Maria Rickert Hong August 19, 2013

My Best Gluten Free Dairy Free Recipes

Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite gluten free dairy free recipes.

In addition to all of them being gluten-free and dairy-free, you’ll find that many of them are also GAPS, SCD and Paleo-legal. You’ll find that eating well can also be delicious!

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Here are the recipes you’ll find in this guide:

Cauliflower Pizza Crust
Chocolate Avocado Pudding
Coconut Flour Bread
Coconut-Milk Vanilla Ice Cream
Egg-Free Banana Muffins
Gluten-Free Baguette
Grain-Free Chai and Apple Pancakes
Gluten-Free, Dairy-Free, Soy-Free, Egg-Free German Chocolate Cake
Paleo Pie Crust
Quinoa and Kale Patties
Rosemary Crackers
Savory Millet Polenta Two Ways

Benefits to Eating Gluten Free Dairy Free Foods

Many people are discovering that cutting out gluten and dairy can have profound benefits for their health. For starters, both of these foods are very constipating, so removing them can help relieve bloating and constipation.

In addition, gluten and casein can escape the intestines of people with leaky guts. When they reach the brain, they can activate the same receptors as morphine and heroin, making your child who’s just eaten macaroni and cheese seem as if they are on drugs, acting very spacey and unfocused. Thus, removing gluten and dairy foods can improve your child’s attention.

Filed Under: RECIPES Tagged: dairy-free, GAPS, gluten-free, Paleo, primal, recipes, SCD

Maria Rickert Hong August 1, 2013

Wild Mushroom Soup

“Yum!” is what I wrote in my notes when I made this wild mushroom soup the first time.

This is one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the N atural Gourmet Ins titute in New York, NY.

Serves: 6

Prep time: 10 minutes

Cook time: 1 hour, 15 minutes

Ingredients

1oz dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1-1/2lb mixed mushrooms (trimmed and thinly sliced)
1 medium onion (thinly sliced)
3 cloves garlic (peeled and left whole)
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage (finely chopped)
3 cups roasted mushroom stock (see recipe)
1/2 cup SCD yogurt or coconut milk (for a dairy-free version, use coconut milk)
1 tablespoon dry red wine (or to taste)
sea salt (to taste)
freshly ground black pepper (to taste)
1 tablespoon fresh parsley or chives (minced)

Directions

Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.

Heat the oil in a wide saute’ pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute’ for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.

Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.

Ingredients

2lb oxtails
1 large onion (diced)
2 tablespoons beef tallow or duck fat
8 cups cold, filtered water or homemade broth
1-1/2 teaspoon sea salt
1/2 bunch fresh parsley (chopped)
1 large carrot (peeled and diced)
3 ribs celery (diced)
1 bay leaf
1/2 cup tomato pulp
2 teaspoons fresh thyme

Directions

Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a Dutch oven.

Add in water and salt. Simmer uncovered for 4-1/2 hours.

Add in remaining ingredients. Cook for an additional 30 minutes. Season to taste and serve.

Ingredients

3 large pasture-raised egg yolks (room temperature)
1-1/2 – 2 cup extra-virgin olive oil
3-5 teaspoons freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon mustard
2-3 tablespoons fresh whey (leftover from making homemade yogurt or kefir)

Directions

Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).

Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.

With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.

Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.

Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

Ingredients

1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1/4 teaspoon sea salt
1 cup almond milk, coconut milk or hemp milk
4 large pasture-raised eggs
1 pinch dried stevia
1 teaspoon ground flax
1-2 chai tea bags
1/2 large apple (grated)

Directions

Steep the tea bags in the one cup of milk over low-medium temperature until simmering. (5-10 minutes).

Add all dry ingredients together and mix well.

Combine eggs, stevia, milk/tea mixture and mix well.

Combine wet and dry mixture and using a stainless steel pan, add coconut oil to coat the bottom and apply medium heat. Add in the pancake batter one dollop at a time.

Drizzle with a homemade coconut butter/stevia/cinnamon glaze or a honey/coconut butter.

Ingredients

1 cup almond milk, coconut milk or hemp milk
1 tablespoon coconut oil or ghee
1 pinch dried stevia
1/2 tablespoon vanilla extract
1 tablespoon maca (optional)
4 tablespoons chia seeds (or more, if you want a thicker porridge)
3/4 cups blueberries or other berries
ground cinnamon (to taste (I prefer Ceylon cinnamon))
2 tablespoons local bee pollen

Directions

Place the first 5 ingredients in a blender and blend for 30 seconds. Pour the milk mixture into your breakfast or “on the go” bowl. Add in the chia seeds and stir. Let it sit for at least 30 minutes so that it really thickens up and becomes gelatinous.

Stir and add in berries and spice of choice, such as cinnamon and nutmeg. Optional: for an extra protein/omega 3 boosts, toss some bee pollen and hemp seeds on top!

Ingredients

2 cups nuts of choice (soaked overnight, dehydrated and chopped)
1/4 teaspoon sea salt
2 tablespoons coconut oil (melted)
1 large pasture-raised egg

Directions

Preheat oven to 350F.

Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball.

Press dough into a 9-inch pie plate. Bake for 8-12 minutes.

Ingredients

2 cups almond flour
2 teaspoons extra-virgin olive oil or coconut oil
3 large pasture-raised eggs

Directions

Mix ingredients into a ball. Flatten into a circle on a greased cookie sheet. Bake at 350F for 10-15 minutes, or until golden brown.

Ingredients

1/2 cup coconut flour
1/4 cup ground chia seeds
1/4 cup coconut oil
3/4 cups boiled, filtered water
1/8 teaspoon sea salt
1/8 teaspoon granulated garlic
1/2 teaspoon fresh rosemary (minced)

Directions

Preheat oven to 375F.

Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated. Add the coconut oil into the bowl. Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)

Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to “cut and paste.” Slice into squares with a pizza cutter.

Bake for approximately 20 minutes, depending on your oven.

Ingredients

1 lb ground, grass-fed beef
1/2 lb ground bison
3-1/2 oz shiitake mushrooms (roughly chopped)
2 large beefsteak tomatoes (large dice)
1 medium yellow onion (diced)
2 stalks celery (chopped)
1 large carrot (peeled and coarsely chopped)
2 teaspoons coconut aminos
6oz tomato paste
1 tablespoon fresh thyme leaves
1 head cauliflower (chopped)
4 large parsnips (peeled and coarsely chopped)
3 tablespoons pastured ghee
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Pre-heat oven to 350 degrees.

In a medium pot with a steamer basket, steam cauliflower and parsnips until fork tender.

While that is cooking, add onion, celery, carrots, mushrooms, tomatoes, coconut aminos, thyme, salt and pepper to a large skillet with 1 tablespoon of ghee. Cook on medium until onions are translucent and veggies are tender. Add ground meat and tomato paste.

Cook stovetop mixture on medium until meat is cooked. Simmer for 10 minutes to allow juice to boil off.

In a baking dish (smaller if you like thicker layers or larger is you like thinner layers), spoon in meat mixture.

Mash cauliflower and parsnips with remaining ghee. Season to taste with salt and pepper.

Spread cauliflower mixture over the meat mixture. Bake for 30 minutes. Let rest for 20 minutes. Serve.

Filed Under: MEATS, RECIPES Tagged: cottage pie, dairy-free, GAPS, gluten-free, Paleo, primal, recipes, SCD, shepherd's pie

Benefits to Eating Gluten Free Dairy Free Foods

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