1 cup raw cashews
3 tbs coconut palm sugar
2 tbs ground flax
2 tbs melted coconut oil
2 tbs raw honey
½ tsp cinnamon (optional)
¼ cup GF chocolate morsels or raisins
Place all of the ingredients, except chocolate or raisins, into a food chopper.
Process until it looks like cookie dough.
Add chocolate or raisins and pulse until mixed through.
Roll into balls and flatten with your palms.
Place into an air-tight container and refrigerate until you want to serve them.
1 ½ tbs olive oil
1 cup ketchup (check the ingredients)
1 cup white vinegar
¼ cup molasses
¾ cup honey
¼ cup GF Worcestershire sauce ( See recipe http://wp.me/prAld-aJ)
1 medium onion, minced
½ tsp paprika
1 tsp minced garlic
½ tsp dried marjoram
½ tsp cumin.
In a large saucepan, over medium high heat, warm the oil.
Add the minced onion and garlic cook until lightly browned.
Add remaining ingredients, stir well and bring to a boil.
Reduce heat and simmer until thickened.
Remove from heat and cool.
Store in the refrigerator in a container with a lid.
Although I have never met Dr. Rodney Ford in person, I have known him through the internet for several years now.
Dr. Ford is working toward making the entire planet gluten free – I am doing my small part to help him.
Go to this website:
Gluten: ZERO Global | Dr Rodney Ford’s Allergies / Food Intolerance eClinic.
Check him out on Facebook in the “Gluten Free Planet” group and find him on twitter.
Then jump on the bandwagon and help him improve the lives of everyone in the world!
Those of you who know me at all, know that I HATE additives, preservatives and artificial colours and flavours.
Anyone who has food allergies or intolerance (Which includes most people with Celiac) should be very careful about things like food colourings. (Store bought Red is made from crushed beetles for example)
I just found a site that gives you the how-to on making your own food colourings. This site has many other wonderful articles.
I hope you will check them out here: http://www.buzzle.com/articles/natural-food-coloring.html
2 cups NuNaturals More Fiber Stevia Baking Blend
½ cup butter, softened
1 ½ cups Cassava Flour
1 cup brown rice flour
1 ½ tsp baking soda
1 ½ cups almond milk
3 droppers full of NuNaturals Pure Liquid Lemon NuStevia
Preheat oven to 325ºF.
Lightly grease a bundt pan.
Mix the softened butter and Stevia Baking blend until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients and almond milk alternately, a little at a time.
Add the Lemon NuStevia and beat well.
Pour into the prepared pan.
Bake 45 to 50 minutes.
Test with a toothpick after 40 minutes and again at 45 and 50.
Do not overcook.
Allow to cool about one hour and invert onto a cake plate.
Glaze if desired. (Not recommended for diabetics)
1 1/2 cups coconut palm sugar
¼ cup melted butter or non-soy butter substitute.
2 to 4 tbs fresh lemon juice.
Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”
1 ½ cups certified GF oats
1 ½ cups shredded coconut
½ cup ground almond
½ cup ground flax
½ cup hulled hemp seeds
½ cup unsalted sunflower seeds
½ cup unsalted pumpkin seeds
½ cup walnut crumbs
½ cup chopped almonds
¼ cup dried cranberries
¼ cup raisins
¼ cup coconut palm sugar
1 cup honey
½ cup tahini or sunflower butter or pea butter
Preheat oven to 325ºF
Generously grease a 9” X 13” glass cake pan.
In a very large bowl, mix together all of the dry ingredients.
Make a well in the center.
In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.
Using a spatula or your hands, mix well until all the ingredients are wet.
Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)
Bake for about 30 minutes or until the edges just start to brown.
Allow to cool for 5 minutes and cut into squares.
Cool completely and remove from the pan.
These are peanut free, delicious and full of fibre. A great take along snack
2 cups chopped baby spinach and arugula (mixed)
¼ cup shredded carrots
¼ cup chopped celery
¼ cup chopped broccoli
¼ cup chopped cauliflower
¼ cup diced peppers (I mixed red, green and yellow)
5 or 6 large blueberries
1 tbs slivered almonds
1 tbs olive oil
1 thick lemon wedge (about ¾ inch thick)
Toss together the first 6 ingredients.
Top with blueberries and almonds.
Drizzle the olive oil over top.
Squeeze the lemon wedge all over the surface of the salad.