Archive for September, 2008

postheadericon Two GF Easy-Bake Oven Cakes

[gfcf. free of dairy, wheat, gluten, soy, tree nuts, peanuts, fish, shellfish. vegetarian]

My daughters have been enjoying their Easy Bake Ovens again, and are loving their cakes – next step is pizzas! :)

Here are two recipes that make 4 cakes each, plenty for everyone to share!

Chocolate Easy Bake Cake

Glazed Chocolate Cake
  • 1 cup gluten-free flour mix

  • 1 egg
  • 1 TBS canola oil
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tsp baking powder
  • 2 TBS cocoa powder

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Pour into cake pans.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Cinnamon Roll Easy Bake Cake

Cinnamon roll goodnesss
  • 1 1/4 cups gluten-free flour mix

  • 1 egg
  • 1 TBS canola oil
  • 1/4 cup sugar
  • 1/3 cup water
  • 1 tsp baking powder
  • 1 TBS cinnamon

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Spoon int cake pans, keeping a circle opening in the middle like a donut.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Icing
On top of the Easy Bake Oven, place the yellow pot, and melt 1 TBS dairy-free margarine or shortening. Slowly add 3/4 cup of powdered sugar, adding 1 TBS water if needed to keep the mixture from becoming too stiff. Glaze cakes and eat.

postheadericon Chicken and Broccoli Alfredo

My friend JadenKale was chatting with me recently while eating some leftover chicken alfredo with broccoli. I don’t think I ever ate that, but my mouth was watering at the idea. I played around with my White Sauce recipe, and whipped it up. This got rave reviews, and seconds for most of the family.

As I’ve mentioned before, coconut milk loses its coconutty taste when salt is added rather than adding sugar – sugar intensifies the coconut taste. The texture of coconut milk is more creamy than other milk substitutes, so it has a creamier taste than other milk substitutes. However, you can use other milk substitutes.

Welcome to the world of Faux Fast Food! This dish can be on your table in under 45 minutes. This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Ingredients

  • 2 TBS oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 2 sp Italian seasoning
  • 1/2 tsp Tony Chacheres Cajun seasoning or 1/4 tsp cayenne
  • 1 lb chicken
  • 2 heads of broccoli, cut into florets
  • 3 TBS starch (corn, tapioca, arrowroot)
  • 1 (14 oz) can coconut milk
  • 1 splash white wine (optional)
  • 1 lb gf pasta (we prefer Tinkyada Brown Rice pasta)

Method:

Start a large pot of salted water on high, cook pasta according to package directions.

Dice onion, mince garlic, and chop chicken into 1″ cubes. Break broccoli into florets, and put into a microwave safe bowl. Cover bowl, and microwave broccoli florets for two minutes.

Warm oil in a large skillet over medium heat. Add onion and garlic, and begin to sauté.

When the onion and garlic begin to soften, add chicken to the pan. Add spices, and stir, browning chicken on all sides.

When chicken is almost finished cooking, add the broccoli, and continue stirring.

When the chicken is browned and the broccoli is tender, sprinkle the cornstarch over the chicken and broccoli, and stir. Add the (optional) splash of wine, then add the coconut milk, and stir.

Stir over medium heat until the coconut milk starts to bubble and thicken. Take off the heat and mix with the cooked pasta, and serve to rave reviews.

postheadericon Hearty Lentil and Sea Vegetable Soup

My oldest daughter has been asking for more vegetarian meals. This makes me happy, as we were vegetarian before the celiac and food sensitivities took over. My daughters needed a lot of protein, so we switched our diet. 5 1/2 years later, we are able to reduce some of our dependency on meat, so we are having at least one vegetarian meal a week.

This is an inexpensive and delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, vegetarian and vegan recipe.

Hearty Lentil and Sea Vegetable Soup

Ingredients:

  • 2 TBS cooking oil

  • 1/2 tsp sesame oil (optional)
  • 2 stalks celery, diced
  • 1 small onion, minced
  • 1 piece kombu (seaweed)
  • 1 lb brown lentils
  • 1/2 cup rice (white or brown)
  • 3 TB soy sauce
  • 1 TB rice vinegar
  • 6 cups water
  • 1/4 cup dried wakame

Method
Bring the 2 oils up to medium heat in a large soup pot. Add celery and onion, and stir. Sauté until the celery and onion start to soften.

Add all other ingredients other than the wakame, and stir well.

Turn heat up to high, and bring to a boil, stirring occasionally.

When the soup has come to a boil, turn the heat down to medium-low, and cover. Let simmer for 30 minutes, stirring occasionally.

Check the water/broth level after 30 minutes, and add a cup or 2 of water if needed. Remove the kombu & discard.

Soup for me!

Add the wakame, and replace the cover on the soup. Let simmer for 10 minutes, then check rice & lentils for done-ness.

This is a delicious soup that will really fill you up! This served 5 hungry people with enough leftovers for a few more meals.

postheadericon Chocolate Donuts

adapted from an adaptation by a friend from a recipe in Roben Ryberg’s GF Kitchen book

Very light. A bit crispy on the outside, light and chewy on the inside. These donuts would please a newly-GF donut lover.

Enjoy the Cinnamon Donuts recipe, too!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan recipe.

Ingredients

  • 1/4 cup oil

  • 2/3 cup sugar
  • 1 egg or egg replacer
  • 1 cup tapioca, corn, or arrowroot starch
  • 1/2 cup millet or sorghum flour
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cocoa
  • 1 1/4 tsp baking powder
  • 2 tsp vanilla
  • 3/4 cup coconut milk or other milk substitute

Glaze:

  • 2 TBS margarine or coconut oil

  • 2 TBS coconut milk, soy milk, or rice milk
  • 2 cups powdered sugar (watch out – this has corn unless specially purchased)
  • 1/4 cup chocolate chips (check for dairy & gluten free status)

Method:

Combine all ingredients except milk in a medium bowl. Slowly add milk while stirring and break up any lumps. The batter will be relatively thin.

Heat about 1/4″ oil in a large nonstick skillet over medium heat.

Scoop out with cookie scoop and drop into hot oil. Flip after a minute or so. Remove from oil and place on paper towels. (Be very careful! hot oil burns!)

Glaze, then repeat process with the next batches until batter is finished.

Glaze:

In another bowl melt margarine and chocolate chips in the microwave for a minute, adding 30 seconds and stirring if additional time is needed.

Add the milk substitute and powdered sugar. Mix until not lumpy, then drizzle over donuts. yum!

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