Thursday, September 26, 2013

Gluten Free Donut Holes

Ive never made donuts, or donut holes before but there is a first time for everything. When I made it, the "dough" was more of a batter, I couldn't really form any balls out of it, because it was too liquidy. I added a bit more mix and it made it better, but still not formable. So I used a mini ice cream scooper and plopped it into the hot oil and it worked just fine! They weren't perfectly round circles but who wants perfection anyway? I also started with the oil too hot, which made the donuts golden brown on the outside but still not done in the inside, so it took some work but i found a perfect temperature of oil ( I don't actually know what that temperature is because I dont have a thermometer, but I had my burner on low). Anyway it took a couple fails at first but then they came out so good! Crisp and crunchy on the outside and soft on the inside, with a perfect sweet glaze surrounding it all. Go ahead and try it!
xoxo








INGREDIENTS:

  • Oil for frying
  • 1 1/4 cup Gluten Free Pancake Mix
  • 1/4 cup brown sugar
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive or coconut oil
  • 1/3 cup your dairy free choice plus 1 tsp vinegar for a buttermilk substitute.
  • 1 egg

GLAZE:

  • 2 Cups Powdered Sugar
  • 2 Tbsp dairy free milk

INSTRUCTIONS:
  1. In deep fryer or  heavy saucepan, heat 2 to 3 inches oil to 375°F.
  2. In a bowl, mix ingredients together to form dough.
  3. Shape dough into 1 inch balls and carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in glaze. Serve.
Glaze

Whisk together the powdered sugar and creamer until glaze forms. Drizzle on the doughnut holes.



Friday, September 20, 2013

Paleo Churro Waffles

Although these are dessert type waffles, you can have them for normal breakfast waffles and top with 100% pure maple syrup or fresh berries. The texture is fantastic, the batter is a normal consistency, and they taste great. These will not let you down. Why are you still reading this? Go try them out!

xoxo








INGREDIENTS


  • 1 1/2 cups almond meal
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ⅓ cup canned coconut milk ( l used Light)
  • 2 eggs
  • 1 TBS raw honey
  • 1 tsp 100% pure vanilla
  • 3 TBS melted coconut oil
  • 1/4 cup coconut sugar

DIRECTIONS


  1. Put almond flour, baking soda, cinnamon  in a bowl and mix together.
  2. Add coconut milk, eggs, honey, & vanilla extract and mix.
  3. Place mixture into waffle iron and cook until done. Grease waffle iron even if it is non stick.
  4. Put coconut oil in a wide bowl and place coconut sugar in another wide bowl.
  5. After waffles are cooked through, brush waffles with a generous amount of coconut oil, then place them into the coconut sugar to coat well.
  6. You can also skip step 5 and serve waffles with fresh berries or pure maple syrup.
  7. Enjoy!

Recipe adapted from: http://paleomg.com/churro-waffles/

Thursday, September 19, 2013

Gluten Free Cinnamon "Rolls" (w/cinnamon maple glaze)

So, I have been so excited lately with all the activity with my blog! I have been featured on Foodgawker, Tastespotting, and RecipesUS all in one week! I have also been getting a lot of attention on Pinterest! (The legit Cuisinart Pinterest pinned my GF chocolate cupcake recipe! So fun.) You guys have been repinning and pinning my recipes from my blog and other places :D Thank you so much! It gets me really excited. I have been enjoying trying new Paleo recipes. Anyway, I just recently tried this Cinnamon Roll Recipe from Paleo Indulgences, and it tasted great, but the whole roll part, didnt quite work out. It proved to be harder to actually make the dough into a roll, because you have to do when it its hot and droopy dough. So anyway, hopefully you will have better luck in that department. BUT it still was a wonderful and amazing breakfast treat. I decided to make this Cinnamon Maple Frosting, that is also in the book. Again, the consistency was super soft and not real frosting and fluffy like, but it turned out to be the perfect cinnamon roll glaze. So I did that instead. To think that all of this is dairy free and gluten free is crazy!! I mean it tastes so good! So try this out, I'm begging you.  It's amazing.
xoxo










Cinnamon Rolls


INGREDIENTS:

Yeast Mixture:

  • 1/4 cup warm water
  • 2 tsp raw honey
  • 2 rounded tsp active dry yeast
Dry Ingredients:

  • 3/4 cup almond flour
  • 2 TBS coconut flour, sifted
  • 1/3 cup arrowroot starch
  • Pinch of sea salt
Wet Ingredients:

  • 2 TBS 100% pure maple syrup
  • 1 TBS melted coconut oil
  • 2 eggs
Filling

  • Cinnamon
  • Coconut sugar
  • 1/8 cup melted coconut oil

DIRECTIONS:
  1. Preheat oven to 350 degrees F
  2. Place the yeast ingredients in a small bowl and mix. Set aside for 5 min or until foamy
  3. Place the dry ingredients in another bowl and mix.
  4. Add the yeast mixture and the wet ingredients to the dry ingredients and blend with a mixer (works well with kitchen aid)
  5. Let dough sit for 5 min.
  6. Place the dough on parchment-lined baking sheet and spread with a rubber spatula into a rectangular shape, about 3/8 of an inch thick
  7. Bake 8-9 min
  8. Remove pan from oven
  9. Filling: Pour coconut oil over the to slowly, then sprinkle with cinnamon and coconut sugar
  10. Carefully pick up one end of the parchment paper and start rolling the dough onto itself, creating a long "roll". Make sure the roll end up back in the middle of the pan, parchment paper still underneath,
  11. Place back in oven for about 20 min or until golden brown
  12. Place on a wire rack and let cool for 3-5 min
  13. Serve with Cinnamon Maple Frosting!

Cinnamon Maple Glaze

INGREDIENTS:
  • 1/2 cup palm shortening
  • 1/3 cup pure maple syrup
  • pinch of sea salt
  • 1 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 2 TBS arrowroot starch
  • 2 tsp coconut flour sifted
  • 2 TBS melted coconut oil
DIRECTIONS:
  1. Place all ingredients except coconut oil into a bowl and mix well until combined.
  2. With mixer on low, slowly pour in coconut oil until well blended
  3. If frosting is too soft, refrigerate for 1-2 hours. 
  4. Can be stored in refrigerator for up to a week. Let it soften at room temp and blend up before use

Thursday, September 12, 2013

Gluten Free & Dairy Free Chocolate Chip Muffins

So the Paleo treats continue! Found this recipe online on a random website. I had all the ingredients, so I gave it whirl! These are moist, but not too dense, and have a wonderful chocolate flavor. I also love the Enjoy Life mini dairy free chocolate chips in them. I had never tried them before and they are amazing! You can get them at your local Natural food store. I got mine at Natural Groceries, but I'm pretty sure you can get them at Whole Foods and places like that. They are tiny too so they are not overwhelming. Pair these delectable muffins with a tall cold glass of milk or almond milk and you got yourself a fantastic snack/dessert. Simple :)
Jouir!
xoxo




















Paleo Chocolate Chip Muffins

  • 1/4 cup coconut flour, sifted
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened cocoa powder
  • 4 eggs
  • 1 TBS pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut milk
  • 1/4 cup melted coconut oil 
  • 1/4 cup dairy free chocolate chips

Recipe Directions for Paleo Chocolate Chip Muffins


  1. Preheat the oven to 350F.
  2. Place the dry ingredients in a medium bowl and combine
  3. Add the wet ingredients, except the coconut oil, to the dry and mix well.
  4. With the mixer on low, slowly pour in the coconut oil. Mix well.
  5. Divide the batter evenly among 12 regular size muffin pan.
  6. Bake 22-25 minutes until a toothpick comes out clean.
  7. Cool 10 minutes in the pan and then turn out onto a wire rack. 

Monday, September 9, 2013

Paleo Lemon Poppyseed Muffins

Alright folks, I found another good one. I just bought a new cookbook called Paleo Indulgences, by Tammy Credicott, and she actually lives in Bend, Oregon (where I live) which I found out after I bought the book from Amazon. Anyway, they are healthy- dairy free, gluten free, refined sugar free, and they are seriously the best lemon muffins I've ever had. They are moist, they stay together and dont crumble, and are insanely flavorful, and sweet. They are very simple and only took me about 15 min to make. I am not too crazy about Lemon flavors in desserts or pastries, but holy cow these are amazing. Try 'em out! 

The Paleo journey continues...
xoxo








Paleo Lemon Poppyseed Muffins

Ingredients

  • 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs
  • 1/4 cup (100% real) maple syrup
  • 2 tsp pure vanilla extract 
  • 2 Tbsp fresh lemon juice – about 1 lemon
  • 2 tsp lemon zest – about 1 lemon
  • 1/4 cup coconut oil, melted
  • 2 tsp poppy seeds

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Sift the dry ingredients together into your mixer’s bowl.
  3. Add everything else except for the coconut oil and poppy seeds. Mix to combine.
  4. Pour in the coconut oil, while the mixer continues to run on low.
  5. Add the poppy seeds.
  6. Divide the batter into 6 muffin cups. Fill about 2/3 full.
  7. Bake 21-25 minutes.
  8. Cool in the muffin cups for about 5 minutes, then remove and serve.

Sunday, September 8, 2013

Paleo Berry Dessert Bars

Hey ya'll! 
I have been continuing with the Paleo diet, and it has been so amazing and I definitely feel refreshed and cleansed. If you haven't heard of the Paleo diet, here is a really great link explaining it: http://robbwolf.com/what-is-the-paleo-diet/. The recipes I have found and tried, have actually worked and been really delicious and healthy. This is one I tried and it is great! If you like lighter fruity things like pie, cobbler, scones and such, these are fantastic. I wasn't in the kitchen for long making them either (which is my favorite part!) So try them out, they are easy and a sweet summer treat! Recipe adapted from Paleo OMG
Enjoy!
xoxo











Berry Cream Bars

INGREDIENTS:


For the crust
  • 5 dried dates, pitted
  • 1 cup almond butter
  • ¾ cup unsweetened coconut
  • 2 tablespoons raw honey
  • 1 teaspoon pure vanilla extract
  • pinch of salt
For the toppings
  • 2 teaspoon coconut milk
  • ½ cup raspberries
  • ½ cup blackberries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice
For the toppings 
  • 1 14 oz can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut milk at the bottom
  • 1 tablespoon raw honey
  • 1 teaspoon pure vanilla extract
Instructions
  1. Place dates in food processor and pulse to break down into pieces.
  2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. Place 2 teaspoons of coconut milk that is at the bottom of the can, into a small saucepan over medium heat.
  6. Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. Let cool.
  7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. Place in the freezer for 1 or more hours to harden. Serve.
  10. Store berry bars in the freezer (otherwise the coconut milk with melt, if you put it in the fridge, trust me I learned from my mistakes ;))