Danielle Walker - Against All Grain Celebrations

If you are new to following a grain-free and Paleo lifestyle, it may come as a bit of a shock to realize that you have to make condiments youre used to picking up at the store and spend days at a time on activities like simmering chicken stock. I make a lot of these basic items from scratch not only because they taste better, but also because the store-bought versions contain refined sugars or preservatives that are not in keeping with my diet. I spend one day on the weekend prepping these items so I can use them throughout the week, but there are also a lot of Paleo-friendly brands starting to show up on the market, so keep an eye out for those as well. (Ive included my favorite brands for some shortcut items in the .)

almond milk

This version is unsweetened and can be used for any of my recipes that call for almond milk. To substitute store-bought almond milk, purchase the unsweetened original flavor and look for brands with the fewest ingredients and no carrageenan or gums.

MAKES 4 CUPS

1 cup raw almonds

8 cups filtered water

teaspoon fine sea salt

Combine the almonds in a bowl with 4 cups of the water and teaspoon of the salt and soak for at least 10 hours or up to overnight.

Drain the nuts and rinse well. Transfer them to a blender and fill with the remaining 4 cups water. Add the remaining teaspoon salt and puree until smooth.

Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

If you plan to drink the almond milk on its own or use it for a sweet dish, add 1 to 3 pitted dates to the blender to sweeten it naturally.

Other nuts can be substituted for the almonds to make a variety of nut milks. Try hazelnuts, walnuts, or pecans for a fresh spin on this dairy-free milk alternative! See .

barbecue sauce

MAKES 2 CUPS

3 ounces pitted dates

2 cups tomato puree

cup water

cup apple cider vinegar

cup tomato paste

2 tablespoons coconut aminos

2 teaspoons fish sauce

1 teaspoons natural liquid smoke

1 teaspoon fine sea salt

1 teaspoon sweet paprika

1 teaspoon chili powder

1 teaspoon Dijon mustard

teaspoon cayenne pepper

teaspoon minced garlic

teaspoon onion powder

teaspoon ground allspice

12 teaspoon freshly ground black pepper

Soak the dates in warm water to cover for 15 minutes, then drain.

Combine the dates with the tomato puree, water, vinegar, tomato paste, coconut aminos, fish sauce, liquid smoke, salt, paprika, chili powder, mustard, cayenne, garlic, onion powder, allspice, and black pepper in a blender and blend on high for 3 minutes, or until smooth. Pour the sauce into a saucepan over medium-high heat and whisk to combine. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the sauce has reduced by about half.

Let the sauce cool to room temperature, then refrigerate for 2 hours before use. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.

basic pie pastry

MAKES ENOUGH PASTRY FOR ONE 9-INCH SINGLE-CRUST PIE

2 cups blanched almond flour

1 cup arrowroot powder

cup coconut sugar

2 eggs, chilled

3 tablespoons cold water

teaspoon fine sea salt

4 tablespoons palm shortening, chilled

To make the pie dough, combine the almond flour, arrowroot, coconut sugar, eggs, water, and salt in a food processor. Process for 10 seconds, or until combined. Add the palm shortening, spacing out where the tablespoons are dropped into the dough. Pulse 4 or 5 times, until pea-size bits of dough form.

Gather the dough into a tight ball and flatten it into a disk. Wrap tightly and freeze for 1 hour.

Transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides of the plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers.

To partially bake the crust, cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Bake at 325F for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.

To make the dough up to 2 days in advance, skip the freezer step and refrigerate the disk tightly wrapped. The dough can also be frozen for up to 6 months. Thaw the dough overnight in the refrigerator before using. If the dough cracks or seems dry, wet your hands a bit to press the dough into the pie plate.

Substitute 3 tablespoons grass-fed unsalted butter or for the palm shortening.

Omit the coconut sugar for savory dishes such as the or to use for a potpie.

blackening seasoning

MAKES ABOUT 7 TABLESPOONS

6 teaspoons sweet paprika

4 teaspoons fine sea salt

2 teaspoons onion powder

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon cayenne pepper

Combine the paprika, salt, onion powder, oregano, cumin, chili powder, black pepper, thyme, and cayenne in a small bowl and mix well. Store in an airtight jar in a cool, dry place for up to 6 months.