Almond & Coconut Brownies (grain free, gluten free, & dairy free)

I am not eating any grains at all and am feeling so much better. I found this amazing brownie recipe on a grain free blog. The recipe called for coconut oil so I added some unsweetened coconut to give it more flavor.  Coconut oil is a great substitute for butter. Coconut products can be expensive. I bought a big 32 oz container of coconut oil months ago and I am slowly using it up. It is cheaper to buy a big container. I buy unsweetened coconut at Winco in the bulk foods section.  These taste so good that I ate half the pan.

Ingredients

2/3 cup honey
1/2 cup melted butter or coconut oil (I used coconut oil)
1 Tbsp. vanilla extract (I used burbon vanilla)
3 eggs
1 cup almond flour (I used honeyville grain almond flour)
1/2 cup cocoa (I used Hersheys)
1/4 tsp. baking soda (this can be omitted)
1/4 tsp. sea salt (omit if using salted butter)
2/3 cup shredded unsweetened coconut (optional and my add in)
Method

Heat oven to 350 degrees F. Mix honey, butter, vanilla and eggs until smooth. (If omitting baking soda, beat eggs until foamy before adding in other wet ingredients.) Add almond flour, coconut, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.

Cool on a wire rack at least until sides pull away from the edge of the pan before cutting.


http://grainfreefoodie.blogspot.com/2012/01/almond-flour-brownies.html

Gluten Free Basic White Sauce

Basic White Sauce

Can be used for gravies, sauces, creamed or scalloped dishes

Ingredients

• 4 tablespoons butter
• 1 1/2 cups milk
• 1/4 tsp salt
• 1/8 tsp white pepper
• 2 1/2 tablespoons sweet rice flour
• 1/4 cup milk

Directions

• Over low heat melt butter in 1 1/2 cups of milk with salt and white pepper. Using a small cup, making a paste with the sweet rice flour and 1/4 cup milk. Then, slowly add to the heating mixture. Stir over head until thickened 

Note

• I personally have not made this recipe but a friend was asking for it. I got the Sweet Rice Flour at Honeyville Grain and the recipe is on the package. 

Vegan Pesto

I received fresh basil from bountiful baskets and the first thing I thought of was pesto. However, I am not eating any dairy and pesto usually calls for cheese. I found the following recipe and it was amazing. 

Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup nuts, such as almonds, pine nuts or walnuts (I use raw almonds)
• 5 cloves garlic
• 1/3 cup nutritional yeast (I use Bragg's) 
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper (I omitted)

Put in a food processor or vitamix and blend until a paste forms. Serve over pasta or as a pizza sauce. I used it as a dip for my roasted cauliflower. 

http://vegetarian.about.com/od/morerecipes/r/Veganpestorec.htm

Stir-Fried Chicken with Creamed Corn ~ Amanda Hesser

I was looking at recipes using leftover chicken and found this in THE ESSENTIAL NEW YORK TIMES COOKBOOK by Amanda Hesser. I was hesitant to even make it, but the results were amazing. We loved it and I've cooked it for friends and they love it as well.

Ingredients:

1 pound boneless chicken (breasts or thighs) cut into 1/2 inch chunks (I also have used leftover chicken)
2 tablespoons soy sauce (use gluten free)
1 tsp Asian sesame oil
1 tablespoon sherry, rice wine, sake, or dry white wine (I use sherry)
2 tablespoons neutral oil (I use olive)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 small chile, seeded and minced (or crushed red pepper flakes to taste)
One 15 oz can creamed corn
1 cup corn kernels (fresh, frozen or canned)
Chopped cilantro for garnish

Instructions:

1.Mix the chicken with the soy sauce, sesame oil, and wine in a small bowl. Put the oil into a deep skillet or wok, and turn the heat to high.
2. Drain the chicken (I don't do this). When the oil is hot, add the chicken to the skillet and cook undisturbed until the bottom browns, about 2 minutes. Stir ones or twice, and cook 2 minutes longer.
3. Turn the heat down to medium-low. Add the garlic, ginger, and chile and stir; 15 seconds later add the creamed corn and corn kernels. Cook, stirring occasionally until heated through, 3-4 minutes. Garnish with cilantro and serve over rice or quinoa.

Garlic Ginger Bok Choy

Elana has a section on her website titled "cooked veggies." Today I got Bok Choy from Bountiful Baskets (www.bountifulbaskets.com) and had to figure out what to do with it.  Check them out as they are expanding and may be available in your area.  It is great being part of a coop and saving money on fruits and vegetables.  It is exciting to see what kind of produce you bring home and to find recipes for specific vegetables. 


Garlic Ginger Bok Choy (http://www.elanaspantry.com/garlic-ginger-bok-choy/) 

• 1 ¼ pounds baby bok choy (I used one large one and doubled the recipe)
• 1 tablespoon fish sauce (Taste of Thai is gluten free)
• 1 tablespoon agave nectar or honey (I used honey)
• 1 tablespoon toasted sesame oil
• 1 tablespoon arrowroot powder 
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• 10 scallions, finely sliced
• 2 large cloves garlic, thinly sliced
• 1 ½ inch piece ginger, thinly sliced

1. Slice bottoms off baby bok choy
2. Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
3. In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
4. Make a paste-like slurry dissolving the arrowroot
5. Heat olive oil in a large skillet over medium heat
6. When oil is hot, add bok choy and salt
7. Cook, tossing frequently with metal tongs until slightly wilted (next time I am going to drain the water off after cooking the vegetables)
8. Add scallions, ginger and garlic and stir constantly until fragrant
9. Stir in sauce and quickly mix with vegetables, until thickened
10. Serve right away, while hot

Coconut Bars ~ Elana's Pantry

These coconut bars are amazing and so moist. They taste like cake. Coconut products are not cheap but I think this recipe is worth it. I got this recipe from http://www.elanaspantry.com/. The only thing I did differently was omit the stevia.

Coconut Bars

• 3 eggs
• 1 cup coconut milk
• ⅓ cup coconut oil
• ⅓ cup honey
• 1 tablespoon vanilla extract (I used trader joes bourbon vanilla)
• ⅛ teaspoon stevia (I omitted)
• ½ cup blanched almond flour (I use honeyville grain)
• 1 tablespoon coconut flour
• 1 ½ cups unsweetened shredded coconut
• ¼ teaspoon sea salt

1. Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
2. Pulse in almond flour, coconut flour, shredded coconut and salt
3. Transfer ingredients into an 8x8 pyrex glass dish
4. Bake at 350° for 30 minutes
5. Cool for ½ hour, then place in refrigerator and serve when chilled

Makes 16 bars 24 bars

Roasted Broccoli & Garlic

• 2 heads broccoli crowns cut into florets
• 10 gloves garlic (optional) 
• 2-3 tbsp olive oil
• 1/2 tsp sea salt 

1. In a bowl combine &  toss the broccoli & garlic with olive oil and sea salt
2. Put in an oven safe glass dish 
3. Bake at 350 for 15 minutes