Tag Archives: gluten free

Gluten and Dairy Free Breakfast Cake

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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!

Rhubarb Crisp a la Mode

IMG_3259Rhubarb is among the first vegetables to be harvested in the spring; out of the garden and onto the dessert table. It is my tradition to serve rhubarb crisp during memorial day weekend for our family get together. This recipe is simple, allowing the rhubarb to take center stage. I recommend to enjoy it with vanilla ice cream (or your favorite dairy free option).

5 stalks rhubarb (about 5 cups)
5 Tablespoons sugar

3/4 cup flour (I use King Arthur’s “measure for measure” gluten-free flour)
1 Tablespoon brown sugar
7 Tablespoons salted butter

Preheat oven to 375. Wash rhubarb stalks and cut into 1/2 inch rounds. Toss with sugar and pour into an 8″ x 8″ glass pan. Mix flour and brown sugar in a medium bowl with shallow sides, add the butter and mix with a pastry blender/cutter until small pea sized pieces of butter and flour are formed. Pour over rhubarb and bake till the top is just golden and the filling is bubbly, about 45 minutes. Remove from oven and serve warm with vanilla ice cream.

Zucchini Fries/Sticks

No matter what you call them; zucchini fries or zucchini sticks these are out of the garden, baked and so good!
image1 large/2 small zucchini
1 1/2 cups flour (I used gluten free chickpea flour)
1/2 teaspoon sea salt
2 eggs
1 1/2 cups finely shredded Parmesan or Romano cheese
2 cups bread crumbs (I used gluten free)
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4-1/2 teaspoon ground red pepper flakes
1 Tablespoon dried oregano

Place 2 cookie racks inside 2 separate baking sheets and lightly brush or spray with extra virgin olive or canola oil to coat.

In a medium bowl combine the flour and 1/2 teaspoon sea salt.
In another medium bowl beat the eggs.
In a medium/large bowl combine the cheese, bread crumbs and spices.
Cut the zucchini into roughly 3″ lengths and then into 1/4-1/3″ sticks.
Coat a handful of the zucchini sticks in the flour mixture (I usually just toss with my fingers) then coat in the beaten egg (I use a fork to flip and rotate around) and finally toss in the cheese and bread crumb mixture (I use a fork to flip and rotate around). Place the zucchini sticks on the prepared cookie racks making sure they are not touching. Continue this process until the racks in the pans are full. When the second pan is half full, preheat the oven to 450.

Bake the zucchini sticks for 15-20 minutes, until they are golden brown. I served the sticks with ketchup and an avocado cut inside the skin and filled with salmon salad.

Hot Curried Chickpea Salad Sandwiches

This is a vegetarian recipe inspired by a hot sandwich my mother made with left over Thanksgiving turkey.
image2 cups cooked (or canned) chickpeas
1 carrot; shredded
2 stalks celery; finely chopped
1/4 cup red onion; minced
1 sweet apple; finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
1 teaspoon curry powder
1/2-3/4 cup mayonnaise for consistency
8-10 slices bread (I had “Food for Life” brown rice gluten free bread, my husband had Ezekiel’s sprouted whole wheat)

Preheat the oven to 375. Place sliced bread on a baking sheet. Rinse and drain the chickpeas. Place all ingredients into a bowl, mix well, dollop onto bread slices and bake until golden on top, about 10-15 minutes. Enjoy!

Gluten Free White Bean Burgers

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Served with spicy roasted sweet potatoes and kale with red cabbage slaw.

1 1/2 cups dry white beans; soaked and cooked till tender
OR 2- 15 oz cans white beans
3 Tablespoons butter or extra virgin olive oil
1/2 onion; minced
2 stalks celery; minced
2 carrots; minced
1/2 teaspoon sea salt
1 clove garlic; crushed
2 eggs
1/2 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1 Tablespoons oregano
pinch cayenne
1/2 cup oat flour (I grind my own in a coffee mill designated for gluten free grains)
extra virgin olive oil for frying

If using dry beans soak the beans for 8 hours (I normally put them in a bowl in the morning fill with water to cover with 2″ water and let sit while I am at work). Drain, rinse, put into a medium sized pot fill with water to cover with 2″, bring to a boil, reduce heat to simmer and cook till tender. I used small white beans so they cook up quickly (within an hour).

Saute onion, celery, carrot and 1/2 teaspoon sea salt in olive oil covered on medium low heat till the vegetables are tender (10-15 minutes). Stir occasionally to prevent burning. In the meantime I prepared the kale and red cabbage slaw and roasted sweet potatoes.

Preheat frying pan over medium high heat. Drain and rinse the cooked or canned beans. Place in a medium sized bowl and mash with a hand held blender or pastry knife (or even a fork). Add the garlic, sauteed vegetables, 2 eggs, another 1/2 teaspoon sea salt, black pepper, oregano, cayenne and oat flour. Combine well. Coat the pan generously with extra virgin olive oil. Drop 1/3 cup scoops of “batter” onto the hot and oiled pan and fry till crispy and browned, flip and fry the other side.

I made a large batch because the burgers freeze really well. Put wax paper between the layers of burgers.

Lentil Balls with Pasta and Marinara Sauce

imageLENTIL BALLS
1 cup green lentils; picked through and rinsed
2 1/4 cup water
2 Tablespoons extra virgin olive oil
1 small (1/2 large) onion; minced
1 clove garlic; crushed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 egg
1/2 cup (gluten free as needed) oat flour (I grind my own in a coffee mill turned gf seed/grain grinder)

Bring clean lentils and water to a boil, reduce heat and simmer for 45 minutes.

Meanwhile, prepare remaining ingredients and place in a bowl. Strain and rinse lentils, add to the bowl with other ingredients and mash together to combine; I used a pastry knife but a fork or potato masher will work just fine. When well combined, set aside and let rest for 20 minutes.

Prepare marinara sauce (recipe below) and pasta (gluten free as needed).

Preheat oven to 375. Line a baking sheet with parchment paper. Scoop 2 Tablespoons of the lentil ball mixture and form into a ball. It will be sticky (if it’s ridiculously sticky add more oat flour) so it will need to be rolled and otherwise manipulated into a ball. Place on the prepared baking sheet. Bake sheet in the oven for 25 minutes.

Top pasta with lentil balls and marinara sauce. Top with grated cheese or nutritional yeast if desired. I recommend serving with a salad on the side.image

MARINARA SAUCE
2 Tablespoons extra virgin olive oil
1/2-1 onion; minced
1/2-1 teaspoon sea salt
3-4 cups boxed/canned crushed tomatoes
1/4 teaspoon fresh ground black pepper
1 Tablespoon dried basil
1 Tablespoon dried oregano
pinch thyme
3 cloves garlic; crushed

Preheat a wide bottomed stock pot over medium heat and chop the onions. Add olive oil, onions and salt and saute under cover until tender, about 5 minutes. Add tomatoes to the sauted onions, put the cover on, bring to a boil, reduce heat, add herbs and spices and lightly simmer.

Fruit and Nut Chocolate Clusters

DSC_000412 oz semisweet chocolate chips (I used Trader Joe’s, they are vegan and non-GMO)
3/4 cup dried berries/fruit (I used cranberries, blueberries and raisins)
3/4 cup chopped nuts (I used pecans and almonds)
1/4 cup shredded coconut
salt for sprinkling (I used Trader Joe’s Himalayan pink)

Line baking sheet with parchment paper or mini baking cups. Melt chocolate chips in a glass bowel in the microwave (start with 2 minutes then add 30 seconds until done) or in a double boiler. Add the remaining ingredients, stir well, drop by tablespoon onto  a parchment paper lined baking sheet or into mini baking cups, sprinkle with salt and chill until firm. I plopped onto a parchment sheet then transferred to individual “serving cups” once chilled.

Makes 2 dozen.