JoAnna's Heavenly Covered Bacon Wrapped Pineapple (w/Refined Sugar free Version)

JoAnna's Heavenly Covered Bacon Wrapped Pineapple
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I made these divine treats for the Mad Hatter Dinner Party/Baby Shower I hosted last month, They were a Huge hit and I had many dear friends asking for the Recipe right away , so here it is !
These are great Appetizer , or for a snack and even for breakfast along with eggs and so forth honestly anytime is a good time to Eat JoAnna's Heaven Covered Bacon Wrapped Pineapple! :D ;) ENJOY!Organic Homemade Sticky Brown Sugar1 Cup of Organic Sugar
8 + Tab of UN-sulphured black strap molasses ( + means u may need more)
in a bowl mix the two ingredient together, u are wanting this to be super sticky , so mix well and if u find that its not dark in color and sticky please add more molasses.
when incorporated set aside .
{{photo coming soon}}


Refined Sugar Free Version -
just add 100% pure honey or 100% Pure Maple Syrup ( or mix the honey and the maple syrup - just add enough to cover the bacon in the bowl and then proceed with directions below .
For 1 tray you will need half of a pack of Bacon
for 2 full trays ( which I recommend )

Cut the bacon in 1/2 . In a medium size bowl add the bacon and if using half 1/4 cup of your Sticky Brown Sugar. If using a whole package start with a 1/2 cup of brown sugar and add more if need be. (  can't abide waste  LOL ) .
And coat all the Bacon as best as you can with the sticky goodness ! :D

Cut your Fresh Pineapple ( or I am sure if not available canned chunk pineapple can be used). Cut into Chunks.

Line your cookie sheet with parchment paper ( foil is ok but it tends to stick to foil more easily) OR I love to Use my big Cast Iron Pan.
take a slice of coated bacon and lay flat , place your pineapple chunk near the end towards u and wrap it up. lay on sheet and repeat until all the pices u want coated are coated. 
BAKE in a preheated oven for 375 - 10 min or until the bacon crisp's up a bit ( not too much mind u) and be careful ITS HOT! Try to have patience and let cool a bit before u devour em  ;)***

JoAnna'sVEGAN French Banquettes REVISED AND UPDATED

JoAnna's Vegan Banquettes ( French Bread)



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*Oatmeal grits (or cornmeal grits) for Loaf pan. and top of loaf.

First do your Egg Re-placer:2 to  1/2 Tablespoons of ground flax or chia seeds. Place in 1/2 cup of warm water, set aside to Gum up about 6 min.

Next "Proof Your Yeast"
1 cup or Warm water (Filtered) ,(110 degrees a bout's)
2 Tab of Maple Syrup , then add 2 tsp of Active Dry Yeast .
Set Aside for 8 min or until it doubles in size and Proofs :)
(or if not needing to be VEGAN use honey.

1 1/2 Cups + 7 Tab  of Sorghum Flour
1/2 Cup Millet Flour
1 Cup Tapioca Flour ( or Arrowroot Starch I found the bread MORE fluffier using Arrowroot) ;)
1 tbsp of xanthum gum
1 1/2 tsp of sea salt
1 1/2 tsp of garlic powder (more if u wish, OPTIONAL)
1 1/2 tsp of Onion power (Optional) - more if u wish.
1 Tab of Italian Seasoning
2 Tbsp of Olive Oil
1 tsp of Raw apple cider vinegar
1 cup of Water (filtered)
Melted Earth balance or Coconut oil . (Like 1 Tab - enough to spread the melted goodness over your loaves before u bake)
Minced Fresh Rosemary
Sea Salt

Grease your French or Banquette Pan I have this one.
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so grease this with oil of choice take your "grits of choice" see above.
do not line your pan with foil , there are holes in the pan for a reason ;)

Mix your dry Ingredients in a bowl, set aside.
In your Mixer, add WET ingredients , then  add dry ingredients, Mix on Medium speed for about 4 min.
Carefully scoop out dough I use a big Ice Cream Scoop and Scoop onto the pans .
Coat the Top of the Loaves with Melted earth balance or coconut oil , sprinkle with freshly minced rosemary and sprinkle with sea salt and a few more grits.

let rise in a dry WARM place for 30 min (until it doubles in size)
Bake for about 26-30 min In a 400 degree oven , or until toothpick inserted comes out clean!!

ENJOY!!! :D

COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2016 JoAnna L McGarvie

Apple Sage& Rosemary Venison in the crock pot

Well I wanted to share my recipe I made for St.Patty's day , No i know its not a authentic Irish Dish , but I just had to use what i had on hand, and a good friend gave us a small venison roast.
 I love venison , and if  you are not liking the "gamey flavor" as people put it then you will adore this one beacause there was no gamey taste... and remember i cannot have onions and even without them it was divine :)

1 small venison roast
3 garlic cloves
2 stalks of organic Celery cut into about 2 inch sizes
1 can or bottle of Izze Sparkling Apple+added like 1/4 cup of water. or 1cup 1/2 of stock of choice Try my homemade stock here : homemade-stock-aka-compost-stock
4 + sage leave clusters *or bunch
2 Large stems of fresh rosemary
1/2 lemon
8 carrots, cut about 2 inch sizes
salt & pepper
throw it all in the crock pot for 9 hours on high....
Then Feast! :)
**Save the dripping :)
If you wish to make a gravy or reduction.

(the reduction is gluten free, but is not gaps or scd but it is paleo if you follow the direction but just use arrow-root starch or tapioca. which some on the Paleo diet can tolerate. if not don't thicken it and just use the sauce or blend in blender with cooked onions and carrots to make a somewhat think "gravy".

2 tab of your butter substitute *i used earth balance
melt that and add 4 Tab of my My Gluten free Flour Mixes  mix , mix well with a whisk , take your dripping and put a strainer over the top of the pan and pour the drippings and so the strainer can catch all the bigger bit from the venison.
, remove strainer and whisk quickly , it should thicken up immediately  if not bring to a boil and it will ;) if you need to add anything like a small squeeze of braggs amino acids do so , just taste it to your liking.

Good Served with..... (Not scd & paleo friendly, only allowed on the advanced gaps if tolerated)

 Recipe here: parsley-and-rosemary-roasted-potatoes

COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie

♥ JoAnna❦❦GlutenFreeChefღ

My 24-Hour Probiotic Yogurt Using Yogourmet Electric Yogurt Maker

Hello folks , Yes I'f finally writing out  my recipe for my 24 hour Pro biotic Yogurt Using My Yogourmet Electric Maker. You can Purchase it here at Amazon *no I do not get paid to endorse anything or anybody. YogourmetYogurt-Maker

Why do I do it for 24 hours?
 if you ferment it long enough, the bacteria will consume all the lactose, which is a type of sugar in milk that can often cause problems.

I wanted to share a-little bit I have not been able to have Dairy my entire life! :) pretty much, after doing the Gaps Into diet ( Just using it as a cleanse , Yeast Cleanse actually I am now able to consume My 24-hr pro-biotic yogurt!   I was also thinking of making raw butter and seeing if i could tolerate that too!

Homemade yogurt the end, homemade yogurt is an amalgam of bacteria, fat and proteins (casein and whey). Yet, some people might still
be worried with the casein content of yogurt. Casein is a protein found in milk that has been shown to cause problems for some people,
especially combined with the immune disrupting effects of gluten.
It still amaze's me that I can comsume it Its such a blessing I have not been able to consume any kind of dairy products all my life so this is a real treat AND I just made Yogurt Cheese last week its amazing Will do a post on that! :D

This Maker Makes 2 Quarts of Delicious Yogurt ~~~




Things you will Need:The Yogourmet Electric Yogurt Maker

And Instead of using the Plastic Insert from the Yogurt Maker I bought The Glass Insert here : Glass Insert that Fits Into the Yogourmet Electric Yogurt Maker Purchase here


    

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Thermometer Like this one : Candy Thermometer  One comes with the Yogourmet Maker . But if not you can buy one like this , can be purchased through Link above.

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A Medium Saucepan *your choice a nice enameled one is nice so there is no metal involved.

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Lamp Dimer Like this one : Lamp Dimmer

1/2 Gallon of Raw Milk, Or if Raw milk is UN-avilable or illegal in your area use Organic Non- Homogenized Milk.

A culture starter or 1/4 cup of commercial organic not fat free or low fat yogurt.
I use Yogourmet-Freeze-Yogurt-Starter-3-Count Culture
And I also use  This Company , It's fantastic! .custom probiotics/yogurt_starter
OPTIONAL: (Beef Gelatin ( or if vegan use Guar Gum) helps make a thicker Yogurt . Great-Lakes-Unflavored-Gelatin-Kosher
(optional - 100% pure Vanilla extract if u wish to add this for vanilla flavor)
a Pourable Glass Measuring Cup
A Bamboo spoon or Plastic Do not use Metal to mix your yogurt.



Scd or Gaps Friendlily Pure Vanilla Extract if you wish to make this vanilla Yogurt!

*Pour 2 Quarts of You Milk of Choice into your Saucepan.
*Bring your milk up to 110 Degrees( this is the normal way as to not kill the good probiotics in the milk , .My problem is I noticed I when doing this i was getting really thin yogurt, so me personally heat up to 200 quickly and then throw pan into an ice bath to cool quickly! ) Fixed it I found I was putting to much Probiotics in it lol OPPS LOL ,so i dont run the risk  of pasteurizing the milk.) This will ensure any unwanted bacteria that may interfere with the good bacterial cultures we will be adding :)
* When the Milk Reaches 110 Degrees move off the heat  don't linger  :) COOL SLIGHTLY!

*I just try to Cool it down to 105 degrees or about's making sure its not too hot when adding the Probiotic  :) Pour One cup of cooled milk into the Glass Measuring Cup then add your Culture , If using the Packets one packet if using the other Pro biotic One Scoop using the spoon that came with the Pro biotic Stir till all incorporate.

*Pour the rest of your cooled milk into your maker then add in One cup of Milk that you mixed with your cultures.

*Don't forget to add Water as directed to the inside of your maker itself.

Then take your Dimmer and plug it into the wall then plug the maker into the Dimmer, Many SCD AND GAPS Bloggers have found that keeping the Dimmer switch that you use to adjust the "light" works best when its in the Middle of the Unit.
This will ensure the yogurt maker does not get too hot and keeps a consistent temperature of 105. degrees.

SIDE NOT: Or you can be a dumb dumb like me and FORGET ONCE TO put the water in the bottom!!! Omg Yes I did , Luckily Mine keeps a consistent temperature of 105 degrees so I don't use the dimmer lol ahhaha

Put a lid on your glass container with your thoroughly mixed milky goodness and then put it in your maker ,make sure your water is on the bottom of your yogurt maker *the direction to your maker will show you how if you are confused.

then put the lid on your Yogurt Maker and make sure all is plugged in correctly and You are good to go , Start timing for 24 hours! :)

Once done put in the Fridge Until Cold and set :) YUM! :)

ENJOY WITH SOME ORGANIC LOCALLY HARVEST RAW HONEY!!! OR GENTLY POACHED SOME FRUIT AND CUT IT UP AND ADD IT TO THE TOP! :) ENJOY! In your smoothies and enjoy in your savory dishes as well! Many ways to enjoy!

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COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie

JoAnna's Gluten Free , Allergen Free Gravy

I am a huge gravy fan! huge!!! :0) lol
I have to admit I was have been surprised to hear that allot of ppl don't know how to make gravy , I didn't know there were such things as store bought gravy  or gravy packets lol , all news to me i have to admit, Making gravy is healthy and as easy as boiling water!

***as a side not i have A great tasty!! Gravy that is GAPS /SCD Freindly i will write that out soon!Enjoy My recipe below! :)

JoAnna's Gluten Free Allergen Free Gravy

UNDER CONSTRUCTION


Enjoy!

*copyrighted 2009-2012 JoAnna L McGarvie

JoAnna’s Gluten Free Quick Allergen Free No Need to Rise Bread: (WITH OPTIONS AND VARIATIONS)

Hello All I am so pleased to release this recipe , It has been a few years in the making , notes after notes and alterations, We use these for our staple everyday breads! :) I do find that if you make one loaf at a time it seems to come out better, just fyi! :D ENJOY AND HAPPY EATING!

JoAnna’s Gluten Free Quick Allergen Free No Need to Rise Bread: (WITH OPTIONS AND VARIATIONS)

If using a bread machine use my recipe below but follow the directions in our bread-machine manual for When to Add the wet and dry ingredients and the added extras :)

3 Cups of my High Protein or the 4 Grain (either one will work)

1 1/2 tsp of Xanthum Gum
1/2 tsp Sea Salt
1 Tab of Ground Ginger ( really makes the taste good but can be omitted)

1/2 cup of sweetener of Choice  (palm sugar, honey , maple syrup)
1 Tab of Sweetener of Choice -----------> (palm sugar, honey , maple syrup) This is to Activate your YEAST .

1 Large duck egg or 2 chicken eggs  ( or use a egg free sub)
1 Tab of Yeast
1/2 tsp of Quick Rise yeast
2 tab of melted ( earth balance (palm oil)  or coconut oil or olive oil)
1 cup of Dairy free milk of Choice with 1 tab of Raw apple cider vinegar added to it to make a Mock Buttermilk.
Optional s :
chia seeds
Raw pumpkin seeds
Raw sunflower seeds
raw sesame seeds
Ground  Raw flax meal
flax seeds

 350 Degree Oven

Grease your pan (s)
with oil and dust lightly with a gluten free flour ( or use the parchment paper route) .
Heat your milk of choice w the vinegar to about 110degrees. add your sweetener with the yeast and Proof. --- set aside----
In a medium size bowl combine all your DRY ingredients  . ---set aside---

In your Mixer bowl add the egg (room temperature) then slowly add in in intervals our wet and dry ingredients until thoroughly mixed . Don't forget to scrap the sides of your bowl with a spatula. add in your seeds and other extra's if u wish. ( i always like to top mine with a little melted earth balance and sunflower seeds :)
Beat for about 3 min on High.
Bake in a 350 degree Oven for 40min or more , oven temperatures vary So the bread is done when our toothpick or bamboo stick comes out clean. 
Set out onto rack to cool (out of pan)
makes about 13 slices of bread.



For the Savory Onion/Garlic Dilly Bread with Caraway
add : 1 tsp of Garlic Powder , 1 Tab of Dried Onion Flakes, 1 tab of ginger powder , 1 Tab of whole dill seeds , 1 1/2 tsp of dried dill, 1  1/2 tsp of Caraway seeds
Directions are the same as above just add the spices when u add the extra's in the Recipe Above :)
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2015 JoAnna L McGarvie