Monthly Archives: January 2015

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Gluten Free No-Bake Coconut Chocolate Thumbprints (DF, EF, GF)

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Coconut Chocolate ThumbprintsThis is a delicious no-bake, pretty easy to come-together treat.  Added bonus of it being gluten free, dairy free, grain free, egg free and refined sugar free….. I know what you’re thinking, “how could this be good??”.  But it IS!  The only downside, and I guess that’s debatable, is that it only makes about 11 cookies.  I doubled it the second time around.  My husband said they reminded him of a mounds bar.  So if you like mounds then you should love these.

This is slightly adapted from a recipe I found here.

Cookies:

1 cup unsweetened, shredded coconut
3 Tablespoons maple syrup
2 Tablespoons softened coconut oil1 teaspoon vanilla extract
pinch of salt
2 Tablespoons coconut flour

Ganache:

2 Tablespoons coconut oil
1 Tablespoon cocoa powder
1 Tablespoon maple syrup

 

Cookie sheet lined with waxed paper. You’re going to put this in the fridge so choose a size or container that will work for you to chill in fridge.  They will need to be in a single layer, initially.

In a food processor combine all the ingredients for the cookies EXCEPT the coconut flour.  Process until it is all combined and smooth.  (The second time I made these I processed the coconut first, because I wanted it to be a little finer.  It’s up to you.  My husband didn’t notice a difference, I don’t think.)  Once it comes together see if you need the coconut flour.  If so put it in and then process again until it’s mixed in.  Once combined, use a scoop to scoop them out onto the prepared container.  After you scoop out use your thumb to make an indent in each cookie.  Chill in fridge about 5 minutes.  While they chill you can make the ganache.

Use a blender, magic bullet or such to make the ganache.  You don’t have to but I did it in the magic bullet the first time and it was great, the second time I decided to blended it by hand in the baggie and it didn’t come together quite as well.  After, you make the ganache scoop into a baggie and clip a tiny hole in one corner so you can fill each thumbprint with the chocolate.  After filling put back in fridge to set up.  This won’t take too long maybe five minutes.  Once completely set up you can keep stored in fridge use wax paper between layers if you stack them.

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Weekly menu Plan #2 – 2015

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Gluten Free Always Weekly Menu Plan

Hi!

Here’s my menu for the week – in no particular order.  What are you having this week?

 

-Burgers
Roasted Veg

-Bean and Cheese Enchilada Bake

– Chicken Tater Tot Casserole

-John Wayne Casserole

-Meatloaf with Baked Potatoes & Green beans

– Cider Glazed Chicken
Cider Glazed Green Beans
Rice

 

I also made some no bake coconut chocolate thumbprint cookies that are refined sugar free, gluten free (of course), dairy free, grain free and nut free (not counting coconuts).  I want to make them one more time before I post but they taste really good and came together pretty quickly.  Great way to get some coconut oil into your diet too!

 

You find great menu ideas here and here.
Also, this menu been shared at Gluten Free Menu Swap

Get my cookbook here.

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Gluten Free Maple Pumpkin Muffins

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I know you probably thought pumpkin recipe season was over, but let’s face it, pumpkin is yummy all year round.  I whipped up a quick batch of these for breakfast on Saturday morning.  It’s also a great way to help warm up the house in this cold weather!

These muffins are grain free and dairy free.

 

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Preheat oven to 400°
Grease muffin pans

Approximately 48 mini muffins

1/2 cup coconut flour
1/4 cup ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

2 eggs, beaten
1/4 cup maple syrup
1/4 cup oil (light olive, coconut or your favorite)
1/2 teaspoon vanilla extract
1/2 small can of pumpkin (sorry, I didn’t measure)
1/2 cup water (or more if needed)

1/2-1 cup chocolate chips (I used Enjoy Life mini)

In a medium sized bowl combine dry ingredients.  Whisk to combine.  Set aside.

In a small bowl combine eggs, syrup, oil, vanilla, pumpkin.  Mix well and add to dry ingredients.

Stir to combine, add water and check consistency.  You want it to be thicker than cake batter, but not as thick as cookie dough.

Use a scoop or spoon to fill tins, fill each about 2/3 full.  If you use the scoop it’s one level scoop.

Bake 8-10 minutes.  When you touch the top and it springs back you’ll know they are done.

 

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Weekly Menu Plan #1 – 2015

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Gluten Free Always Weekly Menu PlanI don’t know about you, but I’m still trying to get back into a good routine after Christmas break. We’re getting there, but not there yet.  I’m also trying to pick up some extra work at home, so fitting training in too.

Here’s my menu for this coming week.

 

Monday:
Spaghetti
Salad

Tuesday:
Pot Roast
Potatoes
Carrots

Wednesday:
Caribbean Roast Chicken
Sweet Potatoes
Green Beans

Thursday:
Beefy Noodles
Peas

Friday:
Coconut Curry Chicken
Coconut Rice
Carrots

Saturday:
Beefy Short Ribs (I hope to try this  recipe)

Sunday:
Chicken Pot Pie

 

You find great menu ideas here and here.
Also, this menu been shared at Gluten Free Menu Swap

Get my cookbook here.