Double Chocolate Brownies (gluten free, dairy free, and refined sugar free)

With the warmer weather, we've been having more and more get-together's with family and friends lately. My parents were in town and instead of trying to come up with an entire dinner for my family, my parents, and my sister's family we decided to eat separately and join up after for dessert, a mean game of backyard badminton, and card games. Needless to say, my kids were so excited about dessert they didn't "feel very hungry for dinner". I needed to make something that was not only going to be gluten free, but wasn't going to give my kiddos a sugar rush and crash. Oh, one other requirement...it had to be chocolate (per the hubby's request). What does this look like a specialty bakery!? Well, chocolate does sound pretty good right now....so I gave in and made these yummy, refined sugar free, gluten free, dairy free Double Chocolate Brownies!  

Continue reading
  432 Hits
  0 Comments
432 Hits
0 Comments

Gluten Free Chocolate-Filled Macaroons

  Most of the time I would consider myself a planner. I usually prepare and think ahead, but every now and then I'm a "What?! It's already Valentines?" kind of person.  So here's to anyone else who's been caught off guard by this lovable holiday. These {Homemade} gluten-free, chocolate-filled, pink and simple macaroons are the perfect Valentine's Day treat for your someone special...or yourself -- who is also very special. ;) With only 5 ingredients, these macaroons can be whipped together in no time and are sure to impress way more than store bought chocolates. (hint, hint fellas) I made mine bite-sized, but you can make them bigger if you'd like. Here's how you do it... 4 egg whites, whipped 1/2 cup sifted organic coconut sugar or honey (I did half and half) 1-1/2 cups coconut flour

Continue reading
  435 Hits
  0 Comments
435 Hits
0 Comments

{Homemade} Quinoa Tortillas

 I'll be the first to admit that I'm a bit of a nerd. I love reading National Geographic magazine, watching a special on ancient civilizations, or reading articles on the latest health research. So I could probably sit here and tell you all about the amazing benefits of including quinoa in your diet. This ancient seed - yes seed, closer to spinach and beetroot than grain- was the staple diet and sacred food of the Inca's and today has been called a superfood, high in complete proteins as well as other vitamins and minerals. It's also naturally gluten free and easy to digest.Really all I should say is how easy and quick these healthy and delicious tortillas are! 

Continue reading
  542 Hits
  2 Comments
542 Hits
2 Comments

Lemon Almond Muffins

 Muffins were always a regular snack or dinner side at my house growing up. I mean, how can you not love sweet little mounds of bread. Even though my family doesn't do refined wheat, that doesn't mean I still can't share my love of muffins with my family. So here's some gluten free after school snacks, grab-and-go breakfast, dessert in the kiddos lunch box, or side to a light dinner. As a family we go through a lot of eggs. So whenever possible I like to leave out the eggs in my baked goods so I can save them for things like Bacon Broccoli Quiche  or in bread that does need them like {Homemade} Sandwich Bread. These muffins aren't missing any protein though since I used a garbanzo bean flour blend. They are sweet, light, and fluffy and you probably wouldn't even guess they were eggless, gluten free, and refined sugar free. 

Continue reading
  381 Hits
  0 Comments
381 Hits
0 Comments

Make Your Own Gluten Free Flour Blends

Buying gluten free flour blends is not cheap! For anyone who has been restricted from eating gluten, this is something you probably already know all too well. Do you forgo eating baked goods or go over your grocery budget so you can? I had the same struggle after my daughter was diagnosed with Celiac disease. Read Our Story to understand why our whole family eats gluten free. After a lot of experimentation with different kinds of gluten free flours, research, and taste testing - lots of taste testing ;)  Here's some of my favorite blends and links for where to buy them for the best price. Because let's face it, eating gluten free isn't cheap! Don't worry, I promise you can have your bread, muffins, and cake...and eat it too, all while saving some money and staying on budget!  I buy all my flours in bulk online. As soon as they're delivered I make my blends right in a gallon-sized bag. Shake it up to blend it, label, and stick it in the freezer. (As you can see I've been using my bean blend and need to make another blend batch). P.S. If you have Amazon prime you'll get free shipping for orders over a certain amount. Once you have your blends prepared you can simply swap out cup for cup either the bean blend or GF flour blend with a recipe that calls for regular flour. You just may need to add an extra egg or 2 and reduce the liquid by 2 tablespoons. It's always a good idea to try the converted recipe once before you make it for a crowd. The quinoa flour is in a bag too, because if you follow my link at the bottom for how to bake with quinoa flour you'll see that I baked it in a 215 degree oven for 2 hours before cooling and storing in the freezer. Baking quinoa flour before using it gets rid of the bitter taste, but makes it more susceptible to rancidity, so into the freezer it goes. In general, it's a good idea to keep all these flours in the fridge or freezer to allow them to keep longer.  Light Gluten Free Flour Blend *  This is the blend I use to make bread and waffles, but really it's a good all-purpose blend.  2 cups Gluten Free Brown Rice Flour 1-2/3 cup Potato Starch 1-1/3 cup Tapioca Flour 1 cup toasted Quinoa Flour (Read here for how to toast it) 1 cup Gluten Free Corn Starch 3 tsp. Gum Xanthan Combine all the ingredients for the flour blend in a gallon-sized ziploc bag. Seal it and shake until it's well mixed. You'll end up with 6 cups of this blend so you could make two batches of bread or put the remaining blend in the freezer for next time. Bean Flour Blend * This blend is perfect for sweet breads and muffins.  2-1/2 cups Sprouted Garbanzo Bean Flour 2-1/2 cups potato starch 1-1/2 cups tapioca starch 2 cups brown rice flour 2-1/2 tsp. xanthan gum   Other Gluten Free Flours  *These flours you don't need to blend ahead of time, but are great to use in cakes, cookies, or tortillas. It's important to eat a variety of grains and proteins, especially if you need to be gluten free (gluten is a protein). By eating lots of different "flours" it will provide you with all the necessary vitamins and proteins your body needs without overdoing it with one or two kinds exclusively. These flours are great for making things like these breakfast fruit tarts or pumpkin pecan pie. Almond Flour/ meal Coconut Flour quinoa flour  (Here's some great tips for how to bake with quinoa flour) *I put links to all the flours that I purchase and use. It took some time going through the different brands, but these are the ones that I've found work good and taste great! Happy and healthy baking!!! -Melissa    

  347 Hits
  0 Comments
347 Hits
0 Comments

Paleo Chocolate Chip Cookies

We were getting ready to go to grandma's 90th birthday party when I realized that there probably wouldn't be any gluten free treats available there for my daugher. So I found a big ripe banana in the basket of fruit in my pantry, some dark chocolate chips in my freezer, and came up with these delicious gluten free, egg free, paleo, refined sugar free AMAZING cookies!

Continue reading
  1273 Hits
  0 Comments
1273 Hits
0 Comments

Cinnamon Coconut Sugar Popcorn

Valentine's Day is coming up! It's nice to tell people you love and appreciate them all year long, but it's fun to have a good excuse to do something extra special. This easy, healthy popcorn is so simple to make and so tasty. It's perfect for a little surprise in your kiddo's lunch box with a note that says,

Continue reading
  413 Hits
  0 Comments
413 Hits
0 Comments

Peanut Butter & Honey-Caramel Dipped Apples

I have a confession to make. I have owned a candy thermometer for close to 8 years and I've never used it...until now.  I had set out to make a gluten free, refined sugar free, dairy free peanut butter fudge. After the fourth attempt I was ready to give up. Oh don't get me wrong it tasted great, but it was just too soft to call fudge.  Then I had a moment of inspiration while cutting an apple for my daughter and Peanut Butter & Honey-Caramel Dipped Apples were born!If you're planning on entertaining guests, need a treat for the neighbors, or just want something to satisfy your sweet tooth that won't go against your New Years resolutions -- this is it! This clean-eating caramel is made with only THREE INGREDIENTS! A candy thermometer isn't absolutely necessary, but is very helpful if you have one.

Continue reading
  315 Hits
  0 Comments
315 Hits
0 Comments

Healthy {Homemade} Hot Cocoa

 

On the first day of Christmas my true love gave to me...a cup of {Homemade} Hot Cocoa! I love this time of year, but I will admit that in years past I've indulged in the excessive festive goodies that always abound during the holidays. Over the years I've become more aware and informed and consequently have started making some different choices in what I feed my family. Does that mean we can't enjoy some holiday treats? No way!!This hot cocoa is made with unrefined coconut sugar, coconut milk and cacao (cocoa) powder. As a bonus the natural coconut oil from the sugar and milk will leave your lips super soft after each sip. Which may come in handy if you find yourself under the mistletoe (wink, wink, nudge, nudge)

Continue reading
  395 Hits
  0 Comments
395 Hits
0 Comments

Paleo Cinnamon Orange Pancakes

On most weekday mornings, breakfast at our house is a messy free for all. Yep, that's what happens most mornings. But sometimes - I single handedly (single handedly because I'm holding the baby in the other) make breakfast to a chorus of "I'm hungry! Is it ready yet?!" As I tenderly respond, "Relax! You'll get it when it's done!"Just keeping it real.I'm telling you how my hectic morning went to give you assurance that making a healthy breakfast, without using any prepackaged, preservative and who-knows-what-else filled mixes is possible and just as quick as the packaged stuff.  The patience part is something I'll have to get back to you about.This will make about 6 pancakes. These guys are very filling. If you have leftovers, just put them in a baggy and freeze for later.

Continue reading
  424 Hits
  0 Comments
424 Hits
0 Comments

{Homemade} Gluten Free Granola Bars

 

You know what the worst part about feeding my entire family gluten free and as organic and chemical free as possible? The COST! $6 for a box of 5 gluten free snack bars?! Really?! So yes, making my own snacks from scratch does take up some of my time, but no more time than it'd take to make a batch of cookies, plus it saves me $$$ - like $.25 for .$50 per bar and I know exactly what's in them. So I take the time, and you know what? It's worth it. This recipe makes approximately 16 bars and the variations are endless.

Continue reading
  344 Hits
  0 Comments
344 Hits
0 Comments

{Homemade} Gluten Free Waffles

Here's another gluten free bread recipe that is yummy and will hit the spot at breakfast. Keeping this recipe healthy with egg whites and applesauce also helps give these waffles a light crisp outside and soft inside. Make a batch or two and freeze, then go straight from the freezer to the toaster and have gluten free waffles even on the busiest mornings.

Continue reading
  432 Hits
  0 Comments
432 Hits
0 Comments

{Homemade} Gluten Free Sandwich Bread

As far as the Paleo diet goes (which we have loosely followed for some time now) even the word "bread" is a big no no. However, when it comes to my gluten free 3 year old, bread is a must! She has done an amazing job of adapting to a gluten free lifestyle and is very good about asking me before she eats something to be sure it's gluten free and not eating food when she's over at friends houses. However, she's still a 3 year old! And when her cousins pull out their PB&Js for lunch and she looks at me with those big brown eyes I will experiment and test until I get the best tasting gluten free bread I can come up with so she can have her PB&J and eat it too!

Continue reading
  335 Hits
  0 Comments
335 Hits
0 Comments

{Homemade} GF Pumpkin Chocolate Chip Bread

Since making my kitchen 100% gluten free there are a few things that my kids (and by my kids I mean ME) have not been willing to let go of, namely yummy breads! This will be the first of several yummy and healthy breads in the Food L'amor GF Baking Series. After lots of trial and error I've found that gluten free bread can taste amazing and doesn't have to be super fattening either! What?! This delicious Chocolate Chip Pumpkin Bread will hit the spot during the holidays or freeze and save for any day. I used a light gluten free flour blend, dark chocolate chips, cut out the refined sugar and replaced it with less than half the amount of 100% pure organic maple syrup. Don't worry it will appease that sweet tooth and you'll get a healthy dose of dark chocolate in each bite!F.Y.I - I always double this recipe to make two loafs since my family will take down the first loaf in a matter of minutes before it even cools!Preheat oven to 3502 eggs + 1 egg white1/4 cup coconut oil, warm jar under hot tap water to liquify1/4 cup apple sauce1 tsp. pure vanilla extract1/3 cup organic pure maple syrup1 - 15 oz. can pureed pumpkinCombine wet ingredients in a bowl until well blended. In another bowl combine dry ingredients. You can make your own flour blend or use a store bought prepared flour blend. I've used both and it turns out good either way.)Gluten Free Flour Blend:3/4 cup brown rice flour or GF oat flour1/4 cup potato flour5 tbsp. + 1 tsp. tapioca flourCombine the flour blend with...1 tsp. baking soda1 tsp. cinnamon1/2 tsp. ground allspice1/2 tsp. salt1/8 tsp. baking powderMix the wet and dry ingredients together until well incorporated along with...1/2 cup dark chocolate chips  *I may have used a little bit more than this just cause ;)

Continue reading
  353 Hits
  0 Comments
353 Hits
0 Comments

Garlic Herb Tapioca Rolls

  Everyone has been so helpful and concerned about our little family since the whole "Celiac crisis" took place and I am so grateful for good people who really care.  Like my amazing neighbor - who just so happens to be an accomplished chef, who caters at places like the Sundance Film Festival in Park City, Utah.  She came over one afternoon with a miniature tea set for my girls to play with, her youngest son for my son to play with, and ready to teach me how to make these super yummy and addictive tapioca rolls.  These gluten free, dairy free little guys go fast in this house, especially when I season them up to taste like the cheddar bay biscuits at Red Lobster!  The tapioca flour gives the inside a gooey cheesy effect that is so good! Garlic Herb Tapioca Rolls1 -1/4 cup milk (almond or rice milk)1/2 cup extra virgin olive oil1 1/2 tsp. sea salt 3 cups tapioca flour (also called tapioca starch)1/2 cup amaranth flour or coconut flour2 eggs, tempered1 clove garlic, grated or finely mincedFresh herbs, about 3-4 leafs or sprigs of each or any other combination you'd like, chopped:thyme, parsley & basil Heat milk, oil, and salt in a small sauce pan.  Bring to a boil and immediately pour over tapioca and amaranth flour. Temper eggs in a little of the boiled milk combo before adding to the bowl.  You don't want scrambled eggs in your rolls.  The dough should form into a sticky ball and don't worry if it takes the eggs a minutes to be incorporated, just keep stirring switching to a fork if that helps.  Stir in the garlic and chopped herbs.  Put the dough into the fridge to cool. It will thicken more as it cools.  Preheat oven to 400.  After it's cooled drop by the heaping tbsp. onto a lightly greased baking sheet or into a mini muffin tin.  Bake for about 20-25 minutes or until the top is slightly golden brown and has formed a crust.  The inside will still be a little gooey, but that's okay.  They're best eaten right out of the oven.  If you won't eat them all in one sitting, then freeze the rest. Enjoy! 
  411 Hits
  0 Comments
411 Hits
0 Comments

{Homemade} Cranberry Sauce

 Okay, yes, it does take slightly more effort to make this cranberry sauce than opening a can, but only slightly and it will taste so much better!  These beauties are made without any granulated sugar so pile it on the turkey and then save some for your turkey sandwiches later :) 1 - 12 oz. bag fresh cranberries2 cinnamon sticks1 orange, rinsed and quartered3/4 cup raw honey All you have to do it throw it all in the slow cooker first thing thanksgiving morning on low.  Let it simmer for about 5 hours and fill your house with the smells of the holidays. After 5 hours turn the cooker up to high for the last hour so the juices will reduce and the berries will fall apart.  Remove orange pieces and cinnamon sticks when you're ready to serve.  That's it!  It's a little more involved than just using a can opener, but as in life, anything worthwhile takes some effort :)  Happy holidays everyone!   Enjoy!
  354 Hits
  0 Comments
354 Hits
0 Comments

Pumpkin Pecan Pie

Okay people we're officially on countdown to turkey day, and whether you're in charge of cooking the feast or not, this healthy pumpkin pecan pie is a must!  Not only is it gluten free, dairy free and delicious, but it also contain a fraction of the calories of your regular pumpkin pecan pie!The best part is you get your pumpkin pecan fix without sacrificing all the progress you've made the whole year by blowing it in one sitting!  I've used lots of exclamation marks, but this is exciting!  And while I'm all excited about thanksgiving let me just say how thankful I am to you for visiting my little blog :)  I love sharing my healthy recipes and hope you enjoy them too.  I'd love to hear from you if you do.

Continue reading
  758 Hits
  3 Comments
758 Hits
3 Comments

Peach Meringue

While at my local grocery store I scoped out some big, delicious looking peaches; the last of the summer crop.  I snatched them up and giddily planned for a scrumptious peach pie, Mwahahaha :) But when I got around to making it I was dismayed to discover that I was missing some ingredients that I just didn't feel I could do without.  So, like the theme of my life, I rolled with it and came up with this super healthy and amazingly easy dessert.  It's so simple yet so unique and delicious you'll hardly realize how healthy this decedent dessert is.  And just like the reoccurring theme of life, I usually discover that rolling with it turns out to be just what I needed after all! 

Continue reading
  340 Hits
  0 Comments
340 Hits
0 Comments

Watermelon-Pineapple Sorbet

Since my Watermelon lemonade was such a big hit I decided to take advantage of some more watermelon goodness while summer is still going strong.  Sorbet's are so yummy, easy and healthy which makes them good to eat whenever, but especially when you have fresh juicy watermelon and fresh pineapple!  This is so easy and is a great healthy replacement for what the ice cream man brings.All you need is a sweet, juicy seedless watermelon, cubed. (Seedless makes it easy unless of course you got a watermelon like my "seedless" one which had plenty of seeds to pick out.)Now cut up your fresh and yummy pineapple.  Start by cutting the top off, then standing it up and run your knife from the top to bottom cutting all the tough outer skins off, leaving only the yellow pineapple. Now, starting at the top again, cut the soft pineapple meat off from the hard fibrous center.  Cut into cubes.Place your watermelon and pineapple chunks in a plastic container or plastic freezer bag and pop it in the freezer overnight.  The next day when you're ready for sorbet, just add as many watermelon and pineapple as you like.  Pull out your blender, like a Vitamix CIA Professional Blender Blend until your sorbet is smooth. Return to the freezer for 30 minutes before eating.  Enjoy your cool treat right away or store in the freeze for later.  If you freeze some for later just remember to pull it out of the freezer and let sit at room temperature for about 10-15 minutes before serving.  

Continue reading
  440 Hits
  0 Comments
440 Hits
0 Comments

Oatmeal Pancakes with Maple Peach Puree

Nothing says breakfast like steaming hot pancakes and making them healthy pancakes does nothing but make them taste even better.  Then top them with Maple Peach puree and you've got light, fluffy, sweet goodness to start your day off with. Makes 6-8 pancakes.

Continue reading
  634 Hits
  0 Comments
634 Hits
0 Comments

Search

Most Popular

 

Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

Authorized Representative

Contact Me

Email at: melissa (@) foodlamor.com

Follow Me