Posts Tagged ‘food’

Gingersnap Pudding Cookies (Gluten & Dairy Free)

It’s foggy and wet and cold outside. The leaves are changing, the wind is blowing, and it is seriously impossible to find a break in the weather to get some cute family photos! Autumn is kind of a double edged sword that way…its so beautiful outside with all the colors and makes for a really nice photo background BUT, the weather is so stinking unpredictable this time of year that you can plan a photo shoot umpteen times before it actually works out weather-wise, and then you pray and beg and hope that your children will cooperate too! LOL. We’re still waiting for the weather… so Ive’ been busy crafting (Seriously, who has the patience for crafting with kids?!? amiright?!) and baking, and getting ready for Halloween!

I don’t know what made me crave Gingersnaps yesterday, but its been a really long time since I’ve had a good one because gluten free gingersnaps have never worked out for me, and Ive tried a bunch of different recipes. I’ve found the secret to amazingly delicious cookies (gluten and dairy free) and that is a box of instant pudding. You’ll see this in my chocolate chip cookies and snickerdoodles (recipe coming soon!) So I thought, why not try that trick with gingersnaps?! So…. I whipped up this recipe and prayed it would work! And guess what?! OMG, they’re even better than I remember gluten ones being! My house smells amazing now, and my tummy is happy. The kids may be hyped up on sugar from sharing a cookie (they don’t get sweets a whole lot, but I thought they should try one and they both loved it!) but it was worth it! Give these a try and enjoy 🙂

Gingersnap Pudding Cookies    (Printable Version)gingersnap-pudding-cookies

 Ingredients:

1/2 cup coconut oil

3/4 cup brown sugar

1/4 cup granulated white sugar

1 (3.4 oz) “Jello” Instant butterscotch pudding mix

1/4 cup molasses

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups gluten free flour

1 teaspoon xanthan gum

2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

Dash of salt

Instructions:

Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, molasses, eggs and vanilla until creamy.

Gradually add in the flour, gum, baking soda, salt and spices. Beat on low speed until just combined.

Using a #40 cookie scoop, place cookies onto greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.

Yields: 2 &1/2 dozen cookies

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Cinnamon Coffee Cake (Gluten & Dairy Free!)

You know how they say time goes by so much faster the older you get? Maybe its the age but I think that its more the busy with kids and life that makes the time just fly by! I totally understand this now, because I just realized how incredibly long its been since I last posted. And I apologize to you and to myself! LOL I have missed blogging and baking and cooking and working with new recipes. 😦 I guess I have been in “survival mom” mode the last couple years! Now that baby #2 just turned one (again, how did that happen so fast!?) and baby #1 is about to turn 3… Ive pretty much stuck to a few basics… IE, things that are quick, easy and usually guaranteed to be eaten! But… now that my little man is a little eating champ, seriously a meat and potatoes boy after my own heart, especially since big sister is in that threenager full of spitfire refusing to eat anything stage! I’ve deemed its time to get back into the swing of things and start trying to make time to try new things and actually get them posted on here! This being said as I look around and see the hurricane disaster obstacle course that is now my living room thanks to my two little lovebugs whilst I post this long overdue post!

Ok, so on to the good part, you heard me, gluten and dairy free goodness! This coffee cake is one of my absolute favorites from way back when, when I was still able to eat gluten and dairy. Then, years later I was craving this and decided to find a way to have it again. Its amazing how far things have come in the gluten and dairy free food department! I actually found coconut milk yogurt! That is the key to this coffee cake being so moist and delicious. I’m a huge fan of coconut oil, milk, yogurt, etc. I don’t find it adds a coconuty flavor, but it sure makes food yummy! This cake doesn’t seem to dry out as quickly as other gluten free coffee cakes, though maybe its just because its so good it doesn’t last as long in our house! With the rainy, fall weather, this is the perfect way to start off your fall baking. It makes your kitchen smell divine as well! Hope you enjoy this one as much as we do! And with some much needed luck, you’ll be hearing from me again soon with some new stuff to try!

Cinnamon Coffee Cake (Gluten & Dairy Free)                                                 Printable Version

cinnamon-coffee-cake Ingredients:

2/3 cup coconut oil

2 cups sugar

2 tsp vanilla

4 eggs

3 cups gluten free flour

1 & ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups coconut milk yogurt

Topping:

2 Tbsp cinnamon

½ cup chpd walnuts

¾ cup sugar

 Directions:

In mixer, cream oil and sugar until fluffy. Add vanilla & eggs and beat well. Combine flour, xanthan gum, baking powder, baking soda and salt. Add alternately with the yogurt. Beat just enough after each to keep batter smooth. Spoon 1/3 of batter into a greased 10 in tube pan. In a small bowl, combine cinnamon, nuts & sugar. Sprinkle 1/3 of topping over the batter in the pan. Repeat layers 2 times. Bake at 350, for 70 min or till cake tests done. Cool 10 minutes on a cooling rack, then remove from pan to wire rack to cool completely.

Chocolate Chip Pudding Cookies (Gluten & Dairy Free)

Even before I had to go gluten free, I never had much luck with chocolate chip cookies! They always turned out too flat, crispy, greasy, etc. but they got even worse with gluten free flour! I had pretty much given up on them, tried so many different recipes, each complete with an epic fail! Which is just too sad because i love chocolate chip cookies! After brainstorming what I could do to kind of thicken them up and hold them together better, I thought, pudding mix! After a quick trip to the store, I whipped up a batch of these little babies and voila! Perfection! I’m talking soft, thick, chewy, chocolatey goodness! And to make them dairy free, and healthier to boot, I used coconut oil instead of butter. These are amazingly delicious…and addicting! So don’t say i didn’t warn you! LOL Give these a try & enjoy! 🙂

Chocolate Chip Pudding Cookies (Printable Version)CC Cookies

Ingredients:
3/4 cup coconut oil
3/4 cup brown sugar
1/4 cup granulated white sugar
1 (3.4 oz) “Jello” Instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 (12 oz package) semisweet chocolate chips

Instructions:
Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, eggs and vanilla until creamy.

Gradually add in the flour, gum and baking soda. Beat on low speed until just combined. Stir in the chocolate chips.

Using a #40 cookie scoop, place cookies onto un-greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.
Yields: 2 &1/2 dozen cookies

Nomato Sloppy Joes (Gluten, Dairy & Tomato Free!)

Now that I have a tomato free ketchup sauce, there are soooo many yummy foods to eat! One of my all time favorites is sloppy joes! Its been a loooong time since I’ve had one since I couldn’t have the tomatoes, but now, now I can have sloppy joes anytime! And after you taste these bad boys, you’ll want them all the time! LOL They are soooo good…nice and messy and flavorful with a nice soft bun and crispy, crunchy pickles! Yum, yum YUM! The leftovers are just as good too. I made a big batch of the ketchup and froze little containers of it, so that I can just take one out and use it for this or meatloaf or whatever i need it for. Plus then you don’t waste any. So give these a try and enjoy! 🙂

Nomato Sloppy Joes (Printable Version)sloppy-joes
Ingredients:
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 1/2 green bell pepper, diced
• 1 celery stalk, diced
• 1/2 teaspoon minced garlic
• 1 pound ground turkey
• 1 & ½ cups Nomato sauce (see recipe)
• 1/4 cup tomato free ketchup (see recipe)
• 1 tablespoon Worcestershire sauce
• Sea salt and ground black pepper, to taste
• 4-6 gluten-free hamburger buns
Instructions:
1. In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, celery and garlic. Cook for 5 minutes, or until soft.
2. Add the ground turkey and cook.
3. Add the nomato sauce, tomato free ketchup, and Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened.
4. Season with salt and pepper as desired.
5. Serve on gluten-free hamburger buns.

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

Apple Crisp (Gluten & Dairy Free)

Its really starting to feel like fall out there, and apples and pumpkins are my biggest cravings right now! A short drive out into the country to pick up some fresh orchard apples and viola! A delicious apple crisp! I will warn you this is the perfect apple crisp; its addicting and you wont stop eating it! For breakfast, for a snack, for dessert….and before you know it, its all gone! LOL Next up is dairy free caramel apples! YUM! But for now…enjoy 🙂

Apple Crisp (Printable Version)

Ingredients:apple crisp
5 cups Golden Delicious apples,
peeled, cored and sliced
½ cup sugar
2 tsp gluten free flour
Dash of xanthan gum
½ tsp cinnamon
¼ cup water

Topping:
½ cup quick oats
½ cup gluten free flour
½ tsp xanthan gum
½ cup brown sugar
1/8 tsp baking powder
1/8 tsp baking soda
¼ cup non-dairy margarine

Directions:
Pre-heat oven to 350 degrees Fahrenheit.

Place the apples in a 8×8 glass dish. Combine the sugar, flour, gum and cinnamon and sprinkle over the apples. Pour the water evenly over the top.

Combine the oats, flour, gum, brown sugar, baking powder, baking soda and melted butter together. Sprinkle evening over the apples.

Bake for 45 minutes.

Coconut Cream & Fresh Fruit Pie (Gluten & Dairy Free)

Its definitely summer weather now…. and we’re up to 106 this weekend! Yikes! It all started with the 4th of July…at least we got some great family time in, went to the beach, the zoo and got some shopping in too! This pie was a result of the holiday weekend as well! And I have to say, it is amaaaazing! I made it with raspberries this time, but I’m going to do peaches next, then strawberries, and blackberries, etc as the fruit gets ripe! You could probably do it with any kind of fresh fruit or even a mixture. Make sure your fruit is ripe, so that each bite is nice and sweet and juicy! You can also make your own crust if you want, but one of the local stores had pre-made gluten free graham cracker crusts which is super tasty! S0, I’m off to the store soon to stock up! They are way better than I could make and who has time to make a pie crust?! I barely had time to make a stinkin pie! LOL, it was well worth it tho! I might try it with my yummy oatmeal crust too. The coconut cream layer is delicious and you can use up the rest of the whip cream on the top if you want, or use it all on the bottom with a  thicker layer, you cant really mess this pie up! Its the perfect mixture of crunchy crust,  creamy coconut whip cream, and sweet, juicy fresh fruit! Stay cool….and take the opportunity to play around with it….most of all though, enjoy! 🙂

Coconut Cream & Fresh Fruit Pie (Printable Version)IMG_5157

Ingredients:
1 premade 9-inch GF graham cracker crust
2 pints (2 lbs) fresh fruit (berries, peaches, etc)
3/4 cup sugar
2 tbsp cornstarch
1/3 cup water
1 tsp vanilla extract (opt.)
Coconut whipped cream (see recipe below)

Directions:
Wash the fruit. Mash 1 & 1/2 cups to make approximately 1 cup puree.
Combine mashed fruit with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract if desired and stir the mixture for about 5 minutes to cool it down.
Meanwhile, make your coconut whipped cream following the recipe below and prepare the fruit as needed.
Spread a layer of the coconut whip cream on the bottom of the pie shell and then arrange the fruit evenly on top. Pour the sauce evenly over the sliced fruit. Refrigerate for at least 2 hours, or until ready to serve. Top with leftover whipped coconut cream.

Coconut Whipped Cream

Ingredients:
One 15-ounce can full-fat coconut milk
1 tablespoon sugar or more to taste
1 teaspoon vanilla or more to taste

Directions:
Place the can of coconut milk in the refrigerator and leave it there until well-chilled or overnight. Open the can of coconut milk. Scoop out the firm layer of coconut cream that has solidified at the top of the can. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream.
Place the cream in the bowl of a stand mixer, or a large bowl. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla.

Strawberry Shortcake Muffins (Gluten & Dairy Free)

I’ve found that having a baby sure limits your time to blog, try new recipes, cook more than the same 3 easy meals on rotation or even have more then 2 minutes to scarf down some food! Kudos to those of you who have it down, I guess Im still learning! LOL But….I must be getting better at it, because not only did I have the time to bake and enjoy a new recipe, Im making time to post it on here so you can enjoy it too! I love strawberry shortcake, but it always seems to be too dry, and i dont have the time to whip up some yummy dairy free coconut whip cream, so this is the amazing, portable version! And yes, its both gluten and dairy free! Summer time is the best, since you can have all the fresh fruit and veggies you want! This is a great way to use some up, just be careful you eat them quickly because with this hot summer weather, they can mold very quickly! Not that that is going to be a problem they’re that good! LOL I also cut the recipe in half… but feel free to double it if you want 12 muffins. You can also whip up some coconut whip cream (or regular if you can have it!) and top these off with whip cream, throw on some more sliced strawberries and enjoy! 🙂

Strawberry Shortcake Muffins (Printable Version)

Ingredients:Strawberry Shortcake Muffins
• 1 cup gluten free flour
• ½ tsp xanthan gum
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup cold non-dairy butter
• 1/2 cup almond milk
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh strawberries, diced
Directions:
Preheat oven to 350 F. Spray 6 cups in a muffin tin with non-stick spray.
In a large bowl, mix together the flour, gum, baking powder, and sugar. Cut in the butter with a pastry blender. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.
Scoop batter and fill prepared muffin tin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

Tomato-Free Ketchup & BBQ Sauce

Finally! Some gluten, dairy, soy and most of all tomato free sauces! Earlier I posted the Nomato Sauce for tomato free red sauce, which you can use for spaghetti & pasta sauce, as well as pizza sauce. But… whats life without ketchup and bbq sauce!? That’s where these recipes come in! And they’re so good! You can use them in a bunch of other recipes as well, its like my long lost fave foods are back in my life which makes me super happy! Slopy joes, home made chili, bbq chicken, ribs, etc! YUM! I’m getting hungry just thinking about it! They’re really easy to make and made with natural ingredients, which means they’re not full of the yucky fake stuff like preservatives etc like the store-bought ones. Take a few minutes to give these a try and i promise I’ll be posting more recipes in which you can use these. You won’t regret it….enjoy! 🙂

Tomato-Free Ketchup (Printable Version)Tomato Free Ketchup

Ingredients:
1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can pear halves in natural juice, drained
1 (16 ounce) can sliced carrots, drained
1/2 cup white vinegar
1/4 cup granulated sugar
1/4 cup white corn syrup (Karo)
4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Directions:
Process all ingredients in a blender until smooth, about 30 seconds.
Store in refrigerator.

Tomato-Free BBQ Saucetomato free bbq sauce

Ingredients:
2 cups tomato-free ketchup
2 Tbsp red wine vinegar
2 Tbsp GF soy sauce or coconut aminos
1 Tbsp brown sugar
1/8 tsp black pepper

Preparation:
Combine all ingredients in a sauce pan. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes, stirring occasionally.

Yield: 2 cups

Homemade Cashew Butter

Peanuts are the enemy, which kinda sucks when you love peanut butter! But, the stomachache isn’t really worth it, so I decided to make my own cashew butter, since the only kind you can buy is super expensive! It’s really hard to find too, so i figured I’d stock up on cashews from Costco and make a bunch of cashew butter. It was way easier than i thought it would be and it makes quite a bit! I’m already on my second batch, I guess the peanut butter and jelly (ok, really its homemade jam, YUM!) toast used it up pretty quick! I also made a batch of granola bars and oatmeal cookies substituting the peanut butter with this yummy cashew butter and they turned out fantastic! Speaking of Costco, they now have Udi’s multi-grain gluten free bread in the freezer section and its a much larger loaf, the pieces are bigger too, and its a pretty good price! I was super excited to see it, and will be stocking up on it as I’m going through it pretty darn quickly! Its funny how the things that you cant have and then find out that you can have again, you’ll have it a whole bunch like you’re making up for lost time or something! LOL  If you can have peanuts or almonds you can use this recipe and make your own nut butter. Any kind is better than the preservative filled ones at the store! Nothing beats fresh, natural nut butter. Oh, just make sure you use unsalted nuts, or it’ll be a little saltier than you expect. Yep, I learned this the hard way, Oops! Oh well, it’s still good! So give it a try and enjoy! 🙂

Homemade Cashew Butter (Printable Version)cashew_butter

Ingredients
4 cups unsalted roasted cashews
1/3 cup vegetable oil
1/2 teaspoon salt
2 teaspoons sugar

Directions
Place the nuts in a food processor and process until fine. Add the oil, salt, and sugar. Process on high for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness. Transfer to a bowl to use as a dip, spread, or to use in other recipes. Or place in an jar and refrigerate until ready to use.

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