Gluten-free Biscuits

We are having the delicious Buttercup squash soup for supper tonight.  It’s a little chilly outside with the dampness and the rain so I thought a good soup night should be accompanied by some great biscuits too.  I found a good recipe today in The Whole Life Nutrition Cookbook. 


  • 2 cups brown rice flour
  • 1/2 cup tapioca flour (available in most grocery stores in the baking section, I grind mine in the Magic Bullet if it’s not already fine)
  • 2 teaspoons baking powder
  • 1 teaspoon xanthum gum
  • 3/4 teaspoon sea salt
  • 1/2 cup cold butter
  • 3/4 cup almond or coconut milk


  1. Preheat oven to 425F.
  2. Combine the rice flour, tapioca flour, baking powder, xanthum gum, and sea salt in a large mixing bowl.
  3. Add the butter.  Mix together with your fingers until well combined and crumbly.
  4. Slowly add the milk, stirring with a spoon as you pour.  Gently knead the dough with your hands until just combined.
  5. I rolled out the dough onto parchment paper long enough that I could use the parchment paper as a barrier between my roller and the dough so as not to have a lot of stickiness.  This way, I didn’t have to add any more flour.  If you don’t use parchment paper, you may need to roll out the dough on a floured surface.  Once the dough is flat, you can cut into biscuit size pieces and place pn the cookie sheet.
  6. Bake for about 10-12 minutes, or until done.  Cool slightly on a wire rack and enjoy warm!

Makes about 10 biscuits.

Banana Bread with coconut flour (gluten-free)

Someone we know recently passed this recipe on to us and it is delightful.  It doesn’t have a lot of ingredients and you may feel like it isn’t enough for a loaf, but it is.  Enjoy this gluten-free, no sugar added recipe!


  • 2 eggs
  • 3 bananas (mashed)
  • 2 tbsp honey
  • 1/4 cup coconut oil (melted)
  • 3-4 tbsp raw cocoa nibs (Planet Organic, I used an 85% dark chocolate bar and just chopped it into pieces)
  • 2 tbsp crushed walnuts
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup coconut flour
  • dash of cinnamon (I always use more cinnamon than they recommend, I used about 1 tbsp and a pinch of nutmeg too)


  1. Blend eggs, mashed bananas, honey and coconut oil together.
  2. Mix the dry ingredients and then combine with wet ingredients.
  3. Pour into greased bread pan and bake at 350F for 45 minutes, or until you can insert a toothpick and it comes out clean.



Oatmeal Blueberry Banana Pancakes

I made these this morning instead of oatmeal for the boys, they were “scrumptious” as my 5 year old described them.  I often try to avoid grains but once in a while, if we’re going to have some, this is a great recipe.  I’m making them again tomorrow morning, so easy and a big hit.  I got the recipe from this book and tweaked it a little.  There are some great recipes in this book and if you live in Halifax, you can purchase it from Hydrostone Osteopathy.  Otherwise it’s a little more pricey to order online with shipping costs it totals around $36 from


  • 1 1/2 cups of thick rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cups almond, rice or hemp milk
  • 2 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • 1 small banana, lightly mashed
  • 1/2 cup blueberries (fresh or frozen)
  • 1 tsp vanilla (optional)
  • 1 tsp cinnamon (optional)

Use coconut oil for the pan

Makes 5-7 pancakes


  1. Grind oats in food processor, coffee grinder or Magic Bullet. Place ground oats, baking powder, and baking soda in a medium sized bowl and stir together.
  2. Combine wet ingredients (milk, coconut oil, maple syrup, and mashed banana and stir together.  Pour the wet ingredients into the dry ingredients and mix together.  Be careful not to over mix batter.  Gently fold in the blueberries.  Add more rice milk if batter seems too thick, mine was just right.
  3. Heat skillet over medium-low heat.  Add a little coconut oil and drop the batter by the 1/2 cup full into the pan.  Cook for a couple of minutes on each side.  Watch temperature closely to avoid burning.  Add more coconut oil to make next batch.  Repeat this process until all the batter is gone.


Spinach and Basil Frittata

When considering reducing the amount of grains we consume, one of the most difficult meals to do so often seems like breakfast.  What we often forget is that we tend to eat the same things over and over for breakfast, usually cereal, oatmeal, yogurt, toast etc…  A breakfast on the weekday for most of us needs to be quick, easy, tasty and of course nutritious, providing us with a great start to a brand new day.  Jason is certainly more creative than I am with food.  I was very pleased when he whipped up this breakfast for us the other day.  It tastes better than it looks on this picture and was really quick and easy as well.  Pair this with a fruit smoothie with some protein powder and you will feel more energy for a longer period of time than when you eat grains and crash within a few hours.


  • one small onion (1/2 medium onion)
  • 1/2 clove garlic
  • 3-4 eggs and 1/2 carton of egg whites (they sell free range eggs in cartons now)
  • 1/2 – 3/4 cup spinach
  • 1/2 cup frech basil
  • salt and pepper to taste


Dice one small onion or half a medium onion. In a frying pan, sautee the onion and a small amount of garlic until translucent. In a mixing bowl, combine 3-4 eggs with a half carton of egg whites. Pour the eggs into the frying pan and season with sea salt and pepper. Gently cover the eggs with fresh spinach and basil on the top of the eggs and cover. It is ready when the spinach wilts and the eggs are cooked.

**Our frying pan is 13″ and we just pour this entire mixture in it and cover for a few minutes until it is cooked.  If your pan is smaller, your frittata may just be a little thicker.