Tag Archives: Dairy Free

Gluten-free Blueberry Chia Muffins

20130224_101748Put this little recipe together this morning when I woke craving a muffin, kinda random but I take it as a challenge, plus, I bought a container of Organic Blueberries this weekend that were super tasty and would be perfect addition to a muffin recipe.  I like the challenge of using what I’ve got kicking around to create new recipes and I also have some Almond pulp/grinds left over from making almond milk (a recipe I will also post) to use.  You can sub in fresh ground almonds if you like, in fact, the muffin will probably taste even better, fine grind though!  I used a frozen banana in this recipe but you could sub in sweet potato puree or apple sauce if you have that instead.  I’m going to make these next time with fresh cranberries and orange next time. Have fun, and enjoy!

Oven 350 degrees

12 pan muffin tin, greased
Large bowl:
1 1/2      cups Gluten-free Flours, I made a mix of brown rice, white rice and sorghum
1              cup Almond Pulp/Grinds
1              teaspoon Xanthan Gum
1              tablespoon Chia Seeds
2              teaspoons Baking Soda
1/2         teaspoon Sea Salt
Medium bowl:
1              Banana, from frozen or ½ cup Sweet Potato Puree or Apple Sauce
1              large Egg
1/2         cup Maple Syrup
1/2         cup Coconut Oil or other oil like Sunflower or if you must room temp. unsalted butter
1              tablespoon Vanilla Extract
Juice and Zest from half a Lemon
1/2         cup fresh Blueberries

Combine dry ingredients.  Mix wet ingredients.

Fold wet ingredients into dry. Scoop batter into muffin pan and bake for 15-20 minutes.

Coconut Milk Bailey Irish Cream

Coconut Milk Bailey Irish Cream

Homemade-BaileysI love Bailey’s during the holidays and I always indulge a glass on ice in the evening or a generous splash in a coffee Christmas morning but boy do I pay for it, the combination of cream, sugar and alcohol really make my stomach hurt.  So, this year I made my own!  I made it a few different ways to suit different restrictions and see what works,  personally I am ok with goat’s milk and like that it lends a bit of that dairy like flavour but you can also make this recipe totally vegan using just coconut milk or half coconut milk, half unsweetened almond milk.   If you Google homemade bailey’s recipes they are all  pretty much the same although some have egg and some don’t,  I tried my recipe with and without and although I think I like it better with the eggs, it works nicely without (just not quite and thick) so, suit yourself!  Most at home recipes call for almond extract, I took this out because I found the coconut and almond together yield a less Bailey’s like taste.  I will also include a recipe to make your own chocolate sauce, it’s easy and much healthier then store-bought.

Coconut Milk Bailey’s Irish Cream

1 – 1 ½  cups Irish Whiskey
1 ½        cups Sweetened Condensed Coconut Milk *recipe below
1              cup Goats Milk or Almond Milk (if you want full vegan sub in one cup of light coconut milk here)
3              Eggs (can omit)
2              tablespoons Chocolate Syrup *recipe below
2              teaspoons Instant Espresso (or brew your own double shot)
1              teaspoons Vanilla Extract
Couple pinches of sea salt

In a blender or food processor, mix eggs until frothy.  Add all other ingredients except Whiskey and blend for a few minutes or until thick and frothy. Add Whiskey to taste and pulse a few times to mix well.  Store in the fridge for up to a month!

Sweetened Condensed Coconut Milk

2              cans Full Fat Coconut Milk
½            cup Coconut Sugar
1              teaspoon Vanilla
Pinch of sea salt

First you need to make your own Condensed Coconut Milk and Chocolate Syrup.  2 cans of coconut milk into a pot and bring to a boil.  Reduce and simmer on low for approximately 10 minutes;  you want to see it reduce by about 1/3 here.  Then, add ½ a cup of coconut sugar and 1 teaspoon of vanilla extract  and a pinch of sea salt then continue simmering until total volume is reduced by almost half.  You want it thick!  Strain and set aside to cool.

Chocolate Sauce

½           cup Dark Cocoa Powder
1             cup Water
1 1/2     cup Coconut Sugar
½           teaspoon Vanilla
Pinch of sea salt

Combine cocoa and water in a small pot and bring to a boil, add sugar, vanilla and sea salt then simmer for 3-5 minutes.  Done!  I pour mine into a jar and store it in the fridge for all kinds of uses.  If you want a thicker sauce simply continue to simmer on medium/low to desired reduction.

Oatmeal Pumpkin Spice Cookies with Cranberries and Dark Chocolate– Gluten, Dairy and Egg Free (Vegan)

Oatmeal Pumpkin Spice Cookies with Cranberries and Dark Chocolate– Gluten, Dairy and Egg Free (Vegan)

20101215-cookie-swap-oatmeal-610A lovely fellow health foodie and friend gave me some organic pumpkin from her father’s garden this week, so, I made my Pumpkin Scones (which worked egg free by the way) and these tasty little gems.  I used coconut sugar which I have been experimenting with with great results and food processor made oat flour and ground flax.  The flax acts like an egg replacer and stabilizer for this quite healthy cookie.  The recipe is vegan up until the chocolate chips, if you wish the recipe to be vegan just omit the chocolate or use a vegan chocolate chip of some sort.  These cookies are good with or without nuts, cranberries and chocolate chips.

350 degrees
Hand mixer
Large Bowl
3              cups Oat Flour
1               cup Rolled Oats
¾            teaspoon Baking Soda
¾            teaspoon Sea Salt
4              teaspoons Cinnamon
1               teaspoon ground Ginger
½            teaspoon ground Nutmeg
¼            cup Pumpkin Seeds
½            cup Apple Juice Sweetened Dried Cranberries
½            cup Dark Chocolate Chips (Vegan if you like)
Medium bowl
1              cup softened Virgin Coconut Oil (or unsalted butter)
1 ½        cups Coconut Sugar
¼            cup ground Flax Seeds
1              cup Pumpkin Puree
1              tablespoon Vanilla Extract

Combine dry in a large bowl.  Combine wet in a medium bowl and blend using a hand mixer.  Combine wet and dry and let sit for 15 minutes.

Drop by the spoonful onto an ungreased cookie sheet.  Bake for 15 minutes or until slightly golden around the edges.  Allow to cool before serving.  Makes two dozen.

Coconut Pancakes – GF

I’ve been experimenting with coconut sugar this month; I was surprised to read it scores as the lowest glycemic load of any other sugar, two teaspoons coming in at zero calories and 5 grams of sugar. Also it is high in potassium, don’t get me wrong, sugar is sugar and it should always be consumed in moderation but if we are going to use it why not choose wisely? Anyway, this morning I woke up craving coconut and pancakes so I whipped these up.  Feel free to switch out the banana for any other fruit or none at all.  The flours are all interchangeable too, this morning I used a ground buckwheat “cereal”  from Bob’s Red Mill because I am out of buckwheat flour and wanted the added nutrition of buckwheat. This recipe makes approximately 5 medium sized pancakes so make sure you’re sharing. 🙂

Non-stick fry pan oiled with coconut oil on medium/high heat
¾           cup Rice Flour
½           cup Coconut Flour
¼           cup Buckwheat Flour
1              tablespoon Baking Powder
1              tablespoon Potato Starch
1              tablespoon Coconut Sugar
2              tablespoons Coconut Oil, melted
1              large Egg, beaten (or *egg replace of our choice)
1 ½       cups Milk of your choice (I used goat’s milk but any alternative will  work)
1            Banana, sliced

Combine dry. Add wet and mix well.  Add chopped banana here or right onto of pancake in the pan.

Enjoy!

* Optional Egg Replacer: For one egg equivalent, add 1 tablespoon chia seeds to 3 tablespoons water. Let sit for 15 minutes. Stir, then use as you would eggs in baking.

Gluten-Free Pierogis

I’m thrilled to share this recipe!  Pierogis are one of those comfort foods I’m sure gluten-free people think they’ll never enjoy again, I know I haven’t had them in YEARS and I grew up on them.  I even had a Baba and Gido, maybe being of Ukrainian decent makes me bit more proud of this one.   I spent a few hours or so working on the dough this weekend but it truly only took two batches to get right, the first I made vegan and they were good but not quite good enough.  The second batch I added greek goat yogurt and they turned out perfect, honestly can’t even tell they are gluten-free and just to be sure I served them to my healthy lunch group today and got two thumbs up from all!  (If anyone wants a vegan version feel free to email me for the recipe).  Fill them however you wish, the originals are cheese and potato and I considered do a Daiya Vegan Cheese/Potato one myself but I went with potato, onion and squash and goat cheese instead.  Experiment for your own or Google for recipe ideas.   Make the fillings first, then dough, once your pierogis are formed you can cook to serve right away or,  freeze them for later use.  My Baba used to serve them freshly boiled then fry the left overs with onions another day, today, for the lunch group I boiled then fried right away.  Again, it’s totally up to you these little guys are good anyway you like them.  Enjoy and please post comments!

Fillings

Roasted Potato, Onion and Garlic with Parsley

3 medium Yukon potatoes, quartered, skin on
½ medium onion,  chopped into larger pieces
½ a head of garlic, peeled, cloves left whole
Sunflower oil or butter (I used goat butter)
handful of fresh Parsley, chopped
Sea Salt and Pepper to taste

Toss in oil and roast everything except parsley in a roasting pan at 350 degrees until the potatoes are soft.  Hand mash or food process with a bit of milk, I used almond milk.  Season with sea salt and pepper.

Buttercup Squash, Goat Cheese and Thyme

1 small Buttercup Squash
Sunflower oil
Handful fresh Thyme, de-stemmed
3-4 ounces of soft Goat Cheese

Arrange chopped squash skin side down in a baking pan, drizzle with oil and sprinkle with Thyme and sea salt.  Roast at 350 degrees until soft.  Scoop out squash and hand mash with goat cheese, add a bit more thyme and sea salt and pepper  to taste.

Pierogi Dough

Medium bowl:
2              cups Tapioca Flour
1/4         cup Arrowroot Powder
3/4         cup White Rice Flour (Sweet Rice Flour would be better if you can find it)
3/4         cup Potato Starch (not potato flour)
2 1/2      teaspoons gluten-free Baking Powder
2              teaspoons Xanthan Gum
1              teaspoon Sea Salt
Small bowl
2              large Eggs, beaten
3/4         cup Greek Goat Yogurt
1/2         cup Water
1/8         cup Olive Oil

Combine and mix dry ingredients.  Combine and mix wet then, add to dry.  Hand stir a bit then knead dough.

Work in small batches, roll out on parchment paper to about an 1/8 on an inch thick.  If you are having trouble with sticking you can add a little flour to your rolling pin or better yet simply roll between two pieces of parchment paper, you’ll appreciate then stickiness later. I use a small glass to cut my rounds then rolled a bit more to get the thick/thinness I wanted.  Once you have 5-10 cut outs scoop approximately 1 teaspoon of filling in the middle then pick up the dough and fold in half and simply pinch to seal edges.

To cook you simply drop into boiling salted water, once they float they are done.  From fresh this only takes 30 seconds or less, from frozen a bit longer but again just wait till they float!  If you are frying them too just scoop from boiling water into an oiled or butter pan.

Serve with Greek Goat Yogurt or Sour Cream.  Yum yum yum!

Miso Mustard Cabbage and Fennel Salad

Had a couple of ½ heads of cabbage and a fennel bulb to use in my fridge so I put this cole slaw like salad together tonight, it’s quite tasty now, looking forward to having some fully marinated for lunch tomorrow.  The fennel in this salad is key, fennel is crunchy, slightly sweet and refreshing and, it is a powerful antioxidant, has anti inflammatory properties and aids in digestion.  Fennel is also an excellent source of Vitamin C, Folate,  Potassium and high in fiber too.

Large bowl
1     tablespoon Miso Paste
2     tablespoons Grainy Dijon Mustard
1     tablespoon Honey
2        tablespoons Rice Vinegar
3        tablespoons Sunflower Oil
2        teaspoons Sesame Oil
1/2    teaspoon Crushed Red Chilies
1/2    teaspoon Sea Salt
6        cups Red and Green Cabbage, thinly sliced
1         small Fennel Bulb, thinly sliced
3        Carrots, grated
4        Green Onions, sliced
1/3    cup Toasted Sunflower Seeds
1/4   cup Sesame Seeds
Pepper to taste

Whisk sauce ingredients in a large bowl then add cabbage, fennel, carrot, green onion and toss to coat. Sprinkle with seeds, toss again then season with pepper to taste. Allow to marinade for at least a couple hours before serving.

Kale and Quinoa Salad with Apple Lime Dressing

This salad is a combination of so many of my favourite foods right now: kale, quinoa, carrots, fresh in-season fuji apple and lime….so delicious and, it is perfect served immediately or can be stored in the fridge for a day or two; it also makes a great potluck or party dish. I always make it with Lacinato or Dinosaur Kale but it would work with curly kale or any other variety too. I suppose you could use a different variety of apple as well but the Fuji apple has a nice balanced sweet and tart with a hint of floral flavour and, bonus, they are local and in season (here) right now. This recipe serves 4.

Apple Lime Dressing
1/2    large Fuji Apple, chopped
1         Lime, zested
1         Lime, juiced
1         teaspoon Sea Salt
1/2    cup Rice Vinegar
2         teaspoons Sesame Oil
1/4    cup Sunflower Oil
2         tablespoons Honey or Agave Syrup

Toss all ingredients in a food processor or blender and set aside.

Kale Quinoa Salad
1        large bunch Lacinato Kale, stems removed, coarsely chopped into about 1 inch strips then hand torn*
3/4   cup Quinoa, rinsed well then cooked in one cup fresh water
2-3    large Carrots, shredded
1/2    large Fuji Apple, chopped
1/2    cup raw or toasted Almonds

Hand tear the chopped kale into a large bowl. *Hand tearing bruises the raw kale making it softer and ready to eat without cooking, if you are planning on storing the salad in the fridge to serve later you could skip the hand tearing as marinating in the dressing will also soften the kale.

Add warm cooked quinoa, shredded carrot and the vinaigrette, toss until coated.

Add chopped apple and almonds, toss to combine again and add fresh ground pepper to taste.

Enjoy!