Gluten Free ~ Dairy Free ~ Flavor Full
1 1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup quinoa flour
1 1/2 tsp baking soda
1 tsp sea salt
1 tsp xanthan gum
2 tsp ground cinnamon
Pinch of cardamom (optional)
1/3 cup sunflower seed butter (unsweetened)
1/2 cup palm shortening
2/3 cup raw honey
1/2 tbsp vanilla extract
1/2 tbsp almond extract
2-4 tablespoons milk substitute (almond milk, coconut milk or other)
1/2 cup nuts or dried fruit (I recommend sliced almonds, cranberries)
1 baking sheet
Preheat oven to 350 °F
Combine all dry ingredients together in a large mixing bowl, except for the nuts and dried fruit. In a smaller bowl, thoroughly blend wet ingredients. Start with 2 tablespoons of milk substitute. The remaining 2 tablespoons may be used later as needed. When you are finished, the mixture should be as smooth as possible, though some shortening may remain visibly separated.
Blend the contents of the smaller bowel into to the dry mixture, manually. Add the nuts and dried fruit as you mix. This should produce a firm dough that does not crumble. Add 1-2 more tablespoons of milk substitute as needed.
On a pre-greased baking sheet (I used the palm shortening), form the dough into a log approximately 2 inches in height. Use any desired length and width. Bake at 350 °F for 25 minutes (or until middle is dry when you insert a toothpick). Remove from oven and cool for 30 minutes. Gently cut cross-wise, making 1 inch wide pieces. With space between slices, place baking sheet back into the over at 250 °F for 20 minutes. Watch closely to avoid burning biscotti.
Remove. Cool. Enjoy.
For those with a sweet tooth, consider a glaze:
1 cup powdered palm sugar
1/2 tsp ground cinnamon
Milk substitute (unsweetened)
Combine palm sugar with cinnamon, or another desired spice. Using a whisk, slowly blend milk substitute into mixture 1-2 tbsp at a time, until desired consistency is reached. Pour over cooled biscotti and let set.
Dr. Kaley Bourgeois
1 Medium sugar pumpkin
1 cup mixed red and white quinoa
1 3/4 cups chicken or vegetable broth
1/2 lbs of ground bison
1/2 green bell pepper
1/2 yellow onion
1-2 tbsp olive oil
1 cup cheese (Daiya as non-dairy alternative)
1-2 additional vegetables (optional)
1/2 tsp crushed garlic
1/2 tsp red pepper flakes
1/4 tsp cumin
Sea salt & pepper to taste
Preheat oven to 350 degrees °F
Hollow out your sugar pumpkin as if making a jack-o-lantern. Set seeds and top aside for later use. Pumpkin seeds may be rinsed and kept for roasting if desired. Use a sharp-tipped knife or fork to make multiple, shallow cuts into the squash’s flesh from the inside. Dust the insides of the pumpkin with salt and pepper.
Bring 1 cup of dry quinoa to a boil in 1 1/2 cups of broth–add salt and pepper as needed, depending on contents of broth. Let simmer for 10 minutes, or until no more broth remains. Quinoa should be just slightly undercooked. Set aside.
Finely chop yellow onion and green bell pepper. Add olive oil to medium sized pan and bring to low heat. Add garlic, red pepper flakes, cumin, 1/2 to 1 tsp sea salt, and a pinch of black pepper. Let sit for 2-3 minutes. Add onion and bell pepper, saute on medium heat. Once tender, add 1/2 pound of ground bison and cook until fully browned. Set aside.
Saute any additional vegetables (I recommend mushrooms, carrots or red onion). Sun dried tomatoes are another good addition. Saute on medium heat with olive oil, salt and other spices to taste. Set aside.
Stuff your pumpkin:
Fill pumpkin approximately 1/2 way with the pre-cooked quinoa–pack it down gently with your spoon. Sprinkle 1/3 cup of cheese on top. Add your seasoned bison next, until the pumpkin is approximately 3/4 full. Add another 1/3 cup of cheese. Add any additional sauteed vegetables. Gently poor 1-2 tablespoons of remaining broth over contents of pumpkin. Sprinkle in the remaining cheese and replace the top of the pumpkin.
Set stuffed pumpkin into baking dish and bake at 350 degrees for 90 minutes.
Slice, cut, dig in & enjoy!
Dr. Kaley Bourgeois