Breaded Zucchini Chips (Gluten Free)

Ingredients:

• 1 Medium – Large Zucchini
• 1-3 Tbsp Palm Oil
• 1 egg
• 1/2 cup almond meal (depending on the size of your zucchini)
• Salt and Pepper to taste
• 2 Tbsp. Nutritional Yeast
• 2 Tbsp. Sesame Seeds

Directions:
      Mix all dry ingredients together in a bowl. Beat the egg in a separate bowl.

Slide zucchini into thin coins.

 On medium heat, heat your frying pan and enough Red Palm oil to almost coat the bottom of your pan.

 

Dip zucchini coins in the egg

 Then dip them in the almond mixture

Place in frying pan and fry on one side until golden brown. Make sure your pan is hot enough to brown them, but not so hot that it starts to burn them

 

Flip and fry on the other side

It's that simple! They are really good with sour cream, or for the kids, ketchup! These should also be THM approved, as an "S" meal!

 

 

Nut, Seed, Fruit Bars

 

I was searching Pinterest, desperately trying to find some healthy snacks and came across this. I love it because it has protein from the nuts, no sugar (since I used dried fruit without it) and a lot of nutrition from the seeds and good oil! Plus these are extremely versatile so you can make them with whatever you have on hand!

 

 

INGREDIENTS:

 

 

2 1/2 cups nuts and seeds (I use 1/2 cup of cashews, almonds, walnuts, pumpkin seeds 

                                            and a 1/4 cup sesame seeds and sunflower seeds)

1 cup dried fruits (I use 1/2 cup dates and 1/2 cup raisins)

1/4 cup coconut (I use dried unsweetened)

1/4 cup coconut oil

1/3 cup almond butter (could use peanut butter or cashew butter if desired) 

1/3 cup honey (I use raw)

1 tsp. vanilla extract (you could use other kinds to vary the flavor if desired)

1/2 tsp. sea salt

1/2 tsp. cinnamon

Place all nuts/seeds in your food processor.



Add dried fruit and coconut

Pulse until everything is chopped

Place the rest of the ingredients in a sauce pan and warm on low JUST until combined (you don't want to heat it too much, cuz heat kills enzymes that you want).

Pour liquid mixture over your fruit, nut, seed mixture

Mix until everything is combined!

Place into a wax paper lined pan

 Press down firmly

 Place in refrig just until cold to make sure it sticks together well. Cut into bar size pieces!

Store in the refrig or the freezer in an air tight container with wax paper in-between, or wrap individually for an easy snack on the run!!

 

Gluten Free Chocolate Cupcakes with Chocolate Whipped Cream

I did a lot of playing around with recipes and mixing different ones to make what you see here. At the time, my dad couldn't have wheat, but I didn't like most of the gluten free cake I had tried on account of them being too dense. So I set out to experiment, and this is what I came up with.

In this recipe I used a grain called Amarantha. It has a nutty flavor and is gluten free! You can buy the grain at your local health food store. If you do not have a grain mill, you can also buy the flour there. But it's cheaper and fresher if you can buy the grain and mill it yourself.

Start by grinding about 1/2 cup of Amarantha grain (this gave me about 3/4 cup Amarantha flour) on the "pastry" setting in your WonderMill. Now you're ready to begin!


Preheat oven to 350 degrees.

In a bowl combine dry ingredients:

3/4 cup (rounded) Amarantha Flour (use your WonderMill to grind the grain to flour)
3/4 cup (rounded) Tapioca Starch
1/2 cup cocoa powder
1 cup evaporated cane sugar (any sugar will work)
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Add wet ingredients to your dry ones and mix:

1 cup warm coffee, milk, or Almond milk (I used 1/2 cup coffee and 1/2 cup milk)
2 eggs
3 tab. oil (I used safflower oil)
2 tsp. Vanilla Extract
1/2 tsp. hazelnut (optional)
1/2 tsp. vinegar

Line muffin pan with paper baking cups. Spray lightly with non stick cooking spray.

Fill each muffin cup 2/3 - 3/4 full (depending on how big you want your cupcakes). Bake in 350 degree oven for 18-20 minutes.

When done, pull out of oven and place on cooler rack to cool. While they are cooling you can make the Whipped Cream for the top!

Chocolate Whipped Cream:

Begin with making a stabilizer for the whipped cream. This will help to keep if from "melting" and getting drippy when it sits for a bit.

Place in a small pan:

1 tsp. unflavored gelatin
4 tsp. cold water

Combine and let sit until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly.

In a mixing bowl combine:

2 cups heavy whipping cream (at least 24 hours old and very cold)
2/3 cup - 1 cup powdered sugar
1 tsp. vanilla extract.

Beat until slightly thickened.

While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

Add:

3 tab. cocoa powder

Frost cooled cupcakes or put whipped cream in a pastry bag and pipe onto cupcakes. Store in refrigerator until ready to serve. Makes 12-18 cupcakes.

Note: This recipe was one that I entered in the Grain Mill Wagon Challenge!