Gluten-Free Pizza Crust

Try making this Gluten-Free Pizza Crust for your next homemade pizza option! Millet serves as an excellent source of fiber, protein, antioxidants, and magnesium. Tapioca starch is naturally gluten-free, great for heart health, and aids in digestion. Coconut oil helps boost energy levels, promotes healthy skin and hair, and benefits oral health. Maple syrup is an excellent alternative to traditional table sugar and is rich in various minerals. Make your favorite pizza with this healthy crust and enjoy!

Ingredients:

• 1 cup millet flour

• ⅔ cup tapioca starch

• 1 tsp xanthan gum

• 1 tsp baking powder

• ¼ tsp onion powder

• ¾ tsp sea salt

• 1 cup warm almond or coconut milk

• 4 tbsp coconut oil, melted

• 1 tbsp maple syrup

• 1 ½ tsp active dry yeast

Instructions:

1) In a large mixing bowl, combine the flour, starch, xanthan gum, baking powder, onion powder, and sea salt.

2) In a medium-sized bowl, combine the warm milk, 2 tbsp of coconut oil, maple syrup, and yeast. Add half of the flour mixture to this mixture and mix well. Allow the mixture to sit for about 15-20 minutes, or until some bubbles form on the surface.

3) Take the wet mixture and pour into the large mixing bowl containing the rest of the flour mixture. Mix with a hand or stand mixer for about 4-5 minutes. The mixture should begin to thicken and become a bit sticky.

4) Cover the bowl with a kitchen towel and allow it to sit for 30 minutes. While that is sitting, line a 12-inch round pizza pan with parchment paper.

5) Drizzle the remaining coconut oil onto the center of the parchment paper and transfer the ball of dough onto the oil. Use a rolling pin to roll out the dough.

6) Preheat the oven to 425 degrees Fahrenheit. Bake dough in the oven for about 10-12 minutes.

7) Remove from the oven and top with your favorite pizza toppings. Bake for an additional 15 minutes or until the crust is lightly brown.

Paleo Chocolate Chip Muffins

Try making these Paleo Chocolate Chip Muffins for your next quick and easy breakfast option! Almond flour contains less carbohydrates than traditional wheat flour and helps to maintain healthy blood sugar levels by reducing LDL or “bad” cholesterol. Arrowroot flour is naturally gluten-free and offers many health benefits including supporting the immune system and aiding in weight loss. Coconut oil increases energy levels throughout the body and supports cardiovascular health. Grab one of these healthy muffins when you need a quick breakfast and enjoy!

Ingredients:

• ½ cup almond milk

• ½ tbsp lemon juice

• 2 cups finely ground almond flour

• 1 tsp baking powder

• ½ cup arrowroot flour

• ¼ tsp sea salt

• ¼ cup melted coconut oil

• ¼ cup maple syrup

• 1 egg, whisked

• 1 tsp vanilla extract

• ¼ cup dairy-free chocolate chips

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, mix the almond flour, baking powder, arrowroot flour, and sea salt.

3) In a separate medium sized bowl, combine the almond milk, lemon juice, coconut oil, maple syrup, egg, and vanilla extract. Add this mixture to the dry mixture. Toss in the chocolate chips.

4) Grease a 12-cup muffin baking dish with coconut oil. Fill the cups with the mixture and bake in the oven for 20 minutes or until muffins “bounce back” when touched.

5) Store these muffins on the counter for up to 4 days or in the refrigerator for up to 2 weeks and enjoy!

Paleo Lemon Curd

Try making this Paleo Lemon Curd to add to your next dessert option! Lemons are an excellent source of Vitamin C and aid in preventing weight gain, cancer, and kidney stones. Eggs reduce the risk of heart disease and are rich in both protein and omega-3 fatty acids. Date sugar is a healthier alternative to white sugar as it is not refined and contains many health promoting minerals. Pair this lemon curd with paleo cheesecake, scones, or any dessert and enjoy!

Ingredients:

• 10 tbsp dairy-free butter

• 1 tbsp finely grated lemon zest

• 1 ½ cups date sugar

• ⅛ tsp sea salt

• 2 egg yolks

• 4 eggs

• 1 cup fresh lemon juice

Instructions:

1) Place the dairy-free butter in a heatproof bowl and pour the lemon zest over it. Cover with a mesh strainer and set aside.

2) In a medium-sized saucepan, combine the date sugar, salt, egg yolks, and eggs. Gradually mix in the lemon juice.

3) Heat the mixture over medium heat and stir well. The mixture should begin to thicken. Use a thermometer to test the temperature and heat until the mixture reaches 165 degrees Fahrenheit (between 5 to 10 minutes). Over time the mixture will become thin but will thicken again as the eggs cook. If it starts to bubble, immediately remove from heat.

4) Pour the curd through the mesh strainer and into the bowl of butter and lemon zest. Mix until combined well.

5) Transfer the lemon curd to jars without a lid to allow to cool. After about five minutes, cover the jars with a lid and store in the refrigerator for up to 2 weeks.

6) Spread this lemon curd over your favorite paleo pastries or desserts and enjoy! 

Roasted Red Pepper Hummus

Try making this Roasted Red Pepper Hummus for your next snack option! Chickpeas are exceptionally high in both fiber and protein and help control appetite. The Beta-carotene found in red peppers promotes a healthy colon and eye health. Tahini is a paste made from sesame seeds that has a delicious, nutty flavor to it. It is rich in antioxidants and helps protect against heart disease. Paprika offers many health benefits including fighting inflammation, boosting vision, and improving cholesterol levels. Serve this hummus with your favorite gluten-free crackers or veggies and enjoy!

Ingredients:

• 1 ½ cups cooked chickpeas

• ⅔ cup roasted red peppers

• 2 tbsp water

• 2 garlic cloves

• 3 tbsp runny tahini

• 2 tbsp lemon juice

• 1 tsp sriracha

• ½ tsp smoked paprika

• ⅛ tsp black pepper

• ½ tsp sea salt

Instructions:

1) Add all ingredients to a high-speed blender or food processor and blend until smooth and creamy. It should take about 30 seconds.

2) Transfer dip to an airtight container.

3) Store in the refrigerator for up to 1 week and enjoy!