Home of Gluten-Free Society Forums TRUE Gluten Free Recipes (No grains please) GLUTEN FREE DAIRY FREE (INCLUDING CASEIN) RECIPES

This topic contains 26 replies, has 5 voices, and was last updated by Dorothy Doggett Dorothy Doggett 8 years, 7 months ago.

Viewing 15 posts - 1 through 15 (of 27 total)
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  • #7749
    Kate Osborne
    Peter Osborne
    Keymaster

    Please post your gluten/dairy free recipes under this topicSmile

     

    Thanks,

    GFS

    #8533

    Blueberry/Banana Muffins

     

    3 cups blanched almond flour

    1/4 teaspoon sea salt

    1 1/2 teaspoon baking soda

    2 teaspoon grapeseed oil

    3 large eggs

    4-5 mashed bananas (2 cups)

    1 cup frozen blueberries

     

    In a large bowl combine flour, salt and baking soda. In a medium bowl  wisk oil and eggs. Stir wet ingredients into dry. Stir bananas and blueberries into batter. Spoon into muffin cups. Bake 25-30 mins. at 350. Cool in pan for 30 mins.

    (Use ripe bananas/may need sweetner)

    #8534

    Carrot Kugel

     

    5-6 cups chopped carrots (approx. 2 lbs)

    1/4 cup agave nectar

    1/2 teaspoon nutmeg

    1/2 teaspoon cinnamon

    1 tablespoon orange rind

    3 eggs

    1/4 cup blanched almond flour

     

    Cook carrots in a steamer until soft for about 20 mins. Blend carrots, agave, cinnamon, orange rinds, eggs and almond flour until smooth. Place mixture in a greased 8″ square glass baking pan. Bake at 350 degrees for 1 hour, until browned around the edges and done in center. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.

     

    #8535

    Warm Potato and Sausage Salad

     

    2 large potatos

    4 natural pork sausage links

    1/4 cup olive oil

    1/4 cup white wine vinegar

    1/4 cup dill pickles chopped in food processor

    2 cloves fresh minced garlic

    2 teaspoons fresh chives, finely chopped

    1/2 teaspoon tarragon

    1/4 cup fresh chopped parsley

    Salt and pepper to taste

     

    Boil whole potatos for 10-15 mins or until cooked. Meanwhile, cook whole sausage links over stove. While waiting, mix remaining ingredients in small bowl. After potatos have cooked and cooled completely, slice into bite-sized pieces. Put in skillet and cover with dressing. Cook on mid-low heat for 5-10 mins. Slice sausage and mix with other ingredients. Serve.

     

    (All the measurements are estimates)

     

    #8536

    Coconut Macaroons

     

    6 egg whites

    1/4 teaspoon celtic sea salt

    1/2 cup agave nectar

    1 tablespoon vanilla extract

    3 cups shredded coconut

     

    In a mixing bowl, whisk egg whites and salt until stiff. Fold in agave, vanilla and coconut. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time. Pinch each macaroon at the top (like a kiss). Bake at 350 degrees for 10-15 mins, until lightly browned. Serve.

     

    #8538

    Lime-Jalapeno Humus

     

    5 min/5 min prep

     

    1 (25 ounce) can garbanzo beans, drained and rinse

    2 small limes, juice of

    3-4 tablespoons peanut butter

    5 fresh garlic cloves, minced

    3 tablespoons pickled jalapeno peppers

    4 tablespoons olive oil

    4 tablespoons fresh cilantro leaves

    1 pinch, cumin, to taste

    1 pinch red pepper flakes, to taste

    1 pinch salt, to taste

     

    Combine all ingredients in food processor until smooth. Dip desired veggies in it.

     

    #8540

    Snickerdoodles

    *makes 36 cookies

     

    2 1/2 cups blanched almond flour

    1/2 teaspoon sea salt

    1 teaspoon baking soda

    1/2 cup arrowroot powder

    6 tablespoons grapeseed oil

    1/2 cup agave nectar

    2 tablespoons vanilla extract

    Ground cinnamon, top topping

    Sugar (if desired)**

     

    Preheat the oven to 350 degrees

     

    In a large bowl, combine the arrowroot powder, baking soda, sea salt and almond flour. In a seperate bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Stir the wet ingredients into the dry ingredients until thoroughly mixed. Refrigerate the dough for one to two hours. Form the dough into balls, then coat with the cinnamon and place on baking sheet. Bake for 7-10 mins.

     

    **Alternatively, the cinnamon and sugar can be combined into a mixture and the balls coated with a cinnamon/sugar mixture.

     

    #8567
    Ariella Wells
    Ariella6
    Member

    LASAGNA

    Noodles: peel and thin slice long ways 1 large zuchinni

    Put a single layer of ½ of noodles in glass casserold pan
    and drizzle with olive oil and lemon to soften.

    Veggies: layer ½ of these on top of the noodles

    1 small yellow squash, sliced

    1 ½ cups spinach, with stems removed

    ½ red bell pepper, sliced

    ½ green bell pepper, sliced

    1 cup broccoli flowerets

    2 carrots shredded

    Marinara sauce: blend in blender

    1 cup dried tomatoes

    2 to 3 fresh tomatoes

    1 tsp basil

    2 tsp oregano

    2 tsp salt

    ¼ cup olive oil

    2 to 3 cloves garlic

    1/8 cup onion

    layer ½ marinara sauce over veggies

    Ricotta cheese sauce: blend in food processor

    1 cup macadamia nuts – soaked overnight

    ½ head cauliflower

    2 cloves garlic

    1 tsp celtic sea salt

    1 tsp Italian seasoning

    water – enough to moisten but not be runny

    layer ½ cheese sauce over marinara sauce

     

    Repeat all layers and place dish in dehydrator on 115 for
    about 60 minutes or until warm.

    (could do on lowest oven setting and then leave door cracked
    open as well if you don’t have dehydrator this would fit in)

    #8568
    Ariella Wells
    Ariella6
    Member

    these are sooo good!

     

    NOT PEANUT BUTTER
    COOKIES

     

    ½ cup raw almond or cashew butter

    ¼ cup pure maple syrup, agave nectar or raw honey

    ½ tsp vanilla extract

    dash salt

    ½ cup ground almonds

     

    Place the almond butter, maple syrup, vanilla and salt in a
    food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
    minutes.  Form into 1 inch balls and
    flatten slightly.  Roll each cookie in
    the ground almonds.  Freeze for at least
    2 hours before serving.  Stored in a
    sealed container in the freezer.  Not
    peanut butter cookies will keep for up to one month.

    #8569
    Ariella Wells
    Ariella6
    Member

    SALSA

    Place into a bowl:

    5 tomatoes, chopped

    1 cucumber peeled, seeded and chopped

    ½ onion, chopped fine

    ½ green bell pepper, chopped fine

    2 hot peppers, seeded and chopped fine (optional)

    3 TBS olive oil

    2 TBS lemon juice

    2 tsp sea salt

    ½ tsp pepper

    2 tsp mrs. Dash

     

    Stir well.

     

    #8570
    Ariella Wells
    Ariella6
    Member

    TOMATO CHOWDER

    Blend:

    1 cup almonds – soaked over night

    2 cups pure water

    Add:

    1 cup cashews-soaked overnight

    Blend until creamy.

    Add:

    1 cup pure water

    ½ cup olive oil (could cut to less)

    1 tsp raw honey

    1 cup chopped celery

    2 chopped tomatoes

    3 cloves garlic

    1 tsp celtic sea salt

    Spinkle with dry parsley before serving.

    #8571
    Ariella Wells
    Ariella6
    Member

    RICH’N CREAMY ALMOND
    MILK by Serene Alison in Rejuvenate your
    life

     

    ¾ to 1 cup raw almonds

    3 cups purified water

    1 scant TBS raw honey or pure maple syrup

    ½ tsp pure vanilla extract

     

    Blend until perfectly creamy and frothy. Strain either
    through nut mylk bag or produce bag. 
    Milk the pulp to get out all yummy mylk. (can use almond pulp for not
    peanut butter cookies) You can easily make more and store in a fridge for the
    week.  The water and nut stuff will
    separate as it sits, but just give it a good shake and serve.

     

    #8572
    Ariella Wells
    Ariella6
    Member

    BECKY JOHNSONS
    CHEESECAKE

    Crust:

    Blend in food processor until fine then set aside:

    ½ cup dates

    1 cup pecans or walnuts – soaked and dehydrated

     

    Filling:

    In blender, blend until smooth:

    1 ½ cups cashews-soaked overnight

    ½ cup water

    ¼ cup lime juice

    1 tsp vanilla

    ½ cup honey

    zest of lime

    dash of salt

     

    pour filling into crust and freeze.  Top with cherries or strawberries.

    #8764
    Ariella Wells
    Ariella6
    Member
    Caramel Apple Cobbler Laugh

    This is so good! I love it fresh from
    the dehydrator but it is also very good out of the refrigerator. It is
    just heavenly if you serve it with some banana ice cream.

    Caramel ToppIng:
    1 c. walnuts
    1 c. pitted dates
    1/2 tsp. vanilla extract (optional)

    Apple filling:
    4 apples
    1 c. dates
    1/4 c. agave (optional)
    1/2 tsp. cinnamon
    Pinch of salt

    5-6 apples for slicing

    1. Place ingredients for the caramel topping in the food processor and blend until creamy. Set aside.

    2.
    Place the apple filling ingredients into the blender and blend until
    creamy. Taste it and see if you want it sweeter. If you do, then you can
    add the agave.

    3. Thinly slice the 5-6 apples and place in a casserole dish or pie pan.

    4. Add the apple filling to the sliced apples and mix in gently.

    5.
    Place caramel topping over the top. I like to take big balls and
    flatten them in my hands and then put it on the top but you can crumble
    it too.

    6. Place in dehydrator and dehydrate for 12-24 hours.

    Variation:
    You
    can also add some candied walnuts on top when you serve this. Just coat
    some walnuts in agave and let sit for about 30 minutes. Then place them
    on a dehydrator sheet and dehydrate until dry.

     
    #8765
    Ariella Wells
    Ariella6
    Member

    Chocolate Ice Cream
    For
    all you chocolate lovers out there, this one's for you! I actually
    used cacao powder in place of the cocoa powder. I think carob powder or
    finely ground cacao nibs would work well too.

    Ice Cream Recipes

    Ingredients:

    • 1 3/4 cup cashews or pieces
    • 1 3/4 cups purified water
    • 1 cup maple syrup
    • 2 tsp vanilla flavor
    • 1/4 tsp almond flavor
    • 1/2 cup unsweetened cocoa powder

    Directions:

    1. Combine all ingredients in a blender.
    2. Pour into an ice cream maker and freeze according to instructions.
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