Sunday, November 23, 2014

Gf vegan pie crust

Its pie season! Which means a struggle for all of us gluten free folk!  But not anymore,  this pie crust is delicious and simple and will go great with just about every type of pie!

1 cup gf flour mix
1/4 cup soy free vegan butter
1/4 cup cinnamon sugar (equal parts)
Just enough hemp milk to moisten dough

Preheat oven to 350 °

Cut butter into flour and cinnamon sugar,  slowly add hemp milk until you form a light dough.  Line pie pan with dough and add any type of sweet filling! Bake for around 23 minutes.  Enjoy! 

Friday, November 7, 2014

Popped amaranth and chia powerhouse crunch

A girl can never have too many snack recipes,  especially ones that are packed with nutrition and flavor!  Today's recipe is fairly simple,  and very,  very delicious!

Amaranth and chia powerhouse crunch:

1 cup popped amaranth
1/2 cup chia seeds
3 tbsp coconut mana
1 tbsp raw honey or agave

Mix in a bowl until little flavorful clumps form,  eat as is or with vanilla hemp milk!

Thursday, November 6, 2014

Pork free, lettuce free, tomato free BLT salad

Being allergic to everything has its difficulties,  especially when you crave something like BLTs. For this recipe I used  turkey bacon,  spinach, and tamatillo with toasted sorghum and home made balsalmic vinegrette, enjoy!

BLT salad (makes one serving)

1 handful of washed fresh spinach
1 tamatillo,  chopped into cubes
4 pieces of cooked gf corn free Turkey bacon (I use butterball)
1 tbsp toasted sorghum
A pinch of  dried blueberries (optional)
A drizzle of balsalmic vinegrette*

Balsalmic vinegrette (makes a small jar full):

1/2 cup olive oil
1/4 balsalmic vinegar
1 tsp dijon mustard
Salt & pepper to taste
Shake ingredients in a sealed jar.  Refrigerate after using, should keep for at least 3 weeks.

Saturday, November 1, 2014

Gf oat free "oatmeal" cookies

One of my favorite type of cookie is oatmeal, I mean who doesn't love the texture and flavor of a good batch of oatmeal cookies?  Since I'm allergic to Oats I made a few changes,  and they turned out delicious (as always)and packed full of vitamins!  These cookies taste like dessert but are nutritional enough for a power bar!

Oat-free oatmeal cookies:
(Makes about 10 cookies)

2/3 cup of dry cream of buckwheat cereal
2/3 cup sugar
1/3 cup gf all purpose baking flour
1/4 cup chia seeds
1/4 cup of flax seed
1/4 cup cinnamon
1/4 cup hemp milk (or other milk alternative) + 1 tbsp
1/4 cup vegan chocolate chips
2 tbsp vegan butter
1 tsp lemon juice
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350° F

Mix all dry ingredients,  cut in butter,  add milk & lemon juice.  Mix until mixture  makes a dough like mound.  Separate 1 inch balls and lay about 1.5 inches apart on a baking sheet.  Bake @ 350 for around 15- 20 minutes or until bottoms are slightly browned and stiff.  Remove from oven and let sit at least 10 minutes before removing from baking sheet.  Enjoy!

Wednesday, October 29, 2014

Gf/vegan cinnamon raspberry pudding

It's really difficult to satisfy your craving for stuff like pudding when you're allergic to the ingredients!  Today I give you delicious raspberry chia pudding that's gluten free, vegan,  and completely guilt free!  Packed with omega 3 and vitamins,  this is one dessert that won't leave you feeling sluggish!


1 handful of fresh raspberries (a little more for garnish)
1/2 cup chia seeds
1 cup hemp milk (or other milk alternative)
3 tbsp agave or honey
1 tablespoon cinnamon
Vegan chocolate shavings for garnish

In a small bowl mash raspberries. Add honey/ agave, cinnamon, and hemp milk,  mix throughly.  Let sit in refrigerator for at least 2 hours. 
Garnish with extra raspberries and chocolate and enjoy!

Tuesday, October 28, 2014

Cinnamon Sugar Hubbard Fries

Lately I've been craving churros,  which is a problem for obvious reasons and would probably land me in the hospital.  My nutritionist suggested I try more winter squash to get my calories in so the other day I picked up a nice Hubbard squash at the store.  After some research I determined that the Hubbard tastes quite a lot like other winter squashes so I decided to make some cinnamon sugar baked fries!

1 Hubbard squash,  peeled,  slightly softened, and cleaned of seeds
1/2 cup cinnamon
1 cup sugar

Mix cinnamon and sugar together in a bowl,  cut squash into fries and dredge through cinnamon mixture.  Lay flat on oiled baking sheet.  Cook at 400° F for about 8-12 minutes. Salt to taste. Let cool at least 10 minutes before serving.  Enjoy!

Wednesday, October 22, 2014

GF vegan cinnamon sugar cookies!

Tonight I was in the grocery store having a terribly depressing time trying to find any food I could possibly buy when I came across some Bobs Redmill GF all purpose flour,  the good thing about brm gf for is it doesn't contain any rice or corn,  the bad thing is they do not protect against cross contamination.  But I thought I'd try it anyway.

GF vegan cinnamon sugar cookies

Pre heat oven to 350°

1 cup gf all purpose flour (bobs red mill)
1/2 cup cinnamon sugar
2 tbsp vegan buttery spread (I used soy free earth balance)
About 3 tbsp organic root beer soda
Enough water to just form a soft dough

Mix all ingredients thoroughly. Using a spoon, scoop out small cookie drops onto an oiled baking sheet or silpat.
Cook until bottom browns. (About 10 minutes) let cool for at least 15 minutes before touching and enjoy!