Gluten-Free Society Home Forums TRUE Gluten Free Recipes (No grains please) GLUTEN FREE DAIRY FREE (INCLUDING CASEIN) RECIPES

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  • #8766
    Ariella WellsAriella6
    Member

    Sprouted/Dehydrated Nut Snack

    3 cups buckwheat
    groats

                Wash in
    sieve.  Soak for a few hours and then
    drain well.  Let sit overnight in a cool,
    dark place.  Soak again for a couple of
    hours in the am.  Drain well and let sit
    until ready to put all the nuts together.

     

    3 cups ground
    flaxseeds

                Once ground
    add 3 ½ cups water and let sit 2 – 4 hours.

     

    1 cup almonds (this
    smaller amount within the whole batch should be fine)

                Soak overnight and then remove
    skins.

     

    2 cup sunflower seeds

                Soak overnight and then rinse
    well, pouring off most of the skins.

     

     

    These following
    ingredients are “to taste”.

     

    ½ cup olive oil

    1 cup agave (I
    normally use 2 cups, but that’s just me. 
    You decide for the kids) I’m also usually making bigger batches, more
    nuts and seeds.

    1 TBS vanilla

    1 or 2 teas salt

     

    I put everything to soak overnight.  The next morning I put up the things that
    need more time (pumpkin seeds) to soak. 
    Later I put the “shorts soaks” up (sesame seeds) and then I start the
    putting everything together putting the “short soaks” last.

     

    #8772
    Ariella WellsAriella6
    Member

    Asparagus Soup

     

     

     

    ½ to 1 avocado

    1 Cup chopped asparagus

    1 Cup spinach

    2 Cups water

    1 green onion

    2 Tablespoons fresh herbs

    2 cloves of garlic

     

    Salt, Shoyu, Bragg’s

    Radish for garnish

     

    Put everything in the blender and after it is smooth strain
    and serve.

    Can add a little olive oil to taste

    #8773
    Ariella WellsAriella6
    Member

    Cashew Cheese

    – 190 grams (1 1/2 cups) plain cashew nuts (not roasted or
    salted)
    – 60 to 80 ml (1/4 to 1/3 cup) water
    – 2 teaspoons freshly
    squeezed lemon juice or good vinegar
    – 2 cloves garlic,
    finely minced
    – 1/2 teaspoon fine sea salt
    – freshly ground
    pepper

    Makes about 1 1/2 cups.

    Place the nuts in a salad bowl, cover with fresh water, and let stand for 2
    hours.

    Drain the nuts and place them in the bowl of a food processor or blender. Add
    60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly
    puréed, stopping to scrape the sides of the bowl every once in a while. Add a
    little more water and blend again to adjust the consistency, if necessary; the
    cheese will get a little more solid as it sets.

    Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before
    placing in the fridge, where it will keep for another 5 days.

     

    #8774
    Ariella WellsAriella6
    Member

    Nut
    Cheese

    1 1/2 cup almonds* (Soak in a bowl in the
    refrigerator overnight and rinse before using)
    1 1/2 cups water
    2
    tablespoons chickpea miso
    1 teaspoon coconut oil (optional)
    pink salt or
    good quality sea salt to taste

    * Can use other nuts such as raw cashews,
    brazil nuts, and macadamia nuts.

    Optional:
    3 tablespoons
    chopped dill (about 5 sprigs)
    2 tablespoons chopped green onions (about 3
    green onions green part only)

    *You can also add any combination of herbs
    and spices that you desire or leave as is.

    Blend the almonds with 1 1/2 cups water, 2
    tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from
    3 lemons. Blend until smooth using a tamper or you can make it in two separate
    batches so that it is less work for your blender. Pour contents of your
    blender into a bowl and season with a good quality pink or sea salt to taste.
    You can adjust for tanginess by adding more lemon juice. To make an herbed
    cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons
    chopped green onion (about 3 green onions green part only). You can also add any
    combination of herbs and spices that you desire or leave as is. Pour mixture
    into an unbleached cotton sprout bag or cheese clothe and hang over blender
    carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least
    12 hrs or longer for a firmer cheese.

    #8784
    Peter OsbornePeter Osborne
    Keymaster

    Thanks for all the great recipe posts!  Our Glutenology cookbook will be ready in November!

    #8791
    Lori Quandtfarmwife67
    Member

    Ariella6 said:

    BECKY JOHNSONS
    CHEESECAKE

    Crust:

    Blend in food processor until fine then set aside:

    ½ cup dates

    1 cup pecans or walnuts – soaked and dehydrated

     

    Filling:

    In blender, blend until smooth:

    1 ½ cups cashews-soaked overnight

    ½ cup water

    ¼ cup lime juice

    1 tsp vanilla

    ½ cup honey

    zest of lime

    dash of salt

     

    pour filling into crust and freeze.  Top with cherries or strawberries.


     

    What is a nut milk bag or produce bag?

    #8793
    Ariella WellsAriella6
    Member

    cant find the nut bag post now, but you can get them online at http://www.amazon.com or http://www.rawfoodguru.com or http://www.rawfoodworld.com (i think that is it) just google nut milk bag and there are a lot of sources.  The produce bags you can buy at like vitamin cottage or whole foods.  hope that helps!

    #8795
    Ariella WellsAriella6
    Member

    raw walnut and mushroom stuffing

    To begin, soak 2 chopped portobello mushrooms in:

    ¼ cup olive oil

    ¼ cup braggs

    1 tbsp apple cider vinegar

    It’s best to marinate the mushrooms overnight, but 2-4 hours will do.

    Next, blend in a food processor:

    3 cups walnuts

    1 tsp salt

    2 tsp chopped thyme

    1 ½ tbsps fresh rosemary, chopped finely

    2 tbsps fresh chopped parsley

    ½ tsp dried sage

    When the mixture has taken on a fine texture, add to it:

    3 tbsps olive oil

    Pulse until it begins to come together, like a nut pate. Mix this with:

    1 ½ cups grated carrot

    1 cup chopped celery

    Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.

    Next, coarsely chop:

    ½ cup pecans

    ½ cup raisins

    Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.

    Enjoy!!

    #8796
    Ariella WellsAriella6
    Member

    raw cranberry sauce

    1 cup apple juice (freshly squeezed)

    1 cup orange juice (freshly squeezed)

    2 tsp cinnamon

    ½ tsp nutmeg

    Dash allspice

    Dash cloves

    ½ cup agave

    1 tbsp grated orange zest

    1 cup cranberries, whole

    1/2 cup cranberries, halved

    1 cup pecans or walnuts (or a mix), chopped

    1 cup dried cranberries

    1 tsp orange zest

    First, blend together the apple and orange juices, the cinnamon, the
    nutmeg, the allspice, the cloves, and the whole cranberries. When
    mixture is thick, taste for sweetness and adjust as you like.

    At this point, you can simply serve the sauce as is! It’s delicious. Keep in mind, though, that this is very much a sauce – it’ll be smooth and gravy-like in texture.

    For a more textured cranberry sauce (in
    addition to the regular sauce), simply separate out one cup of the
    mixture. To this, add the half cup of halved cranberries, the chopped
    nuts, and the dried cranberries. Grate in the additional teaspoon orange
    zest. Let it soak overnight, until the cranberries sweeten and soften
    up. Top with additional cranberries and zest, and enjoy!

    #8797
    Ariella WellsAriella6
    Member

    Chocolate Zucchini Crepes (from Loretta)

    6 C zucchini (7 C if chopped finely)

    1/4 C cacao nibs

    2 tsp vanilla

    1/3 C honey

    1/2 tsp sea salt

    2 tsp carob

    1 Tblsp coconut oil

    So easy, delicious, and a nice way to preserve that wonderful summer

    squash. Blend the first six ingredients (you may need to tamp the

    mixture down a few times to get it started, but it liquefies nicely),

    then add the coconut oil. Blend until the mixture starts getting warm.

    Pour onto teflex sheets on two dehydrator trays. Flip onto the screen

    after the liquid has set, then dehydrate until leathery, but not crisp.

    To store, either cut into the shapes you want or roll up the crepe with

    waxed paper. Keep in the refrigerator or freezer and it will last a long

    time. You should be able to substitute carob for cacao. If you prefer

    crispy chocolate cookies, add 1/4 C ground chia or flax seed and cut

    the leather into pieces, then dehydrate until crisp.

    Crepe Filling (modified from “I Am The Top” live meringue from I

    Am Grateful)

    0.75 oz. Irish moss

    1/2 C water

    1 C coconut milk and 1/2 C coconut meat (or make 1.5 C coconut milk

    from shredded coconut)

    1/2 C cashews

    1/4 C plus 2 Tblsp. agave nectar

    1 tsp lemon juice

    1 tsp vanilla

    pinch of salt

    1.5 tsp. lecithin granules

    1/2 C coconut butter

    Soak the cashews for a few hours. Prepare the Irish moss as described in

    the recipe book or here:

    http://lib.store.yahoo.net/lib/yhst-96025587295787/soakingirishmoss.pdf

    <http://lib.store.yahoo.net/lib/yhst-96025587295787/soakingirishmoss.pdf

    > . Weigh after cleaning and soaking. Blend chopped Irish moss and water

    until smooth. Add all except the last two ingredients. Add those when

    the mixture is smooth and warm (to melt the coconut butter). Pour into a

    pan and refrigerate until set. You can also freeze it.

    Note that you can use any kind of creamy or cheesy filling. Some filling

    recipes are much simpler than this one. It's just that this is the one I

    love!

    #9094

    Ariella6 said:

    Nut
    Cheese

    1 1/2 cup almonds* (Soak in a bowl in the
    refrigerator overnight and rinse before using)
    1 1/2 cups water
    2
    tablespoons chickpea miso
    1 teaspoon coconut oil (optional)
    pink salt or
    good quality sea salt to taste

    * Can use other nuts such as raw cashews,
    brazil nuts, and macadamia nuts.

    Optional:
    3 tablespoons
    chopped dill (about 5 sprigs)
    2 tablespoons chopped green onions (about 3
    green onions green part only)

    *You can also add any combination of herbs
    and spices that you desire or leave as is.

    Blend the almonds with 1 1/2 cups water, 2
    tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from
    3 lemons. Blend until smooth using a tamper or you can make it in two separate
    batches so that it is less work for your blender. Pour contents of your
    blender into a bowl and season with a good quality pink or sea salt to taste.
    You can adjust for tanginess by adding more lemon juice. To make an herbed
    cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons
    chopped green onion (about 3 green onions green part only). You can also add any
    combination of herbs and spices that you desire or leave as is. Pour mixture
    into an unbleached cotton sprout bag or cheese clothe and hang over blender
    carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least
    12 hrs or longer for a firmer cheese.


     

    Ariella6 said:

    these are sooo good!

     

    NOT PEANUT BUTTER
    COOKIES

     

    ½ cup raw almond or cashew butter

    ¼ cup pure maple syrup, agave nectar or raw honey

    ½ tsp vanilla extract

    dash salt

    ½ cup ground almonds

     

    Place the almond butter, maple syrup, vanilla and salt in a
    food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
    minutes.  Form into 1 inch balls and
    flatten slightly.  Roll each cookie in
    the ground almonds.  Freeze for at least
    2 hours before serving.  Stored in a
    sealed container in the freezer.  Not
    peanut butter cookies will keep for up to one month.


     

    #9095

    Ariella6 said:

    these are sooo good!

     

    NOT PEANUT BUTTER
    COOKIES

     

    ½ cup raw almond or cashew butter

    ¼ cup pure maple syrup, agave nectar or raw honey

    ½ tsp vanilla extract

    dash salt

    ½ cup ground almonds

     

    Place the almond butter, maple syrup, vanilla and salt in a
    food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
    minutes.  Form into 1 inch balls and
    flatten slightly.  Roll each cookie in
    the ground almonds.  Freeze for at least
    2 hours before serving.  Stored in a
    sealed container in the freezer.  Not
    peanut butter cookies will keep for up to one month.


     

    Ariella6 said:

    these are sooo good!

     

    NOT PEANUT BUTTER
    COOKIES

     

    ½ cup raw almond or cashew butter

    ¼ cup pure maple syrup, agave nectar or raw honey

    ½ tsp vanilla extract

    dash salt

    ½ cup ground almonds

     

    Place the almond butter, maple syrup, vanilla and salt in a
    food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
    minutes.  Form into 1 inch balls and
    flatten slightly.  Roll each cookie in
    the ground almonds.  Freeze for at least
    2 hours before serving.  Stored in a
    sealed container in the freezer.  Not
    peanut butter cookies will keep for up to one month.


     

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