Gluten-Free & DIY Tuesday 7.22.2014

GFDIYTuesdayLogo

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:
Facebook, Google+, Pinterest and Twitter 

To follow Megan:
Facebook, Google+, Pinterest and Twitter

Grab a Gluten Free & DIY Tuesday badge!

Gluten Free & DIY Tuesday

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

Gluten Free Teriyaki Chicken Kabobs (oh my land – these kabobs from Jeanine look amazing!)
Chicken-Teriyaki-Kabobs

Gluten & Rice Free Multigrain Bread
Gluten Free Rice Free Multigrain Bread - Allergy Free Alaska

LAST WEEK’S READER FAVORITE:

Gluten-Free Chocolate Cake Donuts from A Harvest of Blessings
GF Chocolate Cake Doughnuts

MY TOP PICKS FROM LAST WEEK:

Gluten Free Blackberry Swirl Marshmallow Cake from Country Cottage Musings
Marshmallow cake
3 Bay Area Gluten Free Bakeries You Don’t Want to Miss from My Gluten-Free Kitchen
3-must-visit-bay-area-gluten-free-bakeries
Creamy Roasted Corn Avocado Dip from Petite Allergy Treats
Roastedcorndip
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.



Gluten-Free & DIY Tuesday 7.15.2014

GFDIYTuesdayLogo

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:
Facebook, Google+, Pinterest and Twitter 

To follow Megan:
Facebook, Google+, Pinterest and Twitter

Grab a Gluten Free & DIY Tuesday badge!

Gluten Free & DIY Tuesday

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

Gluten Free Blueberry Peach Coffee Cake
coffee cake

How To Make Refined Sugar Free Gravlax (Salt-Cured Salmon)
Refined Sugar Free Gravlax

LAST WEEK’S READER FAVORITE:

Flourless, Doughless Gluten-Free Pizza from Gluten Free Easily
flourless-gfe-pizza

MY TOP PICKS FROM LAST WEEK:

Summertime Raspberry Sorbet from Deep Roots At Home
rasp sorbet
Roll Out Sugar Cookies from Making It Milk Free
patriotic-sugar-cookies
Raising A Gluten-Free Toddler On a Playground of Animal Crackers & Cheerios from Homegrown State of Mind
toddler post
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.



How To Make Refined Sugar Free Gravlax (Salt-Cured Salmon)

Gravlax is Scandinavian in descent, meaning “grave salmon” or “buried salmon.” Raw fillets or pieces of salmon are covered (or buried) in salt, sugar, and spices that, over a period of time, draw moisture out of the fish to cure and preserve it. Once the cure mixture is washed away from the fish, the end result is a tighter, firmer, and darker piece of salty salmon.  

I like to eat thinly sliced pieces of gravlax on gluten free crackers (either Mary’s Gone Crackers or these rice crackers) with goat cheese, red onions, capers, and a drop or two of Sriracha. If you are grain-free or being a bit more health conscious, use cucumber slices to replace the crackers. You can also eat gravlax on a bagel or piece of toast, as a side with eggs, or any way you like, really. Who could resist a salty piece of gravlax? It’s like the bacon of the sea! 

How To Make Refined Sugar Free Lox-Allergy Free Alaska

Before I share the actual recipe with you, I thought I’d take you on a visual journey through the process of How To Make Refined Sugar Free Gravlax (Salt-Cured Salmon). It all starts with a fillet of salmon – fresh is best, but a thawed fillet of frozen salmon will work just fine, too.

Fresh Alaska Wild Salmon - How to Make Lox - Allergy Free AlaskaIn this last batch of gravlax I made, I used Alaska wild red salmon, and although I recommend you use Alaska wild salmon (no biased opinions here), really any type of salmon will do (just please don’t support farmed!). Make sure your fillet is clean. If it’s not, just give it a quick rinse in cold water and then pat it dry with paper towels. Now cut your fillet in half – and leave the skin on. It’s entirely up to you whether or not you pull out the bones or leave them in. I leave them in, and then remove them when I slice the slice the gravlax after the curing process. If you do decide to remove the bones at this point, pliers or heavy duty tweezers work best. 

Make the cure mixture, which has the consistency of coarse sand, and do your best to cover the flesh of the salmon in the cure. Use your hands to press the cure into the fish. You don’t need to worry about covering the skin in the cure – only the flesh. 

How to Make Lox-AFA

Now quickly (and carefully) sandwich the two pieces together – flesh to flesh with the skin out, and then wrap both together tightly in plastic wrap.

Allergy Free Alaska-How to Make LoxPlace the wrapped salmon in a glass baking dish with 2-3 inch sides. Moisture will release from the fish almost immediately, so make sure you get the wrapped fish into the dish right away. This picture (below) was taken 10-15 minutes after these fillets were placed in the dish. 

AFA - How to make loxSome prefer to place a heavy item, like a brick or another baking dish filled with heavy cans, on top of the wrapped fish to flatten it down and grind the cure mixture into the fish. This step is entirely optional; I often times skip it, but it normally depends on how much room I have in my refrigerator. 

Now place the baking dish in the refrigerator for 2-5 days. I know… that’s a super huge span of time. How do you know when to pull it out? Here’s the thing about gravlax: the first batch you make is generally always an experimental batch- a chance for you to figure out how exactly you prefer your gravlax. It’s almost like cooking an egg – some like their yokes runny, and some like their eggs completely cooked through and well done. We all have our different preferences. I know from making previous batches of gravlax that I prefer my thinner salmon fillets cured for about 2 days. The thicker ones, the ones that are 1-1.5 inches thick (or thicker), I let cure for a full 3 days. You just have to give it try to know what you prefer. 

Happy Gravlax making! 

All my love,
Megan

How To Make Lox-Allergy Free Alaska

A note about the brown spots you see on the gravlax in the picture above- this is the natural fatty part of the fish. I choose to leave mine on and eat it, but if you don’t care to, simply cut it off and discard it. 

How To Make Refined Sugar Free Gravlax (Salt-Cured Salmon)

Yield: enough cure for 1 lbs of salmon

Ingredients

Instructions

  1. Rinse the salmon fillet and pat it dry with paper towels. Cut it in half and leave the skin on.
  2. If desired, remove the pin bones from the salmon using pliers or heavy duty tweezers.
  3. In a small mixing bowl, make the cure mixture by combining the kosher salt, palm sugar, coarse ground black pepper, and Wright's Liquid Smoke.
  4. Press the mixture into all parts of the flesh of the salmon being sure to thoroughly coat it. Don’t worry about coating the skin, only the flesh.
  5. Quickly (and carefully) sandwich the two pieces of salmon together – flesh to flesh with the skin out, and then wrap both together tightly in plastic wrap.
  6. Place the wrapped salmon in a glass baking dish with 2-3 inch sides. Moisture will release from the fish almost immediately, so make sure you get it into the dish right away.
  7. Place a heavy item, like a brick or another glass baking dish filled with heavy cans, on top of the wrapped fish to flatten it down and grind the cure mixture into the fish (This step is entirely optional; I often times skip it, but it normally depends on how much room I have in my refrigerator.).
  8. Refrigerate for 2-5 days (you can read more about this, including how many days I cure my fillets above). Rotate the fillets and discard the excess moisture from the fish every 24 hours.
  9. Remove the fish from the plastic wrap and rinse the cure mixture off of the salmon by placing the fillets under cool running water. Not all of the cure mixture will come off. Pat dry with paper towels.
  10. Serve immediately or store, up to 3 days, in the refrigerator or up to 6 months in the freezer.
  11. To cut the gravlax, hold a very sharp knife at an angle (I like to use a fillet knife) and slice 1/8” thick pieces on the diagonal.

Recipe Notes from Megan

The cure mixture makes enough for 1 pound of salmon, so if your fillet weighs more than 1 pound, adjust the recipe accordingly.

Fresh dill can be hard to come by where I live, but if you have access to it, and would like to include some in this recipe, try adding 1/4-1/3 cup chopped dill to the curing mixture.

http://www.allergyfreealaska.com/2014/07/10/how-to-make-refined-sugar-free-gravlax-salt-cured-salmon/

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!  

Gluten-Free & DIY Tuesday 7-8-2014

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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:
Facebook, Google+, Pinterest and Twitter 

To follow Megan:
Facebook, Google+, Pinterest and Twitter

Grab a Gluten Free & DIY Tuesday badge!

Gluten Free & DIY Tuesday

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

Gluten Free Hot Dog or Hamburger Buns
Hotdog or Hamburger Buns

Grain-Free & Vegan Protein Packed Monster Breakfast Cookies (nut free)
Protein Packed Monster Breakfast Cookies - Allergy Free Alaska
LAST WEEK’S READER FAVORITE:

Homemade Marshmallows from Simple Life Mom
Homemade-Marshmallows

MY TOP PICKS FROM LAST WEEK:

Grain Free Vanilla Cupcakes from Simple 123 Allergy Free
Grain Free Cupcakes
Black Rice Stir Fry Vegetable Salad from Petite Allergy Treats
blackrice1
Toasted Hazelnut & Chai Spiced Steel Cut Oats from Apples & Ginger
chai-oats-012
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.



Gluten-Free & DIY Tuesday 7-1-2014

GFDIYTuesdayLogo

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:
Facebook, Google+, Pinterest and Twitter 

To follow Megan:
Facebook, Google+, Pinterest and Twitter

Grab a Gluten Free & DIY Tuesday badge!

Gluten Free & DIY Tuesday

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

Gluten Free Zucchini Bread
Zucchini-Bread

Vegan & Paleo “Butter” Pecan Ice Cream
Butter-Pecan-Ice-Cream-Vegan-Paleo-from-Allergy-Free-Alaska
LAST WEEK’S READER FAVORITE:

Graham Crackers – Top 8 Allergen Free from Fairy Wings & Pixie Dust
gluten free graham crackers

MY TOP PICKS FROM LAST WEEK:

Top 30+ Best Hamburger & Hot Dog Roll Recipes from gfe-Gluten Free Easily
Hamburger-Roll-Recipes-Collage
Honey Lavender Shortbread from Gluten Free Yummy
shortbread
Natural All-Purpose Cleaner Recipe from Simple Life Mom
Natural-All-Purpose-Cleaner-Recipe
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.



Gluten-Free & DIY Tuesday 6-17-2014

GFDIYTuesdayLogo

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:
Facebook, Google+, Pinterest and Twitter 

To follow Megan:
Facebook, Google+, Pinterest and Twitter

AND don’t forget to follow our Gluten-Free & DIY Tuesday board on Pinterest! Just click here for the link.

Grab a Gluten Free & DIY Tuesday badge!

Gluten Free & DIY Tuesday

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

Gluten Free Easy Apple Crumble Pizza
Apple-Crumble-Pizza

Gluten Free & Vegan Spinach Tortillas
Gluten-Free-and-Vegan-Spinach-Tortillas-350pxfrom-Allergy-Free-Alaska
LAST WEEK’S READER FAVORITE:

Vegan & Gluten Free Salted Chocolate Chip Oatmeal Cookies
Delicious-chocolate-chip-oatmeal-cookies-with-a-hint-of-sea-salt.

MY TOP PICKS FROM LAST WEEK:

Gyro Meatballs with Greek Inspired Sauce from Those Who Help Themselves
greek gyroballs
Moist Cacao Chocolate Almond Cake from Bare Root
Moist chocolate almond cake
 Hibiscus Strawberry Iced Tea Cooler from Recipes to Nourish
Hibiscus Strawberry Iced Tea Cooler

  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. 
  • 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. 



Gluten Free & DIY Tuesdays Link Up 6-10-2014

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Welcome to the first ever Gluten-Free & DIY Tuesdays Link Up, 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:
Facebook, Google+, Pinterest and Twitter 

To follow Megan:
Facebook, Google+, Pinterest and Twitter

AND don’t forget to follow our Gluten-Free & DIY Tuesday board on Pinterest! Just click here for the link.

Grab a Gluten Free & DIY Tuesday badge!

Gluten Free & DIY Tuesday

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

Gluten Free Maple Walnut Doughnuts
GF Maple Walnut Donuts - The Baking Beauties

 Vegan & Paleo Fudge Tracks Ice Cream
Paleo-Vegan-Fudge-Tracks-Ice-Cream-Allergy-Free-Alaska
LAST WEEK’S READER FAVORITE:

Lemon Blueberry Muffins from Redeeming the Home
blueberry-muffins-2

MY TOP PICKS FROM LAST WEEK WERE:

Robust Smokey Grilled Chicken + Fresh Spring Millet Salad with Watercress & Lemon from Strength & Sunshine
robust smokey grilled chicken with fresh spring millet salad
Cranberry Orange (Blender) Coffee Cake from Tessa the Domestic Diva
Gluten-Free-Vegan-Blender-Coffee-Cake

 A Gluten-Free Glimpse of Cozumel, Mexico from gfe-gluten free easily
Caramel-Custard-Casa-del-Mar

 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. 
  • 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. 



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!  

Gluten-Free & DIY Tuesdays Link Up 6-3-2014

GFDIYTuesdayLogo

Welcome to the first ever Gluten-Free & DIY Tuesdays Link Up, 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:
Facebook, Google+, Pinterest and Twitter 

To follow Megan:
Facebook, Google+, Pinterest and Twitter

As many of you know, I used to host a link up party every  Friday, called Whole Food Fridays (WFF). Gluten-Free & DIY Tuesday is taking the place of WFF. I felt the need to revamp the link up and wanted to team up with Jeanine. I’m sure you’ll agree that two are always better than one! ;) 

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

Gluten Free Double Chocolate Peanut Banana Muffins
GF Double Chocolate Peanut Butter Banana Muffins - the Baking Beauties

 Easy Baked Paleo Chicken Tenders with Honey Mustard Dipping Sauce
Easy Baked Paleo Chicken Tenders - Allergy Free Alaska

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. 
  • 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


Whole Food Fridays 5-16-2014

Welcome to Whole Food Fridays! 

WFF new font w border

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
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  • 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.
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 ~Megan