Ok so this is another recipe I figured out to satisfy JP’s cravings while still maintaining his healing grain-free diet. They are pretty easy to make it but it takes some time between baking the sweet potato, forming the dumplings and then baking them. You can bake the sweet potatoes ahead of time, I baked them up in the morning along with one for myself to have, to cut down on the processing time for dinner that evening. Since the initial batch I’ve made three batches so far and JP really likes them. I was never a big pasta person before I became gluten free so I don’t have much to base the flavor and texture on but they seem yummy! I used both my Hemp Seed Pesto and Marinara as sauce on different occasions and either seems to work well.
Grain Free Gnocchi Recipe
Yields 28 - 32 dumplings, 2 - 3 servings
2 C cooked, riced and loosely packed sweet potato (NOT yams!)
1/2 C tapioca flour, available from Bobs Red Mill
1/2 tsp kosher salt
1/4 tsp baking powder
1 egg white, whipped to soft peak, use eggs from an ethically raised hens, available from Vital Farms
1. Preheat oven to 450. You’ll have to determine for yourself how many sweet potatoes to select in order to yield two cups. I used two medium sized potatoes but it’s better to cook a little more than you think you might need and deal with leftovers than find yourself a quarter cup short.
2. Wash the sweet potato(es), pat dry and prick a few times with a fork. Bake on a sheet lined with foli for 30 minutes unwrapped and uncovered, flip and cook an additional 30 min. Allow to cool for a few minutes before you try handling it. Reduce the oven temperature to 325 degrees.
3. If your potato(es) are thoroughly cooked you should be able to just peal the skin off with your fingers but you could also use a paring knife or even the backside of a butter knife to remove the skin. Once skin is removed send the flesh through a ricer.
4. Mix the salt and baking powder into the riced potato first, then the tapioca flour. Use your hands to mix the flour in.
5. Separate one egg and whip the white into a soft peak.
6. As gently as you can, fold the whites into the dough. The dough will loosen, that’s ok.
7. You can reate the gnocchi dumplings however is easiest, the piping method, a spoon, two spoons work to create a quenelle (or hands?), go with it. Another options is to transfer the dough to a Ziplock bag, cut a one-inch opening off a corner and start piping inch-long pieces onto a silicone baking sheet or greased pan.
8. Bake at 325 degrees (Fahrenheit) for 40-45 minutes. The bottoms will be a crisp golden brown, the tops will have slight color. The inside of the gnocchi may appear under-done… don’t worry about that.
9. When it comes to finishing the gnocchi, there really is a right way to do it. It needs to be sauced in the classic pasta-saucing style, not heaping some sauce over the top and calling it a day. This means on medium high you heat whatever sauce you plan to use in a sauté pan first , then add the desired portion of gnocchi to it and toss to coat. When the gnocchi has a glossy sheen, it’s ready to eat. This process achieves the right texture for this grain-free gnocchi.
10. Stored in a sealed glass container n the refrigerator Grain Free Gnocchi will last for two - three days. Store sauce separately.
Make Ahead: You can make the potatoes the day before to cut down prep time, just keep in the foil in the fridge.
This sounds so yummy. I’m glad I bought sweet potatoes :-)
Letting my adorable Grandson take a selfie!!!
Who doesn’t crave comfort food when they are sick or hurt?!? My guy craves cookies. Of course he loves my raw cookies but sometimes you want the comfort of a moist baked cookie. Instead of buying store-bought cookies I decided to learn to make a healthy cookie recipe. I came across a recipe online and adapted it with ingredients I thought would be a bit healthier to make not only a gluten free but grain free recipe. Some of you may not know but grains contain Phytic Acid, a mineral blocker that prevents absorption of calcium, magnesium, iron, copper and zinc. Key nutrients you need when you’re trying to heal and get better. With a broken foot, and bruised heel I didn’t want to feed him anything that would impede his mineral absorption. Luckily he said they still tasted good and he’s been snacking on them daily.
Grain-Free Chocolate Almond Cookies
Yields 18- 24 cookies
4 C almond flour
1 5/8 tsp baking powder
¼ cup coconut flour
1” thick 2” long of chunk of cacao paste
1 C coconut nectar
¼ cup goats butter, more nutrient dense and healthy then regular butter!
2 TBSP vanilla
1 egg from an ethically raised hen, try Vital Farms
Coconut flakes (optional)
1. Start off by combining the dry ingredients in a bowl and set aside. In a saucepan melt cacao and butter together. Add coconut nectar, vanilla and beat in egg. Add to dry ingredients and stir until completely combined.
2. Line a baking sheet with parchment paper, roll cookie into balls and roll in icing sugar if desired. Press down with fork. Bake in a 350F oven for 20-24 mins. The cookies should start to “crack” when they are done.
Since we fixed our IT issues, our map and database is back in action. This is a map of the missing and murdered Indigenous women across the United States and Canada. Each red mark contains the name and details of the case. This was created by Indigenous women for Indigenous women because our governments and media erase the large scale violence against us. You can submit a report and view the site at: missingsisters.crowdmap.com
And for more information about the history of the project: Operation Thunderbird spreads its protective wings http://rabble.ca/blogs/bloggers/krystalline-kraus/2013/02/activist-communique-operation-thunderbird-spreads-its-prote
Adding my prayers
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