Sweet n’ Sour Chicken – Gluten, Sugar, and Dairy Free

Makes 2 servings.

Cook 1\2 cup brown rice in 1 1\4 cup water for 40 minutes.

Heat 1/4 cup flax milk (or any kind of milk) for 30 seconds in microwave.  Add 1 tsp. ground flax seed. Let sit while cutting up chicken.

Cut up about 1/2 of a chicken breast into small bite-size pieces.
Add chicken to milk mixture.
Heat coconut oil in skillet over medium heat.
In a pie plate mix about 1/4 cup oat bran, 1\4 cup Bob’s Red Mill 1-1 gluten free flour mix, with salt, pepper, and a little garlic and onion powder.
Cook in oil until browned. I use refined coconut oil. Also I like to fry “crunchies” with the leftover flour and milk mixture. I do this by adding just enough milk to make a dough and then drop tiny pieces into the frying pan along with the chicken.

Sweet n’ Sour sauce:

While chicken is cooking:  In small saucepan add 2\3 cup water, 2 chopped baby carrots, 1\2 cup peas, 1 Tbsp. Butter, and little salt. Bring to boil and cook for 5 minutes.  Don’t drain liquid. Add:

1/2 small 8 oz. can pineapple tidbits (reserve half of the juice) I like to freeze the other half of pineapple and juice for next time.
2 tsp. Apple cider vinegar
1 Tbsp. Organic Ketchup
40 drops liquid stevia

Mix reserved juice with 1 Tbsp. Arrowroot powder ( or corn starch or any GF flour). Add to sauce and cook over medium heat until thickened.

To serve: Add rice to each plate, then add chicken and the sauce over the top.

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Gluten Free Thins

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These crackers taste a lot like Wheat Thins, without the gluten!

Makes 4 cups

1 cup Bob’s Red Mill 50/50 Gluten Free Flour Mix

¾ cup oat bran

¼ teaspoon salt

½ teaspoon baking powder

1 Tablespoon ground flax seed

Mix and combine liquid ingredients in separate bowl, then add to dry mixture:

1/3 cup water

1 Tablespoon olive oil

1 Tablespoon melted butter

2 Tablespoons agave (for less sugar use 1 T. agave & 20 drops of liquid stevia)

1 egg (I have made these without the egg. The crackers turned out harder.)

Mix together in bowl. You may need to add more flour, but leave the dough moist. If it’s too dry it is more difficult to roll out. Divide into 2 portions. Heat oven to 350F.

Butter a large baking sheet. Roll out one of the portions with a small roller as thin as you can get it. Sprinkle with salt. Use pizza cutter and cut into about 1” squares. Bake and be sure to watch the crackers. After about 5 minutes when the edges start browning take out the pan and remove the browned crackers and start separating them. Keep going through this process and be sure to watch closely because they brown very quickly toward the end.

Millet/Oat Bran Crackers

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We love these because there is no flour in them of any kind!  We should call them “Pain-free Crackers”!  They are very economical to make!  A pound of millet in the bulk section of our health food store is only $2 a pound.  Oat bran is only about $3 a pound.  Flax seeds are less than $2.50 a pound.  Each batch of crackers should cost less than $2!

Makes about 5 cups crackers

3/4 cup Millet

3/4 cup Oat Bran

2 heaping Tbsps. ground Flax Seed (can grind in blender)

2 Tbsp. Butter (plus some to grease pans)

1 tsp. Real Salt (divided)

In medium cover sauce pan add Millet, 2 1/4 cup water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 25 minutes or until all the water is absorbed.

Meanwhile in small covered sauce pan add Oat Bran, 1 1/2 cups water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 5 minutes.  Turn off heat and let sit until Millet is finished cooking.

 Preheat oven to 400F.

Grease 2 large cookie sheets or pizza pans with butter.

Add Oat Bran and ground Flax Seed to the Millet.   Mix well.  It will look like a lot of “dough”, but will shrink a lot.

Spread on pans, first with spatula, then roll out with small pastry roller.  Should be rolled out no thicker than 1/4″, preferably 1/8″ thick. Salt according to your taste.

Place both pans in oven alternating racks every 15 minutes and turning pans around to brown evenly.  After first 15 minutes use a pizza cutter wheel and cut into about 1-1/2″ squares.

Millet Oat Bran Crackers

Keep a close eye on the crackers and after another 15 minutes start rescoring with the pizza wheel again to break apart the crackers.  Watch the crackers and remove the browned ones.  The baking process should take about 45 min. to 1 hr. depending on the thickness.

 

Nut and Seed Flour “Biscuits”

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The taste and texture of these “biscuits” satisfy my desire for good home baked biscuits even though I make them in a muffin pan.  This recipe contains only flours from nuts and seeds, which in my experience results in less inflammation and weight gain.

Quinoa is actually a seed and packed with nutrition!  It contains all eight essential amino acids and is a complete protein.  Combined with the high protein, high fiber Almond and Coconut flours these biscuits offer a good addition to any meal or as a snack.  I like to dab on some Almond Butter (sweetened with a few drops of liquid stevia) as a high protein snack in the afternoon.

Each biscuit has 5.4 grams of Protein, 3.3 grams of Fiber, and a low 7 grams of carbs.

I hope you will try this recipe, it’s very quick and easy!

Makes 6

In large bowl add:

3/4 cup Almond Flour

2 Tbsp. Quinoa Flour

2 Tbsp. Coconut Flour

1/2 tsp. Real Salt

1/4 tsp. Powdered Stevia

2 tsp. Homemade “Corn-Free” Baking Powder

2 Tbsp. Baking Powder

2 Tbsp. Ground Flax Seed

Mix all above ingredients in large bowl with large wire whisk.

Then add:

1/2 cup water

2 Tbsp. melted Butter or Coconut Oil

1 large Egg

Bake in muffin pan greased with butter or coconut oil, filling each section 2/3 full.  Bake 375F for 20 minutes or until toothpick comes out clean.

Gluten Free “Biscuits”

Gluten-Free "Biscuits"

My husband and I have been hungry for biscuits since we’ve been eating gluten free for some time now.  I had the idea to make the “biscuits” in a muffin pan, by basically making flatter muffins. They turned out delicious and flaky!!!  They are great with butter and honey or my homemade sugar-free peach preserves.

Makes about 10 biscuits

In large bowl add:

3/4 cup Almond Flour/Meal

3/4 cup Oat Flour

1 teaspoon Real Salt

1 Tbsp. Homemade Corn-Free Baking Powder

1/2 teaspoon Powdered Stevia

2 Tbsps. Ground Flax Seed

Mix together with whisk, then in 2 cup liquid measuring cup add:

2 Large Eggs

Beat with whisk, then add:

4 Tbsp. Melted Butter +  Enough Oatmeal Milk or Water (about 1/2 cup) to bring liquid ingredients to measure 1 cup. Blend liquid ingredients in the 2 cup measuring cup with whisk.  Add liquid ingredients to dry ingredients and stir until blended.

Using 1/4 cup measuring cup, dip batter into greased muffin tin.

Bake at 375F for 12 minutes.

 

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Puffed Millet Cookies

 Puffed Millet Cookies
These cookies are a real treat. They have just the right sweetness and are very light, crunchy, and nutritious!

Makes about 25 cookies

In large bowl add:
2 cups Puffed Millet or Rice Cereal
1/2 cup Almond Flour
1 1/3 cups Organic Shredded Unsweetened Coconut
1/3 cup Carob or Cocoa Powder
1/4 teaspoon Real Salt

In small bowl add:
1/4 cup melted Coconut Oil
1/4 cup Honey
1/4 cup Milk of your choice
1 Tablespoon ground Flax Seed
2 large Eggs
1 teaspoon Vanilla
25 drops Liquid Stevia
Mix with whisk to blend eggs. Add to dry mixture.

Mix and add:
1/3 cup Enjoy Life Mini Chocolate Chips
1/3 cup coarsely chopped Activated Almonds

Mix thoroughly. Drop by Tablespoons onto greased cookie sheet or parchment paper. Bake 350F for 12 minutes. Leave cookies a little moist on inside.  Store in Refrigerator.

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Carob Almond Butter Cookies

Carob Almond Butter Cookies

2 cups quick oats

1/2 cup quinoa or almond flour

1/3 cup carob powder

1/4 cup xylitol sweetener

1/2 teaspoon powdered stevia

1 teaspoon salt

Mix dry ingredients and add:

1 cup almond butter (cut into the flour mixture)

Add:

1/4 cup melted coconut oil

3/4 cup water

10 drops liquid stevia

Mix together well.  Form cookie dough into balls using a hefty Tablespoon.  Place 1 inch apart on ungreased cookie sheet. Press down to 1/2 inch thick with fingers.  Bake 350F for 8 – 10 minutes.  Be sure not to over-bake or the cookies will be too dry.

I put together this recipe because I was hungry for the “no bake” cookies that I had when I could eat about anything.  Those were made with peanut butter and sugar and oatmeal and were heated in a pan and then spooned onto wax paper to cool.  These Carob Almond Butter Cookies have that same moist fudgey texture, but not as sweet.  Let me know if you try them and what you think?