A whole foods, plant-based, allergen-sensitive, gluten-free recipe blog
A number of summers ago, my oldest son and I collaborated on a cookbook dedicated to zucchini recipes. This recipe is from that book- John’s Zucchini Book. It is quickly becoming the season for zucchinis, so I’ll try to share a number of gluten-free zucchini recipes. This one features bean flour. I’ve used moong flour and gram flour (both available from large whole food stores and... 
I’ve wanted to try making a soaked grain version of a baked good for a while. We’ve made and enjoyed soaked grain/blender pancakes for years, but I wasn’t sure how a baked good would work out. Seems so silly I hadn’t tried it before now. This was my first attempt, but the result was excellent. The whole family enjoyed the flavor and texture. The outside is nice and... 
These muffins are nutritional powerhouses, with minimal sweeteners and fat. Each muffin has almost 6 grams of fiber (25 grams per day are recommended), but each muffin also has over 8% of your iron and almost 5% of your recommended calcium for the day as well. Now, I’m figuring you might not eat just one (because they’re super yummy) so when you start adding up these percentages... 
“Grandma’s chicken noodle soup” is considered a standard cold remedy- or maybe just a comfort food that helps us feel better when we’re not feeling so good. In any case, it’s not an option for those eating a vegetarian, gluten-free diet. Every ingredient in this soup is there for a purpose- coconut butter/oil is a multi-faceted illness fighter, onions and garlic are... 
I thought I was pretty much done with my flour experiments, but then I noticed on the bag of the light buckwheat flour that it indicated that it had no fiber. This didn’t seem right at all since one cup of hulled buckwheat has 4.5 grams of fiber. I contacted the manufacturer (Bouchard Family Farms) and sadly found out that their light buckwheat flour is not a wholegrain flour. They sift it to... 
I made a version of these crackers that were a big hit in our home, but contained oats. This new version uses teff flour in place of the oats, and I also added a bit of garlic powder. Excellent flavor and texture again. It’s a pretty incredible thing to be able to produce crackers from scratch in such a short amount of time. I’m able to make them while soup is simmering for lunch.
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I’m so sorry for a slow-down in the recipes. A new foster child joined our family last week- which means a lot of time and energy going to transition issues. New recipes might be sparse for the next few weeks. Not that they’re not being developed (we still have to eat!) but that I’m not necessarily getting the time to write them down, photograph the finished product before... 
Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
