Easy Pavlova

4 large egg whites (must be room temp!)
1 1/4 c. sugar
1 tsp. vanilla
1 tsp. lemon juice
2 tsp. arrowroot
1 pint heavy cream
6 kiwi, peeled and sliced

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and arrowroot.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

This is from an Australian friend, so it is authentic and absolutely divine!

Based on http://allrecipes.com/recipe/12126/easy-pavlova/

Nana's Chocolate Peanut Butter Bars (Grain Free)

1/2 c. butter, softened
1/2 c. brown sugar
2 1/2 c. powdered sugar
2 tsp. baking soda
2 c. peanut butter
2 eggs
1 tsp. vanilla
1/2 c. chocolate chips

Combine all, except chocolate chips, and mix well. Spread into a 9x13 inch baking pan. Bake at 350 degrees for 20 minutes. Reduce temperature to 300 and bake another 10-15 minutes. Sprinkle chocolate chips evenly over the top. Let sit until soft, then spread. Refrigerate to harden chocolate, then slice.

Lentil Pancakes

1 c. lentil flour*
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 c. water
3 T. coconut oil
1 egg
3 T. honey

Combine dry ingredients thoroughly, then stir in wet ingredients. Cook on a well-greased griddle.

*Really good using 1/2 c. lentil flour and 1/2 c. oatmeal flour too.

These are really good and full of protein!

Crepes / Tortillas

3 large eggs
1/2 c. potato starch (or tapioca or corn or arrowroot)
1/3 c. water
1/4 tsp. salt
butter or oil

1. Put a drop of oil in the bottom of a non stick skillet. Wipe the oil out with a napkin or a cloth so that just the tiniest smudge of oil remains.

2. Mix the ingredients together in a bowl, whisking well to ensure no clumps.

3. Heat up the skillet, then pour between 1/8 and 1/4 cup of batter into the skillet, then pick up the skillet and move it around so the entire bottom gets covered by batter. (If there is a thick puddle of batter at the bottom of the skillet, use less batter for the next crepe. If there isn't enough batter to cover the bottom, use a little more batter for the next crepe.

4. Cook on a medium high heat until the edges of the crepe start pulling away from the edges of the pan.

5. From the edge that is pulling away from the pan, use your finger to pick up the crepe and flip it over. Cook it on the other side for about 10 seconds, then slide the crepe onto a plate.

Makes about 8 crepes.

Fill them with your favorite fruit filling and real whipped cream. Yum!  (I have heard that you can make crepes with just eggs and water; I just haven't tried it yet.)

From http://www.pennilessparenting.com/2012/04/gluten-free-grain-free-crepes-recipe.html

Buttermints

1 c. butter
1/4 - 1/2 tsp. peppermint extract
4 Tbs. raw honey

Have the butter at room temperature. Stir together all ingredients then scoop it into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.

From: http://empoweredsustenance.com/stop-sugar-cravings/

Love these!

Cauliflower Wraps

Curry Wraps:
1/2 head cauliflower, cut into florets
2 eggs
1/2 tsp. curry powder
1/4 tsp. salt

Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes: These delicate wraps are best served within a few hours of baking.
From: http://empoweredsustenance.com/cauliflower-wraps/

These are really tasty, but very delicate. Not a good substitute for tortillas, but perfect with Indian Food.

Coconut Pancakes

4 T. melted butter
1 c. unsweetened shredded coconut*
4 eggs
1/2 c. applesauce, unsweetened
2 T. honey
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vinegar

Put all ingredients in Vitamix and blend thoroughly. Cook over med. heat til brown, flip and continue cooking. Watch carefully, because these don't take as long to cook as regular pancakes.

*or 3 T. coconut flour

Peleo "Cornbread" Muffins

1/2 cup coconut flour
1/2 cup coconut oil or melted butter
4 eggs
2 Tbs. unsweetened applesauce
2 Tbs. raw honey
1/2 tsp. baking soda
2 tsp. apple cider vinegar

Preheat the oven to 350. Grease muffin pan. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth. Add the remaining ingredients and stir well.
Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.
From:  http://empoweredsustenance.com/paleo-cornbread-muffins/

I love this lady's recipes! These have the taste and feel of a "normal" muffin.

Pumpkin "Sloppy Joe"

1 lb. ground beef
1 can pumpkin (Farmer's Market brand)
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder, or 1/2 onion, pureed

Mix all ingredients together in large bowl. Transfer to a skillet and cook thoroughly. Serve on GAPS friendly buns. (http://www.pecanbread.com/new/recipes/nutfreedairyfreebread1.html)

My kids hate normal sloppy joes, with so much tomato. But they love these!

Taco Salad

1 lb. ground turkey
1/2 red bell pepper
1/2 zucchini
1/2 red onion
1 tsp. salt
1/2 tsp. pepper
1 T. minced garlic
2 tsp. cumin
1/2 tsp. chili powder

Brown turkey in a large skillet. Put pepper, zucchini, and onion in a food processor. Pulse until very fine. Add to browned meat, then add spices. Cook another 10 mins.  Serve on lettuce, tomato and avocado.

Vanilla Coconut Ice Cream

2, 14 oz. cans of full-fat coconut milk

1/3-1/2 c. of honey

2 T. vanilla extract

Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer.

From: http://www.thenourishinggourmet.com/2010/07/vanilla-coconut-milk-ice-cream-dairy-free-goodness.html

Delicious!

Homemade Sausage

Add to 1 lb. ground pork:

Italian Sausage:
1/2 c. applesauce
1 tsp. salt
1 tsp. pepper
2 tsp. sage
1 T. Italian seasoning
1/2 tsp. cayanne pepper

Breakfast Sausage:
1/2 c. applesauce
1 tsp. salt
1 tsp. pepper
2 tsp. sage
1/2 tsp. onion powder

Tuna Cakes

8 oz. tuna (2 cans)

1/8 c. chives or green onions
1/2 c. shredded carrots

1 egg 

1/4 tsp. dried thyme

1/2 tsp. dried parsley

 salt & pepper, to taste

 butter, for frying

  

Mix all ingredients, except butter, together until well combined. Melt butter in a frying pan.  Form patties and cook until nicely browned on each side.

Chicken Bites

1 c. flaxmeal
1 tsp. salt
1 tsp. pepper
8 dashes paprika
1 tsp. garlic powder
2 eggs, plus a little water, beaten
1 1/2 lbs. chicken, cut into finger-size peices

Combine dry ingredients in a gallon-size ziplock bag.  Dip chicken pieces in egg mixture. Toss in bag and shake to coat.  Place on a greased baking tray and bake at 350 degrees for 15 mins. Turn, and continue cooking another 10 mins.

Serve with katchup, mustard, and/or BBQ sauce.

Pumpkin Souffle

4 eggs, whites and yolks separated

1 cup roasted pumpkin or canned pumpkin

¼ cup pure maple syrup, pure honey or sweetener of choice

1 teaspoon pure vanilla extract

1 tablespoon pumpkin pie spice

1-2 teaspoons coconut oil or butter for greasing

Preheat oven to 350 degrees F.

Whip egg whites only until peaks form. Using a stand mixer makes this very easy!

Mix together the yolks, pumpkin, maple syrup, vanilla and pumpkin pie spice until well mixed.

Once peaks form with the egg whites, gently incorporate the pumpkin/yolk mixture.

It’s very important not to over mix at this point.

Fold the combined egg mixture into a well greased souffle dish, pie dish or small individual ramekins.

Bake until mixture is cooked through and top is golden brown. See notes for bakes time for different baking dishes.

Notes

Approximate bake times: Souffle dish: 20-25 minutes or until cooked throughout Pie Dish: 18-20 minutes or until cooked throughout Individual ramekins: 15-20 minutes or until cooked throughout

From:  http://www.primallyinspired.com/pumpkin-souffle-grain-dairy-nut-free/

Delicious!!!

Honey Flax Bread

2 c. flax seed meal (about 1 cup seeds ground)*
1/2 tsp. baking soda
1 tsp. sea salt
1/2 tsp. cinnamon
4 eggs
1/4 c. butter
1/2 c. honey
1/4 c. water

Stir dry ingredients together, then add the wet ingredients. Mix thoroughly. Pour into a loaf pan and bake at 350 degrees for 45 mins. for large loaves, 30 mins for small loaves.  Cool in the pan for 10 mins before turning onto a wire rack to finish cooling.

*I use my vitamix and add the wet ingredients first, then add the dry ingredients, using whole flax seeds. They blend up beautifully.

This is soooo good; it's almost like cake.