#dr.williamdavis

Gingerbread Cake w/ Sweetened Whipped Cream

Serves 4

Gingerbread Cake

2/3 cup plus 1 tablespoon Wheat-Free Market Ginger Spice Muffin Makers

2 large eggs

2 tablespoons milk or heavy cream

2 tablespoons melted butter (unsalted)

1/2 tablespoon Wheat-Free Market Sweetener

Preheat oven to 350 degrees F. Oil the bottom and sizes of a mini loaf pan (approximately 4X6 inches).

To a medium bowl add the muffin mix, eggs, milk, butter and sweetener. Mix until smooth. Pour into prepared pan and bake for 22-25 minutes or until toothpick inserted in the middle is clean. Do not over bake.

Sweetened Whipped Cream

¼ cup heavy whipping cream

¼ teaspoon vanilla extract

1 teaspoon Wheat-Free Market Sweetener

Add cream, vanilla and sweetener to Magic Bullet type device and blend until thick.*

Blueberry Cheesecake Pie

Serves 10-12

Blueberry Topping

Ingredients:

2 cups frozen (or fresh) blueberries

½ cup water, divided

1-1/2 tablespoon Virtue Sweetener

1 tablespoon arrowroot powder

Crust

Ingredients:

1 cup Wheat-Free Market All-Purpose Baking Mix

¾ cup chopped pecans

2 teaspoons Virtue Sweetener

1/8 teaspoon salt

3 tablespoons salted butter, melted

Cream Cheese Filling

Ingredients:

8 oz. cream cheese, room temperature

1-1/2 cup heavy whipping cream

2 tablespoons Virtue Sweetener

½ teaspoon vanilla

Prepare Blueberry Topping by adding blueberries and water to a small sauce pan (reserve 1 tablespoon of water to create the arrowroot slurry). Cover and cook over medium heat for 8-10 minutes or until blueberries are thawed and the water begins to turn blue. Add the sweetener and stir.

In a small ramekin, mix the arrowroot powder and the reserved tablespoon of water. Slowly pour arrowroot mixture into the blueberries, continuing to stir. Blueberries mixture will instantly thicken. Turn off heat. Taste for sweetness and adjust if needed. Pour into a small bowl and refrigerate until topping is chilled completely.

Prepare Crust by preheating oven to 350 degrees F. In a medium bowl blend the baking mix with nuts, sweetener, salt and butter. Press mixture into the bottom of an 8X8 inch baking pan. Bake crust for 15 minutes or until it becomes fragrant and just starts to brown. Allow to cool completely. (You can refrigerate to speed up the process.)

Prepare filling by blending the cream cheese in a large bowl until smooth. Add cream, sweetener and vanilla to the cream cheese and blend until smooth and thick. Taste for sweetness and adjust if needed. Refrigerate until needed.

Grain-Free

Cheesy Breadsticks

Makes 10

Ingredients:

1-1/3 cup Wheat-Free Market Pizza Mix

2 cups shredded mozzarella cheese, divided

¼ cup salted butter, melted

¼ teaspoon salt

¼ cup water

2 large eggs

2 tablespoons (or more) grated parmesan cheese

Garlic salt

Your favorite herbs

Favorite marinara or pizza sauce

Preheat oven to 350 degree F. Line an 8X8 inch pan with parchment paper and set aside.

In a medium bowl blend pizza mix, 1 cup of the cheese, butter, salt, water and eggs. Blend mixture well then spread evenly into the prepared pan. Top with remaining shredded cheese. Bake for 25 minutes or until the edges start to brown.

Remove parchment paper and bread from pan then sprinkle with parmesan cheese and garlic salt. Sprinkle a pinch of herbs on top. With knife or pizza cutter, cut into strips and serve warm with marinara sauce.

Serves 4

2 teaspoons olive oil for pan

1 cup Wheat-Free Market Wheat Belly Pizza Crust Mix

2 tablespoons grated parmesan cheese

¼ teaspoon sea salt

1 tablespoon dried Italian Seasoning

¼ cup salted butter, melted

2 large eggs

2 tablespoons milk

4 oz. mozzarella or sharp cheddar cheese, shredded

Toppings

½ lb. Italian bulk sausage

½ small onion, chopped

½ bell pepper, chopped

¼ cup favorite sugar-free pizza sauce (optional)

Other topping suggestions: Pepperoni, bacon crumbles and sliced olives

4 oz. mozzarella cheese, shredded

Preheat oven to 400 degrees F. Oil the bottom and sides of a large cast iron skillet (approximately 10-11 inches) or the bottom of a pizza pan with olive oil.

In a medium bowl combine the pizza mix, parmesan cheese, salt and Italian seasonings. Then stir in the butter, eggs, milk and 4 oz. of cheese until a thick dough forms.

Using a spatula and wet hands, press the dough evenly into the prepared pan, going at least 1 inch up the sides. Note: If using a pizza pan, just press the mixture out into a 12 inch diameter circle.

Bake for 22-25 minutes or until golden brown. While dough is cooking, prepare the toppings.

Brown the sausage in a medium frying pan, being sure to break it into smaller pieces. Approximately halfway through cooking the sausage, add the onion and bell pepper and cook until the sausage is done.

Chocolate Avocado Prebiotic Smoothie

Servings: 1

Wheatfreemarket.com

Ingredients:

1-1/2 cups Almond or Coconut Milk (unsweetened)

1/2 medium avocado

1/4 cup frozen blueberries

1 tablespoon Virtue Cocoa Prebiotic Mix

1 teaspoon Virtue Sweetener

1 teaspoon extra cocoa powder (optional)

Directions:

Blend all ingredients until smooth and enjoy! If too thick, add an ice cube or two or a dash more of the milk you are using.

Nutty Chocolate Bark

Serves 10

2 tablespoons unsalted butter

Pinch of sea salt*

2 tablespoons Virtue Sweetener

2 tablespoons heavy cream

2 tablespoons peanut or almond butter

1-1/4 cups Wheat-Free Market Granola

1 oz. extra dark or sugar-free chocolate

*Omit salt if nut butter is salted

To a small pot add butter, salt and sweetener. Cook on medium heat until the butter begins to brown. As soon as butter begins to brown pour in heavy cream and begin to stir. Cook for 1 minute and then turn off heat. Stir in peanut butter and then granola.

Press mixture into the bottom of a plastic wrap lined loaf pan and set aside.

Chop chocolate into smaller pieces and microwave in a small bowl for 30 seconds at a time until the chocolate has completely melted. Pour the chocolate over the nut mixture and spread it out evenly.

Refrigerate for about 20 minutes or until chocolate has hardened. Cut into smaller pieces.

Bruschetta Fritters

Makes 4

Ingredients - Fritters:

1/4 cup Wheat Belly All-Purpose Baking Mix

1 egg

2 tablespoons butter (soft)

1 tablespoon water

1/4 teaspoon sea salt

3-5 fresh basil leave (chopped)

Ingredients - Bruschetta:

1 large plum tomato or 12-15 cherry tomatoes (chopped)

Garlic paste

1 teaspoon olive oil

Sea Salt - pinch

3-4 fresh basil leaves (chopped)

Directions - Bruschetta:

Prepare the bruschetta by squeezing a toothpaste-sized squeeze of garlic paste into a small bowl.  Pour in the olive oil.  Mix together.  Then add the chopped tomato, salt, and basil leaves and mix it all together.  Set aside so that the flavors will meld.

Directions - Fritters:

Heat a skillet containing 1 tablespoon of the butter on medium to medium-low heat.

In a small bowl add the baking mix, salt, egg, remaining butter, and water and blend together well.  Then add the chopped basil and gently stir it in.

Once the butter in the skillet is bubbly, spread it around the pan for even coverage.  Using a spoon, add the batter to the skillet such that you have four fritters. Pat them down to flatten them slightly if necessary.  Allow them to fry for 3-4 minutes.  Then flip them with a spatula and allow to cook another 2-3 minutes. Remove them from the pan and allow them to cool.

Crunchy Cheddar Pita Chips

Makes about 16 chips

Ingredients:

1 large egg ¼ cup water 1/3 cup Wheat-Free Market Flaxseed Wrap Mix Pinch of salt ¾ cup shredded sharp cheddar cheese (or favorite cheese)