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Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Gluten-Free & Dairy-Free Lasagna
Gluten-Free & Dairy-Free Lasagna
Pre-heat the oven to 350° (12 servings)
1 – 10 oz. Pkg. Tinkyada Lasagna Noodles
For The Tomato Sauce:
1 lb. of Lean Ground Beef
1 lb. of Hot Italian Ground Sausage
3 Cloves of Garlic, smashed & minced
1 1/2 Tbsp. Basil, chopped
1 1/2 Tbsp. Oregano, chopped
3 Sun-Dried Tomatoes, chopped
2 cans Fire Roasted Tomatoes with Liquid
2 – 6 oz. cans Tomato Paste
1/4 tsp. Sea Salt
For The Cheese Sauce:
1 1/2 pkgs. Sheep’s Milk Cheese
1 Container of Kite Hill Ricotta
1/4 Cup of Sheep’s Milk Pecorino Romano (or dairy free cheese)
2 Tbsp. Italian Flat Leaf Parsley, chopped
2 Beaten Eggs
1 lb. of Goat Mozzarella (or dairy free)
1 tsp. Garlic Powder
1 tsp. Sea Salt
1/2 tsp. pepper
Brown the hamburger and sausage in a large skillet, drain off fat. Add the minced garlic, basil, oregano, salt, canned tomatoes, sun-dried tomatoes, and tomato paste. Simmer for 30 minutes.
Remove from heat. Place Sheep’s cheese, tofu, dairy-free parmesan, chopped parsley, garlic powder, sea salt, and pepper in a medium bowl and crumble with fork until mixture resembles “ricotta”. Add beaten eggs and stir with fork until ingredients are thoroughly combined.
Next, boil noodles until al dente. Follow directions on box, I cooked mine for 13 minutes and rinsed with cold water. Lightly spray an 8 1/2 x 11 pan with cooking spray. Layer the first layer of noodles in the pan.
Spread 1/2 of the cheese mixture over the noodles in the pan. Sprinkle with 1/2 of the mozzarella. Spread 1/2 of the meat sauce over the mozzarella. Place a second layer of lasagna noodles over the meat sauce, layer with the other 1/2 of cheese sauce, sprinkle with 1/2 of the leftover mozzarella, and cover with meat sauce. Sprinkle remaining mozzarella over the meat sauce.
Cover and place in refrigerator until ready to use. Bake in a 375° oven for 45 minutes if cold, 30 minutes if room temperature.
Spicy Garbanzo Bean Dip
Spicy Bean Dip
2 – 15.5 oz Cans of Garbanzo Beans, rinsed & drained
2 Jalapeno Peppers, seeded & membranes removed, or leave them in if you like it extremely hot
4 Cloves of Garlic, peeled
6 Sun-Dried Tomatoes
About 2 Tbsp. Cilantro Leaves
1 Lime, zested
2 Limes, juiced
Small (about 1/8 to 1/4 tsp.) Drizzle of Sesame Oil
About 1/4 Cup Olive Oil
About 1 tsp. of Sea Salt, heaping
Place all ingredients except olive oil in food processor and process. While it’s going, slowly drizzle the olive oil in and process until smooth. Taste and season with more salt if necessary. Allow to chill for at least 2 hours and serve with crackers or vegetables.
Rustic Vegetable Tart
Rustic Vegetable Tart
1 Gluten Free Pie Crust, thawed. Go here for recipe.
1/2 of a Sweet Yellow Onion, sliced thinly
1/2 of an Orange Bell Pepper, sliced thinly
About 6 Crimini Mushrooms, sliced
1/2 of a Small Zucchini, sliced thinly
1/2 of a small Yellow Zucchini, sliced thinly
1 small Tomato, roughly chopped
3 Sun Dried Tomatoes, roughly chopped
1/3 of a Block of Sheep’s Milk Cheese, crumbled
1 Tbsp. Chopped Garlic
1 Tbsp. Chopped Basil
1 Tbsp. Chopped Oregano
About 3 Tbsp. Olive Oil
Sea Salt
Garlic Powder
1 Egg, beaten for egg wash
Pre-heat oven to 375°
Prepare the vegetables.
Chop herbs and garlic. Heat 2 Tbsp. of olive oil in a non-stick skillet on medium-high. Add onions, and quickly saute until they start to brown lightly. Add peppers, mushrooms, sun-dried tomatoes, and garlic. Saute for about 5 minutes, stirring frequently.
Remove from heat and add both types of zucchini, the fresh tomato, basil, and oregano. Combine, season with a small amount of sea salt (the sheep’s milk cheese is already quite salty) and set aside.
Flour parchment paper and roll dough out to about 1/8 inch thickness. You must use parchment paper or a silpat or you will never get the tart off your counter and onto the baking sheet in one piece.
Carefully place the sautéed vegetables in the middle of the tart leaving about a 3 inch diameter of plain dough. Lifting the parchment and going around the entire tart a section at a time, fold the dough over the vegetable mixture. Drizzle the top of the tart with 1 Tbsp. olive oil. Brush the crust with the beaten egg and sprinkle lightly with garlic powder.
Bake in a pre-heated oven for 45 minutes.
Allow to rest for about 5 minutes before slicing.
Frozen Chocolate Banana Bites
Frozen Chocolate Banana Bites
5 Ripe Bananas (I like mine just ripe, not over ripe.)
2 1/2 Cups Enjoy Life Dairy Free Miniature Chocolate Chips
About 1/2 Cup Chopped Pecans
About 1/2 Cup Toasted Coconut (I do mine in a frying pan on the stove and then allow to cool.)
Peel and cut bananas in bite size pieces and place on a baking sheet lined with parchment paper.
Freeze for 30 minutes. Toward the end of the freezing time, chop the nuts and toast the coconuts, set aside. Place chocolate in a double-broiler and melt, stirring until smooth.
Remove bananas from freezer and working quickly, dip banana bites one at a time into the chocolate covering thoroughly. Place each bite back onto the baking sheet and sprinkle with coconut or nuts, or both. The chocolate sets pretty fast so you want to sprinkle each one right after you set it on the sheet.
Continue until they are all dipped and sprinkled and freeze until chocolate is completely set. Keep them in the freezer in a freezer bag or freezer safe container.
Peanut Butter Balls
Peanut Butter Balls
1 1/2 Cups Organic Peanut Butter (Crunchy or smooth, whatever you prefer, I used the smooth.)
1/4 Cup Crushed Gluten-Free Pretzels
1 1/2 Cups Powdered Sugar
2 Cups Gluten-Free Dairy-Free Chocolate Chips (I used the Enjoy Life brand.)
If you or one of your loved ones have a peanut allergy, I would imagine that you could enjoy the same recipe using almond, cashew, or macadamia nut butters instead of peanut butter.
In a mixer, combine the peanut butter pretzels, and powdered sugar on low. Mix on medium until thoroughly combined.
Line two baking sheets with parchment paper. Form dough into small balls using about a teaspoon of peanut butter mixture.
Place peanut butter balls in freezer to set for 30 minutes. Meanwhile, pour the chocolate chips in a double boiler and melt until smooth.
Working quickly, use a dinner fork and a serving fork to carefully place peanut butter balls in chocolate until coated. Allow excess to drip off. I like to use forks instead of teaspoons because the forks allow excess chocolate to drip through the tines. It’s a messy job no matter how you do it.
Place back onto the lined baking sheets and refrigerate until set. You can keep them in an enclosed container on your counter or in the refrigerator. I like them cold.
Blueberry & Walnut Banana Bread
Blueberry & Walnut Banana Bread With Streusel Topping
Pre-heat oven to 350° and grease a non-stick loaf pan, set aside.
1/3 Cup Olive Oil
2/3 Cup Packed Brown Sugar
2 Large Eggs
1 tsp. Pure Vanilla
2 tsp. Baking Powder
1 1/4 tsp. Cinnamon
1 tsp. Xanthan Gum
1/2 tsp. Sea Salt
4 Very Ripe Bananas
1 3/4 Cups Bob’s Red Mill All Purpose GF Baking Flour
1/2 Cup Finely Chopped Walnuts
1 Cup Fresh Blueberries
Finely chop walnuts and rinse and dry blueberries, set aside. In a mixer, add the oil, brown sugar, eggs, vanilla, baking powder, cinnamon, xanthan gum, salt, and bananas. Mix on medium until ingredients are combined and bananas are broken up, about 1 minute. With mixer on low, add flour until combined. Mix on medium-high for about 30 seconds, scraping down bowl once. Turn mixer off and fold in walnuts and blueberries with a spatula. Pour into prepared loaf pan.
Streusel Topping
1/2 Cup Gluten-Free Old Fashioned Rolled Oats
1/2 Cup Packed Brown Sugar
1/2 tsp. Cinnamon
1 1/2 Tbsp. Dairy Free Butter
Place all ingredients in a medium bowl and combine with fingers until incorporated and it forms a crumbly streusel. Sprinkle over the top of the banana bread batter. Bake for 60-65 minutes or until knife inserted into middle comes out clean. (Don’t bake more than 65 minutes or the edges will get too crispy and the banana bread will become dry after sitting.)
Slide a knife around the edges and carefully remove bread to a wire cooling rack covered with parchment. Allow to rest 10 minutes before slicing.
Thyme Lemon & Rosemary Cookies
Lemon, Rosemary, & Thyme Sugar Cookies
Makes 5 dozen cookies.
*This dough needs to be refrigerated for at least 6 hours before using. After dough is prepared, flatten into two discs, cover with plastic wrap, and refrigerate.
Pre-heat oven to 375 degrees.
2/3 Cup Earth Balance Vegan Butter
2/3 Cup Spectrum Organic All Vegetable Shortening
4 1/2 Cups Mama’s Almond Blend All Purpose Gluten Free Flour
2 Eggs
1 1/2 Cups Sugar
2 Tbsp. Almond Milk
2 tsp. Baking Powder
1 1/2 tsp. Xanthan Gum
1/2 tsp. Sea Salt
1 tsp. Pure Vanilla Extract
1 tsp. Pure Lemon Extract (Bought mine at a cake decorating store.)
Grated Rind Of 1 Lemon
1 heaping tsp. Fresh Thyme, finely chopped
1/2 tsp. Fresh Rosemary, finely chopped
Beat butter and shortening in mixer until completely combined and fluffy, scraping down bowl once or twice. Add about half of the flour, the eggs, sugar, milk, baking powder, xanthan gum, sea salt, vanilla, lemon extract, and grated lemon rind. Beat until thoroughly combined. Pour in remaining flour, thyme, and rosemary, and beat until herbs and flour are thoroughly incorporated.
(Follow refrigeration instructions above.)
Remove 1 disc of dough from the fridge at a time. Flour the work surface with gluten-free flour and allow dough to rest for 10 minutes while you cover two baking sheets with parchment paper and set up cooling racks.
Carefully roll dough out to about 1/4 in thickness and cut with desired cookie cutter. I used a 2 1/2 inch circle.
Place on parchment paper lined baking sheets and bake for 7-8 minutes, bottom edges will just barely begin to turn golden. Remove from oven, allow to rest on baking sheet for 2-3 minutes (I let mine rest while I’m placing unbaked cookies on another sheet to go in the oven), then allow to cool completely on cooling rack before frosting.
Lemony Thyme Frosting
7 Tbsp. Earth Balance Vegan Butter
1 1/2 Tbsp. Fresh Lemon Juice
Grated Rind of 1/2 Lemon
1 tsp. Lemon Extract
1/4 tsp. Finely Chopped Fresh Thyme
6 Cups Powered Sugar
4-6 Tbsp. Almond Milk
Yellow Sanding Sugar
Fresh Thyme Sprigs
Cream the butter, lemon rind and thyme until light and fluffy. Add the lemon juice and lemon extract.
Slowly begin adding the powdered sugar 1 cup at a time mixing on low and then beating and scraping down bowl after each cup. Once the frosting becomes too thick, start adding the almond milk 1 Tbsp. at a time alternating with the remainder of the powdered sugar until the frosting is creamy and fluffy. Frost cookies, decorate with yellow sugar and thyme sprigs, and place on wire racks until frosting is set.
Rich & Spicy Chili With Cinnamon Rolls
Rich & Spicy Chili
1 lb. Ground Beef, I like to use extra lean
1/2 lb. Ground Hot Sausage, make sure it’s gluten-free
1 Medium Onion, diced
2 Stalks Celery, sliced down the middle & diced
1/2 Large Red Bell Pepper, diced
4 Cloves Fresh Garlic, smashed & diced
2 14.5 oz. Cans of Fire Roasted Tomatoes
6 oz. Can Tomato Paste
7 oz. Can Mild Roasted Green Chilis
2 15 oz. Cans Kidney Beans
1 15 oz. Can of White Beans
15 oz. Beef Broth, make sure it’s gluten-free, you may need to add 1/2 cup or so more during the simmering process
3 Tbsp. Chili Powder
1 tsp. Dried Parsley
1/2 Tbsp. Sea Salt
1 tsp. Dried Basil
1 tsp. Dried Oregano
1/4 tsp. Ground Pepper Medley
1/2 tsp. Crushed Chili Pepper
Drizzle about 2 Tbsp. of olive oil in a large Dutch Oven, heat on medium to medium high heat and brown the hamburger and hot sausage. While the meats are browning, prepare the vegetables, garlic, and gather the seasonings. Set aside.
Once the meat mixture is browned, remove from pot and set aside. Leave browned bits and drippings in pot. Add onions, pepper, celery, and garlic and saute until onions are translucent.
Drain the beans, set aside.
Pour both cans of roasted tomatoes and the tomato paste in a blender and puree until smooth, set aside.
Once the vegetable mixture is sautéed, add the drained beans, green chilis, spices, meat, and sauce. Stir until combined.
Bring to a boil, reduce heat, and slowly simmer for 4 hours stirring occasionally.
This is what it will look like after 4 hours.
Gluten-Free & Dairy-Free Cinnamon Rolls
Makes about 11 large rolls.
Pre-heat oven to 350 degrees.
(If you’re not dairy-free, you can use real butter. I haven’t tried it though, it may alter the outcome.)
For The Rolls:
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. Sea Salt
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.
Next, flour a piece of parchment paper and scoop dough out onto paper. Flour the top of the dough and pat down. Flour a rolling-pin and roll the dough into a 21×13 oblong “ish” form.
For The Filling:
4 Tbsp. Earth Balance Natural Butter Spread
1 3/4 Cups Dark Brown Sugar
2 Tbsp. Ground Cinnamon
Place the butter in a small dish and stir until softened enough to spread with the back of a spoon.
Once it is softened, spread carefully all over the rolled out dough.
Sprinkle the dark brown sugar over the entire surface. Smooth with fingers. Sprinkle with cinnamon.
Using the parchment paper to assist you, slowly begin to roll up the long sides of the dough. As you go along, tuck the dough toward the paper so that the roll doesn’t end up too loose.
Once it is rolled up completely, pat the ends in so all of the filling doesn’t spill out and smooth out the roll a bit.
Cut into 1 1/2 inch slices and carefully place in a greased 9×13 glass dish, some of the filling will try to sneak out. Place a small dollop of dairy-free butter on each one.
Cover very lightly with sprayed plastic wrap, leaving edges loose, and let rest for 30 minutes on top of stove. Bake at 350 degrees for 28-30 minutes or until lightly browned and when you press in the center it feels firm with just a little give. If you over cook them they’ll be dry, and if you under cook them they’ll deflate.
Remove from oven and allow to cool almost completely before frosting.
I like to frost mine when they are still just a little bit warm on the inside.
For The Frosting:
About 4 Cups Powdered Sugar
About 4 Tbsp. Dairy Free Butter
About 4-6 Tbsp. Almond Milk
About 2 tsp. Almond Extract
Melt butter in microwave and add to powdered sugar, add almond extract, and about 2 Tbs. of the milk. Whisk until completely smooth. Add more almond milk if necessary to make a good spreading consistency, but not too thin. Dollop onto cinnamon rolls and spread carefully with spoon.
Clementine & Chocolate Shortbread
Clementine & Chocolate Shortbread
Pre-heat oven to 325 degrees. Makes about 28-30 1 1/2 inch cookies.
1/2 Dairy Free Butter
1/2 Cup Powdered Sugar
2 tsp. Clementine Peel, finely grated
1/2 tsp. Pure Orange Oil (I buy mine in tiny bottles at Cost Plus World Market.)
1/8 tsp. Ground Ginger
1/4 tsp. Ground Cinnamon
1 Cup Mama’s Almond Blend All Purpose Gluten-Free Flour
Cream butter until light and fluffy. Cream in powdered sugar until completely combined, scraping mixing bowl once or twice.
Grate the clementine peel.
Add the peel, orange oil, ginger, and cinnamon to the butter and sugar mixture. Cream until completely combined, scraping bowl. Slowly add in the flour, mixing until dough is combined and comes together.
Scrape out onto plastic wrap, cover, flatten into a disc, and refrigerate for 2 hours or more.
When you’re ready to work the dough, remove it from the fridge and allow it to sit on the counter for about 20-30 minutes. Place on floured parchment paper and roll to about 1/4 to 1/8 inch thick. Cut with desired cookie cutters. I used a 1 1/2 inch square.
Place on a parchment lined baking sheet.
Bake for 10-13 minutes. Edges should be slightly golden. Remove carefully to cooling rack. They are very fragile when they’re hot.
While you allow the cookies to cool completely, start the dipping chocolate.
Orange Chocolate
1 1/4 Cups Miniature Enjoy Life Chocolate Chips (Can also use regular.)
1/2 tsp. Orange Oil
Pour chips and orange oil in a small microwavable bowl and melt in 20 second increments, stirring well until completely smooth. If you wait to add the orange oil until after the chocolate is smooth, sometimes it will seize up. It’s best to heat them together.
*Because I’m not giving these cookies as gifts I did not temper the chocolate. Tempering gives the chocolate a shine even after it has set and cooled completely. You can learn how to temper chocolate here.
Carefully dip half of each cookie into the melted chocolate allowing the extra to drizzle off. Place on a piece of parchment (I used the same parchment the cookies were baked on).
Allow chocolate to set up before serving.
Mixed Berry Valentine Pie
1 Basic Dough Recipe (This recipe makes enough for 4 large pie crusts, you will only need two, you can freeze the other two)
2 16 oz. Bags of Frozen Mixed Berries (blueberries, blackberries, and raspberries)
1 Cup Sugar
3/4 Cup GF Flour or Tapioca (Follow measurements on box..I actually prefer using tapioca instead of GF flour)
Pre-heat oven to 375 degrees.
Pour both bags of berries in a large glass bowl. Add sugar & flour and let sit for 1/2 hour, stirring occasionally.
While the fruit is sitting, roll out your pie crust on floured (GF) parchment paper. Assemble pie, pour berries into bottom crust and cover with top crust. Do the edges the way you prefer and decorate if you’d like. I like to brush the top crust with a mixture of 1 egg and a couple of Tbsp. of almond milk. Then I sprinkle it with raw sugar.
Cover edges with foil (or use a pie crust shield) and bake on a lined cookie sheet in a 375 degree oven for 25 minutes. Remove the foil or shield and continue cooking for another 25-35 minutes until crust is golden and berry juices are bubbling.
Cool completely before slicing.
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