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!

 

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.

Chocolate Peanut Butter Rice Crispy Treats

Ingredients:

3 cups rice krispies (note: regular rice krispies are not gluten free, but you can buy GF rice crisp cereal if making these GF)
1 bag chocolate chips (use vegan choc. chips if making vegan/dairy free)
1 cup peanut butter
1/2 cup maple syrup or honey (use syrup if making vegan)
1/4 cup coconut oil

Directions:

Mix chocolate chips, peanut butter, maple syrup/honey and coconut oil together and heat in microwave or on stove top until combined. Pour 3 cups rice krispies into large bowl, add chocolate mixture, and stir to combine. Press into 9×13 pan and refrigerate until set (~1 hour).

I found this recipe on Pinterest, and not only was it super easy, but it was also super delicious! A great party snack. They can also be made gluten free, dairy free, and vegan, which makes them even more appropriate for bringing to parties.

Oatmeal Muffins

Ingredients:

1 cup old-fashioned oats
1 cup buttermilk (I use almond milk with 1 t of vinegar)
1 egg, lightly beaten
1/2 cup brown sugar
1 stick (1/2 cup) butter, melted and cooled
1 cup flour (I use gluten free flour)
1/2 t salt
1 t baking powder
1/2 t baking soda
1/2 cup dried currants or other dried fruit (or choc. chips!)

Directions:
In bowl, combine oats and milk and let stand for up to 1 hour (or long enough for oats to soften and absorb the milk. Add eggs, sugar, and butter to oats, then add dry ingredients. Fold in currants. Bake at 400 for about 20 minutes. Makes 12 muffins.

I found this recipe on Epicurious. You can also add cinnamon, nutmeg, or allspice if you want to give it more of a kick. You can also add flax seed or walnuts for omega-3s.

Chicken Apple Bacon Kale Salad

Ingredients:
4 cups chopped kale
1 apple
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper

Directions:
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.

I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.

Morning Glory Muffins

Ingredients:
2 cups flour (either white, whole wheat, or gluten-free all purpose)
1/2 cup sugar
2 t baking soda
2 t cinnamon
1/4 t salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 apple, peeled and shredded
3 eggs
1 cup oil
2 t vanilla

Directions:
In a medium bowl, mix together dry ingredients. Next mix in the carrots, raisins, nuts, and coconut. Then stir in the eggs, oil, and vanilla. Scoop into 12 muffin tins and bake at 350 for ~20 minutes or until a toothpick inserted comes out clean.

With carrots, raisins, apples, and nuts, these muffins are backed with fiber and make a filling on-the-go breakfast. But they also taste delicious! I was introduced to these muffins by my mom. This recipe is from All-Recipes, except I halved the sugar. These can also be made gluten free using all-purpose GF flour and they don’t lose their taste!

Red Lentil & Kale Soup

Ingredients:

1.5 cups red lentils
3 cups vegetable broth
2 cups diced tomatoes
1/2 onion, diced
2 T tomato sauce
1.5 t cumin
1 t salt
pinch cayenne pepper
1 can coconut milk
1 cup chopped kale

Directions:
Add all ingredients (minus the coconut milk and kale) to a pot and cook for 20-30 minutes until the lentils are cooked through. Add coconut milk and kale and serve.

This recipe is not only great for its taste, but its excellent for a crowd because it is gluten-free, dairy-free, nut-free, and vegan. But your guests will never know because it is so delicious!

From The Healthy Family and Home.

Vegan Gluten Free Chocolate Chip Cookies

Ingredients:
1/2 cup coconut oil
1/2 cup packed brown sugar
1/4 cup cane sugar (or use white sugar)
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour with the food processor)
1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
1/4 tsp cinnamon
1/2 cup dark chocolate chips

Directions:
Preheat oven to 350. In a small bowl or measuring cup, mix together the flax egg and set aside. In a large bowl, mix coconut oil and the sugars until creamy. Add the flax egg and vanilla extract. Add remaining ingredients and fold in the chocolate chips. Place dough baking sheet in spoonfuls. Bake for about 10-11 minutes.

We got this recipe from Brian’s sister, but it is originally from the fabulous Oh She Glows blog. Hop over there for more detailed instructions, great photos, and tons of other great recipes! I use coconut oil because I don’t usually have Earth Balance on hand. Vegan recipes are often gluten-free, dairy-free friendly, which is great for us since Brian is GF and I am DF. These cookies are seriously addictive. You can plan to have leftovers but you won’t because the dairy/gluten lovers will devour these cookies too.