Grain-Free Aloha Pizza Pockets

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

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

Allergy Free Alaska - Grain Free Pizza Pockets

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

All of OUR love,
Megan, Kylie & Abbi

Grain Free Aloha Pockets - Allergy Free Alaska

Grain and Egg Free Aloha Pizza Pockets - Allergy Free Alaska

Grain-Free Aloha Pizza Pockets

Yield: 8 pizza pockets

Ingredients

Instructions

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

Recipe Notes from Megan

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

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

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

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

Pizza Pockets - Allergy Free Alaska

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

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Whole Food Fridays 11-01-2013

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

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OH MY GOODNESS!! It’s November 1st already! How in the world did that happen?

FYI: Phoenix Helix has started a new recipe carnival for Paleo Autoimmune Protocol recipes. If you’d like to join, please see Eileen’s post here: Paleo AIP Recipe Roundtable #1

Highlighted Recipe:

Gluten Free Wild Rice Tortillas from Peeling Back the Onion Layers

Gluten & Dairy Free Pancakes from Made To Glow

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



Whole Food Fridays 10-11-13

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

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Thank you for participating week after week!

Highlighted Recipes:

Gluten Free Quinoa Pizza Bites from Deep Roots At Home

Soft Pumpkin Cookies from Tessa the Domestic Diva

Pumpkin Doughnuts with Maple Pecan Glaze 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 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



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.

Whole Food Fridays 9-20-13

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

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Thank you for participating week after week!

Highlighted Recipes:

Chocolate Chip & Raspberry Frangipane Cake Bars from Vicky @ Gluten Free SCD & Veggie

Raw Sun Dried Tomato Sauce with Butternut Squash Pasta from Angela @ Bare Root

Maple Apple Crisp from Marianne Kay @ Ragdoll Kitchen

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


Whole Food Fridays 6-28-13

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

So many wonderful recipes were shared last week! Thank you for participating!

Highlighted Recipes:

Fudgy Paleo Brownies from Laura @ Laura’s Gluten Free Pantry

Deep Dish Pizza from Paula @ Live Free, Gluten Free

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week 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 (white sugar, brown sugar).
  • 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 6-14-13

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

So many wonderful recipes were shared last week! Thank you for participating!

Highlighted Recipes:

Healing Hypothyroidism Naturally from Laura @ Laura’s Gluten Free Pantry

Gluten Free Vegan No Bake Energy Bars from Lori @ Waldorf (Inspired) Moms

Want to participate? Here are the linking up 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 (white sugar, brown sugar).
  • 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


Grain Free High Protein & Fiber Bread (xanthan/guar gum free)

Once upon a time (roughly 7 years ago and prior to becoming gluten free) I was a very angry and unhappy young woman. My husband and I were living in a condo in the city and I was working full time from home while taking care of our first baby girl. It was hard. My husband was always gone because he was working full time during the day and taking college courses at night. I never got a break  – a chance to catch my breath. I was trying to figure out the whole “first time mom thing” while working, and since I was home, there was no separation between the two. As I look back now, those years were a blur and sadly, a very unhappy time for both my husband and I (and I’m sure our daughter too).

When one gets so unhappy, it’s sometimes hard to step outside the box and really see what true reality is. That’s what happened to me. I was so stuck in my unhappiness and loneliness that I lost sight of reality. In my warped thinking, I blamed my husband for being away from me and our daughter; it was his fault I was so unhappy (when he really was working hard to create a future for us). Things between us got very ugly.

By the grace of God, one morning I woke up and something clicked. There was a light bulb or a warning light that went off in my head – and I found myself thinking, “I don’t think the problem is really my husband… I think it might be me.” So without my husband’s knowledge, I made an appointment to see a therapist. I remember being incredibly nervous at that appointment, but the therapist was kind and after talking to her for a while, she asked me to fill out a questionnaire. When I was finished she looked it over and told me I suffered from a moderate form of depression. I was dumbfounded. Me? Depressed?! Really?! But I’m a happy person!

As the therapist and I continued to talk, she came to the conclusion that I suffered from post-partum depression. And suddenly it all started to make sense in my mind. I really was depressed, and among other things, my emotions were way out of control. The therapist gave me two treatment options, therapy – or therapy plus meds. I agreed to therapy and that summer/fall I fought and prayed my way out of my pit of depression. It took time, effort, lots of tears, and oddly enough, Weight Watchers.

girls again (Small)

Me (on the right) at my heaviest with best gal pals Carissa (left) and Lisa (middle).

During my time of depression, I managed to gain quite a bit of weight. I had been steadily increasing dress sizes and finally decided enough was enough when my size 16 jeans were getting way too tight. Weight Watchers for me was a real eye opener. Before joining I never paid much attention to nutritional labels, so learning how to read them and make “healthier” choices was a step in the right direction for me. I diligently counted calories and kept a food journal… and the weight started coming off. My body responded really well to a diet high in fiber (among other things), and I lost 35 pounds total from start to finish.

a girl and her hair (Small)

Me after losing 35 lbs – I also decided to chop my hair & color it. I’ve since let it grow out, but at the time it was a bold change I needed (and it was fun & adventurous while it lasted).

The diet-high-in-fiber mentality actually inspired this Grain Free High Protein & Fiber Bread recipe. I’ve found my body doesn’t care for baked goods made from 100% nut flour. It’s just too much “nut” for my system to handle. And since grains are currently a no-go for me, combining a bit of blanched almond flour with flax, whole psyllium husk, and sunflower seed flour seems to be just the perfect combination for my body. My girls and my husband enjoy this bread too. 

Speaking of my husband, this December we will celebrate our 10th wedding anniversary. After all these years, that man still wants to keep me. ;)

Knowing what I do now about gluten, I’m certain my gluten sensitivity played a massive role in my post-partum depression. When I am exposed to gluten I become a very unhappy person and experience a roller coaster of emotions I often cannot control. Part of me wishes “if only I knew then what I know now,” but on the other hand, I really grew as a person those years, and my husband and I grew together as a couple.

As for Weight Watchers, in sharing with you part of my journey, I don’t support their organization, nor do I oppose it. At that point in time, they were exactly what I needed to get back to a healthier weight, although I recognize they push more low fat/high fiber foods vs. healthy whole food ingredients in general. 

If you suffer from sadness and depression, whether it’s due to chronic pain and illness or life changes, I just want to let you know you aren’t alone. There are many of us who have gone through it in one form or another – and there is no shame in seeking help. My therapist provided me with the outlet I needed to release all of the anger, confusion, sadness, and slew of other emotions I hadn’t been able to deal with on my own. She was my sounding board, my safe place and my judgement-free zone for an hour a week for nearly 9 months. And I’m not ashamed to admit it. She played an integral role in my mental health healing and I’m very, very thankful I made the decision to see her.

Grain Free High Protein & Fiber (Small)

Grain Free High Protein & Fiber Bread (xanthan/guar gum free)

Yield: one 9"x5" loaf

Ingredients

  • Dry Ingredients:
  • 1 cup blanched almond flour
  • 1 cup tapioca starch
  • 1/2 cup raw sunflower seeds, ground into flour
  • 1/2 cup flax meal
  • 1/2 cup whole psyllium husk
  • 1 1/2 teaspoons sea salt
  • Wet Ingredients:
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 teaspoons honey
  • 2 1/2 teaspoons dry active yeast

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 you 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 eggs, oil, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, and then slowly add the yeast mixture. The dough will appear very watery, but don't panic. As the whole psyllium husk expands and absorbs the water the dough will become thicker. Using your mixer’s low speed setting, mix for 30 seconds. Scrape the sides of the bowl then mix on medium for 3 minutes. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5 metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans). The dough will be very sticky, so wet a spatula and use it to evenly smooth the dough into the bread pan. Cover with plastic wrap and let it rise for about an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered). When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
  6. Remove loaf from pan and cool on a wire rack. Cool for at least 10 minutes before slicing.

Recipe Notes from Megan

Make sure you read my The Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips prior to making this recipe to ensure the best results!

This loaf will fall slightly while it cools (about 1/4-1/2 an inch), so don't be alarmed. The grain free ingredients used in this recipe are heavy, which 1). causes the loaf to fall and 2). does not allow the loaf to rise to a lofty height like a regular loaf of bread would. I've made this recipe many times testing different measurements of yeast, longer rise times, less moisture, etc. and found this recipe works/rises the best.

Store in an airtight plastic bag. Use within 3 days, or slice, wrap with plastic wrap, place in a plastic bag and freeze for later use.

http://www.allergyfreealaska.com/2013/06/03/grain-gluten-free-high-protein-fiber-bread-xanthanguar-gum-free/

Possible Substitutions:
I am anticipating many of you will ask about substitutions, so I am providing my thoughts in advance. Please know I haven’t tried any of these substitutions myself, so I’m not sure if they will work. If you find something works or doesn’t work, would you please come back and share your results in a comment? I would appreciate it.

For an almond flour free loaf -
Try replacing the almond flour with hazelnut flour, pecan flour, or more sunflower seed flour.

For an egg free loaf-
Try replacing the eggs with 1/2 a cup of warm water or 1/2 a cup of warm water combined with 1/2 teaspoon baking soda. I think an egg free version of this loaf would be best made as a focaccia bread instead of a sandwich bread. Try using a 10 inch cast iron pan or 9 inch metal cake pan. Line it with parchment, grease generously with oil, and then form the dough into a round. Let it rise for about an hour, carefully baste the loaf with olive oil, and then bake it for 30 – 40 minutes, or until the bread reaches an internal temperature of 200 degrees (F).

For a flax free loaf-
Try substituting more blanched almond flour or more sunflower seed flour.

ALL MY LOVE,
xoxo
Megan

This recipe is linked to Fat Tuesday, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Tasty Traditions, Thank Your Body Thursday, Full Plate Thursday, and Fight Back Friday.

This post contains affiliate links. Allergy Free Alaska, LLC receives a small commission from the sales made through these links. However, we only promote affiliate products we use or support wholeheartedly. The commissions received through your purchases help maintain this site. Thank you for your support! 

Dairy Free Caramel Macchiato (Paleo, vegan & refined sugar free)

Time: 11:29pm
I’m listening to: Crash Into Me by Dave Matthews Band

I still remember the first sip I ever took of a caramel macchiato. It was years ago. The whip cream combined with the caramel sauce made the coffee so sweet and incredibly rich and creamy. It was heaven, and I became an addict for life; although that addiction took a bit of a hiatus when I went dairy free.

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Coffee is just one of those things that runs in my blood. I started drinking it early. When I was in middle school I wanted to be a coffee drinker like my dad, so he’d pour me an inch of coffee in a mug and then top the rest off with milk.

In high school I discovered the world of flavored coffees and mochas. I had the reputation of being a “good girl,” so I used to talk one of my teachers into letting me skip her class so I could go get us coffee. Often times she would give me the keys to her car to go do it.  :) 

In my 20′s I was a latte or coffee with cream girl. But when I went dairy free, I went through a really rough time with my coffee. I couldn’t find a creamer or dairy free milk that met my expectations. One day I finally made myself try drinking my coffee black, and to this day, that’s how I prefer it. Just black, although I still enjoy an occasional Dairy Free Caramel Macchiato as a treat!

Coffee just isn’t a caffeine addiction for me. It’s a lifeline. I depend on it. My pain depends on it. Mornings generally are my worst times for pain. I don’t take painkillers. I’ve tried a few and either they don’t touch my pain, or I don’t feel comfortable taking them while I’m alone at home with the girls. Coffee is my drug of choice. There is something incredibly healing for me in sitting down with a hot cup of black bold coffee. The girls watch cartoons while I drink it and “come to.” The heat from the coffee touches my achy bones, while the aroma plays with my senses. It’s the only thing I’ve every experienced “relief” from… although I do recognize it’s a mental form of “relief.”

I find my sanity in coffee, and I’m sure many of you can relate to that.

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This Dairy Free Carmel Macchiato recipe won’t disappoint. It’s everything I remember the dairy-filled version being. Silky smooth and creamy… and I bet it will go down faster than you anticipate.

Dairy Free Caramel Macchiato Recipe:
Yields 1 serving

2 drops of vanilla extract (please note: that’s *drops* not splash)
2 tablespoons coconut cream (see recipe notes)
2-4 tablespoons “Liquid Gold” a.k.a. Dairy Free Caramel Sauce
8-10 ounces hot coffee

  1. In a large mug, stir together the vanilla extract, coconut cream, and “Liquid Gold.” Pour in the hot coffee and stir again.
  2. Sit back, put your feet up, relax, and enjoy your creamy Dairy Free Caramel Macchiato!

For an iced variation of this drink:

  1. Fill a tall glass with ice and then pour in 8-10 ounces of room temperature coffee. Set aside.
  2. In a small mixing bowl, combine the vanilla, coconut cream, and “Liquid Gold.” If the mixture is lumpy, heat it up in the microwave for 15-20 seconds and then stir until smooth. Pour into the tall glass of iced coffee and stir gently with a spoon or straw until blended.

Megan’s Recipe Notes:
Coconut cream is the thick cream that separates and floats to the top of an undisturbed can of full fat canned coconut milk. If you aren’t able to get just the cream, it’s okay. Coconut milk will do just fine.

Enjoy it!

All my love,
Megan (with a long E)

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 This recipe is linked to Fight Back Fridays, Wellness Weekend, Allergy Free Wednesdays, Slightly Indulgent Tuesdays and Fat Tuesday.

Whole Food Fridays 4-12-2013

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

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So many wonderful recipes were shared last week! Thank you for participating!

Highlighted Recipes:

Chocolate Almond Bars from Laura @ The Knoxville Holts

Instant Triple Chocolate Brownie from Erin @ Sift, Stir & Savour

Want to participate? Here are the linking up 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 (white sugar, brown sugar).
  • 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