Gluten, Casein, and Soy Free Recipes

Transcription

1 Chicken Nuggets 2 organic chicken breasts Breading choices (choose one) 1 cup GF dry cereal (crushed in a bag) 1 cup GF bread crumbs (dry out bread in oven and crumble in blender) Almond flour Any GF or nut flour including coconut flour 1- tablespoon sea salt (or 1 cup of pureed vegetable) Choose a breading and add salt Cut chicken into desired sized strips or pieces, wash, and pat dry Dip chicken into egg or binding mixture, and then coat with breading Cook in oil until golden brown Flourless Chicken Pancakes 1 chicken breast precooked (season as desired while boiling) 3 eggs Using a food processor, blend ingredients together until completely smooth. Mixture will look just like thick pancake batter. Use ¼ cup of the mixture and cook in hot greased skillet like a pancake. Batter may need to be spread out a bit so that it is not too thick. These pancakes cook much faster than flour pancakes. Watch them closely. Makes 4-5 pancakes. *Recipe by Jody from PecanBread.com Cashew Butter Bread 3 eggs 1¼ - cups cashew butter ½ - cup nut milk 1- tsp honey 1- tsp baking soda 1- tsp salt 1

2 (Continued from page 1) Heat oven to 325 degrees. Line loaf pan with parchment paper. Mix eggs, cashew butter, nut milk, honey, baking soda, and salt. Pour into prepared pan. Bake for minutes. Apple Kraut This is the most kid- friendly way to eat raw sauerkraut. Use green apples for BED. Raw sauerkraut Apples Grate apple (peeled or unpeeled). Mix equal parts kraut and apple. Enjoy! Variation: You can grate carrots into the mix. You can also make a variation with applesauce instead of grated apple. Place applesauce and sauerkraut into the food processer and puree. Grain-Free Cereal 3 tbsp ghee 1-2 tbsp honey ¼ tsp vanilla a tiny dash of cinnamon to taste Thinly slice any GF/CF bread. Butter each side of the bread with honey and the ghee mixture with a pastry brush. Cut into small centimeter sized bites (cereal size) and dehydrate at 150 degrees for eight hours. Squash French Fries Butternut squash Olive oil Preheat oven to 425 degrees. Cut butternut squash into thin slices by hand or with a slicer. Toss them in olive oil, and place slices on a baking stone. Bake until crisp. *Recipe by Sheila from PecanBread.com 2

3 Squash Meatballs 2 lbs ground raw meat, pastured when possible 1 cup cooked and pureed winter squash 1- cup gluten free bread crumbs (dry out a few slices of gluten free bread in the oven, crumble by hand or blender) Salt to taste Preheat oven to 350 degrees. Combine all ingredients. Form into balls and place on parchment paper on a baking sheet. Bake for 30 minutes or until cooked thoroughly. Variation: Puree any vegetable. This is a great way to sneak in veggies. Over time, you can smash cooked vegetables such as broccoli with a fork instead of pureeing smooth. Nutty Snack Bar ½ cup honey ½ tsp vanilla ½ cup Gluten Free flour ½ tsp baking powder ½ tsp sea salt 1- cup chopped walnuts 2- cups cut up dates 1- cup GF/CF/SF chocolate chips Heat oven to 325 degrees. Oil an 8x8 pan. Beat the eggs until foamy. Add honey and vanilla. Blend flour, powder and salt into eggs. Mix in walnuts, dates and chocolate chips. Bake 25 minutes or until done. Garlic Mashed Potatoes 5 white potatoes washed and peeled ½ cup rice milk ½ cup organic soy free chicken broth ½ tsp sea salt ½ tsp pepper 1 garlic bulb, minced 3

4 (Continued from page 3) Boil potatoes until you can easily stick a fork in the middle. Drain potatoes. Place potatoes and remaining ingredients in a large mixing bowl. Using an electric mixer, mix until smooth. Adjust salt and pepper to liking. Potato Pancakes 2 cups grated potatoes ¼ cup rice milk 2½ tbsp GF/CF/SF flour 2 tbsp grated onion 1½ tsp sea salt 1 tsp pepper (or to taste) Mix all ingredients and drop 3 tbsp or mixture into hot oiled frying pan. Cook until brown. Chewy Gooey Rice Puff Bars 2 tbsp vegetable shortening (found in the natural foods section) 5 cups GF/CF/SF Rice cereal 4 cups marshmallows Melt shortening in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice cereal and stir until well coated Using a greased spatula or waxed paper, press mixture evenly into a 8x8- inch pan coated well with cooking spray. Cut into 2- inch squares when cool. Nut Milk 1- cup nuts/seeds (any) Filtered water for soaking nuts 3 cups filtered water Vanilla extract A sweetener anything you like: dates, maple syrup, xylitol, stevia 4

5 (Continued from page 4) I like using almond, cashew, or macadamia nuts. You can also use pine nuts, walnuts, Brazil nuts, or anything you like, except peanuts. Soak nuts with a skin (such as almonds, pecans, or walnuts) overnight. In a hurry, soak nuts for at least 2 hours. For those that are soft with no skin (such as cashews and macadamia nuts), no soaking is necessary. Drain water used to soak nuts. Combine nuts, fresh water, dates, if used, and blend until creamy. Strain the milk by pouring the liquid through a vegetable juicer (which strains out the pulp), or with muslin, cheesecloth, or a thin kitchen towel. Sweeten and flavor with vanilla and sweetener to taste. Nut milk will keep two to three days in the refrigerator, no longer. Bean Burgers 1 cup black or kidney beans 1 cup sunflower seeds 4 eggs ½ cup carrots peeled and grated ½ cup kale finely chopped ½ cup onion finely chopped 1 tbsp fresh parsley finely chopped 1 tbsp rosemary 1 tbsp basil 1¼ tsp salt Pepper (optional) Grapeseed oil or coconut oil to cook in Soak the beans overnight in water with a pinch of baking soda. Drain and rinse with water. Place the beans into a pot and cover with water and cook for minutes until soft, but not mushy. Do not add salt to the beans while they cook it will make them tough. Grind the sunflower seed until the consistency of nut flour. Place the beans into a food processor and process until coarsely chopped. Combine with the sunflower seed meal, carrots, onion, green peppers, herbs, kale, pepper, and eggs, and knead with your hands until mixed thoroughly. Form into patties and fry in a skillet with grapeseed oil. Cook on medium heat for at leant 10 minutes on each side. These burgers can be kept for up to 3 days. They can be eaten cold or reheated in the oven on 340 degrees for 10 minutes. Makes 10 burgers. 5