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Banana Oat Pancakes (Allergen-Free)



















Recipes


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1 c gluten-free oat flour

1/4 c gluten-free rolled oats

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

2 Tbs ground flax seed (or 2 eggs if tolerated)

2 medium bananas, mashed

2 tsp lemon juice

2 Tbs melted coconut oil

6 Tbs water

1/4 c shredded coconut (optional)

1/2 c fresh/frozen berries or pear (optional)

1/2 Tbs lemon peel (optional)


Mash bananas and add to liquid ingredients. Mix all dry ingredients together and add to liquid ingredients, blending till well combined. Add optional ingredients. To reach desired consistency, add more water or your choice of milk. Cook on stovetop or electric griddle.

Adapted from Cookie and Kate (cookieandkate.com)

Gluten-Free Bread



















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3 c gluten-free flour blend (we use Pamela's Amazing Bread Mix)

1/2 c tapioca flour

2 1/4 tsp active dry yeast

2 Tbs ground flax seed (or 2 eggs* if tolerated)

1/4 c vegetable oil

water (see directions)


Bread Mixer: suggested setting Basic White Bread 2 lb loaf medium crust. Do not use gluten-free setting. In 2 cup liquid measuring cup, measure 1/4 c oil and add eggs* (if using) and fill with warm water (< 110 ºF) to reach 2 cups plus 2 Tbs additional water. If using flax, measure 2 1/2 cups water plus 6 Tbs additional water. Pour all liquids into bread maker and add dry ingredients. Start machine and scrape down sides as dough is mixing. After baking, allow to cool before removing paddle.


Stand Mixer: use a whisk attachment rather than a bread hook. In 2 cup liquid measuring cup, measure 1/4 c oil and add eggs* (if using), then fill with warm water (< 110 ºF) to reach 2 cups plus 2 Tbs additional water. If using flax, measure 2 1/2 cups water plus 6 Tbs additional water. Mix all ingredients together in mixer for three minutes on medium/high speed. Pour into lightly greased (or lined with parchment paper) 8" x 4" bread pan. Let rest for 60 minutes. Dough should rise, but not significantly, it will rise as it bakes. Bake at 350 ºF for 60 to 70 minutes. Let sit for 10 minutes then remove from bread pan and let cool on a rack.  


Oat/Sunflower Bread Option: Reduce bread mix by 1/2 c . Add 1/4 c raw or roasted sunflower seeds and 1/4 c gluten-free rolled oats.

Adapted from Pamela's Amazing Bread Mix

Coconut Curry Stir Fry
















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1 - 14 fl oz can coconut milk (whole fat)

2 tsp curry paste (we use Thai Kitchen Red Curry)

2 Tbs wheat-free tamari

1 tsp rice vinegar

2 Tbs sesame oil

1 tsp curry powder

1 tsp turmeric

2 cloves garlic, minced

1/4 tsp salt and pepper

1 lb chicken breast, sirloin, or peeled shrimp

1/2 c shredded red cabbage

1/2 c carrot, julienned

1/4 c mushrooms, chopped

1/4 c pepper, deseeded and chopped (bell or Anaheim)

fresh cilantro, chopped

green onion, diced


Combine coconut milk, curry paste, tamari and rice vinegar and set aside. Heat dry wok on high until metal is hot then drizzle in oil, coating the sides and bottom of the wok. Add curry powder, turmeric, garlic, salt and pepper. Once spice's fragrance can be smelled, add meat and stir until meat is seared. Then add vegetables and coconut milk mixture. Cover and bring to simmer. Once meat is cooked, turn off wok and serve curry over rice. Top with cilantro and green onion.

Chili with Avocado, Garlic and Tomato Relish



















2 c dry bean mix (we used chili bean mix found in bulk)

1 or 2 large slicing tomatos, cubed

2 cloves of garlic, sliced

1 tsp sea salt

1 tsp black pepper, ground

1 large avocado, cubed

1 jalapeño, sliced (optional)

3 tbs cilantro, chopped (optional)

3 tbs chives, chopped (optional)


Pick over the beans and discard any that look bad.  Pour beans into large ceramic or glass bowl annd rinse three or four times with cold water.  Then cover with enough cold water to have 2 inches of water show above top of beans.  Let soak overnight.

Next day, pour off soaking water and place beans into crock pot. Cover again with enough water for 2 inches to show above top of beans.  Add tomato, garlic, salt and black pepper.  Put crock pot on low and let cook all day until beans are tender and cooking water turns brown.

Serve with cubed avocado, jalapeno, cilantro and chives over rice or with this amazing cornbread (recipe from Gluten-Free Girl and the Chef).

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