Yellow Squash {Gluten Free} Sandwich Rolls

Gluten-free Squash Sandwich Rolls, grain free bread, nut free bread, paleo bread, low-carb bread

Gluten-free Squash Sandwich Rolls

I’m so excited to share this recipe, which in all actuality is VERY similar to my 3 minute bread recipe. I’m sure this would work equally well in the microwave, but I didn’t try it, so I can’t be sure. Personally, I like using the oven for 12 minutes, versus standing at the microwave for 30, but I think there’s definitely a place in my kitchen for both methods.

This bread is delicious. The squash lends a slight sweetness and flavor that puts my previous recipe to shame, while maintaining the wonderful (gluten-filled bread) texture of the other recipe.  Delicious plain, or slathered with butter. Makes a perfect gluten and grain free sandwich roll or hamburger bun. Yum.

Please try it and let me know what you think!

Yellow Squash Sandwich Rolls {Gluten-free, grain-free, dairy-free, nut-free, low carb}

1 cup (raw) yellow summer squash puree
3 large eggs
2 Tbsp Apple Cider Vinegar
1/3 cup Coconut Flour*
1/3 cup Psyllium Husk Powder
1/3 cup whole egg powder OR Unflavored Whey Protein
2 tsp aluminum-free baking powder
1/2 tsp kosher sea salt

Preheat oven to 400 degrees.

Mix all wet ingredients in a large bowl until thoroughly combined. Sift each dry ingredient, waiting until all are added to stir. Use a whisk or a hand mixer to blend well. (Work quickly, the batter will thicken substantially within a few minutes.) Allow batter to sit for a couple of minutes.

Line your baking sheet with Parchment Paper. Form dough into rolls and flatten slightly, approximately the size of my palm seems to work. Leave approximately 1 inch between rolls.

Bake for 12-15 minutes or until firm to the touch, err on the side of over-baking, as underbaked results in gummy middles. Gross.

Remove from oven and place on a cooling rack immediately. If you don’t have a cooling rack, turn the rolls over on the baking sheet, as if you don’t moisture will collect underneath them as they dry.  Once completely cooled, simply place in an airtight container in the fridge for up to 2 weeks. These also freeze and defrost nicely.

There you have it. Bread that meets all of the following criteria:
*gluten free bread
*grain free bread
*low carb bread
*nut free bread
*dairy free bread

*A note on coconut flour – I purchase the 25 lb bag and portion it into large, gallon sized freezer bags. I use a lot of coconut flour. At one point, Amazon was out of the 25 lb bags, so I purchased smaller, 1 lb bags instead for about tripled the cost. I have used both, however the 25 lb bag creates a much denser product, that adds a good bit of volume after being sifted, whereas the smaller bags don’t. So, if your coconut flour seems packed densely, use 1/3 of a cup and then sift it. If it’s more powdery in the bag, use 1/2 cup and then sift it. The recipe is very forgiving, either way, but this is my conclusion after making about 20 batches of this bread.

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Easy Fried Veggie Fritters (low carb, gluten-free, grain free, keto, nut-free)

Yum! Veggie Fritters with Squash and Radishes | Cook Well, Eat Better, Live Happily

Yum! Veggie Fritters with Squash and Radishes

Oh my. These are soooo good. And really, you only have the carbs of the veggies, which makes it a win in my book. I have a son with sensory issues, especially in regards to eating (plus cold and water) and he eats a VERY limited diet. Until I created this recipe, he had yet to come anywhere close to a vegetable, so this recipe holds a very special place in my heart.

These taste like a cross between tater tots (which used to be a fan favorite of my sister and I growing up) and breakfast hash browns. The difference being there is no potato in sight and these are essentially carb-free!

I’ve made them at least 10 times in the last couple weeks, and the recipe is VERY forgiving, and also very adjustable. Make sure that you strain the veggies well, I don’t think it would work otherwise, but other than that…grate everything and then mix it with your hands. Fry it in lard, bacon grease or any other high-heat oil and call it a day. Makes an easy side dish for dinner or a breakfast in and of itself. Enjoy!

Easy Veggie Fritters (gluten-free, nut-free, grain-free, keto, low-carb)

1 – 1 1/4 cups veggies*, grated and squeezed to remove juice (measured after straining)
2 eggs
2.5 oz pork rinds, ground into a sandy flour-type texture
4 oz cheese, grated
1/2 tsp salt
1/4 tsp black pepper
2 tsp dried chives

Begin by adding your cooking grease, approximately 1-2 Tbsp to your frying pan. If it’s not non-stick, use more. Heat your pan to med-high

Food process or vitamix the pork rinds and the cheese (Or smash the pork rinds in a bag with a rolling pin and grate your cheese). Add moisture ridden veggies*, eggs and spices.

Once oil is hot (sizzles upon addition of batter), make little patties, 2-3 inches in diameter, of your batter and gently lay them in the hot oil. Cook for 5-7 minutes on each side or until crispy and well-browned. Remove to a cooling rack and make additional batches as needed. I can usually do it in 2 batches, using my 12 inch frying pan.

*For the veggies, I have used all combinations. Our favorites have been squash and radish (pictured above), carrot & parsnip, and squash, zuchinni and onion. I simply use the grating method with my vitamix to mix them together. To get the appropriate amount, you need approximately 8 radishes 2-3 baby yellow squash, 1 medium zuchinni and 1/4 of a sweet onion, just to give you an idea. After they are grated together, I use a Paint Strainer Bagto squeeze the ever-living crap out of them. Your amount will reduce almost by half when you get rid of the moisture.

PPS I don’t get paid to keep this blog. I have added some affiliate links to Amazon to products that I personally buy and use from Amazon, in case you have difficulty sourcing some of the specialty ingredients that make living a low-carb, keto or gluten free lifestyle easier. I may receive a small percentage of compensation from Amazon, should you access these links in my ingredient lists and purchase the items I recommend. This costs you nothing, and typically I have found the cheapest options. If you like what you see here, please feel free to support me at no additional cost by shopping my links or in my Amazon Store (still being built). Thanks!

Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

So, I’ve made kale chips before, you know…olive oil, salt and pepper. I’ve even gotten crazy and added a little onion powder. That said, I kept seeing all these blog posts for cheesy (vegan) kale chips, that everyone claimed were out of this world. I wanted to try. However, I didn’t have any cashews, and they’re kind of high carb for me right now. Plus, I don’t really care whether or not the final result was vegan. Hence was born…3 ingredient Parmesan-Ranch Kale chips. Sooo good. Sooo easy. The hardest part was not eating both pans worth!

1 head of Lacinato Kale (the flatter kind…they crisp better, in my opinion without burning)
1/3cup ranch dressing – I used Ken’s Buttermilk ranch, because that’s what I had.
1/2 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

Wash and spin (or dry on paper towels) your kale and de-stem it. Rip each leaf into a few pieces and place in a large, clean bowl. Dump ranch and parmesan on top of the leaves and use your hands to mix it well. You want ranch dressing on Every. Single. Leaf.

Once ranch-ed and cheese-ed, add the salt and pepper and mix again.

Using 2 large baking sheets (or 3), lined with parchment paper (don’t skip this step…they will STICK!), lay your kale leaves out as flat and as single-layered as possible.

Turn your oven on to 325 and place pans in the cold oven. Allow it to heat up with the chips inside. Check after approximately 15 minutes. You might need to pull some out, if they are crisp. Flip some over, you get the idea. Put anything that’s not crisp back in the oven and check every 5 minutes so that you don’t burn them, but they all end up nice and crispy.

Try not to eat the whole pan, or 3. If you have any left, save them in an airtight container in the fridge for a few days. If they get un-crispy, just stick them back in the oven for a few minutes.

(This would probably work with other kinds of kale, however, I have never had luck cooking curly kale into chips evenly.)