SCD/AIP Quick Bread - Gluten, Grain, Nut, Dairy free

 After eating an extremely restricted diet for an incredibly long time there is not a lot of foods that I still crave.  

I don't crave sugar or candy.  I don't crave ice cream any more, even though me and ice cream have a long and happy history, ha!  I don't crave chips or popcorn or other junk food.  

I only crave one thing and I never could have anticipated it.  

Toast.  

I crave toast.  It's so odd. 

So, I've been on a long and dedicated journey of trying to make toast I can tolerate.  The only flour I can tolerate is coconut flour and it is very hard to make coconut flour crunchy . . .like nearly impossible.  

But this is what I have come up with and I am SO HAPPY!  They fill my need for bread and toast.  I make a huge batch and keep them in the freezer at all times.  When I am ready for one I pop it in the toaster, both defrosting it and giving it an extra crunch.  

I enjoy it dipped into my soup or with my homemade SCD/AIP jam.  It is heaven!  I have also made them more round and thick and then sliced in half for a chicken sandwich.  It's crazy how these taste SO GOOD to me.  You can also add a little honey and cinnamon to the batter, then top with berries and coconut cream, for an extra treat.

YUM! 

SCD/AIP Quick Bread - Gluten, Grain, Nut, Dairy Free 

1 cup coconut flour 

1/2 tsp. baking soda

1/2 c. olive oil 

8 eggs 

dash of salt 

1 tsp. of honey (only if making for a dessert) 

1/2 tsp. cinnamon (only if making for a dessert) 

With a hand mixer, mix all ingredients until well combined.  Scoop large spoonfuls onto parchment lined cookie sheet.  With the back of the spoon spread the dough out into "bread" piece shape.  (See pic below.) If you want them thicker and rounder, like a biscuit, skip this step.  Cook at 350* for 20 mins, until slightly golden.  

YUMMY! 

Homemade Sausage - Gluten, Dairy, and Yeast Free

You may have noticed some recipes appearing on this blog labeled SCD/AIP.  Those, dear reader, are for me.  Before now all the recipes on this blog have been for the rest of my family.  Because of my issues, I haven't been able to eat any of them.

Every night, I cook dinner for my family and then cook a separate meal for myself.  Alas, I have decided to start including some of my recipes on this blog.

I have Lymphocytic Microscopic Colitis.  Essentially, food hates me, ha.  After being insanely sick for almost two years, despite taking almost every food group out, I finally decided to start the SCD diet.  This diet literally saved my life.  After tweaking it to my needs  - basically eating a combination of SCD and AIP - I have found what works best for me.  I eat a nut free version of SCD, and AIP with eggs successfully reintroduced.  There are plenty of things in both diets that I absolutely can not tolerate (like cruciferous vegetables) but . . .they have given me such an amazing framework for better health.

The list of foods I CAN eat is much shorter than the list of foods I CAN'T eat, but I am eternally grateful for these diets for giving me back life and health.

With that . . . I give you another SCD/AIP recipe! I ate these sausages (with a sliced avocado) for breakfast every single day for literally 1 year straight.  I never got tired of them.  After a year I was able to add eggs successfully back into my diet . . . but I still eat these sausages frequently!  They are SO good! I make a whopping huge amount then I freeze them and reheat as needed.  They work super well this way. 

Homemade Sausage - Gluten, Dairy, and Yeast Free 

9 lbs. ground turkey (ground pork works great as well)
2-3 cups chopped spinach 

3/4 c raw honey

4 Tbsp salt

1 Tbsp pepper

2 Tbsp sage

4 1/2 tsp marjoram

Mix everything well (I use my hands). Chill for a few hours or overnight to let flavors meld. Form into patties, place on parchment paper on a baking sheet. Bake at 400* for 20 minutes, flip, then bake for 20 more minutes. 

Yum yum! 

Power Balls - Gluten, Dairy, Oat, and Nut Free

No time? Hungry for a simple, delicious snack? Yes, I've been there, done that. Alas, here you go. The delicious, no-hustle, scrumptious snack/dessert we've all been waiting for.   -AA

Power Balls - Gluten, Dairy, Oat, and Nut Free

1 cup buckwheat groats

1/2 cup SunButter (any nut butter will be good, if you tolerate it) 

1/3 cup honey

1/4 cup shredded unsweetened coconut

1/4 cup DF mini chocolate chips or raisins 

1 Tbsp chia seeds

1 tsp vanilla 

dash of salt

Mix all ingredients until well combined. Form into balls. Chill for 30 minutes. Enjoy!

Recipe from:  Allergy Awesomeness.  She is great! Check out her really helpful recipes! 

Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

One fine summer day, after searching for gluten-free, dairy-free, everything-free desserts, I came across this delicious-looking cookie dough. I made it with a few alterations and everyone constantly raved and begged for more. I call that a success.  -AA

 Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

1/2 cup dates, pitted

1/4 cup DF butter, melted and cooled

6 tbsp rice milk, divided

1/2 tsp vanilla extract 

3/4 cup all-purpose GF flour

3/4 cup DF chocolate chips

Soak the dates in a cup of hot water for 5 minutes then put in a blender with 2 tbsp of the soaking water and blend until a thick paste forms (add more water if necessary). In a bowl, mix the melted DF butter, 1/4 - 1/2 cup of date paste (depending on the level of overall sweetness wanted for dough), 3 tbsp of rice milk, and the vanilla together. Add flour and stir until combined (if crumbly, add more milk). Fold in chocolate chips. 

Enjoy! 

*Store in the fridge, or in the freezer for longer periods. 

Cinnamon Roll Chex Mix - Gluten and Dairy Free

Whenever LDS General Conference comes around, we like to join the rest of the LDS world and have cinnamon rolls. . . . alas, gluten-free-dairy-free-YEAST-free cinnamon rolls is not something I have attempted to conquer just yet. (But do plan to . . . some day.)  

But have no fear . . . this chex mix is the PERFECT substitute.  

My 9 year old son got tired of waiting for me to make it and made it himself which was super awesome!  (And also the reason it didn't get mixed quite as thoroughly as usual.)  

Cinnamon Roll Chex Mix - Gluten and Dairy Free 

16 cups of gluten free chex (we like corn and rice, or just corn)

1/2 c. of coconut oil 

3/4 c. sugar 

1 heaping Tbsp of cinnamon 

Pour chex into a large bowl.  Melt oil and stir into cereal, until it is evenly coated. Mix cinnamon and sugar in a small bowl then pour over cereal mixture. Gently stir with a spatula until even coated, then spread out to dry.  

So easy your kids can do it! 

Enjoy! 

Adapted from: http://www.allergyawesomeness.com/guest-post-something-swankys-churro-chex-mix-gf-df-egg-soy-peanuttree-nut-free-top-8-free-vegan/

Bulk Gluten Free All Purpose Flour

Like I mentioned before, we have started using Minimalist Baker's gluten free flour blend.  

It is easy, less expensive, and healthy.  I like that it doesn't have any added gums and is made with a whole grain (brown rice). 

  

The kids like that it tastes great! Every recipe we have tried with it has been awesome. We use it for everything now. 

Of course, her recipe is TINY for my crew.  Since I don't want to make it every. single. day. . . this is how we work it (and often I double this even - though warning: It gets VERY difficult to stir thoroughly when it is doubled!). 

Bulk All Purpose Gluten Free Flour

24 c. brown rice flour

8 c. potato starch

4 c. white rice flour

4 c. tapioca flour 

Add all ingredients and stir very thoroughly.  I store this is in a bucket.  

Minute Bread- Gluten, Dairy, and YEAST Free

You know, trying to find bread that is gluten, dairy, and YEAST free is nigh unto impossible.  And if you do find it . . well, I'm not gonna lie . . .it is not good. Gluten free bread tends to be dry and falls apart easily. Then, if you take the yeast out of there your "issues" get even worse. 

Now, man shall not live on bread alone. . . but, sometimes your child just really wants a sandwich.  

We have found a solution. 

And the best part yet? Kids can make it on their own.  My son started making this, almost everyday, when he was 7.  It is that easy. 

Minute Bread - Gluten, Dairy and YEAST Free (with variation below!)

1 egg 

3 Tbsp water

1/3 c. gluten free flour blend 

1/4 tsp. baking powder

1/2 tsp. sugar 

Combine all ingredients in a flat, shallow, glass, somewhat bread shaped dish. Do the best you can; in the end, does it really matter what shape your bread is? You can see my dish above, something we just had.  Use whatever you have that will be close to the size of two pieces of bread next to each other. 

Mix all ingredients with a fork, in your dish thoroughly until well combined. Smooth out flat. Cook in microwave for 95 seconds. Transfer to a rack to cool. 

Slice into two pieces of bread. 

We eat this in all kinds of ways! For sandwiches, toast, any time you need a quick piece of bread.  It is moist, doesn't fall apart, so easy to make, and really . . . just what we needed. 

We have tried it with many different GF flours.  My kids have their preferences, but they always like it, regardless.  Just start experimenting with your favorite flours until you find your favorite. 

Egg salad sandwich: 

One of our favorite variations to this recipe is to make cinnamon raisin bread! 

Minute Cinnamon Raisin Bread - Gluten, Dairy, and YEAST Free 

Follow the instructions above with these variations: 

Mix everything in a bowl first. 

In your "bread" dish sprinkle a swirl or two of cinnamon and sugar, mixed. Add raisins. Then pour bread dough on top and cook as usual. 

Yum yum!

It's especially good toasted with (dairy free) butter: 

Chicken Fried Rice- Gluten and Yeast Free

You know what? I am such a veggie person that when I see fried rice, I start brainstorming how many veggies I can fit into it. 

Veggies for the win! 

This is fantastic with ham, but if you can't have ham (yeast) like us, then just use chicken! It's great either way. 

Chicken Fried Rice

1.5 cups of uncooked rice*

2 chicken breasts

3 carrots 

2 celery 

1 - 2 cups chopped broccoli (Peas are a good substitute, if tolerated. They are not, for us.)

4 eggs 

2/3 c. of GF soy sauce*

1/3 c. water

1 1/2 Tbsp brown sugar

olive oil 

salt, to taste

pepper, to taste

garlic, to taste 

Cook the rice. Meanwhile chop up the chicken and cook in large skillet, until done.  Finely chop (in food processor) the carrots and celery and add to skillet.  Cook a few minutes, until softened. Crack eggs into skillet and continue stirring until cooked.  Add chopped up broccoli and cook till softened.  Add cooked rice to chicken and veggies, stirring while continuing to cook.  

Mix soy sauce, water, and brown sugar in small bowl.  Stir until starting to dissolve then add to rice and chicken.  Add a few swirls of olive oil to rice and season with salt, pepper, and garlic. 

*Leftover rice is perfect for this recipe if you happen to have some or if you can remember to cook it the day before. It makes a great fried rice texture. If, like me, you can not think about dinner the day before, then no worries.  

*See picture below for a Gluten Free Yeast Free soy sauce. 

This brand of soy sauce is the only kind we use. It is both Gluten free and Yeast free: 

Gluten Free Dairy Free Yeast Free Breadsticks

These breadsticks are insanely easy and fast. 

My teenager said they are better than Olive Garden's! 

These things pretty much qualify them as being the best. food. in. the. world. 

Gluten Free Dairy Free Yeast Free Breadsticks

1/3 cup of light (in taste, not fat) olive oil

1 1/4 c. Gluten Free flour (I use Pamela's Bread Mix)

2 tsp. sugar

2 tsp. baking powder 

1 tsp. salt

2/3 c. milk of choice (I use coconut milk)

Put olive oil in 9 x 13 pan and set aside. Measure all ingredients into a bowl and stir just until dough ball forms.  Coat with more flour and knead about 10 times on floured board. Roll out till about 1/2" flat and cut it into 1" wide strips.  Add strips to 9 x 13 pan, coating both sides in the oil.  Arrange strips close together and cook for 15 mins at 450*. 

Gluten Free Dairy Free Yeast Free Pizza

Making pizza that is gluten free, dairy free, and yeast free is no small feat! 

But everyone wants to have pizza on Friday, right? So forge ahead we will! 

Gluten Free Dairy Free Yeast Free Pizza Crust

2 c. gluten free flour (I use Pamela's Bread Mix, with no yeast included) 

2 tsp. baking powder 

1/4 tsp. salt

1/4 tsp. italian seasoning

2 tbsp. olive oil 

1 1/2 c. water 

Mix all ingredients in a bowl until combined. The dough will be sticky.  Spread it onto a very well oiled cookie sheet or pizza pan.  It's best to also sprinkle cornmeal on it. Use water on your fingers to keep from sticking too much. 

Bake at 425* for 20 mins. Add sauce and toppings and bake about 15 minutes until toppings are ready. 

Simple Pizza Sauce: 

8 oz. can of tomato sauce 

basil, to taste

oregano, to taste

parsley, to taste

garlic, to taste

salt, to taste

pepper, to taste

See how easy that was? 

Gluten Free Dairy Free Yeast Free Pizza Toppings: 

(no cheese, no aged or cured meats) 

ground beef

chicken, shredded or canned 

tomatoes, sliced

mushrooms (fresh or canned)

peppers, green, yellow, red, and/or orange

olives

green onions

spinach leaves 

any other veggies

Everyone loves this! And it is great to enjoy pizza night again.