Category Archives: Vegetarian

Something Soured the Apple of my Eye Pie

05 Saturday Jan 2019

Posted by 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 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

 

GFDF Lemon Raspberry Muffins

17 Tuesday Apr 2018

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

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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

GFDF Lemon Coconut Bread

21 Friday Dec 2012

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

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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

GFDF Lemon Poppy Seed Muffins

12 Wednesday Dec 2012

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

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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

GF Cranberry Banana Muffins

02 Friday Nov 2012

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

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Last fall at this time, I went through an insane cranberry craving.  I created several different cranberry baked goods.  I also stocked up on cranberries and froze them so that I would have them all year.  Luckily I still have several bags in my freezer stash, so I’m able to start posting recipes on my blog just before the organic cranberries are showing up in the stores.  Cranberry season should be starting soon!

***

GF Cranberry Banana Muffins

Wet ingredients:
1/2 cup organic granulated sugar
1/2 cup organic light brown sugar
1/2 cup organic butter, softened*
1/4 cup organic rice milk
2 organic eggs
1 teaspoon organic GF vanilla extract

Dry ingredients:
1/2 cup organic tapioca starch
1/2 cup organic brown rice flour
1/2 cup sorghum flour
1/2 cup almond meal**
1 teaspoon xantham gum
1 tablespoon baking powder
1 teaspoon organic cinnamon
1/4 teaspoon organic nutmeg
1/2 teaspoon sea salt

Stir-ins:
1 cup organic mashed ripe bananas (about 3 medium)
1.5 cups organic coarsely chopped cranberries (1/2 of a 12 oz bag)
1/2 cup organic chopped walnuts or pecans (optional)**

Preheat the oven to 350F.  Oil 18 muffin tins (I used organic canola oil).

In a large bowl, mix the wet ingredients with a hand mixer.  In a small bowl, stir together the dry ingredients.   Add the dry ingredients to the wet ingredients and stir thoroughly.  Mix in the bananas, cranberries, and optional nuts.  Scoop batter evenly between about 18 muffin tins; they should be about 2/3 full.  Bake for 25 minutes at 350F.

*To make this dairy free, substitute palm shortening for the butter.

**To make this nut free, substitute millet flour for the almond meal (which carries a cross-contamination risk) and eliminate the nuts.

©NaturallyElizabeth.com

GFDF Pumpkin Pie

29 Monday Oct 2012

Posted by in Dairy Free, Gluten Free, Nut Free, Pies, Soy Free, Vegetarian

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There’s a red feather coming out of the pumpkin on the left. I was afraid to look inside and find out what it is.

When my kids were young, they had both soy and dairy sensitivities.  When I tried to find a replacement recipe for a traditional pumpkin pie, all of the non-dairy recipes substituted tofu which didn’t work for us.  I spent many years honing this recipe.  It doesn’t taste like a pumpkin pie made with condensed sweetened milk, but it is really good.  My kids adore it.  We make it all year, not just in the fall.  Amazon carries the organic canned pumpkin year ’round.

At one point I baked my own fresh pumpkin and made a pie out of that.  I couldn’t tell the difference and neither could my kids.  For the amount of work it took to bake and puree the pumpkin, I decided to stick with canned pumpkin.

Please note this recipe requires overnight refrigeration before serving.

Confession time:  The pie pictured above is in a gluten containing crust.  The gluten free crust comes out looking very similar, I promise!

GFDF Pumpkin Pie

9 Inch Crust:
1/4 cup organic tapioca starch
1/4 cup organic brown rice flour
1/4 cup sorghum flour
1/4 cup almond meal*
1/2 teaspoon xanthan gum
1/2 teaspoon organic ground cinnamon
1/4 teaspoon salt
1/3 c organic palm shortening
1 organic egg
Water as needed

Filling:
1-15 ounce can organic pumpkin
2/3 cup organic sucanat
2 organic eggs
3/4 cup organic rice milk
1 teaspoon organic ground cinnamon
1/2 teaspoon organic ground ginger
1/2 teaspoon organic salt
1/4 teaspoon organic ground cloves

Preheat oven to 425F.

For the crust:  Mix together the tapioca starch, brown rice flour, sorghum flour, almond meal, xanthan gum, ½ t cinnamon, and ¼ t salt.  Cut in the shortening.  Lightly beat the egg and then add to the flour mixture.  If needed, add additional water until the crust is moist and forming a dry ball.  Press the pie crust into a 9” pie pan.  Set aside.

For the filling:  Mix all the ingredients together in a medium bowl with a whisk.  Pour into the pie crust.  Bake for 15 min at 425; reduce heat to 350 and bake for an additional 40 min.  Bake on a cookie sheet to avoid spills.

Allow to cool and then refrigerate overnight before serving.

*Almonds are technically not nuts but contain a cross-contamination risk.  To make this nut free, substitute millet flour.

©NaturallyElizabeth.com

GFDF Pumpkin Cranberry Nut Muffins

28 Sunday Oct 2012

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

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Hi.  Long time no blog.  The thing about chronic health problems is that they are chronic.  Every once in a while, they tend to get really bad, and then things like blogging have to fall by the wayside.  But I’m back, and I hope it’s not temporary.

These were inspired by one of my wacky cravings.  The recipe originally came from the Betty Crocker’s 40th anniversary edition pumpkin bread recipe, but you’d be hard pressed to tell that now.

***

GFDF Pumpkin Cranberry Nut Muffins

Wet Ingredients:
1-15 ounce can organic pumpkin
1 cup organic sucanat
2/3 cup organic cane sugar
2/3 cup organic canola oil
4 organic eggs
1 tablespoons organic GF vanilla extract

Dry Ingredients:
3/4 cup organic tapioca starch
3/4 cup organic brown rice flour
3/4 cup sorghum flour
3/4 cup organic millet flour or almond meal
1.5 teaspoon xanthan gum
1 teaspoon sea salt
2 teaspoons organic ground cinnamon
1/2 teaspoon organic ground nutmeg
1/2 teaspoon organic ground ginger
1 teaspoon baking powder
1.5 teaspoon baking soda

Stir Ins:
1/2 cup organic dried sweetened cranberries, coarsely chopped (optional)
1/2 cup organic pecans or walnuts, coarsely chopped (optional)

Preheat oven to 350F.  Lightly oil 24 muffin tins.  I use organic canola oil.

In a large bowl, mix together the wet ingredients.  In a small bowl, mix together the dry ingredients.  Stir the dry ingredients into the wet ingredients.  Stir in optional nuts and cranberries.  Fill 24 muffin cups about 2/3 full.  Bake for 20-22 minutes or until a toothpick comes out clean.  Cool for a few minutes before removing from the muffin pans.

©NaturallyElizabeth.com

GF Lemon Sugar Cookies

02 Monday Jul 2012

Posted by in Cookies, Gluten Free, Nut Free, Soy Free, Vegetarian

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Once again, a strange craving hit me yesterday.  This time the craving was for lemon cookies just because I had seen lemons in the fridge.  I hit the internet, found a good looking recipe, and converted it to this successful result.  The cookies are both tangy and sweet.

GF Lemon Sugar Cookies

Adapted from Two Peas and Their Pod

Zest of 2 large organic lemons
2 tablespoons fresh organic lemon juice (about one large organic lemon’s worth)
1 cup salted organic butter, softened
1.5 cups organic evaporated cane juice (sugar)
1 large organic egg, lightly beaten
1 teaspoon organic GF vanilla extract
3/4 cup organic brown rice flour
3/4 cup organic tapioca starch
3/4 cup almond meal*
3/4 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1/3 cup organic evaporated cane juice (sugar) for rolling cookies in
Preheat oven to 350F.

In a large bowl, use an electric mixer to beat together lemon zest, lemon juice, butter, and 1.5 cups sugar until creamy.  Stir in egg and vanilla extract.

In a medium bowl, mix together remaining ingredients except 1/3 cup sugar.  Add the dry ingredients to the wet mixture.  Stir until well mixed.

Form dough into 1.5 inch balls.  Roll in reserved sugar.  Place on ungreased baking sheets spaced about 2 to 3 inches apart as the cookies will spread quite a bit.  Bake at 350F for 9-11 minutes.  Makes 3 dozen.

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

©NaturallyElizabeth.com

GFDF Blueberry Cobbler

01 Sunday Jul 2012

Posted by in Cakes, Dairy Free, Gluten Free, Nut Free, Soy Free, Vegetarian

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My apologies for the long delay in between posts.  June was a crazy month around here.  I’ve been cooking and photographing when my health allows, so I will work toward getting up some new posts in the coming weeks.

This blueberry cobbler is scrumptious, especially fresh out of the oven.  The cobbler starts to get a bit gooey after refrigeration overnight and keeps getting gooier as the days progress, so I wouldn’t recommend making a bigger batch than you will eat in a day or two.  This is for a 9×13 pan, but the recipe easily cuts in half for an 8×8 pan.

GFDF Blueberry Cobbler

8 cups fresh organic blueberries
1/2 cup organic evaporated cane juice
1/2 cup organic sucanat
1/2 cup organic cornstarch
1 t organic vanilla extract
3/4 c organic tapioca starch
3/4 c sorghum flour
3/4 c almond meal*
3/4 c organic white rice flour
1.5 t xanthan gum
2 tablespoons organic evaporated cane juice (sugar)
3 tablespoons baking powder
1 teaspoon sea salt
2/3 cup organic palm shortening
1 cup organic rice milk
1 t organic vanilla extract
2 organic eggs, beaten
2 to 4 tablespoons organic evaporated cane juice (sugar) **
1 teaspoon organic ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9×13 inch glass baking dish with organic canola oil.

Mix together blueberries, 1/2 cup evaporated cane juice, 1/2 cup sucanat, 1/2 cup cornstarch and 1 t vanilla extract.  Put mixture into the baking dish.  Place in the preheating oven while preparing cobbler topping.

In a large bowl, combine flours, starch, xanthan gum, 2 tablespoons evaporated cane juice, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs.  Add milk, vanilla and eggs; stir just until flour is moistened.

Remove the hot blueberries from the oven.  Carefully spread the cobbler topping over the hot blueberries. The pan will be hot by this point!  Sprinkle top with remaining 2T-4T sugar mixed with cinnamon.

Bake in preheated oven for 19-23 minutes, or until top is golden brown.

The recipe can easily be cut in half to make an 8×8″ pan.

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

** I prefer less sugar topping; my kids prefer more.  If you like your desserts on the extra sweet side, go for the 4 tablespoons of sugar.  If not, add 2 tablespoons.

©NaturallyElizabeth.com