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Thread: Gluten Free Recipes :)

  1. #1
    God/dess Lexi's Avatar
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    Default Gluten Free Recipes :)

    Inspired by ItalianBeauty's post, I decided to use my friend's helpful information in following a Gluten Free Diet.

    Here are some helpful sites to visit:


    SITES:


    recipes:
    http://www.scdiet.org/
    http://www.lucyskitchenshop.com/
    http://www.pecanbread.com/recipes.html
    http://www.scdiet.org/2recipes/indexa.html
    http://www.scdrecipe.com/recipes.html

    ready-baked foods & nut flours

    http://www.digestivewellness.com/



    Recipes:


    Cranberry Apple Bake
    3 Granny Smith apples cut into 1 inch pieces
    2 cups whole fresh cranberries
    3/4 splenda for baking sugar
    1.5 cups old fashioned oats [not instant]
    1/2 cup packed splenda for baking brown sugar
    1/3 cup almond or pecan/ or rice flour
    1/2 cup chopped pecans
    1/2 cup [1 stick] unsalted butter, melted

    heat oven to 350 and butter a 2 quart baking dish.
    in large bow, mix apples, cranberries and sugar. spoon into the baking dish.
    in the mixing bowl, mix together the oats, brown sugar, flour, and pecans, and stir in the melted butter.
    sprinkle the oatmeal mixture evenly on top of the apples and bake at 350 for 45 minutes until bubbly and apples are tender.


    Spaghetti Squash
    103 calories 6g of fat 4 g sat 12 g carb 3 g fiber

    1 spaghetti squash [2.5 -3 lbs or use 2 smaller squash]
    1/2 cup of water

    Herbed butter sauce:
    3 tablespoons butter, melted
    1/4 chicken broth [lite = less cals than counted above]
    1 tsp fresh thyme leaves
    1 tsp fresh oregano leaves
    1/4 tsp salt
    1/8 tsp black pepper

    heat oven to 350 and cut squash in half lengthwise starting at the stem. with a spoon or melon baller remove the seeds and place sqaush halves face down in roasting pan, add water and cover with foil, bake for 1 hour or until its fork-tender. remove and keep covered.
    in a glass bowl or measuring cup combine butter and chicken broth, heat in microwave on HIGH for 1 minute. remove the thyme and oregano leaves from stems and add to butter mixture [or do what I'd do and just shake in some thyme & oregano from spice jar lol].
    with a fork, shred the squash into strands and place in large bowl, add the sauce, salt and pepper and toss.







    Slow Cooker Brown Sugar Chikn
    2 lbs. boneless chicken pieces
    1 cup packed Splenda brown sugar
    2/3 cup vinegar
    1/4 up lemon lime soda [diet]
    2-3 tablespoons minced garlic
    2 tablespoons soy sauce
    1 teaspoon black pepper

    Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.



    Slow Cooker: Kona Chicken
    3 lbs chicken, cut up
    1/2 cup green onions, chopped
    1/2 cup soy sauce
    1/4 cup white wine
    1/2 cup water
    1/2 cup honey

    Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place in broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.



    Garlic Beef Slow Cooker:
    5 to 6 lbs beef chuck roast, cut into small chunks
    1/4 cup mustard
    1 cup water
    8 -10 garlic cloves, sliced


    Combine all ingredients in your slow cooker. Cover and cook for 6 to 8 hours



    Crock Pot Swiss Steak
    2 pounds round or Swiss steak, cut 3/4 inch thick
    salt and pepper to taste
    1 large onion, thinly sliced
    1 can tomatoes (1 lb size)

    Cut steak into serving pieces, season with salt and pepper and place into crockpot with onion. Pour tomatoes over and cook on high for 1 hour. Turn to low and cook for an additional 8 to 10 hours.

    Slow Cooker:
    Coq Au Vin Recipe
    6 Green onions
    3 Bacon slices
    3 pounds whole Chicken, cut-up
    1 teaspoon Salt
    1/2 teaspoon Thyme
    8 white onions
    2 cups Dry red wine
    2 teaspoons Chicken stock
    1 clove garlic, minced
    1/2 pound Mushrooms
    2 tablespoons Butter
    1 1/2 tablespoon baking soda
    1/4 c rice/pecan/almond flour
    2 tablespoons Cold water

    Chop white part of green onion only. Saute bacon and chopped onion in large frying pan until bacon is crisp. Transfer to crock pot.
    Wash chicken. Pat dry. Add to frying pan. Season with salt and thyme. Brown on all sides. Transfer to crockpot.
    Peel whole onions. Cut a small cross in root end of each. Brown in remaining drippings. Add to crock pot.
    Pour wine into fry pan, stir to loosen brown bits. Add chicken stock. Stir until dissolved. Pour over chicken. Add garlic. Cover. Cook on low 6-8 hours.
    Slice mushrooms. Saute in butter. Add to chicken. Turn heat on high; when juices bubble, stir in flour and water which have been blended together. Cook until thickened. Sprinkle with parsley when ready to serve.

    Slow Cooker:
    Chicken And Vegetable Bake
    8 chicken thighs [or equal breast]
    2 package frozen vegetables [your choice]
    1 can water chestnuts
    1 teaspoon garlic powder
    Salt & pepper
    1/4 c apple cider vinegar
    1 c water
    1/2 c almond or pecan or rice flour
    italian seasonings

    sprinkle chicken with salt, pepper and garlic powder and place on bottom of slow cooker. mix the vinegar, water, flour and italian seasonings together until you get a dressing -type mixture and put in on top, then add veggies and chestnuts.
    cook on low for 8-10 hours or on high for 4-6 hours.

  2. #2
    God/dess Lexi's Avatar
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    Default Re: Starting my Gluten/Dairy-Free Diet!

    QUICK CHICKEN
    4 skinless, boneless chicken breast halves
    4 ounces Dijon mustard
    1/4 cup teriyaki sauce
    1/4 cup bacon [chopped]
    1/2 cup grated Parmesan or Mozz cheese
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
    3. Bake at 400 degrees F (200 degrees C) for 30 minutes.
    GARLIC CHICKEN
    3 tablespoons butter
    4 skinless, boneless chicken breast halves
    2 teaspoons garlic powder
    1 teaspoon seasoning salt
    1 teaspoon onion powder
    1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

    SHRIMP SCAMPI
    6 tablespoons unsalted butter, softened
    1/4 cup olive oil
    1 tablespoon minced garlic
    1 tablespoon minced shallots
    2 tablespoons minced fresh chives
    salt and freshly ground black pepper to taste
    1/2 teaspoon paprika
    2 pounds large shrimp - peeled and deveined
    1. Preheat grill for high heat.
    2. In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
    3. Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

    BASIL SHRIMP
    2 1/2 tablespoons olive oil
    1/4 cup butter, melted
    1 1/2 lemons, juiced
    3 tablespoons brown mustard
    1/2 cup minced fresh basil
    3 cloves garlic, minced
    salt to taste
    white pepper
    3 pounds fresh shrimp, peeled and deveined
    skewers
    1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
    2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
    3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

    AUNT SANDRA'S STUFFED CABBAGE
    1 can tomato soup
    1 can whole organic cranberry sauce
    1/2 bottle chili sauce [check ingredients]
    Juice of one lemon
    STUFFING:
    2 lbs. chopped meat
    1 onion
    1 cabbage
    1 egg
    Salt and pepper
    1/4 c. rice
    Combine soup, chili sauce, cranberry sauce, and lemon juice for the sauce to pour over the stuffed cabbage. Mix meat with salt, pepper, egg, onion, 1/4 cup rice and little water. Parboil cored cabbage (about 10 minutes) until soft and long enough to loosen leaves.
    Place in colander, stuff and roll. Pour sauce over stuffed cabbage.
    Simmer 1 hour, covered. Remove after 1 hour and place in oven at 350 degrees for approximately 3/4 hour without cover.
    2 pounds of meat makes 12 pieces, 1 cabbage makes 28 pieces


    GREEN PEPPER STEAK
    1 pound beef round, * see note
    1/4 cup soy sauce
    1 clove garlic
    1/2 teaspoon ground ginger, ** see note
    1/4 cup salad oil
    1 cup green onion, sliced thin
    1 cup red and green bell peppers, cut in 3/4" cubes
    2 stalks celery, sliced thin
    1 cup water
    2 tbsp of nut flour + 1 tsp of baking soda
    2 tomato, cut into 2" chunks
    8 ounces waterchestnuts, canned, sliced
    4 ounces mushrooms, sliced
    With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.
    Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, over and simmer for 30 to 40 min. over low heat.
    Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. mix water, nut flour & baking soda together. Add water to pan; stir and cook until thickened. Add tomatoes and heat through. You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later.
    *May use beef chuck. Be sure to trim fat.
    **May substitute 1 1/2 teaspoons fresh ginger.


    AUNTIE-MOMMA'S CHICKEN FRICASSEE
    1 (4 to 4 1/2 lbs.) stewing chicken, cut in quarters or eighths
    4 c. water
    3 carrots, halved
    2 to 3 celery stalks, cut in thirds
    1 sm. onion, quartered
    1 bay leaf
    2 pinches rosemary
    2 tsp. salt
    1/8 tsp. pepper
    Wash chicken thoroughly, removing any visible pieces of fat...bring 4 cups of water to a boil. Add carrots, celery, onion, bay leaf, and rosemary. Drop the chicken, piece by piece into this so as not to lower the boiling point. Cover pot, lower heat, and simmer for 1 hour. Add salt and pepper and continue simmering 1/2 hour or until chicken is tender.
    serve with brown rice & a green or yellow vegetable. to sub rice, you can make the SCD bread and crumble it into the pot to simmer for the last 5 minutes. see below:
    Mock Whole Wheat Bread
    4 ½ cups almond flour
    1 1/3 cups natural peanut butter
    ½ cups water
    7 eggs
    1 tsp baking soda
    1 tsp salt
    mix together and with wet hands form into rolls or into a loaf and bake at 325 for 45 to 50 minutes.

    CHICKPEA SALAD W/ RED PEPPER CONFFETTI
    Three 19-ounce bags chickpeas, drained and rinsed
    4 small red bell peppers, finely diced
    1 1/4 cups flat-leaf parsley leaves, finely chopped
    1 1/4 cups cilantro leaves, minced
    5 teaspoons minced garlic
    2 1/2 teaspoons ground cumin
    2 1/2 tablespoons extra-virgin olive oil
    1/4 cup fresh lemon juice
    Salt and freshly ground pepper

    directions
    Toss all of the ingredients in a large bowl and serve.

    FRESH GUAVA W/ SHAVED COCNUT
    Two 1 1/2-pound coconuts
    Thirty 5-ounce guavas, sliced crosswise 1/4 inch thick

    directions
    To crack the coconuts, lay them sideways in the sink. Using a hammer, crack a coconut in the middle. Rotate the coconut slightly and crack again; keep rotating until the shell breaks. Using the tip of a paring knife, pry the coconut flesh from the shell. Thinly shave the coconut with a sharp vegetable peeler.
    Arrange the guava on plates or platters, top with the coconut and serve.

    AVACADO SALAD W/ JALAPANOS
    12 ripe Hass avocados--halved, pitted and cut into 1/2-inch wedges
    6 tablespoons fresh lime juice
    Salt and freshly ground pepper
    1 cup cilantro leaves
    3 large red or green jalapeños--stemmed, seeded and thinly sliced

    directions
    Arrange the avocado on a large platter. Sprinkle with the lime juice and season with salt and pepper. Sprinkle with the cilantro and jalapeños and serve.

    DEVILED EGGS
    6 hard boiled eggs
    3 tablespoons mayo
    1 1/2 tablespoons relish
    2 tablespoons mustard
    1 tablespoon cream cheese
    black pepper
    seasoning salt
    garlic powder to taste
    [or chilli powder]

    MARYLAND CRABCAKES
    1 1/2 pounds lump crab meat [backfin is poss]
    1/4 cup fresh parsley, minced
    3 tablespoons lemon juice
    2 small cloves garlic, minced
    1 1/2 teaspoons dry mustard
    1 1/2 teaspoons Old Bay seasoning
    1/2 teaspoon red pepper sauce, or to taste
    1 cup plain dry RICE bread crumbs + 1/2 cup almond flour
    3 egg whites
    4 tablespoons vegetable oil
    1. In a large bowl, mix the crab with parsley, lemon juice, garlic, mustard, Old Bay seasoning and red pepper sauce.
    2. Stir in 1/4 cup of bread crumbs.
    3. In a small bowl, beat egg whites until soft peaks form and add to crab mixture.
    4. Take handfuls of the mixture and form into 4-inch patties 1 inch thick.
    5. Spread remaining bread crumbs on a large platter and use to throughly coat each crab pattie.
    6. Refrigerate patties for 45 minutes or until chilled.
    7. In a large skillet, heat 1 tablespoon of oil over medium heat and add crab cakes to fry on each side until golden brown. Add more oil as needed.
    8. Remove to serving dish and serve with tartare sauce.

    LEMON CUCUMBER SALAD
    6 Lemon Cucumber
    1/2 Sweet Red Onion, cut into rings/
    Vine ripened red and yellow tomatoes, 2 each
    1/3-Cup Rice Vinegar
    6 cups spring greens
    Lemon Thyme Vinegarette
    1. Cut the lemon cucumber into six wedges each, set aside.
    2. Place the onion rings in a small bowl and toss with the rice wine vinegar, set aside.
    3. Cut the tomatoes into six slices each and sprinkle with salt and fresh black pepper, set aside.
    4. To serve toss the greens with about five tablespoons of vinaigrette, place one cup of greens on each plate and divide the cucumber, onions, and tomatoes on each plate.

  3. #3
    God/dess Lexi's Avatar
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    Default Re: Starting my Gluten/Dairy-Free Diet!

    GRILLED FRUIT KABOBS

    Fruit Kabobs:
    1 each peach and nectarine, cut in half
    3 kiwi, peeled
    8 strawberries, halved
    1/4 cup Unsalted Butter, melted
    3 tbsp Splenda packed brown sugar
    1 tsp vanilla

    Yogurt Honey Dip:
    3/4 cup Low Fat or fat free plain or vanilla yogurt
    2 tbsp honey
    1 tbsp orange liqueur (optional as long as there is no corn syrup)
    1 tsp vanilla
    1/2 tspgrated lemon rind

    Instructions:
    1. Cut fruit into 1-inch (2-cm) cubes and skewer onto 8 soaked wooden or metal skewers.
    2. In small bowl, whisk together butter, sugar and vanilla until combined and smooth.
    3. Place skewers on preheated greased grill over medium heat; and grill, turning and basting frequently for about 5 minutes or until golden and tender.
    4. Serve with sour cream honey dip.

    YOGURT CREAM HONEY DIP :

    1. In bowl, whisk together yogurt honey, orange liqueur, if using, vanilla, lemon rind and mint.
    2.Cover and refrigerate until ready to use.



    HONEY GLAZED CHICKEN WINGS

    3/4 cup honey
    1/2 cup soy sauce
    1 Teaspoon Mustard
    1/4 cup Simply orange juice
    30 chicken wings

    Instructions:
    1. Add honey, soy sauce, orange juice, and mustard to a small bowl. Mix until smooth.
    2. Arrange chicken wings in a baking pan and pour the mixture over the wings to coat well.
    3. Cover and marinate in the refrigerator for at least several hours or overnight, if possible.
    4. Barbecue or grill chicken for about 10 minutes on each side.
    5. Serve hot or chill and set out as a cold snack.


    BEEF/TURKEY CRUSTED PIZZA


    4-6 ounces minced beef

    Preheat oven to 250 F. Form meat into a patty and press it out on a baking pan pressed as thinly as possible. Bake until the meat is done. Low heat controls the shrinkage.

    Pull the pan out. Pour off any fat and broth (spread with your favorite homemade pizza sauce, top with havarti/mozza cheese, tomatoes, italian seasonings, pesto glaze, chicken dices if you want, or veggies [pile it on!], and return to the oven until the cheese is melted. Serve in wedges.


    GREEK CHICKEN

    1 whole chicken or 4 chicken breasts
    1 - 2 cloves garlic
    juice of 1 lemon
    2 tsp oregano
    2 T butter (plus a whole cube of butter)
    3 T olive oil
    salt
    pepper
    cinnamon


    Rub washed chicken breasts with garlic and put garlic inside chicken breasts [optional, otherwise rub on top. (I press the garlic and smear it.) Squeeze lemon over and in chicken. Sprinkle inside and out with oregano and pepper and a little cinnamon. Place in roasting/baking pan and drizzle with oil and dot with butter. (AND affix a cube of butter to the top with toothpicks.)
    Bake at 375 degrees F (200 C) until done, about 30 minutes. Vegetables can be roasted in the pan, too.
    Every 10 minutes or so, check the chicken and baste it. Turn vegetables.

    side dish:

    while chicken is baking make the SPINACH ROLL UPS


    (I sizzle onion, garlic, salt, pepper, and cumin.)
    then sautee good amount of cooked spinach, drained.


    Wrap:
    Process 2 eggs and 1 tsp coconut oil in food processor or blender.
    Cook on a med griddle as very thin crepes, spread out with the back of a spoon to get it very thin. Cook just till the middle bubbles and flip. The cooked side should not be very brown just a little.
    This makes 5, 5" crepes. Small ones are better as they roll up and hold up better.

    Place on a plate and put some of the spinach mixture on it and roll up.
    i add diced almonds in there. you can add cheese or carrots etc.

    apple sauce as 2nd side to make family happy!



    TURKEY MEATBALLS
    by Gia

    1 lb. ground turkey
    1/4 - 1/2 cup nut flour /brown rice flour if you dont have nut
    [OR 2 eggs if you dont have either]
    salt, pepper, and garlic to taste
    1 egg

    Combine all ingredients in food processor until combined. [or by hand]
    Line a cookie sheet with aluminum foil and preheat oven to 375.
    Roll meat into little meatballs and place on cookie sheet.
    Bake for 20-30 minutes (until golden brown).



    BANANA PEANUT BUTTER PANCAKES
    1 ripe banana
    1/4 cup peanut butter
    2 eggs
    1/2 teaspoon baking soda
    Mix all ingredients with a mixer. Spoon into hot buttered skillet and brown on both sides
    Tip: Small pancakes are easier to turn.
    Serve with pure maple syrup or honey/water/vanilla mixture



    CRISPY CHICKEN

    This is nothing fancy but really delicious, so I make a huge batch at once to make many meals. I buy a pack of 12 or more chicken thighs (the skin of chicken thighs or legs gets crispier than with chicken breasts) and just put them in a big baking pan lined with tin foil, bake at 350 degrees F (175 C) for about an hour, then switch the broiler on for a while until the skins get brown and very crispy. I then freeze what I don't eat and have a bunch of ready-made meals in the freezer. I pop them in the toaster oven to warm up (the microwave makes them a little soggy), and have this for dinner a few times a week.

    Spread on a honey glaze (honey and water mixture) before baking
    Or stir together mustard & honey and glaze that on half way through baking.
    Serve with an oranges and green vegetable



    CRANBERRY POT ROAST

    2 pounds beef tenderloin or 3 lb. chuck roast or brisket, trimmed as desired
    1 tablespoon olive oil
    12 ounce-bag cranberries
    1 cup juice orange
    1/2 cup red wine vinegar
    1/3 cup honey
    salt to taste
    pepper to taste
    1. Heat oil in covered casserole over med-high heat until hot.
    2. Add meat and sear until brown on all sides, seasoning with salt and pepper.
    3. Add vinegar, allow to bubble for about 1 min., stirring up any brown bits on the bottom of the casserole.
    4. Add cranberries, juice and rind of orange (use a vegetable peeler to take off orange rind in broad strips), and honey.
    5. Stir until mixed and cover casserole. Mixture should bubble gently.
    6. Turn meat every 30 min. Cook until done as desired (about 1 hour for med.-rare tenderloin, more for chuck roast or brisket).
    8. Slice and serve with sauce.

  4. #4
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    Default Re: Starting my Gluten/Dairy-Free Diet!

    PARMESAN CHICKEN

    2 lbs boneless chicken breasts - cut in 1" wide strips
    1/2 cup butter
    2-3 slices almond bread
    3/4 cup parmesan cheese
    seasonings such as salt, pepper, parsley & basil

    Turn oven to 350 and melt butter in a baking dish while it is preheating.
    Toast almond bread then put in food processor with parmesan cheese and seasonings till crumbly.
    Coat each piece of chicken first in butter then in the crumbs making a single layer in the baking dish.
    Sprinkle remaining crumbs, extra parmesan or paprika on top.
    Bake for about an hour.



    TUNA SUFFLE

    Grind tuna until fine.
    Add mixture of pureed green beans and carrots (somehow the flavors seem to cancel each other out, it seems to me).
    Add salt.
    Pat the mixture in an oven-proof bowl, and top with grated goat cheese.
    Bake or broil until melted.
    You can add tomatoes, onions etc.
    Serve on toast for family and pecan/almond/rice bread for yourself.
    Choose any SCD legal sides.




    SQUASH MEATBALLS

    2 lbs. Mixed ground raw meats
    1 cup pureed winter squash
    2 eggs
    1 cup almond flour
    salt to taste

    Combine all ingredients.
    Bake at 350 degrees for about 30 minutes til done.
    I bake them on parchment paper so they don't stick.



    BUTTERNUT SQUASH FRENCH FRIES

    olive oil
    Light brown sugar [or brown splenda sugar]
    Butter
    Honey if you like
    Preheat oven to 425F. Cut butternut squash in thin slices by hand or with a slicer. Toss them in olive oil & other ingredients, and place slices on a *baking stone. Bake until crisp. No turning is required



    VEGGIE AND MEAT LASAGNE

    (I brought this to a potluck dinner and normal eating people went back for seconds)

    * When I cook I usually just throw things in without measuring, so I am approximating amounts. You may have to taste.
    • 1 lb. ground beef or ground turkey]
    • onion (1/2 cup minced)
    • 4 toes of garlic - (I put through a garlic press)
    • three grated carrots
    • 20 oz tomato juice (no added sugars)
    • 1 fresh tomato diced (optional)
    • 1/2 teas.thyme
    • 1/2 teas. oregano
    • Salt and pepper to taste
    • Any other seasonings you normally put in your spaghetti sauce.
    • Parmesan or Romano cheese or a mixture of both. (grated).
    • Cheddar Cheese (grated)
    • Zucchini squash, peeled, sliced thin lenghwise

    Brown meat (I brown my meat by putting in a plastic collander and putting collander in bowl and microwaving till brown. I break it up with a spoon as it is browning. This way all the extra fat drips into the bowl.)
    Add minced onion, garlic, carrots, tomato juice, tomato and seasonings. Let this cook till all vegetables are cooked and the sauce is at the concistency you would like.

    Put a little sauce on the bottom of pan and then layer squash, sauce and cheese. Then repeat ending with cheese. I usually do 2 layers.


    SMOTHERED CHOPS

    1 thick pork or veal chop
    1/2 cup grape juice
    a little honey and wet mustard
    1/2 cup pineapple, crushed and drained OR 1/4 cup raisins
    a little oil
    salt and pepper to taste

    Preheat oven to 350F Heat an oven proof skillet and add oil.
    Brown the chop for five minutes on each side.
    Remove from heat for 2 minutes.Spread mustard and honey on top. Add fruit. Bake 35 minutes. Remove cover and bake 10 minutes.

    serve with brown rice & butter and a green veggie!


    CINNAMON-APPLE LATKES

    Ingredients
    2 eggs
    1 1/2 tablespoons honey
    1 teaspoon salt
    1 teaspoon cinnamon
    1/3 cup water
    3 cups chopped apples
    3/4 cup almond flour
    1 teaspoon grated lemon rind
    oil

    Instructions
    1. Beat eggs until light and foamy.
    2. Mix in the honey, salt, cinnamon and water until blended.
    3. Stir in chopped apple, almond flour and grated lemon peel, mix well.
    4. Heat about 1/8 to 1/4 inch of veg. oil in heavy skillet.
    5. For each latke, drop about 1/4 c. apple mixture into hot oil. Flatten slightly. Fry on each side until golden brown.
    6. Add oil to pan as needed.
    7. Drain latkes well on absorbent paper.
    8. If you like, drizzle additional honey plus cinnamon over hot latkes. Serve immediately.



    DARLENE'S APPLE CRISP

    Ingredients
    5 apples, peeled and sliced
    2 pears, peeled and sliced
    1 cup almond flour
    2 tablespoons honey
    2 tablespoons butter
    cinnamon to taste

    Instructions
    1. Mix apple and pear slices together in 9" pie plate, sprinkle with cinnamon.
    2. In a bowl mix flour, honey, and butter together.
    3. Spread mixture of apple and pear slices.
    4. Bake at 350 degrees for 30 minutes or until bubbling.
    5. Add cranberries or raisins for variation.


    PIZZA

    1/2 almond or rice flour
    1 egg
    1 teaspoon extra virgin olive oil
    1/4 teaspoon salt

    toppings:
    tomatoes sliced
    havarti cheese
    basil
    oregano

    mix crust ingredients together and add more flour as needed to form a ball, oil a pan with the olive oil and add the dough ball adn press with hands forming to the shape of small pizza crust. you can put some oilive oil on top of the dough to make it easier to roll out and prevent from breaking.

    preheat the oven to 350 with the pan and crust, this allowes the crust to set up and brown a little by the time the oven heats up the crust should be crisp and ready for toppings.

    remove from oven and top with toppings. drizzle with a little olive oil for crispiness.

    (you can double the ingredients if youre making for larger family and spread tomato puree for sauce if you want, but let the crust cook longer before you add a sauce bc it tends to soften rice or almond flour and rpevent from baking, so add about 7 minutes before you add sauce + cheese etc. i also use mozza)



    VEGGIE LATKES [you can add turkey or fish ground]

    2 zucchinis
    2 celery stalks
    2 carrots [i use a bag of shredded carrots]
    2 parsley roots [or just tablespoon]
    2 onions
    some cabbage if you want

    chop, cube veggies until small [use blender if you need to but dont make TOO small] then sautee them in a little oil until tender. add 4 eggs, nut or rice flour [preferably nut] and salt and form patties. fry on low flame until golden brown on both sides.



    CRACKLING SALMON WITH PESTO

    7oz-1bl wild or organic salmon filets, allows 4 oz per person
    cilantro leaves
    pesto glaze
    cilantro
    salt and pepper
    sunflower oil for frying
    lemon wedges

    cut salmon filet into 4 pieces about 3x2 in for main course
    fill a bowl with very hot water and dip salmon into water adn then place on parchment paper.
    lay cilantro leaves across the baking pan sprinkle with oil
    cut the salmon down the middle, but not in half, like opening like a book
    smear the pesto and silantro onto the cut flesh and season with salt and pepper, close over the salmon and plade directly on top of the cilantro leaves. sprinkle lemon over it and bake at 350 for about 20 minutes or until yuo see the salmon harden and brown on the sides.

  5. #5
    God/dess Lexi's Avatar
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    Default Re: Gluten Free recipes

    CHICKEN BRYAN

    Chicken breasts
    sun dried tomato glaze or pesto glaze [whatever you prefer]
    salt and pepper
    goat cheese [1 oz]

    line a baking sheet with tin foil and sprinkle with a little EVO.
    place chicken breasts side by side and glaze on your sauce of choice.
    bake at 325 for about 20 minutes minutes (cute little holes to allow herbs to seap into the poultry)
    remove from oven and spread goat cheese on top of the chkn and place back into the oven for another 10 mintues.
    done!



    HONEY PORK CHOPS[easy]

    mix 1.5 cups of honey to 1 tbspn white wine vinegar or apple cider [whatever you have] and a little water
    glaze over the chops and bake at 350 for 30 minutes
    serve with baked apples or apple sauce and a green veggie.
    reeeeeeeeal good.



    breakfast:

    FRESH STRAWBERRY SPONGE:

    1 stick of butter
    3/4 splenda for baking
    3
    eggs
    1 cup nut or rice flour
    1/2 cup ground almonds or nut flour
    1.5 teaspoons baking powder
    1 tbspon milk

    preheat to 350
    grease two cake pan and dust with nut or rice flour and line the base with wax paper. cream the butter and add the sugar gradually then add the eggs one at a time and beat well. sift the rice, ground almonds, baking powder together and stir in gradually to wet mixture. finally add milk to moisten.
    divide it evenly between pans. use smaller pans if you have them.
    bake for about 20-25 minutes
    then sandwhich the cakes together with strawberries in between and douse with powdered sugar on top and a little honey.
    DEEE-LISH.


    CHORIZO MEXICAN SAUGAGE

    Makes about 2 lbs
    8 dried mild red chiles, preferably 4 anchos and 4 New Mexican
    1 3/4 lb ground pork or hamburger
    1/2 cup minced onions
    2 TBL white vinegar
    10 garlic cloves, minced or pressed
    2 tsp cumin seeds, toasted and ground
    2 tsp dried oregano
    1 1/2 tsp salt
    1 1/2 tsp fresh ground black pepper
    1/2 tsp ground coriander
    pinch of cinnamon

    Preheat the oven to 350 F. Break the stem off the chile pods and discard most of the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes, being careful not to scorch them. After chiles have cooled off enough to handle, break each chile into several pieces.
    Transfer the pieces to a blender and blend until they are evenly ground. In a medium bowl, mix together the ground chiles and all the other ingredients. Cover the bowl and refrigerate it for at least 24 hours. Fry it crumbled over medium-low heat until it is richly browned. The chorizo keeps
    uncooked and refrigerated for about a week and freezes well. Figure out how much you are likely to use at one time, and freeze that amount up in little packets. If using beef instead of pork, you might want to put about a tsp of a
    mild oil in the pan when you cook it up, or add maybe 1/4 cup oil to the recipe.


    CHEESE & VEGGIE QUICHE

    1lb frozen broccoli
    1lb frozen cauliflower
    1/2 lb fresh mushrooms
    1 onion diced and sauteed
    1 16oz pkg shredded cheddar
    8 eggs
    salt and pepper

    combine ingredients, pour into a pan and bake at 350 F for about 1 to 1.5 hours.




    BEEF/TURKEY CRUSTED PIZZA


    4-6 ounces minced beef

    Preheat oven to 250 F. Form meat into a patty and press it out on a baking pan pressed as thinly as possible. Bake until the meat is done. Low heat controls the shrinkage.

    Pull the pan out. Pour off any fat and broth (spread with your favorite homemade pizza sauce, top with havarti/mozza cheese, tomatoes, italian seasonings, pesto glaze, chicken dices if you want, or veggies [pile it on!], and return to the oven until the cheese is melted. Serve in wedges.




    TASIA's GREEK CHICKEN

    1 whole chicken or 4 chicken breasts
    1 - 2 cloves garlic
    juice of 1 lemon
    2 tsp oregano
    2 T butter (plus a whole cube of butter)
    3 T olive oil
    salt
    pepper
    cinnamon


    Rub washed chicken breasts with garlic and put garlic inside chicken breasts [optional, otherwise rub on top. (I press the garlic and smear it.) Squeeze lemon over and in chicken. Sprinkle inside and out with oregano and pepper and a little cinnamon. Place in roasting/baking pan and drizzle with oil and dot with butter. (AND affix a cube of butter to the top with toothpicks.)
    Bake at 375 degrees F (200 C) until done, about 30 minutes. Vegetables can be roasted in the pan, too.
    Every 10 minutes or so, check the chicken and baste it. Turn vegetables.

    side dish:

    while chicken is baking make the

    SPINACH ROLL UPS


    (I sizzle onion, garlic, salt, pepper, and cumin.)
    then sautee good amount of cooked spinach, drained.


    Wrap:
    Process 2 eggs and 1 tsp coconut oil in food processor or blender.
    Cook on a med griddle as very thin crepes, spread out with the back of a spoon to get it very thin. Cook just till the middle bubbles and flip. The cooked side should not be very brown just a little.
    This makes 5, 5" crepes. Small ones are better as they roll up and hold up better.

    Place on a plate and put some of the spinach mixture on it and roll up.
    i add diced almonds in there. you can add cheese or carrots etc.




    TURKEY MEATBALLS

    1 lb. ground turkey
    1/4 - 1/2 cup nut flour /brown rice flour if you dont have nut
    [OR 2 eggs if you dont have either]
    salt, pepper, and garlic to taste
    1 egg

    Combine all ingredients in food processor until combined. [or by hand]
    Line a cookie sheet with aluminum foil and preheat oven to 375.
    Roll meat into little meatballs and place on cookie sheet.
    Bake for 20-30 minutes (until golden brown).

    These can be put into homemade tomato sauce [tomato & water mix with italian seasoning] or just eaten plain and dipped in homemade ketchup.

    remember: pasta is ILLEGAL...but youll be temped to have a starch with this so serve with brown rice or snap peas to get that crispyness.

    OR smother them with melted parmasen cheese to make more filling.



    CRISPY CHICKEN

    I buy a pack of 12 or more chicken thighs (the skin of chicken thighs or legs gets crispier than with chicken breasts) and just put them in a big baking pan lined with tin foil, bake at 350 degrees F (175 C) for about an hour, then switch the broiler on for a while until the skins get brown and very crispy. I then freeze what I don't eat and have a bunch of ready-made meals in the freezer. I pop them in the toaster oven to warm up (the microwave makes them a little soggy), and have this for dinner a few times a week.

    Spread on a honey glaze (1 cup honey + 1tbsp sweet vinegar + 2 tbspn water) before baking
    Or stir together mustard & honey and glaze that on half way through baking. (thats good too!)
    Serve with an orange and green vegetable




    PARMESAN CHICKEN

    2 lbs boneless chicken breasts - cut in 1" wide strips
    1/2 cup butter
    2-3 slices almond bread
    3/4 cup parmesan cheese
    seasonings such as salt, pepper, parsley & basil

    Turn oven to 350 and melt butter in a baking dish while it is preheating.
    Toast almond bread then put in food processor with parmesan cheese and seasonings till crumbly.
    Coat each piece of chicken first in butter then in the crumbs making a single layer in the baking dish.
    Sprinkle remaining crumbs, extra parmesan or paprika on top.
    Bake for about an hour.




    SMOTHERED CHOPS

    1 thick pork or veal chop
    1/2 cup grape juice
    a little honey and wet mustard
    1/2 cup pineapple, crushed and drained OR 1/4 cup raisins
    a little oil
    salt and pepper to taste

    Preheat oven to 350F Heat an oven proof skillet and add oil.
    Brown the chop for five minutes on each side.
    Remove from heat for 2 minutes.Spread mustard and honey on top. Add fruit. Bake 35 minutes. Remove cover and bake 10 minutes.

    serve with brown rice & butter and a green veggie!




    PIZZA

    1/2 almond or rice flour
    1 egg
    1 teaspoon extra virgin olive oil
    1/4 teaspoon salt

    toppings:
    tomatoes sliced
    havarti cheese
    basil
    oregano

    mix crust ingredients together and add more flour as needed to form a ball, oil a pan with the olive oil and add the dough ball adn press with hands forming to the shape of small pizza crust. you can put some oilive oil on top of the dough to make it easier to roll out and prevent from breaking.

    preheat the oven to 350 with the pan and crust, this allowes the crust to set up and brown a little by the time the oven heats up the crust should be crisp and ready for toppings.

    remove from oven and top with toppings. drizzle with a little olive oil for crispiness.

    (you can double the ingredients if youre making for larger family and spread tomato puree for sauce if you want, but let the crust cook longer before you add a sauce bc it tends to soften rice or almond flour and rpevent from baking, so add about 7 minutes before you add sauce + cheese etc. i also use mozza)

  6. #6
    God/dess Lexi's Avatar
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    Default Re: Gluten Free recipes

    2 LAYER MEAT LOAF

    2lbs ground beef
    1 onion diced and sauteed
    4 eggs
    salt and pepper
    (mix and put first layer in pan)

    add favorite veggies on top, like fresh mushrooms, minced carrots, squash, and a layer of mozz cheese. then top with:

    2lbs ground turkey
    1 onions diced and sauteed
    4 eggs
    salt and pepper
    (mix and put on top of layer)

    bake at 350 for 1.5 to 2 hours depending on your oven and thickness of layer.



    CRISPY CHICKEN QUARTERS

    1 chicken, cut into quarters
    1 red pepper, chopped
    1 green pepper chopped
    3 cloves of garlic chopped
    4 T oil or butter.

    line baking pan with tin foil, rub with cocnut oil.
    blend pepper, garlic and oil well and spread mixture over the chicken and bake covered at 350 for 1.5 hours, then uncover and bake for another 1/2 hour.



    MEAT & EGGPLANT SANDWHICHES

    1 eggplant
    1lb ground turkey
    2 eggs
    nut flour
    1/2 c water
    1/2 c tomato juice/puree
    salt and honey

    peel and slice eggplant. prepare filling with ground turkeyu and dip eggplant slices in eggs and nut flour. then sandwhich eggplant with turkey mixture. fry on each side for approx. 15 minutes. heat water and tomato juice. add honey and salt. slowly drop in eggplant sandwhich. cook for about 1-1/4 hours.



    Pork Chops and Baked Apples

    Brown 2 pork chop or pork steaks in a fry pan

    Peel, core, and slice 2 medium apples into the bottom of a small casserole dish.
    Sprinkle the apples with cinnamon and dot with a small amount of butter (butter is optional since the meat probably contains sufficient fat).
    Drizzle with honey and lay the meat over the apples.

    Bake covered at 400 degrees F (220 C) for 20 min. Remove top and bake until pork
    is done but still moist (approx. 30 additional minutes).
    Serves 2
    Easy to make and suprisingly tasty

    here are a couple others:


    Saucy Pork Chop
    1 teaspoon butter
    1/4 cup sliced fresh mushrooms
    1 tablespoon chopped onion
    1 tablespoon chopped green pepper
    1 small tomato, peeled and finely chopped
    1/4 cup water
    1/2 teaspoon lemon juice
    1 clove chopped garlic
    1/8 teaspoon ground oregano
    1/8 teaspoon dried whole thyme
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1 pork chop

    Saute mushsrooms, onion and green pepper in butter until tender. Stir in tomato, water, lemon juice and seasonings. Place pork chop in baking dish and spoon vegetable mixture over top. Bake at 350 F until pork chop is done.

    SMOTHERED CHOPS


    1 thick pork or veal chop
    1/2 cup grape juice
    a little honey and wet mustard
    1/2 cup pineapple, crushed and drained OR 1/4 cup raisins
    a little oil
    salt and pepper to taste

    Preheat oven to 350F Heat an oven proof skillet and add oil.
    Brown the chop for five minutes on each side.
    Remove from heat for 2 minutes.
    Spread mustard and honey on top. Add fruit.
    Cover and bake 35 minutes covered.
    Remove cover and bake 10 more minutes.
    Cool slightly before serving.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    For breakfasts, get some ideas here in breafast, breads or dessert menus:


    http://www.pecanbread.com/recipes.html

    http://www.scdiet.org/2recipes/indexa.html

    http://www.scdrecipe.com/recipes.html

    order more nut flours & cookies/snacks if you need to!
    http://www.digestivewellness.com/


    sancks:


    Honey Cookies

    4 eggs
    1 ¼ cups honey
    ½ cups oil
    4 ½ cups almond flour
    vanilla
    1 tsp baking soda

    mix. refrigerate overnight. Form balls and place on parchment lined cookie sheet. Bake at 350 for about 20 minutes or until golden.


    Almond Cookies

    ½ cups oil
    1 cup almond butter
    ½ cups honey
    1 cup almond flour
    2 eggs ¼ tsp baking soda
    dash vanilla

    mix. drop with tablespoon on parchment lines baking sheet. Bake at 325 for 10 minutes.
    **almond butter = 2 cups almond flour + ¼ cup oil


    Snow Kisses

    4 egg whites
    pinch of salt
    ½ cup of honey

    whip egg whites with pinch of salt. Gradually adding honey. Place micture in plastic bag and cut off ½ inch at one corner with scissors. Squeeze onto greased pan forming kisses. Bake at 200 for 1 to 1.5 hours.





    Cookies

    3 eggs
    2.5 cups honey
    pinch of salt
    ½ tsp cinn
    vanilla to taste
    ¾ cups oil
    ½ cups apple cider vinegar
    ½ tsp baking soda
    5 cups almond flour

    mix and form balls. Flatten. Bake at 350 for 20 to 25 minutes.


    Almond Blondies

    4 eggs
    1 ½ cups honey
    ½ cups oil
    1 tsp baking soda
    ½ tsp cinnamon
    1 tsp vanilla extract
    1 cup ground walnuts
    4 to 5 cups almond flour

    mix all ingredients and refrigerate overnight. Pour batter evenly into lined cookie sheet. Bake for 45 minutes at 300 or until light brown. Cut into squares when warm. Good Frozen.
    Can spread favorite SCD jam over it as well, very good.


    Easy Coconut Bars

    6 cups cocnut flakes
    4 eggs
    1 ½ cups nut flour
    ½ cups apple cider
    1 ½ cups honey

    mix all ingredients by hand and press mixture into lined cookie sheet. Bake for 40 minutes at 300 or until light brown. Freeze for 1 hour for easy cutting. Cut into rectangle shapes and freeze.

    PB COOKIES

    natural peanut butter
    honey
    pure vanilla syrup extract

    ______________________

    dump about 1.5 cups of PB into a bowl
    pour honey on top liberally [1/4 cup]
    add vanilla [i put about little less than 1/4 cup]
    stir with spoon
    taste a bit with spoon, add honey or vanilla to your liking, repeat stir
    then drop circles onto plate and freeze


    OTHER SNACK IDEAS:


    cheese squares [as much as you want]
    celery w/ honey and PB
    almonds
    cantaloupe
    oranges
    coke zero
    coffee if you need it with non fat milk
    salted snap peas
    swiss cheese
    oatmeal with splenda and honey
    orange
    banana
    water
    spoon of PB
    any fruit you want [no peel]
    celery w/ pb & honey
    carrots w/honey & splenda brown sugar
    bananas in milk
    del monte makes an SCD freindly packaged fruit cup
    hard boiled eggs
    omelett
    strawberries dipped in non fat plain yogurt
    fuji or pink lady apples are filling
    swiss & ham or turkey roll ups
    fruit leather [you can buy online]
    crystal light
    tomatoes & cucumbers w/ salt & oil [surprisingly good]
    PB & honey on pecan or rice bread

    recipe for SCD freindly bread:

    Mock Whole Wheat Bread

    4 ½ cups almond flour
    1 1/3 cups natural peanut butter
    ½ cups water
    7 eggs
    1 tsp baking soda
    1 tsp salt

    mix together and with wet hands form into rolls or into a loaf and bake at 325 for 45 to 50 minutes.




    SIDES

    ALMOND GREEN BEANS

    1 (15 ounce) green beans
    1 (14 ounce) can canned stewed tomatoes
    Italian seasoning to taste
    1/3 cup sliced almonds

    1. In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.

    ASPARAGUS & WATER CHESTNUTS
    2 teaspoons olive oil
    1 teaspoon butter (optional)
    1/4 cup diced red onion
    1 (5 ounce) can sliced water chestnuts, drained
    1 (10 ounce) package frozen cut asparagus
    2 teaspoons APPLE CIDER vinegar

    1. Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.

    BAKED STUFFED TOMATOES
    6 slices bacon
    6 medium tomatoes
    1/2 cup chopped green bell pepper
    1/4 cup grated Parmesan cheese
    1/3 cup veggies your choice
    salt and pepper to taste
    6 sprigs parsley

    1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
    2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
    3. Stir crumbled bacon, green pepper, cheese, veggies, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.

    CABBAGE
    1 medium head cabbage, cut into small wedges
    2 tablespoons butter
    2 tablespoons ALMOND/PECAN/RICE flour
    1/2 teaspoon salt
    1 cup milk
    2/3 cup shredded American cheese

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
    2. Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
    3. Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
    4. Transfer cabbage to prepared casserole dish, and stir in cheese sauce.
    5. Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

  7. #7
    ajbaer
    Guest

    Default Re: Gluten Free recipes

    Holy Cow! Thanks

  8. #8
    God/dess Lexi's Avatar
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    Default Re: Gluten Free Recipes :)

    And here are some easy desserts, too

    Honey Cookies
    4 eggs
    1 ¼ cups honey
    ½ cups oil
    4 ½ cups almond flour
    vanilla
    1 tsp baking soda
    mix. refrigerate overnight. Form balls and place on parchment lined cookie sheet. Bake at 350 for about 20 minutes or until golden.

    Almond Cookies
    ½ cups oil
    1 cup almond butter
    ½ cups honey
    1 cup almond flour
    2 eggs ¼ tsp baking soda
    dash vanilla
    mix. drop with tablespoon on parchment lines baking sheet. Bake at 325 for 10 minutes.
    **almond butter = 2 cups almond flour + ¼ cup oil

    Snow Kisses
    4 egg whites
    pinch of salt
    ½ cup of honey
    whip egg whites with pinch of salt. Gradually adding honey. Place micture in plastic bag and cut off ½ inch at one corner with scissors. Squeeze onto greased pan forming kisses. Bake at 200 for 1 to 1.5 hours.


    Cookies
    3 eggs
    2.5 cups honey
    pinch of salt
    ½ tsp cinn
    vanilla to taste
    ¾ cups oil
    ½ cups apple cider vinegar
    ½ tsp baking soda
    5 cups almond flour
    mix and form balls. Flatten. Bake at 350 for 20 to 25 minutes.

    Almond Blondies
    4 eggs
    1 ½ cups honey
    ½ cups oil
    1 tsp baking soda
    ½ tsp cinnamon
    1 tsp vanilla extract
    1 cup ground walnuts
    4 to 5 cups almond flour
    mix all ingredients and refrigerate overnight. Pour batter evenly into lined cookie sheet. Bake for 45 minutes at 300 or until light brown. Cut into squares when warm. Good Frozen.
    Can spread favorite SCD jam over it as well, very good.

    Easy Coconut Bars
    6 cups cocnut flakes
    4 eggs
    1 ½ cups nut flour
    ½ cups apple cider
    1 ½ cups honey
    mix all ingredients by hand and press mixture into lined cookie sheet. Bake for 40 minutes at 300 or until light brown. Freeze for 1 hour for easy cutting. Cut into rectangle shapes and freeze.
    PB COOKIES
    natural peanut butter
    honey
    pure vanilla syrup extract
    ______________________
    dump about 1.5 cups of PB into a bowl
    pour honey on top liberally [1/4 cup]
    add vanilla [i put about little less than 1/4 cup]
    stir with spoon
    taste a bit with spoon, add honey or vanilla to your liking, repeat stir
    then drop circles onto plate and freeze

  9. #9
    Veteran Member italianbeauty's Avatar
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    Default Re: Gluten Free Recipes :)

    This is awesome!!! Thanks so much for the helpful info, its making this transition so much easier And a lot more diverse than just eating salads and fruit all day!

    I can't wait to try the desserts... to the grocery store I go!

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