Choose-a-Berry Muffins

Facebook let me know I made muffins on this day last year: A double batch, half blueberry and half cranberry. I just found cranberries at the grocery store again yesterday, so this seemed like a fantastic plan to post and repeat!

Choose-a-Berry Muffins

½ c dates (75 g)
⅓ c boiling water
6 large eggs
¼ c olive oil
1 c Grain-free Baking Mix (125 g) [See Note]
1 t cardamom
1½ c whole cranberries (170 g)
–OR–
1¼ c wild blueberries (175 g)

1. Measure dates into small blender cup, cover with boiling water, close lid and let stand
2. Preheat oven to 350°F and line standard muffin pan with silicone or parchment liners
3. In large bowl, beat eggs until frothy and uniform in color
4. Puree dates and water
5. Stir date puree and oil into eggs until fully incorporated
6. Add flours, cardamom, salt, and leavening, stirring until smooth
7. Fold in choice of berries until well distributed throughout
8. Divide batter evenly among muffin cups (approx ¼ c each)
9. Bake for 25 min, until centers are firm and springy
10. Cool in pan for 10 min before removing to wire rack

Yield 12 muffins

NOTE

• In place of baking mix, you may substitute ½ c coconut flour (57 g), ½ c tapioca flour (57 g), ½ t salt, ½ t cream of tartar, and ¼ t baking soda.

Are you team cranberry or team blueberry?

Grain-free Baking Mix

I started out with a coconut-based Fluffy Pancake Mix, but kept messing with it until I came up with this blend, which is my base for pancakes, waffles, quickbreads, cakes, pretty much all of my fluffy baked goods. Because the recipes made with this mix use a large number of eggs, muffins and other breakfast treats include a decent amount of protein as well (which makes me feel better about serving my kids nothing but muffins or pancakes for breakfast).

Grain-Free Baking Mix

3 c coconut flour (340 g)
2½ c tapioca flour (285 g)
2 T baking soda (30 g)
1½ T salt (27 g)
2 T cream of tartar (18 g)

1. Stir all ingredients together until well blended
2. Store in an airtight container

Yield 5½ c mix

NOTE
To make pancakes or waffles: Beat 8 eggs, stir in ½ c coconut milk, 1 t vanilla extract, and 1 c mix (125 g). Yield 10-12 pancakes or 6-8 waffles.

Do you have a favorite muffin or quickbread flavor?

Amazing Cookies

Several years into my journal of dietary changes, I had to get serious about putting together some nut-free foods. I changed up my standard pancake and muffin recipes from using almond butter to coconut flour. And it didn’t take too much effort to get the right balance of ingredients. Then I tried making cookies. And I tried. And I tried. And they all kept coming out too fluffy and cakey. I wanted a good old-fashioned chocolate chip cookie, only without any wheat or dairy or nuts or soy or . . . well, you get the idea. Finally, after about three years of trying and failing, I found just the right combination of ingredients to make cookies that tasted like home. My kids loved them. I got nothing but compliments when I served them to people with no dietary restrictions. And the angels sang!

Amazing Cookies

2⅔ c (300 g) + 1 t tapioca flour (6 g), divided
½ c water
1 c coconut flour (114 g)
2 t salt
¾ t baking soda
1⅓ c coconut oil, softened (300 g)
1 c maple syrup
2 t vanilla extract
1 c chocolate chips, optional (200 g)

1. Make tapioca gel: combine 1 t tapioca flour with water, bring to a rolling boil for 20-30 seconds, and refrigerate until chilled through
2. Preheat oven to 350°F
3. Whisk together remaining 2⅔ c tapioca flour, coconut flour, baking soda, and salt
4. Blend in coconut oil with a fork until mixture resembles breadcrumbs
5. Add maple syrup, tapioca gel, and vanilla mixing until smooth
6. Stir in chocolate chips until evenly distributed throughout
7. Divide dough into 1½-in balls, flatten slightly, and place 2 in apart on ungreased baking sheet
8. Bake for 11-13 min, until golden brown on edges
9. Let stand 4-5 min on pan before transferring to wire rack

Yield 4 doz cookies

NOTES

• The temperature of the dough is very important. If the kitchen is hot, dough will need to be chilled before forming into balls and possibly again before baking. Properly chilled dough should be malleable, but hold it shaped once formed.
• To ensure this recipe in AIP compliant, omit or use gluten-free vanilla extract and omit the chocolate chips or substitute compliant carob chunks
• For large (5- to 6-in) “decorating” cookies, omit the chocolate chips, scoop dough by ⅓ cupful, form into balls, flatten to ¼ in, bake 18-20 min, let stand 10 min on baking sheet before transferring to wire rack. Cool completely before frosting.

What is one recipe you wish you could get just right?

Cheesy Broccoli Soup

One of my (formerly) favorite winter comfort foods at one of my (formerly) favorite eateries was the Broccoli Cheddar Soup from Panera, in a sourdough bread bowl, of course. Since I can tolerate virtually none of those ingredients anymore, I had to make a version that worked for me.

Cheesy Broccoli Soup

1 lb cauliflower (454 g)
2 T olive oil
7½ c chopped broccoli (680 g)
2½ c grated carrots (285 g)
1½ c chopped onions (210 g)
2 t minced garlic
3 c chicken or vegetable broth
2 T tapioca flour (14 g)
3 T nutritional yeast powder/4 T flakes (21 g)
3-4 t salt (24 g), divided
1 13.5-oz can full-fat coconut milk
1½ t lemon juice

1. Steam cauliflower in a medium pan until very soft and beginning to break down
2. Heat oil over medium flame in large saucepan
3. Saute broccoli, carrots, and onions until softened
4. Add garlic and cook another 60-90 seconds until fragrant
5. Add chicken broth and let simmer, stirring occasionally, until very vegetables are quite tender (20-30 minutes)
6. Drain cauliflower and puree until smooth
7. Stir in tapioca flour, nutritional yeast, 3 t salt, coconut milk, and lemon juice until thoroughly combined
8. Mix contents of both pans together and return to flame until heated through
9. Add remaining salt to taste

Yield 2 qt

NOTES

• To ensure this recipe is Autoimmune Protocol friendly, use homemade or compliant broth (such as The Osso Good Co.) and coconut milk (such as Golden Star).
• In my experience, this recipe freezes and reheats well.

What is your favorite winter comfort food?

Cranberry Sauce

As a kid, my parents served canned, jelled cranberry sauce every year for Thanksgiving. I liked the flavor of it, but the jelly part always seemed a little odd. It wasn’t until I became an adult that I realized you can make cranberry sauce, and it’s really easy. After cutting way down on my sugar intake, though, the standard recipe pairing a 12-oz bag of cranberries with a cup of sugar seemed a little too sweet. This year, I created this sweet-tart version for our holiday feast.

Cranberry Sauce

3 cups whole cranberries (340 g)
2 c orange juice

1. Add cranberries and orange juice to a 2 qt pan and place over high heat
2. Bring to a boil, reduce heat and simmer, stirring occasionally for until thickened (about 60 min)

Yield 2 c cranberry sauce

What is your favorite Thanksgiving dish?

Unbelievable Chili

Today is the first day of fall. With the weather actually cooling down, I feel like I can use my oven and start making soups again! Chili has long been a family favorite, and one more dish I thought was gone forever once I found I couldn’t eat nightshades. For what is chili without tomatoes and peppers? Well, it’s pretty good, actually. Much to the surprise of my tasters (including me), this chili looks and tastes like, well, chili.

Unbelievable Chili

1 lb ground beef (450 g)
1 large onion, diced (140 g)
6 cloves garlic, minced (18 g)
2 T dried oregano leaves
1 T cumin
2 t ground coriander
2 t dried thyme leaves
1 t salt
½ t ground black pepper
pinch of ground cloves
1¾ c pureed pumpkin (425 g)
4 c Tomato-Free Tomato Sauce (click here for recipe)
2 c water

1. Brown ground beef with onion and garlic
2. Add spices and cook until onion is soft and translucent
3. Stir in pumpkin, tomato-free sauce, and water
4. Bring to a boil, then reduce heat and simmer until thickened

Yield 2 qts chili

NOTE:

• This is a rather mild chili recipe. For a hotter blend, try adding small amounts of one or more other spicy ingredients (such as wasabi, horseradish, or ground mustard) to taste.
• Several people have asked what looks like tomatoes in the bowl–it’s onions, colored red by the beets and cranberries in the tomato-free sauce!

What do you like to start cooking up in fall?

Basic Coleslaw

Coleslaw is one of the ubiquitous sides dishes of summer. I can hardly imagine a holiday barbecue without it. Once I’d figured out how to make my own mayonnaise, this was one of the first dishes I needed to make! This version is more savory and less sweet than most, but the crowd here seems to think it’s just about perfect.

Basic Coleslaw

1½ c mayonnaise (click here for my recipe)
6 T white wine vinegar (see notes)
1½ t salt
¾ t ground white pepper (see notes)
1 head cabbage, shredded (2.75 lbs/1.25 kg)
1 c grated carrots (110 g)

1. Stir together mayonnaise, vinegar, salt and pepper until smooth
2. Add cabbage and carrots, stirring until well coated
3. For best results, cover and refrigerate overnight; stir before serving

Yield about 4 lbs (see notes)

NOTES

• Other types of vinegar may be used as well. I prefer white wine because it is grain free and doesn’t have the fruitiness of apple cider vinegar.
• Using white pepper is totally for aesthetic reasons. Ground black pepper works just fine, but leaves little black specks.
• To make a smaller amount, or if pressed for time, substitute one 14-16 oz package of coleslaw mix for the cabbage and add ½ c mayonnaise, 2 T vinegar, ½ t salt, and ¼ t pepper.

What is your favorite summer food?

Avocado Oil Mayonnaise

When I started avoiding nightshades, I quickly discovered paprika in the most unexpected of places, like mayonnaise and mustard. While a few brands of mayo don’t contain paprika, limiting soy left me hard pressed to find a jar of mayonnaise at the store I could eat. I had heard of Primal Kitchen Mayo, made with avocado oil, but I couldn’t find it in my budget to spend $10 plus shipping for a cup and a half of mayonnaise! Now, avocado oil itself isn’t cheap, but it does cost only about half that to make at home, and as an added bonus, you can teach your kids about emulsions.

Avocado Oil Mayonnaise

1 egg yolk
2 t lemon juice
1 t cold water
¼ t salt
¼ t honey (optional, see notes)
⅞ c avocado oil

1. Using an electric mixer or immersion blender (see notes), whip together egg yolk, lemon juice, water, salt, and honey, if using
2. With beaters running, add oil in a thin stream, no wider than a pencil lead
3. Use or refrigerate immediately

Yield 1 cup mayonnaise

NOTES

• This recipe is sugar-free with the optional honey omitted.
• I’ve had the most consistent results using either the regular blade or the whisk attachment for my immersion blender (both work equally well). I’ve also used a standard handheld mixer with either the whisk attachment or the regular beaters. The handheld mixer does not seem to get the mayonnaise quite as thick and creamy as the immersion blender. I have not had good luck using a standard blender.

What do you consider the best use for mayonnaise?

Chocolate Zucchini Bread

It’s that time of year again. If you garden, or know someone who does, there is bound to be an abundance of zucchini in your life. I like zucchini many ways, but baked into bread has to be one of my favorites. Add some chocolate to that and we have a sure winner on our hands! I sent my most recent loaf to my husband’s office, saving just one piece each for the kids. All three of them finished their few bites and begged for more. Next time, maybe I need to make two loaves. (Please excuse the fuzzy photo. Our camera is not working and I’m trying to make do my phone.)

Chocolate Zucchini Bread

½ c coconut flour (57 g)
½ c arrowroot starch (57 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
1/3 c honey (114 g)
1 T apple cider vinegar
1 c shredded zucchini (170 g)

1. Preheat oven to 350°F
2. Generously grease a 9×5 loaf pan, or line with parchment
3. Whisk together coconut flour, arrowroot starch, cocoa powder, baking soda, and salt in a large bowl
4. In a separate bowl, beat eggs until frothy and uniform in color
5. Stir in oil, honey, and vinegar
6. Beat egg mixture into flour mixture until smooth
7. Add zucchini and mix until thoroughly combined
8. Pour batter into prepared pan
9. Bake for 50-55 min until a skewer inserted into the center comes out clean

Yield 1 loaf of bread

NOTES

• Arrowroot starch may also be called “arrowroot flour”
• The batter combines more smoothly if eggs are room temperature. Chilled eggs may harden the coconut oil, which yields a slightly heavier loaf with a coarser top.
• For best results, allow bread to cool completely before slicing.

What is your favorite way to cook zucchini?

Fluffy Pancake Mix

Pancakes were one of the first things I learned to make without grains. It didn’t seem to take too much effort to come up with a good recipe that tasted and felt like “real” pancakes using peanut butter or almond flour. It wasn’t until I decided to work up a nut-free version that I ran into problems. The batter was too stiff or the cakes were too grainy or the whole thing tasted a little funny. No matter what I tried, I couldn’t seem to get the final product just right. It wasn’t until I tried a slightly different approach that I discovered pancake greatness. These pancakes are perfectly light and fluffy and taste just like pancakes should. The kids gobbled them up, then asked for more, twice!

Fluffy Pancake Mix

1⅓ c coconut flour (150 g)
¼ c maple sugar or dark brown sugar (50 g)–optional, see notes
2 T psyllium husk powder (18 g)

1 T cream of tartar
2 t baking soda
1 t salt

1. Stir together mix ingredients
2. Store in an airtight container

Yield: 1½ c mix (enough for 24 pancakes)

To make pancakes:

¼ c packed pancake mix (40 g)
4 large eggs
3 T olive oil–or other liquid oil, see notes
2 t vanilla extract–optional

1. Measure pancake mix into a medium bowl
2. Add remaining ingredients and beat until smooth
3. Pour by ¼ c onto nonstick griddle over medium heat
4. Cook for 2-3 minutes, until edges are set and bubbles remain in the center
5. Flip and cook on second side for an additional minute, until browned

Yield 4 cakes

NOTES:

1. I have made this mix without any sugar, with 2 T sugar, and as written. The batter is a bit thicker and pours a little less easily with no sugar than with sugar, but it still pours well. We don’t usually add syrup to our pancakes, so I found the sugarless version didn’t quite have enough sweetness for our family. I liked the mix with 2 T sugar, but the kids weren’t quite convinced it was so great. As written, they loved the pancakes with no additional toppings.
2. I do not recommend making this recipe with coconut oil as it gets too thick to pour. If coconut oil must be used, I suggest either bringing eggs to room temperature before mixing in melted coconut oil or scooping the thick batter onto the griddle and spreading it out into an even round.
3. My daughter prefers silver-dollar pancakes to standard 5- to 6-in cakes. For her, I’ll pour just 1 T batter for each cake. At this size, they cook more quickly, 1½-2 minutes on the first side.

How do you like your pancakes?

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