Strawberry Lemonade Muffins (Grain-Free, Paleo) – Deliciously Organic

Strawberry Lemonade Muffins (Grain-Free)
Strawberries and lemons are such a fun summer combo, so I thought it would be fun to give you a recipe for strawberry lemonade muffins! These muffins have a strong lemon flavor with fresh chopped strawberries throughout. 

Here are some muffin tips for you:

  • If you’d like you can switch out the strawberries for blueberries or even raspberries!. Whichever berries you choose, I would use fresh berries and not frozen.
  • Make the muffins ahead of time, freeze them, and then reheat in a 300ºF oven for about 20 minutes and they will taste like you just baked them! This is really helpful if you’ve got house guests. 
  • To prevent any aluminum from leaching into the muffins, use unbleached muffin liners, or use an oiled stainless steel muffin pan. 
  • When baking with honey, I prefer to use a light colored honey such as Really Raw, Y.S. Organic or Tropical Traditions because of its light flavor. In my experience, other wild honey can overpower the flavor of the recipe, but a light honey adds sweetness without any added flowery aromas.
Here are some more naturally sweetened grain-free muffins you might enjoy!

Blueberry Streusel Muffins
Pumpkin Muffins with Chocolate Chips (these are great for travel or camping trips)
Raspberry Chocolate Chip Muffins
Carrot Ginger Muffins
Lemon Poppyseed Muffins

Makes about 18 muffins

Strawberry Lemonade Muffins

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Ingredients

  • 2/3 cup raw honey
  • 4 large eggs, room temperature
  • 1/2 cup coconut oil , melted
  • 1/3 cup whole plain yogurt (you can use a dairy-free yogurt if needed), room temperature
  • 1/4 cup fresh lemon juice
  • 3 cups almond flour
  • 1/2 cup coconut flour or 10 tablespoons unsalted butter
  • 1/4 cup arrowroot flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Celtic sea salt
  • Zest of 2 organic lemons
  • 2 cups chopped strawberries

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position.
  2. Place the honey and eggs in the bowl of a standing mixer and beat on medium-high for 5 minutes.
  3. Combine the coconut oil, yogurt and lemon juice in a medium bowl. Slowly beat in the coconut mixture into the egg mixture.
  4. In a large bowl, combine the almond flour, coconut flour, arrowroot flour, baking soda, baking powder, sea salt and lemon zest. Gently fold the flour mixture into the egg and lemon mixture. Gently fold in the strawberries.
  5. Spoon the batter into a lined muffin pan . Bake for 16-18 minutes until just turning golden brown. Cool for 10 minutes. Serve.

7.7.0.1

4595

https://deliciouslyorganic.net/strawberry-lemonade-muffins/

Copyright 2016 Deliciously Organic



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Chicken Taco Salad (Grain-Free, Paleo) – Deliciously Organic

Loaded Chicken Taco Salad (Grain-Free, Paleo)

A chicken taco salad loaded with vegetables, a bit of cheese and a cilantro dressing is a fabulous meal for the warmer months. I prefer to put this salad together minus the dressing, so it can last a couple of days in the fridge or so we can pack it for a day out. 

The dressing is a slight variation on my Garlic Yogurt Dressing, with some added cilantro. You could add a little salsa to it as well! And, the crunchy Siete grain-free chips make for a fun addition to the salad. If you can’t tolerate cassava flour, then you can substitute with plantain chips. 

As you know, I make a pot of chicken broth each week, so I used the cooked chicken from the broth in this salad. It’s a great way to use up the cooked meat. 

Here are some other nutrient-dense salads you might enjoy:
Roast Beet and Walnut Salad with Kombucha Vinaigrette
Classy Chicken Salad with Dates and Macadamia
Chopped Chicken Waldorf Salad
Greek Chicken Salad
Bacon Deviled Egg Salad
Roasted Sweet Potato, Spinach and Pecan Salad 

Chicken Taco Salad (Grain-Free)

20 minPrep Time

20 minTotal Time

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Ingredients

    For the Salad:

  • 2 heads romaine lettuce, washed and chopped
  • Meat from 1 whole chicken, shredded
  • 1 cup chopped olives
  • 2 tomatoes, chopped
  • 1 jalapeño, chopped (seeds removed)
  • 1/2 cup crumbled queso fresco (omit for dairy-free or paleo)
  • 2 avocados, chopped
  • 4 green onions, chopped
  • 1 orange, red or yellow bell pepper, chopped
  • 2 cups Seite grain-free chips or plantain chips
  • For the Dressing:

  • 1 cup whole, plain yogurt (use coconut or almond milk yogurt for dairy-free)
  • 1 clove garlic
  • 1 cup packed cilantro
  • 1 tablespoon red wine vinegar
  • 2-3 tablespoons olive oil
  • 3/4 teaspoon Celtic sea salt

Instructions

  1. Place all of the salad ingredients in a large salad bowl.
  2. Place all of the dressing ingredients in a large mason jar and blend with a hand-immersion blender until smooth. (You can also blend the dressing in a blender.)
  3. Pour the dressing over the salad, toss and serve immediately.

7.7.0.1

4594

https://deliciouslyorganic.net/chicken-taco-salad-grain-free/

Copyright 2016 Deliciously Organic



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Zucchini Bites Recipe (Grain-Free) – Deliciously Organic

Zucchini Bites Recipe (Grain-Free)

Zucchini bites are a fun way to get in some extra vegetables and these are a favorite with kids! They are a combination of zucchini, parmesan cheese, ground up plantain chips, eggs, and garlic. They’re really easy to make, and while I formed them into little bites, you could also bake these into mini muffins. 

Zucchini tends to be very watery when heated, so the key is to soak the zucchini in some salt and then squeeze the zucchini in a clean dish towel. This is the best way to avoid having a wet mess come out of the oven.

The zucchini bites can be served alone, or with the sour cream dip listed below. They can be eaten for breakfast, lunch, dinner or even for a quick snack!

Here are some additional zucchini and squash recipes you might enjoy:
Zucchini Noodles with Brussels Sprouts, Bacon and Hazelnuts
Chocolate Zucchini Cake
Squash Fritters
Quick Shrimp Scampi with Squash Noodles

Zucchini Bites (Grain-Free)

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Ingredients

  • For the Bites:
  • 3 medium zucchini, shredded (about 6 cups)
  • 1 teaspoon Celtic sea salt
  • 3 ounces parmesan, grated
  • 1/2 cup crushed plantain chips ( Inka or Terra are good choices)
  • 1 large egg
  • 1/4 teaspoon garlic powder
  • For the Sour Cream Dip:
  • 1 cup sour cream
  • 1/4 cup chopped chives
  • 1/4 cup chopped basil

Instructions

  1. Place the zucchini in a colander and sprinkle with salt. Toss to combine and let sit for 30 minutes. Pour the zucchini onto a clean dishcloth. Fold the dishcloth over the zucchini and gently press to remove any excess moisture.
  2. Preheat the oven to 350ºF. Place the zucchini, salt, parmesan, crushed plantain chips, egg and garlic powder in a medium bowl and stir until combined.
  3. Spoon bite-size portions of the zucchini mixture onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just brown on the edges.
  4. Combine the sour cream, chives and basil. Serve the zucchini bites with sour cream dip.

7.6.9

4593

https://deliciouslyorganic.net/zucchini-bites-grain-free/

Copyright 2016 Deliciously Organic



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Easy Slow Cooker Pepper Steak (Grain-Free, Paleo) – Deliciously Organic

Easy Slow Cooker Pepper Steak (Grain-Free, Paleo)

The end of the school year can be almost as busy as the holiday season, so it’s a great time to pull out the slow cooker! One of our recent favorites is slow cooker pepper steak because it barely takes any time to prepare and at the end of the day the meat is melt-in-your-mouth tender and full of flavor.

You can serve the steak and peppers over cauliflower “rice” or soaked rice (if you can tolerate grains). A small side salad that takes just a few minutes to prep is a great choice. 

Here are some other favorite slow cooker recipes for those busy days!
Spaghetti Squash with Meatballs
Breakfast Sausage Casserole
6-Ingredient Pot Roast
Chicken Fajita Bowl
White Beans and Sausage

Easy Slow Cooker Pepper Steak (Grain-Free, Paleo)

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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Ingredients

  • 2 red onions, peeled and cut into wedges
  • 1 1/2 pounds chuck roast, cut into bite-size pieces
  • 3 red, orange or yellow bell peppers, cut into wedges
  • 1 cup chicken broth
  • 1/4 cup coconut aminos or gluten-free fermented Tamari
  • 1/4 cup tomato paste
  • 4 garlic cloves, minced

Instructions

  1. Place the onions in the bottom of the slow cooker. Top the onions with the meat and then add the bell peppers. Whisk together the chicken broth, aminos, tomato paste and garlic and pour over the meat mixture. Gently press the vegetables and meat so the meat is submerged in the broth mixture (this helps prevent the meat from drying out). Cook for 6 hours on low. Serve over cauliflower “rice” or soaked rice.

7.6.9

4592

https://deliciouslyorganic.net/slow-cooker-pepper-steak-recipe-paleo/

Copyright 2016 Deliciously Organic



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Triple Lemon Sheet Cake (Grain-Free) – Deliciously Organic

Triple Lemon Sheet Cake (Grain-Free)

I love a layered cake, but a sheet cake is much less work and is great to take to a potluck or a casual outdoor meal in the spring and summer. This triple lemon sheet cake is sweetened with honey and is good enough to eat on its own. But then it’s topped with lemon curd and lemon whipped cream. This is lemon on lemon on lemon and it’s absolutely fabulous!

When choosing a honey for baking, I find it’s best to stick with a light honey like this one or this one. They add a nice sweetness to the cake, but without the heavy aromas that can come with other wild honey.

And, if you want to save yourself some time, you might be able to find a good lemon curd at your local health food store. There’s nothing like fresh lemon curd, but I totally get it if you need to cut down on the time needed to make this cake.

The cake is best served at room temperature, so it’s a good idea to assemble the cake just before serving.

Here are some additional grain-free lemon recipes for you!

Lemon Ricotta Pancakes
Lemon Icebox Pie
Lemon Poppyseed Muffins 
Grain-Free Coconut Cake with Lemon Curd

Triple Lemon Sheet Cake (Grain-Free)

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Ingredients

    For the cake:

  • 2/3 cup raw honey (see note in post above)
  • 4 eggs, room temperature
  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder (make sure it’s grain-free)
  • 1/2 teaspoon celtic sea salt
  • 10 tablespoons unsalted butter or 1/2 cup coconut oil , melted
  • 1/3 cup plain whole yogurt
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • For the Curd:

  • 8 tablespoons unsalted butter or 6 tablespoons coconut oil
  • 1/2 cup raw honey
  • 4 large eggs
  • 3 large egg yolks
  • 1/4 cup lemon zest (make sure the lemons are organic)
  • 1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
  • 1/8 teaspoon Celtic sea salt
  • For the Lemon Whipped Cream:

  • 1 1/2 cups raw cream
  • 2 tablespoons raw honey
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position. Line an 11×9 baking dish with parchment paper.
  2. Place the eggs and honey in the bowl of a standing mixer and beat for 5 minutes until pale and voluminous. Place the almond flour, coconut flour, arrowroot flour, baking soda, baking powder and salt in a medium mixing bowl and stir to combine. Whisk in the butter, yogurt, lemon juice and lemon zest. Pour 1/4 of the egg mixture into the flour mixture and whisk together. Then, pour the remaining egg mixture into the flour mixture and fold to combine.
  3. Pour the cake batter into the prepared pan and bake for 20-23 minutes until a cake tester inserted into the middle of the cake comes out clean. Let cool for 10 minutes and then remove the cake from the pan and cool completely.
  4. Melt butter in a double boiler set over medium heat. Whisk together honey, eggs, yolks, zest, juice and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
  5. Place the cream, honey, zest and lemon juice in the bowl of a standing mixer and whisk until soft peaks form.
  6. To assemble: Spread the lemon curd evenly over the cake and then top with the lemon whipped cream. Serve.

7.6.9

4591

https://deliciouslyorganic.net/triple-lemon-sheet-cake-grain-free/

Copyright 2016 Deliciously Organic



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Coconut Flour Paleo Banana Bread with Walnuts: Grain-Free Goodness

paleo banana bread

Ripe brown bananas are cause for celebration in my book. Not only do they become naturally sweet and easier to digest as they ripen, but brown bananas are the best addition to healthy baked goods and treats, like this paleo banana bread with crunchy walnuts and fiber-filled coconut flour.

Bananas, depending on their ripeness, provide different benefits. Overall, of course, the fruit is pretty darn healthy and an easy way to incorporate more whole foods, fiber, and nutrient into your diet – and breakfast!

Health Benefits of Bananas

Bananas offer up several nutrients including vitamins B6 and C, potassium, magnesium, copper, and manganese along with a healthy amount of fiber (about three grams per banana) and antioxidants.

The fiber and carbohydrate amount in bananas changes depending on ripeness. Green and unripe bananas are rich in pectin and resistant starch, fiber that acts like soluble fiber within the body.

Both resistant starch and pectin are thought to prevent blood sugar spikes by reducing the rate at which the stomach empties after a meal, according to a 1994 study published in The American Journal of Clinical Nutrition.

Pectin and resistant starch are also found in ripe, spotty bananas as well – just not as high  as in unripe ones. Regardless, these fibers have been shown to be beneficial for the gut. As pectin and resistant starch resist digestion, they end up in the small intestine where they can become food for the microbes in our gut.

Some studies have even shown these fibers as preventative for colon cancer.

paleo banana bread

Bananas: A Versatile Fruit

The banana is one of the most multipurpose fruits out there. Bananas can be frozen, mashed, pureed, and whipped into ice cream, and so many other delicious foods.

Bananas work wonders in quick breads. Their naturally sweet taste and creamy texture offer moisture and sweetness to muffins, pancakes, and this paleo banana bread, without the need for added sugar.

In this grain-free paleo banana bread recipe, ripe bananas are blended with organic eggs, coconut flour, vanilla, almond butter, and warming spices to create a thick and spongy batter.

Yes, the spongy-texture is the result of the coconut flour and is quite unlike other quick bread batters. Once baked, however, the bread is hearty, creamy, and sweet – plus it will please all your paleo friends too.

I love enjoying this bread with a big spread of almond butter and a handful of coconut flakes on top. It makes a perfect breakfast when served alongside a cup of coffee or tea.

paleo banana bread

Paleo Banana Nut Coconut Bread Recipe

Paleo Banana Nut Coconut Bread Recipe

Ingredients

  • 1 Tbsp coconut oil, melted
  • 3 ripe bananas
  • ¼ cup creamy almond butter
  • 2 eggs
  • 1 tsp almond extract
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp sea salt
  • ½ cup walnuts, roughly chopped + more to top loaf

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt coconut oil and grease a loaf tin liberally.
  3. In a high-speed blender or food processor, combine banana, almond butter, eggs, and almond extract. Blend on high until smooth and creamy, about 30 seconds. Add in coconut flour, baking powder and soda, spices, and sea salt. Blend to combine.
  4. Fold in walnuts and make sure all ingredients are incorporated.
  5. Spoon into greased loaf tin and spread evenly with a spatula. Sprinkle with a handful of roughly chopped walnuts.
  6. Bake for 30-40 minutes, or until toothpick inserted into the center comes out clean.
  7. Slice and enjoy!

Notes

-This recipe has been adapted from Civilized Caveman Cooking
-Feel free to swap almond butter for peanut butter, although this will result in the recipe no longer being Paleo-friendly.
-Other tasty additions to top of loaf, along with walnuts, include dark chocolate chips and coconut flakes.

4.14

http://www.organicauthority.com/walnut-and-coconut-paleo-banana-bread-grain-free-goodness/

Related On Organic Authority
Chocolate Chip Peanut Butter Banana Bread: Make Your Gluten-Free Friends Smile
Irresistible Gluten-Free Vegan Banana Bread Recipe
8 Scrumptious Paleo Bread Recipes for Breakfast and Beyond

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Triple Almond Energy Balls (vegan, grain-free, naturally sweetened) — Oh She Glows

One of my biggest challenges when photographing beige- or blah-coloured recipes is making them look as appealing as they taste…the struggle is real! Dishes like curries, brownies, oatmeal, energy balls, etc. tend to look a bit sad through the camera’s lens. If you want a giggle, check out one of the very first beige/brown recipe photos I ever took on the blog. I posted this Pumpkin Banana Bran & Oatmeal Muffin recipe way back in 2008 (holy cow, I’m a blogging DINOSAUR! lol). 

A good trick I’ve learned through countless trial and error (mostly error…and a few curse words) is that I need to add a lot of colour to photos even if the food itself isn’t colourful. It probably seems obvious, but with so many other things going on for a photo shoot (cooking, food styling, camera settings, lighting, etc.) it can be easy to forget the importance of planning for colour. If I’m shooting oatmeal or plain Jane muffins, I try to add some enticing fruit on top and more pops of colour on the table itself—a bright green Matcha tea, fresh flowers, a glass of OJ, or a colourful cloth napkin (without being too busy) can all create a gorgeous photo when the food itself looks pretty blah. This approach helped me photograph these flourless breakfast muffins (recipe to come!) and I’m pleased with how the app photo turned out!

I wasn’t quite as happy with the photo shoot of these energy balls because I had to rush (when naptime’s over, it’s OVA), but they’ll just have to do! I love how the colourful garnishes I added made the energy balls go from blah and beige to vibrant and enticing. I rolled them in fun pops of colour and a variety of textures: beet-coloured shredded coconut, ground pistachios (so pretty and chewy!), hemp hearts, and cocoa powder. I loved them all. I also tried rolling some in Matcha green tea powder, but they were soooo bitter. That one was a big NOPE! Cutting the Matcha with powdered icing sugar might’ve worked better, but I wanted to keep these bad boys naturally sweetened, so I opted to skip the Matcha altogether. To make the pink-hued shredded coconut, I added some beet juice (prepared the same way as my Vegan Sugar Cookies’ Pink Frosting) to the shredded coconut in a bowl. I put a plastic bag over my hand so it wouldn’t get stained in the process (#fancy) and then I “massaged” the beet juice into the shredded coconut until it was dispersed. It worked wonderfully and the result was so pretty! I sprinkled my leftover coconut on oatmeal.

Rest assured though, these nutty energy bites are just as good eaten as-is!  I love keeping a stash in the freezer for quick snacking, and find the texture gets even better when they’ve been frozen too.

Also a quick note that I won’t be posting this Friday’s Ask Angela as I’ve come down with the flu (luckily today’s blog post was created last week so I could still share it). It was bound to happen as I’ve been taking care of two sick little ones, while up a lot at night and nursing to boot. I hope everyone has a very happy weekend and that you’re feeling well. I know where I’ll be…curled up with a big bowl of soup (hopefully my Golden Spiced Lentil Soup!) and warm lemon water. I’ll be a bit delayed replying to your reviews, questions, and comments this week, but please know that I will reply as soon as I’m feeling better!


Yield
11 to 12 balls
Prep time
Cook time
0 Minutes
Chill time
60 Minutes (optional)

Ingredients:

  • 1 cup (155 g) raw almonds
  • 1/2 cup (75 g) raw cashews
  • 1/2 cup (115 g) tightly packed pitted Medjool dates*
  • 2 tablespoons (30 mL) roasted almond butter or raw cashew butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon almond extract, or to taste
  • 5 teaspoons (25 mL) water, or as needed**
  • Shredded coconut, hemp hearts, ground shelled pistachios, or cocoa powder, for rolling

Directions:

  1. Add the almonds and cashews to a food processor and process into a coarse crumb. Be sure not to overprocess the nuts into butter.
  2. To the nut mixture, add the pitted dates. Process again until the dates are finely chopped.
  3. Next, add the roasted almond butter (or raw cashew butter, if using), cinnamon, salt, almond extract, and water (starting with a couple teaspoons) to the processor bowl and process again until the mixture comes together into a dough. You should be able to easily roll the dough into balls without them feeling dry or crumbly. If the dough is too dry, add more water one teaspoon at a time and continue processing until the mixture moistens to desired consistency.
  4. Roll the dough into 11 to 12 golf ball-sized balls. If using, roll each ball in your garnish of choice: shredded coconut, hemp hearts, ground shelled pistachios (or other nuts), or cocoa powder.
  5. Chill the balls in the freezer for about an hour to firm up, or feel free to eat them at room temperature if you can’t wait that long! Leftover balls will keep in an airtight container in the freezer for a few weeks. You can also store them in the fridge in an airtight container for several days if you prefer.

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Natural Red Velvet Cupcakes (Dye-Free, Grain-Free) Deliciously Organic

Natural red velvet cake without any food dyes and grain-free? Game on! With Valentine’s Day coming up, here's a healthier option to a holiday favorite.

Natural red velvet cake without any food dyes and grain-free? Game on!

With Valentine’s Day coming up, I wanted to give you a healthier option to a holiday favorite.

This grain-free, dye-free red velvet cupcake recipe gets its red color from roasted beets, and you can’t actually taste the beets at all!

I played around with different sugars, and this recipe really does taste best with maple sugar, or organic cane sugar. I tried it with coconut sugar, and while the cake tasted nice, it did have a slight off-flavor that I wasn’t a huge fan of. I rarely use an organic cane sugar, but for a recipe like this that I only make once a year, I’m OK with making an exception.

Natural red velvet cake without any food dyes and grain-free? Game on! With Valentine’s Day coming up, here's a healthier option to a holiday favorite.

Also, keeping the sugar as low as possible in desserts is an important factor to me. I found that keeping the sweetener at 3/4 cup was best so that the beet flavor didn’t shine through and instead you get that lovely traditional red velvet flavor.

Red velvet cake is served with cream cheese frosting, but if you need to avoid cream cheese, here and here are some great options for a dairy-free “cream cheese” frosting. And, to make the cupcakes a bit more festive, I sprinkled them with freeze-dried raspberries and inserted a beet chip in them.

Here are some more Valentine’s favorites you might enjoy:

3-Ingredient Chocolate Mousse 
Grain-Free Chocolate Mug Cake 
Grain-Free Chocolate Tiramisu
Grain-Free Molten Lava Cake

Makes 1 dozen cupcakes

Natural Red Velvet Cupcakes (Dye-Free, Grain-Free)

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

    For the cupcakes:

  • 1 cup roasted beets, chopped
  • 2 tablespoons vanilla extract
  • 1/2 cup buttermilk
  • 2 cups finely-ground almond flour
  • 1/4 cup coconut flour
  • 1/2 cup cocoa powder (non-alkalized)
  • 3/4 cup maple sugar or organic cane sugar (see note above in post)
  • 2 teaspoons baking powder (make sure it’s gf!)
  • 3 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • For the frosting:

  • 3/4 pound mascarpone or cream cheese
  • 2 teaspoons vanilla extract
  • 1/4 cup raw honey
  • 1 cup heavy cream, whipped until soft peaks form
  • Dried raspberries, crushed (optional)

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position. Place the roasted beets, vanilla and buttermilk in a food processor or blender and blend until smooth. Pour the beet mixture into a large mixing bowl. Add the almond flour, coconut flour, cocoa powder, maple sugar or cane sugar, baking powder, eggs and butter. Whisk until smooth, about 30 seconds. Divide evenly into a lined muffin tin. Bake for 20 minutes or until baked through. Cool completely.
  2. Whisk mascarpone or cream cheese, vanilla and honey in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting and sprinkle with dried raspberries, if using. These are best served the day they are made.

7.6.7

4580

https://deliciouslyorganic.net/natural-red-velvet-cupcakes-grain-free/

Copyright 2016 Deliciously Organic



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Butter Chicken Recipe (Grain-Free) – Deliciously Organic

Butter chicken is a comforting and nourishing meal that has become a family favorite these last few months. The chicken is marinated in yogurt, vindaloo spice blend, and lemon juice and then combined with caramelized onions, broth, tomatoes and cream to create a luxurious meal.

Butter chicken is a comforting and nourishing meal that has become a family favorite these last few months. The chicken is marinated in yogurt, vindaloo spice blend, and lemon juice and then combined with caramelized onions, broth, tomatoes and cream to create a luxurious meal.

With a recipe like this, I’m pretty sure many of you will ask about adaptations, so let’s dive in:

  1. If you need to avoid dairy, you can make this with a dairy-free yogurt, coconut oil and coconut milk (see specific measurements below).
  2. If you need to avoid tomatoes, you can use 1 cup of this Nomato sauce. If you’re wondering why I use nightshades in my recipes and if you need to avoid them, read this article.
  3. You can serve this with either riced cauliflower or properly prepared brown rice.
  4. The Vindaloo spice blend is a must. I honestly don’t know how to make this dish without it. You can purchase it here, or make your own.

I like to put together the marinade in the morning and then finish the rest when it’s time to cook dinner. It also makes for great leftovers!

Butter Chicken Recipe

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

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Ingredients

  • For the marinade:
  • 1 cup plain, whole yogurt (or coconut or almond milk yogurt for a dairy-free option)
  • 1/4 cup Vindaloo spice blend
  • Juice of 1 lemon
  • 4 chicken breasts cut into bite-size pieces
  • For the onions:
  • 1 stick unsalted butter (or 4 tablespoons ghee or coconut oil for a dairy-free option)
  • 2 yellow onions, thinly sliced
  • 1 cup crushed tomatoes
  • 1/2 cup chicken stock or broth
  • 2 teaspoons Celtic sea salt
  • 1/2 cup raw cream or coconut milk
  • Cilantro and chopped cashews for serving (optional)

Instructions

  1. Stir the yogurt, vindaloo spice blend, and lemon juice together in a medium bowl. Stir in the chicken and make sure the chicken is thoroughly coated with the marinade. Cover and place in the refrigerator to marinate for about 8-10 hours, or you can leave the mixture on the counter for 1 hour to marinate if you’re short on time.
  2. Melt the butter over low heat in a large sauté pan. Add the onions and cook on low heat for about 35-40 minutes, stirring occasionally until soft and caramelized. Stir in the chicken mixture (yogurt, spices and all) and increase the heat to medium. Stir in the tomatoes, stock and salt. Continue to cook, stirring frequently, until chicken is cooked through, about 15 minutes. Stir in the cream. Serve over riced cauliflower, or soaked brown rice, and top with chopped cilantro and cashews.

7.6.7

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https://deliciouslyorganic.net/butter-chicken-recipe/

Copyright 2016 Deliciously Organic

 



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Lemon Ricotta Pancakes recipe (Grain-Free) – Deliciously Organic

A stack of light, fluffy lemon ricotta pancakes is a wonderful way to start the day! This recipe is super simple, can be whisked together in about 10 minutes and topped with lemon, berries, maple syrup, jam, jelly, or whatever you fancy!A stack of light, fluffy lemon ricotta pancakes is a wonderful way to start the day! I made these with Bob’s Red Mill Paleo flour and they came out beautifully. I found their flour blend last year and will grab it on occasion when I want to adapt a recipe, but am unsure of the exact quantities. I’ve used their flour blend for dozens of recipes and it truly is a 1:1 substitution for other flours!

I do realize the Paleo flour is a bit on the pricey side, so I don’t use it very often. But, if you only use grain-free flours every once in a while and you don’t want to purchase multiple flours, then this is a great option. I’m not affiliated with Bob’s Red Mill, but I do love to promote a good product when I find one!

You can also make this with a blend of almond and coconut flour and I’ve got those measurements for you listed below.

This recipe is super simple, can be whisked together in about 10 minutes and topped with lemon, berries, maple syrup, jam, jelly, or whatever you fancy!

Makes about 12-14 pancakes

Lemon Ricotta Pancakes (Grain-Free)

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 4 eggs, separated
  • 1 cup Paleo flour (or 1 cup almond flour and 2 tablespoons coconut flour)
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon coconut sugar or maple sugar
  • 3/4 teaspoon Celtic sea salt
  • 1 1/3 cup whole milk ricotta cheese
  • 1/2 cup whole milk (I used raw)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 2-3 tablespoons ghee, coconut oil or palm shortening for frying
  • Lemon wedges, butter and maple syrup, for serving

Instructions

  1. Place the egg whites in the bowl of a standing mixer and whisk for 5 minutes on medium-high speed. Meanwhile, whisk together Paleo flour, baking powder, sugar and salt in a medium mixing bowl. In another bowl, whisk together the egg yolks, ricotta, milk, lemon juice, and lemon zest.
  2. Take about 1 cup of the whipped egg whites and whisk it into the ricotta mixture. Then, combine the ricotta mixture with the flour mixture. Add the remaining whipped egg whites and fold until combined.
  3. Heat a large skillet over medium heat for 1 minute, Melt 1-2 teaspoons of the ghee (or whichever oil you are using) in the pan and swirl the pan to coat. Spoon small portions of the pancake mixture into the pan and fry until bottom sides are golden brown. Using a spatula, flip each pancake and cook until second side is golden brown. Serve with lemon wedges, butter, and maple syrup.

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