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.

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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.

Cassava Flour Tortillas (Paleo, Vegan)

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Cassava Flour Tortillas (Paleo, Vegan)

I have tried several tortilla recipes from those calling for oat flour to those calling for coconut and / or almond flours and these are my all time favorite not only because they have a mild flavor reminiscent of wheat tortillas, but because they are the most flexible paleo tortilla I have made.

This recipe is versatile enough to be used as an empanada shell and even a pie crust.  I have tried several versions of the recipe and can offer the following conclusions:

(1) Arrowroot flour can be used in up to a 1 to 1 ratio in relationship to the cassava flour.

(2) Using 1/2 cup tapioca flour and 1 cup cassava flour works, but a rather sticky dough results and it is best to coat the ball in cassava flour in order to prevent the dough from sticking to the press.

(3) The fat used can be avocado or coconut oil or a combination with good results.

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Cassava Flour Tortillas, top view with both sides done

Ingredients
1 1/2 cups cassava flour
1/4 tsp sea salt
4 Tbsp avocado oil or coconut oil
1 cup warm water

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Cassava Flour Tortillas, with bubbles just before flipping

Method
Place all ingredients in food processor. Pulse until a large dough ball forms. Remove from bowl & form into balls of desired size. Press each ball using a tortilla press. Cook on a comal until bubbles begin to form & flip. Cook until desired texture is reached.

Cassava Flour Cacao Nib Cookies (Paleo)

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Cassava Flour Cacao Nib Cookies (Paleo)

Sometimes you execute a recipe and your taste testers give the most unexpected compliments. This recipe evoked the following from my Foodie-in-Crime: “Are these shortbread cookies?” and “These remind me of the chewy Chips Ahoy.”

The first comment was nice to hear because I’m a fan of a good shortbread cookie, but the second was the hidden compliment because Chips Ahoy cookies have mass appeal and are a “standard” go-to cookie. Those of us who must avoid gluten and / or who eat a paleo diet for health reasons, eating a “standard” cookie is out of the question and many gluten-free options are not always tasty with a nice texture. And, so with this recipe I have been able to make a corn and gluten-free cookie without nuts that even those who can have gluten can enjoy. 

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Cassava Flour Cacao Nib Cookies (Paleo)

1 cup Cassava Flour
1/2 cup chocolate nibs
1/4 cup coconut sugar
1/2 tsp baking soda
1/4 tsp sea salt
1/2-1 tsp vanilla powder or 1 tsp safe vanilla extract

1/4 cup coconut oil (soft, not melted) or palm shortening
1 egg
1-2 Tbsp honey

Splash of water, if needed.

Preheat oven to 350F. Line a cookie sheet with parchment. Whisk together dry ingredients. Add wet ingredients. Stir until dough is uniform & dry ingredients are fully incorporated.*
Make cookie balls in desired size & flatten.**

Bake 10-12 minutes, until set. Allow to cool on pan.

*If the dough needs a little help coming together, add a splash or two of water.
**Cookies do not spread. This recipe yields about 15 – 2 inch cookies.

Paleo Cassava Flour Pasta, “Cheese” & Spinach Flavors

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Paleo Cassava Flour Pasta, "Cheese" & Spinach Flavors

As a household that avoids most grains due to allergies and / or intolerances, it’s VERY hard to find a premade pasta that everyone can enjoy. Gluten-free pastas are often made with corn and / or rice, both of which cause someone in the CF Hippie to react. So what does a CF Hippie Mama do? Since I have seen friends mention cassava flour and have seen recipes using cassava, I decided it was time to experiment with the flour that my Mãe used to use in Angola to make pirão.

I came upon a nut-free cassava flour pasta recipe by Predominantly Paleo tried it out with modifications that made sense to my family’s needs and palate. The result? A family approved pasta that does NOT require a pasta maker and uses a key tool in my kitchen. I have recruited Mini-Foodie 1 and 2 to help and the process is quick with a double batch AND they have fun.

Because I like to infuse flavor AND added nutrition whenever I can, my recipe includes the basic ingredients and the flavor add ins below for the “cheesey” pasta, which IS my basic version. My Foodie-in-Crime and Mini-Foodies all agree that the spinach pasta is the better flavor. I like both and when I feel daring, I add even more nutrional yeast for extra an cheesey flavor without the spinach. The best reviews I’ve gotten are from my Mini-Foodies who stated that “this pasta is better than the one from boxes” and “it’s healthier too!” This is coming from two kids whose favorite food before when had to eliminate rice was pasta.

I hope you give this pasta a try and enjoy it as much as my family

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"Cheesey" & Spinach Cassava Flour Pasta with Marinara & Avocado (Paleo, Nut-free)

Basic Ingredients
1 cup cassava flour
2 eggs
3 Tbsp coconut or avocado oil
1/2 tsp sea salt

Flavor add ins
1-2 Tbsp unfortified nutrional yeast
1 tsp paprika
1 tsp ground mustard seed
1/2 tsp turmeric powder

1 Tbsp spinach powder (optional)
1 Tbsp Italian seasoning  (optional)

Method
Heat water in a pot to boil pasta when ready.

Place all ingredients in food processor. Pulse until a ball forms & all ingredients are incorporated. You may need to scrap the side of the bowl. Remove ball. Divide into smaller balls, usually 6-8. Using a tortilla press, flatten to desired thickness. Using a pizza cutter, make strips of desired width. Place pasta in boiling water. Pasta is ready when it floats. Remove with a slotted spoon. Enjoy with desires toppings or sauce.

Topping Ideas
● Avocado oil, Italian seasoning + unfortified nutrional yeast
   • plus roasted veggies

● homemade marinara sauce

● homemade (vegan) Alfredo sauce