Avocado Deviled Eggs (Paleo)

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Avocado Deviled Eggs (Paleo)

Deviled Eggs are so yummy, but what does a Corn Allergic do when there are no safe mayos and you just don’t want to make any? Replace it with avocado of course. And what a nutritionally dense and yummy treat these Guacamole or Green Deviled Eggs are!

5 hard boiled eggs
1 avocado
German Mustard
Sea salt
Pepper
Paprika

Boil eggs for 15 minutes. Drain hot water. Allow eggs to cool in room temperature water. Remove shells when cool. Cut each egg in half. Remove yolks & place in a bowl. Place whites on a plate or platter. Cut avocado in half & remove flesh placing it in bowl with egg yolks. Add desired amount of seasonings. Mash until incorporated. Dust a bit of salt, pepper & paprika on egg whites & fill with egg yolk mixture. Dust with paprika for presentation. Enjoy!

Flourless Chocolate Madeleines (Paleo)

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Flourless Chocolate Madeleines

I was in the mood for a cookie and experimented with a dough. It turned out to be more of a batter, pretty wet, and I thought: “I’ll put it in my Madeleine pan so it has a pretty shape.” What came out of the oven was an spongy cake like the real deal and the recipe is so simple.

I of course had my little taste testers share their thoughts and they both agreed that they prefer the unbutter version because of the roasted flavor in addition to the cacao. While I enjoy both, I felt the cashew butter offers a more creamy flavor.

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Flourless Chocolate Madeleines with Cashew Butter

1/2 cup Cashew Butter or Date Sweetened Sunbutter
1/4 cup coconut sugar*
1/4 cup raw cacao powder
1/2 tsp vanilla powder
1/4 tsp baking soda
1 egg

Preheat oven to 375ºF. Grease madeleine pan with coconut oil.

Mix all ingredients except egg in food processor. Adjust sweetness if desired. Add egg & process until incorporated. Place into madeleine pan. Bake for 9-11 minutes. Be careful not to burn. Allow to cool. Enjoy.

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Flourless Chocolate Madeleines with Sunbutter

*If using Sunbutter which creates a drier batter, you can use half coconut sugar & maple syrup.

Date Sweetened Sunflower Seed Butter (Sunbutter)

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Need an alernative to peanut or nut butters? This recipe is a whole food sunflower seed spread sweentened only using dates. This is a Mini-Foodie favorite that lends itself to easy adjustments according to your palate and desired consistency, so experiment with the number of fates and amount of coconut oil until you reach your preferred flavor and consistency.

2 cups sunflower seeds, roasted & unsalted
3-4 Medjool dates, pitted
2-3 tbsp coconut oil
Salt to taste

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Place igredients in food processor. Process until smooth, this may take up to 15-20 minutes. Adjust salt as needed.

Store in a glass jar in the fridge.

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Espécie Almond Pulp Cereal (Paleo)

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Espécie Almond Pulp Cereal

What do you do when you make homemade almond milk and have leftover pulp? Well in my house full of Mini-Foodies who are fans of crackers, I often make crackers. But I have been making scones lately and, since I had run out of almond flour, why not experiment with almond pulp in scones?  Since the holiday season I have also been on “experiment-with-all-things-Espécie-flavored” mode. We all enjoy scones and Espécie, so why not combine the two? What could go wrong, I thought?

Nothing, but rather than end up with scones, I ended up with cereal shaped in triangles that I crumbled into almond milk, yum!

1-1 1/4 cup almond pulp
1/3 cup coconut flour
1/2 tsp baking soda
pinch sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp anise
1/4 tsp nutmeg
pinch black pepper
4-5 Medjool dates, pitted & chopped
1 egg

Preheat oven to 350 degrees.
Pulse almond pulp, coconut flour, baking soda, soda, spices. Add dates. Blend well. Add egg & incorporate.

Place dough on parchment paper lined baking sheet. Flatten as you would crackers to desired thickness. This will determine baking time. Score into desired shape such as triangles or squares. Bake until desired crispness is reached, about 30-35 minutes.

Espécie Flavored / Spiced Nut & Seed Brittle (Paleo, Vegan)

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Spiced Nut & Seed Brittle

Having a corn allergy is a challenge, but add other allergies and snacking becomes a greater challenge.  I’ve created this snack recipe to be paleo and vegan friendly as well as to be open to the possibility of allergies to nuts. If your child cannot take nuts to school, use seeds instead and maybe experiment with dried fruits and coconut flakes. If there is a nut allergy like mine to walnuts, use a safe for you (SFY) nut or combination.

1 flax  (or chia) egg = 1 tbsp ground seed + 3 tbsp warm water
1/8 cup chia seeds, whole
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp anise extract
1/4 tsp ground nutmeg
pinch black pepper
1 3/4 cups nuts or seeds or combo*

Preheat oven to 300.

Make flax (or chia) egg. Mix all ingredients together except nuts & / or seeds. Do add chia now for a further gelling effect. Add nuts & / or seeds. Toss to coat. Place on baking sheet lined with parchment paper. Bake at 300 degrees until slightly browned / desired crispiness, about 30 mins.

When brittle is cool, break into snack sized pieces. Enjoy!

*Notes: I like the combination of pecans, almonds, cashews, sunflower seeds & pumpkin seeds as seen in the photo above.

This recipe is versatile enough to be a single nut brittle or one of combinations. Be adventurous and try filberts, pine or macadamia nuts. I don’t imagine that pistachios would be complimented by the spice combo, but if you try them, let me know what you think.

If you are not vegan & cannot have seeds, but can have egg, an egg white should do the trick.

Hash Brown Tuna Scramble

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Hash Brown Tuna Scramble

In true Azorean style, I don’t usually follow let alone write down the exact details of savory or main dishes. Growing up, when my mom said “add a little bit of wine”, it usually meant add plenty as in a cup or more, but there were never exact measurements unless it was a new, unfamiliar dish being made. I therefore learned to cook my look, taste and memory as well as with terms such as “some of this” and “a little of that” and so on.

For this recipe, measurements will depend on the size of your potatoes as well as your pan.  I usually make this dish for two adults, two kids and a toddler to give you a frame of reference.

5-6 medium potatoes, shredded
2 cans of tuna
5-6 eggs, whisked
sea salt
pepper
desired seasonings

In a hot & oiled pan, cook shredded potatoes. When they are nearly done, add tuna. When tuna is warmed, add whisked eggs. Add salt, pepper & any other desired seasonings. Cook until eggs are slightly browned.

Enjoy!

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Hash Brown Tuna Scramble on GF, CF Tortilla topped with Avocado

Serving ideas: eat alone, on bread  as a sandwich, or on a tortilla over avocado

Paleo Persimmon Bread

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Growing up I had seen persimmons in the market and growing on trees in California’s Central Valley. I even have some recollections of my mom eating them, but I had never eaten one until this fall when my dearest childhood friend offered me one during my family’s allergy friendly Halloween / Samhain / Día de los Muertos celebration. What a yummy discovery!

During the Christmas holidays we had a girls playdate with the Mini-Foodies and mamas. As is a more and more common practice for us, we had a little pantry exchange where she brought me both persimmon pulp and marshmallow root to experiment with. I hit the jackpot with this exchange because I experimented with the pulp to make a moist, fruity and just the right sweetness quick bread and the tastiest marshmallows I’ve made to date

In this post I share with you my Paleo Persimmon Bread…enjoy!

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1 ½ cups Paleo All Purpose Flour
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. sea salt
1 tsp. baking soda
½ cup honey or maple syrup
½ cup melted coconut oil
2 eggs, at room temp
1 cup fresh persimmon pulp

Preheating oven to 325°F. Grease a bread pan.

Blend flour, spices,salt, & baking soda together with a wire whisk or fork. Set aside.

Stir together melted oil & honey. Add eggs. Stir until blended. Add persimmon pulp. Blend well.

Fold dry ingredients into the wet. Pour into greased bread pan.

Bake 1 hour or until a toothpick comes out clean when inserted into center.

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Recipe inspired by:

http://allergyfreemom.com/blog/2013/10/27/gluten-free-persimmon-bread

Paleo Low Sugar Marshmallows

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In this recipe inspired by childhood memories and Wellness Mama, I’ve made a gooey marshmallow that has about half the sugar content of a conventional recipe.

While I haven’t yet mastered the art of beautiful marshmallows, I think this recipe is a winner in the flavor and texture categories. All 3 Mini-Foodies agree and I don’t feel bad about sharing this treat with them because I use a nutritionally dense gelatin and less sweetener than most recipes. It’s a win-win.image

1 1/4  cup water, warm
1 tbsp Marshmallow Root
4 tbsp grass fed gelatin
1/2 cup honey (or maple syrup)
1 tsp vanilla bean powder*

Grease an 8×8 inch baking dish with coconut oil.

Combine 1 cup warm water with 1 tbsp Marshmallow Root. Allow to sit 5 minutes. Stir & strain.

Pour ½ cup marshmallow water into stand mixer. Add gelatin. Whisk slightly to incorporate & to avoid lumps. Set aside.

Pour remaining marshmallow water & honey (or maple syrup) into a small saucepan. Add vanilla (&/or cacao powder). Slowly bring mixture to a boil; allow to reach 240 degrees or boil while stirring constantly for 8 minutes.

Slowly pour sweetened marshmallow water into hardened gelatin mix. Turn mixer on at medium as liquid is added, then turn to high. Whip for 8-10 minutes or until a stiff cream consistency with some peaks form.

Pour whipped marshmallows into prepared pan.  Smooth evenly. Or use for rice or millet puff treats.

Let sit until set. (In my house, the taste testers get to them as soon as they can.)

Cut in pan using a well oiled knife or pizza cutter.

Store in an airtight container.

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SERVING IDEAS: these are lovely in hot cacao, homemade s’mores, with millet puffs (make them like the rice marshmallow treat), and on their own.image

*Experiment with safe for you flavors such as mint or raw cacao.

Recipe inspired by: http://wellnessmama.com/6423/healthy-marshmallows/

Corn-Free Hippie Ketchup

Corn-Free Hippie Ketchup

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4.6 oz  Trader Joe’s tomato paste tube
1-2 tbsp Coconut sugar
1-2 tbsp maple syrup
1-1.5 tbsp coconut or apple cider vinegar
2/3 tsp sea salt
2/3 cup water
1-2 tsp garlic powder (optional)
1 tsp  powdered mustard
1/4 tsp allspice
Generous pinch of: ginger, cloves, nutmeg, paprika

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Place all ingredients in a pot. Stir together.  Simmer over medium heat until ketchup thickens.  Store in a glass jar in refrigerator.

The Corn-Free Hippie’s Top 9 Kitchen Toys plus 1 Dream Toy

In the Corn-Free Community we often ask one another which kitchen gadgets or appliances are necessary to a life with our allergy. Below I’ve complied a list that works for my family…

1. Blendtec High Speed Blender
We’ve all read a blog post or an article or viewed a video that compares high speed blenders, right? Ok, I did all three because these puppies are a serious investment and I decided that the Blendtec was the right choice for my Corn-Free Foodie Family. “Why?” -you ask. What a great question!  (A) No sharp blade for easy cleaning.  This means that my clumsy self never gets a cut from the blender and that is sweet culinary victory! Plus when Mini Foodie 1 needs to help with clean up this Mama Foodie doesn’t worry. (B) Super powerful…yep, it’s so strong that I often have to hold the lid. Some reviewers see this as a problem, but not me because I don’t think anyone should walk away from any blender while it is on and did I mention how smooth smoothies are with all the power? (C) it has a clean cycle, enough said. (D) It’s great for heavy use for nut and seed milks. (E) In a corn-free and gluten-free house, this appliance earns it’s keep daily.

2. Cuisinart 9-Cup Food Processor 

Along with the Blendtec, this appliance is a life savor. It cuts time on food prep, makes smooth nut or seed butters, grinding flours, and works hard in raw cooking.

3. KitchenAid Stand Mixer 
This appliance may not get a workout everyday, but when it does, it gets the job done quickly. Ways I use it include whipping up marshmallows, meringue, chocoholic treats, and personal care products.

4. Stainless Steel Pots & PansStainless Steel WokStainless Steel Bakeware
These are long lasting and non toxic. Sure they need plenty of oil, but our brains need fat from good oils such as avocado and coconut oil so be generous when cooking. They are a pain in the arse to clean at times, but nothing a good soak in the sink won’t clear up.

5. Cuisinart Stainless Steel Electric Tea Kettle 
This is a splurge item, but it is handy and non-toxic. It’s perfect when you want to heat a little water for a recipe because there is a minimum use level so it’s the perfect reminder to slow down and have a cup of tea.

6. Crock Pot Slow Cooker 
This kitchen toy is versatile and comes in many varieties. I happen to have more than I can count because I am including in this category my Chocolate melting pots. My favorite are those with a removable ceramic pot as they are the easiest to clean. Having different settings is an added bonus. The slow cookers get to work in my kitchen making: oatmeal breakfast while I sleep, stews while I work, Dulce de leche while I dream of the sweet confection as well as to melt chocolate when I make my confections to share.

7. Tortilla Press  & Cast Iron Comal (griddle for tortillas/flat bread).
I use the press not only for tortillas and flatbreads, but also for cookies that are supposed to be rolled out & the cut out. I’m no master of the rolling pin & I don’t own one. I consider it a creative win-win: make a ball, flatten the cookie dough, use a cookie cutter and Voilà…a cookie short cut that doesn’t require too much counter space or extra flour on the surface.

The comal is great for flatbreads as well as pancakes.

8. Bread Machine  
When I used to eat gluten and before my corn-free days, this was a life savor because who likes to knead bread anyway? Okay maybe it’s fun, but what Corn-Free Hippie has the time for kneading 5 lbs of bread like Mãe used to? And who wants to eat that much bread? Not this one. So when I discovered a paleo bread machine recipe, I rediscovered my enjoyment of bread as did my Foodie in Crime and our Mini Foodies.

9. Cuisinart Duo Ice Cream Maker  
Cuz who doesn’t like ice cream? Plus this baby make s 2 flavors at once!!! Perfect for an at home summer treat.

And the extra toy is a Excalibur all stainless steel dehydrator with glass doors dehydrator. I don’t own one at the time of publishing this post as the one I have my eye one is all stainless steel and quite large, not to mention pricey, but when day when I have my dream kitchen, it will include a dehydrator so I can make everything from dried fruit to veggie chips to beef jerky.

I hope you liked my top kitchen toys list. Please leave a comment letting me know what your favorite itches toys are.