Flax Crackers – Grain Free
In order to save money on my grain-free/ Plant Paradox way of eating, I decided to make as many things I can myself. I make my own tortillas, bread, crackers etc. and only buy items I cannot make at home or aren’t too […]
Tag: recipe
Empanadas: grain-free, lectin-free, delicious!
Sometimes, on the Plant Paradox (lectin-free) way of eating, it can be a bit daunting to try and serve dinner to your family. I found a great recipe for grain free tortillas online and was inspired to create something new with them. One night I […]
Chocolate Flourless Cake – Gluten & Dairy Free, Paleo!
Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your dairy-free Valentine. Either way, this recipe is fantastic. The cake is rich and decadent. You won’t miss the dairy one bit!
Ingredients:
½ Cup Coconut Milk
¼ teaspoon Cinnamon
¼ teaspoon Salt
¾ Cup Coconut Sugar
10 Ounces Semi-Sweet Chocolate chips DF (I like Enjoy Life brand)
2 Tablespoons Cocoa Powder
1 Cup Refined Coconut Oil – Melted
6 Large Eggs
Instructions:
Preheat the oven to 300 Degrees F. Grease a 10” Cake pan and set aside
In a small sauce pan, over medium heat: combine the coconut milk, cocoa powder, cinnamon, salt and coconut sugar. Stir until the coconut sugar is dissolved and then set aside.
Melt the chocolate and the coconut oil in the microwave, slowly. (I heated it at 45 seconds then stirred it and repeat until melted). Once it is smooth, add it to the mixer.
Add to the mixer and beat-in the cocoa/ coconut/ sugar mixture you set aside earlier. Slowly beat-in the eggs (one at a time).
Pour the batter into the prepared pan. Have a larger pan than the cake pan to place the cake pan into. Fill the larger pan with boiling water half-way up the sides of the cake pan. (I used a baking sheet for this: fill the baking sheet with boiling water while it’s in the oven).
Bake in the water bath for 50 minutes. The center will still appear wet.
Let cool, then cover and chill the cake overnight in the cake pan. To unmold it from the pan – dip the pan bottom in hot water for about 30 seconds and invert over a serving plate.
Adapted from allrecipes.com “Flourless Chocolate Cake I” by Maggie.
Pumpkin Pie Spice Muffins – Gluten, Dairy and Grain Free! (Freezer-friendly)
There is just something about Fall and the smell of pumpkin pie baking. I love to eat pumpkin pie, but is not so easy to find a dairy and gluten free version. So, why not just make something a whole lot easier and spend the […]
Raisin Spice Cake – WWI 1918 Poor Man’s Cake – Gluten and Dairy Free, Vegan!
Recently my mom gave me an old family recipe she had found called “WWI 1918 Poor Man’s Cake.” Due to the scarcity of dairy and eggs, during World War I, this recipe was developed out of necessity. I’m not really sure who invented this […]
Swedish Meatballs with Gravy – Gluten and Dairy Free
One of my favorite comfort foods is meatballs! I found a great recipe for Swedish meatballs and adapted it to be gluten and dairy free. I challenge you to make them and see if you can tell the difference between these and a traditional dairy and gluten-filled version.
I like to serve these with a super-simple boiled potato for a side-dish. If you use a thin-skinned red or gold potato you don’t need to peel them! But, if you’re not a big fan of gravy, you can make a mashed potato side dish to go with this and serve with some lingonberry jelly or whole cranberries. Either way, you’re going to have a great fall or winter meal.
I substituted the traditional bread crumbs for a slice of Udi’s brand gluten free bread, diced. (A great way to make use of the heel of the loaf). The milk was easily replaced with coconut milk (but if you only have Almond milk it will work great too). Versatile coconut oil works great to replace the butter in this recipe as well.
Swedish Meatballs Ingredients
2 Tablespoons coconut oil
2/3 Cup Gluten Free Bread, diced (I like Udi’s brand)
½ Cup Almond or Coconut Milk (sweetened or unsweetened is fine)
1 Pound Ground Beef
¼ teaspoon Black Pepper
a dash Nutmeg (optional)
½ Cup Onion, minced
2 teaspoons Salt
Gravy Ingredients
2 Cups Water
½ teaspoon Salt
¼ teaspoon Pepper
¼ Cup White Rice Flour
Instructions
Melt 1 Tablespoon of coconut oil in a large non-stick skillet over medium heat. Add diced onions with a dash of salt and sauté for about 5 minutes until golden.
Mix the ground beef, diced bread, almond or coconut milk, salt, pepper and cooked onions into a mixing bowl until well-combined. Shape into small meatballs (about ½ Tablespoon each)
Melt 1 Tablespoon coconut oil in the same large non-stick frying pan, cook the meatballs on all sides until brown (no pink in the middle). Shake the pan occasionally to cook them evenly. (You may need to do two batches so you don’t over-crowd them in the pan and steam them instead of fry them).
To make the gravy: mix the water, salt, white rice flour and pepper in a bowl. Pour the mixture over the meatballs in the frying pan over medium/high heat, stirring constantly. Cook until you reach the desired thickness of gravy (approx. 8 mins). If it’s too thick, add about ½ Cup more water and stir.
Serve and enjoy!
Inspired by allrecipes.com “Swedish Meatballs (From a Swede!) by Linda T.