Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Category: Paleo

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Confession: I’m addicted to ice cream. I may not be running after the ice cream truck these days, but my almost daily summer ice cream-eating habit lives on. These paleo-friendly ice cream cookie sandwiches are easy to love—they’re packed with flavor, sugar crash not included! […]

The Proof Is in the Gluten-Free Pecan Pie

The Proof Is in the Gluten-Free Pecan Pie

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods. This pecan pie is all the proof you need.

Introducing My New Grain-Free, Paleo Baking Flour and Stir-and-Bake Mixes!

Introducing My New Grain-Free, Paleo Baking Flour and Stir-and-Bake Mixes!

After cooking—and baking—gluten-free for my now 18-year old son, Isaiah, since his diagnosis eight years ago and writing my best-selling cookbooks, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipe for Easy, Delicious Meals and Silvana’s Kitchen: Timeless Favorites TransformedI received email after email from readers who even after going gluten-free were still tired and bloated or were just feeling a little off. Other readers could no longer eat rice or potato. I decided it was time to get back in the kitchen and experiment. My new mission? To develop a grain-free flour blend and mixes that could deliver great texture and flavor—just like my wildly popular gluten-free flour blend. I’m proud to introduce a brand new kind of baking flour and stir-and-bake mixes—non-GMO, grain-free and refined sugar-free, which means they’re good for just about everyone! IMG_0577

GMOs Gluten Grains Dairy Soy Gums Refined Sugar They are also CERTIFIED: Screen Shot 2015-09-16 at 1.43.28 PM Plus, my cookies and brownies look—and taste—like the real deal…exactly like you remember! So, what’s inside? That’s easy—the fruits of nature. For my Paleo Grain-Free Baking Flour and Mixes, I sourced Chestnut Flour from the Italian Alps, where following family tradition, the nuts are shelled, then slow-dried in ovens before stone-milling, which yields an uncommonly soft-textured flour and a characteristically neutral flavor. My Chocolate Chip Cookie Mix and Double Chocolate Brownie Mix are lightly sweetened with unrefined, 100% Pure Vermont Maple Sugar, prepared by heating maple syrup until the temperature is about 45˚F above the boiling point of water, then letting it cool to about 200˚F and stirring it until all of the moisture evaporates. P1080955

I hope you’ll join me in my upcoming 3-Part Blog Series: I’m Gluten-Free, But I Still Don’t Feel Great. Now, What?! to celebrate the launch of my new line of flour and mixes, where I’ll share the powerful health benefits of eating grain-free along with an insanely addictive grain-free, refined sugar-free recipe. Part 1: The single piece of advice to swear by and the one question you should be asking yourself (if you’re not already!) that will change your life—inside and out. Part 2: How to heal your body from inflammation—my personal story. Part 3: Life is sweet as expressed by one of my new grain-free, refined sugar-free recipes—and surprise!

No-Bake Paleo Fruit Pie Minis

No-Bake Paleo Fruit Pie Minis

Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

WHO: Brittany Angell, brittanyangell.com
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)

To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Dairy-free ice cream can be a challenge—whether you’re make a batch at home or even picking up a pint at your local supermarket. I don’t know if you’ve tried all those store-bought, dairy-free ones, but they can be really icy, which is disappointing for the gelato lover in me (I am half Italian, after all!).

But creamy, dairy-free ice cream? Now, that’s a real challenge. If you know Kelly Brozyna, aka The Spunky Coconut, like I do, you know she’s the master of any dairy-free foods—from yogurt to yes, ice cream!

 I’m excited to support her new cookbook, DAIRY-FREE ICE CREAM: 75 Recipes Made without Eggs, Gluten, Soy or Refined Sugar and share her recipe for Dairy-Free Fried Banana Ice Cream.

 
Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Yield: 1 to 1½ quarts

Ingredients

2 tablespoons buttery spread

2 ripe bananas, at room temperature

1/3 cup coconut sugar, finely ground in a spice grinder

One 13.5-ounce can full-fat coconut milk

2 tablespoons water

1 cup almond, cashew or hemp milk

2 tablespoons vanilla extract

2 teaspoons lemon juice

Big pinch of fine-grain sea salt

Instructions

  1. Heat a 12-inch frying pan over medium heat, then add the buttery spread.
  2. Slice the bananas into ½-inch pieces and lay them flat side down in the pan. Do not disturb for 3 minutes.
  3. Flip the bananas to the other side, and do not disturb them for another 3 minutes.
  4. Put the browned bananas, ground coconut sugar, and coconut milk in a blender.
  5. Wearing an oven mitt, add the water to the frying pan and swirl it around. This releases all the yummy brown bits on the bottom of the pan.
  6. Add the pan water to the blender, then puree until smooth.
  7. Add the almond, cashew or hemp milk, vanilla extract, lemon juice, and salt. Puree until smooth.
  8. Freeze for about an hour or refrigerate until cold.
  9. Pour into the ice cream machine and churn per the manufacturer's instructions.
  10. Eat right away or freeze until hard for pretty scoops.
https://silvanaskitchen.com/dairy-free-fried-banana-ice-cream/
Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).

Elana Amsterdam’s Paleo Upside-Down Apple Tartlets with Whipped Coconut Cream

Elana Amsterdam’s Paleo Upside-Down Apple Tartlets with Whipped Coconut Cream

Countdown to 2014 Cookbook Giveaway, Day 1: I’d like to introduce my first guest, Elana Amsterdam, and her New York Times best-selling cookbook, Paleo Cooking from Elana’s Pantry!

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Countdown to 2014 Cookbook Giveaway: Day 6

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting! 

Now, I’d like to introduce my sixth guest and her book!

WHO: Kelly Brozyna, The Spunky Coconut
BOOK: THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert (Victory Belt Publishing, 2013)
RECIPE: Paleo, Gluten-Free Chocolate Pie with Raw Graham Cracker Crust

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Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie with Raw Graham Cracker Crust

Yield: 8 servings

Ingredients

Crust Ingredients

1 cup (100 g) walnut halves and pieces

1/4 cup (about 4) soft, pitted Medjool dates

1 teaspoon ground cinnamon

Pinch of sea salt

Filling Ingredients

1 cup coconut cream*

1/2 cup (about 8) soft, pitted Medjool dates

3 ounces dark chocolate, melted

1/4 cup melted coconut oil

2 teaspoons vanilla extract

* Use the cream at the top of a can of separated full-fat coconut milk, such as Natural Value brand (which is BPA-free). To get it to separate, refrigerate a couple of cans overnight.

Instructions

  1. To make the crust, in a food processor with an S blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
  2. Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides.
  3. Rinse the food processor.
  4. In a small saucepan, heat the coconut cream just slightly.
  5. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
  6. Pour the filling over the crust, and chill to set.
  7. When you’re ready to serve the pie, top it with whipped coconut cream.
  8. Store the pie in the refrigerator.
https://silvanaskitchen.com/kelly-brozyna-paleo-gluten-free-chocolate-pie-raw-graham-cracker-crust/

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Countdown to 2014 Cookbook Giveaway, Day 5: Now, I’d like to introduce Danielle Walker and her New York Times bestselling cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great!