Chewy Jumbo Carob Chip Cookies, Paleo Style

Sharron's Famous Chewy Jumbo Carob Chip Cookies, Paleo Style

This recipe makes a very chewy, nutty cookie. Delicious!

It is free of soy, dairy, all grains, all gluten.  It does have eggs in it, but that could easily be substituted with 1 tablespoon flax mixed with 3 tablespoons warm water.

Pre-heat the oven to 375F.
In a large bowl combine:

1 cup almond flour (ground almonds)

¾ cup shredded coconut (coconut flour would probably be great, but I don't have any)

½ cup flaxseed meal (ground)

¼ cup potato flour/starch
1 packet unflavored gelatin (Knox)
1/2 teaspoon salt
Set this aside.
In a mixing bowl, with an electric mixer, beat until light:
3/4 cup coconut oil
Carefully add while mixing:

1 cup coconut sugar

4 packets “Truvia” sweetener (I actually use Kroger's generic product. I have verified that it doesn't contain any grain products.)

Add and mix until combined:
2 eggs
1/2 tablespoon vanilla

Add the flour mixture little by little until it is mixed in.
Finally, add and mix till just combined:
1 cup unsweetened carob chips

½ cup walnut pieces (optional)


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

c2013 Sharron Long & Adams Media Corporation

About "Gluten Free" Diets

Hi there,

I've been "gluten free," or so I thought, for about a year now, plus the time when I was off of nearly everything for a year and a half before that!  I thought I would see a lot of improvement, but I really haven't.  My joints still hurt, and, in fact, have gotten worse.  I need knee replacements now.  I'm still tired most of the time, and don't sleep well at night because of interstitial cystitis (IC).  I have other symptoms, too.  I've known there was "something" that was my root problem.  I thought maybe it was the IC, but it doesn't explain cataracts and some of my other issues, like the advanced arthritis -- I've had that since I was in my 20s.

Then, a couple of days ago, a dear friend of mine who has been "gluten free" for about as long as I have, with basically the same results, showed me a website that I'd not seen before:  Gluten Free Society.  On that site, the doctor, Dr. Osborne, contends that every grain has glutinous proteins in them.  He says that if a person is gluten sensitive, it's not just wheat, rye and barley that are the problems, but all grains!

To be honest, that rocked my world.  I've used corn extensively since my allergy testing three years ago, plus other grains like sorghum and recently, rice.  I had just purchased quite a lot of "gluten free" breads, bagels, tortillas, etc.  I decided to "test out" his theory.  I had a couple of pieces of my "gluten free" bread before I went to bed.  I had a horrible night!  That was enough for me.  I'm sick and tired of being sick and tired!!

I am redefining my definition of "gluten free" to being "grain free" from here on.  I'm not going to pull down my previous recipes at this point, but I will add the tag "grain free recipes" to my on-going creations.  I guess one could say that I'm going paleo because I will, also, be dairy free.  I discovered months ago that I don't do well with any dairy -- not even the dairy substitutes.  I suppose I could make my own almond milk, but I don't use it enough to warrant it at this point.

I hope my discoveries will help someone else...

Blessings,
Sharron

c2013 Sharron Long & Adams Media, Inc.

Safe Farmer's Breakfast

I fixed a "normal" Farmer's Breakfast for my guys this morning, and it smelled so good!  It had onions, potatoes, ham and eggs in it.  The onions and ham are big no-nos for me, and it was hard to stay out of it! Then, I reasoned that I could make myself some Safe Farmer's Breakfast -- without dairy, without gluten and IC friendly.

Safe Farmer's Breakfast
Makes 2 servings

Peel and dice one medium sized potato.  Place into an 8" frying pan coated with cooking oil spray.  Season lightly with sea salt (or a safe seasoning salt --  I make mine.)  Cover and cook over medium heat for about 10 minutes or until the potatoes are becoming tender.

Add about 1/2 cup diced cooked pork, (or chicken), and 1 to 2 teaspoons coconut oil to the potatoes.  Cover the pan and cook the mixture for about 4 minutes or until the meat is hot.

Beat 4 eggs with a little sea salt and pour over the meat and potato mixture.  Allow the eggs to partially set before stirring them.  Cook the eggs until they are firm.

Enjoy!

c2013 Sharron Long & Adams Media, Inc.

Mini Pecan Pies -- Sugar free, dairy free, gluten free

These are pretty simple to make, and they are delicious to eat!

Mini Pecan Pies

Pre-heat the oven to 350F.  In a food processor with a chopping blade, Grind:

2/3 cup nuts -- cashews, almonds, etc.

Add:

4 packets Truvia type sweetener
1/8 teaspoon salt
1/4 cup dairy free butter substitute or coconut oil

Process until well combined.  Divide the crust into 6 equal portions in 6 standard-sized muffin cups.  Bake them at 350F until they are becoming golden, about 6 minutes.  Cool the crust completely before adding the filling.

In a mixing bowl combine:

2 eggs
1/2 teaspoon vanilla
1 tablespoon dairy free butter substitute or coconut oil
1/2 cup agave nectar (Perhaps half agave and half corn syrup?)

Add

2/3 cup pecan halves

Pour the mixture over the crusts, making sure the pecans are evenly distributed.  Bake them at 350F for aobut 11 minutes or until they are becoming set.  Cool completely before serving.

c2113 Sharron Long and Adams Media, Inc.

Nutty Coconut Treats

This is a gluten free, dairy free, very low sugar and IC friendly recipe.  I'm trying to be back on my low carb way of eating, however, it is a challenge with all of my restrictions.  I bumped into this recipe online, but have significantly changed it.  I hope you enjoy my version!

Nutty Coconut Treats

In a food processor, with the chopping blade, process:

1 cup each almonds, cashews

Until they are coarse crumbs.  Don't overprocess them or you'll end up with nut butter.  Yummy, but not the effect wanted!

Add the following and process until combined:

1 cup unsweetened coconut, shredded
1/2 cup almond butter
2/3 cup coconut oil
1 tablespoon rice flour
(1/2 teaspoon sea salt, if the nuts are unsalted)
1 1/2 tablespoons sorghum molasses (optional if unavailable)
6 packets Truvia type sweetener
1 tablespoon vanilla

Line a 9"x9"x2" baking dish with wax or parchment paper.  Pour the processed mixture into the pan and smooth the surface.

In a small bowl, microwave about 1 minute, stirring half way:

1/4 c white chocolate chips*
1/2 tablespoon coconut oil

Drizzle over the nut mixture in the pan and smooth it down with the back of a spoon.  Place in a refrigerator for about an hour before cutting into chunks.  Enjoy!

* If the small amount of sugar in the white chocolate is bothersome, sugar free chocolate chips can be use if they are tolerated.  Otherwise, simply omit the topping.

cSharron Long and Adams Media, Inc., 2013

Zucchini-Pork Nuggets

Zucchini-Pork Nuggets



This will feed about 8.  I cooked about half of them then froze the rest for a

 "quick and easy" meal another time.  This is a gluten free, dairy free and IC 

friendly recipe.



Grind:

1- 8" zucchini

3 stalks celery

2-medium sized mushrooms


Add:

2 eggs

2 pounds ground pork (or whatever ground meat is handy)


Season with

about 1 tablespoon seasoning salt

1/2 tablespoon garlic granules. 


Mix very well. Drop by small scoopfuls, (1/2 ice cream scoop size), into a pie pan

with cornstarch spread across the bottom. Roll the balls in the cornstarch then 

flatten them lightly. Fry in hot oil until golden brown about 2 1/2 minutes.  These 

would be delicious with any dipping sauce, but they are fine plain.


Enjoy!


cSharron Long and Adams Media, Inc. 2013

Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

My daughter and I made some really easy, really yummy treats today.  We could have put them into muffin tins, so they would be like Reese's Peanut Butter Cups.  We didn't though, so the instructions will be for candies that are more like wafers.

Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

Line a small baking sheet or similar with parchment paper.  Have ready for when the chocolate is melted.

In a small saucepan over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar-free chocolate chips
2 tablespoons butter

Pour the melted chocolate onto the parchment paper in a rectangle.  Using the back of a spoon, smooth it until it is even and level, about 1/4" thick.  Place into a freezer for about 10 minutes, until it is solid.

After the time is up, in another small saucepan over medium-low heat, stirring constantly, melt

1 cup natural peanut butter (nothing added)
2 tablespoons butter
12 packets stevia based sweetener (Truvia-type)

Remove the frozen chocolate from the freezer, and spread the melted peanut butter over the top.  Smooth it as with the chocolate layer before.  Place it back into the freezer for about 20 minutes, until it is solid.

Once the chocolate and peanut butter are solid, in the first saucepan that had the chocolate, over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar free chocolate chips
2 tablespoons butter

Remove the frozen chocolate and peanut butter from the freezer, and spread the melted chocolate on top.  Smooth it as before.  Place it back into the freezer for at least 1/2 hour, or until the chocolate on top is frozen.

Once the candy is frozen solidly, remove it from the freezer.  Using a knife dipped into hot water, cut it into pieces.  They will break randomly, but it will yield about 24 pieces of candy.  Store covered in the refrigerator.

Yummy!

Blessings,
Sharron

Easy Moist Grilled Chicken (Bar-Be-Que)

This recipe is so easy, and I always get raves.

Super Easy Barbecue Chicken

Place thawed chicken pieces into a large bowl.   The recipe for four to six servings:

Combine

1/4 cup cooking oil
3 pounds thawed chicken pieces

Sprinkle with

1 teaspoon Adobo seasoning (or other seasoning salt or lemon pepper blend)
1 1/2 teaspoons sea salt
1 1/2 teaspoons Italian Seasonings (herb blend)

Stir the seasonings and the oil with the chicken well to coat.  Allow the chicken to rest in the seasonings at least 5 minutes up to overnight refrigerated.

Pre-heat a gas grill or barbecue until it is medium-hot.  Place the chicken skin down to sear it, then turn the heat down to low and turn the pieces over.  Be sure and watch for flame spurts.  Move the chicken off of any flames.  Cook it until it is golden brown and heated to 170F for breasts, 180F for other pieces.

This method can be used successfully with other meats, but it is the best with chicken!

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

This has made a great birthday cake.  We used the store-bought sugar free chocolate frosting.

Melt over low heat in a small saucepan and set aside:

3 "squares" (ounces) unsweetened baking chocolate -- Hershey's or Ghiradelli's preferred

Combine in a bowl and set aside:

1 1/4 cups flour mixture
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon salt
(1 packet Knox gelatin, optional)

In a mixing bowl with an electric mixer, beat until light:

1/2 cup butter (or other fat that is tolerated)

Add:

1/2 cup Stevia in the Raw measureable
1/2 cup fructose
1/2 cup dextrose

1 teaspoon vanilla
2 tablespoons ground flax seed mixed with 1/3 cup water
1/2 cup applesauce

Add the dry ingredients from above alternately with

1 cup cold water

Pour batter into a 9"x13"x2" cake pan that has been sprayed with cooking oil spray.  Bake at 350F for about 25 minutes.  Cool completely and frost.

Amazingly Tender Country Style Pork Ribs

I learned this method for cooking ribs when my hubby and I were early married.  It really is amazing.  It's become a favorite birthday meal with the guys!  If you are not a gluten-free person, just use regular flour instead of the "flour mixture" and corn meal.

Amazingly Tender Country Style Pork Ribs -- Gluten Free Version

Start with about 3 pounds of country style pork ribs.  I prefer the boneless kind, but whatever you can find will work.  I've even done this with pork steaks!

Season each rib with sea salt and Adobo seasoning.  Allow the meat to rest in the seasonings for a few minutes, then dredge each in a mixture of gluten free flour mixture and corn meal.  Place the "floured" ribs into a large, deep baking pan.  I use one that is about 18"x10"x3."  Once all of the ribs have been prepared, pour in enough water around the bases of the ribs to reach a depth of about 1/2."  If you like onions, at this point, top each rib with thinly sliced sweet onion.  Cover the pan well with aluminum foil and bake the ribs for 1 1/2 hours at 325F.  They can be baked up to 3 hours at 275F.  The longer they bake, the more tender they will be!

At this point, add whatever sauce you desire.  It can be a bottled barbecue sauce or one of the sauces here in my blog.

Honey Mustard Sauce
My favorite "barbecue sauce" at the moment is just a simple combination of equal parts dijon mustard and agave nectar for a "honey mustard" type effect.

Spread a thin layer of the desired sauce over the ribs and bake them an additional 30 to 45 minutes.  The sauce should set, but the ribs should not start to dry out.

The ribs are nice served alongside rice with the pan drippings served over the top of the rice.  Yum!

Enjoy :)

Homemade biscuit mix -- Regular and Gluten Free

This is a set of recipes for home made "Bisquick" mix.  The first one is just for regular biscuit baking mix -- it is what I use for my guys here at our house.  The second one is gluten, sugar and dairy free*

Regular Biscuit Baking Mix -- Just Add Water!
Makes about a gallon of baking mix

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

9 cups flour
1/4 cup sugar
3 tablespoons baking powder
1 teaspoon salt
1 1/3 cups powdered milk
2 cups margarine or other shelf-stable solid fat

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



*Gluten Free Biscuit Baking Mix -- Just Add Water!

The following recipe is for a gluten free, sugar free and dairy free biscuit baking mix.  I have NOT tried this yet.  I will once my eldest daughter comes home because I know she will appreciate some home made gluten free biscuits!

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

3 cups gluten free flour mix
1 1/2 cups tapioca flour
4 packets Truvia sweetener
1 1/2 tablespoons baking powder
1 packet Knox gelatin
1/2 teaspoon salt
2/3 cup powdered goat milk
1 cup solid fat (coconut oil, butter, lard, etc.)

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



6-14-12 update:

Trial run of the biscuits went great.  This dough has potential to make buns and other "bread" products.  I think it would need another packet of Knox to hold together enough for that use.

Here's what we did:

Single batch of gluten free biscuits

Pre-heat oven to 450F.

Combine in a mixing bowl:

2/3 cup EACH of potato starch, finely ground organic corn meal (flour), sorghum flour
1 cup tapioca flour
4 packets Truvia sweetener
1 tablespoon baking powder
1 packet Knox gelatin (about 1 teaspoon)
1/4 teaspoon salt
1/3 cup butter, etc. (as above)
1/3 cup olive oil

Gradually add in enough liquid to make a dough.  It needs to not be dry and clumpy, but just wet enough to hold together with nothing dry left.

1/4 cup goat milk (or other "milk" you tolerate)
about 1/2 cup water

Spray a baking sheet and a 1/4 cup measure with cooking oil spray.  Scoop the dough out onto the baking sheet, and place the biscuits about 2" apart.  Spray the measure between each scoop.  Bake the biscuits in a pre-heated 450F oven for about 8 minutes or until just becoming golden and set.

We ate ours with butter and honey.  Oh, yum!

Diuretic Soup?!

Ya, so my blood pressure was high last night and high again this morning.  I stayed home and kept a pretty low profile this morning, but my numbers were still high.  I went online and found several lists of diuretic and / or blood pressure lowering herbs and vegetables.  I picked out the ones I could have and that I had around the house.  Here's my "prescription soup!"  I served it with green tea and a side of pinto beans with some cheese for protein.  By this afternoon, my numbers were normal.  I can't say this would work for everyone, but it did for me; and I want to remember it for if it happens again!

Diuretic Soup
Makes 2 generous servings

Put 3 tablespoons coconut oil (or olive oil) in a saucepan.

Add
1/4 cup chopped sweet onion
1 tablespoon chopped garlic
2 stalks celery, 1/4" dice

Cover and cook the vegetables until the onion is translucent, about 5 minutes.

Add

2 small red potatoes, 1/2" dice
2 cups chopped cabbage
1/2 teaspoon fennel seed
1 teaspoon parsley flakes
1/2 teaspoon thyme leaves
4 cups home made broth

Cover and bring the soup to a boil.  Reduce the heat and simmer it for about 8 minutes.  Just before serving, season it with

Sea salt, to taste