grainfree

Black Walnut Old Fashioned

bourbon (I like Bulleit)

Montenegro Amaro

blood orange juice

black walnut bitters

cherry bitters

Pre-chill a coupe cocktail glass in the freezer or fridge. Fill cocktail shaker halfway with ice cubes, add all ingredients, cover and shake vigorously for thirty seconds.

Fill coupe glass almost to the rim with cocktail mixture. Garnish with cherry and blood orange wedge. Enjoy!

Well done Ted! This looks incredible,  and I know my husband is going to be itching to try this one. We will be ordering some walnut bitters tonight. Excited to make this for super bowl Sunday with your wings! Sounds like a winning combo! Go Niners!!

Cranberry-Cherry Pie

CRUST:

2 2/3 cups almond flour (Bob’s Red Mill)

1 cup + 1 tbsp tapioca starch

1 teaspoon salt

ghee Balance

water

FILLING:

3 cups Frozen Cherries

1 1/2 cups Fresh Cranberries

3/4 cup Coconut Sugar

tablespoons Tapioca Starch

Cinnamon

1/2 teaspoon gelatin (or agar powder

1 tablespoon Lemon Juice

1 teaspoon Vanilla Extract

In a medium to large bowl, add frozen cherries and fresh cranberries. Add lemon juice and vanilla extract, toss until evenly combined.

In a separate, small bowl, whisk together the coconut sugar, tapioca starch and gelatin.

Pour dry mixture over berry/cherry mix and toss again. Set aside.

Whisk together almond flour, tapioca starch and salt.

Cut butter into flour, making sure no pieces are larger than pea size.

Slowly add your cold water into your flour/butter blend until dough has formed. (You can mix by hand or food processor if preferred). It will be stickier and more pliable than traditional dough–similar to play-doh. Let dough rest for a few minutes, it will thicken slightly.

Press half of the dough into the pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, remove top layer and turn over onto pie pan and make any necessary adjustments.

Roll out the remaining half of the dough in between two pieces of parchment paper. (And not too thin, you want a little thickness for the top layer, it will be easier to work with).

Peel off top layer of parchment paper. Swiftly and carefully turn rolled dough onto pie. Peel back the paper and trim excess. It’s ok if there are cracks, they can be fixed by dipping your fingers into water and mending.

Make a few vent holes and brush with full fat coconut milk as an &#8220;egg&#8221; wash if desired. Sprinkle the top with coarse coconut sugar, flute edges and carefully place pie into oven for 45-60 minutes (my oven takes closer to 60 minutes, but start checking in at 30 minutes). I like to place aluminum foil or a pie crust shield around the edges at this point to avoid outer edge burning.

Let pie cool before serving as the filling will set during the cooling process. Enjoy!!

"Pumpkin Pie" Buckwheat Dog Biscuits

1 1/3 cups buckwheat flour

1/3 cup potato starch (not potato flour)

cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/3 cup pumpkin puree

1/3 cup water

2 teaspoons maple syrup

1 tablespoon apple cider vinegar

1 tablespoon olive oil

In a large bowl, whisk together buckwheat flour, potato starch, cinnamon, ground ginger and baking soda.

Stir pumpkin, water, olive oil, apple cider vinegar and maple syrup into your dry mix. Then form into dough by hand. Dough will be a bit sticky. Let dough rest for 5 minutes, then form into a disc.

Roll dough out in between two pieces of parchment paper (this will keep it from sticking to the rolling pin). Cut out dog biscuit shapes and place on parchment paper lined baking sheet.

These will go in for a double bake. Bake first at 350 degrees for 20 minutes, turning them over once at ten minutes in. Place them on a wire rack to cool completely. Turn the oven temperature down to 250 degrees. Place them back in the oven for 30 minutes, this will dry them out. Remove and place on wire rack again to cool completely.

Serve biscuits to your favorite canine friend! Store leftovers in an airtight container.

These treats are perfect for both of my dogs with different issues.  One is currently having GI issues due to antibiotics and these treats are the only thing she is willing to eat.

**Scroll down for Vegan Version.

**See instructional photos in post above for guidance.

**Read through ingredients + instructions first for a stress-free baking experience.

Grain-Free Soft Pretzel Bites

yeast we used Fleischmann’s Rapid Rise Yeast

sugar

flour

cup tapioca starch

1.5 teaspoons guar gum

baking powder (Hain brand is grain-free)

baking soda (you’ll need an additional 1/4 cup of baking soda

olive oil

tablespoon apple cider vinegar

egg wash (1 yolk stirred with 1.5 tbsp milk

salt

mustard or cheese sauce

Place a piece of parchment paper onto a baking sheet, set aside. Place another sheet of parchment paper on the countertop, you&#8217;ll use that for the dough. Place a third sheet by the stove (not too close) with a slotted spoon, you&#8217;ll place your bites there to drain after they boil.

Activate the yeast

place your lukewarm milk into a small bowl and sprinkle yeast over top. Then sprinkle the sugar on top of the yeast and let it stand and activate for 10 minutes- we set a timer. While you&#8217;re waiting, you can go ahead and mix together the dry ingredients.

In a large bowl, whisk together the almond flour, tapioca starch, guar gum, baking powder + baking soda until very evenly combined.

Add the egg, activated yeast/milk mixture, olive oil and apple cider vinegar. Use your hand to bring the wet ingredients into the dry–a very sticky dough will start to form as you mix, it will be a bit loose at this point. Scrape the dough from your hands, then take a moment to wash your hands of any excess and let the dough stand for 5 minutes, it will thicken a bit.

After you’ve washed and dried your hands, return to your dough and shape it into a disc. Set the disc of dough into the middle of the parchment lined baking sheet.

Use the photos in the post above as a guide. With a large knife, slice the dough into four sections.

Take a moment to put a pot of water on to boil. Fill the pot a little over half way to 2/3 full. When it nearly comes to a boil, you&#8217;re going to add 1/4 cup of baking soda to the water&#8211;this is what will help give the pretzel bites a darker color when they&#8217;re baked. Make sure to add the baking soda a bit at a time because it makes the water bubble up, you don&#8217;t want it to overflow onto your range. You&#8217;ll want the baking soda water to come to a medium boil.

Rolling out the dough

having a small dish of water by your working station to mend any cracks in the dough, roll each fourth out on the parchment paper into a snake shape and cut into small bites. Again, you can look to the photos in the post above as a guide. You’ll have about 30 bites altogether.

With a slotted spoon, lower five bites into the boiling baking soda water. Let them boil for 50 seconds, then gently scoop them up with the slotted spoon and place them on parchment paper to drain. Repeat with the rest of the bites.

Once you have all of the bites boiled, carefully transfer them to your parchment lined baking sheet.

Brush them lightly with the egg wash and wipe any egg drippings from the parchment, you don&#8217;t want cooked egg with your pretzels ;).

Sprinkle just a bit of coarse salt over the pretzels. (If you&#8217;re making the cinnamon version, sprinkle your cinnamon/sugar/salt mixture over top. Alternatively, you can brush them with butter after they&#8217;ve baked and roll them in the cinnamon sugar for richer taste). I recommend doing half the batch salty and half the batch sweet.

Place your bites into a preheated oven and bake at 350 degrees for 20 minutes. You may find that some are more brown than others at this point. We take the baking sheet out of the oven, use tongs to transfer the golden brown bites onto a cooling rack and place the rest back in the oven for an additional few minutes until they have also reached a golden brown color.

Let the bites cool for 12 full minutes, this is important as the inner texture will be changing as it cools. They&#8217;ll still be a bit warm and at just the right texture at the 12 minute mark.

While you&#8217;re waiting for them to cool, go ahead and get your dipping sauces ready. We love a hearty, grainy mustard and you can choose your favorite cheese sauce. And a little dish of melted chocolate is heaven with the cinnamon bites.

Serve and enjoy! They are best served fresh but you can store leftovers in an airtight container to lock in the moisture, and then pop them in the microwave for a few seconds to reheat. Enjoy!

These look fantastic Catherine!!! I’m going to make these for our date night. Yum!

Omgoodness!  My husband and I love soft and chewy pretzels!!  He likes them with cheese and I like them with mustard.  These look amazing, pinning!!  YUM!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1596206548/zitufxplbturmvfgmjgx.mp4

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Black Walnut Old Fashioned

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Top 4 grainfree recipes from across the web

The most viewed grainfree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Walnut Old Fashioned

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Grain-Free Soft Pretzel Bites

The most viewed grainfree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine