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

Breakdance Brownies

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 heaping cup Gluten Free Oats
  • 1 cup total any combo of honey and maple syrup
  • 1/4 cup coconut sugar or desired sweetener
  • 1.5 tsp Sea Salt
  • 1.5 tsp Baking Soda
  • 1/4 heaping cup cocoa
  • 3.5 cups cooked, drained, and rinsed Black Beans
  • generous 1/2 cup Coconut oil (melted)
  • 1 Bag Enjoy Life Chocolate Chips (save for stirring in last)

DIRECTIONS

  • Put Oats into food processor and pulse for a bit if oats are Old Fashioned. Otherwise, just add Quick Cooking Oats.
  • Add all other ingredients EXCEPT Chocolate Chips and process until well mixed.
  • Stir in Chocolate Chips
  • Put into 9 x 13 baking pan lined with Parchment Paper
  • Bake at 350 degrees for 25 minutes
  • Allow to cool fully before eating.

WHAT’S IN THE CUPBOARD

You can use either Old Fashioned Oats or Quick Cooking Oats for this recipe. Just give the Old Fashioned Oats a few pulses to grind up the larger oats first. You’ll want to add this ingredient first so that you can pulse it without anything else being in the food processor. You can use a substitute for the Chocolate Chips, but don’t omit them.

DISHING ON THIS DISH

These are hands down the best brownies you will ever have. If you’re not already breaking out in dance because there is NO FLOUR NEEDED, then you will when you taste the flavor of these moist and fudgy treats. Bonus for the healthy black beans and yes, they taste and look phenomenal. This recipe produces a large 9 x 13 pan of thick, full bodied brownies that are not wimpy, oily, or thin yet have the perfect fudgy texture. I debated on calling these Breakdance brownies because they are fabulous enough to make you dance or Phantom Brownies because they will disappear before your very eyes. Enjoy!

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

Gluten Free Apple Crisp

Posted on by Annie Eskeldson

INGREDIENTS FOR FILLING:

  • 1/2 cup Lemon Juice
  • 1/2 cup Arrowroot Flour
  • 1/4 cup sugar of choice
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 pounds of your favorite apples

INGREDIENTS FOR TOPPING:

  • 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour OR King Arthur
  • 3/4 cup Gluten Free Oats
  • 3/4 cup Sugar of Choice
  • 1/4 cup Earth Balance Butter (soft or refrigerated)

DIRECTIONS:

  • Wash, core, and cut up 3 pounds of apples.
  • In a large bowl mix all ingredients for the filling.
  • Add apples and stir filling over all the apples.
  • Pour all the filling in a 9×13 glass baking dish.
  • Re-using the same large bowl, add all the dry ingredients and stir.
  • Cut in the butter (or stir) using a fork.
  • When it becomes crumbly, sprinkle over the top of the apples.
  • Bake at 350 degrees for about 45 to 50 minutes. Until apples are soft.
  • Let it cool for a bit and serve. It’s perfect alone or with ice cream.
Posted in Dairy Free, Gluten Free, Salad Dressing

Easy Avocado Salad Dressing

Posted on by Annie Eskeldson

INGREDIENTS:

  • 2 medium or large avocados
  • 1/2 cup organic lemon juice
  • 1/2 cup coconut milk
  • 2 cloves of garlic (or desired)
  • 1 tsp salt (or desired)

INSTRUCTIONS:

  • Place all ingredients into food processor and mix
  • Top salads or other foods
  • Store in a glass mason jar in the fridge

DISHING ON THIS DISH: I am not a fan of store bought dressing. No matter how good it claims to be for me there is always a pesky allergen, preservative, or high price lurking in the bottle. So, I came up with my own. This recipe is fast, versatile, forgiving, and delicious. The lemon adds zest and a preservative, the avocado adds the delicious and the thick ‘cling to lettuce’ texture that I love. Cut the liquids in half if you want a thicker dip.

WHAT’S IN THE CUPBOARD: Add any combination of seasonings you like to this – thyme, sage, rosemary, and dill are a few to try. Honestly, I just keep mine simple.

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

Avocado Snicker Doodles

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 Tbsp Chia
  • 6 Tbsp filtered water
  • 1.5 Cups Coconut Sugar (Xylitol will work too)
  • 1/3 Cup soft (not melted) Enjoy Life Soy Free Butter
  • 1/2 avocado
  • 2 tsp Vanilla
  • 3 cups gluten free Bob Red Mill 1:1 Baking Flour or King Arthur Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • TOPPING:
  • 4 TBSP Coconut Sugar (or Xylitol)
  • 1 tsp Cinnamon

DIRECTIONS

  • Tilt a mixing bowl to one side and whisk together the Chia Seed and Filtered Water. When thickened, set the bowl down flat.
  • On the other side of the mixing bowl, mash the butter, avocado, vanilla, and sugar together with fork. When mixed well, go ahead and blend into the thickened Chia Seed so that now all ingredients in the bowl are well combined.
  • Add the Flour, Baking Soda, and Sea Salt. Stir until it becomes easier to just mix with your hands. You will have a dough that is very thick.
  • Using a TBSP measuring spoon, scoop out rounded balls onto parchment lined baking sheets. This recipe makes exactly 4 dozen.
  • Take the dough balls and roll the tops through the Sugar and Cinnamon topping.
  • If desired, you can slightly press the dough down so it is more flat. It won’t flatten on it’s own while baking. You can leave it as a ball though, if you wish.
  • Chill the cookie dough balls on sheets for an hour in the fridge. This step isn’t required, but is recommended for texture.
  • Bake them at 400 degrees for 8-10 minutes, but be very careful not to over-bake. 8 minutes was good enough here.
  • Let them cool completely before eating.

DISHING ON THIS DISH: So, yeah, avocado in my Snicker Doodles? Yep. It’s excellent. You can’t taste it and your cookies won’t be green. This is a fabulous way to save money on expensive dairy free butter. Try not to be put off by having to chill the dough balls in the fridge for an hour, they are worth the wait!

WHAT’S IN THE CUPBOARD: You don’t have to use an avocado in this recipe, but the cookies are extra soft and fantastic with it. If you have an allergy or are just freaked outyou can simply use 1 Cup of Earth Balance Butter instead if you prefer.

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 Gluten Free, Main dishes, Meat, Soy Free, Veggies

Meat, Red Potato, Cabbage Skillet

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1 to 1 1/2 pounds organic hamburger
  • 5 to 6 organic red potatoes, cubed
  • 1/2 to 3/4 head of organic cabbage
  • 2 Tbsp Organic Coconut Oil
  • cilantro, basil, rosemary, salt, pepper (if desired)

DIRECTIONS:

  • Brown hamburger somewhat, then push to one side of skillet
  • Add coconut oil to the other side and melt.
  • Add cubed potatoes and let them fry for a bit, turning every few minutes.
  • Once potatoes are becoming fried somewhat, mix them into the hamburger.
  • Add desired seasonings.
  • Add the cabbage into a huge heap over the hamburger and potatoes.
  • Once the cabbage is starting to steam down a bit, mix it into the potatoes and hamburger.
  • Let the entire mixture cook, stirring when needed, for about 10 to 15 until cabbage becomes soft.
  • Serve over rice, quinoa, spaghetti squash, or spoon into gluten free tortillas.

Dishing on this Dish: During the summer, this is my go to for quick dinners. We spend a lot of time in the pool and when we are done, the kids are starving and I need a nutritious meal fast. You can easily cube the potatoes while the meat is browning, then cut up cabbage while the meat and potatoes are cooking. No time is wasted! Start rice before hand and it should all be done about the same time.

I love that this meal is so flexible! One of my favorites is to spoon this into GF tortillas alongside a side of fresh, home-made guacamole with lemon. Yum! You can also sub chicken for hamburger.

Posted in Veggies

Brussels Sprouts – 2 ways to cook them

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1LB (or more) of Brussels sprouts.
  • Coconut oil (drizzle)
  • Salt
  • Pepper

DIRECTIONS (Baking):

  • Cut the butts off the ends of the sprouts.
  • Cut each sprout into halves or fourths or not at all. Up to you.
  • Arrange in single layer on baking sheet. I use parchment paper.
  • Drizzle with coconut oil (or other oil of choice).
  • Salt and Pepper to taste.
  • Bake at 375 for about 20 minutes, turning every so often.
  • Sprouts will be dark on top. Let them cool a bit and enjoy!

DIRECTIONS (Boiling):

  • Fill a saucepan 2/3 with filtered water and boil.
  • Add Brussels sprouts (already butt cut and quartered if desired)
  • Add oil and salt.
  • Boil for 10 minutes.
  • Let them cool a bit and enjoy!

DISHING ON THIS DISH: I don’t know how Brussels sprouts get a bad rap. I can’t keep enough of these in the house. My kids devour them! I think it’s all in the cooking and the seasoning. Our preferred method is definitely baking them; but during the summer months, the thought of a hot oven just isn’t appealing, so we boil them. Baking is probably better for a sensitive pallet, but my family will eat them anyway they come, so boiling works too. I have made these in an Insta-pot before, and…..ACK! It was just all wrong. Pan boiling is easier and tastes better.

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.