Tag Archives: egg free

Crispy Corn Flatbread

Final

If you follow me on Instagram, you see that every bowl of soup I eat has one of these slices wedged in the corner.

It’s just a tiny bit addicting….ahhh! Like I need anything else to dream about besides chocolate!

Speaking of chocolate…you know how when you make brownies and you eat the edges first? I love the gooey parts but also the crunch of the sides…Well, this flatbread is crunchy everywhere.  Which makes it that much more awesome.

I love this flatbread for a couple of reasons:

  • It is SO SIMPLE to make
  • It uses common pantry items
  • It cooks in under 15 minutes

Just. Try. It.

Adjust to your taste.  I first heard of this kind of method on my favorite blog Oh She Glows.  But I of course had to make my own adjustments to make it gluten free and refined sugar free.  BUT you can always sub regular whole wheat flour for gluten free blend, butter for coconut oil, and regular sugar for coconut sugar!

Crispy Corn Flatbread
 
Ingredients
  • ½ cup organic cornmeal
  • ½ cup gluten free all-purpose flour (I use Bob's Red Mill brand)
  • 3 Tablespoons coconut palm sugar
  • 1 Tablespoon coconut oil
  • ¼ heaping teaspoon sea salt
  • 1 cup water
  • coconut oil, for greasing
  • 10-inch iron skillet
Instructions
  1. Turn your oven to Broil. If you have options, choose the highest setting
  2. Place the cast iron skillet in the oven.
  3. Put all ingredients in a microwave safe bowl and mix using a fork, trying to get clumps out, but not overmixing.
  4. Microwave for 60 seconds.
  5. Stir, and microwave again for 20 seconds.
  6. Stir, and microwave for 15 seconds.
  7. Take cast iron skillet out of the oven. Put ½ tablespoon of coconut oil in the pan and spread around to grease the pan.
  8. Pour batter in skillet and even out with a spatula.
  9. Broil for 10 minutes.
  10. Flip the bread over and broil for 3-5 more minutes, watching closely that it doesn't burn.

 

 


Cauliflower Tots w/ Buffalo Thousand Island

I must admit I had never eaten cauliflower until about a year ago (You’re seeing a pattern here).  And I’m thirty. I know, it’s kind of crazy, but honestly, it was a little weird to me.  And chalky.  And not broccoli.  I LOVE broccoli.

But my curiosity got the best of me, and I went for it.  Cauliflower “rice,” cauliflower “potatoes,” and my favorite, roasted cauliflower and chickpeas with a mustard dressing.

I was diggin’ it. And diggin’ in.

Then football season came around, and I kept seeing those buffalo cauliflower wings all over social media.  I had no idea I missed chicken wings until I saw those suckers.  We’ve perfected this recipe by now, but along the way, I saw this concept for the tater tots.

I’ve made them a couple of times to get them where we like them (and to make some adjustments for allergies/intolerances).  Last time I made them, I sat on that couch, chewing slowly, absolutely flabbergasted that there wasn’t actual cheese in these things.  If you’re dairy free, you know these moments don’t come often, but when they do, relish in them. Remember them.  Love them.

So here’s our version–they are perfect as a side to a burger (veggie or with meat!) or as an appetizer for a get together!  Don’t forget to serve it with the Buffalo Thousand Island sauce 🙂


Cauliflower Tots w/ Buffalo Thousand Island
 
Ingredients
Tater Tots:
  • 2 cups cauliflower florets, steamed & soft (about 5-7 minutes of steaming)
  • 1 "flax egg" (mix 1 Tablespoon of ground flaxseed and 3 Tablespoons of water in a small bowl and set aside for 5 minutes)
  • ½ cup onion, peeled & diced
  • 3 T fresh parsley, chopped finely
  • ¼ cup Nutritional Yeast (found at health food store)
  • ¼ cup buffalo sauce (like Frank's)
  • ½ cup breadcrumbs
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
To fry:
  • gluten free flour (or flour) blend for dusting
  • 2 tablespoons grapeseed oil
Buffalo Thousand Island Sauce:
  • ¼ cup Vegenaise or other vegan mayo
  • 2 Tablespoons organic ketchup
  • 1 teaspoon mustard
  • 1 teaspoon hot sauce
Instructions
  1. Preheat oven to 400 degrees.
  2. After you've steamed the cauliflower, chop as finely as you can.  You can pulse in a food processor, but you don't want it to become mushy. (alternate would be to buy riced cauliflower)
  3. Put chopped cauliflower in a thin kitchen towel and squeeze as much water out of it as you can.
  4. Put all tater tot ingredients in a medium mixing bowl, and stir well.
  5. Heat the oil in a frying pan.
  6. Meanwhile, put a small ball (about a tablespoon) of dough in your hands and form a tater tot.  Put a little bit of water on your hands if mixture sticks to you--that will help!  Sprinkle or roll tater tot in the gluten free flour blend.
  7. Place in the frying pan and fry for about 4-5 minutes, flipping halfway.  You want the outside to be golden brown, and starting to harden.
  8. Place on a greased cookie sheet and bake for 10 minutes.
  9. Flip the tater tots and bake 7-10 more minutes, bumping the heat to BROIL for the last few minutes. Watch carefully that they don't burn or get too brown.
  10. Serve warm with Buffalo Thousand Island Sauce or ketchup.  Enjoy!

 

 

 

 

 

 

 

 

 


Berry Cobbler

The South Carolina heat is definitely moving in.  It’s the “I’m standing still outside, and I’m pouring sweat” kind of summer so far.  And I have a feeling it’ll be around for a while.

So, we might as well get used to it, have some friends over for a cookout, and eat things like watermelon and berry cobbler.

Cobbler Final

Except for my husband–he won’t eat watermelon.  Serious question, who doesn’t like watermelon?

In my book, it’s almost like the symbol of summer, and I’m the only one in my house who eats it.  Hey, at least I don’t feel so bad when I eat a whole watermelon by myself.  Quite a different feeling than the bag of chips 🙂

This recipe is adapted from one of my favorite cookbooks, Forks Over Knives.  I made some adjustments to make it fit what we normally have on hand, and the taste we prefer.

I hope this makes your summer cookout a little nostalgic–but without all the bad stuff.

I like to serve mine with homemade coconut whipped cream.

The cooked filling:

Cooked Berries

The biscuit batter:

Batter

Final product:

Cooked Cobbler

Berry Cobbler
 
Ingredients
Filling:
  • 2 10-ounce bags of frozen mixed berries, thawed out some
  • 2 T lemon juice
  • ⅓ cup coconut palm sugar
  • 3 T arrowroot powder (or organic cornstarch)
  • pinch of salt
Topping:
  • ½ cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1.5 cups oat flour (I make my own in my blender)
  • 1 T baking powder
  • ¼ cup coconut palm sugar
  • ¼ t salt
  • 3 T applesauce
  • 2 T almond butter or sunflower seed butter
Sprinkling:
  • 1 T coconut palm sugar
  • ¼ t cinnamon
Instructions
  1. Preheat oven to 425 degrees.
  2. Grease an 8 x 8 pan with coconut oil.
  3. In a bowl, mix together all of the "Filling" ingredients.
  4. Pour in prepared pan, cover with foil, and bake for 25 minutes.
  5. Meanwhile, whisk together the almond milk and vinegar. Set aside for 5 minutes. Then add the vanilla extract.
  6. In a bowl, combine oat flour, baking powder, coconut palm sugar, and salt.
  7. In a small bowl, mix together applesauce and almond butter.
  8. Cut the applesauce mixture into the flour with a fork, until it becomes crumbly.
  9. Pour in the milk mixture and stir until just combined.
  10. Once the filling has cooked, reduce the oven to 350 degrees.
  11. Remove the foil from the pan.
  12. Plop spoonfuls of batter on top of the berry filling until all batter is used.
  13. Combine the Sprinkling ingredients and pour on top of cobbler.
  14. Return to oven and bake for 20 more minutes.
  15. Serve warm!

 

 


Mango & Black Bean Salsa

Allergen Information: Free of the top 8 allergens

There’s just something about that sweet and savory combination that satisfies our taste buds.  It’s probably why I used to follow my Wendy’s Fry with a Frosty.  (Ok, ok, stop drooling.  If you need a Frosty fix, try something like our Chocolate Milkshake).

This Mango & Black Bean Salsa is light & fresh and can be served as a topping for burritos, tacos, or salads OR would make a fabulous dip on its own as an appetizer.

You’ll love it because it uses simple, inexpensive ingredients, and doesn’t have to be cooked 🙂

I can picture this beautifully at a summer picnic or potluck!

A note about cilantro:  I really don’t like a ton of cilantro on anything.  I don’t LOVE the taste, but I like it.  So in my recipes, I tend to do just a little sprinkle.  BUT if you love the taste, you can always up it.  For this recipe, I only used 1 Tablespoon chopped, but feel free to add as much as you like, up to about 1/4 cup or so!

Mango & Black Bean Salsa
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 ripe mango, peeled & chopped into small bite sized pieces
  • 1 can black beans, drained & rinsed
  • 1 cup organic corn
  • 1 jalapeno, seeded & finely chopped
  • 1-2 T fresh cilantro, chopped
  • 2 T fresh lime juice
  • ¼ t garlic powder
  • sea salt to taste
Instructions
  1. Combine all ingredients in medium bowl and stir well.
  2. Season with desired amount of salt.
  3. Serve cold with chips or as a topping to tacos or salad!

 

 


Almond Butter Chocolate Chip Brownies

Allergen Information: Contains tree nuts.  Gluten free, dairy free, egg free, soy free

Adapted from this recipe.

I’ve been teasing you for a while with this recipe, and it’s finally here.  This is one to put on the list THIS week.  Don’t wait!

This recipe is one that you really won’t believe.  Almond Butter is the feature of this recipe, and it contains no flour (of any kind), no eggs, no oil, or no dairy.  It’s simply unbelievable!

Next time you need a sweet treat or need to take a dessert to a function, this is the one.  It’s “traditional” enough for those who aren’t concerned about clean eating, and they’ll never know how you made them 😉

Collage

We use these Enjoy Life Mega Chunks in this recipe because we like the texture here, and they are free of the top 8 allergens.  They are amazingly good, but if you prefer, you can use some dark chocolate instead (70% or higher).

I served these at our Super Bowl Party this weekend, and they were a huge hit!

Almond Butter Chocolate Chip Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup almond butter
  • 1 flax egg (mix one T of ground flaxseed with 3 T of water, set aside for five minutes)
  • ⅓ cup honey (preferably local--see note)
  • ½ t baking soda
  • ¼ t sea salt
  • ½ cup Enjoy Life chocolate chips (I used the chunks)
Instructions
  1. Preheat oven to 350 degrees & grease an 8 x 8 pan (see note)
  2. Combine almond butter, flax egg, and honey and stir to combine.
  3. Add baking soda and sea salt and mix well.
  4. Fold in chocolate chips.
  5. Pour batter in greased pan and use a spatula to spread it out to the corners.
  6. Place in oven and bake for 20-22 minutes, or until the top is golden brown and edges are firm.
  7. Allow to cool for about 10 minutes before cutting.
Notes
1. Since coconut oil has a consistency like shortening, I use that to grease the pan. I dab a little on a paper towel and rub the pan until well coated.
2. If you are vegan, agave will substitute just fine in this recipe!