Gluten-Free Society Home › Forums › TRUE Gluten Free Recipes (No grains please) › GLUTEN FREE DAIRY FREE (INCLUDING CASEIN) RECIPES
- This topic has 26 replies, 5 voices, and was last updated 9 years, 10 months ago by
Dorothy Doggett.
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AuthorPosts
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October 5, 2010 at 6:30 pm #8766
Ariella6
MemberSprouted/Dehydrated Nut Snack
3 cups buckwheat
groatsWash in
sieve. Soak for a few hours and then
drain well. Let sit overnight in a cool,
dark place. Soak again for a couple of
hours in the am. Drain well and let sit
until ready to put all the nuts together.3 cups ground
flaxseedsOnce ground
add 3 ½ cups water and let sit 2 – 4 hours.1 cup almonds (this
smaller amount within the whole batch should be fine)Soak overnight and then remove
skins.2 cup sunflower seeds
Soak overnight and then rinse
well, pouring off most of the skins.These following
ingredients are “to taste”.½ cup olive oil
1 cup agave (I
normally use 2 cups, but that’s just me.
You decide for the kids) I’m also usually making bigger batches, more
nuts and seeds.1 TBS vanilla
1 or 2 teas salt
I put everything to soak overnight. The next morning I put up the things that
need more time (pumpkin seeds) to soak.
Later I put the “shorts soaks” up (sesame seeds) and then I start the
putting everything together putting the “short soaks” last.October 6, 2010 at 10:04 am #8772Ariella6
MemberAsparagus Soup
½ to 1 avocado
1 Cup chopped asparagus
1 Cup spinach
2 Cups water
1 green onion
2 Tablespoons fresh herbs
2 cloves of garlic
Salt, Shoyu, Bragg’s
Radish for garnish
Put everything in the blender and after it is smooth strain
and serve.Can add a little olive oil to taste
October 6, 2010 at 10:06 am #8773Ariella6
MemberCashew Cheese
– 190 grams (1 1/2 cups) plain cashew nuts (not roasted or
salted)
– 60 to 80 ml (1/4 to 1/3 cup) water
– 2 teaspoons freshly
squeezed lemon juice or good vinegar
– 2 cloves garlic,
finely minced
– 1/2 teaspoon fine sea salt
– freshly ground
pepperMakes about 1 1/2 cups.
Place the nuts in a salad bowl, cover with fresh water, and let stand for 2
hours.Drain the nuts and place them in the bowl of a food processor or blender. Add
60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly
puréed, stopping to scrape the sides of the bowl every once in a while. Add a
little more water and blend again to adjust the consistency, if necessary; the
cheese will get a little more solid as it sets.Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before
placing in the fridge, where it will keep for another 5 days.October 6, 2010 at 10:13 am #8774Ariella6
MemberNut
Cheese1 1/2 cup almonds* (Soak in a bowl in the
refrigerator overnight and rinse before using)
1 1/2 cups water
2
tablespoons chickpea miso
1 teaspoon coconut oil (optional)
pink salt or
good quality sea salt to taste* Can use other nuts such as raw cashews,
brazil nuts, and macadamia nuts.Optional:
3 tablespoons
chopped dill (about 5 sprigs)
2 tablespoons chopped green onions (about 3
green onions green part only)*You can also add any combination of herbs
and spices that you desire or leave as is.Blend the almonds with 1 1/2 cups water, 2
tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from
3 lemons. Blend until smooth using a tamper or you can make it in two separate
batches so that it is less work for your blender. Pour contents of your
blender into a bowl and season with a good quality pink or sea salt to taste.
You can adjust for tanginess by adding more lemon juice. To make an herbed
cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons
chopped green onion (about 3 green onions green part only). You can also add any
combination of herbs and spices that you desire or leave as is. Pour mixture
into an unbleached cotton sprout bag or cheese clothe and hang over blender
carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least
12 hrs or longer for a firmer cheese.October 8, 2010 at 6:52 am #8784Peter Osborne
KeymasterThanks for all the great recipe posts! Our Glutenology cookbook will be ready in November!
October 8, 2010 at 9:57 pm #8791farmwife67
MemberAriella6 said:
BECKY JOHNSONS
CHEESECAKECrust:
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.
What is a nut milk bag or produce bag?
October 10, 2010 at 11:34 am #8793Ariella6
Membercant find the nut bag post now, but you can get them online at http://www.amazon.com or http://www.rawfoodguru.com or http://www.rawfoodworld.com (i think that is it) just google nut milk bag and there are a lot of sources. The produce bags you can buy at like vitamin cottage or whole foods. hope that helps!
October 10, 2010 at 11:03 pm #8795Ariella6
Memberraw walnut and mushroom stuffing
To begin, soak 2 chopped portobello mushrooms in:
¼ cup olive oil
¼ cup braggs
1 tbsp apple cider vinegar
It’s best to marinate the mushrooms overnight, but 2-4 hours will do.
Next, blend in a food processor:
3 cups walnuts
1 tsp salt
2 tsp chopped thyme
1 ½ tbsps fresh rosemary, chopped finely
2 tbsps fresh chopped parsley
½ tsp dried sage
When the mixture has taken on a fine texture, add to it:
3 tbsps olive oil
Pulse until it begins to come together, like a nut pate. Mix this with:
1 ½ cups grated carrot
1 cup chopped celery
Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.
Next, coarsely chop:
½ cup pecans
½ cup raisins
Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.
Enjoy!!
October 10, 2010 at 11:05 pm #8796Ariella6
Memberraw cranberry sauce
1 cup apple juice (freshly squeezed)
1 cup orange juice (freshly squeezed)
2 tsp cinnamon
½ tsp nutmeg
Dash allspice
Dash cloves
½ cup agave
1 tbsp grated orange zest
1 cup cranberries, whole
1/2 cup cranberries, halved
1 cup pecans or walnuts (or a mix), chopped
1 cup dried cranberries
1 tsp orange zest
First, blend together the apple and orange juices, the cinnamon, the
nutmeg, the allspice, the cloves, and the whole cranberries. When
mixture is thick, taste for sweetness and adjust as you like.At this point, you can simply serve the sauce as is! It’s delicious. Keep in mind, though, that this is very much a sauce – it’ll be smooth and gravy-like in texture.
For a more textured cranberry sauce (in
addition to the regular sauce), simply separate out one cup of the
mixture. To this, add the half cup of halved cranberries, the chopped
nuts, and the dried cranberries. Grate in the additional teaspoon orange
zest. Let it soak overnight, until the cranberries sweeten and soften
up. Top with additional cranberries and zest, and enjoy!October 12, 2010 at 10:31 am #8797Ariella6
MemberChocolate Zucchini Crepes (from Loretta)
6 C zucchini (7 C if chopped finely)
1/4 C cacao nibs
2 tsp vanilla
1/3 C honey
1/2 tsp sea salt
2 tsp carob
1 Tblsp coconut oil
So easy, delicious, and a nice way to preserve that wonderful summer
squash. Blend the first six ingredients (you may need to tamp the
mixture down a few times to get it started, but it liquefies nicely),
then add the coconut oil. Blend until the mixture starts getting warm.
Pour onto teflex sheets on two dehydrator trays. Flip onto the screen
after the liquid has set, then dehydrate until leathery, but not crisp.
To store, either cut into the shapes you want or roll up the crepe with
waxed paper. Keep in the refrigerator or freezer and it will last a long
time. You should be able to substitute carob for cacao. If you prefer
crispy chocolate cookies, add 1/4 C ground chia or flax seed and cut
the leather into pieces, then dehydrate until crisp.
Crepe Filling (modified from “I Am The Top” live meringue from I
Am Grateful)
0.75 oz. Irish moss
1/2 C water
1 C coconut milk and 1/2 C coconut meat (or make 1.5 C coconut milk
from shredded coconut)
1/2 C cashews
1/4 C plus 2 Tblsp. agave nectar
1 tsp lemon juice
1 tsp vanilla
pinch of salt
1.5 tsp. lecithin granules
1/2 C coconut butter
Soak the cashews for a few hours. Prepare the Irish moss as described in
the recipe book or here:
http://lib.store.yahoo.net/lib/yhst-96025587295787/soakingirishmoss.pdf
<http://lib.store.yahoo.net/lib/yhst-96025587295787/soakingirishmoss.pdf
> . Weigh after cleaning and soaking. Blend chopped Irish moss and water
until smooth. Add all except the last two ingredients. Add those when
the mixture is smooth and warm (to melt the coconut butter). Pour into a
pan and refrigerate until set. You can also freeze it.
Note that you can use any kind of creamy or cheesy filling. Some filling
recipes are much simpler than this one. It's just that this is the one I
love!
April 10, 2011 at 5:35 pm #9094Dorothy Doggett
MemberAriella6 said:
Nut
Cheese1 1/2 cup almonds* (Soak in a bowl in the
refrigerator overnight and rinse before using)
1 1/2 cups water
2
tablespoons chickpea miso
1 teaspoon coconut oil (optional)
pink salt or
good quality sea salt to taste* Can use other nuts such as raw cashews,
brazil nuts, and macadamia nuts.Optional:
3 tablespoons
chopped dill (about 5 sprigs)
2 tablespoons chopped green onions (about 3
green onions green part only)*You can also add any combination of herbs
and spices that you desire or leave as is.Blend the almonds with 1 1/2 cups water, 2
tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from
3 lemons. Blend until smooth using a tamper or you can make it in two separate
batches so that it is less work for your blender. Pour contents of your
blender into a bowl and season with a good quality pink or sea salt to taste.
You can adjust for tanginess by adding more lemon juice. To make an herbed
cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons
chopped green onion (about 3 green onions green part only). You can also add any
combination of herbs and spices that you desire or leave as is. Pour mixture
into an unbleached cotton sprout bag or cheese clothe and hang over blender
carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least
12 hrs or longer for a firmer cheese.
Ariella6 said:
these are sooo good!
NOT PEANUT BUTTER
COOKIES½ 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.
April 10, 2011 at 5:51 pm #9095Dorothy Doggett
MemberAriella6 said:
these are sooo good!
NOT PEANUT BUTTER
COOKIES½ 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.
Ariella6 said:
these are sooo good!
NOT PEANUT BUTTER
COOKIES½ 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.
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