Category: Soy Free

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 Egg Free, Gluten Free, Kids Meals, Main dishes, Nightshade Free, Soy Free

Super Quick Veggie- Meatballs

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 1/2 lbs organic beef
  • 1/2 head of cauliflower ground in food processor
  • Handfuls of organic spinach (I use 3) ground in food processor
  • 2 Tbsp Ground Chia Seed
  • 1/3 cup filtered water
  • Sea Salt to taste
  • Oregano to taste

DIRECTIONS

  • Tip a large mixing bowl to whisk chia and water until thick. It will continue to gel.
  • Process cauliflower, add into large bowl with chia
  • Process spinach, add that into large bowl also
  • Add beef to large bowl
  • Mix well with hands.
  • Form into meatballs and place into frying pan
  • Sprinkle with salt and oregano (or any seasonings you like, to taste)
  • Fry on medium low heat, rotating meatballs as needed.
  • Takes 15 to 20 minutes to cook through.

DISHING ON THIS DISH: The weather is getting nice here and playing outside combined with running errands equals super hungry family needing to eat on the fly. This was about 10 minutes to prep and 15 to 20 minutes to fry in the pan. The chia seed helps the mixture to stay packed together good enough for turning over in the pan. So, if you use more meat, be sure to use more chia. I threw some Brussels Sprouts in the oven and everything was done about the same time.


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!

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

Pancakes that Perform

Posted on by Annie Eskeldson

INGREDIENTS:

  • 2 TBSP ground chia (or whole psyllium husks or 2 ripe smashed bananas)
  • 1/3 cup filtered water (omit if using bananas)
  • 1 tsp salt
  • 2 TBSP Baking Powder
  • 1/4 cup Coconut Sugar
  • 6 to 7 TBSP coconut oil (melted) or olive oil
  • 3 1/2-4 Cups Bob’s Red Mill All Purpose Baking Flour (can also use Teff flour)
  • 2 1/4- 2/1/2 Cups Coconut Milk
  • (optional) Cinnamon to taste

DIRECTIONS:

  • Tip a large mixing bowl on it’s side and add the chia and water. Whisk and let it gel. Once it is firm, set the bowl down flat.
  • On the other side of the bowl, add salt, baking powder, and sugar.
  • Add in the oil and whisk everything together.
  • Add flour and milk and whisk together until thick yet pourable.
  • Ladle on to medium heat, greased, griddle by 1/4 measuring cup.
  • Cook until bubbly, then flip. Continue cooking until light brown on both sides.
  • Serve with butter, organic maple syrup, organic jellies, or whatever you like.

DISHING ON THIS DISH: This recipe will feed two hungry kids, Dad, and enough for Mommy. What I really love is making a huge batch the night before. Stored and covered, in the fridge, it’s a huge time saver in the morning.

WHAT’S IN THE CUPBOARD: Pancakes seem so easy, but they can be really tricky! For example, this recipe does not work with Bob’s Red Mill 1:1 Baking Flour Mix, but works great with Bob’s Red Mill All Purpose Baking Flour, King Arthur’s Gluten Free Baking Flour or any mix of both, but 3 cups Bob’s and 1 cup KA is the best. I’ve also used Teff Flour as a sub which works great mixed in or on it’s own. I’ve even added coconut flour to the mix in a pinch, which worked. In addition, 2 ripe bananas, smashed sub great for the chia seed OR use chia and bananas for extra flavor and extra volume. Whole psyllium husks can also sub for the chia and make fabulous pancakes.

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

Meatloaf

Posted on by Annie Eskeldson

Ingredients

  • 2 lbs organic beef
  • 1/4 cup chia seeds
  • 1 cup filtered water
  • 1/2 cup fresh pureed Butternut Squash
  • 3 slices gluten free bread, diced into small squares
  • 1 tsp each thyme, rosemary, basil, salt, pepper (all to taste and to allergies)
  • an extra 1/2 cup of fresh pureed Butternut Squash for topping (if desired)

DIRECTIONS:

  • Tip a large mixing bowl in order to add the chia seeds on the side of the bowl.
  • Whisk in the water and let the ‘chia eggs’ gel. When the chia mixture is firm, set the bowl down on its bottom. ( I do this to avoid having to use/wash an extra bowl to mix chia eggs)
  • Mix in 1/2 cup of fresh pureed Butternut Squash.
  • Add all seasonings.
  • Add the diced bread. Mix well.
  • Add in the beef and continue to mix well, probably with hands.
  • Bake at 375 for 1 hour.
  • Spread on topping and bake 20 minutes more.

DISHING ON THIS DISH: Kind of funny, but I switched phones while starting this blog and so many photos of my dishes were on my old phone. I wasn’t able to email them to myself (without swapping SIM cards) so I figured I’d take a pic of my pic. I forgot to edit out my cell phone. Oh well. The meatloaf is absolutely as good as it looks. Enjoy!

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

Pizza with Garbanzo Bean Crust and Butternut Squash Sauce

Posted on by Annie Eskeldson

Garbanzo Bean Crust

Ingredients:

  • about 2 1/2 cups garbanzo bean flour
  • 1/2 Tbsp Sea Salt (to taste)
  • 1 tsp coriander ( or pepper)
  • 3 tbsp olive or grapeseed oil or safflower oil
  • 1 1/2 cups (approx) water. Add water until consistency is a little thinner than pancake batter. Should be stirrable and pourable. It won’t be thick like bread dough but it won’t be water thin, either.

Instructions:

  • Heat oven to 450 degrees while the batter rests.
  • Pour another 2 – 3 TBSP grapeseed oil into cast iron pan. I like using a round one for pizza, but a rectangular can be used also. 
  • Put pan with just oil into 450 degree oven for about 6 minutes to heat the oil. 
  • Carefully remove pan, then pour the batter into it.  A nice hot pan will ensure a crispier crust.
  • Bake 20 to 25 minutes. Remove and turn oven down to 350.

Pizza Sauce – pureed Butternut Squash

  • Bake a butternut squash at 375 for about 45 minutes. Let it cool a bit.
  • Scoop the flesh out of the peel and put it into a food processor.
  • Add a bit of water and mix.
  • Add enough water to make it the consistency of a pizza sauce that you desire.
  • Add seasonings such as garlic, rosemary, thyme, basil, salt, pepper as desired.

***You could also use beets. Boil them and puree as above. Add desired seasonings.

Add Toppings to Pizza and Sauce

  • Let bread cool a bit after it’s done baking.
  • Ladle your pizza sauce onto the crust.
  • Add desired toppings: hamburger, organic turkey pepperoni, home-made sausage, veggies of any kind, olives, Daiya Mozzarella Cheese.
  • Return pizzas to 350 degree oven. Bake 15 minutes.
  • Remove, slice with pizza cutter, and enjoy!

NOTE: Measurements are approximate. I’ve made this so many times that I throw it all together by feel. Experiment and get the right thickness and crispiness of crust that you want for your pizza. This recipe is super flexible! Bread can be made thick or thin – just adjust water and adjust baking times.  We also use this bread for snacking and sandwiches.

DISHING ON THIS DISH: We don’t do well with nightshades which excludes tomatoes from our diet. I use butternut squash as a great alternative to tomato sauce in pizza, ketchup in meatloaf, and it’s fabulous as a pumpkin alternative in bread and pie too!