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December 23, 2012

Gluten-Free Baguette

Gluten-Free BaguetteThese are the best gluten-free baguettes I’ve ever had! Enjoy them by themselves or use as a sandwich bread for poboys and subs.

Serves:  2-3 baguettes

Prep time:  30 minutes

Cook time:  30 minutes

Source:  Gluten-Free Baking

Ingredients

  • 3 cups Gluten-Free Bread Flour Mix
  • 1 tablespoon xanthan gum
  • 1 teaspoon sea salt
  • 2 packets instant yeast
  • 1-1/2 cup warm, filtered water
  • 1 teaspoon raw apple cider vinegar
  • 3 large pasture-raised egg whites
  • 1 tablespoon raw, local honey
  • 3 tablespoons ghee or coconut oil

Directions

Preheat oven to 375F. Lightly grease baguette forms, line with foil, spray and sprinkle with Gluten-Free Bread Flour.

Mix the dry ingredients together in a mixing bowl.

Whisk together the water, vinegar, egg whites, honey and oil. Begin mixing with a mixer, slowly, using the beater, not the whisk, until well blended, then turn up the speed and mix for 5 more minutes on high.

Put the dry ingredients into the bowl of the mixer. Mix together.

Use the beater, not the whisk. Begin on slow speed. Add the liquids to the dry. As soon as all the liquids have been added, raise the speed to medium. Beat until the dough begins to “slap” the sides of the bowl, about 4-5 minutes.

Shape into 2 or 3 baguettes. Put them in the prepared baguette pan. Cover with more oil and plastic wrap. Let rise in a warm place for 20-30 minutes.

Spritz with water. Bake the breads for 30 minutes or until done. Bread is done when the internal temperature is 190-200F.

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December 23, 2012

Gluten-Free Bread Flour Mix

Gluten-Free Bread Flour MixUse this gluten-free bread flour mix as a base for making gluten-free breads like baguettes, sandwich bread and focaccia.

Serves: 5-1/4 cups

Prep time: 5 minutes

Source:  Gluten-Free Baking

Ingredients

  • 1 cup super-fine brown rice flour
  • 1 cup sorghum flour
  • 1 cup millet flour
  • 1 cup tapioca flour
  • 1 cup potato starch
  • 1/4 cup potato flour

Directions

Blend together and store in an airtight container in the refrigerator or freezer. It’s a good idea to label it with the date you made it.

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December 20, 2012

Gluten-Free Vanilla Wafers

Gluten-Free Vanilla WafersYour kids will love these fast and easy gluten-free vanilla wafers!

Serves:  36

Prep time:  10 minutes

Cook time:  10 minutes

Allergy:  Egg

Ingredients

  • 1/2 cup ghee or coconut oil (melted)
  • 1/3 cup raw, local honey
  • 1/2 teaspoon sea salt
  • 3 large pasture-raised eggs
  • 2 tablespoons ground vanilla bean powder
  • 1 teaspoon baking powder
  • 1-1/3 cup gluten-free all-purpose baking flour mix

Directions

Preheat oven to 350F.

Mix wet ingredients (ghee/oil, honey and eggs) together.

Whisk dry ingredients together: sea salt, baking powder, vanilla powder and flour.

Slowly add dry mixture to wet until well-combined.

Drop batter by rounded spoonfuls onto a greased baking sheet.

Bake for 10-14 minutes or until edges are lightly browned.

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December 18, 2012

BEET KVASS

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Filed Under: DETOXIFICATION, FERMENTED FOODS, FOOD AND NUTRITION, FOOD CHOICES, HEALTH TOPICS, TOXINS 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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December 13, 2012

Cinnamon Paleo Cookies

Cinnamon Paleo CookiesCeylon cinnamon, which isn’t a typical grocery-store cinnamon, really kicks these cinnamon Paleo cookies up a notch. These cookies are also GAPS/SCD-legal.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 3 cups almond flour
  • 1 pinch baking soda
  • 4 tablespoons ghee or coconut oil (melted)
  • 1/2 teaspoon cardamom powder
  • 3/4 teaspoons cinnamon (I prefer Ceylon cinnamon)
  • 1/2 teaspoon ground vanilla bean powder
  • 1/4 cup raw, local honey
  • 2 pasture-raised egg whites (beaten stiff)

Directions

Preheat the oven to 350F.

Combine all the ingredients together in a mixing bowl, except for the egg whites.

Mix thoroughly, and then fold in the beaten egg whites. Pour into a 13″ x 9″ ovenproof dish and bake until a knife inserted into the center comes out clean, approximately 15 minutes. Cut into squares.

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December 11, 2012

Pecan Butter Kasha

Pecan Butter KashaKasha is pre-roasted buckwheat, a gluten-free “grain” unrelated to wheat.

This breakfast cereal recipe is suitable for those following a gluten-free, dairy-free diet.

Serves:  4

Prep time:  2 minutes

Cook time:  16 minutes

Ingredients

  • 1 cup kasha
  • 2 cups of filtered water
  • 1 tablespoon ghee or coconut oil
  • 2 teaspoons maple syrup
  • 3 dashes sea salt
  • 4 tablespoons pecan butter or other nut butter

Directions

Rinse and drain 1 cup of kasha 2-3 times.

Add 2 cups of filtered water. Boil for 15 minutes. Remove from heat. 

Melt ghee/coconut oil in a sauce pan. Add in the rest of the ingredients. Warm and stir thoroughly.

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December 10, 2012

Vegetable Broth

Vegetable BrothVegetable broth is sooo full of minerals that support the immune system, help reduce the effects of stress and build strong bones.

Serves:  16

Prep time:  5 minutes

Cook time:  24 hours

Ingredients

  • 6 large unpeeled carrots (cut into thirds)
  • 2 large onions, unpeeled (roughly chopped)
  • 1 large leek, white and green parts (roughly chopped)
  • 1 bunch celery, including the heart (cut into thirds)
  • 1 bunch kale (roughly chopped)
  • 5 cloves garlic (smashed)
  • 1/2 bunch fresh flat-leaf parsley
  • 1 strip kombu (kelp)
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 quarts cold, filtered water
  • 1 teaspoon sea salt

Directions

Rinse all of the vegetables well, including the kombu. In a crockpot, place all ingredients. Fill the pot with the water, set to low and let cook for 24 hours. Strain soup and discard vegetables.

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December 10, 2012

Easy Chicken Broth

Easy Chicken BrothThis easy chicken broth recipe is so full of necessary minerals that are often missing, especially if you’re eating processed foods.

An old South American proverb says “Good broth will resurrect the dead”.

Use this chicken broth as a base for all of your soups and as an added touch to sauces.

Serves:  16

Prep time:  10 minutes

Cook time:  25 hours

Ingredients

  • Bones of 1 chicken or 10-12 bones (tubular bones should be chopped in half to allow marrow to come out)
  • 1 large onion (roughly chopped)
  • 1 large carrot (roughly chopped)
  • 1 large celery stalk (roughly chopped)
  • 1 teaspoon ghee or coconut oil or other saturated fat
  • 1 teaspoon apple cider vinegar
  • 1 strip kombu (kelp)

Directions

Place all ingredients in a roasting pan; toss to coat. Cook in oven at 350F degrees for 20 minutes. Remove from oven; turn ingredients over to cook other side. Cook for another 20 minutes. Remove from oven and place all ingredients in a crock pot. Fill to top with filtered water. Let cook for at least 24 hours.

If you want to make a bone broth even faster, don’t cook the bones in the oven. Don’t use the fat, and put all ingredients directly into the crockpot.

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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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