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Gluten Free Vegetarian Pot Pie

Gluten_Free_Vegetarian_Pot_Pie
Gluten Free Vegetarian Pot Pie
photo by recipe author

 

Servings: 6
Preparation Time:  25-30 minutes

Crust:

Filling:

  • 1/2 cup yellow onion chopped (1/2 inch)
  • 2 tablespoons coconut oil
  • 2 1/2 cups vegetable broth
  • 1 3/4 teaspoons cumin
  • 1/2 coconut cream concentrate
  • 12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
  • 2 small potatoes, cubed 1/2 inch
  • 1 cup carrots, sliced
  • 1/2 cup peas
  • 1/2 cup broccoli
  • 1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles.  Stir in water by the tablespoon and mix dough thoroughly by hand.  Once dough is mixed, divide in half and roll into balls.  Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent.  Heat vegetable broth in a medium pot and bring to a boil.  Once boiling add cumin and lower head to medium.  Add coconut cream concentrate.  Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish.  Roll out remaining dough to cover top and set aside.  Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid.  Pour mixture into dish.  Take rolled top and lay over dish.  If some cracks or falls apart that’s ok just press it back together and fill in cracks.  Press edges together.  Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

  • If you want to make this recipe completely vegan just substitute earth balance for butter.  Also coconut oil may work, but I haven’t tried it yet.
  • I use frozen broccoli florets and frozen peas to save time and it turns out great.

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Coconut Flour Flatbread

Coconut_Flour_Flatbread
Coconut Flour Flatbread
photo by recipe author

Servings: 2-4 flatbreads
Preparation Time: 15-20 minutes

1 large egg or 2 egg whites
1 tablespoon coconut flour
1 tablespoon nutritional yeast
1 teaspoon dried, minced onion
1/4 teaspoon (more or less to taste) yellow curry powder
1/8 teaspoon baking soda (half of a quarter teaspoon)
1/8 teaspoon baking powder
a pinch or two of sea salt
2-4 tablespoons milk of choice or water
Healthy fats for frying, such as coconut oil or butter

Whisk one large egg or two egg whites. Add remaining ingredients and mix well. Let the mixture sit a few minutes to let the coconut flour absorb the liquid. You may need up to four tablespoons of liquid to get the consistency you like. If you want to make square, bread-shaped flatbreads for sandwiches, you’ll want a batter slightly thicker than pancake batter.

Heat a cast iron skillet over medium high heat and add a couple teaspoons or so of fat to melt. When water droplets sizzle in the pan it’s ready for your flatbreads.

For two flatbreads, pour half the batter in the pan and shape as desired. Cook like a pancake, flipping when the edges are dry and there are small bubbles on the surface. Repeat with remaining batter.

For four flatbreads, spoon about two tablespoons of batter into the pan for each flatbread, shaping as desired. Cook like a pancake.

Let them cool if you’re going to use for cold sandwiches, or for grilled sandwiches, let them cool enough to handle safely. Then butter the sides and use like you would for grilled cheese.

You can add any seasonings to these flatbreads to change the flavors, such as Italian, Creole for something spicy, or leave out savory spices and nutritional yeast and add stevia and cinnamon for something sweet.

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Gluten Free Berry-licious Crepes!

Gluten Free_berry-licious_crepes
Gluten Free Berry-licious Crepes!
photo by recipe author

Servings: 6-7
Preparation Time:  30 minutes

1 cup egg whites
4 tablespoon melted ghee, butter, or coconut oil
1/2 teaspoon baking powder
1/2 cup tapioca flour
2 1/2 tablespoons coconut flour
1/4 teaspoon real salt
1 teaspoon vanilla extract

Preheat a 9 inch skillet over medium-low heat.

Add all ingredients in a bowl and beat well to combine. A whisk works fine. (Room-temp ingredients blend the easiest.)

Allow a few minutes for it to thicken slightly. It will have the consistency of very thin pancake batter. (Stir in between each crepe you make.)

Grease your skillet with more coconut oil or butter/ghee.

Pour in 1/4 cup of the batter and immediately roll it around to evenly coat the bottom of the pan.

Cook for approximately 1 minute on first side.

Flip and cook for just a few more seconds on the other side.

Enjoy with a variety of fillings (berries are best!) and toppings. Store any extras in an airtight container in the fridge.

Make a double batch and refrigerate or freeze some for future meals. That uses almost a whole carton of egg whites, too

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Healthy Coconut Peanut Butter Walnut Fudge

Healthy_Coconut_Peanut_Butter_Walnut_Fudge
Healthy Coconut Peanut Butter Walnut Fudge
photo by recipe author

Servings: 35
Preparation Time: 10 minutes

Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your coconut cream concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15-30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

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Gluten Free Shrimp Dumplings

Gluten_Free_Shrimp_Dumplings
Gluten Free Shrimp Dumplings
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

Place all of your ingredients except the stock in a food processor, and pulse until the mixture is fairly smooth.

Refrigerate the mixture for 30 minutes so it will firm up.

In a deep skillet or a wok pan, heat about a quart of stock to a simmer–you want at least two inches of liquid to be able to poach the dumplings.

When the stock comes to a simmer, use two spoons to form the shrimp mixture into ovals, and drop them into the stock. Repeat until you have a total of 8. Let them simmer for 6-8 minutes, turning them once. Do not let the stock boil, just keep it at a simmer.

Once the dumplings are cooked through, either drain them well before browning them in coconut oil to serve as an appetizer, or add lightly steamed vegetables to the pot and serve the dumplings hot as a soup course.

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Gluten Free Pumpkin Drop Scones

Gluten Free Pumpkin Drop Scones Photo
Gluten Free Pumpkin Drop Scones
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

Preheat your oven to 350 ºF. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 for 15-18 minutes, until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Gluten Free Holiday Fruit Pie

Gluten Free Holiday Fruit Pie Photo
Gluten Free Holiday Fruit Pie
photo by recipe author

Servings: 8
Preparation Time: 1 hour

Filling Ingredients:

  • 2 cups cranberries
  • 1/2 cup water
  • 1/4 cup raw honey
  • 1 apple, peeled and thinly sliced
  • 1 cup pineapple, diced
  • 1 teaspoon cinnamon
  • 1/4 cup arrowroot starch

Preheat oven to 350 degrees ºF.

In a mixing bowl, combine almond flour, coconut flour, 2/3 cup arrowroot starch, salt and baking powder. Cut in shortening, vinegar and 1 tablespoon honey until mixture is crumbly. Slowly add in a little water while mixing until dough forms.

Roll out dough on a lightly floured surface until about 1/4″ thick. Place dough in a deep dish pie plate. Save any remaining dough to make a lattice top crust if desired.

In a saucepan, bring cranberries, 1/2 cup water and 1/4 cup raw honey to a boil. Simmer about 10 minutes until cranberries have popped and most of water is absorbed. In a large bowl, combine cranberry mixture, pineapple, apple, cinnamon and 1/4 cup arrowroot starch. Pour into pie crust. Top with lattice crust or a whole crust top if desired.

Bake for about 40-50 minutes or until crust starts to brown.

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Gluten Free Snickerdoodles

Gluten Free Snickerdoodles Photo

Gluten Free Snickerdoodles photo by recipe author

 

Servings: 20 cookies
Preparation Time: 30 minutes

Mixture for sprinkling:

  • 1 teaspoon cinnamon
  • 2 tablespoons sugar

Preheat oven to 350 degrees ºF.

Stir the butter/coconut oil, honey, egg, and vanilla until uniform. (Mixing this recipe by hand works fine.)

In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.

Add dry ingredients into the wet. Allow to sit a few minutes to thicken.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.

Sprinkle tops with cinnamon and sugar mixture.

Bake approximately 12 minutes, until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.

Keep in an air-tight container in the fridge.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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