Tag: Gluten Free

Gluten Free Pizza Crust

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This is an updated version of my last primal pizza. This time I made the pizza larger. I find that going larger makes the crust a little softer toward the center so you may have to adjust cooking time. I was still able to pick up my slice of pizza to eat it, but it wasn’t quite as crispy as my recipe for personal sized primal pizza. The toppings on this pizza are perhaps my favorite yet. Tell me what you think. I love to hear your feedback and how you make these recipes your own!

Dry Ingredients

2 1/2 cups almond meal
2 tbsp tapioca starch
2 tsp dried oregano
2 tsp dried basil
1 tsp sea salt

Wet Ingredients

2 eggs
1 cup unsweetened almond milk (or any milk you prefer)
1 tsp minced garlic

Preheat oven to 425 and grease a large pizza pan with non stick spray

Combine dry ingredients and break up any clumps of flour

In a separate bowl, whisk eggs and milk along with garlic

Slowly stir wet ingredients into dry until well combined. Batter will be loose.
Pour into pizza pan. Lift pan and roll around to help batter reach the edges.

Place in oven for 15-20 minutes or until edges are golden. Bubbles may form while cooking.

Allow to cool 10 minutes before adding toppings.

Once you add toppings, return to oven and cook an additional 10-15 minutes.

For the toppings I used;

2 c pizza sauce
2 cups shredded Asiago cheese
Sliced prosciutto
2 handfuls of arugula
Carmelized red onion (sautéed in grassfed butter)
Green bell pepper
Sliced kalamata olives

Holiday Paleo Cranberry Pecan Glazed Pizza

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*Gluten Free *Grain Free *Soy Free *Paleo *Low Glycemic

This is a wonderful dessert to share at holiday parties and convert any Paleo naysayers into Paleo lovers. The ingredients are simple and feature whole natural foods. Nothing artificial.  It is surprisingly low in sugar for as sweet as it is. I use only 1/3 cup of coconut palm sugar in the crust (naturally low glycemic) and 1/3 cup of honey in the glaze. You could get by using even less coconut palm sugar and honey, so adjust it to your taste.
You can use the same recipe to make muffins – just omit the topping. This would also be delicious to serve Christmas morning and make your house smell festive. You could also top this crust with mini dark chocolate chips to please the chocolate lovers in your life! Fa la la la flavor!

For the crust:

2 C Almond Meal
2 Tbsp Tapioca Starch
2 Eggs
2/3 C Unsweetened Almond Milk
1/3 C Coconut Palm Sugar
1/3 C Dried Cranberries, unsweetened if you can find them.
1/2 C Chopped Pecans
1/2 tsp Nutmeg
1 tsp Cinnamon

.Preheat oven to 400
.Grease pizza pan
.Mix all ingredients and pour evenly into pan
. Bake 20 minutes, edges should be golden brown

For Glaze Topping

1 C Pecans, toasted and chopped
6 Tbsp Kerry Gold Butter, or any grass-fed butter
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 C Dried Cranberries
1/3 C Honey

.Melt butter
. Add honey, cranberries, pecans, cinnamon and nutmeg, stir well.
.Pour evenly on top of crust
.Slice into triangles.

Enjoy!

Lemon, Raisin, Carrot and Banana Cupcake Muffins

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*Grain Free *Gluten Free *Primal

I created this recipe one night when I was craving something sweet after dinner. I wanted to indulge a little but still have something nutritious.  So I came up with these Cupcake Muffins. They clearly have an identity complex- and that’s fine by me.  By using coconut palm sugar, these cupcake muffins are just sweet enough and are far lower in sugar, calories, and carbohydrates than commercial muffins and cupcakes. If you want to treat them like a cupcake, just add a little of your favorite frosting on top of each one. In the picture above, I added a dollop of coconut flavored yogurt on top. They are a dense and filling treat, pre-workout snack or grab and go breakfast for the week.

Recipe:

1 cup Almond Meal
3 Tbsp Tapioca Starch
1/4 cup Raisins
7 Grated Baby Carrots
2 Tbsp Melted Kerry Gold Butter
7 tsp Coconut Palm Sugar
2 Cage Free Eggs
1/2 cup Unsweetened Almond Milk
1 Banana
1 Tbsp Lemon Zest

Mix all ingredients together until smooth.
Scoop into greased muffin tin and bake at 350 degrees for 35 minutes or until toothpick inserted comes out clean.
Makes 12 muffins

Macro Breakdown:
150 Kcal
10 g Fat
11 g Carbs
4 g Protein

Kemnitz Family Kitchen Giveaway!

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Living with an autoimmune disease like Celiac can make eating the right foods very frustrating and difficult to navigate. Especially if you have young children with food allergies who can’t tell which food items might pose a threat. That is why I love Kemnitz Family Kitchen’s labels so much. Whether you are throwing a party and want to protect guests with potential food allergies, or want to label gluten free foods in your own kitchen- Kemnitz has you covered. You can use the Kemnitz stickers and pics to clearly identify which food items are safe and unsafe for those with a gluten allergy. Kemnitz has recently expanded their line of labels to include “Vegan”, “Nut-Free”, “Kosher”, and labels you can fill in yourself.

GIVEAWAY!

In honor of Celiac Awareness Month and in partnership with Kemnitz Family Kitchen, I am giving away one FREE pack of Gluten Free Stickers and Pics. Please comment below and share your experience with food allergies or  how you plan to use the stickers for a chance to win!

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