Thursday
Mar252010

Saturday Pancakes | GFCF and Egg-free

In the beginning, the modifications we made to our son’s diet threw my husband for a loop. Weekends were his time to cook breakfast. It was a tradition he enjoyed, but remove gluten, eggs, and dairy and it became a serious challenge. So when I saw my husband flipping picture-perfect pancakes one Saturday morning, I nearly broke into tears. “Those have got to have egg in them,” I exclaimed. Nope. They were gluten-, dairy- and egg-free and delicious! That’s when I knew I had married a genius and Saturday Pancakes were born.

The recipe I am sharing today for Saturday Pancakes is featured in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy Free Recipes. The simplicity of it is a good example of my effort to deliver a collection of recipes that make the transition to a gluten-, dairy-, and egg-free diet relatively easy, hassle-free, and tasty.

On the occasion that I use a ready-made gluten-free flour blend, I opt for Bob's Red Mill All Purpose Gluten Free Flour 1) because it is one of the few that is gum-free and 2) because it has proven to be one of the best performers when baking without eggs. 

Saturday Pancakes

A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes by Alexa Croft

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut Free | Wheat-Free | Sesame-Free | GFCF | Vegetarian | Easily Vegan

Ingredients:

1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY
3 tablespoons melted organic PALM SHORTENING or COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
2 cups BOB'S RED MILL ALL PURPOSE GLUTEN FREE FLOUR (see Notes)
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA

Directions:

  1. Preheat oiled griddle to 350-375˚F.
  2. In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
  3. Whisk in honey, shortening, and vanilla extract. 
  4. Add flour and salt and whisk until smooth.
  5. Add baking powder and baking soda. Whisk just until incorporated.
  6. Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface. 
  7. Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
  8. Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.

Notes:

For those who frequent this recipe, I have increased the yield of this recipe to feed a family of 4-5.

If cross-contact with tree nuts and soy are a concern for you and your family, I provide a recipe for a nearly identical homemade blend to Bob's on page 39 of Everyday Classics or here. It may be used 1:1.

One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it because not everyone tolerates coconut oil and butter is off limits for the dairy-free among us and I no longer use olive oil in baking. Another reason we use it is because of its short- and medium-chain fatty acid profile which Little Man's body can more easily convert to energy at a cellular level (versus long-chain fatty acids).

Tuesday
Mar232010

Bison Sliders with Honey Caramelized Onions

We live in Wyoming, where the buffalo roam, and the deer and the antelope play. It’s always thrilling to see a herd of bison. If you are driving from Denver to Cheyenne, keep your eyes peeled for the Terry Bison Ranch herds at the state line. We’ve tried bison from a couple of different sources and have found that the flavor DOES vary. The brand that Kroger stores carry has been quite gamey. The ground bison sold at Terry Bison Ranch and SAMS Club are our favorites—slightly sweet and tangy. Check out the Terry Bison Ranch link above to see how buffalo compares to other meats. By scientific analysis it appears that bison is one of the healthiest meats available. One serving of bison meat provides 34% of the daily recommended amounts of protein, 32% of zinc, 33% of iron, 10% of niacin, 20% of phosphorus, 14% of vitamin B6 and 42% of the antioxidant selenium. Bison meat is also non-allergenic, making it easier to digest by people with a red meat intolerance. And, the best part, bison are raised as naturally as possible. No growth hormones and no steroids.

Many restaurants are serving up sliders (basically mini hamburgers). Son #1 loves them so I set out to create a version that son #2 could eat. Here is the recipe for the burgers and caramelized onions. For the rolls, see my next entry or click here.

BISON BURGERS:

Mix in medium bowl (I use my hands):

1 pound ground BISON or organic ground beef
1 teaspoon SEA SALT (or to taste)
1 teaspoon ONION POWDER
1/2 teaspoon ground BLACK PEPPER
1/2 teaspoon GARLIC POWDER

Shape into 4” round and 1/2” thick burgers and grill or fry with a little oil over medium heat.

CARAMELIZED ONIONS:

For the adults, top sliders with caramelized onions. I used the recipe at Reluctant Gourmet as it calls for honey rather than sugar. For a little heat I added a pinch of cayenne pepper.

MODIFIED DIET CONSIDERATIONS: The photo above shows a slider with cheese. Yes, that is real cheese and should be omitted if your diet doesn’t allow casein. My husband says cheese equals happiness so we do stock it for him. After all, what woman doesn’t want a happy husband? 

Tuesday
Mar232010

Slider Burger Buns

I created these to go with Bison Sliders. They have been the best GFCF and egg-free hamburger buns I have made so far. They are slightly chewy but not super dense. Baking them in muffin cups makes the perfect sized bun for sliders.

In a small bowl combine and let sit for 5-10 minutes (this is called proofing SEE NOTES):

3/4 cup 105˚F WATER
1 teaspoon raw HONEY
1 packet (or 1-1/2 teaspoons) baker’s YEAST

In a medium bowl combine:

1 cup BROWN RICE FLOUR
1/4 cup ARROWROOT STARCH
1/4 cup TAPIOCA FLOUR/STARCH
1-1/2 teaspoon XANTHAN GUM
1 teaspoon powdered, unflavored GELATIN
1 teaspoon SEA SALT
1/2 teaspoon non-GMO SOY LECITHIN GRANULES
1/2 teaspoon ONION POWDER

In a large bowl beat with mixer at medium speed for 1 minute:

2 tablespoons milled FLAX SEED
6 tablespoons warm WATER
1/2 teaspoon Bragg’s APPLE CIDER VINEGAR
2 tablespoons OLIVE OIL
Proofed YEAST MIXTURE

Add flour mixture to wet ingredients and beat on high for 2 minutes.

Fill cups of an oiled muffin pan (I use silicon pans) with batter until two-thirds full. Let rise in warm spot for 30 minutes then gently transfer to preheated oven and bake at 400˚F for 15-20 minutes. Take care not to let these rise for more than 30 minutes or they will spill over. Makes 12 slider buns. For regular sized hamburger buns use English muffin rings. These are best eaten the same day.

NOTES: Proofing ensures the yeast is live. This mixture should foam up in 5-10 minutes. If it does not, toss the batch and retry with new yeast. Soy lecithin granules may be found at whole food stores.

 

Saturday
Mar132010

Blushing Beet Smoothie

I've found myself yawning through the produce section of the grocery store lately. At the same time I've found myself dreaming of opening day at the farmers' market. Alas, it is what it is, a few more cold months to go! So I've pulled it together and forced myself to branch out with the produce that IS available. I'm still figuring out what to do with the fennel bulbs (ideas anyone?) but did make a gorgeous smoothie out of the beets I bought (this picture doesn't do the brilliant ruby color justice).

In high-powered blender, blend until smooth:

1/4 to 1/2 of a steamed and cooled BEET

Small handful of chopped CARROTS

Handful of frozen STRAWBERRIES

1 cup WATER

RAW HONEY or Vanilla Creme liquid STEVIA drops to taste

NOTES: Beets have a sweet but earthy taste, so adjust the amount you use to satisfy your tastebuds. Here's how to cook up a beet:

Roasting Method:  Trim roots and tops off. Place in roasting pan with a little water. Cover and roast 425˚F for 35-45 minutes or until tender. Let cool and slip off skins under running water.

Steaming Method: Trim roots and tops off. Place in pot with a couple of inches of water. Cover and steam 20-30 minutes or until tender. Let cool and slip off skins under running water.

Sunday
Feb282010

Gluten-free, Dairy-free Tuna Skillet Casserole

I can’t wait for the reviews on this one. So please try it and tell me what you think! It can be a skillet dinner or served up as a casserole. Either way, it’s comforting comfort food.

Prepare 2 cups of your choice of noodles according to package instructions then drain and reserve (see notes).

Blend at high-speed in high-powered blender for 1-2 minutes until mixture resembles milk:

1/2 cup BLANCHED ALMONDS (with skins are okay, too)
2 cups organic, gluten-free CHICKEN BROTH
1 tbls LEMON JUICE
2 tsp BRAGG’S LIQUID AMINOS
1 tbls gluten-free ONION POWDER
1/8 tsp white ground PEPPER (black is fine, too)
Pinch NUTMEG
Dash of CAYENNE (optional)

In large pot or Dutch oven over medium heat whisk the following flours in heated oil for one minute to make a make a roux:

3 tbls OLIVE OIL
2 tbls GARFAVA FLOUR (Garbanzo/Fava bean flour)
1 tbls TAPIOCA FLOUR/STARCH

Whisking constantly, slowly add the nut milk mixture to the roux to create a creamy sauce. Continue whisking to remove any lumps. Then add:

2 cans chunk white TUNA
1-2 cups chopped steamed BROCCOLI or frozen PEAS (optional)
Cooked PASTA

Salt to taste. Stir gently and simmer for 10 minutes then serve. 

CASSEROLE OPTION: Pour above mixture into a casserole dish and top with crushed potato chips (if your diet allows), gluten-free bread crumbs tossed with olive oil or butter, or for a real NON gluten-free treat for the rest of the family, top with French’s Onions (rare junk food treat in this household, trust me!) and cheddar cheese. Bake 350˚F for 20 minutes until bubbly.

NOTES: I can't say enough about Tinkyada brown rice noodles. They hold up really well for rice noodles—no mush! And, they’ve got some fun shapes.

MODIFIED DIET CONSIDERATIONS: If on a grain-free diet or ACD diet, simply pour the tuna sauce over zucchini "noodles". ACD should also dieters omit tapioca starch.

Thursday
Feb252010

Almond Milk

At a year old we had a hunch that our littlest one had a milk sensitivity/allergy. I felt like we were bucking popular convention when I said no to soy and goats milk—the most common cows milk substitutes. Instead I opted to start making nut milk. I started with almond, began adding pumpkin and sunflower seeds, moved on to macadamia, cashews, pecans and most recently, pine nuts. The options for combining are endless. Homemade nut milks are far superior in taste and texture to store-bought. I’ve included some ideas for fortifying and flavoring.

The formula for making milk can be found in numerous places on the online so I feel like I am being a bit redundant here. But so that you don’t have to go digging here we go:

Puree in high-powered blender for 1-2 minutes:

1 cup raw ALMONDS (soaked overnight and rinsed well)

3 cups WATER

Pour into a nut milk bag, (see Notes below), squeeze gently into a wide-mouthed bowl to extract milk. Return to rinsed blender carafe, add the following and blend for 10 seconds:

2 tbls HONEY (or to taste)

2 tsp pure VANILLA EXTRACT

Pinch of SEA SALT

Optional Add-ins:

2 tbls FLAX SEED (blend with nuts, adds an extra bit of creaminess)

1 tsp SOY LECITHIN granules (blend with nuts, acts as an emulsifier)

1 tsp pure ALMOND EXTRACT to replace vanilla (add in with agave and salt)

3-5 soaked, PITTED DATES to replace honey (soak and blend with nuts)

Done! Now you’ve got some lovely, creamy, fresh almond milk. Refrigerate and use up within a few days.

NOTES:

Soaking Nuts and Seeds: Soaking not only softens nuts and seeds for better blending, it also neutralizes enzyme inhibitors and reduces Phytic acid, allowing for better digestion and absorption of vitamins and minerals. Soaking times vary for nuts and seeds—usually the harder the nut, the longer the soaking time.

Nut Milk Straining Bags: There are a few “nut bags” on the market. The one I bought did not last very long. I ended up popping a seam open—squeezing gently is advised. An affordable alternative to a nut milk bag (buy a pack of three for under $10), are reusable mesh produce bags. You can find them at most health food markets. They are tough and durable. For clean-up, just rinse and toss into the laundry. And, buying a 3-pack ensures you always have a clean one on hand! I will say that these produce bags do allow a tiny bit of the fibrous pulp to slip through, but not enough to bother me. If you’ve been making nut milk, tell me what kind of bag has worked best for you, I’d love to hear.

Demonstration Video (CLICK HERE): Watch a pro! Let Elaina Love at PureJoyPlanet show you how to make nut milk. I think I need to pick up one of her raw cookbooks!

MODIFIED DIET CONSIDERATIONS:

SOY LECITHIN:  Soy lecithin rarely affects those with an allergy or intolerance to soy. As with anything, use in moderation.

SWEETENERS: If your diet does not allow honey, a few drops of liquid stevia will work—or better yet, no sweetener at all!

Thursday
Feb252010

Elaine Gottschall's Electrolyte Drink

When the barf bug hits the house, what would we do without that tasty Pedialyte or Gatorade? Hey, I know, make our own! Years ago, a gang of us took off on a hike in Volcano National Park (picture black lava and hot sun). Into the hike we realized we only had one bottle of water to go around. Back home that night I came down with nausea and a headache. Mom dialed her mom and former WWII Army nurse, Tutu Stevie, to get a diagnosis. I was dehydrated. She told mom how to whip up an electrolyte drink. In a couple of days I was better. Well, this week the barf bug has dealt this house a blow. This round, foregoing the bottled store-bought stuff, I thought I'd make my own. This homemade concotion may not look like orange aid or fruit punch OR be loaded with dextrose and artificial colors, but thats fine with me. Here is the recipe I used. It comes from a mother who dedicated her life to healing her child through nutrition and helping other parents do the same. Thank you Elaine!

NOTES: This is probably not suitable for children under one as honey is not advised for children until after a year old. Use a quality sea salt. Celtic or Himalayan are great choices.

Elaine Gottschall's Electrolyte Drink (CLICK HERE)

Friday
Feb192010

Winter Squash Soup

When my son and I were on the Anti-Candida Diet spaghetti squash was one of the "acceptable" varieties of winter squash on the list. We ate a lot of it. For this recipe try your own mixture of winter squash. Spaghetti and pumpkin are your best low-carb bets. If you're not scrupulously watching your carb in-take then throw in some butternut or acorn for a richer, slightly sweeter soup.

Puree in high-powered blender (in batches):

3 cups cooked SPAGHETTI SQUASH

2 cups cooked PUMPKIN, ACORN OR BUTTERNUT SQUASH

2 cups of CHICKEN BROTH (I use Better than Bouillon Organic Bases—see manufacturer's comments below)

1/2 medium ONION

2 tsp grated GINGER

1 clove GARLIC

Transfer mixture to a large soup pot and add:

1/4 tsp ground CINNAMON

1-1/2 cups ALMOND MILK (make your own, it's so much better)

1 cup WATER

Simmer on medium low for 20 minutes to combine flavors. Serve topped with Onion Spice Pumpkin Seeds (recipe coming) instead of croutons.

Tip for Baking Squash: I a not sure where I stand on microwave ovens. All I know is they make cooking squash super easy and quick. If I have time I bake squash, if not I nuke it (tsk tsk). Either way all you need to do is cut a quarter-sized hole in the squash. The best way I have found to do this is to carefully cut around the stem. Place in oven (on a cookie sheet) or throw it into the microwave. No need to add water. Bake at 350˚F 40-60 minutes or microwave 6 minutes for every pound. You'll know it's done when the rind is soft. Allow to cool cut in half, de-seed and scoop out the lovely flesh!

MODIFIED DIET CONSIDERATIONS:

I wanted to rest assured that one of my kitchen stables, Better Than Bouillon, was gluten- and casein-free (it didn't state it on the bottle). Its convenience can't be beat. I use it so much and dreaded the thought of having to replace it with something else. So I wrote the manufacturer and this is what they said: "We currently have three organic bases that are lactose, casein and egg free. We manufacture Better Than Bouillon Organic Chicken, Organic Beef, and Organic Vegetable bases. Please be aware if any of our bases contained allergenic material you would easily find this information printed on containers ingredient statement."

Thursday
Feb182010

Lentils and Leftovers Fried Rice

My Tutu Bee (tutu is the word for grandmother in Hawaiian) was one gourmet lady. You could give her a duck, a bucket of lobsters, or 10 soursop and she would know what to do with them. ONCE in a while there were leftovers to be used up — and she knew just how to use those, too! She'd make fried rice. Today I wanted to make a dish with rice and lentils. So I did some fridge cleaning and made this lentil fried rice. The lentils added a great nutritional boost and my fridge is a bit tidier.

 

Saute in large frying pan until soft:

3 tbls OLIVE OIL
1 ONION diced
2 stalks CELERY diced

Add and saute a few minutes:

1 to 2 cups Leftover cooked MEAT (chopped or ground chicken, beef, pork—I used leftover ground sausage and bison)
Any other SUITABLE LEFTOVERS you find in the fridge

Add and saute 5 minutes stirring constantly:

3 cups cold, cooked BROWN RICE (I use organic short grain brown and cook in chicken broth)
Drizzle with more olive oil so that rice browns a bit.

Finally, add and saute (mixing gently) for a few more minutes:

2 cups cooked ORANGE LENTILS (you want then firm, not mushy) drained of any excess liquid
1 cup PEAS
1 large CARROT finely grated

Just before serving stir in a mixture of:

2-3 tbls BRAGG'S LIQUID AMINOS
1 tsp grated GINGER

To serve, press 1-1/2 cups rice into a small bowl and invert molded rice onto plate. Sprinkle with sesame seeds.

 

Monday
Feb152010

Nutty Nola

There are no grains in this "granola." It's purely nuts! A breakfast of yogurt (the kind your diet allows) dressed with Nutty Nola and berries will leave you feeling satisfied. Nutty Nola may be "crisped" up in your dehydrator or oven. If using a dehydrator at 105˚F you will have RAW Nutty Nola ... bonus!

Soak overnight and rinse well:

1 cup raw PECANS
1 cup raw ALMONDS
2 cups raw WALNUTS
1/2 cup raw PUMPKIN SEEDS

In food processor combine the following and process to desired "chunkiness":

Soaked NUTS
1/4 cup OLIVE OIL (or coconut oil)
1/4 cup HONEY (or 15-20 drops of liquid SweetLeaf Vanilla Creme or Cinnamon Stevia)
2 tablespoons VANILLA
2 tablespoons GROUND CINNAMON
1/2 teaspoons SEA SALT

OVEN METHOD: Spread on parchment-lined jelly roll sheet and bake at 325˚F for 45 minutes, stirring every 15 minutes.

DEHYDRATOR METHOD: Spread on Teflex-lined dehydrator tray. Dehydrate at 105˚F for 24 hours, stirring once or twice.

Mix in one cup of your favorite dried fruit (if your diet allows).

MODIFIED DIET CONSIDERATIONS: Using liquid Stevia in place of the honey makes this an Anti-Candida Diet (ACD) legal recipe. Any combination of nuts & seeds works just fine.

 

Monday
Feb152010

Mini St(raw)berry Cheesecakes

Pin It

For months I had been told that I had to give this raw cheesecake a try. It's another recipe from family friend, Sinclair—raw food chef extraordinaire! I had never made raw cheesecake and didn't know what to expect. I was so very pleasantly surprised by it's likeness to dairy-full cheesecake that I've made it multiple times since—company has raved everytime! When I make this "cheesecake" for the kids, I use a muffin tin. For company I will make it in a  5" round springform cake pan. The pretty pink makes me think Valentine's Day. The "easy-to-make" makes me think I will be making this often!

Raw Strawberry Cheesecake

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Easily-Vegan (sub out honey) | Raw

Makes: 1-5" Round or 12 Minis 

Ingredients:

FOR THE CRUST (pictured in Mini-Cheesecake photo below)
3/4 cup raw MACADAMIA NUTS
1/8 cup raw COCONUT FLAKES
1/2 cup pitted DATES
Pinch SEA SALT

FOR THE FILLING
1-1/2 cups soaked and rinsed raw CASHEW NUTS (soak 4 hours)
1/3 cup LIME JUICE
1/3 cup HONEY
1/3 cup COCONUT OIL
1/2 cup FRUIT of your choice (I used strawberries)
2 tsp VANILLA
Pinch SEA SALT

Directions:

  1. In food processor, process crust ingredients until a sticky dough forms.
  2. Press dough into 5" round springform cake pan (line bottom with parchment). For mini cheesecakes, divide crust into 12 equal sized balls and press into standard size muffin tin lined with cupcake liners. 
  3. Freeze or refrigerate crust(s) 2 hours.
  4. In high-powered blender, blend filling ingredients until super smooth.
  5. Remove crust(s) from freezer and pour into pan (fill muffin tins 3/4 full). If desired, drizzle and swirl warmed fruit preserves over surface of cheesecake. 
  6. Freeze or refrigerate another 2 hours or until set. 
  7. If frozen, let stand at room temperature 10-15 minutes before serving. Garnish with strawberries or candied ginger.

Make mini cheesecakes using a muffin tin.

Thursday
Feb112010

Sinclair's Green Smoothie

Sinclair, I just want to say "thanks." Thanks for turning my sister on to your green smoothie. Two years ago she whipped one up for me and I have yet to find another that tops it. 

Add to high-powered blender (like BlendTec or Vita-Mix) and blend at high speed for 1-2 minutes :

1/2 cup raw ALMONDS
1 ORANGE with skin sliced off (leave white pith on)
1 BANANA
Handful of KALE (ribs removed)
1 cup fresh APPLE CIDER
1 scoop of your favorite PROTEIN POWDER (optional)
1/2 cup ICE
1 cup cold WATER

MODIFIED DIET CONSIDERATIONS: This is a tasty smoothie if you are tolerating fructose. If you are on a low-fruit/low-fructose diet you can replace the apple cider with water and, forgo or choose a low-fructose fruit to add or simply sweeten it up with a few drops of liquid stevia.

Page 1 ... 14 15 16 17 18