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

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! 

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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


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


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!  

Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce

Do you ever get stuck in a dinner rut? Where you feel incredibly uninspired to prepare meals, so you end up fixing the same things over and over again? That’s been me this past week, although fortunately it doesn’t happen often. Oddly enough, this recipe for Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce was a direct by product of my dinner rut. I’d finally had it and wasn’t going to settle for fixing an old standby… again.   

DSC_0986 (Large)

When I set out to create these quinoa patties my refrigerator was running on empty. I wasn’t going to the store anytime soon, so I wanted to use what I had on hand. A green vegetable was logical (thank goodness for the last remaining broccoli head ALL the way in the back of the fridge), but I also wanted to include another protein, so I choose tuna. I thought the results were wonderful, but my opinion was confirmed when the critics (a.k.a my children) taste tested them. They gobbled the patties up and kept asking for more. The girls even went as far as asking to have them for breakfast the following morning. 

Score one for mom!! 

On its own, quinoa is packed with healthy protein, fiber, and other minerals, but combined with tuna, broccoli, eggs, and almond meal, these Tuna & Broccoli Quinoa Patties are nutrient powerhouses. Breakfast, lunch, dinner, snack… you decide when to eat them, but these little babies are versatile, portable, kid-friendly, and are TO DIE FOR dipped in Lemon Caper Sauce (again, just ask my girls about the sauce… they love it!). 

Enjoy these!
All my love,
xo Megan

DSC_0078 (Large)

Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce

Yield: 12 three-inch patties

Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce

Ingredients

    For the Lemon Caper Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon capers, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh squeezed lemon juice
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • For the Tuna & Broccoli Quinoa Patties:
  • 1/2 cup uncooked quinoa
  • 1 cup diced broccoli
  • 1/2 cup minced onion
  • 1 cup drained & flaked tuna or salmon (about a 7 ounce can)
  • 1/2 cup blanched almond flour or gluten free bread crumbs
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried dill
  • Sea salt & fresh ground black pepper
  • 2 eggs
  • 1-3 tablespoons coconut oil, for frying

Instructions

    To make the Lemon Caper Sauce:
  1. In a small mixing bowl, combine all of the ingredients and refrigerate in an air tight container until ready to serve.
  2. To make the Tuna & Broccoli Quinoa Patties:
  3. Cook the quinoa according to package directions, or use The Better Way to Cook Quinoa method. Drain and cool.
  4. In a medium sized skillet, sauté the broccoli and onions in 1-2 teaspoons of coconut oil over medium heat until they are beginning to turn soft, about 5 minutes. Remove from burner and cool.
  5. In a large mixing bowl, combine the quinoa, broccoli and onions, tuna, almond flour, garlic, and dill. Season with lots of sea salt and fresh ground black pepper to taste.
  6. Stir in the eggs.
  7. Warm a tablespoon of coconut oil in a 10-12 inch skillet (this is the one I recommend) over medium heat.
  8. Pack a 1/4 cup metal measuring cup with patty mixture and carefully ease the mixture out into the skillet. Use the back side of a spatula to press the mixture into a three inch patty, about 1/2-3/4 inch thick.
  9. Reduce temperature to medium low, and fry the patties for 3-5 minutes on each side, or until they are golden brown. Keep adding more coconut oil to the pan as needed. Serve warm or at room temperature with the Lemon Caper Sauce.

Recipe Notes from Megan

I like having a good amount of coconut oil in my frying pan, about a tablespoon, because it makes the outside of the patties nice and crunchy (but that’s just my preference, feel free to do what you like).

If you are using left over cooked quinoa, 1/2 cup of uncooked quinoa equals about 1 3/4 cups of cooked quinoa.

http://www.allergyfreealaska.com/2014/01/18/tuna-broccoli-quinoa-patties-lemon-caper-sauce/

This recipe is linked to Mostly Homemade Monday, Natural Living Monday, Teach Me Tuesday, Healthy Tuesday, Fat Tuesday, Allergy Free Wednesday, Wellness Wednesday Link-Up, Gluten Free WednesdaysFrugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate ThursdaySimple Lives Thursday, Pennywise Platter, Healing with Food Friday, The Paleo Rodeo 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!  

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)
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7. Raw Beet, Carrot & Apple Salad with Ginger Lime Dressing (gluten free, vegan, Paleo)
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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 12-20-2013

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

WFF new font w border

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

Highlighted Recipe:

Paleo Gingerbread Bars with “Cream Cheese” Frosting from Cassidy’s Craveable Creations

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




Big & Soft Paleo Ginger Molasses Cookies

Oh goodness… I can’t believe it’s December! What happened to November?! In less than 2 weeks AJ and I will celebrate our 10th wedding anniversary, and then in 2 1/2 weeks it will be Christmas. It’s all coming so fast – time needs to slow down so I can get done what I want to! And actually, as far as shopping is concerned, I’m just about done; I just want more time time to fit in all of the craft and baking projects. ;)

DSC_0473 (Small)

I have a weakness for cookies… especially ones of the ginger molasses variety (they taste SO good dunked in a cup of black coffee!). The distinct molasses and spicy ginger flavors blend so well together, and while I do like the harder ginger snaps, there’s something equally amazing about the big and soft ginger molasses cookies. These Big & Soft Paleo Ginger Molasses Cookies certainly live up to their name. They are big, and so soft they nearly melt in your mouth. Bet you can’t eat just one! ;)

OH! And speaking of cookies… my sweet and talented friend, Jeanine, of The Baking Beauties, is offering a FREE Gluten Free Cookie E-book as a Christmas present to her readers (how awesome is that??!). You can download the E-book and find out more information about it by clicking HERE

Enjoy!
xoxo,
Megan

Big & Soft Paleo Ginger Molasses Cookies

Big & Soft Paleo Ginger Molasses Cookies

Ingredients

  • 1 1/2 cups blanched almond flour (I use either Honeyville or Anthony's)
  • 1/2 cup arrowroot starch
  • 1/4 cup coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, just melted
  • 1/4 cup unsulphured molasses
  • 1/4 cup honey or pure maple syrup
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
  3. Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
  4. Refrigerate the dough for at least 2 hours.
  5. Roll heaping tablespoons of dough into balls and place them on a parchment or silicone lined baking sheet. Gently flatten the balls of dough with your fingers until they are about 1/2 inch thick.
  6. Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool.
http://www.allergyfreealaska.com/2013/12/09/big-soft-paleo-ginger-molasses-cookies/

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!  

This recipe is linked to Make Your Own Monday, Teach Me TuesdayFat TuesdaySlightly Indulgent TuesdayAllergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays andWellness Weekend. 

Whole Food Fridays 12-06-2013

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

WFF new font w border

There were some wonderful submissions last week in the Thanksgiving Edition of WFF. Thank you for contributing! 

Highlighted Recipes:

Gluten Free & Vegan Dinner Rolls from Megan Lierman

Four Layer Paleo Pumpkin Bars from Naturally Lindsey

Paleo Pepperoni Pizza Casserole from Tessa the Domestic Diva

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



Whole Food Fridays 11-08-2013

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

WFF new font w border

There were some wonderful submissions last week! Thank you for contributing! 

Highlighted Recipe:

Paleo Pumpkin Cupcakes from Gluten Free A-Z

Roasted Butternut Squash Dip from Gluten Free SCD & Veggie

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 and may be deleted.
  • 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