Gluten/Dairy Free Mini Doughnuts

baking, recipe, Uncategorized

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Happy #nationaldoughnutday everyone! I’ll admit I’m a sucker for a silly “holiday” like national talk like a pirate day or grilled cheese day. They always sneak up on me though, except for doughnut day! I’ve been planning these babies all week long.

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I tried to simplify the recipe as much as possible because, well my toddler keeps me busy! The flavor is nice and well rounded, the crumb is tender and they are, forgive me if this word makes you cringe, moist.

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You can substitute mashed banana for the applesauce. Depending on your banana sweetness you may need to reduce your sugar.

 

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Gluten/Dairy Free Mini Doughnuts

1/2 melted coconut oil
1 cup applesauce
2 eggs
2 tsp vanilla extract
3/4 cup tapioca flour
1/4 potato starch
1/2 brown rice flour
1/4 sea salt
3/4 tsp baking soda
3/4 tsp xantham gum

1/2-2/3 cup organic sugar (use the former if you’re going to frost them, I didn’t and they were pretty sweet. Which is fine if you only eat one πŸ˜‚)

 

Directions
1. Blend all ingredients in blender just until smooth.
2. Follow your mini dough maker directions for baking. I used a melon baller to scoop batter. Let cool before icing.

Icing
2 parts powder sugar
1 part cocoa powder
Milk of choice as needed (1-2 tablespoons)

1. Started with 1 tablespoon of milk stir until smooth and consistency of pancake batter. Let stand 5 minutes before using.
2. Dip tops of doughnuts in icing. Set aside to harden.

 

Enjoy!

Xoxo Jessica

 

 

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Pizza | gluten, dairy, and nut free

Cooking, recipe, Uncategorized

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Who doesn’t love pizza?

The chewy and bready crust, tart tomato sauce, a variety of toppings, oozing cheese…but when you’re gluten, dairy and most nuts free you have to give it up right? Wrong! You can have an amazing pizza for far cheaper than a personal size frozen one. We made 2 pizzas for under $10 and I used lots of organic ingredients!

The “cheese” sauce is made from soaked RAW (don’t use roasted) sunflower seeds! It is so good you might eat it with a spoon. I won’t judge. I kept on dipping my finger in and then would yell from the kitchen at the hubby “it tastes like cheese! Cheese!” Vegans are so creative! Ceara from Ceara’s Kitchen is brilliant, I can’t wait to try her other recipes.

If you want your pizza to be vegan use an egg substitute in the crust and don’t put meat on top (duh. Unless it’s meatless meat, then un-duh). Maybe toss on some drained canned chickpeas mixed with some hotsauce or something. Hotsauce is usually the answer. Or chocolate cake. Just not together πŸ˜‰

|| Pizza crust ||

inspired by this recipe

1 tablespoon sugar or honey
1 1/2 cups warm water
4 teaspoons yeast

1 1/3 cups tapioca flour
1/3 cup each sorghum flour and potato starch (not potato flour)
2/3 cup of brown rice flour
1 1/2 tablespoons of xantham gum
1 teaspoon of salt
Optional: 1/2 teaspoon each of dried onion, basil and oregano

2 eggs (or equal substitute)
1/4 cup of olive or avocado oil

1. Mix water, sugar or honey, and yeast together in a 4 cup bowls.
2. Mix all dry ingredients together in bowl of stand mixer.
3. The yeast water should be bubbly by 5 minutes. Add eggs and oil to the yeast water, then pour in mixer bowl when beating at medium speed.
4. Beat at medium speed for 3 minutes, then cover the bowl and allow to rise for 15 minutes.
5. While dough is rising preheat your oven to 450 degrees Fahrenheit, and prepare your toppings.
6. Place parchment paper over a baking sheet, using a spatula or damp fingers spread half of the dough into a large circle. Add toppings and bake for 10-14 minutes until the crust is cooked and all toppings are heated through. Allow to cool before slicing.
|| Tomato sauce ||

2 cups of whole peeled tomatoes
2 garlic cloves
1 teaspoon each of basil and oregano
Salt and pepper to taste

1. Blend all ingredients until smooth
1 batch was enough for 2 pizza plus some leftover.
|| “Cheese” sauce ||

Follow the recipe or cheat like I did and omit the caramelized onions, omit veggie broth (didn’t have any on hand), add dehydrated onions and salt to taste, add garlic, use dehydrated potatoes, and blend without cooking. 1 batch was enough for 2 pizza plus some leftover.

|| Toppings shown for 2 pizzas ||
Chicken apple sausage (3-4 links), sliced
8 mushrooms, sliced
1 green bell pepper, sliced
Large handful of kalamata olives, sliced
1 small onion, thinly sliced.

Curried Butternut Squash Soup w/ Fig Chutney and Spiced Yogurt

Cooking, recipe

Butternut Squash Soup w/ Fig Chutney and Spiced Yogurt

I am bananas crazy for butternut squash soup! I love it American style, Thai Style (recipe is coming this fall!), and now Indian Style. This hearty soup is comforting and full of flavor! A very good warm-me-up and cheer-me-up dish. I hope you enjoy good soup, if not we can no longer be friends. I take it back, we can still be friends even if you don’t like soup. Just not best friends! Ha! πŸ˜‰

For the spiced yogurt (can be made the day before):

  • Β 1 cup of greek (strained) yogurt
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  1. Stir chili powder & salt into the yogurt. Refrigerate until ready to use.

 

For the chutneyΒ (can be made the day before):

  • 1 pinch celery seeds
  • 1 tsp gram masala
  • 6 grinds of pepper from a pepper mill
  • 1 T oil (olive or coconut)
  • 1/2 medium onion, finely chopped
  • 1 chile pepper (I used a Thai red and removed the seeds, it wasn’t very spicy)
  • 1/2 cup dried figs, stemmed and finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of water
  • 2 T of raw sugar
  • Salt to taste
  1. Heat saucepan to medium, add spices to saucepot and toast until fragrant, add oil and onion. Stir occasionally until onion has softened.Β 
  2. Add all other ingredients. Simmer until thickened, about 20 minutes. Remove from heat. Refrigerate leftovers promptly.

 

For the soup:

  • 1 medium butternut squash
  • 1 1/2 T curry powder
  • 1 T oil (olive or coconut)
  • 1/2 medium onion, chopped
  • 2 carrots
  • 4 garlic cloves, minced
  • 1 quart of chicken broth
  • Salt, to taste
  1. Pre-heat oven to 350 degrees.
  2. Cut squash into 4 pieces, remove seeds, rinse and place on cookie sheet lined with parchment paper cut-side down. Bake until softened, about 35 minutes.
  3. In a large stockpot toast the curry powder until fragrant. Add oilΒ and onion. Stir occasionally until onion has softened. Add chicken broth, carrots, and garlic. Simmer until carrots are soft.Β 
  4. Blend soup in batches in blender. Return to a simmer. Season with salt to taste.

To serve: Ladle soup into bowls, carefully top soup with the chutney and yogurt close to the surface so they don’t sink to the bottom of the bowl. Serve with gluten free naan or toast. Enjoy!

 

Recipe: Spaghetti with homemade sauce

Cooking, recipe

I think that there is nothing quite like organic tomatoes but many of the organic pasta sauces at the store are expensive and the regular ones have preservatives and other things that I don’t want on my pasta. My solution is to make my own in the crock pot. This chunky, flavorful, mild sauce is crowd pleasing and is easy to double for freezing. If you want you can leave out the turkey and substitute mushrooms for a vegetarian version.

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Homemade turkey marinara(GF & DF):

1 1/2 pound ground turkey

2 cans(6oz) of tomato paste

1 can(15 oz) of diced tomatoes

1 can(15 oz) of tomato sauce

1/4 cup of white wine

1 large sweet onion chopped

1 tablespoon of garlic powder

1 teaspoon each marjoram, oregano and rosemary

1/2 cup chopped fresh basil

1 tablespoon sugar

Salt to taste

Optional: 1/2 cup of olive oil

1. Add 1 tablespoon of olive oil and brown turkey in a skillet breaking up the turkey into small pieces.

2. Combine all of the ingredients except for the fresh basil, sugar, salt and olive oil in a slow cooker. Cook on low for 4-6 hours.

3. Stir in the basil and sugar, add salt if needed and olive oil if desired.

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Peach Crisp Recipe

baking, recipe

Super easy and fantastic to boot!

A favorite with almost everyone and easier than peach cobbler.

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Peach Crisp Recipe:

3(15 oz each) cans of peaches

2/3 each cup of oatmeal &Β 2/3 cup whole wheat flour (for gluten free use 1/3 each brown rice & tapioca flour, or 1/3 cup coconut flour)

2/3 cup of light brown sugar

1/4 tsp. salt

1/4 tsp. powdered ginger

1/4 tsp. cinnamon

5 T. of melted butter( you can substitute with canola oil for a non-dairy version)

1.Preheat the oven to 350 Fahrenheit.

Combine dry ingredients in a 1 quart sized bowl.

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2. Pour all 3 cans of peaches in a glass 9″x13″ pan.

I used yellow cling peaches πŸ™‚

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3. Sprinkle 4 Tablespoons of dry mix over the peaches to help thicken the crisp.

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4. Pour the melted butter in the dry mix and stir until combined.

It should have clumps, kinda like pancake mix πŸ™‚

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5. Spread the crisp mixture over the peaches.

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6. Bake for 30 minutes or until bubbly and lightly golden on top.

Let cool and serve with whipped cream or vanilla ice cream!

Possibly the easiest dessert ever, you can even memorize the ingredients.

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