Category: Gluten Free

Quinoa Bread

5/1/2022

Easy, quick and delicious. Make a simple flatbread with two ingredients or add flavor options.

Ingredients
1 cup filtered water
1 cup organic white quinoa, rinsed
Optional with approximate measurements:

Sprinkle or two of salt
1 teaspoon of honey
1/2 Tablespoon of nutritional yeast
1 teaspoon of Mrs Dash
1/2 teaspoon of dried Italian spices
1/4 teaspoon of garlic granules
1/4 teaspoon of onion powder
1/2 Tablespoon of dehydrated onions

Method

Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Place water, quinoa and other ingredients in a high speed blender
Blend until smooth
Batter will thicken if rested for 1-2 minutes
Pour batter onto the parchment lined baking sheet

Spread out evenly
Optionally sprinkle with dried herb(s) such as Thyme and/or Rosemary
Bake for 15 minutes
Remove from oven and turn over; If bread sticks bake for a few more minutes then remove and turn over
Bake on 2nd side for 8 to 10 minutes
Remove from oven, cut and enjoy warm or cold

Uses

Pizza crust
Add non-dairy cream cheese style spread or hummus, cut veggies and micro greens
Add roasted garlic and serve with roasted root and other vegetables
Great side for soup
Delicious with falafel and non-dairy Tzatziki spread

Decadent Desserts

1/10/2021

Wow, when I need a treat this is what I make. No refined sugars and all good stuff. Pictured is the Tahini Fudge and Chocolate Cups. Noting the brands I use in the ingredients.

Tahini Fudge
Ingredients
1 cup Artisana tahini (organic sesame seed butter)
¼ cup gently melted Nutiva Organic coconut oil
2 tablespoons Date Lady Date Syrup
½ tablespoon Frontier Organic vanilla extract (non-alcoholic)
¼ teaspoon salt
1/4 cup Pascha dark chocolate chips (100% unsweetened cocoa)

Method
Whisk all ingredients together* and pour into parchment cup lined muffin tin. Place muffin tin in freezer to set. Store in freezer and allow to slightly thaw before enjoying.

*I added chips individually to cups before freezing.

Chocolate Cups
Ingredients
Base:
1/2 cup gently melted organic coconut oil
1/3 cup Date Lady Date Syrup
1 teaspoon vanilla extract
dash of sea salt
1 cup of unsweetened cocoa powder
Add-ins:
Chopped Dried Fruit (unsweetened), unsweetened coconut flakes, chopped roasted nuts or for me it's organic crunchy peanut butter (3/4 cup)

Method
Whisk liquid ingredients then stir in cocoa powder until well combined. Add mix-ins and spoon into parchment cup lined muffin tin. Place muffin tin in freezer until set. Store in freezer and allow to thaw slightly before enjoying.

View original Chocolate recipe here.

Pancakes

1/10/2021

I tend to be a weekend cook. These pancakes are super easy and freeze well. Makes for a wonderful weekday breakfast (or dinner). I load these up with pecans and serve with butter and 100% fruit spread.

Ingredients
1 1/2 cup of Otto's Naturals Cassava Flour
2 1/4 teaspoon baking powder*
1 teaspoon salt
Several dashes of cinnamon
1 1/2 cup of unsweetened plain nut milk
1/4 cup of unsweetened Kite Hill yogurt (plant based)
2 eggs (or egg substitute - not sure of results)
2 tablespoons of Date Lady Syrup
1/3 cup (small container) of unsweetened organic applesauce
2 tablespoons of avocado oil
1/4 teaspoon of vanilla
chopped pecans

Method
In a medium bowl, mix dry ingredients. In a separate bowl (I use a large glass measuring cup - 3 cups), mix wet ingredients. Combine wet to dry then mix in nuts and let stand for 5 minutes. Check consistency as mixture may be a little thicker and add nut milk as needed. Heat skillet on medium low with small amount of avocado oil. Drop batter in by large spoonful to make a pancake about 2.5 - 3 inches in diameter. Cook until sides appear firm or small bubbles are seen in center. Flip to finish cooking. Cooking time and temperature may vary based on your stove.

Yield: About 22 2.5 inch pancakes
Freeze any leftovers with parchment paper between cakes. Reheat in oven with butter and 100% fruit spread at 300 degrees until butter is melted and pancake is heated through.
*Hint: Make your own baking powder using 1 Tablespoon of baking soda and 2 Tablespoons of Cream of Tartar. Store in a small jar and use as needed.
View original recipe here.

Pizza

1/3/2021

Just love this easy pizza. Start with Julian Bakery Paleo Thin Pizza Crust Mix. Mix with water and a little salt (optional). I divide the dough into three approximately 6 inch personal pizzas. Bake all three and freeze the extras for a weekday shortcut. Top baked crust as desired and bake again for 9 - 10 minutes. See package for instructions.
Explore Thrive Life for a selection of toppings. Make your own pizza sauce by blending tomato dices into powder then adding water to desired consistency. Add spices such as Thrive Life's Italian Seasoning and Garlic.

Pizza crust available at iHerb.

Herbal Coffee

1/2/2021

I love having an alternative to coffee. I found Teeccino the perfect option for a caffeine free, gluten-free hot or cold beverage. Paired with NutPods, an unsweetened dairy-free creamer, it's the perfect sip.

Gluten Free Strawberry Chocolate Cookies

10/24/2019

What better combination than strawberries and chocolate? Now it's possible with no refined sugar thanks to Date Lady. I decided to tweak my favorite cookie recipe and add in Thrive Life freeze dried strawberries (powdered using my Vitamix). The results - delicious. Added the chocolate goodness with Date Lady's Chocolate Spread. These cookies are chewy. I decided to store them in the refrigerator without the chocolate spread then add it right before serving.

Adapted from https://leelalicious.com/gf-chewy-cinnamon-molasses-cookies-flourless-giveaway/

Gluten-Free Broccoli Pasta Salad

10/21/2019

This pasta salad is full of surprising flavor. I think it's the fresh Basil and Balsamic vinegar that is such a delight. Prepare Simple Mills Artisan Bread by the muffin recipe. I use two muffins and my trusty Vitamix (dry pitcher) to make the crumbs in a flash. It's best to work with completely cooled muffins. The dressing below is a double batch. Add a splash of Tessemae's Ranch Dressing to the finished dish and toss for an extra punch.

Adapted from https://www.aicr.org/health-e-recipes/2014/her-510-pasta-salad-with-tomatoes.html

Chewy Gluten Free Cookies

11/6/2018

Thinking about the Holidays, what's better than cookies? These cookies are fabulous with a variation suggested in the notes and pictured. I think both the spice and lemon-poppy seed versions will be crowd favorites. These cookies bake up great and freeze well.

My choice for ingredients include Bob's Red Mill almond flour and baking soda, Simply Organic spices, Date Lady date sugar and syrup plus Young Living's Lemon Vitality.

Adapted from https://leelalicious.com/gf-chewy-cinnamon-molasses-cookies-flourless-giveaway/

Amazing Gluten-free Waffles

11/4/2018

Love these waffles. They are great for breakfast or dinner. Double the batch and freeze any extras with a toaster compatible size in mind. I usually freeze any extras with parchment paper as a separator. Great with nuts or unsweetened dried fruit added to the batter.

My staples include Bob's Red Mill flours, baking soda and arrowroot powder.

Adapted from
https://minimalistbaker.com/the-best-vegan-gluten-free-waffles/

Crackers and Veggie Spread

5/20/2018

Need a snack? Make your own veggie spread using Kite Hill's Cream Cheese Style Spread (plain). I added minced red bell pepper and red onion, sprinkled in some garlic powder, dried parsley, original Mrs. Dash and fresh ground pepper. You may customize veggies and seasonings to your preference and serve on your favorite gluten-free crackers. I like Julian Bakery Paleo Salt and Pepper crackers. Simple Mills Almond Flour crackers are also a good choice.

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