Squash Fritters

 From True Comfort by Cavallari

1 med grated zucchini

1 med grated yellow squash

¾ tsp salt

½ c oat flour

2 lightly beaten eggs

3 chopped scallions

¼ tsp pepper

4 tsp coconut oil

Place squash in a colander and sprinkle with ½ tsp of the salt. Let sit 10 min to draw out moisture. Then put them in a nut milk bag and squeeze out extra moisture. Add to a bowl with flour, eggs, scallions, salt and pepper. Fry in the coconut oil.

Oat Flour Mix and Biscuits

Oat Flour Mix
5 c. gluten free oat flour*
3 1/3 c. tapioca flour
3 c. cornstarch
2/3 c. potato starch
3 Tbs. potato flour
* Ground up gluten free oats
 
Oat Flour Biscuits
I've never much liked gluten free baking powder biscuits. They've always struck me as rather...squeaky. But when my sister Mette made these for me, I changed my mind. The oat flour mix makes these biscuits delicious, better than "regular" biscuits, my Dad says. They are certainly the best gluten free biscuits I've ever had, and I make them all the time. - Betsy 
3 1/2 c. Oat Flour Mix*
2 tsp. xanthan gum
2 Tbs. baking powder
2 tsp. baking soda
4 tsp. sugar
1 tsp. salt
6 Tbs. shortening
6 Tbs. butter or margarine
1 1/4 c. milk or milk alternative
Preheat oven to 350°.
Combine dry ingredients in a medium bowl.** Using a pastry blender or your hands, cut in shortening and butter until mixture resembles coarse crumbs. Stir in the milk and work gently until dough forms a ball. Turn onto a surface dusted with oat flour mix and pat or lightly roll to 1/4 thickness. Cut into small biscuits. Place 1" apart on parchment-paper-lined cookie sheets. Bake for 10 - 12 minutes. 

These biscuits are best on the first day they are baked, but the dough keeps well. Store it in a Ziploc bag in the refrigerator for up to 5 days. ** You may also place all dry ingredients in a large Ziploc bag. Add shortening and butter. Close bag and smoosh around until shortening is well mixed into the flour. Add milk to the flour mixture, then reclose bag and mash it around again until dough forms a ball. (Continue as above).In a hurry? Place all ingredients in the bowl of a stand mixer. Add shortening and butter. Mix on medium speed until mixture resembles small crumbs. Add milk. Mix on medium speed until well blended. Work dough into a ball with your hands. 

Second City Diner Burger

From the Healthiest Diet on the Planet
4 c water
1 chopped finely onion
3 stalks finely chopped celery
1/4 c coconut aminos
2 tsp onion powder
2 tsp garlic powder
1/2 tsp black pepper
3 c rolled oats
12 oz finely chopped mushrooms
1/2 c white whole wheat flour
Simmer onion, celery, aminos, onion and garlic powders in water for 5 min. Stir in oats, mushrooms and flour and cook 5 more minutes. Chill 1 hour or more.
Oven 350 degrees
Shape mixture into burger size patties and put on baking sheets. Bake 15 minutes. Remove from oven and let rest (very fragile!) Carefully flip over and bake 10 more minutes.
Before serving, grill on nonstick griddle about 7 min on each side until brown.

Fudgy Mocha Pudding Cake

Adapted from The Oh She Glows Cookbook.
Wow! Really rich!

Oven 375      8 inch greased baking dish
Mix 1 T flax with 3 T water and set 5 min.
Mix:
1.5 c oat flour
3/4 c sugar
1/3 c cocoa powder
1/3 c choc chips
3/4 tsp salt
1.5 tsp baking powder

To flax egg, add
3/4 c almond milk
2 T coconut oil
1.5 tsp vanilla

Pour milk mixture over flour mixture and thoroughly combine. Pour into baking dish and smooth out top with a spoon.

In a small bowl, combine:
1/3 c sugar
2 T cocoa

Sprinkle over the batter.

Slowly pour 1 1/4 c hot coffee or water over cake, covering the mixture.
Bake 27-33 min uncovered.
Let cool 5 to 10 minutes.

Crispy Almond Butter Chocolate Chip Cookies

Adapted from The Oh She Glows Cookbook.

1 T ground flax
1/4 c oil
1/4 c almond butter
1/2 c br. sugar
1/4 c coconut sugar or white
1 tsp vanilla
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 oat flour
1 c almond flour
1/4 c mini dark chocolate chips

Oven 350 degree.
Mix flax and 3 T water and set 5 minutes to thicken.
Beat oil and almond butter. Add both sugars and beat 1 more minute. Beat in flax mixture and vanilla.
One by by, beat in soda, baking powder, salt, oats, and almond flour. Dough is slightly sticky. Fold in chips

Place into 1 inch balls on cookie sheet. No need to flatten.
Bake 12 to 14 min. Let cool 5 minutes on sheet, then move to cooling rack.

Sorghum Flour Flatbread

From: Ryberg, R. Gluten Free in Five Minutes.

This was good with vegetable soup.
1 egg (I used a flax egg - 1 T ground flax and 2 T water)
2 tsp olive oil
1 T applesauce (I used coconut cream)
pinch salt
2 T sorghum flour
1/2 tsp baking powder
1/8 tsp sugar (did not use as cream is sweet)

Mix. Spray a microwave safe plate with cooking spray. Pour batter onto plate and spread into a 7 to 8 inch circle. Microwave on high 2 min. Flip over to allow bottom to dry a little.

Thai Chicken Soba Noodle Soup

4 servings; 3 qt Instant Pot
1 chicken breast or a couple of thighs, chopped into 1/2 to 1 inch pieces

1 clove garlic (did not use)
1 tsp ground ginger
1 can coconut milk
1-2 cups chicken stock
1 Tb coconut aminos (or soy sauce)
1/2 tsp chili powder
Squirt of honey
1 bundle Soba noodles
2 med-small carrots, diced
1/2 to 1 c peas
juice of one lime
salt and pepper
Saute chicken until nearly done, and add carrots for a minute. Add some broth to deglaze pan. Throw in Soba noodles and veggies. Mix the rest of the ingredients and pour over the food in the pot. Give a little stir, keeping noodles submerged. Pressure cook 1 minute and let sit for a couple more before releasing steam.
This was GREAT.

Lemon Blueberry Scones

Gluten Free Lemon-Blueberry Drop Scones

Yield: 8-10 scones

Ingredients:

315 grams almond flour (about 3 cups)
1 teaspoon baking soda
1/8 teaspoon sea salt
Pinch of cinnamon
Zest of 1 lemon
2 eggs
2 tablespoons honey
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries

1. Preheat your oven to 325 degrees.
2. Add the almond flour, baking soda, salt, cinnamon and lemon zest in a large bowl and stir to combine.
3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
5. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

 Very good!

Chocolate Almond Brownies

From Suzy Cohen:

Chocolate-Almond Brownies

Ingredients
½ cup butter
4 ounces bittersweet chocolate chips
½ cup organic sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs
1 ½ cups almond flour
2/3 cups chocolate chips
½ cup chopped almonds

DIRECTIONS
Preheat oven to 350 degrees. Butter an 8-inch square baking pan.
Melt butter and bittersweet chocolate in large microwave-safe bowl at 50% power, stirring every minute. Once melted, add sugar, molasses, vanilla, and almond extract. Set mixture aside to cool.
Beat eggs in a separate bowl. Add eggs to chocolate mixture once it has fully cooled. Beat well. Add almond flour and mix using spatula. Stir in chocolate chips and almonds.
Spread in pan and bake for 30 minutes or until toothpick in center comes out clean. Allow to completely cool before cutting.

Blueberry Cobbler

5 cups of fresh, organic blueberries, washed

1 Tablespoon orange juice (or lemon)
1 Tablespoon cornstarch (or tapioca) to thicken
1 cup of almond flour
2 Tablespoons melted butter or grape seed oil3 Tablespoons brown sugar (or honey)1/4 teaspoon of cinnamon
1/4 tea sea salt
1/2 cup of chopped walnuts

Directions
Heat oven to 350 degrees. Wash fresh blueberries, these taste work better than frozen ones. Make sure blueberries are dried (even with a paper towel) or it will be watery. In a bowl, mix your orange (or lemon) juice with the corn starch and whisk those two together so there’s no chunks.
Then add your blueberries to the bowl so they are coated well.  Then pour the berries into a  13 x9 glass baking dish or beautiful individual baking dishes.

In a separate bowl, combine the almond flour, sweetener of your choice, cinnamon, sea salt and chopped walnuts.  When thoroughly crumbled together, sprinkle over your blueberries. Bake uncovered for 45 minutes until the top is crumbly and beginning to brown. You can put a few dabs of butter on the top when it’s nearly done to add more flavor and brown it. When cooked, cool on a rack and the cobbler will naturally thicken.

From Suzy Cohen

IP Soba Noodle Soup

Tomorrow I'm trying this - got some ham I need to use up.

Chopped ham

Soba noodles (1 small bundle, broken)
Chopped green onion tops
Chopped carrots
Chopped celery
Frozen peas
2 cups broth

SAUTE chopped carrots 2 or 3 minutes, add onion tops for another minute. Add peas, ham, noodles and broth.
Put top on IP and set to pressure cook on high for 2 minutes. Natural release.

This was good!

Soba Miso Soup
from The Healthiest Diet on the Planet
6 c water
1/3 c white miso
2 T soy sauce (I would use coconut aminos for both of these)
1 package firm silken tofu, cubes (use your chick tofu or none)
1 c packed baby spinach
1 bunch green onions
12 oz cooked soba noodles
1/4 tsp red pepper flakes

Pumpkin Bread GF

Jackie-Jo’s Heirloom Pumpkin Bread

This recipe was shared with me by Jolene, my Customer Service Director. Her dear Mother-in-Law made it for the family for many years.  It’s moist, delicious and truly amazing. It is gluten-free.  Raisins are a fantastic source of special phytonutrients that help lower blood pressure and make this bread chewy and mouth-watering. The walnuts provide natural vitamin E. (From Suzy Cohen)

This recipe will make 2 loaves so you can share the love with neighbors!
Alternatively, you can hide the second loaf in the freezer for ‘private’ use lol 😛

Ingredients
 for Jackie-Jo’s Heirloom Pumpkin Bread
1 and 2/3 cup “Bob’s Red Mill Gluten Free 1 to 1 Baking Flour”
1 and 1/2 cup cane sugar
¼ tsp baking powder
1 tsp baking soda
4 tsp cinnamon
5 – 6 tsp ground cloves
4 – 5 tsp allspice (freshly ground or dried spice)
1 tsp ground dried ginger
¼ tsp sea salt
1/3 cup butter, melted
2 eggs
1/3 cup water
1 cup pumpkin puree (freshly cooked or can is fine)
Optional: 1/4 cup walnuts
Optional: 1/4 cup golden raisins

Directions

Preheat oven to 350 degrees. Lightly grease a bread pan with butter or oil.

In a large mixing bowl, mix together the dry ingredients: Flour, sugar, baking powder and soda, and all your spices and salt. Set aside. In another mixing bowl, blend together your melted butter, eggs, water and pumpkin.

Using an electric hand mixer (or muscle power!) blend together the wet and dry ingredients until the batter is even. If desired, add 1/4 cup of walnuts and 1/4 cup of golden raisins. This will make your bread moist and crazy delicious!

Pour the pumpkin batter into your bread pan (or muffin tins) and bake for 35 to 40 minutes until lightly browned on top and a toothpick inserted in the center comes out clean.

Remove from oven and let cool on the stovetop for 20 minutes. Then gently remove the loaf from the pan and cool on wire rack another 30 minutes or until your family goes nuts and makes you serve it!

IP Almond Flour Cake

4.45 from 27 votes

Instant Pot Keto Gluten-Free Coconut Almond Cake

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Instant Pot Keto Gluten-Free Almond Coconut cake packs all of the flavors into a 3 gm carbs per serving cake that tastes like the real thing. Make this keto cake in your pressure cooker without heating up your kitchen, and serve an elegant slice with ease.

Course: Dessert 

Cuisine: American 

Dietary Consideration: Gluten-Free, High Fat, Keto, Low Carb, Vegetarian 

Cooking Style: Instant Pot/Pressure Cooker 

Servings: 8

Calories: 236 kcal

Author: Urvashi

Ingredients

Dry Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/3 cup Truvia
• 1 teaspoon baking powder
• 1 teaspoon apple pie spice

Wet ingredients

• 2 eggs lightly whisked
• 1/4 cup butter melted
• 1/2 cup heavy whipping cream

Instructions

1. Mix together all the dry ingredients.
2. Pour in wet ingredients one by one, mixing well with each addition.
3. Pour into a 6-inch round cake pan and cover the pan with foil.
4. Place 2 cups of water into your instant pot liner, and put in a steamer rack on top.
5. Set your Instant Pot for 40 minutes at High Pressure, let it release pressure naturally for 10 minutes, and release remaining pressure.
6. Carefully take out and pan and let it cool for 15-20 minutes. Upend the cake onto a plate. sprinkle with coconuts, almonds, or powdered sweetener if desired and serve..

Sweet Potato Muffins

Sweet Potato Muffins

1 small organic sweet potato, roasted (should be about 1 cup, packed)

3 tbsp. Ground flaxseed in ½ cup of water (let the flaxseed sit in water for 10 minutes; this substitutes your egg)

¾ cup organic coconut milk

2 tbsp. organic olive oil

½ cup pure maple syrup or unpasteurized honey

1 cup organic brown rice flour

¼ cup organic coconut flour

1 tbsp. Aluminum-free baking powder

½ tsp. Himalayan salt

1 tbsp. Ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

⅛ tsp ground cloves

⅛ tsp ground nutmeg

Instructions:

1.      Preheat oven to 400F.

2.    Use a skewer to make a dozen or more holes in your sweet potato skin, then cook it on a baking tray for an hour, or until soft.

3.    Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. Add the flaxseed, coconut milk, olive oil, and maple syrup. Combine until smooth.

4.    In a separate bowl, mix all of the dry ingredients, then add these to the potato mixture and stir until properly combined.

5.     Oil your muffin tray thoroughly with coconut oil, then pour the batter evenly into the muffin tray so that each one is approximately ⅔ full.

6.    Cook for 30-35 minutes.

From: https://www.healthy-holistic-living.com

Peanut Butter Cookies

Oven 375 degrees
1 egg
1 c peanut butter (or almond, etc.)
1 c sugar
Grease cookie sheet. Stir ingredients, drop by rounded tsps onto cookie sheets. Can roll in sugar first. Flatten with fork. Bake 10-13 min until set in centers. 32 cookies.

Almond Oat Carrot Muffins

from https://livesimply.me

Almond-Oat Carrot Cake Muffins (One-Bowl, Gluten-Free)

Naturally-sweetened almond flour and oat muffins that taste like carrot cake. 

Author Kristin Marr

Ingredients

• 4 TB butter melted
• 1/2 cup unsweetened applesauce 130g
• 1/3 cup pure maple syrup 100g
• 2 eggs
• 1 1/2 tsp pure vanilla extract
• 1 cup shredded carrots 190g
• 1 1/2 cups blanched almond flour 156g
• 1 cup oat flour 110g*
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup toasted coconut flakes 51g**

Instructions

1. Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners. 
2. In a large mixing bowl, whisk together the wet ingredients: melted butter, applesauce, maple syrup, eggs, and vanilla extract. Stir in the shredded carrots. 
3. Add the dry ingredients to the bowl: oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine the ingredients. Add the coconut flakes, and stir until incorporated throughout the batter. 
4. Divide the muffin mixture evenly among the muffin cups. I use an ice cream scooper. 
5. Bake for 22 minutes, until the centers are firm to the touch.
6. Let the muffins cool before enjoying. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months. 

Recipe Notes

*You can make your own oat flour by pulsing 1 cup of rolled oats in a blender or food processor. I've been purchasing oat flour from the store since it saves me from cleaning my blender or food processor and it's relatively inexpensive.  If you're gluten-free, look for certified gluten-free oat flour or oats. 

**You can toast coconut on the stove-top, in a skillet, over medium heat. Stir the coconut as it toasts to prevent burning. This usually takes about 5 minutes. Or, purchase toasted coconut. 

Mexican Millet

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup millet
• 1 small yellow onion, finely diced
• 1 jalapeno, seeds and ribs removed, minced
• 2 cups vegetable broth
• 3 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 medium, firm, ripe tomato finely diced
• 2 tablespoons finely chopped cilantro
• Freshly squeezed lime juice, for garnish

1. Place the millet in a fine mesh strainer and rinse under cold running water for two minutes. Set aside and allow to drain completely.
2. In a medium saucepan over medium heat, heat the oil and garlic. When the garlic begins to sizzle, add the onion and jalapeno. Fry, stirring occasionally, until the onion is soft and slightly golden 6-8 minutes. Add the millet, stir to coat, and cook for 4 to 6 minutes, until the millet is slightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and tomato. Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes or until all liquid is absorbed. Remove from the heat and allow to sit, covered, for 10 minutes. Sprinkle with chopped cilantro and fluff with a fork. Garnish with fresh lime juice, if desired.
   
   
   From theliveinkitchen.com

Soba Noodle Salad with Almond Sauce

soba noodles, dried or fresh

cucumbers scallions peanuts, roasted and unsalted

Almond Dressing (recipe below)

hot sauce of choice, Sriracha is good

1. Bring a pot of water to a boil. Add soba to water and turn heat down so that the water is gently simmering — soba is a little more delicate than pasta and you don’t want the water rapidly boiling if you can help it. Boil 4 minutes (for dried) and about a minute (for fresh), drain and rinse under cold water using your hand to disperse the water evenly over the noodles — again, the noodles are delicate.

2. Let the noodles dry in a colander, and if need be, gently pat them dry with some paper towels. Meanwhile, julienne the cucumbers on a mandoline or slice them into slivers with a knife. Chop scallions thinly on the bias (if you wish). Coarsely chop the peanuts. Place noodles, cucumbers, scallions and peanuts in large bowl. Pour dressing over top. Don’t be afraid to pour it on — it’s light light! Serve with more Sriracha on the side.

Almond Dressing

Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.

6 tablespoons good (or not) peanut butter (I used almond butter)

1 cup boiling water

4 tablespoons cider vinegar

1 tablespoon sugar or honey (I used sugar)

1 to 1 1/2 teaspoons kosher salt (I use 1 1/2)

3 to 4 cloves garlic, (left this out)

minced crushed red pepper flakes or cayenne, to taste

2 teaspoons lemon or lime (or more - I used one whole lime)

1 tablespoon sesame oil (optional)

 Sriracha to taste

Place the peanut butter in a bowl and whisk in the hot water until blended. Stir in the remaining ingredients. Adjust seasoning as necessary with more lime juice, salt, Sriracha, sesame oil, etc. As noted above, sometimes it’s easier to make adjustments after the dressing has cooled down.This makes A LOT of sauce. Either half it for one bundle of noodles, or cook two bundles.