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December 1, 2012

Sesame Halvah

Sesame HalvahThis Paleo, GAPS and SCD-legal sesame halvah tastes a lot like peanut brittle and makes a nice snack, treat or dessert that your family is sure to enjoy.

Serves: 45

Prep time: 10 minutes

Cook time: 15 minutes

Source:  Vicki Kobliner, Holcare Nutrition

Ingredients

  • 6 cups raw sesame seeds (soaked overnight, rinsed and drained)
  • 1-1/2 cup raw, local honey
  • 1 teaspoon crushed allspice
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1 teaspoon fresh ginger (finely grated)

Directions

Toast sesame seeds in a skillet or oven, about 10 minutes.

Blend the seeds in a blender, one cup at a time, removing after each cup has been blended.

Add honey and spices to blended seeds in a bowl; mix well.

Pat into a 13″ x 9″ pan and refrigerate. Cut into squares.

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November 24, 2012

Paleo Rosemary Crackers

Paleo Rosemary CrackersMake big batches of these Paleo rosemary crackers because they’re delicious! They’re also GAPS/SCD-legal, dairy-free and gluten-free.

Serves: 6

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

  • 1-3/4 cup almond flour
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh rosemary (minced)
  • 1 tablespoon ghee or coconut oil
  • 1 pasture-raised eggs

Directions

Preheat oven to 350 degrees.

Whisk dry ingredients together in a large bowl.

In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.

Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.

Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.

Let crackers cool for 30 minutes, then serve.

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November 24, 2012

Cheddar Biscuits

Cheddar BiscuitsThese cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!

Serves: 12

Prep time: 10 minutes

Cook time: 20 minutes

Allergy:  Dairy, eggs

Source:  Specific Carbohydrate Diet for Life

Ingredients

  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda (rounded)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 pasture-raised eggs
  • 1/4 cup raw, local honey
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/4 cup pastured butter, softened

Directions

Preheat oven to 350 degrees.

Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.

Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.

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November 23, 2012

Grain-Free Blueberry Muffins

[gmc_recipe 1679]

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November 18, 2012

Lemon Date Balls

Lemon Date BallsThese tasty lemon date balls are a great snack or dessert and are GAPS, SCD and Paleo-legal.

To make them friendly for places with nut-allergic children, substitute sesame seeds for the walnuts.

I recommend soaking nuts and seeds overnight to remove the digestion-inhibitory effects of phytic acid. Drain, rinse, drain again, then dehydrate until crunchy.

Serves:  16

Prep time:  10 minutes

Allergy:  Tree nuts

Ingredients

  • 1 cup walnuts (soaked overnight, dehydrated and chopped)
  • 1 cup pitted dates (chopped)
  • 3/4 cups white sesame seeds
  • 2 lemons (zested and juiced)
  • 1/2 cup unsweetened, shredded coconut flakes

Directions

Process all ingredients (except for optional coconut flakes) in a blender or food processor, or you can mix by hand for a more rustic version.

Wet your hands and foll mixture into balls. If desired, roll balls in coconut flakes.

Store in refrigerator or freezer.

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November 17, 2012

Paleo Fruit Pudding

Paleo Fruit PuddingThis Paleo fruit pudding is loaded with healthy fats and antioxidants.  You won’t believe it’s dairy-free, it’s so creamy.

This pudding is GAPS and SCD legal as well. If you use frozen fruit, it’s like ice cream when freshly made!

Serves: 4

Prep time: 5 minutes

Ingredients

  • 2 ripe avocados
  • 10oz frozen fruit (or 2 cups fresh fruit)
  • 1/4 cup raw, local honey
  • pinch sea salt

Directions

Scoop out avocado pulp, and put it and the other ingredients into a blender. Process until smooth. You might need a Vitamix or other powerful blender.

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November 13, 2012

Coconut Flour Bread

Coconut Flour BreadYou can use this grain-free coconut flour bread recipe as an alternative for snacks, breakfast or sandwiches for those on a Paleo, keto or grain-free diet.

NOTE: Because this bread is dense, it may not rise as high as shown in the example in the picture.

Serves:  12

Prep time:  10 minutes

Cook time:  40 minutes

Source:  Annmarie Cantrell

Ingredients

  • 6 pasture-raised eggs
  • 2 tablespoons raw, local honey
  • 1/2 cup ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 1/2 teaspoon sea salt
  • 3/4 cups sifted coconut flour (sift first, then measure)
  • 1 teaspoon baking powder

Directions

Preheat the oven to 350F. Grease a small (9″ x 5″ x 3″) loaf pan.

Blend together eggs, ghee, honey and salt.

Combine coconut flour with baking powder and mix with liquid ingredients until there are no lumps.

Pour into greased loaf pan and bake for 40 minutes.

Remove from pan and cool on rack.

Serve with ghee, nut butter, or use in sandwiches.

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November 11, 2012

Guacamole

GuacamoleGuacamole is a nutritional boost for any diet: Body Ecology Diet, GAPS, SCD, Paleo, gluten-free, dairy-free, vegan and vegetarian.

Serves:  8

Prep time:  10 minutes

Ingredients

  • 4 medium ripe avocados (peeled and pitted)
  • 1 large red onion (small dice)
  • 1 medium tomato (diced)
  • 4 cloves garlic (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 medium lime (juiced)
  • sea salt (to taste)
  • 1 medium jalapeno pepper (minced) (optional)

Directions

Mash avocados. Add in the onion, tomato, garlic, jalapeno, cilantro and lime juice; mix well. Add sea salt to the guacamole to taste.

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November 11, 2012

Paleo Butternut Squash Muffins

Paleo Butternut Squash MuffinsTry these Paleo butternut squash muffins for breakfast or a snack!

They’re a great way to sneak some vegetables into your diet and are also GAPS/SCD-legal.

Serves:  16

Prep time:  30 minutes

Cook time:  20 minutes

Ingredients

  • 1-1/2lb butternut squash (peeled, scooped out and cubed)
  • 1/4 cup ghee or coconut oil
  • 3/4 cups raw, local honey
  • 2 medium pasture-raised eggs
  • 1 cup almond flour
  • 1 cup hazelnuts, ground
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (I prefer Ceylon cinnamon)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon clove powder

Directions

Preheat the oven to 325F. Steam the butternut squash until soft, about 20 minutes. Puree’ in a blender or food processor. Measure out 1-1/2 c. pureed squash; reserve the rest for another recipe.

Use extra ghee or coconut oil to grease muffin tins.

Add ghee, honey, eggs and 1-1/2 c. squash to the blender and mix. Add the rest of the ingredients until thoroughly mixed.

Spoon the batter into the muffin tins. Bake until a toothpick inserted into the center of a Paleo butternut squash muffin comes out clean, about 20 minutes.

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