kathysrecipebox

Cooking with food intolerances

Pancakes May 21, 2016

This recipe comes from our friend Keith, but as usual I’ve had to make some modifications to de-gluten and de-dairy it (sure, those are real words, at least they are in my world).

1 1/2 c. Pamela’s gluten-free flour blend

2 1/2 tsp. safe baking powder

1/2 tsp. sea salt

1 Tbs. granulated sugar

1 flax or chia egg

1 1/2 c. So Delicious unsweetened coconut milk (may need a little more if it’s too thick)

3 Tbs. soy-free Earth Balance, melted

Mix ingredients together until combined. Fry on griddle on both sides. We serve with bacon or Jones sausage, and real maple syrup.

 

Advertisements
 

Traditional Biscotti March 19, 2015

4 Tbs. Soy-free Earth Balance
1/4 c. Spectrum shortening
3/4 c.  granulated sugar
3 large eggs
1 teaspoon vanilla (homemade)
1 tsp crushed star anise
juice of a quarter of a lemon and the lemon zest from it
1 tsp. baking powder
1/2 tsp. salt
3 c. gluten-free flour blend (I used Pamela’s blend)

Preheat oven to 375°F.

In a large mixing bowl, cream together the Earth Balance, shortening and sugar, then add the eggs one at a time, beating well after each egg. Beat in the vanilla, crushed star anise, lemon juice and zest, baking powder and salt. Mix in the flour, 1 cup at a time, until it is well blended.

Place parchment on insulated baking sheet. Divide the dough into two equal pieces, and shape each piece into a rough 12-inch log, leaving about 3 inches between each log. Wet your fingers, and pat the logs into smooth-topped rectangles 12 inches long x 2 1/2 inches wide x 3/4 inch thick.

Bake the logs in the preheated oven for 20 to 25 minutes, or until they’re beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.

Use a serrated knife to cut the logs into 1/2-inch wide slices. Carefully place the cut sides up (and down) still on the parchment-lined baking sheet.

Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they’re very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. 

 

Peach Bar Cookie April 27, 2012

I wanted a bar cookie. I seem to always want some kind of cookie! I used to make a raspberry bar cookie, but I had peach jam in the fridge and that’s what I wanted to use. It might work with almond flour (my son can only tolerate a little almond, and my husband can’t have it at all, so I was leaving this one nut free). Feel free to experiment with the flour blend.
2 c. GF flour blend (I used Pamela’s GF bread mix)
1 c. sugar
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/2 c. quinoa flakes‎
1 1/2 tsp. corn-free baking powder
1 c. palm shortening or soy-free Earth Balance (has corn)
2 flax-eggs or chia eggs
1 tsp. corn-free vanilla
1 c. jam (peach, raspberry, I’ve used grape)
Preheat oven to 350F. Grease 9″x13″ pan.
Mix all ingredients except jam. Press half of dough into 9×13″ pan. Spread jam over all (within 1/2″ of edge, so it doesn’t stick). Top with remaining dough (I just sort of sprinkled it on with my hands). Bake at 350F for 25-30 minutes. Let cool a little before eating – that jam gets hot!
 

Evil Muffin Bliss (Chocolate Chunk Muffins)

The first time I made these, I used eggs. They were so good that my youngest daughter asked me to make them egg-free so that my son could have them too. Warning, they’re very addictive. Thanks to Corinne for naming them for me!

2 c. gluten-free flour blend (I used Pamela’s GF bread mix)

1/3 c. brown sugar

1/3 c. cane sugar

2 1/2 tsp. corn-free baking powder

1/2 tsp. sea salt

2/3 c. coconut or rice milk

1/2 c. palm shortening, melted

2 chia eggs (2 Tbs. milled chia seeds + 6 Tbs. water, let sit 10 seconds to form goo)

2 tsp. corn-free vanilla extract

1 c. Enjoy Life chocolate chunks

Mix all ingredients together in mixing bowl until combined. Grease muffin tin, or use paper cupcake liners. Fill 12 muffin cups. Bake at 400F for 18-20 minutes.

I called them muffins because I wanted them for breakfast. My daughter wanted them served at her birthday party, so then I called them cupcakes. See how versatile they are?

Variations I’ve made so far:

Blueberry muffins: substitute blueberries for chocolate chunks, and substitute 1 tsp. lemon zest for vanilla

Cherry Orange muffins: substitute 1/2 c. dried cherries for the chocolate chunks, substitute orange juice for the coconut/rice milk, and substitute 1 Tbs. orange zest for the vanilla.

 

English Muffins July 31, 2011

I missed having English muffins for breakfast. They’re the perfect size for hamburger buns too.

1 1/2 c. light buckwheat flour

1/2 tsp. instant yeast

1 c. water

—–

1/4 c. ground flax

2 Tbs. agave syrup or honey

3 tsp. instant yeast

2 Tbs. tapioca starch

2 tsp. corn-free baking powder

3/4 c. rice or coconut milk

2 Tbs. canola or olive oil

1 tsp. sea salt

3/4 c. fine rice flour

3/4 c. sorghum flour

2 tsp. karaya gum

Mix the first 3 ingredients. Let rise for 2-4 hours. Add remaining ingredients and mix well. Let rise for 1 hour. Cut into English muffin shapes with an English Muffin ring (3 3/4″ diameter); use tapioca starch to dust the cutting board. Let rise 1 hour. Dry fry on fry pan preheated to medium heat. Cook for 7 minutes on one side; flip and cook 5 minutes on the other side. Cool on rack. Makes 8.

 

Coffeecake January 11, 2011

Plenty of people have had this recipe and didn’t know it was missing anything.  Unfortunately, with the eggs, my son still can’t have it. One of these days, I’ll figure it out so that he can have it too…

Filling/Topping:

1 c. brown sugar

1/2 c. chopped walnuts (optional)

1/4 tsp. sea salt

1/4 tsp. freshly ground nutmeg

6 Tbs. palm shortening

1/3 c. tapioca starch or sorghum flour

2 tsp. cinnamon

Cake:

6 Tbs. palm shortening

3/4 tsp. sea salt

3/4 c. sugar

1 1/2 tsp. corn-free baking powder

3 tsp. corn-free vanilla extract

1/4 c. rice milk

1 c. coconut milk or coconut milk yogurt

1 1/2 c. sorghum flour

1/2 c. tapioca or sweet potato starch

2 tsp. karaya gum

3 eggs

Mix filling/topping ingredients together; set aside. Mix cake ingredients together. Grease a 9″ square metal pan. Pour in half of cake batter. Sprinkle on half of filling. Pour in other half of cake batter. Sprinkle on the rest of the topping. Bake for 45 minutes in preheated 350F oven.

 

Sweet Potato Hash

This is another of my son’s favorite breakfasts.

4-6 slices bacon

2 medium-sized sweet potatoes

1/2 Vidalia or other sweet onion, chopped

2-3 Tbs. maple syrup

sea salt & pepper to taste

Peel and dice sweet potatoes. Put in saucepan of water and boil for 5 minutes. Drain.

While potato is cooking, fry bacon. While bacon is cooking, chop onion. When bacon is done, drain on paper towels, leaving all that wonderful bacon grease in the skillet. Fry the onions and the sweet potato until browned. Add salt and pepper, maple syrup and bacon (crumbled). Stir to warm the bacon and so that everything is evenly caramelized. Serve hot.