Gluten Free Alternatives

Cake Brownies: 

Gluten-Free, Paleo

Prep Time: 3 minutes

Cook Time: 20-25 minutes

• 1/2 cup Cacao powder (cocoa powder is fine to use, but it's not Paleo)
• 4 TBSP Pastured Butter (use same amount of Ghee for Paleo)
• 3 Pastured Eggs
• 1 TBSP brewed Coffee (doesn't have to be hot)
• 1/2 cup Nut Butter (don't use peanut if trying to keep this recipe Paleo)
• 1/4 tsp Baking Soda
• 1/8 tsp Sea Salt
• 3 TBSP Raw Honey
• 1/2 tsp Vanilla
• Coconut Oil

1. Preheat oven to 325F.
2. In a medium sized mixing bowl, add dry ingredients (cacao powder, baking soda, salt) and mix until thoroughly combined.
3. Add the eggs, nut butter, butter or ghee, brewed coffee, vanilla, and honey to the mixing bowl. Stir until well combined. You may have to squish the nut butter with a spatula so it doesn't stay in lump form. 
4. Grease an 8 x 8 pan with coconut oil.
5. Add the brownie mixture to the baking dish and bake for 20 - 25 minutes. Check for doneness by inserting a knife into the middle. If the knife comes out clean, they're finished baking. Cool for 10 minutes before serving.

NOTE: I don't like super sweet desserts, so if you prefer things to be a little sweeter, increase the amount of honey to 1/2 cup, or use maple syrup instead.

*This recipe was inspired by: http://cookeatpaleo.com/easy-paleo-brownie-recipe/

Gluten-Free, Vegan, Paleo 

Zucchini "Spaghetti"

This recipe is incredibly easy to make and super yummy! It also costs under $5 and takes about 5 minutes to prepare and cook! It even twirls on a fork just like "real" spaghetti!

Prep Time - 2 mins

Cook Time - 2 to 3 minutes

• 3 or 4 zucchini, skins on (about one per person)
• pasta sauce OR olive oil
• Parmesan cheese, optional (leave out for vegan and Paleo)

1. Using a regular grater (you don't need anything special), shred the zucchini until you get down to the seeds. CAUTION: Be careful not to shred your fingers/knuckles! I have done this and it's pretty painful. You can use the seeded part, but it won't have the long spaghetti noodle effect. We just slice up the core, put it in a pan, and saute with butter or olive oil.
   
2. Using a non-stick pan (I prefer cast iron), cook the zucchini until it softens - usually 2 to 3 minutes is all it takes. If you prefer a softer texture, you may want to continue cooking for 5 total minutes. No need to add any oil. 
   
3. Serve with olive oil or pasta sauce and a little freshly shredded parm!

NOTE: This goes GREAT with my "Gluten-Free, Paleo "Breadsticks" recipe found in this section! 

Gluten-Free Shepherds Pie

This recipe uses milk, but if you wanted to make it dairy-free you could use unsweetened coconut milk as an alternative. It does not contain cheese like a traditional cottage pie. You may use whatever vegetable variation you prefer, but I will list what we used in the ingredients list.

Prep Time - 15 mins

Cook Time- 30 mins

Topping:

• 1TBSP butter
• 1 egg, lightly beaten
• 1/2 cup milk (or unsweetened coconut milk)
• 1/2 tsp salt
• pinch of ground pepper
• 1 1/2 to 1 3/4 cup ground unsalted, raw sunflower seeds (use a blender on high speed for 8-10 seconds until the seeds resemble fine grains similar to almond flour)
• 1 sprig dried thyme, leaves only
• 3 - 4 stalks dried parsley, leaves only
• 2 pinches dried oregano

Filling:

• 1 lb ground venison OR beef, buffalo, lamb - if you use lamb it will be called "Shepherds Pie" 
• 2 carrots, diced
• 2 white radishes (bulbs only), diced
• 3 stalks celery, diced
• 1/2 medium onion, diced
• 1 green onion (both bulb and greens), diced
• 1/2 stalk of green garlic, chopped OR 1 garlic clove, minced
• 1 medium potato (any variety is fine - sweet potato will give it a sweeter flavor), diced
• salt, pepper, and oregano to taste, about a pinch of each
• oive oil

1. Preheat oven to 350F
2. In a large, oven-proof/stovetop-proof pan, add the ground meat, carrots, onion, radishes, celery, onions, garlic, potato, and spices. Cook over medium heat in enough olive oil to lightly coat the bottom of the pan. If using beef or another fattier meat, the olive oil may not be necessary. You just want enough fat to help brown the veggies.
   
   
   
3. Cook until the meat is no longer pink and the veggies are mostly done. 
4. Meanwhile: In a small saucepan over medium-low heat add the milk, butter, salt, and pepper. Cook until heated through but not boiling.
5. In a separate bowl, add the ground sunflower seeds, egg, thyme, parsley, and oregano. Mix until well combined.
6. Add the milk mixture to the sunflower seed mixture and stir to combine. This will be fairly liquid-like  but that consistency is correct.
7. Press down the cooked filling in the oven-proof pan and slowly pour the topping over the filling until covered. Place in the preheated oven and bake for about 30 minutes or until the topping is browned. 

Slice into pieces and serve. Enjoy!

                               

Cauliflower Crust Pizza

Prep Time: 35 - 30 mins

Cook Time: 20 - 25 mins

"Crust" Ingredients:

• 1/2 large cauliflower head
• olive oil OR coconut oil
• 1 large egg
• 1 cup finely shredded mozzarella cheese (+1 cup for "other ingredients" list= 8oz total)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 - 2 cloves of garlic, minced
• 1/2 tsp sea salt

Other Ingredients:

• 1/2 cup tomato-basil pizza sauce OR 2 tomatoes, diced
• 1 cup shredded mozzarella 
• 1/2 small jar of olives (green, kalamata, black, etc.)
• 4 strips of pork belly, thinly sliced, cooked, then crumbled OR cooked & crumbled bacon

INSTRUCTIONS

Place cauliflower in a steamer and cook just until tender. DO NOT OVERCOOK! It can easily become mushy and that texture won't work. Allow it to cool. Chop into small crumbles. Alternately, grate over a cheese grater while raw then add to a medium bowl
and microwave for 8 minutes being sure to stir halfway through cook time. I've made this recipe both ways and they can be equally messy. I've found the texture of the grated-while-raw cauliflower to be more consistent and have a finished texture more like grain-based crusts.

Preheat oven to 450F. Prepare crust as follows. Oil two round cookie sheets or pizza pans being sure each pan is entirely coated. In a large bowl, combine crumbled and cooled cauliflower, egg 1 cup mozzarella, dried oregano, dried basil, minced garlic, and sea salt. 

Once combined, pour half the mixture into the center of each baking tray and pat into 

rounds like pictured below.

Lightly oil the now-formed "crusts" and place in the preheated oven. Bake for 15-20 minutes, 

or until golden-brown in color. Remove from oven and turn temperature up to Broil.

Prepare the pizza. Spread the sauce or diced tomatoes on top of the baked "crust", being sure to leave approx. 1/2" - 1" around the edge. Sprinkle 1/4 of the cheese on top. Add the rest of the toppings and cover with the remaining cheese. Broil for 3-5 minutes, or until the cheese is melted and bubbling. Serve and enjoy!

*NOTE: Our daughter is allergic to tomatoes, so we left them off the smaller pizza. The "crust" is surprisingly durable, but it's not as sturdy as grain-based crust. It does get deliciously crunchy and passed the taste-test of our toddler!

This recipe is a modified version of the recipe from 

http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/.

Gluten-Free/Nut-Free/Grain-Free 

Amazingly Delicious "Breadsticks"

I developed this recipe after becoming frustrated with the lack of truly grain-nut-gluten-free recipes for breadsticks or bread in general. I had remembered reading a blog that suggested substituting raw, unsalted sunflower seeds for almond flour. However,  I wasn't sure I could use sunflower seeds to completely replace traditional wheat flour in bread recipes. So I gave it a try and it worked really well! The only thing I have to say is that this "dough" is extremely sticky and you will need a lot of olive oil to coat your hands so you don't end up with dough-hands. I hope you enjoy these little sticks of awesomeness!

Prep Time: 5 - 10 mins

Cook Time: 20 -25 mins

*Makes 8-10, approx 8" breadsticks

• 3/4 very finely grated Parmesan cheese  
• 2 cups of ground raw, unsalted, organic sunflower seeds (just put whole seeds in a food processor or blender and blend until they resemble fine crumbs similar to almond flour)
• 1 tsp dried oregano or other favorite spice
• 1 tsp sea salt (you may need to finely grind it if you have large flakes)
• 1 whole egg, gently beaten 
• 1/2 cup of milk (unsweetened coconut, cow, or goat) OR 1/4 cup milk and 1/4 cup water
• 2 TBSP butter
• olive oil

1. Preheat the oven to 375F 
2. In a small sauce pan over medium-low heat, add butter, milk of choice (and water if using), and salt. Stir continuously until the mixture becomes warm but do not boil! You may bring it to a slight bubble but you don't want to do anything more than gently scald the milk. Remove from heat and allow to cool.
3. Meanwhile, in a large mixing bowl, add the ground sunflower seeds, parm, dried oregano,   and egg. Mix until well combined. The mixture will be very sticky so I recommend using a wooden spoon. 
4. Once the milk mixture has cooled to room temperature, add to the sunflower seed mixture. The milk mixture shouldn't be too hot because it can cook the egg while still in the mixing bowl and that will prevent it from properly binding the other ingredients. Mix this until well combined. It should look about like this:
   
5. Using cold pressed, extra virgin olive oil, coat a sheet pan very liberally. This is key because the "breadsticks" have a tendency to stick to the pan during baking. Oil your hands as well. Since the mixture is very sticky, the best way to create long stick-like results is by taking medium sized hand-fulls and spreading it out on the pan. 
   
6. Once they've all been laid out place them in the oven and bake for 20-25 minutes or until golden brown. They may be difficult to remove from the pan if there wasn't enough oil, so be gentle when removing them. Using a very flat, rigid spatula seems to work the best.
   
7. Enjoy! We dipped them in a bit of tomato sauce, but you can use whatever you'd like. They do have a slightly nutty flavor, but it isn't overpowering.