Posts tagged ‘grain-free’

April 26, 2012

Grain-Free Peanut Butter Chocolate Chip Cookies

It’s Teacher Appreciation Day at my daughter’s school today, and ever since I found out her teacher is vegan I’ve wanted to whip up some tasty sweets for the fearless leader of her classroom. Now, I had the perfect excuse. In addition to the Grain- and Dairy-Free Breakfast Bars I wrote about in October, I decided to make these Grain-Free Peanut Butter Chocolate Chip Cookies. A cookie that’s sweet and savory—is there a better combination? Plus, I like that you get a nice punch of protein from the peanut butter, making it almost good for you. With the grain-free recipe, you lose the flour and pack in even more protein from almond and peanut flour.

I first made these cookies last week when I found the recipe on Elana’s Pantry. If you’re on a gluten- or grain-free diet, you should bookmark the site. Elana has come up with some amazing gluten-free recipes for baked goods. Almost always, they’re tasty and straightforward. Last time, I made the cookies with butter (even though Elana’s recipe is vegan and called for vegan palm oil shortening)and added the chocolate chips. The kids loved, loved it! And so did I. This time, I substituted coconut oil to make it vegan for S’s teacher. They’re just as scrumptious, and the kids couldn’t tell the difference. With just 1/4 cup honey, 2 TB of butter or coconut oil and gluten-free, I’ve decided they’re healthy enough to serve as a mid-day and after-school snack. After the kids descended on these cookies, I was afraid there wouldn’t be enough left for S’s teacher. Try them, try them and you will see!

** If your child has a peanut allergy, consider making these with almond butter or sunflower seed butter.

 

Grain-Free Peanut Butter Chocolate Chip Cookies (adapted from ElanasPantry.com’s Vegan Peanut Butter Cookies)

Makes 12 – 16 cookies.

Ingredients

1 cup blanched almond flour (or 1/2 cup peanut flour and 1/2 cup almond flour)

1/2 tsp sea salt

1/4 tsp baking soda

1/2 cup roasted peanut butter

1/4 cup honey or agave nectar

2 TB coconut oil or butter or palm oil shortening

1 tsp vanilla extract

1/3 cup chocolate chips

Preheat oven to 350 degrees.

In a small bowl, combine dry ingredients: almond/peanut flour, salt and baking soda.

In a medium bowl, mix together wet ingredients (peanut butter, honey, coconut oil and vanilla extract) with a hand blender.

Blend dry ingredient into wet until well combined.

Stir in chocolate chips.

Scoop dough 1 TB at a time onto a parchment-lined baking sheet.

Bake for 6 – 12 minutes until golden brown around the edges.

 

 

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November 4, 2011

Beef and Cabbage Casserole

Let me preface this by saying, I’m typically not a fan of casseroles. But this one is actually good—and worth sharing. It doesn’t call for canned cream of mushroom or canned cream of chicken. And it’s neither overly salty nor low on flavor. It’s super simple and tasty, a lazy woman’s version of cabbage rolls.

I happened upon this recipe when we were on a grain-free diet last year. The kids liked it so much that they asked me to bring it back after our diet was over. Now, that tells you something. I also made it for my friend, R, and her kids. She tells me it has made its way into their weekday dinner rotation.

The recipe is adaptable, so you can include rice if you’d like, which is more like true cabbage rolls. Or, if you’re on a grain-free diet, like GAPS, Nourishing Traditions, or Paleo, just stick with the beef (I like to use ground bison) and cabbage. In either case, don’t leave out the cloves and cinnamon—it’s what makes the dish stand out. Serve with a salad or on its own. After all, your kids are getting plenty of vegetables from the cabbage.

This morning, as S was watching me pack leftovers in her lunch, she asked me, “Can I have a bigger piece of casserole?”

Happiness is your child asking for more cabbage.

Beef and Cabbage Casserole

Ingredients

1 lb. ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 – 3/4 tsp salt

15 oz. tomato sauce (I like the organic strained tomatoes that come in a tall glass jar from Bionaturae)

1/8 tsp. cinnamon

1/8 tsp. ground cloves

1/4 tsp. thyme

1/4 tsp. basil

4 to 5 cups cabbage, shredded

Method

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet with the onions and the garlic. Drain off the fat. Add the remaining ingredients except cabbage to the meat mixture and simmer for 10 minutes.

Put half of the cabbage into a 2-quart casserole dish, top with half the meat mixture, top with the remaining cabbage, and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that’s okay because it’ll all cook down.)

Cover the casserole with foil and bake for 45 minutes.

*** Note: If you want to include rice in the casserole, I suggest 1/2 cup of uncooked rice and 1 cup of water. Add it at the same time you’re adding the spices and tomato sauce. Then, cover and simmer for 20 minutes. Continue with the recipe as follows.

October 3, 2011

Grain- and Dairy-Free Breakfast Bars

The kids have been craving something sweet, and okay, okay, so have I. Last year when we were on a grain-free diet, an acquaintance shared the recipe for these delicious breakfast bars. But, really, they’re anytime bars. They’re great for breakfast, snack and dessert. Best of all, they’re very easy to make and super delicious. Feel free to use honey or agave nectar, and I’ve even used butter when I was out of grapeseed oil. I challenge you not to eat the entire pan.

Breakfast bars

Preheat to 350 degrees.

Ingredients

1 1/4 c. almond meal or almond flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 c. grapeseed oil (grape seed oil gives a buttery flavor to these bars)

3/4 c. honey

1 tsp. vanilla extract

1/2 c. shredded unsweetened coconut

1/2 c. pumpkin seeds (unsalted/untoasted)

1/2 c. sunflower seeds (unsalted/untoasted)

1/4 c. almond slivers (unsalted/untoasted)

1/4 c. raisins

1/4 c. dried cranberries

1/4 c. to 1/2 c. chocolate chips (optional)

In a small bowl, combine almond meal or flour, sea salt and baking soda. In a large bowl, combine grapeseed oil, honey and vanilla extract. Stir dry ingredients into wet. Mix in shredded coconut, pumpkin seeds, sunflower seeds, almond slivers, raisins, cranberries and chocolate chips. Grease an 8″x8″ baking pan with grapeseed oil  or use coconut oil spray. Firmly press dough into baking dish. Bake at 350 degrees for 20 minutes. Allow to cool before cutting. Store in airtight container in the refrigerator.

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