baking · celiac disease · dairy free · food · Food allergies · food allergy blogs · food sensitivities · gf foods · gluten free · Gluten free eating · gluten free food · gluten free foods · gluten free lifestyle · gluten intolerance · gluten intolerant · recipe · vegan

Gluten-Free, Dairy Free, Nut Free, Vegan Pumpkin Scones

‘Tis the season for all things pumpkin, and the gluten/dairy/nut/egg intolerant of the world should not live without. I’ve been wanting to make these lately to join in the pumpkin fever around, but somehow didn’t get to it this weekend. I’m hoping by pulling it up here I’ll be motivated to get baking this week. In other words, this is a reblog reminder. While looking for the recipe through my archives I also found this post which has the link to pumpkin spice granola. This weekend is going to smell fabulous.

For years I’ve been making these scones with slight variations, trying to find the best recipe. I think I’ve found it. They are not too sweet and therefore would be lovely with a cream cheese icing or a sugary glaze, plus that would make them a little prettier, because honestly, they are not that attractive. If you add xanthan gum I’m sure you can get a smoother finish, but it’s just not that important to me and I like the not-so-sweetness of them. As any gluten-free eater knows, it’s fairly easy to make sweet gluten-free items taste good, but it’s harder to find things that aren’t loaded with extra sugar. Of course, you can use all white sugar instead of the brown sugar that I use below, but the depth that the brown sugar adds is lovely and suits the pumpkin well. Here’s the recipe:

Gluten-free, Vegan, Nut free Cinnamon Pumpkin Scones

2 C oat flour (make sure it’s gluten-free)

1 C brown rice flour

3/4 C + 1 T sorghum flour

1/2 C garbanzo bean flour

1 T cinnamon

1 t baking powder

1/2 t baking soda

3/4 t salt

1 C pumpkin puree (I use canned pumpkin)

1/2 C brown sugar

1/2 C cane sugar

1 T flax meal

1 C vanilla coconut milk (or whatever milk you like)

1/2 C sunflower oil (or whatever oil you like)

Add the flax meal to the milk and set aside. Add the dry ingredients up through the salt together and mix. Blend the sugar and oil in a separate bowl, then add the pumpkin. Slowly add the dry ingredients and the flax/milk combo to the wet ingredients and blend until just mixed, adding more milk if need be. Refrigerate the mixture for 3-8 hours (or overnight), then bake at 360 for 30 minutes on baking pans lined with parchment paper.

I hate to add a picture because the really are much tastier than they look, but here goes~

cinnamon pumpkin scones Oy. I better make some more so I can get some good pics of these little beauts. My boys certainly won’t mind another batch and the house smells divine for hours after they bake so it’ll be more than worth it.

 

Advertisements
baking · dairy free · food · Food allergies · food sensitivities · gf foods · gluten free · Gluten free eating · gluten free food · gluten free foods · recipe · vegan · vegetarian

Gluten-Free Thumbprint Cookies

Happy Holidays! No matter what you celebrate, one thing we can all agree upon is holidays call for fresh baked cookies. I wanted to make something besides gingerbread men this year because those fellas are just so darn high-maintenance with rolling them out and reworking the dough into a big enough piece to cut in to and such, so this year I went the opposite direction and made the easiest cookies ever (with the exception of sugar cookies I suppose.) I even cheated and just used Hershey’s Kisses for the filling on most of them, although for my dairy-free friends I used raspberry jam. Unfortunately I gave all those away (and maybe ate a couple myself) before taking pics, but both versions turned out to be a hit. My husband even likes them and usually if I offer him gluten-free food he looks about as enthusiastic as though I’m offering him a mud pie. He’s my own personal “Mikey likes it!” barometer and these pass with flying colors.

Gluten-Free Thumbprint Cookies

5 Cups Gluten-free flour mix such as Pamela’s baking and pancakes flour

1/2 Cup melted coconut oil

1/2 Cup Maple syrup

1 cup Coconut milk (I used unsweetened vanilla) or any milk you like best

1 teaspoon cinnamon

1 teaspoon vanilla

Hershey’s kisses (about 20 or so) or whatever filling you choose.

Mix all the ingredients besides the filling/kisses and then roll each cookie in your hands to make them round as  you set them on parchment papered cookie sheets.

instagramcapture_f53f8f81-62f9-40cc-afe1-356ae55b24231

Go ahead and make a thumbprint in the cookies before baking but you’ll have to deepen them when they come out of the oven too.

instagramcapture_93efc356-764b-483b-ba0e-c37222b5f03f1

If you are using jam, add the jam before baking. There should be about 20 cookies or so. Bake for about 14 minutes or slightly less, depending on your oven. When they come out, deepen the thumbprints and add the Hershey kisses right away so the bottom gets to melt a tad into the cookie.

instagramcapture_eb9fbf8c-afc0-4c22-a997-8b85f0cc98551

Cool on a cooling rack for a good couple of hours before trying to bag up these babies, otherwise the chocolate will melt.

instagramcapture_81b6e5dc-d6c3-4eb1-baa0-71a805caed701

These are not super sweet, so you can sprinkle them with sugar or a cinnamon/sugar mix if you want, although personally I like the fact they taste almost like a shortbread biscuit rather than a cookie. I mean considering these are made with coconut oil and cinnamon, and are lacking in refined sugar, they are practically a superfood, right? Well, maybe not quite but I like to think that they are on the healthy side for a cookie.

And now it seems only appropriate to say, “Merry Kissmas!” XOXOX

 

children · dairy free · food · Food allergies · food allergy blogs · food sensitivities · gf foods · gluten free · Gluten free eating · gluten free food · gluten free foods · gluten intolerance · gluten intolerant · kids · vegetarian

Schar Pizza Crusts

Schar pizza crust

Pizza is one thing nobody should be forced to live without. I tried Schar’s pizza crusts for the first time last night and the pizzas were delicious. I love the fact that there is an actual raised crust on the perimeter of the circle~ that’s the first I’ve seen that in all my gluten-free pizza trials. Does that make sense? Maybe a picture is in order:

crust before cooking

See what I mean? And it’s on a large dinner plate so that is the size of the crust~ enough for two with a side salad unless you are feeding growing boys in which case it is convenient that one box comes with two crusts inside.

Two crusts in every box

I made mine with pesto, mozzarella,  orange and yellow peppers, red onion (which I always want to call purple onion) and sun-dried tomatoes. Delicious. And the crust is not only gluten-free, it is also dairy and egg free which is another hard to find aspect in the gluten-free pizza world. Another thing that sets this crust apart is that it is actually filling in the same way gluten crusts are. You know how a lot of gluten free things feel airy and not substantial? This feels like you are eating something real.  Mmmm~ I think it’s time for leftovers…

Pizza in pieces

celiac disease · dairy free · food · Food allergies · food allergy blogs · food sensitivities · gf bread · gf foods · gluten free · gluten free bread · Gluten free eating · gluten free food · gluten intolerance · gluten intolerant · vegetarian

Lunchtime

Who doesn’t love a good sandwich? Even when I eat salad or soup, I always have a hearty carb to accompany it, which might take the form of rice with soup or corn tortillas to wrap up my salad, but lately most of my lunches involve Schar Classic White Rolls. These taste delicious with a sourdough flavor and a real classic bready texture that leaves no issues with unseen holes that gluten-free loaves are apt to hide. They are free of dairy and eggs too and make excellent hamburger buns although usually I just use them for regular old sandwiches. They are too big for my toaster even though I have one of those bagel toasters so I always just put them under the broiler for a few minutes each side before adding the extras, unless I’m using cheese and then that goes under the boiler too, just for the last-minute or so. My favorite sandwich does involve cheese, mozzarella to be specific, plus tomato and basil with extra greens and a little olive oil and vinegar for a caprese-inspired sandwich. Yum!

Yesterday I had this salad I’d gotten from PCC’s deli called something along the lines of ‘ravishing radishes’ with my roll and it was so delicious and healthy that I had to see if they had the recipe posted…but, unfortunately I don’t see it yet on their recipe page yet. It was full of radishes, garbanzo beans, feta, cherry tomatoes, herbs and a light vinaigrette. Definitely going to try something similar…Here’s a pic so you can too:

Salad with Schar roll

 

And here’s one with the salad on the roll:

Salad on Schar Can’t you just taste it? So good! If you are tired of your gluten-free loaves surprising you with little holes in your slices of bread, try these rolls instead. They are guaranteed to make your lunch a fulfilling one!

 

dairy free · food · Food allergies · food allergy blogs · food sensitivities · gf foods · gluten free · Gluten free eating · gluten free food · gluten free foods · gluten intolerance · gluten intolerant · organic · picky kids · vegan · vegetarian

Sweet Potato and Black Bean Tacos (Gluten-free and Vegan)

Just when I thought I never wanted another corn tortilla again, I got a craving for a taco with some sort of orange veggie in it. Whenever we go out to dinner we often go to one of two places where I order a butternut squash quesadilla. I love them, but I hate dealing with squash and its hard shell that eats knives for breakfast so I have never attempted to make them myself. It got me thinking though that wouldn’t a sweet potato taste just as good in that kind of meal? And if I could eliminate the cheese it’d be even better for our family, so onto the web I went and sure enough there are plenty of recipes for sweet potatoes and black beans together in all sorts of fashions~ tacos, burritos, enchiladas, etc. I went the taco route and used several different recipes to cobble together what is written below to work with what I had in my refrigerator. My husband and oldest son loved these by the way, as did I, and my youngest who only gathered enough courage to try one black bean and one piece of sweet potato admitted the black bean wasn’t bad. That says more to me than the fact that my husband is generally not a huge sweet potato fan, nor a big black bean fan, and really he prefers flour tortillas and definitely cheese and preferably meat. This recipe outshined all that. It is a keeper.

Vegan, Gluten-free Sweet Potato and Black Bean Tacos

Sweet potato and black bean taco

1.5 T vegetable oil (I used sunflower oil and olive oil)

1/2 t salt

1 yellow or red onion (I used red b/c that is what I had and the purple hue was so pretty)

1 pepper (I used 1/2 red pepper and 1/2 yellow pepper, but orange or green would work)

2 cloves garlic, minced

1 medium-large sweet potato

1 can black beans (or 1.5 c if using dried beans)

1 t cumin

freshly ground pepper to taste

corn tortillas

guacamole (or avocados)

Preheat oven to 400. Using a large cast iron pan or some other oven-friendly pan* sauté the onions, peppers, and garlic until the onions are translucent in 1 T of vegetable oil. (I used sunflower oil). In a bowl coat the sweet potato which has been skinned and diced into bite size pieces with 1/2 T of oil (I used olive) and 1/2 t of sea salt. Add this into the sauté pan and cook for 1 minute before transferring into the oven for 15 minutes.

Meanwhile, warm up the rinsed and drained beans on medium with 1 t cumin in a small sauce pan. Also warm up some corn tortillas** until they are soft. Take the pan out of the oven and if the sweet potatoes are cooked through add the beans and stir to get everything mixed together. Load the tortillas and top with guacamole or fresh avocados. It’s a symphony of flavors played just right. If it were up to me this is what I’d make for Thanksgiving, along with kale chips and pica de gallo salsa. It’s enough to make a pilgrim say, “Ole!” But alas, we are hosting this year and I’m going to have to stick to the more traditional items I’ve already planned.

sweet potato and black bean taco

 

* If you don’t have an oven proof pan, use one that you can top with a lid or plate and add 2 T of water to the mixture to steam it for approximately 5-10 min.

** I use Trader Joe’s corn tortillas b/c they are thick and sturdy, plus they are remarkably clean. Their ingredient list is all of: ground white corn masa flour, water, trace of lime. That’s it. Exactly how it should be. And they taste incredibly good, much better than any other corn tortilla on the market.Trader Joe's corn tortillas

 

baking · dairy free · food · Food allergies · food allergy blogs · food sensitivities · gf bread · gf foods · gluten free · gluten free bread · Gluten free eating · gluten free food · gluten free foods · gluten free travel · gluten intolerance · gluten intolerant · kids · picky kids · vegan · vegetarian

Gluten-free Travel in Maui

Maui Beach

We just took a trip to Maui, my sons and my first to Hawaii, and I was of course nervous about what we were all going to eat. The good news is that it wasn’t actually that difficult, but the bad news, I have to say, was it was food-boring. On the first night we got in late and ordered room service because it actually pointed out their gluten-free foods on the menu (Westin Ocean Villas at Ka’anapali). Their gluten-free buns were dark and awesome, though I was much more enthusiastic than my boys who prefer whiter breads. They must use teff or some other flour that isn’t in heavy rotation in the gluten-free bread circles because they were darker than I’d ever seen any gluten-free baked good, and hearty like a dark whole wheat. The next day we went to a typical grocery store and bought gluten-free pasta, corn tortillas, refried beans and a few other things plus fruit and veggies. We ended up eating those things just about every single meal of every single day of the week, hence the food-boredom. We went out to two other meals, one, a Mexican restaurant so more tortillas and beans, and then another to an open-air sports pub kind of place where the boys and I got…tacos. Thank goodness for corn tortillas but it will be a long time before I care to make anything with them again. My youngest son found a bread he adores though, so he actually ate toast, plain toast nothing on it, for part of many meals. Ener.g tapioca bread was a big hit with him and about as white as you can possibly make any bread. tapioca loaf

I had brought with me pumpkin seed butter by Omega Nutrition and my other son spread that on all his toast and Udi’s bagels which I had brought with us. pumpkinSeedButter-12oz-MediumThat pumpkin seed butter is really good~ it tastes closer to peanut butter than sunflower seed butter does, and less salty. If you have a nut-free child, or are nut-free yourself, I definitely recommend trying it if you haven’t already.

I suppose people don’t go to Maui in November for the food, but it made it a little easier to go from 80+ degree weather to 30 degree weather when we were so bored with our meal times. It is nice to be home with our warm kitchen, even if the weather outside is back to the typical Fall drizzle and there are no oceans nearby. It was good to see that so many gluten-free things could be found in a regular grocery store though~ I suppose traveling anywhere in the U.S. would be fairly easy at this point, as long as you had your own toaster and stove-top to use.

Thanksgiving is next week already and all the recipes I’ve seen going around all look so tempting! I think I’m going to stick with a few side dishes I know though while my husband deals with the turkey. So far this is the plan:

Marinated goat cheese appetizer (Café Flora cookbook) with crostini and rice crackers

Gluten-free, vegan corn bread muffins

Rolls from Wildflour

Roasted Winter Vegetables from Whole Living

Husband will make (or buy!) Turkey and Mashed Potatoes and probably cranberry sauce which no one ever actually eats at our house

Some kind of pie with (non-dairy) ice cream

(Please ignore my ‘creative’ capitalization.)

What’s on your menu?

dairy free · food · Food allergies · food allergy blogs · gf bread · gluten free · gluten free bread · Gluten free eating · gluten free food · gluten free foods · gluten intolerant · kids · slow food · vegan · vegetarian

Vegan Cream of Broccoli Soup with Gluten-Free Breadsticks (Nut Free)

When I looked for recipes online for vegan cream of broccoli soup I found a lot of recipes with cashews. My oldest and I do not do nuts very well, or at least our stomachs don’t, so those recipes obviously wouldn’t do. I looked at regular cream of broccoli soup recipes but was reluctant to try a complicated recipe with so many substitutions required, so I was pleased when I finally found a recipe that used white beans for the ‘cream’ part. I tweaked the recipe a bit because it was a simple recipe and easy to add to it, but the bulk of it comes from Tasty Yummies, so thank you TY!

vegan cream of broccoli soup

It’s hard to make green soup look good, but trust me, it tastes like a dream. My oldest was so excited he ate it every day for three days straight and loved every drop. I served it with garlic bread sticks which I make almost every day anyway, by taking Trader Joe’s flat breads

Gluten Free Pizza Crust
Gluten Free Pizza Crust

or a gluten-free baguette if we happen to have one, (if we do it is Olivia’s Super Free or Wildflour brand).  Whether I use the flatbreads or baguettes, I preheat the oven to 425, spread about 1/2 t olive oil on a piece of bread, add crushed garlic and Tuscan Sea Salt which has Italian herbs added into it, then bake for 10 minutes, or less if the baguettes are room temperature. Truth be told, I make breadsticks so often I actually just have all the ingredients in a jar of olive oil so I can just scoop it out and rub it on the bread, no garlic crushing or salt sprinkling required. Anything to get dinner on the table faster, right?!

Vegan Cream of Broccoli Soup:

1 head of broccoli

1 chopped leek

1 chopped yellow onion

enough olive oil to coat the bottom of a soup pot

3-5 garlic cloves, crushed

1 15oz can of cannelloni beans

2.5 C veggie broth

Sea Salt to taste

Pepper to taste

1 t. Herbs d’Provence

First steam the chopped broccoli for about 3 minutes, until nice and bright green. Sauté the onion, garlic, and leek in a soup pot until translucent, sprinkle with the Herbs d’Provence, then add in the beans and broth. Bring to a simmer, then remove from the heat and add in the broccoli. Once cooled a bit, puree in a blender until smooth~ it doesn’t take long. Add salt and pepper to taste, then scoop out with a bread stick and eat your fill guilt-free since this is one ‘creamy’ soup that is low in fat and high in fiber as well as highly nutritious. For a blended soup, this was exceptionally quick and easy. Definitely will go into my week night meal rotation.