Dairy Free

Chocolate Chickpea Cupcakes

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This recipe was created by Janice Chan, and was originally gluten and grain free only. I made several modifications, and now it is both gluten and dairy – free. These cupcakes are very moist and are a great alternative to the gluten and dairy loaded cupcakes. Enjoy!

Ingredients:

  • 1 Can of Chickpeas
  • 4 Eggs
  • 1 Teaspoon of Vanilla Extract
  • ¾ – 1 ½ Cup of Sugar
  • 1 ½ Teaspoon baking powder
  • 5 Tablespoons coconut oil
  • 2-3 Tablespoons of Cocoa Powder

Directions:

  1. Preheat the oven to 350 degrees F and line a muffin pan for 15-16 cupcakes.
  2. Rinse and drain the chickpeas.
  3. Combine the chickpeas, eggs and vanilla extract in a food processor until smooth.
  4. Add 3/4 cup of sugar and baking powder, and pulse to blend.
  5. Place the coconut oil in a microwave safe bowl. Heat until all the oil is melted, pausing to stir every 20 seconds. Add the cocoa powder to the melted oil and combine well.
  6. Add the melted coconut oil and chocolate mixture into the food processor, and blend until smooth. Scrape down the sides with a spatula to make sure all the chocolate is completely mixed with the chickpeas. You may need to add more sugar at this point to make the mixture slightly sweeter depending on your preference (approximately 1/4 cup to 3/4 cup).
  7. Pour the batter into the cupcake liners, filling them almost to the top.
  8. Bake for 22 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean.
  9. Cool the cupcakes in the pan for a couple of minutes before transferring them to a wire rack.

Have you benefitted from reading this blog? Know someone that would benefit as well? Share, Like, Comment, or Tweet this article, and let me know what you think.

Some of the information provided above may not be appropriate for everyone, please consult with your doctor before trying any of the above. If you are interested in Naturopathic Medicine and wanting a different approach to your health care needs, please contact Elisha Cook for more information.

Breakfast Wraps Recipe

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This recipe is great for those who are avoiding gluten and dairy, and are on the go. These breakfast wraps are quite portable and flavourful!

Ingredients:

  • 3 Eggs
  • 1 tomato
  • ½ cup of mushrooms
  • 3 branches of cilantro
  • ¼ tsp of basil
  • Salt and pepper to taste
  • 10 pieces of rice paper
  • 1 tsp of Olive oil

Directions:

  1. Heat approximately 1 tsp of olive oil in pan.
  2. Once heated, add tomato, mushrooms, cilantro, and basil to pan. Heat until thoroughly cooked through.
  3. Beat 3 eggs together and add to pan with vegetable mix.
  4. Cook egg thoroughly, breaking up the mixture as it cooks.
  5. Heat up a kettle of hot water. Once it has boiled, place hot water in shallow glass dish. Take the rice paper, once piece at a time, and place it in the hot water until the paper becomes pliable.
  6. Take the rice paper, lay it out flat, and add a small amount of the cooked egg mixture to the wrap. Roll the rice paper up tight, and serve.

Have you benefitted from reading this blog? Know someone that would benefit as well? Share, Like, Comment, or Tweet this article, and let me know what you think.

Some of the information provided above may not be appropriate for everyone, please consult with your doctor before trying any of the above. If you are interested in Naturopathic Medicine and wanting a different approach to your health care needs, please book an appointment with Elisha Cook at the RSNC (416-498-9763), and let me help you achieve your health goals.

Gluten and Dairy – Free Cookies Recipe

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Gluten and Grain - Free CookiesThis recipe is great for those who need to avoid gluten and dairy, but need a little sugar fix. These cookies are also easy to make and take very little time. Try it out and let me know what you think!

Ingredients:

  • 2 egg whites
  • 1 cup of icing sugar
  • 1 cup of ground up almonds (or hazelnuts)
  • 1 cup of coconut
  • 1/3 cup of dried cherries, cranberries, or blueberries (half of this can be chocolate chips but this is optional)

Directions:

  1. Beat egg whites until thickened up a bit.
  2. Combine all ingredients together
  3. Place on baking sheet (with parchment paper)
  4. Bake in oven for 25 minutes at 300F.
  5. Remove from oven, let cool, and enjoy!

Have you benefitted from reading this blog? Know someone that would benefit as well? Share, Like, Comment, or Tweet this article, and let me know what you think.

Some of the information provided above may not be appropriate for everyone, please consult with your doctor before trying any of the above. If you are interested in Naturopathic Medicine and wanting a different approach to your health care needs, please book an appointment with Elisha Cook at the RSNC (416-498-9763), and let me help you achieve your health goals.

 

Grain (and Gluten) – Free Banana Muffins

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Grain Free Banana MuffinsThe following muffin recipe was created by my sister while she was on the Elimination Diet, and I do have to say, it doesn’t make you miss grains that’s for sure! I use this recipe to create a light snack for work, presentations, or just a snack for at home. This recipe is even great for lunches for the kids. So try it out and let me know what you think!

Ingredients

  • 1 cup nut butter
  • 2 medium sized bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons of raw honey
  • ½ teaspoon baking soda
  • You can also include different toppings, including: coconut flakes, raisins, flax seed,  chocolate chips, cinnamon, and/or anything else you can think of (to be honest I like it without the toppings!).

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins. Test your muffins by using a toothpick in the middle of the muffin and removing it. If the toothpick is free of any crumbs, then your muffins are done, otherwise continue baking for several minutes longer.
  7. The recipe should yield 12 regular sized muffins or 24 mini – muffins.

Have you benefitted from reading this blog? Know someone that would benefit as well? Share, Like, Comment, or Tweet this article, and let me know what you think.

Some of the information provided above may not be appropriate for everyone, please consult with your doctor before trying any of the above. If you are interested in Naturopathic Medicine and wanting a different approach to your health care needs, please book an appointment with Elisha Cook at the RSNC (416-498-9763), and let me help you achieve your health goals.