Tag Archives: dairy free

GFDF Lentil and Sweet Potato Soup

05 Thursday Jul 2012

Posted by in Dairy Free, Egg Free, Gluten Free, Soups, Soy Free, Vegan

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[Update 7/7/12]

I realize that the soup picture above isn’t the most attractive looking; I used brown lentils in it which isn’t quite as pretty as when I make it with red lentils. It’s hard to make many blended soups look pretty, but this one tastes really good.  One of my sons doesn’t like beans in any other form, but he will willingly eat this soup.  He really likes to add in chunks of leftover baked potatoes to add a bit more texture and substance to it.  We all like to add in smoked sausage.

I often double this recipe so we have lots of leftovers.  It freezes and reheats well.

GFDF Lentil and Sweet Potato Soup

Adapted from Kalyn’s Kitchen

a few tablespoons of organic olive oil
1 large organic white or yellow onion, diced (about 1.5 cups)
4 teaspoons fresh organic ginger, minced
4 large cloves organic garlic, minced
1 serrano or jalapeño or other hot pepper of your choice, sliced thin
1 tablespoon organic curry powder
1.5 teaspoons sea salt
½ teaspoon organic black pepper
1 large or 2 medium organic sweet potato, peeled and diced
1.5 cups organic dried lentils (I use brown or red)
4 cups organic GF chicken broth (I use Imagine or Pacific)*
2 cups water
1 can light coconut milk
½ cup loosely packed fresh organic cilantro leaves

Optional add-ins:
1 pound natural smoked sausage, cut in pieces and cooked
2 cups baked organic white/red/yellow potato, diced

Sauté the diced onion in olive oil in the bottom of a soup pan over medium heat. When the onion is partially cooked, add in the ginger, garlic, and pepper and continue cooking for a few minutes more.  Add in the curry powder, salt, black pepper, sweet potatoes, lentils, broth, and water.  Allow to continue cooking until the sweet potatoes and lentils are soft, about 30 minutes.  Add in the coconut milk and cilantro leaves and cook for a few minutes more.

Remove from heat.  Using an immersion blender, puree the soup.  If you don’t have an immersion blender, allow the soup to cool and blend in small batches in a regular blender, taking care not to burn yourself.

If adding in the optional sausage or potato, do so right before serving.

*Use vegetable broth and don’t add in the smoked sausage to veganize this recipe.

©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

GFDF Cinnamon Cake

06 Wednesday Jun 2012

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

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For my birthday, I started out wanting a mint chocolate chip ice cream cake with chocolate cake.  Since I get migraines from chocolate, that wasn’t the best craving.  So I moved on to wanting some other kind of ice cream cake.  However, my friends convinced me through a Facebook discussion thread that I wanted cinnamon cake with homemade peach ice cream instead.  Thank heavens for friends who can get your creative juices flowing when you’re lacking for ideas!

The peach ice cream is ok, but not as great as we were hoping.  My older son and I both agree that next time we want peach sorbet instead.  The cinnamon cake, though, was really good.  All my gluten eating children felt this recipe was a “keeper.”

GFDF Cinnamon Cake

Cake:
2/3 cup organic sugar
¼ cup organic palm shortening
1 teaspoon organic GF vanilla extract
2 large organic eggs
½ cup organic rice milk
3/8 cup organic brown rice flour
3/8 cup organic tapioca starch
3/8 cup almond meal
3/8 cup sorghum flour
3/4 teaspoon xanthan gum
½ teaspoon sea salt
1 tablespoon baking powder
1 teaspoon organic ground cinnamon

Topping:
1 tablespoon organic powdered sugar
½ teaspoon organic ground cinnamon

Preheat oven to 350F.  Oil an 8×8” pan and set aside.  (I used organic canola oil.)

In a large bowl, mix together the sugar, palm shortening, and eggs.  Add in all of the remaining cake ingredients and stir thoroughly.  Pour into the pan, and bake for about 25 minutes at 350F.

Mix together the powdered sugar and ½ teaspoon cinnamon.  Before serving, sift the cinnamon sugar mixture over the top of the cake.

©NaturallyElizabeth.com

GFDF Fresh Blueberry Pie

31 Thursday May 2012

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

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Costco had organic blueberries available over the weekend, so blueberry pie made it onto the menu for the week.  Both the 9 inch and 10 inch versions of the recipe are below.

GFDF Fresh Blueberry Pie, 9 inch version
Makes one 9” blueberry pie.

Crust
½ cup organic tapioca starch
½ cup organic brown rice flour
½ cup almond meal
½ cup sorghum flour
½ teaspoon organic cinnamon
1 teaspoon xanthan gum
1 teaspoon sea salt
2/3 cup organic palm shortening
1 organic egg

Filling
4 cups fresh organic blueberries
1 cup organic evaporated cane juice (sugar)
7 tablespoons organic cornstarch
1 tablespoons organic evaporated cane juice (sugar)

Preheat the oven to 350F.

Mix the starch, flours, cinnamon, xanthan gum and salt.  Cut the palm shortening into the flour mixture.  In a separate bowl, lightly whisk the egg.  Slowly add the egg until the mixture forms a solid dough.  You may not need the entire egg, or you may need to add a small amount of water to make the dough the right consistency.  Divide the dough into two pieces, roughly a 60-40 split.  Pat the 60% dough into a 9” pie pan.  Set aside the 40% dough.

In a covered medium saucepan, cook the blueberries and 1 cup sugar over medium heat until they lose a large amount of juice (5-10 minutes).  Pull out about a cup of the filling, allow to cool slightly, and quickly stir in the cornstarch.  Add back in the cornstarch mixture, stirring well.  Allow to continue cooking uncovered until the filling is thickened.  Add additional water or cornstarch as necessary to get the consistency correct.

Pour the filling into the bottom pie crust.  Using your hands, flatten out the reserved dough and make a mosaic of pie crust on top of the filling, covering as completely as possible.  Sprinkle with the remaining sugar.
Cover the pie with foil and bake for 15 minutes on top of a cookie sheet to catch any overflow.  Remove the foil and bake for approximately an additional 30 minutes (45 minutes total) or until golden brown.

©NaturallyElizabeth.com

GFDF Fresh Blueberry Pie, 10 inch version
Makes one 10” blueberry pie.

Crust
2/3 cup organic tapioca starch
2/3 cup organic brown rice flour
2/3 cup almond meal
2/3 cup sorghum flour
3/4 teaspoons organic cinnamon
1.5 teaspoons xanthan gum
1.5 teaspoons sea salt
1 cup organic palm shortening
1 organic egg
A few tablespoons of water

Filling
5 1/2 cups fresh organic blueberries
1 1/3 cups organic evaporated cane juice (sugar)
½ cup + 1 tablespoon organic cornstarch
1.5 tablespoon organic evaporated cane juice (sugar)

Preheat the oven to 350F.

Mix the starch, flours, cinnamon, xanthan gum and salt.  Cut the palm shortening into the flour mixture.  In a separate bowl, lightly whisk the egg.  Add the egg into the flour mixture.  Slowly add enough water to make the pie dough stick together but not become gooey.  Divide the dough into two pieces, roughly a 60-40 split.  Pat the 60% dough into a 10” pie pan.  Set aside the 40% dough.

In a covered medium saucepan, cook the blueberries and 1.3 cups sugar over medium heat until they lose a large amount of juice (5-10 minutes).  Pull out about a cup of the filling, allow to cool slightly, and quickly stir in the cornstarch.  Add back in the cornstarch mixture, stirring well.  Allow to continue cooking uncovered until the filling is thickened.  Add additional water or cornstarch as necessary to get the consistency correct.

Pour the filling into the bottom pie crust.  Using your hands, flatten out the reserved dough and make a mosaic of pie crust on top of the filling, covering as completely as possible.  Sprinkle with the remaining additional sugar.

Cover the pie with foil and bake for 15 minutes on top of a cookie sheet to catch any overflow.  Remove the foil and bake for approximately an additional 30 minutes (45 minutes total) or until golden brown.

©NaturallyElizabeth.com

GFDF Peanut Butter Spice Cake

27 Sunday May 2012

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

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This is yet another one of my wacky cravings from the recesses of my brain.  I’m always amazed when these recipes come out so well.  It was best fresh from the oven yesterday, but it’s not bad as leftovers for breakfast today.

This recipe could easily be doubled and baked in a 9×13″ pan.

GFDF Peanut Butter Spice Cake

1/4 cup organic palm shortening
3/4 cup organic light brown sugar, packed
1/2 cup Maranatha organic no-stir creamy peanut butter (includes palm shortening, sugar, and salt)
1 organic egg
1/2 teaspoon organic GF vanilla extract
3/8 cup organic brown rice flour
3/8 cup sorghum flour
3/8 cup organic millet flour
3/8 cup organic tapioca starch
3/4 teaspoon xanthan gum
1/2 teaspoon organic ground cinnamon
1/4 teaspoon organic ground ginger
1/4 teaspoon organic ground nutmeg
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup organic rice milk
2 teaspoons organic powdered sugar

Preheat oven to 350F degrees.

In a large bowl, mix together the shortening, brown sugar, peanut butter, egg, and vanilla extract.  In a small bowl, mix together flours, starch, xanthan gum, cinnamon, ginger, nutmeg, baking powder, and salt.  Add the dry ingredients from the small bowl to the large bowl, and gently stir.  Mix in the rice milk to create a thick cake batter.  Scoop into an oiled 8×8” pan and spread to even out the batter.  Bake for 30 to 35 minutes at 350F.

Cool.  Sift powdered sugar over the top before serving.

©NaturallyElizabeth.com

Pakistani Inspired Curry (GFDF)

26 Saturday May 2012

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

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This portion doesn’t actually have the peas stirred in so that my pea-hating family will eat it. I stir the peas in later for my serving.

When I was in grad school, I lived in a large beautiful Victorian house in the Boston area with nine other graduate students.  One of the other women was a nun from Pakistan named Josepha.  She quickly saw how much I loved to cook (though my cooking then was nothing like it is now) and offered to teach me how to make Pakistani dishes.  It was the first time I learned how to cook from sight and taste rather than from a recipe.  She was also the first person to introduce me to the idea of seasonal cooking, though she didn’t call it that.  Whatever was at the grocery store you used.  Substitutions are part of the fun.  So while the recipe below calls for beef, this could be made with chicken or pork though Josepha said they rarely ate chicken because it was so expensive.  I have put carrots, squashes and eggplants in it before.  Whatever is available, I throw it in with the basic ingredients.

This recipe probably isn’t incredibly authentic any more since I’ve changed it through the 18 years since I lived with Josepha.  It’s still a comfort food to me, though, and it always makes me think of her.

Pakistani Inspired Curry
a few tablespoons of organic oil
1.5 pounds grass fed ground beef
1 large yellow or white organic onion, diced
2 cups organic sweet potato or yam, diced
2 cups organic white/red/yellow potato, diced
1 large organic green pepper, diced
1 organic jalapeño (with seeds if you like it spicy), minced
2-3 tablespoons organic garlic, minced
2-3 tablespoons organic ginger, minced
1.5 teaspoons organic turmeric powder
1/2 tablespoon chili powder
2 teaspoons sea salt
½ teaspoon organic black pepper
2.5-3 cups water
1 cup packed organic cilantro leaves, chopped
2 cups organic frozen peas, set out to defrost while the rest of the dish cooks

In a 3 or 4 quart pot, brown the beef with oil and the onion over medium heat.  When the beef is lightly browned, add in all of the remaining ingredients except the water, cilantro and peas.  Stir to mix ingredients. Add enough water to cover the contents of the pot.  Cover and continue cooking until the potatoes and sweet potatoes are soft (which takes about 30 minutes on my slow cooking electric stovetop).  Add in the peas and cilantro, and cook for a few more minutes.

Serve with rice if desired.

©NaturallyElizabeth.com

GFDF Tropical Fruit Cake

21 Monday May 2012

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This is another recipe that came out of the dark recesses of my brain.  It’s been floating around in there for the past week or so.  I couldn’t get it out of my head this afternoon, so I went to work on baking.  I was really pleasantly surprised with how well it came out.

GFDF Tropical Fruit Cake

Cake:
1 ¼ cup organic granulated cane sugar
¼ cup organic lime juice (about 3 small limes’ worth)
2 to 3 teaspoons organic lime zest (from 3 small limes)
2 teaspoons organic GF vanilla extract
3 large organic eggs
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 sea salt
5 teaspoons baking powder
3/4 cup organic coconut milk (full fat)
1 cup finely diced ripe organic mango (and any juices it releases when you cut it up)
1 cup finely diced ripe organic pineapple (and any juices it releases when you cut it up)
1 cup shredded unsweetened organic coconut

Icing:
3 cups organic powdered sugar
about 3 tablespoons organic coconut milk
1.5 teaspoons organic vanilla extract
6 tablespoons organic palm shortening

Topping:
1/4 cup organic unsweetened shredded coconut for sprinkling on top

Directions:
Preheat the oven to 350 F.  Oil a 9×13” glass baking dish with organic canola oil.  Set aside.

In a large bowl, combine the sugar, lime zest, lime juice, vanilla extract, and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and coconut milk and stir thoroughly.  Stir in the mango, pineapple, and 1 cup of coconut.  Pour into the oiled pan, and bake for 30-40 minutes at 350F until lightly browned and a toothpick comes out clean.

In another bowl, make the icing using an electric hand mixer.  Cream the shortening into the powdered sugar and vanilla extract, very slowly adding coconut milk to get the right consistency.  Once the cake has cooled completely, spread the icing evenly across the cake.  Sprinkle shredded coconut across the top of the cake.

©NaturallyElizabeth.com

GFDF Everything Muffins

07 Monday May 2012

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

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The more appropriate name for these muffins is “Use up the produce on the kitchen counter before it goes bad” Muffins, but that just doesn’t have a very good ring to it.  So I’m just calling them Everything Muffins instead.  This is what I whipped up for afterschool snacks today in a fit of ambition.

GFDF Everything Muffins

Wet ingredients:
2/3 cup organic sucanat
½ cup organic palm shortening
2 organic eggs
3 teaspoons organic vanilla extract
3/4 cup organic rice milk

Dry Ingredients:
1/2 cup organic brown rice flour
1/2 cup organic tapioca starch
1/2 cup organic millet flour
1/2 cup sorghum flour
1 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons organic ground cinnamon
½ teaspoon sea salt

Stir-ins:
2 medium organic bananas, ripe to overripe, mashed (about ¾ cup)
2 small organic pears, diced into small pieces (about 1 cup)
1 cup finely diced organic fresh pineapple (canned would work, too)
3/4 cup unsweetened shredded organic coconut
¾ cup gluten free oats
¾ cup finely chopped organic walnuts or pecans (optional, not in this batch)

Preheat the oven to 350F.  Oil the bottom of 24 muffin tins.  (I used organic canola oil.)

In a large bowl, mix together the wet ingredients using a whisk.  In a medium bowl, mix together the dry ingredients.  Add the dry ingredients to the wet ingredients and mix thoroughly with a spoon.  Stir in all the remaining stir-in ingredients.  Divide the batter between the 24 muffin tins, filling each about half full.

Bake at 350F for about 15-17 minutes.

©NaturallyElizabeth.com

Horseradish Mustard Burgers

28 Saturday Apr 2012

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horseradish mustard burger on a Rudi's Organics wheat burger bun

Yesterday’s bizarre and inexplicable craving was horseradish mustard.  I have no idea why, but it was.  So I went with it.  I had horseradish mustard on a sandwich at lunch, and when the boys wanted burgers for dinner, I decided we were having horseradish mustard burgers.  I took my burger and added even more horseradish mustard to it but spared the rest of the family that overdosing!

Horseradish Mustard Burgers

1.5 pounds 95% lean grass fed beef
2 tablespoons Annie’s Naturals GF organic horseradish mustard
½ teaspoon sea salt
¼ teaspoon organic black pepper
¼ teaspoon organic garlic powder
1 organic green onion, sliced thinly

Mix all ingredients together and form into 6 patties.  Cook as you would normally cook burgers.  I broiled ours in the oven for 6 minutes, flipped, and broiled for an additional 6 minutes.  Serve with your favorite toppings.

©NaturallyElizabeth.com

GFDF “Crack” Cookies

27 Friday Apr 2012

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

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Within the past six months, recipes have started popping into my head in a way they never used to.  I will suddenly have the thought, “Oooh!  Wouldn’t XYZ taste good?”  And until I get around to creating XYZ in the kitchen, the thoughts of that recipe haunt my brain.  This is one of those recipes.

When I first made them, I thought, “Yeah, that’s ok.”  I ate one and walked away.  And then I needed another.  And then a third.  They have this addictive quality to them.  You don’t think they’re amazing, but they have you coming back for more.  I gave some to my friend Melia who dubbed them “Crack Cookies” and the name has stuck.  Another friend tried them, and she too refers to them as Crack Cookies.

They are a bit on the crumbly side which makes you feel obligated to eat the pieces that break off into the storage container so no one sees the broken pieces.  Crack cookies, I tell you.

You could leave out the dried cranberries or substitute raisins, but I think the cranberries are part of what’s so good about these.

GFDF “Crack” Cookies

Dry ingredients:
¼ cup organic coconut flour
¼ cup organic brown rice flour
¼ cup gluten free oat flour
¼ cup organic tapioca starch
1 teaspoon xanthan gum
1 cup organic light brown sugar
½ cup organic evaporated cane juice (white sugar)
1 teaspoon organic cinnamon
½ teaspoon baking soda
1 teaspoon sea salt

Wet ingredients:
¾ cup organic palm shortening
3 organic eggs
2 teaspoons organic GF vanilla extract

Stir ins:
3 cups gluten free quick cooking rolled oats
1 cup organic unsweetened shredded coconut
1 cup organic dried cranberries (which also contain organic sugar and organic sunflower oil)  (optional)

Directions:

Preheat the oven to 350F degrees.

In a large bowl, mix together the dry ingredients.  In a smaller bowl, mix together palm shortening, eggs, and vanilla extract.  Stir the wet ingredients into the dry ingredients until well blended.  Stir in the oats, coconut, and cranberries.

Using your hands, shape the dough into approximately 3” flattened cookies.  Place on an ungreased cookie sheet a few inches apart.  They will not expand much.  Bake for 9-11 minutes at 350F.  Cool for a few minutes on the cookie sheet and then transfer to plates or racks to cool completely.

Makes approximately 36 cookies.

©NaturallyElizabeth.com