Gluten-Free Slow Cooker Coq Au Vin

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Gluten-Free Slow Cooker Coq Au Vin (adapted from The Wheat Belly Diet recipe)

Ingredients
  • 1/2 cup tomato paste
  • 2 tablespoons coconut flour (I assume you can use regular flour or cornstarch here if you wanted to make it gluten-ful)
  • 1 cup dry red wine or chicken broth (we used chicken broth)
  • 1 1/2 teaspoons herbes de Provence (mispronounce this, it’s fun)
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons ground black pepper
  • 3 pounds boneless, skinless chicken thighs (we used chicken breasts)
  • 1/2 pound frozen pearl onions, thawed (we omitted this ingredient)
  • 8 ounces button mushrooms
  • 6 slices bacon, coarsely chopped (mmm…bacon)
  • 2 large cloves garlic, minced

Directions

  1. Coat a 5- to 6-quart slow cooker with cooking spray or olive oil.
  2. In the slow cooker pot, whisk the tomato paste with the coconut flour until the flour dissolves.
  3. Whisk in the wine or broth, herbs, salt, and pepper until smooth.
  4. Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce.
  5. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours.
  6. Serve over white rice. 
My husband & I have made this meal twice now in the past month. It has seriously amazing flavor, enjoy!
Gluten-free Chocolate Pudding Pie
RecipeINGREDIENTS
* 1 MI-DEL gluten-free chocolate snap pie crust (I found it a local natural foods store) 
* 1/2 cup sugar, agave nectar or honey (I used organic light agave nectar)
* 1/3 cup unsweetened cocoa powder
* 3 Tbsp. corn starch
* 2 cups milk (I used organic whole milk, I’m sure you could use alternative milks i.e. almond, coconut or soy)
* 2 tsp. vanilla extract
DIRECTIONS1. In a medium bowl, sift then thoroughly mix the cocoa powder and corn starch. 
2. Place the cocoa powder/ corn starch mixture and add the sugar in a medium pot on the stovetop over medium heat, then stir until well mixed.
3. Whisk in the milk and vanilla until thoroughly combined (will take 5-7 minutes). 
4. Remove the mixture from the stove, and allow to cool for 5-10 minutes. Pour mixture into the chocolate pie crust. 
5. Refrigerate for at least 4 hours before serving.Enjoy!

Gluten-free Chocolate Pudding Pie

Recipe

INGREDIENTS

* 1 MI-DEL gluten-free chocolate snap pie crust (I found it a local natural foods store) 

* 1/2 cup sugar, agave nectar or honey (I used organic light agave nectar)

* 1/3 cup unsweetened cocoa powder

* 3 Tbsp. corn starch

* 2 cups milk (I used organic whole milk, I’m sure you could use alternative milks i.e. almond, coconut or soy)

* 2 tsp. vanilla extract


DIRECTIONS

1. In a medium bowl, sift then thoroughly mix the cocoa powder and corn starch. 

2. Place the cocoa powder/ corn starch mixture and add the sugar in a medium pot on the stovetop over medium heat, then stir until well mixed.

3. Whisk in the milk and vanilla until thoroughly combined (will take 5-7 minutes). 

4. Remove the mixture from the stove, and allow to cool for 5-10 minutes. Pour mixture into the chocolate pie crust. 

5. Refrigerate for at least 4 hours before serving.

Enjoy!

Bruce Cost Jasmine Tea Ginger Ale - Unfiltered & Delicious! it’s made with fresh ginger, pure cane sugar, and whole leaf jasmine tea. Sweet taste, I was going to save 1/2 the bottle for tomorrow but drank the whole damn thing instead! 

Bruce Cost Jasmine Tea Ginger Ale - Unfiltered & Delicious! it’s made with fresh ginger, pure cane sugar, and whole leaf jasmine tea. Sweet taste, I was going to save 1/2 the bottle for tomorrow but drank the whole damn thing instead! 

Gluten-free Snickerdoodle Bars 
RECIPE (*adapted from BrownEyedBaker.com)
Ingredients
BARS
2-2/3 cups all-purpose gluten-free flour (I use Bob’s Red Mill, you can also use the regular gluten-ful flour)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon (I probably used a few tablespoons b/c I love love love cinnamon)
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature (I used coconut oil)
2 eggs
1 tablespoon vanilla extract
TOPPING
2 tablespoons granulated sugar
2 teaspoons cinnamon (I used more!)
Directions
1. Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg and set aside.
3. In a mixer, beat together the butter and brown sugar on medium speed until light and fluffy (takes a few minutes). Add the eggs and vanilla. Beat mixture until thoroughly combined (you’ll have to scrape the sides of the bowl a few times!). On low speed, gradually add the flour mixture until well combined.
4. Spread the dough evenly into the pan - WARNING: the batter is crazy thick, so be sure to use something that will not break i.e. a wooden bowl (don’t use a plastic spatula like I did!). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes. Cool completely before cutting. Store in an airtight container at room temperature.

Gluten-free Snickerdoodle Bars 

RECIPE (*adapted from BrownEyedBaker.com)

Ingredients

BARS

  • 2-2/3 cups all-purpose gluten-free flour (I use Bob’s Red Mill, you can also use the regular gluten-ful flour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon (I probably used a few tablespoons b/c I love love love cinnamon)
  • ¼ teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (8 ounces) unsalted butter, at room temperature (I used coconut oil)
  • 2 eggs
  • 1 tablespoon vanilla extract

TOPPING

  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon (I used more!)

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking pan; set aside.

2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg and set aside.

3. In a mixer, beat together the butter and brown sugar on medium speed until light and fluffy (takes a few minutes). Add the eggs and vanilla. Beat mixture until thoroughly combined (you’ll have to scrape the sides of the bowl a few times!). On low speed, gradually add the flour mixture until well combined.

4. Spread the dough evenly into the pan - WARNING: the batter is crazy thick, so be sure to use something that will not break i.e. a wooden bowl (don’t use a plastic spatula like I did!). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes. Cool completely before cutting. Store in an airtight container at room temperature.