Category: Dairy Free

Posted in Dairy Free, Egg Free, Gluten Free, Main dishes, Soy Free

Chicken Pot Pie

Posted on by Annie Eskeldson

INGREDIENTS FOR CRUST

  • 1 1/2 Cup Garbanzo Bean Flour
  • 1/2 tsp Sea Salt (or Himalayan Pink Salt)
  • 1/8 tsp Xanthum Gum
  • 1/2 Cup Cold Earth Balance Butter
  • 3 TBSP Coconut Milk (or other)

INSTRUCTIONS FOR CRUST

  • Mix flour, salt, and xanthum gum into a large bowl. Whisk together.
  • Cut in 1/2 Cup Cold Butter until crumbly.
  • Add 3TBSP milk. Stir until able to mix with hands and shape into a ball.
  • Roll out between two large pieces of parchment paper, shaping into the rectangular size of your pan.

INGREDIENTS FOR SAUCE

  • 1/4 Cup Gluten Free Flour
  • 2 cups Chicken Broth or Filtered Water
  • 1 cup Coconut, or other, milk
  • 2 TBSP Earth Balance Butter

INSTRUCTIONS FOR SAUCE

  • Melt butter in a saucepan
  • Add Chicken Broth (or water) and Milk.
  • Warm the mixture a bit then stir in Flour.
  • Simmer on medium low heat until thick.
  • Season if needed with Sea Salt and Pepper.

INGREDIENTS FOR PIE

  • Cooked Chicken (or Turkey)
  • Organic Corn
  • Organic Peas
  • Organic Broccoli
  • Sea Salt (to taste)
  • Seasonings to taste. I like Rosemary, Thyme, Parsley, and Basil

INSTRUCTIONS FOR PIE

  • Warm all the ingredients for about 15 minutes in a large pan.
  • Strain liquid if there is any.
  • Put well mixed ingredients into a 9 x 13 baking dish.
  • Pour the Sauce over the top and stir in.
  • Place crust on the top and shape and form to the edges of the dish.
  • With a knife, slay a few slits in the top of the crust so steam can escape.
  • Bake at 425 for about 30 to 35 minutes, or until crust is golden brown.

DISHING ON THIS DISH: I love making this Pot Pie for so many reasons. First, it’s in one dish and easily feeds four. Second, it handles leftovers. Third, all of the ingredients are versatile. Use chicken, turkey, steak, pork – anything that is cooked or left over – go ahead and toss it in. Same with veggies – add red bliss potatoes, carrots, or cauliflower if you like. Fourth, this can be a quick meal. I’ve completely left out the sauce, many times, and just tossed in left over turkey or chicken with frozen veggies, added the crust and popped in the oven. That’s my kind of fast.

Posted in Cane Sugar Free, Dairy Free, Egg Free, Gluten Free, Soy Free

Homemade Granola

Posted on by Annie Eskeldson

INGREDIENTS

  • 4 Cups Gluten Free Oats
  • 3 Fresh, Organic Apples (cubed, can sub other fresh fruits)
  • 1/2 cup melted Coconut Oil ( can use olive oil)
  • 1/2 cup Maple Syrup (honey or agave will work)
  • Raisins (or other dried fruit) Save for after baking.
  • Cashews ( or any alternative or omit completely) Save for after baking.

DIRECTIONS

  • In a large bowl, measure out oats.
  • Add fresh, cubed apples
  • Stir in Maple Honey
  • Add Coconut Oil
  • Mix ingredients very well
  • (Save nuts and dried fruit for later)
  • Pour mixture onto large, rimmed baking sheet. I line mine with parchment paper.
  • Bake at 350 Degrees for about 20 minutes (stirring a couple times to ensure even drying/roasting.) Bake a few minutes longer if needed for desired doneness.
  • After pulling the sheet out, add nuts and dried fruit. Stir into cooling mixture and let it all sit and cool together.
  • I scoop cooled mixture into glass jars for storing.

DISHING ON THIS DISH: We love granola but I rarely buy it because of sugar content, allergens, and cost. This recipe puts you in control of all three and it’s fast enough to make fresh in the morning yet flexible for huge batches and storing. It’s perfect for a fast breakfast and travels well for a snack on the go. Be sure to add any dried fruit and nuts after baking, otherwise, they’ll burn. You can add any fresh fruits to the mixture and bake those with the oats, though. Other ingredient ideas: fresh apricots, peaches, or strawberries, dried cranberries, dates, coconut shreds…make the mix unique with your own preferences.

Posted in Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Sweets

Orange Pumpkin Spice Cake

Posted on by Annie Eskeldson

INGREDIENTS

  • 4 TBSP ground flax seed
  • 2/3 cup filtered water
  • 2 tsp Cinnamon
  • 2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1 tsp Baking Soda
  • 2 TBSP Baking Powder
  • 1 tsp Sea Salt
  • 1 1/2 cups Monkfruit Sugar
  • 1 Cup (generous cup) melted Coconut Oil (or preferred)
  • 6 TBSP Lemon (or orange) juice
  • 2 cups Organic Pumpkin Puree
  • 3 cups Bob’s Red Mill (gluten free) All Purpose Baking Flour

DIRECTIONS

  • Tip a large mixing bowl on it’s side and add flax seed and filtered water.
  • Whisk and let it thicken up a bit. Set the bowl down flat.
  • To the other side of the bowl, add seasonings, baking soda, baking powder, salt, and sugar.
  • Add melted oil and whisk everything together.
  • Add Pumpkin Puree and Lemon Juice. Stir with a large spatula or spoon.
  • Add Flour and stir with large spoon or spatula.
  • Spoon into 8 inch round cake pans that are already greased and floured if needed, or use parchment paper.
  • Bake 20 – 25 minutes ( when knife in center comes out clean) at 350 Degrees.

FROSTING

  • 1 1/2 Cups Ghee
  • 1 pound MonkFruit Powdered Sugar
  • 2 tsp organic Orange Flavoring (or you can just use Vanilla if preferred)
  • 1 tsp Redmond’s Real Salt (finely ground)
  • Mix all ingredients with a hand mixer
  • Frost cake when completely cooled.

DISHING ON THIS DISH: This is a fabulous cake for birthdays in the Fall or for the holidays. Be sure to use a full cup of oil, slightly overflowing. It really brings on the moisture and flavor of the cake. We grow a lot of pumpkins in our garden and I love using our fresh, organic puree for this recipe. You could use other ideas for a topping such as an orange glaze with Stevia or Stevia drops, home-made dairy free ice cream, or whatever you might come up with. It’s a very flexible recipe.

Posted in Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free, Sweets

Summerlicous Strawberry Ice-Cream

Posted on by Annie Eskeldson

INGREDIENTS:

  • 2 cans Organic Coconut Milk, full fat (not lite), refrigerated
  • 2 pounds Organic Strawberries
  • 1/4 cup Organic Lite Agave Syrup (or regular) (to taste)
  • 1/4 cup Organic Coconut Sugar (to taste)
  • 1 tsp Sea Salt (or to taste)

DIRECTIONS:

  • Wash and cut the stems off of strawberries.
  • Combine all ingredients into a blender or food processor.
  • Blend until mixed.
  • Pour into your Ice-Creme Maker and operate according to instructions.
  • Enjoy!

DISHING ON THIS DISH: This ice-cream is simply…summerlicious! So rich and ice-creamy – just like the texture of store-bought ice-cream without any ingredients you can’t pronounce.

As always, sweeteners and amounts are up to you! Even drops of Stevia will work great here. That would’ve probably been my go-to, but I was out!

Keep a couple of cans of full fat coconut milk in the fridge for those surprise days when you find yourself making ice cream. If your cans aren’t cold, no worries! Either toss them in the fridge for a couple hours OR go ahead and mix everything together, then store in the fridge for a couple hours before putting in your ice-cream maker.

This is a pretty big batch, so depending on the size of your ice-cream maker, you may have to do this in two batches or 1/2 the recipe. This recipe easily makes a half gallon.

Posted in Cane Sugar Free, Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Sweets

Schmeese’s Sun Butter Cups

Posted on by Annie Eskeldson

INGREDIENTS

  • 2/3 cup coconut oil
  • 1 avocado (scooped out and seed removed)
  • 3 tbsp cocoa
  • 2 tbsp coconut sugar
  • 2 tbsp agave syrup
  • 10 drops Stevia
  • 1/4 tsp sea salt
  • 1/4 cup Organic Sun Butter

DIRECTIONS

  • Food Process all ingredients except the Sun Butter
  • Spoon chocolate mixture into the very bottom of ice trays.
  • Freeze for 15 minutes.
  • Remove from freezer.
  • Add a small layer of Sun Butter on top of the frozen chocolate.
  • Add another layer of chocolate to the top of the Sun Butter
  • Freeze again for about 40 minutes or so.
  • Push out of ice cube trays.
  • Store in Container in Freezer.

DISHING ON THIS DISH: There are so many things to love about this healthier twist of fat bombs meet Reese’s => Schmeese’s. First, the purpose of the sweeteners is taste only so you are free to use your own preferences and amounts to your own taste and needs. Second, Sun Butter is a way-yum alternative for those of us allergic to peanuts and the sweet/salty taste and smooth texture of these will satisfy any chocolate craving, in fact, half of one is enough for me. Last, if you’re short on time, you can mix all the ingredients together and freeze. You’ll get the same flavor, just not the layered look. Be sure to use the ice cube trays that pop out, not the ones that twist. They are usually circular, not rectangular. Candy molds could be used instead.

Posted in Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free

Butternut Squash Bread

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 Tbsp Ground Chia Seed
  • 1/3 Cup filtered water
  • 1 TBSP Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ginger (if desired)
  • 3/4 Cup Coconut Sugar
  • 3 Tbsp Lemon Juice
  • 1 tsp Vanilla
  • 1 cup Fresh Butternut Squash Puree
  • 1/2 Cup Coconut oil (melted)
  • 1 1/2 Cups Bob’s Red Mill All Purpose Baking Mix

DIRECTIONS

  • Tip one large mixing bowl to the side and whisk Ground Chia seed and water together. Once it begins to firm up, set the mixing bowl down flat.
  • On the other side of the bowl, add baking powder, baking soda, cinnamon, nutmeg, ginger, sugar, lemon juice, vanilla, and sugar.
  • When ‘chia eggs’ are firm, add the melted coconut oil and whisk everything together well.
  • Add the Butternut Squash Puree and mix with a spatula.
  • Add the Flour, mix with spatula.
  • Put batter into an 8 or 9 inch loaf pan, lined with parchment paper,
  • Bake at 350 degrees for an hour or so, testing with toothpick in the center for doneness.
  • Let the bread cool a bit before removing from pan. Enjoy!

DISHING ON THIS DISH: Photo credit goes to the Cookie and Kate blog. I love this picture. This bread looks identical to the one I make with butternut squash but that blue pan – yum! I can’t get enough of that blue pan. If I ever get a hold of one I will get my own picture. Until then, I’ll borrow hers. Amazing photo!

For extra delicious flavor, grow your own butternut squash. I make all of my soups and breads using home-grown, organic, pumpkins and butternut squash. You can really taste the difference in home-grown over bought puree. You also get to enjoy all the roasted seeds.

Posted in Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free

Fast Chocolate Chip Cookies

Posted on by Annie Eskeldson

INGREDIENTS

  • 3 Tbsp Ground Chia Seed
  • 3/4 cup filtered water
  • 1 Cup Earth Balance Soy Free Butter (melted)
  • 1 1.2 tsp baking soda
  • 1 1.2 tsp sea salt
  • 1 1/2 cup coconut sugar (to taste)
  • 2 tsp vanilla (optional)
  • 3 cups King Arthur Flour
  • 1 cup Enjoy Life Mini Chocolate Chips

DIRECTIONS

  • In a large mixing bowl, tip to one side and whisk the chia seed and water.
  • On the other side of the bowl, add baking soda, salt, sugar, and vanilla.
  • Once chia seeds have firmed up, add the melted butter, whisk everything well.
  • Add King Arthur Flour, chocolate chips, and then mix slowly, using a large spatula (not whisk) to fold dough together until mixed well. You don’t want to overwork the dough.
  • Use a tablespoon to place rounded dough balls on a cookie sheet and gently flatten.
  • Bake at 350 degrees for about 11 minutes. I use a convection oven so times may vary, but don’t over bake.
  • Give the cookies a chance to cool before you eat them. They need just a little bit of time to hold their shape. Makes 5 to 6 dozen.

DISHING ON THIS DISH: These cookies are a royal hit. They are super fast to make. You can have the recipe whipped up and they are in the oven within about 10 minutes. They firm up nicely so they travel well. Enjoy!

Posted in Breakfast, Dairy Free, Egg Free, Gluten Free, Soy Free

BISCUITS

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 3/4 Cups King Arthur Flour
  • 1 Tbsp Baking Powder (I use Bob’s Red Mill Baking Powder)
  • 1/2 tsp salt
  • 1/3 cup Earth Balance Soy Free Butter
  • 3/4 cup Coconut Milk ( unsweetened, no flavor)

DIRECTIONS

  • Preheat oven to 450 degrees
  • Mix the dry ingredients above.
  • Cut in butter until the mixture is crumbly.
  • Add the milk and stir with a fork until the dough is mixed and soft.
  • Knead it a few times on a floured surface. About 25 times, until smooth.
  • Flatten dough out by hand leaving it about 1/2 inch thick.
  • Cut out biscuits with a 2 inch cookie cutter, or by hand with a knife.
  • Re-roll scraps as needed.
  • Bake for about 10 minutes or until golden brown.
  • Makes about a dozen small biscuits.

DISHING ON THIS DISH: These are so handy to make. They go great with the sausages in my previous recipe. You can make the sausages in patties and combine them with these biscuits for sausage biscuits. Add eggs if you are able to. These travel really well when you are on the go for those early morning activities on the weekends too.

Posted in Breakfast, Dairy Free, Egg Free, Gluten Free, Meat, Soy Free

SAUSAGE

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 lbs ground, lean, turkey
  • 1 tsp each: rosemary, thyme, sage, basil
  • 1/2 tbsp sea salt ( to taste)
  • 5 to 6 tbsp King Arthur Flour
  • 2 tbsp olive, coconut, safflower, or grapeseed oil (to heat in pan)

DIRECTIONS

  • Mix all the ingredients (minus the oil) well with large spoon or with hands
  • Heat oil in pan ( I use cast iron)
  • Shape all the meat into either links or patties, whichever you prefer
  • Cook on medium low heat, rolling when needed, until done.

DISHING ON THIS DISH: These links are awesome and so much more affordable than buying gluten free ones in a package. They are a huge hit at our house. To reduce time spent cooking breakfast make these ahead of time, the night before. The herbs will have extra time to season the meat. Or if you have left overs, cover and store in the fridge. Use within 3 days. Play around with the herbs and figure out what amounts of each you like best. Enjoy!