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Posts Tagged ‘dairy-free’

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What do you do when your beloved waffle iron suddenly has an identity crisis, and can’t decide if it wants to be a cool iron or a smoking hot iron? You turn your beloved waffles into pancakes naturally.

Seriously, the first time I realized my cherished waffle iron had serious problems, I was in a hurry and decided to make pancakes from the waffle batter just so I wouldn’t have to waste all those good ingredients. However, we love our “waffle pancakes” so much that we regularly make them now. Granted, there’s nothing like the light crisp and chewy center of waffles, so even though I’ve titled this post “waffle pancakes,” you can use this batter in the waffle maker or skillet. (And truth be told, I haven’t replaced my waffle iron yet, because I secretly keep hoping someone will fix it for me.) The recipe is a slightly altered version of Brittany Angell’s “extra-crispy paleo waffles” recipe from her cookbook Every Last Crumb, which is a very valuable book if you’re following a paleo diet and love to bake.

 

Ingredients

3/4 cup almond flour

1/2 cup tapioca starch

1 tbsp coconut flour

2 tsp double-acting, aluminum-free baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

1 large egg

1 tsp pure vanilla extract

3/4 cup dairy-free milk

1 tbsp coconut sugar

3 tbsp coconut oil, melted and cooled slightly*

1 tsp apple cider vinegar

*Increase to 1/4 cup if making waffles

 

Preparation

In a medium bowl, whisk together the flours, baking powder, salt and cinnamon. Add in everything else except the oil and vinegar. Whisk until smooth. Slowly whisk in the oil, followed by the vinegar. Let stand for 5 minutes. Add a little more milk if the batter isn’t runny enough to pour.

Heat your skillet or waffle iron. Brush your iron or pan with oil, and pour the batter into 4-inch rounds or into your waffle maker. Cook until light golden brown on both sides.

Top with fresh berries, compote and maple syrup.

Enjoy!

 

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I’ve been promising–at least on Instagram, to share the gluten-free version of my Winemakers Cake (see original recipe here). It’s all I’ve been making lately because it’s super easy and fast to prepare, looks nice when serving to guests, and I especially love that it’s gluten- and dairy-free since I avoid both most of the time. In fact, I like the gluten-free version so much that I’ve been favoring it over the original recipe on most occasions. The crumb seems a bit more delicate even though the gluten-free version doesn’t rise as much as the original recipe.

My local grocer keeps stocking Thomson grapes, too, which is the preferred grape for this cake, and it really feels like an “Indian Summer” dessert–lightly sweet, not too rich or heavy and using the fruit of the season.

If you haven’t already tried this recipe, please do. I know you will love it–especially how easy it is.

 

Ingredients

2 large eggs at room temperature

1/2 cup evaporated cane juice

1/2 cup extra-virgin olive oil

1/3 cup full-fat coconut milk or good-quality almond milk

1/2 tsp pure vanilla extract

1 cup gluten-free all-purpose flour*

1/2 cup almond flour

1 tbsp coconut flour

3/4 tsp baking powder

1/2 tsp sea salt

Grated zest of 1 lemon

1/2 tsp almond extract

10 oz (about 1-1/2 cups) small, purple grapes**

Confectioners sugar for garnish (optional)

*I like to use Bob’s Red Mill “1 to 1 All-Purpose Gluten-free flour.”

**Thomson or Thomcord grapes work the best because they’re small and jammy in flavor. I’m sure this cake would taste delicious with other varieties, but I would avoid using the more common green or red grapes.

 

Preparation

Preheat the oven to 350F.

Grease and flour a 9-inch springform pan.

Using an electric mixer, beat the eggs and sugar until thick and pale yellow in color, about 3 minutes. Add the oil, non-dairy milk, vanilla and almond extracts, and mix until blended.

In a medium-size bowl, mix the flours, baking powder and salt until thoroughly blended. Add the lemon zest, and toss to coat. Add the flour mixture to the wet ingredients and stir until blended. Set aside for 10 minutes to allow the flour to absorb the liquids.

Stir 1 cup of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top using a spatula or back of a spoon.

Place the pan in the center of the oven and bake for 15 minutes before sprinkling the remaining grapes over the top of the cake. Bake for an additional 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean, and the cake has a nice light golden color.

Let cool on a rack for 10 minutes. Run a knife along the sides before releasing the removing the side of the springform pan. Serve at room temperature with a dusting of confectioners sugar. You can store the cake in an airtight container for up to 3 days.

Enjoy!

 

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I can’t seem to get enough of this bread, and I have to confess, I’ve been making it at least once a week. The kids ask to have a slice the second they’re home from school, so we blaze through a regular-size loaf in just a couple days!

Loaded with tons of goodness, just one slice feels like a meal. This bread gives you natural sweetness (just 3 tbsp of coconut sugar in the whole loaf!), an addictive mix of flavors from the cherry and chocolate, and the best part is… You can prepare it in about 10 minutes if you have a high-powered blender like my Vitamix!!

(Recipe adapted from the Zenbelly Cookbook–one of my favorites for simple to prepare, grain-free and dairy-free, tasty dishes.)

Ingredients

1 1/2 cups mashed very ripe bananas (about 3)

3 large eggs

1/4 cup palm shortening or unsalted butter, room temperature

3 tbsp almond or coconut milk

1 tbsp pure vanilla extract

3/4 cup almond flour

1 cup gluten-free flour (I like a blend of arrowroot and cassava)

2 tbsp coconut flour

3 tbsp coconut sugar

1 tsp baking soda

1/2 tsp finely ground sea salt

1/2 cup finely shredded unsweetened coconut

1/2 cup raw pecans, finely chopped

1/3 cup mini dark chocolate chips (I like this brand)

1/2 cup dried cherries or cranberries

 

Preparation

Preheat oven to 350F. Grease a 7-inch loaf pan.

Place the bananas, shortening, vanilla extract, eggs and milk in the blender. Blend until completely mixed and creamy.

In a medium-size bowl, toss together the coconut, chopped pecans, chocolate chips and dried fruit. Set aside.

In another medium-size bowl, whisk together the flours, salt and baking soda. Pour the contents of the blender into the the flour mixture and mix until just combined. Fold in the coconut, pecans, chips and fruit. Spoon into the prepared loaf pan, and even out using the back of a spoon on spatula.

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Bake in the center of the oven for 50-55 minutes, or until the toothpick inserted in the middle comes out clean and the bread has a nice, light brown crust. Allow to cool for 10 minutes. Run a knife along the edges before inverted onto a cutting board. Best served warm with a little butter or fruit spread, although it really needs nothing.

Store wrapped in foil or airtight container for 3-4 days.

Enjoy!

 

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These gluten-free, grain-free scones have become a favorite in my home. They boast enough flavor on their own that you don’t need to add jams or spreads (although I think a light spread of whipped coconut cream would make them taste even better). I also like that they don’t come out too dense like so many recipes that rely primarily on almond flour. The three to one ratio of almond to potato starch ensure these baked treats come out light with a beautiful crumb and a slightly crunchy top.

This recipe is just slightly altered from the one in Brittany Angel’s wonderful Paleo cookbook, “every last crumb.” I use slightly less sugar, chocolate chips and fruit. You can use dried cranberries, currants or other dried fruit in place of the cherries. They all work well!

 

Ingredients

1 1/2 cups blanched almond flour

1/2 cup potato starch, plus a little extra for the work surface

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup or 1 stick chilled unsalted butter or butter substitute

1/3 cup coconut or evaporated cane sugar

2 large eggs

3/4 tsp apple cider vinegar or lemon juice

1/4 cup chocolate chips*

3/4 cup cherries, fresh, frozen or dried, halved and pitted*

2 tbsp tapioca starch for dusting the cherries

*Brittany’s recipe calls for 1/2 cup sugar, 1/2 cup chocolate chip and 1 cup fruit. I think the scones can handle as much as you want. For me, it’s more a question of whether you’re wanting a breakfast bread replacement or dessert.

 

Preparation

Preheat the oven to 350F.

In a large bowl, whisk the almond flour, potato starch, baking soda and salt. Cut in the butter until the mixture consists of pea-sized lumps.

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In a small bowl, whisk the eggs. Whisk in the sugar and vinegar. Pour into the flour mixture and mix briefly–just until the dough comes together. Do not overmix.

Fold in the chocolate chips.

In a small bowl, toss the cherries in the tapioca starch. Fold into the dough.

Dust a sheet of parchment paper with a couple tablespoons potato starch. Place the dough on the dusted paper and pat into a circle about 6-7 inches in diameter. Slide the parchment paper onto a baking sheet. Note: I like to slice my scones before baking, but Brittany’s recipe calls for popping the scones in the oven now and slicing later.

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Bake for 35-40 minutes or until firm and golden. (You can cover with foil halfway through baking if you find your scones are at risk of becoming too dark, but this hasn’t happened to me yet.)

Note: Brittany suggests melting an extra 1/2 cup chocolate chips for 1 minute in the microwave, and drizzling it over the scones when they’re out of the oven.

Allow to cool slightly before serving. Serves 6.

Enjoy!

 

 

 

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This smoothie is for those days you wake up and simply aren’t excited for a glass of greens, or eggs and bacon, or whatever you usual go-to breakfast is. It’s the kind of drink you want when life has been hectic and you want something soothing and nurturing both in nutrients and taste. Because this smoothie tastes like a dessert to me, I probably make it more often than I should (if you believe too many nuts is a bad thing!).

I’ve been experimenting a lot with cashews lately, and I hope to post some of the winning recipes here soon. Cashews make everything better, in my opinion. They impart a delicious creaminess that many think is only achievable with dairy products. I’ve been trying some cheesecake recipes that are completely vegan. They’ve all been delicious, but I’m just tweaking the recipes to get them right before sharing.

I love this shake because it feels like a warm hug even though it’s cold and creamy. It’s naturally sweet from the banana and dates, and the cardamon adds just a touch of unexpected flavor that lets your mind to travel to distant lands. (OK, you’re wondering *what* else is she putting in her shake?! But I’m serious, sip this drink in a quiet room and your mind might just conjure up images from A Passage to India, The English Patient, or Lawrence of Arabia.)

 

Ingredients

1 cup filtered water or coconut water

1/3 cup raw, unsalted cashews

1/2 a banana, peeled

1 tsp pure vanilla extract

2 Medjool dates, pitted

1/4 tsp ground cardamon

The tiniest pinch of salt

3-4 ice cubes

 

Preparation

Whizz everything together in a high-powered blender until smooth and creamy. If it’s too thick for your taste, thin with a little more water or ice.

Sit back and enjoy!

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