Ingredients: ¼ cup cut up gfcf bacon 1 medium onion, chopped 2 stalks celery, chopped 2 carrots, diced 1 red pepper, chopped 1 handful fresh parsley, chopped 2 cans minced or whole clams 1 cup finely chopped potato ½ teaspoon sea salt dash of pepper 2 cups rice milk ( or other milk sub of choice) Cook and stir bacon, onion, celery, and carrots in 2 quart saucepan until bacon is crisp and onion is softened. Drain clams, reserving liquor.
Ingredients: 8 oz. dry rice pasta (or corn or quinoa, whatever you can tolerate) 1 can whole tomatoes (we use Muir Glen) 3 Tbsp fresh basil, chopped 3 cloves garlic, minced 3 Tbsp. olive oil 1/4 tsp. salt 1/4 ground black pepper Cook the pasta, rinse, drain. Meanwhile, puree the canned tomatoes, undrained, in a food processor. Add the basil. In a skillet cook the garlic in the olive oil until it is just lightly browned. Add salt, pepper, and tomatoes.
Description: This recipe has no gluten, casein, wheat, oats, rye, barley, corn, soy, or nuts. Ingredients: 2 c. sorghum flour 1 c. tapioca flour 5 t. baking powder 1 t. salt 4 T. sweetner of choice 2 eggs ( or flax “eggs”) 6 T. oil 1 t. vanilla (watch for allergens) 2 cups milk replacer (or water) 2 ripe bananas mashed, if phenols are an issue, use 1 jar Gerber pears) Instructions: Throw it all in a bowl, use regular
Ingredients: 1 cup Ozma Mix (an easy baking mix you can make yourself. Get the recipe here.) 1/4 cup Ghee (or coconut oil) 2 tablespoons boiling water Mix together Ozma Mix and ghee/oil in medium mixing bowl. Add boiling water and stir quickly until you get a soft dough. Press into a 9-inch pie pan (rolling between plastic wrap will help prevent sticking). Put in freezer for 15 min. Bake at 400 degrees for 8-10 min, or until golden brown.