Recipes

It is rare these days that I find recipes for sweetish things that I love and can eat. No gluten, no sugar, no oats, no rye or malt or barley.
So here are a few new finds that I am really enjoying. I should figure out how to replace the maple syrup with medjool dates… but I haven’t yet. I am cheating on my sugar free aspect a little with a wee bit of maple syrup. Sue me. 😉

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Breakfast Bars

  • 1 ¼ cup almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup unsalted nuts
  • ¼ cup raisins (and/or other sugar free dried fruit)
  1. In a small bowl, combine almond flour, salt and baking soda
  2. In a large bowl, combine oil, maple and vanilla
  3. Stir dry ingredients into wet
  4. Mix in coconut, pumpkin seeds, sunflower seeds, nuts and fruits
  5. Grease an 8×8 inch baking dish
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
  7. Bake at 350° for 20 minutes
  8. Cool bars in pan for 2 hours, then serve

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Gluten Free & Grain Free Muffins

Ingredients

  • 1 cup nut butter (I actually used sunbutter)
  • 2 medium sized bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons of maple syrup
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Toppings: unsweetened shredded coconut, raisins, seeds or nuts, dark chocolate chips, cinnamon, and/or anything else you can think of.

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients into a blender or food processor.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

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And I made this cobbler for a Sabbath meal with friends, where the hubby is gluten free. I couldn’t eat it because of the sugar (I could probably have figured out a way to make it without sugar, but I didn’t bother… not worth it for a fruit dessert I wouldn’t have loved much anyway!), but he said it was probably the best gluten free dessert he’s had. 🙂 I could easily make this vegan by using coconut oil instead of butter, and almond milk instead of dairy milk. But I didn’t and it was delicious! Of course. Nothing is better than butter in dessert!!

Gluten-Free Peach Cobbler

1 stick of butter, melted
1 1/4 cup sugar
1 cup Gluten-Free All Purpose Flour mix
1 1/2 tsp. baking powder
1 cup milk
1/2 tsp. vanilla
1 tsp. each cinnamon, cloves, nutmeg
pinch of sea salt
2 cups chopped peaches (or any other kind of berries/fruit)

Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish with butter.  Whisk together flour, 1 cup sugar, and baking powder. Stir in milk, vanilla and then the melted butter. Pour into the prepared baking dish. Sprinkle the fruit evenly over the batter. Sprinkle the remaining 1/4 cup sugar over top. Bake for 55-60 minutes, or until golden.

6 Replies to “Recipes”

  1. You know, the diet is okay and I’ve gotten used to it (although I’ve kind of just lost my appetite in general). I’m hoping it won’t be a forever thing though! I can’t tell you how much I miss things like fluffy bread or ice cream with my kids. The holidays might be tough this year for more than one reason….

  2. The peach cobbler surprises me, Melissa. If I remember correctly, I thought you disliked any dessert with cooked fruit. Am I mistaken, or has your taste changed?

  3. Forgot to add that I’m happy you shared these–even though I’m not gluten- or sugar-free, I still do avoid carbs and strive for healthier eating in general. Also, I cook for several gluten-, grain-, and sugar-free people at various times of the year through my ministry with ABM, so these will come in very handy. Thank you!

  4. Hehe, you have an excellent memory. That is why I did not bother figuring out how to make the cobbler sugar free. I made it gluten free for a GF guest of ours a couple weeks ago, but I figured since fruit desserts are not my personal favorite, I would not be missing much by not eating it, so I didn’t bother making it sugar free. So you are correct. Very astute. 🙂 Our guest said it was one of the best gluten free desserts he has had, so while I did not taste it personally, it got a great thumbs-up from a fellow GF friend!

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