gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Spicy Sausage and Bean Soup & Lazy Man’s Garlic Bread
Spicy Sausage & Bean Soup
3 Tablespoons Olive Oil
1 Small Onion, chopped
1/2 Cup Celery, sliced thinly
2 Garlic Cloves, chopped
About 2 Cups of your favorite GF/DF sausage, sliced (I used Hot Italian Pork & Sweet Italian Chicken)
4 Large Tuscan Kale Leaves (rib removed) rolled, cut in half, and sliced thinly
1 Tablespoon Fresh Thyme Leaves
1/2-1 teaspoon Red Pepper Flakes (depends on how spicy you like it)
1 15 oz. Can Great Northern Beans, rinsed and drained
1 15 oz. Can Black Beans, rinsed and drained
8 Cups Chicken Broth
1/2 teaspoon Old Bay Seasoning
Kosher Salt & Pepper to taste
Add the olive oil to a dutch oven or large pot and heat. Saute the onion, celery, garlic, sliced sausage, kale, thyme, and red pepper until the sausage is cooked through and the onion and celery are becoming translucent. Add the beans, broth, and Old Bay Seasoning and bring to a boil. Turn the heat down and simmer for 15 minutes. Add kosher salt and freshly ground pepper to taste.
Lazy Man’s Garlic Bread
*Super easy and a perfect way to use up leftover hamburger buns.
2 Gluten Free Hamburger Buns
Dairy Free Butter
Garlic Powder
Dried Oregano
Open the buns and spread with butter. Sprinkle generously with garlic powder and dried oregano. Place under the broiler until golden.
Pumpkin Coffee Cake
Pumpkin Coffee Cake
Preheat oven to 350 degrees. Coat a 9 inch pie plate with nonstick spray and set aside.
Wet Ingredients:
1 Cup Pumpkin Puree
1 teaspoon Pure Vanilla Extract
1 Egg
1/2 Cup Almond Milk (or any DF milk)
1/4 Cup Coconut Oil, melted
Whisk all wet ingredients together with whisk until thoroughly combined and set aside.
Dry Ingredients
2 Cups Mama’s All Purpose Almond Flour (or your GF flour of choice)
1/2 Cup Granulated Sugar
1/2 teaspoon Kosher Salt
2 teaspoons Baking Powder
1 Tablespoon Pumpkin Pie Spice
Whisk all dry ingredients together and fold into the wet ingredients until combined. Pour into pie plate and set aside.
Topping:
1 Cup Gluten Free Rolled Oats
3/4 Cup Dark Brown Sugar
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
4 Tablespoons Mama’s All Purpose Almond Flour
5 Tablespoons Coconut Oil, melted
Measure all ingredients into a bowl and stir with fork until incorporated. Sprinkle over the cake. Bake for 45-50 minutes or until center tests done with a toothpick.
Blueberry Yogurt Muffins
Blueberry Yogurt Muffins
2 Cups of Mama’s All Purpose Almond Flour
2 teaspoons of Baking Powder
1 1/4 teaspoon of Xanthan Gum
1/4 (rounded) teaspoon of Kosher Salt
1/2 Cup of Dairy Free Butter
1 Cup of Granulated Sugar
1 Individual Sized Container of Dairy Free Vanilla Yogurt
1 Egg
1/2 teaspoon of Pure Vanilla Extract
1/2 Cup of Almond Milk
2 Cups of Frozen Blueberries (or a little more)
Raw Sugar For Sprinkling
Preheat oven to 375 degrees. Line muffin tins, set aside. In a medium bowl combine the flour, baking powder, xanthum gum and salt. Whisk and set aside.
In a stand mixer cream the butter and sugar until light and fluffy, scrape down. Add sugar, yogurt, egg, vanilla, and milk. Beat for about 30 seconds or so until thoroughly combined. It will look curdled. Add the dry mixture to the wet and fold in with a spatula just until thoroughly combined. Fold in blueberries.
Fill muffin liners and bake for 35-40 minutes. Serve warm or at room temperature.
Dinner Rolls
You can find my organic chicken soup recipe here.
You can find the recipe for these awesome rolls right here at Mygluten-freekitchen.com.
Sunday Snackin’ (Chicken Wings, Loaded Potato Skins, Kielbasa and Salad)
What you’ll need for a snacky afternoon:
Chicken Wings
Chicken Wings, Your Favorite BBQ Sauce, Rice Wine Vinegar, Sriracha, Garlic Powder, Salt & Pepper. Grill them slowly so they don’t burn.
Loaded Potato Skins
Baking Potatoes, Salt & Pepper, Old Bay Seasoning, Dairy Free Butter, Goat Cheese, Olive Oil Mayo, Dried Dill, Apple Cider Vinegar, Sugar, Diaya Cheese, Chives, Leftover Bacon.
Prick the potatoes with a fork and bake until done at 400 for about 1 hour. Allow to cool for 10 minutes. Slice in half and scoop 3/4 of the potato out and save for another recipe. Baste the inside and outside with butter and garlic powder. Sprinkle inside and out with salt and pepper and Old Bay seasoning. Place under broiler insides up first and broil until lightly brown and slightly crisp, turn over and do the same to the underside. Fill with cheese and bacon and place under broiler to melt.
While cheese is melting add a bit of goat cheese, mayo, and apple cider vinegar to a small bowl. Whisk and mash with fork until combined. Add a little sugar and dried dill and mix. Dollop a bit on top of the potatoes when they’re done and top with the chives.
Your favorite Kielbasa or Sausage, BBQ Sauce, Tabasco, Maple Syrup.
Slice the meat into a small saucepan, add the BBQ sauce, a few (or many) dashes of Tabasco, a little Maple Syrup and simmer very slowly for 30 minutes.
And a nice veggie salad with a crisp vinaigrette to balance it all out.
I just grated carrots and chopped red bell pepper, spinach, romaine, and tomato. I made a light dressing with olive oil, fresh lime juice, a bit of Dijon mustard, sugar, and salt and pepper.
Apple Pumpkin Upside Down Cake
Apple Pumpkin Upside Down Cake
1 Box Simply Organic Gluten Free Carrot Cake Mix
1/2 Cup of Water
2 Eggs
1 Cup Pumpkin Puree
1 teaspoon of Pumpkin Pie Spice
1/2 Cup of Dairy Free Butter, melted
3/4 Cup Dark Brown Sugar, packed
2 Medium Apples, cored and thinly sliced
Preheat the oven to 350 degrees and coat an 8 or 9 inch round cake pan with non-stick spray. Melt the butter. Pat down the brown sugar in the bottom of the cake pan and drizzle the melted butter over the top.
Core and slice the apples. Layer the apples in a fan shape around the bottom of the pan on top of the brown sugar and butter.
Empty contents of the cake mix into a medium bowl. Add the water, eggs, pumpkin pie spice, and pumpkin puree. Stir gently until combined.
Slowly and carefully dollop the cake mix onto the apples so as not to rearrange them. Then gently smooth the cake mix out on top of the apples.
Bake for about 45 minutes, until cake pulls away from the sides and a toothpick tests done in the middle.
Allow to cool about 90%. Too warm and the topping will slide off when you invert it onto a plate…too cool and the sugar will solidify and will stick to the pan taking the apples with it.
When you invert it onto a plate, have paper towels ready, just in case.
You can serve it room temperature, cold, warm, plain, with whipped coconut cream, or with dairy free ice cream.
Here’s a couple of photos of our “second wave” of children. New Hampshire is filled with old rail trails that are fantastic and beautiful for walking during the spring, summer, and fall.
Sweet Miss Abigail
And the ever playful and goofy, Romeo.
Pumpkin Macaroons
Pumpkin Macaroons
Preheat oven to 325 degrees. Makes 12 macaroons.
1 – 7 oz. Bag of Sweetened Flaked Coconut
3 Tablespoons of Gluten Free Flour (I used Gluten Free Mama’s All Purpose Almond)
1/4 teaspoon of Kosher Salt
1/2 teaspoon Pumpkin Pie Spice, plus 1/4 teaspoon for Chocolate Drizzle
2 Large Egg Whites
1/2 teaspoon Dark Rum
1/3 Cup Pureed Pumpkin (Baked fresh or canned)
About 1/2 Cup (Heaping) Chopped Dark Chocolate (I used 72% Dark Belgian)
Toss the coconut, flour, salt, and pumpkin pie spice in a medium bowl until combined. Break up any clumps of coconut. Add the egg whites, dark rum, and pumpkin. Stir and fluff with a fork until thoroughly combined.
Spoon mounds onto a parchment lined baking sheet and bake for 20 minutes.
Melt chopped chocolate and 1/4 teaspoon pumpkin pie spice and drizzle over macaroons.
Allow to set.
Lemon Lime Margarita
Ingredients
*Makes 2 Margaritas
4 ounces of 1800 Silver Tequila
Juice of 1/2 Lime
6 ounces of Limeade (I used Santa Cruz Organic Limeade)
Ice
San Pellegrino Limonata Sparkling Lemon
Shaker
Kosher Salt
Sugar
True Lime Crystallized Lime
Mix a few Tablespoons of kosher salt, sugar, and the crystallized lime together on a plate. Run the lime around the edges of your glasses and dip in the mixture.
Add the tequila, lime juice, limeade, and about 1 cup of ice to your shaker. Shake vigorously. Fill each glass 3/4 full. Finish with the San Pellegrino Limonata.
Garnish with sliced lime and serve with pico de gallo, guacamole, and blue chips.
Cherry Braids
Cherry Braids
*Wait until both desserts are braided and ready to rest before pre-heating the oven to 350 degrees.
4 Tbsp. Earth Balance Natural Butter Spread
1/2 Cup Sugar
1 Cup Almond Milk,warmed but not hot to the touch
2 Eggs
1/2 Cup Canola Oil
2 tsp. Pure Vanilla
1 1/2 Tbsp. Yeast, dissolved in the warmed almond milk
1 Cups Sorghum Flour
1/2 Cup Mama’s Almond All Purpose Gluten Free Flour
2 Cups Potato Starch
1/2 Cup Tapioca Flour
4 tsp. Xanthan Gum
4 tsp. Baking Powder
1 tsp. Kosher Salt
4 Cans of Oregon Pitted Red Tart Pie Cherries in Water
3/4 Cup Granulated Sugar
1/4 Cup Mama’s All Purpose Gluten Free Flour
1 teaspoon Pure Almond Extract
More Flour For Dusting
Cream butter and sugar in an electric mixer on high until thoroughly combined and fluffy.
Warm the almond milk lightly, not hot and add yeast. Stir and let rest while you’re measuring the flours, etc. Measure the sorghum flour, almond flour, potato starch, tapioca flour, xanthan gum and salt in a medium bowl and whisk together. Set aside.
To the creamed mixture, add the eggs, oil, vanilla, and milk/yeast mixture. Mix on medium speed scraping down bowl at least once, until combined. It will look curdled.
With the mixer on low, slowly add the flour and scrape down bowl. Mix on high until thoroughly combined (about 1-2 minutes). Dough will be sticky.
Cut two pieces of parchment paper to fit your baking sheets. Working with one piece of parchment at at time, flour the first piece of parchment and scoop out half of the dough onto the floured parchment.
Sprinkle more flour on top of the dough and pat out to get it started into the shape of the paper.
Add a little more flour and roll to the size of the parchment paper.
Cutting about 4 inches in on each side, slice 1 inch flaps all the way down the dough (both sides). Set aside, repeat with the second piece of parchment.
Open and drain all 4 cans of cherries in a colander. Add to a medium-sized bowl and add the flour, sugar, and almond extract. Stir carefully but thoroughly until the flour is dissolved.
With a slotted serving spoon. Spoon half of the cherries down the middle of one of the dough pieces. Repeat with the second piece.
Beginning at one end of the dough, flap the ends over one at a time. Right side first, then left, repeat down the end of the dough
If the cherries are seeping liquid after both braids have been completed, just dab up the moisture with a paper towel.
Preheat the oven to 350 degrees. Cover the braids lightly, and set them in a warm place to rest for 30 minutes.
Bake for 30 minutes and allow to cool for ten minutes before frosting.
For the frosting I just used a simple mixture of melted dairy free butter (about 1/2 cup or so), powdered sugar (probably 4 or 5 cups), pure almond extract (I’d say about 2 teaspoons), and a little almond milk to make it spoonable. I whisked it until smooth and then spread it on with a spoon allowing it to drip down the sides.
Lemon Pots De Creme
Lemon Pots De Creme:
1 14 ounce Can of Full Fat Coconut Cream
6 Large Organic Egg Yolks
1/3 Cup of Pure Raw Honey
Juice & Zest of 2 Large Organic Lemons
Pinch of Kosher Salt
Preheat oven to 325 degrees, place 6 ramekins in a large roasting pan and set aside, and start a tea kettle of water to boil.
Zest and juice the lemons and set aside. Scoop the coconut milk into a small sauce pan and whisk to combine the solids and liquid. Heat on low just until it begins to simmer and remove from the heat. Crack the egg yolks into a large bowl. Add the honey and salt and whisk until thoroughly combined and a little fluffy. Add the lemon juice and zest and whisk again until thoroughly combined. Very, VERY, slowly drizzle the hot coconut milk into the egg mixture while whisking the entire time.
Pour the mixture into a large glass measuring cup and pour into ramekins. If you have a lot of bubbles you can sift it with a fork to get rid of most of them.
Very carefully transfer the roasting pan with the filled ramekins to the middle oven rack. Don’t pull the oven rack out. Pour hot water from the tea kettle into the corner of the roasting pan being careful not to splash into the pots de creme and fill to about half way up the sides of the ramekins.
Cook for 25 minutes. The pots de creme should be set on the sides and jiggle (not wave) in the middle when done.
Carefully remove the roasting pan from the oven and allow to sit for about 5-10 minutes or until you can safely pick them up with your fingers. Then, remove ramekins being mindful not to drip water onto the tops of the other ramekins. Refrigerate for at least 4 hours.
Below you can see the texture you’re shooting for.
Blueberry Sauce:
3/4 Cup of Maine Wild Blueberries
1 Tablespoon of Granulated Sugar
2 1/2 teaspoons of Fresh Organic Lemon Juice
Rinse the berries if they’re fresh. Place in a small bowl and add the sugar and lemon juice. Crush (some, not all) carefully with the back of a spoon, stir, and refrigerate until ready to use.
Lemon Ginger Granola:
2 Cups of Gluten Free Rolled Oats
1 Cup of Raw Sliced Almonds
1/8 Cup of Dark Brown Sugar
1/8 Cup of Pure Maple Syrup
1/8 Cup of Organic Virgin Coconut Oil, melted
1/2 teaspoon of Kosher Salt
Zest of 1 Large Organic Lemon
1/2 teaspoon of Freshly Grated Organic Ginger Root
Preheat oven to 300 degrees and line a baking sheet with parchment paper, set aside. Place all ingredients in a large bowl and mix thoroughly. Spread onto cookie sheet.
Bake for about 30-35 minutes, stirring every 10 minutes. Allow to cool completely before topping the pots de creme.
It will be golden when done.
Top the chilled pots de creme with a bit of granola, and a bit of the wild Maine blueberries.
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