Month: April 2013

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

So with summer coming I wanted to start playing with a bun recipe. I used to have one, but you get to the point that the old recipe just isn’t good enough. For the past two years, I have eaten my hamburger on a plate with a fork and knife. Although many people choose not to have a bun, I really wanted to be able to pick up my burger 🙂

So as I said, I have been playing around with the recipe. As you know I can’t have yeast, so it is more of a challenge. I did figure that if I could make Bread work then buns wouldn’t be that difficult… First try was good, but the second try was even better!

Just remember that these buns don’t have to be just for hamburgers. They can be used for any kind of sandwich that you would use a regular bun for.

Enjoy 🙂

Hamburger Buns

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

3/4 c.gluten free flour mix

1/2 c. teff flour ***

1/2 tsp. xanthan gum

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. sea salt

3 eggs

2 1/2 Tbsp. olive oil

1/4 c. water

1 Tbsp. raw apple cider vinegar

Preheat oven to 375 degrees.

Whisk together flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside. In another bowl, stir together eggs, oil, water, and vinegar. Add dry mixture to wet and stir thoroughly.

You can use a pan like mine that has 3 1/2 inch spots.

 

You can also use 4-5 inch oven ready glass bowls.

 

Drop spoonfuls of dough into greased pan. This makes  5-6  buns depending on how thick you want them.

Bake for 18-21 minutes (depending how big you are making them), or until slightly firm to the touch.

*** You can make the buns with 1 1/4 c. of the gluten free flour mix if you don’t want to use the teff flour.

Here is my hamburger with just flour mix.

Hamburger Buns

Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Gluten Free Fridays, Whole Food Fridays,

Strawberry Ice Cream (Dairy Free/ Paleo/ Refined Sugar Free/ Vegan)

What a better way to celebrate the warmer weather than with homemade strawberry ice cream I actually make this ice cream at least once a month 🙂 … So yummy!!

Coconut-Milk Strawberry Ice Cream

 

Strawberry Ice Cream (Dairy Free/ Paleo/ Refined Sugar Free/ Vegan)

2-400 ml cans coconut milk (Place your milk in the fridge overnight)

2 cups. strawberries plus 1/2 c.

1/2 c.  honey (use maple syrup for vegan)

2 tsp. vanilla

pinch of sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Just before time is up add an additional 1/2 c. of cup up fruit.Will be consistency of soft ice cream.  For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not top your ice cream with Whipped Coconut Cream

Strawberry Ice Cream Dairy Free

 

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours. If you like ice cream, why not try my Strawberry Ice Cream Cake!

Shared On: Swap N Share Sunday, Mix It Up Monday, Tasty Traditions, Slightly Indulgent Tuesday, Traditional Tuesday, 5-Ingredient Mondays, Wellness Weekend, In and Out of the Kitchen, Raw Foods Thursday, Food On Fridays, Healthy Vegan Fridays

Creamy Coleslaw (Dairy Free/ Paleo/ Vegan)

With the warmer weather slowly starting, as does salad season and bbq season! Why not add this creamy coleslaw to chicken souvlaki or bacon wrapped chicken or any number of great ideas…

Creamy Coleslaw

Creamy Coleslaw (Dairy Free/ Paleo/ Vegan)

4 c. chopped cabbage(approx. 1/4 of a head of cabbage)
1 carrot- grated
2 green onions- chopped

Mix vegetables together in a bowl.

For dressing:
1/2 c. almond flour
1/3 c. water
3 Tbsp. olive oil
1/3 c. maple syrup (honey if not vegan)
2 Tbsp. lemon juice
1/2 tsp. celery seed
1 tsp. mustard powder
sea salt and pepper to taste

Mix ingredients together for dressing and add to vegetables and mix. Let sit covered in the refrigerator for at least 30 minutes prior to serving. Makes 4-6 side servings.

Chicken Fingers (Gluten Free/ Dairy Free)

What kid doesn’t like Chicken Fingers? Well I’m sure there are a few but not many.

Even if your child or you have food allergies, you can still enjoy the simple enjoyments of breaded chicken fingers…

Dip them into honey garlic sauce that is out of this world!

Breaded Chicken Fingers

Chicken Fingers (Gluten Free/ Dairy Free)

2 chicken breasts – boneless, skinless
1/2 c. rice flour
1 egg- beaten
1/2 c. chex cereal or tortilla chips- crushed
2 tsp.My Spice Mix– divided or your own spices

Preheat oven to 425 degrees
Slice your chicken breasts into strips. You’ll need three bowls or plates. One for the rice flour, one for the egg, and one for the chex cereal. Mix 1 tsp. of the spice mix into the rice flour. Mix the other 1 tsp. of spice mix into the cereal. Dip each piece of chicken; first in flour, then egg then cereal. Then put onto a baking rack. Repeat for all the chicken pieces.
Bake chicken for about 20-30 minutes until cooked through. Makes two adult servings.

I served them with potato wedges and Honey Garlic Sauce for dipping.

Or you may want to feed the kids chicken fingers while the adults enjoy Goat Cheese Stuffed Chicken

Shared On: Gluten Free Wednesdays, Slightly Indulgent Tuesday, Tasty Traditions,

Easy Cauliflower Crust Pizza (Gluten Free/ Dairy Free/ Grain Free)

There are many of these recipes out there. It’s the same idea as my Spaghetti Squash Crust Pizza

I figured that with summer coming and the layers of clothing starting to come off, that everyone would love another low carb pizza crust. If you are not worried about carbs then you can always try my regular Pizza Crust.

Oh my goodness!! 🙂

This is the ultimate in guilt free pizza enjoyment!

After playing with this, I am quite pleased!! I hope that you are as well.

Cauliflower Crust Pizza

Cauliflower Crust Pizza (Gluten free/ Dairy Free)

1/2 head of cauliflower (approximately 4 c. after it is riced-How to Make Riced Cauliflower)

2 eggs

1/2 c. Daiya mozzarella cheese-for dairy free (or whatever shredded cheese)-Additional cheese for on top

2 tsp. dry basil

3 cloves garlic- minced (or less if you prefer)

Put the riced cauliflower into a glass bowl and microwave uncovered and no water for 6 minutes.**

Let it cool slightly. (This is so you eggs won’t cook mixing them into the hot cauliflower)

Cauliflower Crust Pizza

Mix in eggs, cheese, basil, and garlic.

Preheat oven to 450 degrees

Spread onto parchment paper lined cookie sheet. You can make it as thin or thicker if you would like.

Bake for 15-20 minutes or until edges start to brown.

Remove from oven and top with sauce(i even add Pesto to my pizza) and whatever toppings you enjoy.

Pop your pizza back in under broil to melt the additional cheese.

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You can make a 9″ by 13″ pizza with a half of a cauliflower. If that is all you are eating, then it’s two servings.

A half batch makes a 9 inch crust- one serving.

** If you do not own a microwave or do not like using one, then you can put your cauliflower into a frying pan with one teaspoon of coconut oil and saute on medium heat for approximately 6 minutes- stirring constantly. Another method is to put the cauliflower into boiling water for 3 minutes, but you have to drain it well, then use a tea towel to squeeze the all liquid out.

Shared On: Gluten Free Fridays, Swap N Share Sunday, Mix It Up Monday, Gluten Free Round Up,    Make Your Own Monday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Healthy 2Day Wednesday, Foodie Friends Friday

Chocolate Chip Cookies (Gluten Free/ Dairy free/ Vegan Option)

When you were little can you remember the first cookie you ever ate? Probably not…
You can probably remember your favourite childhood cookie. 🙂
For me it was definitely the Chocolate Chip Cookie!
With all the other cookies, squares, pies, and cakes, that cookie is the one that sticks in my mind.
Did you think that when you went gluten free that you wouldn’t be able to have them anymore? I had a very nice email from a lady asking if I would make a gluten free and dairy free chocolate chip cookie recipe…So here they are 🙂
And who doesn’t like them??
Chocolate Chip Cookies

Chocolate Chip Cookies (gluten Free/ Dairy Free/ Vegan Option)

1/2 c. coconut oil ( shortening or butter if not vegan or dairy intolerant)
1/2 c. unsweetened applesauce
1 c. palm sugar (or desired granular sugar)
2 eggs (For vegan Gel Eggs**)
2 tsp. vanilla
1 tsp. xanthan gum
1/2 tsp. sea salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. dairy free chocolate chips,chopped dark chocolate, or carob chips
 Preheat oven to 325 degrees
Cream coconut oil, applesauce and palm sugar together; then add eggs and vanilla, mix.
In another bowl mix together flour mix, xanthan gum, baking soda, baking powder, and salt. Mix wet ingredients into dry. Drop by teaspoon onto cookie sheet. Bake for 10-11 minutes for chewy cookies, and 13-15  for crispier.
Makes about 3 1/2 dozen. Freezes well.
** To make two gel eggs: mix together 2 Tbsp ground chia with 1/3 c. water and let sit 2 minutes. Mix in when eggs are called for.

Garlic Chicken Asparagus (Gluten free/ Dairy Free)

I love asparagus!!! Since it’s spring it will now be in abundance! Right?

Well as soon as old man winter releases his ugly grip… In anticipation of spring, here is a great asparagus recipe!

I don’t cook it very many ways but I’m starting to try more. I grew up getting told you just boiling it until it was mushy and put butter, salt and pepper on it. After I moved out I figured out if you steam it for just a few minutes, it tasted so much better. So that is the way I cook it normally.

This is a new way…

Garlic Chicken Asparagus

Garlic Chicken Asparagus (Gluten Free/ Dairy Free)

2 Tbsp. olive oil
1 medium onion- diced
2 stalks celery- diced
1 lb. asparagus
3 cloves garlic- minced
1 tsp. Bragg’s soy sauce(optional)
1 lb. cooked chicken ( diced)
sea salt and pepper to taste
1 tsp. chili pepper flakes(optional)
Serve on riced cauliflower, brown rice or quinoa

Rinse asparagus. The bottom of asparagus tends to be very tough and woody. I like to take one stalk and bend it. It will should break off the woody part, just throw that part away. If you want to cut it, just cut off the bottom inch or so. Dice the rest into about one inch pieces. Set aside.

In a large skillet, add olive oil and saute onion and celery until soft. Add asparagus and garlic; mix through and cook about five minutes. Add in chicken, chili peppers and soy sauce if using. Heat through.

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The first time I made this it was without the soy sauce and chili peppers.

Other times I make it with the soy sauce and chili peppers.

Makes 2 servings.

                       Both ways are quite delicious.

Four Great Ways to Eat Avocado

If you are like any other parent you are trying to get you kids to eat more fruits and vegetables…

Well sometimes the easiest way to do it, is to hide them. When my daughter was young, I would puree vegetables and add them into sauces. What she couldn’t see would help her 🙂

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So for breakfast why not try a Berry Smoothie?

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Kids Love dipping chips and veggies into dips… You can make them Guacamole.

Avocado Veggie Quinoa

For lunch or dinner add Avocado Veggie Quinoa. It creamy texture is a winner!

Chocolate Avocado Pudding

Finally for dessert we have Chocolate Pudding... Now tell me what child doesn’t love chocolate pudding? You can keep it a secret that it’s healthy for them. Do they need to know that it is made with avocados? No 😉

Those are just four ideas how to add more avocados into your’s and your child’s diet…

Any more ideas???

Apple Crisp (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

So I received a phone call recently from my daughter…

Jenn: “Mom, where is your apple crisp recipe?”

Me: “What do you mean?”

Jenn: “You have Caramel Apple Flan and Apple Pie on your site, but where is your apple crisp recipe?”

Me: ” I thought I put that on ages ago… Oops, sorry. Let me get right on that.”

Apple Crisp

So that was the jist of the conversation… Apple Crisp was one of the first recipes that I converted because it was so easy to do. I assumed that I had already posted it… Guess I shouldn’t assume things.

Here is my Apple Crisp recipe… It has evolved to be healthier that it used to be, as well as allergy free. I add the water in with the apples to make somewhat of a built in caramel sauce.

Apple Crisp (Gluten Free/ Dairy Free/ Refined Sugar Free)

Preheat oven to 350 degrees

1/2 c brown rice flour

1 c. gluten free oats

1 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c.palm sugar (Or desired granular sugar)

1/2 c. coconut oil-melted ( margarine or butter if not vegan or dairyfree)

Mix together and set aside.

6 c. apples- peeled and sliced (cortland or granny smith)

1 tsp. cinnamon

3 Tbsp. palm sugar (Or desired granular sugar)

3 Tbsp. water

Place sliced apples, cinnamon, palm sugar and water into the bottom of a greased 2 quart baking dish.(9by13 will work great). Sprinkle topping over apple mixture.

Bake for 45-50 minutes or until apples are tender. You may want to check on the tenderness after 30 minutes. Time depends on the variety of apples as well as the freshness.

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Serve warm with ice cream or Whipped Coconut Cream.

Shared On: Healthy 2Day Wednesday, Gluten Free Fridays, Wellness Weekend, Swap N’ Share Sunday

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

I love chocolate!!! As anyone who reads my recipes, you will know that I love chocolate.
So once in a while I will work on something that is not.
I have been playing with this recipe for a while and it works so well!
Moist as can be and very tasty!

Vanilla Cupcakes

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c.gluten free flour mix
1/2 c. sorghum flour
(if you don’t want to use sorghum just use 1/2 c. more flour mix)
1 tsp. xanthan
1 1/2 c. palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

4 eggs
1/2 c. coconut oil-melted (or neutral flavoured oil)
2 c. almond milk ( or desired milk)
2 tsp. vanilla

Preheat oven to 350 degrees
Prepare baking tin by either greasing or lining tins.

Whisk together flours, gum, sugar, baking powder and baking soda. Set aside.
In a medium sized mixing bowl beat together eggs, oil, milk alternative, and vanilla.
Then add in dry mixture. Stir for 30 seconds, then scrap down sides.
Beat at medium speed for two minutes.

Pour batter into prepared baking tins.
Bake for 11-12 minutes for mini cupcakes, or 16-18 minutes for regular size.
Or until toothpick comes out clean when tested.

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Top with Chocolate Icing or Cinnamon Sweet Potato Frosting

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Shared On: Gluten Free Round Up

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