Paleo

Yeast Free, Gluten Free Cinnamon Buns

 

Yeast Free, Gluten Free Cinnamon Buns
Prep time: 15 minutes / Cook time: 25 minutes / Yield: 12 buns
Servings: 12
Calories: 530 kcal
Ingredients
For the dough:
  • 3 1/2 - 4 cups gluten free flour blend…
  • 1.5 cups sorghum flour or brown rice flour
  • 1.5 cups potato starch or corn starch
  • 1 cup tapioca flour
  • 2 tsp xanthan gum
  • 2 1/2 tsp baking powder
  • 1/2 cup sugar or use stevia for part
  • 6 tbsp butter room temperature
  • 2 large eggs room temperature, lightly beaten
  • 1 cup milk room temperature
For the filling:
  • 1/4 cup butter melted
  • 1 cup brown sugar
  • 2 tbsp ground cinnamon
For the glaze:
  • 1 cup icing sugar
  • 1 tbsp milk a bit more if necessary
Instructions
  1. Preheat the oven to 350° F. Oil a one-dozen muffin tin and set aside.
  2. In a large bowl, place 3 1/2 cups of the flour blend, xanthan gum, baking powder, the sugar, and whisk well. Add the softened butter and crumb in with your hands until blended with a bit of the butter showing. Add the eggs & milk and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add a bit more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
  3. Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick. Fix any especially rough edges.
  4. Spread the dough with melted butter. Mix the brown sugar and cinnamon and spread it evenly over the top, leaving about 1/4 inch of room around the edge. Roll the dough into a tightly formed long roll. Slice into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.
  5. Bake in the center of the oven for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.
  6. While the rolls are cooling, mix the icing sugar and 1 tbsp of milk. Mix well until a thick paste forms. Adjust with more milk if necessary until the glaze is thick but pourable. Drizzle or spread the icing on the cooled rolls before serving.
Recipe Notes

Adapted from a recipe at https://glutenfreeonashoestring.com

Nutrition Facts
Yeast Free, Gluten Free Cinnamon Buns
Amount Per Serving
Calories 530 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 54mg 18%
Sodium 136mg 6%
Potassium 419mg 12%
Total Carbohydrates 101g 34%
Dietary Fiber 6g 24%
Sugars 39g
Protein 7g 14%
Vitamin A 7.4%
Vitamin C 0.9%
Calcium 14.3%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Mushroom-Infused Gravy

Vegan Mushroom-Infused Gravy
Prep Time: 10 minutes – Cook Time: 20 minutes Makes 3 cups
Servings: 20
Calories: 30 kcal
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 cups finely chopped onion
  • 4 large garlic cloves minced
  • 1/4 cup red wine or sherry
  • 2 cups organic vegetable broth
  • 1/4 cup finely powdered dried mushrooms
  • 3 tbsp white rice flour
  • 2 tbsp tamari sauce or mushroom soy replacement
  • 2 tbsp nutritional yeast to taste
  • Freshly ground black pepper to taste
Instructions
  1. In a medium heavy-bottomed saucepan, heat the oil over medium. Stir in the onion and sauté over medium heat until the onion softens, about 4 to 5 minutes. Add the garlic and wine and cook for another minute or so.
  2. In a medium bowl, whisk together the broth, mushroom powder and rice flour until blended. Pour into the pan and stir in the tamari, nutritional yeast, and pepper. Bring the mixture to a simmer over medium heat, whisking frequently, until the gravy starts to thicken. Reduce heat to low and cook for a couple minutes.
  3. Once the gravy has thickened, remove it from the heat. Pour the gravy into a blender. With the lid ajar (so steam can escape), blend on low to medium speed until the gravy is smooth.
  4. Transfer the gravy back into the pot and keep warm for serving. Like most sauces, the gravy thickens a bit as it cools. Store cooled leftover gravy in an air-tight container in the fridge for up to a week.
Nutrition Facts
Vegan Mushroom-Infused Gravy
Amount Per Serving
Calories 30 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 195mg 8%
Potassium 46mg 1%
Total Carbohydrates 3g 1%
Vitamin A 1%
Vitamin C 1.3%
Calcium 0.4%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.

Upside-Down Gluten-Free Apple Pancakes

 

Upside-Down Gluten-Free Apple Pancakes
Makes a 12-inch skillet
Servings: 6
Calories: 249 kcal
Ingredients
For the apple topping:
  • 4 medium apples peeled, cored, and sliced
  • 3 tbsp butter
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
For the pancake batter:
  • 1/2 cup gluten-free flour blend
  • 1/4 cup raw sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 large eggs separated
  • 1/2 cup milk
Instructions
  1. Preheat your oven to 400° F.
  2. In a 12-inch skillet, melt the butter over medium heat. Add the sugar, cinnamon and nutmeg. Stir to distribute evenly. Add the sliced apples, cover, and cook for about 5 minutes, or until the apples are tender and a rich syrup has formed. Stir gently once or twice during cooking.
  3. Remove the pan from the heat and spread the apples evenly over the bottom of the pan.
  4. In a medium sized bowl, combine the flour with the sugar, baking powder, and salt. Add the egg yolks and milk, whisking until smooth.
  5. Beat the egg whites to soft peaks with a mixer. Gently fold the egg whites into the flour mixture, then spread the pancake batter over the cooked apples. Place the pan in the preheated oven and bake for 10 to 15 minutes, or until golden and puffy.
  6. Remove the pan from the oven and use a rubber spatula to loosen the pancake from the sides of the pan. Place a serving plate over the pan. Carefully hold the pan and plate together and flip them over so that the cake releases onto the plate.
  7. Serve warm or at room temperature, topped with maple syrup, whipped cream.
Recipe Notes

Optional toppings: whipped cream, maple syrup or vanilla ice cream for serving Have a “Super, Natural” Day! Kevin

Nutrition Facts
Upside-Down Gluten-Free Apple Pancakes
Amount Per Serving
Calories 249 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 99mg 33%
Sodium 154mg 6%
Potassium 271mg 8%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 26g
Protein 4g 8%
Vitamin A 7.9%
Vitamin C 6.8%
Calcium 9.1%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

Tex-Mex Chicken Tacos

Tex-Mex Chicken Tacos
Makes 8 x 2 oz tacos - Prep time: 30 minutes
Servings: 8
Calories: 81 kcal
Ingredients
  • 1 tbsp avocado oil or extra virgin olive oil
  • 1 lb ground chicken or turkey
  • 1/2 medium onion finely diced
  • 2-3 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • Juice of half a lime or sea salt to taste
  • 2-3 tbsp organic tomato sauce
  • Generous handful of cilantro leaves chopped
Instructions
  1. In a large heavy skillet; heat the oil to medium. Add the ground chicken and cook, breaking into small bits with a wooden spoon as it does. When the chicken is about 3/4 done add the onions. Cook until the meat is done and the onions are translucent.
  2. Add the garlic and spices. Cook for a couple minutes to release the flavours. Season with a splash of fresh lime juice or sea salt.
  3. Add the tomato sauce and cilantro, heat through, and cook on low heat for 5 minutes.
  4. Serve in soft or hard taco shells with grated cheese, sour cream, shredded lettuce, chopped tomatoes, and a bit of taco sauce or salsa. This is also great as a topping for taco salad for those on a keto diet.

Nutrition Facts
Tex-Mex Chicken Tacos
Amount Per Serving
Calories 81 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 28mg 9%
Sodium 82mg 3%
Potassium 141mg 4%
Total Carbohydrates 1g 0%
Protein 9g 18%
Vitamin A 6.8%
Vitamin C 1.7%
Calcium 1.5%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

Sugar-Free Baked Beans

Sugar-Free Baked Beans
Makes a large slow-cooker or medium roasting pan Prep time (not including soaking time) 1 hour / Actual cooking time 6-8 hours
Servings: 20
Calories: 141 kcal
Ingredients
  • 6 cups dry beans your choice
  • 2 cups pitted dates
  • 1/2 lb smoked bacon optional
  • 1 cup organic tomato sauce
  • 1 large onion diced
  • 3-4 cloves garlic minced
  • 1 tbsp dry mustard
  • Black pepper to taste
  • Sea salt to taste when finished
Instructions
  1. Soak the beans for 12 hours then drain the water. Put them in a large pot and cover with cold water to an inch or so above the beans. Bring to a boil, then simmer until barely tender, usually around 45 minutes, but it depends on the variety of beans you’re using. Some cook quicker than other depending on the fibre structure and carbohydrate levels.
  2. When they are ready drain them but save the liquid in a bowl. Place the beans in a large slow cooker or medium roasting pan, depending on how you want to cook them.
  3. Puree the dates with enough hot bean water to make a paste. Add to the beans, along with the bacon (if using), tomato sauce, onion, garlic, mustard and black pepper to taste. (Salt toughens beans so add it when they’re finished.) If it’s not as sweet as you like add a pinch or two of stevia powder. Add the drained bean liquid to cover by about an inch and stir in.
  4. Cover and cook for 6-8 hours until tender, checking occasionally and adding more of the drained bean liquid if necessary.
Nutrition Facts
Sugar-Free Baked Beans
Amount Per Serving
Calories 141 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 5mg 2%
Sodium 167mg 7%
Potassium 398mg 11%
Total Carbohydrates 26g 9%
Dietary Fiber 7g 28%
Sugars 10g
Protein 7g 14%
Vitamin A 1.1%
Vitamin C 2.4%
Calcium 4.8%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

Spanish Rice

Spanish Rice
Makes 6 1/2 cups - Prep time: 1 hour
Servings: 13
Calories: 109 kcal
Ingredients
  • 2-3 tbsp avocado oil or extra virgin olive oil
  • 1 1/2 cups brown rice
  • 1 small onion finely chopped (about 1 cup)
  • 2-3 garlic cloves minced
  • 1 tbsp fresh oregano finely chopped (or use 1-2 tsp dry oregano)
  • 3 1/2 cups* organic vegetable stock or light chicken stock
  • 1 cup of diced fresh or canned diced tomatoes
  • Sea salt & black pepper to taste
* Check the rice for the correct ratio of liquid to rice. Most brown rice requires 2 1/4 cups of liquid per cup of dry rice, but if using brown Basmati or others they are different.
Instructions
  1. In a medium-sized heavy pot (that has a tight fitting lid); heat the oil to medium. Add the rice and toast for 10 minutes, stirring regularly.
  2. Add the onion and cook until translucent and tender. Add the garlic and oregano. Cook for a couple minutes to release the flavours. Add the stock and tomatoes and bring to a boil. Turn down to a low simmer and cover with a tight fitting lid.
  3. COOK WITHOUT PEEKING* for 40 minutes, or about 5 minutes before the package says it takes to cook. Carefully check to see how the rice is cooking. It may be ready or take another few minutes, depending on your rice. When ready, take the pan off the heat and let rest, covered, for five minutes, then fluff with a fork and serve.
Recipe Notes

Many people stir their rice and then wonder why it is gummy. Stirring rice breaks the starch up and make it sticky, so unless that is what you’re after, DON’T STIR. Recipe Courtesy of Chef Kevin Wagner RNCP

Nutrition Facts
Spanish Rice
Amount Per Serving
Calories 109 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 280mg 12%
Potassium 110mg 3%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 3.3%
Vitamin C 3%
Calcium 2.2%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Winter Squash Brownies

Roasted Winter Squash Brownies
Prep time: 30 minutes / Baking time: 30 minutes
Servings: 24
Calories: 65 kcal
Ingredients
  • 1.5 cups roasted winter squash butternut or other sweeter variety
  • 2 flax “eggs” 2 Tbsp ground flax mixed with 6 Tbsp hot water
  • 1 cup pitted dates
  • 1/2 cup apple sauce
  • 1/3 cup unsweetened almond rice or coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup white or brown rice flour
  • 1/3 cup almond meal
  • 1/3 cup coconut flour
  • 1/4 cup + 1 Tbsp cocoa powder
  • 2 Tbsp organic sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 400° F. Line a 9 x 9 inch pan with foil and coat with coconut oil.
  2. Peel, seed and dice your squash. Place in a small pan and bake for 30 mins, or until tender. Remove from oven and let cool.
  3. Puree ground flax and hot water; set aside.
  4. Place dates in food processor and process until pea-sized. Add roasted squash and process until both are well combined.
  5. Add in apple sauce, almond milk and vanilla extract. Process until combined.
  6. Sift dry ingredients together then add and process again until mixture reaches a fudgy consistency. Stir in the flax “egg” and then scoop the batter into pan.
  7. Bake for 25-30 minutes. Let cool completely before cutting.
Recipe Notes

Adapted from a recipe found on http://www.thehealthymaven.com Recipe Courtesy of Chef Kevin Wagner RNCP

Nutrition Facts
Roasted Winter Squash Brownies
Amount Per Serving
Calories 65 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 57mg 2%
Potassium 140mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 1g 2%
Vitamin A 31.4%
Vitamin C 3.8%
Calcium 2.9%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Cauliflower Rice

Roasted Cauliflower Rice
“A delicious carb-free alternate to rice.”
Servings: 4
Calories: 92 kcal
Ingredients
  • I large head of cauliflower
  • 2 tbsp extra virgin olive oil
  • 2-3 cloves garlic minced
  • Sea salt & pepper to taste
  • 1/4 cup fresh chopped parsley
Instructions
  1. To prep the cauliflower; remove the core and cut the cauliflower into florets. Working in 3 or 4 batches; place the cauliflower in a food processor and pulse until the cauliflower is about the size of rice. (Don’t over process or it will cook to mush.) Put in a medium bowl and do the rest of the remaining cauliflower.
  2. Combine the riced cauliflower, olive oil, garlic, salt & pepper; then spread it out on the sheet pan in a thin layer. Roast for 30 minutes, turning every 10 minutes with a spatula to brown nicely.
  3. Remove from oven and stir in the fresh parsley. Serve as a side dish for nearly any meal.
Recipe Notes

Have a “Super, Natural” Day! Kevin

Nutrition Facts
Roasted Cauliflower Rice
Amount Per Serving
Calories 92 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 34mg 1%
Potassium 340mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 6.3%
Vitamin C 69.1%
Calcium 3.1%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

Pico de Gallo

Pico de Gallo
Makes 2 cups - Prep time: 20 minutes
Servings: 10
Calories: 15 kcal
Ingredients
  • 1 lb tomatoes ripe but firm (Roma variety preferred)
  • 1 small onion chopped finely
  • 1/4 cup green onion thinly sliced
  • 1/4 - 1/2 cup cilantro chopped (amount depends on preference)
  • 1-2 hot peppers to taste, finely minced (optional)
  • Juice of 1 or 2 limes depending on juiciness and the amount you like
  • 1-2 garlic cloves minced
  • Sea salt & black pepper to taste
Instructions
  1. Slice tomatoes in half. I prefer Roma or Italian variety because they’re more meaty than juicy. Remove the seeds since they have a tendency to be somewhat bitter. Finely dice the tomatoes into a medium-sized mixing bowl.
  2. Dice the onion and cut the green onion and add to the tomatoes. Finely mince the cilantro and garlic and add that to the bowl. If using hot chiles seed and mince those and add in.
  3. Juice one lime and add to the salsa. Taste before adding the rest of the lime juice. Adjust and season to taste with sea salt and black pepper; stir well.
  4. Serve as you would with any other salsa, but you’ll be amazed at how great fresh salsa tastes, and you can customize it any way you like. It also keeps well in the fridge for a few days too.
Recipe Notes

If hot peppers bother you, you can add some sweet pepper for extra colour and flavour. Yellow or orange peppers will give the best punch of colour. Recipe Courtesy of Chef Kevin Wagner RNCP

Nutrition Facts
Pico de Gallo
Amount Per Serving
Calories 15
% Daily Value*
Sodium 3mg 0%
Potassium 144mg 4%
Total Carbohydrates 3g 1%
Sugars 1g
Vitamin A 8.9%
Vitamin C 17%
Calcium 0.9%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies
Prep time: 15 minutes / Bake time: 12 minutes Makes 20-24 cookies
Servings: 24
Calories: 102 kcal
Ingredients
  • 2 cups almond meal
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/3 cup coconut oil or butter melted
  • 1/4 cup honey or maple syrup
  • 2 tsp vanilla
  • 1-2 tsp milk or other milk almond, coconut, rice
  • 1/3 cup 70% dark chocolate or chips
Instructions
  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. Mix together the almond meal, salt, baking soda, and cinnamon.
  3. Stir in the coconut oil, honey or maple syrup, and vanilla.
  4. Add in milk as needed to bring everything together.
  5. Mix in the chocolate. Scoop with a #40 scoop onto the baking sheet
  6. Bake for 10-12 minutes until the edges are golden.
  7. Leave on the pan for 5-10 minutes to firm up (Important!).
Nutrition Facts
Paleo Chocolate Chip Cookies
Amount Per Serving
Calories 102 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Sodium 40mg 2%
Potassium 23mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 2g 4%
Calcium 3.1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.