Sierra Crackers - Gluten Free - Grain Free

The first time I ever made these crackers, I made them for my family at Christmas because they were soo good. I was a little unhappy with the carbohydrate content and GI of the original rice flour and oat flour combination.

Today, I was able to get the same great taste but replacing the rice and oat flour with coconut and flax meal. I was very pleased with the result. I also ground up all of the healthy seeds prior to adding them to give a smooth texture and help reduce the starch level.

Sierra Crackers - Grain Free - Gluten Free - Dairy Free - Paleo

In a mixing bowl combine:

1/3 C coconut flour

1/4 t kosher fine sea salt or Herbamere

1/2 t garlic powder

1/2 t onion powder

2 T flax meal or 1 T chia meal

3/4 t xanthum gum 

1/4 c tapioca starch or arrowroot

1/2 t aluminum free baking soda

Mix together with a pastry blender.

In a coffee grinder or blender grind until coarse:

1 T roasted sesame seeds
1 T poppy seeds

1 T dry roasted sunflower seeds unsalted

1 T dry roasted pumpkin seeds unsalted

1 T hemp seeds hulled

Combine in bowl with first ingredients.

Combine wet ingredients in a small bowl:

2 T olive oil extra virgin

1/2 c filtered cold water

1 T organic unfiltered apple cider vinegar

Slowly add the wet to the dry mixing very well with a pastry blender to avoid clumps. Once combined mixture should be wet but not sticky. You should be able to roll it out without it sticking to your hands.

Roll out dough between 2 pieces of parchment paper to 1/4 inch thick or less. Try to keep the dough even or the thin pieces will burn.

Bake at 350 degrees for 15-22 min until just golden brown but firm. Cool completely 

To make these in the dehydrator simply cut out into squares or circles with a cookie cutter and place on drying sheets. 

Spread out on drying sheets so they are not touching but no significant space is needed. They need about 4 hours drying at 130 degrees. I just walk by and taste one after it is cooled slightly. If its crunchy they are good. Place in a plastic bag and keep in the pantry.

Grain Free Chocolate Chip Cookies

I love Chocolate Chip cookies. They are my absolute favorite. Just enough sweetness for the days I crave sugar and just crunchy enough to go with my cold glass of milk.

My favorite cookie recipes have rice flour and a blend of starches to resemble wheat flour cookies. They are delicious but high in Carbs and not worth the extra trouble. 

I made this recipe using a combination of my favorite recipes. I find them very delicious hot out of the oven, but they seem to taste even BETTER after sitting out over night. They tend to hold together better too after sitting out. 

I always take the last few table spoons of dough that are not worth baking 2 or 3 cookies worth and toss it in the freezer. Its delicious crumbled over sugar free frozen yogurt.

Grain Free Chocolate Chip Cookies - Gluten free, Grain Free, Sugar Free

1/4 C Coconut Flour
3 1/2 T Tapioca or Arrowroot

1 C Almond flour

1/2 t organic sea salt

3/4 t gluten free/aluminum free baking soda

 1 C palm sugar or splenda

1/4 C raw agave nectar/date syrup/palm syrup (adds moisture)

1/2 C organic grapeseed oil or liquid coconut oil

2 eggs

2 t vanilla extract

1/2 dark chocolate bar 73%

1/2 C organic grated coconut medium

1/2 C grain free, gluten free vanilla granola (for crunch)

Mix all together well in a mixer. Refrigerate for 30 min until firm. Place chilled firm dough by the heaping spoonful on a baking sheet covered with unbleached parchment paper. Flatten with a metal spatula. Cook at 375 degrees for 14-17 min until golden brown. 

**UPDATE
Due to issues with the cookies staying firm while cooking I have reduced the liquid content to only what is necessary. If you would rather have soft chewy cookies add 1-2 T coconut or dairy milk to batter, for crunchy keep it as is.

Oat - Banana Bread - Gluten Free, Wheat Free, Sugar Free

 I am so very excited about this recipe. It can be made into a delicious loaf for a treat or small muffins for breakfast. Please note for true gluten free oats they must be certified kosher.

Oat- Banana Muffins (gluten, wheat, sugar free)

1 C oat bran                                    ¾  Milk/coconut milk/soy/almond
1 C quick oats                                     4 T agave nectar or raw coconut sap
½ C flax meal                                      ¼ C unsweetened apple sauce
1 T poppy seeds                                               1 egg
¼ C Chopped nuts (walnuts)                          2 T oil grapeseed oil
½ t salt                                                  2 mashed ripe bananas
¼ C chopped dark chocolate  78%                 warm water
1 T cinnamon                                    
Pinch all spice or nutmeg and ginger      

             

Mix dry ingredients. Blend wet ingredients. Combine and mix well let stand 10 minutes. Add enough water to make batter smooth. Bake in greased muffin tin without papers or
350 degrees for 35 min.

Who said you cannot have Chicken pot pie!!

 Grain Free, Gluten Free, Egg Free, Sugar Free, Low Lactose (optional)

I love love love chicken pot pie. My mom never made it growing up. When I ventured out on my own at the sad age of 18 I decided to make it at least every single time I roasted a chicken. I miss the days of good old fashioned Frozen Pie Shells ready to go, processed with refined white flour. Oh the days of convenience.. Well not anymore.
I was thrilled when I was able to reproduce my beloved memory and favorite comfort food using nothing less then pure ingredients that are good for the body and mind. 
I constantly check in over at The Spunky Coconut and I love love to see what concoction she has come up with lately. 
I borrowed her FABULOUS grain free pie crust recipe and turned it into my own dinner.
Now you should know that my brother is a live in roommate and thinks that I am completely and udderly silly for dropping the grain. He just knows now though that everything he is going to get to eat is not going to taste like he thinks or by how it looks. He is not further interested in learning my tricks or ingredients I just watch his face after his first bite as he is my biggest critic. LOW and behold, he took seconds!

Chicken Pot Pie Filling:

1 boneless skinless chicken breast roasted and shredded
1 large or 2 small carrots peeled and diced
2 celery stalks diced
1 med onion diced
1/2 C frozen green peas
2 T coconut oil or clarified melted butter
1/4 cup of heavy 36% cream or plain Greek yogurt
1/2 C chicken broth or vegetable broth**
1 T minced garlic cloves
2 T dry poultry seasoning
1/4 t Herbamere or seasoned salt without msg
Hand full of chopped fresh parsley
ground black pepper

Pre-roast your chicken or use leftovers.
In a saute pan over med heat melt coconut oil. Add carrots for 3 min, celery, onion. Cook until tender but firm. Add green peas and chicken. Heat through. Add garlic, Herbamere, poultry seasoning, pepper and vegetable brother. Bring to a simmer, slowly add cream and stir. Bring to a simmer and reduce until thick. If needed you may use 1 T tapioca powder and 1 T water to thicken. Sprinkle with parsley and pour evenly into 6 ramikan dishes. Let cool until steam dissipates.


*Broth can either be homemade (which is always best) or store bought Organic, Gluten Free Chicken or vegetable broth with reduced sodium. I always keep Organic, Gluten Free, Reduced Sodium Vegetable Soup Bouillon Powder in my pantry. For quick use dissolve in water prior to adding to the pot or sprinkle over simmering liquid*

Pie Crust:

(look for * and check the notes at the bottom for tips)

Add to your stand mixer bowl:

3 tbsp flax seed meal OR 1.5 tbsp Chia Seed meal**

1/4 cup plus 2 tbsp unsweetened applesauce (home made or gluten free)

1 tbsp apple cider vinegar

2 Packages of Stevia Powder

1 tbsp raw Coconut Sap or Agave Nectar or Sucralose Sweetener (splenda)

1/4 cup liquified Coconut Oil or Grapeseed oil or melted clarified butter**

Mix until blended.

Add:

1 cup almond meal flour**

1/2 cup coconut flour

1 tsp gluten free baking soda

1 tsp baking powder without cornstarch

Mix again.

Dough will be sticky but not wet.

Place ball between 2 pieces of natural parchment paper. Press down and roll out until 1/2-1/4 inch thick.

Take a round circle cookie cutter or glass slightly larger then your ramikan dishes. Cut out dough into circles.
If you want to be pretty like me cut out heart shapes out of the remaining dough.
Place dough circles gently over the Ramikan dishes filled with filling. Place all of the dishes on a cookie sheet and place in the oven.
350 degrees for 18-25 min. Just until the crust becomes golden and filling bubbles out the sides. 

Invite me over for dinner :)

*Grind Chia or Flax seeds into meal with your coffee grinder. They will be fresh and ready for use. They will keep longer without going rancid if freshly ground.*
*Clarified butter can be made at home by bringing the butter to a simmer, removing from heat and scooping off the white liquid off the top. Place in a glass jar and refrigerate until needed.
Coconut oil needs to be cold pressed, unrefined and organic.*

*Almond meal flour can be found as blanched, natural, coarse or fine. I always use blanched ground almonds from my Bulk Natural Foods Store and simply grind to a finer powder if needed.*