Tag: gluten free

Fall Porridge

Fall Porridge

Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.

If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.

Ingredients:

1/2 cup pecans, chopped or ground

1/4 cup almond meal or flour

1/4 cup pumpkin puree

1/4 cup almond (or other) milk

7-10 stevia drops

Dash of salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)

Directions:

1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.

2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.

3. Stir in maple syrup. Remove from heat.

Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.

Mini Apple Pies

Mini Apple Pies

I never liked apple pie as a kid. Any time I tried it something about the texture of the apples was never quite right to me. They would be partially crunchy still and half gooey

Ingredients:

This apple filling 

4 oz cream cheese

1 cup mozzarella cheese

1 egg

1/4 cup granular swerve

4 tbsp coconut flour

1 1/4 cup almond flour

1 tbsp cinnamon

Dash of salt

Directions:

1. Preheat oven to 400°. Make apple filling.

2. In a large microwavable mixing bowl, combine mozzarella and cream cheese. Microwave for 30 seconds to a minute, until cheese begins to melt.

3. Remove from microwave and vigorously stir with fork.

4. Add egg and stir.

5. Add swerve, cinnamon, salt, coconut flour, and almond flour. Mix together until doughy. You will need to knead with your hands towards the end.

6. Using a folded piece of parchment paper and rolling pin, pull a small ball of dough out. Roll the dough into a rectangle shape about 1/4 inch thick.

7. Spoon a large spoonful of apples into the middle. Using the parchment paper, fold the sides of the dough over the apples, enveloping them in a pouch. Set aside on baking sheet with parchment paper.

8. Repeat steps 6 and 7 until dough is used up.

9. Bake for 20 minutes.

10. Enjoy.

Quick Pancake Mix (grain-free)

Quick Pancake Mix (grain-free)

Ingredients:

1 1/2 cups almond flour

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tbsp heavy whipping cream

1/2 cup almond milk

1/4 tsp vanilla

1/2 tbsp cinnamon

Directions:

1. Whisk ingredients together well with a fork or whisk.

2. Using a container with a pour spout or large spoon, pour onto griddle or nonstick pan. Cook on medium heat until batter becomes bubbly throughout.

3. Flip and cook 1-2 more minutes. Remove from pan.

We usually just top these with butter, but the possibilities are vast–you can use whipped cream, fruit, maple syrup, honey, or cinnamon butter!

Lemon Raspberry Crumble

Lemon Raspberry Crumble

My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.

Disclosure: some of the supplies linked are affiliate links, meaning that, at no additional cost to you, I will receive a commission if you use this link to make a purchase. As an Amazon Associate I earn from qualifying purchases.

Ingredients:

For the crust:

3 cups almond flour

1/4 tsp baking powder

1 egg

1 stick of butter (1/2 cup)

1/2 cup granulated Swerve

1/4 tsp lemon extract

dash of salt

Raspberry Filling:

16 oz raspberries

1/4 cup granulated Swerve

1 tbsp butter

Crumble Topping:

4 tbsp butter

1/2 cup almond flour

dash of salt

1/4 cup granulated swerve

1/4 tsp lemon extract

Directions:

  1. Preheat oven to 400°.
  2. In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well. 
  3. Line a small baking pan with parchment paper or grease with butter. Flatten batter mixture into the bottom of the pan evenly. Bake for 15 minutes. 
  4. In a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create a syrup.
  5. In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt.
  6. Remove raspberries from heat and allow to cool a little bit. Remove crust from oven. Once the raspberries have cooled a little bit, pour over crust. 
  7. Add crumble mixture over the top. Bake for 15 minutes. 
  8. Remove from oven and allow to cool. Enjoy! 
Taste Safe Slime

Taste Safe Slime

Karissa likes to paint, but Madilyn is a bit too little to be handed tempera paints yet. Instead, I tried to make her a baby substitute…except that I don’t keep wheat flour in the house. Say what I may about wheat, but the gluten makes for great stickiness with craft type projects. Anyway, I substituted psyllium husk powder, and the results were acceptable, but not really paint. Instead I got goopy slime stuff–not the intended result, but fun sensory play regardless!

Be careful with this,  while technically taste safe psyllium husk can cause constipation.

Supplies:

1-2 tbsp psyllium husk powder

1 tsp salt

1-2 cups water

Food coloring

 

Steps:

1. Combine salt and psyllium powder in a bowl. Add water and whisk with a fork.

2. Separate into multiple small containers.

3. Add whatever food coloring combinations you like. If you don’t need it to be taste safe you can also add glitter, sequins, beans, rice or beads as well–get creative. We added glitter for Karissa and she loved it!

Primal Pizza Pockets

Primal Pizza Pockets

These are so delicious, plus you can cut them even smaller for pizza bites!

Primal Pizza Pockets

This is a modified version of a recipe from Low Carb Maven.

Course Appetizer, Main Course, Snack
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Kristy

Ingredients

For the Crust

  • 1 Egg
  • 3 Cups Mozzarella
  • 3 Cups Almond flour
  • 1/4 Tsp Baking soda
  • 4 Ounces Cream cheese

For the filling

  • 1/2 Cup Marinara
  • 1/2 Cup Mozzarella
  • Pepperonis
  • Italian sausage
  • Fresh basil

Instructions

Crust

  1. Preheat oven to 400°.

  2. In a large microwave safe bowl, combine 3 cups mozzarella and 4 ounces cream cheese. Slice the cream cheese. Microwave about 2 minutes.

  3. Remove and mix with a fork. Add the egg and stir until the egg combines (which may take some work).

  4. Add baking soda and almond flour and work into the dough. After a while it may be easier to knead with your hands.

  5. Line a baking sheet with parchment paper. Place dough on sheet and cover with a second piece of parchment paper.

  6. Roll dough flat until it covers the entire baking sheet. Cut in half both ways, then cut those in half again. You should have 8 pieces. Score with a fork.

Filling

  1. Place pepperoni, sausage, cheese, sauce, and basil in the center of each piece. Leave enough room to wrap the dough around.

  2. Wrap the filling with dough and press into place. 

  3. Bake at 400° For about 30 minutes or until dough is a golden brown. Note: mine is NOT golden brown here.