I like to make these at barbecues and in place of French fries as a healthier alternative. They are gluten-free and grain-free. They also make a great side dish.

INGREDIENTS:

½ c orange juice

¼ c oil

(optional) ½ tsp of:

ground ginger

garlic

salt

pepper

Cayenne pepper to taste (optional)

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine orange juice and oil and reduce by simmering over the stove.

3. Add seasonings.

4. Thicken over the stove. Add cayenne pepper if you’d like.

5. Cut sweet potatoes into “fries.”

6. Bake approx. 25 mins on a greased dish. Toss halfway through with ingredients.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

What a delicious springtime treat! This recipe comes from Laura Waldo, author of the blog, Living Gluten and Grain Free (http://ourplacelivingglutenfree.blogspot.com). Make some extra strawberry filling and serve it as a parfait, topped with whipped cream and some fresh strawberry slices, in stylish glasses.

Serve it for dessert after having this amazing recipe! Flank Steak with Chimichurri sauce

Strawberry Filling

INGREDIENTS:

2 c fresh organic strawberries, tops removed, sliced

1 c raw cashews

2 tbsp gluten-free vanilla extract

½ c raw honey

1 pinch sea salt

1 c coconut oil, melted

DIRECTIONS:

1. Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 mins).

2. Carefully pour into your favorite cooked pie crust and refrigerate for at least 3 hours before serving.

Laura’s Favorite Grain-Free Crust

Laura’s favorite grain-free crust was developed by Dr. Bruce Fife. She says this fast and easy pie crust doesn’t require a mixer or food processor and makes a perfect 9-inch pie shell.

INGREDIENTS

½ c sifted coconut flour

½ c almond flour

2 eggs

½ teaspoon raw honey (optional)

¼ c butter, melted

¼ tsp sea salt

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whip the eggs.

3. Add all other ingredients and mix until well-incorporated.

4. Using your hands, press dough into a 9-inch pie plate forming a crust.

5. Pierce pie shell all over with a fork, or use pie weights if desired.

6. Bake 15 mins, until the edges start to brown.

7. Remove from oven and cool.

Thanks again to Laura Waldo, author of the blog,

http://ourplacelivingglutenfree.blogspot.com

Tina Turbin

www.GlutenFreeHelp.info

k.m.

This is an unusual and tasty dish using butternut squash. It can easily be altered by using another squash, such as acorn or even pumpkin.

The reason this particular dish turns out the way it does is the butternut squash really doesn’t have an overbearing flavor and the spices and texture go together perfectly.

Serve this with a nice chicken dish and the whole family will love it!

Bon appétit!

INGREDIENTS:

1 large butternut squash (to yield 3 ½ to 4 c cooked pulp)

4 eggs, separated

3-4 tbsp cinnamon

2 tbsp butter or coconut oil, melted (1 tbsp is for the soufflé dish)

3 tsp lakanto

1 tsp cream of tartar or 2 tsp lemon juice

Soufflé dish with sides 5 to 7 inches tall

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Cut the squash in pieces and place in a steamer basket with two inches of water and cover.

3. Bring to a boil.

4. Reduce heat to high simmer.

5. Cook until very soft.

6. Let cool slightly.

7. Take the skins off and use 3 to 3 ½ c of the squash.

8. Place the squash in a bowl.

9. Add the melted butter, cinnamon, and sweetener of choice

10. Blend with upright blender or hand mixer (such as a Magic Bullet) until very smooth.

11. Take only 2 egg yolks and slowly add in once mixture is very smooth.

12. Add 4 egg whites and 1 tsp cream of tartar or 2 tsp lemon juice and whip your egg whites until stiff. If yours do not rise, not to fret! Whip until very frothy, and it will still turn out fine.

13. Melt 1 tbsp butter and spread throughout the inside of soufflé dish.

14. Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.

15. Gently fold egg whites into the dish using a spatula.

16. Place soufflé dish in the center of the oven. Oven rack should be placed accordingly to allow this.

17. Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

This sauce is delicious and the perfect accompaniment to my GF crab fritters (include link)!

INGREDIENTS

½ c mayonnaise
½ c sour cream
1 grapefruit (squeezed of juice)

DIRECTIONS

1. Combine ingredients and heat in a pan until warm.
2. Serve over Gluten-Free crab fritters (include link) or any other recipe of your choice.

Miranda Jade
www.GlutenFreeHelp.info

INGREDIENTS

2 tbsp black peppercorns

2 tbsp cardamom seeds

2 tbsp coriander seeds

2 tbsp cumin seeds

1 tsp whole cloves

1 tsp grated nutmeg

2 tsp cinnamon

DIRECTIONS

1. Obtain a heavy-bottomed frying pan or skillet to dry-fry the spices.

2. Put the peppercorns, cardamom seeds, coriander seeds, cumin seeds, cinnamon pieces and whole cloves into the pan over a medium heat. If you use a higher heat than this, you’ll prematurely cook the spices, which leaves the insides of them undercooked.

3. Toast the spices, stirring occasionally until they have become several shades darker. They will also give off a sweet, smoky smell when they are cooked properly, usually about 10 minutes.

4. Transfer the mixture to a mortar & pestle, spice mill, or grinder. Grind to powder.

5. Add grated nutmeg and mix together well.

6. Use mixture immediately or store in an airtight container in a cool place for up to 3 months.

Once you’ve made it yourself, trust me, you’ll never go back to store-bought!

Miranda Jade

www.GlutenFreeHelp.info

Experimenting in the kitchen one day with spirulina, I discovered some amazing cookies that are also good for you. These raw cookies are gluten-free and grain-free.

INGREDIENTS:

1 c sunflower seeds, soaked 5-10 hrs

3 tbsp macadamia nut butter

3 ½ tbsp date paste

1 tsp powdered vanilla bean

¼ tsp salt

DIRECTIONS:

 1. Place in greased liner in dehydrator and make about 1/6-inch thick.

2. Dehydrate 10 hrs at 105 degrees. Turn over cookies. Dehydrate another 5 hrs or to desired texture.

3. Store in an airtight container in the fridge.

4. Place by heaping tbsp on a greased cookie sheet and flatten slightly so they’re somewhat evenly thick.

5. Bake for 8 mins, turn around in the oven, and bake 1-2 more mins.

6. Let cool only 5 mins then remove.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

 This gluten-free, grain-free recipe comes from Debbie Radstrom. I like it because it really has a kick to it! Pair it with your favorite grain-free pasta.

INGREDIENTS:

2 c cilantro, chopped and packed

2/3 c walnuts

2/3 fresh lime juice

1 ½ tsp salt or Shoyu sauce

½ c spinach

1 tbsp garlic

1 tbsp ginger, minced

¼ tsp habanera chili or 2 tbsp jalapeno

¼ c olive oil

DIRECTIONS:

Mix ingredients together in a blender. Makes 4 cups.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

This stuffing is not only gluten-free, but it’s also casein-free, and no one will ever know it! It has a bit of a kick with just the right touch of spice to not overwhelm the sweet potato, and it’s not overly sweet either. This is a delicious gluten-free and casein-free filling for a unique meal. Add some candles, and you’re set for quite an evening. I use chipotle powder, which has a wonderfully smoky flavor combined with a spicy kick. I just love it, and I hope you do, too.

See my page with the ravioli recipe to make at home!

(Makes 12 full size homemade raviolis)

INGREDIENTS

2 cups fresh baked sweep potato

1-1/2 tsp Chipotle Powder

¾ cup Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese if you prefer dairy)

¼ tsp salt or more to taste

DIRECTIONS

1. Mash all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.

2. Fill your ravioli shapes and seal edges.

3. Cook ravioli according to your own recipe or this one.

Miranda Jade Turbin

www.GlutenFreeHelp.info

Quinoa, pronounced KEEN-wa, although considered to be a grain, is a seed with a delicious nutty taste packed with protein. In fact, it’s a complete protein, which means it has all of the nine essential amino acids. For people on a gluten-free diet, it’s a great gluten-free source of protein.

Quinoa is prepared in the same way you would cook brown rice, one part quinoa to two parts water, for about twenty minutes after the water comes to a boil. Avoid overcooking it in order to keep the flavor and texture palatable.

You can prepare it for breakfast, adding the same finishings as you would such as maple syrup and nuts, or as a lunch or dinner item, serving it cold as a sort of salad or warm with vegetables in place of rice.

Search my gluten-free recipes page for lots more ideas on cooking with quinoa!

Tina Turbin

http://www.GlutenFreeHelp.info

This delicious recipe is from a dear friend of mine, a fellow food blogger. It is absolutely to-die-for. I’m so grateful she has shared it with us!

INGREDIENTS

100 g butter = 3.5 oz
150 g sugar = 5.25 oz
125 yogurt = 4.3 oz
200 g rice flour = 7 oz
4 teaspoons baking powder
1 teaspoon vanilla extract
a pinch of salt

DIRECTIONS

1. Preheat the oven to 180°C and prepare a cake pan. I used a ring form, but the shape is not important.

2. Sift together the flour and the baking powder.

3. Separate the yolks from the whites. Beat the egg whites with a pinch of salt until firm, and set aside.

4. Cream the butter and sugar until light and fluffy.

5. Add the yolks, the yogurt and the vanilla extract (I used vanilla flavored yogurt, but any yogurt will do fine – plain, fruit, hazelnut, whatever you like). Mix shortly and then add the flour and the egg whites (in thirds, alternating them and mixing shortly after each addition).

6. Pour the batter into a prepared cake pan and bake for about 25 minutes or until a toothpick comes out clean.

7. Let it cool on a cooling rack. Sprinkle with powdered sugar, or decorate with melted chocolate.

Try spreading some Nutella on a slice, mmmmmmmmmmmm, yummy!

This recipe comes from Rebecca Subbiah RD, LDN, cPT of:
www.dietitianforhire.com
http://chowandchatter.com

Tina Turbin

www.GlutenFreeHelp.info