Grain-Free Aloha Pizza Pockets

You know how it is when you’re a parent of kiddos with food allergies… coming up with new fun ways to feed them is difficult. In the last several weeks I’ve really tried to focus on creating new recipes for my girls. They eat well, lots of veggies and whole foods, but every so often I want them to get really, REALLY excited about dinner. Especially a dinner they can help prepare from beginning to end. 

When I think back to my childhood, there are several {processed} foods that were favorites of mine, but the two I’ve been wanting to make over most were Hot Pockets and Pizza Rolls. These Grain-Free Aloha Pizza Pockets are my way of combining the two of those favorites, and of course making them healthier and allergy friendly. The girls honestly couldn’t be happier with the end result, and they are so easy to eat; they fit in small hands nicely. 

Allergy Free Alaska - Grain Free Pizza Pockets

The consistency of this dough isn’t like a pastry crust or a puff pastry, but it is a soft delicious dough that will holds up to its fillings (Course, if you’re looking for a perfect pastry crust recipe, I have one here: Best Gluten-Free Flaky Pie Crust Recipe).  Between the girls and my husband, these Grain-Free Pizza Pockets are a hot commodity. We never have any leftover, so I often times will make a double batch. I’m not gonna lie – they are time consuming to make, but having my girls help makes the whole process move along quicker. They are great helpers, and are even more enthusiastic about eating anything they’ve helped prepare (double win for mom!).  :)

All of OUR love,
Megan, Kylie & Abbi

Grain Free Aloha Pockets - Allergy Free Alaska

Grain and Egg Free Aloha Pizza Pockets - Allergy Free Alaska

Grain-Free Aloha Pizza Pockets

Yield: 8 pizza pockets

Ingredients

Instructions

  1. Make the Grain-Free & Vegan Tortillas dough according to recipe directions.
  2. 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.
  3. Preheat oven to 400 degrees (F).
  4. Roll a dough ball between 2 pieces of parchment paper into a round tortilla, about 6-6.5 inches in diameter (A tortilla press comes in very handy; just make sure you still use the parchment paper. If your dough isn’t thin enough after using the press, you can use a rolling pin to make it thinner – this is what I do!).
  5. Peel off the top layer of parchment paper and place about 3-4 teaspoons of pizza sauce just below the center of each dough circle. Spread the pizza sauce only on the bottom half, leaving 1/2 inch of dough along the edges without any sauce. This is where the pizza pockets will be sealed.
  6. Top the pizza sauce with a bit of the diced ham, and then some of the crushed pineapple.
  7. Use the parchment paper to fold the other half of raw dough over the top of the pizza filling. Press the edges to seal together, or use a fork to crimp them together.
  8. Optional Step: Use a pastry dough cutter, pizza cutter, or a knife to trim the edges to make them look more uniform.
  9. Place on a large parchment paper or silicone lined baking sheet and bake for 10 minutes.
  10. Rotate the baking tray and bake for another 5 minutes, or until the bottoms of the pizza pockets are golden brown. The top part of the pizza pockets won’t really turn golden in color, so make sure you check the bottoms.
  11. Cool on the baking sheet for 10 minutes before transferring to cooling racks. Serve warm.

Recipe Notes from Megan

This is a very versatile recipe - you really can use whatever fillings you like. Just be careful not to fill the pockets too full, otherwise the dough will start to rip. Less is more!

I have not tried freezing these, so if you do, please come back and let us know your results.

For a Nut-Free variation: You can try substituting this Gluten Free & Vegan Spinach Tortilla Recipe for the grain-free one I call for above (you can leave out the spinach if you like). Just keep in mind, I haven't tried this myself, so if you do try it please come back and leave a comment with your results.

http://www.allergyfreealaska.com/2014/08/26/grain-free-aloha-pizza-pockets/

Pizza Pockets - Allergy Free Alaska

This recipe is linked to Merry Monday, Inspiration Monday, Sweet Sharing Monday, Made by You Monday, Fat Tuesdays, Two Cup Tuesday, Tasty Tuesday, Create Link Inspire, Share Your Stuff Tuesdays, You’re Gonna Love It Tuesday, Time to Sparkle, Handmade Tuesdays, Tickle My Tastebuds, Wonderfully Creative Wednesdays, The SITS Girls, Gluten-Free Wednesdays, What’s Cookin’ Wednesday, Show and Share Wednesday, #PinterestFoodie, Wine’d Down Wednesday, Full Plate Thursday, Showcase Your Talent Thursday, Pin Junkie Pin Party, Create it Thursday, Pin It Thursday, Gluten-Free Fridays, Link Party Palooza, Foodtastic Friday, Kitchen Fun and Crafty Friday, Foodie Friday, Strut Your Stuff Saturday, Show Stopper Saturday, Saturday Night Fever, Share it Sunday, Weekend Wind-Down, The Weekend Social,  Weekend Potluck, Best of the Weekend and Weekend Recipe Linkup.

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 5-16-2014

Welcome to Whole Food Fridays! 

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

Rich & Decadent Dairy Free Hot Fudge Sauce
Dairy Free Hot Fudge Sauce-Allergy Free Alaska

10 Tips: How to Handle Children with Emotional Fits/Trantrums Due to Gluten Exposure
How to Handle a Child with Emotional Fits Tantrums Due to Gluten- Allergy Free Alaska

Top highlighted posts from last week:

Gluten Free Cinnamon Rolls from Live Free, Gluten Free
cinnamon rolls

Gluten Free Vegan Wholesome Fig Newtons from Tessa the Domestic Diva
fig newtons

Lentil Paleo Wrap Burrito + Hidden Sources of Gluten from Strength & Sunshine
lentil-paleo-wrap-burrito
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


World’s Best Crock Pot Refried Beans

I don’t know about you, but if I can make a big batch of a particular food item and freeze it in portions for later use, I will. This is one of those classic recipes where I do just that, because it makes a whole lotta delicious beans that the entire family loves (and double bonus - beans are cheap!). 

I freeze my World’s Best Crock Pot Refried Beans in these Tempered Glasslock Storage Containers. If you plan on also freezing your beans in portions, just make sure you only fill your container 3/4 full – that way the beans have room to expand when they freeze and won’t shatter the glass container.  

And whatever you do, don’t skip sorting through your beans. I’ve found several small rocks in my various bags of different beans over the years. Now just imagine biting down on a rock as you’re chewing…  I know, not good, right? It would probably result in an expensive trip to the dentist. So sort your beans! 

What’s your favorite way to eat refried beans? I prefer mine in a Grain-Free & Vegan Soft Tortilla quesadilla, with an all sheep-milk cheese (like a Manchego). I also like to eat them with rice, pulled pork, and homemade pico de gallo {wipes drool off of keyboard}.

I hope you enjoy this recipe!

All my love,
Megan (with a long E)

Crockpot Refried Beans by Allergy Free Alaska

 

World’s Best Crock Pot Refried Beans

Yield: a whole lotta beans

World’s Best Crock Pot Refried Beans

Ingredients

  • 2 pounds dried pinto beans, sorted & rinsed
  • 2 tablespoons apple cider vinegar
  • Water for soaking
  • 2 cups chopped onion
  • 8-10 garlic cloves, roughly chopped
  • 1-2 jalapenos, seeded and diced (*optional - see notes)
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 3 cups vegetable broth (or chicken broth for non-vegan)
  • 3 cups water
  • 2-2 1/4 teaspoons sea salt

Instructions

  1. To the bowl of a 6-7 quart crock pot (this is the crock pot I own), add the rinsed and sorted dried pinto beans and the apple cider vinegar.
  2. Fill the bowl up, an inch from the top, with water and soak for a full 24 hours.
  3. Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.
  4. Rinse and dry the crock pot bowl and add to it the soaked pinto beans, onions, garlic, jalapenos, dried oregano, ground cumin, ground black pepper, vegetable broth, and water (do NOT add the sea salt at this point, otherwise the beans will never soften).
  5. Place the bowl in the crock pot, cover, and cook on high for 6-10 hours or on low for 8-12 hours.
  6. When the beans are soft, turn off the crock pot and add the sea salt. Use an immersion blender to blend the beans to the desired consistency. Please note, the beans will appear to be runny, but will thicken up as they cool.

Recipe Notes from Megan

*Just a heads up to parents making this recipe for small children: Two jalapenos makes these beans slightly too spicy for my 5 year old, but perfect for my 9 year old. So please adjust the heat according to your family’s needs.

Q: Why do you soak your beans with apple cider vinegar? A: When you use an acid medium, like apple cider vinegar, during the soaking period it can help neutralize the enzyme inhibitors (phytates), which makes the pinto beans more digestible and nutrient-dense. Some might say ACV isn’t needed when soaking pinto beans, because they are relatively low in phylates, but I still prefer to use it.

Never salt beans prior to cooking, otherwise they will never soften; only salt beans once they are soft and cooked through.

http://www.allergyfreealaska.com/2014/04/23/worlds-best-crock-pot-refried-beans/

 This recipe is linked to, Marvelous Mondays, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays,Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, 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!  

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! 

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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! 

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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! 

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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


Whole Food Fridays 1-24-2014

Welcome to Whole Food Fridays! 

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What a great week last week!! There were 33 entries total and hopefully that number will build over time. Here are last week’s highlights:

Reader Favorites:

Cinnamon Raisin Bread (GF, vegan) from Fairy Wings & Pixie Dust
Fairy Wings & Pixie Dust

Classic Chocolate Cake (Paleo, Nut-Free, Refined Sugar Free from Cassidy’s Craveable Creations
Cassidy's
Top 10 Recipe Posts on GFE for 2013 from gfe-gluten free easily
Gluten-Free-Girl-Scout-Cookies-Collage

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