Monday, December 20, 2010

GF, DF, SF Banana Pudding

Ingredients:
1 cup Agave Nectar
1/4 cup corn starch
1/4 tsp salt
3 cups milk substitute (i used coconut milk)
4 egg yolks
3 tbls GF DF Butter
2 tsps Vanilla
2-3 bananas (sliced)
1/2 pkg of Mi-Del all natural Arrowroot Cookies

In a medium sauce pan, combine agave, corn starch and salt. Gradually stir in the milk. Cook an stir over medium heat until thickened and bubbly. Reduce heat and cook and stir for 2 minutes. Remove from heat. Beat yolks slightly. Stir about 1 cup of the hot mixture into the egg yolks - mix well. Return egg yolk mixture to sauce pan and mix well. Bring to a gentile boil. Cook and stir 2 minutes more. Remove from heat and stir in butter and vanilla.

In a bowl, arrange a row of arrowroot cookies at the bottom, followed by a row of slided bananas. Top off with 1/3 of the pudding mix in the sauce pan. Keep layering with the arrowroot cookies and bananas. Top off with a layer of cookies for a nice presentation.

This is a very sweet dessert.

Gluten, Dairy and Sugar Free Quick Bread


Ingredients:


2 cups gluten free flour (a white rice flour blend is best)

4 tsp gluten free baking powder

1/2 tsp salt

1/4 cup dairy free / gluten free butter

3 tbls agave nectar

1 1/4 coconut milk (soy milk or almond milk will work as well)


Line a loaf pan with parchment paper or greased wax paper and set the oven at 425 degrees.


Add all of the dry ingredients into a bowl.

Rub in the butter until the mixture resembles fine bead crumbs.

Whisk in the agave and milk and mix to a soft dough.

Turn into the prepared pan and spread evenly.

Bake in the center of the oven for about 30 minutes.

Remove from the oven when center is done and outside is firm. Remove from the pan and let cool. Use this bread as you would yeast bead. It makes great sandwiches.

Sunday, October 10, 2010

Apple-Cinnamon Toastie Bread (Gluten, Sugar and Dairy Free)

Ingredients:

Roasted Apples
3 large granny smith apples (peeled, cored and diced)
1/2 tablespoon ground cinnamon
1/4 cup agave nectar
1/8 cup of fresh lemon juice


Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together the apples, cinnamon, agave, and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet. Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool.


Toastie Bread:
1 cup garbanzo - fava bean flour
1 cup agave nectar
1/2 cup arrowroot
2 1/4 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
2 tablespoons ground cinnamon
1/2 cup coconut oil (plus a little more for the pan and to brush the bread)
1/3 cup unsweetened natural applesauce
2 tablespoons pure vanilla extract
1/3 cup hot water

Keep the oven at 325 degrees. Lightly grease a 7x4x3 inch loaf pan with coconut oil.
In a medium bowl, wisk together the flour, 3/4 cup of the agave, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt and 1 tablespoon of the cinnamon. Add the coconut oil, applesauce, vanilla, and water to the dry ingredients. Stir until the batter is smooth, and then fold in 3/4ths of the roasted apples. Transfer 1/4 cup of the batter into a small bowl, add the remaining 1/4 cup of agave nectar, 1 tablespoon of cinnamon and remaining apples and stir until creamy.

Pour the large portion of batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf moving the spoon up and down.

Bake the toastie on the center rack for 25 minutes, remove from the oven and lightly brush the top with coconut oil. Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted into the center comes out clean.

Let the toastie sit in the pan for 20 minutes, then invert the cake onto a board. Turn right side up and cut and serve warm. Cover the cooled, uncut toastie with plastic wrap and store at room temperature for up to 3 days.

I made this for my life group at church last week and everyone seemed to enjoy it. I hope you like it as well. Also, if you like raisins, you could also add 1/4 - 1/2 cup of raisins before cooking.

Wednesday, July 14, 2010

No Bake Chocolate Oatmeal Cookies (no dairy, no sugar)

Ingredents:
1/4 cup coconut oil (organic is best)
3/4 cup agave nectar
2 tbls cocoa
1/4 cup natural (or organic) creamy peanut butter
2 cups natural quick cooking oats
1 tbls vanilla extraxt





















Add the first 3 ingredents in a sauce pan, wisk and bring to a rolling boil for 1 minute. Remove from heat and stir in the remaining ingredents until well mixed. Spread wax paper on to 2 cookie sheets and spoon the mixture onto the wax paper in tablespoon drops. Place the sheets in the fridge to cool for at least 30 minutes. Once the cookies are firm, place them in a storage container and keep in the fridge until ready to serve. Hint: if you keep these cookies out too long, or in the heat, they will start to melt because of the oil in them.

Tuesday, June 8, 2010

Chicken Salad for Lunch/Dinner

This makes 2-3 servings depending on serving size and is great for summer.

Ingredents:
1-12.5oz all natural canned white turkey or chicken in water (Valley Fresh is my favorite and does not have any additional added ingredents other than salt and water).
2-3 tbls Vegenaise (gluten, dairy and sugar free)
1/3 cup red seedless grapes (cut in half)
1/8 cup chopped walnuts
5 oz fresh baby spinach (washed)

Open the can of turkey/chicken and drain all the water out. Put the turkey/chicken in a bowl and mix well with the Vegenaise, grapes and walnuts. You may want to start out with just 2 tbls of Vegenaise and then add in additional tbls if you like yours with more.

To serve, arrange baby spinach at bottom of 2-3 bowls and spoon out the turkey/chicken salad on top of the greens. This tastes so great with spinach. In fact, if you do not have a gluten intollerance, I would suggest wrapping this all up in a spinach tortillia. I hope you enjoy!

Saturday, May 15, 2010

Quick and Easy Lunch today: Hot dogs (no buns) and chips

OK, today we are doing some running around, so needed something quick to cook. If you have one of these days, these hot dogs and chips are great. We get both of them from Costco.

-Coleman natural uncured beef hot dogs (you can get 3pkg of 8 for about 9.00 at Costco they have no sugar, no gluten, no MSG, and no nitrates)
-Multigrain Tortilla chips by Food Should Taste Good (made with flax, sunflower, sesame seeds, oat fiber, and brown rice) - also these are baked and not fried and taste better than a tortilla chips to me :o)
-mustard
-onion
-Pace salsa
-corn tortillas (optional)

Cook the hot dogs how you like them (grilled, boiled, microwaved), they all work. Serve the hot dogs with a side of mustard to dip in. I like to also sprinkle onion on top of my mustard. Eat with the tortilla chips and salsa. If you really need to put this in some type of bread to eat, you can always wrap it with mustard and onion in a corn tortilla. Enjoy!

Wednesday, May 12, 2010

Lasagna was for Dinner tonight - Here is the recipe for my gluten, dairy and sugar free lasagna


Ingredients:
1 lb hamburger meat
10-20 fresh spinach leaves
1/2 lb soft goat cheese
3-4 oz goat mozzarella or cheddar
10 oz package brown rice lasagna noodles (made by Tinkyada - I found this at Kroger)
10 oz Ragu Light (no sugar added) tomato and basil spaghetti sauce

Make sure to set out the soft goat cheese before you get started so that its soft enough to work with when you need to layer.

Brown the hamburger meat, drain the grease, wash with water and set aside. Boil the lasagna noodles for only half the time the package recommends (about 7-8 minutes) and set aside to cool. Chop up the spinach into tiny bits and add to the hamburger meat. Add the Ragu spaghetti sauce to the cooked hamburger meat and simmer until mixed well. Grate the goat mozzarella cheese, as this will be added to the top at the end.

Now you are ready to layer the lasagna in a 9x9 deep dish. Start by adding a few spoonfuls of meat sauce onto the bottom of the dish so that the noodles do not get hardened. Then you add a layer of noodles, soft goat cheese, meat sauce. Repeat for a 2nd layer and after adding the meat sauce; add the grated goat cheese at the top. Cover the dish with foil and bake for 1 hour at 400 degrees.

Don't worry if your family (kids especially) don't like spinach, it will add very good flavor and if chopped very fine, the won't even notice it. My 7 year old eats it up :o)