Stop the Cravings Chia Biscuits-(free of gluten, grain, dairy, egg, nut, soy, and sugar)

I love biscuits!  Do you?  If you are like me, a girl who loves biscuits, but must adhere to a rather strict healing diet, I believe you will be pleased to have this recipe in your repertoire.  I created this recipe to accommodate my "free of" requirements  (free of: grains, gluten, nuts, eggs, soy, sugar, dairy)  and to stop my cravings for biscuits.

Before traveling, I am usually baking these biscuits to take along to keep my hunger at bay.  They have seen me through many road trips.  When not traveling, they are my favorite snack eaten hot from the oven or topped with pear butter spread for a delicious treat.  I even like to squeeze my juicy grass-fed burger in these for a moment where I feel complete bliss with nothing missing or lacking!  Until they fall apart as the hot burger melts the coconut oil, but that doesn't bother me at all. (Grain-free and egg-free baking does have its ups and downs!)

So you see, this recipe I created just for myself and I happily enjoy them!  

In my opinion, these biscuits are full of super nutrients.  The healthy, delicious and nourishing foods like coconut oil and chia seeds make this biscuit healthy like no other biscuit I know of.

In case you are wondering... What is the big deal about chia seeds? Chia seeds are a wonderful super food that I became acquainted with while looking for a great egg replacer. I think you will be delighted to learn that chia seeds contain eight times more essential omega 3's than salmon.  Omega 3's in chia seeds have been clinically shown to be effective in preventing and reversing high cholesterol and heart disease.  I think you get the idea that chia seeds are a healthy choice. There is much more to learn about them, but if I tried to tell you much more this post would get quite lengthy. 

It is enough for me that "Chia" is the  Mayan word that means "strength". I am all about adding food that gives me strength!

The coconut oil is a marvelous source of medium chain fatty acids which is the closest thing in nature to human breast milk.  Researchers have concluded that 3.5 tablespoons of coconut oil a day is equal to the MCFA that a breastfeeding infant would consume in a day.

I will let you in on a little secret.  These biscuits make me feel really satisfied and calm.  Thus the name "Stop the Cravings Chia Biscuits":  I often wondered why when I ate my biscuits in the morning and was busy making breakfast for the boys, cleaning the kitchen  (many times dishes from the night before :() I felt as if I had eaten a big breakfast.  My energy was good and all I ate was my biscuit.  Really, I would have a brief moment trying to remember did I eat breakfast?

As usual, my curious nature had to find out "Why?" 

What is the magic inside these biscuits? 

The chia seeds? 

I had to do a little researching to figure this out.  That is when I found a video segment  from the Dr. Oz Show, which I believe reveals a little "secret" about chia seeds. Dr. Oz's video, Try Chia Seeds to Stop Snacking,  explains the wonders of chia seeds. After watching this video, my theory is that the addition of the chia seeds to the recipe is making me feel full.  Dr. Oz illustrates this extremely well in the video.  Plus, I am adding the healthy fats from the coconut oil which is keeping me full and feeling satisfied for a while. Anyway, I believe it's a winner.  I like his tip, especially if you need assistance in feeling satisfied and overcoming cravings.

What do you think? Would you drink your chia seeds?   Personally, I would rather eat my biscuits than drink chia seeds, but I will leave that decision to you.  I love my biscuits and I share them just in case you are like me.

Stop the Cravings Chia Biscuits

Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free*, Soy-free, Sugar-free

Ingredients:

• 7 tablespoons (1/2 cup minus 1 tablespoon) coconut oil (I use Tropical Traditions Organic Expeller-pressed. It does not have a strong coconut flavor - See blog sidebar for affiliate link.)
• 3 Tablespoons ground chia seeds (I use Navitas Naturals chia seeds, ground in a dedicated coffee grinder) or Navitas Naturals Sprouted Chia Powder (easiest to digest)
• 3/4 cup full fat, canned coconut milk, - (Natural Value is BPA-Free and guar gum-free) (or 2 heaping tablespoons of coconut creme concentrate and 3/4 cup water) or sparkling water (See my notes at the bottom of this post)
• 1 Tablespoon lemon juice, freshly squeezed or organic apple cider vinegar
• 3 Tablespoons Kime's Pear Butter Spread
• 9 drops stevia liquid (I use Body Ecology brand)
• 1/2 cup coconut flour (I like Tropical Traditions - see blog sidebar)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt

*Optional additions: 1/4 cup freshly shelled pecans, or finely chopped apple (my favorite)

Instructions: 

1. Preheat oven to 350 degrees Fahrenheit
2. Line a large baking sheet with parchment paper.
3. Melt coconut oil in a medium-sized saucepan over medium low heat.
4. Add to the saucepan the ground chia seeds, coconut milk, lemon juice/apple cider vinegar, pear butter spread, and stevia.  Stir with a spoon.
5. Add the dry ingredients - coconut flour, baking powder, baking soda and sea salt to the saucepan and stir until mixed well.
6. Shape into biscuits with a spoon and your hands. Place biscuits on the parchment lined baking pan.  Makes 10-12 biscuits.
7. Bake for about 25 minutes. 
8. Store in the refrigerator unless on the road!

Notes:  .

Why is important to seek out BPA-Free products? 
In a nutshell, BPA blocks the methylation cycle which is crucial for the body to detoxify and make glutatathione, the master antioxidant.  For each toxic molecule, we need a molecule of glutathione to remove the toxin from our body.  That is vitally important for good health!

If you are healing your gastrointestinal system then you most likely want to avoid guar gum. Avoiding this additive makes a noticeable difference in my digestive system. 

If I was unable to find BPA-free and guar gum-free canned coconut milk I would experiment and figure out how to make my own with shredded coconut and water. That is on my "to learn someday" list.  

Over time, I have decided I love using the sprouted chia seed powder in this recipe.  The sprouted version is highly digestible and my body likes it best. It is higher priced, so I leave that choice up to you.

Blogger Disclosure:  I am an affiliate with Tropical Traditions, because I love and use their products in my recipes.  Just so you know, if you are a new customer and purchase Tropical Traditions products through my blog links I earn a gift certificate of $25.00 for the referral. .   
  

Paleo Banana Pancakes

This recipe is a "first" for my blog.  The first recipe that I have not tasted  that I am sharing with you.  It feels weird and that is part of my hesitation to post lately.  But, I trusted my finicky taste testers to guide me as I created this recipe just for them.  Yep, the boys gave me feedback and this is the recipe that they love. I am told "Mom, you have to post this recipe, because people need this!"  So enough explanation...let's get cooking!

PALEO BANANA PANCAKES

4 pastured eggs (see note where to buy at the bottom of this post)*
1 organic banana - approximately 1/2 cup 
1 tablespoon real organic maple syrup - Grade B
1/2 teaspoon organic cinnamon
1/8 teaspoon baking soda
4 tablespoons organic coconut flour (Tropical Traditions)
2 tablespoons organic coconut oil, liquify (plus extra for oiling the pan) (Tropical Traditions)

I begin preheating my 12-inch skillet while I mix my pancake ingredients together.  It takes awhile for my heavy stainless steel skillet to heat up, but you be the judge of your own skillet.  

1. Crack the eggs into a large bowl and whisk together very well.
2. Peel and mash a banana into a small bowl and add to the egg mixture.
3. Add the maple syrup, cinnamon, baking soda, coconut flour and coconut oil to the egg/banana mixture
4. Stir well with a fork until mixed well.
5. To determine if your skillet is hot and ready for the batter, add a drop of water to the skillet and if it skittles around the pan it should be just right.  Add the coconut oil to the pan.. My skillet works well with 3 tablespoons coconut oil at the start and then I use less as I cook more batches.
6. Using a spoon drop the batter onto the hot skillet spreading it a little with the back of the spoon to make 3 " pancakes.
7. Cook on the first side until browned on the bottom. You may see a few bubbles on the top side when ready, but not always, so keep checking for the bottom to brown. I use a flexible spatula for turning the pancakes gently to the other side.  Brown and remove from the pan and enjoy!

Debbie's Notes::

• Do not use extra virgin olive oil for oiling the skillet, because the pancakes will cook to fast on the outside and burn.  Coconut oil and stainless steel work great. 
• Where to buy pastured eggs -See Local Harvest*

Coconut Shortbread - (Free of: gluten, grains, casein, eggs, corn, sugar)

The doorbell rang and there she stood, a cute young girl from the neighborhood holding a bag in her hand.  At that point I knew she had some pretty important goods in her bag. You see, she was delivering Girl Scout cookies to my husband. I accepted the bag of cookies, but dared not peek inside the bag or lay my sugar-free eyes on them.  The memories of shortbread cookies and Thin Mints I ate pre-gluten-free are somehow etched in my mind.  When I was a Girl Scout I sold cookies, but truthfully, I probably bought more for myself to eat.  After all, a year was a long time to wait for those cookies....

I suppose my tactics of looking the other way has come in handy over the years in turning my health in the right direction.  I know myself and that means I know my weaknesses all very well.  Cookies and sugar were my weakness.  Notice I said "were," okay?  But like any reformed sugar addict I know I must be careful to avoid thoughts of cookies with sugar. So as I walk past the bakery case in the grocery store, or accept goodies at my front door,  I direct my eyes elsewhere.  Why tempt myself? 

 

Sugar is fuel to the fire.

A few months ago the test came back.  The test that meant I had high levels of yeast overgrowth still going on in my body...yes, after all these years of treatment and adhering to my sugar-free diet.  What a bummer for sure.  But then it was a good thing, at least, to have a medical doctor who believed my story and could test yeast and therefore guide me in a more rigorous treatment plan.

I started this stronger anti-yeast plan and complications temporarily put a stop to my treatment.  The toxins released from the yeast die-off were overwhelming my body.  I've been through this numerous times, but this time was different.   After consulting with my doctor, now I have a revised plan that will address the nutrient detoxification needs, as well as killing off the bad level of yeast overgrowth, restoring the good bacteria, and gut repair.

I'm a bit nervous, but I am gaining my confidence by increasing the detox nutrients and noting as I write this post that my brain is clearer already. 

Since diet is extremely important to good health and especially crucial when treating yeast overgrowth, I knew if I wanted anything that resembled a Girl Scout cookie, I would have to create my own cookie to be stevia-sweetened with no starches or grains. Clearly, my favorite Girl Scout cookie was the shortbread.  Plain shortbread.  I know, a bit boring, but that is what I liked.  I'm happy now that a simple shortbread was my favorite cookie, so now it's very easy to create something that satisfies the shortbread desires for this once upon a time Girl Scout...

Thank you to the Girl Scout Shortbread cookie for inspiring me to make this healthier cookie for myself and anyone else wanting to eat grain-free and sugar-free along with me. 

Coconut Shortbread

I use my electric mixer for this recipe.

In the mixing bowl add and mix well:

• 1 tablespoon chia seed meal
• 1/2 cup plus 2 tablespoons unsweetened organic applesauce

Then add the following ingredients and continue to mix together:

• 1/2 cup plus 2 tablespoons organic coconut oil or organic palm shortening
• 20 drops stevia 
• 1/8 teaspoon sea salt
• 3/4 cup organic coconut flour

Press out the shortbread dough with hands onto parchment paper into a 9" circle on your baking pan. I use my round pizza pan. 

Bake 350 degrees for 12 minutes.  

The coconut oil version browned slightly on the edges, but the palm shortening version did not.

Allow to cool a little before cutting and handle carefully to avoid breaking.  Refrigerating the shortbread will help it hold together but we like it hot even if it does crumble. 
My boys like to eat this "bread," as they call it, and slather butter all over the top. Sometimes jelly, too.   There are ways to make everyone happy in this household.

A few notes:

1. The 58% fiber content of coconut flour puts it at the top of the fiber chart compared to other flours.  Wheat bran, while known for high fiber, is much lower at 28% fiber.   This increase in fiber goes along with my new plan to combat yeast overgrowth. So one more reason that this "cookie" is a winner for me or anyone wanting to increase their dietary fiber.   Just remember with the high fiber content it is important to drink lots of fluids.  Be sure to have your favorite hot tea or glass of water with your shortbread cookie. 

Thank me in the morning.  :)

2.  Do you have an overgrowth of yeast? If you think you might have a yeast problem contributing to illness, Dr. Crook's questionnaire may you help to find out.

3.  FAQ - The benefits of coconut oil at Tropical Traditions.


More Girl Scout Cookie recipes on the web:
If shortbread isn't your thing, my friend, Jules Shepherd, compiled a list of Gluten-free Girl Scout Cookie recipes on the blogosphere here.

Grain-free Pecan Meal Biscuits - No: gluten, grains, dairy, eggs, and sugar

Pecan Meal Spiced Raisin Biscuits

My experience with the world of food sensitivities has been that when I eat a food too long, my body eventually revolts. 

I don't always know exactly what the culprit is, but I know something is amiss.  So it seems that now my body has decided it has had enough quinoa flour for the time being. 

You may be thinking to yourself well, Debbie, just how do you know these things? I'll share this story just because someone may be able to relate. Over the past year I have worked on creating many quinoa flour recipes. They took a lot of work and re-working.  We have enjoyed quinoa flour pizza crusts, chicken and dumplings, chicken veggy pot pie... ok you get the picture?

I ate quinoa all the time as a replacement for the gluten grains that my body didn't like. I baked and cooked and worked through the trials and error to have a working set of recipes my whole family would enjoy.

At the beginning of last summer, the boys spent a few days away at camp. Getting them ready, and preparing their meals for their time at camp, left me in an exhausted state. I didn't feel like cooking while I recovered, so I ate leftover chicken pot pie made with a quinoa flour crust.  Since no one was here to eat it up in a day, I ate it over and over for 3 days.Ha! That was the test!

I became really bloated and started having irritable bowels.  E-gad! How impolite of me to discuss this in front of the whole world!  If you a regular reader of gluten-free blogs, you know that most gluten-free bloggers discuss this topic more freely than they ever would in "polite society." Anyway, after the bloating, I had the energy crash that always seems to follow
elimination of foods that overstimulate my system. This has been the "sign" that tells me a change is needed.  My body communicates relief, and this time the energy letdown lasted for months.  It isn't easy to lose energy when you don't have any extra to begin with.

Once I realized that my quinoa needed to sit on the shelf for awhile, It was time to start learning again. This time it was learning all about pecan meal. I needed to make an easy bread that was FREE of grains, gluten, dairy, eggs, sugar, and today I want to share with you what I created.  For whatever reason, the learning curve was shorter this time, and I'm thankful for that. It is a good thing for my body.


Grain-free Pecan Meal Biscuits
   ~created by The Gluten-Free 'Dish'

Add ingredients to mixing bowl:

6 Tablespoons chia seed meal 

6 Tablespoons water
2 Tablespoons raw organic honey
6 Tablespoons organic unsweetened applesauce
5 Tablespoons organic palm shortening or coconut oil (You may need to add 1 T. more at the end of mixing if the recipe is too dry.)
1 Tablespoons organic apple cider vinegar

Mix well.

Add the following ingredients:

1 1/2 cup pecan meal
1/2 cup coconut flour

1/4 cup tapioca flour

1 tsp baking soda
1 1/2  tsp baking powder - grain free 

Choose one spice option:

1 tsp nutmeg
1/4 tsp allspice

raisins

Or:

1 teaspoon onion powder

1 teaspoon oregano

Mix well. Add raisins if desired.

Shape with your hands to make biscuits. 

Makes 10-12 biscuits.

Bake at 350 degrees for 12-15 minutes on a baking sheet lined with parchment paper or greased with olive oil. 

Just a few more thoughts:

After realizing that I was developing new food sensitivities I began working with a functional MD to pinpoint exactly what I need to fine tune. Over the past weeks I have been in the process of many blood draws, and specialized lab testing to determine the next steps I need to take in my healing process.  I am ready for it. Fatigue and exhaustion have been a daily challenge, and I haven't been able to post here as much as I'd like to.

I know I still have changes to make to get to the place I need to be, but I can sense positive changes taking place in my body, and look forward to sharing more with you all more often.


Lot of love,

Debbie

The Spunky Coconut Red Rock Rolls

This past year we have given up grains to assist healing and that meant we were basically starting over in our search for bread.   As you can probably imagine It was a wonderful moment when I saw Kelly's recipe for grain-free and egg-free sandwich rolls in her cookbook, Grain-Free Baked Goods & Desserts. When I first opened the book It was a no-brainer for me to decide what I would make first

I don't think I can adequately describe what it was like to be able to have a sandwich.  I expect it would be hard for someone who doesn't eat like we do to even fathom life without a sandwich. There is life without a sandwich, but really life is much better with them.  Trust me on this.

On the afternoon I decided to make them, they turned out so well I was anxiously awaiting dinnertime.  At first bite, I felt the stillness and peace inside of me as I tasted my sandwich. It was quiet at the table as everyone was focused on their sandwich creation.  We each made sandwiches filled with our choice of roast beef, turkey, bacon and veggies.  My husband paused long enough from his sandwich to say.  "These are really good!"  I could tell by the tone of his voice that his thoughts were the same as mine. These ARE really good!  There was a feeling of peace inside me knowing that this moment was the one moment we had been waiting for. 

Frankly, it is a rare treat to find a recipe that I can eat without making changes. Alright, I did make a change and left out the xanthan gum. But that is no big deal.  That is why I am excited to share this "jewel" with you!  I am delighted to tell you that you can find this recipe on Kelly's blog under the title of Sandwich Rolls.  Hopefully, this will make up for my last post that tempted you with Kelly's Divine Vegan Fudge Cakes posted with a link to her cookbook, but without a recipe. 

Although the recipe doesn't suggest this, but as you see in the pictures above, I have made this recipe shaped into hot dog buns.  I was able to leave out the xanthan gum. However, the last time I tried to stretch the recipe into 4 hot dog buns instead of 3, the buns fell apart when we cut them open.   I expect it would work if you left in the xanthan gum.   This is purely my own doing and not a fault of the recipe in any way.  It was fun for the boys to have a hot dog bun again.  

You really have to see Kelly's photograph of these SANWICH ROLLS aka RED ROCK ROLLS and give this recipe a try for yourself.   It seems we are always too hungry to get a good picture.  Who could blame us? 

Grain-Free, Nut-Free Pizza Crust and Stevia-Sweetened Pumpkin Sauce

Quite often when I ask my boys, "What would you like for dinner?"  the reply is "pizza or pot pie."  They love their pizza and for that reason I have really worked on this recipe for years and years making adjustments as knowledge, time and food sensitivities evolved. After all the years, we believe this pizza crust is best in its grain-free state.

I was delighted when my youngest son announced, after eating one of the commercial test-market gluten-free pizzas, that he liked my crust better than theirs.  But then he said, he liked their sauce better than mine. Well, with the sugar content and tomatoes in the competition, I didn't stand a chance, now did I? 

It's a good feeling to make those you love happy and nourish them all at the same time.

(This recipe is linked to Gluten-Free Wednesdays Blog Carnival hosted by Linda of The Gluten-Free Homemaker.)

Grain-Free, Nut-Free Pizza Crust - Allergy-friendly -No Gluten, Grains, Dairy, Nuts, Yeast, Eggs, Corn or Sugar

Preheat oven to 400 degrees.

Place dry ingredients in a mixing bowl and stir together with a wire whisk.  Set aside.

1 cup Ancient Harvest Quinoa Flour

3/4 cup Ener-G Tapioca Flour

1 teaspoon sea salt

2 teaspoons Hain Featherweight Baking Powder 

Mix wet ingredients in a separate bowl and whisk together..

1/4 cup organic extra virgin olive oil

1/2 cup plus 1 Tablespoon coconut milk

1 Tablespoon Navita's Naturals chia seed  ground into meal.(I grind chia seed into meal with a  coffee grinder or you may purchase already ground)  Or: 1 large egg
1 Tablespoons water

1 Tablespoon apple cider vinegar

11 drops of stevia liquid

Combine the wet and dry ingredients with a large spoon and stir well.

 I find if the dough is sticky when I first start spreading, after a while, the dough magically behaves. 

Place pizza dough onto a baking
sheet  that has been lined with parchment paper. Spread out the dough onto the paper with a spoon.

Pictured here is a 15 inch round pan.  Usually, I use a heavy 11 x 14 inch  stainless steel baking sheet to avoid non-stick finishes.  (See note at the bottom of the page.)

Bake for 15 minutes at 400 degrees Fahrenheit.

Remove crust from the oven and spoon sauce and add your favorite toppings on top of the crust.

Return pizza to the oven and bake again for 15-20 minutes.


Enjoy!

My favorite Meatball pizza!

Stevia-Sweetened Pumpkin Pizza Sauce

I am sharing my recipe for Pumpkin sauce along with a substitution for tomato sauce. One evening I quickly mixed this together and everyone liked it. Ah, and I wrote it down!  I share it with you, not because I have a special talent with making sauce, (Oh, dear, my Italian friends please look away!)  I share, because I know there are many who need to avoid tomatoes.  Hope this will get you started on creating a safe pizza.  Enjoy!

approximately 7 oz. of Libby's pumpkin puree (about 1/2 can)*

1/2 cup water

pinch of sea salt

1 1/2 teaspoon pizza seasoning

1/2 teaspoon oregano

7 drops liquid stevia 

*May substitute with 1/2 jar of Bionature Tomato Paste (7 ounce size)

Note:  I do not advocate using non-stick bakeware due to the chemicals that are released when the pans are heated. I threw out or gave away all of my suspicious pans except this one.  I have been using a stainless steel baking sheet for making this pizza to avoid the non-stick finish. Recently when I cleaned out my kitchen, I found this round non-stick pizza pan lurking in the oven drawer.  I decided to test my pizza recipe with it to see how it would work in a round pan just in case  my readers wanted to know. 

It was much easier to fit in a photo, so I decided to post them anyway.   Well, the crust was perfect.  Now I don't know if it is because of the holes in the bottom of the pan that allow air to reach the crust or if it  might be from the darker surface that make the crunchy crust. I would love to have your comments about how you solve these issues in your kitchen.

In case you want to learn more about the dangers of non-stick bakeware you may read more here.

Quinoa Pancakes: grain-free, gluten-free, dairy-free & sugar-free

In the beginning of our gluten, dairy, and sugar free diet I had so much difficulty cooking pancakes that I began to use pancake recipes as my litmus test for cookbooks or blogs.  I can not even guess how many recipes we went through, until I found Ali's pancake recipes at The Whole Life Nutrition Kitchen.  Ali is a dedicated wife and mother of four precious children and amazingly she still finds time to bless us by sharing her healthy and nourishing meals. I admire her masterful abilities in the kitchen. Just visiting her blog inspires me to be more creative and absolutely makes me awfully hungry! We enjoy many of the recipes from her blog and cookbook, The Whole Life Nutrition Cookbook.

Recently, when we began eating grain-free, I wondered if I was going to have the same difficulty making pancakes as I did when we first began our gluten-free journey. I decided that I should start with the best tested recipe and work from there.  I hoped that maybe with a few modifications, I could create a grain free version of Ali's Apple Cinnamon Teff Pancakes.  We didn't want to miss out on our favorite pancakes, so what did I have to loose?

I knew that from previous experiences, baking with quinoa flour and coconut flour, I would need to have different proportions of flours and liquids. Both flours tend to be very dry and absorb liquid.  While I was at this experiment, why not see how they would taste with a little less honey and drop in some stevia. Amazingly, my first test turned out delicious-crunchy on the outside and fluffy on the inside.  No changes needed. 

I love it when kitchen experiments turn out so well that it fuels me to keep going just when I needed it most.

If you love pancakes as much as we do, and want a grain-free version, then I think you will enjoy this recipe.  A great big thanks to my friend, Ali.  May you be blessed as you are a blessing.

 Quinoa Pancakes

Grain-free, gluten-free, dairy-free, sugar-free

Mix the following dry ingredients together in a large mixing bowl:

1 1/4 cup quinoa flour
1/2 cup coconut flour
1/2 cup tapioca flour 
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon allspice 
1/2 teaspoon nutmeg

Set aside.

 In a separate bowl, mix the following wet ingredients together:

 2 1/2 cups coconut milk, lite

 1/2 cup applesauce, unsweetened

 2 large eggs

 3 tablespoons virgin coconut oil, melted (need extra for greasing the pan)

 1 tablespoon honey

 15 drops of liquid stevia - I use Body Ecology Stevia*

*Body Ecology Stevia Conversion Chart


1 cup sugar= 1 teaspoon liquid or powder


1 tablespoon sugar= 1/4 teaspoon powder, 6-9 drops liquid


1 teaspoon sugar= pinch to 1/16 teaspoon powder, 2-4 drops liquid

While I mix the ingredients together, I begin to heat a very large stainless steel frying pan over medium low heat.  (My pan is very heavy and takes a while to heat) 
Sprinkle a few drops of water onto your pan. If it 'dances' or jumps from the pan with a sizzle, the pan is ready for the batter.


Melt approximately a tablespoon coconut oil, or enough to cover the bottom of the frying pan.  Using a ladle, a measuring cup or spoon, pour the batter onto the hot frying pan.  Cook pancakes on first side until bubbles form along the edges and the bottom is brown.  Using a spatula turn them over and cook on the other side until browned. Remove from the pan and enjoy with your favorite toppings.

A few links to some of our favorite recipes at The Whole Life Nutrition Kitchen

• Healing Quinoa Cabbage Soup 
• Pumpkin Pancakes
• Oatmeal Heart Cookies
• Easy Gluten-Free Chicken Soup
• Recipe Round-up: Ideas for packing a Healthy School Lunch                    

Millet Drop Biscuits or Shortcakes

Millet Drop Biscuits or Shortcakes
Gluten-free, Dairy-free, Soy-free & Sugar-Free

3/4 cup millet flour
1/2 cup tapioca starch
1/2 cup cornstarch
1 teaspoon xanthan gum
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/8 teaspoon sea salt

1/4 cup Earth Balance Margarine, Soy-free, softened
2 tablespoons agave nectar
1 large egg
3/4 cup coconut milk, light
1 teaspoon organic raw apple cider vinegar

Whisk the dry ingredients in a mixing bowl and set aside.
In the mixer bowl, beat the butter, agave, egg, coconut milk and vinegar.
Add the dry ingredients and beat on high about 30 seconds.
Scrape down the sides and mix well.

Using a serving spoon or a large cookie scoop coated with olive oil drop the biscuits onto a baking pan coated with olive oil.
Bake at 400 degrees F about 12 minutes or until golden brown.

This is my third revision from a recipe that I found at The Gluten-Free Homemaker. The first revision was to make her recipe dairy-free and this time I adapted that recipe, Gluten and Dairy-Free Drop Biscuits by replacing sorghum flour with millet flour. Well, if that's confusing do not worry, because this is the most delicious biscuit ever! After picking strawberries at an organic farm we made these into Strawberry Shortcake with agave sweetened berries and coconut cream whipped topping. Absolutely delicious!

Kid-Friendly Breakfast: Peanut Butter & Jelly French Toast

At our house breakfast truly is the most important meal of the day. The food I choose for myself and my children will determine how we feel and function for the rest of the day. After the long night our bodies have been without food for 10-11 hours and we need to refuel with a healthy and nutritious meal, but quite often morning is the most difficult time of the day for my brain to focus. The challenge of mixing the many different flours required in most gluten-free recipes can be energy consuming and tedious for me in the early hours . This recipe is great, because it is simple and nutritious and my children really enjoy it, too.

Peanut Butter & Jelly French Toast

4 slices of gluten and dairy-free bread (our favorite is Anna's Bread)
1 extra large egg
a small squirt of agave nectar
organic peanut butter
organic fruit spread of your choice
Earth Balance Buttery Spread

Heat a frying pan on medium low heat. Start making peanut butter and jelly sandwiches by spreading peanut butter and jelly on one side of a slice of bread and place another slice on top of it to make a sandwich. Repeat with the other two slices of bread. Slice each sandwich in half.

In a bowl with a flat bottom beat the egg and agave nectar with a fork or wire whisk until mixed together. Dip the sandwich halves into the egg and agave mixture and allow the excess to drain back into the bowl.

In the heated skillet melt Earth Balance Buttery Spread and place the sandwiches in the pan to brown on each side. Watch carefully, because the agave nectar will brown quickly. This makes a nice crust.

Serve topped with Earth Balance Buttery Spread and a drizzle of agave nectar or your favorite toppings.


Peanut Butter and Jelly French Toast

Gluten and Dairy-Free Drop Biscuits

(After many taste tests with these wonderful biscuits I have made a few revisions to make these just perfect! I have lowered the salt again and added the organic apple cider vinegar which makes them fluffier than before. Here is my revised recipe. Please let me know what you think.)
Love at first bite! Soft and warm biscuits with melting butter. What dream was I having?
No, it was not a dream. It was a "gift" shared by The Gluten-Free Homemaker, a fellow gluten-free blogger.
I knew when I saw her recipe that it would work for us with a few modifications to make it dairy-free and sugar-free. Last night I made these and they were delicious just like she said. The boys, my husband and I ate them and really thought they were excellent.

While standing in my kitchen measuring out the ingredients for these biscuits and reading the words, Homemaker, I began to reminisce back to 1985, when my husband and I were newlyweds. I was a North Carolina girl, moving to Maryland, so I had to get a Maryland driver's license. When I went to the DMV, I was assisted by a man who reminded me of Louis Gossett Jr. in the movie, An Officer and a Gentleman. With his erect posture and shiny bald head he spoke rather curtly to me and asked my "occupation." I hesitated to answer because I didn't have an occupation, or had even given it much thought as to what title I had. So I said I did not have one. He answered speaking every syllable drawn out with emphasis "Hooommmee-MA-Ker". I shyly agreed to his suggestion. I was feeling very intimidated and wondered if this was the way of the North. Well, I'm glad to see that there are still homemakers like Linda, the gluten-free homemaker, who live in Maryland!

Our Version Gluten and Dairy Free Drop Biscuits

Ingredients:

3/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt (revised to 1/8 teaspoon sea salt)

1/4 cup Earth Balance Buttery Sticks, softened
1 squirt of agave nectar (about 1 teaspoon) (revised to 1 Tablespoon agave nectar)
1 large egg
3/4 cup coconut milk, Light (I used Whole Foods Brand) (See note*)
(1 teaspoon organic apple cider vinegar)

Whisk the dry ingredients in a mixing bowl and set aside.
In the mixer bowl, beat the butter, agave, egg and coconut milk.
Add the dry ingredients and beat on high about 30 seconds.
Scrape down the sides and mix well.

Using a serving spoon coated with olive oil drop the biscuits onto a baking pan coated with olive oil.
Bake at 400 degrees F about 12 minutes or until golden brown.


*Note: I'm finding that the sodium content varies in different brands of coconut milk and greatly changes the taste of this recipe. Here are my test results:

1. The 365 Whole Food's brand, Organic Coconut Milk Light, contains 0 grams of sodium and works best for this recipe. I've made slight adjustments in blue above that make this recipe even better than my original post.

2. The 365 Whole Food's brand, Organic Coconut Milk, contains 35 grams per 1/4 cup, had a salty aftertaste that I did not like. I would advise against using this unless you are interested in making adjustments with the salt. Please let me know if you do.

Spiced Apple Apricot Muffins

I'm feeling like the heavens just opened up and dropped down some delightful muffins. Tonight I was getting ready to cook dinner, when a recipe from Karina's Kitchen landed in my inbox just in time to add to my dinner menu. I made many substitutions and surprisingly they worked very well. I liked that our boys could help with a few of the steps. They chopped nuts, greased the muffin pan, and whisked the flour.

Here is my version of Karina's Cinnamon Apple Muffins:

Spiced Apple Apricot Muffins

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients:

1 1/2 cups of gluten-free flour mix (2 cups chickpea flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon nutmeg
1/2 teaspoon allspice

In a separate mixing bowl beat together:

1 cup natural apple apricot applesauce
1/3 cup extra virgin olive oil
1/8 cup agave nectar
1 tablespoon vegetable glycerine
2 large eggs

Stir in:

1 1/2 cups chopped fresh Granny Smith Apples
1/2 cup chopped pecans

Spoon the batter into twelve muffin cups.
Bake until a toothpick comes out clean. About 25 to 30 minutes.
Remove the muffins and cool on a wire rack. (If you have the will power)

Anna's Bread

Mmm...A loaf of hot bread just came out of my oven. It's delicious aroma has followed me up the stairs to my office. Mmm...I hope you can imagine it, because it is delightful. At our house, we make Anna's Gluten, Yeast, Corn, Dairy, Soy, Nut and Rice Free Bread at least twice a week. The soft texture with hot melting butter makes this a special treat.

There is no doubt that Anna's Bread Mix is the one mix that I would not want to be without. When my oldest son was diagnosed with Celiac Disease, he had been taking his lunch, peanut butter and jelly sandwiches, to school every day. That was all he wanted to eat. That didn't change, but it became a very stressful event making lunch in the mornings not knowing if the new store bought gluten-free bread would crumble on the cutting board, never make it in one piece to lunch, or worse to be spit out because it tasted like foam. This is the reality of Celiac Disease; to realize that my child and I would never eat gluten again. We wondered how we would keep our life "normal". Life was strangely not normal anymore. How could not being allowed to eat gluten and dairy change your life so much? How could we adjust to this new normal?

Well, in came Anna's Bread and I still am overwhelmed with thanks for her bread. She made our new normal even better than we could have imagined. Homemade bread every day, how could it get better than that? I'm getting teary-eyed just remembering those difficult first days and I'm thankful that God supplied all of our needs, especially the simple things. Giving thanks for our daily bread has new meaning.

(Because my youngest son is allergic to rice, we make this bread with "lite" coconut milk. It tastes great and makes great toast, too.)