Gluten Free Powdered Doughnut Hole Recipe

by Amy on 10/31/2014

  

Gluten Free Powdered Doughnut Holes Recipe

These gluten-free baked doughnut (donut) holes are sooo good! A fun, pop-them-in-your-mouth treat, these will be a new favorite at your house for sure.

Try them with a cup of hot apple cider or tea for a real delight…

Gluten Free Powdered Doughnut Holes
by Amy Love, Real Food Whole Health

Makes approximately 2 dozen doughnut holes

Ingredients:
1 ¼ cup gluten free flour blend (I like Trader Joe’s All Purpose Gluten Free Flour Mix)
½ cup organic, granulated sugar
1 teaspoon aluminum-free baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of real, unrefined sea salt
4 Tablespoons organic butter, melted
1 organic egg
1 Tablespoon pure vanilla extract
½ cup organic milk
¾ cup organic powdered sugar, for dusting

Directions:
Preheat oven to 400 F.

In a medium sized glass mixing bowl, whisk to combine gluten free flour, granulated sugar, baking powder, cinnamon, nutmeg and salt.
In another bowl, mix melted (and slightly cooled) butter, vanilla extract and milk.
Add the wet ingredients to the dry ingredients and stir to mix well.
Generously butter a mini muffin tin to avoid sticking.
Scoop about a Tablespoon of dough into each one, filling about 2/3 full.
Bake at 400 F for about 10 minutes, or until edges are slightly browned and batter is set.
Allow to cool for about 5 minutes, and then roll doughnut holes through powdered sugar.

Serve immediately or store in an airtight container for a day or two.

Notes

Dairy-free?
Coconut oil can be used in place of butter, and coconut or other non-dairy milk can be used in place of milk.

Not gluten-free?
Standard all-purpose flour will work fine in this recipe as well.

When Is The Best Time of Day to Take Your Probiotic?

by Amy on 09/26/2014

  

When Is The Best Time To Take Your Probiotic Supplement

While taking your probiotic any time of day will be of benefit, it turns out there might be an optimal time to take this beneficial bacteria supplement.

Can you guess when it is?

Many people think that first thing in the morning is a good time to take their probiotic, and if it’s at least 45 minutes to an hour before your breakfast, then that can work out well.

However, some folks report a bit of extra gas or slight bloating, especially when first starting a probiotic regimen, and that’s not quite the ideal scenario when you are on the way to work.

Taking a probiotic at meal time is not generally recommended, due to the increased acid in our stomachs- which we need for optimal digestion!- but I do recommend eating cultured foods and beverages with your meals. This is a very traditional practice that supports digestion and does provide some beneficial bacteria for a healthy gut.

Turns out that for the most part, taking your probiotic before bed (at least 2 hours after eating your evening meal) is the best time of day for optimal results!

The main exception?

If you are also on a prescribed antibiotic, take your probiotic as far away from antibiotic dosages as possible, even if that means taking the probiotic earlier in the day.

Do you take a probiotic supplement? Have you tried taking it before bed? Tell us more in the comments below!

Five Minute, One Jar Mayo- The Best, Easiest, No-Fail Mayonnaise Recipe EVER!

by Amy on 09/24/2014

  

Five Minute, One Jar Mayonnaise Recipe

Homemade mayonnaise is so much more delicious and a healthier alternative to that store-bought stuff.

Even the so-called healthier options at the typical grocery store, like those labeled as “olive oil mayonnaise”,  usually contain mostly rancid, genetically modified vegetable oils that aren’t good for you at all.

Making your own mayonnaise isn’t hard- we’ve shared our basic recipe and even a how-to video before and many of you have been making your own mayo now.

Our basic homemade mayo recipe utilizes a food processor (we use this one) or a blender (this is my favorite) but the biggest mistake people make is not adding the oil slowly enough to allow the blend to come together.

But my new method- the one I always use now- fixes that problem like magic!

You don’t have to slowly add the oil- in fact you can plop it all in right up front with the rest of the ingredients!

Isn’t that easy?!?

But there is a secret to making this work…

It’s a hand held immersion (stick) blender! (Here’s the one I have and love!)

Simply measure out all your mayo ingredients (recipe below) in a wide-mouth mason jar (I use these pint-sized jars) and then blend with your immersion blender, moving it a few times gently in and out of the mixture, while staying in the jar.

That’s it! You just made mayonnaise. You can flavor it as you wish (garlic, sriracha, lemon…the possibilities are endless) and then screw the cap on (I use these reusable, BPA free screw on lids) and stick it in the fridge.

Use it up within 10 days or so and then make a new batch in minutes. It seriously takes me less than 5 minutes to whip up a whole jar of mayo that I can use for salad dressings, dips, sandwiches or wraps.

Once you get this down, you’ll never go back to store-bought again!

The Easiest Mayonnaise Recipe Ever- 5 Minute, One Jar Mayo!
by Amy Love, Real Food Whole Health

1 whole, organic pasture-raised egg
1 whole, organic pasture-raised egg yolk only (no white)
1 tsp organic Dijon-style mustard (optional, but we always use this one)
1  1/2 TBL lemon juice (freshly squeezed is best, but this bottled one will work)
1/2 cup extra virgin olive oil (like this one)
1/2 cup neutral, healthy oil (like this avocado oil, this macadamia nut oil or even coconut oil, melted and cooled slightly)
Pinch or two of unrefined sea salt (we use this one)

Combine all ingredients in a wide mouth, pint sized Mason jar.

Blend with immersion (hand held, stick) blender.

That’s it!

Now you can taste and adjust seasonings, adding more salt or lemon according to your taste preference.

TIPS:

How to Make Your Mayo Last Longer:

If you’d like to, you can add 1 TBL live, active whey to the mason jar with the rest of your ingredients. In this case, let the finished (blended) mayo sit at room temperature for 7 hours and then place in the fridge. It will last several months this way and contains beneficial bacteria. I’ve not tried this yet, but this is how to do it! (according to the must-have book, Nourishing Traditions)

Check out our Basic Mayonnaise Recipe for additional flavoring suggestions- herb, citrus, garlic and more…

Do you make homemade mayo? What are your favorite flavor combinations- do you like it plain or do you jazz it up? Tell us about it in the comments!

 

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Gluten Free Lemon Lavender Shortbread Cookies

by Amy on 05/30/2014

  

Simple Gluten Free Lemon Lavender Shortbread Cookies

These little beauties are light, delicate and just slightly sweet. The combination of lemon and lavender is sublime!

Gluten Free Lemon Lavender Shortbread Cookies
by Amy Love, Real Food Whole Health

Ingredients:
1 stick (8 TBL, ½ cup) organic grassfed butter, at room temperature
¼ cup organic powdered sugar
Zest (grated peel) of 1 organic lemon (about 2 tsp)
About 1 tsp lavender flowers
½ tsp pure vanilla extract
1 cup gluten free flour blend (I used Trader Joe’s brand)
1/8-1/4 tsp of coarse Celtic sea salt
Optional: 1-2 tsp organic cane sugar, for topping

Directions:
Cream butter and powdered sugar in the bowl of an electric mixer.
Add lemon peel, lavender and vanilla and mix.
Add gluten free flour blend and salt and mix until just blended, scraping down the sides of the bowl if necessary. If it’s still somewhat crumbly, don’t worry, it will come together when you shape it.

Transfer dough to large piece of plastic wrap or parchment paper and press into a disk shape. Cover with another piece of plastic wrap or parchment paper and roll out to about 1/3 inch thickness. Place wrapped dough on a plate or baking sheet and chill until firmer- about 20-30 minutes.

Preheat oven to 350°F.

Remove dough from fridge and take off top sheet of plastic wrap (or parchment). Using a 2 ½” diameter cookie cutter (or top of a round drinking glass), cut out cookies and place on a parchment-lined baking sheet. Allow an inch or so between cookies.

Gather dough scraps and reroll (covered with plastic or parchment) to 1/3 inch thickness and cut out additional cookies.

You can sprinkle a bit of organic cane sugar on top of the cookies if you wish. Chill about 10 minutes before baking.

Bake until light brown on bottom and just barely golden around edges, about 12- 15 minutes. The cookies will be VERY crumbly and delicate- allow to cool completely before enjoying (if you can!)

Easy Sparkling Fauxjitos plus Cinco de Mayo Recipes

May 2, 2014
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We’re celebrating Cinco de Mayo with a twist….of lime. And mint! That’s right, we’re making cocktails to go with our favorite Mexican dishes. Well, actually, we’re making MOCKtails. “Faux-jitos” to be exact. What in the world is a faux-jito? It’s a mojito without alcohol! Easy Sparkling Faux-jitos by Amy Love, Real Food Whole Health Per […]

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How to Make a Non-Toxic All-Purpose Cleaner

April 15, 2014
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We used to buy an organic all purpose spray, but we’ve learned it’s easier and less expensive to make our own. You can clean with straight vinegar, but this smells better and lasts longer, plus it’s more gentle on surfaces. In our house, this one spray cleans countertops, the stove, our bathrooms and more. It’s […]

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An Easy DIY Project- Make Your Own Glass Spray Bottles

April 14, 2014
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We try to avoid plastic, including plastic spray bottles, because they can leach harmful chemicals into the bottle contents, especially when the bottles contain certain ingredients, like essential oils. Glass spray bottles are an ideal solution, but can be hard to find and are often expensive. Good news- it’s easy and cheap to make your […]

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Easy Gluten Free Quiche with Asparagus, Pancetta and Goat Cheese

March 7, 2014
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Since we’re traveling, I needed an easy make-ahead breakfast that would reheat quickly in the oven come morning. Quiche fit the bill beautifully. Instead of making my own crust, I used a Wholly Wholesome gluten free crust which, though a slight compromise food, includes ingredients I could and would use in my own kitchen (though […]

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How To Naturally Clean Your Wooden Cutting Boards

February 21, 2014
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I love wooden cutting boards! They are definitely my go-to choice when preparing food because of their non-toxic quality, benefit to knives, natural antibacterial properties and beauty. I use a separate board for veggies/fruits, one for cheeses and one for meats/fish. On my meat and fish boards, I add another step, disinfecting with hydrogen peroxide […]

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Fab Real Foodie Finds: Cappello’s Gluten Free

February 19, 2014
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Have you tried grain-free pasta? (Must be an oxymoron, right?) Do you miss the ease of slice and bake cookie dough from your non-gluten-free-real-food days? We love making our own food from scratch. Most of our recipes are simple and easy to make. But, every once in a while it’s nice to have a little […]

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