Dairy Free Breakfast Casserole and Dairy Free Ice Cream

I made these recipes up tonight. Hope you enjoy them as much as we did!

GAPS Breakfast Casserole (dairy free)

1 large onion thinly sliced

2/3 of a medium zucchini grated

1 cup frozen broccoli florets chopped

1 1/2 lbs medium hot sausage crumbled and cooked

12 eggs

1/3 cup filtered water

In a medium sized pan crumble and brown sausage until cooked through.

In a separate pan, cook onions in 2 Tbsp of butter or oil of choice. Cook on medium low heat with a pinch of salt until caramelized. 

In a large bowl crack 12 eggs and add water. Whisk eggs and water together.

Take the pan with the sausage off the heat and add in cold chopped broccoli and grated zucchini and cooked onions. Mix until well combined. Pour sausage-veggie mixture into greased 9X13 pan. Pour out meat/veggie mixture evenly in the pan. Then pour whisked eggs evenly over sausage and veggies. Sprinkle a pinch of salt on the top of the casserole before placing in oven.

Place in 350 oven and bake for 35-45 minutes

NOTE- You could always cut this recipe in half  for a smaller family. Just use a smaller pan like an 8X8. This provided plenty for our family of five. We even had leftovers. I made this for dinner and now we have leftovers for breakfast waiting.

Dairy Free Ice Cream

3 bananas sliced and frozen

1 cup frozen strawberries

large splash of vanilla

honey to taste

1/4 cup water (if mixture looks crumbly)

In food processor process all ingredients until smooth soft serve ice cream consistency. (Add water as processing if mixture looks very crumbly.) Serve immediately.

There is a myriad of flavor combination options. You can mix any fruit with the frozen bananas. The key to the smooth ice cream texture is the frozen bananas. You can't leave those out. If I had some avocados I would have added those and some extra honey to add more fat.

GAPS Legal Dairy Free Cream of Tomato Soup

I made this recipe up and it was super easy and yummy! I love Pacific's Creamy Tomato soup. But since we are on GAPS it has illegal ingredients. I was aiming for that kind of tomato soup flavor. This turned out great and is now another family favorite.

1 Tbsp Coconut Oil
1 large onion diced
1 carrot diced
1 1/2 celery stalks diced
2 garlic cloves minced
1 28oz canned diced tomatoes
2- 3 cups homemade beef bone broth (or other broth)
salt to taste
pinch dried basil

In pan on medium heat put coconut oil. When melted add diced veggies and cook until onions are translucent. Add a pinch of salt. Add minced garlic. Cook for another minute. Add large pinch of dried basil. Add in diced tomatoes and broth. Bring to a simmer and let simmer for about ten minutes. Remove from heat and blend with stick blender (you can pour it in the regular blender, but just be aware that hot liquids in a blender do expand and don't let the top blow off.).

You can add sour cream or shredded raw cheese if you do dairy. My little guy had a dollop of coconut milk in his and liked it.

You can also leave out the extra broth and add more basil and use this as a pizza sauce.

These crackers http://grainfreefoodie.blogspot.com/2010/03/dairy-free-cheez-it-crackers.html
or this http://www.wellfedhomestead.com/gaps-legal-grilled-cheese-sandwiches-and-tomato-soup
would be yummy to go with it.

The coconut bread that I made with it was not a good fit. I'll try the crackers next time.

Banana Carrot Grain Free Muffins

This recipe was created by our sweet friend Sarah. They are absolutely delicious. They make great road food too!



Banana Carrot Muffins

1 c pitted dates
3 very ripe bananas
1 tsp Apple Cider Vinegar
3 eggs
1/4 melted coconut oil

In food processor, process dates. Add melted coconut oil and process til smooth. Add eggs, bananas, & vinegar. Process until smooth.
Add dry ingredients listed below (except grated carrots) and process again.

2 cups almond flour
1 tsp salt
1 tsp cinnamon

Add 1 1/2 cups grated carrots and pulse to just combine.

Scoop out into well greased muffins cups and bake at 350 degrees for 24 minutes or less. Makes 15 regular muffins and 24 minimuffins.


Remove from pan and let cool until warm. Then cover and let cool completely. Bet you won't let them cool though before you eat them :)

Totally GAPS Legal Thanksgiving Meal!

I feel like I have come over a huge hurdle! I made a 100% GAPS Legal Thanksgving dinner.

Here is what we enjoyed today. (We can't wait to eat the leftovers tomorrow!)

Honey Brined Turkey (see recipe below)

Butternut Squash Casserole

Pecan Crusted Apple Pie

Crustless Pumpkin Pie

Homemade Cranberry Jelly (recipe below)

Coconut Flour Bread Dressing with Giblets

Honey Brined Turkey Recipe
I took this recipe and this recipe (both from Alton Brown) and created my own. I have been making AB's classic Roast Turkey for years now. But because it has sugar in the brine I needed a modification. This worked great! The only thing I would do differently is brush the turkey with melted coconut oil instead of rubbing it with ghee. The ghee caused the uneven browning that you see in the picture. It was still very moist and delicious if not very pretty.

Turkey Brine
1 cup hot water (I use filtered)
1 lb real salt
1 lb honey

Combine hot water, honey and salt and stir until salt dissolves. Add 1 Tbsp whole black peppercorns and 1 1/2 tsp whole allspice berries. Pour into a 5 gallon bucket or cooler. Add in 2 quarts of vegetable broth and 1 seven lb bag of ice. Stir to combine. Place thawed turkey neck-side down in liquid until completely immersed. Let sit in cold place for 8 to 16 hours.

Aprox. three hours before serving. Remove turkey from brine. Throw away the brine and wash and pat dry the turkey. Rub the turkey with melted coconut oil and place in roasting pan. Add to the cavity 4 sprigs of rosemary, 4 sprigs of sage and 1/2 onion sliced, 1 red apple sliced and 2 cinnamon sticks. (Steam the onions, cinnamon, and red apple in one cup of filtered water until soft and then add to the cavity with sage and rosemary.)

Roast turkey uncovered on lowest rack at 500 degrees for 30 minutes. Turn down the temp after that to 350 and roast for another 1 1/2- 2 hours until thickest part of breast reads 161 degrees on a meat thermometer. (I tent my turkey breast with foil to keep it from drying out after I turn down the heat to 350. I took the foil off the last 30 minutes.  Let rest covered for 15 minutes before carving. My turkey was 13 lbs and took a little under 3 hours total.


Cranberry Jelly

I followed the basic homemade jello recipe from here and made it into what I was aiming for (tastes like the canned cranberry jelly that is GAPS legal).

1 Quart  "Just Cranberry" Juice
Grade B Maple Syrup
4 Tbsp Great Lakes Gelatin Powder

In a pan over medium heat mix cranberry juice and maple syrup. (I added around 3/4 cup or less.) Taste to see how sweet you want it to be. Let cool. Then remove 1 cup of juice mixture and heat until hot in a small pan. Add gelatin powder mix well with a whisk until gelatin is fully dissolved. Add the rest of the cold juice mixture and set in fridge to chill over night.

PLEASE Note: I did not know until after Thanksgiving that maple syrup is not legal on GAPS. But it would be easy to add honey to taste instead. That's what I will do next year.

The Best Way to Get Your Kids to Eat Their Veggies- Chocolate Pudding!

This is such a crazy creation and you would never think that it would taste as amazing as it does. Chocolate pudding that is made with avocados! I got the recipe here. I was totally skeptical when I started making it. But it is lick the bowl good and you would never know it had avocado in it! Great way to get avocado into those (like my boys) that won't eat it otherwise.

Braised Cabbage

I made this from the Internal Bliss cookbook. I never even liked cooked cabbage until I made it this way. The beef bone broth makes it taste rich and meaty and the ghee and coriander are key to cutting the bitter taste and bringing out the buttery sweetness.

You can find the recipe here.

Beef Heart Chili

"Beef Heart Chili" not the type of name that makes you start salivating, right? But it is actually the best chili I have ever made! (No, I am not kidding!) My husband and I were floored after we made this at how good it is. Now granted, not everyone finds handling beef heart that easy (my husband cut and cleaned this one for me). But if you can get past that part, you will be amazed at the dish you eat! You could feed this to someone and they would never know that it wasn't made of ground beef. Go ahead, try it. You'll be glad you did!

Ingredients:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb salt pork (very cold)
2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 Carrot finely grated
1 cup beef bone broth
1 tsp salt
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder



Instructions:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb bacon or salt pork or fat back (very cold)

Grind heart and pork fat in food processor until ground beef texture. (careful not to over process! Use the pulse feature for about 20 pulses or less. You don't want meat paste.)

To a large pan add the ground heart & pork fat mixture and the following

2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 carrot finely grated
1 cup beef bone broth
1 tsp salt

Turn stove on to  medium heat and cook until meat is browned and veggies are soft.

Then add:
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder

Cover and let simmer for about 15 minutes.

Taste and adjust seasoning if needed.

This is a part Fat Tuesday and Real Food Wednesday

Coconut Flour Pancakes

I make these regularly in my house. I got the original recipe from here. These substitute well for bread as a "pancake sandwich" with anything you like. They are great anyway you can think of. If you want to make them for a savory dish leave out the honey and vanilla. They even work as a stand in for hamburger buns!

This is my version:

4 eggs
1 cup milk of choice (I use unsweetened almond milk or full fat coconut milk)
2 tsp vanilla
1 Tbsp honey
1/2 tsp salt
1/2 cup coconut flour (I use this coconut flour)
2 Tbsp melted coconut oil or ghee

In a large bowl mix eggs, milk, vanilla, honey, salt and cooled liquid oil. Whisk well. Add in coconut flour. Whisk very well, until there are no lumps. In a frying pan on medium-low heat or a griddle at 275-300 degrees. Fry your pancakes. I use an ice cream scoop and ladle them out. The batter will be thick. I just swirl the lump of batter flat with the back of the spoon. Cook well on first side until bottom is brown. Flip carefully and cook until brown on second side. Remove from pan and eat hot or let cool and eat later.

Just an FYI if you have never worked with coconut flour. You need to let your batter rest for a minute to soak up and swell. Coconut flour brands are all different. If you use something other than Wilderness Family Naturals coconut flour, then you may have to adjust the flour quantity up or down to get the right consistency. I hope to take pictures next time I make these so there will be better instruction.

Grain Free Apple Cinnamon Muffins

Here is another variation of the muffin base I used for the banana muffins. This recipe originally comes from here and I changed a few things. Below is my version:

5 eggs
2 cups chunky homemade apple sauce (or store bought if you want)
4 Tbsp Honey
1 tsp vanilla
2 Tbsp cinnamon
1/4 cup lard (or coconut oil or softened butter or ghee)
1/2 tsp salt
1/2 cup coconut flour.

To make applesauce. Peel, core and slice 2 large apples. Place in food processor and blend until chunky. I used two large organic Jonagold apples which are rather tart. You can decrease the honey to 2 Tbsp if you use sweeter apples or applesauce.

In a large bowl put eggs, applesauce, honey, vanilla, cinnamon and lard (or oil of choice). Whisk well. Add coconut flour and salt and whisk again. Let sit for a minute while you grease your 12 cup muffin tin (or more). I got 16 muffins out of this last batch. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Remove from pan and let cool on cooling rack or eat hot.

Grain Free Banana Muffins

I made these by request for my five year old this morning and they were a huge hit! I got the recipe from here

Below is my version

5 eggs
2 ripe bananas (with spots)
1/4 cup lard (or coconut oil or softened butter)
1 tsp vanilla
1/2 cup coconut flour
1/2 tsp salt
2 Tbsp honey


In a bowl whisk eggs, smashed bananas, vanilla, lard (or oil of choice) and honey together. Add salt and coconut flour and whisk again. Let sit for a minute, while you grease 12 muffin cups. Scoop into muffin cups and bake at 400 degrees for 15 minutes or until lightly brown and toothpick comes out clean.

I'll have to take a picture from the next batch. The ones today went too fast!!

Grain Free Apple Pie

I made the most lovely grain free apple pie tonight using this recipe from Real Food Forager.

I used soaked, crispy almonds instead of pecans. (Pecans have been a little steep for my budget right now.)
And I substituted lard for coconut oil. (I was out of coconut oil.) Either work really well in this recipe. I used only 5 organic Jonagold apples.

Now go try it at your house!!

Pumpkin Pie Muffins- Grain Free, Refined Sugar Free and Dairy Free

I bought a lovely pie pumpkin a while back from a local farmer and made the best pumpkin muffins. I found the original recipe here. I tweaked it a bit to get to the flavors I wanted, and I doubled it to make enough for a family of five. The recipe below makes 12 muffins. I made these GAPS Legal too. They taste like eating a pumpkin pie!

1 cup pitted dates
6 Tbsp Honey
4 Tbsp coconut oil melted
1 cup cooked mashed pumpkin (or canned plain pumpkin)
6 eggs beaten
4 Tbsp shredded unsweetened coconut
1 tsp vanilla
2/3 cup coconut flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp all spice
1/2 tsp ground cloves
1/4 tsp nutmeg

In a food processor place dates, drizzle in honey and melted coconut oil to make a "date paste". Add in pumpkin and blend again. Add eggs, shredded coconut, vanilla, salt, and spices. Blend again until smooth. Add coconut flour and blend one last time till smooth. Grease a 12 cup muffin cup or use paper liners. Using a scoop put in batter into muffins cups and bake.

Bake at 350 for 25-30 minutes or until a toothpick comes our clean. Let cool and store while just barely warm (if there are any left!)

The picture above is the last muffin. (Sorry for the fuzzy picture.) You can just say that these were so good that they disappeared in a blur....

To make the cooked pumpkin-
place a whole small pie pumpkin in the the oven on a cookie sheet at 350 and bake until a knife goes in easily (an hour or more). Let cool. Cut open and scoop out seeds. Scoop pulp into a container and save for cooking or freeze in quart sized zip bags for later use.

I also use left over pumpkin pulp or cooked butternut squash pulp as a substitute for mashed sweet  potatoes. Add butter, ghee or coconut oil, cinnamon, honey and large pinch of salt and stir together.

Homemade Coconut Milk

I started making my own Coconut Milk in the past month. All the store bought canned coconut milks have guar gum or some other additives to keep it emulsified. I wanted a pure coconut milk. This is super easy and cost way less than a can of coconut milk to make. I use this same coconut milk to make Coconut Milk Kefir.





Homemade Coconut Milk
1 cup of Shredded Unsweetened Coconut (preferably organic)
1 cup of boiling water (should be filtered, or distilled)

Pour boiling water over shredded coconut and let sit until cooled. Pour mixture into a food processor or blender.  Blend until very smooth. Pour blended mixture through a cheese cloth (I just use a muslin cloth). Squeeze the cloth to extract the liquid. Keep squeezing until no more liquid comes out. Discard the pulp. Store your coconut milk in the fridge. Use within 2-3 days. If you let it sit beyond about 4 days it will go sour.

I generally try to only make what I can use within a couple of days. It also freezes nicely but separates a little when defrosted. You can just blend it again to bring it back to a smooth consistency.

I buy my shredded coconut in 5 lb bags for about $16 and use it constantly.

Enjoy!

Sunflower Seed French Toast Sticks (gluten free, grain free, dairy free)

I made this Sunflower Seed Bread last night and then cut it into sticks and made French Toast out of it.

Sunflower Seed Bread 
(original cake recipe from the Internal Bliss cookbook)

2 1/2 cups of Sunflower Seeds (soaked and wet)
2 Tbsp Coconut Oil
1/3- 1/2 cup Honey (used 1/3 of a cup)
4 eggs
2 Tsp Cinnamon

Soak your sunflower seeds for 8 hours in 5 cups of filtered water with 1 Tbsp of sea salt. Drain out through strainer and rinse with filtered water.

Preheat the oven to 350.

Grind the sunflower seeds into a paste in your food processor.
Add the rest of the ingredients and process until smooth.
Pour mixture into greased 8X8 baking dish or 9 inch cake pan
Bake for 50 minutes or until knife comes out clean.

Let cool some before removing from pan (has a tendency to want to stick). While still warm loosely cover with plastic wrap and let cool completely.

French Toast Sticks
Cut the Sunflower Seed Bread in half lengthwise.

Then cut off stick size slices. Dip into a batter of 2 beaten eggs combined with an 1/8-1/4 cup of milk of choice (I used homemade coconut milk). Turn to coat all sides. Cook in hot pan in lots of oil or butter (I used coconut oil). Turning until all four sides are golden brown. Serve with your choice of toppings. (We used a drizzle of maple syrup.)

These are very filling. My kids and I ate only two each along with a fried egg.

(Buddy ate two french toast sticks with a fried egg, and his cup of beef bone broth. He could barely finish the second toast stick. )

Homemade Breakfast Sausage

We love breakfast sausage, but we don't like all the nasty extra ingredients they put in it.

A while back I set out to find a way to make my own. I don't have a meat grinder or any of the paraphernalia required to make cased sausage. But it is really easy to make sausage patties. The first time I made this recipe, I bought a pork roast and cut it into large cubes and ground it by pulsing it in batches in my food processor. The second time I picked up a pound of clean ground pork from Whole Foods and whipped up the same recipe super fast. You will never buy breakfast sausage again when you see how easy this is. I love being able to control exactly what is in our food and still getting the flavors that we have enjoyed in the past.

Jimmy Dean Type Pork Breakfast Sausage

1 lb ground pork
1 tsp salt
1/4 tsp rubbed sage
1/4 tsp ground pepper
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/4 tsp crushed coriander
( I found the whole coriander was a little intense. I collect the coriander seeds when my cilantro goes to seed and crush it in my mortar and pestle. The coriander is that "something" spice that gives most sausage it's sausagey flavor.)

For a Hot Version just add 1/2 tsp of cayenne pepper

In a large bowl place ground pork. Sprinkle the spices over the pork or mix the spices seperately and then sprinkle over the pork. Mix well (I just used my hands). Form into small patties. And cook in a pan on medium heat with a little oil for each batch of sausages. Turning and cooking until cooked through and golden brown. Drain on paper towels or brown paper and serve.

You can also store these in the freezer in zip-top bags, just place waxed paper between the patties to prevent sticking.

Maple Sausage
1 lb ground pork
3 Tbsp Maple syrup
1 tsp salt
1/4 tsp crushed coriander

Maple Garlic Sausage
1 lb ground pork
1 tsp salt
3 Tbsp Maple syrup
1 tsp granulated garlic
 This combination ends up tasting like Chinese food to me. The combination of the salt, the syrup, and the garlic is very reminiscent of a soy sauce flavor with garlic. Odd but true, and very tasty!

These two sausage versions cook quickly and brown faster because of the sugar in the maple syrup. So watch to be careful you don't burn them.


In a large bowl place ground pork. Sprinkle the spices over the pork or mix the spices seperately and then sprinkle over the pork. Mix well (I just used my hands). Form into small patties. And cook in a pan on medium heat with a little oil for each batch of sausages. Turning and cooking until cooked through and golden brown. Drain on paper towels or brown paper and serve.

GAPS Birthday Cake

Buddy turned five this week! I made him a GAPS Diet legal birthday cake and it was delish!

I made the Coconut Flour Orange Cake from this recipe. or here (you can leave out the baking powder) And then I frosted it with the Marshmallow Fluff recipe from here.   This was really good! I doubled the cake recipe to make a two layer cake. I would recommend taking the cake out of the pan before putting the orange juice over it (if you plan on serving it from another dish). I also used four egg whites instead of one in the Marshmallow Fluff, but the same amount of maple syrup called for. Frost this right before serving because the egg whites deflate as it sits. I think the maple syrup contributed to that. Even when it melted on the left over pieces it was delicious but it was ugly left over.

I use the coconut flour from Wilderness Family Naturals. You can buy it here or here. The Bob's Red Mill coconut flour is denser than the one I like to use. Just keep in mind that every company's coconut flour is a little different in consistency and that will determine the texture of your finished product. I like to make coconut flour pancakes with Bob's Red Mill coconut flour. But it makes more crumbly, dry bread. I will share my Coconut Flour Pancake Recipe and Coconut Flour Read Recipes soon. I use the Wilderness Family Naturals Coconut Flour for bread.

Blessings,
Edie

Cinnamon Almond Flour Cookies

I made these the other night with Buddy and they were YUMMY!. Considering I haven't had a cookie in about three months, I think anything that tastes close to a real cookie would be amazing to me at the moment. Be warned though, they are so good  you won't want to eat just one. But because of the oil and almond meal they are really filling. I got this recipe from Nourished and Nurtured.

"1/2 cup (1 stick) butter (you could use extra virgin coconut oil too)

5 Tb honey

1 Tb vanilla extract, preferably organic

2 1/2 cups almond flour, preferably from crispy almonds

1/2 tsp celtic sea salt 

1/4 tsp baking soda

1 tsp cinnamon

Melt the butter in a small saucepan.  

Turn off heat, and stir in the honey and vanilla extract.

In a medium bowl, combine almond flour, salt, baking soda, and cinnamon. 

Pour wet ingredients into dry and mix well.

Drop by Tablespoon onto a stoneware or greased sheet pan.  

Don't flatten them as they will spread well on their own during baking. 

Bake at 350 degrees for 7-12 minutes, until the edges are lightly browned. 

Allow the cookies to cool before moving them."

I used salted butter the first time I made these.  

If you use salted butter leave out the salt listed in the recipe.  

Baking Soda is not legal on GAPS Diet.  

I haven't tried it without the baking soda, it may still work. 

I will post an update when I do.

I think these would be good with raisins mixed in and some extra cinnamon.

Gluten Free Crepes

I have eaten these allot recently, now that I have gone grain free again for myself. You can fill these with anything you like. I usually eat them for breakfast stuffed with stevia sweetened cream cheese and fresh berries. You can fill them with anything you like making them sweet or savory.

1 Large egg
2 Tbsp Heavy cream or allowed milk
3 Tbsp Tapioca Flour
pinch of salt

In a medium bowl  combine egg, cream/milk and salt. Whisk with a whisk until fluffy and then add in tapioca flour. Whisk again until smooth.

Place a 10 inch  non-stick frying pan over medium heat. When pan is hot pour 1/2 the mixture in the center of the pan and swirl the pan to create a thin layer of batter over the entire bottom of the pan. Cook until top side looks no longer wet. Flip crepe and cook for another minute. Take out of pan and fill with desired filling. Roll and serve warm. These cook fast, so have your filling ready before you start cooking the crepes.

You can use a larger pan and make larger crepes, but I find that the larger the pan the harder the crepe is to flip. I think a 10 inch pan is the most manageable pan size.

Makes 2 or 3 crepes. This recipe doubles nicely.

Coming next- Homemade Allergen Free Breakfast Sausage

Gluten Free Popovers

I found this recipe in my LifeChange Cookbook. I have made this recipe numerous times with dairy in it. I made them for the second time today dairy free. You can make them either way. If you make them with almond milk they will not puff as much but will still be delicious. In the picture above they are shown with a dollop of butter and a drizzle of honey. These are great as a bread with a roast and gravy, as a carb with breakfast with fruit, honey & butter (if you do dairy). They can also be topped with Diary Free Pudding or Dairy Free Custard (recipes to come). There are dozens of creative ways to use them!

Popovers (Gluten Free Version with Dairy)
(Makes 24 popovers)

2 eggs
1 cup heavy cream
1 cup tapioca flour
1/2 tsp salt

Preheat oven to 425 degrees. Butter two 12 cup muffin tins. In a medium bowl (I use a four cup glass measuring cup) beats eggs. Then add cream, and beat with a whisk to combine. Add tapioca flour and salt. Whisk together until smooth. Place empty buttered muffins tins in oven for 30 seconds (NO MORE). Remove hot tins and pour in batter 1/4 inch in each muffin cup. Place back in oven and bake 16-18 minutes or until golden brown and puffed. Don't Peek and open your oven door while baking! I turn on the light and look through the glass to check mine. Remove from tins and serve immediately.

Store leftovers in a ziploc bag  and reheat to crisp in a 325 degree oven for 2 or 3 minutes.

Popovers (Gluten Free Dairy Free)

(Makes 24 popovers)

2 eggs

1 cup almond milk

1 cup tapioca flour

1/2 tsp salt

Preheat oven to 425 degrees. Grease two 12 cup muffin tins. In a medium bowl (I use a four cup glass measuring cup) whisk eggs. Then add cream, and beat with a whisk to combine. Add tapioca flour and salt. Whisk together until smooth. Place empty buttered muffins tins in oven for 30 seconds (NO MORE). Remove hot tins and pour in batter 1/4 inch in each muffin cup. Place back in oven and bake 16-18 minutes or until golden brown and puffed. Don't Peek and open your oven door while baking! Remove from tins and serve immediately. When using almond milk the popovers do not puff quite as much. They may be a little chewy on the bottom but still very tasty. 

Store leftovers in a ziploc bag  and reheat to crisp in a 325 degree oven for 2 or 3 minutes

Oatmeal Cookie Granola

I have been playing around more with my granola recipe and fell upon this combination. It tasted like crumbled oatmeal cookie! Yum!

3 cups gluten free rolled oats (I buy mine here in bulk.)
1/2 cup raw sunflower seeds
1/2 cup raw pecan halves
1/8 cup golden flax seeds
1 and 1/2 tsp cinnamon
1 large pinch of salt
(I also threw in a scoop of rice protein powder when I mixed the dry ingredients for extra protein.)

Mix dry ingredients together. Then add in wet ingredients-
3/4 cup maple syrup
1/2 cup oil of choice (I like coconut oil or safflower oil. Choose a neutral oil.)
1 tsp vanilla (I buy alcohol free here)



Pour out onto large jelly roll pan or cookie sheet with a lip. Bake at 300 degrees for about 45 minutes. Stir after the first 15 minutes. Stir again 15 more minutes later. Then after that check your mix about ever 5-7 minutes. Watch that it does not cook too fast on the edges. (I mix mine from the edges in so that the middle gets toward the edges and the edges get pushed into the middle.) Ready when it is golden brown.

Pull out and let cool completely before storing in an air tight container. Mix in 1/2 cup or more of raisins before storing. (We didn't wait and just ate ours warm with almond milk over it...mmmmm!)


Makes about 9 half cup servings.