Grain-Free Butternut Squash Pancakes

Ingredients:

1/2 C Buckwheat Flour
1/4 C Quinoa Flakes
2 T Tapioca Flour
1 t Baking Powder
1/2 t Pumpkin Pie Spice or Ground Cinnamon
1/4 t Sea Salt
1/2 C Unsweetened Almond Milk (or other non-dairy milk)
1 Large Egg
1/4 C Butternut Squash Puree (or pumpkin puree)
1 T Melted Coconut Oil
1 Scoop Now Organic Better Stevia
1 t Vanilla Extract

Directions:

Combine all ingredients. Add a little extra almond milk if mixture is too thick.

Cook as you would any pancake 1/4 C of batter per pancake.

Yield: 6 Pancakes (2-3 servings)

Note: Recipe can be doubled or tripled and leftover pancakes frozen for later!

* Adapted from https://www.simplyquinoa.com/banana-buckwheat-quinoa-pancakes/

Gluten-Free Berry Crumble

Ingredients:

Crumble:

1 C Pamela's Gluten-Free Bread Mix (or other GF baking or all-purpose blend)
1/8 t Fine Sea Salt
Scant 1/2 t Baking Powder
Scant 1/2 C White Sugar
6 T Cold Butter, unsalted
3/4 t Vanilla Extract
1 Large Egg Yolk
1/2 t Apple Cider Vinegar

Fruit:

1 C Fresh Blueberries
1 C Fresh Raspberries
1 C Fresh Blackberries
1 1/2 t Fresh Lemon Zest
2 t Fresh Squeezed Lemon Juice
1/3 C White Sugar
2 t Cornstarch

Directions:

Preheat oven to 375 degrees F.

Grease an 8x8-inch baking dish (2 quart).

In a large bowl, combine flour, salt, baking powder and sugar. Whisk to combine. Cut in butter until mixture resembles coarse crumbs. Add vanilla extract, egg yolk and apple cider vinegar. Stir in with a fork. Use hands to finish mixing until dough can just be squeezed into clumps. Add cold water as needed to reach this consistency.

Press about 2/3 of this mixture down into the baking dish to form the bottom crust.

In another bowl, combine berries, lemon zest, lemon juice, sugar and cornstarch. Mix together until sugar and cornstarch are dissolved.

Pour berry mixture over bottom crust. Sprinkle remaining dough on top.

Bake for 45 minutes or until top is slightly golden and berry mixture is bubbling up the sides.

Remove from oven and allow to cool for 30 minutes before serving. Serve with a generous scoop of vanilla ice cream!

Yield: 6 Servings

Note: If you like more crust, double crust recipe and use half on top and half on bottom. Entire recipe can be doubled and baked in a 9x13-inch casserole dish.

* Adapted from https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/

Summer Slaw

Ingredients:

4-5 C Cole Slaw Mix (or 3 parts shredded cabbage to 1 part shredded carrots)
1 T Apple Cider Vinegar
1/2 C Primal Kitchen Avocado Oil Mayonnaise
1 1/2 C Cooked, Drained Beans (kidney, black, pinto...you choose!)
1 t Celery Seed
1 t Dill Weed
1/2 t Salt, or to taste
1/4 t Pepper

Directions:

Combine all ingredients. Cover and chill for at least two hours in refrigerator or overnight. Check to see if more salt is needed before serving.

* Variations: Add diced radishes, sliced black olives, or diced red onion! Try using two colors of cabbage!

Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.

Cranberry Pecan Poppy Seed Chicken Salad

Ingredients:

3/4 C Mayonnaise (great with avocado oil mayo!)
1/4 t Ground Mustard Powder
1 T Poppy Seeds
4 C Cooked Chicken Breast, cubed or shredded (cold)
1 C Chopped Pecans
1/2 C Dried Cranberries
4 Green Onions, sliced
Salt, to taste

Directions:

In a small bowl, combine mayonnaise, mustard powder and poppy seeds. Set aside.

In a large bowl, combine chicken, pecans, cranberries and green onions. Stir mayonnaise mixture into chicken mixture until everything is well distributed. Add more mayonnaise if dry.

Add salt, to taste. Can be served right away but best when refrigerated overnight and served cold the next day.

Wonderful in lettuce wraps!

* Adapted from https://juliasalbum.com/cranberry-pecan-chicken-salad

Everything (but the Bagel) Seasoning

Ingredients:

1 T Himalayan Fine Sea Salt
1 T Dried Granulated Onion
1 T Dried Granulated Garlic
1 T Black Sesame Seeds
1 T White Sesame Seeds
2 T Poppyseeds

Directions:

Combine in a jar of your choosing. Shake before each use.

My favorite way to use this is sprinkled on chicken before it is baked!

* Adapted from https://www.savoringthegood.com/everything-but-the-bagel-seasoning/

Almond Flour “Dinner Rolls”

Ingredients:

1/2 C Extra-Virgin Olive Oil
2 C Almond Flour
8 Eggs
1 t Baking Powder
1/2 t Salt

Directions:

Preheat oven to 375 degrees F.

Grease or line a standard muffin tin.

In a medium bowl, thoroughly mix together all ingredients.

Divide batter evenly into prepared muffin pan.

Bake for about 12 minutes or until done.

Remove from oven and carefully remove muffins to cooling rack.

Enjoy at room temperature or refrigerate or freeze for later!