Tag Archives: Chili Chips And Cheeze

Grain-Free Banana Scones

Are you looking for something delicious to make on Super Bowl Sunday? Too bad. You will find no such recipe here today.

In the past I’ve pretended to like watching football because that seemed to be the best way to stay in someone’s favor. Then I realized that if someone thinks you like football, they actually expect you to know something about football! Who would have thought?

So needless to say, football is not going to be a featured topic on the blog anytime soon.

But wait! I still come bearing food so don’t leave yet!

Grain-Free Banana Scones

These scones were made because I wanted to photograph something non-circular in shape. No joke. Most of my recipes are round (*cough cough* pancakes *cough cough*), which are a ton of fun to take pictures of… But, sometimes you just want to mix it up and explore other geometric figure possibilities.

That left me with squares, rectangles, or triangles. I guess I could have gone for figures with 5 or 6 sides, but that would just be ridiculous. Who wants to deal with cutting all of those edges?

Better yet, who even cares whether their food is round or triangular? Um, that would be me. 😯

And guess what I just realized?! These are both round (before cutting) AND triangular (after cutting) so they’re twice as good. They’re doing a double team! (Yes, I did have to look up that football reference. Like I said, NO football knowledge here 😉 ).

Oh, and in case you were curious, these triangles are entirely grain-free, sweetened naturally with honey and banana, and have one of the easiest “icings” in the world made from just three ingredients. They do contain eggs, nuts and starch (from baking powder and tapioca), but if you can’t have any (or all) of those ingredients, I have formed one of my longest substitution lists to date. Having limited food choices myself, I hate thinking that someone would have to miss out on these scones  just because of one measly ingredient.

Let’s dive in…

Grain-Free Banana Scones

Grain/Gluten/Wheat-Free, Dairy-Free, Nut/Starch/Sugar-Free Options, Paleo-Friendly, GAPS Option

Makes 8 scones

Grain-Free Banana Scones

Scone ingredients:

  • 2 ripe bananas
  • 1/4 cup honey (or maple syrup)
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt

Icing ingredients:

  • 2 tbsp almond butter (I used salted)
  • 2 tbsp softened coconut oil
  • 2 tbsp honey (or maple syrup)

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. To make this quick and easy, add the wet ingredients to a food processor and blend until smooth. Then add the dry ingredients and mix until they are fully incorporated. Another alternative would be to mash the wet ingredients together in a bowl and then add the dry ingredients until completely mixed.
  3. Whatever method you choose, let it sit for a few minutes to let the coconut flour soak up in the dough. It should be thick but still somewhat wet.
  4. Next take the dough and roughly form it into a ball, placing it in the center of the parchment paper (Now, it’s going to be somewhat sticky but it’s all in the name of delicious food, right?!). Wet your hands with water and form the dough into a circle about 8-10 inches in diameter.
  5. Bake for 10 minutes and then score into eight slices (normally you would do this before baking, but the dough is too wet). Put the baking sheet back into the oven again and bake for another 8-12 minutes or until the edges start to turn golden brown.
  6. Remove the scones and let them cool for five minutes. Meanwhile combine all of the icing ingredients and once the scones are cool use a spoon to drizzle. If needed use a knife to further separate the scones and then enjoy!

*Substitution notes:

  • To make these nut-free replace the almond flour/butter with a seed alternative like sunflower or pumpkin.
  • To make these vegan you can use maple syrup instead of the honey, and a flax egg would probably work in place of the egg, although I cannot guarantee the results.
  • If you absolutely cannot get a hold/eat coconut flour, my suggestion would be to replace it with 1 cup of almond flour, and remove one of the bananas (and possibly even the egg- check the batter first for consistency and see how it holds together).
  • To make this sugar-free, replace the honey with 4 tablespoons of date puree or mashed banana, and add stevia to taste if desired.
  • If you cannot handle starch you can replace the tapioca flour with a few additional tablespoons of coconut flour and use 1 teaspoon of baking soda instead of the baking powder (this will result in a less fluffy scone though).

Grain-Free Banana Scones

Just in case you really do desperately need a dish for game day, I do happen to have one very scrumptious gluten-free and dairy-free recipe for Chili, Chips, and Cheeze. If those three words don’t scream sports food I must know even less about the sport than I had previously thought.

My opinion is that you should make up a plate of the Chili, Chips and Cheeze for dinner. Then make these scones and go to town. No one would be the wiser that either are healthy and you could easily sit down to large plates of both not feeling deprived in the slightest. So go, make haste to the grocery store and pick up everything you need to make these two marvelous dishes!

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I’m linking this post up with Jenn at Peas and Crayons today. Make sure to check it out for even more WIAW posts!

P.S. Don’t forget about the giveaway going on now!

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Questions for you:

  • Do you like watching football? Who do you want to win?
  • What is your favorite thing to make on game day?
  • Think back to some of your most recent posts… What is the shape of most of your recipes?

Chili, Chips, and Cheeze

Hola mis amigas (o amigos)!

I’ve still not gotten fully adjusted to this whole working around the clock thing, so today’s post isn’t going to be very long. My eyelids are drooping again way before I should be going to bed…

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Here is a recipe that I made a few weeks ago for my mom and dad before I headed off to my internship. In the words of my dad to my mom: “She really made this?”

Yes. It’s that good. 🙂 So gather up the ingredients and make some Mexican-inspired…

Chili, Chips and Cheeze

Makes Two Servings 

Grain/Gluten/Wheat-Free, Nut/Dairy/Egg-Free Options, Vegan Options, GAPS/Paleo-Friendly 

Chips Ingredients:

  • 1 cup almond flour (or other nut/seed flour)
  • 1 egg white (see below for vegan substitution ideas)
  • 1/4 tsp sea salt plus more for sprinkling
  • garlic and onion powder

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Cheeze Ingredients:

  • 1 tbsp oil (I used ghee, but coconut oil, butter or a dairy-free substitute would work as well)
  • 1 cup butternut squash, pureed (cooked using this method)
  • 3/4-1 cup homemade almond milk (any type of milk would work here)
  • 1 tbsp coconut flour
  • 6 tbsp nutritional yeast
  • 1 tsp each ground mustard, onion powder, garlic powder, sea salt
  • 1/8-1/4 tsp black pepper

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Chili Ingredients:

  • 1 pound grass-fed ground beef (ground turkey, chicken, pork, would also work— see below for vegan substitution ideas)
  • 1/2-1 cup sweet onion, chopped
  • 1/2-1 cup bell pepper, chopped
  • 1 cup tomato puree (or sauce)
  • 1 tbsp honey (maple syrup or stevia for vegans would be fine too)
  • 1 tsp each of ground mustard, garlic powder, onion powder, sea salt
  • 1/4 tsp each black pepper, chili powder

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Chips Directions:

Based on my Grain-Free Crispy Cracker Thins

  1. Preheat oven to 325 degrees.
  2. Combine the flour, egg white and sea salt to form a dough.
  3. Put a piece of parchment paper down on a cookie sheet. Place the dough in the middle. Place another piece of parchment paper on top. Use a rolling pin to roll out the dough very very thin. When you think it’s thin enough, roll it out some more (you want it super thin for a crispy cracker. I also had to use my hands to spread out the dough).
  4. Remove the top parchment paper carefully.
  5. Use a knife to score the chips into triangle, chip-size pieces. Sprinkle with additional sea salt and other toppings to your liking.
  6. Bake in the oven for approximately 20 minutes. You may want to check at intervals thereafter; however, to make sure that they don’t burn (oven temps differ greatly). I then flipped the chips and baked for an additional 10 minutes.
  7. Let cool for a few minutes and then carefully break off the chips.

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Cheeze Directions:

Adapted from Oh She Glows

  1. In a medium-sized pan, heat the 1 tbsp ghee/oil over medium-low heat.
  2. In a separate bowl combine the coconut flour and almond milk well. Add to the heated oil.
  3. Combine well and then stir in the remaining ingredients mixing with each addition.
  4. Stir frequently until the cheeze sauce has thickened (add more almond milk if you like your cheeze thinner).
  5. Remove from heat.

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Chili Directions:

  1. Over medium-high heat cook your ground beef (or substitute). Add the onions and peppers when almost through cooking and sautee until well-cooked.
  2. Add the remaining ingredients and combine. Cook until thickened and bubbly. Remove from heat.

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To make the dish:

1. Take about half of the chips and place them in a bowl/on a plate.

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2. Scoop on about half of the chili mixture.

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3. Top with desired amount of cheeze sauce.

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Substitution notes:

Nut-free: To make this recipe nut-free you can use sun flour in place of the almond flour, and any type of milk you desire in place of the almond milk (homemade sunflower seed milk, rice milk, cow’s milk, etc).

Dairy-free: To make this recipe dairy-free use coconut oil instead of ghee, and make sure to use a dairy-free milk option.

Egg-free: To make this recipe egg-free, I would recommend using a cracker recipe that you know and love. I think that making a chia/flax egg and substituting it in for the egg white in this recipe might also work, but I can’t guarantee the results.

Vegan: To make this recipe vegan, use all of the vegan substitution options above for dairy and egg-free as well as a sweetener in place of the honey. In addition, you can substitute the beef in the chili recipe with a number of different ingredients. A combination of diced mushrooms, cauliflower and extra onions/peppers would be a great way to keep this recipe paleo as well as vegan. Otherwise, cooked tvp, a meat substitute, lentils, and/or a combination of mashed beans would also be delicious. My recommendation is about 2 cups cooked (1 cup mushrooms, 1 cup lentils, and 1 cup beans sauteed and cooked would be my top pick).

Nightshade-free: To make this free of nightshade vegetables for those who have food allergies, try replacing the tomato puree with butternut squash puree and the diced peppers with celery, more onions, mushrooms, or carrots.

Shared at Fat Tuesday.

Thanks to Jenn for hosting the never-ending party that is What I Ate Wednesday!

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Tomorrow is of course going to be packed full of more work, but I’m going to try my hardest to reply to all of your comments on my last two posts, as well as comment on as many wonderful WIAW as I possibly can! Thanks for being patient with me!

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What is your favorite Mexican-inspired dish?

Do you like having a lot of subsidization options with recipes? Or would you rather just come up with substitution options on your own?

What is your favorite food that you shared for today’s WIAW post?