Saturday, February 14, 2015

Banana Muffins - Gluten Free, Dairy Free, Soy Free Recipe

Cindy’s Gluten Free Banana Bread or Muffins

1 stick butter or margerine ( I use Hain sticks)
1 cup sugar
2 eggs
2 cups flour (brown rice flour works best)
1 teaspoon soda
4 large ripe bananas
1 cup chopped nuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Beat in mashed bananas.  Mix in dry ingredients and nuts.  Pour into greased loaf pan – or muffin tins (actually – muffins cook much faster, and keep well – they seem to have a better texture than the banana bread).

Bake banana bread 50 to 80 minutes (depends on the moisture in the bananas!).  Bake muffins about 20 to 25 minutes.  Oven temp.  325 to 350.

Saturday, February 7, 2015

Carrot Bundt Cake - Gluten Free, Dairy Free, Soy Free

I adapted this cake recipe from a couple of other cake recipes that work well for me.  This one was exceptionally moist and flavorful.  I baked it for daughter Michelle's birthday in December.

Michelle's Carrot Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour * (1 cup brown rice, 1 cup sweet rice, 1/2 cup millet, 1/2 cup tapioca starch)
1 1/2  tsp xanthan gum
1 1/2  tsp sea salt
1 1/2 tsp baking powder
1 1/2 tsp. cinnamon
1/2 tsp Garam Masala
1/2 nutmeg nut, freshly grated
1/2  cup safflower oil
1/2 cup coconut oil
2  cups sugar
4 large eggs
3 cups grated carrots
1 cup chopped pecans
3/4 cup coconut milk (I use “So-Delicious” Unsweetened)
Preheat oven to 350 degrees
Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.
Blend oil and sugar, add eggs one at a time, beating after each.  Add carrots and pecans.   Add coconut milk.
Gradually add dry ingredients into wet ingredients, mixing well.
Pour into a greased 9” bundt cake pan. 
Bake 60 minutes or until cake tests done.

Caramel Glaze
1/2 cup coconut sugar
2 tablespoons water
1 tablespoon butter or margarine
Mix ingredients in a saucepan and bring to a boil, stirring occasionally until sugar is dissolved.  Cook about 3 minutes or until mixture has a syrup consistency.
Cool, then beat in sifted powdered sugar until mixture thickens slightly to make a nice glaze consistency.  (I probably added 1 1/2 to 2 cups powdered sugar - did not measure)
Add 1/2 teaspoon of vanilla extract.
Pour over cake and let it drizzle down the sides.  *Michelle's birthday cake 2014

Saturday, January 31, 2015

Curried Yam Soup - Wheat, Gluten, Dairy Free Recipe

Curried Yam Soup

1 large onion, caramelized in 2 tablespoons olive oil
Add 2 large peeled and cubed yams
1 stalk celery, coarsely chopped
1 rounded tablespoon curry powder
1 bay leaf
salt and pepper as desired (I add about 1 teaspoon each, since my homemade chicken broth is not salted)
Cover with chicken or vegetable broth (about 1 - 2 quarts depending on the size of your yams and onions.)  Simmer until yams are thoroughly cooked.

When yams are very tender, remove from heat and remove bay leaf.

Add 2 cups unsweetened coconut milk and stir to distribute.

Transfer to a blender in batches and puree until smooth. 

Makes a creamy thick and flavorful soup.  Sprinkle the top with chives or sliced green onion.

Saturday, January 24, 2015

Cream of Broccoli Soup Recipe - Nondairy, Gluten Free

Cream of Broccoli Soup

1 large bunch of broccoli chopped (reserve choice florets for garnish)
2 large carrots, diced
1 onion, chopped
2 large stalks of celery, chopped

Saute vegetables in 2 tablespoons  olive oil (or other oil of choice).

Cover with 1 quart rich chicken broth and simmer until all vegetables are very tender. (may use vegetable stock for a vegan soup).

Mash the well cooked vegetables with a potato masher to break the vegetables down a bit.

Add the reserved florets for the final 5 minutes of cooking.

Make a roux by mixing 2 T brown rice flour and 2 T tapioca starch with 1/2 c water.  When the roux is smooth, add 2 cups unsweetened non-dairy milk of your choice (I use So Delicious Unsweetened Coconut milk, which is thick and does not add a coconut taste to the soup).

When the broccoli garnish is cooked, add the roux and stir to distribute, simmer until thickened and serve.

May add fresh grated nutmeg, parsley, or GF croutons.

This soup keeps well in the refrigerator and freezes well.