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Chocolate Chip Pumpkin Muffins (Paleo-ish)

15 Sep

Pumpkin Muffins

 

 

 

 

 

 

 

Chocolate Chip Pumpkin Muffins

I decided to show you a little bit more of the baking process with pictures in this recipe.  I realized that many people want to see the mix textures, the products I use, etc.

almond flour ground ground almond flour

 

 

 

 

 

 

 

 

 

This is a wonderful almond flour to bake with! It is different from the trader Joe’s brand, it is fine, and fluffy.  But don’t get me wrong, I bake with TJ’s often, and it does a great job!

SAM_1640 SAM_1641

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Chip Pumpkin Muffins : <almost Paleo>

Ingredients (12 muffins)

    • 1 cup almond flour
    • 1/4 cup coconut flour
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1/2 teaspoon Celtic sea salt
    • 1/4 cup Xylitol (or 6 stevia packets OR replace with pure maple syrup to make ‘paleo’)
    • 1/8 cup unsweetened vanilla almond milk (omit this if you use maple syrup)
    • 1 can pumpkin puree (2 cups)
    • 3 eggs
    • 1/8 cup coconut oil, melted
    • 1 Tbs vanilla extract
      Instructions
  1. Mix flours, cinnamon, nutmeg, baking powder, baking soda, and sweetener of choice in a large bowl.
  2. In a separate small bowl, mix together the wet ingredients (almond milk, pumpkin, eggs, oil, vanilla).
  3. Pour wet ingredients into dry ingredients and stir until just mixed.
  4. Scoop batter into lined or oiled muffin pan.  Fill about ¾ full. Bake for 20-25 minutes.

Enjoy!

XOXO Tiffany

Sauteed Kale and Onions

14 Sep

Sauteed Kale and Onions

Sauteed Kale and Onions

Ingredients

  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 1/2 sweet or white onion, diced
  • 3 tablespoons coconut or olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock, low sodium, or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar

Directions

  1. Heat coconut or (olive oil) in a large saucepan over medium-high heat.
  2. Add the garlic and cook until soft, but not discolored.
  3. Raise heat to high, add the stock and kale and toss to combine.
  4. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.
  5. Season with salt and pepper to taste and add vinegar.

(Paleo) Pumpkin Bread!

14 Sep

I love the change of season… especially from hot to cool(er).  Even if it is still 100 degrees where I live- in the middle of September (yuck), I can’t help but be inspired by my Fall favorites, especially Pumpkin! :)

Paleo Pumpkin Bread

By Tiffany Dalton Pumpkin Bread

 

 

 

 

 

 

 

Ingredients:

a) 1 Cup Ground Almond Flour

b) ¼ Cup Coconut Flour

c) 1 ½ tsp Baking Soda

d) ½ tsp Baking Powder

e) ½ Tbsp Pumpkin Pie Spice

f) 2 tsp Cinnamon

g) ¼ tsp Nutmeg

h) ½ tsp sea salt

i) 1 cup Pumpkin Puree (approx. ½ can)

j) 4 eggs

k) 1 tsp Vanilla Extract (gluten free, organic is best)

l)  1 medium Ripe Banana (additional maple syrup if desired)

m) ¼ Cup Extra-virgin Coconut Oil

n) 1-2+ Tbsp Unsweetened Almond or Coconut Milk

o) Coconut oil spray or rub to grease your loaf pan

p) Optional: ½ Cup pecans, walnuts, raisins, sliced almonds, pumpkin seeds, cranberries, etc

 

Instructions:

  • Grease a 9×5 Loaf Pan.
  • Preheat oven to 325 degrees.
  • Combine your dry ingredients- A-H, in a bowl and set aside.
  • In a separate large mixing bowl, cream together your wet ingredients, including banana (ingredients I-N).
  • Add the dry to the wet, slowly combining until smooth.
  • Add in your options now (see “P” on ingredient list).
  • Pour into your greased pan.  Sprinkle loaf with ¼ tsp cinnamon.
  • Bake for 45-50 minutes, until toothpick inserted comes out clean.
  • Allow to cool for 10-15 minutes.  Slice while warm and enjoy with homemade pumpkin, apple, or nut butter!

 

NOTE: Depending on your banana and pumpkin puree, you may need less or more almond milk to create a creamy, but not watery consistency.

P.S. Experiment with other squashes for your pumpkin bread too, like butternut or acorn!

Download this Paleo Pumpkin Bread Recipe (PDF) here!

Enjoy!

XOXO,

Tiffany

Paleo Beef Stew (slow cooker recipe)

29 Aug

Paleo Beef Stew

There’s nothing like rain to inspire me to cook a nice stew! This a comfort food I’ve always looked forward to, even as a child… but now I’m enjoying this wonderful, nourishing Paleo version!

If you want to print, I’ve made it available in pdf format for you here: Paleo Slow Cooker Beef Stew-GFWT

 

Paleo Beef Stew

 

 

 

 

 

 

 

 

Ingredients
• 3-4 lbs grass-fed beef stew meat
• 2 packages sliced mushrooms of choice (approx. 3 cups)
• 2 cup carrots, peeled and chopped
2 cups celery, chopped
• 2 sweet potatoes, chopped
• 5 garlic cloves, peeled and smashed (use the flat part of a knife)
• 2 large sweet onions, chopped. (Place in warm water for 5 minutes then peel)
• 4 cups chicken or beef broth (or water if you don’t have that on hand)
• ⅓ cup balsamic vinegar or 1 cup red wine
• 2 tablespoons red wine vinegar
• 1-2 small cans tomato paste
• 2 bay leaves
• 4 tablespoons onion powder
• 2 tablespoon dried rosemary
• 2 teaspoon dried sage
• 2 teaspoon dried parsley
• 2 sprigs of fresh thyme, or 1/2 tsp dried
• Salt and pepper, to taste

COOKING INSTRUCTIONS
Using a large crock pot:
1. Place mushrooms, garlic, and onions in the bottom of your pot
2. Throw meat and sweet potatoes on top.
3. Mix your liquids and tomato paste,
4. Place all the spices on top of the meat and sweet potatoes.
5. stir your liquids and tomato paste until combined. Add all remaining ingredients. Cover.
6. Cook on Cook at low for 6-8 hours.
*This recipe is easy to half for smaller meals, but I always suggest cooking extra for leftovers during the week.

2013 All Rights Reserved. ©Tiffany Dalton www.glutenfreeewithtiffany.com

Paleo Apple Crisp

25 Jun

Paleo Apple Crisp

Paleo Apple Crisp

Ingredients for Crisp Topping:

  • 2 cups almond meal (or almond flour)
  • ¼ cup finely shredded unsweetened coconut
  • 1/2 teaspoon celtic sea salt
  • 1/4 cup honey
  • 1tsp vanilla extract (gluten free)
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 1/3 cup extra virgin coconut oil, melted

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  1. Mix the almond meal, shredded coconut, vanilla, honey, salt and spices together.
  2. Pour melted coconut oil over the top of almond flour mixture and stir creating a crumb like texture. Set aside, and prepare the apple base.

Optional: You can add chopped walnuts and pecans to the crumb mixture

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Ingredients for Apple Base:

  • 6 medium to large organic apples (about 2½ pounds)- crisp green or gala work best
  • 1 tsp finely grated organic lemon zest
  • 2 Tbsp lemon juice (about 1 lemon)
  • ½ tsp cinnamon

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  1. Preheat oven to 375F.
  2. Peel and core apples.  Cut into large bite size pieces (I cut into quarters and then slice each quarter half, then in chunks).
  3. Tip: Place cut apples in water with lemon juice to avoid browning.
  4. Toss all the apples with lemon juice, lemon zest, cinnamon (*xylitol or sugar would be good here if you’re being really naughty)
  5. Place prepared apples in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.
  6. Cover the surface of the apples with the almond flour topping crumb mix. Pat down slightly and place in the refrigerator for at least 20 minutes or more, to harden.
  7. Bake for 45+/- minutes.  Turn oven temperature up to 425F for 5 minutes to brown the top (watch it closely to avoid burning).
  8. Remove from oven and let cool slightly, but serve warm