RECIPES

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GLUTEN FREE, EGG FREE MUFFINS

Made with all natural ingredients

by Dario Nardi

1 cup cornmeal 

1 cup almond flour (high in protein!)

2 teaspoons baking powder

1/2 teaspoon salt

1 egg replacer equivalent (potato starch and tapioca flour)

1/3 cup mix of shredded coconut (un-sulfured) and raisins

1/4 cup oil

1 cup hazelnut milk

Mix and bake at 400 degrees for 25 minutes.

Makes 6 cupcake sized muffins. 

IRISH SODA BREAD

A Quick No-Yeast Bread Requiring No Gluten

by Laura Power

Irish soda bread is quick!  It's made with baking soda instead of yeast.  It contains buttermilk

(or yogurt).  The soda reacts with the lactic acid in the buttermilk to make carbon dioxide

bubbles, making the bread rise.

INGREDIENTS for one small loaf:  2 cups flour (whole wheat or other non-gluten flours), 1 tsp

baking soda, 1/2 tsp salt, 6 oz buttermilk (or yogurt), 2 tbsp butter or oil, 1/4 cup raw sugar (or

other sweetener, optional).

DIRECTIONS:  Preheat oven to 400 F degrees.  Mix and knead for one minute into a ball.  Coat

with flour.  Place in greased and floured 9" round pan.  Cover with second 9" round pan, and

bake for 30 minutes.  Uncover, and bake for 15 more minutes.  Alternately bake on greased

cookie sheet for 45 minutes at 350 F degrees.  Makes 8 servings.

VARIATIONS: Irish Soda Cake can be made by adding more sweetener, egg, raisins or dried

fruit, and nuts.  Be creative, and make your own version.

PUMPKIN PIE

Made with yogurt, tofu, or coconut or almond yogurts.

by Laura Power

This is a versatile recipe for healthy pumpkin pie using: cow yogurt, firm tofu, or coconut or

almond yogurt.

FOR CRUST:  Mix 1 cup flour (whole wheat or non-gluten grain), 1/2 tsp salt, 1/3 cup butter,

1/4 cup cold water, 1/2 tsp baking powder.  Form into ball and sprinkle with flour.  Roll out

using floured rolling pin.  Place in oiled and floured pie pan.

FOR FILLING:  Mix 1 egg, (or egg replacer, or 2 envelopes plain gelatin in 1/4 cup cool water), 8

oz yogurt (or tofu, coconut yogurt, or banana), 6 oz raw sugar, 1/2 tsp salt, 2 tsp pumpkin pie

spice (optional), and 15 oz pumpkin (canned or fresh).  Pour into pie shell.

BAKING:  Cover edges with foil.  Bake @ 350 degrees for 45 minutes.  Let cool.

CARROT CAKE

Made with all natural ingredients

by Laura Power

This carrot cake is made with all natural ingredients, including: organic eggs and butter, whole

wheat flour (or non-gluten flours), raw sugar, raw nuts, fresh fruit and vegetables, and

unsulfured dried fruit.  Contains NO: alcohol, candied fruits, or spices (except vanilla).

FOR CARROT CAKE:

DRY:  2 cups whole wheat flour (or non-gluten flour), 1 cup raw sugar, 4 tsp baking powder, 1

tsp salt.

LIQUIDS: 2 eggs (or egg replacer), 3/4 cup buttermilk.  OR RICHER: 4 eggs, 1/2 cup oil.

PRODUCE:  1 + 1/2 cups grated carrots, 1/2 cup dried cherries soaked (or raisins), 1 cup

crushed pineapple and juice, 2 + 1/4 oz chopped walnuts.

DIRECTIONS:  Mix together dry ingredients, then add liquids, last add produce.

BAKING:  Oil and flour a large cake pan, pour mix into pan.  Bake at 350 - 375 degrees for 25 -

35 minutes.

FOR FROSTING:

MIX: 8 oz cream cheese, 1/4 cup butter melted, 1/2 cup raw sugar, 1/4 tsp vanilla.  Chill.  Frost

cake when cooled.