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 Beverage, Dessert

Egg Nog

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 (generous) Cup organic coconut milk
  • 2 large organic eggs
  • 1/8 tsp sea salt
  • 1/4 tsp All Spice
  • 1/2 tsp Nutmeg
  • 2-3 Tbsp Agave Syrup (or alternative sweetener to taste)
  • 1 Tbsp (rounded) Ground Chia Seed

DIRECTIONS

  • Add all ingredients then mix in food processor until well blended.
  • Pour into glass and sprinkle nutmeg on top.

DISHING ON THIS DISH: Only make this if you feel like swooning. OMWord. This recipe is better than anything you can buy and far better for you. If you are able to tolerate eggs this is a deliciously way to get them in. The sweetener is only for taste so you can use anything you like!

Posted in Gluten Free Flat Bread

Garbanzo Bean Flat Bread

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 cups Bob’s Red Mill Garbanzo Bean Flour
  • 1/2 Tbsp Sea Salt
  • 2 generous Tbsp olive oil
  • about 1 3/4 cups filtered water
  • 1 to 2 Tbsp olive oil on the side
  • Make plain or with seasoning such as rosemary, thyme, sage, basil, oregano.

DIRECTIONS

  • Heat oven to 450 degrees
  • Put flour into large mixing bowl
  • Add salt, generous 2 Tbsp olive oil, and water
  • Whisk until creamy smooth, pourable batter. Let rest for a bit.
  • Add 1 to 2 Tbsp olive oil to the bottom of baking pan. I use cast iron.
  • Heat the oil in the pan, in the 450 degree oven for about 8 minutes.
  • Pull the hot pan out and make sure the oil is covering the bottom of the pan.
  • Pour batter into the hot pan with the hot oil.
  • Bake for about 20 to 25 minutes.

DISHING ON THIS DISH: This is my ‘know by heart’ recipe. Flour, water, salt, and oil thrown together to create this functional flat bread for sandwiches, snacks, breakfast; even pizza crust when I use a round, cast iron pan. It was my first gluten free, yeast free, bread recipes with minimal ingredients that was a success. Play with the recipe a bit. It is so easy to personalize the bread to thinner, thicker, or crispier by adjusting water volume and amounts of batter poured into your pan. The trick to a crispy crust is a hot, oiled pan before you add the batter.

You can even make crackers with this recipe if you have the patience. For crackers, you’ll need cupcake pans – use mini, regular, or large to change up the size of cracker. Put a little oil into each compartment, warm the oil, then add batter into the hot oil. For the mini crackers, you’ll need to use a syringe for the oil and batter. Bake at slightly cooler temp for a little less time, and the little round crackers will slide right onto paper towels to dry when they are done.

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.