Sunday, January 16, 2022

Gluten-free Vegan Chocolate Cake Recipe

This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic.  It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example isthe soymilk.  Oat or hemp seed milk are possible substitutes that could be used.  For people sensitive to xanthan gum, psyllium husk powder might be a good substitute.

This is written for making 1 9" round or square cake.  If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3  for a 3 layer cake  or by 2 for an 18" sheet pan

Preheat the oven to 350 degreesF/177•C.

I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper

INGREDIENTS

  • 1 1/2 cups All-Purpose GF flour

  • 1 cup sugar

  • 3 tablespoons plain cocoa or cacao

  • 1 teaspoon baking soda

  • 2 teaspoons xanthan gum

  • 1/2 teaspoon fine sea salt

  • 1 cup dairy-free chocolate soymilk

  • 1/4 cup plus 1 tablespoon vegetable oil (I used melted coconut oil)

  • 1 teaspoon vanilla

  • 1 tablespoon apple cider vinegar
METHOD
  1. In the larger of 2 bowls, sift together and whisk all dry ingredients
  2. In the smaller bowl or a 2-cup measuring cup combine soymilk, oil and vanilla (NOT apple cider vinegar)
  3. Pour wet ingredients into dry ingredients and stir until smooth and well-combined. Be sure to scrape side and bottom.
  4. Add vinegar to the batter and briefly stir it through light color plumes show that vinegar and soda are interacting
  5. Pour batter immediately into pan and put in the oven.
  6. Bake 20 to 30 minutes, checking with a toothpick  to see if cake is done (if done, toothpick will come up clean).
  7. Remove pans to cooling racks. It takes 5 minutes before cake will be cool enough to carefully invert and remove to cool completely on the rack.
  8. Prepare glaze or icing.
  9. Frost the cake and decorate as desired, or serve as is in wedges or squares right out of the pan.
*Based on "allergy-free birthday cake" on page 104 of The Gluten-Free Bible: The All-in-One Guide to Enjoying Fabulous Food without Gluten with 7 chapters of gluten-free recipes and 5 other chapters dealing with:
  1. Understanding Gluten
  2. Gluten-Free Nutrition
  3. The Gluten-Free Kitchen
  4. Gluten-Free Baking (includes recipes to make up your own GF flour)
  5. Gluten-Free kids (safe GF recipes for children)

Try this recipe for delicious flour-less, chocolate, gluten-free, soft, high protein, cookies....




Monday, January 10, 2022

Roasted Eggplant Rounds withVegan Cheese


 

Roasted (Grilled) Eggplant Rounds

Ingredients

1 Eggplant sliced into rounds tossed in

bowl with 3 tablespoons olive oil, to coat

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Mix in a small bowl:

3 tablespoons nutritional yeast

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon fresh ground pepper

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Package of Daiya vegan cheese shreds

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HOW-TO:

Preheat oven to 425° F.

Cover flat pan with parchment paper

Dust (or dredge) eggplant rounds with herbs

Place on oven pan and put in oven for 25 minutes.  At the 15 minute mark add on topping of Daiya cheese shreds.

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Notes:

Eggplant, or aubergine, is a Mediterranean fruit (used as a savory or vegetable) and is really delicious cooked with Italian herbs but you are not restricted by such pronouncements.  You could use Middle Eastern, Northern African, Oriental or Mexican herb mixes if those are your taste faves.  No nazis overseeing your kitchen (I hope).  Go with your creativity. Let me know how they turn out!

Friday, January 7, 2022

High Protein-Butternut Squash Salad

 


This is a delicious filling, satisfying Salad that contains:

Romaine lettuce

2 cups cooked quinoa

2 small butternut squash peeled  seeded, diced and tossed with olive oil, salt, pepper and garlic powder and roasted in the oven at 400°C 20 min.

Carribean crispy split pea-spinach patties cut into croutons (recipe on thespruceats.com)

Avocado chunks  cucumber, tomatoes, olives

Assemble and use simple dressing of 1 lemon juiced, 1 tsp. Dijon Mustard, 1 tsp. Apple Cider Vinegar and 1 tsp. Maple Syrup, salt and pepper.  

This salad was inspired by 2 vegan salads in Candace Feldman's Lean Into Plants

Here is another similar salad but subbing yummy baked Sesame tofu cubes<~ and baked sweet potato chunks instead of squash-- prepared like the squash above.  Get the Sesame Surprise baked tofu recipe HERE






Toss and enjoy.

Wednesday, January 5, 2022

Gluten-free Plant-based Pancakes

 


I'm back! Once during the last few weeks on a "raw vegan cleanse" I kept thinking about pancakes!  The following recipe is the result.

 ** NOTE: Whisk together sweet and brown rice flours before starting recipe.

So here is a great gluten-free banana pancake recipe that I tweaked until I liked it:

Put the following INGREDIENTS in your blender:

1 Ripe Organic Banana
1 T. Vegetable Oil
1/2 tsp. Celtic Sea Salt (or to taste)
1 1/2 C. Nondairy Milk or other milk
Pinch of Nutmeg
1 T. Cinnamon
2 T. Sugar or other sweetener 
4 tsp. Baking Powder

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

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Easy Method for  Making Pancakes:

Blend the above ingredients and then pour over:

1/2 C. Sweet White Rice (gluten-free) Flour
1/2 C. Brown Rice (gluten-free) Flour


Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and flip when bubbles appear on all sides and elsewhere on pancake.

If you make these gluten-free banana pancakes small and sturdy they can be frozen and put in toaster for a quick 'bread' snack.".

And...For Your Healthy Household⚙๐Ÿ›ก๐ŸŒž๐ŸŽ๐Ÿ‡๐Ÿฅฆ

Salty and Sweet Strawberry Porridge

 Muesli, Porridge, Strawberry, Red

My husband and I love oatmeal porridge for breakfast. Sometimes we change it up and add ingredients that are not traditional. Here are some great Slow-Cooker porridges for example.  

Today's Sweet and Salty Porridge with Strawberries capitalizes on our rather eccentric but diverse tastes for combinations of flavours and textures.  

Sometimes I get even more carried away, but today I decided against including nuts and bananas.  This porridge is, of course, Gluten-free and Vegan (no dairy, eggs or other animal products).  

Begin with a medium to large pot with a close-fitting lid and add:

  • Steelcut Oats (use the quantity you want for your family following directions on package-- use GF oats for those who are gluten-sensitive or have Coeliac disease)
  • Water (cover the oats by about 1 1/2 inches or use the instructions on package)
  • Organic Thompson Raisins (1/4 cup to handful, as you desire-- I went with the handful)
  • 2 T. dry Chiaseed
  • Sprinkle of Seasalt
  • 1/4 C. Dulse broken into small pieces (I used Wild Atlantic Cold-Smoked with Applewood Dulse)
Bring the above to a boil over medium high heat.  Reduce to Low and put on the lid.  Cook for about another 10-15 minutes (or longer if you like it even softer; may have to add more liquid).

Remove pot from heat and add to each bowlful:
  • Sweetener (I used organic cane sugar today)
  • Fresh cut up Organic Strawberries
  • Plant milk/ plant-based yogurt





Sunday, January 2, 2022

Make your own Gluten-Free Flour Blend

 

"All But Gluten" Gluten-Free Bread

Recently I think I may have persuaded a friend with mysterious symptoms (sounding like gluten-sensitivity to me) to try going off gluten for a while to see how she feels.  She bemoaned the fact that she has a bread maker** (and I know she is a star bread baker herself).  I suggested that she do some research to see how/if gluten-free bread works in her bread machines (there seem to be quite a few articles indicating it does, and bread machines with GF settings). 

We also talked about the various gluten-free breads that are commercially available.  At time of writing this blog, 
my favourite brands are Udi's and the Chia Bread (by Silver Hills).  They were both pretty pricey and I believe that you could make your own, maybe with a few tweaks, just by doing some research for good recipes on line.  (There are also some very baaaaaad-tasting gluten-free breads available commercially-- hopefully their number will diminish).

I told you a while ago that I purchased The Gluten-Free Bible and am enjoying not just the recipes, but also the other 
invaluable GF information.  After talking to my friend I looked up the page on Gluten-free flour blends.  It is interesting that bread and other baked products that are gluten-free need to be made up of a 'blend' of several flours to replicate the many functions that wheat flour performs... wheat flour contains both starch and protein.  No one GF flour provides both starch AND protein.  However,  by combining both starchy and protein-y GF flours, you can achieve a pretty credible alternative to wheat flour (and without the nasty gluten!).  Following is a great GF blend for Breads and another All-Purpose GF blend that you can use for other baked goods (the ones without yeast in them):

GF Flour Mix for Bread Recipes (for yeast breads and buns, etc.)    

  • 1 C. Brown Rice Flour
  • 1 C. Sorghum Flour
  • 3/4 C. Millet Flour
  • 1 C. Tapioca Flour
  • 1 C. Cornstarch
  • 1/3 C. Instant Mashed Potatoes (unflavoured)
As mentioned previously, you can make your own flours with a high-speed blender like VitaMix, or an electric flour mill, or you can purchase flours ready-made.  Combine all the above in a large bowl and evenly-distribute with a whisk.  Double or triple the recipe if desired.  Put in the refrigerator in an air-tight container and use as called for with any yeast bread recipes.
All-Purpose GF Flour Blend for all non-Yeast Pastries
  • 1 C. White Rice Flour
  • 1 C. Sorghum Flour
  • 1 C. Tapioca Flour
  • 1 C. Cornstarch
  • 1 C. Almond OR Coconut Flour
If making your own Almond Flour, I suggest soaking the almonds and then drying them until very dry in a dehydrator before making the flour.  

Blogger.com This is a very satisfying process.   Combine all the above ingredients together in a large bowl and make sure they are evenly distributed.  Double or triple the recipe.  Keep in an airtight container in the fridge.

**Many of today's electric breadmakers have an actual "Gluten-free" baking selection that can be made.  Gluten-free batter is generally scooped or poured into the breadmaker following many excellent recipes for breadmaker gluten-free bread.
____________________________________________

Saturday, January 1, 2022

Zesty Homemade Glutenfree Lentil Pasta Sauce



Protein-rich Gluten-free Zesty Lentil and Quinoa Pasta Sauce
This delightful warming sauce with its plant-based proteins of lentils and quinoa, is adapted from the "Lentil Quinoa Bolognese Sauce" recipe in Kathy Hester's The Great Vegan Bean Book: More Than 100 Plant-Based Dishes Packed With The Kindest Protein In Town.  

I love beans-- well, legumes of all ilk-- and I love how Hester has put together this cookbook, with recipes that meet people's dietary and health needs (gluten-free, soy-free, no added-oil, nut allergy recipes are labeled) and in a way that shows the diversity of the protein-rich bean. 

 There are recipes for everything from the familiar hearty savoury dishes straight through incorporating beans into breads and other baked items to amazing beany desserts (like, how about "Double-Chocolate Devil's Food Cookies" using cooked or canned black beans?)  I hope you enjoy this take-off on her sauce.  I do 'adaptations' when I don't have all the ingredients in my pantry, or when something needs to be made free of the gluten ingredients in the original recipe.  

Sometimes I adapt because my husband and I prefer other ingredients to the ones listed.  In any case, here we go with the recipe:




INGREDIENTS:

  • 1 C. (92 g) Lentils, green, brown or beluga
  • 3 medium   Carrots (peel if not organic) each chopped into 4 big pieces 
  • 1-2 C. (235 - 475ml) Water (I used 1 C. Water, 1 C. Ginger Tea)
  • 2 T. (28 ml) Olive Oil
  • 1/2 Small Onion, chopped
  • 3 cloves Garlic, chopped
  • *2 Cans (398 g each) Organic Tomato Sauce from Costco, Kirkland brand (or canned chopped Tomatoes)
  • 1 1/2 tsp. dried Oregano
  • 1 T. (2 g) dried Basil
  • 1/2 tsp. Mexican Chili Powder (optional)
  • 3 C. (about 201 g) fresh Kale, torn into small pieces, stems removed (optional)
  • 1/2 C (87 g) well-rinsed Quinoa
  • 2 T. (28 ml) Organic Balsamic Vinegar (or Fresh Lemon Juice)
  • Celtic Sea Salt-Kelp Mix (see below) and Pepper, to taste
  • Gluten-Free Pasta, cooked
METHOD:
  • In large soup pot cook Lentils, Carrots, and Water until Lentils are soft (20-30 min.)
  • Meanwhile, in Olive Oil in fry pan, saute Onions 5 minutes, Garlic 1 minute more
  • After Carrots-Lentils are cooked, put Carrots in Food Processor/Blender and whirl up with Tomato Sauce, Oregano, Basil, Chili Powder, and Kale along with Onions and Garlic
  • Add Quinoa and Vinegar to the Soup Pot with Lentils and bring to simmer with Medium heat, then cover and turn down heat to Low until Quinoa  starts to show their white tails.
  • Add the puree to the Lentil-Quinoa combo and simmer on LOW until cooked through (20 min.)
  • Each person can stir in a pinch of the Salt-Kelp mix and the Pepper can be ground on individually
  • FREEZE left over sauce in muffin tins (scroll down to see)
CELTIC SEA SALT - KELP FLAKES

This combination is not a requirement of the recipe-- you can always just use regular salt.  But the flavour is soooo wonderful AND you get 82+ minerals.  We use and eat this mix with everything-- have not had "regular" table salt in our home for years.  I only started adding in the Kelp Flakes when I saw a pricey mix at the Health Food Store... do it yourself and save a bundle of $$.

I buy Celtic Sea Salt in the bulk section at the Health Store

                                                                 FROZEN TREATS


I freeze any left-over sauce in a Silicone Muffin Pan so they can be popped out easily and then I transfer them to a freezer ziplock-type baggy so that we can enjoy the sauce at future meals with little fuss but all the gourmet / home-made delight!  


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