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No, we didn’t abandon the “casein-free ship”! This recipe is for gluten-free, casein-free macaroni and “cheese” with bacon; the “cheese” is created from a variety of different elements, but contains no dairy at all. The result is a satisfying hearty macaroni and cheese that is sophisticated enough for adult palates, too. My son had no trouble believing this was macaroni and “cheese”; in fact, he looked a bit worried that I was serving him something with cheese in it! I reassured him he wasn’t actually eating cheese and then he happily devoured this dish.

Gluten-Free, Casein Free Macaroni & “Cheese” with Bacon (Nicholas Rating = 10 Thumbs Up!)

Sauce Ingredients –

1 cup coconut milk (from the carton)

1/2 cup sweet potato, peeled

2 Tbsp cashews

2 Tbsp yellow onion

1 Tbsp lemon juice

1 garlic clove

1/2 tsp dijon mustard

1/4 tsp paprika

1/4 tsp salt

additional ingredients –

3 cups uncooked pasta (I used fusilli corn pasta from Trader Joe’s)

8 strips bacon

2 organic eggs

2 green onions, diced

canola oil spray

topping – 

1/2 cup almond meal

1 Tbsp extra virgin olive oil

1/2 tsp basil

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp salt

1. Preheat oven to 400 degrees. Spray a 4-cup casserole dish with canola oil spray. Prepare pasta as per package instructions; leaving slightly al dente.

2. To make the sauce: peel sweet potato, stab with fork a couple of times, and place in microwave on “potato” setting. Meanwhile, combine all the rest of the sauce ingredients in a blender. Add cooked sweet potato, and blend until smooth. Transfer to a frying pan on medium heat and bring to a boil. Allow to simmer for 5 minutes before removing from heat and setting aside.

3. Meanwhile, fry bacon in a large frying pan, cooking for 2-3 minutes per side. Remove from pan, dab grease off with paper towels. Cut into small bits and set aside.

4. To make topping – combine all “topping” ingredients in a small bowl and set aside.

5. Whip eggs with handheld mixer until frothy. In a large bowl, combine cooked pasta, prepared sauce, bacon bits, frothed eggs, and green onions. Stir to combine.

6. Drop mixture into prepared casserole dish and top with topping.

7. Bake in oven at 400 degrees for 25-30 minutes, or until top is golden brown. All to cool for 5 minutes before serving.

**(Recipe adapted from: “Comforting Baked Mac ‘n Cheese with Bacon” recipe by Leanne Vogel at Recipage.)

coconut quick bread

I adapted this fantastic breakfast bread from this recipe. Since we can no longer use even regular, gluten-free flour at our house, I’ve had to adapt some recipes even further. (Gluten-free flour is a good product, but it has rice in it and my son has had to remove rice from his diet.) So, since we really enjoyed this quick bread when I made it before with the GF Flour, I thought I’d try to make it with a combination of coconut flour and almond meal.  It worked beautifully and Nicholas and I agreed this version is even better than the previous one! Just a note – we have never made it with the glaze that is suggested in the original recipe. Please post any thoughts or comments if you try this bread and DO make the glaze!

Gluten-Free & Dairy-Free Coconut Orange Quick Bread

(Nicholas Rating = 100 Thumbs Up!) 

1 cup almond meal

1/2 cup + 1 Tbsp coconut flour

1 cup white sugar

1 tsp baking soda

1/4 tsp salt

grated zest of 1 medium orange

3/4 cup shredded unsweetened coconut

3/4 cup canned coconut milk

1/4 cup extra virgin olive oil

5 large eggs

fresh squeezed juice from 1 medium orange

1. Grease one 8 x 4-inch loaf pan with cooking spray.

2. Mix almond meal, coconut flour, white sugar, baking soda, salt, orange zest and shredded unsweetened coconut in a large bowl. Use a whisk to thoroughly combine.

3. Add the coconut milk, olive oil, eggs, and orange juice and mix until well blended.

4. Using a spatula, scrape out batter into the loaf pan. Let batter set, uncovered for about 30 minutes. While batter is resting, preheat oven to 350.

5. Bake in preheated oven for 60-65 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Set the loaf pan on a cooling rack and let cool at least 30 minutes before removing from the pan.

6. Remove bread from pan and allow to cool on wireless rack for another 30 minutes.

7. Wrap bread in parchment or plastic and refrigerate or freeze.


I’ve decided to ask my readers to submit ideas for names for this recipe.  The original recipe that inspired me was from the Joy of Cooking: 75th Anniversary Edition – 2006 and was titled “Eggs Baked in Bacon Rings” –  a descriptive, but very boring title! I’ve tweaked the original recipe a bit, but feel it needs a more interesting name.  That’s where you come in – please submit your recipe title suggestions to me (via the Comments section below), by midnight on May 8, 2012. Then, I’ll have my son and husband vote on the best title and announce the winner in a post on Wednesday, May 9th! You may wish to make the recipe first to give you even greater inspiration in creating a title for it.


*Unnamed Egg Recipe* (Nicholas Rating = 10 Thumbs Up!)

Strips of bacon (one for each egg you intend to cook)

Pinch of cayenne pepper

Egg(s) – as many as you intend to eat

1 tsp melted ghee (aka: clarified butter)



Canned peach slices, drained

Parsley, for garnish (optional)

Canola Oil Spray

1. Preheat oven to 325 degrees.

2. Saute bacon lightly.

3. Spray canola oil on insides of muffin tin (only in cups you plan to use). Curl one slice of bacon around the side of each muffin cup.

4. Sprinkle a tiny pinch of cayenne pepper in bottom of each muffin cup you are using.

5. Drop in one egg (white and yolk) into each muffin cup so that it is in the middle of the bacon.

6. Pour melted ghee over top of each egg.

7. Sprinkle with salt and paprika.

8. Bake for about 15-17 minutes or until eggs are set. Turn them out onto nest of peach slices. Garnish with parsley.

egg dish 2


We have had to refine our diet even further to try to resolve some gut issues my son has been having.  So, now we are following more of a GFCF, Specific Carbohydrate Diet.  I went searching for a meatball recipe, since Nicholas really likes meatballs.  This is an adaptation of the Garden-Fresh Meatballs recipe in the Everyday Paleo cookbook. Another plus about this recipe is that you can sneak in a lot of vegetables; which is great if you have a child like mine who refuses to eat them! It works well with a marinara recipe, and for those who can enjoy it, you could also add some gluten-free pasta too!

Tasty Gluten-Free, Casein-Free Meatballs (Nicholas Rating = 8 Thumbs Up!)

1.5 lbs organic ground beef

3 celery stalks, diced

1 zucchini, grated

½ cup butternut squash puree*

2 cups roasted red peppers

2 eggs

1/4-1/2 cup almond meal

1 Tbsp granulated onion

Preheat onion to 375.

Grate zucchini into mixing bowl; add butternut squash puree.

In food processor, puree the celery and roasted red peppers, and add to zucchini and butternut squash.

Add meat and remaining ingredients to bowl and hand-mix together.

Form into meatballs, about the size of a large golf-ball.

Bake in a large glass baking dish, tightly covered with foil, for 40-45 minutes.

Yield: Makes 20-25 meatballs.

*Directions for making purees –

  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!

sugar free oatmeal raisin cookiesMy son has been begging me to make him some cookies.  So, being the nice mommy that I am, I relented.  However, I made this batch GFCF-friendly and sugar-free so as not to aggravate his yeast allergy.  Needless to say, he still has been asking for them constantly as a treat.  Thankfully, since they are so healthy, I get to indulge him without guilt! (I adapted the following recipe from one I found in a Better Homes & Gardens Cookbook that I own.)

Sugar Free Oatmeal Raisin Cookies (Nick Rating = 4 Thumbs Up!)

3/4 c. Vegetable Shortening

1 c. Agave Syrup

24 packets of Truvia (equivalent to 1/2 cup)

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

2 eggs

1 tsp vanilla

1 1/2 c. All-Purpose Gluten-Free Flour (I use Bob’s Red Mill)

2 c. rolled oats (I use Trader Joe’s brand, certified gluten free)

1/4 tsp Xanthan gum

1 c. raisins

Preheat oven to 375. In a mixing bowl, beat the shortening with an electric mixer on medium for 30 seconds. Add agave syrup, Truvia, baking powder, baking soda, 1/4 tsp salt, and cinnamon. Beat until combine, scraping sides of the bowl. Beat in eggs and vanilla. Beat in as much of flour as you can. Add Xanthan gum, remaining , and oats.

Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool.  Yield: approximately 4 dozen cookies.


Other Recipes You Might Like to Try –

Gluten-Free, Casein-Free Snickerdoodles

Gluten-Free, Casein-Free Chocolate Chip Cookies

Gluten-Free, Casein-Free “Twinkies”

Gluten-Free, Casein-Free Sugar Cookies


Please add your comments on this recipe below.

This is a recipe that I found in Sunset Magazine’s November 2011 issue and then adapted to be both GFCF  and really low in sugar.  They turned out beautifully and tasted great.  I wasn’t sure what the combination of pumpkin and cocoa would be like; but you mostly taste the chocolate, which is just fine in our household! The original recipe also had a super sweet frosting made with mascarpone cheese and powdered sugar.  We usually skip frosting at our house and these do taste just fine without the frosting (and are much easier to pack in a lunch bag without all that extra goo).

Chocolate Pumpkin Muffin

Chocolate Pumpkin Cupcakes (Nick Rating = 4 Thumbs Up!)

1 cup Agave Nectar Syrup

1/2 cup Rice Milk

1 tsp Lemon Juice

1/2 cup vegetable oil

2 large eggs

3/4 cup canned pumpkin

1/2 tsp salt

1 tsp vanilla extract

2 cups Gluten Free All-Purpose Flour (I use Bob’s Red Mill)

3/4 tsp Xanthan Gum

2 tsp baking soda

1 tsp baking powder

3/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees. In a medium bowl, with mixer on medium speed, beat sugar, milk, oil, eggs, pumpkin, salt, and vanilla until well blended. Whisk together flour, cocoa, xanthan gum, baking soda, and baking powder in a medium bowl. Gradually add dry mixture to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 tbsp batter. Bake until a toothpick inserted in center comes out clean; approximately 25 minutes. Cool completely before eating or storing.

Other Recipes You Might Like to Try –

Mom’s Best GFCF Brownies

Gluten-Free, Casein-Free Chocolate Chip Cookies

Gluten-Free, Casein-Free Chocolate Citrus Bars

Gluten-Free, Casein-Free German Chocolate Cake

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