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

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.

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!

Chicken Potato Casserole -- Easy and Gluten free!

I threw this casserole together the other night.  It is really tasty and easy meal to do with pre-cooked shredded or diced chicken.


Easy Chicken and Potato Casserole


Pre-heat the oven to 375F.


With a food processor slicing blade, or by hand, slice very thinly about 


2 pounds of potatoes  


Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish.  Sprinkle the potatoes with 


Sea salt
Adobo seasoning


Top the potatoes with about


2 cups cooked, cubed or shredded chicken


Repeat the process.


Prepare the sauce by heating to nearly boiling


4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)


Add, stirring briskly until thickened


6 tablespoons cornstarch


Season to taste with sea salt and Adobo seasoning.


Pour the sauce over the casserole evenly.


Process in the food processor with the chopping blade until crumbs


4 corn tortillas


Add


1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes


Process the cheese and tortilla crumbs until they are uniformly blended.  Sprinkle the cheese mixture over the top of the casserole.  Bake the casserole for about 40 minutes at 375F.  Allow it to rest for about 10 minutes before serving.


Serves 6.

Gluten Free Waffles

These light and crispy waffles are gluten, egg, wheat and sugar free.  They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches.  I'll update when I do!

Gluten Free Waffles
Makes about 6 - 8" waffles

In a mixing bowl combine

1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener

Combine then add all at once to the dry ingredients

1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla

Stir the wet and dry ingredients together until the lumps are smaller than peas.  Allow the batter to rest while the waffle iron heats up.  Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best.  Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy.  Carefully remove the waffle using a fork and spatula.  Repeat with remaining batches.

Pear Upside Down Cake, Gluten, Egg and Sugar Free

I needed something to take to a potluck today, and I'd seen some pear upside down cakes around the 'Net.  I love pineapple upside down cake, and I love pears; so I thought this seemed like a reasonable solution.  It really is delicious.  The spices from the caramel bubble up into the cake yet still leave a wonderful caramel topping for the cake, and the smell is just delightful.

Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings

Pre-heat the oven to 325F.  Stir together in a bowl

1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible.  Arrange on the surface of the caramel mixture in an attractive manner

1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans

In a mixing bowl combine

1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

In another bowl combine

1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)

Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter.  Carefully, pour the batter over the pears, etc., in the pie pan.  Smooth the batter to the edges of the pan.  Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes.  Carefully invert the cake onto a serving plate.  This is delicious served warm with ice cream or whipped topping, as tolerated.  It is, also, lovely served at room temperature.  Enjoy!

Southern-style Fried Chicken Gizzards and Hearts

I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older.  Not sure which!  Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too.  Here's my version of a Southern favorite.

Of course, it is gluten, wheat, egg, dairy and soy free...

Southern-style Fried Chicken Gizzards
Serves 4 as appetizers

In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary

1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover

As the water boils, foam and other impurities will come to the surface.  Skim those off and discard them.  Reserve broth for later use in this recipe and other uses, as well.

When the gizzards are tender, remove them to a bowl.  Add 1/3 cup of the cooking broth and season them with

1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules

Allow them to cool, stirring occasionally.  In a frying pan pour about 1" of cooking oil or lard.  Heat it to 375F (hot oil).  Meanwhile, stir into the gizzards and broth

1 cup cornstarch

Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels.  Enjoy!

Cinnamon Apple Pork Chops

The smell of these cooking is so warm and inviting, and the taste is delicious!  Who'd've thought it was food for a "special diet?"  We served the gravy over gluten free pasta.  It could easily be served over rice, mashed sweet potatoes, etc.

Cinnamon Apple Pork Chops
Serves 6

In a Roaster Oven or in a large baking pan place

6 pork chops
1/2 cup water

Sprinkle the tops with

2 tablespoons apple cider vinegar
2 packets Truvia sweetener
Sea Salt
3/4 teaspoon cinnamon

Slice and place atop the chops

1 large sweet onion
2 medium sized apples
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea salt

Bake at 250F for about 2 hours.  Remove the chops and veggies to a serving dish.  Pour the cooking juices into a small pot.  Add enough chicken broth to the cooking juices to make the desired amount of gravy.  Thicken with cornstarch:  1 tablespoon cornstarch for each cup of broth.

Cornbread Topped Beef Casserole, Gluten Free

Cornbread Topped Beef Casserole, Gluten Free
This would be good with cheese, sour cream and salsa, if those are on your food plan.
Serves 6

Cook covered over medium heat in a medium to large frying pan

1 medium sized sweet onion, cut up
1/2 tablespoon minced garlic
1 1/4 pounds ground beef

Add, stirring in well

1/2 - 16 ounce package of frozen corn or 1 - 15 ounce can corn drained
1 cup pinto beans, drained
1 teaspoon sea salt
1/2 teaspoon lemon pepper
1/2 teaspoon Adobo seasoning

Put beef mixture into the bottom of a 9"x13"x2" baking pan.  Pre-heat oven to 350F

In a mixing bowl, combine

2 cups cornmeal
1 cup flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
3 packets Truvia sweetener

Add all at once and mix until combined

3 tablespoons ground flaxseed + 1/3 cup warm water
1 cup water
1/2 cup goat milk* (or whatever milk you tolerate) plus 1/2 tablespoon vinegar
1/2 cup applesauce, unsweetened
1/4 cup oil (coconut, olive, etc.)

*This recipe can be made with just water or apple juice instead of the milk, as well.

Drop the cornbread topping by spoonfuls over the top of the beef mixture so that it is evenly distributed across the top of the casserole.  Use the back of a spoon to smooth the top.

Sprinkle the top with

1 1/2 teaspoons parsley flakes

Bake at 425F for about 25 minutes or until the top is golden brown and bubbly.  Allow the casserole to rest about 5 minutes before serving.

Turkey Bean and Bacon Soup -- gluten free

This is a pretty straight-forward recipe, and it's a good use for some of that leftover turkey.  The reason I don't use ham in my soup is because, I can't find, (or afford!), ham that is simply smoked.  Otherwise, it probably has gluten in it.  Those "natural flavorings" are usually gluten in processed meat.  There are several bacon brands out there that are free of "natural flavorings," thankfully.  However, when I can't find a safe bacon, I can usually find a safe sausage to use in it's place.  My family loves it, especially with a side of Corny Cornbread.  Yum!

Turkey Bean and Bacon Soup
Makes about 12 servings

In a large soup pot, (approximately 5 quarts), soak over night*

2 pounds small white or navy beans
16 cups (one gallon) water

*Alternate method:  Put the beans into the water and bring them to a boil over high heat for 2 minutes.  Turn off the burner and allow the beans and water to rest for one hour.  Continue as described.

Pick off any beans that are floating, then drain off the water.

Add to the drained beans

1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley

Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat.  Skim off any foam that appears on the surface and discard it.

About 45 minutes before serving, cook and cut into bite sized pieces

1 pound gluten-free bacon (or sausage)

Just before serving, add the bacon and

2 to 3 cups cut up cooked turkey

Season to taste with

Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal.  Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.

Pecan Pie Bars -- Gluten, sugar and egg free

I made these about a year ago*, and they were sooooo good.  We took them to a volleyball game, and everyone with us gobbled them down.  No one even knew they were "special" -- free of wheat, gluten, dairy, eggs, soy and sugar!


*This is not the exact recipe I used at that time.  I just typed this out, so I can try it again soon.  I'll update (probably remove this note) after I do them again.


Pecan Pie Bars
Makes about 20 bars


In a large bowl with a pastry blender or with a fork, mix until crumbly


1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix 
1 teaspoon vanilla
1/2 teaspoon sea salt


Press the dough into the bottom of a 9"x13"x2" baking pan.  Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry.  Allow it to cool while mixing the remaining ingredients.


In another bowl combine


3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt


Mix the ingredients until they are combined.  Add and stir until they are combined


1 1/2 cup pecans (or walnuts)


Carefully pour the mixture over the baked crust.  Spread the gooey filling over the crust, arranging the nuts as necessary.  Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes.  It should be soft-set in the middle when it is done.  Cool it and cut it into bars when finished.  Enjoy!


Update 9-13-11:
I made these last night.  For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut.  I didn't have any butter so I used coconut oil.  I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid.  Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy.  Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet.  Later, I checked and they were set up.  I think next time I do this I'll add Knox to both the crust and the filling.  It is definitely yummy with the coconut!

Easy Gluten (Wheat) Free Hamburger "Buns" and the easiest way to cook burgers

Hi!

Here are a couple of  really easy ways to have burgers, that my kids and I like.   They certainly aren't buns in the traditional sense, but they do give ways to enclose a burger, pick it up and eat it.  There's just something about sticking a big, juicy burger in your face that just doesn't get it with a knife and a fork!

Let's start with my preferred method for cooking burgers.  If I have frozen patties, I like to use my grill, however the taste of a burger made with fresh beef is definitely preferable to frozen.  These burgers are tender, juicy and flavorful.

Basic Burgers
Serves 4

1 1/3 pound ground beef
Sea salt

Lemon pepper
Divide the meat into four equal portions.  On a baking sheet, flatten out the patties into the desired size -- adding approximately 1/2" all the way around to the size that is desired in the end.  If a 4" patty is wanted, then flatten the meat to 5".  Also, when making the patties, make the edges a bit thicker than the center of the patty.  This will keep the burgers from shrinking into balls when cooked.  Season as desired with sea salt and lemon pepper.  Bake the burgers for about 10 minutes at 400F, (or 15 to 18 minutes at 350F.)  They will not get all brown and crunchy like they do on the stove top.  Instead, they will just look a medium brown.  Test them with a meat thermometer and ensure they have reached 180F before serving.  Pour off the cooking fat and reserve for later use or discard as desired.



Wheat and Gluten Free Hamburger Buns

Below are two different methods for getting that burger into that mouth.  Yum!

Method 1:
Makes 1 serving

Cook 2 corn tortillas in about 1/2" cooking oil over medium heat until they are just getting crisp, about 4 minutes.  I like mine at the "medium" stage where they are still tender in the center, but crispy all around the edges.

Put a paper towel or sturdy napkin on a plate.  Place one of the tortillas onto the towel.  Then, load it up as any burger -- meat patty, pickles, lettuce, tomatoes, etc.  Finish it off with the other tortilla.  Wrap it up around the bottom with the paper towel, and enjoy a burger!

Method 2:
Makes 1 serving

I don't prefer this method because it just seems like too much lettuce to me.  However, that being said, it is a very viable option.

Wash, dry then place 2 large lettuce leaves on a plate.  Load on the burger and toppings.  Wrap up the burger with the lettuce and enjoy.

Quick Sweet Fiber Treat

Quick Sweet Fiber Treat
Serves 1
This recipe is a snack to take care of a servious SWEET craving with out doing yourself harm and giving the body plenty of good, healthful Omega 3 fats that the Western diet is usually lacking, and fiber, too.  It is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.

In a small bowl combine

2 tablespoons nuts (walnuts, pecans, pistachios, cashews, etc.  I usually use walnuts)
1 tablespoon unsweetened shredded coconut
1 tablespoon roasted flax seed
1 to 2 tablespons minimally processed honey

Stir the ingredients together and eat with a spoon.  Enjoy!

Pumpkin Lentil Soup

Pumpkin Lentil Soup

I added turkey for more protein because it was my main dish. It can be omitted if the soup is desired as a side dish. It tastes a lot like potato soup -- bacon would be a great addition.  This is a gluten-free, egg-free, etc., recipe.

1 -16 ounce can pumpkin puree

1 cup red lentils (any will work, but cooking time will be longer)

1 medium onion, minced

2 cloves garlic, minced

1/2 teaspoon ginger

1/2 teaspoon marjoram

3/4 teaspoon lemon pepper

1 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon cloves

1 teaspoon seasoning salt

4 cups water

Optional ingredients:

1 cup chopped cooked turkey

3 strips bacon, cooked and chopped

Add the ingredients to a soup pot, bring to a boil, then cover and simmer for about 30 minutes, stirring occasionally. When the lentils have become softened and are ready to eat, add the optional ingredients, if desired. Makes four servings.

Prune Ketchup

Prune Ketchup

Great for tomato (nightshade) allergies. My son thinks it tastes like Bar-B-Que sauce.

1 cup dried pitted prunes

1 cup water

1/4 cup apple cider vinegar

1/2 cup minced onion

1/4 cup honey

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon dry mustard

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Combine all of the ingredients in a small sauce pan and cook over medium heat until they are well thickened, about 20 minutes, stirring often. Store tightly covered in the refrigerator.

Applesauce Pancakes

Applesauce Pancakes

These are great because they don't have any wheat, milk or eggs. You can use whatever grains you to which you are not allergic. I expect you could use pureed banana, pear or pumpkin in place of the apple.

1 1/4 cups flour mix

1 tablespoon baking powder

1/4 teaspoon salt

3 tablespoons applesauce

1 cup water

Combine the dry ingredients in a large bowl. Add the applesauce and water and mix well. Allow to rest about 5 minutes before baking the pancakes on a large greased griddle. Serve hot. Makes about 12 - 4" pancakes.

Coconut Chocolate Pudding

Coconut Chocolate Pudding
This makes a yummy dessert that is wheat, gluten, dairy, egg, soy and sugar free.
Makes 8 servings


Melt
2 ounces unsweetened baking chocolate
2 tablespoons coconut oil
1 "brick" (or round) coconut palm sugar (from the Asian Market -- about 1/2 cup sweetness equivalent)


Add
2 teaspoons vanilla
3/4 teaspoon cinnamon
dash salt
6 packets Truvia sweetener


Stir in
1/2 of a 13.5 ounce can of coconut milk


In a cup, stir together
2 tablespoons tapioca flour in
4 tablespoons water


Add to the mixture in the pan.


Bring it all to a boil, then pour it into a small pan and chill it for at least 30 minutes.

Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing

Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing


1 cup goat's milk yogurt*
1/2 tablespoon parsley flakes
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
1 teaspoon chives
1/2 teaspoon onion powder
1/2 teaspoon Truvia sweetener 
1/2 teaspoon lemon juice


Blend all ingredients in a blender container until the spices are uniformly pulverized.  Refrigerate.


Note:  I cooked 1 tablespoon tapioca flour in 2 tablespoons water until it was thickened and clear then added it to the yogurt mixture.  It thickened, then lost binding.  I'll try it again sometime, but it works ok without it.   I might try it with unfavored gelatin to make it like a dip?  Or I might strain the yogurt to make it more like sour cream before using it.  I wanted to get this posted in case anyone out there is like me and desperate for a Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing!


*I made my own, but it can be purchased at health food stores.