Gluten-Free No-Bake Nut Butter Cookies

Created by Lisa Cantkier of GlutenFreeFind.com

Making Oatmeal Cookies

Calling all gluten-free cookie monsters! I love easy-peasy, fast no-bake recipes and I love cookies, so I created this “quick fix” gluten-free oatmeal chocolate chip cookie with benefits! It’s great for breakfast, dessert or an on-the-go snack.

These cookies offer nearly 10 grams of protein per serving (who needs protein bars when you’ve got protein cookies?!), as well as other nutritional benefits. They can be made nut-free, dairy-free and vegan by using soy butter and vegan protein powder—choose organic varieties.

Ingredients:

1 cup (250 ml) old fashioned, pure and uncontaminated, uncooked rolled oats
1/2 cup (125 ml) of your favorite unsweetened nut butter (almond butter, peanut butter)
or organic soy butter
6 tablespoons (90 g) pure, natural whey protein powder or organic vegan protein powder
1/4 cup water (60 ml) water
1/4 cup (45 g) semi-sweet chocolate chips

Directions:

1. Mix all ingredients together in a large bowl until well combined.

2. If your mixture is too thick or dry, add a little more water and combine.

3. Freeze cookie dough for 10-15 minutes.

4. Form balls with cookie dough about the size of the palm of your hand,
flatten and place on a plate.

5. Refrigerate cookies for 2 hours (if you don’t eat them all first!).

Makes 1 dozen cookies.

Enjoy!

Lisa_Twitter_green_BK_240x240

Lisa Cantkier is a lifelong celiac, a holistic nutritionist and the founder of GlutenFreeFind.com.
You can follow Lisa on Twitter at @LisaCantkier

Posted in Cookies, Desserts, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Nut-Free, Snacks, Soy-Free, Vegan, Vegetarian | Tagged , , , , , , , | Leave a comment

Almost Instant Grain-Free Breakfast Porridge

Created by Ricki Heller of RickiHeller.com

ricki_porridge

This gluten-free grain-free porridge is delicious, nutritious and can be made in a snap!

Ingredients:

2 tablespoons (30 ml) unsweetened coconut flakes or shredded coconut
1 tablespoon (15 ml) raw pumpkin seeds
1 tablespoon (15 ml) raw whole flaxseeds
2 teaspoons (10 ml) chia seeds
1 tablespoon (15 ml) raw walnuts (about 6 walnuts)
1⁄2 teaspoon (2.5 ml) ground cinnamon
1⁄2 to 3⁄4 cup (120 to 180 ml) very hot water
7 to 10 drops plain or vanilla pure liquid stevia
2 to 4 tablespoons (30 to 60 ml) coconut milk, almond, or other milk of choice
1⁄2 cup (120 ml) blueberries or other fresh berries, or chopped fresh apricots

Directions:

1. In a coffee grinder, grind the coconut, pumpkin seeds, flaxseeds, chia seeds, walnuts, and cinnamon.

2. Transfer to a bowl and cover with water. Let sit for a few minutes to thicken. Add the stevia, coconut milk, and blueberries and stir.

Note: You can make a large batch of this cereal in advance and store it in single servings in the freezer so it’s ready to go when you need it: thaw overnight in the refrigerator and enjoy! It’s also great for traveling. Just bring single servings of the dry mixture with you in resealable plastic bags, empty into a bowl, and add hot water for a quick and delicious breakfast.

Makes 1 serving. 

Enjoy!

Ricki Heller is the author of Living Candida Free, Naturally Sweet and Gluten-Free Cookbook, and Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, recommended by Ellen DeGeneres on her website. She blogs at Ricki Heller, featuring recipes made with whole, natural, sugar-free and gluten-free ingredients. Ricki works near Toronto with her husband and chatty dogs.

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.

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Gluten-Free Matzo Ball Soup

Marni_soup_final

Yes it’s true, matzo balls can be made gluten-free and egg-free! I enjoy both—try both varieties for fun. Don’t expect these to be large matzo balls, they are small and rather dense, but totally delicious!

Ingredients:

4 eggs or 4 tablespoons ground flax + 12 tablespoons water
1 teaspoon sea salt
1/4 teaspoon pepper
1 cup blanched almond flour, sifted
1 cup gluten free Matzo (ground into a flour)

6 cups homemade vegetable stock
1 onion
1/2 cup parsley
2 carrots
1 inch piece of kombu

Directions:

1. In a medium bowl, beat eggs or flax mixture, salt and pepper for 2 minutes.

2. Stir in the almond flour and refrigerate for at least an hour (up to four hours).

3. Remove from refrigerator. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil.

4. Roll the batter into 1-inch balls then drop into the pot of boiling water. Reduce heat, cover and simmer for 20 minutes.

5. Heat 6 cups vegetable stock in a separate pot. When the matzoh balls are finished, remove from simmering water with a slotted spoon and add to homemade vegetable stock.

Enjoy!

Marni_new

Marni Wasserman is a Culinary Nutritionist and Health Strategist who uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious. She is dedicated to providing individuals with balanced lifestyle choices through organic, fresh, whole and natural plant-based foods. For more, visit MarniWasserman.com

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Paleo Flank Steak with Chimichurri Sauce

Created by: Tina Turbin of GlutenFreeHelp.info

Tina_Turbin_flank-steak

Spring is here and that means it’s time to grill! This flank steak recipe is absolutely delicious and perfect for barbecue season! Chimichurri sauce is a very tasty, popular marinade among Argentine Gauchos, who grill in an open barbecue in the Pampas.

Ingredients:

1 ½ lb beef flank steak
6 cloves garlic, finely chopped
1 cup grape seed oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup parsley
1 tsp crushed red pepper

Directions:

1. Cut diamond pattern 1/8 inch deep into both sides of the beef. Place beef in shallow glass or plastic dish.

2. Shake remaining ingredients in tightly covered jar.

3. Pour 1 cup sauce over beef.

4. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.

5. Remove beef from sauce.

6. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired, 6 to 8 minutes on each side for medium.

7. Cut beef diagonally across the grain into thin slices.

8. Serve with reserved sauce.

Enjoy!

Tina 

Tina Turbin is a Celiac and Paleo advocate who researches and writes about the Paleo diet, and focuses on Paleo recipe development at PaleOmazing.com. She is an award winning recipe developer and author of the multi-award winning children’s titles, Danny the Dragon. Tina founded GlutenFreeHelp.info, voted #2 in the world; turning it over to her celiac daughter, Miranda Jade Turbin in 2012.

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As-You-Like Kale Salad

Created by Ricki Heller of RickiHeller.com

Ricki_Heller_Kale_Salad

Kale is one of my favorite superfoods, chock-full of antioxidants that fight cancer, anti-inflammatory compounds, a slew of vitamins and minerals, and a good amount of fiber. And best of all, it tastes great! This salad is also infinitely adaptable, depending on which combination of veggies you choose from each category. I generally use whatever I’ve got in the refrigerator that day, and the result is always delicious. As long as you include the base, a few crunchy veggies, and some fresh herbs and nuts or seeds, the rest can be omitted if desired and you’ll still end up with a yummy salad. This recipe is in my new cookbook, Living Candida Free.

Makes 6 to 8 side salad servings or 3 to 5 main course servings.

Ingredients:

The Base

1 bunch (6 to 9 leaves) curly kale or Swiss chard, or a combination
Salt
1 tablespoon (15 ml) olive oil
1 cup (240 ml) mixed baby salad greens, bite-size romaine lettuce, bite-size butter lettuce, arugula (rocket), or a combination
Crunchy Veggies
1 medium-size carrot, grated
1 medium-size beet, grated
1 celery stalk, diced
1/2 red, yellow, or orange bell pepper, cored and diced

Fresh Herbs

1/2 cup (120 ml) of at least 2 types of coarsely chopped fresh herbs (my favorites are dill, basil, mint, flat-leaf parsley, and cilantro)

Nuts and/or Seeds

1/2 cup (120 ml) total of any combination of fresh nut pieces and seeds (my favorite combinations are walnuts or pecans and hemp seeds; walnuts or pecans and sunflower seeds; almonds and pumpkin seeds)

The Crucifers

2 cups (480 ml) total of any of the following (or any combination):
Finely shredded green or red cabbage
Broccoli
Cauliflower
Fruit (if allowed; otherwise, omit):
1 apple or pear, cored and diced; or 1 cup (240 ml) fresh blueberries or strawberries; or 1 avocado, peeled, pitted, and diced

Other Add-Ins (all of these are optional)

1/2 fennel bulb, sliced thinly
4 to 6 radishes, sliced into half-moons
1/3 cucumber, sliced into half-moons
Handful of grape or cherry tomatoes, cut in half
Handful of sprouts (my favorites are sunflower, pea, or alfalfa sprouts)

Directions:

1. Make the base: Soften the kale: Remove the kale leaves from the stems; discard the stems, then wash and dry the leaves. Stack the leaves, roll tightly (jelly-roll style), then cut thinly crosswise to create long, thin shreds. Chop the shreds into smaller pieces and place in a large salad bowl.

2. Sprinkle the kale with salt and drizzle with about 1 tablespoon (15 ml) of olive oil. Using clean hands, “massage” the kale, squeezing it and squishing it between your fingers, until it begins to darken and soften a bit (this breaks down the fibers in the leaves and renders them more easily digestible—but they will still retain a nice crunch). If using chard, wash and chop it using the same method and add to the bowl (it doesn’t need to be massaged).

3. Assemble the salad: Add the remaining salad ingredients to the bowl. Drizzle with the dressing, toss, and serve. Will keep, covered in the refrigerator, for up to 3 days (and will still remain crunchy!).

Note: For Stage 1 of the anti-candida diet, omit the fruit. It will still taste yummy!

Enjoy!

Ricki Heller is the author of Living Candida Free, Naturally Sweet and Gluten-Free Cookbook, and Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, recommended by Ellen DeGeneres on her website. She blogs at Ricki Heller, featuring recipes made with whole, natural, sugar-free and gluten-free ingredients. Ricki works near Toronto with her husband and chatty dogs.

Recipe used with permission from Living Candida-Freeby Ricki Heller, © 2015 Da Capo Lifelong books. Photo credit: Ricki Heller


Posted in Anti-Candida, Appetizers, Egg-Free, Gluten-Free Dairy-Free, Grain-Free, Raw, Refined Sugar-Free, Salads, Sides, Soy-Free, Vegan, Vegetarian | Tagged , , , | Leave a comment

Gluten-Free Berry-full Muffins

Created by Lisa Cantkier of GlutenFreeFind.com

Lisa_muffins

Photo: James Park

These muffins are free of gluten and full of berries! They are gluten-free, dairy-free, can be made vegan, and are made without any refined sugar. Buy berries that are in season (or use frozen berries if not in season) and enjoy trying different types of berries. Berries are considered one of the top 3 superfoods by most health experts. they offer a low GI index, an abundance of antioxidants, promote a healthy cardiovascular system, as well as healthy eyesight and memory.

Ingredients:

For Muffins:

2 cups of gluten- free flour blend (bean-based gluten-free flour blends work well)
3⁄4 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
2 eggs or egg replacers
1 tablespoon vanilla
1⁄2 cup pure maple syrup
1 cup of milk of your choice with 1 tablespoon of lemon juice mixed in well
1/3 cup grapeseed oil
1⁄2 cup water

For berry-full filling:

1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries
1⁄4 cup pure maple syrup

Directions:

1. Make your own berry filling by blending your berries. With a blender, pulsate just a few times (to keep the filling chunky). Add maple syrup to the filling and stir through. Set aside.

2. Blend muffin mixture together: Line your muffin trays with liners and preheat oven to 350° F. Whisk dry ingredients together in a bowl (flour, baking soda, baking powder, salt). Add liquid ingredients to bowl (milk, oil, vanilla, eggs/egg replacers, water, maple syrup) and blend until smooth.


3. Add your muffin mixture to baking
trays. Pour muffin mixture into cups (fill 1/3 of each cup). Then add about 1 or 2 tablespoons of your filling to each cup (on top). After that, cover the filling with more of your muffin mixture until cup is 3⁄4 full.

4. Bake in oven for 25-30 minutes. Test the muffins with a toothpick at 25 minutes and if it comes out clean, then they are ready. Otherwise, bake for another 3-5 minutes.

5. Allow muffins to cool.

Enjoy!

This recipe was originally published in Media Planet Canada’s insert in the Toronto Star and AllergiesAndAsthma.ca June 29, 2014.

Lisa_Twitter_240x240

Lisa Cantkier is a lifelong celiac, a holistic nutritionist and the founder of GlutenFreeFind.com.
You can follow Lisa on Twitter at @LisaCantkier

Posted in Desserts, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Nut-Free, Refined Sugar-Free, Soy-Free, Valentine's Day, Vegetarian | Tagged , , , , | Leave a comment

Two-Toned Potato Pancakes (Latkes)

Created by Ricki Heller of RickiHeller.com

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A “naturally sweet” potato latke is my kind of latke! This one has notes of fresh dill adding flavour and fragrance. Enjoy these delicious, wholesome gluten-free, dairy-free, vegan babies for Hanukkah or any time of year as an appetizer, side or snack! They make a pretty and tasty addition to any table.

Ingredients:

3 small white or Yukon Gold potatoes, scrubbed and grated
1 medium sweet potato, peeled and grated
1 large onion, grated
2 tablespoons (10 ml) extra virgin olive oil
3/4 cup (110 g) all-purpose gluten-free flour blend
2 teaspoons (10 ml) baking powder
3/4 tablespoons (7.5 ml) fine sea salt
1 tablespoon. (15 ml.) finely ground flax seeds
2 tablespoons (30 ml) water
1 teaspoon (5 ml) garlic powder
1 tablespoon (15 ml) dried dill weed
1/2 teaspoon (2. 5 ml) smoked paprika

Directions:

1. Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander.  Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can.  Place in a large bowl.

2. Grate the onion and add it to the potato mixture along with the remaining ingredients.  Mix together very well, using your hands if necessary.

3. Heat a cast iron or other nonstick skillet over medium heat.  Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat).  Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden.  Keep pancakes warm as you continue to cook them.  Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.

Enjoy!

Ricki Heller is the author of Naturally Sweet and Gluten-Free Cookbook, and Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, recommended by Ellen DeGeneres on her website. She blogs at Ricki Heller, featuring recipes made with whole, natural, sugar-free and gluten-free ingredients. Ricki works near Toronto with her husband and chatty dogs.

Posted in Anti-Candida, Appetizers, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Nut-Free, Refined Sugar-Free, Sides, Snacks, Soy-Free, Vegan, Vegetarian | Tagged , , , , | Leave a comment

SMASHED POTATO “LATKES”

Created by: Norene Gilletz of Gourmania.com

Norene_Loxy_Latkes

Source: Norene’s Healthy Kitchen
A no-grate alternative to potato latkes, these are a wonderful way to get rid of your frustration— just smash away. Baby red-skinned new potatoes have a lower glycemic index than baking potatoes. Small potatoes—big potassium count! 

Ingredients:

8 baby red-skinned potatoes (2 to 21/2 inches in diameter)
Salted water
1 tablespoon extra virgin olive or canola oil
1/2 teaspoon salt
1/4 teaspoon lemon pepper (or to taste)
Dried basil, garlic powder, onion powder, and/or paprika

Directions:

1. Boil the potatoes in salted water to cover for 15 to 20 minutes or until fork tender. Drain well. (If desired, the potatoes can be prepared in advance up to this point and refrigerated for a day or two.)

2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

3. Place the potatoes in a single layer about 3 inches apart on the prepared
baking sheet. Cover one potato with a piece of parchment paper. Smash it once or twice with the flat part of the palm of your hand, making a flat disc about 4 inches in diameter. Round off any ragged edges by pushing them together with your fingers. Repeat with the remaining potatoes.

4. Brush the tops of the smashed potatoes lightly with olive oil and sprinkle with seasonings. Bake, uncovered, for 20 to 25 minutes or until golden and crispy. If desired, turn over the potatoes halfway through the cooking process.

Yield: 8 potatoes. Recipe doubles or triples easily. Reheats well. Don’t freeze.

139 calories per potato, 27.0 g carbohydrate, 2.5 g fiber, 3 g protein, 2.0 g fat (0.3 g saturated), 0 mg cholesterol, 156 mg sodium, 752 mg potassium, 1 mg iron, 13 mg calcium

* All Season Smashers: Sprinkle potatoes lightly with your favorite seasonings such as seasoning salt or coarse salt, rosemary, dillweed, or thyme. Bake as directed.

* Loxy “Latkes”: Buy the smallest baby potatoes you can find; prepare and bake as directed. To serve, arrange on a serving platter and top each “latke” with a dollop of light sour cream, a slice of smoked salmon, and a sprig of dillweed. Dill-icious!

Enjoy!

Norene GilletzNFPB

Norene Gilletz is an amazingly talented, leading Canadian cookbook author, cookbook editor, food writer, culinary consultant and cooking instructor.This recipe can be found in Norene’s latest award nominated cookbook: The NEW Food Processor Bible: 30th Anniversary Edition (Whitecap Books).

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Almond Chocolate Chip Paleo Cookies

Created by Jeremy Page of MultipleStreams.org

paleo_almond_cookies

Here is one of my favorite paleo cookie recipes. It is my own recipe, which I adapted from my mother’s cookbook. I just replaced the “un-paleo” items with paleo ones. You can do this for many recipes.

Ingredients:

1 cup of almond flour
1/8 teaspoon baking soda
3 tablespoon almond milk
3 tsp vanilla extract
3 tablespoons melted coconut oil
1/2 cup chocolate chips or carob chips

Directions:

1. Mix ingredients together and keep in a bowl in the fridge overnight (this helps the wonderful flavors to come together, making for a better tasting cookie).

2. Preheat oven to 350. Measure out tablespoon sized balls of dough and flatten. Bake for about 10 minutes, keeping an eye on the cookies so that they don’t burn. Remove from oven and allow to cool.

Enjoy!

jeremy_page

Jeremy Page is a nutrition blogger at OSU Garden and Multiple Streams. You can read his latest post here: Forskolin Myths and Warnings.

Posted in Cookies, Desserts, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Grain-Free, Paleo, Snacks, Soy-Free, Vegan, Vegetarian | Tagged , , , | Leave a comment

Ginger Molasses Cookies

Created by Maggie Savage of SheLetThemEatCake.com

Maggie_Savage_Pumpkin-Spice-Breakfast-Cookie

This recipe for gluten-free, dairy-free, and egg-free Ginger Molasses Cookies is a healthier version of others you may have tried. So go ahead, bake up a batch and then enjoy with a homemade latte. Write up your holiday to-do list, sip on your latte, and nibble on some cookies!

Ingredients:

1 ½ cups of Earth Balance Dairy-Free Butter
2 cups sucanat or organic coconut sugar
2 teaspoons egg replacer mixed in 4 tablespoons hot water
1/2 cup unsulphured blackstrap molasses
2 cups Bob’s Red Mill All-Purpose Gluten-Free Mix
2 ½ cups brown rice flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
organic coconut sugar for topping

 Directions:

1. Preheat the oven to 350 degrees.  Line a cookie sheet with parchment.

2. Cream the vegan butter and sugar in a large bowl.

3. Mix the egg replacer and hot water in a small bowl first and then add it to the wet ingredients.

4. Stir in molasses.

5. In a separate bowl, mix all-purpose flour with brown rice flour.

6. Add ginger, baking soda, cinnamon, and salt.  Mix well.

7. Add dry ingredients to wet ingredients and combine.

8. Roll dough into 1/2 inch balls (or bigger if you want a monster cookie) and dab the tops with cane sugar. You might want to press each ball gently with your hand or a spoon so the cookies flatten out a little.

9. Bake at 350 degrees for 10-12 minutes.

Yield: Approximately 2 dozen

Enjoy!

maggie_savage_author_photo

Maggie is the publisher of She Let Them Eat Cake where she shares healthy, gluten-free, egg-free, and dairy-free recipes. She Let Them Eat Cake was born out of Maggie’s intense passion for feeding her friends and family nutritious and delicious food. Maggie is a Registered Holistic Nutritionist and author of the eBook Berrylicious

Posted in Cookies, Desserts, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Nut-Free, Refined Sugar-Free, Snacks, Soy-Free, Vegetarian | Tagged , , , , , | Leave a comment