Dairy-Free Pumpkin Spice Coffee Creamer

Happy Friday!! Start your weekend off by making this dairy-free pumpkin spice creamer! Here's to an amazing weekend!! 

You know the fall season is in full swing when you see pumpkin spice coffee creamers lining up in every supermarket's fridge shelves! Unfortunately, many of those creamers are not dairy-free, and use ingredients such as high fructose corn syrup, and artificial flavors. You won't have to miss out on the pumpkin craze any longer- this dairy-free creamer taste AMAZING! It is super creamy and taste so wonderful in a cup of freshly brewed coffee. There are only FIVE ingredients in this creamer!!

Onto the recipe!

Dairy-Free Pumpkin Spice Coffee Creamer

• 11 ounces coconut cream 
• 1/4 cup pure pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/4 cup organic cane sugar (coconut sugar works too)
• 1 teaspoon vanilla extract

Blend all ingredients in a blender. Pour into a creamer container and place in fridge until ready to use. Pour into your cup of coffee, stir, and enjoy!!

-Juliet

White Chocolate-Cranberry Pumpkin Bread Cookies

Happy Wednesday!! I hope you all have been having a great week!! We are almost to the weekend!

Although I love everything about summer- sunny days, warm weather, going to the beach, and much more- I absolutely LOVE the flavors of fall! Pumpkin, apples, and cranberries are just a few amazing flavors of fall. These gluten-free cookies will make your day 100% better; they are SO delicious! The white chocolate chips add the perfect sweetness and twist! 

Onto the recipe!

White Chocolate-Cranberry Pumpkin Bread Cookies

• 3/4 cup gluten free all purpose flour blend
• 1/2 cup WEDO banana flour
• 1 cup organic cane sugar (coconut sugar will work as well)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• pinch of sea salt
• 8 tablespoons grass-fed butter
• 1 cup pumpkin puree
• 1 egg 
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

Preheat your oven to 375 degrees. Line baking sheets with parchment paper.

Beat together sugar and butter in a stand mixer until light and fluffy (about 2 minutes).  Add in pumpkin puree and mix until well combined. Scrape down sides. Now add egg and continue to mix on medium-high speed. Sift in all-purpose flour, banana flour, baking powder, baking soda, salt, and spices to the mixer. Mix slowly at first, then turn up the speed and mix until thoroughly combined. Fold in chocolate chips and cranberries.

Place rounded tablespoons of cookie dough on a parchment paper lined baking sheet. Slightly flatten with a cup, then bake in the oven for about 12 minutes, or until lightly golden. Let cool on a drying rack and enjoy!!

-Juliet

Bacon, Mushroom, & Asparagus Flan

This bacon, mushroom, and asparagus flan is so decadent and rich, yet light at the same time! It is super creamy; you will not be able to tell that it is dairy-free! It is full of protein and healthy fats. Coconut milk is super nutritious, as it contains fiber, vitamin C, calcium, and magnesium. This is the perfect meal to make for breakfast, lunch, or even dinner! 

Onto the recipe!

Bacon, Mushroom, & Asparagus Flan (yields 4 ramekins)

• 1/2 pound of fresh asparagus 
• 1 cup diced portabello mushrooms
• 6 ounces of nitrate-free bacon, diced
• 1 1/2 cups coconut milk
• 7 large eggs, whisked
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Preheat oven to 425 degrees. Grease ramekins with coconut oil.

Bring a pot of salted water to a boil. Make an ice bath. Once the water is boiling, add in fresh asparagus and let boil for about 5 minutes. Drain and immediately place in ice bath to blanch. Then, dice the asparagus and set aside.

In large bowl, whisk together the eggs and coconut milk. Season with sea salt, black pepper, and cayenne pepper. Set aside.

Heat up a cast iron pan. Once hot, add in diced bacon and cook until crispy. Add in mushrooms and cook until softened. Season with salt and pepper.

Time to assemble! Pour half off the egg mixture into the ramekins. Top with bacon, mushrooms, and asparagus. Cover with remaining egg mixture, and sprinkle on more bacon, mushrooms, and asparagus. Place ramekins in a baking tray and fill halfway up with hot water. Cover with foil. Bake for about 35 minutes, then uncover and let cook for another 3-5 minutes or until set and slightly golden. Remove from ramekins and serve! Enjoy!

-Juliet

Sage Apple Cider Braised Chicken

This apple cider braised chicken is the perfect dinner to make during this fall season! The sweet apple cider pairs perfectly with the savory autumn spices. Not only is this dinner delicious, it is healthy for you as well! This meal contains no gluten, and dairy. 

Let's get to cooking!

Apple Cider Braised Chicken (serves 4)

• 4 chicken quarters, with skin
• 1/4 cup WEDO banana flour (to coat chicken)
• 1 quart apple cider
• 1 yellow onion, diced
• 4 cloves of garlic, minced
• 3 green apples, sliced
• 3 russet potatoes, diced
• seasoning blend (2 teaspoons ground sage, 2 teaspoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon sea salt)
• avocado oil, or coconut oil, to grease pan
• fresh sage leaves, to garnish

Preheat your oven to 375 degrees. Season chicken with seasoning blend. Lightly coat in banana flour. 

Heat avocado oil in a large dutch oven over medium-high heat. Once hot, add in chicken quarters and fry on each side for about 5 minutes, or until crispy and golden brown. Remove chicken from dutch oven and set aside.

Add onions to the dutch oven and saute until translucent, for about 4 minutes. Add in garlic and continue sauteing for about 3 minutes. Now add in the green apples, and russet potatoes. Season with salt and pepper. Continue cooking until the apples and potatoes are slightly softened. Pour in apple cider, and let come to a boil, whisking continuously. Season with salt and pepper. Finally, add chicken quarters back into the pan. Cover with lid and place in oven for 4 hours.

Serve over gluten-free pasta and enjoy!!

-Juliet

Gluten-Free Pumpkin Donuts

Happy Monday!! 

Since the first day of fall is right around the corner, I figured It would be the perfect time to share a pumpkin recipe!! These gluten-free pumpkin donuts are SO yummy!! These donuts have an amazing fluffy texture, you will have a hard time believing they are gluten-free!!

Onto the recipe!

Gluten-Free Pumpkin Donuts

• 1 3/4 cup all purpose gluten free flour 
• 1/4 cup WEDO banana flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 1/4 teaspoon pumpkin pie spice
• 1/2 cup cane sugar (coconut sugar will work too)
• 2 tablespoons grass-fed butter, softened
• 1 large egg 
• 1 egg yolk
• 1/3 cup coconut milk
• 1/2 cup pumpkin puree 
• 1 teaspoon vanilla extract
• cinnamon-sugar blend, to coat donuts
• avocado oil, to fry

Heat avocado oil in a fryer or large pot to 365 degrees. While the oil is heating up, we are going to make the dough.

Whisk together gluten free flour, banana flour, baking powder, baking soda, sea salt, and pumpkin pie spice in a small bowl. 

Beat butter and sugar together in a stand mixer until fluffy. Mix in vanilla extract, and then the eggs. Then mix in pumpkin puree and coconut milk. Add in dry ingredients and mix until dough forms into a ball.

Flour surface before rolling out the dough. Roll dough into a 1/2 inch thickness. Cut donuts into shape using a donut cutter. Once all of the donuts have been shaped, fry donuts in separate batches for 4 minutes, flipping once halfway. As soon as the donuts are out of the fryer and drained from oil, coat in a cinnamon-sugar mixture. Repeat until all donuts are fried and coated. Enjoy!

-Juliet

Gluten-Free Banana Bread Bundt Cake

Happy Thursday!! It's almost the weekend!! Celebrate by making this healthy treat!

This is hands down, the BEST banana bread I have ever made, gluten free or not gluten free!! It is super moist, perfectly sweet, and has an amazing texture (thanks to WEDO banana flour!) Banana flour makes everything perfect. You definitely will not be able to tell that this banana bread is good for you! 

Onto the recipe! 

Gluten-Free Banana Bread Bundt Cake

• 1 cup all-purpose gluten free flour blend
• 3/4 cup WEDO banana flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of sea salt
• 1/2 cup coconut sugar
• 5 ripe bananas, mashed
• 2 large eggs
• 8 tablespoons butter, melted
• 1 cup dark chocolate chips 
• coconut oil, to grease pan

Preheat oven to 375 degrees. Grease a bundt cake pan with coconut oil.

Whisk together flour blend, banana flour, baking powder, baking soda, salt, and sugar in a large bowl. In a separate bowl, mash bananas. Whisk in eggs and butter. Add wet ingredients to dry and mix until thoroughly combined. Fold in chocolate chips. Pour into greased pan, and bake for about 35 minutes, or until a toothpick comes out clean. Let cool, then remove from pan, dust with powdered sugar, and enjoy!!!

-Juliet

Asian Style Calamari & Vegetable Stir-Fry

Happy Monday!! Hope you all have an amazing week!

I absolutely LOVE calamari!! The calamari tastes so good in this vegetable stir-fry! Not only does this meal taste delicious, it is super healthy for you as well! This meal is low carb, and free of gluten and grains! 

Let's get to cooking!

Asian Style Calamari & Vegetable Stir-Fry

• 1/2 pound calamari 
• 1 cup sliced mushrooms
• 1/2 cup string beans 
• 1/2 cup snow peas
• 1 red bell pepper, sliced
• 1 1/2 cups broccoli
• 2 tablespoons coconut oil
• 1/3 cup coconut aminos 
• 1 tablespoon fresh lime juice
• 1 scallion, minced
• 1 shallot, minced
• 1 tablespoon minced ginger
• 3 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• salt and pepper, to taste

Heat coconut oil in a large pan over medium-high heat. Once hot, add in scallions, ginger, shallots, and garlic. Saute for about 3 minutes, or until translucent. Add in vegetables and continue sauteing until completely cooked. Season with salt, pepper, and cayenne pepper. Pour in coconut aminos, and lime juice, and let reduce. Lastly, add in the calamari and cook for about 2 minutes on each side. Serve as is, or over rice for a more filling meal.

Enjoy!

-Juliet

Five-Spice Seared Duck Breast with a Blackberry Compote

This five spice seared duck breast and blackberry compote is absolutely DELICIOUS! I love how versatile duck is; it taste amazing so many different ways! My favorite way is to simply sear it in a cast iron pan, then transfer into the oven to finish cooking to the desired temperature. You will want to make this for dinner every night after you try it!!

Onto the recipe!

Five-Spice Seared Duck Breast with a Blackberry Compote

For the duck;

• 4 duck breasts
• 2 tablespoons five spice blend (ground fennel seeds, cinnamon, cloves, star anise, ground peppercorns.)
• Avocado oil (to grease pan)
• salt and pepper, to taste

For the blackberry compote;

• 2 cups fresh blackberries
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/4 cup raw honey
• pinch of salt

First we are going to make the blackberry compote! Heat blackberries, lemon juice, and water in a saucepan over medium heat. Once the blackberries start softening, add in honey and sea salt and stir. Continue cooking until sauce has thickened.

Time to sear the duck! Preheat oven to 450 degrees. Pat duck breasts with a paper towel to dry. Season with salt, pepper, and five spice blend. Heat avocado oil in cast iron pan. Once hot, add in duck breasts (skin side down) and fry for about 5-6 minutes. Flip, and cook for about 4 minutes. Transfer to oven and cook for about 7 minutes, or until the duck is 170 degrees. Serve with blackberry compote and enjoy!! 

-Juliet

Gluten-Free Banana Flour Blueberry Ricotta Pancakes

Happy Tuesday!!

You should definitely make these pancakes for breakfast tomorrow morning! They are the BEST pancakes I have ever made, gluten free or not gluten free!! These taste amazing with pure maple syrup, butter, or even plain! 

Onto the recipe!!

Gluten-Free Banana Flour Blueberry Ricotta Pancakes

• 1 cup WEDO banana flour 
• 2 teaspoons baking powder
• 1/2 cup ricotta cheese
• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk (coconut milk works too)
• 4 large eggs 
• 1/4 cup raw honey
• 1 cup fresh blueberries (tossed in banana flour)
• coconut oil (to grease pan)

First, blend almond milk, ricotta, eggs, honey, and apple cider vinegar in a blender. Add in banana flour and baking powder and blend well. Stir in blueberries.

Heat about 1 tablespoon of coconut oil in a pan over medium heat. Once hot, add in 1/4 cup batter. Let cook on each side for 2-3 minutes. Repeat until all pancakes are cooked. Serve and enjoy!!!

-Juliet

Lemon-Mint Gluten Free Sugar Cookies

These cookies are the perfect treat to make this weekend, especially if you are in an area where the Hermine storm is hitting; the freshness of the lemon and mint will help brighten your day on these rainy and dull days! They are perfectly sweet, and have the most perfect texture, thanks to WEDO banana flour! 

Onto the recipe!

Lemon-Mint Gluten Free Sugar Cookies

• 3/4 cup all purpose gluten free flour blend
• 1/4 cup WEDO banana flour
• 1 teaspoon baking powder
• 1 cup cane sugar (coconut sugar works too)
• 1 stick (8 tablespoons) grass-fed butter, softened
• 1 large egg 
• 1 tablespoon minced fresh mint
• 1 tablespoon lemon juice
• zest of one lemon 

Mix butter, sugar, and lemon juice in a stand mixer. Add in egg and mix. Sift in flour, baking powder, mint, and lemon zest. Mix until thoroughly combined. Let dough refrigerate for about 1 hour. 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 

Scoop rounded tablespoons of dough on baking sheet and slightly flatten using bottom of a cup. Bake for about 11-13 minutes, or until slightly golden on the edges.