March 19, 2012

Gluten Free Vegetable Lasagna


8 cups Zucchini and Yellow Squash, sliced ¼ inch thick
1½ cup Tillamook Italian Cheese, shredded
1 cup Tillamook Mozzarella Cheese, shredded
1 lb Ground Free Range Beef or Buffalo
3 - 15 oz cans S & W Organic Tomato Sauce
1½ TB McCormick Oregano
2 tsp 5th Seasons Italian Seasoning
1 Egg (optional)
½ cup Kraft grated Parmesan Cheese
1 Tb McCormick Parsley
1 16 oz 2% fat Cottage Cheese, make sure it says it is gluten free

Directions: 
You have the option of baking in the oven or cooking on the stove top.  
Preheat oven 350 degrees
1. Brown ground beef or buffalo in a skillet. Drain any fat. Add tomato sauce, oregano, and Italian seasoning. Stir until mixed.  Reduce heat and simmer while preparing the squash and cheese mixture.
3. Slice zucchini and yellow squash, set aside. (For stove top method steam or boil until almost soft)
4. Pour cottage cheese in a large bowl. Add egg, parsley, and 1/3 cup parmesan cheese (reserve the rest for the top). Stir to combine.
Mix together the Italian and mozzarella cheese.
5. Spread enough meat sauce to cover the bottom of a 9 x 13 inch pan. (For stove top method, spread on the bottom of a large sauce pan)
6. Spread sliced zucchini and yellow squash on top of meat.
7. Using a spoon spread ½ cottage cheese mixture over squash.
8. Sprinkle top with ¾ cup shredded cheese, then 1/3 of the meat sauce.
9. Repeat layers, ending with meat mixture on top. 
10. Top with ½ cup shredded cheese, and sprinkle remaining with parmesan cheese.
11. Cover and place in preheated oven for 45 minutes to 1 hour. For stove top method, cover and cook on medium heat for 20 minutes.

February 24, 2012

20 minute Gluten Free Spaghetti




Ingredients:
1 lb Extra Lean Ground Beef, Turkey, or Buffalo
30 oz  S & W or Hunts Tomato Sauce
1/2 cup Organic Heinz  Ketchup(I like to use organic since it does not contain high fructose corn syrup and is gluten free) * See note below
1 Tb Onion Flakes
1 Tb McCormick Ground Oregano
1 pkg Quinoa Noodles

*Note:  Be very careful what brand of ketchup you use. Hunts  state that they do not guarantee that their ketchup is gluten free.

Directions:
Brown meat and onion in a skillet over medium heat. Drain if necessary. Add tomato sauce, ketchup, and oregano. Stir to incorporate. Let simmer while cooking the noodles. Bring 4 cups water to a boil. Add noodles and cook for 5 minutes. (Make sure you do not overcook the noodles. They are done when they just begin turning soft) Drain noodles and rinse with cold water. I like to do this to stop the cooking process.  Pour noodles over the spaghetti sauce and stir together. Enjoy!  Serves 4-5

January 25, 2012

Gluten Free Low Glycemic Fruit Brownie Pie



Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol or Fructose- Use Emerald Forest brand Xylitol – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup if avoiding corn
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.

Cream Cheese Topping:
2 cups Heavy Whipping Cream
8 oz 1/3 fat Philadelphia Cream Cheese - room tempurature
1/3 cup Fructose - whip in a blender to make it the consistency of powdered sugar
2 tsp Vanilla Extract - I use McCormick brand
1/4 tsp Almond Extract
Fruit:
24 Organic Strawberries (sliced in half)
63 Organic Blueberries
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove stirring until melted. Add in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the remaining 1 tsp vanilla and the almond extract. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Pour onto a greased 9 x 13 cookie sheet. Spread to evenly distribute. Bake10 - 12 minutes or until a toothpick inserted comes out clean. Let cool while making the topping.

Topping:
Pour heavy whipping cream, 1 tsp vanilla, and almond extract into the bowl of a blender. Whip using the wire whisk until stiff peaks begin to form. Slowly pour in all but 2 Tablespoons of the powdered fructose and whip to incorporate. Spoon mixture into a seperate bowl. Place the room temperature cream cheese, remaining 2 Tablespoons powdered fructose,  and cream together. Gently pour into the whipping cream and with a folding method mix together.
 Spread mixture on top of cooled brownie and top with blueberries and sliced strawberries.
For the flag I placed blueberries 7 down and 9 across. Feeds 10 - 12  Refrigerate any leftovers.

December 12, 2011

Gluten Free Whole Grain Cornbread Muffins


 I adapted this recipe from www.thebakingbeauties.com
 
1/4 cup Earth Balance Soy Free Margarine or Organic Coconut Oil
1/4 cup Olive Oil 
2 Eggs-*for egg substitute see note below
1/3 cup Raw Coconut Crystals, Fructose, or Xylitol - to substitute honey see below
1 cup Almond Milk, or milk of your choice
1 Tbs  Pure Lemon Juice
1 tsp Vanilla - I use McCormick
1 cup Cornmeal (I like to use Arrowhead Mill's Organic Blue Cornmeal)
1/2 cup Millet Flour
1/4 cup Sorghum Flour
1/4 cup flaxmeal
2 Tbs  Brown Rice Flour or Coconut Flour (optional)
1 tsp  Xanthan Gum
1/4 tsp  Sea Salt
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda

Preheat oven to 350. Spray muffin tin with oil.
Place lemon juice in a cup or bowl. Add milk, stir and let sit for 5 minutes to curdle.
Using a microwave, melt margarine or coconut oil in a large glass bowl. Remove and stir in olive oil, vanilla, sugar, then eggs. Pour in milk and stir. The next step is very important so you don't over mix the muffins. Add in the dry ingredients and only mix just until moistened. Mix should resemble very thick pancake like batter. Spoon into prepared muffin tin.
Bake for 20 minutes. Makes 12 muffins.

*Note: Egg Substitute - Use one of the following:
1/4 cup applesauce + an extra 1 1/2 tsp baking powder
1 1/2 Tb Flaxmeal stirred into 1/4 cup water- heat until boiling, cool, then add to recipe
1 1/2 Tb Gelatin stirred into 1/4 cup warm water (let sit to thicken then add to recipe)

Honey:
Since honey is a liquid you need to reduce the amount of liquid in the recipe to compensate.
Simply reduce the almond milk by 1/3 of a cup (you would use 2/3 cup almond milk) and add 1/3 cup honey to the recipe. 

June 23, 2011

Low Glycemic Gluten Free Brownie Mousse Torte


Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Use Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Chocolate Mousse Filling:
1 ½ cups 1% Milk, Non Sweetened Almond Milk. or low fat milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted.
Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a
whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 egg yolks in a bowl. Slowly add 2
tablespoons of the hot chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture
into the pan of hot chocolate and whisk until smooth. Place back on burner. Stir with a wire whisk until
mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool & refrigerate
until ready to use. .
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water in the microwave stirring every minute until melted. Mix in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted
pan,15-20 minutes for cupcakes, donuts, or cookie sheet. Cool in pan for 15 minutes

May 28, 2011

Gluten Free Apple Butter Granola Bars


1/4    cup  Knudsen Organic Apple Butter
3/4    cup  Raw Almonds, sliced
1/2    cup  Walnuts, chopped
1/2    cup  Unsweetened Coconut,shredded
1/2    cup  Raisins
1/2    cup  Fructose or Xylitol
  2            Eggs, free range
1/4   cup  Ground Flax seed or Flaxmeal
1      TB   Vanilla, McCormick brand
1/8   tsp   Ground Cloves, McCormick brand
1 1/2 TB  Ground Cinnamon, McCormick brand
Extra ground cinnamon and cloves to sprinkle on top

Preheat oven to 350 degrees.

In a large mixing bowl stir together the apple butter, eggs, and vanilla.
Mix in the cinnamon, cloves, and fructose. Add the almonds, walnuts, coconut, and flax meal. Stir well to combine then add the raisins and stir until well mixed.
Spray 9 x 13 baking pan with oil. Spread applesauce mixture in pan using a spatula or knife. Generously sprinkle cinnamon and cloves on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

May 15, 2011

Almost Mrs. Field's Cookies - Revisited

Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free

Original recipe:            My Alterations:
1 cup   Butter                 1  cup Earth Balance dairy free, soy free buttery spread
1 cup  Sugar                  
1  cup Fructose or Xylitol
1 cup  Brown sugar      
1  cup Organic Brown Sugar or Coconut Sugar
2 eggs                            
6  Tb Applesauce + 2 tsp Baking Powder OR 2 tsp EnerG        Gluten Free Egg Replacement Powder + 2 Tb Warm Water
1 Tb   Vanilla                   2  Tb McCormick Vanilla
2 cups Flour                  
2  cups Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal       
2½ cups Bob's Red Mill Gluten Free Oats (for oat free substitute quinoa flakes)
1/2  tsp   Salt                  
½ tsp Sea Salt
1 tsp   Baking Powder  
2 tsp Rumford Aluminum-Free Baking Powder       
1 tsp   Baking Soda       1 tsp Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips  10 oz Enjoy Life gluten free, dairy free Chocolate Chips        
8 oz Hershey Candy Bar, chopped 
(omit)
3 cups Chopped Nuts    
(omit)

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch, and 1 Tb xanthan  gum.


Directions:
Preheat oven to 375 degrees.
(If using egg replacer: Stir egg replacer into warm water and let sit 5 minutes to thicken) 
In mixer or by hand, cream butter and sugars together in a large bowl. Add applesauce and baking powder or thickened egg replacer. Mix well then add vanilla. With mixer on low add flour mix, salt, baking powder & baking soda. When combined, slowly pour in oats or quinoa flakes 1/2 cup at a time. Mix well then stir in chocolate chips. 

Using a teaspoon, drop dough onto a greased cookie sheet. Wet your hands with water and press down the center of each cookie similar to what you would do with a fork if you were making peanut butter cookies. Bake 8-10 minutes. Do not over bake. Cookies will be slightly brown around the edges when done. If you want crispier cookies let completely brown. Cool on cookie sheet for 5 minutes then remove to a cooling rack. When cool store in an air tight container. Makes 2 1/2 dozen cookies depending on the size.