Zucchini Bread Elimination Diet Recipes

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes with a fork in a large bowl; set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix zucchini and yellow squash into the bowl with the sweet potatoes. Add turkey and black pepper. Form mixture into 1-inch balls and place in a 9x13-inch baking dish.
• Bake in the preheated oven until meatballs are no longer pink in the center, 35 to 40 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Oil a 9x13 inch baking pan.
• In a large bowl mix together all flours, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Set bowl aside.
• In another bowl whisk together the applesauce, pineapple, syrup, olive oil, apple cider vinegar, and vanilla.
• Add this wet mixture to the dry ingredients and gently mix together with a large wooden spoon.
• Fold in the grated zucchini, walnuts, rasins and gently mix.
• Immediately place mixture into oiled 9 x 13 pan. Spread out batter evenly and place into oven. Bake for 25 - 30 minutes.
• When cool cut into squares and serve.

Steps:

• Night before- If using dried peas bring the peas to a boil in 5 cups of water. Boil for three minutes, then remove from heat and cover. Leave overnight.
• Drain and rinse the peas (both dried & canned) in batches place on a papertowel. Run each batch over with a rolling pin. Then remove any loose skins.
• Once the skins are removed, place in pressure cooker with 5 cups of water. Bring to pressure and cook for 25 minutes and let pressure drop naturally.
• Drain the chickpeas, but make sure to retain a 1/2 cup of cooking water.
• Pour all the chickpeas in the food processor and add all the other ingredients. You want to blend them for about 2 minutes. The longer you blend it the smoother it is. It goes very creamy when you've got it right.
• The mixture will be a bit runny, it firms up as it cools.
• Optional: Remove about half the houmous (500-600 grams) and add the spinach and parsley. Blend again until even.
• Houmous is fine in the freezer just freeze in convenient portions. Then just let it thaw a couple of days in the fridge, but in a pinch the microwave can help speed things along. Just make sure to stir frequently. I'd advise using a glass container in the microwave as plastic might go funny due to the oil.