Gluten-Free & DIY Tuesday 7.5.2014

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Welcome to  Gluten-Free & DIY Tuesday – brought to you by Jeanine of The Baking Beauties, and Megan of Allergy Free Alaska. Your submissions each week will appear on BOTH websites, in addition to possibly being highlighted on our many social media platforms. 

To follow Jeanine:
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To follow Megan:
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Grab a Gluten Free & DIY Tuesday badge!

Gluten Free & DIY Tuesday

Here are this week’s post submissions from Jeanine & Megan:

Gluten-Free Pizza Muffins
Pizza Muffins
Perfect Gluten-Free Egg-Free Granola Bars
Granola Bars

LAST WEEK’S READER FAVORITE:

Flourless, Low Carb Strawberries & Cream Crepes from Whole Food Mom
Flourless-Low-Carb-Strawberries-and-Cream-Crepes-1024x682

MY TOP PICKS FROM LAST WEEK:

Fruit Flan from Simple Gluten-Free Kitchen
Fruity-Flan
Coconut Cream Lollies or Popsicles from Gluten Free SCD & Veggie
Coconut Cream Ice Lollies GF SCD
Gluten Free Vegan Chocolate Black Cherry Tart from Gluten Free Vegan Love
cherry-chocolate-tart
WANT TO PARTICIPATE? HERE’S HOW TO JOIN:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • All recipes must be gluten free (NO white flour, wheat flour, barley, rye, or any other gluten-containing grain). 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please provide a link back to Gluten-Free & DIY Tuesdays somewhere in the body of your post. We will NOT highlight recipes and posts that do not provide a link back. 
  • By linking to Gluten-Free & DIY Tuesdays, you acknowledge and allow Allergy Free Alaska, LLC & The Baking Beauties to use your post photos in future Gluten-Free & DIY Tuesdays and on our social media platforms (such as Facebook, Google+, Pinterest and Twitter). 

 Thanks! 
~Megan & Jeanine

Bloggers: If you would like to receive a weekly email reminder to link up your recipes and posts to Gluten Free & DIY Tuesday, simply enter your email address using the form below. We will never send you spam, and if you sign up and then choose to unsubscribe, you can do so at any time. 

NOT A BLOGGER?

Not a problem! Gluten Free & DIY Tuesday link up is your one-stop-shop for browsing new recipes and posts by a variety of bloggers. Make sure to keep checking back as more bloggers add their links.

There is also a Gluten Free and DIY Tuesday Link Up Pinterest board! We will be pinning recipes from each week there, so be sure to follow that board so you never miss a thing.

To have access to even more great recipes, join us on Facebook. “Gluten Free Family Favorite Recipes” is a group where us plus 8 other gluten-free bloggers share their favorite recipes. By joining our Facebook group, you don’t have to worry about Facebook deciding to hide a page’s posts from your news feed. Just click on the group link any time to access all the recipes shared.



Vegan & Paleo “Butter” Pecan Ice Cream

I have such a treat for you today! Fresh chopped pecans toasted golden in “butter,” combined with rich and sweet dairy-free vanilla ice cream. Yep, that can only mean one thing: I made Vegan & Paleo “Butter” Pecan Ice Cream. I promise you, this recipe is going to make you want to forget your dinner plans and eat dessert first. And then hoard the rest of the container selfishly for yourself. Sometimes not knowing what’s lurking in the freezer isn’t such a bad thing – because it makes hiding containers of ice cream easier. :)

But Shhhhh….. let’s keep that secret to ourselves! 

Butter Pecan Ice Cream Vegan and Paleo- Allergy Free Alaska

Along with my Vegan & Paleo Fudge Tracks Ice Cream, this one of my favorite ice cream flavors. Coming next in line would have to be mint chocolate chip and cookies and cream. What’s your favorite flavor of ice cream? 

Course, as with most dairy-free, egg-free ice cream recipes, this Vegan & Paleo “Butter” Pecan Ice Cream will be creamiest when it’s at a soft serve consistency. It’s how I prefer to eat it. If your ice cream has been sitting in the freezer for a while and is hard, simply let it warm up for a while on the counter, maybe 15-30 minutes; or if you’re super impatient like me, you can zap it in the microwave for 15-30 seconds. 

Sheri, this recipe is for you. :) 

All my love.
xoxo,
Megan

Vegan and Paleo Butter Pecan Ice Cream from Allergy Free Alaska

Vegan & Paleo “Butter” Pecan Ice Cream

Yield: 1 1/2 quarts

Ingredients

Instructions

  1. Place the chopped dates, palm sugar, and unsweetened almond milk in a small saucepan and bring to a boil over medium-low heat. Remove from heat and whisk in the sea salt and 1 1/2 tablespoons of vegan butter (or ghee).
  2. Place the saucepan contents in a high speed blender (be very careful it’s hot) and puree on high until smooth.
  3. Add the full fat coconut milk and vanilla extract to the date mixture in the blender. Blend until smooth.
  4. Pour into a mason jar with a lid and refrigerate for 6 to 8 hours or until very cold.
  5. In a 10-12 inch skillet, toast the chopped pecans with the remaining 1 1/2 tablespoons of vegan butter (or ghee) over medium heat until they are golden brown. Spread out on a dinner plate to cool.
  6. Give the chilled custard a quick stir (it may separate in the refrigerator as it chills, this is completely normal) and then pour into an ice cream maker (I recommend this one) and churn according to manufacturer's instructions.
  7. Add the toasted pecans during the last 5 minutes of churning.
  8. Place the ice cream in a freezer safe 1 1/2-2 quart glass storage container (I use the biggest container in this set).
  9. Serve immediately for soft serve, or place in the freezer and freeze for at least 4-6 hours for a firmer texture.

Recipe Notes from Megan

The brand of canned coconut milk you use can make a HUGE difference in the quality and taste of your ice cream. My absolute favorite brand of coconut milk is the Aroy-D brand, which is guar gum and preservative free. I don’t recommend using the Natural Value brand, as often times it’s gritty and will not produce ice cream with a smooth texture.

http://www.allergyfreealaska.com/2014/06/25/vegan-paleo-butter-pecan-ice-cream/

This recipe is linked to, Marvelous Mondays, Fat Tuesday, Allergy Free WednesdayGluten Free Wednesdays, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday 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!  

Vegan & Paleo Fudge Tracks Ice Cream

Creamy vanilla ice cream + rich & decadent hot fudge sauce + chopped almonds = pure bliss.  Seriously. You just can’t go wrong with vanilla and chocolate. 

Paleo & Vegan Fudge Tracks Ice Cream - Allergy Free AlaskaI’m very much an emotional eater; I’ve always been one, although I’ve curved it a lot over the last several years (or attempted to). Some days though, despite what is going on in life, I just want to eat a big bowl of ice cream. You know? It just makes everything better. 

I quit buying store-bought dairy free ice cream a while ago. Not because it didn’t taste good (well, for the most part anyways), but because of what was in it (soy, xanthan/guar gums, sugar, agave, “natural flavors”)… and the cost.  A family of four can completely decimate 1-2 of those little pint-sized containers in one night with no problems. I figure if I can make something healthier here at home, that’s nearly entirely sweetened using dates and stevia, that the whole family LOVES, then why not? And in my opinion, the more ice cream in my freezer, the better. :)

Vegan & Paleo Fudge Tracks Ice Cream- Allergy Free Alaska

Paleo Vegan Fudge Tracks Ice Cream - Allergy Free AlaskaCourse, as with most dairy free, egg free ice cream recipes, this Vegan & Paleo Fudge Tracks Ice Cream will be creamiest when it’s at a soft serve consistency. It’s how I prefer to eat it. If your ice cream has been sitting in the freezer for a while and is hard, simply let it warm up for a while on the counter, maybe 15-30 minutes; or if you’re super impatient like me, you can zap it in the microwave for 15-30 seconds. 

And adding nuts is entirely optional.  :) 

All my love.
xoxo,
Megan
Vegan Paleo Fudge Tracks Ice Cream - Allergy Free Alaska

Vegan & Paleo Fudge Tracks Ice Cream

Yield: about 1 1/2 quarts

Vegan & Paleo Fudge Tracks Ice Cream

Ingredients

Instructions

  1. Place the chopped dates in a small mixing bowl and cover with 1 1/2 cups of hot water. Set aside for at least 10 minutes.
  2. Drain the dates and discard the water.
  3. Place the dates in a high speed blender with 1 can of full fat coconut milk (about 1 3/4 cups). Puree on high until smooth.
  4. Add the remaining can of full fat coconut milk, unsweetened almond milk, vanilla extract, NuNatural’s Liquid Vanilla Stevia, and sea salt. Blend until smooth.
  5. Pour into a mason jar with a lid and refrigerate for 6 to 8 hours or until very cold.
  6. Give the chilled custard a quick stir (it may separate in the refrigerator as it chills, this is completely normal) and then pour into an ice cream maker (I recommend this one) and churn according to manufacturer's instructions.
  7. Place half of the ice cream into a freezer safe 1 1/2-2 quart glass storage container (I use the biggest container in this set) and then gently spread 1/4-1/3 cups of the fudge sauce over the top of the ice cream. Repeat the layers with the remaining ice cream and fudge sauce.
  8. Serve immediately for soft serve, or freeze for at least 4-6 hours for a firmer texture.
  9. Top with chopped almonds if desired.

Recipe Notes from Megan

The brand of canned coconut milk you use can make a HUGE difference in the quality and taste of your ice cream. My absolute favorite brand of coconut milk is the Aroy-D brand, which is guar gum and preservative free. I don’t recommend using the Natural Value brand, as often times it’s gritty and will not produce ice cream with a smooth texture.

http://www.allergyfreealaska.com/2014/06/05/vegan-paleo-fudge-tracks-ice-cream/

This recipe is linked to, Marvelous Mondays, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday 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 4-11-2014

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, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday 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 2-14-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Reader Favorites from Last Week:

Sugar Free Hot Chocolate Mousse from Grassfed Mama
Hot Chocolate Mousse

Super Food Breakfast Bars from Counting All Joy
Superfood Breakfast Bars

Grain Free Pancakes from A Mindful Mantra
Grain Free Pancakes (Small)

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 2-7-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Reader Favorites from Last Week:

Overnight Gluten-Free Waffles from Fox in the Kitchen
Overnight Waffles

Gluten-Free Pizza Party: Part 2 (over 30 recipes!) from Gluten Free Easily
Gluten-Free-Pizza-Party-Alternative-Pizza-Crusts

Gluten-Free Veggie Stir Fry Noodles from Petite Allergy Treats
Chap Chae

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 1-31-2014

Welcome to Whole Food Fridays! 

WFF new font w border

Reader Favorites from Last Week:

Banana Bread Doughnuts from Raia’s Recipes
Raias Recipes

Neuropathy Essential Oil Blend from Laura Beghein
doTerra essential oils neuropathy oil blend

Healthy Dairy Free Vegan Nacho Cheese Dip from Waldorf Inspired Moms
dairy-free-vegan-nacho-cheese-dip-4th-waldorf-inspired-moms1

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


Top 10 Gluten-Free Recipes & Posts of 2013

Top Recipes of 2013 Collage 629pxThank you! Yes… YOU! For making 2013 a great one for Allergy Free Alaska! And without further ado, I bring you the Top 10 Gluten-Free Recipes & Posts of 2013. May this new year be filled with love, laughter, happiness, and amazing food! 
xoxo,
Megan

10. Gluten Free Hamburger Buns (gluten free, dairy free)
Hamburger Buns (Small)

9. Bacon Wrapped Dates Stuffed with Goat Cheese (gluten free, cow’s milk dairy free, Paleo)
DSC_0191 (Medium)

8. Delicious Paleo Carrot Cake Muffins (gluten free, Paleo)
DSC_0748 (Small)

7. Raw Beet, Carrot & Apple Salad with Ginger Lime Dressing (gluten free, vegan, Paleo)
DSC_0771 (Medium)
6. Protein Packed Monster Breakfast Cookies (gluten free, vegan, Paleo, nut-free)
DSC_0150 (Small)

5. The Everything Guide to Making Gluten Free Bread – Including Troubleshooting Tips
Gluten Free White Bread (Small)

4. Best Gluten-Free Flaky Pie Crust Recipe (gluten free, vegan)
DSC_0864 (Small)

3. “Liquid Gold” a.k.a. Dairy Free Caramel Sauce (gluten free, vegan, Paleo)
DSC_0436 (Small)

2. Gluten & Rice Free Multigrain Bread (gluten free, dairy free)
Gluten and Rice Free Multigrain Bread

1. Easy Baked Paleo Chicken Tenders with Honey Mustard Dipping Sauce (gluten free, Paleo)
easy baked paleo chicken tenders

Whole Food Fridays 12-13-2013

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

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 Thank you for contributing week after week! I appreciate you sharing your recipes with us! 

Highlighted Recipes:

Flourless Cranberry Orange Almond Cake from Fox in the Kitchen

Creamy Dairy Free White Hot Chocolate from Live Free Gluten Free

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan