Beet Crackers

Recently Coconut Mama posted a recipe for sweet potato crackers that caught my eye.  I once tried to make sweet potato crackers without any coconut or almond flour and it just didn't work.  I will definitely be trying her cracker recipe and think you should too!  Crackers are something I totally miss, that crunch!

What does that recipe have to do with anything?  It was the inspiration for these beet crackers.  I have beets in the refrigerator that I planned to try using in some baked goods, but decided to use them for a cracker recipe instead.  The difference here is that there is not much starch in beets, so I had to add some.  I chose to use arrowroot, the starch from a tuber vegetable and my favorite starch to cook with.  It can be found in the flour section of any natural grocery store.  Bob's Red Mill sells it and it's a reasonably priced flour/powder.

I kept these crackers super simple and just used salt to season them.  I also topped them with my amazing black sea salt that adds so much flavor.  I think the variations are endless and next time I may try a bit of balsamic vinegar and basil or cumin with the salt.  Goat cheese seems to be great to pair beets with, try some atop these crackers!!

Recipe: Beet Crackers

Ingredients

• 1 cup raw beets, diced
• 2 egg whites*
• 3 tbsp coconut flour
• 3 tbsp arrowroot powder
• 1 tbsp coconut oil**
• 1/2 tsp sea salt and any other spices you desire
• Sea salt to sprinkle on top

Instructions

1. In a food processor, process the beets until they are pureed or close to it
2. Add in the remaining ingredients and pulse until combined
3. Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top
4. Roll out the “dough” until about 1/8 inch thick or more for thicker crackers
5. Sprinkle the top with kosher salt or other salt of choice
6. Bake at 350 for 40-50 minutes
7. As crackers harden, use a knife or pizza cutter to score the crackers into the desired size
8. Thinner pieces will be done faster, remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy

Quick notes

*I always have extra egg whites since I use so many yolks making my ice cream every night (no joke!), but it may work to use the entire egg.  Yolks make things more tender so you may only need one full egg if you do use the yolk.

**Any oil or grass-fed butter will work here. I used expeller press coconut oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.

I loved how these turned out!  My only complaint is that I didn't double the recipe!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Lemon Blueberry Breakfast Bars

So typically decadent bars are not something I eat for breakfast, but it seems like the perfect name for this recipe.  This lemony piece of deliciousness is actually the perfect refreshing treat anytime!

I chose to drizzle it with a lemon glaze to add some extra flavor, but it's not necessary.  This would also be good with any berry or a mix of berries.  You could do blueberries and strawberries and make it a 4th of July treat for your BBQ this holiday weekend!!!

The recipe calls for granulated sweetener and a powdered sweetener for the icing. I used my favorite natural sugar alternative Swerve and it's on sale until July 7th!!!  I use Swerve in all of my baked goods and ice cream recipes, it's the perfect healthy substitute and with a buy 2 get 1 free sale, it's time to stock up!!  And, it's free shipping when you spend over $30 and it's unlimited packages (so for every 2 packs you buy, you get a bag free)!  For this recipe I'd order at least 2 bags of the granulated so you get the free bag and one of the confectioners (powdered) or you can simply run the granulated thru a spice grinder or blender to powder it.  That way you qualify for free shipping!

 Lemon Blueberry Breakfast Bars

Ingredients

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 3 pastured eggs (I order from Tropical Traditions)
• 3/4 cup full fat coconut milk
• 1/3-1/2 cup granulated sweetener (I used Swerve for sugar free option)
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:

• 3/4 cup powdered sweetener (I used confectioner Swerve for no sugar option.  You will need to run granulated sugar through a spice grinder or blender to prevent grainy icing)
• 4-5 tbsp fresh lemon juice
• 1/8 cup non-dairy milk (I used So Delicious unsweetened vanilla coconut milk)

Instructions

1. Combine the flour, sugar, salt and soda in a bowl and set aside
2. Beat the eggs, coconut milk and lemon juice in a large bowl
3. Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out
4. Fold in the blueberries
5. Pour batter into a 8×8 greased dish
6. Bake at 350 for about 30 minutes

For the icing:

1. Place all of the ingredients in a blender and combine
2. Drizzle over the bars once they have cooled.

Variations

*Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.

For some reason, baked goods that use coconut flour tend to taste better cold.  I suggest storing this in the refrigerator until you serve it or if you happen to have any left over!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Thumbprint Cookies (Guest Post)

Today's recipe is a Holiday classic!  This grain free thumbprint cookie recipe comes from Leeann, the creator of the blog www.cutthewheatblogspot.com.  I decided to make these today and used chocolate as the filling to make them even more decadent and because I didn't have jelly on hand. These are delicious and so buttery!  They were a huge hit around here and there aren't many left.  My batch spread out a lot more than hers, as you can see.  I think I pushed down the batter too much, but that certainly doesn't affect the taste.  I used about 4 dark chocolate chips in each cookie and added the chips after they had baked for about 15 minutes and then baked an additional 5 minutes.

Enjoy Leeann's story and her recipe below!

Amidst the trays of colorful iced angels, Russian tea cakes, gingerbread men and coconut macaroons lie my favorite cookie of all time: jam thumbprints. These tasty cookies have a buttery, tender dough that gets rolled in crunchy nuts and then topped off with fruit jam. To me, they are the quintessential Christmas cookie. I can almost still feel the slimy raw eggs on my hands as I rolled the dough in the nut mixture as a child. My mom insisted on putting the jam in, though!

cookie1-1

When I started reducing, and eventually eliminating, wheat from my diet, I thought I’d bid my favorite cookie goodbye forever. I was willing to do just that, but on a whim, I decided to come up with a test recipe for my beloved cookie this holiday season. I’m proud to announce that with a few hours of hard work, I made myself a fantastic recipe that ‘s so close to the real thing even my husband, daughter and in-laws, all wheat and sugar consumers, couldn’t tell the difference.

These cookies are not only wheat free—they are completely grain free. If you prefer, you can refrain from rolling the cookies in nuts and simply place the jam in the middle. They’re delicious all the same!

Grain Free Thumbprint Cookies

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 3/4 cup butter, softened (or 1/2 c coconut oil for vegan)
• 2/3 cup granulated sweetener (I used erythritol)*
• 8 drops liquid Stevia
• 1/2 tsp. vanilla extract
• 1 egg (for dough)
• 1 beaten egg (to help nuts stick to dough balls)
• 3/4 cup crushed walnuts or pecans (optional)
• * Gluten free, sugar-free jam for topping (I used peach, strawberry and raspberry no sugar Polaner)

Instructions

1. Preheat oven to 325 and coat cookie sheet in nonstick spray.
2. In large mixing bowl, cream together butter, erythritol, stevia and vanilla.
3. Add in the egg and lightly mix until smooth. Slowly mix in almond and coconut flour.
4. Ball up the dough into one tablespoon servings, and roll each ball in the beaten egg, and then cover in chopped nuts.
5. Place each cookie a few inches apart on a parchment-lined baking sheet.
6. Use a greased thumb or small spoon to create indents in each cookie, then fill with approx.. ¼ – ½ tsp. of jam.
7. Bake at 325 for 15-20 minutes or until cookies are very slightly browned at the edges. Allow to cool and set for 10 minutes, then transfer to a cooling rack. Enjoy!

*I used Swerve as the sweetener in place of all other sweeteners to keep this a low sugar treat.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chicken Noodle Soup

Yes, you are reading that correctly...noodles!!!  I am so excited about this recipe!  Not only does it have grain free noodles in it, but it has homemade broth that is full of numerous health benefits!!  Homemade broth is so easy to make, more on that later, but I wish it was available to buy frozen so more people would consume it!  Boxed broth just doesn't cut it when it comes to all the benefits, but it will work in this recipe if that's what you choose to use.

Enough about broth for now, this soup has noodles!!!!  Before you get too excited, those of you that still eat pasta, rices and breads, these will be enjoyable, but not as enjoyable as they will be to those of you that gave up gluten and rice pasta long ago!!!  I truly felt like I was eating noodles and the best part is, there's only a small amount of starch in this recipe.  My mom's chicken noodle soup was my all time favorite as a kid!  It was my birthday dinner request for years!  I remember going after more noodles than chicken and broth, so really it was her noodles that I loved!  They were thick, dense and delicious...and full of gluten!  This recipe comes pretty darn close and makes me feel like I'm getting the real thing!!

There are a couple of ingredients in this that you may be unfamiliar with.  Arrowroot Flour/Powder is the starch I use to bind and soften the noodles.  It is tasteless and often times used to thicken sauces and gravies (great alternative to cornstarch).  It comes from the rizhome plant and is pure starch, so it contains carbohydrates only.  Don't let that scare those of you that are trying to go low carb.  There is such a small amount of it in this recipe (about 21 grams total, so a little over 5 grams per serving)!  I use Bob's Red Mill Brand that can be found in the baking section of a grocery store or online.

The other ingredient is psyllium husk powder (or whole psyllium husks ground into a powder with a blender or spice grinder).  It acts as a thickener and binder as well.  It's mucilage properties (gels when liquid is added to it) sort of act as the gluten without having to use gluten.  It is a soluble fiber and often found in high amounts of things like Metamucil.  Don't worry, this will not cause intestinal distress!  There is such a small amount of it in this recipe, you won't even know it's there!!!  This is typically found in the supplement section of natural grocery stores or availableto order online.

Chicken Broth

I make chicken broth about every two weeks and drink a cup of it everyday.  It is so easy to do and like I said, so beneficial for so many things including healing your gut!!  It provides the body with easily absorbed minerals such as calcium, magnesium, phosphorus and other trace minerals.  In addition to the collagen it provides (Ladies, did you see the word collagen, it improves aging skin!  I hope you are all convinced to make your own broth now!!!), it also contains natural gelatin.

Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. (source: wapf.org)

I use a crockpot since I let it simmer for over 24 hours, but you can certainly use a large stock pot and leave it cooking overnight.  You want to use about 2lbs of bones for every 4 quarts of water.  Make sure your bones are from grass-fed animals (Us Wellness Meats is great source for tons of different bones and grass-fed meats)!  I use chicken feet most of the time and find them in a freezer at Whole Foods.  Ask the butcher if you can't find them.  I just love how much gelatin feet produce.  They are kind of creepy looking, but once you realize how amazing the broth is, you'll get over it!!  Add the bones and water to your pot and also add at least 2 Tbsp of Apple Cider Vinegar (organic and unfiltered) or Coconut Vinegar(vinegar provides acid and draws minerals out of the bones) along with about a tsp of sea salt.  Use more vinegar and salt if you are using more than 4 quarts of water.  I also add some garlic cloves, a carrot, celery stalk and some onion for flavor.    Allow the broth to come to a boil and then turn down the temperature to a simmer and let it simmer for at least 8 hours, the longer the better.  Once it's cooked, turn off the crockpot or remove your pot from heat and allow the broth to cool.  Strain the stock through a fine mesh metal strainer or with a spider and throw away what you skim off.  Place the cooled stock into glass jars for storage in the fridge (for up to a week) or pour into freezer-safe containers (not glass, they will break!) for later use. You can freeze it in ice cube trays and defrost a few at a time!

When the broth is fully cooled, it may have a gelatinous consistency. That means your broth is rich in gelatin!  Sometimes a longer or very hot simmer may break down the gelatin and your broth won’t appear gelatinous.  Don't worry, the minerals are still there. As you can see in my photo, there is a layer of fat on top.  If you like, you can skim off any fat that is now considered “tallow” – and feel free to cook with it! I have also heard its so good for your skin, applied topically!  I just might have to get brave and put it on my feet at night!!

Chicken Noodle Soup

Serves: 2-4

Ingredients

• 8 cups chicken broth (homemade is best, see recipe in text above)
• 1/2 – 1 onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 clove garlic, minced (optional)
• sprinkle of parsley for color (optional)
• salt and pepper to taste
• 2 chicken breasts

Noodles:

• 1/4 cup coconut flour
• 1/2 cup Honeyville almond flour
• 2 tbsp psyllium husk powder (grind whole husks in blender)
• 3 tbsp arrowroot flour
• 2 large eggs*
• 1/4 tsp salt
• 1/4 tsp garlic

Instructions

1. In a large pot, bring the broth to a boil and add the onion, carrot, celery, garlic and salt and pepper.
2. Turn down to a simmer and add the two chicken breasts
3. Depending on the thickness of breasts, cook the chicken completely, about 10-15 minutes
4. Remove the chicken and once it’s cool enough to touch, chop it or shred it and return it to the simmering soup

Noodles:

1. Whisk the eggs in a mixing bowl
2. Add the remaining ingredients and stir until dough forms
3. If it seems too sticky add a tiny bit more almond flour.  It its crumbly, read my comment in Quick Notes below
4. Place a piece of parchment paper on the counter and spray it with coconut oil spray or lightly brush oil onto the paper and place dough on it
5. Take another piece of parchment and do the same to one side and place on top of the dough.  this keeps the dough from sticking
6. Roll out the dough to no less than 1/4 inch thick. If these are to thin, some of noodle will disintegrate. I think a bit over 1/4 inch is best
7. With a sharp knife or pizza cutter, cut noodles into desired width and length, they will grow a bit wider once cooked
8. Place the cut noodles in the simmering broth, cover and cook for 3-5 minutes or until desired tenderness
9. Remove pot from heat and serve

Quick notes

*I use farm fresh eggs that tend to be a bit smaller. If your dough is crumbly after you’ve completely mixed it, you may need to add another egg or half an egg (whisk and pour just half).

Soups On!!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Spice Scones

It's that time of year when people get all excited about Pumpkin Lattes and Pumpkin Scones from Starbucks!  I have to say I have not tried either one, not a coffee person and have been gluten free for years so the scone was never an option.

What is a scone?  They originated in Britain and are thought of as individual light quick breads, made with a small proportion of butter and a high proportion of raising agent. Some may include dried fruit or chocolate chips. Traditionally they were served with butter or cream along side a morning or afternoon tea.  My recipe does not include butter or oil, the pumpkin takes the place of that.  You will also notice that I use 1 tsp of baking soda (rising agent) which is about double what I would use in a typical baked good.

I'm not tying to recreate the Starbuck's Scone, but here is a recipe that I think you will enjoy!  I made a maple almond butter drizzle for the top of mine, but you could simply enjoy these warm with grass-fed butter.

Pumpkin Spice Scones

Ingredients

• 1 1/2 cups almond flour (I used Honeyville*)
• 1/2 cup coconut flour
• 1/3-1/2 cup granulated sweetener (coconut palm sugar)* (I used 1/2 cup erythritol for low sugar option)
• 2 eggs
• 1/3 cup canned pumpkin (makes sure it’s not puree or these will be too moist)
• 1 1/2 tsp cinnamon (measure all spices as heaping)
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1 tsp soda
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup nuts or chocolate chips (optional)

Instructions

1. With a handheld mixer, beat the eggs, sugar and pumpkin. Stir in the vanilla after.
2. In a mixing bowl, combine the flours, spices, salt and soda
3. Combine the two bowls and mix well. Make sure the coconut flour is mixed in, it tends to clump
4. Fold in the nuts or chocolate chips
5. Dough should be stiff enough to form into two equal balls. Place on a parchment lined cookie sheet
6. Form into two round loaves about 3/4 to 1 inch in thickness
7. Cut each loaf into 4 pieces and separate the pieces so they cook evenly
8. Bake at 350 for 20 minutes or until browned
9. Remove from heat and place on a wire cooling rack so they can dry out. Scones should not be real moist

Quick notes

*I suggest using Honeyville, Bob’s may make these too moist.  They’ll still be good but not scone like.

*If you want to use less sugar, increase the almond flour amount by the amount of sugar you leave out.

I have found that baked goods that have coconut flour in them are better once they have been refrigerated. Coconut flour absorbs moisture and needs time to set in recipes. I have heard that the cold will condense some moisture onto the baked good. Whatever it is, I suggest doing it!!! Store baked goods in an airtight container,

Variations

For the glaze, I put almond butter, some maple syrup (I used Xylitol Maple Syrup for low sugar option) and a bit of unsweetened vanilla coconut milk (to thin it out) into a blender. Pour the mixture into a small ziploc bag and cut a very small hole in the corner of the bag. This makes drizzling easy and pretty!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Coconut Sweet Bread

As many of you know, a good grain free bread recipe is hard to find!  Elana from Elana's Pantry has a few grain free recipes as well as Against all Grains that use nut butter for their base.  I wanted to create something with minimal amounts of nuts.  Using coconut as my filler, this came out GREAT!!!  Coconut is a bit sweet so I went towards a sweeter bread.  It probably turned out sweeter than I plained, but there was no complaining by anyone!!!  Feel free to decrease the sweetener or leave it out completely.  This bread comes out super moist and would be a real treat with some melted grass-fed butter on top!!!

Recipe: Coconut Sweet Bread

Ingredients

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 cup shredded coconut

• 1/4 - 1/2 cup granulated sweetener such as coconut palm sugar (I used 1/2 cup Swerve for low sugar option)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 eggs
• 3/4 cup full fat canned coconut milk
• 1 1//2 tsp vanilla extract
• 1/2 tsp apple cider vinegar

Instructions

1. Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour
2. In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar
3. Combine the two bowls and stir until well combined and smooth
4. Pour the batter into a greased bread pan
5. Bake at 350 for 45 minutes

Quick notes

Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

Enjoy!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Asian Chicken Meatballs

I am on an Asian kick!  I have been without soy sauce for so long that everything Asian is sounding so good now that I discovered Coconut Aminos!  It is a great gluten free alternative to soy sauce and has less sodium as well.  I am hooked!

This recipe can be used with regular soy sauce or tamari, but it will have a bit stronger taste I imagine.  Coconut Aminos is a bit sweeter tasting.  The higher sodium content in regular soy sauce will definitely affect the taste as well so proceed with caution!  I suggest dumping the soy sauce for many reason and treating yourself and your family to Coconut Aminos from now on!!

Recipe: Asian Chicken Meatballs

Ingredients

Meatballs:

• 1 lb ground chicken breast
• 1 egg
• 2 tbsp coconut flour
• 1 tbsp fresh ginger minced
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/3 cup green onions, about 1 bunch (save the greens for the sauce)
• 1 tbsp Coconut Aminos
• 2 tsp toasted sesame oil

Sauce:

• 4 tbsp Coconut Aminos
• 1 tbsp toasted sesame oil
• 1/8 - 1/4 cup scallions, chopped
• 1 1/2 tsp toasted sesame seeds
• 1-2 tsp red pepper flakes

Instructions

Meatballs:

1. Combine all of the ingredients for the meatballs in a bowl and mush together
2. Roll the meat into balls and place on a parchment lined cookie sheet (about 15 balls)
3. Bake at 400 for 18-20 minutes

Sauce:

1. Toast the sesame seeds in a dry skillet
2. Combine the Coconut Aminos, scallions, oil, red pepper flakes and sesame seeds in a bowl
3. Drizzle the sauce over the meatballs as soon as they come out of the oven

Quick notes

The meat may seem a bit sticky but the meatballs will set up perfectly once baked.  You may be able to substitute almond flour for the coconut flour.  Coconut flour absorbs more liquid so you may have to play with the amount.

Coconut Aminos are available online or at Whole Foods or Vitamin Cottage in the Asian sections.

Serve with steamed asparagus, broccoli or sauteed greens.  There should be enough sauce running off the meatballs to enjoy with the vegetables.

Visit Allergy Free Wednesday for additional allergy free recipes!

Kate's Healthy Cupboard - Gluten Free Recipes