gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Chocolate Strawberry Shortcake
This chocolate cake is AMAZING. Versatile for cupcakes, snack cakes, birthday cakes, trifles, or whatever you like. It’s incredible moist and delicate but holds together very well and is wonderfully flavorful without being overly sweet.
For The Strawberries:
Stem and slice 2 cups of fresh organic strawberries. Sprinkle with 2-3 generous Tablespoons of coconut sugar and set aside stirring occasionally for a few hours. You can also do it the night before and refrigerate them.
For The Coconut Whipped Cream
Pour 2 cups of chilled (overnight) 100% coconut milk into a stand mixer and attach the whisk. Whisk on high (you may need to cover your mixer with a hand towel) until it thickens to medium peak. Add 2-3 teaspoons of pure vanilla extract and 3-4 Tablespoons of powdered sugar. (You can also use powdered coconut sugar…but your whipped cream will be a tan color. Or, you could add a couple teaspoons of cocoa powder and do chocolate whipped cream.) Continue whisking on high about 2-3 additional minutes until thickened and chill in the fridge until ready to use. Sometimes it will separate just a bit at the bottom after being refrigerated but it doesn’t ruin the consistency or taste of the whipped cream. Just pour it off!
Chocolate Strawberry Shortcake
*This recipe is grain free and dairy free. It will make two 8×8 square pans or two 8 inch cake pans, or 24 cupcakes. For this recipe I did the 8×8 pans and stuck one in the freezer for later use. One 8×8 pan yields 9 servings.
*This recipe is adapted from Satisfying Eats
Preheat oven to 350° line two 8×8 inch square pans with parchment and spray with coconut oil.
1 Cup of Organic Coconut Flour
3/4 Cup of Organic Unsweetened Cocoa Powder
1 1/2 Cups of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
2 teaspoons of Baking Soda
1/8 teaspoon of Sea Salt
8 Organic Eggs
1/2 Cup of Earth Balance Soy Free Dairy Free Butter
2 Tablespoons of Pure Vanilla Extract
1 Cup + 1/2 Cup of Organic Full Fat Coconut Milk (set 1/2 cup aside)
1 Tablespoon of Decaf Instant Coffee
1/4 Cup of Dairy Free Chocolate Chips or Chopped Dairy Free Dark Chocolate
Add the dry ingredients to a stand mixing bowl and whisk together. Add the coffee to the coconut milk and stir to dissolve. Add the eggs, butter, vanilla, and 1 Cup of the coconut coffee milk. Mix on medium to blend well, scraping down sides. Let the batter rest for 5 minutes. Add the 1/2 Cup of coconut milk and mix on medium just until combined.
Bake for 25-27 minutes. Cool completely before serving.
Chicken Burgers with Cilantro Lime Sauce & Crispy Sweet Potato Fries
We used my grain free, dairy free, dinner rolls for buns – you can find the recipe HERE. Other good options would be a lettuce wrap as a bun, or an Udi’s gluten free hamburger bun. They hold together pretty well. You could also sandwich the chicken burger with two grilled portobellos or stack it with avocado slices. Lots of options!
South Of The Border Chicken Burgers with Cilantro Lime Sauce
Makes 8 burgers
*Preheat oven to 425 degrees
About 1.7 lbs of Boneless Skinless Chicken Thighs
1 teaspoons of Cumin Powder
1 teaspoon of Dried Oregano
1 teaspoon of Sea Salt
2 oz (about 1/2 can) of Mild Green Chilies
3 Sun Dried Tomatoes (the ones packed in oil)
2 Tablespoons of Fresh Cilantro Leaves
1 Large Clove of Garlic
1 Egg
1 1/2 teaspoons of Avocado Oil
In a food processor (you can also use ground chicken and just chop and mix ingredients in), add all the ingredients and pulse several times. Then turn on low until all ingredients are incorporated (see picture above). Line a baking sheet with parchment paper. Spoon 8 mounds of chicken onto the parchment and lightly form into a patty. Set aside.
Crispy Sweet Potato Fries
I have found that one large sweet potato works well for 2 of us. Adjust accordingly.
1 Large Sweet Potato, cut into 1/8 to 1/4 inch sticks
1 1/2 Tablespoons of Sweet Potato Flour
Sea Salt
Garlic Powder
About 1 1/2 Tablespoons of Avocado Oil
Line a baking sheet with parchment and set aside. In a large bowl, toss the sweet potato sticks with sea salt and garlic powder, be generous. Then toss with the sweet potato flour until all the sticks are lightly coated. Drizzle with the avocado oil and season and toss again until coated. Line them on the parchment covered baking sheet leaving a bit of room between them to allow for crisping.
Bake for 15-20 minutes, then remove from oven and flip. Place them back into the oven along with the chicken burgers. Bake the chicken burgers for 15-17 minutes. Keep an eye on the sweet potato fries, if you feel they are becoming too dark, remove them and continue cooking the burgers.
*I cut up red onion, tomato, and lettuce as toppings. Also, the last couple minutes of baking, I topped a couple of the burgers with Daiya Jalapeno “Cheese”.
While the burgers and fries are cooking, make the sauces:
Cilantro Lime Sauce
3/4 Cup Mayo
1 Tablespoon of Fresh Cilantro
1 Small Clove of Garlic
1 teaspoon of Oregano
Juice of 1 Lime
2 teaspoons of Coconut Sugar
Pinch of Chili Powder
Pinch of Sea Salt
I used a Nutribullet to mix mine together but a blender would work fine too. Just add all the ingredients and mix.
Spicy Sweet Potato Red Sauce
This is the easiest sauce to make! We love it on sweet potato fries and beef burgers too. I haven’t ever measured, I just eyeball it and fit it to our spice preference which is very spicy.
Mayo
Ketchup
Sriracha Sauce
If I had to guess I’d say 1/2 C of mayo, 1/4 C of ketchup, and a couple Tablespoons of the Sriracha sauce. SO tasty!
Homemade Strawberry Ice Cream
Homemade Dairy Free Strawberry Ice Cream
*This recipe is best when the cream mixture is made a day ahead and allowed to chill over the night in the refrigerator before churning.
1 Pound of Ripe Organic Strawberries, sliced
1/4 Cup of Organic Coconut Sugar
3 1/2 Cups (27oz) of Full Fat Coconut Milk
8 Organic Egg Yolks
2/3 Cup Organic Coconut Sugar
Scrapings From 2 Vanilla Beans
Place the sliced strawberries and the 1/4 cup sugar in a medium saucepan. Heat until sugar is melted and simmer for 20-3o minutes until strawberries are soft and sauce has thickened a bit. Remove from heat and set aside.
In a large saucepan, add the coconut milk, egg yolks, 2/3 cup of sugar and vanilla bean seeds. Turn the burner on medium-medium low and stir constantly until it begins to thicken and coats the back of a spoon. Do not overcook or cook on too high of heat or the eggs will scramble and the ice cream batter will be clumpy and taste “off”.
Add the strawberry mixture to the cream mixture and pour into a container and refrigerate over night.
Pour into ice cream maker of choice. I use the ice cream attachment for the KitchenAid mixer. Churn according to directions and freeze to set.
Cinnamon Spice Crepes with Coconut Sugared Peaches
Cinnamon Spice Crepes with Coconut Sugared Peaches
The recipe below looks wordy and complicated, but this is not a complicated recipe I promise, it is absolutely simple! I make them often with all kinds of different toppings and they come together very quickly. They’re also an easy, but impressive, breakfast or even dessert for when you have guests.
*Makes about 7 crepes and serves two people. Can easily be doubled.
For the peaches:
1 1/2 Cups of Frozen or Fresh Peeled Peaches
1 Tablespoon of Coconut Sugar (Maybe more if your peaches aren’t sweet enough)
About 1 Tablespoon of Water and 1 teaspoon of Arrowroot
Place the peaches in a small saucepan and if they are frozen, heat them on medium low until thawed and juicy. Add the coconut sugar and heat on medium until the sugar is completely melted and incorporated with the peach juice. Add a 1/2 teaspoon of the arrowroot mixture at a time, waiting a minute or so in between to get to the desired sauce thickness.You will need very little, don’t allow it to get too thick! Remove from heat, transfer to a small bowl and chill in the fridge or quickly in the freezer. (Your whipped cream will melt on top if the fruit isn’t chilled or at least cool.)
For the crepes:
1/2 Cup of Sweet Potato Flour
1 Tablespoon of Coconut Flour
Dash of Sea Salt
1 teaspoon of Ground Cinnamon
1 Small Pinch of Nutmeg
1 Small Pinch of Cloves
3 Eggs
1 teaspoon of Pure Vanilla Extract
3/4 Cup of Full Fat 100% Coconut Milk
2 Tablespoons of Water
Dairy Free Butter For Pan
Extra Cinnamon For Sprinkling
Measure all the ingredients into a medium bowl and whisk to thoroughly combine. Heat a small to medium ceramic skillet or non-stick pan to medium. Place 1/2 teaspoon of butter and spread around until melted. (You will only need to do this once.) When the butter starts to bubble, scoop just shy of 1/4 cup of batter into pan, lift the pan and swirl to the edges. Cook for about 1 minute until the crepe moves freely and flip. Cook for 5 seconds longer and transfer to a plate with parchment. I use a paper plate on top to cover them and keep them warm. They won’t stick together.
For the whipped coconut cream:
1 Cup of chilled 100% Fat Coconut Milk (There are two ways you can do this. With canned coconut milk that has been chilled over night, where you just use the solids, which then you would need probably 2 cans. Or, you can use one box of Arroy-D 100% Coconut Milk that has also been chilled over night. I used the Arroy-D this time.)
About 2 Tablespoons of Powdered Sugar or Very Finely Powdered Coconut Sugar
About 1 1/2 teaspoons of Pure Vanilla Extract
Pour the coconut milk into a stand mixer and whisk for a few minutes until milk is thickened. Add the powdered sugar and whisk for another couple of minutes scraping down the sides, then the vanilla extract. Continue whipping for another minute or so until thickened.
Grain Free Pizza
Grain Free Pizza
*Makes two 13″ pizzas
2 Boxes of Chebe Focaccia Mix
6 Tablespoons of Non Filtered Organic Olive Oil
4 Large Organic Eggs
1 Cup of Filtered Water
1 teaspoon of Sea Salt
1 Tablespoon of Organic Dried Oregano
1 Tablespoon of Organic Dried Basil
1 Tablespoon of Organic Garlic Powder
1 Can of Organic Tomato Paste
1/4 Cup of Vegan Pesto
1/2 Cup of Daiya Cheddar Style Cheese, grated
3 Other Types of Cow Free Cheeses About 1 1/2 to 2 Cups of Each (We used two types of goat mozzarella – low moisture and Brazilian Breakfast and a Dutch Style goat cheese that is similar to sharp white cheddar), grated
About 3 Handfuls of Organic Baby Spinach
1 Organic Yellow Bell Pepper, sliced thinly
About 1/3 of a Medium Organic Red Onion, sliced thinly
About 8-10 Large Organic Cremini Mushrooms, sliced
1/2 lb. of Gluten Free, Dairy Free Pepperoni (We have Applegate sliced at the deli)
4 Gluten Free, Dairy Free Hot Italian Sausages (also purchased at our deli)
Avocado Oil
1 Tablespoon of Organic Dried Oregano
Arrowroot or other GF flour for dusting hands, dough, and rolling pin.
*Preheat oven to 375 degrees
- Line two pizza pans with parchment. I lay it on top and cut it in a circle. Nothing fancy. Set aside.
- Empty the hot Italian sausage from their casings and lightly brown in a medium pan with a little avocado oil. Drain on paper towels if necessary.
- Empty both Chebe mixes into a medium bowl. Measure in the oil, add the eggs, water, herbs, sea salt, and garlic powder. Stir with a fork until all the ingredients come together.
- With floured hands, knead the dough until ingredients are fully incorporated and the dough is mostly smooth. Cut the dough in half and set each half on the parchment paper. (Remove the paper from the pans to make rolling easier.) Pat out each mound into a small circle, flour rolling pin and top of dough and roll to the edges of the paper. You can leave the edges as is, roll them up a bit for a thicker end crust, or crimp them. Whatever you like.
- Slide the parchment and pizza crusts back onto the pizza pans and bake for 17 minutes. Remove from oven and allow to cool for a few minutes.
- Spread the tomato paste – half a can each, (I use the back of a spoon) around each crust all the way to the edges. Do the same with the vegan pesto.
- Sprinkle each crust with the Daiya cheese. Then sprinkle the oregano on both crusts.
- Next, top both crusts with the peppers, onions, and mushrooms.
- Choose one of your 3 remaining cheeses and sprinkle over the mushrooms.
- Add the sausage to both crusts. Then the remaining two cheeses. Then the pepperoni.
- Bake for 15-20 minutes. Allow to sit for 5 minutes before cutting and serving.
Apple & Cinnamon French Toast Casserole
Grain Free & Dairy Free Dinner Rolls
Bread, of course.
I think it’s human nature.
Grain Free & Dairy Free “Dinner” Rolls
*Makes about 15 rolls
2/3 Cup of Arrowroot
1 1/2 Cups of Sweet Potato Flour
1 Cup of Coconut Flour
4 teaspoons of Xanthan Gum
4 teaspoons of Double Acting Baking Powder
1 teaspoon of Sea Salt
2/3 Cup of Dairy Free Butter, cold
3 Tablespoons of Yeast
2 1/2 Tablespoons of Coconut Sugar
1/2 Cup of Warm Water
6 Eggs, Separated
3 Tablespoons of Apple Cider Vinegar
3 Tablespoons of Grass Fed Gelatin
1/2 Cup of Cool Water
Line two baking sheets with parchment and set aside. Preheat the oven to 375 degrees.
Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, and sea salt into a large bowl and whisk until combined. Measure in the dairy free butter and work through lightly with fingers until the butter is broken up throughout the flour. Set aside. In a stand mixer with the whisk attachment, whip the eggs to stiff peak.
Warm the 1/2 Cup of water and add the sugar and yeast. Whisk quickly and set aside. In a ramekin or small bowl, measure 1/2 cup of water and the gelatin. Work quickly. Whisk together with a fork and microwave for 20 seconds. Set aside.
Add the egg yolks to the whipped egg whites and mix on medium to combine. Add the apple cider vinegar, the yeast mixture, and with the mixer on medium, slowly drizzle the gelatin mixture in. Change the whisk to a paddle. Turn the mixer on medium and slowly add the flour mixture. Turn the mixer on medium high for 1 minute.
The dough will be wet. With a spoon, scoop out 15 mounds of dough onto the baking sheets. It helps to get one had wet to remove the dough from the spoon in a round semi ball form. I like mine to look rustic, but you can also smooth out the dough a bit with a wet hand once it’s on the baking sheet if you like.
Place the baking sheets on top of the stove. Spray two sheets of plastic wrap with non-stick spray and lay lightly over the dough. Cover each baking sheet with a light dish towel and let rise for 40 minutes.
Remove the dish towels and plastic and bake for 20 minutes.
Spicy Pork Loin Soup & Cheesy Jalapeno Flat Bread
Spicy Pork Loin Soup
1 Pound of Pork Tenderloin (or chicken), cubed in bite size pieces
1 Medium Onion, chopped
3 Large Cloves of Garlic, chopped
1/2 of a Large Red Bell Pepper, chopped
1 Tablespoon of Cumin
2 teaspoons of Dried Oregano
1 1/2 teaspoons of Chipotle Chili Powder
1/2 teaspoon of Sea Salt
1 15oz can of Garbanzo Beans, drained and rinsed
64 Ounces of Chicken Broth
1 Cup of Fresh Cilantro, roughly chopped
In a dutch oven lightly brown the pork, onion, bell pepper, oregano, chipotle, and garlic. Add the garbanzo beans and broth and bring to a boil. Reduce to simmer and simmer for about 1 hour. Stir in cilantro and serve.
Cheesy Jalapeno Flat Bread
*Makes 12
2 Boxes of Chebe All Purpose Bread Mix (it is grain and dairy free)
2 teaspoons of Garlic Powder, plus more for sprinkling
3 teaspoons of Dried Oregano, plus more for sprinkling
1/4 teaspoon of Sea Salt, plus more for sprinkling
6 Tablespoons of Avocado Oil
4 Eggs
1 Cup of Filtered Water
Arrowroot or other gluten free flower for flouring hands
2 Fresh Jalapeno, sliced into rounds
Daiya Cheddar Style Cheese
Sheep’s Milk Mozzarella
Sheep’s Milk Feta
Preheat oven to 375 degrees. Line two baking sheets with parchment and set aside.
Grate the Daiya cheese, mozzarella, and crumble the feta. The amount of cheese will depend on how many pieces of the flat bread you want cheesy. I did 6 out of the 12 and probably used about 3/4 cup of the daiya, 1 cup of mozzarella, and maybe 1/4 cup of feta.
Measure all ingredients except the jalapeno and cheeses into a large bowl and stir with a fork until thoroughly combined. Scoop 12 mounds of dough onto the baking sheets and then flour hands and pat each dough mound into a circle. Sprinkle each with sea salt, garlic powder, and oregano. Bake for 35 minutes and remove from oven and turn on broiler.
Top with cheeses in this order: Daiya, mozzarella, and feta. Place slices of jalapeno on top. Broil for a few minutes until cheese is melted and mozzarella is beginning to bubble.
Grain Free & Dairy Free Crepes
I can see these crepes becoming my new favorite thing.
Crepes are so incredibly easy to make.
Seriously.
And versatile. I’m big into versatile foods.
Crepe batter is made with few and simple ingredients and they are kind to whatever you top them or fill them with.
Crepes can be dressed up with anything you like.
Sweet or savory.
Layered, rolled, flat…topped with mounds of coconut whipped cream, syrup, powdered sugar and lemon, filled with fruit, filled with chocolate, filled with vegetables, filled with meats…you name it, your options are only limited to your imagination.
Monday, I topped mine with ripe bananas sauteed in dairy free butter and coconut sugar. Amazing.
Tuesday, I topped them with coconut sugar powdered sugar and a squeeze of lemon. Delicious and refreshing.
They keep well in the fridge if you don’t use them all, but I doubt you’ll have a problem with that.
Grain Free & Dairy Free Crepes
*Makes 8 Crepes
1/2 Cup of Sweet Potato Flour
1 Tablespoon of Coconut Flour
3 Eggs
2 teaspoons of Pure Vanilla Extract
Dash of Sea Salt
3/4 Cup of 100% Coconut Milk
2 Tablespoons of Water
Dairy Free Butter for Frying
Whisk the flours, eggs, vanilla, salt, coconut milk, and water together well. I also whisked it every time I scooped batter to make a crepe.
Heat a non-stick skillet or crepe pan on medium heat. Add about 1/2 teaspoon of dairy free butter to the pan and allow it to melt. With a 1/4 measuring cup, pour crepe batter into the pan and swirl lightly to coat bottom of pan. After a minute or so when you can see tiny bubbles begin to form, flip crepe. They fry very quickly.
For the Banana Topping:
2 Ripe Bananas, sliced
2 Tablespoons of Dairy Free Butter
1/4 Cup of Coconut Sugar
Heat the butter and sugar in a small pan until melted and lightly caramelized. Add the bananas and toss gently.
Poached Cod with Vegetables
The contrast of the fish with the broth and whatever other ingredients you use can make for a really beautiful dish. Great for company because it looks so fresh and bright and like you really know what you’re doing.
Poached Cod with Vegetables
1/2 of a White Onion, sliced
1/2 of an Orange Bell Pepper, sliced
3 Large Cremini Mushrooms, sliced
4 Small (thin) Carrots, sliced
About 25 Heads of Asparagus
2 Large Swiss Chard Leaves, sliced
3 Cloves of Garlic, diced
2 teaspoons of Avocado Oil
1 1/2 teaspoons of Fresh Rosemary, minced
2 teaspoons of Fresh Thyme Leaves
1/4 teaspoon of Sea Salt
Several Grinds of Pepper
4 Cod Fillets
32 ounces of Chicken Broth
Fresh Lemon & Parsley For Garnish
Prepare all of the vegetables, herbs, and garlic and set aside. Heat the avocado oil in a large pan and add the vegetables and garlic.Saute over medium high for a few minutes until the onions and peppers begin to soften. Add the chicken broth, salt and pepper, and herbs. Bring the broth and vegetable mixture to a simmer. Add the cod, cover with a lid, and poach for 6 minutes.
**Serve immediately. If you leave the fish in the broth on the stove, it will overcook and become tough.
gluten free zen 