Tag Archives: gluten-free

Pumpkin Bars

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I have eaten pumpkin pie every thanksgiving for my whole life.  I can’t remember my mother ever making it any other time.  She always made the crust with whole wheat flour, the pie from a whole pumpkin, and sweetened with maple syrup.  When I was a kid I added an equal portion of whipped cream (also homemade) on top of my pie- sometimes more half-way through.  This recipe tastes a lot like pumpkin pie. In fact you could make it in a pie dish and call it pie if you want to!

Pumpkin Bar Recipe
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CRUST
1 cup almond meal/flour
1/2 cup quinoa flakes (found in the breakfast aisle)
3 tablespoons buttery spread
1/3 cup maple syrup
1/4 teaspoon salt

FILLING
1/2 cup coconut sugar (or brown sugar)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon arrowroot
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup canned coconut milk (full fat)
2 eggs
1/2 teaspoon vanilla extract

TOPPING
1 cup chopped pecans

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Preheat the oven to 350 degrees F. Prepare a 9×13 inch baking dish with parchment paper.

Combine all of the crust ingredients together and press into the bottom of the prepared dish. Bake in the oven for about 15-20 minutes until the crust starts to turn golden.

Whisk together all of the filling ingredients and scoop on top of the pre-baked crust, smoothing the top. Sprinkle the pecans evenly over the top and bake for about 15-17 minutes until the filling has set.

Cool completely before serving.

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I am sharing this recipe on Slightly Indulgent Tuesdays, Gluten-Free Weekly Meal Plan, Totally Tasty Tuesdays, Whole Food Fridays, Allergy-Free Wednesday

Pistachio Pesto Pasta and Scary Monster Bento

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Monster

Maybe I went too far. I didn’t realize how scary this was going to look! A few years ago my oldest daughter forbid me from making scary bento, so I haven’t until now; but I just felt so inspired! I put the vegetables on the bottom, pasta on top, cut the mouth out of a cucumber and put a strawberry behind it. The eyes are raw mushroom, cucumber, and strawberry.

Pistachio Pesto Pasta Recipe
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Pesto
1/4 cup salted pistachios
1 cup packed cilantro leaves
3-4 tablespoons olive oil
*

Pasta and Vegetables
8-10 ounces gluten-free pasta
1-2 tablespoons oil
mushrooms (2 cups chopped)
2 cloves garlic
bunch of asparagus (2 cups chopped)
salt

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For the pesto, combine the pistachios and cilantro leaves (and garlic if using) in a small food processor and pulse until it is a chunky paste. Pulse in the olive oil and set aside.

Cook the pasta. (Remember to salt the water and if using rice pasta it tastes best if rinsed after cooking.)

Saute the vegetables in a bit of olive oil, then toss with the cooked pasta and pesto.

Enjoy hot or cold.

* If you make the pesto for another recipe, you might want to add 1-2 cloves garlic- I did not do that here because the garlic in in with the vegetables.

Shared on Bento Blog Network, Allergy Free Wednesday, Slightly Indulgent Tuesdays, Wellness Weekend

Celebrating a Birthday

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This year for Sierra’s Birthday we had 3 “cakes”.

1) I sent cupcakes to kindergarten to share with her friends. I used the basic vanilla cupcake recipe from Gluten-Free Cupcakes but added lemon zest and Chocolate Frosting from my cookbook. The “Happy Birthday Sign” was part of Sierra’s bento that day. The other half of the bento was filled with Chicken Salad- her favorite food.

2) For a little get together with the grandparents, I made the Acorn Squash Cake from my cookbook and frosted some of it with left-over chocolate frosting and some with cashew cream and mangoes (6’s because she is 6).

3) For a party with a few of her friends I made the Chocolate cake from my cookbook and frosted it with pink cashew/coconut frosting (which started to look odd but still tasted good) and toasted coconut.

The rest of the party spread included humus with cookie cutter veggies, some chips, and apple slices.

I can’t keep up the pace of making three Birthday cakes for every Birthday… but at least I have something to blog about!

Speaking of blogging… please share my blog- let your friends know about me.

Mango Lassi Ice Cream and Mango Lassie

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Mango Lassi Ice Cream

I spent a semester living abroad in Sri Lanka (something like 17-years-ago). The food of Sri Lanka is very similar to Indian food, with lots and lots of coconut in it. Everything was made with coconut. And chilis. Seriously spicy food. At first I had a tough time adjusting to the diet.

Dessert was less common there and often was fruit. So, this ice cream reminds me Sri Lanka. Coconut and mango, with cardamom, only lightly sweetened. If you like more sweet, add more honey (I will give you a range in the recipe). I have made several batches of this ice cream. In the photo above you will see one scoop is more orange than the other. That is the natural variation in mango colors. For the lighter one I used frozen (then thawed) mango chunks. It was not as good. For the more orange version I used two very ripe and juicy mangoes. Delicious.

Mango Lassie

While planning for this post, I ask my husband, “How can I make Mango Lassi Ice Cream cute?”

He said, “How about a dog”.

“What?”

“You know, Lassie”, said my husband Tim.

Oh, that is it! I have to do that! I was laughing hysterically. (Easily inspired/amused I guess!) So, yes, just for my amusement and out of dedication to the blog I purchased a collie cookie cutter.

I laid the kiwi and grapes out on the plate, then poured vegan jello (coconut water and agar agar) over the top. Let that set while I prepared the flowers, then quickly assembled the whole thing.

Mango Lassi Ice Cream Recipe
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1 13.5 ounce can coconut milk (full fat)
1/3-1/2 cup honey (or agave for vegan)
1/2 cup coconut water or other non-dairy milk
1/2 teaspoon ground cardamom (cardomom is a strong flavor, you can use less if you prefer)
2 cups mango chunks

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Combine the coconut milk, honey, and coconut water in a large sauce pan. Bring to a boil (whisking occasionally as it heats). Add the cardamom. Reduce the heat and simmer for 3 minutes, whisking frequently. (This heating process is important for the texture of the ice cream.) Set aside to cool in the refrigerator for a few hours.

Combine the chilled ice cream mixture and mangoes in a food processor and blend until smooth. Pour into an ice cream maker and use according to the manufactures instructions.

Enjoy! (If you have left overs in the freezer, just let the ice cream soften a bit before enjoying again.)

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I am sharing this recipe on Slightly Indulgent Tuesdays, Whole Foods Fridays, Melt in Your Mouth Mondays, Meatless Monday, Mix it Up Monday, Allergy-Free Wednesdays, Wellness Weekend

Carrot Cake Quackers and Vegan Carrot Cookies

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Quackers

New book

I love it

great stories

Bento

dairy-free

buy online

Culinary Creativity: Let your restrictions set you free, available on Amazon.

Carrot Cake Muffin Recipe
(see below for cookies)
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1 cup quinoa flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 egg
3 tablespoons oil (most kinds will be fine)
1/3 cup applesauce
1/4 cup honey
1 cup shredded carrots (about 3 large carrots)
1/3 cup raisins

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Preheat the oven to 350 degrees. Prepare a muffin tin with papers (makes 6-7 muffins). This recipe might work out fine to oil the muffin tins instead of paper but I didn’t test that.

Combine the dry ingredients.

Combine the wet ingredients.

Mix the wet and dry together and add the carrots and raisins.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for about 20 minutes until a toothpick comes out clean. Remove the muffins from the tin to cooling rack immediately so that the papers don’t get soggy.

* We enjoy these as muffins without frosting. I did frost them for the photo shoot and as a special treat, but there is no specific recipe for the frosting.

Carrot Muffin

Vegan Carrot Cookie Recipe
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1 tablespoon flax meal with 2 tablespoons water (or 1 egg for non-vegan)
1/2 cup quinoa flour
1/2 cup quinoa flakes
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3 tablespoons oil (most kinds will be fine)
1/4 cup raw agave nectar (or honey for non-vegan)
1/2 cup finely grated carrots (about 2 carrots)
1/3-1/2 cup raisins

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Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.

Combine the flax and water and set aside.

Combine the dry ingredients.

Combine the wet ingredients, including the flax.

Mix the wet and dry together and add the carrots and raisins.

Place spoonful-dolops of cookie batter on the baking sheet. (These don’t spread so you can place them close together.)

Bake for about 12 minutes (keep an eye on them to be sure the bottoms don’t get overcooked).  Set them out on a cooling rack.

Enjoy!

Makes about 16 cookies.

Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Melt in Your Mouth Monday, Gluten-Free Wednesdays, Wellness Weekend

Vegan Shepherd’s Pie

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Enjoy this excerpt from my book, Culinary Creativity: Let your restrictions set you free. Thank you!

veganshepard

Traditional shepherd’s pie is lamb and potatoes. This recipe has veggie burgers and mashed roots instead, and I love it. I got the idea of using veggie burgers from a vegan cookbook. We eat soy-free, so we use Sunshine Burgers (original flavor), but you could use any veggie burger you like.

veganshepherd

Vegan Shepherd’s Pie Recipe
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1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
2 carrots, chopped
2 cups mushrooms, chopped
2 tablespoons Coconut Secret Coconut Aminos
3/4 cup vegetable stock
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
Dash freshly ground black pepper
3 veggie burgers, crumbled
1/2 cup green peas, (frozen or thawed)
1 batch Mashed Roots (page 106 in Culinary Creativity: Let your restrictions set you free or use mashed potatoes)

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Preheat the oven to 375oF. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook for about 10 minutes (stirring occasionally) until the carrots are al dente. Add the mushrooms and cook for a few minutes; then stir in the aminos, stock, herbs, and pepper.

Prepare a 9×9-inch baking dish with oil. Add the crumbled burgers and peas. Then pour the sautéed mixture evenly over the top. Spread the mashed roots on top.

Bake for 30–35 minutes until the dish is hot, bubbling, and golden brown. Move to the top shelf if the top isn’t golden after 25 minutes. Serve warm.

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I am sharing this recipe on