Tuesday, November 30, 2021

Vegan Carrot-Spice Gluten-free Cookie Recipe

 


Carrot-Spice Gluten-free Vegan Cookies

Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance!


1 cup packed brown sugar

1/2 cup Extra Virgin Olive Oil (EVOO)

1 cup shredded carrots

1 cup raisins or dried cranberries

1 egg substitute (mix 1 T. of ground
 flaxseed with 3 T. of water until creamy)

1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl)

2 tablespoons molasses

1 teaspoon alcohol-free vanilla

2 1/2 C. brown rice flour

1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground)

1/2 teaspoon baking powder

METHOD:

*Cream sugar and EVOO in large bowl.

 *Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well.

*In a large bowl, combine the brown rice flour, spices and baking powder; slowly stir flour mixture into other ingredients and mix until well blended.

*Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets.

*Bake in 350°F (175°C) oven 10 to 12 minutes or until cookies are set and lightly browned.

*Remove from baking sheet while still warm. Cool on wire rack.

Makes 4 dozen.

Monday, November 29, 2021

Black Bean Brownies‐ vegan and gluten-free

 

Yes these delightful-looking confections are Black Bean Brownies- moist, vegan (egg-free, gluten-free, dairy-free)

There are several (thousand??) black bean brownie recipes on the web... this is my choice, an adaptation of the one by the Happy Herbivore

I use Maple Syrup (hey, I'm Canadian) instead of the agave syrup she uses. I also threw in some carob powder because it takes the edge off the bitterness of the cocoa, and is sort of like a light flour without actually being a flour (there are some who call chocolate "the poor man's carob" heheh). This is, in all, an easypeasy recipe and it tastes pretty good too:

I used a Food Processor (you could also use a blender)

Fit a sheet of parchment paper in the bottom of an 8"x8" cake pan, or grease it up.  Preheat the oven to 350F/180C

Put the following into the food processor or blender carafe:

  • 2 ripe, peeled Bananas, in chunks
  • 1 15-oz. can of Black Beans (or 1 19-oz. can of Black Beans, drained of all fluid)
  • 1/4 C. Cocoa powder
  • 1/8 C. Carob powder (optional)
  • 2 T. Cinnamon powder 
  • 2 tsp. Vanilla Extract (or Peppermint Extract)9
  • 1/3 C. Maple Syrup
  • 1/4-3/4 C. organic Sugar (depending on your taste and if the bananas are very ripe-- the riper, the less sugar you need to supplement)
Pulse the above until fully blended, scraping down the sides as required.

Stir in with a spoon before pouring into the pan:
  • 1/4 C. Instant Oatmeal (or more if you want the brownies to be less fudgy and more cake-y)
  • Bake for about 30 minutes until a toothpick comes out clean when pokedinto the cake.  
I dump some FairTrade chocolate chips on the top of the brownies after I turn the oven off and let them melt in the oven for a few minutes, then spread around for an icing.  
  • Cool, and then refrigerate overnight or for at least a couple of hours... seems to be optimally yummy if refrigerated before eating.  
  •  The beans and the bananas don't show up in any significant way either, if you're wondering.  It's super-healthy-- low fat vegan with lots of fibre!  
  • Enjoy!
  • If you are interested in trying another chocolate bean confection, here is a decadent cookie recipe to sample!





Sunday, November 28, 2021

Recipe for Gluten-Free Psylly-Banana Raisin-Walnut Loaf-

 

In today's gluten-free, plant-based variation of conventional banana loaf --"psylly-banana-raisin-walnut" loaf-- I use psyllium seed as a binder, and 1/2 cup of millet flour in place of the original recope's quinoa flour. 

Psyllium husk is a great Replacer for the egg.  And as a source of healing for the gut, psyllium is a good starting ingredient for people with gluten-intolerance.  It can help reduce the symptoms of both constipation and diarrhea.  

But when you are taking in psyllium, it is important to also take in sufficient fluids: milled psyllium husk has the potential to attract around 10X its weight in water and expands in a like proportion, so as with any dietary fibre, be sure to drink lots of water during the day (although not necessarily at the time you are eating).  

Psyllium also does not have any pronounced flavour, which is a real bonus I think.  One simple gluten-free recipe that I have come across that uses psyllium is this video recipe for America's Test Kitchen's gluten-free pizza dough (which is a bit fussy but turns out beautifully.)

Please read (or at least scan) through the recipe first.  Check to see what supplies you need and be prepared to do some grinding with a coffee grinder (if you don't have one, it is a handy-dandy kitchen tool). 

 If you don't have a food processor, poor you (I'm kidding... although I recommend a good one like the Cuisinart-- I got mine for $50 from Craigslist and I'm very happy with it)-- this loaf can be made the traditional way by grouping and hand-processing all the dry items and adding them to the hand-processed wet items... just so much quicker and smoother with a food processor is all.

Method:
  • Preheat the oven to 350 degrees F. (325 degrees for glass pan)
  • Put either a silicone liner into your 8" x 4" loaf pan, or cut parchment paper to fit (no greasing needed in either of these cases-- otherwise, with just a regular loaf pan you may want to grease it up).  I cover the bottom of the pan (on top of the parchment) with 1/4 - 1/2 C. chopped walnuts. 
Put the following into the bowl of your food processor and process until eggs are "beaten" (everything is either a curdly looking mass, or homogeneously smooth):
  • 1/4 C. organic cane sugar (original recipe calls for agave syrup)
  • 1/4 C. liquid extra virgin coconut oil (liquify in advance in bowl over bowl of hot water)
  • 1/2 C. unsweetened applesauce (I ran 2 small to medium organic apples up in my blender in advance)
  • 1 tsp. organic, alcohol-free vanilla extract
  • 2 T. water
  • 1 1/3 C. mashed ripe bananas
Next I sift together the following and add in to the processor:
  • 1 1/2 C. brown rice flour
  • 1/2 C. organic millet flour (I grind organic millet in my Vitamix) 
  • 1/4 C. psyllium
  • 1/4 C. arrowroot starch
  • 1 T. baking powder
The last ingredient I add to the processor bowl is:
  • 1/2 tsp. celtic sea salt (this is the salt with the 80+ minerals in it)
Process just until smooth.  Remove the lid and spoon into the loaf pan (parchment paper should cover all sides of pan since this recipe does rise beautifully).  As I  layer on the batter  I tuck in about 1/2 C. Flame raisins on different layers and put a final layer of batter over top.  Bake for about 1 hour-- test at 50 minutes (with toothpicks) since some ovens "bake 
faster" than others.  Cool on a wire rack.

___________________________________________
 Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.






Wednesday, November 24, 2021

Smokey White Bean Spread

 


This thick tasty smoky white bean spread is just super for a light topping on a veggie burger, or as a sandwich filler. Just a half a cup (125 grams) will provide you with 10.7 grams of dietary fibre, 14.6 grams of protein, and 0 saturated fat and cholesterol. Makes a nice switch from Hummus!  To read how to cook beans from scratch go HERE.


Ingredients:

3 C. / 537 g.         cooked White Beans 
1/2 C. / 70 g         Raw Sunflower Seeds 
1 tsp.                    Smoked Paprika
1/2- 1 tsp.             Liquid Smoke
1/2 - 1 tsp.            Sea Salt
1 tsp.                    Apple Cider Vinegar
1 tsp.                    Dijon Mustard-Gluten Free  
1/2 C.                   Water
1/2 C.                   Nutritional Yeast


METHOD:

  1. Add everything (except Nutritional Yeast) to Food Processor and process until smooth
  2. Add in a little extra water if it is too thick, and blend up with the Nutitritional Yeast
It's delicious right away, but even more delicious if you refrigerate it overnight (and have it on toast for breakfast!)

Tuesday, November 23, 2021

Recipe for Gluten-free Bumbleberry Crisp


You can use any combination of berries you want in this crisp recipe (that is why they are classed as "bumbleberries").  The chopped apples provide pectin that gives it a nice gentle binding.  You can always add a little skiff of tapioca inside the fruit as you lay it down as well. (old prairie woman secret).


Be sure to look for "gluten-free" on your oats package.  Many oats are grown, harvested, cleaned, or processed in close proximity to wheat and this "cross contamination" is  very problematic for anyone with more than a mild gluten sensitivity.  This oat farm-mill company is run by a family with Celiac disease and looks like a safe, healthy source of oats. (you can see their video below this recipe)
Ingredients:


2 1/2 cups fresh or frozen blackberries
1 1/2 cups fresh or frozen blueberries
1 cup fresh or frozen strawberries
1 cup fresh Apples, chopped
8 tablespoons organic cane sugar
3 1/2 cups gluten-free oat flour (I grind up oats in the Vitamix)
3 1/2 cups gluten-free rolled oats
1 cup unsweetened shredded coconut
3 cups packed organic brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups extra virgin coconut oil


Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together berries and organic cane sugar; set aside.
  • In a separate large bowl, combine flour, oats, coconut, brown sugar, cinnamon, and nutmeg.  
  • Cut in extra virgin coconut oil until crumbly. 
  • Press a quarter of mixture in the bottom of a 9x13 inch pan and about 1/2 in a couple of smaller pans. (You can cut the recipe in half to make just one large pan of the crisp- I like to bake several things in one go and freeze the extra for another time.)  
  • Cover with berries. 
  • Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.


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**Bumbleberry Crisp image from Thrifty Foods site

  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

Monday, November 22, 2021

Vegan Banana-Carrot Pulp Muffin Tops

 


Are you looking for a way to use up all that carrot pulp (besides composting) that comes as a result of juicing? Here is a delightful recipe for a soft gliten-free cookie/muffin top that is sweet and piquant and pretty healthy (as cookies go).  

BEWARE: You must do the Flax Seed Egg Replacer about an hour in advance of the rest of the recipe.


Ingredients:
  • 3 C. organic Carrot Pulp    
  •  3 C. organic Quick Oats/Oat Flour Mix (I just throw the Oatmeal in the Vitamix) (I have also used part Quinoa flour-- also whirred up in my Vitamix)
  •  1 T. Arrowroot Powder
  • 2 tsp. Celtic Sea Salt
  • 1  1/2 C. organic Cane Sugar (or similar sweetener)
  • 2 tsp. Baking Soda
  • 1 T. Cinnamon and or Pumpkin Spice
  • 1 C. organic Thompson Raisins
  • 1/2 bag frozen Cranberries
  • 3 C. Mashed Bananas AND oil to top up (such as Olive Oil) OR Aquafaba
  • 6 T. Flaxseed Egg-Replacer (*See recipe below)

The Recipe: Flaxseed Egg-Substitute

  • 1/2 cup flaxseed
  • 1 1/2 cup water

Directions:

  1. Grind flaxseed to a fine powder in an electric coffee grinder.
  2. Mix flaxseed and water in blender and blend on high for 2 minutes.
  3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
  4. Keep refrigerated up to 3 days
2. Use a wooden spoon to combine the Carrot Pulp, Oats/Oat Flour Mix, Arrowroot powder, Sugar, Celtic Sea Salt, Baking Soda and Cinnamon in a large mixing bowl.
3. Add in Thompson Raisins and stir until consistent texture
4. Mash about 5 ripe bananas and add in oil until the combo makes 3 Cups (or whirr the bananas in the blender and then add in oil)
5. Make a hole in the dry ingredients and add in the banana-oil  and  flaxseed egg replacer.  Add in spices. Stir.
6. Add in fresh cranberries.
7. Mound in cookie shapes on the pan.  Bake for about 10-20 minutes (depends on oven??)  Take out just before they look ready.  Cool on racks.
 Flaxseed Egg Substitute Recipe: Heart Healthy Egg-Free Alternative High Fiber Omega-3 Fatty Acids 

Sunday, November 21, 2021

Haystacks-- A Simple, FIlling, Delicious Vegan Salad

This is an Indian styled Haystack Salad courtesy Wikipedia

When I became a Seventh-day Adventist I was introduced to "keeping the Sabbath", the wonderful Biblical perspectives around Heaven, the beautiful teachings of Jesus, and a fast, delicious salad called "Haystacks".  It's a sort of vegetarian taco or Mexican salad, so you know it's comfort food.  And it can certainly be quickly made to be a gluten-free meal.

The invention of haystacks is often credited to Ella May Hartlein, in the 1950s. Hartlein, a Seventh-day Adventist, apparently was unable to find, in their new Iowa home town, the freshly-made Mexican tostatos her family craved.  So  she collected together some of the individual ingredients and the family members choice their preferred items for their salad pile (or haystack).  

The haystack is a popular potluck item at various church events.  It has evolved to become representative of other ethnic flavors as well (ex.  the Hawaiian or Indian haystacks) and as a popular website sending up institutional and cultural Adventist traditions (see: The Haystack).
...............

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There are lots of ways to put the haystacks together, but my personal favourite combination goes something like this:

  • Place a handful or two of fresh organic corn chips (fresh as in out of an unopened bag) on your plate.  Some like to crush them first... I like to use mine as scoops, so I keep them complete. (Alternately, as in photo, use rice)
  • Pile on a chosen quanitity of grated cheese (dairy or soy)
  • Cover cheese with piping hot (oven-baked) beans or lentils 
  • Add other layers consisting of lettuce, sliced black olives, snips of green onion, sweet pepper strips, sprouts, diced tomato, finely-chopped celery, chopped cucumber, corn niblets, etc.
  • I've seen cooked rice or quinoa used in a layer just under or over the beans, perhaps instead of chips
  • Top with a couple of scoops of sour cream, salsa (your hotness), and maybe a cherry tomato on top...
  • It strikes me (although I've never seen it done) that fine-chopped fresh cabbage would be a more authentic choice than lettuce
Many Adventist Churches have weekly potlucks in the Church or Church Hall.  People generally bring plant-based 'toppings' of choice and everyone makes their own haystack as they go through the line-up.  It's a quick, easy, delicious, fun meal!

Looking for a great vegetarian dish to serve your family or take to a potluck? 

__________________________________
  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

Thursday, November 18, 2021

Quick Gluten-free Oat-Buckwheat Cookie Recipe

 


When you make these delicious gluten-free oat-buckwheat cookies  you wiĺl need to use a light and fluffy buckwheat flour made from dehydrated buckwheat crispiesMake your own crispies-- easy peasy or buy puffed buckwheat from a health store or Amazon.

For this cookie recipe, Step 2 is to grind up the crispies in a coffee bean grinder into a fine flour (you can actually grind the dehydrated groats in your high speed blender into a flour as well if you don't want to soak and dehydrate your buckwheat).  These make a fine, sweet, substantial, fairly soft cookie.  If I'd had any GF chocolate chips around, I would have added them!

Preheat oven to 350F.

Put the following into a Food Processor:

*1/2 C. Virgin Coconut Oil (doesn't have to be melted)

*1 C. Granulated Sweetener (I used a combination of Palm Sugar & Stevia)

*1 Vegan Egg (1 T. Flax seed, ground, and mixed into 3 T. warm water)

*1 tsp. Vanilla

*1 C. Buckwheat Crispie "Flour" (Crispies ground in Coffee Bean Grinder or Blender)

*1/2 tsp. Baking Soda

*1/2 tsp. Double-acting Baking Powder

*Pinch of Celtic Sea Salt (or to taste)

*1 C. Gluten-Free Quick Rolled Oats

Mix until a nice, fragrant batter.  Hand-mix in any of the following if you desire:

*1 C. Frozen Blueberries

*3/4 C. GF Chocolate Chips

*1 tsp. Grated Orange Rind

*1/2 C. Raisins

Drop the cookies 2" apart on a silicone sheet or well-greased cookie sheet.  Bake about 10 to 12 minutes or until golden brown.  I cool on racks.  Try not to eat them all before you remove from the racks. : )

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Monday, November 15, 2021

Buckwheat Crispies (Dehydated Buckwheat Groats)



You have likely run across the benefits of a living and raw vegan diet for anyone who is gluten-sensitive or has celiac disease.  The major benefit is that raw fruits and veggies are chock-full of enzymes that help with the digestion of food, and generally, grains like wheat are totally missing from the diet because, well, they are highly acid-producing, have nasty-tasting 'inhibitors' in their bran, and just don't add anything to the deliciousness of the raw vegan experience.  

As well, many writers of raw and living food recipes discovered their own sensitivity to gluten.  So, a good food dehydrator like the Excalibur is a great boon to broadening your gluten-free recipe repertoire.

The amazing thing about raw recipes is that many of them can be made up to similulate the flavor, texture, and other elements of "mouth appeal" that we look for in traditional heated recipes.  I'm just starting to use buckwheat crispies in various recipes.  You can too!  Below are a couple of ideas for using them... so go get some at your  whole food store and enjoy the following:

How To Make Buckwheat Crispies
  • Soak 1 pound of Buckwheat Groats overnight in 3X as much water (as groats).  
  • Rinse well in the morning and drain.
  • Spread out on mesh trays of the dehydrator and dry at 105 degrees for 3-5 hours, or until completely dry (in moister climates, it will take longer)
  • After dried and cooled completely, store in glass mason jars* (with lids on securely to keep air out). When properly dried and stored, dehydrated foods will have a shelf-life of several months.
BUCKWHEAT BATTER RECIPE (for gluten-free 'battered veggies')
  • Grind Buckwheat Crispies into a powder/flour
  • Add 1 tsp. Celtic Sea Salt
  • Add CayenneNutritional Yeast, fresh ground PepperGarlic Powder, or whatever your choice of seasoning, to taste
  • Dip your favourite raw veggies (cut-up into spears, slices, etc.) into Olive Oil and then into the buckwheat powder.  
  • Dehydrate at 105 degrees for a couple of hours, until a crunchy outer layer forms.
With this basic 'batter' recipe you can also make "fried" onions (toss 4 C. of thinly-sliced onion rings in 3 T. Extra Virgin Olive Oil & 2 T. Water, then dredge in batter to coat well.  Gently place on the dehydrator trays and dry at 105 degrees for 4-6 hours until crispiness desired.)
     *I get my mason jars for 25 cents each at the Sally Anne.
    ________________________________________
      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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    Thursday, November 4, 2021

    Yummy Garlic Soy Curls

     I finally tried soy curls!  They are not available to us locally-- and I do like to buy my groceries locally-- so I ended up ordering them.  

    I topped two pizzas and made 3 sandwiches for about $7.50 CAD using about $4.50 of Soy Curls product for the 2 pizzas and maybe $1 of soy curls for each sandwich.  

    They are a whole food and non-GMO.  I didn't count in the cost of other ingredients, but I don't see them as being too dear when considering they were a nutritious part of six meals. 

    They were easy to put together and delicious! 

    GARLIC SOY CURLS RECIPE

    Ingredients: (makes 2 cups)

    4 ounces/ 1/2 8-oz. Bag Soy Curls

    1 1/2 cups hot/boiling water

    1 tablespoon/15 ml soya sauce

    1 teaspoon/ 3.28 g garlic powder

    Extra virgin coconut oil

    2 tablespoons/11  g  nutritional yeast

    Fine sea salt

    ...............

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    METHOD for making Garlicky Soy Curls:

    1. Put the soy curls in a small bowl and pour the boiling water over them. Drain off the water in 10 minutes and press down with paper towels in the bowl until excess water is absorbed
    2. Add soya sauce and garlic to bowl and toss.
    3. In a hot wok, add 1 tablespoon of the oil and the soy curls.  Cook, stirring, for 10 + minutes The soy curls will turn golden brown and chewy.  If more oil is needed, add a little more.  Add nutritional yeast, coating completely and continuing to stir and cook until nutritional yeast has been absorbed.
    4. Add salt to your taste
    5. Soy curls are now ready to be a topping for pizza, in a salad or sandwich.  Keep leftovers in the fridge in a covered container.
    This recipe is based on.a recipe in Vegan Pizza:50 Cheesy Crispy Healthy Recipes

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