Wheat Free
Vegetable Loaf ……make two, these disappear fast!
Ingredients:
3 Eggs
1 c Lentils, soaked and cooked
1 c Mushrooms, sliced
¼ c Pine Nuts ( or walnuts)
½ c Green peas
½ c Carrot, chopped
½ c Red Pepper, chopped
1 small Red onion, finely chopped
2 c Spinach, chopped
1c Clove garlic, ????
¼ tsp Cayenne pepper flakes
½ tbsp Lemon juice
2 Tbsp Flax meal
1Tbsp Sea salt
2 oz Feta Cheese
Red pepper flowers and kale stem for decoration on top (bottom of pan, top when you invert it)
add some bacon?
Directions:
Soak then cook lentils in advance. Chop, slice as noted and mix all. Line pan with parchment paper or brown paper from a bag. If you want to get fancy, make a flower and stems with red pepper and spinach on the bottom of the pan.
Bake at 350 covered for 50 minutes. Uncovered for the next ten minutes.
Zucchini Fritters
Ingredients
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
Method
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yoghurt on the side
Diane's Pumpkin Bread
1 can of organic pumpkin (15 ounces)
8 organic, free-range eggs from pastured hens
1/3 cup organic, virgin, coconut oil
2 tsp organic vanilla extract
2 tsp pumpkin spice
1/2 tsp unrefined sea salt
3/4 cup organic coconut flour
1 tsp non-aluminum baking powder
1 cup of blueberries
1/2 cup organic, raw walnuts or pecans, chopped or nut butter
In one bowl combine the pumpkin, eggs, oil, vanilla, pumpkin spice, and salt. In another bowl combine the coconut flour with the baking powder and whisk thoroughly into batter until there are no more lumps. Fold in nuts and blueberries. Pour into greased 9x5x3 loaf pan and bake at 350° F for one hour. Remove the pumpkin bread from the loaf pan to cool on a rack
.Almond Flour Waffles
Ingredients:
1/2 cup almond flour or almond meal (meal is a little grainier so I prefer the flour)
1/2 teaspoon baking soda
1/8-1/4 teaspoon cinnamon, depending on your taste
Pinch of salt
2 eggs
1/2 teaspoon vanilla extract
1/4 cup coconut oil
Directions:
Mix all dry ingredients together in medium bowl. Whisk together the eggs, vanilla extract, and coconut oil which has been warmed enough to be liquid and add to the dry mixture, stirring briefly.
Heat waffle maker and coat with coconut oil. Drop about 1/4 cup of batter onto the hot iron. Cook until browned then top with fried egg, yogurt and or fruit.
from Two Cookin Mama's web site:http://2cookinmamas.com/2013/07/30/go-paleo-with-almond-flour-waffles/
8 organic, free-range eggs from pastured hens
1/3 cup organic, virgin, coconut oil
2 tsp organic vanilla extract
2 tsp pumpkin spice
1/2 tsp unrefined sea salt
3/4 cup organic coconut flour
1 tsp non-aluminum baking powder
1 cup of blueberries
1/2 cup organic, raw walnuts or pecans, chopped or nut butter
In one bowl combine the pumpkin, eggs, oil, vanilla, pumpkin spice, and salt. In another bowl combine the coconut flour with the baking powder and whisk thoroughly into batter until there are no more lumps. Fold in nuts and blueberries. Pour into greased 9x5x3 loaf pan and bake at 350° F for one hour. Remove the pumpkin bread from the loaf pan to cool on a rack
.Almond Flour Waffles
Ingredients:
1/2 cup almond flour or almond meal (meal is a little grainier so I prefer the flour)
1/2 teaspoon baking soda
1/8-1/4 teaspoon cinnamon, depending on your taste
Pinch of salt
2 eggs
1/2 teaspoon vanilla extract
1/4 cup coconut oil
Directions:
Mix all dry ingredients together in medium bowl. Whisk together the eggs, vanilla extract, and coconut oil which has been warmed enough to be liquid and add to the dry mixture, stirring briefly.
Heat waffle maker and coat with coconut oil. Drop about 1/4 cup of batter onto the hot iron. Cook until browned then top with fried egg, yogurt and or fruit.
from Two Cookin Mama's web site:http://2cookinmamas.com/2013/07/30/go-paleo-with-almond-flour-waffles/
For a no wheat breakfast: Huevos Rancheros A Mexican breakfast of Fried eggs served with black beans, salsa and corn tortillas. .(If you sprout the beans before cooking, they become a low glycemic vegetble, but retain their favor.) For a home made salsa look at the lacto fermented foods page.
Sprouted Lentil Granola
Stir fry together on coconut oil:
4 c Sprouted lentils (sprout them until they have green leaves!)
2 Onions
4 cloves Garlic
2” Ginger
Salt
Cummin
Before dehydrating, add:
Cut up carrots and plums
5 eggs
2 tbsp nutritional yeast
Spread in dehydrator and dry!