Grain free bread:

Source:  http://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/#iOkDpYTDxzqIbuxa.99

Bread (Paleo, Gluten Free, Grain Free, Gaps)

The pureed cashews and unflavored gelatin help add structure to this bread. I store the bread wrapped in a large piece of parchment paper in an airtight container for up to 2 days at room temperature or for 4-5 days in the refrigerator.

Inspired by Elana’s Pantry

Makes one 7 1/2 x 4 1/2″ loaf

For the dough:
1/2 cup cashews (I prefer to use soaked and dehydrated cashews)
1 1/2 cups almond flour
2 tablespoons coconut flour
3/4 teaspoon unflavored gelatin (I prefer Great Lakes or Bernard Jensen)
1/2 teaspoon Celtic sea salt
1 1/2 teaspoons baking soda
4 large eggs
4 tablespoons unsalted butter or coconut oil, melted
1 tablespoon honey (I used clover)
2 teaspoons apple cider vinegar

Directions:
Place cashews and 1/4 cup water in a small bowl and let soak for 30 minutes.

Preheat oven to 350ºF and adjust rack to middle position. Butter a 7 1/2 x 4 1/2″ glass loaf pan. Pour cashews and water mixture into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Process until smooth. Pour batter into buttered loaf pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve.

Read more at http://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/#JiJH7EAk0MrkS4eX.99 

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free}

 

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It’s even better the next day!

Author: Monique of AmbitiousKitchen.com

Recipe type: Healthy, Salad, Vegetarian, Vegan, Gluten-free

Cuisine: Asian, Thai

Ingredients

• ¾ cup uncooked quinoa
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (honey-roasted is good)
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang
• For the dressing:
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon honey (use agave if vegan)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Nutrition Information

Serving size: 1/6th of recipe Calories: 260 Fat: 13.5g Carbohydrates: 27.7g Sugar: 7g Fiber: 4.3gProtein: 8.6g

Source:  http://www.ambitiouskitchen.com/2013/04/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/#comment-5123

Chocolate chip cookie cake:

Source:  http://realsustenance.com/chocolate-chip-cookie-cake-glutengraineggdairysugar-free-paleo-vegan/

Chocolate Chip Cookie Cake

• 4 packed cups of blanched almond flour
• 1 cup of truvia baking blend (or other granulated sugar of choice!)
• 1/2 teaspoon salt
• 6 Tablespoons butter (dairy or nondairy)
• 2 Tablespoon vanilla Extract
• 4 Tablespoons milk (Dairy or Nondairy)
• 1/2 cup chocolate chips (Regular or Allergen free. See notes below for sugar free)
• 2 Teaspoons baking powder (I use double acting)

Frosting (Optional):

• 6 Tablespoons butter (dairy or nondairy)
• 1 1/4 cup powdered sugar (see directions below to make sugar free)
• 1/4 teaspoons vanilla extract
• 2 Tablespoons shortening (I use spectrum )

1. Preheat oven to 350 degrees. Line a 12 inch wide circular pizza tray with parchment paper. 
2. In a mixing bowl, combine all of the ingredients and mix until a dough forms. (add the chocolate chips last)
3. Spread the dough evenly onto the pizza tray into a 1/2-1/4 inch thick layer. (making it roughly 12 inches wide)  (Note: If the dough sticks to your hands, give your hands a quick rinse, lightly oil your hands and the dough will no longer continue to stick)
4. Bake for 21-25 minutes until  lightly golden brown.
5. For the Frosting (optional): Mix all ingredients with a hand mixer and then chill until firm. Use a pastry bag (or a zip loc bag with a corner cut out) to make fun designs on your cookie cake!

Substitution notes:

• Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. If your cookies turn green- then try using less baking powder in the recipe than I have called for.
• To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
• Coconut flour or any of the starchy grain based flours will NOT work in this recipe.
• The cup of granulated sugar can be ANY variety. Cane, Sucanat, Coconut Palm Sugar. To make this recipe SUGAR FREE use xylitol or erythritol (Or use Truvia as I did!) . Just make sure whichever sugar you use is granulated not liquid.
• For the Milk:  you can use any variety: Cows Milk, Goats Milk, Almond Milk, Coconut Milk, Soy Milk or Rice milk. Use what you have on hand. If you have none- you can just use water instead.
• For the chocolate chips I used Enjoy Life as they are free of many allergens. However, if you need to also avoid sugar I recommend using a bar or two of Simply Light sugar free/ dairy free  dark chocolate.  Just chop it into chunks! These bars generally can be found at  Trader Joes and Whole Foods.
• You can make your frosting sugar free by pulsing truvia, xylitol (or other granulated sugar of choice)  in a high powered blender or coffee grinder until powdered. Use it in exchange for regular powdered sugar.  (Note: Coconut Palm Sugar, and Sucanat can also be used to make powdered sugar, just note that your frosting will end up more of a caramel flavor and color.)

Hmmmmmmmmmm....

"Gluten free rice energy bars with peanuts and chocolate chips."

I can't decide if this is a good idea, or just gross...right now I'm leaning towards gross, but we'll see in the future...

From:  A Healthy Cook on Facebook.

A Healthy Cook Jill it is prety easy - warm cooked rice, peanuts, chocolate chips and honey in the blender. then press them into a pan, top with more chips and nuts, and cool off in the fridge for an hour. They are great!

Photo from A Healthy Cook's FB page.

Boilermaker Chili

Source:  http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

Ingredients Edit and Save

Watch video tips and tricks

• 
• Boilermaker Tailgate Chili

• 
• Alligator Chili

• 
• Flatlander Chili

• 
• How to Make Turkey Chili

• 
• Easy Homemade Chili

• 
• Simple Turkey Chili

• 
• Pressure Cooker Beef Chili

• 
• How to Make Chili

• 
• Smokin’ Scovilles Turkey Chili

• 
• How to Peel, Seed, and Dice Tomatoes

• 
• How to Cut Onions

• 
• Garlic: Fresh Vs. Powdered

• 
• Types of Salt

• 
• Freshly Ground vs. Pre-Ground Pepper

• 
• Cooking with Cayenne Pepper

• 
• All about Paprika

• 
• Sugar and Sweeteners

Original recipe makes 12 ServingsChange Servings

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer

• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Check All Add to Shopping List

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

I got this recipe from my sister-in-law Andrea last Summer.  She made it one one of our family vacations and it was a huge hit!  I'm "learning to love" beans, so this was a great introduction for me.  :)  When I made it yesterday I was one 14.5 oz can of tomatoes short, so I just left out one can of tomatoes, one can of beans, and one pound of ground chuck.  It worked out perfectly!