Plantain Pancakes #GlutenFree #GrainFree #DairyFree #EggFree

Plantain Pancakes #GlutenFree #GrainFree #DairyFree #EggFree

I thought I would have to give up my pancake love since my illness, but all was not lost yet. I have found this AMAZING, fluffy & naturally sweet pancake recipe & it is game changer. I mean I’m so happy I can now again eat pancakes!

Ingredients:

• 2-3 green plantains ( either 2 big one or 3 smaller ones)

• 1/2 cup of coconut oil (melted) + more for greasing the pan

• 2 cups filtered water

• 2 teaspoons gelatin

• 1 teaspoon salt

• 1/2 arrowroot flour

Instructions:

• Peel & chop plantains

• Place all ingredients in a high speed blender or food processor

• Blend & pulse until the batter is uniform & smooth. You want the batter to be thick but pourable

• Heat a large pan with coconut oil on medium to low heat. I used this marble pan as it’s toxin free

• Using a 1/4 measuring cup, cook pancakes in small batches, flipping when the batter begins to bubble. You may need to play around with the intensity of your stove top. I kept mine medium to medium low so they cook fully without burning.

• Serve, eat & repeat!

These are amazing! Let me know how your turns out :)

Lemon & Coconut Bars #GlutenFree #GrainFree #DairyFree #EggFree

Lemon & Coconut Bars

Here is another delicious & tangy dessert that’s perfect on a hot summer day! Adopted from The Nutrient Dense Kitchen

Ingredients:

For the Crust:

• 1/2 cup of coconut butter, warmed (also known as coconut manna)

• 1/4 cup honey, warmed

• 2 tbsp coconut oil, warmed

• 1 tbsp fresh lemon juice

• 1 cup cassava flour

• 1/4 tsp baking soda

• 1/8 tsp sea salt

For the Filling:

• 2 tbsp lemon zest (from about 2 lemons)

• 1 1/2 cups fresh lemon juice (about 10 lemons)

• 2 3/4 cups applesauce

• 1/3 cup coconut oil, warmed

• 1 1/2 tbsp unflavored powdered gelatin

• Finely shredded coconut flakes

Instructions:

• Preheat oven to 350 degrees F

• Line a 8x8-inch square baking dish with parchment paper

• Combine coconut concentrate, honey, coconut oil & lemon juice in a food processor and pulse to combine or whisk to combine.

• Put the cassava flour, baking soda & salt into a bowl and combine. Add this dry mixture to the food processor or mixing bowl and pulse or mix until combined. The mixture should be crumbly but evenly hydrated

• Scoop the crust mixture into the baking dish. Use your hands or spatula to press the mixture to form an even layer on the bottom. Bake for 20 minutes or until turning golden brown. Set aside to cool

• Put lemon zest, lemon juice, applesauce & coconut oil into a small saucepan and stir to combine. Sprinkle the gelatin on top and allow it to sit for 5 minutes, undisturbed, in order to let the gelatin thicken

• Place the pan on very low heat and whisk gently while stirring constantly with a whisk to dissolve the gelatin. Continue until the mixture is lukewarm to the touch and the gelatin has completely dissolved. Do NOT use high heat or cook for any longer than is necessary

• Pour the filling on top of the COOLED base and sprinkle evenly with coconut flakes. Place in the refrigirator, covered, to chill for a few hours or overnight.

• Cut into squares and wrap well. Store in the fridge for up to 1 week (if that’s even possible! Mine was gone in 2) Serve at room temperature

I love this!!! Let me know how your turns out :)

Wild Blueberry Crumble #GlutenFree #GrainFree #DairyFree #EggFree

Wild Blueberry Crumble

It’s been so long since I’ve allowed myself to venture into the world of desserts again ... in fear of messing up my good streak of a healthy diet free of gluten, dairy, eggs, soy, grains & other food sensitivities I found out I have and this crumble is exactly what I needed

Ingredients:

For the Filling:

• 6 cups of frozen wild blueberries

• 1 tablespoon lemon zest (from 1 large lemon)

• 1/4 cup fresh lemon juice

• 1 tablespoon coconut sugar

For the Crust:

• 2 cups cassava flour

• 1/4 cup coconut sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• Pinch of Himalayan salt

• 1/2 cup of palm shortening, at room temperature

• 1 teaspoon vanilla powder

• 1/4 cup ice water

Instructions:

• Preheat oven to 375 degrees F

• In a 8x8-inch square baking dish combine the frozen blueberries, lemon zest, lemon juice & coconut sugar. Stir to combine. Set aside while you make the topping

• Put the cassava flour, coconut sugar, cinnamon, ginger & salt into a bowl of a food processor and pulse to combine

• Add the shortening to the food processor in large clumps. Sprinkle in vanilla powder. Lock the lid and pulse in quick on and off bursts until the shortening is dispersed into large granules. Do not overmix!

• Add the ice water as you pulse again in quick bursts until the granules are pea-sized or smaller. Do not overmix or you’ll end up with dough. Your mixture should be dry & crumbly

• Top the blueberry mixture with the crumble, using a spatula to spread it evenly. Bake for 45 minutes, or until the topping is browned

• Allow to cool for at least 15 minutes before serving!

This was a big hit in our house! Let me know how your turns out :)