Snapshots of life and crafts on our little homestead

Posts tagged ‘Special Diets’

Sunday in the Kitchen

This coming week is going to be very busy for me, so I thought I would get a head start on baking and meal preparation. Some of the tasty treats we will have this week are:

Lunches

greekDip

Dinners

smokey pumpkin and paste

Ingredients

    • 1 1/2 cups quinoa, rinsed and drained
    • 3 cups water
    • 1 cup steamed broccoli
    • 1 cup steamed cauliflower
    • 1/2 tsp of salt
    • 2 cloves garlic, minced
    • 2 large eggs
    • 1 cup plant milk
    • 1 1/2 cups grated Cheddar cheese, more for sprinkling
    • Gluten-free bread crumbs (optional)
    • Toppings (optional) salsa, hot sauce,  scallions

Directions

    1. Add quinoa, garlic and water to medium sized pot. Cook quinoa until all water is absorbed. (About 15 minutes)
    2. Stir grated cheese into quinoa.
    3. Preheat oven to 350 F. Coat 13×9 inch dish( or 8 individual ramekins) with cooking spray.
    4. Whisk together eggs, milk  and salt in large bowl.
    5. Stir steamed vegetables and quinoa into egg and milk mixture.
    6. Transfer to prepared baking dish and if using bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

Gluten Free, Vegetarian Swedish Meatballs

Next week is going to be so busy for me that I spent the entire day today preparing meals for the next 5 days.  One of the items that I made was a gluten free, vegetarian version of Swedish meatballs with gravy over gluten free pasta for Sunday dinner. They were simple to make (I cheated a bit by using a vegetarian wild mushroom gravy packaged by Imagine for the sauce) and the herb mixture makes them very tasty.

Swedish meatballs

Ingredients

  • 2 cups cooked lentils (green or brown are the best choice since they remain firm after cooking)
  • 2 eggs, beaten
  • 3/4 cup ricotta
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup onion, minced
  • 1 garlic clove, minced
  • 1/2 t. fennel seed
  • 2 T fresh parsley, chopped fine
  • 1 t. dried rosemary, chopped fine
  • 1 t. dried thyme, crushed
  • pinch of ground allspice
  • 2/3 cup gluten-free breadcrumbs
  • salt and pepper
  • olive oil
  • 1 box Imagine vegetarian wild mushroom gravy
  • 1 package gluten free noodles, cooked or 2 cups cooked quinoa

Directions

  1. Process the lentils in a food processor until smooth. In a large bowl, mix the lentils with the rest of the ingredients, and let sit for 20 minutes to allow the breadcrumbs to soften.
  2. Preheat the oven to 400 and line a baking sheets with parchment paper.
  3. Check the consistency of your meatball mixture by rolling a 1″ ball between your palms. If it feels wet or falls apart, add more breadcrumbs until it holds together. Roll your meatballs and evenly space them on the baking sheet. They won’t spread in the oven, so you can place them right next to each other. Brush the tops with olive oil.
  4. Bake in the middle of the oven for 15-20 minutes until the tops are golden brown, rotating the sheets and flipping the meatballs halfway through baking so they brown evenly. Remove from the oven and let cool slightly.
  5. While the meatballs are baking, warm the gravy in a medium sized sauce pan. When the gravy is warm add the meatballs and simmer for another minute or two.
  6. Serve over noodles or quinoa.

Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola

Ingredients

  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola

Ingredients

  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.

Healthy Twist on an Old Favorite

Gluten-Free Rice Crispy Treats

These easy no-bake treats are free of gluten, dairy, corn, and soy. This version is one  of those wonderful comfort foods that with a few changes is now packed protein and fibers, and dramatically reduced in sugar and fat.

rice treats

Ingredients

1 1/4 cups gluten-free organic brown rice syrup
3/4 cup organic almond butter
2 tablespoons organic coconut oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
6 cups gluten-free crispy brown rice cereal (I use Nature’s Path Crispy Rice cereal — it is whole grain, low fat and wheat free)

Instructions

  1. Line a baking pan with a piece of parchment paper that extends up the long sides. Set aside.
  2. In a saucepan, heat the brown rice syrup over medium heat, and stir until it begins to bubble a bit. Remove from heat and stir in the almond butter, coconut oil, vanilla and almond extract. As you stir the mixture, it should thicken and become glossy and elastic, much like caramel taffy.
  3. Pour the crispy rice cereal into a large heat-safe mixing bowl. Carefully pour in the warm syrup mixture, and using a silicone spatula or wooden spoon, gently stir to coat all the cereal.
  4. Scoop the coated cereal into the lined baking pan and spread evenly, gently smoothing out the top surface. Cover the pan with a sheet of plastic wrap or parchment paper.
  5. Pop the pan into the fridge to chill.
  6. When the bars have firmed to the touch, remove them from the pan, gripping the parchment edges and set them on a cutting board. Use a large sharp knife to score and cut the squares.
  7. Wrap and chill. Store in the fridge.

Source: Glutenfree Goddess

Gluten-free Recipes

Japanese rice bread

Japanese rice bread (Photo credit: Wikipedia)

On our family visit weekend we took a trip to Shady Maple to pick up a few items that we cannot find locally…. As with all trip to that market you have to take a walk through their amazing bakery… unfortunately, when we gave up gluten products, we also gave up most of the products that are offered in that wonderful bakery. … but that is not to say that I am not above trying to create gluten-free versions…. that is wit a little help. So when we got back to our hotel I started an internet search for a gluten free danish recipe, needless to say I found several a few of which I will try making over the next several weeks… but the bonus during that search was Pinterest page created by Rosina Fortier containing links to a number of yummy gluten-free recipes. The page can be found at http://m.pinterest.com/lemurkinsmommy/gluten-free/.

Enjoy.

Gluten-free English Muffins

We try to have a special breakfast every Sunday since it is the only day where we are not running off to work or errands. This Sunday my family gladly accepted a late breakfast because I was making gluten-free English muffins (English muffins had been cut out when we started removing gluten from our diets). The muffins are easy to make, delicious and were a big hit this morning. They were served with a small amount of butter and honey — along with a side of kefir and herbal tea.

english muffin

Ingredients

  • 1 cup sorghum flour
  • 1 cup potato starch
  • 1/2 cup millet flour
  • 2 tsp guar gum
  • 1 tsp sea salt
  • 1 cup warm water (110 to 115 degrees)
  • 1/2 cup room temperature almond milk
  • pinch of raw sugar
  • 2 1/2 tsp active dry yeast
  • 4 tbsp olive oil
  • 2 tbsp honey
  • 2 large eggs

Directions

  1. Whisk together the flours, guar gum and sea salt.
  2. Mix the warm water and room temperature almond milk; add the raw sugar and yeast and stir. Set aside until the yeast begins to bloom.
  3. Add the bloomed yeast to the dry ingredients. Add the oil, honey and eggs. Mix thoroughly. It will be more like a thick muffin batter than a bread dough.
    muffin batter
  4. Allow the dough to rest for a few minutes.
  5. Spoon the dough into eight English muffin rings, and smooth out the dough with the back of a wet spoon.
    muffin dough
  6. Place the baking sheet into a warm oven and allow the dough to rise until it is double in height (15 – 20 minutes).
    IMG_1146
  7. Bake in the center of a 350 degree oven for about 20 -25 minutes, until firm and slightly golden.
  8. Remove and cool on a wire rack.
    IMG_1148
  9. Fork split in half, and toast.
  10. Wrap leftover muffins in tinfoil and freeze for another meal or two.

Source: Glutenfree Goddess

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