Sesame Seed, Candied Ginger and Coconut Flour Cookies

Sesame Seed, Candied Ginger and Coconut Flour Cookies
Gluten, Dairy, Soy, Rice & Nightshade Free

Do a Google search for the nutritional value of Sesame Seeds. They are packed with iron, calcium and trace minerals. :)

1 organic egg
1/3 cup coconut milk
1/2 cup organic coconut oil
1 teaspoon pure vanilla
1 cup demerrera sugar (or white)
1/2 cup white sesame seeds
1 tablespoon minced candied ginger
1/2 cup sweet sorghum flour
3/4 cup organic coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Cream together egg, sugar and coconut oil for 2 minutes. Add vanilla and coconut milk and mix for an additional minute.

In a medium mixing bowl add dry ingredients. Add scoopfuls to wet ingredients and when combined add sesame seeds and candied ginger. Batter should be moist and fluffy. Place scoopfuls on foil-lined cookie sheet and bake @ 350F for 10+ minutes.

Enjoy!!!

Collette

*will have pics soon I got new batteries for my camera! yay!!

Kalamata Olive Hummus

Kalamata Olive Hummus
Gluten, Soy, Dairy and Nightshade Free

1 can organic garbanzo beans, drained
2 cloves fresh garlic, chopped rough- will be put with remaining ingredients into food processor anyways.
10 pitted kalamata olives
1 tb lemon juice
1 tb organic tahini paste
1/2 ts kosher or sea salt. (there is a lot of salt in the olives)
Enough extra virgin olive oil to bring together the mixture while processing- about 1-2 teaspoons (or more if you like it!) :)

Process all ingredients in your favorite food processor (or blender) and voiala!

Serve with organic tortilla chips or rice crackers.

Enjoy!

(will have pic up soon- my camera batteries died HAHA)

Cardamom-Applesauce Cake

Cardamom-Applesauce Cake
Soy, Dairy, Gluten, Rice & Nightshade Free

My apartment smells so good right now. HAHA

2 cups organic sweet sorguhm flour
1 cup organic demerrera sugar
1 tsp baking soda
3 tsp baking powder
1/2 cup organic walnut oil
1 cup organic applesauce
3 large organic eggs
1/2 ts cardamom
1 ts pure vanilla extract
pinch salt

Honey for serving. I slice mine and then drizzle honey on mine! It's heaven. Trust me.

Preheat oven to 350F.

Spray 9" cake pan.

In a medium mixing bowl, add dry ingredients (except sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & applesauce.
Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.

Cool completely.

Enjoy!

Cucumber Salsa

Cucumber Salsa
Gluten Soy Dairy & Nightshade Free

Will be serving mine on fish tacos.

1 cucumber, peeled & chopped
1/2 maui onion, diced
lime juice -fresh- from 1/2 lime
2 tb orange juice
1 mango, peeled, seeded & chopped fine
1 ts fresh grated ginger
cilantro
kosher or sea salt to taste


Peel, and chop cucumber- put it in a medium mixing bowl.
Do the same with onion, mango & cilantro. Add fresh lime & orange juice.
Grate up ginger and stir into the rest of the salsa ingredients.
Taste, and adjust fruit juices if necessary. Salt.

Refrigerate covered for at least 2 hours.

Enjoy! :)

Toasted Millet Pilaf

Well it happened, I became intolerant to Rice HAHAHA :)

Toasted Millet Pilaf
Gluten Free, Dairy Free, Soy Free, Nightshade Free, Rice Free


1/2 red onion, diced
1 cup sliced wild mushrooms
1 cup organic millet
2 tb almond slivers
2 tb minced parsley
1 clover fresh garlic, minced
4 cups organic chicken stock
olive oil for sauteeing
kosher or sea salt to taste


In a dry 8" fry pan, pour millet, and put on medium heat. Shake millet around to
toast evenly and keep from burning, for about 5-10 minutes, until you get a nice
fragrance and the millet is slightly toasted. Set on cool burner.


In a small pan (with lid) pour in a little olive oil, heat on medium, and add red onions and mushrooms when hot. Cook for 10 minutes. Add parsley, stir around, add garlic, stir around. Then add stock, heat to boil and add almond slivers and toasted millet.


Check seasoning and add salt if necessary.

Cover and cook 40 minutes.


Serves 4.

Enjoy!:)
lovelove

Raspberry Vinaigrette Dressing

Raspberry Vinaigrette Dressing
Gluten, Soy, Dairy & Nightshade free

I make mine very simple:)

1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup raspberry juice or 3 tb seedless raspberry preserves
2 tb sugar
pinch garlic
1 tb dijon mustard

Put all ingredients in dressing shaker or jar with tight fitting lid.

Combine well.

** You can also make this with Mango! MMM

:)
Enjoy!

Updating "Crab Breakfast Strata"

Since I wrote this recipe I went dairy, soy & nightshade free, so here is my new version...will have a pic tonight.

Crab Breakfast Strata
Gluten, Soy, Dairy & Nightshade Free

7 slices your favorite gluten-free bread
1 can artichoke hearts, in brine, in quarters (drained well)
1/3 cup chopped red onion
1/3 cup chopped spinach
1/3 cup sliced button mushrooms
8 ounces fresh crabmeat
5 large eggs
1 can coconut milk
1 1/2 cups organic chicken broth
1 tb dijon mustard
1/4 ts sage
1/4 ts thyme
salt & pepper

Butter an 8 x 12-inch glass baking dish.

Cut bread into 1"cubes and layer across the bottom of baking dish.

In a large bowl mix together coconut milk, chicken broth, thyme, sage, and dijon mustard until blended. Set aside.

In another mixing bowl, spoon in crabmeat, red onion, chopped spinach, artichoke hearts, sliced mushrooms, over the layer of bread cubes. Add remaining bread cubes.

Pour egg/milk mixture evenly over bread & crabmeat mixture gently. Salt & pepper a little.

Cover with plastic or aluminum wrap; refrigerate overnight. Remove the next day and preheat oven to 350 degrees.

Bake 45 min to 1 hour or a little more until a knife inserted in center comes out clean.

I am going to have mine with salad with raspberry vinaigrette. :)

Enjoy!
lovelove
C