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November 2, 2018

Baked Sweet Potato Chips

Baked Sweet Potato ChipsYou’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

Serves:  6

Prep time:  10 minutes

Cook time:  10 minutes

Ingredients

  • 1 large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

 

Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SNACKS
March 5, 2015

Dairy-Free Cheesy Kale Chips

Dairy-Free Cheesy Kale Chips You can save a lot of money by making these super-easy, dairy-free, cheesy kale chips. Your kids will gobble them up!

Serves:  6

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 1 bunch kale
  • 2 teaspoons olive oil
  • 2 pinches sea salt
  • 1/4 cup nutritional yeast

Directions

Step 1

Clean and rinse kale. Pat or spin dry. Tear out stem and discard. Tear leaves into bite-sized pieces.

Step 2

In a large bowl, add in olive oil, sea salt and nutritional yeast. Place on a large baking sheet and bake at 250F for 15 minutes. Turn over and cook for 5 more minutes.

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Filed Under: APPETIZERS, LEAFY GREENS, RECIPES, SNACKS
July 7, 2014

Coconut Chia Pudding

Coconut Chia Pudding I use vanilla bean powder for depth of flavor and also so I can skip the alcohol in this super-easy coconut chia pudding recipe. It’s Paleo-, GAPS- and SCD-legal.

Ingredients

  • 1 cup full-fat coconut milk
  • 3 tablespoons chia seeds
  • 1/2 teaspoon vanilla bean powder

Directions

Combine all ingredients in a lidded jar. Shake a few times. Refrigerate for at least 30 minutes. Top with your favorite fruit!

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Filed Under: DESSERTS, RECIPES, SNACKS
May 15, 2013

Coconut-Flour Chia Crackers

COCONUT-FLOUR CHIA CRACKERS Yes!  These coconut-flour chia crackers from For the Love of Food are egg-free as well as being Paleo-, GAPS and SCD-legal.  Enjoy!

Serves:  8

Prep time:  10 minutes

Cook times:  20 minutes

Source:  For the Love of Food

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup ground chia seeds
  • 1/4 cup coconut oil
  • 3/4 cups boiled, filtered water
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon granulated garlic
  • 1/2 teaspoon fresh rosemary (minced)

Directions

Preheat oven to 375F.

Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated. Add the coconut oil into the bowl. Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)

Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to “cut and paste.” Slice into squares with a pizza cutter.

Bake for approximately 20 minutes, depending on your oven.

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Filed Under: RECIPES, SNACKS Tagged: , , , , , , , ,
April 22, 2013

Cauliflower Pizza Crust

CAULIFLOWER PIZZA CRUST Here’s a great way to get more veggies into your diet!  This gluten-free, cauliflower pizza crust is GAPS, SCD and Paleo legal.

Serves:  4

Prep time:  15 minutes

Cook time:  30 minutes

Source:  Food Loves Writing

Ingredients

  • 2 cups cauliflower crumbles (about one small cauliflower or half of a really big one)
  • 1/4 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup almond flour
  • 2 large pasture-raised eggs
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Preheat oven to 450 degrees F.

Combine cauliflower with onion and garlic in a food processor* and pulse until crumbly, being careful not to over-mix (you don’t want it to become a paste). Then stir this mixture together with garlic, almond meal, and eggs, and a couple good cracks of salt and pepper. If it seems too dry, you can add a little water; if it seems too wet, add more almond meal (between another 1/4 and 1/2 cup).

Form into pizza crusts and bake them alone for 20 minutes. Top with desired toppings and bake for another 10 minutes.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES, SNACKS Tagged: , , , , , , , ,
February 2, 2013

Grain-Free Granola

[gmc_recipe 3264]

This grain-free granola is a great alternative for regular granola. You can use any combination of nuts and seeds, but I chose cashews and pumpkin seeds because of their high zinc content.

 

Filed Under: RECIPES, SNACKS Tagged: , , , , , ,
January 23, 2013

Coconut Flour Banana Bread

Coconut Flour Banana BreadThis coconut flour banana bread is suitable for those following the GAPS, SCD or Paleo diets; it’s such a great snack, treat or dessert!

Coconut flour is a great alternative for those looking for gluten-free and/or grain-free recipes.

You can’t just substitute it into any recipe, though, because it soaks up moisture like a sponge.

Instead, you need a recipe like this one, that’s designed for coconut flour.

Serves:  10

Prep time:  10 minutes

Cook time:  40 minutes

Ingredients

  • 1 cup coconut flour
  • 3 large ripe bananas (smashed)
  • 4 large pasture-raised eggs
  • 6 tablespoons ghee or coconut oil (melted), plus more for greasing loaf pan
  • 1/3 cup raw, local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground vanilla bean powder

Directions

Preheat oven to 350F. Oil loaf pan.

Mix bananas, honey, oil/ghee, vanilla powder and eggs.

In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.

Add the dry ingredients to the wet and stir until well combined.

Spoon batter into loaf pan. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean after being inserted.

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Filed Under: BREADY FOODS, BREAKFASTS, DESSERTS, RECIPES, SNACKS Tagged: , , , ,
December 17, 2012

Hazelnut Grain-Free Cookies

Hazelnut Grain-Free CookiesThese hazelnut grain-free cookies are not too sweet, so they make a nice snack.

They’re also GAPS, SCD and Paleo-legal grain-free cookies.

If you’d like something sweeter, add in 1/3 cup of raw, local honey to the batter.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 2 cups hazelnuts, ground
  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 pasture-raised eggs
  • 3/8 cups ghee or coconut oil
  • 1/3 cup cold, filtered water
  • 2 tablespoons raw, local honey
  • 1/4 teaspoon cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat the oven to 350F. Grease a cookie sheet.

Combine hazelnut and almond flours with baking soda, 4 tablespoons of ghee, and water. Mix well.

To make the glaze, melt 2 tablespoons of ghee with honey and cinnamon.

Drop rounded spoonfuls of mixture into a ball, then flatten. Bake for 10-15 minutes, or until the edges are golden brown.

Remove cookies from oven, brush with glaze, return to oven and bake for 2-3 more minutes, or until the glaze has melted into the cookies.

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Filed Under: BREADY FOODS, DESSERTS, RECIPES, SNACKS Tagged: , , , ,
December 6, 2012

Raspberry Gluten-Free Scones

Raspberry Gluten-Free SconesYou can enjoy these grain-free, SCD/GAPS-legal, raspberry gluten-free scones at high tea, breakfast, brunch or for a snack.

Serves: 12

Prep time: 10 minutes

Cook time: 15 minutes

Allergy: Dairy, eggs, tree nuts

Ingredients

  • 5 tablespoons ghee or coconut oil
  • 1/4 cup SCD yogurt (fermented at home)
  • 2 pasture-raised eggs
  • 2 teaspoons ground vanilla bean powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cardamom powder
  • 1/3 cup raw, local honey
  • 1/4 cup raisins
  • 1/4 cup raspberries (fresh or frozen)
  • 2 cups almond flour

Directions

Preheat the oven to 350F. Grease a large baking tray.

In a food processor, blend together all the ingredients except the almond flour. Make sure the batter is well pureed. Add the almond flour to the mixture and blend again.

Drop batter onto the greased baking tray, in 2-inch circles that are evenly spaced. Bake for 15 minutes, or until the edges turn golden brown and/or a knife inserted into the gluten-free scones comes out clean.

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Filed Under: BREADY FOODS, BREAKFASTS, RECIPES, SNACKS Tagged: , , ,
December 5, 2012

Rosemary Socca Bread

Rosemary Socca BreadThis super-fast, super-easy rosemary socca bread is a snack that’s gluten-free, dairy-free and egg-free.

Change up the toppings to make it your own!

Serves: 8

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

  • 3 tablespoons ghee or coconut oil
  • 1/2 teaspoon sea salt or garlic salt
  • 1 cup chickpea or chickpea-fava bean flour
  • 1 cup filtered water
  • 1 teaspoon fresh rosemary (minced)
  • 1 large onion (diced)

Directions

Mix flour, salt and rosemary into a medium bowl. Slowly add water, whisking to remove lumps. Stir in 2 Tbsp. ghee or oil. Cover and set aside for an hour.

Preheat oven to 475F. Heat remaining oil in large cast-iron skillet, swirling the pan to coat until oil is shimmering. Place onions in pan, then pour batter in. Place pan in oven and cook until batter is lightly browned on top, 12-18 minutes. Remove from oven, slice and serve.

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Filed Under: BREADY FOODS, RECIPES, SIDE DISHES, SNACKS Tagged: , , , ,
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