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Recipes
Rustic Plum Tart
By sandycon
For crust: Blend flour, sugar, and salt in processor
- Crust
- 1 1/4 cups all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons (about) ice water
- Topping
- 1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
- 6 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all purpose flour
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 egg, beaten to blend (for glaze)
- 1/4 cup apricot preserves
Chocolate Chia Pudding
By sandycon
Instructions Mix everything together in a bowl, cup, tupperware, whatever
- 1 cup Chocolate Almond Milk (homemade or store bought)
- 1/4 cup Chia Seeds
- Splash of Vanilla
- Dash of Cinnamon
Gluten-Free Star Cut-Out Cookies
By sandycon
A gluten-free cookie recipe you say?! Look no further! The flour blend is made from rice flour, potato starch, tapi...
- GLUTEN-FREE FLOUR BLEND:
- 1 cup sugar
- 1 cup Land O Lakes butter, softened
- 2 Land O Lakes all-natural egg yolks
- 1 1/2 teaspoons gluten-free vanilla
- 2 1/4 cups gluten-free flour blend (see below)
- 1/4 teaspoon salt
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1 teaspoon xanthan
Mini Crab Cakes with Pineapple-Cucumber Salsa
By sandycon
Crab cakes are everybody's favorite, and these get a refreshing pineapple cucumber salsa on top
- 1 cup pineapple, diced small
- 1/2 cup cucumber, peeled and diced small
- 1 1/2 pounds fresh crabmeat, drained
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1/4 cup panko (Japanese breadcrumbs)
- 3 tablespoons green onions, minced
- 3 tablespoons red bell pepper, diced
- 4 tablespoons butter
- Lime wedges
Paleo Raspberry Peach Milkshake
By sandycon
Instructions Add all ingredients, in the order listed, the the Blentec Twister Jar (or other high-powered blender...
- 1 Peach, pitted and sliced
- 1/2 cup Frozen Raspberries
- 1/2 Frozen Banana, sliced
- 1 Tbsp Chia Seeds
- 1 Tbsp Pure Vanilla Extract
- 1 Tbsp Honey (optional, for added sweetness - more tart without it)
- 1/2 cup Almond Milk
Pumpkin Cheesecake Brownies
By sandycon
Preheat oven to 325. Lightly grease a 9x13" pan
- for the cheesecake layer:
- 2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
- 1/2 cup pumpkin puree
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/4 cup (regular, not light) sour cream
- 2 eggs, lightly beaten with a fork
- for the brownies:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 cups sugar
- 1 cup Dutch-process cocoa (such as Hershey's Special Dark)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 TBSP vanilla
- 3 eggs
- 1 cup unbleached, all-purpose flour
- 1/4 cup dark chocolate chips (such as Hershey's Special Dark)
Pear and Dried Cherry Frangipane Cake
By sandycon
Preheat oven to 350F. Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray
- Nonstick vegetable oil spray
- 3 large eggs
- 2/3 cup plus 2 tablespoons sugar
- 1/2 cup extra-light olive oil
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 1 tablespoon self-rising flour
- 2 large pears, peeled, cored, cut into 1/2-inch cubes
- 1 1/3 cups dried tart or Bing cherries
- 1 7-ounce tube almond paste
- 1 teaspoon ground cinnamon
- Powdered sugar
Easy Gluten Free Oatmeal Breakfast Cookies - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 1 1/4 cups (125 g) certified GF old fashioned rolled oats
- 1 1/2 cups (180 g) certified gluten free oat flour (I grind my own from old fashioned rolled oats)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons (70 g) virgin coconut oil, melted and cooled
- 5 tablespoons (105 g) honey
- 1/2 cup (122 g) smooth applesauce, at room temperature
- 2 eggs (120 g, out of shell) at room temp, beaten
- 3 ounces miniature chocolate chips or raisins
Green Juice (without a juicer!)
By sandycon
Blend all ingredients except ice in a blender (I use a Blendtec)
- 3 handfuls of kale (or about 3 loosely packed cups)
- 1 whole apple, cored and cut into large chunks
- 1 stalk of celery, cut into large chunks
- 1/2 English cucumber, cut into large chunks
- juice from 1/2 a lime
- 1 handful of parsley or about 1 cup loosely packed
- 1 cup water
- ice
Coconut cookies
By sandycon
How to do it Step 1 – Place all of the “wet stuff” in a bowl and blend well with a hand mixer
- Wet stuff-
- 3 T ground Flax (or 1.5T ground Chia)
- 1 Cup Organic Coconut milk (full fat) (Learn to make your own here!)
- 2 T Organic Almond Butter (if you are baking them don’t worry about it being raw)
- 1/4 Cup Virgin Coconut Oil (Find it in Bulk HERE)
- 1 T Apple cider vinegar
- 15-20 drops liquid Vanilla flavored Stevia
- 1/4 tsp Vanilla powder (or alcohol-free vanilla extract)
- Dry Stuff-
- 1 Cup Organic Almond Flour (or raw Almond meal for raw version)
- 1/2 Cup Coconut Flour
- 1/2 Cup unsweetened Coconut Flakes
- 1 tsp non-alum, grain-free baking powder (optional; omit for raw version)
- 1 tsp non-alum baking soda (optional; omit for raw version)