Gluten-free Zucchini Bread

3 c almond meal or quinoa flour
1 t salt
1 t baking soda
1 t baking powder
3 t ground cinnamon
3 eggs
1 c coconut oil
1 c + 3 T stevia
3 t gf vanilla extract
2 cups grated zucchini (or try 1 c grated zucchini, 1 c mashed pumpkin)
1 c chopped walnuts (optional)

Spray 2 8x4 inch loaf pans. Preheat oven to 325° F (165° C).
Mix almond meal, salt, baking powder, soda and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and stevia together in a large bowl. Add almond meal mixture to the wet ingredients & beat well. Stir in zucchini and nuts until well combined. Pour batter into the prepared pans.
Bake for 40 to 60 minutes, or until tester inserted comes out clean. Cool in pan on rack for 20 minutes. Remove from pans & completely cool.

Cranberry Sauce

3 chopped red delicious, Fuji or New Zealand apples
1/2 c stevia
About 3/4 c apple juice (I used a 6.75-oz juice box)
1 (12-ounce) package fresh cranberries
2 naval oranges, cut into small pieces (optional)

Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat & simmer until thick, about 15 minutes, stirring occasionally. Cool completely.

Essential Tartar Sauce

1 c mayonnaise
2-4 T wocestershire sauce
2 T organic lemon juice
2-3 T yellow mustard
1/4 c diced dill pickles
5 drops lemon essential oil

Mix all ingredients together. Enjoy with your favorite fish.

Fish with Essentials

5 fillets of cod
1 c lemon juice
1 c avocado oil
3 T stevia
3 dashes white pepper
3 dashes dry mustard
2 drops each of:
oregano essential oil
Black pepper essential oil
Thyme essential oil
3 drops each of:
Rosemary essential oil
Ginger essential oil
Lime essential oil
Lemon essential oil

Defrost fish fillets. Combine liquids & spices in glass dish. Place fillets in mixture to marinate for 30-45 minutes.

Macaroni & Cheese

Ingredients:
2 c dry noodles (I used gf penne)

Sauce:
4 T butter
4 T almond meal
2 T coconut flour (optional)
2 T dry mustard
2 c milk (I used raw goat milk, but you could use non-dairy milk)
8.5 ounces (yes, I weighed this) goat cheese or your favorite non-dairy cheese that had a cream cheese consistency
Salt & pepper to taste

Directions:
Cook noodles according to package directions, minus 2 minutes. Drain & set aside.

Melt butter in sauce pan over medium heat. Add almond meal to make a rue. Add the dry mustard & half of the milk. Bring close to boiling until well combined & a thin sauce is formed. Add coconut flour to thicken, if desired. Add the remainder of the milk, and the cheese.  Stir until, cheese is melted & well combined into the sauce. Add the drained noodles to the sauce & season as desired.

Optional additions:
Add vegetables or meat to the sauce before adding noodles,  or use vegetables instead of noodles. Broccoli & cauliflower would go great in this dish.

Pumpkin Bread

1/2 c + 2 T stevia
3 T molasses
1 c cooked & pureed pumpkin
1 T vanilla extract
1/2 c coconut oil, melted
1 ripe banana, mashed
1/4 c apple sauce
1/2 c water, divided
2 drops each cinnamon and ginger essential oils
1 drop clove oil
1/2 t nutmeg
2 c almond meal
1 t baking soda
1/2 t salt
1/2 c nuts, optional

Directions:

Preheat oven to 350°F. Spray standard size loaf pan with cooking spray. Combine stevia, molasses, pumpkin, oil, vanilla, 1/4 c water, banana, eggs & nutmeg. Sift together flour & baking soda.  Slowly add to pumpkin mixture and mix well.  Transfer to prepared baking dish. Bake at 350° for 45 minutes.

Edit: This recipe was too crumbly with the coconut flour & 1 cup of purée, so the second loaf, I used:
1/2 c + 2 T stevia
3 T molasses
2 c pureed pumpkin
1 T vanilla extract
1/2 c coconut oil
1 ripe banana, smashed
1/4 c almond butter
1/4 c water
2 drops each cinnamon and ginger essential oils
1 drop clove oil
1/2 t nutmeg
1 c rice flour
3/4 c coconut flour
1/c c tapioca flour
1 t baking soda
1/2 t baking powder
1/2 t salt

I baked this one for 45 minutes, then covered it with foil to stop browning & baked for another 20-30 minutes, until a knife came out clean when inserted. 

Chocolate Icing

4 ounces labne
4 ounces coconut oil

1/4-1/2 c milk or milk substitute
1/4-1/2 c stevia
1 t gf vanilla extract
1/4 c carob powder
2-3 drops wild orange essential oil
Or
1 drop peppermint essential oil

Optional: 1-2 heaping tablespoons instant coffee for mocha flavored icing