Celiac Shiksa

GF DF Carrot Brown Rice Latkes

noreply@blogger.com (Thea) — Thu, 05 Dec 2019 15:43:00 +0000

GF DF Carrot Brown Rice Latkes

Ingredients

3 lbs. carrots, peeled and grated
1 cup brown rice, cooked
1/2 onion, finely chopped
1 egg
1 orange pepper, finely chopped and drained
2 tsp baking soda
1 tsp ginger
1 tsp garlic
1 tsp cilantro
1/4 tsp salt

Instructions

Combine the brown rice and a handful of grated carrots in a food processor and blend until a paste forms. Add to bowl and mix the rest of the ingredients by folding them together with your hands.
The latke mixture should be moist enough to form into a patty easily. If it is too wet, squeeze the excess liquid out between your hands. Scoop the latke mixture in your hands, pressing to shape into a nice-looking patty. Be sure not to make them too big or they will fall apart more easily.

Cover the bottom of a cast iron pan with oil. Heat on high for a few minutes, then drop a small piece of the mixture into the pan. When it starts to sizzle, it's hot enough to fry a latke. When the pan is full of sizzling latkes, reduce the heat to medium and cook until the undersides are browned (about five minutes). Turn the latkes over and cook another five minutes or so until each side is a nice, golden brown.

curry raisin oatmeal

noreply@blogger.com (Thea) — Thu, 31 Oct 2019 22:53:00 +0000

Ingredients

1 cup oats
4 cups vegetable broth
1 medium zucchini, shredded
1 tsp curry powder
1/2 cup raisins
salt and pepper to taste

Instructions

Cook the oats and zucchini in the stock for 10 minutes. Add the raisins and curry powder and cook for another 10 minutes or until the broth has boiled down a little.

Makes about 4 servings

GF DF Pumpkin Loaf

noreply@blogger.com (Thea) — Thu, 24 Oct 2019 14:00:00 +0000

INSTRUCTIONS

Preheat the oven to 350°F.

INGREDIENTS

Dry
1 cup almond flour
1/2 cup oat flour
1/2 cup tapioca flour
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1 1/2 tsp baking powder
1/4 tsp salt
Wet
4 eggs
1/2 cup maple syrup
1/4 cup grapeseed oil
1 15-oz. can organic pumpkin puree
1 tsp vanilla extract

Add-ins
1/2 cup mini chocolate chips

Line a 9 x 5 in. loaf pan with parchment paper.
Stir the dry ingredients together. Whisk the wet ingredients together.
Pour the wet into the dry, stir until combined.
Stir in the add-ins.
Pour the batter into the loaf pan.

Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for about 15 minutes.

Note: This is a very moist loaf.

noreply@blogger.com (Thea) — Thu, 03 Oct 2019 13:35:00 +0000

Gluten-free pizza with pesto, hummus, and veggies

Ingredients

1 Schär gluten-free pizza crust
2 tbsp pesto
2 tbsp hummus
1 small tomato
10-15 kalamata olives, halved
marinated artichokes
sliced peppers
mushrooms
(or pretty much any assortment of vegetables)
1 tbsp parmesan cheese

Instructions

Preheat oven to 400º F.
Assemble the pizza. Spoon the pesto onto the crust and spread evenly. Repeat with the hummus. Arrange the vegetables on top and sprinkle with the parmesan cheese.
Bake for 10-12 minutes.

Notes

I used Poshi marinated artichokes (1.5 oz bag).
This pizza crust always cracks at the edges a bit.

Apple honey cake

noreply@blogger.com (Thea) — Sun, 29 Sep 2019 13:14:00 +0000

Apple Honey Cake

Ingredients

5 apples

1 tbsp vegan butter

1 tbsp lemon juice

1/4 cup honey

3/4 cup almond flour

1/4 cup tapioca flour

2 eggs

1/4 cup cinnamon applesauce

1 tsp baking powder

1 tsp vanilla

1/2 tsp sugar (optional)

Instructions

Preheat oven to 350º F. Grease a 9 inch round pie pan.

Cut the apples into slices and toss with the lemon juice. Melt the butter in a pan over medium heat and add the apples. Cover and cook for 10 minutes, stirring as needed.

Mix the rest of the ingredients (except the sugar) together.

When the apples are soft, stir in the honey and remove from heat. Add most of them to the batter (save about 12 slices). Pour the apple batter into the pie pan and shake the pan to distribute the batter evenly. Arrange the remaining apple slices on the top. Sprinkle 1/2 tsp sugar over the slices.

Bake for 1 hour.

Cool and serve.

Notes

I used Miyoko's vegan butter.
Tastes great cold.

Adapted from Food 52's Rosh Hashanah Apple Cake: https://food52.com/recipes/804-rosh-hashanah-apple-cake

Split pea soup with bacon

noreply@blogger.com (Thea) — Thu, 26 Sep 2019 14:00:00 +0000

INGREDIENTS

2 cups dried split peas
4 cups chicken broth
1 tbsp ghee or olive oil
2 cloves garlic, minced
1/2 cup onions, chopped
1 cup carrots, chopped
4 slices bacon, cooked and broken into pieces
1 bay leaf
1 tsp smoked paprika
1 tbsp dried oregano
salt and pepper to taste

INSTRUCTIONS

Sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, peas, and stock. Bring to a boil, then simmer for 45 minutes. Skim off any foam. Add the rest of the ingredients and cook for another 45 minutes or until peas are soft. Add more broth or water as necessary to achieve desired consistency.

NOTES

Stir frequently to keep the solids from sticking to the bottom.
Add-ins: More bacon! Top with parmesan cheese.

MORE NOTES

Although Yoda prefers a traditional rootleaf stew, we can’t seem to find any of his planet’s swamp flora in Ohio, so he has to make do with peas. He also likes to chew on the bay leaf, so be sure to save it for him.

More stew info at https://starwars.fandom.com/wiki/Rootleaf_stew

GF DF Pineapple coconut muffins

noreply@blogger.com (Thea) — Thu, 19 Sep 2019 21:30:00 +0000

INGREDIENTS

1/2 cup almond flour
1/2 cup oat flour
1/2 cup chickpea flour
1/2 cup tapioca flour
1/4 cup shredded coconut
3/4 can pineapple
3 bananas
3 eggs
1/4-1/2 cup almond milk

INSTRUCTIONS

Mix wet. Mix dry. Fill muffin cups about 3/4 full and bake at 350 for 45 minutes.

NOTES

I used a silicone muffin pan for this.

Nutty Coconut Granola Bars

noreply@blogger.com (Thea) — Sun, 31 Mar 2013 18:28:00 +0000

Nutty Coconut Granola Bars

Ingredients

6 cups gluten-free rolled oats
4 Tablespoons butter, melted (I used Earth Balance)
1/4 cup rice bran oil
3/4 cup honey
1/4 cup Reed's Extra Ginger Brew
1/4 cup molasses
2 tbsp brown rice syrup
1 tsp vanilla extract
1/2 cup chopped pistachios
1/2 cup chopped almonds
3/4 cup chopped walnuts
1 cup coconut flakes

Instructions

Preheat the oven to 350° F.

Stir the oil and melted butter into the oats. Spread the mixture on two baking sheets and toast for 15-20 minutes.

Combine the sugar, honey, molasses, brown rice syrup, and ginger beer in a saucepan on low heat and stir until it is all nicely melted together. Add the vanilla.

Combine all the other dry ingredients and toss together in a large bowl. Add the wet ingredients. Stir.

Spread everything out onto a well-greased cookie sheet, pressing down firmly and reshaping when necessary. Bake for 20 minutes or until the granola is golden brown. Let it cool.

Here's the fun part. Take a large knife and cut the granola bars into whatever sizes you want. You can eat the bits that break off or save them for cereal.

Eric demos the knife.

Sweet potato black bean nachos

noreply@blogger.com (Thea) — Sun, 29 Apr 2012 23:49:00 +0000

Sweet Potato Black Bean Nachos

Ingredients

1 lb. ground turkey
1 sweet potato, peeled and cut into small pieces
1 cup of diced tomatoes (I used Pomi, the kind in the tetra pak)
1/2 cup vegetable or chicken broth
1 tsp garlic
1/2 tsp cumin
1 tsp cilantro
hot pepper flakes
1 can black beans, drained and rinsed
1 lb. spinach
corn tortilla chips

Instructions

Cook the turkey. Add the sweet potato, the diced tomatoes and spices. Simmer for about a half an hour until the potatoes are soft. Stir in the black beans and cook for a minute or so. Stir in the spinach, adding gradually as it wilts.

Serve over tortilla chips with guacamole. Other options: sour cream and cheese.

It can get pretty messy, particularly with the thin chips that I like to use.

Option: They also taste really good baked. Just crumble tortilla chips and add them in a layer to a greased 9"x 7" in. pan. Pour the mixture on top. Sprinkle fake or real cheese over it and bake at 350 for 45 minutes or until the cheese melts and browns.

Sausage with sauerkraut and apples

noreply@blogger.com (Thea) — Tue, 27 Dec 2011 01:31:00 +0000

Sausage and cabbage for New Year's Eve with a wonderful Spanish wine from Jinny.

Sausage with sauerkraut and apples

Ingredients

4 medium Italian sausages
1 small onion, cut in half circles
1 tsp caraway seeds
1/2 cup apple cider
1 cup sauerkraut
2 apples, cut into thin slices

Instructions

Brown the sausages. Remove the sausages and saute the onions until golden brown. Add the sausages again along with the apples and cabbage. Pour the cider over everything. Cover and cook on medium heat for 15-20 minutes until the cabbage is translucent.

Apple Pear Noodle Kugel

noreply@blogger.com (Thea) — Tue, 20 Dec 2011 23:48:00 +0000

GF DF Apple Pear Noodle Kugel

10 oz. package of GF wide noodles (I used Seitenbacher Gluten-Free Golden Ribbon Gourmet Pasta)
4 tbsp buttery spread
2 pears, grated
2 apples, grated
1 tsp lemon juice
1/4 cup agave nectar
1 cup golden raisins
1 tsp vanilla extract
3 tsp cinnamon
2 tsp golden flax seed meal
4 tsp hot water
1 cup coconut milk
1/4 cup maple syrup
more cinnamon and butter

Preheat oven to 350°F. Mix the lemon juice with the grated pears and apples so that they don't brown while waiting. Cook the noodles.

While waiting for the noodles to cook, grease a regular-sized pie pan or 11x7 baking dish with 1 tbsp of the buttery spread. Next, make a flax seed slurry by combining the flax seed meal with the very hot water. Let this sit for at least five minutes or until it thickens.

Drain the noodles in a colander, then mix in the rest of the buttery spread.

Stir the agave, raisins, vanilla and cinnamon into the pear-apple mixture. Add the flax seed slurry, then the coconut milk and stir to combine. Be gentle, as the noodles break easily. Transfer to the pan.

Combine the maple syrup with a half teaspoon or so of the maple syrup and spread the mixture over the top of the kugel. Dot with butter.

Bake for one hour or until the top is golden brown and the sides are bubbling. Cool for another hour to set.

Serve warm.

GF DF sweet potato latkes.

noreply@blogger.com (Thea) — Tue, 20 Dec 2011 00:13:00 +0000

GF DF Sweet Potato Black Bean Latkes

Ingredients

3 large sweet potatoes, peeled and grated
2 14 oz. cans organic black beans
1/2 cup onion, finely chopped
1 red pepper, finely chopped and drained
2 eggs
1 cup oat flour
2 tsp baking soda
1 tsp cumin
1 tbsp cilantro
1/4 tsp salt
1-2 tbsp vegetable broth

Instructions

Combine ingredients in a bowl. The latke mixture should be moist enough to form into a patty easily. If it is too wet, squeeze the excess liquid out between your hands. Scoop the latke mixture in your hands, pressing to shape into a nice-looking patty. Be sure not to make them too big or they will fall apart more easily.

Cover the bottom of the pan with oil. Drop a small piece of the mixture into the pan. When it starts to sizzle, it's hot enough to fry a latke. When the pan is full of sizzling latkes, reduce the heat to medium and cook until the undersides are browned (about five minutes). Turn the latkes over and cook another five minutes or so until each side is a nice, golden brown.

Notes

Serve with a choice of applesauce, sour cream, or even cranberry apple relish. It also tastes wonderful topped with pulled beef brisket.

And then have some carrot latkes, which look almost exactly like the sweet potato ones. They also taste amazing with cranberry apple relish.

GF DF Chocolate Walnut Rugelach

noreply@blogger.com (Thea) — Sun, 18 Dec 2011 22:20:00 +0000

GF DF Chocolate Walnut Rugelach (adapted from Gluten Free Girl)
For the dough:
1/2 cup brown rice flour
2/3 cup cornstarch

1/4 tsp kosher sea salt
2 tsp xanthan gum
4 oz. coconut milk (the thick part)
4 oz. buttery spread
1 egg
1 tbsp water

For the filling:
1 1/4 cup walnuts
1 cup DF GF chocolate chips
1/4 cup apricot spread

Instructions

Combine the dry ingredients by putting them in a food processor and pulsing a few times. Add the coconut milk and buttery spread and mix until it starts to form giant curds.

Divide the dough in half and shape each into a ball. Cover each dough ball with plastic wrap and put them in the fridge for about 15 minutes so that they are hard enough to shape more easily.

Preheat the oven to 350°.

Combine all the ingredients for the filling in a food processor and blend until it forms a paste.

Roll the dough out between two pieces of parchment paper. Try to roll it out in the shape of a rectangle, but if the dough decides to go in different directions than planned, just tear off the offending pieces and smoosh them where they were supposed to go. Even it out again with a rolling pin. To make a nice rectangular shape, cut off the rough edges with a knife and save the extra dough bits for later.

Spread the filling over the dough, leaving about a half inch of space at the ends. To roll the dough, lift up the parchment paper a bit and encourage the dough to roll forward. Once the edge has lifted off the paper, use your fingers to gently roll the dough. Be careful not to roll too tightly or the dough might separate and leave little holes (which can be patched up with the reserved dough).

Make an egg wash by mixing the egg and water together. Brush the logs with the wash and sprinkle with the cinnamon-sugar mixture.

Bake for about 45 minutes or until the tops are slightly golden brown. When the logs have cooled, cut them into slices. Tip: Run a sharp knife under very hot water. This keeps it from flaking so much when you slice them.

Share with friends.

Note:
The original recipe calls for potato flour.

GF DF Creamy Polenta with Ragu

noreply@blogger.com (Thea) — Mon, 24 Oct 2011 00:22:00 +0000

Creamy Polenta (adapted from The Splendid Table)
3/4 cup stone-ground cornmeal
2 1/4 cups boiling water
1 cup vegetable stock

Fill a large pot with three-quarters full of water and bring to a boil.
In a stainless steel bowl, whisk the hot water with the cornmeal until there are no lumps. Whisk in the vegetable stock. Cover the bowl with foil.

Set this on top of the pot of boiling water, making sure that the water doesn't touch the bottom of the bowl. Reduce heat to medium so that the water bubbling more slowly. Cook for 1 1/2 hours, stirring every half hour or so. Reseal the foil after stirring.

Ragu Bolognese (DF)
2 oz. pancetta
4-5 carrots, cut into small pieces
4-5 stalks of celery, cut into small pieces
1 onion, minced
1 lb. ground sirloin
1/2 cup dry white wine
2 tbsp organic tomato paste
3/4 cup vegetable stock
1 cup almond milk

Saute the vegetables and pancetta for about 10 minutes, or until onions and celery are translucent. Add the ground sirloin and cook until meat is browned, about another 5 minutes.

Stir in the wine and tomato paste. Reduce the heat to low and cook for 2 hours. The liquid mixture will reduce slowly this way. Add in the almond milk about 1/4 cup at a time. After 2 hours, the ragu should be moist, but not runny or have too much liquid.

The result is a rich, flavorful sauce that tastes wonderful over polenta.

Roasted Sweet Potato Carrot Tzimmes

noreply@blogger.com (Thea) — Thu, 29 Sep 2011 22:51:00 +0000

Roasted Sweet Potato Carrot Tzimmes

1 large sweet potato

1 lb. carrots

2 tbsp olive oil

1 cup prunes

1 tsp lemon juice

3 tbsp agave nectar

1/2 tsp allspice

1/2 tsp cinnamon

1/4 cup water

Preheat oven to 350°F.

Peel and cut sweet potatoes and carrots into small cubes. Toss with olive oil and spread evenly on baking sheet. Roast for 1 hour.

Combine the remaining ingredients in a large pot and simmer for about five minutes. Add more water if necessary. Add roasted vegetables and mix until thoroughly coated with prune-spice mixture. Cook for a few more minutes until excess liquid is cooked off.

White Tea Turkey Kale Soup

noreply@blogger.com (Thea) — Wed, 14 Sep 2011 01:36:00 +0000

White Tea Turkey Kale Soup

1 16-oz. box of Imagine No-Chicken Broth
1 16-oz. box of Imagine Vegetable Broth
2 turkey thighs (about 1 lb.)
1/4 cup brown rice flakes (or just brown rice)
1/4 cup brown lentils
olive oil
1 large yellow onion, chopped
1 tsp minced garlic
1/2 teaspoon minced ginger
2 cups of mini bella mushrooms, chopped
5-7 small kale leaves (or more, to taste), cut into small pieces
olive oil
3 white peony tea bags

Pour both boxes of broth in a large pot. Add a cup of water and heat to a boil. Add the brown rice flakes, lentils, and 2 turkey thighs. Reduce heat to medium.

Meanwhile, saute the onion in about a tbsp of olive oil on medium-low heat until translucent. Stir in the garlic and ginger and cook for another couple of minutes.

Take a large mug and scoop out a cupful of the broth. Take out the turkey, which should be almost cooked, and set it aside. Add the teabags to the broth and let steep for about 10 minutes.

Add the onion mixture to broth. Cut up the turkey and add back to broth. Add the kale and the tea mixture (discard the tea bags).

Saute the mushrooms in another tbsp of olive oil and set aside.

Cook on medium-low heat for 10 minutes. When the rice and lentils are soft, the soup is ready. Add the mushrooms and serve.

Tomato Coconut Soup

noreply@blogger.com (Thea) — Mon, 05 Sep 2011 16:35:00 +0000

Creamy Tomato Soup

4 sun-dried tomatoes

1 large onion, chopped

5-6 medium tomatoes, chopped

1 cup coconut milk

dash of red pepper flakes

a handful of fresh cilantro

1 tbsp olive oil

salt and pepper

Cover the sun-dried tomatoes with boiling water. Let them soften for about 15 minutes.

Meanwhile, saute the onion in the olive oil until soft and translucent. Add the chopped tomatoes and cook over medium heat until the mixture boils.

Chop the dried tomatoes and add them to the mixture, along with the coconunt milk and red pepper flakes. Reduce heat and simmer for 30 minutes. Stir in the cilantro and add the salt and pepper to taste.

This also makes a nice, creamy sauce to put over pasta.

Apricot Walnut Muffins (gluten free and dairy free)

noreply@blogger.com (Thea) — Wed, 17 Aug 2011 00:34:00 +0000

Apricot Walnut Muffins

Ingredients

1 cup almond milk + a little extra
1 tsp apple cider vinegar
1 cup dried apricots
1 cup walnuts
1 tbsp agave nectar
1 cup brown rice flour
1 cup white rice flour
1/2 cup glutinous rice flour
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup coconut palm sugar
dash salt
3 large eggs
1/2 cup coconut oil
2 tbsp olive oil or grapeseed oil

Instructions

Heat the oven to 350.

Make the "buttermilk" by adding 1 tsp apple cider vinegar to 1 cup of almond milk. Let this sit for about 10 minutes.

Blend the walnuts, apricots, and agave nectar in a food processor until a paste forms.

Stir the flours, baking powder, baking soda, sugar, and salt.

Whisk the eggs, the "buttermilk " and oil. The mixture will be clumpy; that's okay. Stir this into the flour mixture. Add the walnut-apricot paste and stir until well blended together. I usually have to add about two tbsp of almond milk to get the right consistency.

Bake for 30 minutes or until a toothpick comes out clean. Cool on a rack for about 15 minutes, then turn the silicone pan upside down to pop the muffins out onto a tray.

Makes 12 muffins.

Chicken Peanut Stew

noreply@blogger.com (Thea) — Sun, 07 Aug 2011 18:02:00 +0000

Chicken peanut stew

Ingredients

2 carrots, sliced
1 onion, cut into small pieces
2 medium potatoes, cut into 1-inch cubes
olive oil
1/4-1/2 cup vegetable broth

1 lb. boneless chicken thighs, cut into 1-inch pieces

1 large tomato

1/2 cup peanut butter (no added sugar or sweetener)

1/2 cup peanuts

1 lb. spinach

tomato for garnish

Instructions

Sauté the carrots, onions, potatoes with a little olive oil. Add the vegetable broth and simmer for about five minutes. Add the chicken thighs in a layer on top and simmer for another ten minutes, or until the chicken and potatoes are cooked through. Add more vegetable broth if necessary.

Stir in the tomato, peanut butter and peanuts and cook until the mixture becomes creamy. Add the spinach and stir until it wilts.

If the mixture is too thick, add more vegetable broth or water until it reaches the desired consistency.

*Coloration may vary depending on what kind of peanut butter you use. Try to find peanut butter that doesn't have any added sugar.

Gluten-free Peach Cobbler

noreply@blogger.com (Thea) — Mon, 01 Aug 2011 01:33:00 +0000

I found a healthy recipe for a GF cobbler at Roostblog that I adjusted to my tastes. The almond flour gives the cobbler a buttery flavor without actually having to add butter. It is a bit runny on the bottom from all the juices cooking under the crust, but it feels a lot healthier and fresher than my grandmother's gooey sugary filling.

Gluten-free Peach Cobbler

Ingredients

1 1/2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup melted butter
1 tbsp honey
1 tsp vanilla extract
8-9 peaches
1 tsp cinnamon
1 tsp nutmeg
2 tbsp honey
1 tsp cornstarch

Instructions

Mix dry ingredients, then wet ingredients. Combine and form into a ball with slightly wet hands. Put the dough ball between two pieces of parchment paper and flatten with your fingers. Roll out the dough with a rolling pin until it a big enough circle to fit over a 9-inch pie pan. Chill for about a half an hour.

Heat the oven to 350 F. Butter a 9-inch pie pan.

Slice the peaches (peel them if you want to) and mix with the rest of the ingredients. Arrange in pie pan. Take the crust out of the fridge and remove the top piece of parchment paper. Turn the other piece with the crust on it upside down on top of the peaches. Peel off the parchment slowly and carefully and fix any pieces that may have broken off. If it doesn't fit, it's easily patched together.

Bake for 35-40 minutes. Keep an eye on it because almond flour burns quickly. You might want to cover it for the last 15-20 minutes to keep it from turning too dark, or at least cover the edges with a ring of aluminum foil.

Let cool for 30 minutes. If it's too juicy, use a slotted spoon to drain it before you put it on the plate.

Black Bean Pumpkin Chili

noreply@blogger.com (Thea) — Fri, 22 Jul 2011 00:30:00 +0000

Black Bean Pumpkin Chili

Ingredients

1 can black beans, drained and rinsed
1 can tomato sauce
1 tomato, chopped
1 green pepper, chopped
1 onion, chopped
1 can pumpkin puree
1 lb. ground turkey thigh
1/2 tsp. cumin
1/4 tsp. cinnamon
salt and pepper to taste

Instructions

Brown the ground turkey in a little olive oil. Set aside.
Saute the onions until golden, then add the other tomato and pepper.
Stir all the ingredients together in a saucepan and simmer for about 30 minutes. If the soup is too thick, add a little water or broth.

Note

I'm sure it would taste good with chili powder or hot peppers, but our stomachs are too tender for that sort of thing.

Derby Cake

noreply@blogger.com (Thea) — Tue, 17 May 2011 00:59:00 +0000

Derby Cake

Ingredients

1 cup almonds
1 1/2 cups deluxe mixed nuts (unsalted)
1/2 - 3/4 cup chocolate chips
1/2 cup brown rice syrup
1/2 cup sugar
4 pieces of Ghirardelli chocolate baking bar, chopped
1/2 tsp baking soda
1 tsp almond extract
3 eggs

Instructions

Finely chop nuts in blender. In a bowl, stir everything together. Pour into greased pie pan. Bake at 375 for 1 hour. Cool for 15 minutes or so, but don't wait too long. It tastes best warm.

Gluten-Free Banana Pear Cake

noreply@blogger.com (Thea) — Sun, 24 Apr 2011 21:22:00 +0000

Gluten-Free Banana Pear Cake

Ingredients

2 cups white rice flour
3 tsp baking powder
dash salt
1/2 cup Earth Balance buttery spread
1/2 cup sugar
4 eggs
1 mushy banana
2 mushy pears
1 apple

Instructions

Preheat oven to 375 degrees F.

Mix the fruit, butter and sugar in a blender until smooth. Stir in the eggs.

I added a 1/4 cup of poppy seeds to this one.

Combine the flour, baking powder and salt in a large bowl. Stir in the fruit mixture until blended. This would be the time to add coconut flakes, poppy seeds, nuts, dried fruit, chocolate chips or whatever else you have handy. Or not.

Pour into an 8x8 pan that has been well greased with coconut oil. Bake for 1 hour or until an inserted toothpick comes out clean.

Cool for about 10 minutes, or as long as you can. Eat.
Then try to stop.

Note

This is a recipe that can be used for just about anything--cakes, loaves, cupcakes, etc. using whatever kind of fruit you need to get rid of. I've baked it with 3 bananas, with apples, with pears, with raisins, with nuts. It all tastes good.

I've also used different flours, but the rice flour seems to give it the best consistency. White rice flour mixed with brown rice flour works fine too. Skimping on the eggs doesn't work well. I tried it with egg replacers and the consistency wasn't as good, plus it was kind of goopy. I also tried using just egg whites without much success. Once I tried it without sugar at all, but it was pretty plain.

My advice--stick with the recipe for the first six ingredients, then mess around with the rest to your heart's content.

Spinach & Pine Nut Risotto

noreply@blogger.com (Thea) — Sat, 23 Apr 2011 23:29:00 +0000

Spinach and Pine Nut Risotto

Spinach & Pine Nut Risotto
3/4 cup rice
1 tbsp + 1 tsp olive oil
1 1/2 cups almond milk
1 tbsp minced garlic
1 cup water
1/2 cup pine nuts (or more)
1 cup baby spinach (or more)

Stir olive oil and rice together in a heavy saucepan. Cook on high heat, stirring constantly for about a minute to lightly toast the rice. Add the liquid, cover, and simmer on low heat for 10 minutes.

Meanwhile, stir the pine nuts and the remaining teaspoon of olive oil together and toast on medium heat, stirring frequently, until pine nuts are golden brown. Add the garlic, stir this into the rice mixture and cook, covered, for another ten minutes. Add more water or almond milk if necessary.

Tear the spinach into smaller pieces and stir into the mixture. The spinach will wilt from the heat of the risotto. Serve immediately.

Charoset

noreply@blogger.com (Thea) — Tue, 19 Apr 2011 00:50:00 +0000

Charoset

Ingredients

4 apples
1/4 cup red wine
1tsp cinnamon
1 cup almonds

Instructions

Chop apples and almonds in batches using a food processor. Add cinnamon and wine to taste. Stir. Chill. Spread on a gluten-free matzo cracker and snack on it during the seder.

Note

This is also great cooked and served over pancakes!