This recipe is simple, light, and fresh, and perfect for our warmer weather!
To read more about the many benefits of quinoa, see this article.
One of our wonderful customers, Donna Karp, passed on a fantastic tip for making gluten free dumplings. She uses the frozen Udi’s Pizza Crusts we have at the store, and then cuts them with a pizza cutter into small squares (roughly ¾ inch each).
She said that adding them to soups at the end of cooking makes for wonderful gluten free dumplings that don’t get goopy or stick together. She said she frequently uses them with homemade chicken soup, though they would be great with any soup to make it a little more substantial.
We’re thrilled that she shared this amazing tip with us and hope that it helps some of our other readers! If you have any recipes or suggestions you’d like to share, please email us at passhealthfoods@gmail.com!
This is a fantastic pizza crust if you’re avoiding carbs or gluten- I made it for a relative on a Paleo diet and we were all surprised how nicely these turned out!
• 1 medium cauliflower, cored and coarsely chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 eggs, beaten
• 2 teaspoon chopped garlic
• salt and ground black pepper to taste
Preheat oven to 450 degrees.
Add the cauliflower to a food processor and process until it achieves a rice like consistency. I have a nine cup food processor and had to do the cauliflower in batches since it was too large to chop properly.
When the cauliflower is cropped finely, transfer it to a thin tea towel (you can also use a clean cotton shirt) and squeeze as much liquid out as possible. Removing the water from the cauliflower will help it to make a crisp crust without being mushy.
When you have finished squeezing the cauliflower, transfer to a large bowl and add in the remaining ingredients, stirring until mixed completely.
Flatten balls on to a cookie sheet (this is very similar to making peanut butter cookies, just with a mushier "dough") and bake for 15 minutes or until lightly browned. I have a Pampered Chef scoop that I used that worked perfectly.
At this point, you can cool the cauliflower crusts on a metal rack and freeze for a later use, or add sauce and cheese (and any other toppings) and bake an additional 5-8 minutes or until the cheese has melted.
MAKE AHEAD FREEZER OPTION:
If you freeze the crusts (and they do freeze very well), do so before adding the toppings. Remove them from the freezer and top them with sauce and cheese and then bake them (still frozen) at 400 degrees for 8-10 minutes or until the cheese is melted.
This is a great recipe for December, that's perfect for breakfast or a snack with a nice mug of tea. It's suitable for Paleo, gluten-free, and dairy-free diets.
INGREDIENTS:
⅔ cup molasses
4 eggs
¼ cup almond milk
1 tsp vanilla
⅓ cup coconut oil, melted
½ cup almond flour
½ cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
optional: 1 tsp orange zest
One frequent problem with gluten free baking is that gluten free breads don't usually rise as much as conventional wheat baked goods; these rolls are an exception- and they're exceptional!
Ingredients:
2 tablespoons active dry yeast
2 cups warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch
I love these flaxjacks! They're a super healthy way to start the day!
Read the full recipe and directions at Better Nutrition.
PER SERVING: 299 cal; 10g pro; 21g total fat (10g sat fat); 22g carb; 208mg chol; 84mg sod; 6g fiber; 14g sugars
This is an amazing recipe for late summer,, to use up all the zucchini left in the garden. It's also gluten free, and grain free, and dairy free. If you've never baked with almond flour, you're in for a treat- it's wonderful!
Ingredients:
1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil
¼ cup honey
¼ teaspoon vanilla stevia
¾ cup zucchini, grated
This might be the best gluten free and grain free bread you ever taste. Almond flour is absolutely delicious, and this smells and tastes like fall.
3 cups blanched almond flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
1/4 teaspoon salt
2 large ripe bananas
3 large eggs
1/4 cup pure maple syrup or honey
1/4 cup melted butter (or coconut oil for Paleo)
2 teaspoons vanilla extract
Ingredients:
1 1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoon cinnamon
3 eggs
2 teaspoons vanilla extract
4 tablespoons coconut oil
4 bananas, mashed (1 cup)
2 tablespoons honey or maple syrup
4 medium carrots, shredded
1/2 cup unsweetened coconut
1/2 cup dried cranberries
1/4 cup walnuts, chopped
• ½ cup coconut flakes
• 1 cup old-fashioned oats
• ½ cup brown rice crisp cereal
• ½ cup ground flaxseed
• ¼ tsp. cinnamon
• ½ cup nut butter (I've used almond butter and peanut butter, as well as a combination of the two)
• ⅓ cup honey
• 1 tsp. vanilla
• ¼ cup mini chocolate chips (can substitute dried blueberries or raisins)
• 1 cup sunflower seed kernels (not in the shell)
• ½ cup flax seeds
• ½ cup hazelnuts or almonds
• 1 ½ cup rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
• 2 tablespoons chia seeds
• 4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
• 1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
• 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
• 3 tablespoons melted coconut oil or ghee
• 1 ½ cup water
• 3 tablespoon(s) olive oil
• 2 tablespoon(s) balsamic vinegar
• 1 clove(s) garlic, finely chopped
• 1 teaspoon(s) granulated sugar
• Kosher salt
• Pepper
• 2 can(s) (15 1/2 ounces each) black-eyed peas, rinsed
• 2 plum tomatoes, cut into 1-inch pieces
• 1 small red bell pepper, cut into 1/2-inch pieces
• 1 jalapeño (seeded for less heat, if desired), finely chopped
• 1/2 cup(s) roughly chopped fresh flat-leaf parsley
2 Tbs. coconut flour
2 Tbs. cocoa powder
1/4 tsp. baking powder
2 tsp. raw honey
1/3 c. coconut milk
1 egg
3 oz. dark chocolate
2 ½ cups black beans and their cooking liquid (or 1 can of black beans)
2 cups chopped sweet potato
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
1 avocado, diced
1 bunch cilantro, chopped
salt and pepper to taste
2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave
Sriracha to serve
*For a dairy free version, use Earth Balance Buttery Sticks
1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups* cubed organic tofu or cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes
2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives
