Gluten Free, Dairy Free Pancakes

Ingredients:
2 T sugar
1 c gluten free flour
1 t xantham gum (can omit, but helps the consistency)
1 t baking powder
1/4 t salt
3/4 c oat milk
2 T vegetable oil (coconut oil works too)
1 flax egg, or egg replacer (can use a regular egg too!)
1 t vanilla

Directions:
Mix dry ingredients together in bowl. Add wet ingredients. Scoop onto skillet 1/4 cup per pancake. Enjoy!

We’ve fallen into a bit of a Saturday morning pancake tradition lately.  We top them with stewed berries and coconut cream. We often double the recipe. This recipe is from Mama Knows Gluten Free. They are the best that we’ve found so far in terms of 1. simplicity and 2. taste

Italian Pasta Salad

Ingredients:

Salad:
1 lb uncooked pasta (we use GF)
3 c cherry tomatoes, halved
8 oz cheese (we use goat cheese)
1 lb salami or summer sausage
1 small can sliced olives
3/4 c pepperoncini peppers, sliced
1/2 c red onion or shallot, chopped
1/2 c fresh parsley (or dried)

Dressing:
1.5 c olive oil
1/4 c vinegar (white, white wine, or red wine)
1/4 c water
2 t salt
2 garlic cloves
2 t dried oregano
2 t dried basil
1 T sugar
pepper

Directions:
Cook pasta until al dente. Drain and let cool. While pasta is cooking, combine other salad ingredients in bowl. In separate bowl, mix dressing ingredients. When pasta is cooked and slightly cooled, add to other ingredients, pour dressing over top, and mix.

We adapted this recipe from Pinch of Yum to make it gluten free and dairy free (the original calls for mozerella balls, and we sub goat cheese or omit). The original is excellent, and the GF-DF version does not disappoint!

 

Refrigerator Pickles

Ingredients:
10-12 cucumbers
4 cups water
2 cups white vinegar
2 T salt
1 t sugar
big bunch of fresh dill
1 head garlic
10 peppercorn kernals

Directions:
Slice cucumbers. Combine water, vinegar, salt, and sugar in medium saucepan. Bring to a boil to dissolve salt & sugar. Cool to room temperature. Add cucumbers to 3 quart sized jars. Peel and smash garlic and add to jars. Add peppercorns. Add brine to cover cucumbers. Seal with airtight lid and store in refrigerator for one week. Pickles will last 4-6 weeks if you don’t eat them all before that.

This is a very simple recipe with high rewards – the pickles are so fresh and tasty – much better than store bought pickles! And a great way to keep on top of the mounds of cucumber and dill coming from the garden this time of year.

Recipe from Self-Proclaimed Foodie.

Waldorf Salad

Ingredients:
2-3 apples, chopped
2-3 celery stalks, diced
1 c chopped walnuts
1 c raisins or dried cranberries
1/2 c – 1 c mayo

Directions:
Combine all ingredients in bowl and chill before serving. You can also add 1-2 T of white vinegar and 1 T of sugar to the mayo for an added sweet tang. This recipe was a staple in our house for thanksgiving and other holiday dinners.

Gluten Free Dairy Free Biscuits

Ingredients:
6 T Earth Balance Spread
⅓ c brown rice flour
⅓ c white rice flour
½ c tapioca flour
½ c cornstarch
1 t potato starch
1 t xanthan gum
3 t baking powder
1 t baking soda
3 t granulated sugar
1 t salt
1/2 t freshly ground black pepper
1 c almond milk

Directions:
Combine dry ingredients in a bowl. Cut in earth balance spread. Add wet ingredients (milk). Drop biscuits onto greased baking sheet (or use silpat sheet) and bake at 425 for 12-15 minutes.

I adapted this recipe from Life Changing Gluten Free Biscuits to be dairy free. They are so yummy and fluffy! Great for Bill’s Chicken & Biscuits.

Pumpkin Spice Lattes

Ingredients:
2 T pumpkin puree
3 T sugar
1 t vanilla extract
1/2 t pumpkin pie spice
1 cup hot coffee or espresso
1.5 – 2 cups almond milk

Directions:
This is a delicious way to enjoy the PSL without all the added chemicals, and without paying $6. Heat milk in the microwave or on stovetop. Add all ingredients to a blender and blend until the milk is frothy. If using non-dairy milk, you will not get as much froth.

Pumpkin Pie Spice

2 t ground cinnamon
2 t ground ginger
1 t ground nutmeg
1/2 t ground cloves

Frozen Margaritas

Ingredients:
2/3 c fresh squeezed lime juice (5-6 limes)
4 oz (1/2 cup) tequila
2 oz (1/4 cup) triple sec
4 oz (1/2 cup) simple syrup or 1/4 cup agave nectar
3-5 cups ice

Directions:
Combine all ingredients in blender, blend until frozen, enjoy!

The perfect accompaniment to pork tacos, fish tacos, or southwest chopped salad.

Honey Lemon Salad Dressing

Ingredients:
1 T honey or agave
2 T lemon juice
2 T olive oil
1 t djjon mustard
Salt & Pepper to taste

Directions:
Add all ingredients to a jar, and mix with whisk or fork to combine.

Roasted Sweet Potato Salad

Ingredients:
3-4 sweet potatoes, peeled & diced
1 – 2 T maple syrup
4-5 pieces of bacon
1/4 c. walnuts
1/4 c. pumpkin seeds
1/4 c. dried cranberries
1/4 c. feta or goat cheese
6 cups baby spinach or mixed greens

Dressing:
1 T honey or agave
2 T lemon juice
2 T olive oil
1 t djjon mustard
Salt & Pepper to taste

Directions:
Coat diced sweet potatoes in olive oil, salt and pepper. Roast sweet potatoes on baking sheet at 350 until tender and starting to brown (~15-20 minutes). Check part-way through cooking to turn. Add maple syrup to potatoes and coat, cook 10 minutes more. While the potatoes are cooking, fry bacon and let cool. Once cool, crumble bacon into bite-size pieces. Mix dressing ingredients with whisk or fork in a bowl or jar. Once sweet potatoes have finished cooking, assemble all salad ingredients in large bowl, toss with dressing and serve (no need to let the sweet potatoes cool).

The first time I had warm sweet potatoes on a green salad at a friend’s house, I was hooked! Really you can add cooked sweet potatoes to any salad, but I particularly like the mix with bacon and dressing in this recipe. For a hardier salad, you could also add 1 cup of cooked quinoa.