Tag Archives: gluten free

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

GFDF Loquat Cobbler

22 Sunday Apr 2012

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

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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 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

Chocolate Brownies with Chocolate Frosting (gluten and GFDF versions)

01 Sunday Apr 2012

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

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These brownies are sinfully delicious.  They are every bit as moist and chocolatey as that photo looks.  I’ve been making them for many years, so I used to eat them back when I was still eating gluten and chocolate.  Making and photographing them was absolute torture for me, but since my now nine year old son wanted them for his birthday, I wasn’t going to say no.

I have not tried the gluten free version since chocolate isn’t worth the migraine to me, but I have heard they are good, too.

The recipe can easily be cut in half and baked in an 8″x8″ pan.  Just reduce the baking time by about five minutes.  If you are making these nut free, be sure to check that your cocoa powder doesn’t carry a cross contamination warning (mine does).

Chocolate Brownies (gluten version)

1.5 cups organic palm shortening
2.5 cups sugar
2 teaspoons organic vanilla extract
6 organic eggs
1/2 t sea salt
1.5 cups organic all-purpose flour
1 cup organic cocoa powder

Preheat oven to 350 deg F. Oil the bottom of a13 x 9 inch glass pan (I use organic canola oil). Melt the palm shortening.  Beat the eggs with sugar, and add vanilla, flour, cocoa, salt and palm shortening. Bake at 350 degrees until a toothpick inserted in center comes out clean, approximately 30 minutes. After cooled, frost with chocolate frosting.

Chocolate Frosting

1/3 cup organic palm shortening
1/3 cup organic cocoa powder
2 cups organic powdered sugar
1.5 teaspoons organic vanilla extract
Approximately 2 tablespoons organic rice milk (or other “milk” of your choice)

Beat all ingredients together with an electric mixer. Will ice a 13×9″ cake.

©NaturallyElizabeth.com

GFDF Chocolate Brownies

1.5 cups organic palm shortening
2.5 cups organic sugar
2 teaspoons organic vanilla extract
6 organic eggs
1/2 teaspoon sea salt
1/3 cup organic tapioca starch
1/3 cup almond meal
1/3 cup sorghum flour
1/2 cup organic brown rice flour
3/4 teaspoon xanthan gum
1 cup organic cocoa powder

Preheat oven to 350 deg F. Oil the bottom of a13 x 9 in glass pan (I use organic canola oil). Melt the palm shortening. Beat eggs with sugar, and add vanilla, flour, cocoa, salt and palm shortening. Bake at 350 degrees until a toothpick inserted in center comes out clean, approximately 30 minutes. After cooled, frost with chocolate frosting.

Chocolate Frosting

1/3 cup organic palm shortening
1/3 cup organic cocoa powder
2 cups organic powdered sugar
1.5 teaspoons organic vanilla extract
Approximately 2 tablespoons organic rice milk (or other “milk” of your choice)

Beat all ingredients together with an electric mixer. Will ice a 13×9″ cake.

©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