9Jan

Gluten-free chocolate chip scones

Posted by: Jennifer Mansfield Categories: Almond flour recipes Blog posts Daily Posts Dairy Free Recipes DF Desserts GF Desserts Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Low glycemic Paleo Recipes
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Gluten free, dairy free and packed with flavor, almond flour scones!

These amazingly delicious dark chocolate scones are a hit with our non gluten-free friends as well, so you can feel confident serving these yummy little morsels of goodness 🙂

They’re easy to prepare and aren’t overly sweet; using agave nectar and organic dark chocolate chunks, these scones are low glycemic and still pack a yummy little chocolate punch! Appropriate for breakfast or desert so go ahead and indulge; your family and friends will love you for these! Since they’re low glycemic I don’t mind giving this  to our son for dessert, though I don’t make a habit out of it – always striving for balance, right?

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Gluten-free chocolate chip scones

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 16 scones

Gluten-free chocolate chip scones

Ingredients

  • 2 ½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup coarsely divided dark chocolate chips (70% cocoa)
  • 2 eggs
  • ½ cup agave nectar
  • ½ cup grapeseed oil

Instructions

  1. In a large bowl, combine almond flour, baking soda and sea salt
  2. In a smaller bowl, combine egg, grapeseed oil and agave
  3. Mix wet ingredients into dry
  4. Once blended, add chocolate chunks
  5. drop ÂĽ cup round dough onto greased cookie sheet
  6. Bake at 350° for 10-15 minutes
  7. Let cool for approximately 30 minutes
  8. Serve and enjoy!
http://inspiredeats.net/glutenfreescones/

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21Dec

Why to go Gluten-free

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Inspiration
Comments Off on Why to go Gluten-free

HERE’S A PASSAGE FROM A SITE THAT I FREQUENT DEVELOPED BY A DOCTOR IN HOUSTON, TEXAS CALLED THE GLUTEN FREE SOCIETY. I ESPECIALLY LIKE HIS REASON FOR DEVELOPING THE SOCIETY:

THE ORIGIN OF OUR DEDICATION TO THE GLUTEN FREE COMMUNITY…

Little Michael was only seven years old when his mother took him to see Dr. Osborne. You see, he was diagnosed with a debilitating disease called juvenile rheumatoid arthritis. Michael’s case was so bad that doctors didn’t know if he would make it. Because of this, the Make-A-Wish Foundation actually stepped in and granted Michael and his family a wish (A trip to the Galapagos Islands).

Michael’s condition racked his body with headaches, muscle pain, joint pain, indigestion, and stomach pain. He had been suffering since his introduction to normal foods at 20 months of age. He was in and out of the hospital so frequently that he had to have a permanent stent placed in his arm so that when he was hospitalized, it would be easier to give him an IV.

Imagine going through years of hospital trips, doctors visits, and horrible pain all before you reach the age of 10. This was Michael’s story until his mother brought him into Dr. Osborne’s office. After an extensive exam and laboratory testing, Micheal was diagnosed with non-celiac gluten sensitivity. That was in 2005.

Today, Michael is gluten-free and very much alive. He no longer has a plastic stent in his arm. He is growing normally. He doesn’t need to take as many medications to treat his symptoms. He is active in band, and he has a new lease on life.

Michael is alive today because he is gluten-free. Does this sound like a diet trend?

Read more here.

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19Dec

Dishes on Holiday Challenges

Posted by: Jennifer Mansfield Categories: Daily Posts Dairy Free Recipes Gluten Free Recipes Grain Free Recipes
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From mid November through early January, most people find themselves juggling multiple holiday parties, elaborate dinners, family get-togethers and perhaps the recipient of some well-intentioned holiday cookie platters from loving friends and neighbors.  If so, then you know all too well the inner battle that makes up your dreaded “holiday challenge”.

If you’re like me, and you have food allergies, this can be the most challenging time; when I see cookies and cupcakes galore, and my mouth waters as I recall long-time family recipes of spiced cakes, cookies and pies. This is the time of year I wish the most that I was without food allergies. So, I’m here to share some of my tips for remaining strong, against your weak of heart moments, and helping guide you to a path towards allergen free goodies that are sure to satisfy your cravings!

So, as I continue to build out the site, I am focusing first on the research aspects of the various health issues Wellness Dish is designed to guide you through, and the recipe sections will be last. Since I don’t yet have them live, I will link out to some recipes I love and hopefully they can help you to navigate your way through a healthy and delish holiday!

Allergen free tips:

One very useful (and much healthier) flour alternative is almond flour. Almond flour is highly nutritious, easy to use and readily available. For those of us watching our glycemic index, almond flour is high in protein, low in carbohydrates and low in sugars.

Unlike other alternatives to wheat flour, almond flour is moist and delicious. My go-to chef for cooking with almond flour is Elana of Elana’s Pantry. I was given her book recently as I began to explore baking with almond flour, and I started making my way through her many recipes.  As she puts it, “After having tested just about every gluten free flour out there, I can save you a lot of time and hassle when I say that almond flour is far superior to other flours in terms of taste, nutrition and ease-of-use.”
Here’s a fave of ours, though you can browse the hundreds of other recipes from Elana on her site here:


http://www.elanaspantry.com/chocolate-strawberry-shortcake/print

chocolate strawberry shortcake gluten-free recipe

This simple gluten-free shortcake recipe is easy enough to make with your children

 Chocolate Strawberry Shortcake

Gluten Free Chocolate Biscuits:

Filling/Topping:

  1. In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda
  2. In a smaller bowl, combine eggs and agave
  3. Stir wet ingredients into dry
  4. Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a parchment paperlined baking sheet
  5. Bake at 350° for 12-15 minutes
  6. Cool biscuits completely and set aside
  7. In a large bowl, whip cream, agave and vanilla
  8. Slice biscuits in half horizontally
  9. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries
  10. Top with remaining biscuit halves, and more whipped cream and strawberries
  11. Serve to your hungry gang

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