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Monthly Archives: May 2019

Crockpot Italian Meatloaf

17 Friday May 2019

Posted by naturallyelizabeth in Crockpot, Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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crockpot, Crockpot Meals, dairy free, egg free, gluten free, meatloaf, nut free, options, soy free

photo of crockpot Italian meatloaf

crockpot Italian meatloaf

This recipe is very forgiving in terms of allergens. You can omit or substitute several things and still have it come out incredibly well. Possible adaptions are listed below in the ingredients list.

Please note that my crockpot is from 1994, so it doesn’t cook as fast as more modern ones. You may need to shorten the cooking times to work with your crockpot.

Crockpot Italian Meatloaf

  • 2 pounds extra lean organic or grass-fed beef
  • 1.5 cups bread or cracker crumbs (use gluten free crumbs for a GF recipe)
  • 1 organic egg (omit for egg free option)
  • 3/4 cup organic pasta sauce of your choice
  • 2 tablespoons organic minced dried onion
  • 1 teaspoon organic garlic powder
  • 1.5 teaspoons sea salt
  • 1 teaspoon organic ground black pepper
  • 1 teaspoon organic Italian seasoning
  • another 3/4 cup organic pasta sauce
  • 3 slices or 3 ounces (give or take) organic mozzarella or 3/4 cup organic parmesan cheese (omit for dairy free option)

In a large bowl, mix together all of the ingredients except the last two. Using your hands is easiest. Form the mixture into a large ball and then place in the bottom of the crockpot. Gently flatten the ball to the bottom of the crockpot though not all the way to the edges of the pot; do not tightly compact the loaf. Spread the remaining 3/4 cup organic pasta over the top. Put the lid on the crockpot.

Plug in and turn on. Cook for 2.5-3 hours on high or 5-6 hours on low.

About 15 minutes (high) or 30 minute (low) before being done, sprinkle the cheese (if using) across the top of the meatloaf. Cover again and let finish cooking.

To serve, cut into wedges. Tastes great when served with leafy greens, a salad, or steamed broccoli.

©2019 NaturallyElizabeth.com

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GFDF Peach Cupcakes

11 Saturday May 2019

Posted by naturallyelizabeth in Cakes, Dairy Free, Gluten Free, Soy Free, Sweet Breads, Vegetarian

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apricots, cupcake, dairy free, gluten free, muffin, nectarines, organic, peach, plums, soy free

These are somewhere in between a cupcake and a muffin. The original recipe had a frosting on them, but they really don’t need it. Pictures of the gluten version are found here.

Gluten Free Dairy Free Peach Cupcakes

Adapted from Martha Stewart

Ingredients

  • 2/3 c organic tapioca starch
  • 2/3 c sorghum flour
  • 2/3 c almond flour
  • ½ c organic white rice flour
  • 1 t xanthan gum
  • 2 t baking powder
  • ½ t sea salt
  • 1/2 c organic rice milk
  • 1 T organic pure vanilla extract
  • ¾ c organic palm shortening
  • 1.5 c organic evaporated cane juice (sugar)
  • 4 large organic eggs
  • 4 medium-large organic peaches, peeled, pitted, and finely chopped (~2 cups) (nectarines, plums, apricots, or any stone fruit will work)

Directions

  1. Preheat oven to 350 degrees.  Mix together all of the dry ingredients (tapioca starch, sorghum flour, almond flour, white rice flour, xanthan gum, baking powder, sea salt).  Set aside.
  2. Stir vanilla extract into the rice milk in a liquid measuring cup.
  3. In another bowl, beat palm shortening and evaporated cane juice with a mixer on medium speed.  Add eggs, one at a time. Beat in flour mixture in three additions, alternating twice with milk mixture.
  4. Line a standard muffin tin with baking cups. This recipe will not work right without the baking cups! Fill each with 3 layers: 1 tablespoon batter, 1 tablespoon chopped peaches, and an additional 1 tablespoon batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Makes about 18-20 cupcakes.

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Dairy Free Peach Cupcakes

11 Saturday May 2019

Posted by naturallyelizabeth in Cakes, Dairy Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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Tags

apricots, cupcakes, dairy free, muffins, nectarines, peaches, plums, soy free, stone fruit, vegetarian

a freshly baked dairy free peach cupcake

a freshly baked dairy free peach cupcake

These are somewhere in between a muffin and a cupcake. The original recipe had a frosting on them, but they really don’t need it.

Adapted from Martha Stewart

Ingredients

  • 2.5 cups organic all purpose flour
  • 2 t baking powder
  • ½ t sea salt
  • 2/3 c organic rice milk
  • 2 t organic pure vanilla extract
  • ¾ c organic palm shortening
  • 1.5 c organic evaporated cane juice
  • 4 large organic eggs
  • 4 medium-large organic peaches, peeled, pitted, and finely chopped (~1.5 cups) (nectarines, plums, apricots, or any stone fruit will work)

Directions

  1. Preheat oven to 350 degrees.  Mix together all of the dry ingredients (flour, baking powder, sea salt).  Set aside.
  2. Stir vanilla extract into the rice milk in a liquid measuring cup.
  3. In another bowl, beat palm shortening and evaporated cane juice with a mixer on medium speed.  Add eggs, one at a time. Beat in flour mixture in three additions, alternating twice with milk mixture.
  4. Line a standard muffin tin with baking cups. This recipe will not work right without paper baking cups! Fill each with 3 layers: 1 tablespoon batter, 1 tablespoon chopped peaches, and an additional 1 tablespoon batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Makes about 18-20 cupcakes.

picture of dairy free peach cupcakes

dairy free peach cupcakes

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