Gluten Free Mixed Berry Crisp

Gluten Free Mixed Berry Crisp


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Gluten Free Mixed Berry Crisp
You can't have summer without berries. We love berries in every form, but this Gluten Free Mixed Berry Crisp makes you feel like you're back in your grandma's kitchen! Summer comfort food. And the best part? It's not only gluten free it's also refined sugar free!!! Glory Glory! So gather your berries, and let's crisp it up!
Servings
people
Ingredients
Filling:
Topping:
Servings
people
Ingredients
Filling:
Topping:
Instructions
  1. Preheat oven to 380 degrees.
  2. In a large saucepan, combine all ingredients for filling (berries through arrowroot powder).
  3. Cook over medium heat for 5 to 10 minutes or until berries have released moisture and the mixture has begun to thicken. Set aside.
  4. In a medium bowl, combine all ingredients for the topping (butter through nutmeg). Using a fork, gently blend it all together.
  5. Transfer berries to a medium sized baking dish, and evenly distribute crisp topping over them.
  6. Place in the oven and bake for 30 minutes or until berries are bubbling and crisp is golden.
  7. Serve with ice cream, or greek yogurt, or coconut yogurt or coconut whipped cream - the options are endless!
Hot Melt Loaded Breakfast Cookies

Hot Melt Loaded Breakfast Cookies


Print Recipe
Hot Melt Loaded Breakfast Cookies
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 and line a jellyroll pan with parchment.
  2. In a skillet, heat your ghee over medium high heat. Add the shallots and cook till translucent. Add the greens and ham and continue to cook till greens are wilted.
  3. Now to a medium mixing bowl, add your almond flour and baking powder, mixing well. Add the beaten eggs and mix well, then the contents from your skillet. It shouldn't be too runny otherwise add a little more almond flour.
  4. Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
  5. Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
  6. Bake for 8-12 minutes--watch it. It depends on the size of your cookie, your oven etc. so make sure you don't over cook.
  7. When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
Recipe Notes

To make Paleo, just omit cheese!

Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream

Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream

Paleo Tahini Pumpkin Pie

You can’t have the holidays without pumpkin EVERYTHING!! But for those of us trying to stay away from dairy, gluten, and refined sugar – the holidays can feel like the 7th circle of hell – running into temptation at every corner!

So after some recipe testing, we finally found a delicious holiday classic that’s actually PALEO APPROVED!!! May we present our Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream:

 

Paleo Tahini Pumpkin Pie

Ingredients:
For Crust:
3 cups mixed nuts, toasted (we used walnuts, pecans, hazelnuts, and cashews – you don’t have to use those, but just make sure you choose some nice softer and buttery types of nuts!)
2 tablespoons coconut sugar
For Filling:
1 (14.5 ounce) can of pumpkin puree (NOT pumpkin pie filling)
1/4 cup tahini
1/2 cup canned full fat coconut milk
3 eggs
1/2 cup coconut sugar
2 generous tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Instructions:
Preheat oven to 350 degrees.
In a food processor, grind down toasted nuts. If you do not have a food processor, you can use a rolling pin to crush them (it’s easiest when they’re still warm after getting toasted). Toss with coconut sugar and then press into a pie dish. It can crumble easily, but it’s also buttery enough to stick together well so gently press it up the walls and throughout the bottom of the pie dish evenly.
Put in oven and bake for 10 to 15 minutes, until a darker golden brown, and then remove. Be careful not to burn crust!
Pull out and allow to cool while you make the filling.
In a large bowl, combine all ingredients for filling. Whisk together well until thoroughly combined. Pour into nut crust, and place in the oven. Bake for an hour, or until filling sets and doesn’t leave traces on a toothpick.
Remove from oven and allow to cool before serving, maybe whip up the cream…
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Maple Cardamom Coconut Whipped Cream
Ingredients:
1 (14.5 ounce) can of full fat coconut milk (OR coconut cream, if your store carries it) – if you can’t find coconut cream, it’s not a big deal, but try to find a full fat coconut milk that’s super thick! You can usually tell by shaking the can and if it feels solid, you’ve got a good one!
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon cardamom
a dash of cinnamon (cause you can never have too much!)
Instructions:
In a medium bowl, scoop out coconut milk. If you found a nice thick one, then the water should’ve separated from the cream! ONLY scoop the cream into the bowl and discard the remaining fluid. Add in all remaining ingredients (syrup through cinnamon) and whisk well until desired consistency!
Serve a huge dollop on top of your Paleo Tahini Pumpkin Pie – or even on top of your coffee! OR both!

 

Paleo Tahini Pumpkin Pie

Paleo Tahini Pumpkin Pie

Paleo Maple Cardamom Coconut Whipped Cream

Leanne’s Favorite Gluten Free Snacks

Leanne’s Favorite Gluten Free Snacks

By: Leanne Ely

If you would like more fantastic Gluten-Free ideas, I’ve put together an amazing bundle featuring Gluten-Free freezer menus and mixes!  It’s a $50 value, but you can get it right now for just $17!  Click here to learn more

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One of the questions that I get asked all the time is, “Hey, Leanne, can you help me out with some gluten-free snacks?” I love a gluten-free snack just like anyone else and my favorite go-to’s of course are apples and oranges or tangerines because you can throw it in your purse.  But also, I like nuts, a handful of nuts that is.  And when I say a handful, I’m talking ten.  The problem with nuts is that they are full of fat which is not a problem, but too much fat is too much fat, people, right?  They also have lots of fiber and protein so they really are the quintessential great snack. You need to limit them though, because overeating is overeating and it doesn’t ever work out well.  So that’s one of my favorite things.

Another of my favorite things, and you can find this over on the Leanne Recommends page is Bulletproof Coffee.  Bulletproof Coffee is from my friend Dave Asprey, also known as the Bulletproof executive and he has MCT oil.  This is high-octane, Brain Octane Oil. And what this is is pharmaceutical grade coconut oil plus Kerrygold unsalted butter.  So you take a cup of coffee, one tablespoon of the upgraded Brain Octane Oil and a tablespoon of Kerrygold Butter, you blend it in your blender and you drink it in this like a fabulous cappuccino! Seriously! And the only dairy is just a little bit from this butter and let me tell you something, this puts your brain on fire.  So, if you have to work really hard or you’ve got a lot of things going on, this is the best coffee drink that you can get. Sometimes, this is all I’ll have for breakfast.  I’ll have a couple cups of this and I’ll just be going like crazy.  That fat is amazing.

The other thing I like is celery and almond butter.  I think it’s just fantastic and eat it all the time.  I love hard-boiled eggs.  I mean, again, if you stick it in a Ziploc bag and throw it in your purse, you can take it with you.

Avocados are fabulous.  One of the things that I like to do with an avocado is cut it in half, put a little salt and pepper on it and a little bit of salsa right in the middle, and just spoon it out and eat it that way. It’s very satisfying and very delicious.  You can also stick part of an avocado into your smoothie to make it extra creamy. You won’t taste the avocado, so you don’t have to worry about that.

And if you’re wondering, “What on earth is that stuff on the counter?”  It is chia seed pudding.  Now chia seeds are fantastic.  They are full of fiber and particularly pectin which is awesome because pectin holds toxins and pushes them out. So, you know what I’m saying… it’s the ultimate cleaner upper. It’s also full of omega-3 fatty acids so that’s brain power right there.  So if you mix them up with a little coconut oil or almond milk. That is, around a quarter of a cup of chia seeds versus a cup of almond milk or coconut milk. And you shake it up, let it sit and it gels… it’s a pudding!  Put some fresh raspberries on it, blueberries, whatever you want, maybe even some slivered almonds and it’s fantastic. I will have that for breakfast and I eat about a cup of this for breakfast and I’m telling you, honey, it keeps you regular.  That’s what I’m saying.

Also, speaking of keeping you regular, I am crazy about fermented foods – sauerkraut, pickles, good pickles, Bubbies is an awesome brand. Also this is really pretty crazy.  This is kimchi. Kimchi is a Korean fermented cabbage food and this one has spicy ginger..  It’s a little bit hot but you just throw it on your plate and eat it! Fermented foods help to build the good guys inside of your gut and that’s what helps to get rid of the bloat and again, keep you regular.  I’m all about keeping you regular.

Anyway, so those are just a few of my favorite things that I like for snacks and I hope you give them a try and see what you think!

 

Buckets of nutrition in buckwheat

Buckets of nutrition in buckwheat

Healthy-Foods
Buckets of nutrition in buckwheat

By: Leanne Ely

With all of the bad press wheat’s getting these days, you might be surprised to see buckwheat as the topic of this week’s health food post. But what you might not know is that buckwheat is actually not wheat. It’s not actually a grain at all and it is completely gluten free.

Buckwheat is an herb. Its flowers turn into triangular little seeds known as “groats” after they’re processed. A native plant of southern China, buckwheat has been eaten by human beings for centuries.Buckwheat flour, Buckwheat, Gluten free flour

There is a tremendous amount of nutrition in buckwheat. It is a complete protein, containing all nine essential amino acids. In addition to its high protein, buckwheat provides a host of other health benefits, including:

Cancer prevention. Buckwheat has been shown to protect against colon cancer

Blood sugar and blood pressure regulation. Buckwheat can reduce your blood sugar levels and can help keep blood pressure nice and even.

Gallstone protection. Buckwheat has been shown to protect against gallstone development.

Lower cholesterol. There are properties in buckwheat that can lower your cholesterol levels.

When you’re searching for buckwheat, make sure the ingredient lists: 100% buckwheat flour because sometimes wheat flour is snuck in there.

If you’ve been missing noodles since adopting a grain-free diet, look for buckwheat noodles (also called Soba noodles) for a delicious and nutritious alternative to regular wheat noodles. They also cook more like a traditional wheat noodle so they don’t get mushy like other gluten-free noodles.

Buckwheat flour makes wonderful gluten free pancakes and waffles.

Do you enjoy buckwheat as part of your diet? Let us know on our Facebook page!