Folks on a grain-free diet know that it doesn't mean you have to sacrifice the warm, filling comfort foods that we all love so much in the fall and winter. In fact, there are gluten-free substitutes and recipes for everything you could possibly want to eat, from breads and pastas to desserts.
These are two of Kettle & Brine owner Tarica Navarro's favorite gluten-free recipes: a carrot souffle and a cashew bread. Both are quick and easy to make and will stick to your ribs on chilly days and nights.
1 3/4 pound carrots, peeled and cut into 1" rounds
3/4 cup maple syrup
2 tablespoons sucanat
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 tablespoons arrowroot flour
1 1/2 sticks unsalted softened pastured butter
3 large eggs
1/2 teaspoon ground cinnamon
Simmer carrots in 1-inch of water until tender. Drain and transfer to a blender. Add remaining ingredients and blend on high until smooth. Pour into a baking dish, about 1/2 to 3/4 full as it will rise. Cook for 60 minutes in 350-degree oven. Serve after cooling.
Makes 1 10x4.5-inch loaf
ghee or coconut oil for greasing pan
1/2 cup unsweetened almond milk
4 teaspoons apple cider vinegar
3 cups whole raw cashews
7 tablespoons coconut flour
2 teaspoons baking soda
1 teaspoon sea salt
For directions, see Against All Grain recipe here.