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Posts Tagged ‘gluten-free’

 

 

 

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I originally fell in love with this recipe at Civilized Caveman. However it called for a 1/2 cup  each of coconut oil and honey which I felt was too much. I wanted to lower the sugar content so I reduced both to a 1/3 cup and it was just right. I have made this both with cinnamon and without, it is great either way. This is also great on yogurt or eaten just alone.

  • 1/2 cup of raw sunflower seeds
  • 1/2 cup of raw pumpkin seeds
  • 1 cup of almond meal
  • 1 cup of shredded coconut
  • 2 cups of slivered almonds
  • 2 tbsp of cacao
  • 1/3 cup of coconut oil
  • 1/3 cup of raw honey
  • 1 tsp of vanilla
  • heaping tsp cinnamon to taste – optional

Serves 10

heat oven to 325. in a bowl mix all wet ingredients (i used a metal bowl to melt the coconut oil in the oven) in another bowl mix all the dry ingredients. Once the wet ingredients are liquid and somewhat combined, mix dry ingredients with a fork. Then spread on a cookie sheet, I used a stoneware bar pan, helps to keep the cereal from falling off the sheet. Bake for 25 minutes, remove from oven stir in bar pan or pour into bowl and stir.  The put back in oven for another 5 minutes. Remove and cool before eating.  Either eat plain or serve with coconut milk or milk of choice.

calories: 4o2 protein: 9 g fiber: 5 g sugar: 15 g saturated fat: 13 g

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So in an effort to eat less gluten because it helps make my tummy feel better and less bloated I have ventured off on different preparations for gluten coated fish sticks and chicken nuggets. I have a great gluten free chicken nugget recipe we love here, which I’ll post later.

3 lbs of cod filet (ended up being 3 filets)
3/4 cup of almond meal
1/2 cup of finely shredded coconut
1/4 tsp of sea salt
1/8 tsp of ground pepper
1/2 tsp of ground ginger
1/2 cup of coconut milk
half of lemon or lemon juice

Pat dry the cod filets, sprinkle with salt, pepper and squirt with lemon juice. Pour 1/2 cup of coconut milk over filets. Turn to ensure both sides are coated. Let them sit for a 15 minutes to marinate.

Now prep the breading by mixing almond meal, shredded coconut, ginger, salt and pepper in a shallow bowl. Drain fish and coat in breading.

Fish can either be baked in the oven at 500 degrees for 10 minutes turning halfway through or fried in coconut oil. I fried mine and they were tasty but totally not coated. I need to work on that.

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