Sharing my homemade tomato-less sauce recipe today for all our allergy sensitive friends and family.
When I first discovered that our son could not eat tomatoes I thought- “eh, its not that bad”. However, the more I started to meal plan I quickly realized how frequently we use them. It soon became clear that this nightshade intolerance would be the nagging little sister to a gluten intolerance. I needed a new ‘tomatoless‘ base for everything from chili to taco’s and this is what I cooked up in my homestead kitchen-
Yields: 6 Cups Sauce
Extra Virgin Olive Oil (EVOO)
3 Carrots (diced)
2 Stalks Celery (diced)
1 Small-Medium Onion (loosely diced)
4 C Beef or Chicken Broth
1 C Water
1 C Pumpkin or 1 C Sweet Potato Puree’
4 Cooked Beets (peeled and sliced)
2 T Apple Cider Vinegar
2 T Lemon Juice
2 T Garlic Powder
Salt and Pepper to taste
1. Pour just enough EVOO in a Dutch oven or large stock pot to lightly coat the bottom of the pot.
2. Sautee’ carrots, celery and onions over medium heat until onions are translucent and carrots are slightly softened.
3. Add broth, water and pumpkin puree (or sweet potato puree) and simmer 2-3 minutes.
4. Add sliced beets, vinegar, lemon juice and seasonings and continue to cook 5-6 minutes or just
until hot (DO NOT over cook the sauce or it will turn brown from over cooking the beets.)
If your kids are like mine chances are they eat all the time. Whenever possible I try not to give them prepackaged processed foods but rather have special treats on hand ready to go at all times. These cookies are quick, economical, and super convenient to make, freeze, and serve most any day of the week.
Yields: 16-20 cookies Ingredients –
2/3 C Gluten Free All Purpose Flour Blend * (recipe below)
1/8 tsp. Xanthum Gum
½ C Almond Flour
½ tsp. Baking Soda
¼ tsp. Salt
¼ tsp. Ground Nutmeg
1 stick Butter – slightly colder than room temperature
¼ C Brown Sugar
¼ C White Sugar
1 tsp. Vanilla
¾ C Chocolate Chips, White Chocolate Chips, or Peanut butter chips
1. Preheat oven to 375 degrees F.
2. In a small bowl, mix together the GF Flour Blend, Xanthum Gum, Almond Flour, Baking Soda, Salt and Nutmeg with a hand-held whisk until well incorporated.
3. In a large bowl, cream butter (make sure your butter is not too warm, as the butter temperature is ‘key‘ to making good cookies. Butter that is too warm will make for a flat cookie and too cold will simply make for a clumpy dough. I find leaving it on the counter for approximately 45 minutes to be just about the right time).
4. Add the egg, both sugars and vanilla to the butter until well blended. 5. With an electric mixer on low, add the flour mixture (I add mine all at once but you can do it in smaller batches if desired) to the butter mixture.
6. With a large spatula, fold in the chocolate chips.
7. Chill batter for 10 – 15 minutes.
8. Drop spoonfuls of batter on an un-greased cookie sheet (I cover mine in parchment paper for easy cleanup) and bake for 7-9 minutes.
9. Transfer cookies to cooling rack before storing**.
*Gluten Free All Purpose Flour Blend – Equal parts brown rice flour, sorghum flour and tapioca starch mixed until well blended.
**I double and triple this recipe anytime I make it then, freeze big chocolate chip cookie dough balls wrapped in plastic wrap for future use. (see picture above) This way I am only 20-25 minutes from homemade cookies anytime my kids want them.