Whole Food Fridays 4-11-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Welcome back to another edition of WFF! Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

This week’s featured recipe from the Allergy Free Alaska:

Grain-Free & Vegan Soft Tortillas (and a giveaway – win one of two cast iron tortilla presses!)
Grain Free Tortillas Allergy Free Alaska

Highlighted Posts from Last Week:

Grain Free Graham Crackers from Worth Cooking
graham-crackers

Three Ingredient Mango Sorbet from Allergy Free Test Kitchen
Blog-Mango-Sorbet1-908x1024
Healthy Paleo Peanut Butter Cups from Tessa the Domestic Diva

PB cups

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Grain-Free & Vegan Tortillas (and a giveaway!)

There is something special about tortillas. I wouldn’t call them a comfort food, but there’s nothing better than being able to eat a soft taco stuffed to the brim with all the fixin’s. You know what I mean?!

These Grain-Free & Vegan Tortillas are totally legit. They look like the real thing (a gluten-filled white flour tortilla), bend like the real thing, and nearly taste like the real thing, too. I think you will be very pleasantly surprised how “normal” these are. 

I use a tortilla press to make my tortillas. I press the dough out between 2 sheets of parchment paper and then I use a rolling pin to roll the dough out thinner (to about the thickness of a nickel). That’s my secret to making my tortillas look so round and uniform. ;) 

All my love,
xoxo, 
Megan

Grain-Free Tortillas Allergy Free Alaska

This giveaway is now closed. So because you guys are so awesome, I’m giving away 2 IMUSA Cast Iron 8-inch Tortilla Presses. That means there will be TWO lucky winners! You can enter using the form below:

Grain-Free & Vegan Tortillas

Yield: eight 6-7 inch tortillas

Grain-Free & Vegan Tortillas

Ingredients

Instructions

  1. In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, arrowroot starch, psyllium husk powder, coconut flour, baking powder, and sea salt.
  2. Stir in the olive oil and then slowly pour 1/2 cup of warm water into the flour mixture and stir until combined.
  3. Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
  4. If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
  5. Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
  6. Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
  7. Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 6-7 inches in diameter.
  8. Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
  9. Place the cooked tortillas on a plate between layers of paper towels (or a clean kitchen towel). Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
  10. Continue rolling and cooking the remaining dough.

Recipe Notes from Megan

There is a difference between whole psyllium husk and psyllium husk powder. Please make sure you use psyllium husk powder in this recipe.

The key to these tortillas remaining pliable is moist warm heat. After refrigerating, simply warm in the microwave for 10-20 seconds to "revive" its pliability.

Q: How do these freeze? A: I don't know. I haven't tried it yet, so if you do, please come back and leave a comment so we'll all know the results!

Substitutions: For those of you who are nut free, you might be able to substitute sunflower seed flour for the blanched almond flour, but I haven't tried it yet, so I can't guarantee it will work. There are no substitutions for the coconut flour, or the psyllium husk powder.

http://www.allergyfreealaska.com/2014/04/09/grain-free-vegan-tortillas/
 

 This recipe is linked to, Marvelous Mondays, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Fridays. 

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

Whole Food Fridays 4-4-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Welcome back to another edition of WFF! Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

This week’s featured recipe from the Allergy Free Alaska:

Moist Carrot Cake with Fluffy Vanilla Frosting (Gluten & Dairy Free)
Carrot-Cake-Allergy-Free-Alaska350px

Highlighted Posts from Last Week:

Corn (-less) Tortillas from Creating Silver Linings
corn less tortillas

17+ Gluten-Free Green Mint Desserts from All Gluten-Free Desserts
17+-Gluten-Free-Green-Mint-Desserts-Featured-on-All-Gluten-Free-Desserts

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Moist Carrot Cake with Fluffy Vanilla Frosting

So, since it’s my birthday, it’s only fitting that you get a present, too, right?! 

……. YES! 

I gift you CAKE! A recipe for Moist Carrot Cake with Fluffy Vanilla Frosting, that’s gluten and dairy free, of course!  

Carrot-Cake-Allergy-Free-AlaskaThis recipe is lower in sugar and fat than most carrot cake recipes, but certainly isn’t lacking in flavor. It is very moist. My non-gluten-free family members love it (and honestly, one would never know it’s gluten free unless you specifically told them!). I will enjoy a slice of this cake later on tonight at my birthday celebration, but it would also be a perfect treat to make for Easter or Mother’s Day. 

All my love,
Megan

 

Moist Carrot Cake with Fluffy Vanilla Frosting

Yield: one 9x13" cake or two 9-inch cake rounds

Moist Carrot Cake with Fluffy Vanilla Frosting

Ingredients

    For the Carrot Cake:
  • 1 cup tapioca starch
  • 1/2 cup sorghum flour (or millet flour)
  • 1/2 cup brown rice flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon xanthan gum (or 2 teaspoons psyllium husk powder, see notes)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 cup organic cane sugar
  • 1 cup unsweetened apple sauce, at room temperature
  • 1/3 cup coconut oil, just melted
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 2 1/2 cups grated carrots
  • 1/2 cup chopped pecans (or walnuts)
  • For the Fluffy Vanilla Frosting:
  • 2 1/2 cups organic powdered sugar
  • 3/4 cup palm shortening
  • 1/4 cup ghee or vegan butter
  • 1 tablespoon almond milk (or your favorite dairy free milk)
  • 1 teaspoon vanilla extract

Instructions

    To make the Carrot Cake:
  1. Grate the carrots and chop the pecans and set them aside.
  2. Preheat oven to 350 degrees (F).
  3. In a large mixing bowl, whisk together the tapioca starch, sorghum flour, brown rice flour, baking soda, baking powder, ground cinnamon, xanthan gum, ground nutmeg, ground ginger, and sea salt. Set aside.
  4. In the bowl of an electric mixer, mix together the organic cane sugar, unsweetened apple sauce, coconut oil, honey, and vanilla extract.
  5. Whisk in the eggs until well blended.
  6. Add half of the dry ingredients to the wet and stir until combined.
  7. Stir in the remaining half of the dry ingredients and stir again until just combined. Use a spatula to scrape down the sides of the bowl, and stir again, just long enough to incorporate the remaining flour mixture from the sides of the bowl into the batter.
  8. Stir in the grated carrots and the chopped pecans.
  9. Place the cake batter into a well greased 9x13” cake pan, or divide the dough evenly between 2 well greased 9-inch cake rounds.
  10. For the 9x13” cake pan: bake for 30-35 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
  11. For the 9-inch cake rounds: bake for 27-32 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
  12. Cool completely before frosting.
  13. To make the Fluffy Vanilla Frosting:
  14. In the bowl of an electric mixer, mix all of the ingredients on low until just blended.
  15. Use a spatula to scrape down the sides of the bowl, and then whip on medium-high speed for 2-3 minutes (continue to scrape down the sides of the bowl as needed), or until the frosting is light and fluffy.

Recipe Notes from Megan

*If using psyllium husk powder instead of xanthan gum, add the pysllium husk powder to the wet cake ingredients, not the dry.

As much as I love and prefer palm sugar over organic cane sugar, I do NOT recommend using palm sugar as a substitute for the organic cane sugar in this recipe. Using palm sugar will produce a heavier and drier cake.

http://www.allergyfreealaska.com/2014/04/02/moist-carrot-cake-fluffy-vanilla-frosting/

Carrot-Cake-3-Allergy-Free-Alaska

 This recipe is linked to Marvelous Mondays, Make Your Own Monday, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Fridays. 

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

Whole Food Fridays 3-28-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Welcome back to another edition of WFF! Last week we had 32 entries. Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

Featured recipe from the Allergy Free Alaska archives:

The Everything Guide to Making Gluten-Free Bread – Including Troubleshooting Tips
Rice Free Multigrain Bread (Small)

Highlighted Posts from Last Week:

How To Make Coconut Milk from Don’t Mess with Mama
how-to-make-coconut-milk

The Best Power Bars Ever from Deep Roots at Home
power bars

Flourless Chocolate Torte from Recipes to Nourish
Flourless Chocolate Torte

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 3-21-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Welcome back to another edition of WFF! Last week we had 39 entries. Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

Featured recipe from the Allergy Free Alaska archives:

No Bake Rice Crispy Treat Granola Bars (Egg Free)
DSC_0585 (Medium)

Highlighted Posts from Last Week:

Best Homemade Chocolate Bars from Simple Life Mom
Chocolate bars

Fudgy Mud Clusters from Sandi’s Allergy Free Recipes
Fudgy-No-Bake-Mud-Clusters-1024x764

Gluten Free Sourdough Pancakes from Raia’s Recipes
gf-sourdough-pancakes

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 3-14-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Welcome back to another edition of WFF! Last week we had 35 entries. Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

Here’s the new recipe from Allergy Free Alaska this week:

Ultimate Paleo Chocolate Chip Cookies
Ultimate-Chocolate-Chip-Cookies450px-AllergyFreeAlaska
Highlighted Posts from Last Week:

Gluten Free Graham Crackers from Gluten Free Yummy
GF Graham Crackers

Coconut & Avocado Grasshopper Bars from Raia’s Recipes
Grasshopper Bars

Cinnamon Roll Pancakes from Whole Food Mom On A Budget
Cinnamon Roll Pancakes

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Ultimate Paleo Chocolate Chip Cookies

I know, I’ve been a little quiet on the blog lately… there’s been a LOT going on! First things first, I wanted to make sure you didn’t miss out on this amazing opportunity: 

gfe-march-muffin-madness-500px

Enter for a chance to WIN a Blendtec, Cuisinart 14-Cup Food Processor, and lots of other amazing prizes over at March Muffin Madness hosted by Shirley of gfe-gluten free easily. Shirley is teaming up with some of your favorite bloggers to share a different muffin recipe each day for the entire month of March! I shared my Delicious Paleo Carrot Cake Muffins. To see the complete line up of bloggers and to read all of the DELICIOUS details (including instructions on how to enter to win), CLICK HERE

Ultimate-Chocolate-Chip-Cookies450px-AllergyFreeAlaskaI’ve kept the recipe for these Ultimate Paleo Chocolate Chip Cookies in my back pocket for a while, just waiting for the right time to share it with you. After a few super busy weeks, I think it’s the right time.  ;)

I make these for my family when we need a little treat or pick me up (I may have even let my girls have 2 for breakfast the other day… but I won’t confirm or deny that). I’ve made this recipe for several friends, some are gluten free, some are not. Regardless, everyone has loved them, and some have been completely surprised these are grain free. They taste a lot like a regular “Toll House Style” chocolate chip cookie. Who knew grain free could taste so good?!  ;) 

A Few Notes About Substitutions:
1. If you can’t do almond flour or nuts, this recipe isn’t for you. Try my Gluten Free Toll House Style Chocolate Chip Cookies instead (the recipe calls for 1/4 cup of almond flour, but simply substitute sorghum flour for the almond flour and you’ll be golden). 
2. If you are egg free, try these Chocolate Chip Cookie Bites or Protein Packed Monster Breakfast Cookies instead. 
3. And lastly, for sugar-free, try these Stevia Sweetened Chocolate Chip Cookies (just use cocoa nib in place of the chocolate chips for completely sugar-free). 

All my love, 
Megan (with a long E)

Ultimate Paleo Chocolate Chip Cookies

Yield: 2-3 dozen (depending on the size)

Ultimate Paleo Chocolate Chip Cookies

Ingredients

Instructions

  1. Preheat oven to 375 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, palm sugar, baking soda, and sea salt.
  3. Cut in the coconut oil until the mixture resembles coarse crumbs.
  4. Whisk in the eggs and vanilla. The dough will appear to be dry, but keep mixing until the ingredients come together to form a thick cookie dough.
  5. Stir in the Enjoy Life Chocolate Mini Chips.
  6. Refrigerate in an airtight container for 2 hours.
  7. Drop by heaping teaspoonfuls onto parchment or silicone lined baking sheets and bake 9-11 minutes, or until the cookies are golden brown.
  8. Cool on the baking sheets for 5-10 minutes before transferring the cookies to paper towels to help draw out the excess oils. Store in an airtight container.

Recipe Notes from Megan

These cookies come out of the oven crispy on the outside and chewy on the inside. For extra chewy cookies, under bake them by a minute. For completely crispy cookies, bake them until they are deep golden in color (just be careful not to burn them).

http://www.allergyfreealaska.com/2014/03/12/ultimate-paleo-chocolate-chip-cookies/

This recipe is linked to Make Your Own Monday, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Fridays. 

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

Whole Food Fridays 3-7-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Highlighted Posts from Last Week:

Corn-Free Dogs from Live Free, Gluten Free
Corn free dogs

Quick Fix Dark Hot Chocolate Shots from Raia’s Recipes
chocolate shots

10 Symptoms of Gluten Intolerance in Babies & Toddlers from Natural Wonderer
Symptoms-of-Gluten-Intolerance-in-Babies-and-Toddlers

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 2-28-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Reader Favorites from Last Week:

Cinnamon Roll Muffin in a Mug from Whole Food Mom on a Budget
Cinnamon roll in a mug

Baked Chicken Nuggets (Top 8 Allergen Free) from Fairy Wings & Pixie Dust
Baked chicken nuggets

Paleo Sweet “Cornbread” Muffins from Cassidy’s Craveable Creations
cornbread-muffin

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan