gluten free by nature — casein, soy and entirely almost sugar free…

My daughter has been reacting to tomatoes lately. Within minutes of eating them her face becomes flushed with red silver-dollar sized circles – almost as if someone has applied blush to her barely 4 year old cheeks.  Strangely enough it’s not an effect produced by canned tomatoes (which can sometimes cause a reaction for some people) but fresh tomatoes. My quest in making this lasagna was in fact geared toward my little girl.  I had my “a-ha” moment when I remembered Kelly over at the thespunkycoconut posted a recipe for butternut squash lasagna last winter (click here for the recipe).  I tweaked her recipe a bit but – like her – I could not stop eating it. It was delicious. Thanks Kelly!

for the cream sauce (roux):
4 tblsp ghee
4 tblsp brown rice flour
1 cup hemp milk
1 cup almond or cashew milk
2 eggs, lightly beaten
1 tsp kosher salt

1.) In a small saucepan over medium high heat, melt the ghee. Spoon in the flour and cook, whisking constantly, for 2-3 minutes.  Slowly pour in the milk and cook  whisking occasionally until the mixture thickens.
2.) Add 1/4 cup of the hot milk mixture into the beaten eggs (just to warm them up so they don’t  scramble). Then, pour the warmed eggs into the thickened milk mixture and whisk constantly for 2 minutes until the eggs are cooked. Remove from the heat. Set aside.

for the squash filling:
4 cups cooked butternut squash, mashed with a fork
1/3 cup (grade B) maple syrup
1 tblsp freshly chopped sage

for the pasta:
1 box Tinkyada  lasagna noodles, boiled for only 10 minutes (in 2 batches). You don’t want to cook these through because they will finish cooking in the oven.

1.) Begin building your lasagna by spreading 1/2 cup of the cream sauce along the bottom of an ovenproof dish.  Layer three noodles over the top.
2.) Spread 1/2 cup of the squash mixture covering the noodles. Layer three noodles over the top.
3.) Spread 1/2 cup cream sauce. Layer three noodles over the top.
4.) Repeat. Your final layer (on top) with be a double layer of remaining cream sauce topped with squash.
5.) Bake on 350 for 50 minutes. I like Kelly covered my dish with a cookie sheet instead of aluminum foil.

I love pumpkin. So, when I heard that it was the theme for this months  Go Ahead Honey recipe round-up (hosted by Heather over at Life, Gluten Free) I was thrilled.  Typically, I use pumpkin for muffins or bread. But, this inspired me to challenge myself,  to make something completely out of my comfort zone so to speak.

When I was at the farm stand the other day I saw a whole section of pumpkins beautifully displayed and it struck me. Why not try my hand at making a pumpkin puree from scratch?  I have never made pumpkin bread (or anything for that matter) using fresh pumpkin puree.

Ironically, after deciding upon pumpkin ice cream, Boulder got slammed with 18 inches of snow. Hmmm…so, my choice is not necessarily the most warming treat on a cold blustery day . So, I put a touch of freshly grated ginger in there for warmth. OK, I am grasping at straws here. I digress.  Hope you enjoy it !

1 cup pumpkin puree (canned is fine)
1 tblsp vanilla
1 cup non-dairy milk (I used almond)
1 cup coconut milk
5 egg yolks
1/3 cup honey
1 tblsp unsulphured molasses (NOT blackstrap)
1 tsp freshly grated ginger (don’t have fresh? use 1/2 tsp ground ginger)
1/2 tsp cinnamon
pinch cloves or nutmeg (whichever one you prefer)

1.) combine room temperature pumpkin puree and vanilla in a storage container with a lid. Refrigerate until cold. Side note:  I chose an American Pie pumpkin, baked it in my oven at 375 for about an hour and a half ,  then removed the seeds and scooped out the flesh.
2.) heat 1 cup almond milk and 1/2 coconut milk in a saucepan over medium high heat. Watch it carefully – it doesn’t need to boil only to become “hot”.
3.) In a separate bowl, whisk egg yolks, honey, molasses and spices in a metal or heat-proof glass mixing bowl.
4.) Once the milk mixture is hot, gradually pour 1/4 cup of it into the egg mixture – whisking the entire time. The goal here is to warm up the egg mixture without making scrambled eggs.
5.) Then, pour the warmed egg mixture into the saucepan with the milk – whisking constantly – over LOW heat – until the mixture thickens (mine took about 10 minutes). This is critical:  you do not want this to boil (or even simmer).  You know it is ready when the mixture will coat the back of a wooden spoon.
6.) Remove from the heat and stir in the cold pumpkin/vanilla mixture.
7.) Pour the custard through a mesh sieve/strainer set over a clean heat proof glass bowl. Use  a rubber spatula and press the mixture through the sieve.
8.) Stir in the remaining 1/2 cup coconut milk and whisk until blended.
9.) Cover and refrigerate until cold – 3 to 4 hours or overnight.
10.) Add to ice cream maker, following manufacturers instructions.
11.) Serve with chopped walnuts, pecans or chopped chocolate sprinkled over the top.  Makes 1 qt.

This dish is perfect autumn stick-to-your-ribs fare. Loved every bite. So did my husband. Unlike me, he’s not a big swiss chard fan – but even he didn’t even realize it was in there. Instead of using white potatoes, I chose sweet potatoes for a more nutritious component. This recipe is really quite forgiving. It can become a vegetarian dish and you can even play around with the vegetables that you prefer.

Preheat the oven to 350 degrees.
Remove the flesh from 4 large baked sweet potatoes (enough to equal about
4 cups mashed sweet potatoes)
place mashed sweet potatoes in a large bowl
then add
1 egg and 1 egg white slightly beaten
and 1/2 cup buttermilk*
set aside

In a large skillet or Dutch oven
brown 1 lb ground lamb or turkey until the pink is gone
remove from the pan and set aside
meanwhile, saute in the same pan
3 eight-ounce packages baby bella mushrooms, roughly chopped
for about 5-7 minutes over medium high heat.
add 1 bunch swiss chard (stalks removed and roughly chopped)
and 1/4 cup flat leaf parsley, roughly chopped
add some salt & pepper to taste.
Cover the pan and saute another 5 minutes – until the swiss chard wilts. Turn off the heat and add the lamb back to the skillet stirring well to combine the meat, chard and mushroom mixture.

In a 8×10 inch pan, use a spatula to smooth out half the sweet potato mixture along the bottom of the pan.  Next layer the mushroom mixture over the sweet potato. Finish the pie by layering the remainder of the sweet potato over the mushroom mixture. Bake for 35-40 minutes.

*You can make your own buttermilk by placing 1 tablespoon lemon juice in one cup (minus 1 tablepsoon) of non-dairy milk.

I’ve been wanting to try this recipe for a while. It is inspired by a recipe in the The Wheat-Free Cook: Gluten-Free Recipes for Everyone by Jaqueline Mallorca. As it baked in the oven, the aroma permeated the house. Next thing I know, my children came running downstairs shouting, “mommy, something smells really good!” and we sat and chatted about what I had made. Then, they unanimously decided (after their third serving) that it was REALLY good. And begged unsuccessfully for more. Despite the fact that this is called gingerbread – it is not made in a loaf pan. Rather, Ms. Mallorca recommends using a pan not unlike something you would use for brownies or pan cookies. I used an 8×8 piece of stoneware.  Side note: Since I am nursing my daughter, I don’t have the liberty of spicy gingerbread  – it upsets her little tummy. If you prefer a bit more spice you can up the ginger by another 1/2 to full teaspoon. Feel free to adjust the remaining spices to your liking.

Preheat oven to 350 degrees.  Line your pan with unbleached parchment paper.

In a prep bowl, combine then set aside
3/4 cup teff flour
1/3 cup brown rice flour
1/4 cup arrowroot starch (or corn starch)
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp cloves
1/2 tsp cinnamon
1  1/2 tsp ground ginger

In the bowl of a stand mixer, beat until light and fluffy
1/2 cup unsweetened applesauce
1/2 cup oil (grapeseed, coconut or other)
1/4 cup coconut sugar

then add and beat until combined
1 egg

then add and beat until smooth – about 30 seconds
1/2 cup unsulphured molasses (NOT blackstrap) and
1/2 cup hot filtered water

pour dry ingredients slowly into wet ingredients just until combined, paying attention not to over mix . Bake 30 minutes. Makes 10-12 squares.

There is a small family-run organic farm stand about a mile from our house. The owner is fantastic and he always welcomes me with a warm smile followed by a nice chat while I peruse that days produce offerings. He has been my go-to man for the most incredible watermelon I have ever had in my life. Bless his heart.

Alas, Friday I headed over there to see if he had some corn on the cob. It’s the end of corn season (so sad!) but I had found this intriguing recipe (from the San Diego Weekly Reader) that I really wanted to try. But,  get this – it requires fresh raw corn kernels instead of cornmeal.  I, personally, had never heard of making cornbread without some form of dried cornmeal.

My farm stand friend delivered on the corn and we had this bread served alongside our taco bar. It was wonderfully fresh. And fluffy almost like a cake – yet savory. Quite a nice change to the usual.  This recipe makes a generous portion so I ended up giving half of the bread to my sister who was serving her family taco bar (by chance) herself.  It was an all-around hit.

Preheat oven to 350 degrees and grease an 8”x10” baking pan. In a good blender, puree
(raw) kernels cut from 4 ears of organic corn
1/2 small yellow onion, peeled
3 whole eggs

Then add and blend until smooth:
1/2 cup mild olive oil or grapeseed oil
1/4 cup coconut milk
1/2 cup honey

In a separate bowl prepare:
2 cups brown rice flour
1 tblsp baking powder (aluminum free)

Add the corn ingredients to the dry mixture and mix with a wooden spoon until smooth. Pour into greased pan and bake for 40 to 45 minutes or until a toothpick comes out clean. Let cool a few minutes, cut and serve.

Two weeks ago, my husband and I welcomed a new baby girl into our family – Sarah. She is amazing – such a good baby and we as a family unit are adjusting to the newest member in stride. We’ve had incredible help and support from friends and family – but in particular from my dear mom, who flew in for a couple of weeks to help ease with the transition.

These first few months I am going to be needing some sure-fire shortcuts in the kitchen. It just so happened that  a few days ago I stumbled upon this muffin mix at the local corner grocer in Niwot (a few towns over from where we live).  Let me preface this by saying I am not a huge proponent of “ready-made” mixes (usually because they have so much sugar) – but I will most definitely be buying this product again. They are really wonderful muffins. The mix is whole grain and it is made right here in Colorado. I love buying local products and strive to support local companies whenever possible.

I changed up the recipe (on the back of the bag) slightly by adding a bunch of fresh blueberries and then some protein powder that my clever friend Kelly over at The Spunky Coconut recommended.  My two older children have gobbled them up for snacks. They have turned out to be the perfect on-the-go item while playing at the park and have served as a quick mid-morning power boost for a super busy mother of three…

1 bag High Country Lemon Flax Muffin Mix
2 eggs
3/4 cup non-dairy milk (I used almond milk)
1/2 cup coconut oil
2 cups organic blueberries
2 tblsps Vitol Egg Protein Powder
3 tblsps filtered water

In two mixing bowls, combine wet and dry ingredients separately. Pour dry ingredients into wet, stirring well to combine. Then gently fold in blueberries with a wooden spoon.  Transfer batter to to muffin tin. Bake at 350 degrees for 23-25 minutes. Makes 12 muffins.

Last week I was perusing the New York Times online and there was an article about Babycakes bakery in New York City. This particular bakery has received quite a bit of press over the last few years, primarily because they offer allergen free vegan baked goods. Most of their items are gluten free, casein free, nut free, and egg free. They even steer away from using cooking oils (such as grapeseed) because some children and adults are sensitive to it. In any event, the article included their recipe for chocolate chip cookies. I adapted it to my liking and have tested the recipe on my kids and some friends who flew in to visit us for Labor Day weekend from the UK. After several attempts I think I finally got it right.

The chocolate I used has tiny pieces of crystallized orange peel in it. So, it gives the cookies a very subtle orange twist. Not overpowering at all. In my opinion – absolutely delicious. Feel free to use your own chocolate bar though. Nutritionally speaking, the very best chocolate bars are those that contain at least 70% cocoa. Personally, that’s right up my alley. Which at times presents a problem because I have to  limit myself to a daily ration. I love my chocolate ! If you don’t tolerate nuts,  – I have not tested this with GF flour mix – my suggestion would be to substitute a scant 1 1/2 cups gluten free all-purpose baking mix (and 1 tsp xanthan gum if your mix doesn’t include it). If the mixture seems too stiff,  you can add some applesauce one tablespoon at a time, until it loosens up just a tad. I am not certain they are guilt free cookies – but they are certainly delicious! Even my gluten eating friends loved them! Let me know what you think….

dry ingredients:
2 cups + 2 tblsp ground raw almonds (I used blanched but regular are fine and I ground them in my blender)
1/3 cup coconut sugar
1 tsp baking soda
pinch kosher salt
1/4 cup flax seed meal
2/3 cup Alter Eco Dark Chocolate Twist – (1 entire bar), roughly chopped

wet ingredients:
1/2 cup coconut oil, liquefied
2 tblsp gluten free vanilla

Prepare wet and dry ingredients separately.  Combine in one bowl. Using a small ice cream scoop, spoon the batter onto cookie sheets lined with unbleached parchment paper. Bake at 325 degrees for 10 minutes. Let cool on cookie sheet for 5-7 minutes before transferring to a cooling rack.