Ingredients:
1 Egg (or vegans can use flax egg)
1/2 C Rice Milk
1/2 tsp cider vinegar
1 3/4 C GF Flour
1/2 tsp Xanthan Gum
1/2 C Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 C Shortning (non-hydrogenated preferred!)
1/2 tsp Vanilla
Topping:
1 1/2 tsp Cinnamon
1/4 C Brown Sugar
1/4 C Sugar
1 TBSP Vegan Butter or shortning
Method:
Pre-heat oven to 375F degrees and lightly oil a 8x8 pan.
In a small bowl, combine milk & vinegar. In a large bowl, whisk flour, 1/2 cup sugar, baking powder, baking soda, xanthan gum. Use a pastry cutter to cut in the shortning until coarse crumbs form. Beat egg and vanilla into the "buttermilk" mixture, then add to the flour mixture. Stir until combined. Pour batter into pan and spread to the edges. In a small bowl, mix cinnamon, sugars, and butter with a fork till crumbs form. Sprinkle on top of cake. Bake 20-25 minutes, until a toothpick comes out clean in the center. Cool completely in pan before serving.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Monday, March 25, 2013
Tuesday, February 26, 2013
Finally! Dairy free creamer that tastes good. Soy, gluten, sugar & dairy Free.
I have been using this stuff:
It is fabulous...but expensive. I can go through this carton by myself in about 2 weeks give or take. (I usually have two cups of coffee/day, but I'm trying to cut back to one.)
The problem I encountered was that most "dairy" free creamers either were soy based - YUCKY, or just were not that creamy and rich. Not to mention the cost. So, for store bought, you can fork over $4.69 for this barista style creamer (don't be fooled by their other kind, it isn't the same).
The problem I encountered was that most "dairy" free creamers either were soy based - YUCKY, or just were not that creamy and rich. Not to mention the cost. So, for store bought, you can fork over $4.69 for this barista style creamer (don't be fooled by their other kind, it isn't the same).
OR
You can try making your own. I don't know if it will be that much cheaper - but it all depends on what kind of sale shopper you are. I have dates from Costco that are pretty cheap bought in bulk ($2/lb), and I buy canned coconut milk on sale - so for me it is a savings but if you don't buy on sale probably you will spend the same.
The recipe I use is from this site: Dairy Free, Sugar Free, Paleo Coffee Creamer Recipe
If you are not into dates, or you don't care about a little sugar in your coffee I would use a simple syrup to sweeten it and skip the date paste. Then you would cut out a little cost too. I say, a few tablespoons of sugar sweetened creamer in your coffee can't hurt that much if you are being healthy otherwise! :-)
So, you CAN have your creamy delicious coffee without cows milk - seriously - this should like make your day for the next week! Ha!
Wednesday, February 20, 2013
Chicken Teriyaki
We LOVE Panda Express. Alas, while fairly safe, if you are celiac, etc...you cannot eat there. The good news - Most oriental cuisine is by nature easy to create both gluten and dairy free! I promise you that you will not be disappointed with the flavor of this dish...and will be looking around for the take out container - it will fool you into thinking you are eating chinese with it's sweet-salty tangy deliciousness! Finger lickin' good folks!
Homestyle Chicken Teriyaki
From the Cook's Country Authors & Cookbook
8 bone-in skin-on chicken thighs, patted dry and peppered generously
2 Tbsp olive oil
In a large skillet (preferably NOT non-stick) place chicken thighs skin side down in the hot oil. Use a large, weighted pot and set it on top of the cooking thighs to weight them down and increase contact with the bottom of the skillet. Brown the first side 15-20 minutes until the skin is deep brown and very crisp. Turn over, remove weighted pot and continue cooking until internal temp reaches 185F, about 10 more minutes. Remove to plate. Discard all the grease from the skillet.
While cooking the chicken, whisk together:
1/3 to 1/2 c sugar
1/2 c gluten free soy sauce
1 tsp cornstarch
1 tsp freshly grated ginger (MUST)
1 clove garlic, minced
2 Tbsp white wine, Mirin, or dry sherry
Pour sauce mixture into skillet, bring to a simmer and place chicken thighs back into pan. Spoon sauce over meat and continue heating, uncovered, until sauce slightly thickens. About 2 minutes.
Serve with plain white rice and a green vegetable, like broccoli.
Homestyle Chicken Teriyaki
From the Cook's Country Authors & Cookbook
8 bone-in skin-on chicken thighs, patted dry and peppered generously
2 Tbsp olive oil
In a large skillet (preferably NOT non-stick) place chicken thighs skin side down in the hot oil. Use a large, weighted pot and set it on top of the cooking thighs to weight them down and increase contact with the bottom of the skillet. Brown the first side 15-20 minutes until the skin is deep brown and very crisp. Turn over, remove weighted pot and continue cooking until internal temp reaches 185F, about 10 more minutes. Remove to plate. Discard all the grease from the skillet.
While cooking the chicken, whisk together:
1/3 to 1/2 c sugar
1/2 c gluten free soy sauce
1 tsp cornstarch
1 tsp freshly grated ginger (MUST)
1 clove garlic, minced
2 Tbsp white wine, Mirin, or dry sherry
Pour sauce mixture into skillet, bring to a simmer and place chicken thighs back into pan. Spoon sauce over meat and continue heating, uncovered, until sauce slightly thickens. About 2 minutes.
Serve with plain white rice and a green vegetable, like broccoli.
Monday, February 18, 2013
Super Gluten/Dairy Free Fudge Brownies
Adapted from the book Cooking for Isaiah.
These freeze well. I make little 2-piece portions wrapped in plastic wrap and put them in a freezer bag so I can pull one out anytime I need a fix.
While these are excellent, and fudgey, they are not like a box mix exactly. They will taste more like a home-made, dark, dense, fudge brownie. Betcha can't just eat one! :-)
1 cup dairy-free semisweet chocolate chips, melted
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 Tbsp Water
1 cup granulated sugar
2 large eggs
3/4 cup Bob's Red Mill All purpose gluten free flour mix
1 1/2 tsp xanthan gum
1/4 tsp salt
Method:
Pre-heat the oven to 350f. Grease an 8 inch square pan and line with a 14inch long piece of parchment paper, letting the long ends hang over the side of the pan. (Yes, you have to do this part as gluten free desserts are more delicate than regular due to the lack of "glue-ten" holding them together!)
In a medium bowl, melt the chocolate chips with the oil. Whisk till smooth and then add the cocoa powder and water. (You must NOT have any water with the chocolate until after it is melty smooth.) The mixture should just be warm, not hot before moving to the next step.
In a large bowl, whisk together the sugar and eggs. Whisk in a spoonful of the chocolate mixture to temper, then whisk in the chocolate mixture to the egg mixture.
In a small bowl, whisk the flour, xanthan gum, & salt together. Then fold it with a spatula into the wet batter until just combined. Transfer the batter to the prepared baking dish and spread batter to the edges.
Bake until set and the brownie edges pull away slightly from the sides of the pan, 25 to 30 minutes. Let cool to room temp in pan on a wire rack. Use the parchment paper to lift out and cut into squares. Enjoy!
These freeze well. I make little 2-piece portions wrapped in plastic wrap and put them in a freezer bag so I can pull one out anytime I need a fix.
While these are excellent, and fudgey, they are not like a box mix exactly. They will taste more like a home-made, dark, dense, fudge brownie. Betcha can't just eat one! :-)
1 cup dairy-free semisweet chocolate chips, melted
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 Tbsp Water
1 cup granulated sugar
2 large eggs
3/4 cup Bob's Red Mill All purpose gluten free flour mix
1 1/2 tsp xanthan gum
1/4 tsp salt
Method:
Pre-heat the oven to 350f. Grease an 8 inch square pan and line with a 14inch long piece of parchment paper, letting the long ends hang over the side of the pan. (Yes, you have to do this part as gluten free desserts are more delicate than regular due to the lack of "glue-ten" holding them together!)
In a medium bowl, melt the chocolate chips with the oil. Whisk till smooth and then add the cocoa powder and water. (You must NOT have any water with the chocolate until after it is melty smooth.) The mixture should just be warm, not hot before moving to the next step.
In a large bowl, whisk together the sugar and eggs. Whisk in a spoonful of the chocolate mixture to temper, then whisk in the chocolate mixture to the egg mixture.
In a small bowl, whisk the flour, xanthan gum, & salt together. Then fold it with a spatula into the wet batter until just combined. Transfer the batter to the prepared baking dish and spread batter to the edges.
Bake until set and the brownie edges pull away slightly from the sides of the pan, 25 to 30 minutes. Let cool to room temp in pan on a wire rack. Use the parchment paper to lift out and cut into squares. Enjoy!
Saturday, February 16, 2013
The Perfect Gluten & Dairy Free Chocolate Chip Cookies
Introduction:
Fact: Just because all those bloggers and crazy expensive store brands etc..."claim" their cookie tastes just like the real thing, and you will never know the difference doesn't make it so. I have thrown out more than I want to admit, and spent $$$$ for a meager half-dozen tempting looking but cardboard-ish cookies in desperation to fulfill my crazed chocolate chip cookie craving.
This recipe is good, just like what you think it should be, looks, acts, feels & smells as it should; but most importantly of all, it passes the taste test of my husband, the most articulate & sentimental taste tester I've ever met. Having him devour them and not mention how good his "Mother's" cookies are is a supreme accomplishment that I am admittedly proud of.
Recipe Guidance:
You can make this recipe vegan by substituting the Crisco for a vegan shortening, and using 1 TBSP of ground flaxseed dissolved in 2 TBSP of water instead of the egg.
If I specified a brand, it is because I found it out the hard way that it is best.
If you want a crispier cookie, decrease the flour by up to 2 TBSP, and only put in 1 tsp of Xanthan Gum. Cook them longer if you prefer "burnt" cookies. :-)
I have found that the cheapest available Dairy-free chocolate chips are from Trader Joe's for $1.99/12oz. You can also buy small 1TBSP pkgs of Xanthun Gum for $0.69 from the Healthmarket at Hyvee, if you just want to try out the recipe without buying a big (expensive) bag of that. You CANNOT leave it out - your cookies will fail.
Gluten-free flour sometimes tastes awful raw, so be sure to bake your batter before tasting it!
Ingredients:
1 1/4 C Bob's Redmill All Purpose GF Flour Mix
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tsp xanthun gum
Whisk above ingredients in a large bowl till well combined.
In another large bowl, using a handheld mixer blend:
1/2 C butter flavored Crisco baking sticks
1/2 C packed brown sugar
1/4 C granulated white sugar
Then add:
1 large egg
1 tsp gluten-free vanilla
and beat until fluffy and creamy.
Add the flour mixture to the wet and mix until almost combined. Add 1 C dairy free chocolate chips and finish mixing.
Drop by tablespoonfuls onto a parchment or silicone lined baking sheet and bake immediately in a 375 degree oven for 10 minutes, or until edges are just starting to brown. Let rest on the baking sheet for 2-5 minutes before removing. Store unused dough in fridge until baking.
Makes approximately 2 dozen.
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