Tortillas

                  These are really good as tortillas or as crepes. My sisters and i can whip up a                                                           batch of these for a quick meal that is so good.

cook at medium low heat

• 6 large eggs
• 1 cup water
• 2 tablespoons coconut flour, sifted
• 2 teaspoons coconut oil, melted
• 2 cups arrowroot powder
• ¼ teaspoon sea salt
• Coconut oil or butter for pan

Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the skillet heats so the coconut flour can absorb the liquid, then whisk again.
Heat skillet over medium-high heat.
Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
Pour ¼ cup of the batter into the hot pan.
Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the skillet every 3-4 crepes or if they begin to start sticking.

Fall spirit

My pumpkin

It has been an amazing fall. I am blessed with an amazing family that is also an experienced tasting panel, they are always willing to try my new recipes (even if they sometimes don't work out). As you can see, i have been busy taking pictures. We have caned apple sauce, cooked pumpkin seeds and pumpkin, and had fun taking pictures. I had a wonderful thanksgiving with my family and we had a feast to remember, and, with everyone contributing, we had turkey(of course, i don't know how vegetarians do it), rolls(not grain-free), gravy, stuffing, broccoli, green beans, and pumpkin pie. Hope you all had a wonderful day!

Our Thanksgiving Turkey

Buckwheat Pancakes

These are my favorite pancakes, I really don't miss the pancakes made with grain and I feel so much better(buckwheat is not a grain despite it's name, ,You have probably heard of buckwheat flour, which is gluten-free. But you can also make your own buckwheat flour by grinding buckwheat grouts in a coffee grinder. Buckwheat is not a grain but a seed, from Raw Foods Made Simple). You can experiment with different toppings and it is really fun making characters with the pancakes. I like topping mine with homemade applesauce(I am working on posting an applesauce recipe), I am really in the fall spirit mode. Happy Cooking!

Before

After

 Serves 6
Cook @ medium-low in a skillet

• 2 C soaked buckwheat(I am trying out different kinds of buckwheat, that is why the kind in the picture has black specks, it's a darker buckwheat)
• 1 C arrowroot
• 1/4 C coconut flour
• 4 eggs
• 1/2 C milk or water
• 1 t baking soda
• 1 t vanilla
•  1 t salt
• 1 T cinnamon

In a medium size bowl mix all the ingredient together. Make sure the pan is hot and add a dollop of coconut oil or butter to the pan. When oil is shimmering ladle pancake batter into the pan. Allow pancakes to cook almost all the way through before flipping. Add the topping of your choice and enjoy!

Squash Boats

This is a very yummy fall treat(for anyone who likes squash). I love the combination of the sweet squash and the savory meat with the salty cheese, for me, it's irresistable(I've been dubbed the Squash Queen at my house). The added bonus is the grated carrot "hidden" in the meat, you could also add different veggies for variation. I hope you're enjoying fall!!

Yield: 6

bake @350 For about 1 hr.

• 3 acorn squash
• 1lb. ground pork (you can also use graound beef or whatver you have on hand)
• 1 carrot (grated)
• 1/4 diced onion
• 1 t salt
• 1 t sage
• 1 t garlic powder
• 1 t parsely
• 1 t thyme
• 1/2 C cheese (optional)

Cut the acorn squash in half and lay face-up on a baking sheet. Mix the spices, carrots, and onion with the beef (I like to use my hands to make sure the spices are distributed evenly).Devide the beef evenly and make little balls. Bake at 350 for  40 min.  put the beef balls in the squash and bake for 30 more min. When the squash is done cooking, add the cheese on top and bake for about 5 more min. or until cheese is melted.

Spanish Cauliflower Rice

This (cauliflower) Spanish rice is soo good, I like it better than regular Spanish rice because it's more moist and delicious. I have experimented with this recipe for a while, and it's turned out great every time, it's hard to make it turn out wrong.

yield: 6 servings
cook time: 15 min.




1 head of cauliflower
1 heaping T of chili powder
1/2 t salt
1/3 t cumin
1/2 C tomato sauce

Cook the cauliflower until tender about 10 min.Then transfer the cauliflower into a skillet and rice it(cut it into small rice size pieces, I usually do a combination of smashing and cutting). Add the last 4 ingredients and mix together, cook for about 5 more minuets until cauliflower is fully cooked. Enjoy!

Coco"nut" Cupcakes

 Before they went in the oven!

                                    
    Yummmmmmmmmm.

We would make these for parties a lot (sometimes we would even make up a cause for a celebration, which, I might add, still do). These are sooo good, you can't tell they are grain-free!!  I hope you enjoy.

Bake@ 350 degrees
for 20min.
yield: one dozen cupcakes

5 eggs
2 T vanilla
1/3 coconut oil/butter 
1/2 C buttermilk
1/4 C warm water
1/2 C sugar
3/4 C coconut flour
1 t salt
1/2 t baking soda
1/2 unsweetened coconut flakes
1/2 C chopped nuts (you can use pretty much any kind)

Heat oven to 350 degrees. in a medium size bowl mix all wet ingredient together. In a separate bowl mix coconut flour, sugar, salt, and baking soda. Mix dry and wet ingredient together then add the nuts. pour into muffin tin and bake for 20min. let cool for 1hr. then spread with frosting recipe (below).

Frosting recipe

8 oz. cream cheese-softened(one package)
1/4 C coconut palm sugar (you can also substitute with about 1 t stevia)
1 t vanilla
1/3 C coconut flakes

Mix everything together. 
Sprinkle coconut flakes on top.

Grandma's Fruit Bars

 I used to make these with my Grandma a lot, she would spend an afternoon with me and my sisters teaching us recipes(with us "helping" of course).  She passed on her love of baking to me and I love making the recipes she used to make(grain-free). She (and my mom) taught me how to put love into baking and cooking.

yield: about 30 bars

bake @ 400 degrees
cook time: 15-20min. 

5 eggs
1/3 C milk
1/3 C water
1 t vanilla
1/4 C molasses
1/4 C coconut oil (melted)
1/2 C + 2 T coconut flour (the two T of flour is to cover raisins)
1/2 t ground cloves
1/4 t ground nutmeg
1 T cinnamon
1/2 t baking soda
1/2 C raisins
1/3 C chopped pecans (optional)

Heat oven to 400 degrees and grease a large cookie sheet. In a medium size bowl mix the wet ingredients together(eggs, milk, water, vanilla, molasses, and oil).  In a separate bowl mix the dry ingredients together(mix the raisins with the 2 T of flour).  Mix both the wet and dry ingredients together and add the raisins and flour mixture. Pour onto cookie sheet and bake for 15-20min.

Strawberry Chocolate Cupcakes

yield: one dozen muffins

Bake @ 400 degrees

For 15-20

6 eggs

½ C melted coconut oil

¾ C cocoa powder

¼ C coconut milk

½ C coconut palm sugar

1 t chocolate extract

1 t baking soda

1 C coconut flour

½ C Chocolate chips (optional)

Melt oil in a saucepan, add cocoa powder and mix together. Remove from heat and let cool. In a separate bowl mix together eggs, coconut milk, sugar, and vanilla. mix in the cocoa mixture. In a separate bowl mix coconut flour, sugar, and baking soda. Add chocolate chips. Pour into muffin tins. Bake at 400 for 15-20 minutes.

Grandpa's Hotcakes

yield: a lot of hotcakes!

cook at: medium-high heat

 

 I re-created (my favorite word) this recipe from my Grandpa's ever-famous Hotcakes, I am still working on  it but this is the closest I've ever come. My family used to go up to my grandpa and grandma's house to have a hotcake and sausage breakfast, I used to watch him "spank"  the hotcakes(us kids got to wear their pajamas). It was like walking down memory lane to taste these. I hope you enjoy these as much as I did.

 

Grandpa's Hotcakes

yield: a lot of hotcakes!
cook at: medium-high heat

4 eggs
2 tablespoons coconut oil
1 1/2 teaspoons vanilla
1/2 cup yogurt
1/2 cup water
 1/2 cup arrowroot flour
1-2 tablespoons coconut palm sugar depending on how sweet you want them
1/2 cup coconut flour(you want the consistency to be like a thin pancake batter so you may need more or less)
1/4 teaspoons salt

Heat a cast iron skillet to medium-high heat( I use cast iron because non-stick has a Teflon coating which releases chemicals whatscookingamerica.net/Toxic Cookware), you could use non-stick but I would only use that once in a while). In a medium size bowl mix eggs and coconut oil together. Add yogurt, water, and vanilla. In another bowl mix arrowroot, sugar and salt together. add the dry ingredients to the wet. Slowly add the coconut flour until it reaches to consistency of pancake batter(you want it to be pourable but thick enough that they aren't super thin, it really depends on how thick/thin you like your pancakes). Turn the heat down (so they don't burn or cook to fast) and put some coconut oil or butter in the pan, then pour the batter into the pan. Enjoy!!

Molasses Muffins

 I made this recipe from my Grandma's Fruit Bars (I will give the recipe soon) and they are a little different. These muffins have less molasses and no raisins (good for those who can't tolerate fruit). Molasses is sweet so you might need to cut sugar back in other recipes, I love recreating different recipes so please let me know if you changed anything and it worked for you. =) I really like to use wild friends nut butter  on my muffins for a power snack.

yield: one dozen muffins

cook time: 15-20min.

@ 400 degrees 

5 eggs

3 tablespoons coconut oil (melted)

3 tablespoons molasses

1/4 C yogurt

1/2 C water

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 teaspoons cinnamon

3 tablespoons coconut palm sugar

1/3 C coconut flour

2-3 carrots, shredded (optional)

1/2 tablespoons apple cider vinegar

Preheat oven to 400 degrees and line muffin tin(or oil it). In a medium size bowl(I suggest using a mixer) cream eggs and coconut oil together, then put molasses, yogurt, and water in with the eggs and oil. In a separate bowl mix the dry ingredients together. Add the carrots (optional). Add apple cider vinegar. Using an ice cream scoop, put a scoop into each lined cup. Bake for 15-20min. Enjoy!

Tip: one good way to tell if they are done is to gently push on the middle of the muffin, if it bounces back or doesn't leave a dent(just don't push to hard) it should be done.

About Me

Hi, I created this blog to share my recipes and discoveries. All my recipes are grain/gluten free. My hobbies are baking, photography, music (singing and piano), card making, horseback riding, and….. The list goes on. I started my grain free journey when I started to have breathing problems, especially around allergy season. I started the Gaps diet and it changed everything. I have learned so much about nutrition from Dr. Weber, one of my favorite uncles and an amazing chiropractor (Weber Chiropractic). I also started baking and experimenting and putting my own touches to different recipes. I can usually take a recipe made with grain and make it (drum roll) grain free! I get a little (okay, a lot) excited over grain free stuff. It’s awesome to make yummy things I don’t have to feel guilty eating. It might take time at first to get used to coconut flour (and adjusting recipes) but it is very rewarding when family members say they can’t tell its grain free! I splurge on grain once in a while and while I enjoy it, it’s not always worth it. I love Danielle Walker's Blog, Against All Grain.
Goldie has a two-fold meaning, it was part of a nickname my grandpa gave me (Goldilocks) for the fact that my hair was blond.