Orange Mango Gel-O (Paleo)

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Orange Mango Gel-O (Paleo)

This gel-o is a firm one that blends citrus and tropical flavors with gelatin to make a simple and yummy healthy snack or dessert.

I find that the juice is sweet enough to not require any sweetener, but if you like a sweet gelatin dessert, then I would recommend a sweetener that is complimentary to orange and mango flavors.

Have fun with the recipe and the kids by experimenting with cookie cutter shapes or by using fun molds.

Ingredients:
2 oranges freshly squeezed or about 3/4 cup orange juice, freshly squeezed

1/2 cup mango, cut into bite-sized pieces
3 Tbsp grass fed gelatin (Red Lakes, red bottle)
Sweetener (optional)

Method:
Heat orange juice & mango on stove until hot. Add sweetener if using followed by gelatin. Blend well so that gelatin does not clump. Pour into a loaf pan. Refrigerate 1 hour.

If using a pan, cut into squares & enjoy this healthy treat.

Cassava Flour Azorean-style Pancakes (Paleo, Nut-free)

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On this Father’s Day, I had a craving for my Mãe’s (Mother’s) Azorean-style  pancakes and since my Foodie-in-Crime enjoys my Stovetop Blueberry Jam on pancakes, they became breakfast. Because I didn’t have my Paleo All-Purpose Flour mix ready to go and I wanted to get breakfast on the table quickly, I used cassava flour and this version is the closest I’ve made to Mãe’s wheat flour version.

Cassava flour batter tends to thicken as it sits so you may need to add a bit of milk as you get to the end of the batter. On the other hand, you may enjoy the variation in pancake thickness and therefore not add any milk as you cook your pancakes.

In my Paleo (with almond flour mix) version of these pancakes, using water in place of chosen milk works because the Paleo All-Purpose Flour offers a deeper flavor profile than cassava flour. If water were used with cassava flour here, it would probably taste like a tortilla and so I recommend using a safe-for-you milk. I enjoy homemase hemp milk sweetened with dates a blended a bit of vanilla bean.

I have not yet tried a vegan version using flax eggs, but I hope to have an update soon as one of my dearest friends is vegan and happens to be my Mãe’s goddaughter. She used to enjoy these pancakes when we had weekend sleepovers and I hope that she could make these for her family.

Like my previous version of Azorean-style pancakes, these are not fluffy like traditional American flap jacks. I’ve never been a fan of the American version because I find them to be thick and I have always felt that they are too dry “requiring” too much syrup to make them palatable. Of course, this is my personal bias and I prefer a more crepe-like pancake.

These are thin, flexible and can be enjoyed with jam, nut or coconut butter, fruit or good ole maple syrup or honey. In the Corn-Free Hippie household, we enjoy these with my Stovetop Blueberry Chia Jam with or without cashew butter.

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Ingredients
2 cups milk (coconut, hemp or nut if tolerated)
2 eggs
4-5 Tbsp coconut sugar, honey or maple syrup
2-4 Tbsp avocado oil or softened coconut oil
1 cup cassava flour, sifted
1/2 tsp sea salt

Method
Heat griddle. Mix wet ingredients. Add dry ingredients wet. Whisk or mix with a fork until lumps are gone. Make pancakes on griddle. Keep an eye on them as they brown quickly. Enjoy warm or cool with your favorite topping.

Cheese Sauce (Paleo, Vegan)

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This cheese sauce is versatile because it can be made with nuts or nut-free to accomodate nut allergies. If you are avoiding peppers, then a carrot is a wonderful addition. For a more sharp cheddar – like flavor, use the roasted sunflower seeds as a base.

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I have used this sauce in so many ways and it is a go-to when I need a boost of flavor or a sauce for my dishes. I also use it with cauli-rice and veggies for added protein. The possibilities are as limited as the imagination, so experiment and enjoy.

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1 cup cashews, soaked or roasted sunflower seeds
1/2 red bell pepper, deserved or carrot
5-6 Tbsp unfortified nutrional yeast
2 Tbsp hemp seeds or chia seeds
2 1/2 Tbsp lemon juice or  2 Tbsp. apple cider vinegar
3/4-1 tsp sea salt
1 tsp ground mustard seed
1/2-1 tsp paprika
1/2 tsp turmeric
1/4-1/2 cup water

Place all ingredients in Blendtec or other high-speed blender. Using “Whole Juice” setting, blend until smooth. Taste & adjust seasonings if needed as well as water for desired consistency.

Enjoy as a dip, as cheese on pizza, on nachos or a burrito bowl.

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