A Calculated Whisk

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You are here: Home / Archives for recipe / gluten free

Banana Blueberry Muffins

August 14, 2013 By Becky 5 Comments

Banana Blueberry Muffins (Gluten-free, Paleo) | acalculatedwhisk.com
I have been on a quest to make delicious paleo & gluten-free muffins, because I can’t have eggs for breakfast every single day.  This is the third time I’ve tried, and I finally have what I want: a moist, sweet muffin with a beautiful domed top that is bursting with blueberries in every bite.  Best of all, these muffins taste like the real thing, not a gluten-free imitation.

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Filed Under: breakfast, gluten free, paleo, vegetarian Tagged With: almond, almond flour, baking, banana, blueberry, dairy free, muffins, tapioca starch

Indochinese Chilli Chicken with Cauliflower Fried Rice

August 13, 2013 By Becky 2 Comments

I LOVE Indian food.  Luckily for me, my mom’s apartment is just blocks from Singh’s Cafe, which has a fabulous lunch buffet every day of the week.  I go more than anyone should go anywhere, but I just love it so much.  One of the best parts of going to lunch buffet is that there is no waiting: you show up, you sit down (or not), and you go get your food!  I also love it because you can try some of everything.

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Filed Under: dinner, gluten free, paleo, recipe, whole30 Tagged With: cauliflower, chicken, chillies, chinese, dairy free, fried rice, Indian, low carb, spicy

Make Your Own Almond Milk

August 12, 2013 By Becky 2 Comments

Here’s how to make your own almond milk at home. It’s paleo, vegan, and easy to make–and the results are way more delicious than store-bought versions!

Do you drink coffee?  How do you take yours?  Have you ever had to switch the way you make your morning coffee?
One of the hardest parts about the whole30 for me has been adjusting what I put in my coffee.  I used to put lots of 2% milk and a little agave or stevia, plus sometimes a few drops of vanilla.  It wasn’t that hard eliminating the sweetener, because I love the simple synergy of milk and coffee.  Since I also love coconut milk, I thought that might be a great choice for my morning cup.  But coconut milk is terrible in coffee.  It’s too thick.  Even light coconut milk in a carton is too thick (and has icky things like carageenan added to it).  Coffee shouldn’t be viscous, so coconut milk is out.

The next thing I tried was almond milk.  It’s hard to find unsweetened almond milk without too many additives, but the Whole Foods brand wasn’t too bad.  And when I put that almond milk in my coffee, it was fine.  I had to put a lot more almond milk than regular milk, because you can pour in a lot of almond milk before your coffee stops looking (and tasting) totally black.  Anyway, coffee with store-bought almond milk is okay, but I figured I could do better.

This homemade almond milk is easy, and you can add a little whole30-friendly sweetness by putting in a few dried apricots (or dates).  The ingredients list is short and wholesome, and the result is much more delicious than what you find at the store.  Creamy and subtly sweet, this homemade almond milk is by far the best nondairy milk I’ve found to go with my morning coffee.  Of course, it’s also great on its own or blended into smoothies.

This recipe makes lightly sweetened vanilla almond milk; just omit the vanilla and dried fruit if you would like to make plain almond milk.

Ingredients (makes about 2 and 1/2 cups; adapted from Choosing Raw):

1 cup raw almonds
Water for soaking
3 cups water
Pinch of salt
2-4 dried apricots or dates, pitted and soaked in hot water (optional)
1 teaspoon vanilla extract (optional, omit for Whole30)

Equipment:

Cheesecloth or a nut milk bag

Soak the almonds in water to cover for at least two hours, or up to eight.  Drain and rinse the almonds and discard the soaking water.  Place the almonds, 3 cups of water, salt, apricots or dates, and vanilla in a blender.  Blend on high speed for a minute or so until smooth.

Line a sieve with cheesecloth and place over a large bowl, or place a nut milk bag over a large jar, securing it with a rubber band.  Pour the almond milk into the sieve or nut milk bag.  Allow it to drain for up to an hour (or if you are impatient like me, squeeze the cheesecloth or bag to remove as much liquid as possible).  Discard pulp, or save to use in smoothies.  Store almond milk in the refrigerator for 2-3 days, and shake before using.

This post contains affiliate links.  If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my site!

Filed Under: drinks, gluten free, paleo, recipe, vegan, vegetarian, whole30 Tagged With: almond, almond milk, dairy free, five ingredients or less, make your own, no-cook, pantry essentials

Spicy Cocoa Chili

August 11, 2013 By Becky 2 Comments

If you are going to eat paleo, you are going to need a lot of protein in your fridge.  Otherwise, you will be constantly cranky.

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Filed Under: dinner, gluten free, paleo, recipe, uncategorized Tagged With: beef, chili, cocoa, dairy free, garlic, low carb, onions, soup, spicy

Cherry (Chocolate) Almond No-Churn Ice Cream

August 10, 2013 By Becky Leave a Comment

I am SO excited about this post.  This ice cream is ridiculously good, ridiculously healthy, and ridiculously simple, and I have made it three times since I invented it two days ago.  There are five ingredients, and you don’t need an ice cream maker.  There are also NO sweeteners.  This is the stuff dreams are made of.  Well, my kind-of cheating whole30 dreams, at least.

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Filed Under: gluten free, paleo, recipe, vegan, vegetarian Tagged With: almond, almond butter, cherry, chocolate, cocoa, coconut milk, dairy free, five ingredients or less

Shrimp & Zoodles with Garlic Tomato Sauce

August 6, 2013 By Becky 8 Comments

Have you ever made zoodles?  If you get yourself a julienne peeler, you can be making zucchini into low-carb noodle stand-ins in no time.  It’s actually really good.  You may not be able to fool people into thinking they are eating actual spaghetti, but I don’t think anyone will be complaining.

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Filed Under: dinner, gluten free, paleo, recipe, uncategorized Tagged With: basil, dairy free, garlic, italian, low carb, shrimp, tomato sauce, zoodles, zucchini

Mocha Marinated Steak with Peach Salsa and Cauliflower Mash

August 5, 2013 By Becky 17 Comments

If you haven’t stopped by since last month’s chocolate party, you’ll notice that things have changed some since the days of double malt ice cream sandwiches.  A Calculated Whisk is going paleo! I’m doing a Whole30, and the blog is doing it with me.  So for the rest of August, you’ll find more healthy recipes with fruits, vegetables, eggs, meat, and seafood, but no grains, sugar, sweeteners, legumes, soy, milk, or processed food.  Desserts (at least paleo ones, which can still be impressively delicious!) will return in the fall.

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Filed Under: dinner, gluten free, paleo, recipe, whole30 Tagged With: cauliflower, chocolate party, cilantro, cocoa, coffee, dairy free, lime, low carb, mocha, onions, peach, salsa, steak

Blueberry Pancakes with a Secret Ingredient

August 4, 2013 By Becky 4 Comments

Okay, I know I’ve been posting a lot of pancake recipes recently.  But, I had to make these because I went berry picking yesterday, and all those adorable, sweet blueberries were begging to be made into pancakes.  And, I had to share this recipe with you because I snuck in one of my favorite secret ingredients.

It’s green.  It’s delicious.  Can you guess what it is?

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Filed Under: breakfast, gluten free, paleo, recipe, uncategorized Tagged With: almond flour, avocado, blueberry, low carb, pancakes

Veggie Hash & Eggs

August 2, 2013 By Becky 4 Comments

This morning when I woke up, I wanted to do something a little different with my eggs.  When I saw the vegetables we had in the fridge (asparagus and Brussels sprouts), I started to wonder why some vegetables are a common find at breakfast time, while some are not.  Mushrooms, peppers, and onions are often seen as omelette fillings, but Brussels sprouts not so much.

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Filed Under: breakfast, gluten free, paleo, recipe, vegetarian, whole30 Tagged With: asparagus, Brussels sprouts, eggs, healthy, low carb, onions, vegetables

Almond Blueberry Pie Bars (Paleo, Gluten-free)

July 29, 2013 By Becky 2 Comments

One of my favorite recipes I’ve blogged about is almond blueberry pie bars.  They are amazing: a rich, buttery crust, a smooth, custardy filling studded with juicy berries, and a crumbly topping with crisp sliced almonds.  When my mom and I were trying to decide what to make to bring to our cousin’s wedding, these bars came to mind.  I wondered if we could make a decent paleo version.
Luckily, the answer is yes!  These bars are just as delicious as the original.  They’re not exactly the same–this version has a soft buttery crust, whereas the others had a crunchier crust–but you won’t find me complaining.  We brought a huge platter of these to the wedding, and they disappeared fast, devoured by gluten free eaters and non-restricted eaters alike.  They are even more amazing with a scoop of vanilla ice cream–I recommend Blue Bell if you can get it.
It was a bit of an adventure baking these bars at my aunt’s apartment, because she does not have a real oven!  I was nervous about using her combination (microwave and convection) oven, so I found the manual online and read the instructions carefully.  I found that the bars browned VERY quickly, but were still not done in the center, so I covered them with foil for the rest of the baking time.  You may or may not have that problem in a regular oven.
This was my first time using coconut flour and maple sugar, and I think they both worked very well in these bars.  The coconut flour is very fine and created a nice smooth crust in combination with the almond flour.  The maple sugar is granulated, so I didn’t have to worry about adjusting the proportions of ingredients in order to use a liquid sweetener.  You won’t taste any more than a very faint tinge of maple flavor, and that’s really only if you’re looking for it.  Enjoy!

 

Ingredients (adapted from Annie’s Eats; makes 36 small but thick bars):

For the crust and topping:

1 and 1/2 cups coconut flour
1 and 3/4 cups plus 2 tablespoons almond flour
1 cup plus 2 tablespoons maple sugar (granulated)
1/4 teaspoon salt
Zest of one lemon
18 tablespoons grass-fed cold butter
1 cup sliced almonds, lightly crushed

For the filling:

4 eggs
1 cup grass-fed milk or coconut milk
1 and 3/4 cup maple sugar
1/2 cup coconut flour
Juice of one lemon
1 and 1/2 teaspoons vanilla
3 and 1/2 cups fresh blueberries

Preheat the oven to 350.  Line a 9×13 pan with tinfoil and grease it lightly.  To make the crust, combine the flours, sugar, salt, and lemon zest in a food processor (or by hand in a large bowl).  Cut the butter into cubes and pulse until the mixture is uniform.  If you’re not using the food processor, it’s easiest to mix the dough with your hands.  Reserve about 3/4 cup of the mixture to serve as the topping.  Press the rest of it into an even layer in the bottom of the pan.  Bake for about 12 minutes, until golden brown.

To make the topping, add the crushed sliced almonds to the reserved dough and mix until combined.

To make the filling, whisk together all ingredients except the blueberries until smooth.  Gently stir in the blueberries.

When the crust is baked, let it cool for 10-15 minutes, leaving the oven on.  Then, pour the filling over, sprinkle the topping evenly over the filling, and bake for about 45 minutes, until the top is golden brown and the middle is just set.  Cool completely before cutting–it helps to put them in the refrigerator to firm up.  Slice into squares or rectangles and enjoy!

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Filed Under: dessert, gluten free, paleo, recipe Tagged With: almond, almond flour, bars, blueberry, coconut flour, lemon

Apricot Vanilla Cookies (Paleo, Gluten-free, No Sugar Added)

July 26, 2013 By Becky Leave a Comment

Yesterday I really wanted something sweet.  I’ve had good success so far making paleo treats sweetened with honey, but you’re not allowed to have honey during the Whole30.  I thought there was nothing I could do to satisfy my sweet tooth, but then I remembered reading some of the fine print down at the bottom of the Whole30 site, where it said that fruit juice could be used as a sweetener.  At the time, I hadn’t been able to imagine how fruit juice could make an adequate sweetener.  But, in my time of desperate sweets craving, I started to think maybe I could do something with this.

These cookies are sweetened with apple juice and dried apricots.  They don’t taste like apple, but they do have a nice apricot flavor and a fun subtle orange hue.  They are, not surprisingly, not very sweet.  I won’t judge you if you want to add a couple of tablespoons of honey.  If you do, you might want to add a little more almond flour as well (or less apple juice) so the batter won’t be too wet.

If you like a moist, rich cookie that’s guilt-free, these are for you.  The vanilla bean seeds, butter, and almond flour provide lots of great flavor and texture to make up for the cookies not being overly sweet.  And, with only five ingredients plus salt, these cookies couldn’t be easier to make!  However, I’m not going to lie to you: they are not crispy at all.  I haven’t figured out how to make gluten-free cookies crispy.  If you have the secret, please share it!  If you’re looking for a sweeter cookie, check out the “You might also like” section at the end of this post.

Ingredients (makes about 15 cookies):

1/2 cup dried apricots, soaked in warm water for 10-20 minutes
1/2 cup apple juice
1 cup almond flour
6 tablespoons cold butter, cut into chunks
1/2 vanilla bean
1/4 teaspoon salt

Preheat the oven to 325, and line a baking sheet with parchment paper.  Drain the dried apricots and place them in a food processor with the apple juice.  Process, scraping down the bowl as necessary, until the mixture has a jam-like texture with very small pieces of apricot.

Add the almond flour, butter, and salt, and scrape in the vanilla bean seeds.  Process until well combined.  Spoon tablespoon sized balls of batter onto the prepared sheet and flatten them slightly (cookies will not spread as they bake).  Bake for about 12 minutes, until golden brown around the edges.  Cool for a few minutes on the sheet, then carefully transfer to a rack to cool completely.

Filed Under: dessert, gluten free, paleo, recipe Tagged With: almond flour, apricot, baking, cookies, five ingredients or less, vanilla bean

10 Delicious Recipes Paleoified

July 25, 2013 By Becky Leave a Comment

I am going strong on the fourth day of my Whole30!  I’ve been taking a look at my recipe index, trying to find more recipes I can tweak to make them paleo.  I like variety, and it can’t ALL be about almond flour pancakes and zucchini noodles.  The more dishes I have in my paleo arsenal, the more likely I am to successfully stay full and on track.

This weekend is going to be a big challenge, because I’m heading down to Austin for my cousin’s wedding.  It’s going to be really hard to say no to tacos and wedding cake!  I’m thinking about relaxing my standards a TINY bit while I’m there…nothing too crazy, but maybe a little barbecue sauce.  Do you guys know any great Austin restaurants where I might be able to get great food without straying too far from my paleo intentions?  If you do, leave me a comment!  I’ll take some pictures while I’m out and about and share with you when I get back.

So, without further ado, here are ten recipes from my index along with easy ways to make sure they’re paleo.

1.  Gambas al ajillo–this recipe is ALREADY paleo!  It would be great over zucchini noodles.

2.  Baked Eggs with Chives–omit the parmesan and use coconut milk instead of the cream (or just leave that out).  This would be great with some more herbs added in, too.  If you haven’t tried baked eggs, get on it!

3.  Berry Coconut Smoothie–leave out the protein powder, or use a paleo version (I just discovered this site and haven’t tried their products, but it looks interesting!).

4.  Chocolate Mousse–sweeten with honey to taste instead of sugar.  If you haven’t tried this, check it out–there is a secret ingredient and it’s SO easy and decadent!

 

5.  Bacon Wrapped Shrimp with Creamy Rutabaga–use coconut milk instead of the milk or cream.
6.  Vietnamese Pork & Vermicelli Bowl–omit the sugar and vermicelli (add more veggies if you like), use coconut aminos instead of soy sauce, and cook the scallions in coconut oil instead of canola oil.
7.  Garlic Honey Grilled Shrimp–already paleo!
8.  Spring Salad with Citrusy Shallot Vinaigrette–already paleo.  It would be great with some of the garlic honey grilled shrimp on top!
9.  Jerk Chicken with Avocado & Papaya Salad–omit the sugar from the jerk seasoning.
10.  Coconut Frappuccino–sweeten with honey instead of agave nectar.
If you have any links to paleo recipes you love, leave them in the comments!

Filed Under: gluten free, paleo, uncategorized Tagged With: dairy free, healthy, low carb, recipe roundup

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Hi, I’m Becky!

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