Tag Archives: dairy free

Dairy Free Peach Cobbler

23 Monday Apr 2012

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On Saturday morning, the kids and I went to Whole Foods to do some grocery shopping.  There in the produce section we found nirvana:  Organic peaches are back!  We were perhaps a tad bit too happy about their return, but my older son and I are convinced that fresh peaches are one of the best parts of life.  I once offered to make him a peach cobbler out of frozen peaches when he was asking for one in November, and he declared that to be blasphemy.  I have to agree.  Frozen peaches aren’t even close to the fresh ones.

Since they are the first peaches of the year, we didn’t buy a ton because I was worried they wouldn’t be good yet, but they were heavenly.  We ate a bunch of them raw, and then the boys insisted on cobbler with the rest.  I only had enough to make a half cobbler (baked in an 8” x 8” pan), but they were happy with that.

This recipe is an absolute favorite of my boys.  My older son doesn’t like the gluten free version I created, so I still make this version for him during the summer months because it is such a favorite.  I love the gluten free version, though, so I will post that recipe the next time we get enough peaches to make it!

Dairy Free Peach Cobbler

8 cups fresh organic peaches, peeled and sliced
1/2 cup organic cane sugar
½ cup organic sucanat
1/2 teaspoon organic almond extract*
1.5 cups organic all-purpose flour
1.5 cups organic whole wheat or whole wheat pastry flour
2 tablespoons organic cane sugar
2 tablespoons baking powder
1 teaspoon sea salt
2/3 cup organic palm shortening
1 cup organic rice milk
2 organic eggs, beaten
4 tablespoons organic cane sugar
½ teaspoon organic cinnamon

Preheat the oven to 400 degrees F.  Lightly oil a 9×13 inch glass baking dish with canola oil.

Mix together 1/2 cup sugar, ½ cup sucanat, peaches and almond extract. Place the peaches mixture in the prepared baking dish.  Place in preheating oven while making the rest of the batter.

In a large bowl, combine flours, 2 tablespoons sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and egg.  Carefully remove the peach mixture from the oven and spread the batter over the hot peaches.  It will be thick.  Sprinkle the top with remaining 4 tablespoons of sugar mixed with cinnamon.

Bake in preheated oven for 25 minutes, or until top is golden brown.

*Omit the almond extract for a nut free version.

©NaturallyElizabeth.com

GFDF Loquat Cobbler

22 Sunday Apr 2012

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Last week a friend of mine gave me a bunch of loquats from her organic yard.  I had never had a loquat before, so I was up to the challenge of working with them.  She suggested cobbler, so that was my plan.

What I discovered is that loquat translates into “a whole lot of work.”  Wikipedia says that loquats have a 30% or more waste ratio, and I’d say it was more with the small loquats we had.  It took me well over an hour with my youngest son helping me for part of the time to get the 3 cups of peeled and seeded  loquats we used in this recipe.  They started out as 6 or 7 cups of loquats before the preparation.  In addition, they turned my fingers very brown– almost worse than cherries!

The loquats are good both raw and cooked.  My son and I thought that they tasted a lot like plums.

Because of how much work it was, this may be a “once in a lifetime” recipe.

GFDF Loquat Cobbler

3 cups fresh organic loquats, peeled and seeded
1/4 cup organic cane sugar
¼ cup organic sucanat
3/8 c organic tapioca starch
3/8 c sorghum flour
3/8 c almond meal/flour*
3/8 c organic brown rice flour
3/4 t xanthan gum
2 tablespoons organic cane sugar
1.5 tablespoons baking powder
1/2 teaspoon sea salt
1/3 cup organic palm shortening
1/2 cup organic rice milk
1 t organic vanilla extract
1 organic egg, beaten
2 tablespoons organic cane sugar
1/2 teaspoon organic ground cinnamon

Preheat oven to 400 degrees F. Lightly oil an 8×8 inch glass baking dish with organic canola oil.

Mix together loquats, 1/4 cup sugar, and 1/4 cup sucanat.  Put mixture into the baking dish.  Place in preheating oven while preparing batter.

In a large bowl, combine flours, starch, xanthan gum, 1 tablespoon sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add rice milk, vanilla and egg; stir thoroughly.  Remove loquat mixture from the oven, and carefully spread topping across the top.  It will be thick. Sprinkle the top with remaining 2 tablespoons sugar mixed with the cinnamon.

Bake in preheated oven for 21-23 minutes, or until top is golden brown.

*While almonds are not technically nuts, they carry a cross-contamination risk with other tree nuts due to factory processing.  To make this nut free, substitute millet flour for the almond meal.

©NaturallyElizabeth.com

GFDF Yellow Cake with Strawberry Filling

09 Monday Apr 2012

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

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This was inspired by yet another one of my wacky cravings.  There are recipes for both a two layer and three layer version of the cake below.

GFDF Strawberry Filled Yellow Cake (two layer version)

Cake:
1 ¼ cup organic granulated cane sugar
½ cup organic palm shortening (plus extra for greasing the pans)
1 tablespoon organic GF vanilla extract
3 large organic eggs
2/3 cup organic brown rice flour
2/3 cup organic tapioca starch
2/3 cup organic millet flour or almond meal*
2/3 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon sea salt
5 teaspoons baking powder
1 cup organic rice milk

Filling:
1 pint fresh organic strawberries, diced (about 1.25 cups)
1/4 cup organic granulated cane sugar **
1/4 cup water
½ tablespoon organic cornstarch

Toppings:
8-10 organic strawberries
3 tablespoons unsweetened shredded organic coconut (optional)***

Icing or Frosting:
2 cups organic powdered sugar
About 2 tablespoons organic rice milk
1 teaspoon organic vanilla extract
¼ cup organic palm shortening

Preheat the oven to 350 F.  Use some palm shortening to grease the bottoms and sides of two 8” cake pans.  Set aside.

In a large bowl, use a whisk or hand mixer to combine the sugar, palm shortening, vanilla extract, and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and rice milk.  Use a mixing spoon to stir thoroughly.  Split the batter between the two cake pans.  Bake for about 28 minutes at 350F until lightly browned and a toothpick comes out clean.  Allow to cool in the pans for 10 minutes, and then invert onto plates or racks to cool.

While the cakes are cooking and cooling, places the strawberries and sugar into a small pot.  Mix the cornstarch into the water and add to the strawberries and sugar.  Heat over medium, stirring constantly.  Once the strawberries have softened and the mixture is thickened, remove from heat and set aside.  Allow to cool thoroughly.  Using an immersion blender or blender, puree the filling to a smooth-ish texture.

In yet another bowl, make the icing using an electric hand mixer, cream the shortening into the powdered sugar and vanilla extract, very slowly adding rice milk to get the right consistency.

Once the cakes have cooled completely, place one layer on the serving/storage dish.  Place a layer of the strawberry filling over the top staying about 1 cm away from the edges.  (If you have extra, it works well on toast.)  Place the second layer of the cake carefully on top of the filling.  Spread the icing evenly across the layered cake.

If desired, sprinkle shredded coconut across the top of the cake.  Cut the tops off the strawberries reserved for toppings.  Cut about 4-5 strawberries into slices lengthwise and make a circle around the top of the cake as pictured.  Cut another 4-5 strawberries into quarters or sixths (depending on the size) lengthwise and arrange around the bottom of the cake.

* If you use millet flour, there will be a stronger, nuttier flavor to the cake.  If you use almond meal, the flavor will be more neutral.  Almonds carry a cross-contamination risk from tree nuts, so be careful using them in food for the nut allergic.

** I was using early season strawberries which were not incredibly sweet.  If your strawberries are sweeter, you may want to cut the sugar back to 2 tablespoons.

***Do not use the coconut for a nut free cake.

©NaturallyElizabeth.com
GFDF Strawberry Filled Yellow Cake (three layer version)

Cake:
2 cups organic granulated cane sugar
3/4 cup organic palm shortening (plus extra for greasing the pans)
1.5 tablespoon organic GF vanilla extract
5 large organic eggs
1 cup organic brown rice flour
1 cup organic tapioca starch
1 cup organic millet flour or almond meal*
1 cup sorghum flour
2 teaspoons xanthan gum
1.5 teaspoon sea salt
2.5 tablespoons baking powder
1.5 cups organic rice milk

Filling:
1 quart fresh organic strawberries, diced (about 2.5 cups)
1/2 cup organic granulated cane sugar **
1/2 cup water
1 tablespoon organic cornstarch

Toppings:
8-10 organic strawberries
3 tablespoons unsweetened shredded organic coconut (optional)***

Icing or Frosting:
3 cups organic powdered sugar
About 3 tablespoons organic rice milk
1.5 teaspoons organic vanilla extract
6 tablespoons organic palm shortening

Preheat the oven to 350 F.  Use some palm shortening to grease the bottoms and sides of three 8” cake pans.  Set aside.

In a large bowl, use a whisk or hand mixer to combine the sugar, palm shortening, vanilla extract, and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and rice milk.  Use a mixing spoon to stir thoroughly.  Split the batter between the three cake pans.  Bake for about 28 minutes at 350F until lightly browned and a toothpick comes out clean.  Allow to cool in the pans for 10 minutes, and then invert onto plates or racks to cool.

While the cakes are cooking and cooling, places the strawberries and sugar into a small pot.  Mix the cornstarch into the water and add to the strawberries and sugar.  Heat over medium, stirring constantly.  Once the strawberries have softened and the mixture is thickened, remove from heat and set aside.  Allow to cool thoroughly.  Using an immersion blender or blender, puree the filling to a smooth-ish texture.

In yet another bowl, make the icing using an electric hand mixer, cream the shortening into the powdered sugar and vanilla extract, very slowly adding rice milk to get the right consistency.

Once the cakes have cooled completely, place one layer on the serving/storage dish.  Place a layer of about half of the strawberry filling over the top staying about 1 cm away from the edges.  Place the second layer of the cake carefully on top of the filling.  Spread the second layer with the remaining strawberry filling.  (If you have extra filling, it works well on toast.)   Place the third cake layer on top.  Spread the icing evenly across the layered cake.

If desired, sprinkle shredded coconut across the top of the cake.  Cut the tops off the strawberries reserved for toppings.  Cut about 4-5 strawberries into slices lengthwise and make a circle around the top of the cake as pictured.  Cut another 4-5 strawberries into quarters or sixths (depending on the size) lengthwise and arrange around the bottom of the cake.

* If you use millet flour, there will be a stronger, nuttier flavor to the cake.  If you use almond meal, the flavor will be more neutral.  Almonds carry a cross-contamination risk from tree nuts, so be careful using them in food for the nut allergic.

** I was using early season strawberries which were not incredibly sweet.  If your strawberries are sweeter, you may want to cut the sugar back to 2 tablespoons.

***Do not use the coconut for a nut free cake.

©NaturallyElizabeth.com

GFDF Peanut Butter Cinnamon Muffins

03 Tuesday Apr 2012

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

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I was craving chocolate in the worst way yesterday, but chocolate is one of my migraine triggers.  Hence, I decided not to indulge in chocolate because I really didn’t want the migraine no matter how bad the cravings were.  I decided to try making peanut butter muffins instead in hopes of staving off the chocolate cravings.  No such luck.  I kept thinking to myself how much I wanted the muffins to have some chocolate chips in them.

Despite the lack of chocolate in the batch I made, these muffins are good and peanutty.  I thought they tasted even today than yesterday.

GFDF Peanut Butter Cinnamon Muffins

3/4 cup organic sucanat
3/4 cup Maranatha organic no stir peanut butter (contains additional sugar, palm shortening, and salt)
2 large organic eggs
1 cup organic rice milk
1 teaspoon organic vanilla extract
½ cup sorghum flour
½ cup almond meal
½ cup organic tapioca starch
½ cup organic brown rice flour
1 teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon sea salt
1.5 teaspoons organic ground cinnamon
3/4 cup vegan chocolate chips (optional)

Preheat oven to 350° F.  Oil a 12 cup muffin pan (I used organic canola oil).  Set aside

In a large bowl, use an electric hand mixer (or do it by hand) to mix together the sucanat, peanut butter, eggs, rice milk, and vanilla extract.

In a small bowl, stir together the remaining ingredients except the optional chocolate chips.  Mix the dry ingredients into the wet ingredients.  Stir thoroughly.  Add chocolate chips if desired.

Divide the batter evenly between prepared muffin tins, filling each about 2/3 full.  Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool for 5-10 minutes in the pan, and then remove to a plate or rack to cool.

Makes 12 muffins.

©NaturallyElizabeth.com

GFDF Egg Salad

28 Wednesday Mar 2012

Posted by in Dairy Free, Gluten Free, Main Dishes, Nut Free, Vegetarian

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organic egg salad on a bed of salad greens

This is a recipe that I’ve created over the years.  I’ll substitute whatever kind of pepper I have around, but today it happened to be green peppers.  I like my egg salad on the gooey side, so I use 1 cup of mayonnaise, but if you aren’t a huge mayo fan, you may want to use less.

Egg Salad

2 or 3 organic green onions, sliced (about ½ cup)
1 large organic carrot, shredded (about ½ cup)
½ small organic green pepper, finely diced (about ½ cup)
2 stalks of organic celery, thinly sliced (about ¾ cup)
12 organic hard-boiled eggs, peeled and diced
½ teaspoon organic black pepper
2 tablespoons organic GF Dijon mustard
3/4 to 1 cup organic GF mayonnaise (depending on preference)

Combine all ingredients in a bowl and stir.  Makes about 7 cups of egg salad.  Serve with your favorite crackers or bread, or for a low carb alternative, serve on a bed of lettuce.

©NaturallyElizabeth.com

GFDF Tarragon Chicken Salad

23 Friday Mar 2012

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When I was breastfeeding my twins and eating anything and everything I could to keep up with the caloric demands of feeding two babies at once, this chicken salad was one of my major cravings.  It was available in the deli at Whole Foods, and so I would pick it up as a quick lunch or snack.  Unfortunately, it was expensive.  I was thrilled when I found the recipe on the web so I could make it organic and much cheaper than the deli price.  I was also able to leave out the nuts which I didn’t really like.  Now that I can’t have red onions because they cause migraines for me, I substitute green onions instead.  However, it tastes much better with the red onions!

Tarragon Chicken Salad
Adapted from Whole Foods Market

2 pounds boneless, skinless organic chicken breasts, cooked and diced
1.5 cups finely chopped organic celery
1/2 cup finely chopped organic red onion
5 teaspoons dried organic tarragon
1 teaspoon freshly ground organic black pepper
7/8 cup organic mayonnaise
1.5 tablespoons organic Dijon mustard

Cook the chicken as you prefer.  I use either a crockpot (7 hours on low in my older model) or bake it in the oven (400F for about an hour).  Allow to cool.  Dice.

In a medium bowl, combine the celery, mayonnaise, mustard, onion, tarragon, and pepper.  Stir well, and add the chicken.  Mix thoroughly.

Serve as you prefer chicken salad.  It tastes great with fresh lettuce and tomato on a slice of bread or served with crackers.  I also use it as a filling for lettuce wraps.

©NaturallyElizabeth.com

Pizza and Pasta Sauce

20 Tuesday Mar 2012

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When my kids were younger, all of them had sensitivities to garlic.  This meant making our own pasta sauce since garlic is part of Italian recipes.  I tinkered around for a while and came up with this recipe which remains our favorite over jarred sauces even now that garlic is no longer an issue.

I usually make a double or triple batch of this and then freeze it in batches of three cups of sauce per one quart mason jar.  When we need sauce for pizza or pasta, I just have to remember to defrost a jar from the freezer.

Pizza and Pasta Sauce

28 oz Muir Glen organic tomato puree
4 teaspoons organic Sucanat*
1 tablespoon organic onion powder
1 teaspoon dried organic basil
1 tablespoon dried organic Italian seasoning
½ teaspoon organic black pepper
1 teaspoon sea salt

Thoroughly mix all ingredients in a pot with a lid.  Cover and cook over medium until it starts to making popping noises.  Reduce to simmer and cook for 20-40 minutes to allow seasonings to meld.

*Substitute brown sugar if Sucanat isn’t something you keep around.

©NaturallyElizabeth.com

GFDF Yellow Cupcakes and Icing

18 Sunday Mar 2012

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Yes, I realize the icing is green. But the cake is yellow, I promise.

My kids wanted green cupcakes for St. Patrick’s Day.  While I’m all in favor of a good corned beef dinner to celebrate my Irish-American heritage, something in me cringes at green tinted things for St. Patrick’s Day, even if it is a natural food coloring.  I can cope with tinting the icing, but not the cake itself.  So these are the compromise.

The icing (or frosting, depending on your regional preference) recipe below is really forgiving.  I don’t usually use a recipe to make icing.  I just throw things in a bowl and make it.  Close really does count on this one.  If it’s a little too runny, add more powdered sugar (which I have to do most of the time I make icing).  If it’s a little too dry, add a few drops more of rice milk. It will all be good in the end.  When it’s not tinted with food coloring, the icing will come out an off-white color.  I use India Tree natural food coloring when my kids insist on colored icing.

Yellow Cupcakes and Icing

1 ¼ cup organic granulated cane sugar
½ cup organic palm shortening
1 tablespoon organic GF vanilla extract
3 large organic eggs
2/3 cup organic brown rice flour
2/3 cup organic tapioca starch
2/3 cup organic millet flour or almond meal*
2/3 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon sea salt
5 teaspoons baking powder
1 cup organic rice milk

Preheat the oven to 350 F.  Use canola oil or another neutral oil to oil 22-24 muffin tins.  Set aside.

In a large bowl, use a whisk or hand mixer to combine the sugar, palm shortening, vanilla extract,  and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and rice milk.  Use a mixing spoon to stir thoroughly.  Fill the muffin tins half full with batter.  Bake for 13-15 minutes at 350F until lightly browned and a toothpick comes out clean.

* If you use millet flour, there will be a stronger, nuttier flavor to the cake.  If you use almond meal, the flavor will be more neutral.  Almonds carry a cross-contamination risk from tree nuts, so be careful using them in food for the nut allergic.

Icing or Frosting

2 cups organic powdered sugar
About 2 tablespoons organic rice milk
1 teaspoon organic vanilla extract
¼ cup organic palm shortening
Natural food coloring, if desired

Using an electric hand mixer, cream the shortening into the powdered sugar and vanilla extract, very slowly adding rice milk to get the right consistency.  Add in food coloring if desired.

©NaturallyElizabeth.com

Vegan Banana Bread

17 Saturday Mar 2012

Posted by in Dairy Free, Egg Free, Nut Free, Soy Free, Sweet Breads, Vegan

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I created this recipe many years ago when I was still eating gluten but I was reacting to eggs and my kids were reacting to dairy.   It is incredibly moist and delicious and always gets all kinds of compliments when I bring it to potlucks.  I’m still tinkering with a gluten free version of it, but hopefully that will appear sometime in the near future.

Vegan Banana Bread

Wet ingredients:
2/3 cup organic Sucanat
1/4 cup organic palm shortening
1/4 cup organic canola oil
1 teaspoon organic white vinegar
1/2 cup plain organic rice milk
1 teaspoon organic vanilla extract

Dry Ingredients:
2 cups organic whole spelt flour (whole wheat works, too)
1/2 teaspoon baking soda
1 teaspoon organic cinnamon
1/2 teaspoon sea salt

Stir Ins:
3 mashed ripe organic bananas
½ cup chopped walnuts or pecans (optional)

Preheat oven to 350F.  Oil one bread pan.  I use organic canola oil.

Mix together the dry ingredients in a large bowl.  In a medium sized bowl, mix together the dry ingredients.  Stir the dry ingredients into the wet ingredients.  Add the bananas and optional nuts and stir.  Scoop into the oiled pan and bake for 60-70 minutes at 350F until a toothpick comes out clean and the top is a golden brown.

©NaturallyElizabeth.com

GFDF Strawberry Banana Muffins

16 Friday Mar 2012

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

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My baking tends to be influenced by two things:  Seasonal availability of ingredients and my own wacky cravings.  When I was making strawberry pie the other day, I suddenly got hit by a craving for strawberry banana muffins.  Actually, what I really wanted was strawberry blueberry banana muffins, but I didn’t have enough blueberries to make it work.  So I made strawberry banana muffins instead.  I am working on perfecting my gluten free banana bread recipe, and this was just a tangent on that process.

These taste great with butter or cashew butter on top.  They’re not incredibly sweet, so honey would also make a great topping, too.

GFDF Strawberry Banana Muffins

Wet ingredients:
2/3 cup organic sucanat
½ cup organic palm shortening
2 organic eggs
1 teaspoon organic GF white vinegar
3 teaspoons organic vanilla extract
3/4 cup organic rice milk

Dry Ingredients:
¾ cup organic brown rice flour
¾ cup organic tapioca starch
¾ cup organic millet flour
¾ cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons organic ground cinnamon
½ teaspoon sea salt

Stir-ins:
4 medium organic bananas, ripe to overripe, mashed (about 1.5 cups)
1.5 cups diced organic strawberries

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 the bananas and the strawberries.  Divide the batter between the 24 muffin tins, filling each about half full.

Bake at 350F for about 15-17 minutes.

©NaturallyElizabeth.com