Evan's 'pancake'
Mix together:
- 1/3 cup plantain flour
- 1/3 cup tapioca starch
- 1/3 cup cassava flour
- 1/3 cup millet flour
- 1/3 cup apple flour
- 1 tsp beet powder
- 1 pinch salt
Then add:
- 1/2 cup organic apple sauce
- 1 mashed banana
- 1/2 cup cooked red beets cut into small cubes
- 1/3 cup plantain flour
- 1/3 cup tapioca starch
- 1/3 cup cassava flour
- 1/3 cup millet flour
- 1/3 cup apple flour
- 1 tsp beet powder
- 1 pinch salt
Then add:
- 1/2 cup organic apple sauce
- 1 mashed banana
- 1/2 cup cooked red beets cut into small cubes
'Unsweetend cookies'
Mix together:
- 1 cup plantain flour
- 1 cup tapioca starch or flour
- 1 cup millet flour
- 1/2 cup apple flour
Then add:
~ 2+ cups organic apple sauce
- 2 pureed bananas
- 1 cup of wild or homegrown blueberries (frozen or fresh)
Preheat oven to 400 F, bake for 20 min or until light brown on edge.
- 1 cup plantain flour
- 1 cup tapioca starch or flour
- 1 cup millet flour
- 1/2 cup apple flour
Then add:
~ 2+ cups organic apple sauce
- 2 pureed bananas
- 1 cup of wild or homegrown blueberries (frozen or fresh)
Preheat oven to 400 F, bake for 20 min or until light brown on edge.
'Smoothies', one of Evan's favorite, dairy-free
Mix with hand blender:
- Proso millet, cooked (or other grain/pseudo grain), he's been reacting to millet, so we now do a grain-free version
- Red beets, cooked
- Papaya
- Mango
- Bananas, raw
- Apples, raw (organic, peeled)
- Pear, raw (organic, peeled)
- Blueberries
a.o. from safe list
If too thick, add a vegan milk.
Note: You can add this mix to millet flour and make crackers, or bake small 'cookies' with it.
- Proso millet, cooked (or other grain/pseudo grain), he's been reacting to millet, so we now do a grain-free version
- Red beets, cooked
- Papaya
- Mango
- Bananas, raw
- Apples, raw (organic, peeled)
- Pear, raw (organic, peeled)
- Blueberries
a.o. from safe list
If too thick, add a vegan milk.
Note: You can add this mix to millet flour and make crackers, or bake small 'cookies' with it.
Evan's veggie crackers
- 1/2 cup millet flour / buckwheat flour / tapioca (cassava) flour
- 1/4 cup veggie flour (carrot flour / broccoli flour / beet flour)
- 1 pinch of ground or whole thyme
- 1 pinch of salt
- 1/4 cup pureed cooked carrots
- Add a little water, one spoon at a time, until you have a thick, non-stick dough.
Note: We purchase our millet (whole grain and flour) online from Big River Grains, despite high cost of shipping. Less chance of cross-contamination than with Red Mills or other brands, who do not clean their machines between different grains.
Banana/almond bread, egg-free, dairy-free
Mix dry ingredients then add others.
For carrot cake: Leave out half the bananas, and add 1 cup of grated carrots, 1/2 cup of carrot puree, 1/4 cup beet sugar, and use creamed almond butter.
For regular loaf, preheat oven to 350 F and bake for 50 minutes.
For mini loaves, preheat oven to 360 F and bake for 35 minutes.
For muffin pan, preheat oven to 375 F and bake for 20 minutes.
- 1 1/2 cup millet flour / buckwheat flour / tapioca (cassava) flour
- 1/2 cup almond flour
- 2 tsp dry yeast
- 1 pinch of salt
- 1 Tbsp unflavored gelatin powder (from grass-fed beef)
- 4 bananas, mashed
- 6 Tbsp applesauce
- 1/4 cup crunchy or creamy almond butter
- 1/4 canola oil
For carrot cake: Leave out half the bananas, and add 1 cup of grated carrots, 1/2 cup of carrot puree, 1/4 cup beet sugar, and use creamed almond butter.
For regular loaf, preheat oven to 350 F and bake for 50 minutes.
For mini loaves, preheat oven to 360 F and bake for 35 minutes.
For muffin pan, preheat oven to 375 F and bake for 20 minutes.
Veggie pasta
- 1/2 cup millet flour
- 1/2 cup buckwheat flour
- Add 1/2 tsp kosher salt
- 1 cup pureed broccoli, beet, carrot or any safe vegetable
- Add more flour if needed
Dry, uncooked version can be stored in airtight container at room temperature. If cooked, it can be stored in freezer, for a later meal.