Gluten free Waffles

• 1 ¾ cups brown rice flour
• 3 eggs
• 1 ½ cups almond milk
• 2 teaspoons of sugar
• ½ cup olive oil
• ½ teaspoon sea salt
• 2 teaspoons baking powder

Mix all ingredients and cook in a waffle maker. Serve with maple syrup and fresh fruit

Variation: I like my waffles with almond and hazelnut butter, a sliced banana, and a touch of maple syrup. Delicious!

Non-fried french fries

• Potatoes
• Coconut and/or olive oil
• Sea salt to taste

Cut potatoes in small pieces, slices, or strips (French fries). Boil for 5 minutes. Place waxed paper on a cookie sheet. Grease waxed paper with coconut oil. Place boiled potatoes on cookie sheet and daub with olive oil. Add salt to taste and cook in oven at 400° F for 30 to 45 minutes.

Guacamole

A puree of ripe avocados can make a great dip for fresh veggies.

• 5 ripe avocados
• Juice of ½ squeezed lemon
• Sea salt to taste

Place all ingredients in a bole and mash (or use mixer) until a smooth consistency is obtained.

Gluten Free Wonders

A wonderful gluten free, sugar free, casein free (no milk product), nut free, easy, economic, no baking, delicious and healthy recipe!


Basic recipe:

• 2 cups of dates
• 1 cup of gratted coconut (no sulfites)
  

Chocolate Wonders:

• 2 cups of dates
• 1 cup of gratted coconut (no sulfites)
• 4 tablespoons of cocoa powder

Nuts (optionnal):

• 2 cups of dates
• 1 cup of gratted coconut (no sulfites)
• 1 cup of unsalted roasted cashew
• 1 cup of blanched almonds (see instructions below)*

Place all the ingredients in the food processor and mix until it's finely chopped. You can work it with you hands and give it a fun shape (balls, squares, cookie cutter). Can be refrigerated for a firm texture or leave it at the room temperature for a soft texture.

There are infinity of variations to this basic recipe!
Ideas: pine nuts, sunflower seeds, sesame seeds, unsalted pistachios, dried fruits, peacans, peanuts, walnuts, pieces of dark chocolate, etc.


*To remove the skin of the almonds: boil in water 30 seconds, rince in cold water and the skin will be easy to remove.

Gluten Free and Dairy Free (casein free) Chocolate Cookies

• 1/2 cup nut butter (I used almond butter, it could be peanut butter, hazelnut butter, or other)
  
• 1 egg
  
• 1/4 cut almond flour (I used ground almonds)
  
• 1/4 cup dark chocolate chunks
  
• 2 tablespoons honey
• 1 tablespoon cocoa powder
• 1/2 teaspoon baking soda, or baking powder

Mix all ingredients. form cookies, and place them in a glass cooking pan or on a cookie sheet covered with waxed paper. Bake in the oven set at 350° F for about 11 minutes.

Makes 8 cookies.

This recipe is rich in (good) fat, and chocolate, but is not very sweet. We enjoyed them! They are moist and tender. If you prefer sweeter cookies, add more honey.

Spaghetti Sauce ("Italian")

• 1 onion, minced
  
• 3 green peppers (sweet), diced
  
• 4-5 carrots, diced
• 4-5 celery, diced
• 10 big mushrooms, cut
  
• 1 à 2 lb ground beef
  
• 4 garlic cloves, minced
  
• 3-4 Bay leaves
  
• olive oil (to cook the meat)
  
• 1/4 cup of red wine
  
• 2 tablespoons of honey
• 2 tablespoons of fresh parsley
• 1 teaspoon of sea salt
• black pepper (to taste)
• grinded red hot pepper (to taste)
  
• 1 tablespoon of italian spices
• 1 teaspoon of chili powder
• 2 tablespoons of Provence spices (optionnal - suggestion of my friend Jean!)
  
• pinch of ground cloves
  
• 2 cans of diced tomatoes
• 2 cans of tomato sauce
• 2 cans of tomato paste
  

Cook the ground beef, onion, garlic in the olive oil until the meat is brown. Add all the other ingredients and cook at low heat a few hours (until the carrots are cooked). Serve the sauce on brown rice pasta.

Makes approximately 12 to 16 servings. (Keeps very well in the freezer for several months.)

Salad Balsamic Dressing

• 1 tablespoon of orange juice
• 2 teaspoons of honey
• 2 tablespoons of balsamic vinegar
• 1 teaspoon of Dijon mustard
• 3 tablespoons of olive oil
• salt, pepper and curcuma (to taste)

Blueberries Muffins

• 1 cup of almond flour
• 1 cup of organic brown rice flour
• 2 eggs
• 1/3 cup of coconut oil
  
• 1/4 à 1/3 cup of honey
  
• pinch of salt
  
• 1/2 teaspoon of baking soda
• 1 teaspoon of guar gum
  
• 1 cup of applesauce
• 1/2 cup - 1 cup of fruits or nuts (blueberries, rasberries, pieces of dark chocolate, ...)

Mix all the ingredient and cook for about 20-25 minutes at 350° F.
Makes 12 little muffins.

Gluten Free Pancakes

• 1/3 cup of olive oil
  
• 2 eggs
• 3/4 cup of apple juice
• 3/4 cup of almond milk (rice milk or another kind of milk)
  
• 2 cup of brown rice flour
  
• 1 teaspoon of baking powder
  

These pancakes are absolutely delicious! Even better than the ones made with wheat flour! It's a recipe inspired from the Marilu Henner cooking book "Healthy Life Kitchen" and I got it from one of my friend (Janice).

Makes approx. 4 to 6 servings.

The Famous Gluten Free Bread!

• 3 1/4 cups of organic brown rice flour
• 2 1/4 teaspoons of active dry yeast
• 1 1/2 teaspoon of sea salt
• 3 teaspoons of organic cane sugar
• 2 1/2 teaspoons of guar gum
• 3 tablespoons of olive oil
• 3 eggs
• 1 2/3 cup of almond milk

Mix all the dry ingredients. Add the other ingredients and mix well. Cook in a bread machine and choose the "Whole Wheat Bread" setting.

You can't knead the dough. The texture is more like muffins or a cake mixture.

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Variation: Flax Seeds and Almond Flour Bread

• 2 cups of organic brown rice flour
• 1 cups of almond flour
• 1/2 cup of freshly ground flax seeds
  
• 2 1/4 teaspoons of active dry yeast
• 1 1/2 teaspoon of sea salt
• 3 teaspoons of organic cane sugar
• 2 1/2 teaspoons of guar gum
• 3 tablespoons of olive oil
• 3 eggs
• 1 2/3 to 2 cups of almond milk (the quantity depends on the humidity content of the almond flour)
  

Proceed the same way as the previous recipe.

Granola

• 1/4 cup of coconut oil
• 1 egg
• 1/4 cup of dates purée (*see recipe below)
• 1/4 cup of honey
• 1/2 cup of quinoa or buckwheat flakes
• 1/4 cup of sunflower seeds
• 1/4 cup of chopped nuts and/or chocolate
• 1/2 cup of puffed brown rice cereals
• 1/4 cup of brown rice flour

Mix all the ingredients, transfer the mixture in a greased pan (approx.: 11 in x 7 in) and cook for about 10 to 15 min at 350° F. Let cool in the refrigerator before cutting.

Make approximately 10-12 servings.

** To make dates purée: bring the dates to boil in an equal quantity of water until they are soft. Then, reduce them to purée in the blender. Keeps very well in the freezer. **

Marinade for chicken

• 1 teaspoon of lemon juice
  
• 1 teaspoon of sesame oil
  
• salt and pepper (to taste)
• 3 tablespoons of agave nectar
  
• 2 garlic cloves minced
  
• 3 tablespoons of olive oil
• 1/4 cup of white wine or 2 teaspoons of wine vinegar
• 1 teaspoon of minced ginger (optional)

Mix all the ingredients and let marinate for about 6 to 24 hours. (For about 1.5 lb of chicken)

Almond Milk

• 1 cup of raw almonds
• 4 cups of fresh (filtered) water
• water (for soaking)
• Agave nectar or maple sirup (to taste)

Soak the almonds in water for 12 to 24 hours (to ease digestion). Rince thoroughly.

Grind the almonds in the blender with 2 cups of cold water during 3 minutes at high speed. Sieve the preparation through cheese cloth (4 layers) or a nut milk bag*. Collect the almond milk and add it to the other 2 cups of cold water and the nectar (or maple syrup). Collect the pulp and keep it for other recipes (can replace the almond flour - by reducing the quantity of liquid in the recipe because the pulp is wet). The pulp can be kept in the refrigerator or in the freezer. The almond milk keeps in the refrigerator for approximately 7 days.


*Where to buy a nut milk bag:
http://www.purejoyplanet.com/store/

Video showing how to make almond milk:
http://yogamint.com/_webapp_2598125/Milk_Those_Almonds

Almond Milk Pudding

• 2 3/4 cup unsweeted almond milk
• 1/4 cup honey
• 1/4 cup corn starch
• 4 table spoon cocoa powder
• 4 table spoon coconut oil (or another fat of your choice)
• 2 eggs
• 1 drop of vanilla extract
• 4 to 8 drops of Stevia (can be replaced by a little more honey)

Stir the corn starch in 1 cup of cold almond milk. Put all the ingredients in a pan and bring to boil, whipping gently. Put in desert cups and refrigerate. Serve cold.

(My recipes are not really "Sugar-Free". We sweeten the least possible and try to use honey and maple sirup instead of refined sugar.)

Approximaletly 8 to 10 servings.