Tag Archives: Grain Free

Easter Recipes Roundup!!!

Easter is this weekend. What plans do you have? Have you been preparing for a celebration?

My daughters are on Spring break this week, and yesterday, we colored eggs, planted pansies in the garden, and visited our local bookstore. The girls are avid readers and wanted to stock up on new releases. It is so nice after Winter to see some color! Colorful eggs, flowers, and Spring pastels everywhere! I love it!

I have put together a roundup for you of recipes from the blog that would be perfect for Easter, starting with these kid favorite, Grain Free Bunny pancakes! (For the young in all of us! You know you want your pancakes in bunny shapes!) Find the recipe by clicking the link below. They are a joyful way to start your morning!

Grain Free Bunny Pancakes

For a healthy and beautiful Easter Dinner spread, I suggest a starter of Bacon Wrapped Asparagus.

Bacon Wrapped Asparagus

As a main course, make this Bacon, Tomato and Basil Spaghetti Squash Casserole with a Spring Strawberry Sugar Snap Pea Salad.

Spagehtti Squash Cass 5

Bacon, Tomato, and Basil Spaghetti Squash Casserole

Strawberry Sugar Snap Pea Spring Salad

Spring Strawberry Sugar Snap Pea Salad

For a stunning seasonal dessert, serve this gorgeous SCD Paleo Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream, and everyone will be thinking you are the Hostess with the Mostess!

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

SCD Paleo Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

……and if you need ideas for all those hard boiled Easter Eggs, make these little peeps! They are so fun, festive, and easy!!!

paleo peeps 4 with type

Have a lovely Easter weekend! Ming says Hello!!!!

Hello From Ming!

Fresh Basil, Chive and Dill Herb Sauce

Sauces are one of my favorite ways to elevate the flavor of anything!

This sauce is a savory one that can be used in many different ways. I use it as a dip for crackers or raw vegetables, drizzle it on meat or fish after it is cooked, sautée it with vegetables, and use it as a marinade before grilling. It also is a delicious way to dress a salad by thinning it with a little more lemon juice.

Fresh Basil, Chive and Dill Sauce

When I have sauces handy, it is going to be a good week in the eating department, even if I don’t have a lot of time to spend cooking! What I mean by this is, it makes it super easy to elevate meals from boring to spectacular. Sometimes on the weekends, I spend a Saturday morning making sauces to use for the next couple weeks. I like to freeze half of them, so I can pull them out of the freezer when I need them. There are 21 other recipes for sauces and dressings to choose from under the Sauce section in my Recipe Index.

Fresh Basil, Chive and Dill Sauce over Pork Tenderloin

This sauce utilizes three different herbs that gives it a Mediterranean flare and lots of beneficial nutrients. I am always taking into consideration the benefits as well as flavor of recipes. 🙂 Herbs are generally under-used in cooking, and really bump up flavor and nutrition.

This recipe makes 1 1/4 cups. I like to pour it into two jars, one for the fridge and one for the freezer.

Fresh Basil, Chive and Dill Herb Sauce

Ingredients:

3 Packages of Fresh Basil (3/4 oz.)

1 Package of Fresh Dill (3/4 oz.)

1 Package of Fresh Chives (3/4 oz.)

1/2 Cup Raw Pecans

6 Tablespoons Garlic Infused Olive Oil

6 Tablespoons Extra Virgin Olive Oil

(or 12 Tablespoons of Olive Oil and 2 Fresh Garlic Cloves if not following Low FodMap Diet)

1 Tablespoon Fresh Squeezed Lemon Juice

1 Teaspoon of Sea Salt

1 Teaspoon Ground Black Pepper

Ready to Blend Ingredients for Sauce!

Simply put all the ingredients into a blender, and blend on high until smooth!

Now, how will you use your fresh herb sauce? I would love to hear your ideas!

Versatile Herb Sauce as a Dip with Crackers!

Bacon Scallion Grain Free Crackers

Bacon and Scallion Grain Free Crackers

Good Morning! Are you as excited about Spring and “springing ahead” as I am? Today the sun is shining after some very wintry weather and many “no school” days for the kids.

This weekend is birthday weekend at our house. Three of my daughters have birthdays consecutively starting Sunday.

I have this really good cracker recipe that includes bacon and chives that would be great as an appetizer for any get together. It doesn’t go crazy on the bacon, just two tablespoons in the batch really imparts a bacon flavor to the crackers.

Whether or not you are eating with food restrictions, this cracker should appeal to everyone. I am always looking to create recipes that I can feed to company, that I can eat too, and uses real ingredients.

You can cut these crackers into fancy shapes, or just use a pizza cutter to cut them into squares or rectangles. They are intended to be bite size, so if using a cookie cutter, use accordingly. 🙂

Baked Bacon and Scallion Almond Flour Crackers

Bacon Scallion Grain Free Crackers

1 1/2 Cups of Superfine Almond Flour

1/4 Cup Scallions, Green Parts Only (finely minced)

2 Tablespoons of Fresh Squeezed Lime Juice

2 Tablespoons of Crispy Cooked Bacon, crumbled (use sugar free bacon if eating SCD Low FodMap)

2 Tablespoons of Olive Oil

1 Teaspoon Sea Salt

1/4 Teaspoon of Baking Soda

Directions: Preheat your oven to 350º degrees.

In a medium bowl, whisk together the dry ingredients with a fork, including the bacon and scallions. Add the lime juice and olive oil and whisk again with a fork until the dough holds together. You can add a bit more lime juice if needed.

Bacon and Scallion Cracker Dough

Form the cracker dough into a ball, and place it on a parchment lined baking sheet.

Between two pieces of parchment or plastic wrap, from into a rectangle. Then, roll the dough with a rolling pin into an approximate 8″ x 11″ rectangle.

Bacon and Scallion Cracker Dough Ready to Roll

Ready to Cut

Now you can cut out the shapes, I used a small heart shaped cutter, or using a pizza wheel, cut the dough into squares or rectangles about an inch and a half in size.

Ready to Go Into the Oven

Bake in a preheated oven for 12 to 20 minutes. This a a wide range, but I have found it really depends on the thickness of the cracker. So keep an eye on them, and bake them until brown but not over brown. Cool completely on the baking sheet to allow them to crisp up.

Baked Bacon and Scallion Almond Flour Crackers

Enjoy these delicious little crackers as an appetizer, or with whatever your heart desires!

Makes approximately 40 bite size crackers.

Very Low FodMap Serving Size is 4 crackers.

Eat Your Nutrients!

Easy Pineapple One Bowl Muffins

One of my favorite cakes in the 80’s was pineapple upside down cake. Crushed pineapple was really popular to use in baking, and added lots of moisture to the recipe. Hummingbird cake, pineapple upside down cake, and dump cakes are three that come to mind. I loved pineapple upside down cake growing up, and I thought why not try a muffin with a few simple ingredients that can be made fast, grain free and low fodmap……….I had a craving! 🙂

So, if you like pineapple, here is a recipe that is simple, fast, and a pleasure to put together, that I think you will love! It makes an even dozen, and the muffins have a beautiful crumb. They start to brown on the tops as they are finishing off, for a truly delicious muffin that is not overly sweet.

Easy Pineapple One Bowl Muffins

Easy Pineapple One Bowl Muffins

Directions: Preheat your oven to 350º degrees. Line a twelve cup muffin pan with paper liners and set aside.

Ingredients:

1 14 oz. can of Native Forest Crushed Pineapple (or one without additives)

2 Eggs

1/4 Cup Clear Honey (Clover Honey is Lower in FodMaps)

1 1/2 Tablespoons Ground Ginger

1 Teaspoon Pure Vanilla Extract

1 1/2 Cups Superfine Almond Flour

1/2 Teaspoon Sea Salt

1/4 Teaspoon Baking Soda

Okay, this is really, really simple, and I love it! Put the ingredients in a bowl in the order listed above, and using a hand held mixer, mix until completely blended. Scoop evenly into the muffin liners. I used a muffin scoop. Bake for 30 minutes in your preheated oven. They will be starting to brown on the top, and when gently pressed, the tops will spring back when done. Remove from the oven and cool on a wire rack.

Pineapple Dump Muffins Batter

The Batter is Ready to Scoop!

Ready to Go Into the Oven

Muffins Ready to Bake Above.

That’s it!

Makes 12 – an even dozen!

Have a great day!

Eat Your Nutrients!

Thin and Chewy Maple Sugar Cookies

Thin, Chewy Cookies are one of my favorites! I like all kinds of textures in cookies…..Cakey, Crunchy, Thick, Thin, Puffy…..those are just some of the variety of textures cookies can have. Then there is the shape! When you think about it, cookie possibilities are endless, thus the huge number of cookbooks dedicated to cookies alone.

Really, the types of cookies you choose to make, when in the mood, also depends on what kind of time you want to put into them and the level of creativity you are feeling. These cookies are fast and satisfying, pretty, chewy, and sweet with maple sugar and honey. The honey makes them chewy!

Thin and Chewy Maple Sugar Cookies

The Thin & Chewy Maple Sugar Cookies also have coconut oil in them, for some good fat, and I used tigernut flour, which is one of my new favorites! Tigernut flour contains some protein, fiber, and resistant starch making it a natural prebiotic to feed good gut flora. It also gives baked items stability and structure. It is not a nut at all! It is an ancient root vegetable! You can find it here.

Thin & Chewy Maple Sugar Cookies

Preheat your oven to 350º degrees.

Ingredients:

1/2 Cup Tapioca Flour

1/2 Cup Tigernut Flour

1/4 Cup Maple Sugar, plus extra for rolling

1 Tablespoon Arrowroot Flour

1/2 Teaspoon Baking Powder (corn and aluminum free recipe here at Whole New Mom)

1/4 Teaspoon Baking Soda

1/4 Teaspoon Sea Salt

1/4 Cup Honey

1/4 Cup Coconut Oil (gently melted if solid)

1 Tsp. Vanilla Extract (alcohol free for AIP Paleo)

Directions: Mix together the dry ingredients in a medium bowl with a whisk.

With an electric hand-held mixer, beat in the coconut oil until crumbly. Add the honey and vanilla and blend thoroughly. Scoop balls of dough onto a parchement lined baking sheet with a tablespoon cookie scoop. Roll the balls between your hands and then into extra maple sugar to coat. Space 2 generous inches apart onto two cookie sheets lined with parchment.

Bake in your preheated oven 11 to 14 minutes until golden. They will spread, so leave space between the cookies.

Thin and Chewy Maple Sugar Cookies on Baking Tray

Cool completely before removing from cookie sheet.

Thin and Chewy Maple Sugar Cookies

*felt ornaments in the photo hand sewn by me! 🙂

This recipe is not recommended for those with SIBO. This recipe was part of Phoenix Helix AIP Recipe Rountable #195 here.

Paleo AIP Recipe Roundtable

Thin and Chewy AIP Paleo Maple Sugar Cookies! Delicious!!!

Iced Orange Sweet Rolls

‘Tis the Season when I want to enjoy a treat! These rolls are purely indulgent and reminiscent of carefree days, my Mother’s baking, and sharing a decadent breakfast on a cold winter’s day.

Coconut Orange Sweet Rolls Ready to Eat

Times have changed for me since then. Who knew I would grow up and have food intolerances. But as hard as it was in the beginning to transition to a new way of eating, after almost four years of eating gluten free and then a grain free, Paleo diet, I never would have imagined food in it’s true form is what I have come to crave, what tastes really good to me, and is what makes me feel so great! These rolls satisfy all my indulgence dreams, and as a previous artisan bread baker, they are a great creative outlet. I adore handling dough……I know a little weird, but it is art therapy to me! 🙂

Orange Iced Sweet Rolls AIP Paleo Coconut Flour

I love this recipe, and I hope you do too! 🙂 It is a hit with my children for sure!

Iced Orange Sweet Rolls

Preheat the oven to 350º degrees. Lay out a parchment lined baking sheet.

The Bun Dough Ingredients:

1/2 Cup of Tapioca Flour

1/2 Cup of Tigernut Flour (Read More about Tigernut Flour in this article by Lauren of Empowered Sustenance)

1/2 Cup of Coconut Flour

1/2 Cup of Applesauce (No Sugar Added)

1/4 Cup of Clear Honey

1/4 Cup of Fresh Squeezed Orange Juice

1/4 Cup of Organic Shortening

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Cream of Tartar

1/4 Teaspoon Baking Soda

Directions: In a food processor, add all the dry ingredients. (Tapioca, Tigernut, Coconut Flours, Salt, Cream of Tartar and Baking Soda). Pulse a few times to blend. Add the shortening and pulse to get pea sized pieces in the flour. Add the wet ingredients and process until completely combined and coming together in a ball. Remove from the food processor and form a ball with the dough. Lay the dough out between to pieces of cookie sheet sized parchment paper, and roll into a rectangle until the dough is 1/2 inch thick.

Filling Ingredients:

1 Cup of Medjool Dates, Soaked for ten minutes in warm water and pits removed

1/4 Cup of Fresh Squeezed Orange Juice

1/4 Teaspoon of Orange Zest

1/8 Teaspoon of Salt

1/2 Teaspoon Pure Vanilla Extract (No Alcohol for AIP Friendly)

1/8 Teaspoon Sea Salt

Pulse all the ingredients together in the same food processor you made the dough in. No need to wash the processor. Spread the filling to within a quarter inch of the prepared, rolled dough.

Coconut Orange Sweet Roll Dough Spread with Filling

Taking the edges of the parchment as a guide, roll up the buns on the long side. It should look like this.

Ready to Slice Coconut Orange Sweet Rolls

Slice the buns into twelve even pieces with a serrated knife.

Place on your prepared, parchment lined baking sheet. Like this:

Coconut Orange Sweet Rolls Ready to Bake

Bake in your preheated oven for 18 minutes, until the buns are starting to brown.

Remove from the oven and cool completely before frosting. Icing Recipe Below!

Coconut Orange Sweet Rolls Ready to Frost

Sweet Coconut Orange Rolls Icing

Ingredients:

1/2 Cup Coconut Butter

2 Tablespoons of Honey

2 Teaspoons of Tapioca Flour

1/8 Teaspoon of Sea Salt

With a hand held mixer, mix all the ingredients until creamy. Spread it on the cooled rolls. They are ready!

Coconut Orange Sweet Rolls Inside Frosted

Iced Orange Sweet Rolls are the perfect treat! Paleo, AIP and Gluten Free

Makes 12 Rolls.

Eat Your Nutrients!

Paleo Pizzelle Cookies

I am delighted to have created a Grain Free version of one of my favorite cookies…..Pizzelles!

Pizzelle Cookies Paleo Style!

The first time I had these was when I was a child, and I was not gluten free. We had a neighbor from Italy, and his mother came over from “the old country” for a visit and brought her pizzelle maker with her. I was wowed by the cookie! They are delicately crispy and have an intricate pattern. I had never had anything like them, and my own mother started making them every year for the holidays.

Every year at Christmas since having to give up grains, I have missed these cookies! Whether you are gluten and grain free or not, I think you will love them! You do need a special pizzelle maker that you can find here. But it is a great addition to you kitchen if you love cookies!

Paleo Pizzelle Cookies

Preheat your pizzelle maker by plugging it in while you mix up the cookies.

Ingredients:

1 1/2 Cups Super Fine Almond Flour

1/4 Cup Tapioca Starch

1/4 Cup Maple Sugar

2 Tablespoons Arrowroot Flour

2 Tablespoons of Organic Shortening

1/2 Teaspoon Ground Anise (Omit for a Vanilla Pizzelle)

2 Eggs

1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Sea Salt

Directions: Mix the almond flour, tapioca starch, maple sugar, arrowroot, anise and sea salt together in a medium bowl with a whisk. In a seperate bowl whisk together the eggs, melted shortening and vanilla extract. With an hand held electric mixer, blend the wet ingredients into the dry until it holds together and is thoroughly blended.

With a tablespoon cookie scoop, scoop balls of dough onto the pizelle maker, like this:

Pizzelle Cookie Dough Ready to Press

Close the hot pizzelle maker, and press the dough firmly to spread it. Set a timer for two minutes, when the timer is done open the press gently, and remove the cookies with the tines of a fork to loosen them from the press carefully. If the press doesn’t easily open, wait a few more seconds. Cool on a wire rack, and repeat until all the cookies are made.

Pizzelle Cookie Ready to Remove from Press

Makes to 16 Pizzelle Cookies

Paleo Pizzelle Cookies

Plate of Pizzelle Cookies

Paleo Pizzelles Grain Free Italian Cookies. Crispy and Delicious.

How to Make Chocolate Cherry Energy Balls Demonstration

It’s the day before Thanksgiving! I am busy in the kitchen all day, what about you?

Today I am sharing a video demonstration of my recipe for Chocolate Cherry Energy Balls that will bust your sugar cravings and add nourishment and energy to your day without adding those holiday pounds! Happy Thanksgiving!

Blessings to you and your family!

Festive Cranberry Sauce

Festive Crannberry Sauce

This is the Best Cranberry Sauce Ever!!! IMHO 🙂 Even if you don’t like cranberry sauce, you will like this one! It is that good!

It is bright, sweet, and tart, a gorgeous, gorgeous shade of berry, and the coconut sugar added at the final stage adds an earthy warmth like a cozy hug that can’t be described. After the sauce is poured warm into a serving bowl, it is sprinkled with toasted, coarsely chopped walnuts and chilled for the perfect accompaniment to your holiday table! It is definitely going on mine! Happy Holidays!

Festive Cranberry Sauce

Ingredients:

1 Pint of Fresh Cranberries

1/2 Cup Organic Apple Cider

1/2 Cup Fresh Squeezed Orange Juice

1/2 Cup of Honey

Zest of One Organic Orange

1/2 Cup Toasted Walnuts

Directions: In a medium saucepan, add washed, fresh cranberries, cider, orange juice, honey, and orange zest. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 40 minutes until the berries pop and the juices have reduced by about half.

Meanwhile, preheat your oven to 350º degrees, and place the walnuts on a cookie sheet. After the oven has preheated, toast the walnuts for five minutes. Remove from the oven and cool, then coarsely chop them and set them aside for sprinkling on the top of the cranberry sauce when it is ready.

Place the warm, simmered cranberry sauce into a blender. Blend until smooth and emulsified. Pour into a serving dish and sprinkle while warm with the toasted, coarsely chopped walnuts. This allows some of the walnuts to sink into the sauce so they are throughout and on the top. Chill at least four hours. This will keep in the refrigerator and can be made in advance!

Makes 2 Cups

Eat Your Nutrients!

How to Make a Quick, Grain Free, Pumpkin Chocolate Chip Mug Muffin

It is a perfect time to enjoy this mug muffin! Find the full recipe here. That is Ming, Ming snorteling in the background of this video. If you look closely in the beginning, she is in the left hand corner!

Enjoy your day!

Sandra