Category Archives: Gluten Free

June 12, 2013 · 9:11 pm

EGG-FREE PALEO MACAROONS

Elana's Pantry Egg-Free Paleo Macaroonsphoto provided courtesy of elanaspantry.com

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Summer is here for my kids…yay!!!  School just got out and I couldn’t be happier.  I just made these Egg-Free Paleo Macaroons and they are in the oven as I type.  The macaroons came together insanely fast and I already had all of the ingredients in my pantry.  If the batter is any indication, these are going to be amazing.

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Egg-Free Paleo Macaroons

Recipe provided courtesy of Elana’s Pantry

  1. In a food processor, combine shredded coconut and coconut flour
  2. Pulse in salt, coconut oil, honey, and vanilla
  3. Dough will form a ball
  4. Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet
  5. Bake at 350° for 7 minutes
  6. Cool and serve

Makes 12 macaroons

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For a printable version of this recipe click HERE.

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May 14, 2013 · 4:38 pm

SAN-J GLUTEN FREE ASIAN DRESSINGS

San J Dressing Collage

San-J is a favorite brand in this gluten-free Asian household.  Their Thai Peanut Sauce has been a staple in our fridge for years as has their Szechuan Sauce & Terriyaki Sauce.

That being said, I was excited to try their new salad dressings (which they sent to me free of charge).  The flavors are good basic Asian flavors:

While admittedly HIGH in sodium, I am a fan of these dressings.  I used them on seaweed salad and to lightly marinade some cucumbers (they tasted best after only marinading 30 minutes…when left overnight they became too salty).  I did however cut the dressing with a bit of rice wine vinegar because I like a more “vinegar-y” dressing and I also added some red pepper flakes to the cucumbers.

Using the dressings on a regular salad produced a great result.  My favorite 2 dressings were the Tamari Peanut and Tamari Ginger since they had more flavor than the Tamari Sesame.

Some more good news…San-J has Reduced Sodium Tamari now…yay!!!  HOPEFULLY they will come out with Reduced Sodium Travel Packs soon (I keep the travel packs in my car for when I go out to Asian restaurants).

San-J graciously shared a recipe for one of their favorite ways to use the Tamari Peanut Dressing…

TAMARI PEANUT PASTA WITH ZUCCHINI

Created by: Amie Valpone

INGREDIENTS – Serves 4.

12 oz. whole grain spaghetti
1 Tbsp. olive oil (eliminate if water sauteing)
1 large zucchini, diced
1 (15 oz.) can white beans, drained and rinsed
2 cloves fresh garlic, minced
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. crushed red pepper
3 Tbsp. San-J Tamari Peanut Salad Dressing Sub out for either ginger or sesame dressing and add 1Tbs. peanut butter
1 Tbsp. sesame seeds
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PREPARATION

Cook the spaghetti according to package directions. Then, drain and return to the pot.

Meanwhile, heat olive oil in a large skillet over medium heat (eliminate if water sauteing). Add the zucchini; cook for 5 minutes or until tender. Add white beans, garlic, sea salt, pepper and crushed red pepper; cook for another 4 minutes. Remove from heat; add bean mixture to the spaghetti along with San-J Tamari Peanut Salad Dressing and mix well to combine.

Serve warm and top with sesame seeds.

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Recipe courtesy of San-J. www.san-j.com

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Filed under Beans/Legumes, Gluten Free, Main Dish, Product Reviews, Recipes, Salad, Sides, Vegan, Vegetables, Vegetarian

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April 20, 2013 · 12:01 am

Mini Pineapple Upside-Down Cakes

pineapple upside down cakes (12)

It has been YEARS since I last had pineapple upside-down cake.  Out of the blue a craving hit and I decided to challenge myself to come-up with a healthier version.

Along the way I discovered that this recipe makes a wonderful pancake batter as well (you have to love the dual purpose nature of this batter!).

I have been invited to enter the Ethical Ocean recipe contest and this will be my entry…more information to come.

INGREDIENTS – Makes 12-16 muffins

Wet Ingredients
12 pineapple slices, drained (reserve 2 Tbs. juice from the can)
12 Morello cherries
1 1/2 cup canned crushed pineapple
1 cup applesauce
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Dry Ingredients
2 Tbs SweetLeaf SugarLeaf
1-2 Tbsp pineapple juice
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour
1 tsp xanthan gum
honey or maple syrup
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METHOD

pineapple upside down cake collage 1

  1. Preheat oven to 350° (I used convection bake).
  2. Trim the pineapple slices to the size of the bottom of your muffin tin (I used a biscuit cutter).
  3. In a large mixing bowl add 1 cup applesauce, crushed pineapple, pineapple juice, and vanilla. Mix.
  4. Add baking soda, salt, xanthan gum, pancake mix, and flours to a separate bowl and whisk to evenly distribute.
  5. Add the dry ingredients to the wet and mix well to incorporate.
  6. Lightly grease the muffin tins (I used coconut oil).
  7. Line the bottom of each tin with one slice of pineapple and a cherry in the middle.
  8. Cover each pineapple and cherry slice with batter until the muffin tins are 3/4 full.
  9. Bake for approx. 15 minutes until a tooth pick comes out clean.
  10. Allow the pan to cool for 5 minutes.
  11. Turn the cakes out onto a cooling rack and top with maple syrup or honey while still warm.

pineapple upside down cake collage 2

Don’t forget that this batter also makes AMAZING pancakes!!!  Feel free to add a smidgen more pineapple juice to thin the batter if you plan on using it for pancakes.

pineapple upside down cakes (6)

For a printable version of this recipe CLICK HERE.

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Filed under Breakfast, Cake, Cooked Fruit, Dessert, Fruit, Gluten Free, Recipes, Vegan, Vegetarian

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February 22, 2013 · 9:09 pm

THE BEST DARN CORNBREAD MUFFINS – GFree, Refined Sugar-Free, Fat-Free

Best Darn Cornbread Muffins (18) CROPPED

I really like cornbread.  There is just something about ending a cold day with a bowl of hot stew, chili, or soup and a side of cornbread.

When I was really young that meant opening a box of Jiffy corn muffin mix and as I got older my family transitioned to Marie Callender’s cornbread mix.  Let’s just say that Marie set the bar pretty stinkin’ high…that stuff is gooood!!!

When we found out that my daughter needed to go gluten-free I began purchasing pre-packaged gluten-free cornbread mixes and I have to say that I have just been tolerating them.  In my opinion I have yet to come across one that is good.  The mixes I have purchased through the years tend to be bland and DRY.

I finally decided to tackle the gluten-free cornbread monster and came-up with a recipe that I am really happy with.  The muffins taste like corn and honey and they are nice and moist.  To top it off there is no refined sugar and these moist muffins have NO OIL!!!

Problem solved.

THE BEST DARN CORNBREAD MUFFINS

Best Darn Vegan Gluten-Free Cornbread Muffin COLLAGE 2

INGREDIENTS – Makes 12 muffins

DRY
1 cup finely ground cornmeal
3/4 cup gluten-free flour mix (I used King Arthur)
1/2 cup blanched almond flour
1 tsp xanthan gum
1 tsp baking soda
1/4 tsp salt
 
WET
1 cup applesauce
1 cup creamed corn (8.5 oz. can…make sure it is dairy-free)
8.75 oz. can whole kernel corn (no salt added), drained (chop finely if desired)
2-4 Tbs honey (I prefer 2 Tbs) (to make vegan, use maple syrup or agave)
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Preheat oven to 350 degrees F (I used convection bake).

Combine the cornmeal, flours, xanthan gum, baking soda, and salt in a large mixing bowl.  Whisk to combine.

In a separate bowl combine the applesauce, creamed corn and honey.  Whisk together until fully incorporated.

Add the wet to the dry ingredients and mix well with a spoon until fully mixed.

Chop up the whole kernel corn until it is the size you prefer for your muffins.  Fold the corn kernels into the batter.

Line your muffin tins (grease lightly with coconut oil spray) and fill each muffin 2/3 full with batter.

Bake for 14-18 minutes (rotating half-way through) until golden brown and toothpick comes out clean.  Allow to cool completely. *

These muffins taste great straight out of the refrigerator.

.Best Darn Cornbread Muffins (26)

*Remember that homemade gluten-free baked goods taste best once they have cooled completely.  Straight out of the oven they tend to be gummy.

For a printable recipe click HERE.

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Filed under Breads / Crackers / Muffins, Cake, Dessert, Gluten Free, Grains, Kid Friendly, Recipes, Snacks, Vegan, Vegetarian

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February 14, 2013 · 4:40 pm

HAPPY VALENTINES DAY

I wish you all a very happy day filled with love and friendship.  I thought I would revisit one of my family’s favorite recipes…the recipe I created for my honey last Valentines and the recipe that my children requested for tonight’s dessert!

Click HERE for my Chocolate Molten Lava Cake recipe (Vegan & Gluten-Free)

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February 8, 2013 · 2:00 pm

ALL-PURPOSE CURRY SAUCE- Slow Cooker

All Purpose Curry Sauce base (18)

I recently linked this recipe to the Running on Happy and The Fit Foodie Mama #MeatlessMonday recipe link-up.

 

Sur La Table recently had a big sale (still going on) on the Cuisinart Multi-Cooker and I couldn’t resist.  With holiday gift cards in hand I marched right in and upgraded my slow cooker.  Man, I am glad I did.  It is SO nice to be able to brown onions in the slow cooker and then just pour in the rest of the ingredients.  This slow cooker is going to get some major use in my household.

I saw some split red lentils at Trader Joe’s the other day and I was inspired to make a red lentil based slow cooker curry sauce.  I love that this “sauce” is packed with protein and fiber.

This recipe makes A LOT of sauce, so get ready to freeze some for later.  I have also enjoyed the sauce as a soup…simply add broth and thin it out.  Good stuff!

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INGREDIENTS – makes an ENTIRE crockpot full…more than enough to freeze for later

1 onion, diced
3 celery ribs, diced
2 carrots, diced (I do a rough chop since I like carrot chunks)
1 bag Trader Joe’s trimmed leeks 
2 Tbs. curry seasoning (I used Spice Hunter)
two 6 inch stalks of lemon grass, cut into four 3 inch pieces and smashed
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1-2 Tbs Gourmet Garden lemon grass paste (I used 2 Tbs…LOVE lemongrass!)
2 cloves of garlic, pressed or finely chopped (Dorat makes an incredible ready to use product)
1-2 Tbs. fresh ginger, minced
1/4-1/2 tsp. red pepper flakes (depending on how spicy you like your food)
2-3 cans (depending on how “saucy” you like it) light coconut milk (approx 14 ounces each)
1 bag Trader Joe’s split red lentils (about 2 1/2 cups)
32 ounce container vegetable broth
2 cups water
cilantro, chopped (as a garnish)
parsley, chopped (as a garnish)
Serve with Sriracha for those who like extra spice (ME!!!)
 
Curry Sauce Process Collage

Water sauté the onions, celery, carrots, and leeks for 5-7 minutes.  Add the curry seasoning, garlic, ginger, and red pepper flakes.  Stir together to combine the flavors and cook for 1-2 minutes while continuing to stir (If the mixture is getting too dry, add a tiny bit of water).

Add the light coconut milk and stir to combine.  Add the split red lentils, broth and water.

Set your slow cooker on high for 6 hours or low for 8-10.

Serve on top of roasted squash, steamed veggies (cauliflower, broccoli, zucchini, summer squash) potatoes, brown rice, etc.  Would be fantastic over brown basmati rice.  Have each person salt their own food upon serving…that way the food will taste salted, but will not be LOADED with sodium.

*Remember to remove the lemongrass stalks before serving

All Purpose Curry Sauce base (24)

For a printable version of this recipe click HERE.

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January 31, 2013 · 5:29 pm

SKINNY BITCH CHILI

I originally blogged about this Skinny Bitch chili recipe HERE and thought I would re-post the recipe since it is an awesome FAST and EASY one to make for the Super Bowl.

This chili tastes great over polenta, brown rice, with a side of cornbread or on its own.

DEB’S CHILI – Yields 6 servings

2 Tbs grapeseed oil (I omitted this)
1 medium onion, finely diced
1 (4-ounce) can green chilis, diced
1 envelope taco seasoning
1 (28-ounce) can tomatoes, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/2 cup salsa
2/3 cup vegan cheddar cheese, shredded (I omitted this)
1/4 cup vegan sour cream (I omitted this)

In a large saucepan, heat the oil over medium heat and sauté the onions until soft, about 5 minutes (I water sautéed mine). Stir in the chilis, taco seasoning, tomatoes, kidney beans, and black beans. Let the mixture simmer for about 15 to 20 minutes (after water sautéing the onions I threw all of the ingredients in the slow cooker around lunchtime and kept it on low until dinner).

Serve with salsa, cheese, and sour cream.

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December 21, 2012 · 2:00 pm

HOMEMADE PEANUT BUTTER CUPS

homemade vegan peanut butter cups collage

Now that we are into the holiday season I do make a few more treats than normal (though I do feel the need to admit that I generally do not eat many of them).

People tend to think that making candy is complicated…it doesn’t have to be.  Last year the kids and I make homemade peanut butter cups.  These peanut butter cups were made with only three ingredients:

  1. Freshly ground peanut butter
  2. Chocolate chips (I use Enjoy Life chips)
  3. Coconut oil

Melt the bag of chocolate chips over a double boiler along with 1-2 tsp. of oil.

Once melted, pour a small layer into mini cupcake liners and place it in the fridge for approximately 10 minutes.  Place the melted chocolate over the double boiler to ensure that it remains melted.

Top the hardened chocolate with some peanut butter and try to keep it in the center allowing a rim of chocolate to remain around it (this will allow the next layer of chocolate to completely cover the peanut butter).

Cover the peanut butter with another layer of chocolate and place in the refrigerator to harden.

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This year I used the same method to make chocolate covered pretzels (gluten-free) and peanuts.  My daughter and I broke small pretzel sticks in half and mixed them with the melted chocolate.  We then placed spoonfuls of the chocolate covered pretzels on waxed paper to cool and harden…little chocolate bird’s nests.  We had some left over at the end with a little too much chocolate, so we mixed in some peanuts and made spoonfuls of that.  They have been a total hit with my family!

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Filed under Candy / Fudge, Dessert, Gluten Free, Holidays, Kid Friendly, Quick, Recipes, Vegan, Vegetarian

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December 18, 2012 · 2:00 pm

TEACHER / COACH GIFTS

I am in the thick of preparing gifts for the coaches and teachers in my children’s lives and I thought I would share with you what we are gifting food-wise this year.

My daughter wanted to gift her teachers with some body butters, and my son will be giving some of his middle school teachers gift certificates, but we will be giving the coaches in our lives the “healthier” caramel popcorn that I made one month as my Secret Recipe Club assignment.

The original version was loaded with butter and sugar, so I rolled-up my sleeves and did my best to remake the recipe. My family loves the recipe I came-up with and while it is definitely a treat, it is much healthier than the traditional version.

I just air popped the popcorn and will be making it into caramel popcorn tomorrow.  This recipe is SO EASY.  I have made caramel popcorn before where you have to stir and stir and stir and with this recipe you shake it all up in a big brown paper bag…it couldn’t be more simple.

Click HERE for the recipe or HERE for the original post with detailed pictures.

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Filed under Dessert, Gifts, Gluten Free, Holiday, Holidays, Kid Friendly, Recipes, Vegan, Vegetarian

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December 10, 2012 · 2:00 pm

THE WORLD’S BEST BANANA BREAD – Gluten Free Version

Worlds Best Gluten Free Banana Bread Recipe (2)

One of the blogs I follow is My Plant Based Family.  I have enjoyed watching Holly’s blog develop and appreciate the fact that after suffering from health issues she and her husband decided to transition their family to a plant-based diet.  She has been open and honest about the diet challenges that she has faced with her older children (her younger children adapted easier to the lifestyle change), which I am sure is something others are going through as they try to make the transition in their own homes.

Worlds Best Gluten Free Banana Bread Recipe (1)

My birthday is at the beginning of November and after celebrating with a nice meal (we enjoyed Mexican food), we came back to our house and enjoyed a gluten-free version of Holly’s World’s Best Banana Bread.  Reading through the ingredients in her original recipe, I felt confident that I could make a GF version and it turned out beautifully.

This has become a staple in our household.

INGREDIENTS

1 cup applesauce (I used my crock-pot applesauce)
1/2 cup turbinado sugar or raw sugar (I used 2 Tbs SweetLeaf SugarLeaf)
3 extra ripe bananas, mashed
1-2 Tbsp nut-based milk
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour
1/2 cup vegan chocolate chips (optional)
1 tsp xanthan gum

* VARIATION – add 1/4 cup cocoa powder and 1-2 Tbs more nut-based milk

METHOD

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and SugarLeaf. Mix with wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, xanthan gum, and flour to a separate bowl and whisk (If using cocoa powder, add it here).
  5. Ad the dry ingredients to the wet and mix well to incorporate.
  6. Add optional nuts and/or chocolate chips.
  7. Pour into a sprayed bundt pan.
  8. Cook for approx. 22-25 minutes until a tooth pick comes out clean.
  9. Allow the pan to cool for 5 minutes
  10. Turn the cake out onto a cooling rack to continue cooling
  11. Once cooled, leave on a covered cake plate overnight.

The cake tastes the best if you allow it to cool completely and then sit under a cake dome overnight (I know it is REALLY hard to wait), but Holly was SO right…If you leave it overnight the texture is infinitely better.

Thanks for the birthday cake inspiration Holly!

Worlds Best Gluten Free Banana Bread Recipe (3)

For a printable version of this recipe click HERE.

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Filed under Cake, Dessert, Gluten Free, Recipes, Vegan, Vegetarian