Tag Archives: dairy free

Grain Free Apple Cinnamon Granola

3 medium organic apples, diced into 1/2 inch pieces
1 c. coconut flakes
1/2 c. cashew pieces
1/4 c. chia seeds
2 T. flax seeds
1/4 c. coconut oil
1 T. honey
1 T. cinnamon
1 stevia packet
1 tsp vanilla extract
1 tsp sea salt

This granola gets crunchy as the apples dehydrate and then cool.  It is sweet, salty and delicious served over plain, organic, grass fed yogurt or with almond milk.

In a medium sauce pan, over low heat, melt the coconut oil and honey until just combined.  Add vanilla, cinnamon, stevia, sea salt and stir to combine.  Add in all other ingredients and stir to coat.  Place in an even layer on two dehydrator trays or on a sheet pan.  Use a dehydrator set to 160 degrees Fahrenheit, for 12 hours, rotating trays halfway through cook time.  Also, could be done in an oven set to 160 degrees Fahrenheit or lowest temperature.  If your oven does not go this low, lessen cook time and stir more often.

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Bacon and Veggie Hash

This is a really satisfying breakfast that is perfect for weekend mornings.  What makes it thoroughly satisfying is the blend of flavors lent from salty, smoky bacon paired with the sweet from the sweet potato, sweet and pungent onion set the stage for earthy shiitakes.  There is always room for spinach, so that goes in too.

2 slices bacon, cut into lardons.
1/4 of an onion, sliced thin
4 shiitake mushroom caps, sliced
1 small sweet potato, pre-cooked and diced
2 c. fresh spinach
sea salt

Slice bacon and place in a cool pan.  Put pan over low heat to render the fat slowly.  This will make the bacon crispy all the way through.  Stir occasionally until bacon becomes desired crispness.  Drain off excess fat, reserving about 1 T. in the pan for sauteing.  Add onion and sprinkle with a dash of sea salt, stir.  Let onion cook until translucent over low-medium heat stirring occasionally.  Now add shiitakes, a dash of sea salt, the sweet potatoes, a dash of sea salt and the spinach with a teeny bit of sea salt.  Do not stir yet, the order in which these veggies were added to the pan will allow them to cook just as is, in the pan for 3-5 minutes.  Now, stir until spinach is wilted and serve.  This would be good topped with an over easy egg or hollandaise sauce.  A breakfast fit for one, but can easily be doubled or quadrupled.

Red Skinned Potato Salad

This potato salad is dairy free and egg free, but full of flavor lent from garlic, shallots, and a hint of lemon.  Makes a great summer side dish to pretty much anything.  🙂

about 16 red potatoes cooked in salted, boiling water until tender
1/4 c. minced shallot
5 garlic cloves, grated
1/2 c. chopped parsley
1/2 c. extra virgin olive oil
1/2 c. apple cider vinegar
3 tsp sea salt
zest from half a lemon
juice from 1 lemon
dash black pepper

Clean red potatoes and place in a large pot.  Cover with water and a hefty pinch of sea salt.  Bring to boil and cook until tender, 10-15 minutes.  Drain and let cool, until cool enough to handle.  Meanwhile, prepare dressing by combining remaining ingredients into a bowl, mix thoroughly.  Cut potatoes into eighths and return to boiling pot.  Cover with dressing, stir to coat.  Refrigerate for 1 hour to overnight and serve.

Mediterranean Dressing

I topped a salad of mixed greens, cucumber, and radish with this dressing.  It was such a deliciously unexpected summer lunch that I felt like I was treating myself.

1 c. chickpeas, preferably cooked from fresh
1/4 c. water
1/4 c. tahini
1/4 c. extra virgin olive oil
1/4 c. apple cider vinegar
zest and juice from 1/2 lemon
1 large garlic clove grated
1 tsp sea salt
1/4 tsp cumin
dash ground black pepper
1/4 c. parsley

Put everything, but the parsley in a Vitamix or high powered blender.  Blend until smooth and creamy.  Add parsley and pulse a couple of times to coarsely chop parsley into the dressing.  Use as a salad dressing, or dip for veggies, chicken, or lamb.

Zucchini Bread

This bread is gluten free, dairy free, and egg free.  It is only slightly sweet, just how I like it, and is given flavor from the buckwheat, almond, flax, zucchini, and apple butter that are included in the dough.  It is excellent toasted, topped with almond butter, grass fed butter, jam, or a little pesto.

2 c. grated zucchini, lightly pressed with a paper towel to remove some moisture
1/4 c. coconut oil, melted
1/4 c. apple butter
1 T. gelatin dissolved into 1/4 c. water
1 T. molasses
1/2 c. buckwheat flour
1/4 c. coconut flour
1/4 c. flax seed meal
1/4 c. arrowroot powder
1/4 c. almond flour
1 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 degrees Fahrenheit.  Grease a loaf pan with a little bit of coconut oil.  In a medium sized mixing bowl, combine wet ingredients first: zucchini, apple butter, coconut oil, dissolved gelatin, and molasses.  Mix to thoroughly combine.  Now, add all other ingredients, the dry ones.  Stir until dough is mixed and well incorporated, the dough will be quite thick, this is what you want because as the zucchini bakes, it will release moisture.  Press dough into the greased pan and smooth out the top.  Bake for 47-50 minutes.  You must let it cool completely before cutting.  If you cut into it too soon, it will be very gooey, so best to bake a day in advance.

Roasted Eggplant, Tomato, and Basil Salad

1 eggplant, cut into 1 inch cubes
1 c. grape or cherry tomatoes, cut in half
2 sprigs, about 10 large leaves of basil, chiffonade
1 T. lard or ghee
1 T. extra virgin olive oil
1 T. balsamic vinegar
1 garlic clove, grated
1 small shallot, minced
sea salt
dash of black pepper

Place eggplant in colander and sprinkle with salt.  Let sit for at least 20 minutes.  Heat oven to 425 degrees Fahrenheit.  Coat a large baking sheet with lard or ghee and toss eggplant onto it.  Pat eggplant with a dry paper towel to remove some moisture.  Bake for 25 minutes.  While the eggplant is baking, combine everything else in a bowl.  Once eggplant is browned on one side, place it into bowl with all other ingredients and toss to coat.  Taste, adjust sea salt and balsamic vinegar to taste.

Plum and Pear Crisp

1 pear, cored and sliced thin
2 plums, cored and sliced thin
1/2 c. mixed nuts, some of the nuts coarsely chopped and some finely chopped 
(this nut blend includes walnuts, almonds, cashews, hazelnuts, and pistachios)
1/4 c. dark brown cane sugar
1/4 c. arrowroot powder
2 T. coconut oil
1/4 tsp sea salt
1/4 tsp cinnamon

Preheat oven to 375 degrees Fahrenheit.  In a casserole dish or pie plate place pear and plum.  Toss lightly with your fingers to combine them.  In a separate, small bowl combine all other ingredients.  Stir until the coconut oil is dispersed and the mixture is crumbly.  It should hold together pretty easily when pressed into your palm.  Sprinkle mixture over pears and plums pressing the mixture into palms and crumbling as you go to make some larger clumps and some smaller crumbly clumps.  Bake for 20-25 minutes.  Let cool slightly before serving.  Yield 4 people.