Mashed Cauliflower

I am sure many of you have heard of this idea or already serve cauliflower this way.  I have never tried doing this, not a big cooked cauliflower fan, more of a broccoli girl.  All I can say...why did I wait so long to do this!!!  It really does remind me of mashed potatoes.  I haven't had white potatoes in a very long time, so someone that lives on them may disagree with me!  This is a great starch free side dish to enjoy with out the guilt!

If you are someone that is skipping over this recipe because this is old news to you, just wait, I have a unique one coming that uses this as a base!!

Recipe: Mashed Cauliflower

Ingredients

• 1 head of cauliflower, steamed

• 2 tbsp grass-fed butter
• 2 garlic cloves
• 1 tbsp chives, chopped
• 1/4-1/2 cup plain dairy free milk, unsweetened (optional)
• salt and pepper

Instructions

1. Place the steamed cauliflower, butter, garlic, milk and salt and pepper in a Vitamix or high speed blender and blend until smooth.
2. Pour into a bowl and stir in the chives and additional salt and pepper if needed.

There are many variations to this recipe.  Crumbled bacon would be good on top and you can also substitute the chives for green onion if you prefer.

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Lime Sherbet Popsicles

First full week of August already....how did that happen!!  I feel like summer will be coming to an end in no time and I better get this recipe out before it's too cool for these treats!  If you like the taste of sour limes, these are for you!!  Get ready to pucker up!!!

I made these so long ago that I forgot about my hot pink popsicle sticks!  I have stainless steel molds and wooden sticks now, thank goodness.  This picture would look so much better with wood sticks, oh well!

Recipe: Dairy Free Lime Sherbet Popsicles

Ingredients

• 1/4 - 1/2 cup sweetener (I used 1/2 cup erythritol)
• 1 can full fat coconut milk
• 1/8 tsp sea salt

Instructions

1. Combine the zest with all the remaining ingredients in a blender and blend until zest is in tiny pieces
2. Pour into molds and freeze (makes 4-6)
3. You could make this into sherbet by using an ice cream machine instead of popsicles

An option would be to add some berries to the mixture after it has been blended.  I think strawberries, raspberries or cherries would be awesome with the lime!

Kate's Healthy Cupboard - Gluten Free Recipes

Spicy Collard Greens Chips

This is hardly a recipe but I wanted to share it.  I am sure you have seen all the hoopla around kale chips.  There are so many recipes out there for different variations and now you can find them in the raw food section of many health food stores.  I looove them and can eat an entire batch of them in one sitting.

Collards greens make for an incredibly tasty chip as well!  I really like using these greens for the ease of spreading flavors and oils on them.  Collards are huge flat leaves so they are easier to clean and work with.  They are part of the cruciferous vegetable family such as, broccoli, kale and cabbage,  I am sure you have heard all of the health benefits of cruciferous vegetables, so add collard greens to the mix for some variety!

Recipe: Spicy Collard Green Chips

Ingredients

• 1 bunch of collard greens
• 1 tbsp olive oil
• 1-2 tbsp hot sauce

Instructions

1. Tear the greens into pieces (they will decrease in size as they cook so don't tear them too small)
2. Combine the leaves, oil and hot sauce in a bowl and massage the greens with the mixture so each piece is covered
3. Spread single layer onto a parchment lined cookie sheet
4. Bake at 350 for about 6-8 minutes or until a hint of brown
5. Let cool completely before storing. Do not pile on top of each other to cool, they will retain moisture and become soggy
6. Store in a glass container

It's ok if you eat the entire batch, for reals!!

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

Chocolate Chip Cookies

As the Olympics begin today,  I wish I had thought ahead and come up with some All-America treat.  Well, that didn't happen, but chocolate chip cookies are the next best thing I could think of!

These are not your typical Toll House Cookies, for many reasons beyond the fact that they are grain free.  I have been experimenting with using coconut milk as my fat in many recipes and am thrilled with the results.  There is a time and a place when baked goods should be moist and melt in your mouth.  These are truly soft batch cookies!

I took my White Chocolate Macadamia Nut Cookie Recipe and altered it a bit.  Instead of using palm shortening as my fat, I used the cream off of full fat coconut milk.  Shortening helps hold cookies together, instead of spreading like butter and oil can do.  I wanted the outcome to be soft and a bit thick...no crunch allowed!  When shortening is used, eggs do not need to be used as a binder, so this recipe is egg-free as well for anyone that is sensitive to them.  If you are a crisp, hard, crunchy cookie lover, this is not the cookie for you!

Recipe: Chocolate Chip Cookies

Ingredients

• 2 1/2 cups Honeyville Almond Flour (Bob's may not absorb the moisture enough)
• 1/3 cup cream from full fat coconut milk*
• 1/4 cup honey*
• 1 tbsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp celtic sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Cream the coconut milk cream, honey and vanilla in a bowl with a mixer
2. Combine the almond flour, salt and soda in a larger bowl
3. Add the cream mixture to the flour mixture and beat until combined
4. Stir in the chocolate chips
5. Using a cookie scoop, place batter on a parchment lined baking sheet
6. Use your hand and press down each cookie
7. Bake at 325 for about 15 minutes or until a bit brown

Quick notes

*Place a can of full fat coconut milk in the frig overnight. The cream will harden at the top of the can. this is what you want to use, not the liquid. Save the liquid and leftover cream for smoothies!

*I used Xylitol honey that is less sweet than regular honey. I added a bit more than 1/4 cup so I added one additional tablespoon of almond flour.

GO TEAM USA!!!

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

Parsnip Latkes

I'm guessing most of you have not ever tried a parsnip, or if you have, you didn't realize it.  I am the girl at Whole Foods that always makes the cashier pull out her produce code book to look up all the random vegetables I buy.  It's not every day that they ring up parsnips, daikon radishes, black radishes, taro root, leeks, tumeric root or plantains to name a few.

According to Wikipedia,  Parsnip is a root vegetable related to the carrot.  Parsnips resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked.  While parsnips can be eaten raw, they are more commonly served cooked. They can be boiled, roasted or used in stews, soups and casseroles.  Parsnips can also be fried or thinly sliced and made into crisps.  The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber.

The parsnip looks like a larger pale colored carrot, but in my opinion, doesn't taste like a cooked carrot.  I am not interested in eating a cooked carrot ever again as far as I'm concerned.  I can't stand them!  I actually like parsnips a lot done as parsnip chips in the oven and really liked how this latke recipe turned out.  They have a subtle taste of sweetness and seasoned with the onions, scallions and garlic, it was the perfect balance!!

Recipe: Parsnip Latkes

Ingredients

Makes 8-10 latkes

• 4 cups grated peeled parsnips
• 2 large eggs
• 2 green onions, sliced (all of the whites and light green parts)
• 1 heaping tbsp of the greens (scallions), sliced
• 1/2 tsp garlic powder
• salt and pepper
• 1-2 tbsp refined coconut oil (no coconut taste) for the pan

Instructions

1. Whisk the eggs in a large bowl
2. Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well
3. Place coconut oil in a skillet and heat over med-high
4. Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake
5. Cook until brown and flip to brown the other side.  You want them to be crisp on the outside, but still soft on the inside.

Just like anything, these are best right out of the pan, but they are still great as leftovers!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Pancakes and Strawberry Syrup

Grain free baking seems to rely a lot on almond flour and coconut flour.  I love baked goods with almond flour, but I don't believe any of us need to be eating almond flour everyday.  I need to work with coconut flour more, the taste just isn't as decadent as the almond flour.  In an attempt to try different flours, I have been playing with shredded coconut.  Hence the Coconut Brownie Bites and the Coconut Vanilla Bean Dough Bites I recently posted.  I will also be posting a new recipe that uses chestnut flour, more on that soon!

These coconut pancakes turned out great and hold their structure really well.  I give the option for added protein powder for those of you looking for a high protein breakfast.  I highly recommend it and think it adds some sweetness to this recipe.  The pancakes themselves are not that sweet, so feel free to add more sweetener or more vanilla if you choose to not include a vanilla powder.  The strawberry syrup makes them sweet enough for my liking or you could simply use butter and maple syrup.  Just keep that in mind before you dump more sugar into the recipe!  I actually spread butter on them when they are still warm and eat them plain.  I also find them super convenient to eat cold and on the run...not literally!

Recipe: Coconut Pancakes and Strawberry Syrup

Ingredients

Syrup:

• 2 cups fresh strawberries, diced
• 1/2 cup water

Pancakes:

• 1 1/2 cups shredded coconut
• 1/2 cup egg whites plus 3 eggs

• 1/4 cup vanilla protein powder (I used Jay Robb's Vanilla Egg White Protein)
• 1/2 tsp vanilla

• 1/2 - 1 tbsp sweetener of choice (I used erythritol)
• 1/8 tsp baking soda

Instructions

Syrup:

1. Combine the water and strawberries in a saucepan and bring to a boil
2. Once boiling, turn down and simmer for 15-20 minutes

Pancakes:

1. Add all ingredients in a blender and combine
2. Heat an oiled skillet to med-high heat
3. Use 1/3- 1/2 cup batter and spread out a little as it is thick
4. Cook until lightly brown and flip to cook the other side

Makes about 8 small pancakes  and 2-3 servings of syrup

I had fresh strawberries so I used them, but you could use any berry or a mixture.  I tossed some shredded coconut over the top for presentation purposes, but feel free to do the same

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Roasted Peach Ice Cream

It's peach season!  For those of you that frequent your local farmer's markets, peaches are aplenty!  Here in Colorado we are lucky to have access to Pallisade Peaches from Pallisade, CO, but this recipe will be delicious with any fresh peaches!!

As a kid I always loved nectarines far more than peaches, maybe it was the fuzz factor.  I haven't really had peaches very often lately, but as I was cutting them up I found myself stealing a slice from each peach and really enjoying it!!  They tend to be a bit mushier than nectarines, but mushy and fuzz aside, they are delicious!

I wanted to do something different than just plain peach ice cream.  After creating the Roasted Strawberry Vinaigrette Recipe, I got the idea to roast the peaches with a bit of cinnamon.  The outcome...DELICIOUS as my grandmother said numerous times.  I hope you like it as much as my family did!!

Recipe: Dairy Free Roasted Peach Ice Cream

Ingredients

• 1 1/2 cups fresh ripe peaches, diced (about 5)
• 1 tsp cinnamon (or more if you want)
• 2 cans full fat coconut milk
• 4 egg yolks*
• 1 tbsp vanilla

• 1/4 - 1/2 cup sweetener (I used 1/2 cup of Swerve* for lower sugar option, plus 1 tbsp coconut palm sugar)

Instructions

1. Combine the diced peaches and cinnamon in a bowl and mix to coat the peaches
2. Place the peaches single layer on a parchment lined cookie sheet and bake at 400 for 20 minutes
3. In a blender, combine the milk, egg yolks, vanilla and sweetener and 1/4 cup of the roasted peaches and blend until smooth
4. Transfer the the mixture to a bowl and let cool in the refrigerator or freezer for a couple hours.  Skip this step if coconut milk was in the frig before hand

5. Transfer mixture to an ice cream maker (I use the Cuisinart Ice Cream Maker) and follow it's directions
6. Once ice cream is starting to freeze, add in the remaining peaches

Quick notes

*I use raw pastured yolks and have no problem eating them raw. If you do not want to do that, follow the directions for my Dairy Free Vanilla Bean Ice Cream on how to "cook" them first. The mixture will be warm so make sure you cool it in the frig or freezer for a while before you run it through the ice cream maker or it will never harden!

*If going the low sugar route, note that the erythritol  in Swerve hardens the ice cream completely if frozen over night.  You will need to transfer ice cream from the freezer to the frig about 30-60 minutes before you want to enjoy it.

Variations

This does not have to be done in an ice cream maker. Simply place the mixture from the blender into a container (I often times see a bread pan used) without the additional peaches and freeze. After a few hours when it has the chance to harden a bit, add in the remaining peaches. If you add them when it's still a liquid, they will all just fall to the bottom.

I have been making so much ice cream that I have cans of coconut milk in my refrigerator now so the mixture is cool to begin with.  If the mixture is room temperature, it will never freeze in the ice cream maker.  You can simply place the mixture in the frig or freezer to cool it off.  I don't want to wait those extra hours for my ice cream to be done!!!

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cherry Almond Upside Down Cakes

It's cherry season and I can't get enough of them!  The season seems to go by way too fast, so I am enjoying plenty of them while I can!  I need to get creative and think of some more recipes to incorporate fresh cherries in.  If you haven't tried it yet, my Dairy Free Cherry Chocolate Chip Ice Cream would be great made with fresh cherries!

Cherries are full of beneficial nutrients.  They have anti-inflammatory benefits, which can help with arthritis and many risk factors associated with heart disease.  They contain Anthocyanin, a nutrient that is beneficial for the brain and can improve memory.  Cherries are also high in beta carotene, containing 19 times more than blueberries or strawberries.  Trouble sleeping, cherries contain melatonin, a hormone that regulates the body's sleep cycles.  That's just a few reasons, but enough for me to keep indulging in them!

This recipe was inspired by a similar upside down cake recipe, but I can not remember where I saw it.  From what I remember, it used cranberries, lemon zest, orange zest, cinnamon and spices.  I think that sounds great for the fall, but for now, cherries are a must!  I don't think I have ever had upside down cake before.   I know pineapple is typically what you hear of, but I guess I have never been tempted by it.  After trying these, I'm thinking anything you pour this batter over and call an upside down cake would be fantastic!  I'm trying to think of a way to do something chocolatey and nutty...stay tuned!!!

Recipe: Cherry Almond Upside Down Cakes

Makes 6 Large Cakes

Ingredients

• 1 1/4 cups Honeyville almond flour (Bob's may work, but these are already really moist)
• 3/4 cup cherries, pitted and diced
• 1/4 cup plus 2 tbsp honey (1/4-1/2 cup Swerve can be used)

• 1/4 cup grass-fed butter or coconut oil, melted (used refined so there's no coconut flavor)
• 2 eggs

• 1/4 tsp vanilla bean powder (2-3 beans)
• 2 tsp almond extract
• 1/4 tsp celtic sea salt
• 1/4 tsp baking soda

Instructions

1. Combine diced cherries, 2 tbsp honey and 1/8 tsp of the vanilla beans in a bowl and mix well
2. In a different bowl, whisk the eggs, melted butter/oil, 1/4 cup honey and the almond extract
3. In another bowl, combine the flour, salt, 1/8 tsp vanilla beans and soda
4. Add the dry ingredients into the bowl of egg mixture and stir until combined
5. Pour the cherry mixture into the bottom of 6 holes of a greased muffin tin.
6. Pour the batter over the cherry mixture, it will come close to the top
7. Bake at 350 for 20 minutes or until brown
8. Remove from the tins with a big spoon.

Quick notes

I used Xylitol honey which is a bit less sweet than regular honey, so I added a tbsp of erythritol to the batter too.

These can be served warm or are just as good the next day or two.  They reminded us of strawberry shortcakes with how moist they are.  They would be even more delicious right out of the oven with a dollop of Dairy Free Vanilla Bean Ice Cream!!!

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Brownie Bites

Here is another recipe from my dehydrator, but should work in an oven as well.  I am loving these little bite treats when I am craving something sweet.  These brownies are rich from the cocoa, so feel free to add additional sweetener.  I think they are just perfect the way they are, but I realize we all have different thoughts on how sweet a brownie should be!

Recipe: Coconut Brownie Bites

Ingredients

• 1/2 tsp vanilla bean powder (optional)
• 1/2 tsp vanilla extract (add more if not using beans)
• 1 tbsp lucuma powder (optional)
• 1/4 - 1/2 cup honey*

Instructions

1. Pour the coconut into a food processor and blend until small pieces are produced
2. Add all of the remaining ingredients and blend well.
3. Using a small cookie scoop, place each bite onto dehydrator sheets
4. Dehydrate at 125 for 2-4 hours depending on how soft you want them
5. Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting

Quick notes

*I used Xylitol honey that is less sweet than regular honey. Start with a 1/4 cup of regular honey and taste.

I have not tried these in the oven yet, so please let us know how they turn out!

Kate's Healthy Cupboard - Gluten Free Recipes

Roasted Strawberry Vinaigrette

It seems that the entire country is experiencing record heat.  It's been so hot here in Colorado that I have been craving salads and smoothies for my meals.  Oh and of course I've been treating myself to plenty of homemade ice cream.  My favorite is to make Dairy Free Mint Chip Ice Cream since it's so easy and fast.

I love just a traditional Balsamic Vinaigrette dressing, but I wanted to experiment a little.  Roasted strawberries sounded delicious, so I decided to try them in a dressing.  The good news is, it turned out great, the bad news is you have to turn on your oven.  It's worth it!  The roasting makes the strawberries ooze their delicious sweet syrup.  I almost wanted to whip up some pancakes and serve the berries over that and just forget the dressing!  I'm thinking roasted fruit and ice cream are the next thing on my list to make!!

Recipe: Roasted Strawberry Vinaigrette

Ingredients

• 1 cup fresh organic strawberries, sliced
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 1 garlic clove
• 1 heaping tbsp fresh basil
• 1/4-1/2 tsp sea salt

Instructions

1. Place the strawberries on a parchment lined cookie sheet that has sides
2. Roast at 400 for 20 minutes
3. Pour the berries and the syrup that has oozed out of the berries into a blender along with the remaining ingredients and blend until smooth

This is the perfect dressing to serve at your July 4th celebration!  I enjoyed this on a spinach salad with some fresh strawberry slices, avocado and walnuts.

Kate's Healthy Cupboard - Gluten Free Recipes

Banana Nut Protein Taffy

I am having so much fun with my food processor and dehydrator!  It's so hot here that I don't want to use the oven, so dehydrator it is!  Between all the dehydrated goodies and ice cream I have been making/eating, I'm one happy girl!

I was trying to create a banana bread type cracker and ended up with taffy.  I almost was going to call it banana jerky, but it's sticky once you start chewing...so taffy it is!  Regardless, this makes for a great high protein satisfying snack!  Feel free to add more flour and nuts or decrease the bananas to try to get it to a cracker consistency.

I have not tried this in the oven.  I would suggest the lowest heat setting or dehydrator setting if your oven has that option.  Spread the batter on a parchment lined cookie sheet.  Depending on how hot your temp is, you may want to crack open the oven door.   Or simply buy an inexpensive dehydrator, so worth it!!

Recipe: Banana Nut Protein Taffy

Ingredients

• 2 small bananas

• 1 cup vanilla protein (I used Jay Robb's Vanilla Egg White Protein)
• 1 cup almond flour
• 1/8 - 1/4 cup liquid sweetener
• 1 tsp vanilla extract
• 1 tbsp coconut oil
• 1/2 cup walnuts, chopped

Instructions

1. Mash the bananas until smooth
2. Add the remaining ingredients to the bowl and mix well
3. Spread the mixture onto lined dehydrator trays
4. Dehydrate at 115 for 8-10 hours or until desired texture
5. Remove from trays and break into pieces.  Store in a glass airtight container

Feel free to substitute the protein for more flour.  The flour may absorb more liquid and make it more of a cracker.

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Vanilla Bean Dough Bites

The title says it all, but I will add one more thing...MELT IN YOUR MOUTH DELICIOUS! If you like coconut, go make these and report back to us about how good they are.

I used my dehydrator for this recipe, been using it a lot lately.  These can certainly be done in an oven as well.  My oven has a dehydrator setting on it so check to see if yours has that option too.  If not, set the temperature for as low as possible (mine is 175).  I have quite a few recipes coming up that use the dehydrator.  It is a favorite among raw foodies because you are simply removing all of the moisture without cooking.  It does take a lot longer than the oven, but also allows for more nutrients to be present.  I personally prefer the dehydrator over the oven method for the treats that I have been making.  I have a very inexpensive one (for now, looking at a different one for the shape of it will make some recipes easier) that can be found at Bed, Bath and Beyond or Amazon.  It is the round Nesco that you can purchase additional trays if need be.

This recipe calls for Lucuma Powder, a superfood referred to as Inca Gold.  I have had a package of this sitting in my frig for over 6 months so I decided to finally use it! It is not necessary in this recipe, but it does add flavor.

What is Lucuma...a sweet and edible fruit of the Lucuma tree (Pouteria obovata, or Lucuma obovata), resembling a persimmon in appearance.

According to Navita Naturals, (where I order my superfoods from) Lucuma is considered a healthy alternative sweetener as it lends a sweet taste to recipes, but is very low in sugars. With naturally occurring beta-carotene, niacin, and iron, lucuma powder is a welcome antidote to notorious “empty calorie” sweeteners.  Lucuma Powder has a distinctively sweet fragrance and full-bodied, maple-like taste. A deliciously versatile dessert ingredient, lucuma blends well to make alluring smoothies, puddings, and ice creams, and can also be used as a flour in exotic pies and pastries.

Ingredients

• 1 1/2 cups shredded coconut
• 1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
• 1/2 tsp vanilla bean powder (1-2 pods)
• 1/2 tsp vanilla ext
• 1 tbsp Lucuma Powder (optional)
• 3 tbsp virgin coconut oil, softened
• 2 tbsp coconut cream/butter, softened
• 3 tbsp liquid sweetener* (maple syrup, honey or coconut nectar)

Instructions

1. Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size
2. Add in the remaining ingredients and blend until a dough forms
3. Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet
4. Dehydrate at 125 for 2-4 hours
5. Bake at 175 for 1-2 hours
6. Check the bites regularly to see if desired level of "doughiness" has been met

Quick notes

*I used xylitol honey which is not as sweet as regular honey. I added 2 tbsp of Lakanto (erythritol) as well.

These are best right out of the dehydrator/oven.  Don't get me wrong, they are still delicious the next day too...if they last that long.  You can throw them into the dehydrator or oven for 5 minutes to reheat before you enjoy them again!  Store in an airtight container, I prefer glass.

Kate's Healthy Cupboard - Gluten Free Recipes

Plantain Flour Tortillas

Plantain Flour...what the heck is that and where do you find it?  I had no idea there was such a thing until a few months back.  I ordered a bunch and have been experimenting with this starchy, moisture absorbing flour.  After I created the Plantain Tortilla Chips Recipe, I knew I could make some sort of a tortilla as well.  I will probably still try a "corn tortilla" that could be used for an open face taco, but until then, these bendable tortillas are perfect for tacos, burritos, wraps and so much more!!!  I love them warm with melted butter and rolled up.  I think next time I might add some cinnamon too!

There are so many different grain free tortilla recipes out there using almond flour and/or coconut flour.  I just don't think they taste much like a tortilla.  These turned out to be the next best thing to a gluten filled one.  If you have recently been eating "normal" tortillas, these may seem weird, but if you are used to the very different "bread like" products of the gluten free world, you will enjoy these!  They actually bend without breaking and have that doughy taste and feel to them.  I think they are best when served warm and used the same day they are made.  They are fine a day or two later, but like most baked goods, they are best fresh and warm.  I can't wait to try this in an enchilada recipe.

Recipe: Plantain Flour Tortillas

Ingredients

• 1 tbsp palm shortening, softened
• 1 tbsp grass-fed butter, melted
• 2 cups non-dairy milk (I used plain carton coconut milk)
• 1 cup plantain flour
• 1 tsp sea salt
• coconut oil for the skillet

Instructions

1. Combine all ingredients into a food processor or blender and blend until smooth
2. Heat a greased skillet (I used a small one) on med-high heat
3. Once it is hot, pour about 1/4 cup batter onto pan and swirl around to coat it
4. Cook until brown and flip to cook the other side
5. I took the pan off the burner and lowered heat between cooking each one. It seems to get too hot and the batter won't swirl around. If you lower the heat, it won't brown the tortilla and make it crispy.

Makes about 10 small tortillas

Plantain Flour is inexpensive compared to nut and coconut flours.  It can be found on Amazon, but is less expensive to order it directly from the company, Barry Farms.  Here is another pancake recipe using Plantain Flour that will make it worth your while to purchase some of it!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Mint Chip Ice Cream

Happy Birthday to my good friend Sally, this one's for you!!  Her one request was that I come up with a good dairy free mint chip ice cream, well I did!  Not only is this so darn good, it has spinach hidden in it to give it the green color.  So depending on the sweetener you use, this is a guilt free treat with the added nutrition of raw spinach!  This is the perfect way to sneak some veggies into your families food!

I have to admit, I could eat this everyday!  I have made two batches already and thinking it's time for the third!  I used an ice cream maker but I think you could simply just freeze it as well.  I would suggest letting it get soft serve consistency before you stir in chocolate chunks or they will just fall to the bottom.

Recipe: Dairy Free Mint Chip Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 4 egg yolks
• 1/2 cup non-dairy milk (I used So Delicious no sugar vanilla)
• 1/4 - 1/2 cup sweetener (I used erythritol)
• 1 tsp vanilla extract
• 1/2 tsp peppermint flavor
• 1/4 tsp sea salt
• 2 handfuls of raw spinach
• 2/3 cup dark chocolate chunks (3oz bar) or for dairy free option, use Enjoy Life Dairy Free Chips or Mega Chunks

Instructions

1. Whisk the egg yolks in a bowl and set aside
2. Place both milks in a saucepan and bring to a simmer, do not let it boil!
3. Remove from heat and stir in the vanilla, peppermint, sweetener and salt
4. Slowly add the milk a ladle full at a time to the egg yolks, whisking as you go. If the milk is too hot it will cook the eggs*
5. Once it is all incorporated, transfer mixture to a blender and add in the spinach
6. Blend until spinach is completely gone
7. Pour mixture back into the bowl and place in the freezer for an hour to cool
8. Place the mixture in an ice cream maker and follow the instructions
9. Once the ice cream is a few minutes from being done, add in the chunks of chocolate

Quick notes

*I buy my eggs straight from the farm and feel comfortable eating them raw. I skip the heating step and just toss it all in the blender. The yolks make it more creamy but can certainly be left out.

Variations

I used an erythritol blend for my sweetener. The only drawback is that it makes the ice cream rock hard once you freeze it. I have not tried this, but supposedly some arrowroot powder or a bit of alcohol (vodka or rum) helps with this.

This is the perfect summer treat!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Banana Nut Butter Pudding Pops

I have figured out that taking pictures of frozen treats is hard!!  They melt extremely fast, especially coconut milk based products.  I promise I will get better at popsicle pictures.  Part of the problem is I don't like the molds I am using.  I love the shape of the popsicle but not the pink and green handles that come with them.  I am going to break down and buy some stainless steel molds I've been eying and avoid plastic all together.  Please bare with me as I hide the green stick in this photo, it was ruining the picture!

Enough about the (not so good) photo...that's bugging me!  Remember pudding pops as kids?  Here is my attempt at recreating something similar and better for you!  This recipe is so quick and easy and can be created to your nut butter preference.  I did use peanut butter, but almond butter or cashew butter would be delicious too!  I may try to do an almond butter and possibly cherry as a combination as well.  Bananas are so mushy and pudding like that they work perfectly as would avocados.  Feel free to play around with different milks, fruits, yogurts or kefirs (if you tolerate dairy) and see what you can come up with!

Recipe: Banana Nut Butter Pudding Pops

Ingredients

• 2 ripe bananas
• 1/2 cup nut butter
• 1 1/2 cups non-dairy milk (I used carton coconut milk)
• 1 tsp vanilla extract
• 1/4 tsp salt (omit if nut butter is salted)
• 2 tbsp honey or sweetener of choice (optional)

Instructions

1. Toss all of the ingredients into a blender or food processor and combine until smooth
2. Pour into popsicle molds and freeze overnight

Servings: 6

Variations

This could also be done as ice cream in a machine or frozen in a bowl overnight.  Or if you don't have the patience to freeze it, you can simply enjoy it as pudding!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Salmon with Avocado Sauce

Let me first start by saying I can not take credit for this recipe.  I saw a similar recipe for grilled steak with avocado sauce on Pinterest awhile back and it sounded delicious.  I decided to put the sauce over steamed salmon since I love pairing avocado with my salmon.  This would work over any meat or protein of your choice.  I would recommend the rub that is included in the recipe as well.  You can find this recipe from Life's Ambrosia.  I really wasn't trying to copy her photo, I was trying to hide the brown underneath part of the salmon that was visible and gross looking!  That is the fishy tasting part and why most people think salmons too fishy, scrape that off.  I also always ask them to take the skin off at Whole Foods unless I'm grilling the fish. On a side note, let me tell you about the bamboo steaming basket I bought and have fallen in love with!  For $9.99 at Cost Plus, it's a must have in the kitchen.  It's so easy to use and makes fish and meats so moist and tender.  The best part is that is really doesn't smell up the house when steaming salmon.  That has been a huge drawback for me to ever cook fish inside.  All you do is place the basket over a pot of boiling water and let your food cook, easy peasy!  I spray the basket with coconut oil spray, season the fish and let it steam.  I highly recommend getting one of these!!!

Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Raw Beet Sunflower Seed Pesto

If you like beets...yum is all I can say!!!  I think beets are very polarizing, you either love them or hate them.  I personally love them!  I got the inspiration to make this recipe from a restaurant in Denver, Root Down.  For those of you that live here, it's a must for dinner and brunch!  It is a laid back atmosphere with very unique dishes designed to appeal to just about anyone.  From the meat eater to the vegan, you can find something fantastic on their menu.  They cater to food allergies and offer many different variations to most items.  They try to use almost all local food companies for their menu items and create their menu to reflect the season.  I Highly recommend it!

They have a beet arugula salad that I love to get for brunch.  Along with the beets, arugula, toasted hazelnuts, it includes a beet-sunflower seed pesto dolloped next to the salad.  I mix it right in to the salad as a dressing along side the basil vinaigrette and the balsamic reduction that is drizzled around the plate.  I don't think I had ever really read the description of the salad until this past weekend when I ordered it.  Beet-sunflower seed pesto...that's all I needed to read to realize I could recreate something similar.  I decided to take the entire salad, excluding the nuts and arugula, and make a pesto from the remaining items.  Here is what I came up with and I hope you enjoy it as much as I did!!

Recipe: Raw Beet Pesto

Ingredients

• 2 large beets, peeled and chopped (about 5 cups)
• 4 garlic cloves
• 3/4 - 1 cup fresh basil leaves
• 3/4 cup raw sunflower seeds
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (or more if you prefer)
• 1 tsp sea salt

Instructions

1. Place the chopped beets into a food processor and blend until pureed
2. Add in the remaining ingredients and blend until well combined

Variations

If you can tolerate cheese, you could certainly add some cheese chunks to this as well.

This could be enjoyed in so many different ways.  You could use it as a sauce over pasta, meats or spaghetti squash like traditional pesto.  It can also be served as a dip or spread for vegetables, crackers or chips.  I would even use it as a salad dressing!!!  I have two more recipes in the making that will incorporate this raw nut-free pesto deliciousness!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Ice Cream Sandwich

It's Memorial Day Weekend and this is the perfect treat for your weekend BBQ!  I simply took my Almond Butter Chocolate Chip Cookie Recipe and combined it with my Dairy Free Vanilla Bean Ice Cream Recipe.  You could also use the White Chocolate Macadamia Nut Cookies or the Dairy Free Cherry Chocolate Chip Ice Cream.  To make this completely Dairy Free, use Enjoy Life chocolate chips or chunks in place of the dark chocolate in the cookie recipe.

Enjoy your weekend!!

Kate's Healthy Cupboard - Gluten Free Recipes

Spinach and Avocado Dip

This is a nutrient-dense dip filled with the many benefits of spinach and the heart healthy fats of avocado.  If you are an avocado fan, this is a must to make.  It's almost like a guacamole but the spinach adds a bit of a different element and not to mention so many more nutrients.  I made this with some mexican spices, but feel free to add whatever sounds good to you!!

This dip can be enjoyed with fresh vegetables, spread on Grain Free "Wheat" Crackers, used in place of mayo in an egg or chicken salad or spread on salmon sashimi!  I can easily just eat this straight out of the bowl with a spoon!  If you are trying to get more greens into yours or your families bodies, this is an easy way to sneak spinach in!

Recipe: Spinach and Avocado Dip

Ingredients

• 1 ripe avocado
• 4 large handfuls of spinach
• 1 tsp lemon or lime juice
• 1 garlic clove
• 1/4 tsp cumin
• 1/4 tsp sea salt
• dash of cayenne pepper

Instructions

1. Add all of the ingredients into a blender and blend until smooth

Kale is another powerhouse green that you could use in place of or in addition to the spinach. I have not tried this so I am not sure if kale is more obvious in taste.

Kate's Healthy Cupboard - Gluten Free Recipes