Tag Archives: dairy free

Gluten and Dairy Free Breakfast Cake


1/2 cup canola oil
1/2 cup maple syrup (reduce to 1/4 cup if using apple or pear sauce)
2 eggs
1 cup quince sauce (or apple or pear sauce)
1/4 cup cold strong coffee
2 cups oat flour (I grind my own in a coffee mill specifically for gluten free grains)
2 teaspoons ground cinnamon
dash ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
pinch sea salt
1 cup raisins (optional)

Preheat oven to 350. Oil an 8×8″ glass baking pan.

Beat canola oil and maple syrup till well combined. Add eggs, one at a time, beating well after each. Add quince (or other fruit) sauce and coffee and combine well. Add oat flour, cinnamon, nutmeg, baking powder, baking soda, salt and optional raisins and mix well. Pour into prepared baking pan and bake for 30-40 minutes (or until completely set, gently shake pan and watch for the “jiggle” in the center).

Remove from oven, cool and enjoy!



IMG_10291 cup brown lentils
2 cups water
1 teaspoon sea salt
1 small onion; minced
1 carrot; shredded
1 clove garlic; crushed
1 egg; beaten
1/2 cup tomato sauce
1 Tablespoon extra virgin olive oil
1 Tablespoon dried oregano
1/4 teaspoon fresh ground black pepper
1/4 cup water
1/2 cup besan (chick pea flour)
1/2 cup oat flour (or old fashioned oats ground in a food processor)

Bring lentils, water and sea salt to a boil, reduce heat and simmer until the water is absorbed (20-30 minutes).
Meanwhile prepare the remainder of the ingredients. In a medium sized bowl combine the onion, garlic, egg, tomato sauce, extra virgin olive oil. oregano, black pepper and water. Generously oil a loaf pan with extra virgin olive oil.
Preheat oven to 350. Allow the lentils to cool slightly then coarsely mash. I used a pastry knife. Add the cooked and mashed lentils to the bowl with vegetables and seasoning and combine well. Add the flours and combine well.
Pour the lentil mixture into the prepared loaf pan and spread with the back of a spoon.
bake for 30 minutes.
Meanwhile, prepare the rest of the meal. I marinated garden vegetables (in garlic, lime juice, extra virgin olive oil, coriander, cumin, sea salt and fresh ground black pepper) and prepared a “lazy” aioli (garlic mixed with homemade mayonnaise).
Take a knife and run it along the edge of the lentil loaf to loosen from the pan. Place a platter or plate on top of the loaf pan, hold the edge of the platter/plate and the loaf pan and flip. The lentil loaf should plop out.
Slice into desired thicknesses and serve as desired.

Aranitas (Puerto Rican green plantain fritters) with Creamy Salsa Sauce and Guacamole

DSC_0007The following recipes makes 4 sides/appetizers; multiply as needed
I made this as part of today’s brunch without realizing that my son and husband consider them a Puerto Rican delicacy!

Aranitas (vegan, gluten free)
1 large green plantain
canola oil for frying
sea salt to taste

Preheat a small pot with 1 1/2 inches of canola oil over high heat. Peel green plantain (slice through the skin on the “seams” and with fingers separate and pull to remove. Some will peel easily but others come off in small tedious chunks). Shred plantain using the small section of a grater into a bowl.  To test the readiness of the oil place a single strand of the plantain in the pot. If it sizzles and rises to the top immediately it is hot enough. Using two tablespoons grab and squeeze together the shredded plantain and place into the hot oil. Fry just a few at a time, don’t crowd them, so that they fry hot and fast. Remove with a slotted spoon or two forks and place on a plate lined with paper towels to absorb the excess oil. Repeat until done and sprinkle with salt as desired.

Creamy Salsa Sauce (vegetarian, dairy free) AKA “Chimichanga Sauce” in our family
1/2 cup mayonnaise (homemade) *you can also use plain yogurt or sour cream
2-4 Tablespoons salsa (or more to taste

Combine ingredients in a small bowl. Taste and adjust the amount of salsa as desired or make a spicy and a mild batch to suit the diners.

2 ripe avocados (usually the skin turns dark and the fruit will be tender when gently pressed; leave out at room temperature until ready to use)
juice of 1 lime
1/4 teaspoon sea salt
pinch fresh ground black pepper
dash ground cumin
4 Tablespoons fresh cilantro; chopped
2 small tomatoes; minced
1/4-1/2 red bell pepper; minced
2 Tablespoon minced onion or scallion
1 clove garlic; crushed
(1 jalepeno; minced or dash cayenne pepper)

Cube the avocados; cut the avocado in half lengthwise, remove the pit, cut the interior lengthwise and across in the skin and scoop out with a spoon. Place avocado and remaining ingredients in a medium sized bowl, mix and serve. Guacamole is best made just before eating. I usually prep all ingredients except the avocado and do those just before serving.

Brown Sugar Cookies (Gluten, Grain and Dairy Free)

DSC_0005This recipe, adapted from “Sju Sorters Kakor”, makes 36 cookies

2 cups almond flour
2 egg whites
1 1/3 cups brown sugar

3 (+) Tablespoons raspberry jam
36 dark (or vegan) chocolate chips

Lightly beat egg whites. Mix in the sugar and almond flour until well combined. Preheat oven to 300. Form a teaspoon of dough into small balls and place on a parchment paper lined cookie sheet. Press a small indent in the top of each ball with a finger and fill with jam. (Tori recommends a larger hole and more jam since raspberry is her favorite) Bake in the center of the oven for 15 minutes. Top with dark chocolate chip, remove from baking sheet and allow to cool on a cookie rack.

Blueberry Gluten and Dairy Free Coffee Cake

DSC_00071 cup oat flour
1 cup besan (chickpea flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1 egg
1 teaspoon lemon juice
1/4 cup canola oil
3/4 cup almond milk
1-1 1/2 cup fresh blueberries

DSC_0001Preheat oven to 350. Lightly grease an 8×8 glass baking pan. Mix dry ingredients in a large mixing bowl with a hand whisk or electric beater. Add remaining ingredients except blueberries and mix together with a hand whisk or electric beater until just combined. Pour into prepared baking pan. Sprinkle top with blueberries (they will sink into the batter and bake into the cake).

DSC_0002Place in middle of the preheated oven and bake for 30 minutes (check for doneness by gently shaking pan, if it doesn’t “jiggle” in the middle it is done). Allow to cool then cut into squares for serving. If covering to save for later be sure it is completely cool so there is no condensation that drips onto the cake.

Dairy Free Scallop Chowder with Herbs

DSC_00014 Tablespoons extra virgin olive oil (if you are not dairy free do 1/2 butter and 1/2 extra virgin olive oil)
1 onion; diced
1 stalk celery; diced
1 carrot; diced
1 teaspoon sea salt
2 potatoes (I used yukon gold); pealed and cut into 1/4″-1/2″ cubes
1 1/2 cups water
1/4 teaspoon fresh ground black pepper
1 teaspoon dried tarragon
3/4 teaspoon dried dill weed
1/4 teaspoon dried thyme
1 lb bay scallops (frozen is fine)

Heat a wide bottom 3-4 quart pan over medium heat. Add olive oil, onion and salt; cover and allow to simmer 3 minutes. Add celery and carrots, stir, cover and continue to simmer 5 more minutes. Add potatoes, spices and water, cover, bring to a boil, reduce heat to simmer and cook for 20 minutes. Add scallops, bring to a boil, reduce heat to simmer 5 minutes, turn off heat and leave covered until ready to serve.

Gluten and Dairy Free Roll/English Muffin

This recipe is a result of some experimenting inspired by Gluten Free Girl’s recipe for dinner rolls. I made an amazing tempeh sandwich last night for dinner and toasted one this morning to have with breakfast. Spongy, airy and delicious! I almost didn’t miss the real thing.
DSC_0018 DSC_0022

1 cup oat flour
1 cup all purpose gluten free flour (I used Trader Joe’s; brown rice, potato starch, rice, tapioca)
1 Tablespoon xanthan gum
1 Tablespoon yeast
1 teaspoon sea salt
3 Tablespoons extra virgin olive oil (or canola; if you can tolerate dairy you can use butter)
1 1/2 cups warm water

Generously oil (if you can tolerate dairy use butter) extra large muffin tins.
DSC_0007 DSC_0009 DSC_0010 DSC_0011Combine dry ingredients in a bowl. Add the oil (if you can tolerate dairy use butter) and combine to a crumbly mixture. Add the warm water and combine into a pancake like batter. DSC_0012 DSC_0014 DSC_0015 DSC_0017Ladle to 1/2 fill muffin tins, cover with plastic and let rest for 30 minutes. Preheat oven to 375. Place tins in oven and bake for 40-45 minutes. Release from pans and allow to cool. I used a knife around the edges of the muffin tin on the ones that were a bit stuck.