Recipes

Coffee Cup Chocolate Cake, Gluten Free

Ingredients:

Directions:

Mix together wet ingredients first in coffee cup with fork or small whisk then add dry ingredients. Whisk until smooth, bake in microwave uncovered for 2 ½ minutes.

Is excellent with a scoop of vanilla bean coconut milk ice cream on the top…makes two servings (slice cake in half after baking) Enjoy!

Recipe Courteous: Lori Rivera, Carmel Clinic for Functional Medicine

Easy Gluten Free Banana Bread

Ingredients:

Directions:

Pre heat oven to 325 F .

Peel and mash the bananas. You should end up with a good rounded 1 cup of mashed bananas. Break the eggs into a bowl and beat slightly.

Chop nuts. In a mixing bowl, cream together the butter and sugar. Fold in the eggs and mashed bananas, blending until smooth.

Sift the flour (very important) salt and baking powder together into a bowl and mix in the brown rice flour.

Fold the dry ingredients into the banana mixture adding the water as the mixture gets a little dry.

Fold in the nuts make sure they are evenly spread throughout the banana bread mixture.

Lightly grease a 9X5X3 inch loaf pan with solidified coconut oil (closest alternative to Crisco) and spoon in the banana bread mixture. Bake in the center of oven for approximately 70 minutes until knife inserted in center comes out clean. Allow bread to cool in pan for @ 5 minutes before removing. Wrap bread while it is still warm in aluminum foil, and then place in plastic Ziploc bag. Store at room temperature or in refrigerator.

Recipe Courteous: Lori Rivera, Carmel Clinic for Functional Medicine

TurkeyBrined Turkey

Description:
Brining is an excellent way to cook pasture raised and organic turkeys that are not pumped full of the artificial additives that keep conventional turkeys moist.

Ingredients

Directions

In a large stockpot, combine salt, sugar, lemons, and black peppercorns. Add 2 cups water and bring to a boil. Drop heat and simmer for 15 minutes, stirring to dissolve salt and sugar. Remove from heat and cool completely. Add turkey to the brine, and add enough water to just cover. Let sit for 6-8 hours in refrigerator.

Preheat oven to 500 degrees. Remove the turkey from the brine. Rinse under cold water and pat dry with paper towels inside and out. Place the onions and carrots in a roasting pan. Season the turkey generously inside and out with salt and pepper, and stuff with stuffing, if desired. Place the turkey on top of the vegetables. Roast on the bottom rack of oven for 30-40 minutes, or until the breast is well browned.

Remove the turkey and cover the breast and cover the breast and any other well-browned portion with double-thick aluminum foil. Reduce over temperature to 400 degrees. Return the turkey to the oven and roast for another 1-1.5 hour, or until an instant-read thermometer registers 165 degrees when inserted to the thickest part of the thigh (not touching the bone.) Let the turkey rest, loosely covered with foil, for at least 15 minutes before serving.

Recipe Source: Spectrum Magazine
Disclaimer: Please review all ingredients carefully if you have known food intolerances or allergies

Gluten Free Turkey Gravy

Ingredients

Directions

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season to taste and serve.

Recipe Source: Spectrum Magazine
Disclaimer: Please review all ingredients carefully if you have known food intolerances or allergies

rollsGluten Free Hearty Rosemary-Thyme Dinner Rolls

Ingredients

For Rosemary-Thyme variation, mix chopped fresh thyme and rosemary, and dried onion flakes with a dash of olive oil and reserve.

If desired, minced sundried tomatoes to taste.

Garnish: More fresh, chopped rosemary (or dried) fresh thyme, chopped, black or kosher/gourmet salt (large crystals are key) dried onion flakes, and anything else you feel like.

DIRECTIONS:

Preheat oven to 380 degrees. *NOTE: I actually started these at a higher temperature, more like 450, and then turned the temperature down, in the attempt to get a crunchier crust. Try experimenting with the temperature and see what you like.

Beat eggs in heavy duty mixer and then add oil, vinegar and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing.

Spray baking pan (cookie sheet type) with non stick cooking spray and/or line with parchment paper.

Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls.

Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion) poppy seeds or sesame seeds if desired.

Let it rise in a warm place until doubled.

Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, piut on your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn your rolls over for even baking)

Alternatively, place a pan with ¼ to ½ inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.

Source: Book of Yum - Adeena’s
Disclaimer: Please review all ingredients carefully if you have known food intolerances or allergies

mashed potatoesMashed Potatoes

Ingredients

Directions

Peel potatoes and cut up. Place in pot with onion, cover with cold water, add 1 tablespoon salt. Bring to boil and cook until soft. Drain and whip potatoes, mix in margarine. Heat milk in pan you cooked potatoes in and milk into potatoes until desired consistency. Salt and pepper to taste.

Recipe Source: Spectrum Magazine
Disclaimer: Please review all ingredients carefully if you have known food intolerances or allergies

StuffingGLUTEN FREE STUFFING

Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Recipe Source: Spectrum Magazine
Disclaimer: Please review all ingredients carefully if you have known food intolerances or allergies

pumpkinNO BAKE PUMPKIN PIE

INGREDIENTS:

Pumpkin Filling:

DIRECTIONS:

For the crust: Adjust oven rack to lower middle position and heat oven to 325 degrees.

Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about 15 two second pulses (you should end up with one cup crumbs) Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to a 9 inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat bottomed ramiken or dry measuring cup, press and smooth crumbs into pie plate. Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.

For the filling: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes. Combine ½ cup coconut milk, 1/3 cup sugar, salt and spices in small saucepan. Cook over medium low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot mixture into yolk mixture, whisking constantly. Return mixture to pan and cook over medium low heat, stirring constantly and scraping bottom of pot with heat proof spatula, until custard is thickened and registers 175-180 degrees on an instant read thermometer, about 2 minutes. Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved. Puree pumpkin in food processor until smooth, 10-15 seconds. With machine running, add remaining ½ cup coconut milk through feed tube in steady stream.Scrape sides of bowl and process for additional 10-15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 hours and up to 24 hours. Cut pie into wedges and serve.

Recipe Source: Spectrum Magazine
Disclaimer: Please review all ingredients carefully if you have known food intolerances or allergies