Pumpkin Custard

http://www.grassfedgirl.com/pumpkin-custard/

 

Low Carb Paleo Pumpkin Custard

November 21, 2012 by Caitlin Weeks

(Use all organic ingredients whenever possible)

 Ingredients:

1 cup Organic Canned Pumpkin
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of Real Salt
2 pinches of grated nutmeg
2 organic eggs
1/4 cup grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version

(or my version: Add 8-10 drops of liquid Stevia  for a lower carb treat)
1 tsp vanilla extract
1 cup Full Fat Canned Coconut Milk (do not use boxed b/c there is not enough fat)

Directions:

Pre-heat the oven to 350 degrees. Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins or one medium ceramic baking dish. Place the ramekins in a baking pan and add enough water to the dish to come up 2″ high around the ramekins or ceramic baking dish. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean

 

Zucchini Boats

http://www.prouditaliancook.com/2010/05/tiny-tomatoes-big-taste.html



Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Gluten Free Apple Harvest Muffins

http://www.thesimplemoms.com/2013/11/a-simple-real-food-recipe-gluten-free-apple-harvest-muffins-2.html

 

a simple real food recipe :: gluten free apple harvest muffins

 

Print

Author: Renee – www.theSIMPLEmoms.com

Ingredients

• ¼ cup whole milk or whole coconut milk
• ⅓ cup melted butter or coconut oil
• ¼ cup sucanat or pure cane sugar (I think honey could work too)
• 2 eggs (if you are egg free go for an egg replacer)
• Juice of 1 lemon
• 1 cup brown rice flour
• 1 cup tapioca flour
• ½ cup sorghum flour
• 2 tsp aluminum free baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1 TB cinnamon
• ½ tsp ground all spice
• 2 medium apples, finely chopped (I buzz them in my food processor)

Instructions

1. Blend the milk, butter, sugar, eggs, and lemon with a hand beater until well combined.
2. Add the flours, baking powder, baking soda, salt, cinnamon, and all spice, and blend through with the beaters. The batter is a bit dry but the apples bring in a lot of moisture once added and baked through.
3. Fold in the chopped apples with a spatula.
4. Bake in silicone cups or a buttered muffin tin at 350 degrees for 35 minutes. Check around the 30 minute mark in case our ovens run different.

Gluten Free Pumpkin Pie

http://www.naturalfertilityandwellness.com/pumpkin-pie-gluten-free-recipe/

Pumpkin Pie :: Gluten Free :: {Recipe}

Author: Renee – www.naturalfertilityandwellness.com

 

Ingredients

• CRUST:
• 1 cup organic white rice flour
• 1 tsp sea salt
• 1 tsp Great Lakes Gelatin (this is in place of xanthan gum – you may use the xanthan if you wish)
• 2 TB sucanat or pure cane sugar
• ½ cup cold butter or pastured lard, cubed up small
• 4ish TB cold water
• FILLING:
• 3 pastured eggs
• ¾ cup sucanat or organic pure cane sugar
• 2 cups pumpkin puree from a roasted pumpkin (Or one 15oz can pumpkin puree)
• 2 tsp ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp sea salt
• 1 tsp lemon juice
• 1 cup sour cream (NOT light or ULP sour cream)

Instructions

1. Put the dry ingredients for the crust in the bowl of your food processor (white rice flour, sea salt, sugar, and blend to combine.
2. Add the butter and pulse to make pea size bits.
3. Add the water and blend to combine. Start with 3 TB and work up to 4 or 5 TB. When you pinch the dough it should stick together. It will be slightly crumbly still. This is fine.
4. Scrape the dough into a plastic bag or wrap and press together into a disk. Put this in the fridge for an hour to set.
5. Take the dough out of the fridge and let it sit at room temp for about 15 minutes while you make the pumpkin filling.
6. In a medium mixing bowl, blend the eggs and sugar for the filling until smooth.
7. Add the rest of the filling ingredients to the mixing bowl and blend to combine.
8. Use the warmth of your hands to “knead” the crust dough until it feels pliable. Gently roll the dough out on a parchment paper to the size of your 9 inch pie plate. Put your pie plate upside down on the dough and flip so the dough is in the plate (it’s just easier for me to get the dough in the plate this way! This dough has no gluten, so it’s a bit fragile and not as stretchy/giving as gluten based dough). Use your fingers to mold the dough into the pie plate and stretch up the sides to crimp.
9. Pour your pumpkin filling into the pie plate with the uncooked dough and bake at 350 degrees for 50-60 minutes. A butter knife should come out fairly clean from the middle.
10. Cool and refrigerate. Serve with homemade whipped cream

Almond Flour Cinnamon Rolls

http://urbanposer.blogspot.de/2012/04/best-almond-flour-cinnamon-rolls-paleo.html?m=1

The Best Almond Flour Cinnamon Roll Biscuits

(Grain & Dairy Free)

Ingredients:

For the biscuit rolls

3 cups'Honeyville' blanched almond flour  
1/2 tsp salt (or just slightly under that amount)

1/4 tsp baking soda 

1/4 cup coconut oil/palm shortening, softened or liquid

2 Tbls honey

2 large room temp eggs (about 3.34 ounces/94 grams)

For the filling

1/4-1/2 cup honey (depending on how much sweetness you like)

1/2 cup ground pecans/walnuts

1/2 cup raisins

1- 2 Tbls ground cinnamon

Icing recipe and instructions is at the end of the post

Directions:

Directions:

Preheat the oven to 340 degrees

For best results use a high quality grind of almond flour like Honeyville

In a large bowl, combine the almond flour, salt and baking soda. Be sure to use the "Dip & sweep" method for the AF. Dip the measuring cup into the AF (it should be loose, not packed) and drag a knife or other flat edge over the top. Other forms of measuring (pouring or spooning) may result in either too much or too little flour.

In a separate bowl, gently beat together the coconut oil/palm shortening honey and room temp eggs. If the eggs are too cold, they might cause the coconut oil to harden.

Add the egg mixture to the almond flour mixture. Mix(knead) until a decently smooth dough is formed. It may seem sticky at first. Continue mixing till it firms up some. You can also let it rest in the fridge for 10 min. This will make it easier to work with.

Lightly grease the outside of the ball of dough. Roll the dough out between two sheets of parchment paper, into a 9x13 rectangle (approx.). Use a little almond flour on the bottom piece of parchment paper to keep it from sticking when you roll it up later. Take your time and get a good uniform rectangle.

Drizzle the 1/4-1/2 cup of honey evenly over the dough, then carefully spread it around to cover the whole surface. Honestly, I use my fingers to do this. I find that I am less likely to tear the dough this way. 

Sprinkle the raisins, grounds pecans and cinnamon (or whatever you like) over the surface of the honeyed dough. Try to keep the filling additions finely chopped so they do not tear through the sough when you start rolling.

Now your ready to roll it up! Turn the dough so that the short end is facing you. Starting at that end, begin to roll the edge of the dough away from you. Try to start a tight roll from the beginning. Continue rolling until you have a nice uniform log. Again, take your time and get a uniform, tight roll. If the roll cracks use the warmth of your hand to press it together and make it smooth again. Use the parchment paper to help you roll as needed. Be gentle and careful when rolling up the dough. This dough is not as  workable as a gluten based flour would be.

With a  good bread knife, cut the roll into about thick slices, I just use the width of two to three fingers (depending on how thick the roll is) as my guide. Shape them a bit if needed.

Lay the rolls cut side down on to a parchment line cookie sheet. They can be placed apart or connected. 

Bake 10-15 min.

I suggest staying close to the stove and checking a few before the baking time is up. Everyone's oven cooks a bit differently and baking times will vary depending on the size of the rolls They should be golden with some browning. The dough toward the center of the roll should be soft but not to doughy. If  baked too long they WILL become dry and hard. If cooked just right though, they will be heavenly.

When ready, remove from the oven and let cool for  about 10 min. If you try to move them before then, they are ikely to fall apart.

Drizzle with coconut butter and/or honey just before serving.

Makes about 9-10 cinnamon rolls.

For the icing

Option 1:
Just drizzle a little warmed coconut butter or honey over the rolls

Option 2:

When we want something a bit sweeter, we like this glaze: 

1/4 cup softened coconut butter (should be pourable  add more liquid as needed)   

2-3 teaspoons honey,

1/4 teaspoon vanilla extract

1/4 cup full fat coconut milk 

Mix together the coconut butter and honey to form a thick paste. 

Now add the vanilla, than coconut milk one tablespoon at a time till it is a consistency you like.

 (Note: It is important to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency)

What to expect? These cinnamon rolls, if baked right are soft and lovely. Since it is not a yeast or gluten based dough they will not have that 'stretchy, pull apart' feel that a yeast/gluten based roll would have. I would consider them to more of a 'biscuit' style cinnamon roll and less sweet then the traditional cinnamon roll. 

- See more at: http://urbanposer.blogspot.de/2012/04/best-almond-flour-cinnamon-rolls-paleo.html?m=1#sthash.oE4tBULg.dpuf

GF Mac and Cheese (A Simple Mom's Recipe)

 

 

 

 

a simple real food recipe :: quick real food mac-n-cheese

 Author: Renee – www.theSIMPLEmoms.com

 

 

 

Ingredients

• 2 cups dry gluten free pasta (go for a rice or brown rice pasta – even our local NON health food store carries them now)
• ¼ cup Parmesan cheese, grated (organic preferable – NOT from the green can. Get a block of cheese and grate it yourself – there are SO many additives and unnecessaries in the pre-grated)
• 1 ½ cup cheese, shredded (organic and raw preferable – not pre shredded and dyed yellow – there are so many additives and unnecessaries in the pre-shredded and bright yellow cheese)
• ¾ – 1 cup whole cream or whole milk depending on how creamy or thick you like it (Organic and raw preferable. Raw cream is not available where I live, but a great local farmer does carry a quality cream. Do NOT get Ultra pasteurized.)
• ¼ cup real butter
• Sea salt/Pepper to taste
• About ¾ tsp turmeric for coloring yellow (optional only if you want the bright yellow!) OR a natural yellow food coloring – most health food stores will carry them

Instructions

1. Boil noodles in water (or like I did in chicken stock for extra nourishment!) and strain.
2. While the water comes to a boil and the noodles are cooking, warm the cream and butter in a separate pot so they aren’t ice cold when they hit the cooked noodles – just warm until they combine together. You can also shred your cheeses while the noodles are cooking.
3. Add your cooked, strained noodles and the shredded cheeses into the pot with the warmed cream and butter and combine.
4. Add your seasonings and, if you wish, the turmeric for color.

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Kitchen Tips:

1. This made enough for the girls and I to have 2 lunches worth and a little left over. To be honest my youngest wasn’t a huge fan – she isn’t a big “noodle” person. We just don’t eat a ton of it. She took a few bites and pushed it away asking for more broccoli instead. My 3 year old LOVED it! I thoroughly enjoyed my serving by the way
2. To reheat leftovers, just heat on the stove with a couple splashes of milk or water to re-moisten. Do not microwave or you will ruin all the good nutrients in the real cream and cheese!
3. To pack up in a lunchbox, I would get it nice and hot in the morning and store it in a thermos with a couple extra splashes of cream, milk, or water to keep it moist – it does thicken a little because the noodles will soak in more moisture.
4. Boil your noodles in homemade chicken stock for more nourishment!
5. THIS is similar to the gluten free rice pasta I get at our local grocer – shop around – gluten free pretty easy to find these days. Just be sure to read the ingredients – no soy!
6. THIS is what turmeric looks like and THIS is a good natural food dye. Again – you may be able to find these cheaper in your health food store or local grocer.
7. Read THIS and THIS on why real wholesome animal fats like those in real cheese and cream are so nourishing.

This Recipe is by Renee from The Simple Mom Facebook page. To see this and more recipies see their page http://www.thesimplemoms.com/2013/04/a-simple-real-food-recipe-quick-real-food-mac-n-cheese.html

Renee

the real food hippie :: renee is married to her superman and mama to her 2 busy bees. she loves soaking up the sun, real butter, and julia child. she believes any meal becomes great with butter, onions, garlic, and a glass of wine. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. Find more of Renee on pinterest and Google+.

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GF Spinach Lasagna (The Simple Mom's Recipe)

You’ll need:
1 lb grassfed ground beef
3-4 TB friendly fat to cook in (butter, coconut oil, tallow, lard)
2 medium onions chopped
4-5 cloves garlic, minced
4 small or 2 large tomatoes, seeded, juices scooped out, and chopped
2 quarts homemade beef stock (chicken stock works too)
1 TB Italian seasoning
2 cups brown rice pasta
Handfulls of organic spinach – it really wilts so don’t be afraid to really get a lot in there – I use a whole small box!
Sea salt/pepper to taste
Grated parmesan cheese or sour cream to top if desired

1. Brown the beef in a little bit of the friendly fat, in a big soup pot, and set aside – don’t drain the fat – that is major flavor and grassfed beef fat is extremely nutritious. Grassfed ground beef is pretty lean anyway – it won’t be super fatty or greasy I promise.
2. Add some friendly fat and the onions to the pot you just cooked the beef in. Saute them in the beef fat and butter with a pinch of salt to bring out their juices and sweeten. About 5 or so minutes.
3. Add the garlic and cook for a minute.
4. Add the stock, beef, seasoning, and tomatoes and bring to a boil.
5. Do not reduce to a simmer – add the noodles and boil in the stock until they are al dente.
6. Turn the heat down to low and add the spinach to wilt and cook through – will only take a few minutes or so.
7. Top with Parmesan cheese or sour cream if you want!

Kitchen Tips:

1. If you are going to freeze this you will not want to cook the pasta all the way through otherwise they will be pretty soggy. It does turn out very good after being frozen, and most often I freeze a whole batch flat in a gallon freezer bag for a new mama – it slides right in the freezer so nice and she can bring it out when she is ready for it
2. You could use rice or quinoa instead of the noodles. If you are grain free try potatoes. 

This is a Simple Mom's Recipe by Renee. To see this and many other healthy recipies check out their Facebook page http://www.thesimplemoms.com/2012/12/a-simple-real-food-recipe-spinach-lasagna-soup.html

Renee

the real food hippie :: renee is married to her superman and mama to her 2 busy bees. she loves soaking up the sun, real butter, and julia child. she believes any meal becomes great with butter, onions, garlic, and a glass of wine. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. Find more of Renee on pinterest and Google+.