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Southern Candied Yams

Ingredients

3 sweet potatoes, about 1.5lbs

5 tbsp salted Butter, see notes

1 tsp Cinnamon

¼ tsp Nutmeg

½ c Brown sugar

¼ c granulated sugar

1 tsp Vanilla extract

Instructions

Preheat the oven to 400 degrees.

Peel the potatoes, rinse them off and cut them into ½ inch to 1 inch thick circles. Feel free to cut the circles in half as well to fit them into the dish you may be using.

Grease a small baking dish with butter.

In a small saucepan over medium heat melt the butter. Once melted, reduce the heat to medium low. Add in the sugars, spices and vanilla extract. For the spices, gradually add them and taste the mixture until it’s spiced to your liking. Stir to combine for about 3 minutes.

Pour the mixture evenly over the sweet potatoes and cover with foil.

Bake in the preheated oven for 45 minutes. After the 45 minutes, remove the foil and mix around the potatoes a bit. Turn up the heat on the oven to 425 and let bake uncovered for an additional 15 minutes.

Take out the oven, let cool, serve with your favorite main and other sides. Enjoy!

#CandiedYams #DairyFreeCandiedYams

GRANDMA'S GLUTEN FREE BANANA BREAD

Preheat oven 350°

2 Cups GF flour (1:1)

1/2 cup sugar

1 Tbsp baking powder

1tsp baking soda

3 ripe bananas

1/2 cup avocado oil

3 eggs

Optional 1 tsp vanilla extract

1 cup walnuts

Optional 1 cup chocolate chips

Mix all dry ingredients, add wet, mix thoroughly.

Add walnuts and chocolate chips

Place batter in greased loaf pan and bake 60 minutes.

#Grandmabananabread

GF DF Apple Crumble Pie

Prepare pie crust (recipe below)

8 apples thinly sliced. Peeled or unpeeled. Envy's work great.

1 cup sugar (I use coconut sugar)

2 tsp cinnamon

2 Tbsp corn starch

Mix the above together in a zip lock bag or toss in bowl.

Crumble

2/3 cup sugar

1 1/2 cup GF flour

12 Tbsp of butter (I use Miyokos or Melt)

Mix together in processes and crumble over top.

Bake 45 minutes at 400°

Gluten free, Dairy Free Pie Crust

Place the following ingredients into a food processor

2 1/2 cups GF flour

8 ounces of any DF butter/margarine. Melt works well.

1 tsp Salt.

Pulse until it looks like pliable dough.

Press into a pie pan

This can be baked ahead of time for 15 minutes on 400 or used as is. I prefer as is.

This enough for 2 pies but I always use this amount for 1 pie ....for more crust.

Home Grown Sugar Pumpkin Pie

1 Sugar Pumpkin (or half if a larger one)

3 eggs or 4 egg replacer equivalent

1 tsp Vanilla extract

3/4 cup brown sugar

1 tsp Cinnamon

1/2 tsp Salt

1 can full fat coconut milk (solid part only)

1 1/2 tsp pumpkin pie spice

1. Cut, gut the strings/

seeds out and place pumpkin halves facedown on a cookie sheet with parchment paper.

Bake at 350 degrees for 1 hour.

2. Once cooled, scoop out filling and set aside.

3. Place all ingredients in a high speed blender and use battery setting.

4. Poor into prepared pie crust and bake 10 minutes at 425 and then lower heat to 350 for 50 minutes.

5. Let cool completely. Enjoy!!!

Air Fried Tofu

Ingredients:

1 block of extra/super firm tofu, pressed for cut into 1” cubes (16 oz.)

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon paprika

½ teaspoon sea salt

2 teaspoons cornstarch

½ tablespoon light soy sauce, or liquid aminos

½ teaspoon sesame oil or any oil

¼ teaspoon ground black pepper

Instructions

In a medium size bowl place the cubed tofu. Add in liquid aminos and toss to coat. Add in all of the other seasoning ingredients including the oil and toss to thoroughly combine.

Place in your air fryer in a single row, so that all the tofu has a little bit of space around each piece. Set your air fryer to 400°F. Cook for 10 minutes, shaking the basket after 5 minutes, then continuing to cook.

Remove after tofu is cooked. Allow to cool for a few minutes then serve. Yum!

Vegan, Almond flour Banana bread

Ingredients

3 medium-large very ripe bananas

1 cup chia seeds

1/4 cup (2 ounces) honey or any sweetener

1/4 cup (2 ounces) any mild oil or melted butter.

1 tsp pure vanilla extract

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

3 cups almond flour not almond meal

Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper

In a large mixing bowl, add bananas, chia seeds, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; mix until combined.

Mix in almond flour.

Add a cup of walnuts, chocolate chips or whatever you like.

Pour batter into previously prepared loaf pan and bake for 60 ish minutes.

Almond Flour Chocolate Brownies

1 1/3 cups (133 grams) finely ground blanched almond flour.

3/4 cup (86 grams) cocoa powder, sifted if lumpy

1/4 teaspoon salt

3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted or myokonos soft butter.

1 cup (300 grams) coconut sugar - it's best to weigh this.

1 tablespoon vanilla extract

3 large egg replacer

1/2 cup Chia Seeds

350 degrees

8x8 glass pan with parchment paper

Mix dry ingredients then mix in wet ingredients.

Add 1-2 cups walnuts

Bake 25-30 minutes

Almond Flour Vegan/gluten free Chocolate Chip Cookies

▢1/2 cup vegan butter, softened (4 oz)

▢1/4 cup coconut oil (2 oz)

▢1/2 cup brown sugar or coconut sugar

▢2 teaspoons vanilla extract

▢2 large egg replacement equivalent (or 2 eggs)

▢½ teaspoon baking soda

▢½ teaspoon salt

▢3 cups blanched almond flour

▢1 +cups chocolate chips of choice

▢1 +cup toasted walnuts, optional

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.

You can also use a food processor for mixing ingredients.

Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.

Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-15 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

Chinese Cashew Chicken

2 lb of cubed chicken

4 tablespoons of cornstarch

2 tablespoon oil

Two teaspoons minced garlic

1 teaspoon black pepper

1 cup roasted salted cashews

SAUCE

1 cup coconut aminos

4 tablespoons rice vinegar

2 tablespoons of a granulated sweetener ( I used 2 packets of Stevia)

2 teaspoons sesame oil

1 teaspoon pureed Ginger

VEGGIES

4 chopped bell peppers

4 cups of sliced snow peas

2 cups of chopped celery

2 cups chopped scallions

In a bowl toss together the cube the chicken, half the cornstarch, the black pepper and garlic.

Heat the oil in a large Skillet or wok... once hot add the tossed chicken. Stir-fry in the skillet for seven to eight minutes over a medium-high heat.

In the meantime whisk together the sauce ingredients in a small bowl and prepare your veggies.

After the chicken has cooked at for 7 to 8 minutes, add the sauce, the other half of the cornstarch, veggies and cashews into the skillet.

Reduce the heat to low and stir fry for another 5 to 8 minutes until the veggies soften and the chicken is thoroughly cooked.

Serve over white rice ...add more chopped scallions and cashews if desired.

Creamy Cucumber kale salad

2 cups of chopped Cale

2 cucumbers chopped

One diced onion

For the dressing

Quarter teaspoon of salt

Quarter teaspoon of pepper

One tablespoon of white vinegar or Apple cider vinegar

2 tablespoons mayonnaise

1/8 teaspoon stevia or half teaspoon of honey

Put the clean washed and spun kale in a bowl mix the dressing in thoroughly add onions and cucumbers mix again and put in the refrigerator for at least 20 minutes.

Egg Free Fried Chicken

3-4 chicken breasts, cut into thin strips

2 cups original rice milk+2 Tablespoons lemon juice

4 cups Rice Chex (or GF bread crumbs seasoned. cornstarch added)

1 and 1/2 Tablespoons of cornstarch

1/2 Tablespoon garlic salt

1/2 Tablespoon salt

Canola oil or olive oil

Combine the lemon juice and rice milk. You are making a faux buttermilk by doing this.

Place the chicken strips in the "buttermilk" and allow to sit for at least 30 minutes to several hours.

While the chicken rests in the mixture make the breading. Combine the cereal, cornstarch, garlic salt and salt in your blender. Pulse until the cereal is crumbled and everything is combined.

Meanwhile, add enough canola oil to your cast iron pan to completely cover the pan and be at least a half inch deep. Turn your heat to medium-high heat to get your oil hot, shiny and rippling.

Pour the breading mixture into a thick brown paper bag. (Sometimes I'll double the bag, just to ensure it doesn't break while I toss all the chicken.)

Take the chicken out of the "buttermilk" and shake off the excess liquid. Place the chicken in the brown paper bag (you can do several pieces at a time), and shake to evenly coat in the breading.

Once the oil is hot enough, gently lay the chicken tenders in the pan. I like to start on the outside and finish in the middle, since the middle is the hottest. Be sure to not overcrowd the pan.

Allow the chicken to completely brown before you flip it. You want to only flip it once, to ensure the breading doesn't fall off.

Once the chicken is cooked through, remove it to a plate lined with paper towels to absorb the extra oil.

READER INTERACTIONS

COMMENTS

Dee

July 6, 2020 at 8:42 PM

Can’t wait to try. I can never get my gf, df, egg free fried chicken crispy.

But, have you tried tapioca starch? Trying to reduce corn intake too

Megan Lavin

July 6, 2020 at 8:56 PM

Tapioca starch would probably work, though I haven’t personally tried it. Hope you like it. If not, there’s also this version: https://allergyawesomeness.com/oprahs-unfried-chicken-made-allergy-friendly/

Jessica Neumann

April 21, 2020 at 7:20 PM

We love this recipe! Everyone we’ve made this for loves it too!

Megan Lavin

April 25, 2020 at 10:06 AM

I’m so happy you and your friends and family can enjoy this. Everyone deserves some yummy fried chicken!

Chick Pea Salad

1 can chick Peas

1 chopped red pepper

1 chopped cucumber

1 small red or sweet onion

1 Tbsp balsamic vinegar or any vinegar

3 Tbsp Olive oil

1/4 tsp Garlic powder

1/4 tsp Oregano

Salt and pepper to taste

This all ingredients. Enjoy.

Gluten Free, Dairy Free Pizza Dough

2 1/2 cups Pillsbury GF Flour

1 packet rapid rise yeast/instant yeast

1 TBSP Baking Powder

1 Tsp salt

1 1/2 cups warm water (put for 1 minute in microwave)

1 TBSP honey

1 Tsp Apple cider vinegar

1/2 cup olive oil

In order of ingredients place all in a bowl and mix together or place in bread machine (setting 8 on mine)

Rise in an oven covered with a towel or cling wrap. (Warm oven, then shut off before placing dough in to rise)

Remove dough once risen and preheat oven to 425

Sprinkle parchment paper surface with a flour dusting before spreading dough. I put the parchment paper and flour in a pizza pan.

Bake dough in pan for 15 minutes, remove from oven and dress your pizza however you like.

Bake for another 5 minutes or until cheese is melty.

https://girlandthekitchen.com/dairy-free-alfredo-sauce/

A ridiculously creamy and luscious sauce that is loaded with garlic and silkiness. This dairy free fettucini alfredo are what all vegan drea

https://www.onceuponachef.com/recipes/sausage-herb-stuffing.html

TESTED & PERFECTED RECIPE - This savory sausage & herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying

GF Tabouli

Mix all the below ingredients then enjoy! Yummy....

2 cups cooked quinoa

2-4 Tbsp chopped mint (optional)

2 chopped cucumbers

2 cups chopped tomatoes

Parsley to taste

1 chopped purple onion

6 Tbsp lemon juice

6 Tbsp Olive oil

Salt to taste

Pepper to taste

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