The Healthy Gluten-Free Life | Skinny Decaf Latte

The Healthy Gluten-Free Life

By on September 23, 2014

This is the book that helped me decide what to do for this month’s challenge. A friend gave this to me just in time and I was so impressed with the recipes. The Healthy Gluten Free Life is filled with over 200 mouth watering recipes for every meal of the day, including breakfasts, snacks, dinners, side dishes, desserts, and more. In addition, each delicious recipe is accompanied by captivating color photographs to help entice you to the final tasty dish. Beyond the recipes, The Healthy Gluten Free Life guides you on how to:

* Choose flours that work best for you & the recipe you’re working with
* Replace dairy & eggs in your recipes easily and without fail
* Differentiate between the multiple gluten-free flours and starches on the market, giving you the confidence to modify any gluten-free recipe you choose
* Create a week’s worth of school lunches that your kids will love and not be embarrassed by

This book will help you get the taste & texture you remember from your pre-gluten free days with the added health benefits of whole grain flours, limited starches, lower sugar, and real, whole foods! The Healthy Gluten-Free Life helps bring your family back to the table, food allergies and all! (I got this review from Amazon, but I can confirm it’s true after making several recipes from the book.)

I was excited to find that there is a Healthy Gluten-Free Life blog by the same author. Here are two of my favorite seasonal recipes from the blog and the book. All images are from the blog.

Butternut Squash Soup

Ingredients

  • 2 TBSP olive oil (or coconut oil)
  • 5 C peeled, cubed organic butternut squash (about 1 ½ lbs)
  • 2 C peeled, cubed organic russet potato (about 12 oz) (or *sweet potatoes)
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 cups sliced leeks (about 2 medium)
  • 4 -6 C chicken broth
  • ½ C coconut milk (canned) – or other non-dairy milk
  • Garnish: Chopped green onions
  • Toasted pumpkin seeds

Instructions

  1. Heat oil over medium high heat. Add squash, potato, salt, pepper and leek to pot. Sauté 5 minutes, stirring occasionally.
  2. Stir in broth (enough to cover the potatoes and squash) & bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.
  3. With a hand immersion blender (or in your blender) blend until smooth.
  4. Stir in coconut milk. Spoon into bowls and garnish with chopped green onions and toasted pumpkin seeds. Sit back and enjoy this wonderful taste of Fall!

Pumpkin Pie Bars

Crust

  • 1½ cups raw walnuts or pecans
  • ¼ cup coconut flour, sifted
  • ¼ cup arrowroot starch
  • Pinch of sea salt
  • 1 egg
  • 2 TBSP pure maple syrup

Filling

  • 1½ cups pumpkin puree (15-ounce can)
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tsp arrowroot starch
  • Pinch of sea salt
  • 1?3 cup pure maple syrup
  • 3 eggs
  • 2 tsp pure vanilla extract
  • ¼ cup coconut milk

Topping

  • 1 cup raw walnuts or pecans, coarsely chopped
  • ¼ cup almond flour
  • ¼ tsp cinnamon
  • 1 TBSP pure maple syrup
  • 1 TBSP coconut oil, melted

Instructions

  1. Preheat your oven to 350°F.
  2. Make the crust. In a food processor, pulse the walnuts or pecans into a coarse meal.
  3. In a small bowl, combine the chopped nuts, coconut flour, arrowroot starch, and sea salt.
  4. Add the egg and maple syrup to the bowl, and mix well.
  5. Grease an 8” x 8” glass dish with coconut oil or ghee. Press the crust mixture evenly into the dish. You will want to grease your hands well so that the batter doesn’t stick to your skin.
  6. Bake the crust for 12-14 minutes or until they are golden brown and the center is set.
  7. Meanwhile, in a large bowl, mix the filling ingredients until well blended and smooth.
  8. In a small bowl, combine the topping ingredients, and mix well with a spoon.
  9. When the crust is done, remove it from the oven, and pour the filling over the hot crust.
  10. Sprinkle the topping evenly over the filling. Bake for an additional 40-45 minutes or until the center is set.
  11. Let cool completely before slicing into bars.
  12. Store the bars in an airtight container in the refrigerator. You can also freeze the cooled bars in an airtight container or freezer bag until needed.

Nom nom nom :).

By Tammy Credicott

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