Tag Archives: vegetarian

GF Muffins That Don’t Taste Like Donuts

16 Monday Apr 2012

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

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At some point I came across a recipe on the internet for “Muffins That Taste Like Donuts.”  The recipe looked great, so I made it.  My oldest son ate a few bites and said, “They don’t taste like donuts, but they are really good!”  We all agreed, and so it went into the binder of recipes to keep.  The gluten free version I’ve created actually does taste more like a donut than the gluten version, but it still isn’t quite a donut.

GF Muffins That Don’t Taste Like Donuts
Inspired by Muffins That Taste Like Donuts.

Dry Ingredients:
½ cup organic tapioca starch
½ cup organic brown rice flour
¼ cup organic millet flour
¼ cup almond meal
½ cup sorghum flour
1 teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon organic ground nutmeg
1 teaspoon organic ground cinnamon
1/2 cup organic light brown sugar

Wet Ingredients:
⅓ cup organic canola oil
1 large organic egg
¾ cup organic rice milk
1 teaspoon organic vanilla extract

Topping:
3 tablespoons organic butter, melted*
1/4 cup organic granulated sugar
1 tablespoon organic cinnamon

Preheat oven to 350F.  Use canola oil to oil a 12 muffin cup pan.  Set aside.

Prepare the topping ingredients by melting the butter.  In another bowl, mix together cinnamon and sugar.  Set both aside.

In a large bowl, mix together the dry ingredients. In a medium bowl, mix together the wet ingredients.  Add the wet ingredients to the dry ingredients and stir thoroughly.  Divide the batter evenly between the 12 muffin cups.

Bake for 21-23 minutes.  Allow to cool for a few minutes, and then remove from the pan.  Allow to cool to a point that you can easily touch them.  Dip the top of the muffin into the butter, and then dip into the cinnamon-sugar mixture.

*You could substitute another fat such as margarine, coconut oil, palm shortening, or canola oil to make this completely dairy free.

©NaturallyElizabeth.com

GF Apple Coconut Crumb Pie

22 Thursday Mar 2012

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

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At one point in time, this recipe began as the Betty Crocker 40th Anniversary French Apple Pie.  However, the crumb topping just didn’t quite have the flavor I wanted once I converted it to a gluten free recipe.  I got the inspiration one afternoon to add coconut to the topping, and it made a huge and delicious difference.  This is now a favorite recipe of mine even though I’m not a huge apple pie person.

GF Apple Coconut Crumb Pie
Makes one 10” pie

Crust
1/3 c organic millet flour
1/3 c organic brown rice flour
1/3 c organic tapioca starch
1/2 c sorghum flour
3/4 t xanthan gum
1/2 t sea salt
1/2 c organic palm shortening
1 organic egg
3-4 t water

Filling
8 cups of peeled and thinly sliced organic apples (about 8 apples)
1/4 c organic granulated cane sugar
1/4 c organic sucanat
1/3 c organic cornstarch
1/4 t sea salt
1 t organic cinnamon
1 t organic nutmeg

Crumb Topping
1/4 c organic millet flour
1/4 c organic brown rice flour
1/4 c organic tapioca starch
1/4 c sorghum flour
1/2 t xanthan gum
1/2 c organic light brown sugar, packed
1/2 c (one stick) organic salted butter, softened to room temperature*
1 c organic shredded coconut

Directions

Peel and slice the apples and add the sucanat and cane sugar to them in an oven-proof bowl.  Place them in the oven at 425F while it preheats to get them softening a bit.

Mix together the dry ingredients for the crust.  Cut the palm shortening in with a fork.  Whisk the egg in a bowl and then mix it into the dough.  Add water until the dough is moistened enough to stay together but isn’t goopy.  Place the dough in a 10” pie pan.  Using your fingers, press it into the pan along the bottom and sides.  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 apples and sugars out of the oven.  Being careful of the hot bowl, add the remainder of the filling ingredients to the apples.  Stir well.  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 50 minutes.  Remove the foil and bake for another 10 minutes to brown the crumb topping.  If the apple 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.

*To make this recipe dairy free, substitute palm shortening for the butter. It won’t be quite as flavorful, but it will still be good.

©NaturallyElizabeth.com

GFDF Split Pea Soup

01 Thursday Mar 2012

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

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My kids will not eat this soup.  They refer to it as “green concrete” because of the way it congeals in the fridge.  I, on the other hand, love it.  It freezes well, so I will make a huge pot and defrost a jar of it on occasion when I want easy lunches for me.  It is not the most attractive looking soup, but it really does taste great.

This recipe is designed to feed a small army but can easily be cut in half.

Split Pea Soup

organic canola oil
1 small organic onion, finely diced
4 organic carrots, thinly sliced
2 stalks of organic celery, thinly sliced
3 cloves of organic garlic, minced
about 1 c organic diced peppers (in this green)
about 1 c organic cauliflower stalks (or whatever other veggies need using up)
about 3 c organic dried split peas
about 10 c of Mountain Valley water
2T dried organic tarragon
about 2T sea salt
about 2t organic black pepper
about 1 t organic garlic powder
1 bunch of organic greens or kale, torn in small pieces
2 -15 oz cans organic red beans (or white would work well, too)

In a large soup pot, sauté the onion, carrot, celery, garlic, peppers and cauliflower in a few tablespoons of canola oil for a few minutes.  Add the water, split peas, tarragon, garlic powder, salt and black pepper.  Cook over medium heat until the peas are mush and the veggies are soft.  Add the greens and cook for a few minutes until tender.  Remove from heat.  Stir the red beans in.  Puree with an immersion blender.  Freezes well.

©NaturallyElizabeth.com