grapeseed oil and dust with almond floor.

In large bowl, combine the almond four, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cook in the pan for 1 hour, then serve. 

Grain free

This recipe comes from http://www.ticklemysweettooth.com/blog/?p=267. Candice is a professional baker who loves to make low carb foods. This is one of her recipes. If you're following a grain-free diet, this is a great addition to your recipe box. I'm printing the recipe exactly as written on her blog. Next time I will add a little onion or some bacon. This is a recipe that you can add flavors to enhance the sandwich. 

Ingredients:

1 Tablespoon unsalted butter(plus 1-3 teaspoons for frying)

2 Tablespoons water

2 large eggs

2 Tablespoons Coconut Flour

1/2 teaspoon baking powder

dash of salt

dash of garlic powder(optional)

1 oz cheddar cheese, cut in thin slice/slices(or whatever cheese you want to use)

Instructions:

Melt 1 Tablespoon butter in microwave. Mix in your water and eggs using a fork.
Add coconut flour, baking powder, salt, and garlic salt(if using). Mix until completly smooth.

Pour into a small square plastic, microwave safe, dish. Cook on high in microwave for about 2 minutes, until fully cooked. Let cool a few minutes then flip out and slice length wise in half.

Melt 1-3 teaspoons of butter in a frying pan. when half is melted I kind of dip the bottom slice of ‘bread’ in it then place on counter for a second. Then when rest of butter is melted I place top of bread face down, layer on cheese, then place top other slice on(butter dipped side facing up).
Fry until golden brown and cheese is melted.

Nutritional information for whole recipe(1 sandwich) and using 1.5 teaspoons butter for frying:

Energy    474 kcal
Carbohydrate, Total 10.63 g
Sugars, total     1.93 g
Fiber, total dietary     6.08 g
Protein    22.74 g
Total lipid (fat)    37.75 g
NET CARBS: 4.55 g