Nanci on February 24th, 2014

Gluten Free and Vegan Drop Biscuits or Scones.

Gluten Free and Vegan Drop Biscuits or Scones.


Are you looking for something light and not too sweet to serve with tea or a hearty bowl of soup? Look no further than these gluten free and vegan drop biscuits or scones. These biscuits or scones are light but they do not crumble and fall apart like a lot of gluten free baked goods. These would also make great shortcakes for your next strawberry shortcake dessert. I use a combination of whole grain gluten free flours. These flours should be available in the gluten free section of your favorite natural foods store. They are quick and easy to prepare. They remind me of the scones and raspberry jam we used to get at the Puyallup Fair as a kid.

Gluten Free and Vegan Drop Biscuits or Scones
1/2 c. sorghum flour
1/2 c. brown rice flour
1/4 c. millet flour
1/4 c. tapioca starch
1/4 c. glutinous rice flour (doesn’t contain gluten)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp sugar
1/2 c. shortening (I used Spectrum)
1 c. Coconut Milk Beverage (I used vanilla but original can be used)
1 tsp. vinegar (I used rice)
Preheat oven to 400*.
In a large bowl combine all dry ingredients. Next cut in shortening. Combine coconut milk beverage and vinegar in a small bowl. Let sit for a minute to sour. Then stir it into the dry ingredients. With a large scoop drop onto a parchment paper lined cookie sheet. Bake for 12-15 minutes or until golden brown. Cool on cooling rack. Serve with your favorite jam or pair with a hearty bowl of your favorite soup. Enjoy.
Yield: 9 large biscuits or scones

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Nanci on January 28th, 2014

Gluten Free Dairy Free Egg Free Vegan Cupcakes

Gluten Free and Vegan Vanilla Cupcakes


Gluten free and vegan vanilla cupcakes

So moist and yummy!

I just couldn’t resist making these gluten free and vegan vanilla cupcakes in honor of the Seattle Seahawks and their 12th man. I hope that I don’t lose any readers for the sake of picking sides for the big game we can’t name, being held this Sunday. Food is such a major part of this event and there needs to be something for everyone to enjoy. These gluten free and vegan cupcakes fit that bill. These cupcakes are moist, full of flavor and have the springy texture I remember from my gluten filled days. The nice thing is I can eat these cupcakes and not worry about the consequences, which allows me to enjoy the food, my family and friends on this festive day. These cupcakes would be perfect for any special occasion like a birthday, wedding, bridal shower etc. But remember there doesn’t have to be a special occasion to whip up a batch of these wonderful cupcakes. So what are you waiting for? Seize the day! Eat dessert first!

Gluten Free and Vegan Vanilla Cupcakes

In a large bowl combine-
Ener-G Foods Egg replacer for 2 eggs (follow package directions)
1/2. coconut milk + 1 tsp. vinegar (sour milk before adding to the egg replacer)
3 Tbsp. oil
1 1/2 tsp. GF vanilla
1/4 c. applesauce
1/2 c. warm water

In a medium bowl combine all dry ingredients.
3/4 c. sorghum flour
1/4 c. glutinous rice flour (doesn’t contain gluten)
1/4 c. millet flour
1/4 c. brown rice flour
3/4 c. sugar
1/2 tsp. salt
1 tsp baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Preheat oven to 350f. Combine all ingredients and mix well. Pour into greased muffin tins. Bake for 18-25 minutes. Oven temps vary. I baked mine in a convection oven for 18 minutes. They are done when a toothpick inserted in the center comes out clean. Cool for a couple of minutes, remove from the muffin tins to a cooling rack. Cool completely and frost with your favorite frosting.

Vanilla Frosting

2 c. powdered sugar
1/2 c. shortening
1 Tbsp. water
1 tsp. GF vanilla
Combine and whisk until fluffy. Spread on favorite treats.

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Nanci on December 2nd, 2013

The weather outside has turned cold and that makes this dish perfect for any night of the week. This gluten free and dairy free scalloped potatoes and ham recipe can be on the table in about an hour. This is a great dish to take to a potluck or to share with family and friends during the holidays. If you prefer a vegan dish omit the ham and use veggie broth instead of chicken broth. This dish is one that everyone will love, gluten free or not. I started with a basic roux made with olive oil and brown rice flour although white rice flour could be used. You could also add some of your favorite cheese to this dish as well. This dish could easily be doubled. I hope that you find time to make this dish this week and let me know what you think. Enjoy!

Gluten free and dairy free scalloped potatoes and ham.

Gluten free and dairy free scalloped potatoes and ham.


Gluten Free & Dairy Free Scalloped Potatoes and Ham

ROUX-
2 Tbsp. olive oil
2 rounded Tbsp. brown rice flour
1/4 tsp white pepper
black pepper to taste
In a large saucepan over medium heat add olive oil and then stir in brown rice flour, white and black pepper. Stir to combine and then let it cook and bubble for a minute. Do not brown your roux as it will change the flavor of this dish.
SAUCE-
roux
1/2 c. unsweetend non-dairy milk (I used unsweetened coconut milk)
1 1/2 c. chicken broth (Vegan- use veggie broth in place of chicken)
Over medium heat, whisk non-dairy milk and broth into the roux. Stir until thick and bubbly. Set aside.
4-6 medium russet potatoes- peeled and sliced thin
1 c. chopped ham
seasoning salt

Preheat oven to 375 convection or 400 standard. In a medium greased casserole dish (I used a 2.75 qt dish) spread a thin layer of white sauce. Then make two layers of potatoes and ham and sauce. I ended with sauce. I covered it with foil that I sprayed with coconut oil cooking spray. Cover and bake for 35-45 minutes. I sprinkled a little seasoning salt on the top at this point. Uncover and bake for 10-15 more minutes. You may add cheese at this point if desired. Serve and enjoy!

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This recipe is a quick and easy gluten free and dairy free alternative to the traditional holiday green bean casserole. Quick and easy gluten free oven roasted green beans with garlic are topped with crushed onion ring style chips, garlic powder and smoked paprika. They give you the satisfaction of eating green beans with the crunchy topping with fewer calories and a lot less fat. This dish can be on the table in less than 30 minutes.

Quick and Easy Gluten Free Oven Roasted Green Beans.

Quick and Easy Gluten Free Oven Roasted Green Beans.


Quick and Easy Gluten Free Oven Roasted Green Beans with Garlic
1-2 pounds fresh green beans
1 head garlic, peeled
olive oil
2 cups crushed onion ring style chips, crushed (I used Trader Joe’s Brand, they are GF and DF, You can use Funyun’s Brand if dairy isn’t an issue)
garlic powder
smoked paprika
salt and pepper
Preheat oven to 400*. Snap the ends off of the beans. Snap or cut beans into bite sized pieces and place them in a 9 x 13 pan. Add peeled garlic cloves and salt and pepper to taste. Drizzle with olive oil and bake for 10 minutes. In a small bowl combine the crushed chips, garlic powder and smoked paprika. Sprinkle over the beans and garlic and return to the oven for about 10 more minutes or until done. Serve and enjoy.

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Nanci on November 19th, 2013

Gluten Free and Vegan Cornbread

This gluten free and vegan cornbread is a sweet treat.

My latest creation is a gluten free and vegan cornbread inspired by this Disney recipe. This sweet cornbread could also be considered a corn cake. In fact, I think it would make a great dessert to serve with tea or coffee. Although, I wouldn’t hesitate to pair this cornbread up with a hearty bowl of chili or bean soup. I think you could reduce the sugar in this recipe to 3/4 of a cup and still have a wonderful cornbread. Next time you need a quick bread to pair along side dinner try this recipe.

3/4 c. cornmeal
1 1/4 c. sugar
1 1/2 tsp salt
1 Tbsp baking powder
1 c. brown rice flour
1/4 c. each sorghum flour, millet flour, tapioca starch
1/2 tsp xanthan gum
Ener-G Foods egg replacer for 2 eggs
1 c. coconut milk beverage (I used vanilla)
1/2 c. oil
Preheat oven to 375F. Grease a 9×13 pan. In a large mixing bowl prepare the egg replacer according to package instructions. Add coconut milk and oil. Mix well. Stir in all of the remaining dry ingredients until combined. Pour into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes and serve. Enjoy!!!

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Nanci on November 17th, 2013

Have you been searching for a gluten free, dairy free, and vegan pumpkin pie recipe? Look no further, you have found it. My favorite part of the traditional American Thanksgiving meal is the pumpkin pie for dessert. Well, that and pumpkin pie for breakfast the next morning. We always make sure to have enough on hand so that is possible. My gluten free pie crust recipe is the easiest you will find short of buying a pre-made frozen crust. It is perfect for this pumpkin pie but would be ideal for apple or others as well. I must add that because there are no eggs in this recipe it does not have a very firm set.

Gluten Free, Dairy Free, Egg Free, and Vegan Pumpkin Pie

Gluten Free, Dairy Free and Vegan Pumpkin Pie


Gluten free vegan pumpkin pie coconut sugar

Gluten free, vegan pumpkin pie sweetened with coconut sugar.


Pumpkin Pie Filling
2 c. fresh or canned pumpkin (not pie filling)
1 1/4 c. coconut milk beverage
1/2 c. sugar (coconut / palm sugar can be used)
1 Tbsp. molasses
1 – 2 Tbsp. fresh grated ginger– to taste, I like like ginger in my pumpkin pie (1 tsp. powdered if you don’t have fresh)
2 Tbsp. tapioca starch
2 tsp. cinnamon
Preheat oven to 375F. Combine all ingredients and pour into prepared pie crust. I covered mine loosely with a piece of foil. Bake at 375F for 15 minutes then reduce heat to 350F for about 40-50 more minutes, or until it is set. Cool completely and serve with your favorite non-dairy topping or frozen dessert. Enjoy!!!

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Nanci on November 17th, 2013

This is such a quick and easy gluten free pie crust recipe. You don’t even have to roll it out. You can simply pat it into your pie pan. This pie crust is great for dessert pies like pumpkin, apple or pecan but you could also use it as a savory crust as well. This crust is not only gluten free but also dairy free, egg free, nut free and vegan. Make sure you include this crust recipe as part of your Thanksgiving or Christmas desserts. This recipe will make 2 single pies or 1 double crust pie.

Quick and Easy Gluten Free Pie Crust.

Quick and Easy Gluten Free Pie Crust.


Gluten Free Pie Crust
1 1/4 c. brown rice flour
1/2 c. millet flour
1/2 c. tapioca starch
1/2 c. sorghum flour
1/2 tsp. salt
3/4 c. coconut oil or shortening
7-8 Tbsp. cold water
Combine dry ingredients. Cut in coconut oil or shortening with a fork until the particles are the size of small peas. Add the cold water one tablespoon at a time, tossing with a fork until a dough ball forms and starts to clean the sides. You can add more cold water 1 tsp. at a time if needed.
This crust can be pressed into a pie plate or you can roll it out on parchment dusted with a little brown rice flour. Then place it in desired pan. You can pre-bake this crust for your no bake pies.
Enjoy!!!

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Nanci on November 12th, 2013

Looking for a beautiful dessert to present as the finale of your holiday dinner? Look no further! This gluten free apple cranberry upside down cake is not only beautiful but tastes heavenly too. It is a dessert that all of your guests will love, gluten free or not. It is such a blessing for those guests with food sensitivities or allergies to be presented with safe options that you are serving to everyone. This cake has sweetness from the apples and tang from the cranberries and has a zip from fresh and crystallized ginger and orange marmalade. There are a few steps in the process of making this cake but they are so worth the effort. Make this cake the shining glory of your Thanksgiving or Christmas gathering!

Gluten free Apple Cranberry Upside Down Cake

Sweet apples, tangy cranberries with hint of ginger and orange.

Topping
4 tbsp. coconut oil
3/4 c. brown sugar
1 c. chopped apple (I used a golden delicious)
1 1/2 c. fresh cranberries
3 tbsp. chopped crystallized ginger
2 tbsp. orange marmalade
2 tsp. fresh grated ginger

Preheat oven to 350f.

First step: The topping

In a 9 in. round or 8 in. square pan with 2-3 inch sides melt the coconut oil in the oven. Then stir in the brown sugar and fresh grated ginger and orange marmalade. Return to the oven to continue melting. Stir to combine and then once melted add the apples, cranberries and crystallized ginger.

gluten free, dairy free caramel topping

Yummy orange ginger caramel for the cake’s topping


Apple Cranberry Upside Down Cake

The fruit is added on top of the melted caramel.

gluten free dairy free cake batter

The cake batter.


Step two: The cake batter
1 1/2 c. gluten free all-purpose flour blend (mine includes xanthan gum, if yours doesn’t than add 1 tsp.)
1/4 c. coconut oil
3/4 c. sugar
1 tsp. gf vanilla extract
2 tbsp. orange marmalade
2 tsp. fresh grated ginger
1 c. vanilla coconut milk beverage
Ener-G Foods egg replacer for 2 eggs
1/4 tsp cream of tartar

For the cake batter place coconut oil, sugar and vanilla in the large bowl of an electric mixer. Combine until fluffy. Add orange marmalade and fresh grated ginger. Then alternate between the flour blend and the milk. In a separate bowl whisk the egg replacer as directed and add the 1/4 tsp. cream of tartar. Fold this into the cake batter. Pour this batter over the fruit and caramel. Bake for about one hour or until a tooth pick in the center comes out clean. Cool 15 minutes then run a knife around the outside edge and then invert onto a cake plate. Then serve with pride and enjoy your holiday meal. This can be served with a scoop of your favorite vanilla non-dairy frozen dessert or whipped topping.

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Nanci on November 11th, 2013

Nothing says the holidays more to me than homemade pumpkin pie. This gluten free pumpkin dessert is a variation of pumpkin pie that will feed a crowd, making it perfect for a holiday get together. This pumpkin recipe was inspired by Taste of Home’s Great Pumpkin Dessert recipe from 2000 Quick Cooking’s Annual Recipe cookbook. This version of the Great Pumpkin Dessert recipe is gluten free, dairy free, egg free, nut free and vegan. It is almost a crisp dessert of sorts, just not made with the typical fruit filling. This is a recipe everyone in the family can enjoy.

GF, dairy free, egg free and nut free pumpkin dessert. Perfect dessert for Thanksgiving and Christmas.

GF, dairy free, egg free and nut free pumpkin dessert. Perfect dessert for Thanksgiving and Christmas.

1 can (15oz) solid pack pumpkin
12 oz coconut milk beverage (or other dairy free beverage)
Ener-G Foods Egg Replacer for 3 eggs
1 c. sugar
4 tsp. pumpkin pie spice
2 tsp. fresh grated ginger
1 gf yellow cake mix (I used 1 1/4 c. of my GF all-purpose flour mix + 2/3 c. sugar)
1 c. gf rolled oats
3/4 c. melted coconut oil, melted

Preheat over to 350. Combine the first 6 ingredients. Pour into a greased 9×13 inch pan. Sprinkle cake mix over the top of the filling. Then sprinkle the oats on top of the cake mix. Drizzle the melted coconut oil over the top of the dessert. Bake @ 350 for about one hour. Allow to cool and serve with a scoop of your favorite non-dairy vanilla ice cream. Enjoy!!!

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Nanci on September 23rd, 2013
Gluten free, dairy free, nut free and vegan chocolate covered cherry cookie recipe

Fudgy gluten free and vegan chocolate covered cherry cookies.

Chocolate covered cherries remind me of the holidays. This year I am getting a head start on creating my holiday cookie recipes. Beckie at Simple and Easy Recipes FB page, had a request for a gluten free version of the traditional classic chocolate covered cherry cookie recipe and asked me for help. I set to work and here is my version. I hope you enjoy my recipe for gluten free, dairy free, egg free, nut free and vegan chocolate covered cherry cookies. Maybe it will become a classic in your collection of favorite holiday recipes.
Happy Baking,
Nanci

Gluten Free & Vegan Chocolate Covered Cherry Cookie Recipe

Preheat oven to 350f.

Fudge frosting
1 c. chocolate chips (I used Trader Joe’s semi-sweet, they are dairy free)
2 Tbsp. vanilla coconut milk beverage
1 Tbsp. sugar
In a double boiler combine all ingredients. Stir until melted and smooth. Set aside, keeping warm.

Cream together:
1/2 c. coconut oil
2 tsp. vanilla
3/4 c. sugar
Stir in:
1/3 c. applesauce
1 Tbsp. flax meal + 3 Tbsp. hot water (set aside in a small bowl to gel for a few minutes)

In a separate bowl combine dry ingredients:
1/2 c. brown rice flour
1/2 c. sorghum flour
1/4 c. tapioca starch
1/4 c. millet flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1/3 c. cocoa powder (I used Hershey’s Special Dark. If you use regular cocoa powder your cookies will be lighter brown in color)

20 drained marachino cherries, patted dry.

Combine both the wet and dry ingredients. Stir well. With a medium scoop place cookies onto parchment paper lined cookie sheets.

Gluten free chocolate covered cherry cookie recipe

Press one marachino cherry into each cookie.

Press one marachino cherry into each cookie. Spoon fudge frosting over cherry to cover completely. Bake at 350 for 12-15 minutes. Cookies will be slightly firm. Cool on cookie sheets for 5 minutes, then transfer to cooling racks. Store with waxed paper between layers. I bet you can’t eat just one! I know that I can’t. Enjoy!

Yield: 20 medium cookies

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