Friday, July 17, 2015

Totally-Grain Free Hot Chocolate Cupcakes with Whipped Cream Frosting

The adults ate more of these than the children did at my youngest daughter's 2nd birthday. They were a huge hit!

Totally-Grain Free Hot Chocolate Cupcakes with Whipped Cream Frosting
makes 24 cupcakes

TGF Hot Chocolate Cupcakes

4 cups finely ground blanched almond flour
½ cup unsweetened cocoa powder
1 teaspoon finely ground sea salt
1 teaspoon cinnamon
1 ¼ teaspoon baking soda
2 cups maple syrup
4 large eggs
2 tablespoons of vanilla extract

Preheat the oven to 350o. Line cup cake tins with liners.

In a large work bowl, combine the dry ingredients; almond flour, cocoa powder, salt, cinnamon and baking soda.

In a medium work bowl combine the wet ingredients; maple syrup, eggs and vanilla.

Stir the wet ingredients into the dry mixture and thoroughly combine. Spoon the batter into the lined cup cake tins, leaving about a quarter inch margin from the top of the cup cake liner.

Bake for 30 to 35 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Let the cupcakes cool in the pans for one hour before frosting.

Whipped Cream Frosting
1 8 ounce package of cream cheese at room temperature
½ cup finely ground honey granules
1 teaspoon clear vanilla extract (clear vanilla extract keeps the frosting bright white)
½ teaspoon almond extract
2 cups heavy cream

Using a stand mixer whisk the cream cheese, sugar, vanilla extract and almond extract together, until the mixture is smooth. Once the mixture is completely smooth, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times top make certain the ingredients thoroughly combine. Continue whipping until the cream can hold a stiff peak.

Sunday, March 22, 2015

Totally-Grain-Free Waffles

Totally-Grain-Free Waffles

We have adopted these delicious Totally-Grain-Free Waffles from Paleo Parents. My child saw a waffle on a show and asked for them. What does a parent do when you have a child allergic to grain and she wants a waffle? This parent makes it happen!
The waffles came out great, with the extra I popped them into a freezer bag and in the mornings bake them at 350o for 4 minutes to warm them up.  Topped with pastured butter and real maple syrup, this is a delicious addition to a well rounded breakfast.

·         1 medium ripe banana
·         1 medium apple, peeled and cored
·         1 cup smooth almond butter or other smooth nut or nut-free butter. Sunflower seed butter is nut-free and delicious
·         2 medium eggs
·         1 tbsp arrowroot powder
·         1 tbsp vanilla extract
·         1/2 tsp baking soda
·         oil for greasing waffle iron (melted coconut oil with a silicon pastry brush works best)
Puree apple and banana in a food processor.
Use the whisk attachment on your electric mixer and whip almond butter on high for 5 minutes until smooth and fluffed.
Add puree and remaining ingredients to whipped almond butter and continue to whip until very well combined.
Grease your hot waffle maker (for each waffle you make).
Use about 1 ladle of batter per 8-by-4-inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up entire waffle maker, leave about 40% unfilled so that the batter can spread. When the waffle is done it should pull easily away from both side of the waffle iron.  If your waffle is floppy, it’s not ready yet – keep cooking for another minute or two!
Eat immediately or store flat in freezer.
~ Dr. Marion

Totally-Grain-Free Butternut Squash Soup with Red Pepper Coulis

Being a Totally-Grain-Free family isn't always about the baked goods, that's the fun part. It's about eating well a variety of foods and working towards a healthier way of being.

A number of years ago I had the pleasure of dining at Wolfgang Puck's restaurant and because it was a blustery day I ordered the butternut squash soup. Truly divine! My taste-buds sang!

Spring forward to today; because of sensitivities to grain we make the majority of our foods at home, including an array of homemade soups. I just never forgot that soup at Wolfgang Puck's and have created a version that is all my own. I've been making this for about 5 years, have it perfectly refined and am now sharing it with you.

This is a great soup to take to an event because it encompasses all food sensitivities and dietary plans. This can be vegan with the substitution of vegetable stock, it is paleo with the use of coconut milk and hearty enough to satisfy the most substantial meat and potato person. The flavor profile is incredible and tricks the most discerning taste.

A word to the wise I prefer to use the blender when I puree the soup for the second time around. To make the process a bit quicker I will sometimes buy butternut squash that is already cubed.

I would really enjoy seeing your comments on how you enjoyed the soup as well as your family!

~ Marion

·        3 3/4 lbs butternut squash

·         1 3/4 lbs acorn squash
·         6 tablespoons olive oil
·         1 (4 ounce) white onions, peeled trimmed,and finely diced
·         1/2 teaspoon kosher salt
·         1/8 teaspoon fresh ground white pepper
·         1/4 teaspoon ground nutmeg
·         1/4 teaspoon ground ginger
·         1/8 teaspoon ground cardamom
·         4 cups chicken stock or 4 cups vegetable stock, heated
·         1 can coconut milk
·         1 sprig fresh rosemary
·         7 oz jar of Roasted Red Peppers

Preheat oven to 350 degrees.
Cut each squash in half and discard seeds.
Brush cut sides with 2 tablespoons of olive oil, season with salt, pepper and nutmeg.
Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
Allow to cool until squash can be safely handled, then scoop out insides of squash.
Puree the flesh in a food processor, reserve.
This should produce about 4 cups of pureed squash.
In a medium stockpot, warm the remaining 4 tablespoons of olive oil.
Over low heat, saute the onion, do not allow it to brown.
Add pureed squash and cook over very low heat until heated through, stirring occasionally.
Do not allow it to bubble up.
Season with salt, pepper, ginger and cardamom.
Pour in stock and bring to a boil, over low heat, stirring often.
Cook about 20 minutes.
Place soup back into the processor to puree to a very smooth consistency.
Pour soup back into pot and add the coconut milk and rosemary spring.
Warm through, remove rosemary and adjust seasonings to taste.

In blender or food processor, puree the peppers, until thick sauce consistency is attained.
Season with salt and pepper and pour into plastic squeeze bottle or drizzle with a spoon.
Serve the soup with swirls of the roasted red pepper coulis.

Saturday, March 21, 2015

Totally-Grain-Free Gourmet Blueberry Muffins

These blueberry muffins are fantastic to make a head and freeze. I love have 2 dozen delicious, Totally-Grain-Free muffins on hand. I've always taken them to breakfast meetings and they're always a favorite!
Now these aren't perfectly paleo, there is dairy in them. However, I like the thick, creamy, rich consistency that the cream gives. The cream helps give a very gourmet taste and texture to the blueberry muffins that you will love. I adapted this from Bravo for Paleo.
To make 2 dozen
  1. 5 cups fine ground almond meal
  2. 2 tbsp coconut flour
  3. 1/2 tsp popcorn salt
  4. 1 tsp baking soda
  5. 2 tbsp vanilla
  6. 1/2 cup grapeseed oil
  7. 1/2 cup honey 
  8. 1/2 cup heavy cream
  9. 4 eggs
  10. 2 1/4 cups fresh or frozen blueberries

  1. Preheat oven to 350. Line a 12 count muffin/cupcake tin with paper liners.
  2. In a mixing bowl combine all the dry ingredients: almond flour, coconut flour, salt, and baking soda
  3. In a separate bowl combine all the wet ingredients 
  4. Gently fold in blueberries
  5. Fill muffin cups 1/4 inch away from top
  6. Bake for about 22 minutes

Thursday, August 14, 2014

Totally-Grain-Free Cherry Cobbler

Totally-Grain-Free Cherry Cobbler

2 lbs fresh pitted cherries, halved
1 tablespoon arrowroot powder
2 tablespoons granulated honey (maple sugar or coconut sugar is great and makes this recipe vegan)

2 cups Almond Flour
½ tsp ground cinnamon
1 tablespoon vanilla extract
½ tsp almond extract
¼ cup local honey (agave nectar is the vegan option)
¼ cup grape seed oil

Pre-heat oven to 350o.  Mix cherries, arrowroot and honey granules. Spread evenly in bottom of 8x8 pan.
 Mix wet into dry ingredients, until well combined and break into crumbles with a fork. Place crumbles evenly across cherries. Cover with aluminum foil. Bake in oven for 45 minutes. Remove foil and bake another 5 to 10 minutes until top is golden brown. Let rest for 30 minutes and enjoy while still warm!

Saturday, May 31, 2014

Totally-Grain-Free Lemon Berry Muffin

Totally-Grain-Free Lemon Berry Muffins! 
I'm back! The baby is almost a year old and even though I haven't had time to post, I have been creating terrific new baked goods, writing a book, and getting ready for some new Totally-Grain-Free adventures. To keep up to date with the latest TGF news and FREE recipes be sure to subscribe to by entering in your email in the space above.
Summer is always the time of year that I start thinking of fresh flavor profiles. I love the taste of the season! If any of you have seen my Totally-Grain-Free Lemon Bars then you know how crazy I am about lemon. The Totally-Grain-Free Lemon Berry Muffins have a gentle lemon flavor, and a burst of berry goodness! The texture of the muffin is rich with a creamy cake consistency. You will adore them!
~ Dr. Marion

  1. 2 1/2 cups almond flour
  2. 1 Tablespoon coconut flour
  3. 1/4 teaspoon salt
  4. 1/2 teaspoon baking soda
  5. 2 Tablespoons freshly squeezed lemon
  6. 1 Tablespoon lemon zest
  7. 1/4 cup melted coconut oil
  8. 1/4 cup honey
  9. 1/4 cup coconut milk
  10. 2 eggs
  11. 1 cup fresh or frozen mixed berries (I used a mix of blueberries, marion berries and blackberries)

  1. Preheat oven to 350. Line a 12 count muffin tin with paper muffin liners. (see below for mini-muffins)
  2. In a mixing bowl combine almond flour, coconut flour, salt, and baking soda and stir to combine.
  3. In a separate mixing bowl combine coconut oil, eggs, maple syrup, coconut milk, and freshly squeezed lemon and lemon zest; mix well.
  4. Pour wet ingredients into dry ingredients and mix well.
  5. Fold in mixed berries.
  6. Evenly fill each muffin tin. 
  7. Bake for 22-25 minutes, when a toothpick is inserted into the center of the muffin it should come out clean.
  8. Alright, for mini-muffins lower your temperature to 325 degrees and reduce your baking time to 18-22 minutes. 
  9. YUMMY!

Tuesday, February 25, 2014

Undergoing Major Changes!

Ever since my sweet baby was born it has been a struggle to blog my recipes. This doesn't mean that I am not creating and experimenting with food in the kitchen.
I am also completely revamping my older recipes to take unhealthy aspects out of it.
Wait for a New and Improved Totally-Grain-Free it will be your new way of life!

Welcome Andriana to the family!