Category Archives: dairy free

Gluten & dairy free Pumpkin Muffins

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I’m not always in the mood to bake. It truly strikes me out of the blue and I usually make several items at a time.

Having pumpkin on hand made me want to throw something together with fall flair. I tend to take existing recipes and alter them to suit my mood, ingredients on hand or traditional recipe allergy free.

I mixed the wet ingredients and added dry. Heat oven to 350 and bake in a greased (or lined/greased) muffin pan for 30 minutes.

2.5C Bobs Red Mill Gluten Free All Purpose Baking Flour
3 egg whites
1/4C Applesauce
1/4C Maple Syrup
16oz Pumpkin Puree (I used Pacific brand)
1/2C Coconut oil (melted)
1t lime juice
1/4t Cinnamon, nutmeg, pumpkin pie spice (I like Trader Joes)
3/4t baking soda
1T Vanilla extract (I use Kirkland)
1/2C Brown sugar

When cups are filled, sprinkle with almond slices and cinnamon/sugar combo and bake.

 

GF/DF Taco Soup

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There’s nothing more comforting than soup in the winter months. Combine it with the flavor of Mexican food and how can you go wrong? I love food to taste like something distinct. Bland food is boring. Check out this zippy taco soup that is both gluten and dairy free.

1 carton GF beef broth
1 can crushed stewed tomatoes with juice
1T lemon juice
3 chicken breasts, grilled and cubed
4oz bag frozen white corn
1T garlic
4oz bag frozen diced onions
1/2C sliced jalapenos (with juice, if you like more zip)
3 corn tortillas, fried in oil and cup in strips with pizza cutter
1/2C black bean salsa
1/2 Trader Joe’s Taco seasoning packet

Mix in crock pot and let warm for 2 hours. Top with Daiya cheese and serve.

GF/DF Quinoa Tabouleh

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I love(d) tabouleh. I didn’t find out I had celiac until I was 26 so I was used to eating it. I literally grew up on it. So, when I had the opportunity to recreate it gluten free, I jumped at it. This is a fresh, healthy, natural salad that can serve as a meal too.

The quinoa to “all other ingredients” ratio is really personal taste. If you find there is too much, cut back. If you like more of the protein so it can stand alone as a meal, add more.

2C Quinoa (cooked, cool rinsed and drained)
2 scallions chopped
2 cucumbers peeled and chopped (could also be de-seeded, if you choose)
2C Chopped fresh mushrooms
16oz can sliced black olives
1 pint grape tomatoes halved
1/2bunch parsley (chopped)
1/4C mint leaves (chopped)
1C lemon juice
1/3C oil (olive, avocado, flavored) I like blood orange flavor from the Olive Branch
1/2C lime juice
Salt/pepper to taste

GF/DF Morning Carb Delight

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Carbs can be so comforting. Not to mention casseroles. Finding a breakfast casserole for allergies can be challenging however, this one involves one of my favorite comfort foods, tater tots. Try it out and see what you think.

Spray casserole dish with non-stick cooking spray (I use trader joe’s coconut oil)
Dump one bag of tater tots (20oz or larger) into the dish
One package pre-cooked chopped ham pieces (I use Kirkland precooked ham steak)
Add one cup shredded Daiya cheese (or regular if you aren’t dairy free)
Add 10 eggs (works best if you crack them in a bowl and whip first but not required)
Add 1/2 cup egg whites (I use them from a container to avoid waste)
Add 1/2 cup unsweetened almond milk (or your favorite milk)
salt, pepper, onion powder and Wild Tree Rancher steak rub to taste (maybe 1/2t each)

Let set over night covered.
Bake at 350 for 45 minutes and let cool.

Looks great with a fresh sprinkle of cheese on top, hot out of the oven.
And our family likes a little Cholula sauce on top.

Gluten Free Easy Apple Bake

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Easy. Fast. Food. But not fast food. Home made. This is my favorite combo. Check out this one for a treat that your kids will love.

3 apples cored and sliced
(I like pampered chef’s peeler/corer/slicer)
1 packet gf instant brown sugar oatmeal
(there are several great ones, we used Bakery on Main)
1/4 stick earth balance (non dairy) butter cut in slices

Add all ingredients to an oven safe dish and bake for 30 minutes at 350.
Makes enough for 2.

Easy Chicken Salad (GF/DF)

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Either in a bowl or on some gluten free bread, this is a satisfying meal. Kids even like it!

1 Rotisserie Chicken cut-up and deboned (or 4 cooked chicken breasts)
1C Pecans chopped
2 Celery Stalks chopped
2C grapes halved
1/2C “Just Mayo” brand mayonnaise
1/4C dill
1t garlic

Mix and let set to chill.

Cinni-Fun Buns (Gluten/Dairy Free)

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This morning I decided to make a quick breakfast treat for the kids. I don’t have much time in the morning for extras so I put my coffee on to brew and grabbed a box of Chebe Mix.

Chebe’s Cinnamon Roll Mix claims to yield 12-15 rolls but I get about 9-10 from a box.
Like with most mixes, I use their recipe as a guideline. The one below is my twist for keeping it dairy and egg yolk free as well.

Preheat the oven to 375
Grab a bowl for mix ingredients and grease a cookie sheet for rolling.

MIX:
1box Chebe mix
2t baking powder
3tbsp oil
2 egg whites
1/4 c applesauce
2 T almond milk

Knead dough with hands until all dry ingredients are mixed and place it on the cookie sheet. Roll out flat.

MIX:
1/4C coconut sugar
1/4C sugar in the raw
1/4C coconut flakes
Handfull of pecans
1T Cinnamon
1T melted Earth Balance (dairy free) butter

Take above mix and press it evenly into the rolled out dough and roll from the widest edge. Cut about 1.5″ apart and place on cookie sheet. Cook for 15 minutes and watch closely. If they overcook, the outside edge will get very hard. Pull out of the oven immediately.

If you choose, sprinkle with powdered sugar.

Granny’s Gluten Free Tater Soup

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An old favorite can always be made anew and allergy friendly.

It’s a new day. We can take our favorites from childhood and amend to make them safe. Gluten free. Dairy free. Egg free. Peanut free. Rice free. Wheat free. Pineapple free. Those are just ours. Yours might be slightly different but it’s all doable!

I love easy. My recipes don’t usually include a bunch of prep. I like to get going and eat… so, let’s get going!

2 cups pre-cooked cooked ham cubed
1 package button mushrooms
5 large potatoes peeled and cubed (if you prefer skin on, go for it)
1 large onion cubed
1 stick earth balance butter (dairy free)
1 box gluten free chicken broth
2 cups unsweetened unflavored almond milk (or your choice: almond, soy, coconut, etc.)
2T Wildtree rancher steak rub seasoning (or your preferred mix)

Dump it all in the crock pot in the morning on low, enjoy in the evening.
Hearty. Warm. Reminds me of snuggle time at granny’s.