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Category Archives: Vegetarian

Roasted Squash Seeds

16 Thursday Apr 2020

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Other, Soy Free, Vegan, Vegetarian

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butter, canola oil, coconut oil, corn free, dairy free option, egg free, flavored salt, gluten free, low carb, melon seeds, no sugar, nut free, olive oil, organic, pumpkin seeds, roasted seeds, safflower oil, salt, sea sallt, seasoned salt, snack, soy free, squash seeds, sunflower oil, toasted seeds, vegan option, vegetarian

raw organic butternut squash seeds

raw organic butternut squash seeds

Credit for this recipe goes to Kim Lane of Austinmamas fame. I’ve adapted it a bit to meet allergy needs, but the heart of it is the same. The most important thing she taught me was that you don’t wash the seeds. You leave the goop on them. It makes them much more flavorful and is a lot less of a pain!

This recipe works with seeds of any kind from the squash family which includes melons. You can use butternut, acorn, pumpkin, honeydew or cantaloupe. I generally stick to the more vegetable seeds.

Roasted Squash Seeds

Ingredients

Seeds from one or more squash (do not clean!)
A few teaspoons of oil that is safe for you or melted butter
A few shakes of salt of your choice (flavored salts work, too)

Directions

Preheat the oven to 250F.

Take the seeds out of the squash. Remove any huge chunks of squash strings from the seeds, but do not wash or remove little bits. They add flavor! Place the seeds in a pan that will hold them all in a single layer, and lightly coat the seeds with the oil or butter of your choice. Shake a bit of salt over them. Stir until all are relatively coated.

Bake the seeds for one hour, pulling them out every 15 minutes and stirring, pushing them back into a flat layer every time.

Allow to cool and then eat. They can be stored in a sealed bag or container on the counter for a short amount of time, but I rarely have any left since we tend to eat them all while they are warm!

©2020 NaturallyElizabeth.com

roasted and salted organic butternut squash seeds

roasted and salted organic butternut squash seeds

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Apple Raspberry Crisp

15 Wednesday Apr 2020

Posted by naturallyelizabeth in Egg Free, Nut Free, Other, Soy Free, Vegetarian

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apple crisp, apple raspberry crisp, crisp, egg free, nut free, organic, organic baking, raspberry crisp, soy free

organic apple raspberry crisp

organic apple raspberry crisp

A lot of people are very picky about which apples they bake with. I am not. I use whatever is on the counter which is a variety of what my kids like and what is on sale. I will vary what I put into apple recipes based on what’s in the house.

Adapted from here.

Apple Raspberry Crisp

Ingredients

Filling

  • 1/2 cup packed organic light brown sugar
  • 2 tablespoons organic cornstarch
  • 5 medium organic apples (about 6 cups), peeled, cored and thinly sliced ( I used 2 Granny Smith, 2 Honeycrisp, and 1 Gala for the pictured crisp)
  • 6 oz fresh organic raspberries

Topping

  • 1/2 cup packed organic light brown sugar
  • 1/2 cup organic old-fashioned rolled oats
  • 1/2 cup organic all-purpose flour
  • 1 1/2 teaspoons organic ground cinnamon
  • 1/4 teaspoon sea salt
  • 6 tablespoons organic unsalted butter, softened

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch or 8×8 inch square baking dish with the oil of your choice. (I use organic canola or organic sunflower oil.)
  2. In a large bowl, mix sliced apples and raspberries with 1/2 a cup of brown sugar and cornstarch. It will not be completely evenly coated, and that’s ok. Spoon into the prepared baking dish. In the bowl, now mix together the other 1/2 cup of brown sugar, oats, flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
  3. Put the baking dish on a cookie sheet in case it bubbles over. Bake in preheated oven for 45 to 55 minutes, or until topping is lightly browned and apples are soft. Serve warm.

©2020 NaturallyElizabeth.com

 

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Mardi Gras Muffins

18 Tuesday Feb 2020

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

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all natural, banana muffins, chocolate chip muffins, dairy free option, home baking, mardi gras, nut free option, organic, white chocolate, white chocolate chips

Banana White Chocolate Chip Muffins on a blue Fiestaware plate

Banana White Chocolate Chip Muffins

At one point, my daughter sent me a recipe, swearing they were the best pancakes ever. I had every intention of making them for Mardi Gras this year, but bronchitis has me worn down. It’s far easier to make muffins than pancakes because I don’t have to stand over the stove, so I converted the recipe to muffins for my son to enjoy.

Of course, after doing this, I figured out that Mardi Gras isn’t until next week. Doh!

Banana White Chocolate Chip Muffins

1 cup organic light brown sugar
2 cups organic white or whole wheat flour
½ teaspoon sea salt
4 teaspoons baking powder
4 teaspoons organic cinnamon

1 cup organic vanilla coconut milk (or milk substitute of your choice)*
2 large organic eggs
1 Tablespoon organic vanilla extract

1.5 cups organic white chocolate chips (contain dairy)**
2 large or 3 small ripe organic bananas, mashed

Directions:

Preheat oven to 350F. Line about 21 muffin tins with liners or grease.

Mix together the sugar, flour, sea salt, baking powder, and cinnamon. In a separate bowl, mix “milk”, eggs, and vanilla. In a third bowl, mash bananas and mix chocolate chips. Add the wet ingredients to the dry ingredients and mix. Stir in banana and chocolate chip mixture.

Scoop muffin mix 2/3 full into tins. Bake at 350 for 20-24 minutes. Cool and eat.

*To make this recipe nut free, use rice milk, oat milk, or soy milk.

**To make this recipe dairy free, use dairy free dark chocolate chips.

©2020 NaturallyElizabeth.com

Banana White Chocolate Chip Muffins

Banana White Chocolate Chip Muffins

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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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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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Something Soured the Apple of my Eye Pie

05 Saturday Jan 2019

Posted by naturallyelizabeth in Egg Free, Pies, Soy Free, Vegetarian

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Something Soured the Apple of My Eye Pie by NaturallyElizabeth.comI recently entered a pie baking contest to win tickets to see Waitress. I won second place. Pies were supposed to have a theme that related to the musical. Here is the spiel I gave about my pie:

I have walked a very different path in life than Jenna, but I very much relate to her use of baking to help her process her emotional issues. I was previously homebound with major health issues for six years, and baking was one of the ways I released stress on my good health days. I tend to bake using seasonal ingredients because they are more flavorful and affordable. Since we are in apple season, I immediately thought of one of my favorite pies that I have created which is a variation on a French crumb apple pie. However, I wanted to do something more with the recipe to fit with the theme of this contest. I was thinking about phrases with “apple” in them, and the phrase “apple of my eye” popped into my head. Like Jenna, many of us have had loves whom we thought were the apple of our eye. We believed that they were amazing and perfect, and then the relationship goes sour. Fortunately not all of us go through the abuse that Jenna went through with Earl after her relationship went bad once she had married him. That made me think of what I could add to the pie to make it more sour. Since it’s also cranberry season, I decided to turn it into a cranberry apple pie and name it the, “Something Soured the Apple of My Eye Pie.”

This can be easily made gluten free by substituting the gluten free flour mixture of your choice in place of the all-purpose flour. It can be made vegan and dairy free by substituting coconut oil, shortening or margarine for the butter.

Something Soured the Apple of My Eye Pie by NaturallyElizabeth.com

Something Soured the Apple of my Eye Pie

Makes one 10” pie

Crust
1.5 c organic all-purpose flour
1/2 t sea salt
1/2 c organic unsalted butter, softened to room temperature
1/4-1/2 cup cold water
Extra flour for rolling out crust

Filling
6 cups of peeled, cored, and thinly sliced organic apples (about 6 large apples or 9 small). I used equal amounts of Granny Smith, Gala, and Fuji.
12 oz (one bag) organic cranberries, fresh or frozen (defrosted and drained), chopped coarsely
1/2 c organic light brown sugar, packed
1/3 c organic cornstarch
1/2 t sea salt
1 t organic cinnamon
1 t organic nutmeg

Crumb Topping
1 c organic all-purpose flour
1/2 c organic light brown sugar, packed
1/2 c (one stick) organic unsalted butter, softened to room temperature
1 c organic shredded coconut

Directions

Prepare the apples and cranberries. Add the rest of the filling ingredients to the fruit in an oven-proof bowl and mix well. Place in the oven at 425F while it preheats to get the fruit softening a bit.

Mix together the dry ingredients for the crust. Cut the butter in with a fork. Add water until the dough is moistened enough to stay together but isn’t goopy. Roll the dough out and put in a 10” pie pan, crimping the edges. Set aside.

Mix together all of the ingredients for the crumb topping. I find it easiest to mix with my hands. It will be a bit on the dry side. Set aside.

Pull the filling out of the oven. Being careful of the hot bowl, pour the filling into the pie crust. Top with the crumb topping.

Place the pie on a cookie sheet (to help with any spillovers) and cover with foil. Bake at 425F for about 40-50 minutes. Remove the foil and bake for another 10 minutes to brown the crumb topping. If the fruit juices are not bubbling up on the sides at this point, re-cover with foil and put it back in the oven in 5 minute increments until it is bubbling and juicy.

©2019 NaturallyElizabeth.com

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Gluten Free Latkes

02 Wednesday Jan 2019

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Side Dishes, Soy Free, Vegetarian

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While we aren’t Jewish, my family loves latkes. We enjoy them so much that we bought a potato ricer which is essential to getting crispy latkes. We also use a Cuisinart to shred potatoes because it makes life much easier. We sometimes double the recipe; leftovers aren’t as good as fresh, but if you warm them up in a toaster oven or oven rather than a microwave, they’re still pretty good.

Latkes are a lot of work, so we save them for special events like Christmas and Easter. My argument is that Jesus was Jewish, so we’re just celebrating his heritage. Granted, Jesus probably never ate a potato in his entire life, but still, it’s the thought that counts.

gluten free latkes

gluten free latkes

Gluten Free Latkes

Yield About 2 dozen
Time 60 minutes

4 large Russet potatoes (about 2 pounds), peeled and rinsed
1 large white or yellow onion, minced
3 large eggs
1/3 cup millet flour
1/3 cup cornstarch
1/3 cup brown rice flour
2 teaspoons sea salt
2 teaspoons baking powder
1 teaspoon freshly ground black pepper
Safflower, canola or other oil, for frying

Using a food processor with a coarse grating disc, grate the potatoes.

Using a potato ricer, squeeze the grated potatoes over the sink to release all liquids. Do the same with the minced onions. Put drained potatoes and onions in a large bowl with a dry towel to help absorb any other liquid.

Remove the towel, and place the onions and potatoes into the bowl. Add the eggs, millet flour, rice flour, cornstarch, salt, baking powder and pepper, and mix until it is well-blended.

In a medium pan over medium heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a slotted spoon to drop 3” very loose balls of the mixture into the oil, cooking in batches. When the edges of the latkes are brown and crispy, about 3-5 minutes, flip. Cook until the second side is deeply browned, about another 3-5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil to the pan as necessary.

©2019 NaturallyElizabeth.com

 

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GFDF Lemon Raspberry Muffins

17 Tuesday Apr 2018

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

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birthday, dairy free, gluten free muffins, organic

Gluten Free Dairy Free Lemon Raspberry Muffins

GFDF Lemon Raspberry Muffins

This recipe was inspired by Tastes Better from Scratch.

We made these recently for my son’s birthday party. I don’t think any of the guests even knew they were gluten free. They were incredibly tasty!

Ingredients
1/2 cup organic tapioca starch
1/2 cup almond meal
1/2 cup organic brown rice flour
1/2 cup organic sorghum flour
1 tsp xanthan gum
1 cup organic evaporated cane juice (aka sugar)
4 tsp baking powder
1/2 tsp sea salt
2 organic eggs, lightly beaten
7/8 cup rice milk (or other milk substitute of your choice)
1 Tbsp organic lemon juice
1 Tbsp grated organic lemon zest (this was about 4 small lemons)
1/2 cup organic canola oil
2 cups fresh organic raspberries

For the glaze (optional)
3/4 cup organic powdered sugar
1-2 Tbsp fresh organic lemon juice

Instructions
Preheat oven to 400 degrees F.

Mix together the beaten eggs, 1T lemon juice, rice milk, canola oil, and sugar on one bowl. In another bowl, combined together tapioca starch, almond meal, brown rice flour, sorghum flour, xanthan gum, baking powder and lemon zest. Slowly add the liquid ingredients into the dry ingredients, stirring as you do. Gently fold in the raspberries.

Grease a muffin tin well with additional canola oil or spray. Fill 15-16 muffin cups about 3/4 full; these muffins will not rise too much. Bake at 400 degrees F for about 18 minutes or until the top is gently browned. The inside may still be a bit moist because of the raspberries, so a toothpick test is a bit difficult on them.

Allow to cool about 15 minutes before removing from the pan carefully, using a knife to separate from the top. You may lose a few crumbs in the bottom of the pan, but those are free of calories and meant for the cook. You should allow the muffins to cool fully before glazing, if desired.

For the glaze (optional):
In a small bowl, whisk together the powdered sugar and lemon juice until it reaches the consistency you want. Delicately drip the glaze over the muffins in an artistic fashion. Try not to eat them all at once!

©2018 NaturallyElizabeth.com

Gluten Free Dairy Free Lemon Raspberry Muffins

GFDF Lemon Raspberry Muffins

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GFDF Lemon Coconut Bread

21 Friday Dec 2012

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

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gluten free dairy free organic lemon coconut bread

IMG_8385-ps

I’ve been gluten free for over two years.  One of the first recipes I converted when I started baking gluten free was this great recipe from Farmgirl Fare.  Since it was one of my first conversion attempts, it doesn’t use one of the standard flour mixtures I now use in my GF baking.

It’s a dense bread, but it’s good.  The batter will be very thick and you will be able to scoop it up and plop it into the pan.  The gluten free version tastes best warm in my opinion.

This batch was made with the rest of the delicious lemons from Jenny of Websy Daisy.

***

GFDF Lemon Coconut Bread

Makes one 8-inch loaf

Adapted from Farmgirl Fare.

1 teaspoon xanthan gum
1/2 cup organic tapioca starch
1/2 cup organic cornstarch
1/2 cup sorghum flour
1/2 cup organic coconut flour
1/2 cup organic white rice flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/4 cups organic evaporated cane juice (aka sugar)
2 tablespoons organic lemon zest (give or take)
2 cups finely shredded organic unsweetened coconut
1/2 cup organic palm shortening
2 organic eggs
3/4 cup organic rice milk
1/2 cup fresh organic lemon juice
2 teaspoons organic vanilla extract

Preheat the oven to 350°. Oil an 8×4 inch loaf pan. (I used organic canola oil.)

In a large bowl, mix together the dry ingredients on the list starting at xanthan gum and ending with the shredded coconut.  Cut the shortening in the way you would with a pie crust.

In a small bowl, whisk together the eggs, rice milk, lemon juice, and vanilla.

Mix the wet ingredients into the dry ingredients.

Scoop the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted near the center of the loaf comes out clean.

Cool and serve.  Or not.  It’s great warm.

©NaturallyElizabeth.com

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GFDF Lemon Poppy Seed Muffins

12 Wednesday Dec 2012

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

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dairy free, gluten free, lemon poppy seed muffins, nut free option, organic, soy free, vegetarian

IMG_8198-ps

Not long ago, Jenny of Websy Daisy posted to her Facebook friends that she had had a bumper crop of 192 lemons on her tree in her yard.  She was offering to share, and I happily took her up on the offer of fresh local lemons.  Their smell was amazing (to the point of being overpowering) when they first arrived at our house.  Grocery store lemons don’t smell that fabulous!

These muffins are mildly lemon flavored.  I found they become more lemony after sitting for 24 hours.  However, if you would like a stronger lemon flavor to your muffins, add another 1/2 teaspoon of lemon extract or another teaspoon of lemon zest.

***

GFDF Lemon Poppy Seed Muffins

Greatly adapted from Bon Appétit, May 2009

1/2 cup almond meal*
1/2 cup sorghum flour
1/2 cup organic brown rice flour
1/2 cup organic tapioca starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons organic poppy seeds
2/3 cup organic rice milk
6 tablespoons fresh organic lemon juice
1 cup organic sugar
1/3 cup organic palm shortening
1 tablespoon organic lemon zest (about 2 large lemons)
2 large organic eggs
1 teaspoon organic lemon extract
1 teaspoon organic GF vanilla extract

Organic powdered sugar
Organic canola oil

Preheat oven to 350°F. Oil muffin tins with canola oil. Using electric mixer, beat eggs, lemon juice, sugar, palm shortening, lemon zest, lemon flavor and vanilla extract in a large bowl.  Using a spoon, mix almond meal, sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, salt, baking soda and poppy seeds in a medium bowl.  Mix the wet ingredients into the dry ingredients.  Stir in rice milk.

Fill muffin tins about 2/3 full.  Bake muffins about 20 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool.  Generously sprinkle with powdered sugar before serving.

Makes 14-16 muffins.

*Almonds are not true nuts but carry a cross-contamination risk. To make this recipe nut free, substitute organic millet flour.

©NaturallyElizabeth.com

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  • GFDF Chicken and Wild Rice “Chowder”
  • Grandma’s Green Beans
  • Roasted Squash Seeds
  • Apple Raspberry Crisp
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