Make Your Own Almond Meal

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Dairy-Free (& Nut-Free) Pesto

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

For this recipe, you’ll need:

2 cups fresh basil leaves, packed (~ 4 ounces)
1/2 tsp sea salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic, minced
1/2 cup extra virgin olive oil
(12 oz. uncooked pasta, optional)

Toss everything into a food processor (except for the pasta!) and process until combined, stopping to scrape the sides a few times as needed.

Makes 3/4-1 cup of sauce. Freezes well for later use, so I make TONS of this when it’s basil season 🙂

If using for a pasta dish, cook 12 oz. pasta according to package directions. (We like the organic brown rice pasta varieties from Trader Joe’s.) Drain. Toss with pesto and serve!

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

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OAT FLOUR PANCAKES (Gluten-Free/Dairy-Free)

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!Not to toot my own horn…but these are AWESOME!! You won’t even miss the butter, either!(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)Makes about 15 pancakes.
INGREDIENTS:
2 3/4 cups gluten-free oat flour*
1 TBSP baking powder (look for brand that’s gluten-free and aluminum-free)
1 tsp sea salt
1 3/4 cups water
2 eggs
1/4 cup grapeseed oil (If you can have dairy, feel free to use softened butter here instead.)
1/4 cup honey*You can make your own oat flour by grinding approximately 3 cups of old fashioned oats, but be sure to measure out the precise amount of flour needed for this recipe in case yours makes a little more or a little less than needed.**Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of every ingredient used in our recipes.
DIRECTIONS:Preheat non-stick griddle to 375 degrees.Grind oats into a flour if using whole oats (we throw ours in our blender). Mix all dry ingredients together in a medium mixing bowl – a whisk works great for this…really breaks up the clumps. Mix wet ingredients together in a separate bowl.Stir wet ingredients into dry ingredients until just combined – it’s okay if the batter is a bit lumpy. Don’t over-mix or pancakes will be tough.Test that skillet is fully preheated by sprinkling some water on it – the droplets should “dance” and sizzle.Using a 1/3 cup measuring cup, scoop batter onto the skillet. Pancakes are ready to flip when the edges are slightly dry and the top is covered in bubbles (peak underneath to make sure the bottom is golden brown before flipping).Flip pancakes and cook until underside is golden brown – do NOT flip more than once or flatten the cakes with your spatula. These pancakes rip easily. To keep them from tearing, be sure to slip your spatula under them in one smooth, really quick motion …and you may wish to wipe your spatula clean between batches, as well. Serve immediately or store in fridge/freezer for reheating.I enjoy these plain (I’ve never really enjoyed syrup) – these really are sweet enough to hold their own 😉 Obviously, if you’re not “dairy-free,” feel free to spread butter all over them – I’m sure that’d be delicious! Otherwise, top with pure maple syrup or raw honey!CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!