Chocolate Icing (Grain Free, GAPS friendly)

My girls are in a wonderful ballroom dance class. They had their Spring Formal the other day and my contribution to the celebration was these decadent iced brownies. The brownie part I have shared in a previous post. This icing is a wonderful pair to the flourless date brownie recipe. It can be adjusted to make it paleo (sub the butter with coconut oil), even low carb if you sub the maple syrup with a liquid sweetener (sweetleaf liquid vanilla stevia would work). We use goat milk for milk but you could also use regular milk or almond milk. Coconut milk may have too much fat content and mess with the blending of ingredients.

So these are the ingredients I used. Ghee would be a great GAPS option for the butter.

Icing Ingredients:

3 bars of unsweetened Baker's chocolate

3 TB. butter/ghee/coconut oil

3/4 cup maple syrup

1&1/2 cups goat milk 

Melt the chocolate bars with the ghee/butter and add the maple syrup when the chocolate is thoroughly melted. To this also add a few shakes of salt. It will look like this.

Start gradually adding the milk. It is going to look like it won't come together at first. Keep stirring and be patient ("like your Father in heaven" my dad used to say ;) )

When it begins to steam, even boil some and look glossy and combined well, it is done.

Pour over your brownies and evenly distribute.

Let cool in the fridge and cut into squares.

This icing will be a fudge consistency after cooling in fridge. If you have any leftover you can eat it all yourself save it for your kids to dip fruit in as a snack. :)



 

Tuna Casserole (Grain Free, Paleo, Low Carb)

When my husband and I were newlyweds, there were several dishes I learned to make that we both loved and became a favorite. I made a hot tuna casserole that was soooo good. Some of the ingredients I couldn’t use now because of allergies so I have adjusted it and made it over tonight. It was delicious. My mom came in saying she would just have “a bite” and ended up having several saying how amazing it was. She said even my dad “who hates tuna, would devour that!” So, here’s the recipe.

Ingredients: 

8 cans of tuna 

3 cans of water chestnuts 

2- 7 oz. jars of pimentos

6 boiled eggs, chopped

3.5 cups mayo

2 tsp. salt

2 tsp. onion powder 

1/2-1 tsp. pepper 

1.5 Tb. dill weed 

Topping: 12 pieces of sliced cheese
3/4 stick melted butter
3 cups almond flour
1/2 tsp. salt 

I make my own mayo because we avoid soy but any mayo is fine. Combine all ingredients (except topping) in large bowl, stir vigorously until well combined. Pour into greased casserole (mine was 16x11) place cheese slices like so...

I put this in the oven on 375 degrees while making the crumble topping. Melt the butter and combine it with almond flour and salt. Take the casserole out and spread crumb topping over the top. Put back in oven on 400 degrees until it gets a little browned on top. Maybe 15 minutes.

Serve it up!! 

Easy Gluten Free Dinners: Meatloaf Monday

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When the kids get home from school, I have 5 people that need me present, and a 2 yr. old that is sometimes getting pretty cranky because he's going through a "I might nap today, I might not" phase. I don't need to be pouring myself out over a difficult-to-prep gourmet dinner, especially when you have to follow special dietary needs, feed 8 people, and make it tasty.

So I thought I would share some of the dinners I make throughout a busy school week that are at least gluten free and this one is actually grain free as well!