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. ;)

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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. 

Mom’s Amazing Gluten Free & Vegan Apple Pie

Pie… it’s one of the best three letter words ever (especially when it’s homemade, slightly warm, and served with your favorite dairy free vanilla ice cream and a cup of coffee!). My mom’s homemade apple pie is the best, which is why her recipe inspired me to create my own gluten free version. This Mom’s Amazing Gluten Free & Vegan Apple Pie would be a wonderful addition to your holiday dessert line up, but please don’t limit this deliciousness to just a holiday recipe. Pie should be served year round- for birthdays, holidays, celebrations, or simply just because. 

With this pie, it’s hard to say which is the star of the show: the apple filling perfectly smothered in a sweet layer of cinnamon and nutmeg, or the buttery-like gluten free flaky pie crust. I’ll let you decide and you’ll have to let me know. I’m partial to both, although my opinion may be somewhat biased. ;) 

Mom's Apple Pie 2 Allergy Free AlaskaI confess, since perfecting my Best Gluten-Free Flaky Pie Crust Recipe I’ve gone a little overboard with my pie making (like with my Gluten & Dairy Free Maple Pumpkin Pie), but it’s just been sooooo long since I’ve had yummy pie with a flaky crust. And my family isn’t complaining- I suspect yours won’t either! 

Peace, Love & Pie… xo
Megan

 

Mom's Amazing Gluten Free & Vegan Apple Pie

Yield: one 9-inch pie

Mom's Amazing Gluten Free & Vegan Apple Pie

Ingredients

Instructions

  1. Follow the directions for the Best Gluten-Free Flaky Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
  2. In a large mixing bowl, combine the apples and lemon juice.
  3. In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
  4. Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
  5. Roll out the second pie crust and gently place it on top.
  6. Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
  7. Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
  8. Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
  9. Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
  10. Cool for at least 2 hours before serving.

Recipe Notes from Megan

I use organic cane sugar on the outside of the crust because it caramelizes beautifully. If you don't want to use organic cane sugar, I recommend omitting it altogether. I do not recommend substituting palm sugar because it could burn instead of caramelize.

http://www.allergyfreealaska.com/2013/11/10/moms-amazing-gluten-free-vegan-apple-pie/

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 Fat TuesdaySlightly Indulgent Tuesday, Gluten Free WednesdaysAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise Platter, Gluten Free Fridays and Wellness Weekend

Gluten & Dairy Free Maple Pumpkin Pie

The first Thanksgiving that I was gluten, dairy, and refined sugar free was interesting. It wasn’t bad by any means, just different. I was going through a time of transition, an adjustment period in my diet, and I had to learn how to make my favorite recipes differently. It was actually my sister in law who made me a gluten and dairy free pumpkin pie that first Thanksgiving (it was awesome… and crust-less). Since then I have tweaked her substitutions to come up with this Gluten & Dairy Free Maple Pumpkin Pie. And let me tell you what, you won’t miss the refined sugars or dairy – at all. The maple syrup is such a wonderful addition to the pumpkin and spices. It really is delicious! 

DSC_0962 (Large)The whipped topping you see in the picture is simply chilled coconut cream (the thick cream that separates from the liquid in certain brands of canned coconut milk, like the Thai Kitchen Brand) whipped with a few drops of liquid vanilla stevia (course, you could use maple syrup, honey, or another sweetener instead). If you prefer to use another brand of coconut milk (that’s maybe guar gum free), simply place the entire can of coconut milk in the blender, sweeten to taste, and blend. Place in an airtight container in the fridge overnight. The coconut milk will thicken, and then you can use it as whipped topping (it just might not be quite as thick as what’s pictured above, but still delicious). 

Wishing you all an early, but very Happy Thanksgiving! 
xoxo,
Megan

*If this recipe doesn’t accommodate your dietary needs, please check out my gal pal, Shirley’s, Gluten-Free Pumpkin Pie Recipe Roundup with Over 30 Recipes! There is certainly a recipe to accommodate nearly all types of dietary needs: egg free, Paleo, nut free, etc…

Gluten & Dairy Free Maple Pumpkin Pie

Yield: one 9-inch pie

Gluten & Dairy Free Maple Pumpkin Pie

Ingredients

  • 1 unbaked Best Gluten-Free Flaky Pie Crust Recipe
  • 15 ounces unsweetened pumpkin puree
  • 1/2 cup almond milk (or rice milk, hemp milk, coconut milk beverage, etc...)
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Whisk all of the ingredients in a medium size mixing bowl until well blended.
  2. Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean.
  3. Allow to cool completely before serving.
http://www.allergyfreealaska.com/2013/11/05/maple-pumpkin-pie-dairy-free/

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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 Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives ThursdayPennywise Platter, and Gluten Free Friday.

Paleo Animal Crackers

I loved animal crackers as a child. My mom would frequently buy them for me as a treat. I would play with them, bite a head off, play with them some more, dismember a bear… It sounds much more gruesome than it is, BUT admit it – you did it too!

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I wanted my children to experience the same joy of eating animal crackers as I did, which is why I developed this gluten free recipe. These Paleo Animal Crackers are so much healthier than the ones I used to eat as a kid. The almond and coconut flours are packed with protein, healthy fats, and fiber. Really, for a snacking cookie (err… cracker), you can’t get much healthier than this. 

I love watching my girls eat these animal crackers. Snack time regularly becomes an all out giggle-fest! Course, you don’t have to be a kid to appreciate them. Animal crackers were meant to satisfy the kid in all of us, regardless of age. 

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This dough is really easy to work with. It rolls out like a dream and holds its shape really well, even when cut into smaller shapes. I like to use this small frosting spatula to assist in maneuvering the cutouts onto the baking sheet. 

Regarding Substitutions:
This recipe is strictly written as a grain free recipe using almond and coconut flours. Substituting sunflower seed flour for the almond flour may possibly work for a nut-free dough; however, I have not tried it. I do not recommend substituting any other flours.

Flax eggs or “gel” may work as a substitution for the eggs, but again, I have not tried it. If you do try it, please come back and share your results!

Lots of love from my kitchen to yours! 
xoxo, 
Megan (with a long E)

 

Paleo Animal Crackers

Paleo Animal Crackers

Ingredients

Instructions

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
  3. Cut in coconut oil until mixture resembles fine coarse crumbs. Add in the eggs, runny honey, and vanilla extract; mix well and then let the dough rest for about a minute (this gives the coconut flour time to soak up moisture). Mix again for 30 seconds.
  4. Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn't dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round disk with your hands, and then cover it with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is 1/8 inch thick.
  5. Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using cookie cutters (I have this set, but I think these or these look awesome too), or a pizza cutter. If you are cutting the dough into large cracker shapes, score each cracker with a fork 2-3 times.
  6. Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
  7. Repeat with the second half of cracker dough.
  8. Bake for 7-10 minutes, or until the crackers are golden brown on the bottom. Allow the crackers to fully cool.

Recipe Notes from Megan

These crackers do not get really crunchy; however, the longer they bake the crunchier they become (just be very careful not to burn them). I store my crackers open to the air (it helps them keep what crispiness they have) instead of in an airtight container.

The dough can be refrigerated (just make sure the balls of dough are securely wrapped in plastic wrap), but must be at room temperature prior to rolling.

To avoid the dough sticking to the cookie cutters, simply dip the tips of the cookie cutters into tapioca starch before cutting your shapes. Repeat as needed.

http://www.allergyfreealaska.com/2013/10/27/paleo-animal-crackers/

 This recipe is linked to Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter

 

Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added)

I normally don’t take creamer in my coffee. Well, at least not anymore. I used to. Up until I changed my diet and couldn’t find the right sort of dairy free creamer substitute. I tried everything from dairy free coffee creamers to canned coconut milk to any and every dairy free milk under the sun. Nothing satisfied me, so I decided to start drinking my coffee black. It took some adjusting, but eventually just black coffee became my norm. There’s something about fall and chilly weather though. It makes me crave an occasional Dairy Free Caramel Macchiato or a big Pumpkin Spice Latte from Starbucks  (I think all of our dairy-consuming friends on Facebook seem to be drinking pumpkin spice lattes right now). I know, I know… wishful thinking. Starbucks can’t quite accommodate our dietary needs. It’s okay though, because my new recipe for Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added) is much healthier, more delicious, and easier on the wallet.

When I set out to make this coffee creamer I wanted to use as little sugar or sweetener as possible. My body doesn’t handle sugar well, including palm sugar, maple syrup or honey (although my children and husband tolerate both, so I still bake/cook with them from time to time). Dates are a wonderful natural sweetener, but they aren’t something I’d normally consider using in a coffee creamer. In this recipe they work really well though, especially because I heat them up, which makes them very soft and they are easily broken down in the blender. I asked a few friends of mine to sample this coffee creamer and neither one of them missed the sugar, nor could they detect the stevia. The spices, pumpkin, and dates hide the stevia really well. Course, if you’re not  interested in using stevia, feel free to substitute pure maple syrup. It will turn out just as yummy.

Back to my friends though – they both confessed to eating this Dairy Free Pumpkin Spice Coffee Creamer straight from the jar. It’s that good. It tastes like dessert and is a very versatile recipe. One that you could easily turn into pudding, smoothies, ice cream, etc. I’m looking forward to hearing of all the wonderful things you do with it! Speaking of dessert and this being a versatile recipe… I have a killer dessert recipe coming up for you soon that uses this creamer as the star ingredient. It’s so decadent and you are going to LOVE it! And you’re especially going to love how healthy it is. ;)

This coffee creamer has become my new addiction. I still drink my morning cup of coffee black, but by the afternoon I enjoy another pick me up with a bit of this Dairy Free Pumpkin Spice Coffee Creamer. The pumpkin and spices are the perfect blend of fall (and it smells amazing, too!). I’m convinced it will quickly become your new favorite addiction. Enjoy it – cheers!

All my love,
Megan (with a long E)

Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added)

Yield: about 3 1/2 cups

Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added)

Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 cup chopped dates
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 14 ounces canned coconut milk (full fat)
  • 1/4 cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • 20 drops NuNatural’s Liquid Stevia or 1-2 tablespoons maple syrup (or more, depending on how sweet you like your coffee creamer)

Instructions

  1. In a small saucepan, combine the almond milk and chopped dates. Bring to a boil over medium and remove heat. Let sit for 10 minutes.
  2. Very carefully (it’s very hot!) pour the saucepan contents into a high speed blender and add the cinnamon, nutmeg, and cloves. Blend on high for 1-2 minutes until the mixture is very smooth.
  3. Add the coconut milk, pumpkin puree, vanilla extract, and stevia and blend for another minute until smooth and well mixed. Refrigerate and use within 5-7 days.

Recipe Notes from Megan

You can use this coffee creamer immediately after making it, but if you can stand it, give it a full overnight in the refrigerator to let the flavors merry. Trust me, it will taste even better!

I use about a 1/4 cup of this creamer per cup of coffee, but you can certainly use as little or as much of it as you'd like.

http://www.allergyfreealaska.com/2013/09/20/dairy-free-pumpkin-spice-coffee-creamer-veganno-sugar-added/

 This post is linked to Allergy Free Wednesday, Waste Not Want Not Wednesday, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend and Fight Back Friday.

Zucchini Apple Bread or Muffins

I had such an amazing trip back home to Kodiak Island, Alaska! For 4 days I played on the beaches, acted like a tourist visiting the boat harbors, and caught up with old friends. It was fabulous. And in typical Kodiak fashion, it rained and blew sideways the first 2 days I was there, but then the weather cleared up and we were left with this awesomeness:IMG_2531 (Small)
It honestly doesn’t get any better or gorgeous than Kodiak on a beautiful day. The sun came out and my best bud, Lisa, and I were able to get some unbelievable shots. These next few pictures were taken on top of Pillar Mountain using my iPhone (the LCD screen went out on my point & shoot, so thank God for back up technology!). These photographs are totally unaltered and showcase the true beauty of Kodiak. IMG_2546 (Small)
Downtown Kodiak sits at the base of Pillar Mountain.IMG_2560 (Small)
This is a view of the runway and the Coast Guard Base. Kodiak is home to the largest Coast Guard base in the Pacific. IMG_2567 (Small)
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This is the Alaska Wildlife Troopers patrol vessel Woldstad. I’ve grown up around and on boats, but I still can’t get over the size of the really big vessels. They are impressive – this picture doesn’t do the Woldstad justice!
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St. Paul Boat Harbor. IMG_2466 (Small)IMG_2493 (Small)
This is one of my favorite pictures. I did brighten this one up a little bit. Kodiak

As I mentioned on Facebook, I meant to get this Zucchini Apple Bread or Muffins recipe up for you early last week, but time got the best of me trying to prepare for my trip. Before I left I stocked the house with lots of gluten free food options for my husband and girls. I made a gluten & dairy free beef ziti type of casserole dish, a double batch of No Bake Rice Crispy Treat Bars, and of course – my famous Gluten & Rice Free Multigrain Bread. We try not to eat bread very often, but it sure is convenient to have a few slices of bread on hand, especially for a daddy who isn’t quite as creative as mommy in the kitchen. ;)   

This gluten free Zucchini Apple Bread or Muffins is one of my favorite recipes I’ve created. When I first started my gluten and dairy free journey, a friend I met online requested I make a zucchini apple bread. I’d never heard of that combination in a bread before, so I was naturally curious about it. I developed a recipe (and was so proud of it) and sent it to her to try. I’m not sure if she ever ended up trying it or not. When I asked her about it she said she hadn’t had the time, but I secretly hope she never made it. It really wasn’t a good recipe… and all I can do it laugh about it now. I was just beginning to dip my feet into gluten free baking, and I had no clue what I was doing. And that’s what makes me so proud of this new and updated recipe I’m sharing with you. It symbolizes my growth. I would be proud to serve a slice of this to Oprah or the CEO of Starbucks. This recipe has been hailed by several of my recipes testers as “the best zucchini bread I’ve ever had!” I hope you all enjoy it as much as my friends and I do!

All my love,
Megan (with a long E)

PS – Tab, this is for you! ;)

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Zucchini Apple Bread or Muffins

Yield: 1 loaf or 14 muffins

Zucchini Apple Bread or Muffins

Ingredients

  • 1/2 cup palm sugar
  • 1/4 cup liquefied coconut oil or olive oil
  • 1/3 cup unsweetened applesauce
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup tapioca starch
  • 1/2 cup millet flour or sorghum flour
  • 1/2 cup brown rice flour
  • 1 smallish zucchini, grated and blotted off with paper towels (about 3/4 cup)
  • 1 baking apple, grated (about a cup)

Instructions

  1. Preheat oven to 350 degrees (F).
  2. Cream together the palm sugar, coconut oil, applesauce, and vanilla. Whisk in the eggs, and then add the xanthan gum, cinnamon, nutmeg, sea salt, baking soda, baking powder, tapioca starch, millet flour, and brown rice flour. Stir until the batter is smooth and well blended. Fold in the zucchini and apple.
  3. To make the loaf:
  4. Pour the batter into an 8.5” x 4.5” parchment paper lined and lightly greased metal bread pan (like this one). Bake for 50-60 minutes, or until the crust is golden brown and a knife, when inserted into the center of the loaf, comes out clean. Remove the loaf from the bread pan and place it on a wire rack to cool. Cool completely before slicing.
  5. To make the muffins:
  6. Divide the batter equally between 14 paper-lined muffin tins. Bake for 16-20 minutes, or until a toothpick, when inserted into the middle of one of the muffins, comes out clean. Place on a wire rack to cool.
http://www.allergyfreealaska.com/2013/09/04/zucchini-apple-bread-muffins/

Zucchini Apple MuffinsThis post is linked to Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesday and Pennywise Platter.

White Cioppino with Kale (Seafood Stew)

It might not be officially fall, but it feels somewhat fall-ish here in Alaska. The temps have dropped, the leaves are falling, and I have the sudden urge to make Dairy Free Peppermint Hot Cocoa (a stevia sweetened version of it anyways) and wear my goose down vest. I’m sad to have to say goodbye to summer, and especially the lack of daylight, but I do love fall. It’s my favorite season, and you have to admit, there is something extra special about enjoying a piping hot bowl of soup when the weather is chilly.

DSC_0542 (Large)I’ve been holding on to this recipe for while. I’m not quite sure what I was waiting for, but since sharing my Slammin’ Alaska Salmon Burgers a few weeks ago I wanted to continue to share with you my love of the ocean and fresh seafood. I’m going home to Kodiak, Alaska within a few weeks for a visit, and I can’t wait. It’s been 9 years since I’ve been back to the island I consider my home. The ocean is unavoidable there, and so is its smell. I think that when you are raised on an island in the middle of an ocean saltwater and seaweed run in your blood. It’s almost like a drug or an addiction you can’t ever get over, that’s constantly calling your name and beckoning you back. This White Cioppino with Kale (Seafood Stew), reminds me of home. Its broth is rich and full of flavor from the sea – with halibut, shrimp and clams. 

Cioppino is traditionally a tomato based seafood stew, but I guess I’m a nonconformist when it comes to my food. And the fresh kale from our local farm is not only aesthetically pleasing (it reminds me of seaweed floating in the ocean), but is delicious and hardy – not to mention good for you.

White Seafood Cioppino

I’m headed to Kodiak by myself, for a girl’s trip with one of my best friends that’s flying up from Idaho. I’m a little hesitant to leave my kiddos and hubby, but I’m really looking forward to getting away. I still have plenty of really good friends in Kodiak, so my time will be full of catching up and visiting the shoreline. I hope to get some good pictures of the sites and wildlife while I’m there. The sea lions generally hang out on the harbor docks, so they should at least be easy to find. ;) Make sure you follow me on Instagram – I’ll be sharing photos from the island there! 

White Cioppino with Kale (Seafood Stew)

Yield: 6 servings

White Cioppino with Kale (Seafood Stew)

Ingredients

  • 3 tablespoon ghee, coconut oil or olive oil
  • 1 large sweet onion, chopped
  • 4-6 garlic cloves, minced
  • 1 cup good tasting chardonnay wine (I prefer Kendall Jackson)
  • 5 cups chicken broth
  • 14 ounces canned coconut milk, full fat
  • 1 tablespoon dried parsley
  • 1-2 jalapenos, seeded and minced (optional)
  • 1 pound halibut, cod, or other firm white fish, chopped into 1-inch pieces
  • 1 pound raw shrimp, shelled and de-veined
  • 1 pound manila clams, rinsed well
  • 1 bunch kale, removed from stem and chopped into 2-inch pieces
  • Sea salt & fresh ground black pepper to taste

Instructions

  1. In a large Dutch oven, warm the oil over medium-high heat. Add in the chopped onion, season with sea salt and freshly ground pepper, and cook until soft. Reduce heat to medium-low, and let the onions cook for another 15-20 minutes until they are golden brown, stirring occasionally. Add the garlic and sauté for another minute.
  2. Increase the heat to high and add the wine, chicken broth, coconut milk, dried parsley and jalapenos (if desired). When the broth starts to boil, add the fish and cook for 5 minutes. Add the shrimp, clams, and kale and cook for another 5 minutes or until the clams fully open and the shrimp are bright pink.
  3. Taste and add additional sea salt & fresh ground pepper if necessary. Serve immediately.
http://www.allergyfreealaska.com/2013/08/12/white-cioppino-with-kale-seafood-stew/

Parents, be warned – if your children are anything like ours, they will try their hardest to talk you into keeping all of the clam shells!

All my love,
Megan

This recipe is linked to Fat Tuesdays and Slightly Indulgent Tuesday and Allergy Free Wednesdays.

Foolproof Gluten Free Pizza Crust

Who doesn’t love pizza?! It’s one of those timeless classics that never loses popularity and it can be personalized according to individual preference and allergies. Just because you’re gluten and/or dairy free (among other things) doesn’t mean you still can’t sink your teeth into a slice of delicious pizza.

Or eat the leftovers for breakfast (I’m just sayin’)!  And that’s IF there’s anything leftover.

This pizza is topped with dairy and soy free Daiya Mozzarella Cheese Shreds.

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My girls LOVE pizza, and I love making it for them. I don’t make it very often, but when I do they gobble it up in record time (hence the no-leftovers). Surprisingly, I can even get my children to eat vegetables they dislike (like green peppers) if I put it on pizza. Hooray!

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This Foolproof Gluten Free Pizza Crust is not a thin one, but it’s not overly thick either. It’s just thick enough to hold up to any mountain load of toppings you can imagine piling it with.

So tell me, what are your favorite pizza toppings? I’m all over the map. I like traditional Hawaiian pizzas with gluten/nitrate free Canadian bacon (when I can find it) and pineapple, but I also like not-so traditional pizzas too. Like pizzas with artichokes, sun dried tomatoes and sheep feta. Or Thai chicken pizzas that use a peanut sauce rather than a red sauce. Or dessert pizzas with fresh fruit and chocolate sauce…

Okay… I need to stop. I’m making myself hungry again.

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Foolproof Gluten Free Pizza Crust

Yield: one 14 to 15 inch crust

Ingredients

  • Yeast Ingredients
  • 1 tablespoon honey
  • 3/4 cup hot water (between 105 – 115 degrees F)
  • 2 1/2 teaspoons active dry yeast
  • Dry Ingredients
  • 3/4 cup sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon sea salt
  • Wet Ingredients
  • 1 egg
  • 3 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar

Instructions

  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the egg, oil, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry ingredients. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium 2-3 minutes or until the dough is smooth (you may need to scrape the sides of the bowl a few more times).
  5. Place the dough onto a parchment lined 16-inch pizza stone (like this one). Wet your hands and smooth the dough out into an even 14 to 15 inch round (continue to wet your hands as needed). Rise in a warm place for 30-40 minutes.
  6. Prebake the crust in a preheated 425 degree (F) oven for 10-12 minutes.
  7. Top with desired toppings, and bake for an additional 10-14 minutes. The crust should be nice and golden brown around the edges when done.
http://www.allergyfreealaska.com/2013/07/22/foolproof-gluten-free-pizza-crust/

I can’t wait to hear what you top your Foolproof Gluten Free Pizza Crust with!

All my love,
Megan (with a long E)

This post is linked to Pennywise Platter, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free WednesdaysWaste Not Want Not Wednesday, Simple Lives Thursday, Tasty Traditions and Gluten Free Fridays.

Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)

What a crazy month this has been! Between keeping up with activities with our girls, my husband’s Subaru breaking down (that old girl had 274,000 miles on her), needing to purchase another vehicle, and just the busyness of summer, my free time has been stretched a little thin. Which is exactly why it’s taken so long to post this recipe for all of you (sorry). Rest assured the minute you sink your teeth into one of these blissful Chocolate Chip Doughnuts with Chocolate Glaze you’ll be in absolute heaven and forgive me for taking so long. :)

Or at least I’m hoping!

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As a special morning treat when I was little, my dad would sometimes surprise us with a fresh box of doughnuts. I never met a doughnut I didn’t like, but the ones with the chocolate frosting were my absolute favorite. Which is why I developed these grain free doughnuts for my girls. The girls were invited to a birthday party, so instead of baking a whole cake, I wanted to make something with individual servings – that wasn’t a cupcake. So what’s better than a chocolate covered doughnut?!

These decadent chocolate dipped beauties got an overwhelming response at the party. Everyone loved them and the girls were delighted. The smiles on their little chocolate covered faces were priceless. Doughnuts just have a way of  making people happy, don’t they?

Did you have a favorite type of doughnut prior to becoming gluten free? Were you able to find a recipe or a bakery that makes your favorite doughnut after going gluten free? What’s your favorite doughnut topping? Sprinkles or chocolate chips? Nuts or shredded coconut?

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Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)

Yield: about 8 doughnuts

Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)

Ingredients

Instructions

  1. Preheat oven to 325 degrees (F) and generously grease 2 doughnut pans (I use these pans) with palm shortening.
  2. In a large mixing bowl, combine the blanched almond flour, arrowroot starch, baking powder, sea salt, and nutmeg. Cut in the coconut oil until the mixture resembles coarse crumbs.
  3. Whisk in the eggs, almond milk, honey, and vanilla extract. Stir in the chocolate chips.
  4. Transfer the batter to a piping bag or a plastic storage bag (snip off one corner for piping) and pipe into the prepared pan, filing each well about 2/3 full.
  5. Bake for 13 - 16 minutes, or until a toothpick comes out clean when poked into one of the doughnuts. Cool for 5 minutes before removing from the pan and placing on a wire rack to completely cool (I use a butter knife if necessary to loosen the edges of the doughnuts from the pan).
  6. For the Chocolate glaze, place the chocolate chips and the palm shortening in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and palm shortening are melted and mixed until smooth.
  7. Place doughnuts, one by one, upside down half way into the chocolate glaze. Remove and place right side up on a piece of parchment or waxed paper to set. If toppings are desired, sprinkle the doughnuts with desired toppings and place immediately in the freezer to set for 5 minutes (otherwise the toppings will slide off). Remove from the freezer and store in an airtight container at room temperature.
http://www.allergyfreealaska.com/2013/07/09/grain-free-chocolate-chip-doughnuts-with-chocolate-ganache/

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 I hope you all enjoy these and have a great week! 

All my love,
Megan

This post is linked to Slightly Indulgent Tuesday, Fat Tuesday, Tasty Traditions, Allergy Free Wednesdays, Healthy 2Day Wednesdays, Thank Your Body Thursday, Pennywise Platter, Simple Lives Thursday, and the EOA Link Up.

Sugar Free Triple Berry Cobbler (Grain & Nut Free)

I have the perfect summertime recipe for you today, that’s sugar free and absolutely delicious!  This Sugar Free Triple Berry Cobbler (Grain & Nut Free) is the perfect dessert to bring along on a picnic, camping trip, or to make for your 4th of July celebration! 

…… or to have for breakfast (not that I would know anything about that)! ;)

If you are worried about using stevia in this recipe, don’t be. It blends in wonderfully with the berries. I can’t even detect it, and neither can my husband. Course the brand of liquid stevia you use is key. I only recommend the NuNatural’s brand of stevia. When used properly, it doesn’t have the bitter aftertaste that other stevias do.  

This is truly dessert eating at its finest, especially because it’s sugar and guilt free! 

Enjoy!
xoxo,
Megan

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Sugar Free Triple Berry Cobbler (Grain & Nut Free)

Yield: about 8 servings

Sugar Free Triple Berry Cobbler (Grain & Nut Free)

Ingredients

    Filling:
  • 8 cups frozen triple berry blend
  • 3 tablespoons arrowroot starch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon NuNatural’s Vanilla Stevia
  • Topping:
  • 4 eggs, at room temperature
  • 1/2 cup coconut oil, just melted
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 15 drops NuNatural’s Vanilla Stevia
  • Zest of 1 lemon (about 2-3 teaspoons)

Instructions

  1. Preheat oven to 400 degrees (F), and lightly grease a 9x13 baking dish.
  2. Place the berries in a large mixing bowl and thaw at room temperature until they are just starting to turn soft and juicy. Do not completely thaw.
  3. Add in the arrowroot starch, cinnamon, nutmeg, and vanilla stevia and toss until the berries are well coated in the mixture.
  4. Place the berries in the baking dish and use a spatula or the back of a spoon to evenly distribute them in the pan.
  5. In the bowl of an electric mixer, whisk together the eggs, coconut oil, and coconut flour. Stir in the sea salt, vanilla extract, vanilla stevia, and lemon zest. Crumble the dough topping evenly over the berries.
  6. Bake until golden brown and bubbly, about 25 - 35 minutes. Serve warm or at room temperature with your favorite ice cream.
http://www.allergyfreealaska.com/2013/06/11/sugar-free-triple-berry-cobbler-grain-nut-free/

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This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Allergy 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.