Zucchini, Banana, and Flaxseed Muffins

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 3/4 cups Bob’s Redmill Gluten-free All Purpose Flour
  • 3/4 tsp. xantham gum
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp coarse salt
  • 1 tsp. groung cinnamon
  • 1 1/2 cups coarsely grated zucchini
  • 1/3 cup mashed ripe bananas
  • 3/4 cp whole milk (you can use an alternative milk if sensitive to dairy)
  • 1 large egg, lightly beaten (you can use an egg substitute if sensitive to eggs)
  • 1 tsp. vanilla extract

Directions:

  1. Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray or oil.
  2. In a large bowl, whisk together flour, flazseed, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add zuchinni and banana and stir to combine.
  4. In a small bowl, whisk together milk, egg, and vanilla.
  5. Add milk mixture to flour mixture and stir until combined. (Do not overmix)
  6. Divide batter among muffin cups and bake until a toothpick inserted in center comes out clean. Approx. 20-25 minutes.
  7. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Shared by Sue M. via Everyday Food

Filed Under: Breakfast, Dairy-free, Egg-free, Gluten-Free, Recipes

Beet, Carrot, and Apple Salad

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 lime, juice and zest
  • 1 orange, juice and zest
  • 2 Tbsp. sherry vinegar
  • 3/4 extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 lb. beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 granny smith apple, cored and cut into matchsticks
  • 1 turnip
  • 1 bunch flat leaf parsley, stems removed

Directions:

  1. In a large bowl, mix orange juice and zest, lime juice and zest, and vinegar. Slowly whisk in the olive oil and season with salt and pepper
  2. Layer beets, carrots, apple, and turnip in bowl (salt and pepper if desired)
  3. Toss with dressing before serving

From the kitchen of Sally B.

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Sides, Vegetables

Seasoned Chicken Thighs

December 23, 2011 By Leave a Comment

Ingredients:  (I don’t measure ingredients, so feel free to experiment)

  • 1 package of chicken thighs
  • 1 egg
  • Braggs Seasoning Liquid Safflower Oil
  • 1 tsp. garlic powder
  • 1 tsp. onion salt
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. parsley flakes

 

Directions:

  1. Mix egg, seasoning liquid, oil and spices in a baking dish.
  2. Add chicken, turning pieces several times until coated well
  3. Marinate overnight
  4. Bake at 350 for 25 minutes, turning once, until done.

From the kitchen of Karen C.

Filed Under: Entrees, Gluten-Free, Recipes

Gluten-free, Dairy-free Carrot Cake

December 23, 2011 By Leave a Comment

Ingredients:

  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 cup grated carrot
  • 1 tsp. vanilla
  • 2 1/4 cup gluten-free baking mix
  • 1 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1/2 cup walnuts

Directions:

  1. Beat oil, eggs, and sugar
  2. Add other ingredients and pour into cake pan
  3. Bake at 350 for 20-25 minutes
  4. Top with favorite frosting

A birthday treat!!

From the kitchen of Shirl H.

Filed Under: Dairy-free, Desserts, Gluten-Free, Recipes

Sausage Potato Kale Soup

December 23, 2011 By Leave a Comment

Ingredients:

  • 1lb sausage (I use spicy, sometimes sweet, your choice)
  • 4 med. potatoes, cubed and peeled
  • 1 lg. onion, diced
  • 1/2 head of kale or swiss chard, (spinach if you can’t find one of the first), roughly chopped
  • 4-6 cups of chicken or vegetable stock
  • salt and pepper to taste

Directions:

  1. Brown 1lb sausage in a large pot
  2. Add Potatoes and onionAdd stock and simmer.
  3. I like to let this simmer a few hours on the stove. It’s really good on an autumn/winter day with garlic bread and a glass of wine.

 Alterations:

  • Just before serving, i like to add a touch of cream or milk, about ¼ cup to round it out. It helps cut the heat in the spicy sausage, although not necessary.
  • You can use gluten-free bread if avoiding gluten or skip the bread all together.

From the kitchen of Stephanie D. in Everett, PA

Filed Under: Gluten-Free, Recipes, Soups

Gluten-free Coconut Flour Pancakes

December 16, 2011 By Leave a Comment

Ingredients:

  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tbsp. coconut milk
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. pure maple syrup (optional)

Directions:

  1. Mix all ingredients together with a hand mixer (you can also whisk).
  2. Heat a little coconut oil in a pan and pour 1/8 cup batter onto hot griddle.
  3. Cook 2 minutes on each side and serve.

 This recipe is from Make It Paleo Cookbook

Filed Under: Breakfast, Dairy-free, Gluten-Free, Recipes

White Bean Szechuan Burgers

October 24, 2011 By Leave a Comment

Ingredients:

  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 eggs
  • 1/4 cup sundried tomatoes, finely chopped
  • 2 tsp. gluten-free Szechuan sauce
  • 1 tsp. sea salt
  • 2 cups of any kind of cooked white beans (or black beans if you prefer)
  • 3/4 cup almond meal flour (I use Bob’s)

Directions:

  1. Sauté onion for about 15 minutes
  2. Add 2 cloves of garlic, minced, Sauté a few minutes longer. Set aside.
  3. In a bowl, add eggs, tomatoes, sauce and salt and whisk
  4. Add 2 cups of any kind of cooked white beans almond meal flour, and the sautéed onions and garlic. Combine.
  5. Add a few tablespoons of oil to a large pre-heated pan (on medium heat). Drop mixture into pan and make about a 3.5 inch wide burger. (I fit four in my pan at a time) Don’t touch them for about 4 minutes. After about 4 minutes they should flip fairly easily. Cook for about 4 minutes on the second side.

From the kitchen of Carol C.

Filed Under: Entrees, Gluten-Free, Lunch, Recipes, Sandwiches

Gluten-Free, Dairy-Free, Egg-Free Red Velvet Cupcakes

October 24, 2011 By 1 Comment

Ingredients:

  • 1¼ cups + 2 tablespoons gluten-free flour mix
  • 2 tablespoons unsweetened cocoa powder
  • ¼ + ⅛ teaspoon xanthan gum
  • ¾ teaspoon double-acting baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup rice milk
  • ¾ teaspoon cider vinegar
  • ¼ cup + 2 tablespoons dairy-free, soy-free
  • vegetable shortening
  • ¾ cup granulated sugar
  • 2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon red food coloring

Instructions:

  1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
  2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
  3. Combine the rice milk and cider vinegar. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
  5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
  6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
  7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.
  8. Once the cupcakes have cooled completely, frost with Velvet Frosting (recipe below). Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.

Livingwithout.com

Gluten-Free, Dairy-Free, Egg-Free Red Velvet Frosting

Ingredients:

  • ½ cup dairy-free, soy-free vegetable shortening (like Spectrum)
  • Pinch of salt
  • 1½ cups confectioners’ sugar
  • 1½ tablespoons rice milk
  • 1½ teaspoons freshly squeezed lemon juice
  • ½ teaspoon pure vanilla extract

Instructions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
  2. Add the confectioners’ sugar in three batches, beating after each addition.
  3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.
  4. Add a few drops of orange food coloring to the frosting until desired shade has been reached. Frost cupcakes and decorate with Halloween party favor.

Livingwithout.com

Filed Under: Desserts, Gluten-Free, Recipes

Morning Glory Muffins

October 24, 2011 By Leave a Comment

At last…a gluten-free cousin of the wildly popular muffin originated by the Nantucket Morning Glory Café

Toss together in a large bowl:

  • 2 cups Gluten Free Pantry Muffin and Scone Mix
  • 1/4 teaspoon ground nutmeg
  • 1/8 to 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 to 4 Tablespoons chopped raisins or dried currants
  • 1/4 cup shredded dried coconut (preferably unsweetened)
  • 1/4 cup chopped pecans or walnuts (optional)

Combine well in a medium bowl:

  • 2 whole eggs, lightly beaten with a fork
  • 6 Tablespoons vegetable oil
  • 2 Tablespoons frozen orange juice concentrate, thawed
  • 1/2 cup whole milk (alternative milk may be used)
  • 1/2 teaspoon gluten-free vanilla extract

Stir wet mixture into dry ingredients, combining thoroughly. Add 1/2 cup shredded raw carrots and 1/3 cup canned crushed pineapple, well drained. (Note: May substitute grated raw apple, or a combination of both. Traditional Morning Glory Muffins use both, but excess damp add-ins or pineapple that is not well drained gives too wet a muffin and a loaf that is difficult to slice.)

For muffins: Bake 15 to 16 minutes at 350 degrees. Or bake in a 4×8-inch lightly greased loaf pan; bake 45 to 50 minutes at 350 degrees or until cake tester comes out clean.

From Nantucket Morning Glory Cafe

Filed Under: Breakfast, Dairy-free, Gluten-Free, Recipes

Gluten-free, Egg-free Crustless Pumpkin Pie

October 24, 2011 By Leave a Comment

Ingredients:

  • 1 cup pecans
  • ½ cup pumpkin seeds
  • 2 Tbsp. butter
  • 1 can organic pumpkin
  • ¼ cp. Almond milk or coconut milk
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon

Directions:

  1. Combine pecans and pumpkin seeds in a food processor. (They don’t have to be completely ground.
  2. Melt 2 Tbsp. of butter and mix with nuts. Cover the bottom of a glass dish. (I used a small 4X8 dish; a pie pan would work as well.
  3. Mix the pumpkin and the milk. You do not want the mixture to be runny, just enough to make it spreadable.
  4. Add nutmeg and cinnamon
  5. Spread pumpkin mixture over nut mixture and bake at 350 for about 20 minutes.

Alterations:

  • You can add an egg to the pumpkin mixture if you’d like to make it more traditional
  • You can swap out the butter to make it dairy-free
  • You can add some agave or stevia if you would like it a little sweeter All measurements are approximate. I typically don’t measure things.

From the kitchen of Angie.

Filed Under: Dairy-free, Desserts, Egg-free, Gluten-Free, Recipes
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