Oven Baked Chicken Fajitas

Here

Coconut Chicken Nuggets with Paleo “BBQ” Sauce

Here

Paleo pumpkin bread

Ingredients
1 cup blanched almond meal
cup coconut flour
2 teaspoons cinnamon
teaspoon ground cloves
teaspoon nutmeg
1 teaspoon baking soda
teaspoon baking powder
4 eggs
cup maple syrup
1 cup pumpkin puree
1 tablespoon melted ghee (or coconut oil)
1 teaspoon vanilla

Directions: Combine dry ingredients. Beat eggs and add in. Add remaining wet ingredients. Grease a 9-inch loaf pan with coconut oil (or you can use cooking spray). Bake at 375 degrees for about 40 minutes.

Gluten free brownies!

Totally flourless!

Here

Gluten Free Pizza WITHOUT Xanthum Gum

Gluten Free Pizza WITHOUT Xanthum Gum  Here

http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/

HOW TO MAKE A GLUTEN-FREE ALL-PURPOSE FLOUR MIX

Video of how to make AP Gluten Free Mix

And so, we have been happily baking everything with a new whole-grain flour mix. We’re happy to report that, other than a difference in color, baked goods made with whole-grain flours are fairly identical in texture to the starchy AP mix we used for the cookies. That means the protein of quinoa, the iron of teff, the goodness provided by these different flours? They can show up in everything you bake.

Want to make a whole grain AP mix in your kitchen? Here’s how.

We’re working with 70% whole grains/30% starches. We might someday go to all whole grains for some baked goods, but this blend works well for us now.

If you want to make a big batch for all the baking in your kitchen?

Choose 700 grams of any combination of the following flours:

Almond
Amaranth
Brown Rice
Buckwheat
Corn
Millet
Oat
Quinoa
Sorghum
Sweet Brown Rice
Teff

Almond is not a grain, but it is a whole flour, so I’ve thrown it in there. You might notice that I have not put in garbanzo (I don’t like it) or coconut (I don’t like the way it tastes or the way it sucks all the moisture out of a baked good) or soy (I’m having a hard time finding a good gluten-free one). You might like those. Substitute if you want.

This means that you can make your own blend. If you are allergic to corn, and you know you can’t eat the certified gluten-free oats, blend up 100 grams each of almond, brown rice, buckwheat, corn, millet, sorghum, and teff. (I want to write more about this later, but the flavor you find by blending all these different taste is fascinating. It’s amazing how boring regular AP flour seems after you use this.) Find your own favorite combination.

And then throw in 300 grams of any combination of the following:

Arrowroot
Cornstarch
Potato Starch
Tapioca Flour
White Rice Flour

We like using 150 grams each of arrowroot and potato starch, at the moment.

Combine the 700 grams of whole-grain flours with the 300 grams of starches in a big container. Shake it all up. You have whole-grain flour mix.

Homemade coconut deodorant

Here

Crockpot Honey Sesame Chicken

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of coconut aminos
1/4 cup ketchup
1 tbsp. butter
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Sesame seeds

INSTRUCTIONS:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, coconut aminos, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of brown rice (optional) and sprinkle some sesame seeds on top.