Sunday, March 16, 2014

Irish Soda Bread (Gluten/Dairy/Soy/Nut/Corn Free)


You NEED to make this bread! I love Irish Soda Bread but haven't been satisfied with many of the gluten free versions I've tried. This one came out exactly how I wanted it to be. It has a crispy golden outer crust and the inside is slightly sweet. This bread will go over great at any of your St. Patty's Day celebrations!

Ingredients
2 cups gluten free flour mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
3 tablespoons coconut palm sugar
3/4 cups raisins
3 tablespoons grass fed butter or earth balance melted
1egg
1cup rice milk
1 tablespoon vinegar

Directions
Preheat oven to 350 degrees. Grease and flour a baking sheet. In a bowl combine the flour mix, baking soda, baking powder, salt, xanthan gum, coconut palm sugar and raisins. 



In another bowl whisk the egg and melted butter.



Add egg mixture, rice milk and vinegar to dry ingredients and start to stir. 



You will have a very sticky batter. 



Transfer sticky dough to prepared baking sheet.



With slightly damp hands smooth over the top and form into a round shape. 



Make a slice in the top in a cross about 1/4 in deep. 



Place in the oven for 40 minutes. It should be lightly golden on the top and no longer wet inside. Let cool before slicing. You can also sprinkle powdered sugar on top if you'd like. 




Monday, February 3, 2014

Vegetable Fried Rice



This recipe came about because my daughter was celebrating Chinese new year at school. The class was going to be bringing in vegetable fried rice. My daughter loves rice, but the vegetable fried rice from a Chinese restaurant would contain gluten and soy and she would not be able to have it. I didn't want her to not be able to participate, so I put this together the day before and it ended up being really amazing. So I hope you all enjoy this version of fried rice. Plus it is healthier than take out.

For those of you who are grain free or just want to cut carbs, try this Vegetable Fried "rice" made with Cauliflower rice here ---> recipe

Ingredients
2 tablespoons olive oil
1 small onion chopped
2 carrots shredded
2 eggs beaten
2 cups cooked brown rice
3 tablespoons coconut aminos
1 teaspoon salt
2 scallions chopped

Directions

Heat the olive oil in a large skillet. Add the onion and carrots and saute until soft.


Slide the onion and carrots to the side, and pour the eggs onto the other side.



Let the eggs start to cook and start to scramble them.




When the eggs are fully cooked, mix them with the onion and carrots. Add the rice in to the mix and stir together.


Add coconut aminos and salt and stir together. Add scallions.


Monday, January 20, 2014

Gluten Free Soft Pretzels



Once and a while there is something that I need in a hurry and I don't have time to experiment with creating a new recipe. This was one of those times. Once a month my daughter has "pretzel day" at school. The first month I bought some frozen soft pretzels from a local gluten free market and made them for her. Before we even left for school they were hard as rocks and almost inedible. The next few times, she just asked for regular gluten free pretzels we used these ---> Gluten Free Pretzels. This time she said she'll try the frozen ones again and "maybe they'll be better this time". I felt so bad because I knew they would be just as bad as the first time, so I started searching online for recipes. I found this one and made only one adjustment to suite our needs and they turned out great. I wanted to pass this on to anyone who may need a recipe for gluten free soft pretzels.

I used this recipe from Elizabeth Barbone---> Gluten Free Soft Pretzels and substituted the light corn syrup for honey. I also sprinkled ours with Himalayan salt.

I put a few in the freezer for future pretzels days and will update with how they turn out reheated.

Here are pics of the ones we made...my pretzel twisting skills may need a little work ;)

**Update: I reheated these from frozen in the toaster oven and they came out just fine!



Saturday, January 11, 2014

Tomato Basil Pizza with Cauliflower Pizza Crust



I have made cauliflower crust before and was disappointed. It did not hold together and was very wet and soggy. I kept seeing over and over that people were making cauliflower crust and were successful. I had to give it a try again. After a lot of testing and reading, I did  notice that squeezing the water out of the cauliflower helped a lot. It was a much drier and crispy crust than before. So, please don't skip this step! You can also top this pizza crust with sauce and cheese like a traditional pizza, or experiment with any other toppings you like. This is a great grain free alternative to pizza!

I'd love to hear what you topped yours with, leave a comment below and let us know!
Crust adapted from this recipe

Ingredients

Crust
1 small head of cauliflower grated
1/4 cups grated Parmesan cheese
1/4 cups shredded goat mozzarella cheese
1/4 teaspoons sea salt
1 teaspoon dried oregano
1/2 teaspoon Garlic Powder
2 tablespoons coconut flour
1 whole Egg
olive oil

Topping
grape tomatoes cut in half
coarsely chopped fresh basil leaves
goat mozzarella


Directions
Preheat oven to 450 degrees. Place cauliflower florets in a food processor and pulse until you have cauliflower rice

  


Steam cauliflower over a little water until tender. Remove cauliflower and let cool. Place in a clean dry dish towel and squeeze out water. This will help keep your crust dry. (I didn't do this the first time I made it and mine did not stay together well).

In a bowl, combine the cauliflower, Parmesan, mozzarella, salt, oregano, garlic powder, coconut flour and egg. Mix until combined. Split mixture in half and make a ball out of each half then press into a circle using your hands to make a crust like edge. Brush with olive oil.


Bake at 450 degrees for 15 minutes. The edges should be lightly brown.


Remove from oven and top with goat mozzarella, grape tomatoes and basil. 


Put back in the oven for another 5-10 minutes until cheese is bubbly.





Saturday, January 4, 2014

Almond Flour Blueberry Pancakes



My daughter is always asking for pancakes in the morning, and I've been trying to make a grain free pancake that she actually likes for a while. I've had little success until now! These pancakes are fluffy just like traditional pancakes. These will satisfy both grain free and non grain free eaters!

1 1/2 cups almond flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1/2 cup almond milk or other dairy-free milk
1 teaspoon vanilla extract
2 tablespoons honey
coconut oil for the skillet
1/4 cup blueberries

In a bowl, combine the almond flour, cinnamon, salt and baking soda. In another bowl mix together the eggs, milk, vanilla, and honey. Add the wet ingredients to the dry and stir in blueberries. Heat a cast iron skillet on medium-low and add coconut oil. Pour pancake batter in pan (silver dollar size). When they start to bubble and brown on one side, flip them over. Cook for another 2-3 minutes on the other side. Enjoy with some pure maple syrup or fruit!

Tuesday, December 17, 2013

Gluten, Dairy, Soy free Blueberry Muffins



These muffins are perfect if your looking for a traditional blueberry muffin recipe. These are free of gluten, dairy and soy and are not too sweet. I hope you enjoy them as much as we did.

Ingredients
2 cups gluten free flour mix #2 recipe found ---> here
1/2 cup organic evaporated cane juice
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (almond, rice or dairy milk)
1/2 cup safflower oil
2 eggs
1/2 teaspoon vanilla
1 cup fresh organic blueberries

Directions
Preheat oven to 350 and line a muffin tin with ubleached liners. In a large bowl combine the flour mix, evaporated cane juice, xanthan gum, baking powder, baking soda and salt. Add the milk, oil, eggs and vanilla and stir until just combined. Fold in the blueberries. Scoop batter into 12 muffin cups. Bake for 35 minutes or until lightly golden on top.


Tuesday, December 10, 2013

Cauliflower with a Spicy Cream Sauce



There is nothing better when your in on a cold snowy day than some comfort food. This dish is very comforting and satisfying while still being packed with nutrients. I found the idea from Megan from The Detoxinista.

This cream sauce recipe is a variation of --> this recipe.

I usually skip any vegan cheese recipes that call for nutritional yeast because I am allergic to yeast. This time I figured I'd give it a try without the yeast and see how it came out. The result was a creamy, spicy "cheese" like sauce that would be great on any pasta noodles, spaghetti squash noodles, or on top of veggies (I used cauliflower).

I followed --> this recipe with the following changes:

I left out the nutritional yeast, I used cayenne pepper instead of the chili powder and I used the orange sweet potato because that's all I had in the house.

Benefits of this dish:
Cauliflower contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid).
Cauliflower is a very good sourceof vitamin C and manganese.
Cauliflower also contains carotenoids, such as beta-carotene, and phytonutrients.
1 cup of cooked cauliflower has about 3 grams of fiber.
Sweet potatoes are high in vitamin B6 and caronenoids and are a good source of vitamin C and magnesium.
Sweet potatoes also contain Vitamin D, Potassium and Iron.