Grain-Free Paleo Cupcakes (gf, df, sf)

 Yesterday marked the end of my self-imposed grain-free diet.

I was interested in finding out if going grain-free

would improve the annoying dermatitis on my hands.

After a month, I do see a difference,

but no definitive answers were obtained.

This has been a long,  

long 

month

without my favorites of bread, pasta, bread, rice and,

did I mention bread?

Wow, what a challenge for a bread worshiper lover like me.

One thing I realized though, is that I am able to live without it,

not happily, but I managed.

I have decided to continue to limit grains,

but not eliminate them completely.

After all, what is life without bread?

I'm beginning to research sprouted grains,

and may head in that direction in the future.

*******

I've garnered a few really tasty grain-free recipes 

that I would have otherwise never even considered making.

This one is not only grain-free, but dairy and sugar free as well.

For the most part, baking gluten-free treats that aren't dry is almost impossible,

but these were so moist that frosting wasn't necessary.

And using local honey instead of processed sugar

was truly the deciding factor to give these a go. 

These scrumptious treats will be added to our family recipe notebook.

It's not often I find something that we all like 

and can safely indulge in.

Grain-Free Paleo Cupcakes (or muffins)

(Paleogrubs.com)

2 1/2 C almond flour

1/4 C melted coconut oil (we used light olive oil)

1 T almond milk

1/2 C honey

4 large eggs

1/2 t baking powder

1/2 t salt

1/2 t vanilla

Combine all ingredients in a mixing bowl.

Add to 12 cupcake liners 3/4 full.

Bake at 350 degrees for 20 minutes,

turning pan halfway through baking time.

Frost if desired (or not)!

Enjoy!

Grain-Free Crunchy Almond Crackers (gf,df,sf)

I've got one more week to go in my self-imposed grain-free diet.

When you love bread and carbs as much as I do,

avoiding grains can make time drag on.

Bread and pasta have been sorely missed,

but the other curious craving I've had is crunch.

Somehow, celery and carrots haven't stood in well

for crackers or chips.

These easy-as-pie to make snacks pretty much got me through the last week.

I altered the original recipe a bit,

adding nutritional yeast and increasing the salt.

Even when I am back on grains,

I think I'll whip these up from time to time.

Although almond flour can be a bit pricey,

these could be a great addition to C's menu

and a special once in a while treat for me.

It does my heart good to know that grain-free can be delicious.

Grain-Free Crunchy Almond Crackers

(King Arthur Flour)

1 large egg

1 t salt

1/2 t black pepper

1 3/4 C almond flour

1/4 C nutritional yeast

Preheat oven to 350 degrees.

Whisk together egg and seasonings.

Add flour and yeast and stir until combined.

(It's easier to use your hands to bring it together.)

Pat dough out, then roll out to

10 X 12 X 1/8" rectangle.

Use knife to cut into squares.

Bake 14-16 minutes.

Cool on wire rack.

Enjoy!

Grain-Free Peanut Butter Cookies (gf,df,cf)

It's going on the 2-week mark of being grain-free
to find out if it helps to heal my skin from dermatitis.
So far, it has been shockingly easy to find grain-free recipes.
Even if going grain-free doesn't help my hands,
it's something I could see fitting into my lifestyle.
It is just wonderful having other delicious options.

This recipe hits all the right spots,
sweetness, crunch, chewiness and flavor.
The peanut butter could easily be swapped out for
almond, cashew or sunflower butter.
And for true indulgence, bittersweet chocolate chips could be added.
 Thanks to the fat content in the peanut butter,
no extra fat is needed and these cookies practically
 melt 
    in
            your
                           mouth. 

With results like this,
who needs grains?

Grain-Free Peanut Butter Cookies

1 egg

3/4 C sugar

1 t baking soda

1 C peanut butter (or other nut butter)

1/2 t vanilla
Combine all ingredients in a bowl and mix well.
Place by tablespoonfuls on a parchment-lined cookie sheet.
Bake at 350 degrees for 12 minutes, cool on wire rack.
Enjoy!

Grain-Free Sweet Potato Pancakes (gf,df,sf)

In an effort to find a solution to the dermatitis plaguing my hands,
I have decided to try going grain-free for a month
and see if it makes any difference.
I have already changed out all of my personal care products
and eliminated all Sulfates from anything that touches my skin.
I'm also excluding nightshades and almost all dairy,
in an effort to promote healing.
These are all foods that can become problematic,
so I thought I would give it a go.
Truth be told, the first 2 days without grains was pretty tough.
Bread is such a comfort food
and I miss my toast and jam something fierce.
But, the only way I'll know if it is a factor,
is if I eliminate it and then reintroduce these things
one at a time.
Allergy testing was done a few months ago,
but are not reliable.
Sensitivities do not show up on those tests,
only true allergies.
So, here we go again, trying to find our own answers.

This recipe gives me the comfort of carbs
without any grain at all.
A stash will be kept in the fridge
to be eaten a couple of times a week.
Other changes I've made are smoothies for breakfast,
and substituting celery, carrots and kale to be eaten with
hummus, tuna salad or egg salad.
It's a challenge to find satisfying foods,
since I have a fondness for sandwiches, pasta and oatmeal.
But after all, it's only for a month
and it is allowing me to discover new ways to add even more veg to my diet.
These pancakes are great for anyone who needs allergy-friendly food,
and I imagine that squash or pumpkin could be subbed out for the sweet taters.
Add some local honey and your favorite berries on top,
and you're talking yummalicious!

Sweet Potato Pancakes

1/2 C mashed sweet potato
3 T almond flour 
1/2 t baking powder
1/4 t cinnamon
2 eggs
1 t butter (optional)

Cook sweet potato until soft, then mash in a bowl.
Beat eggs, then add remaining ingredients (except butter).
Whisk until smooth.
In a skillet, spray with cooking oil or add butter, 
then add 1/3 C mixture over medium heat.
(I added coconut oil instead of butter to keep it vegan).
Cook 3 minutes per side,
until each side is a golden brown.
Add favorite toppings and enjoy!
 Serves 2-4.