It’s been awhile…

Hi everyone!

Well, as you can see, I have stopped updating my blog.
A lot has been going on in my life, including dealing with my health, closing down an expat group I had running for many years, moving to the forest (in the woods, yay!) and getting back to my music.

So if you’ve found me via Pinterest (which it seems picked up some steam), welcome. ;-) I don’t know if I will continue this blog as I am very focused on my new music company as well as doing my own shows/touring, etc… and of course my family which comes before everything.

Anyway, regardless if I update anymore, enjoy what is here. ;-)

Happy gluten-free eating!

warmest,
Chris

p.s My new backyard in the alps of Austria!
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Homemade Fermented Salsa & Gluten-Free Baked Masa Chips – Coming soon!

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When you can’t find decent Mexican food in Austria, make it yourself! :-)

Homemade Almond Milk

Here’s an easy peasy way to get your own homemade almond milk.

Don’t be turned off by the need to soak 8-12 hours (or longer if you are like me and want it to ‘ferment’ a bit), once you’ve soaked the almonds, the rest is a cinch!

So, to start, SOAK 1.5 CUPS OF (organic/raw) ALMONDS FOR 8-12 HOURS. As I said, soak overnight longer if you prefer a bit of fermentation (adding to the health benefits) and a bit sour almond milk. We like ours going for a 24 hour soak, but that’s preference. I say start with an 8 hour soak to be on the safe side until you figure out the taste you prefer.
Note: Here is what Markito Nutrition in Montreal Canada had to say about soaking overnight, “…raw almonds that are soaked (germinated) overnight disables the naturally present enzyme inhibitors of the nuts so that they can be easily digested by their own enzymes, rather than by pulling the enzymes from your body to digest them.”

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After soaking, DRAIN ALMONDS AND RINSE.

ADD ALMONDS TO BLENDER + 4 CUPS OF WATER (I have read some people use 3 cups for a creamier version you can use in coffee milk. I have yet to try that)

ImageNOW, BLEND ON HIGH FOR ABOUT A MINUTE. Stop the blender, give it a rest and do it again. Do this a few times until you can see it’s well-blended and frothy.
Stop right here if you don’t want to separate the pulp. Some people like it thick w/ the pulp. Experiment, see what makes you happy. Anyway, here is what mine looks like:ImageNOW, STRAIN THROUGH CHEESECLOTH (muslin, etc…) very well. DO NOT throw your pulp away (stay tuned for what to do with it!).

Some people let it sit as they would a cheese and drip, then after an hour or so squeeeeeeze it out. :) I prefer to squeeeeeeeze it out as fast as I can when I am being impatient (sometimes I just want that milk!). Here’s how I do it (note, I haven’t gotten to the squeeze stage yet in this photo):ImageALMOND MILK!!ImageNOW YOU CAN BOTTLE IT OR… if you like it sweet, add it back to the blender with a little vanilla bean (scraped) or extract, honey or maple syrup. Otherwise, keep going and bottle it! (Note, you can add mejool dates earlier in the process too –  before straining I mean).ImageNow your almond milk is ready!

Drink it plain, drink it in coffee, bake, make smoothies – you name it!
Stay tuned for how to make almond meal out of the pulp and a special homemade recipe for cookies using it!

Enjoy!Image

NEXT UP: Homemade Fermented Almond Milk Yogurt!

Easy 30 minute coconut milk (but tastes like vanilla) soft serve/ice cream w/ xylitol

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1 cup of coconut milk (not light, not watery, pure coconut milk w/ cream in it).

2-4 Tablespoons of Xylitol (I use 2-3 depending on my mood). Note, You can use whatever sweetner you prefer. Stevia, etc… You can also use a wet sweetener such as honey or maple syrup and it will still turn out.

2 eggs *Sorry, have no idea if there are substitutes, I’ve never tried :(

a few dashes of salt (I use himalayan, but you can use what you want)

Appx 1 Tablespoon (give or take depending on your liking) of vanilla extract. I use my homemade extract (made with rum) so I go easy on it. Then again, I may have some days I just go for it and add a lot. ;-) You be the judge, but 1-2 TBSP is about right. *Note: You can use any extract you want (mint anyone? lemon, you name it) as well as additional flavorings in general. We happen to love the vanilla flavor (does not taste like coconut) a lot, but I plan to experiment a bit more as the summer goes on.

OK, onward….

Mix ingredients really well (I use a small smoothie maker which is basically a mini-blender. Works really well). You can also use a bullet hand blender – whatever works!

Transfer to ice cream maker and use as instructed by your machine.

Add any extras as it churns, such as; chocolate bits (I usually add homemade xylitol-sweetened chocolate), peanut butter, jam, berries, fruit puree, nuts, pieces of cookie/pie/cake, cookie dough, etc… Whatever you wish!

Otherwise, it’s DELICIOUS without anything but what you blend above (coconut milk, sweetner, vanilla, eggs & salt).

Enjoy!

p.s I did make a batch of healthy faux ‘cookie dough’ and added that in one batch and whoa… let me just say I practically hide in the closet so no one could get at it. It was that good!

p.p.s You can freeze this as it hits the soft serve point in your ice cream maker if you prefer it harder.

EASY (5 minute) gluten-free Buckwheat pasta (sauce recipe not included)

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Time. Something most of us don’t have a lot of.

While trying to come up with a tasty, easy gluten-free pasta, this is what I have to share….

It’s fast, only 4 ingredients (one of which is a bit of water) and delicious!

This recipe makes one serving. If you want more, just multiply, etc. it.

NEED:

3/4 cup Buckwheat flour
1 egg (room temp)
2 Tablespoons Tapioca flour
Water as needed to make dough moldable, but not too wet/sticky

Add all ingredients in bowl
Knead.
Add about 1 Tbsp or so of water (you’ll know) to make ‘dough-like’ (not too sticky, not too dry)

Either add to a pasta machine or roll out (w/ parchment above and flour below) by hand with a roller.
If you use the pasta maker, set to desired size. If you roll out, cut to desired size.

Boil water (no oil), add pasta – wala!

No need to rest dough or anything.  

This pasta cooks within minutes so be sure to watch it.

Nothing else – that’s it!

Add desired sauce and have a go at it. It’s delicious!

 

EASY 3-ingredient JAM w/ xylitol (from Birch, NOT corn)

You can choose any berries you want.

Today, I chose rasberries, so here is the recipe based on that….

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EASY 3-INGREDIENT Berry JAM w/ Xylitol

NOTE: Double/multiply, etc… recipe as needed. This recipe only makes 1 12-ounce (350 grams) jar. Of course, you can make a HUGE batch by adjusting the recipe. I only had about 1 cup of xylitol left (need to re-stock!) so that’s what I made today. Enjoy! :)

NEED:

2 cups berries MASHED (of choice) *Need to equal 2 cups when mashed*

1 cup xylitol (NOT corn derived *important*) Be sure you are using the xylitol derived from a Birch tree. The other stuff is basically coming from corn, possibly GMO.
Please also note you can use any sweetner you want

1 lemon (only the juice)

1 jar

*Note all quantities of berries/xylitol/lemon and jars change if you want to up the recipe which I imagine you will. I ran out of xylitol which is why I only did 1 jar. Normally, I do a big batch of 10 jars or so.

Method:

Clean/strain berries of choice

MASH

Measure berries out to equal 2 cups

ADD berries to saucepan then add xylitol and lemon juice. Stir well.

Bring to a complete/rolling boil.

Stir the entire time while boiling.

For appx 10-15 minutes, boil/stir until it’s a syrup-like consistency. Do not let it burn.

To check for the right consistency, put a dollop of jam on a small plate (you put in the freezer a few minutes before). Return the plate to the freezer then after about a minute, remove and check. You should be able to separate the dollop and it stays separated.

*Be sure you have boiled the jar(s) + top (add in last 30 seconds of boil) before use.*

Add jam while it’s still boiling (fresh off the stove) into boiled clean jars. Add lid, screw tight and let it cool. You do not need to refrigerate this until it’s been open/used the first time.

Enjoy!

It’s really good and quick!

Note, I also like to add it on deserts when warm before jarring! Mmmm!!!

 

Gluten-free, Chickpea/Garbanzo Bean Chips w/ Vegan (Gluten-Free) Cheese Topping!

Hi everyone,

It’s been awhile.
I’ve taken an extended break due to my health, but am feeling the gluten-free love  again. :-)

Last night I made some chickpea chips w/ vegan cheese & after posting them to my Facebook profile, realized it was time to come back here and share.

These turn out very crispy and are perfect for faux nachos or dipping in general.

I splurged and made these my dinner last night. :) I would say it was not a very balanced meal, but the vegan cheese includes carrots and nutritional yeast and this is pretty balanced in my world. :)

Chickpea/Garbanzo Bean Chips:
(split the recipe in half if you are cooking for 1)

Pre-heat oven to 175 Celcius or 350 Farenheit (give or take depending on oven).

* 2 cups of chickpea flour
* 2-4 Teaspoons of chip seasoning(s) of choice. I used a curry mix I made, but you can also use chili powder, garlic, etc… I added my homemade curry mix. Use more or less depending on how flavorful you want the chips. Note, chickpeas soak it up so I leaned on the ‘more’ side.
* 2 Teaspoons of olive oil (helps hold the dough together)
* 1 Teaspoon salt (I used himalayan salt, but sea salt is also good)
* 1/2 cup (give or take, you want dough) water

Mix dry ingredients first. Then add olive oil & water until you form a dough. It should not be sticky, but come off the bowl.
Form about 6-8 balls and roll each separately between wax paper (or parchment) flat.
The thickness depends on how thick you want your chips, but too thin and they will fall apart – experiment and see what works for you.
Use a pizza cutter or the like to cut into fours. Those are your chips.

For salty chips, sprinkle salt (& a bit of seasoning for good measure) on the actual chip dough just prior to baking. Mmmm!

This is what mine looked liked fresh out of the oven:

Place on a parchment lined baking pan (or grease a cookie pan if you want) and bake at appx (ovens vary) 175 Celcius (about 350 Farenheit) for 15-25 minutes. I like mine crispy and so long as your keep them low, you should be able to bake for awhile without burning them. Remember, the longer the better – crispier!

These are best after cooling off and crisping, then served soon after.

Vegan (Gluten-Free) Cheese:

1 small yukon gold or russet potato
1/2 c. carrots
1/2 yellow onion

Fill a pan with about 1/2 inch of water, bring to a boil, put veggies in water, cover, reduce heat to low and let simmer until veggies are soft. 15 minutes.

When veggies are soft, drain the water but reserve it, pour them into a blender and add:
3 Tb. water
1/4 c. nutritional yeast
1/2 tsp. salt
1/2 tsp. garlic powder
1/3 c. cashews
Blend until creamy, You may need to use the reserved water to get the blender going, usually about 1/2 c. is enough. Set aside to use with whatever you like!

Note: You can use real cheese of course or whatever you want. I am planning to make guacamole next time and maybe do a little nachos supreme. ;-)

Enjoy! <3