Description: NO gluten, wheat, eggs, milk, casein, nuts, corn, or soy! This is simple and delicious. I borrowed it from a site called veganchef.com which is full of all kinds of amazing recipes. She would probably die if she knew I take all of her recipes and add lots of *meat*. Ingredients: 4 large sweet potatoes, washed well (do not peel) 1/2 cup onion, diced 1 1/2 t. olive oil 1/2 cup green pepper, destemmed, deseeded, and diced 1/2 cup
This recipe is obviously not for those who are sensitive to sugar, but it might make this recipe happier for your family members who are not on the diet Ingredients: 1 1/2 cups packed dark brown sugar 1 1/2 cups water 3 Tablespoon ghee/margarine 1/8 teaspoon sea salt 1 Tablespoon fresh lemon juice 1/2 teaspoon gfcf vanilla extract Combine brown sugar, water, ghee, and sea salt in a 2-quart heavy saucepan and bring to a boil, stirring until sugar is
Ingredients: 1/2 cup quinoa 1 cup water 1/4 cup diced apples, pears or applesauce 1/4 tsp. cinnamon Vanilla Rice Milk (or other milk substitute) Maple Syrup In a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup. Makes 4 toddler or 2 adult servings. Adapted from
Ingredients : makes 2 large bowls or 4 smaller servings of delicious gluten free porridge 2 cups water 1 cup quinoa flakes (Or whole quinoa, cooked to package directions, I have also used whole grain amaranth,millet, and cream of rice.) 1/4 tsp. sea salt 1 tsp. cinnamon 12 drops stevia liquid concentrate, or 1/2 cup sugar 1 Tbs. coconut oil 2 tsp. vanilla flavoring (watch for allergens) 1 tsp. flax seed oil (optional) Directions: 1. Bring water to boil in a 1-quart saucepan over medium-high heat.
Ingredients: 1 c. sorghum flour 1/2 c. arrowroot 1/4 c. tapioca flour 1 t. baking soda 1/2 t. salt 1/2 t. xanthan gum 1 T. honey or maple sugar 2 T. coconut oil (or oil of your choice) 1 T. (rice) vinegar with enough rice milk (or water) to equal 1 1/4 cups (as a buttermilk substitute) 1 t. almond extract (watch for allergens) Instructions: In a small bowl, mix together flour, baking soda, salt, xanthan gum, and sugar (if
The recipe is based on one by Matt Amsden in RAWVolution. The cherries can be replaced with pretty much any combo of berries. These were delicious, and very filling. We took them when we went on vacation and they made a great on the run breakfast. Ingredients: 2 cups raw almonds 1 cup raw walnuts ( I used pecans, since I am allergic to walnuts, and it was yummy.) ¾ cup flax seeds 3 cups cherries 1½ cups raisins Preparation
Here’s a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein. Ingredients: 2 cups raw buckwheat groats 2 tablespoons maple syrup or honey (optional) 1/4 cup nut or seed butter Preheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20
Ingredients: 3/4 teaspoon sage, crumbled 1/4 teaspoon leaf thyme, crumbled 1/4 teaspoon pepper dash marjoram dash cloves, optional PREPARATION: Combine all ingredients. If you make extra, store in an airtight container. Use for poultry stuffing or dressing, as rub for chicken, or as seasoning for other dishes.
Ingredients: 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon mustard seed 1/2 teaspoon ground ginger In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Description: There are a lot of different flour blends out there- but I never have liked the ones with bean or quinoa flour. You can’t eat the dough, it is too bitter. Baking with kids is no fun unless someone gets to lick the gooey spoon. Ingredients: 3 cups sorghum flour 1 cup tapioca flour 1/2 cup almond flour Instructions: Sorghum is the GFCF flour that I like most. It isn’t gritty like rice, it isn’t bitter like quinoa and