Recipes

   
      Grain Free Cooking!               
   
  
    Grain Free Cooking!   
       
 
       
   Recipes and Picture by Alexis Selby Carrico 
   
       
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Crêpes


Shopping List                                                                                               
1 cups milk or milk alternative                                                       
3 eggs 
1 tablespoon honey                                                                                                 
1/3 cup tapioca flour/starch                                                                   
½ teaspoon salt                                                                                    
 1 teaspoon guar gum                                                                         
½ tablespoon oil or melted ghee                                                                   
ghee or oil to grease the pan                                                              

Creating the Dish
1.      Crack the eggs into the bowl, add the milk,oil or melted ghee, and honey.
2.      use an electric mixer for 30 seconds.
    In a small bowl mix the salt, guar gum, and tapioca flour/starch.
4.      As the electric mixer is spinning, slowly add the tapioca mixtur until completely combined .
5.      Take less than ¼ cup of the batter and pour it into a hot frying pan, lightly greased frying pan.
6.      Lift the frying pan off the stove surface, and with a circular motion, coat the whole pan with the batter.
7.      Let the batter sit in the pan about 30 until the edges start to bubble.
8.      With a knife, pull the edge up slowly and then put the spatula under it to flip it.
9.      Separate each finished crêpe with parchment paper.



Doughnuts
4 cups almonds
½ cup tapioca flour/starch
1 teaspoon cinnamon
¼ teaspoon sea salt
6 tablespoons  ghee, butter or palm shortening
½ teaspoon vanilla
½ cup honey or agave nectar
½ cup water
1 teaspoon guar gum (replace water and guar with 2 eggs)
½ cup vegetable oil or avocado oil

Creating the Dish
1-  In a mixing blow, combine the almonds, tapioca flour, cinnamon, and salt.
2- Set aside the almond meal.
3-  In a food processor, cream together the ghee, butter, or shortening, vanilla, agave nectar, and salt.
4-  In a small bowl, whip the water and guar gum or eggs until thick.
5-  Add the guar mixture or eggs to the shortening, blend for 30 seconds.
6-  Sprinkle into the shortening the almond meal mixture.
7-   Pulse 3 times and blend the dough for 1 minute.
8- Using a tablespoon scoop out the dough and make it into a ball with your hands. Flatten the balls out a little and then put aside.
9- Warm the oil for 4 minutes. Place the doughnuts rounds into the oil for a count of 30 on each side.
1-  If you are going to bake the doughnuts, warm the oven to 350o and bake 6 minutes on each side.
1 -Top with jam, gluten free frosting or cinnamon.

Crab Cakes
1 lb crab meat
4 small white potatoes, cooked and peeled
4 sprigs fresh parsley 
1 garlic clove
1 small white onion, diced
1 teaspoon sea salt
½ teaspoon ground black pepper 
1/4 teaspoon cayenne pepper
¼ cup potato flour
5 tablespoons mayonnaise  or olive oil
¼ cup olive oil

Creating the Dish
1.      1. Peel then boil the potatoes for 20 minutes.
2.      2. Remove the potatoes from the water and mash.
3.      3. Chop the parsley, onion, and garlic mix into a large bowl with the crab meat.
       4. Mash the potatoes into the crab meat.
5.      5. Combine in the mayonnaise or olive oil. 
      6.  Pour the potato flour into a small bowl.
       7. Make the crab mixture into paddies, then sprinkle with a teaspoon, both sides in the potato flour.     
    Let the crab cakes sit in the refrigerator for about 10 minutes.
8     8. Warm the olive oil in an 11” frying pan.
9   9. When the pan is warmed sauté each side for 3 minutes.
1  10. You can oven bake them at 400 degrees for 7 minutes on each side. Grease the bottom of a cookie sheet with the olive oil and flip them over to coat both sides.


Cheese cake with Coconut milk
First, whip 1 can organic coconut milk for 1 minute
Add 1 teaspoon guar gum and blend 1 more minute
1 ½ teaspoon vanilla
4 tablespoons organic cane sugar (sweetener of choice is ok)
Pour into a food processor or blender
Add the 24 oz cream cheese
Using a spring form pan press out the grain free crust from Grain Free Cooking page 82
Bake the crust for 10 minutes according to the directions.
Pour the cheese filling into the crust and chill overnight.


Gumbo
This gumbo is a little more like soup, but it has the same great flavor. We served it over wild rice which are totally gluten free.
1 lb chicken breast broiled for 10 minutes
1 package andouille sausage
4 tablespoon ghee/butter/bacon grease
½ cup store bought almond meal
1 small white onion
½ leak
2 green peppers
4 cloves garlic
2 tablespoons garlic
6 bay leaves
28 oz can dice tomatoes
4 cups chicken stock

1.      Broil the chicken for 10 minutes.
2.      In a large stock pot melt 2 tablespoon bacon grease.
3.      Slowly pour into the bacon grease, the almond meal, stirring constantly for 10 minutes.  This makes the rue and it slowly turns brown.
4.      In a 11” frying pan sauté the white onion and leaks in 2 tablespoons of ghee or bacon grease for 8 minutes.
5.      After sautéing the onions degrease the frying pan with ¼ cup chicken stock. After scraping the bottom clean add 2 more cups of stock.
6.      When the rue is browned slowly pour in the chicken stock from the frying pan and any set aside. Stir and the stock will thicken.
7.      Chop and add the green peppers and garlic cloves.
8.      Add the can of tomatoes and bay leaves.
9.      Bring to a boil and simmer for 30 minutes.
 
Spaghetti Squash soup

1 large beef bone
1 spaghetti squash
1 arm fresh ginger
3 large cloves garlic
1 ½ tablespoon sea salt
1 teaspoon pepper
¼ teaspoon cayenne pepper
4 tablespoons fresh lemon juice
2 cups vegetable stock
1 stock pot of filtered water

1.      Place the beef bone into a large stock pot.
2.       Peel and cut the spaghetti squash in half. Place it in the pot.
3.       Flatten the garlic cloves with the side of your knife. Chop the garlic and place it into the pot.
4.      With the side of the knife flatten the arm of ginger, cut in half, and place into the pot.
5.      Sprinkle the salt, pepper, and cayenne over the ingredients.
6.      Add the lemon juice and vegetable stock.
7.      Fill the pot to the rim with filtered water.
8.      Bring to a boil and then let simmer for 1 hour.

Chicken Salad
½ cup avocado oil
¼ cup hemp oil
½ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon guar gum
½ teaspoon garlic
4 tablespoon lemon juice
1. Blend until thickened about 2 minutes
Add it to 1 pound chicken breast – cooked and cut into bite size pieces
½ a red bell pepper – cut into small bits
2 celery stalks – also cut small

1. Put the chicken, red bell pepper, and celery into a large bowl.
2. Pour the dressing over top.
3. Stir all together.
4. Serve on top of lettuce as a wrap.


How about some Hummus
My friend was telling me her kids love Hummus and dip carrots and celery in it all day.
It is so easy I don't know why I did not think of it earlier.
1 can organic chick peas
1/2 lemon
1/2 teaspoon salt
a dash of pepper
1 teaspoon extra virgin olive oil

1. Drain most of the water out of the can of chick peas, but leave a little to
mix into the spread.
2. Pour the chick peas a food processor or blender.
3. Squeeze the lemon and add the salt, pepper and olive oil.
4. Blend till smooth.

Enjoy dipping your veggies or Gluten Free Potato chips

Falafels
1 cup red lentils
2 ½ cups water
1 arm of ginger
3 sprigs fresh parsley
2 stalks of celery
¼ cup chopped fennel
1 teaspoon lemon juice
1 ½ teaspoon sea salt
½ teaspoon pepper
2 tablespoons potato flour
¼ cup oil

Creating the Dish
1.In a medium size sauce pan use the 2 cups of water to bring the lentils to a boil.
2. Simmer the lentils for 8 minutes. Continue to stir so it does not burn.
3. Quickly chop in the food processor the ginger, parsley, celery, fennel and lemon juice.
4. Pour the cooked lentils in with the mix. Pulse 5 times.
5. Add the salt, pepper, and potato flour, pulse 11 times.
6. Warm the oil in the frying pan.
7. Take a tablespoon of lentil mix and make it into a ball then place it into the oil.
8. Fry on each side for 2 minutes or until the side is golden brown.



Brownies
4 squares organic bittersweet chocolate
3 cups almond meal flour
¼ teaspoon sea salt
1 cup agave nectar
¼ cup grapeseed oil or melted butter
2 tablespoons vanilla
½ cup ice cold water
½ teaspoons guar gum
½ cup chopped nuts for topping

Creating the dish
1. In the food processor, grate the chocolate bars.
2. Add the almond meal flour and salt to the chocolate and mix for 30 seconds.
3. Warm the agave nectar; then pour it over the chocolate and pulse 6 times.
4. Add the grapeseed oil or melted butter and vanilla; then pulse 3 more times.
5. Pour the ice cold water and the guar gum into a small bowl and mix until thick.
6. Combine the water mixture into the food processor and pulse on high 1 minute.
7. Pour the batter into an 8 x 8 greased baking dish and let sit 5 minutes. If you use a mini cupcake tin scoop the batter into the cups with a tablespoon.
8. If you are topping with nuts, chop them now and sprinkle on top.
9. Place into a pre heated 350o oven for 35 minutes or until the middle of the brownie has risen.
If you want a more milk chocolate taste add ¼ cup whole milk when you reach number 4.


I love chocolate and the kids love candy. We have found that candy often causes Noah's illness to flair up. I am not sure if it is the processing or the sugar or both. So I have been working hard to find a way to make a sweet treat at home.
Shopping list
4 squares of unsweetened baking chocolate
1 cup agave nectar
1/4 teaspoon salt
1 pot
1 teaspoon tapioca starch/flour (leave this out if you want a sauce)

1. Warm the pot on medium heat for 2 minutes
2. Pour in the agave nectar and stir for 2 minutes to boil
3. Put the chocolate squares into the warm agave
4. Stir until the chocolate is melted
5. Put in the salt
6. Slowly add the tablespoon tapioca starch and then bring it all to a boil
7. Take the pot off the heat and immediately mix with electric mixer to thicken for 2 minutes
8. I put the liquid chocolate onto a cold plate and then mix with a spatula until cool.
9 Take the chocolate by the spoon full and drizzle it onto fruit or have parchment paper down to make individual candies.
10. let sit still cool then put into the refrigerator to harden.




Acorn squash
1 acorn squash
Sea salt to sprinkle
Ginger powder to sprinkle
Butter
350o for 30 minutes


1. Cut the acorn squash in half, scoop out the insides then cut into quarters.
2. Place onto a cookie sheet
3. Drizzle each quarter with 1 teaspoon butter
4. Sprinkle onto each with salt
5. Sprinkle each with powdered ginger
6. Place into a 350o oven for 30 minutes


Almond Meal
I have been buying my almond meal flour for sometime now. Finally this week with the encouragement of my facebook friends I gave it a try.
It was so simple and easy.
1. 1 cup of uncut Almonds = 1 1/2 cup chopped
2. Food processor
3. storage container

One cup at a time blend the whole almonds until they are fine. Then leave on high for 1 or 2 minutes.
Continue until you have the desired almond.

Since you are leaving the skin on your meal will be more brown in color then when you buy it from the store.
The great thing is the meal taste just the same as store bought when baked.


Hot Morning Almond Soup
Please try this and let me know what you think! The first 4 people to write a comment on this will receive a Bob Red Mill Almond flour.

My kids love hot cereal, but they just can't eat any of it now a days.
What is a mom to do? Whipped something up of course!

1 cup almond meal flour
1/4 teaspoon salt
1 tablespoon agave nectar.(more if you like sweeter)
*You can use maple syrup or honey as well
1/2 cup milk or milk alternative
Additional nuts and raisins top if you like that sort of thing:)

1. Warm the sauce pan
3. Add the agave
4. Pour into the pan the almond meal flour
5. Cook the almond meal flour for about 1 minute to brown a little.
6. Add the milk and bring to a boil.
Once the milk is added the soup will thicken up. If you like it a little bit thinner add some more milk.

This will make 2, 1/2 cup servings.
Once the breakfast soup is in the bowl, drizzle a little more agave nectar on top and enjoy.


I am making some great recipes that everyone can enjoy. Totally Grain free of course. I don't want to give away all my secrets, but there are so many ideas in my head that I thought I would give you a sneak peek at some.

Conversion idea

I have found if you use 2 cups almond flour and 1/2 cup tapioca you can make dough like dishes.

When your making deserts be sure to put the Almond into the food processor first to create a finer blend.


It seems to be easier to create dishes by keeping the eggs in, but you can substitute eggs with apple sauce or carrot puree

Another Egg Substitute!
I have been trying to keep eggs in my dishes, but this week I had to take them out because they are really starting to bother the kids.
Take 1/2 cup very cold water, 2 tablespoon lemon juice and 1 teaspoon Guar gum. Whisk until thick. Pour in your dish last and then combine.




How about the Morning Milk Shake?
So easy and fun
1 frozen banana
1 cup milk
1 peeled apple
1 cup milk

I freeze 1 bunch of banana's just for smoothies and 1 bag of strawberries

Put all the ingredient into your bullet or blender and blend till smooth.
Enjoy.
You will be so surprised that this needs NO added sweetener.





I really wanted to find some gluten free deodorant. A friend suggested to make it myself. I just got the link today, but as soon as I find shea butter I will let you know how it goes.
Here is the link if you want to give it a try too. http://emilyjht.blogspot.com/2008/08/h-is-for.html


6 comments:

  1. alexis, you can get shea butter and everything else you need here: http://www.mountainroseherbs.com/
    elisha

    ReplyDelete
  2. GREAT hummus recipe-- I am really particular about hummus but when it's good, it's one of my favorite foods

    ReplyDelete
  3. Delicious Chocolate Recipe!

    ReplyDelete
  4. You probably won't believe this, but you can use lemon as a natural deodorant! A friend told me about this tip. Cut a lemon in half, squeeze it a little to get it juicy, and dab it on your underarms. Keep the lemon in a zip bag in the fridge. It lasts several days. It doesn't keep you from sweating, but it works better than any natural deodorant I have ever used!

    ReplyDelete
  5. The Hot Morning Almond Soup sounds yummy. Seems like you use a LOT of almond meal. Where is a good source for it or raw almonds? I gotta get me some the next time I visit the States. :)

    Coreen

    ReplyDelete
  6. I tried making deodorants, and in the end I just started putting baking soda into a small baby powder bottle. It takes a fairly small amount and works better than anything I have made or purchased so far. Very cheap and simple.

    ReplyDelete