Grain Free Chestnut Flour Pumpkin Bread

I know not everyone has chestnut flour on hand and most of you may have never heard of it.  I feel bad posting recipes that include ingredients that can not be purchased at the local health food store, but this flour is great!!  There are a million grain free pumpkin bread recipes out there using almond and coconut flour, so I wanted to give a different option.  My hope is thatone day soon chestnut flour will be available locally for all of us that are eating gluten and grain free.

In case you missed it, I also used chestnut flour in this Grain Free Ginger Cookies Recipe and explain what chestnut flour is.  The best place to buy it is at nuts.com and you can get some fantastic almond flour (comparable to Honeyville Brand)or cashew flour to make the Spicy Rosemary Cashew Crackers.

Grain Free Chestnut Flour Pumpkin Bread

Ingredients

• 1 3/4 cup chestnut flour
• 3/4 cup coconut palm sugar or erythritol (I did 1/8 cup palm sugar and erythritol for the remaining)
• 2 pastured eggs
• 1 cup pumpkin puree
• 1/2 cup coconut oil
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
• 1 1/2 -2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp sea salt
• 1/2 cup chopped nuts, optional

Instructions

1. Blend the eggs, pumpkin, oil and sugar with a hand mixer
2. Combine the flour, salt, soda and spices in a different mixing bowl
3. Make sure your pan is greased and ready to go before this next step. The soda and vinegar is a rising agent and starts acting immediately so you want to get the bread in the oven asap.
4. Add the vinegar and the dry mixture to the wet and stir well
5. Pour batter into a greased loaf pan and bake at 350 for 50-55 minutes

Serve warm with some grass-fed butter...mmmmmmm!

Kate's Healthy Cupboard - Gluten Free Recipes

"Notato" Pancakes

Have you ever taken left over mashed potatoes and made potato pancakes the next day?  I loved them, but no more potatoes for me so these "notato" pancakes made with cauliflower will have to do...and they do!  If you eat white potatoes regularly, these may not do it for you and your starch addiction.  Otherwise, give these a try and let me know what you think!  You may also enjoy this Mashed Cauliflower Recipe next time you're craving mashed potatoes!

“Notato” Pancakes

Ingredients

• 1 large head of cauliflower, chopped and steamed
• 1-2 tbsp fresh chives, minced
• 2 eggs
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1-2 tbsp coconut oil for frying

Instructions

1. Pat dry the steamed cauliflower to remove as much moisture as possible
2. In a food processor, pulse the cauliflower into tiny pieces. Do not puree it!
3. In a mixing bowl, whisk the eggs and add the cauliflower, chives, garlic, salt and pepper and stir until combined
4. Heat a large skillet over medium high heat and add 1 tbsp of oil
5. Once the oil is hot, spoon the mixture into the pan and press down into a pancake shape
6. Cook until brown and pancake is holding together enough to flip and brown the other side
7. You may need to add more oil to the pan for the second batch of pancakes
8. If your batter seems too running, add a bit of coconut flour if you’d like. I prefer these to be flourless!

Serve nice and hot!

Kate's Healthy Cupboard - Gluten Free Recipes

Raw Beet and Sunflower Seed Crackers

This may sound very similar to a recipe from a few months back, cause it is.  I basically took my recipe for my Raw Beet Sunflower Seed Pesto and made a few changes to create this delicious cracker!  If you are a beet person, this is a must try!  I used my dehydrator, but I believe this should work just fine in the oven.  Many ovens have a dehydrator option or just bake these at the lowest possible setting.

 Raw Beet and Sunflower Seed Crackers

Ingredients

• 2 large beets, peeled and chopped (about 5 cups)
• 4 garlic cloves
• 3/4 – 1 cup fresh basil leaves
• 1 cup raw sunflower seeds
• 2 tbsp balsamic vinegar
• 1 tbsp psyllium husk*
• 1 tsp sea salt

Instructions

1. Place the chopped beets into a food processor and blend until pureed
2. Add in the remaining ingredients excluding the sunflower seeds and blend until well combined
3. Add the seeds to the mixture and combine. Do not let the seeds get so small they disappear.
4. Dehydrate at 145 for 2 hours. Reduce the temp to 105 and dehydrate until crisp. Once the top is completely dry, I flip the crackers to finish. this is the best time to cut or score the “dough” into desired cracker size.
5. Oven Method: Bake on a parchment lined cookie sheet at lowest temperature setting or dehydrator setting until desired crunch. You may want to turn the crackers over part way through to cook evenly. You can try cutting or scoring the crackers at that time as well.

Quick notes

*Psyllium husk powder helps to bind the ingredients, like an egg does or flax meal mixed with liquid does. It can be found at most health food stores in the supplement section. It is a powder that is high in fiber and when consumed in high amounts, it can cause intestinal distress. I promise the one tablespoon of it in this entire recipe will not cause a problem for you!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Spice Granola

Happy Fall!!  Tomorrow is the first day of fall so bring on the pumpkin!

I think one of the biggest concerns for people going grain free is, "what will I eat for breakfast?" We have been so trained to eat cereals, toast, pancakes and waffles with an occasional egg for breakfast, carbs and more carbs!  If you are missing your morning cereal, here's the solution!  This granola recipe along with my other granola recipes (Banana Nut Granola and Almond Nut Joy Granola) are the perfect high fat and moderate protein breakfast!  Enjoy them with unsweetened almond or coconut milk or on top of greek yogurt, if you tolerate dairy or just plain.

If you would prefer to make soft cookies out of this recipe as opposed to crunchy granola, that is an option.  I personally like the granola best for the crunch, the cookies are soft and I prefer my nuts crunchy.  Dehydration is recommended but certainly not required.  If you have been thinking of getting a dehydrator, the one I have is very reasonable and so worth it!  I have quite a few recipes that I use it for including, beef jerky, cookies and crackers.  So if you have been contemplating, get it!!!

Grain Free Pumpkin Spiced Granola

Ingredients

• 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
• 1/3 cup pumpkin seeds
• 3/4 cup coconut chips (optional, replace with nuts or it may be too soupy)
• 2/3 cup almond flour
• 1/4 cup vanilla protein powder (optional or add more flour. I usedJay Robb’s Vanilla Egg White Protein)
• 1 tsp lucuma (optional)
• 1/2 tsp vanilla
• 1/4 cup maple syrup, honey or coconut nectar*
• 1/2 cup pumpkin puree
• 1/8 cup almond butter
• 11/2 -2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• couple dashes of sea salt

Instructions

1. Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma and all the spices and salt in a bowl and mix well
2. In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener and vanilla
3. Combine the two bowls and stir until all the dry ingredients are coated
4. Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
5. For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

* I used Xylitol Maple Syrup which is far less sweet than regular syrup and honey. I added 1/4 cup of erythritol as well. If you want it sweeter, make sure to add a granulated sweetener, not more liquid. It will make the granola too soupy.

Variations

If you prefer a soft cookie instead of crunchy granola, spoon out the “dough” onto a parchment lined cookie sheet and bake at 200 for 2 hours

Kate's Healthy Cupboard - Gluten Free Recipes

Chicken With Mushroom "Cream" Sauce

I can't believe I have shied away from mushrooms my entire life until recently!  I know it's a fungus, but damn they are good and heck, they have medicinal properties as well.  So why not saute some in butter and garlic then finish off with some white wine!! My only complaint is that you think you are making a ton, but by the time they cook up, it's half the amount and you find yourself longing for more!!

I found a recipe similar to this, but unfortunately, it called for heavy cream and my body can not handle that.  Coconut milk was the solution as long as all of the flavors would hide the coconut taste and it would thicken up.  I have to say, this was divine!!  I could have just eaten the entire pan of the mushroom cream sauce and left the chicken for another day!

I pan fried the chicken.  This may be a bit intimidating to some and quite simple for others.  Since chicken is a fairly lower fat meat, it's easy to over cook if not fried just right.  You could simply bake the chicken and then smother it in the mushroom sauce.  The only draw back to this is that you miss out on all the sucs, as the french call it, or solids from the meat left over in the pan that add flavor to the sauce.  When liquids are added to these solids, its creates a great base for gravies and sauces.

A couple of things to remember when pan frying.  I would recommend using a stainless steel pan.  Make sure the pan is hot before you add the oil and that the oil is hot before you add your meat.  The molecules of the pan are collapsing and expanding as it heats up and if you place meat in it before it's hot enough, those molecules will grab a hold of your meat and cause it to stick.  Make sure your meat is patted dry and completely thawed out.  if not, there will be added moisture to the pan resulting in a longer cook time and over done meat.  The goal is to have a crispy golden crust without over cooking the food.  Keep in mind the thickness of the meat, thinner meats should be cooked at higher heat for a shorter time.  Longer cooking times will result in tougher dry meat.  The heat can vary on stoves, but one way to make sure the pan is at the right temp is to listen to the sizzling.  You want a gentle sizzling sound, turn the heat down if the sizzling is too intense and turn it up if it's not sizzling.  If this sounds too hard but you want a crispy outside to your chicken, you could simply pan fry each side until they are browned, then throw the meat in the oven to finish cooking.

Recipe: Chicken With Mushroom Cream Sauce

Ingredients

• 3 tbsp grass-fed butter
• 1 tbsp coconut oil
• salt and pepper

Instructions

1. Heat a large, stainless- steel pan over medium high heat
2. Pat the breasts dry and season with salt and pepper
3. Once the pan has reached the proper temperature, add the oil and 2 tbsp butter
4. Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it's sizzling too much.
5. Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.
6. Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate
7. Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent
8. Add the remaining tablespoon of butter and the mushrooms
9. Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine
10. Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk
11. Let the sauce simmer and reduce until it's a sauce like consistency
12. Add additional salt and pepper if needed then pour it over your chicken

Let me know if I have created more mushroom lovers!

Kate's Healthy Cupboard - Gluten Free Recipes

Apple Cinnamon Upside Down Cakes

A few months ago I posted a recipe for Cherry Almond Upside Down Cakes...well it's time for a fall version!  I first thought about trying to do this with pumpkin and pecans, but decided I just can't go wrong with apples and cinnamon.  The recipes are very similar and super easy!!  These have been a huge hit around here and do not last long after they come out of the oven!  I suggest adding a scoop of my Dairy Free Vanilla Bean Ice Cream to the top of them while they are warm...yum!

Apple Cinnamon Upside Down Cakes

Makes 6 large cakes

Ingredients

Cakes:

• 1 1/4 cups almond flour*
• 2 eggs
• 1/4 cup grass-fed butter or coconut oil, melted
• 1/4 cup honey (I used Xylitol honey for lower sugar, or Swerve would also work)
• 1 tbsp vanilla extract
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 1 tsp cinnamon
• dash of nutmeg

Topping:

• 3/4 cup apples, skinned and diced (1 apple)
• 1 tbsp grass-fed butter or coconut oil
• 1 tsp cinnamon
• 1 tsp coconut palm sugar or try Swerve

Instructions

1. Combine diced apples, 1 tbsp butter/oil, 1 tsp cinnamon and 1 tsp coconut palm sugar in a bowl and mix well
2. In a different bowl, whisk the eggs, melted butter/oil, 1/4 cup honey and the vanilla extract
3. In another bowl, combine the flour, salt, 1 tsp cinnamon, nutmeg and soda
4. Add the dry ingredients into the bowl of egg mixture and stir until combined
5. Pour the apple mixture into the bottom of 6 holes of a greased muffin tin.
6. Pour the batter over the apple mixture, it will come close to the top
7. Bake at 350 for 20 minutes or until brown
8. Remove from the tins with a big spoon.

Quick notes

*I used Honeyville Almond Flour. these are already pretty moist so Bob’s Red Mill may make them REALLY moist but still delicious!

Let me know which one you like better, the apple or the cherry.  I can't decide, they are both pretty darn good!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain-Free Ginger Cookies

Earlier this year I posted this Gingersnap Cookie Recipe, and today I bring you another one!  Both of these cookies are delicious, but very different.  The original gingersnap cookies are made with almond flour and are soft and chewy like a molasses cookie.  Today's gingersnap recipe is crunchy, spicy and made from chestnut flour.

What is chestnut flour??!  Chestnut flour is a gluten free alternative to regular flour made from ground chestnuts.  Chestnuts have been dried and made into sweet flavored flour in Italy for centuries. In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as:  chestnut flour bread, pie crust, crepes, and other baked goods.  Its sweet flavor makes it the perfect fit for recipes involving almonds, chocolate, honey and hazelnuts. I have found it to be awesome in fall recipes that incorporate pumpkin and spice.  Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates.  Chestnut flour does have less carbohydrates than regular white flour but has many of the same baking properties as flour.  I love using almond flour and am not afraid of fat by any means.  I am just enjoying how much fun this flour is to work with, and not to mention how good it is!

Is it actually a nut or a fruit?  According to Wikipedia, it's a fruit.  If you have tree nut allergies, please look into this more, but my understanding is that it's not a nut!!!

Convinced to buy some chestnut flour yet?  You should be because I have a few recipes coming that will use this flour.  It's worth buying a pound or two and seeing what you think!  It can be purchased from Nuts.com and while you are there, they have fine ground almond flour too if you need more.  It's comparable to Honeyville and they also sell other nut flours that could be fun to use instead of almond flour.  I have cashew flour on my list to buy soon to make this awesome Spicy Rosemary Cashew Crackers Recipe!

 Recipe: Grain-Free Ginger Cookies

Ingredients

• 1 3/4 cup chestnut flour
• 1/2 cup grass-fed butter or coconut oil, melted
• 1/4 cup molasses or yacon syrup
• 3/4 cup granulated sweetener*
• 1 egg
• 1/2 tsp vanilla
• 1/2 tsp soda
• 1/2 tsp sea salt
• 1 1/2 tsp cinnamon
• 3 tsp ground ginger (heaping if you like spicy)
• 1 1/2 tsp ground cloves
• 1/2 tsp nutmeg

Instructions

1. With a handheld mixer, combine the butter/oil, egg, vanilla, sugar and molasses
2. In another mixing bowl, combine the flour, soda, salt and spices
3. Combine the two bowls and mix well.  the dough will be thick
4. Take about 1/3 of the dough and roll it out between 2 pieces of parchment paper to about 1/8-1/4 inch thick
5. Cut out cookies with a biscuit cutter or round cookie cutter. You could also roll dough into balls and press down flat with the bottom of a greased glass
6. Place the cookies on a parchment lined cookie sheet and bake at 350 for about 7 minutes
7. Remove from the oven and place cookies on a wire cooling rack to help them get hard and crunchy
8. Repeat until the dough is gone

Quick notes

*I used half erythritol and half coconut palm sugar for the sweetener

This makes about 48 thin cookies.  Sounds like a lot, but they will go fast!!  They are so thin that I justified eating 4 at a time thinking it really was equivalent to just 1 regular cookie!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Pumpkin Ice Cream

I thought this was the perfect recipe for this time of year as we say good-bye to summer and hello to fall!  I will just forewarn you all that the pumpkin flood gates have opened!!!  It's that ime of year you start to see everything pumpkin on Pinterest and Facebook from food bloggers and I will be contributing to that.  I am sorry if you are not a pumpkin fan, but I will also be working on some apple cinnamon treats as well.

I have told you guys before how much I love my Cuisinart Ice Cream Maker.  It gets used all of the time since this is my go to dessert.  I know many people make ice cream without an actual ice cream maker, but I think it makes a pretty significant difference.  They are reasonably priced and I promise you will become addicted to it as well!!  In the meantime, I would just freeze this in a bread pan to make it easy to scoop out.  Another idea is to make smoothies with this.  I would still freeze it so it becomes your "ice cubes" then add some of it to a blender with some non-dairy milk and a vanilla protein powder!  Yum!!!!

Dairy Free Pumpkin Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 4 egg yolks from pastured eggs
• 1 1/2 cups pumpkin, fresh or canned
• 1/2 – 3/4 cups sweetener*
• 2 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/4 tsp sea salt
• 1 tbsp bourbon or vodka (optional, keeps it from getting rock hard)

Instructions

1. Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside
2. Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!
3. Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs*
4. Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and blend until smooth
5. Pour mixture back into the bowl and place in the freezer for an hour to cool
6. Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze

Quick notes

*I used a combination of Xylitol Maple Syrup and erythritol to keep the sugar low. These are both not as sweet as regular syrup so add a little sweetener at a time until it’s to your liking

*I buy eggs straight from a farm with pasture raised chickens and feel comfortable eating the yolks raw. I skip the heating the milk part and just throw everything in the blender from the start, then into the ice cream maker.  I keep cans of coconut milk in the frig at all times to it’s already cold and ready to go!!

Variations

I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

Kate's Healthy Cupboard - Gluten Free Recipes

Spicy Sauteed Shrimp

If you like shrimp, a bit of spice and a quick and easy meal, this recipe is for you!!  I am all about simple, but good when it comes to food...I may be too simple for some!  Tom has said numerous times that I'm such a good cook, I laugh every time he says that...after I tell him thank you.  I appreciate him saying that, but I really have a lot to still learn about cooking and technique.  What I am good at is sticking to the basics and learning how to add flavor to dishes.  My point is that YOU can be impressive in the kitchen, just keep it simple and spice it up!!!  As long as he likes my cooking, that's all that really matters, right?

Hope you enjoy this as much as we did!

Spicy Sauteed Shrimp

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 2 bunches green onion, diced
• 1-2 cloves garlic, minced
• 1/2-1 jalapeno, seeded (unless you like it hot!) and diced
• 1/4 – 1/2 tsp ground cumin
• 1/2 – 1 lime, juice
• 2 tbsp fresh cilantro, chopped
• 1-2 tbsp coconut oil or butter
• Red pepper flakes (optional)
• Salt and pepper

Instructions

1. Rinse and dry the shrimp, set aside
2. In a large skillet, saute 1 tbsp of oil/butter with the onions, garlic and jalapeno over medium heat for about a minute.
3. Add the shrimp, additional oil/butter if needed and cook for about 3-5 minutes until the shrimp are opaque throughout.
4. Remove from heat, squeeze fresh lime juice over the top, sprinkle with cumin, red pepper flakes, salt and pepper and cilantro.  Stir and serve!

Kate's Healthy Cupboard - Gluten Free Recipes

Better Butter Chicken (From Sarah Fragoso)

I shared this recipe link on Kate's Healthy Cupboard Facebook Page recently.  I know not everyone uses Facebook so I wanted to share it on here too.  It is such an easy recipe and one that just about everyone will enjoy! It is not my recipe, just one I tried and fell in love with!

I made this for the second time in a matter of a few weeks because it is that tasty!!  We enjoyed it plain, but I think this would be great over spaghetti squash or pasta if gluten is something you still choose to pollute your body with (sorry, I just hate the stuff and wish everyone would realize it's negative effects on the body!).  I make it a bit more saucy by reducing the amount of chicken (I use 1 1/2 lbs instead of 2 1/2) in the recipe and suggest doing that if you do plan to serve it over pasta, rice, squash or spiraled vegetable noodles.  I also use chicken breasts, not thighs, but feel free to use either one.  The recipe calls for fenugreek powder, I used fenugreek seeds and it worked just fine.  Whole Foods sells bulk seasonings if you can't find it in a bottle or if you just want to buy enough for this recipe.  My suggestion is to use grass-fed butter where it is called for instead of the coconut oil option.  I think butter makes it creamier and let's be honest, butter makes all things better!!!

You can find the recipe here from Sarah Fragoso of Everyday Paleo.  This works well to freeze and pull out as leftovers later!!

Hope you enjoy it as much as we did!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Shrimp Cakes

This is my version of fried coconut shrimp done in a completely different form!  These are so easy and so tasty!  I kept it really simple but there are plenty of different flavor options.  I wanted to taste the mild sweetness of the coconut without anything over shadowing that.  Some cayenne pepper would spice it up or some curry could be good as well!

Most coconut shrimp recipes involve flour or cornstarch and they also use sweetened coconut.  I chose to leave out the flour and let the coconut be the binder along with the egg.  I don't think it needs flour, but feel free to play around with almond or coconut flour.  As for the coconut, these are definitely not as sweet as coconut shrimp you find on most menus.  Again, feel free to use sweetened coconut or add a bit of a sweetener.

I enjoyed these plain, that's how I like things!  There are numerous dipping sauce recipes and sauces sold in a bottle that would be great with these.  One that comes to mind is a Mango Habanero Sauce that you can find at Whole Foods that is fantastic on grilled shrimp.  Better yet, make your own!

Coconut Shrimp Cakes

Ingredients

• 1 1b raw shrimp, shelled and deveined
• 3/4 – 1 cup unsweetened shredded coconut (use sweetened or add sweetener if you like it sweeter)
• 2 egg whites
• 1/2 tsp celtic sea salt
• 2 tbsp virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

Instructions

1. Cut off tails of the shrimp and place in a food processor.
2. Pulse the shrimp until they are in tiny pieces, almost like mush.
3. In a large bowl, whisk the egg whites.
4. Add the shrimp, coconut and salt to the eggs and combine
5. Form the batter into 8 patties about 1/2 inch thick
6. Heat 1 tbsp of oil in a large skillet over medium heat
7. Add four patties to the skillet and cook about 4-5 minutes per side
8. Add the other tbsp of oil to the pan and cook the remaining 4 patties

Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Lollipop Rolls

For those of you that don't know me, I am a huge sushi fan!  Yes, I love raw fish!  I like cooked salmon, but raw salmon sashimi does not taste fishy at all, and if it does, it's old or bad quality!  I buy sushi grade salmon and tuna from Whole Foods and have never had it be bad.  They have it already portioned out in slices and pack it fresh on a regular basis.  Raw fish does not stay fresh for long, so please buy it to use that day or possibly the next.  So if you are someone that avoids sashimi because you can't stand how fishy cooked salmon is, give it a try, you might be surprised!!

One of my favorite sushi restaurants in Scottsdale that we frequent a lot, has four different lollipop rolls on their menu.  I just love how refreshing they are with the cucumber wrap and they are free of rice for all you grain free friends out there!  The roll I order consists of salmon, yellowfin tuna, crab and avocado wrapped in cucumber and served with a ponzu dipping sauce.  Being gluten and dairy free tends to mean you can not enjoy any sauces at sushi restaurants.  I love these as is with some wasabi on top, but for my lollipops I decided to dip them in my Avocado Vinaigrette.  I love the mixture of avocado and sushi so this is the perfect match!!  The other option is to eat it like a traditional roll and dip it in a mixture of wasabi and some Coconut Aminos (gluten free soy sauce alternative that tastes great!!).

I was so excited to post this recipe that I didn't want to wait any longer as I experimented with a gluten free ponzu sauce.  I will work on one, seems pretty simple.  I am also going to work on a pesto dipping sauce that many places serve with rolls as well.  These may look complicated, but really take no time at all!!!

Lollipop Rolls

Makes 12 rolls

Ingredients

• 3/4 lb of sushi grade fish (I used salmon and tuna, but crab or shrimp will also work)
• 1 large cucumber
• 1/2 of an avocado, sliced into 6 strips
• 12 bamboo skewers
• wasabi powder

Instructions

1. Using a mandoline, slice the cucumber lengthwise into 1/8 inch thick slices
2. Lay out a slice of cucumber vertically. Place fish slices and a slice of avocado horizontally across the cucumber. Set all of them right next to each other. You may need to trim off and pieces that are hanging over the edge of the cucumber
3. Roll the cucumber tightly until it overlaps itself.
4. At the overlap spot, poke a bamboo skewer into each side so you can slice it right down the middle to form two rolls.
5. Repeat the process until you have 12 finished rolls.
6. Combine wasabi powder with a bit of water to create desired consistency

Don't like sushi, enjoy these with chicken or beef strips and some raw veggies!  Don't be afraid to get creative!

Kate's Healthy Cupboard - Gluten Free Recipes

Mashed Cauliflower

I am sure many of you have heard of this idea or already serve cauliflower this way.  I have never tried doing this, not a big cooked cauliflower fan, more of a broccoli girl.  All I can say...why did I wait so long to do this!!!  It really does remind me of mashed potatoes.  I haven't had white potatoes in a very long time, so someone that lives on them may disagree with me!  This is a great starch free side dish to enjoy with out the guilt!

If you are someone that is skipping over this recipe because this is old news to you, just wait, I have a unique one coming that uses this as a base!!

Recipe: Mashed Cauliflower

Ingredients

• 1 head of cauliflower, steamed

• 2 tbsp grass-fed butter
• 2 garlic cloves
• 1 tbsp chives, chopped
• 1/4-1/2 cup plain dairy free milk, unsweetened (optional)
• salt and pepper

Instructions

1. Place the steamed cauliflower, butter, garlic, milk and salt and pepper in a Vitamix or high speed blender and blend until smooth.
2. Pour into a bowl and stir in the chives and additional salt and pepper if needed.

There are many variations to this recipe.  Crumbled bacon would be good on top and you can also substitute the chives for green onion if you prefer.

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Lime Sherbet Popsicles

First full week of August already....how did that happen!!  I feel like summer will be coming to an end in no time and I better get this recipe out before it's too cool for these treats!  If you like the taste of sour limes, these are for you!!  Get ready to pucker up!!!

I made these so long ago that I forgot about my hot pink popsicle sticks!  I have stainless steel molds and wooden sticks now, thank goodness.  This picture would look so much better with wood sticks, oh well!

Recipe: Dairy Free Lime Sherbet Popsicles

Ingredients

• 1/4 - 1/2 cup sweetener (I used 1/2 cup erythritol)
• 1 can full fat coconut milk
• 1/8 tsp sea salt

Instructions

1. Combine the zest with all the remaining ingredients in a blender and blend until zest is in tiny pieces
2. Pour into molds and freeze (makes 4-6)
3. You could make this into sherbet by using an ice cream machine instead of popsicles

An option would be to add some berries to the mixture after it has been blended.  I think strawberries, raspberries or cherries would be awesome with the lime!

Kate's Healthy Cupboard - Gluten Free Recipes

Spicy Collard Greens Chips

This is hardly a recipe but I wanted to share it.  I am sure you have seen all the hoopla around kale chips.  There are so many recipes out there for different variations and now you can find them in the raw food section of many health food stores.  I looove them and can eat an entire batch of them in one sitting.

Collards greens make for an incredibly tasty chip as well!  I really like using these greens for the ease of spreading flavors and oils on them.  Collards are huge flat leaves so they are easier to clean and work with.  They are part of the cruciferous vegetable family such as, broccoli, kale and cabbage,  I am sure you have heard all of the health benefits of cruciferous vegetables, so add collard greens to the mix for some variety!

Recipe: Spicy Collard Green Chips

Ingredients

• 1 bunch of collard greens
• 1 tbsp olive oil
• 1-2 tbsp hot sauce

Instructions

1. Tear the greens into pieces (they will decrease in size as they cook so don't tear them too small)
2. Combine the leaves, oil and hot sauce in a bowl and massage the greens with the mixture so each piece is covered
3. Spread single layer onto a parchment lined cookie sheet
4. Bake at 350 for about 6-8 minutes or until a hint of brown
5. Let cool completely before storing. Do not pile on top of each other to cool, they will retain moisture and become soggy
6. Store in a glass container

It's ok if you eat the entire batch, for reals!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Coconut Sweet Bread

As many of you know, a good grain free bread recipe is hard to find!  Elana from Elana's Pantry has a few grain free recipes as well as Against all Grains that use nut butter for their base.  I wanted to create something with minimal amounts of nuts.  Using coconut as my filler, this came out GREAT!!!  Coconut is a bit sweet so I went towards a sweeter bread.  It probably turned out sweeter than I plained, but there was no complaining by anyone!!!  Feel free to decrease the sweetener or leave it out completely.  This bread comes out super moist and would be a real treat with some melted grass-fed butter on top!!!

Recipe: Coconut Sweet Bread

Ingredients

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 cup shredded coconut

• 1/4 - 1/2 cup granulated sweetener such as coconut palm sugar (I used 1/2 cup Swerve for low sugar option)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 eggs
• 3/4 cup full fat canned coconut milk
• 1 1//2 tsp vanilla extract
• 1/2 tsp apple cider vinegar

Instructions

1. Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour
2. In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar
3. Combine the two bowls and stir until well combined and smooth
4. Pour the batter into a greased bread pan
5. Bake at 350 for 45 minutes

Quick notes

Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

Enjoy!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Kate's Healthy Cupboard - Gluten Free Recipes

Parsnip Latkes

I'm guessing most of you have not ever tried a parsnip, or if you have, you didn't realize it.  I am the girl at Whole Foods that always makes the cashier pull out her produce code book to look up all the random vegetables I buy.  It's not every day that they ring up parsnips, daikon radishes, black radishes, taro root, leeks, tumeric root or plantains to name a few.

According to Wikipedia,  Parsnip is a root vegetable related to the carrot.  Parsnips resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked.  While parsnips can be eaten raw, they are more commonly served cooked. They can be boiled, roasted or used in stews, soups and casseroles.  Parsnips can also be fried or thinly sliced and made into crisps.  The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber.

The parsnip looks like a larger pale colored carrot, but in my opinion, doesn't taste like a cooked carrot.  I am not interested in eating a cooked carrot ever again as far as I'm concerned.  I can't stand them!  I actually like parsnips a lot done as parsnip chips in the oven and really liked how this latke recipe turned out.  They have a subtle taste of sweetness and seasoned with the onions, scallions and garlic, it was the perfect balance!!

Recipe: Parsnip Latkes

Ingredients

Makes 8-10 latkes

• 4 cups grated peeled parsnips
• 2 large eggs
• 2 green onions, sliced (all of the whites and light green parts)
• 1 heaping tbsp of the greens (scallions), sliced
• 1/2 tsp garlic powder
• salt and pepper
• 1-2 tbsp refined coconut oil (no coconut taste) for the pan

Instructions

1. Whisk the eggs in a large bowl
2. Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well
3. Place coconut oil in a skillet and heat over med-high
4. Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake
5. Cook until brown and flip to brown the other side.  You want them to be crisp on the outside, but still soft on the inside.

Just like anything, these are best right out of the pan, but they are still great as leftovers!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Roasted Peach Ice Cream

It's peach season!  For those of you that frequent your local farmer's markets, peaches are aplenty!  Here in Colorado we are lucky to have access to Pallisade Peaches from Pallisade, CO, but this recipe will be delicious with any fresh peaches!!

As a kid I always loved nectarines far more than peaches, maybe it was the fuzz factor.  I haven't really had peaches very often lately, but as I was cutting them up I found myself stealing a slice from each peach and really enjoying it!!  They tend to be a bit mushier than nectarines, but mushy and fuzz aside, they are delicious!

I wanted to do something different than just plain peach ice cream.  After creating the Roasted Strawberry Vinaigrette Recipe, I got the idea to roast the peaches with a bit of cinnamon.  The outcome...DELICIOUS as my grandmother said numerous times.  I hope you like it as much as my family did!!

Recipe: Dairy Free Roasted Peach Ice Cream

Ingredients

• 1 1/2 cups fresh ripe peaches, diced (about 5)
• 1 tsp cinnamon (or more if you want)
• 2 cans full fat coconut milk
• 4 egg yolks*
• 1 tbsp vanilla

• 1/4 - 1/2 cup sweetener (I used 1/2 cup of Swerve* for lower sugar option, plus 1 tbsp coconut palm sugar)

Instructions

1. Combine the diced peaches and cinnamon in a bowl and mix to coat the peaches
2. Place the peaches single layer on a parchment lined cookie sheet and bake at 400 for 20 minutes
3. In a blender, combine the milk, egg yolks, vanilla and sweetener and 1/4 cup of the roasted peaches and blend until smooth
4. Transfer the the mixture to a bowl and let cool in the refrigerator or freezer for a couple hours.  Skip this step if coconut milk was in the frig before hand

5. Transfer mixture to an ice cream maker (I use the Cuisinart Ice Cream Maker) and follow it's directions
6. Once ice cream is starting to freeze, add in the remaining peaches

Quick notes

*I use raw pastured yolks and have no problem eating them raw. If you do not want to do that, follow the directions for my Dairy Free Vanilla Bean Ice Cream on how to "cook" them first. The mixture will be warm so make sure you cool it in the frig or freezer for a while before you run it through the ice cream maker or it will never harden!

*If going the low sugar route, note that the erythritol  in Swerve hardens the ice cream completely if frozen over night.  You will need to transfer ice cream from the freezer to the frig about 30-60 minutes before you want to enjoy it.

Variations

This does not have to be done in an ice cream maker. Simply place the mixture from the blender into a container (I often times see a bread pan used) without the additional peaches and freeze. After a few hours when it has the chance to harden a bit, add in the remaining peaches. If you add them when it's still a liquid, they will all just fall to the bottom.

I have been making so much ice cream that I have cans of coconut milk in my refrigerator now so the mixture is cool to begin with.  If the mixture is room temperature, it will never freeze in the ice cream maker.  You can simply place the mixture in the frig or freezer to cool it off.  I don't want to wait those extra hours for my ice cream to be done!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cherry Almond Upside Down Cakes

It's cherry season and I can't get enough of them!  The season seems to go by way too fast, so I am enjoying plenty of them while I can!  I need to get creative and think of some more recipes to incorporate fresh cherries in.  If you haven't tried it yet, my Dairy Free Cherry Chocolate Chip Ice Cream would be great made with fresh cherries!

Cherries are full of beneficial nutrients.  They have anti-inflammatory benefits, which can help with arthritis and many risk factors associated with heart disease.  They contain Anthocyanin, a nutrient that is beneficial for the brain and can improve memory.  Cherries are also high in beta carotene, containing 19 times more than blueberries or strawberries.  Trouble sleeping, cherries contain melatonin, a hormone that regulates the body's sleep cycles.  That's just a few reasons, but enough for me to keep indulging in them!

This recipe was inspired by a similar upside down cake recipe, but I can not remember where I saw it.  From what I remember, it used cranberries, lemon zest, orange zest, cinnamon and spices.  I think that sounds great for the fall, but for now, cherries are a must!  I don't think I have ever had upside down cake before.   I know pineapple is typically what you hear of, but I guess I have never been tempted by it.  After trying these, I'm thinking anything you pour this batter over and call an upside down cake would be fantastic!  I'm trying to think of a way to do something chocolatey and nutty...stay tuned!!!

Recipe: Cherry Almond Upside Down Cakes

Makes 6 Large Cakes

Ingredients

• 1 1/4 cups Honeyville almond flour (Bob's may work, but these are already really moist)
• 3/4 cup cherries, pitted and diced
• 1/4 cup plus 2 tbsp honey (1/4-1/2 cup Swerve can be used)

• 1/4 cup grass-fed butter or coconut oil, melted (used refined so there's no coconut flavor)
• 2 eggs

• 1/4 tsp vanilla bean powder (2-3 beans)
• 2 tsp almond extract
• 1/4 tsp celtic sea salt
• 1/4 tsp baking soda

Instructions

1. Combine diced cherries, 2 tbsp honey and 1/8 tsp of the vanilla beans in a bowl and mix well
2. In a different bowl, whisk the eggs, melted butter/oil, 1/4 cup honey and the almond extract
3. In another bowl, combine the flour, salt, 1/8 tsp vanilla beans and soda
4. Add the dry ingredients into the bowl of egg mixture and stir until combined
5. Pour the cherry mixture into the bottom of 6 holes of a greased muffin tin.
6. Pour the batter over the cherry mixture, it will come close to the top
7. Bake at 350 for 20 minutes or until brown
8. Remove from the tins with a big spoon.

Quick notes

I used Xylitol honey which is a bit less sweet than regular honey, so I added a tbsp of erythritol to the batter too.

These can be served warm or are just as good the next day or two.  They reminded us of strawberry shortcakes with how moist they are.  They would be even more delicious right out of the oven with a dollop of Dairy Free Vanilla Bean Ice Cream!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Brownie Bites

Here is another recipe from my dehydrator, but should work in an oven as well.  I am loving these little bite treats when I am craving something sweet.  These brownies are rich from the cocoa, so feel free to add additional sweetener.  I think they are just perfect the way they are, but I realize we all have different thoughts on how sweet a brownie should be!

Recipe: Coconut Brownie Bites

Ingredients

• 1/2 tsp vanilla bean powder (optional)
• 1/2 tsp vanilla extract (add more if not using beans)
• 1 tbsp lucuma powder (optional)
• 1/4 - 1/2 cup honey*

Instructions

1. Pour the coconut into a food processor and blend until small pieces are produced
2. Add all of the remaining ingredients and blend well.
3. Using a small cookie scoop, place each bite onto dehydrator sheets
4. Dehydrate at 125 for 2-4 hours depending on how soft you want them
5. Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting

Quick notes

*I used Xylitol honey that is less sweet than regular honey. Start with a 1/4 cup of regular honey and taste.

I have not tried these in the oven yet, so please let us know how they turn out!

Kate's Healthy Cupboard - Gluten Free Recipes