Guilt-Free Sandwich Rolls

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Sometimes, there is nothing like a sandwich for lunch.  That feeling of biting into bread, meat, cheese, and tomato, or peanut butter and honey, or whatever you put on your sandwich, is a feeling like no other.  But to have a sandwich every day – even on grain-free bread – can make me feel a little guilty sometimes.

That is why I created these buns.  They are not only grain-free and sugar-free, they are nut-free and dairy-free too.  What do you say to that, eh?  And they are sooo yummy.  They also look very normal.  Whether you have a broiled ham and cheese, or a PB&J, these rolls will make your day (and your sandwich)!

Ingredients:

  • 6 eggs
  • 3/4 cup coconut manna
  • 1/2 cup chilled coconut cream
  • 2 tbsp. coconut flour, sifted
  • 1/2 tsp. baking soda, sifted
  • 1/8 tsp. salt

Method:

  1. Purée the first three ingredients together for about 40 seconds.
  2. Whisk together the other ingredients, and add to the blender.  Blend just long enough to incorporate them; (if you blend the batter after adding the baking soda for too long, it will make tough bread).
  3. Grease a large muffin tin, and pour the batter into the cups.  It will only be about an inch-and-a-quarter deep in the cup.  That is the way it is supposed to be!
  4. Bake at 350 F for about 35 minutes.  Cool, slice in half, and enjoy with the sandwich fixings of your choice!
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Roasted Plantains

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Roasted plantains are comfort food.  They are the kind of thing that you want to have on a night when you get home really late.  Soft, sweet, hot, and filling.

For this recipe, use plantains that are quite ripe.  Not black, but well into being yellow.  They should have some black spots on them.  Don’t use green plantains.  They will not get soft.  

I also like these for breakfast.  They go very well with scrambled eggs.  Enjoy!

Ingredients:

  • 2 medium-sized yellow-with-black-spots plantains
  • 1/8 cup + 2 tbsp. extra virgin olive oil or melted coconut oil
  • 1 tsp. cinnamon
  • salt to taste
  • stevia to taste

Method:

  1. Peel the plantains according to the directions in this post.
  2. Cut the peeled plantains into 1/4 inch thick slices.
  3. Spread them out on a cookie sheet.
  4. Drizzle the oil and sprinkle the cinnamon, salt, and stevia on the plantains.
  5. Roast them at 350 F for 15 minutes.
  6. Remove the plantains from the oven and flip them.  Add more oil and/or cinnamon if so desired. (I like mine pretty oily!)
  7. Return the plantains to the oven for another 10-15 minutes, until soft.  Serve hot.

Yellow Cake

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I’ve wanted to make a cake recipe for ages now.  I was a bit apprehensive though, because cakes are kind of hard.  (A cake was about the first thing I ever made, and it didn’t turn out.) Anyway, I couldn’t resist.  I made the cake.

The coconut manna and honey create a very silky texture, and oh yumm!  My whole family was wild about it, and told me it was my all-out best recipe EVER.  You could serve it to people who are not on the GAPS or Paleo diet, and they would never know it’s grain-free!

As you can see, I didn’t use a traditional cake pan.  You can do that too.  It’s pretty, and it’s a great option if you don’t have a traditional cake pan.  A bread pan like I used can serve about four people.  If you DO use a circular cake pan, I would suggest doubling the frosting recipe… I’m a sucker for LOTS of frosting, lol.

As for the icing… well, it’s chocolate! It’s healthy, tender, like a Tootsie Roll, or like fudge.  My family raved about it as well as the cake; it is like a dessert in and of itself!  Enjoy!

INGREDIENTS:

Cake:

  • 5 eggs
  • 1 1/2 cups soaked, sprouted and dehydrated pine nuts
  • 1/2 cup coconut manna
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 tsp. real vanilla extract
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt

Icing:

  • 1/4 cup cocoa
  • 1/4 cup coconut oil
  • 1/4 cup coconut manna
  • 1/4 cup honey
  • a pinch of salt

METHOD:

Cake:

  1. Pulse the pine nuts with the coconut oil and coconut manna in your food processor.
  2. Combine the eggs, the nut mixture, the honey, the salt, and the vanilla in the blender, and blend until the mixture is smooth.  (The batter is thick, so this stage might work your blender pretty hard, especially if it isn’t a high-powered blender like a Blendtec. If it is too much for it, then use the food processor again.  This won’t get it as smooth, though.)
  3. Pour the batter into a bowl, and gently fold in the baking soda.  Make sure it is sifted!
  4. Pre-heat the oven to 350 F.  Grease a cake pan and pour the batter in.  (If you are making a layer cake with two cakes, you will need  to double the recipe.)
  5. Bake at 350 F for 30 minutes.  Then, turn the oven down to 325 F and bake for another 20-25 minutes.
  6. Cool.  Cut the extra cake off the top, to make it flat for frosting. (Also cut the extra off the sides if you are using a bread pan.  You want the cake to be a perfect rectangular solid.)  Frost with chocolate icing (instructions below), refrigerate, and enjoy!

Icing:

  1. Measure the wet ingredients into a mixing bowl.  With a hand-mixer, beat them until homogeneous and creamy.
  2. Sift the cocoa powder and beat it in.  Refrigerate slightly, and frost!

Pico de Gallo Salsa

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When this delicious and colorful potpourri appeared in our weekly CSA box, what could I do but make a salsa? I had no lime juice, but that wasn’t stopping me! I diced up the purple onion, the red pepper, the tomato, the cilantro, and the garlic.  I added a splash of ACV, and a pinch of sea salt.  And the results? Delicious!

The salsa is a little spicy, but even for my six-year-old brother, it wasn’t too much. Enjoy!

Ingredients:

  • 1 small purple onion
  • 1/2 a sweet pepper
  • 1/2 a large heirloom tomato
  • 1 clove of garlic
  • 2 sprigs of cilantro
  • a generous splash of apple cider vinegar
  • 2 generous pinches of sea salt

Method:

  1. Dice the onion, tomato, pepper, garlic and cilantro.
  2. Add the vinegar and sea salt.  Toss thoroughly.
  3. Allow to macerate for about 10 minutes before serving.

Note: Try this yummy salsa recipe with fresh, medium-rare grilled tuna.  Mmmm… Or there’s the traditional Mexican food approach too. 😉

Sweet Pecan Pie-Crust Cookies (Egg-free)

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Cookies are one thing that I have tried to make a grain-free version of several times, and each time, they have a been a flat failure.  Usually, cookies are the thing to bake first if you’ve never baked before.  But, for some reason, I’ve always been bad at them.

This time, however, was different.  The cookies turned out SO yummy!!!  Crispy on the outside, buttery and soft on the inside; and perfumed with the delicate, sweet flavor of pecans!

Another bonus of this recipe is that, unlike most grain-free baked goods, these cookies are egg-free. Cheers!

Ingredients:

  • 2 1/2 cups soaked, sprouted, and dehydrated pecans
  • 1/3 cup coconut manna (This stuff is really expensive, but it’s worth it.  However, you can make it homemade, which is much cheaper.  Here’s a recipe link.)
  • 1/4 cup coconut oil
  • 1/8 cup honey
  • 1 heaping tsp. grass-fed beef gelatin (I use Great Lakes)
  • 1 tsp. cinnamon
  • 1/8 tsp. salt

Method:

  1. Combine all the ingredients in your food processor and pulse until they form a cookie-dough-like texture.
  2. Grease a cookie sheet, and spoon the dough onto the cookie sheet in 1/8 cup quantities.  (I used an 1/8 cup measure and a spatula for this, but you could also use an auto-scoop.)
  3. Pre-heat the oven to 375 F.  Bake the cookies for about 12-15 minutes, until they are golden brown on the top and sides, and dark brown around the edges.
  4. Cool thoroughly before enjoying.  This recipe makes about 17 cookies.

 

 

Chilled Coconut and Fruit Soup with Tarragon and Honey

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This fruit soup is the perfect thing to refresh you on a hot day.  Make it in the morning, and serve it when you start to sweat.  It could be a snack or an appetizer!

It is also a wonderful dish to bring to a picnic; in fact, that is what I am doing with my batch!  Whether you make it for a dinner party, for a casual lunch, for a picnic, or even just for family, this soup will be a universal favorite!

P.S. You can even serve it for dessert!

Ingredients:

  • 1/4 of a cantaloupe, in 1/2 inch cubes
  • 1 13.66oz can of organic lite coconut milk (For lite coconut milk, I use this brand.  Note: If you don’t mind the extra coconut flavor, and want the added health benefit of full fat coconut milk, use this!)
  • 1 1/2 cups frozen or fresh organic blueberries
  • juice of one meyer lemon
  • 2 tbsp. minced fresh tarragon
  • 1 tbsp. honey
  • 1/2 tsp. real vanilla extract
  • stevia to taste

Method:

  1. Puree the coconut milk with half of the melon, 1/4 cup of the berries, the honey, lemon juice, and spices.
  2. Pour the puree into a bowl and stir in the rest of the melon chunks and berries.
  3. Chill and serve! Use fresh tarragon leaves as a garnish, if desired.

Strawberry-Avocado Smoothie

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This slushy smoothie is the dairy-intolerant’s delight.  Frozen strawberries create the refreshing texture perfect for a hot summer day, while avocado mimics the creaminess of dairy.  Enjoy with breakfast or as a delicious and healthy treat.

Ingredients:

  • 3 cups frozen strawberries (these are a little hard to measure, as there will be a lot of extra room between the berries, so make the cup overflow to have enough)
  • 1 small ripe avocado
  • 1 cup filtered water
  • 1/4 tsp. NuNaturals vanilla liquid stevia extract (If you use another brand of stevia, sweeten to taste.)

Method:

  1. Combine all the ingredients in your blender and blend for 20-25 seconds.  You might have to turn the blender off several times to stir the smoothie.
  2. Enjoy! This smoothie is very good with a slice of lemon.