‘Twas the night before Thanksgiving… happy baking!
Pumpkin filling (it’s setting, so we’re hopeful 😂): https://jessicainthekitchen.com/vegan-pumpkin-pie-gluten-free/
Apple pie filling: https://lexiscleankitchen.com/gluten-free-apple-pie/
Crust (used Earth Balance soy-free butter alternative): https://www.allergyfreealaska.com/perfect-gluten-free-pie-crust-pastry-vegan/
This is a spin on last week’s Monday Meal (click here for Zucchini Noodles and Rice).
They say that necessity is the mother of invention. This is no less true than trying to cook for a road trip because of food intolerances. Happily, shredded butternut squash was on sale at Kroger last week, so I snagged a bowl, along with two pounds of beef and a bundle of spinach.
The following recipe makes 4 meals. I ate one as a freshly cooked dinner. The other 3 were simply 1/2 cup each of rice, beef, and shredded butternut squash layered and frozen for my on-the-road meals.
This recipe is great for making lunches or just having a homemade freezer meal to reheat on a busy night. The meals reheat beautifully without losing flavor or getting mushy.
*note: I do not use much added spices to flavor this meal. I relied on the caramelized flavor of the cooked squash and salt to round out the meal. The more I cook simply for my diet, the more I enjoy the distinct flavors of the food itself that can be otherwise masked with other flavors. The savory flavor of the beef with the hint of sweetness from the squash is a great combination.
1. Brown 2 lbs of lean hamburger meat, salted to taste. Save grease and set meat aside to drain/cool.
2. In the same skillet, sauté 2 cups shredded butternut squash in 2 Tbs. of hamburger grease. Season with salt (and ginger, if desired). Cook about 10 minutes on high heat so that the squash is cooked through (but not mushy), and getting some crispy-ness and caramelizad for extra flavor.
3. In a smaller skillet, sauté 1-2 cups of spinach on high heat with 1 Tbs. oil and some salt to taste. Cook about 2-3 minutes, or until desired done-ness.
4. Top 1/2 cup warm, cooked rice with desired amount of beef, squash, and spinach. Divide the remaining beef and squash with rice (see notes above) for freezer meals. Enjoy!
Which one is gluten free and which one isn’t?
Click here for delicious “regular cake” and cream cheese frosting recipe from Cooking Classy.
Click here for the equally tasty gluten, dairy, oil, soy, and egg free version from The Vegan 8 with my modifications.
Rainy mornings call for pancakes. I wanted to experiment with different flours… trying to get in more fiber, iron, and protein while reducing carbs. After comparing flours, I decided to go with Almond (low carb, good fiber and iron, high fat), oat, and sweet sorghum (higher carb, low fat, good fiber and iron).
Compared to…
General purpose gluten free flour (which is still great for cakes, but I’m trying for “cleaner” baking).
Here were the oh-so-very delicious and filling results.
The recipe:
To make these nut free, use either sorghum or oat flour in place of the almond meal and coconut milk for the almond milk. Also watch the consistency of the batter. Extra milk might be needed with the nut-free version.
I used slightly less than three cups milk for the above recipe.
They bake up so nice and thick, even without a lid on the skillet.
Recipe makes about 18 4-5 inch pancakes. Serving size is pancakes. If you put syrup on them, you might want to go for 2 to start. These are super filling!
Here you can see me trying to figure out the nutrition facts:
Best as I can tell… without factoring in the less than 1tsp. Honey for each pancake, here are some basic facts:
For 3 Pancakes:
419 cal.
15.25 g. fat
60.3 carbs (about 20%)
8.6 g. dietary fiber (about 33%)
13 g. protein
22.7% daily iron
Easy to whip up, even easier to eat! 😋 Enjoy!
It’s no secret that I’ve been doing a lot of baking lately… well, the last 4 months. This past week, I thought more about the flour I’ve been using. Four years ago, I was very strict about the flour I used. No blends, no tapioca, no potato flour, no bean flour. Oh, and I definitely didn’t use sweetener outside of honey, fruit, or unsweetened applesauce.
I wanted to get back to that cleaner way of baking and eating. I really do feel better, even though I almost never stray from gluten and dairy free.
I also wanted to get the best deal nutritionally from my flour. (But more about that in a later post.)
All this led me to bring back an old muffin recipe and tweak it just a bit (click for original post). One thing I remember is that the muffins were good, but crumbly and the taste could have been better.
As soon as I tasted the first muffin, I remembered how much I enjoy the taste of honey and the homey, comforting flavor of these flours without the add-ins of a blend. These muffins are so smooth and NOT crumbly, it’ll be hard to eat just one. AND these are dairy-gluten-egg-soy-nut-refined sugar free. It’s a tall order for a muffin, but it comes through!
So, without further ado, Oat Breakfast Muffins!
Oat Breakfast Muffins Recipe:
1 c. Brown Rice Flour
1 1/4 c. Oat flour (plus extra if needed)
1 c. Sweet Sorghum flour
1 scant tsp. salt
1 tsp. Cinnamon
2 tsp. Baking soda
2 c. Unsweetened applesauce
2 Tbs. Apple cider vinegar
1 tsp. Gluten-free vanilla extract
Flax seed egg (2 Tbs. milled flax seed + 2-3 Tbs. cold water and sit for 5 minutes)
2 Tbs. melted coconut oil (plus some for greasing pans)
6 Tbs. raw honey (I *may* have used a bit more)
I was going for doughnuts. And I got them, but the flax seed spots don’t look very doughnut-y. However, the taste is delicious!
As a mini-muffin the spots are not as noticeable. When I have more free time, I’ll try these without the flax seed.
This is a variation on the chocolate doughnuts (click here).
Ingredients:
1c. Oat flour
1c. General purpose gluten free baking flour (rice based, Bob’s Mill blue bag)
1/4 c. Pure cane sugar
1/2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
Whisk these ingredients together and then add:
Prepared flax seed egg – 2 Tbs. milled flax seed and 4 Tbs. water (or leave out and see what happens) 😉
1c. Dairy free milk or coconut milk french vanilla creamer (I used the later… because I’m out of milk)
2 tsp. Vanilla extract (gluten free)
4 Tbs. melted coconut oil
Stir until mixed. Grease a mini-muffin or doughnut pan with coconut oil. Use a ziploc bag with a corner cut to pipe the mixture into a mini- muffin pan or a doughnut pan.
Bake in pre-heated 375F oven for 10-14 minutes. Let set in pan 10-15 min, then cool completely on wire rack.
Make some coffee and enjoy!
After coming up with a delicious gluten-free vanilla cake (see post here), I needed an equally delicious dairy and egg free icing to go on it. This is it. And I don’t even like the taste of coconut all that much. I sure do with this icing though. Maybe it’s all the sugar. Seriously, it’s sweet. And so, so good.
Ingredients:
Directions:
*Notes:
