Tag Archives: organic

Apple Raspberry Crisp

15 Wednesday Apr 2020

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

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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

 

Carne Guisada (Mexican Beef Stew)

10 Friday Apr 2020

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

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Carne Guisada

Carne Guisada with white rice

Ingredients

1 pound organic or grass-fed beef stew meat in bite-sized pieces
2 tablespoons organic cornstarch
2 tablespoons organic olive oil or oil of your choice
1 small onion, diced
4 cloves organic garlic, minced
2 organic jalapeno peppers, minced (or only 1 if you are a Yankee who doesn’t like it hot!)
1.5 cups organic beef broth (I use Pacific or Imagine brand)
1/2 cup organic enchilada sauce or salsa
1 teaspoon organic chili powder
1/2 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Coat meat pieces with cornstarch, then brown in olive oil in an ovenproof Dutch oven. You’re not fully cooking the meat but are just putting a little color on it.
  3. Add onion, garlic, jalapeño, beef stock, enchilada sauce, salt and chili powder; warm on the stove just until you can see steam coming off of the top of it.
  4. Cover the Dutch oven and place in the preheated oven, baking for about 2 hours, until meat is extremely tender. The sauce will thicken quite a bit as it cooks, too.
  5. Serve with rice, veggies, or with gluten-free tortillas.

©2020 NaturallyElizabeth.com

Mardi Gras Muffins

18 Tuesday Feb 2020

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

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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

Chicken with Pesto Parmesan Cream Sauce

14 Friday Feb 2020

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

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organic chicken with pesto parmesan cream sauce

organic chicken with pesto parmesan cream sauce served on a bed of spiralized zucchini noodles

Chicken with Pesto Parmesan Cream Sauce

4 slices nitrate free bacon

2 large organic chicken breasts (about 1.5 lbs)

Sauce
1 cup organic cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup organic grated parmesan cheese
1 tablespoon organic corn starch
4 tablespoons organic pesto

salt to taste

In a small mixing bowl, mix all of the sauce ingredients and set aside.

Trim chicken breasts and split in half length-wise to make them thinner and resulting in four pieces of chicken.

In a 12″ frying pan, cook the bacon and set aside on a paper towel to absorb extra grease. Leave a bit of the grease in the bottom of the pan. Crumble the bacon once cool.

Once the bacon is cooling, put the chicken breasts in the frying pan and cook over medium heat, about 5 minutes on each side until done.

Remove the chicken breasts from heat and set on a paper towel on a plate.

In the same frying pan, add in the mixed sauce ingredients. Cook for a few minutes over medium heat until the sauce has thickened. Add additional salt to taste. Remove from heat.

On individual plates, place the chicken breast over a bed of vegetables or (gluten free) pasta of your choice. Add the chicken breast, top with sauce, and sprinkle with bacon bits. Serve warm.

Serves 4.

©2020 NaturallyElizabeth.com

GFDF Peach Cupcakes

11 Saturday May 2019

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

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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.

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 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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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

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

Vegetable Lentil Soup

01 Thursday Nov 2012

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

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While we’re back to warm weather in Central Texas at the moment, I’m sure it will get cold again… eventually.  This made a hearty soup earlier this week when the temperatures were a little cooler.

***

Vegetable Lentil Soup

Adapted from “Easiest Black-Eyed Peas and Lentil Soup” in 1001 Low-Fat Vegetarian Recipes by Sue Spitler

3 medium organic carrots, sliced thinly
3 stalks organic celery, sliced
1 medium yellow or white organic onion, diced
4 cloves organic garlic, minced
2 tablespoons organic olive oil
8 cups organic GF low sodium vegetable or chicken broth*
2 cups filtered water
2 teaspoons dried organic thyme
1.5 teaspoons dried organic marjoram
1 teaspoon dried organic oregano
2 teaspoons sea salt
1 teaspoon organic black pepper
1 organic bay leaf
1-15 ounce can organic white beans or black-eyed peas
1.5 cup dried organic lentils (I used a combination of red and brown)
1-15 ounce can Muir Glen organic diced tomatoes
2 cups packed organic greens, cut in small pieces (chard, kale or collard greens work well)

Sauté carrots, celery, onion, and garlic in oil in large pot for a few minutes until they soften a bit (or stick to the pan… that’s my signal it’s time to move on to the next step).  Add broth, water, herbs, beans, lentils, and tomatoes.  Cook over medium heat until the carrots and lentils are soft (45-60 minutes).  Stir in the greens and allow to cook for 5-10 minutes until the greens are done.  Discard bay leaf before serving.

Makes about 4 quarts.

*If making this vegan, obviously choose the vegetable broth rather than the chicken broth.

©2012NaturallyElizabeth.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