I was out to lunch a few weeks ago with some homeschooling mom friends that I haven’t seen in ages, and as usual, the conversation turned to food. Our little homeschool group has a number of members with food allergies and sensitivities, including several of us who are currently avoiding gluten. We discussed the pros and cons of various gluten free flour blends, options for avoiding the need for flour altogether (I’ve been eating a lot more veggies recently instead), and what to do for a gluten free hamburger bun option. “Look up Brazilian Cheese Bread”, said my friend, Robyn. “That’s become our go to recipe for gluten free buns or bread.” [Read more…]
Some of you may remember that we planted some chestnut trees last year as part of our efforts to expand the number of different food crops that we grow and create part of our permaculture landscape. Before we planted any more of them, I figured I’d better make sure we actually like to eat them, so I went hunting for chestnut recipes and chestnuts. Costco had some organic roasted chestnuts for sale, so that covered the nut end of things, and these Maple Pumpkin Blondies from The Healthy Gluten Free Life looked like something my family would be willing to eat, so I started from there and made a few tweaks to work with our flavor preferences and pantry contents. I’m rechristening my version as “Cranberry Chestnut Bars”, because the texture is nothing like a proper blondie (no offense to THGFL – they are just not blondies). These bars have a texture more like really good quickbread – moist and tender, a little bit heavier than most cakes. The cranberries add brightness to the recipe – a little “pop” of flavor. They’d be great without the chocolate chips, too, but of course the boys are more likely to gobble things up if there’s chocolate involved. [Read more…]
I regularly whip together some version of homemade cream of vegetable soup, but when I put together this creamy, cheesy broccoli soup with a hint of bacon, my husband and the boys said it was one of the best I’ve ever made. Since I’m skipping gluten at the moment, I decided to raid the pantry for some dehydrated summer squash to use as an extra thickening agent. Eureka moment! It’s a great use for an abundant veggie, and adds a little more vegetable punch to the recipe, which is never a bad thing. [Read more…]
Cookies for breakfast? You bet! I’m not talking about a certain boxed cereal with fluffy little bits that leave you hungry an hour later, I’m talking about chewy, crunchy go anywhere granola cookies with all the stuff you want and none of the stuff you don’t. These easy granola cookies can be gluten free if you use certified gluten free oats (oats do not naturally contain gluten, but can be cross contaminated). They are also casein free (when the oats are soaked with vinegar) and soy free. [Read more…]
I’m working my way through the different books and videos offered in the Extreme Health Library bundle, and tonight’s post is about 9 Fermentation and Gluten Free Resources. For those who are looking for advice and recipes that will make it easier to incorporate these healing foods in their diets, these are wonderful resources.
From full menu planning (both for gluten free and allergy free menus) to troubleshooting tips and many recipes, these books and videos offer food that is not only good for you but beautiful and filled with flavor. There are some treats, too, like Starlene’s coconut flour donuts (shown above). If you’re trying to ditch a soda habit, you can replace it with kefir or kombucha (fermented beverages) that will give you the fizz without loads of sugar or artificial ingredients. I bought a package of miso recently because I *know* it’s good for me, but I’ve been scared to use it (yes, me, who ate ground up crickets). Now with Kimi’s book, I finally have a better idea of how to make a proper miso soup. I’m looking forward to working my way through the rest of these, too. [Read more…]