Tag: Dairy Free

Posted in Holiday, Keto Friendly, Sugar Free, Sweets

Sun Butter Cups

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1.5 Bags Lily’s Dark Chocolate Chips
  • 1 Cup Sugar Free Sun Butter
  • 5 TBSP Arrow Root Flour
  • 1 tsp Coconut Oil

INSTRUCTIONS:

  • 1. Mix the Sun Butter and Arrow Root together in a small bowl and set aside.
  • 2. In a double boiler, gently melt the Lily’s and the coconut oil together.
  • 3. Spoon melted chocolate into Cupcake Liners. Using a soup spoon, cover the bottom of the liner with melted chocolate. The amount should be on the thinner side as it will thicken as it solidifies.
  • Add the Sun Butter/Arrow Root on top of the chocolate. Use a soup spoon for this too.
  • Spoon on the top layer of the melted Lily’s using the remaining chocolate. Remember, it will thicken as it solidifies, so don’t make it too thick, It will be hard to bite into.
  • 4. Let them cool in the fridge for an hour.

Dishing On This Dish: This is super easy to make. The trick is to keep the chocolate on the top and bottom thin so it isn’t hard to bite into. I used foil lined cupcake bottoms and the foil stuck and it was a disaster. Parchment paper Cupcake liners worked better.

Posted in Dairy Free, Gluten Free, Sugar Free

Sweet Potato Casserole Crunch

Posted on by Annie Eskeldson

Ingredients for Potatoes:

  • 2 Large Sweet Potatoes, peeled, cut, boiled, and drained.
  • 1 cup Monk Fruit Sugar or Swerve
  • 1/2 cup Ghee
  • 1/2 cup milk
  • 2 Large Eggs
  • 1.5 Tsp Vanilla

Ingredients for Topping:

  • 2 cups Chopped Pecans
  • 1 Cup Swerve Brown Sugar
  • 1/2 cup Ghee (or coconut oil)
  • 1/2 cup Coconut Flour

Directions:

  • Peel and cut the sweet potatoes into cubes. Bring to a boil for a few minutes.
  • When a fork can be inserted into the potatoes, remove from heat and drain.
  • Put them into a large mixing bowl and mash them with a fork.
  • Add all the Potato ingredients and mix well with a fork or hand mixer.
  • Put into a large casserole dish and smooth the top.
  • Place all the Topping ingredients together in a sauce pan and melt together.
  • Put them on top of the smoothed over Potatoes.
  • Bake the potatoes with the topping at 350 degrees F for about 20-30 minutes, depending on your oven. Be sure to check so that the topping does not burn.
  • Enjoy!

Dishing on this Dish: This is a royal hit at my house. My family loves this dish. If you have a large enough casserole dish, think about doubling it because it will disappear fast!

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

Oat Crackers

Posted on by Annie Eskeldson

Ingredients:

  • 1 cup water
  • 1/2 tsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1 tsp baking powder
  • 2 tsp pink Himalayan salt (or to taste)
  • 4 tsp nutrional yeast
  • a pinch of organic dandelion herb (optional)
  • 4 cups organic, gluten free oat flour

Instructions:

  1. Whisk the first three, wet ingredients in a large bowl
  2. Add in the baking powder, salt, yeast, dandelion and whisk them.
  3. Add the oat flour and stir with a large, metal spoon, until thick.
  4. Knead the dough into a nice, smooth little ball.
  5. Pull the ball into 4 equal parts. Since you’ll work with one ball at a time, keep the other balls covered.
  6. With a rolling pin, roll out one ball at a time between parchment paper. You want the dough to be very thin, like a cracker. Go for 1/16 of an inch.
  7. Using a round pizza cutter, cut the rolled dough both vertically and horizontally so that squares are about 1 x 1 inch. You can make them larger if you wish!
  8. I like to use a fork to quickly but gently puncture each cracker, encouraging even baking.
  9. Since your scored dough is already on parchment paper, simply move the whole thing – paper and cut dough – onto a nice big baking sheet. A professional 1/2 size pan is perfect.
  10. Bake at 350 Fahrenheit. Check the crackers at about 10 minutes. Ovens bake at varying times and I usually check mine at 13 and see that they need a little more time. But they should bake up with a nice, light color. The outsides will bake first, so you can easily remove these and then continue to bake the more centered ones, gradually removing them, getting closer to the center as they get baked.
  11. While your crackers are baking, you can roll out the next ball in the same manner.

What’s in the Cupboard: You can add other fresh herbs if you like, you may just need to add a bit of water to the recipe if you are adding a lot of extra dry ingredients. If you are fresh out of coconut oil, you can substitute olive oil although it changes the flavor to a more bitter cracker. You can also use ghee.

Dishing on this Dish: 1. You can make oat flour using a food processor to grind up whole oats or steel cut oats. Grinding a few cups of oats first on low and then on high for a couple minutes each makes a really nice, soft, flour. If you spoon your flour from the processor into the measuring device you may find you need to add a couple more spoons to the recipe to be able to knead your ball. When you spoon it versus pouring it the measured amount is slightly less, so just add a bit more if your dough ball is too sticky to knead. 2. This recipe is low/no oxalate. If your looking for a cracker that is keto minded, click here. 3. Crackers are really easy to make once you get all the kinks figured out. The biggest issues are rolling them thin enough. 1/16 – 2/16 of an inch is just right. They will bake quickly and crisply. Also baking them just right by removing outer squares while leaving the center ones to bake a little bit longer is key. It just takes a few times to get into your cracker baking ‘zone’. This recipe provides four dough balls so you’ll be an expert by the time you are done. This is enough crackers to snack for the day as well as having enough to box up in savvy bags and boxes for gifts or snack trays for parties. These crackers are thin yet hardy enough for topping with salsa, avocado, meats or cheeses. Air-tight containers will keep the crackers for several days.

Posted in Snacks

Easiest Keto Crackers Ever

Posted on by Annie Eskeldson

Ingredients:

  • 1 Egg
  • 2 Tsp Pink Himalayan Salt or Redmond Salt ( or to taste)
  • 1 Tsp Black Pepper (or to taste)
  • 1 3/4 Cup Almond Flour – Finely ground variety

Instructions:

Preheat oven to 350 degrees.

  1. Whisk egg, salt, and pepper together.
  2. Add the almond flour and stir with a spoon until crumbly.
  3. Knead the dough together with your hands until you get a nice, smooth ball.
  4. Place between two pieces of parchment paper (approx18x 13 size – or half size professional baking pan.)
  5. Roll out the dough, very thin. It will be about 1/16 of an inch. For crisp crackers that bake evenly and quickly, be sure to roll them thin. It should take up most of the 18 x 13 parchment paper.
  6. Use a pizza wheel to cut lines lengthwise and then crosswise to get squares/rectangles.
  7. Use a fork to gently pierce each square for more even baking.
  8. Bake for 10 minutes at 350 degrees.
  9. After the first ten minutes, pull the pan out and check for any lightly browned crackers. They are done and will be around the edges. You can go ahead and remove them from the pan onto another plate to cool. Put the other crackers back in the oven for two minutes. More crackers should be done at this time, just use a spatula to remove them onto the cooling plate. Put in for another two minutes. Continue in this way until all the crackers are removed. If you have a really good quality convection oven, this may not be necessary. 10-12 minutes and they may all be evenly cooked. Often, however, the baking isn’t completely even, so it’s better to check them and remove the finished ones, moving from the outside to the inside. These crackers are so good, they are worth the effort!

Dishing on this Dish: Crackers are so expensive anymore! It’s driving me crazy. Here is an awesome recipe that works like a charm, tastes great, and is keto as well!

What’s in the Cupboard: I made these with eggs but I see no reason why chia eggs or egg alternative wouldn’t work just as well. If you try it, let me know how they turn out.

Posted in Dairy Free, Dinner, Flour Free, Gluten Free, Keto Friendly

The Best Keto Pizza

Posted on by Annie Eskeldson

Crust Ingredients

  • 4 eggs
  • 2 Tbsp oil (melted coconut, olive, grapeseed)
  • 1.5 tsp Garlic flakes smashed into a powder with mortar and pestle (or just use powdered)
  • 1.5 tsp fine, organic salt, or Himalayan Pink salt – but smashed fine
  • 1 tsp Xantham Gum
  • 1 tsp Baking Powder
  • 1 full bag (`16oz) Bob’s Red Mill Almond Flour

Directions:

Mix all the ingredients EXCEPT the Almond Flour in a large mixing bowl with a whisk until they are mixed well. Add the full bag of Almond Flour. Stir with a fork until a ball forms then knead with your hand. Place the dough ball into the fridge for 30 minutes.

Preheat oven to 425 degrees.

Roll out the dough using two pieces of parchment paper a little larger than the size of an (18 x 13) rectangular baking sheet and a roller. You’re going to roll this out fairly thin and this much dough is perfect for a large baking sheet (actually called a half sheet in professional setting.) Make sure you measure your pan because this dough needs to be rolled out thin and you may have enough for more than one pan if your pan is not as large as mine. There is enough dough to roll it out, then roll back the edges so that you form a little bit of a raised crust around the outside. After rolling out, simply remove the top parchment paper and put the bottom piece, paper and dough, right into your baking pan. If you do not have a pan this size, you can 1/2 the recipe, or, if you have 14 inch round pizza pans, this is enough dough for two of those.

Bake for about 10 minutes, until it is crisp, but not burned.

Pizza Ingredients

  • Pizza sauce of your choice (I used tomato sauce here, but have made it out of pumpkin in the past)
  • Cabbage
  • Hamburger seasoned with oregano
  • Applegate Uncured Pepperoni
  • Black Olives
  • Mushrooms
  • Green Peppers
  • Organic Mozzarella Cheese OR Daiya Mozzarella if Dairy Free (this is what I used, it was fab!)

Directions:

Cook hamburger and season. For keto, I don’t drain it. I just let it cool in the fat. Slice and prep other toppings and feel free to add/sub as you like.

When Pizza crust is done baking, top with ingredients, the bake another 8 minutes at 425 until cheese is melty. Cool a bit and enjoy.

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, 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 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 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 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.