New and Improved Gluten Free & Casein Free: Pizza Crust

This is our new favorite!

2 Tbs olive oil
1 Cup quinoa flour
1 Cup sorghum flour
1 tsp xanthum gum
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp basil
1 cup of water

Preheat oven to 400F

Mix ingredients in bowl, dry first, then adding liquids.

Line cookie sheet with parchment paper, spray with olive oil.

Scoop dough into rounded area on the pan, then using an OILED spatula, press the dough into a thin circle.

Cook for 12-15 min (I prefer about 12min, then I add toppings and put it back in the oven)

Enjoy!

Gluten Free & Casein Free: Coconut Macaroon Bars

2 Cups shredded coconut
3 Tbs melted ghee
1/2 cup coconut sugar
1-1 1/2 cups coconut oil, melted
1/2 tsp almond extract

Stir together in bowl. I also use my hands to blend as it helps get everything together.

Line small square pan with parchment paper; I like it to be larger than the pan so it works on the sides as well. Spray paper with coconut oil (or other non-stick spray). Spread the mixture into the pan evenly and chill in freezer for two hours. Cut into small squares; serve chilled.

Gluten Free & Casein Free Chocolate Frosting

4Tbs Unsweetened cocoa powder
5Tbs Ghee (clarified butter)
2 droppers full of cocoa bean extract stevia (prefer alcohol free)
3Tbs agave nectar
1tsp kuzu root starch

Combine kuzu root with 2-3TBS boiling water to dissolve, set aside. In small saucepan bring remaining items to a light boil, stirring frequently.

Add kuzu root, about half at a time, stirring as it thickens. Turn heat off and continue to stir until desired consistency is reached. If any separation of the liquids occurs use spoon to hold frosting in pan and dump out the excess water.

Cover cookies or cakes and then allow to sit in refrigerator for about 15 mins.

Enjoy!