Tag Archives: gluten free

Recipe: Date Caramel Pecan Pie

Date Caramel Pecan Pie | Tiffany Lane Handmade

With the holidays fast approaching, you might already be on the lookout for the best recipes to round out your feast. From experience, the dessert table is definitely something to look forward to, but it can also be daunting if you’re working hard to eat healthy.

Good news! Not all desserts have to bust your healthy eating streak, as long as you enjoy them in moderation, of course. This pecan pie is full of heart healthy nuts from the crust to the topping and sweetened only with dates and a touch of maple syrup.

DATE CARAMEL PECAN PIE

Filling adapted from This Rawsome Vegan Life

Prep time: 20-30 minutes

Bake time: 25 total minutes (crust 10 minutes + pie 15 minutes)

Ingredients

Crust
1 1/4 cup raw pecans
1 1/4 cup coconut, unsweetened, flaked or shredded
2 tbsp maple syrup
1 tbsp coconut oil, melted

1/8 tsp salt

Filling
2 cups Medjool dates, pitted
1/2 cup water, room temperature
3 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
2 cups raw pecans, whole

1/2 cup pecans, chopped for topping

Preparation

Preheat oven to 375 degrees Fahrenheit.

Crust: in a food processor, process all ingredients until they just start sticking, about 30 seconds. Press crust into a pie pan greased with coconut oil and bake for 10 minutes.

Filling: in the same food processor (no need to clean in between making the crust and filling), process dates, water, coconut oil, vanilla extract and salt until smooth and creamy, about 1-2 minutes. Fold in whole pecans, pour over crust, then top with chopped pecans, pressing them into the filling just slightly.  Cover with foil to prevent topping from burning and bake for 15 minutes. Allow to cool at room temperature for at least 10 minutes so the filling can set.

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Recipe: Lemon Poppyseed Muffins (Gluten/Grain Free)

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Remember these bad boys I made recently? Remember how I told you to experiment with yummy flavors? Well I did. And not that I made anything unique, but I did hit the yummy factor. This classic combo of lemon and poppyseeds comes together perfectly.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

While photographing, I’m pretty sure I ate at least three, and I also ate quite a few AS SOON AS they came out of the oven. I’ve definitely eaten more than I can count since I made them 30 minutes ago. But hey, they’re mini, don’t judge me. I dare you to make them right now and not eat at least 5 hot out of the oven. Switch that. Double dog dare.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

LEMON POPPYSEED MUFFINS (Gluten/Grain Free)

Makes 12 muffins or 44 mini muffins

Ingredients
3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
5 tbsp fresh lemon juice
zest from 2 medium lemons
2 tbsp poppyseeds

1 tbsp vanilla extract

Preparation

Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice, lemon zest and vanilla extract. Add dry ingredients to wet and mix until well combined. Fold in poppyseeds.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 18-20 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge. If there are any left to store.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Coconut Flour Muffins (Gluten/Grain Free)

Coconut Flour Muffins | Tiffany Lane

Back to the kitchen I go. Always crafting up (sometimes weird) creations and every once in a while coming out with something good enough to share!

As you know, I’ve been eating grain and dairy free for a little while now so I stocked up on coconut flour. Over the weekend I had a craving for something muffin-like, found a few recipes and in true Tiffany fashion, I crafted my own recipe.

These muffins are awesome! Seriously.  And hubby approved. They give a slight ode in texture to cornmeal, but are a bit fluffier and more moist.  The recipe below is for basic, vanilla muffins. Please get creative and create your own yummy combinations. I’m thinking banana peanut butter, strawberry, lemon poppyseed. The sky’s the limit!

Coconut Flour Muffins | Tiffany Lane

COCONUT FLOUR MUFFINS

Makes 12 muffins or 44 mini muffins

Ingredients
3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
1 tbsp lemon juice

1 tbsp vanilla extract

Preparation

Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice and vanilla extract. Add dry ingredients to wet and mix until well combined.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 15-18 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge.

Coconut Flour Muffins | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Spiced Orange Ginger Graham Cookies (Grain Free)

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

I made these on a whim as a last minute attempt at making Christmas cookies, since until this past Sunday, the thought hadn’t even crossed my mind as a realistic option. For some reason, this December has seemed much more busy than most, even though we had less gift shopping to do (we decided to do Secret Santa with hubby’s family). More parties and get-togethers I guess.

These were such on a whim that I already had my Christmas post scheduled for tomorrow, Christmas Eve (keep a look out for that!), but I just had to post these in case you still have time to whip up some extra cookies for the Holidays, hence the rare Monday post.

Not surprisingly, in true Tiffany fashion, I couldn’t simply follow a recipe, I HAD to make it my own. They’re dry and crumbly, great with hot tea!

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

Without further ado, here is my recipe for (Grain Free) Spiced Orange Ginger Graham Cookies.

SPICED ORANGE GINGER GRAHAM COOKIES (GRAIN FREE)

Makes 4 Dozen

Adapted from Detoxinista’s Grain Free Ginger Cookies

Ingredients
4 cups brown rice flour (or coconut/almond)
1/2 cup coconut oil, melted
1/2 cup pure maple syrup (like this one)
1/2 cup honey
1/3 cup molasses
1 medium orange, juiced and zested (approx. 4 tablespoons)
2 eggs (organic and pastured preferred)
2 1/2 tablespoons (or 8 teaspoons) ground ginger
2 tablespoons ground allspice
1 teaspoon baking soda
1/2 teaspoon fine sea salt

 sugar for topping (like coconut palm sugar or sucanat) (optional)

Preparation

Beat wet ingredients together in a large bowl, then add dry ingredients and mix until well combined. Dough will be crumbly.  Refrigerate for at least thirty minutes.

Preheat your oven to 350 F. Meanwhile, scoop out dough by the tablespoonful, roll into balls then flatten each by placing a ball in the palm of one hand and use the palm of the other to squish into a disc.  Place discs onto a baking sheet lined with a baking mat or parchment paper (I fit 24 on each of my standard baking sheets). If desired, top each with a sprinkling of sugar.

Bake for 8-10 minutes, until edges begin to brown. Cool cookies on pans for 5-10 minutes, then transfer to a cooling rack to cool completely.

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

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Recipe: Arugula Pesto Pasta (Gluten Free, Dairy Free, Vegan)

Arugula Pesto Pasta | Tiffany Lane

Mmm, mmm, good.

That’s how I feel about this pasta. It’s just that tasty and happens to be both October Unprocessed and detox approved. Score!

While this pasta is also gluten free, dairy free and vegan, if you love gluten, dairy and meat, you can by all means use wheat noodles (whole wheat preferable), Parmesan cheese and add chicken breast. But trust me, you won’t be missing them anyway, I just wanted you to feel better.

And like most, if not all, pasta recipes, adjust ingredient ratios and ingredients to your taste. Make it yours.

Arugula Pesto Pasta | Tiffany Lane

PESTO PASTA (Gluten Free, Dairy Free, Vegan)

Ingredients
1 lb. brown rice noodles (bow tie or rotini preferred)
1 cup pesto (arugula cashew pesto recipe below)
1 cup fresh arugula, chopped
1 cup frozen peas, defrosted
1/2 cup sundried tomatoes, chopped (if packed in oil, use less olive oil below)
1/4 cup olive oil
1/4 cup cashew “cheese”
3 tablespoons fresh lemon juice
3/4 teaspoon salt

3/4 teaspoon freshly cracked pepper

ARUGULA CASHEW PESTO

Makes Approx. 1 Cup

Ingredients
2 cups packed fresh arugula
1/4 cup raw cashews
2 cloves garlic
2/3 cup olive oil, divided
fresh lemon juice to taste

salt/pepper to taste

Preparation

In a large pot, boil  water for the pasta. Once boiling, add noodles and cook 6-8 minutes (for brown rice pasta or per package instructions), or until al dente, then strain and rinse with cool or lukewarm water. Return noodles to pot and set aside.

Meanwhile, make the pesto and cashew cheese.  For the pesto: combine arugula, cashews, garlic and half the olive oil in a blender or food processor. Once chopped, slowly add in remaining olive oil until combined then add the lemon juice, salt and pepper to taste.

Simply add all pasta ingredients to the noodles and toss.  Can be served immediately or cooled.

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Recipe: Wheat Free Fig Bars

Wheat Free Fig Bars | Tiffany Lane Handmade

You’ve been waiting and now they’re here. Wheat Free Fig Bars!

Remember when I made these? And remember how awesome they were? Well I recently started reducing my wheat intake (as well as my dairy and corn intake) per my naturpathic doctor’s advice and decided to recreate my favorite fig bars, but wheat free.

Like most of my baked goods, these have just a touch of sweetness from the honey, so they’re wholesome enough for breakfast, yet decadent enough for dessert.

Wheat Free Fig Bars | Tiffany Lane Handmade

WHEAT FREE FIG BARS

Makes 1 8×8 Dish

Filling Ingredients

1 recipe fig jam (or about 1 1/2 cups thick fruit jam of choice)

Dough Ingredients
1 cup gluten free flour (coconut or brown rice work well)
1 cup coconut, finely shredded for baking
1/2 cup rolled oats (gluten free if necessary)
1/2 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup coconut milk (full fat) or other non-dairy substitute

1 1/2 teaspoons vanilla extract

Preparation
Grease an 8×8 glass baking dish with a tablespoon of coconut oil. Preheat oven to 350°F.

In a large mixing bowl combine the dry ingredients, then add the wet ingredients until well combined and it forms a slightly sticky dough.  Divide dough in half and spread one half evenly into your greased baking dish, reserving the other half for the crust.  Spread filling on top into an even layer.  Take the remaining dough and gently spread on top of the filing towards the edges of the dish until it forms an even layer as the crust.

Bake for 20 to 25 minutes, until crust is golden and puffed, then remove from the oven to cool on a wire rack. Once completely cool, cut bars as desired and store in a tightly covered container at room temperature for 3-5 days or freeze for up to one month.  Storage tip: storing bars like these in the refrigerator may make the dough wet from condensation, which is why I prefer to store mine at room temperature.

Wheat Free Fig Bars | Tiffany Lane Handmade

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Recipe: Oatmeal Peanut Butter Cookies (Gluten Free)

peanut butter oatmeal cookies - tiffany lane

These are the best gluten free cookies I’ve ever had.  I made them recently for some friends and no one even knew they were GF.  Sadly and happily, there were no leftovers.   These cookies were a hit!  Find the recipe below.

On another note, some of you may be wondering what the heck “gluten free” means and why there is so much buzz all of a sudden.  I came across two articles recently you might find interesting, both from real food diet perspectives: What’s the Deal With Gluten? via Nourish With Karen and Food Allergies: Gluten via 100 Days of Real Food.  Something to keep in mind: if you are allergic or have sensitivity to gluten, there are lots of overly processed foods labeled as gluten free.  I cannot stress enough that this does not make them healthy for you!  You’ve still got to read ingredient labels.

For the record, I do not eat a primarily gluten free diet, nor do I think everyone needs to eat a gluten free diet, contrary to some popular beliefs.  There are, however, many people with allergies to gluten as well as many others with sensitivities/intolerance.  This is not to say I don’t enjoy some gluten free foods every now and then, but that’s merely because some foods just happen to be gluten free and that I like to vary my diet, switching up my grains, and sometimes not eating grains at all.

Which brings up another good point: not all foods and meals need grains!  Studies have shown that the American population has drastically increased the amount of grains eaten with meals even from 40 years ago.  As a population, we eat more grains and meat than fruits and vegetables.  Does that seem a little backyards to you too?  My advice, eat more plants.  If you want a good read, check out Michael Pollan’s book, In Defense of Food.  I love his tagline: “Eat food. Not too much.  Mostly plants.”

Thanks for sticking with me through all that.  Your reward?  The amazing recipe this post is about in the first place.  Enjoy!

OATMEAL PEANUT BUTTER COOKIES

Adapted from Nourish With Karen

Ingredients
1/4 cup coconut oil, slightly melted
1 cup natural peanut butter (just peanuts, no sugar, vegetable oil, etc)
3/4 cup honey
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp sea salt
1/2 cup finely shredded coconut (for baking)
1/4 cup flaxseed meal
2 3/4 cups rolled oats

 

Preparation
Preheat your oven to 350 F.  In a large bowl, cream coconut oil and peanut butter together.  Beat in honey, eggs and vanilla.  Add the baking soda, sea salt, coconut, flaxseed meal and oats, mixing until well combined.

 Refrigerate batter for 15-30 minutes, longer is okay but not necessary (to solidify the coconut oil, otherwise batter/cookies will be too thin).

Drop 1 – 1 1/2″ balls of cookie dough onto a pan lined with parchment or a silicone baking mat (if you like a flatter cookie, feel free to press each down lightly with a fork).  Bake for approximately 10 minutes until tops and edges just start to turn golden.  Remove cookies from the oven and allow to cool on the baking sheet for a few minutes until firm enough to handle, then move them to cooling racks.

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