Wednesday, July 30, 2014

Blueberry Ice Cream Sandwiches (Gluten Free,Low Carb,Paleo,and GrainFree)

What goes great with summer?


It seems as if everyone is in an ice cream craze.I can see's hot.Lets just say I don't like the sun beating down on me.I still get in the mood for ice cream even though usually stay inside.I recently got an ice cream maker and I can't even figure it out!Everytime it just turns to slush!Maybe it's because it is coconut milk...I'm not sure.
I decided to make these and use whipped coconut cream instead of ice cream.I had some blueberries so I was like "How about blueberry ice cream sandwiches?".They turned out really good!It may be just because I wanted ice cream,but let's get to the yum!

I like blueberries...


3 Large Eggs
1/4 cup of heavy cream or coconut cream
1/3 cup stevia or sweetener to taste
5 tablespoons of coconut flour
1/2 cup of fresh or frozen blueberries
Dash of vannila extract
About 1/8 cup - 1/4 cup of milk of choice (If your dough is too dry,I added some)

1 can of Coconut Cream
1 can of coconut milk refrigerated overnight


Preheat oven to 300 degrees.Line a cookie sheet with parchment paper.In a large bowl,whisk together eggs,sweetener,vanilla,and cream until well mixed.Sift the coconut flour into the egg mixture and mix until smooth.(Optional,this just makes it easier to mix)Wait for a few minutes until thick.Add the blueberries and milk.Drop 1 tablespoon sized cookies onto cookie sheet.(You can make them bigger if you would like!)Flatten into cookies.Bake until golden with golden brown edges or until you think they are ready.It took mine about 20 minutes.Let cool enough to handle then transfer to fridge to get firm and cool.Follow instructions for filling below.
Sandwich 1 tablespoon of filling between 2 cookies.Put in freezer overnight or until you think they are ready to eat.

Coconut Cream Filling:

Take out coconut cream from can of coconut milk.(You may need more depending on how much you get)I used just canned coconut cream and I used the whole can because I use what is left over for another time.Use hand mixer or mixer and beat until fluffy and stiff peaks start to form.I stick mine in the fridge to firm up so it's easy to put on the cookies.

Tuesday, July 15, 2014

Gluten Free Low Carb Rolls & Dairy Free for a Few Days

I never realized how hard it would be...because I love cheese...

So I decided to test how I would do dairy free for a few days since I am allergic to dairy,but I like to ignore it.I failed already today.I was making some donuts that have butter in them.Well,besides that I
am actually feeling pretty good right now.I am gonna do this for three days and see how I do.If I feel better though,am I gonna go back to eating dairy?! Come on!Maybe I should just dedicate like two or three days a week to have dairy.I probably won't...what do I do?I mean I know there are substitutes,but I love cream cheese.As in like cheesecakes and there is a cheesecake that I made in my fridge now.I want a slice,but just no.

Well,anyways....I decided to post the recipe for the rolls I promised!I made them today with shortening instead of butter.Why didn't I use coconut oil?I was out at the time and well I couldn't use butter.These are kinda sweet,but I like to make mini sandwiches out of them.First time I had a sandwich with one of these I was like "Its been so long!". I just like the how they are sorta sweet;I think those make the best sandwiches.You can just have them as dinner rolls or you can make mini sandwiches.These would be great with soup!They are also full of fiber.I did do a tablespoon of sugar to make the yeast do it's thing because last time it didn't rise to much at all.You have to make about to batches of my Gluten Free Flour Mix.Yum...

Ready for the Oven!

Gluten Free Low Carb Rolls or Buns for Mini Sandwiches >_< 


                                                          Bake Me!


2 1/4 teaspoon or 1 packet of active dry yeast
1/4 cup of lukewarm water
1 tablespoon of sugar preferably raw
1 cup warm almond milk,coconut milk,or a blend of both
3 tablespoons of melted butter or coconut oil,slightly cooled
1/8 cup of stevia or sweetener to taste
1 cup of My Gluten Free Flour Mix + 3 more cups
Just one egg (That's a first!)
1 teaspoon of salt
1/2 tsp baking powder


Put yeast,sugar,and warm water in mixer bowl,stir.Let sit for about 10 minutes or until really foamy.
Once yeast is ready add warm milk,melted fat,and sweetener.Stir with paddle attachment.Put the paddle attachment on mixer and add in 1 cup of the flour mix.Mix on medium and scrape the sides of the bowl.It should be a pancake batter consistency.Add in the egg,salt,and baking powder.Mix some more on medium until combined.Add the flour mix 1 cup at a time on mixing on medium and scraping the sides of the bowl.You should end up with a nice dough.Lay some parchment or plastic wrap on the counter and oil it so the dough does stick.Cover with plastic wrap and let rest for 10 minutes.In the meantime,wash the same bowl or get a new one and oil the bowl.After the 10 minutes are up,place dough in the bowl and cover with towel.Place in the oven or microwave and let rest for 1 hour.Have a surface oiled.Once hour is up get the dough out of the bowl and put on surface.Pound and knead some.Flatten out some and place plastic wrap over and roll out to a square that is 1/2 an inch thick.Look for a size enough to make 18 rolls.Cut out rolls in desired shape.(I made mine kinda square)Place parchment on cookie sheet and place rolls onto sheet.Cover with towel and place in the oven.(Unless you have a big microwave...)Let rise for another hour.Once hour is up,take out and uncover.Preheat oven to 350 degrees?Once oven is ready,put in oven.Let bake 15-18 minutes or until golden on the bottom.(It's hard to tell on top)Then take out and baste with butter or oil then,enjoy!


Saturday, July 12, 2014

Gluten Free Low Carb Flour Mix

So far I am testing my own gluten free flour mix.It also happens to be low carb friendly.I have only tried it in one recipe as of now.I was surprised it actually worked!(I will post the recipe soon!) It is fit to my needs with my allergies.If it works well in lots of recipes then I will be able to consider it all-purpose.I hope it works well in more recipes to come,but here is what is in it and about it.

If you would like to know what these go to the resources section here.

Almond Flour

The almond flour is the main ingredient in this mix.I use the almond flour because it is great for you and it's moist and if you treat it right it makes some great baked goods.

Coconut Flour
The coconut flour tones the almond flour down.It adds some fluff,but keeps the almond flour from being to moist to the point it just crumbles.The almond flour is coconut flour's best friend.The almond flour keeps it from being to dry and the coconut flour keeps the almond flour from being to moist.Perfect!

Ground Flax Meal

You can use golden or brown flax.I use brown.Just make sure you grind up enough whole ones yourself or buy it already ground.This adds some fiber to this flour mix,so this may help you if you have problems.(Haha!It did I my mom!)

Mung Bean Starch
This one is the most odd ingredient.They use mung bean starch in Korean cooking.They use it to make a kinda gel like pasta stuff.It's jello basically.You just can't use too much.My mom tried to make a gravy with it and well jelly gravy...I thought if I would use a little it would hold the goods together.

Xanthan Gum

If you bake gluten free you probably have heard of this one.It is a binder.I love it! It makes
everything come together,even sauces.Xanthan gum helps to keep the goods from being to crumbly.

Now to the mix!

Gluten Free Low Carb Paleo Flour Mix

It would be best to use a kitchen scale in this so it is precise!

Digital Kitchen Scale
Bowl to mix or mix in container
Container to store flour in


140 grams Almond Flour
70 grams Coconut Flour
70 grams Ground Flax Golden or Brown
10 grams Mung Bean Starch
10 grams Xanthan Gum

Measure out one ingredient at a time on scale and add to bowl or container to mix.Mix thoroughly
then store in container.I store mine in the freezer and this makes somewhere around 2 cups.

For the recipe I put in 9 servings,so this is what it gave me.Here is the nutrition facts for 33 grams worth: