Thai Soup, Part 2 gluten-free, GFCF, dairy-free

It's been really cold here lately, not that I don't eat soup in the summer ;-) Still, I do eat more soup in the winter, and with the snow outside, there's something cozy and romantic about a bowl of soup. Plus, if you shop at Costco like I do, perhaps you have also been coming up with lots of excuses to make anything with quinoa. That's because Costco has had these really big bags of organic quinoa for a few months now, which is awesome.

Quinoa is often mistaken for a grain, but it's actually a remarkable seed. Unlike grains, you don't have to combine quinoa with anything else to make the protein complete. It's also a great source of iron, potassium, B vitamins and more. Personally, I don't really like the taste of quinoa by itself, but if it's flavored by other ingredients or dressing, then I love it.

Anyway, I hope you are enjoying this time of year (and all the organic gluten-free food at Costco!) as much as I am. Cheers, Kelly

Thai Soup:

gluten-free, GFCF, dairy-free

Soak 1 cup of quinoa in a bowl of water for a few minutes.

Strain, rinse again in fresh water, and strain.

(make sure not to skip this step, because quinoa has a bitter coating intended to protect it from birds and the elements where it grows)

Add to slow cooker with:

1 cup coconut milk

1 quart broth

2 small or 1 large chopped onion

3 cups thawed Organic Garden Trio (corn, carrots, green beans)

Note: to make this a grain-free recipe, substitute the corn

2 tbsp gluten-free teriyaki sauce (I use Premier Japan, edwardandsons.com)

1 tsp garlic powder

1 tbsp gluten-free tamari sauce

1 inch fresh peeled chopped ginger

Set to 4 hours, high.

Note: This is a little spicy. If you prefer making it not spicy, use half as much garlic and ginger.

Caesar Salad gluten-free, dairy-free, sugar-free

I don't know about you guys, but I'm really craving salad after eating all those mashed potatoes and stuffing ;-) This salad is topped with Hemp Seeds (a great source of omega 3 essential fatty acids), apples and raisins. Yum! I used my caesar salad dressing (p 85 in my cookbook), but it's also really good with Creamy Ranch Dressing. For those of you who celebrate, what are you craving post-Christmas?

Monster Cookies made with almond butter/Sunbutter, quinoa flakes & chocolate chips gfcf, gluten-free, sugar-free, egg-free

Did your mom ever make Monster Cookies with you when you were little? When my brother and I were little my mom used to make Monster Cookies with us at Christmas. I don't know how these cookies began, but I'm guessing Mars, Inc. was behind it, since Monster Cookies feature M&M's candy. :-) If you google Monster Cookies you will find tons of recipes and photos. They are typically made with wheat flour, peanut butter, sugar, M&M's, oats and eggs. This Christmas I decided to recreate Monster Cookies without gluten, refined sugar, dairy or eggs for my little girls, and join December's Go Ahead Honey, hosted by Stephanie at Gluten Free By Nature.

To make Monster Cookies, I combined two of my recipes: Chocolate Chip Bars (p 68 in my cookbook) and Mini Cupcake Kabobs. I decided to use quinoa flakes because they are full of complete protein, and unlike quinoa flour, which I don't like, quinoa flakes come out tasting similar to oats when you bake them in cookies or bars. I used almond butter rather than peanut butter because it's milder, and because peanuts carry fungus. If you can't do almond butter, Sunbutter (sunflower seed butter) is also great, and taste more like peanut.

Many thanks to Naomi, the creator of Go Ahead Honey, It's Gluten Free!, and Stephanie! XOXO

Monster Cookies

gluten-free, grain-free, sugar-free, egg-free

Add to bowl:

1/2 cup coconut milk (or almond milk)

1/4 tsp guar gum OR xanthan gum

1 tbsp flax seed meal OR 1/2 tbsp Chia Seed meal (you can buy meal or grind the seeds yourself—I use my coffee grinder)

1/4 cup honey OR coconut sugar

Mix with electric mixer.

Add:

1/4 tsp vanilla liquid stevia

1/4 tsp sea salt

1/2 cup almond butter

1/2 cup Sunbutter

1/4 cup coconut flour

1/2 cup quinoa flakes

1/2 tsp baking soda

1/2 tsp baking powder (Grain-free Baking Powder Recipe)

1/4 cup dairy-free chocolate chips (I used Enjoy Life)

1/2 cup chopped walnuts

Mix again.

Roll into balls and flatten them between your hands, as thin as you can. (They really don't change shape in the oven.)

Place on unbleached parchment paper on a cookie sheet.

Bake at 350 degrees for about 20 minutes.

If you want to keep the outside crunchy (so good) don't store them in an air-tight container. Just put them on a plate and cover them with a cloth napkin.

After I made these I realize that if I left out the chocolate chips and walnuts maybe I could roll the dough out and we could use cookie cutters. They wouldn't be the color of a sugar cookie, but the dough might work well for cookie cutters. I'll let you know if we try that :-)

Photo shoot —Another collaboration with my honey ;-)

Hi my friends! Andy and I are getting ready to take off a few days for Christmas vacation, but first we were lucky enough to collaborate on another project together. He was asked to design the second edition of the cookbook, My Kid's Allergic to Everything Dessert Cookbook, and I was asked to bake and photograph for it. I don't have this cookbook myself, since most of the baked goods are not gluten-free, but we were given a few recipes through email.

The frosting is named, Magic Icing, and it is really yummy and simple. You just cream together 1/4 cup ghee (or shortening), 1/4 cup honey, 2-3 tbsp milk substitute, and 2/3 cup goat's milk powder or soy powder, etc. I used Vitol Egg Protein Powder, and it tasted awesome. You can also flavor it with extract or add carob or cocoa powder.

We just sent these photos to the publisher, and I thought I would share them with you too. :-) I can't wait to see Andy's designs for the book. Check out more of his work on his website: AJB Design. If I don't get to post again before we take some time off, I hope you have a lovely holiday! XOXO, Kelly

Sandwich Rolls grain-free, egg-free, gluten-free

I can hardly find the words to express my excitement over this recipe! It began as this bread, then became Saffron Buns, and is now making my mouth so happy as a sandwich roll, although it doesn't actually need fillings to be thoroughly enjoyed. We had a couple last night, hot out of the oven, with nothing other than olive oil and sea salt for dipping. Heavenly. Andy's parents are arriving today from upstate New York, and I can't wait to make these for them.

Sandwich Rolls

grain-free, egg-free, gluten-free

—eat them hot out of the oven or stuff them with your favorite
sandwich fillings

Add to mixing bowl:
3 tbsp golden flaxmeal OR 1.5 tbsp Chia Seed meal (you can buy meal or grind the seeds yourself—I use my coffee grinder)
3 tbsp applesauce
2 tbsp water
1 tbsp apple cider vinegar

3/4 tsp xanthan gum OR guar gum
1/4 cup cashew milk (or coconut milk, or almond milk, etc)
(How to Make Cashew Milk Video)
Beat with electric mixer.

Add, preferably in this order:
1 tbsp honey
1/4 cup ghee (which is casein-free) or coconut oil, soft or liquified
1 tsp fresh chopped rosemary—optional but highly recommended ;-)
1/4 tsp garlic powder
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)

Beat again until a mass begins to form.

Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn't stick to them.)

Divide the ball in three.

Roll each third into a ball and flatten into the shape of a burger or veggie pattie—about 4" wide by only 1" thick.

Bake at 350 degrees on unbleached parchment paper for about 24 minutes.

Best not refrigerated.

Santa Lucia Day Lucia Saffron Buns grain-free, egg-free, gluten-free

Click the photos to see them larger.

Many of you probably know by now, that I'm half Danish. Both of my mother's parents were from Minnesota, and all of my mother's grandparents were Danes. In Denmark, the rest of Scandinavia, and in other countries like Italy, St. Lucia is celebrated on December 13th. Young girls dress in white gowns with a red ribbon tied around their waist, and a wreath of candles crowns the head. The song of Santa Lucia is sung by candlelight in churches and in homes. In Scandinavia, children bake Lucia Saffron Buns to give to the elderly.

I wanted to revive these traditions with our girls, so I had to create a gluten-free saffron bun. However, the challenge didn't stop there =) Since so many of you and your children are allergic to gluten-free grains and eggs, I wanted to make these buns free of these ingredients too. After a couple tries, and with some suggestions from you, my readers, I am so excited to share this recipe with you!

These buns are phenomenal. We've had them three times now, and every time we are all literally giggling with delight. The recipe evolved from my braided bread, so the first time we made it we used rosemary and garlic. I have to say, we all actually thought the grain-free, egg-free variation was even better than the first braided bread.

Next, we made the recipe into Lucia Buns with saffron, cinnamon and cloves... Oh, my goodness! Guys—Please try one of these recipes! I'm am so over the moon about them! The texture is like a bagel or a bun—It may be the best recipe I've ever created. Seriously. So, please, please, please give it a whirl, and let us know if you agree.

Happy Santa Lucia Day! Love, Kelly

Lucia Saffron Buns

(gluten-free, egg-free, casein-free, grain-free)

Add to mixing bowl:

3 tbsp golden flaxmeal OR 1.5 tbsp Chia Seed meal (you can buy meal or grind the seeds yourself—I use my coffee grinder)

3 tbsp applesauce

2 tbsp water

1 tbsp apple cider vinegar

3/4 tsp xanthan gum

1/4 cup cashew milk (or coconut milk, or almond milk, etc)

(How to Make Cashew Milk Video)

Beat with electric mixer.

Add, preferably in this order:

1 tbsp honey

1/4 cup ghee (which is casein-free) or coconut oil, soft or liquified

1/8 tsp ground saffron (I used a mortar and pestle to grind it)

5 ground cloves (I used the mortar and pestle to grind the cloves too)

1 tsp cinnamon

1 tbsp raisins

1/2 cup coconut flour

1/2 cup tapioca flour

1 tsp baking soda

1 tsp baking powder (Grain-free Baking Powder Recipe)

Beat again until a ball begins to form.

Note: Due to climate you may need to add a little more flour or milk, depending on how dry or humid it is where you live.

Form the dough into a ball with your hands.

Divide the ball in half.

Break each half in two, so that there are four balls.

Roll each ball in your hands, then lay it down and roll it into a coil about 7 inches long. (I did this on lightly greased unbleached parchment paper)

Shape the coils into an S shape.

Push a raisin into the two crevasses of each S shape.

Bake on unbleached parchment paper at 350 degrees for about 24 minutes.

Update: Please check out the great feedback in the comments section to see what to expect and get some great input on this recipe.

Banana Breadgluten-free, grain-free, casein-free

While I prefer my new reduced natural sugar almond muffins, my husband still likes the original best. Like the almond muffins, my banana bread has been tasting too sweet to me, so I modified it a bit also. I like to test my food on my neighbors who eat typical American food—lots of wheat, soda, etc. I've been eating gluten/casein/refined-sugar free for a long time, so I like getting their opinion. They loved this reduced natural sugar banana bread.

For 2 loaves:

Add to bowl:

4 mashed bananas
8 room temp eggs (cold eggs will harden the coconut oil)
1/3 cup honey

1/3 cup coconut sugar
6 tbs liquified coconut oil or ghee
1/2 tsp vanilla liquid stevia
1 tsp sea salt
2 tsp cinnamon
1/2 cup tapioca flour
1 cup coconut flour, sifted
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
1 cup chopped walnuts

Beat with electric mixer.

Line the bottom of two loaf pans with unbleached parchment paper, then grease the paper and the walls.

Divide the batter into the pans.

Bake at 350 degrees for about 50 minutes

Strawberry Almond Muffins gluten-free, grain-free, casein-free

I haven't bought almond meal flour in a long time, because it's so expensive. Then, we joined an Azure Standard co-op, and they offer 5 pounds of Bob's Red Mill almond meal for only $27! (It's $36 for 4 pounds on Amazon...) So, I ordered it, froze half and put the other half in my fridge. Now I am happily baking almond meal muffins again =]

As many of you may experience, when you don't eat refined sugar, and cut back on the natural sugars in your life, your taste for sweetness goes down. I really dislike anything too sweet, after several years of eating this way. What I didn't realize was that my own tolerance for sweetness has gone down, even since last year. My Almond Muffins, for instance, were too sweet for me when I made them a week ago.

That is why I edited my own recipe, so I would enjoy it more now that my taste has changed. I wanted to share my edits with you, in case any of you are in the same boat I am =] I also took this opportunity to make them grain-free by substituting buckwheat flour in place of brown rice flour. Taste is subjective, so you may prefer the original almond muffin recipe recipe. I, however, think the new version is even better.

Strawberry Almond Muffins:

gluten-free, grain-free, casein-free

Add to bowl:

1/4 cup apple sauce

1/4 cup honey

6 drops vanilla liquid stevia

3 room temp eggs (cold eggs will harden the coconut oil)

1/2 cup coconut oil, liquified

Beat with electric mixer.

Add:

2 cups almond meal flour

1/2 cup buckwheat flour

1/2 tsp baking soda

1/2 tsp baking powder (Grain-free Baking Powder Recipe)

1/2 tsp sea salt

Beat with electric mixer.

Add:

1 cup thinly sliced fresh strawberries

(fresh blueberries would also be nice)

Spoon into unbleached muffin cups, to almost fill.

Bake at 350 degrees for about 24 minutes.

Makes about 14.

Tip: To soften my coconut oil I keep a tempered glass jar of coconut oil on the counter. Right before I start making my recipe I turn the oven on so it can pre-heat. I rest the tempered glass jar of coconut oil on the oven vent in the back. The heat of the oven comes up through the vent and softens the oil.

If you're thinking about adding coconut oil to your diet, check out this article by Bruce Fife, N.D.

"Buckwheat is actually not related to wheat at all. Buckwheat is a bush-like plant, which comes from the same family as rhubarb. Buckwheat flour is made from the triangle-shaped seed, or fruit, of the plant. The seed is similar to a sunflower seed, with a small seed inside a hard outer hull. This tiny seed is what the buckwheat flour is made from. This seed may be tiny, but it is mighty powerful when it comes to nutrition.

Buckwheat has a high concentration of all the essential amino acids, which even whole-grain wheat can’t claim. Buckwheat especially contains high levels of lysine, threonine, tryptophan and the sulpher-containing amino acids. Our bodies cannot make most of these amino acids, so we have to get them through our food sources." -Delicious Gluten-free Baking

Gingerbread House gluten-free, playdough, salt dough

I thought you might like to see what Zoe, Ashley and I have been working on. This is our finished gluten-free, sugar-free, salt dough gingerbread house. =]

For Part 1 of the gluten-free, sugar-free, salt dough gingerbread house, click here.

For Part 2 of the gluten-free, sugar-free, salt dough gingerbread house, click here.

For the link to the gluten-free salt dough recipe, click here.

frozen blended Nutcracker Sweet tea latte casein-free, dairy-free, sugar-free

This is my family's favorite holiday drink. Here is the recipe as it appears in my first cookbook, and in my blog post from last holiday season. However, it's not a perfect science. Sometimes I freeze the tea and pour the cashew milk over, rather than the other way around. Sometimes I measure the liquid and count the cubes, and sometimes I just throw it all in the blender. You really can't mess it up. When we have friends over for the holidays, we always serve this to them. They all love it, especially the kids, who come back for more. You can also add a little liqueur to the grown up version if you want.

Nutcracker Sweet Tea Latte (p 21)

Add to blender:

9 cubes of frozen cashew milk

(How to Make Cashew Milk Video)

1 tbsp honey

10 drops vanilla liquid stevia

2 cups chilled Nutcracker Sweet Tea, by Celestial Seasonings

a dash of cinnamon or pumpkin pie spice

Puree.

Ooo! I just had the thought that this would make awesome ice cream. I think I'll try that.

Cream of Celery Soup gfcf, casein-free, dairy-free

This morning I woke up to Ashley saying, "Zoe! Wake up! It's snowing!" Zoe, who was still asleep, grumbled back, "No it isn't, Ashley." I had to laugh. It really was snowing, and there were already a few inches covering the ground. I crossed the hall into their room, climbed in bed with them and told Zoe it was true. She sprang from the covers and flew like a flash ;-) to peer out the window. It was very exciting.

We put on our slippers and came downstairs to make porridge, as Zoe calls it. ("Cream" of buckwheat, made with half water, half cashew milk, and pureed with a stick blender) Then, I was about to freeze some leftover white beans, because I'm waiting for coconut flour in the mail, and being me, couldn't think of another use for beans, besides cake ;-)

But I did think of another use, all of the sudden: Soup. And since I was nearly out of food entirely, it was fate that all I had were onions and celery. So, cream of celery soup was created. Only I didn't know it was cream of celery soup at the time. It was only when I tasted it that my face lit up with memories of my childhood, and I realized... Cream of celery soup —how I have been missing you.

Cream of Celery Soup:

gluten-free, casein-free, dairy-free

Saute:

2 small chopped onions, or 1 large onion

4 stalks of celery, chopped

Add:

1.5 quarts of broth

3.5 cups of cooked white beans (I used Great Northern)

1/8 to 1/4 garlic powder, depending on your taste

Simmer about 2 hours, lid on.

Puree till extra creamy and smooth.

Note: I tried to just use my stick blender, but it wasn't smooth enough, so I ended up letting it cool, and using my blender. It was worth the extra effort to make it really smooth. I don't think anyone would ever believe that there wasn't cow milk or cream in it. Yuuuuuum.

Update: We had this again today, and my picky eater, Zoe, who wasn't totally sure about it yesterday, said, "You know, I actually love this Mommy." And I love that she loves something I made! Especially since I ate it when I was her age :-)

The Spunky Coconut Cookbook giveaway on Just Making Noise

Please check out this great website and enter for another chance to win a signed copy of my cookbook.