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Posts Tagged ‘gluten free’

I first made these cookies in the 45 minutes I had before our dinner guests arrived, when I realized I didn’t have anything for dessert.  I took this biscuit recipe (originally from PaleoinPDX) and madly made some adjustments, without measuring the cacao.

My guests, and my family, loved them immediately, unanimously, and without reservation.

I made them again (approximately, since I still hadn’t measured the cacao) for another occasion, and was begged for the recipe.  By request, I made again them for two friends’ birthdays, and then my pastor tried them and fell in love blessed them.  This was getting ridiculous.  It was obviously time to make this an official Farmers Taft recipe!

IMG_20130907_231652

Double Chocolate Chocolate Chip Cookies (Gluten-Free)

Makes 24 cookies.

INGREDIENTS

  • 2 1/2 c. blanched almond flour
  • 2 T. coconut flour
  • 1/2 c. raw cacao powderIMG_20130907_231716
  • 1/2 t. baking soda
  • 3/4 t. sea salt
  • 2 eggs
  • 2 T. butter, melted
  • 2 T. coconut oil, melted
  • 1/3 c. honey
  • 1 c. chocolate chips
  • Sugar for tops (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, cacao powder, baking soda, and sea salt.
  3. In a smaller bowl, combine eggs, butter, coconut oil, and honey.
  4. Stir wet mixture into dry mixture.
  5. Stir in chocolate chips.
  6. Drop spoonfuls of dough onto baking sheet.  Flatten with the bottom of a glass dipped in sugar.
  7. Bake for 14 minutes at 350 degrees F.  Let cool completely, and enjoy!

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2013-01-19 12.57.17

You know, going grain-free/gluten-free has not been hard.  I suppose we were about 90% of the way there since we’d already cut out pastas, crackers, most breads, and all other processed products containing white flour and refined sugar.  The thing that I was leaning on pretty heavily for my kids’ lunches (and my own, as work started intruding on my evenings at home and cutting into making-lunches time the last few months) was sprouted 7-grain bread.  I felt ok about buying it not only because it contained sprouted grains, but also because it is a local company.  But something always niggled at me.  We had cut out so many other easy grab-and-go processed foods, but we still grabbed the sprouted bread on *every* grocery trip.  At the beginning of 2013, almost exactly a year into our whole foods/SOLE foods (Sustainable, Organic, Local, Ethical) diet changes, I finally confronted the ingredients label without my rose-colored glasses.  Can you see the problem?

Ingredients:  Whole sprouted grains of red wheat berries, oat groats, rye berries, barley, corn, rice, millet, wheat flour, water, wildflower light amber honey, vital wheat gluten, yeast, molasses, salt.

If you’re a glammed-up over-processed nuritionally-deficient waist-expanding health-deteriorating junk food, please take one step forward.  Why, hello, “wheat flour”.  Yeah.  “Wheat flour” or “enriched wheat flour” is plain old white flour, wearing spanky clean pre-frayed jeans and a reproduction vintage T and trying to blend in with the newly-hip crunchy crowd.

After confronting the poser, I sighed and decided to go gluten-free, and while I was at it, grain free.  We’ve been leaning more and more towards paleo anyways so it wasn’t a big leap.  Since cutting out lunch sandwiches, my cheese consumption has gone way down, too, which was about the only dairy product (besides butter) that I was eating with any regularity.  Not that I have anything against dairy.  I have no problem with the occasional glass of milk or dish of yogurt, or a few slices of cheese.  It’s just not part of my daily or even weekly diet right now.  This isn’t rigid adherence to paleo/GAPS/any other prescribed food guidelines.  I am just actively listening to my body’s responses to what I feed it, and gently, respectfully isolating food experiences in order to hear its response more clearly.  The more I do that, the more it tells me exactly how to feed it best.  Right now it’s telling me that dairy is not desired or needed, simple as that.  Maybe it’s a winter thing, or a hormonal thing, or – who knows?  As always, I guess I’ll know more tomorrow.

All that said, here’s the delicious recipe for Almond Flour Biscuits that I used (thank you PaleoinPDX!) and a few pics of our delicious sandwiches.

Almond Flour Biscuits

Makes 12 biscuits

Ingredients2013-01-19 12.56.27

  • 2-1/2 c. blanched almond flour
  • 2 T. coconut flour
  • 3 eggs
  • 1/2 t. baking soda
  • 1/2 t. sea salt
  • 1/4 c. melted ghee, butter or coconut oil (I used coconut oil)
  • 3 T. honey

Directions

  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together in large bowl.
  3. Add the eggs, melted ghee and honey. Mix well until all the ingredients are incorporated.
  4. Drop large tablespoons of batter onto a baking sheet lined with parchment paper or a greased baking sheet.
  5. Run a wet hand or spoon over each biscuit to smooth out and flatten a bit.  They get larger in diameter as they bake, but not much higher.
  6. Bake for 12-15 minutes until they’re nicely browned.  I like to bake them for about 12 minutes in a normal oven, then put them on convection for 2 more minutes, to brown them up nicely.  These are better overdone than underdone, so go with your instincts.

When the biscuits are done, make a delicious bacon, tomato, and avocado sandwich using two of the biscuits.  Enjoy!

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Merry Christmas, Happy New Year, and what was my local grocery store thinking when they made this cake?  It stopped me cold on my way to the sprouted bread rack, groping blindly for my phone, eyes riveted on this … sub Santa?  It immediately made the top of my WTF Christmas Horrors list.

He looks frightened, like he knows what's coming.

He looks frightened, like he knows what’s coming.

Next up, I made mayonnaise.  I made mayonnaise because I got sick of eating canola-based mayo (or ANY vegetable oil-based mayo because it’s baaaaad for you) and I got sick of waiting for Wilderness Family Naturals to get some of their olive oil mayo back in stock.  I’ve been waiting since summer.  I thought, this is stupid, I make my own cheese, obviously I can make mayo.  So I did.  And it turned out pretty awesome, if I say so myself.  It’s a little thinner than store-bought mayo, but next time I’d just use an extra egg yolk without the white to thicken it up.  I used a mason jar and a stick blender.  I made a double batch, which was a mistake.  I wasn’t sure if my hands were going to die by the thumbs falling off from pressing the blend button, or because they caught on fire from the stick blender motor getting so hot.  Anyways, don’t try to double up this recipe.

2012-12-31 15.48.59

(Many props to Melissa over at The Clothes Make the Girl for the great recipe and tutorial vid!)

I’m going to skip the grain-free experiment for a moment.  And what a moment it is.  I captured this rolling tribute to ghetto fab out in the rolling hills of Rubicon, Wisconsin, a full hour’s drive from ANYWHERE remotely populated or interesting.  The license plate was something close to “MizStarry”.  Like, it’s a “MizStarry” why anyone would pay thousands of dollars extra for this paint job.

And the best part is, you KNOW they paid extra for this color.

So won’t the real Slim Shady please stand up.

Now, for the grain-free bit.  I went grain-free on January 3rd.  It’s more of experiment than anything.  I have some constant allergies that I take an OTC claritin-type pill for daily, and it’d be awfully nice to not have to take it.  My weight loss has plateaud over the last few months so maybe this will help kick-start it.  I’m also reading Wheat Belly, which is very interesting and makes you never want to eat grains ever again.  Even “properly and traditionally prepared grains”.  Anyways, I’ll write more about it when I’m not sick as a dog from a bad case of self-induced low carb flu.  Ugh.  Just shoot me.  I’d better feel like I have Red Bull wings on my freaking feet after this passes.

Finally, I want to thank you, my dear sweet readers, for reading my alternately boring, silly, and profane bloggity blog in 2012.  I hope I can entertain and inform you at *least* as much this year.  I love your comments and encouragement.  To those of you who blog, I am awed by your consistency and effort.  This is quite a community we have here, and I’m just tickled Audi-pink to be included.  Here’s to a wonderful 2013!

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