Dairy Free Wendy’s Frosty Copycat

I saw this idea on Pinterest quite some time ago, but I am pregnant and have not been wanting many sweets.  However, my ingredients that I’d purchased when I thought I would want sweets were about to expire, so it was time!  Previously, I had tried a recipe that claimed it tasted like a Frosty.  My first clue that something might go wrong should have been that it called for a banana.  Pretty sure there’s no bananas in a Frosty.  Secondly, the sheer lack of sugar should have been a clue.  Needless to say, that is NOT the recipe I am posting.  This one has three simple, sugary ingredients: sweetened condensed coconut milk, chocolate almond milk, and Cocowhip.  I knew that even if this recipe didn’t exactly mimic a Frosty, it would still be delicious.  I was not disappointed by this recipe!  Not only was it good, but it was like a Frosty with a hint of coconut.  So, break out your ice cream maker and make this recipe!

 

Ingredients:

1 can sweetened condensed coconut milk (11.25 oz)

1 tub Cocowhip (8 oz), not the lite version

1/2 gallon minus one cup chocolate almond milk

 

Directions:

Allow Cocowhip to defrost in fridge (takes 4+ hours).  Whisk together sweetened condensed coconut milk, Cocowhip, and chocolate almond milk.  Follow your ice cream maker’s directions.  Mine is a cuisinart and I put it in the pre-frozen bowl and churned it for about 15-20 minutes until it looked like a frosty (see below).  This made two batches in my little ice cream maker.

IMG_7471

 

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Pineapple Fried Rice with Curry

My husband really likes pineapple fried rice.  Any time we go to a restaurant and it’s on the menu, that’s what he orders.  Previously I had made a pineapple fried rice recipe, but I had never tried it in a restaurant.  He said it was good but different than what he was accustomed to.  I finally found a place in Denton, TX that serves a pineapple fried rice that’s gluten free.  I ordered it, of course, and I asked my husband if it tasted similar to the ones he normally ate and he said yes.  So, this is my more accurate version of pineapple fried rice.  The other one is good, but this one is more like it is in the restaurants :-).  I cooked the chicken and rice ahead of time and I already had chopped the pineapple, so this came together really quickly.

 

Ingredients:

3-4 T. olive oil

1 small onion, sliced

1 red pepper, cut into 1 inch pieces

1/2 c. frozen peas and carrots

1 c. cooked chicken, diced in 1/2 to 1 inch pieces

1-2 tsp curry powder

1 1/2 tsp coriander

6 c. cooked rice (Basmati or Jasmine)- day old preferred, or let it sit out on plates for 1-2 hours beforehand

1 1/2 T. brown sugar

2 1/2 T. gluten free soy sauce (I prefer Kikkoman’s gluten free soy sauce)

1/4 tsp white pepper

2 green onions, diced

1 1/2 c. pineapple, diced

1 c. cashews

1/2 c. raisins

1 medium tomato, diced (optional)

*scrambled eggs can be added if desired

 

Directions:

Heat olive oil in a large skillet.  Add onions, red pepper, peas and carrots, and chicken and cook for 2-3 minutes.  Add curry powder and coriander and stir until it’s well mixed in.  Cook for another 1-2 minutes.  Add rice and stir until seasoning is mixed well into rice.  Cook for 2-3 minutes more.  Stir together brown sugar and soy sauce and then pour into skillet and stir until rice is coated.  Sprinkle in white pepper and stir to coat.  Add green onions, pineapple, cashews, and tomato.  Add more raisins if desired.  If you can eat eggs, add in some pre-scrambled eggs now.  Cook just until all ingredients are warm- about 3-5 minutes.   Serve and enjoy!

 

Original recipe:

http://healthynibblesandbits.com/pineapple-fried-rice/

 

 

 

Orange Caper Chicken

This was a quick and easy recipe.  It looks fancy but requires just a few ingredients.

1/2 c. brown rice flour

1/2 tsp black pepper

1/2 tsp salt

 

4 boneless, skinless chicken breasts, cut in halves or fourths

2 T. olive oil

1 1/3 c. orange juice

1 T. plus 1 tsp orange zest

1/2 tsp salt

1/4 tsp pepper

1/4 c. capers, drained

1/4 c. chopped flat leaf parsley

Rice for serving

 

Directions:

Mix brown rice flour, 1/2 tsp black pepper and 1/2 tsp salt on a plate.  Dredge chicken pieces in flour mixture and press down a little so the mixture sticks well.

 

Heat olive oil in a large skillet.  Cook chicken in skillet for 10 minutes per side until chicken is cooked.  Remove to a plate and set aside.

In the same skillet, add orange juice and cook on high until it reduces some- about half.  Stir in orange zest, capers, parsley, and remaining salt and pepper to taste.  Put chicken back in skillet and allow to simmer together for 5-10 minutes.  I think I actually let it sit about 30 minutes because I had dinner ready early, and the flavors blended really well.  I think it will taste just fine if you serve it sooner, but if you need something that you can cook and have waiting, this is a good option!

Serve over brown rice.

 

Original recipe:

http://allrecipes.com/recipe/34585/orange-caper-chicken/?internalSource=hub%20recipe&referringContentType=search%20results&clickld=cardslot%201

 

 

Coffee Crumb Cake

I barely got a picture of this before it was gone!  I was experimenting with a new idea and wasn’t sure if it would turn out or not.  Apparently it did :-).  There is a large amount of sugar and cinnamon in this recipe which makes it delicious, but I do recommend having many mouths to share it with!  I also recommend making it the day before you plan to serve it, and don’t rewarm it before serving it.  I took a bite while it was still warm and thought, “Meh”.  The next morning, however, was a different story.  It was moist and just right.  I took it to a Bible study and it was polished off.  Not only were people happy to eat it, but now I do not have leftovers begging me to overload on sugar!  I would say it’s a win-win. 🙂

 

Cake Ingredients:

1/2 c. coconut oil, melted

1 1/2 c. granulated sugar

3 flax eggs OR 3 eggs (for 3 flax eggs, add 9 T. water to 3 T. golden flaxseed meal in a small bowl and let it sit for 5 minutes)

2 tsp vanilla (I used Mexican vanilla)

1 c. brown rice flour*

3/4 c. potato starch*

1/2 c. tapioca starch*

1/2 tsp xanthan gum*

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk (I used Silk Almond Milk- unsweetened this time)

 

Filling Ingredients:

3 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

1 T. cinnamon

1/2 c. brown rice flour

1/2 c. packed brown sugar

 

Topping Ingredients:

5 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

3/4 c. brown rice flour

1/2 c. packed brown sugar

1 T. cinnamon

 

Directions:

Cake: Set out butter so it can soften.  Preheat oven to 350 degrees Fahrenheit.  Make the flax eggs and set aside.  Cream melted coconut oil and granulated sugar in a large bowl.  Add in flax eggs (or regular eggs) and vanilla.  Stir well.  In a separate bowl, combine dry ingredients (brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, and salt).  Add the milk and the flour mixture to the wet ingredients, beginning and ending with the flour mixture.  Pour half of the mixture into a greased 8×8 pan (pour in 2 cups and reserve 2 cups).

Filling:  In a small bowl, combine all filling ingredients.  I used a pastry cutter to mash the butter into it until it was all mixed and crumbly.  Sprinkle evenly over the cake batter in the pan, trying not to disturb the bottom layer.  Pour the rest of the batter (the remaining 2 cups) into the cake pan, but be gentle so you don’t disturb the filling layer.

Topping: In a small bowl (can be the same bowl used for the filling), combine the butter, brown rice flour, sugar, and cinnamon.  Use the pastry cutter again to cut in the butter until it’s all mixed and crumbly.  Sprinkle the topping over the top of the cake.  Gently press down on the topping with flat hands to help it stick to the cake.

Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit.  Cake is done when a toothpick inserted near the middle comes out clean (it will probably have some cinnamon crumbles on it, but it shouldn’t have any wet batter on it).  I cooked mine for the full 60 minutes, but I was checking it every 5 minutes beginning at about 40 minutes.

I was nervous that the cake was going to spill over the edges of my pan, so I put a thin aluminum cookie sheet under it.  It turned out to be unnecessary, but if you think your dish is shallower than an 8×8 Pyrex, then you might want to do this.  Another option is to use a 9×9 pan so your cake has a little more room to grow.  If you do so, you may need to bake it for a little less time.

*If you want to make this so it has all-purpose flour instead of being gluten free, you should be able to replace the flours, starches, and xanthan gum with equal amounts of all-purpose flour.  I haven’t actually tried this, but normally these recipes have been converted from a flour recipe.  Let me know if you try it and what the results were!

 

Original recipes:

https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/

http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/

Chickpea and Kale Curry

We grew a garden this year and our kale has been doing really well.  Now we are faced with the problem of how in the world to use it all…

 

This is a nice and easy vegetarian meal if you like yellow curry and you have kale you need/want to use.  🙂

 

Ingredients:

2 T. olive oil

1 T plus 1/2 tsp curry powder

1 c. onions, diced

2 garlic cloves, minced

1 1/2 c. kale, stems removed and chopped

1 can coconut milk (13.5 oz)

2 cans garbanzo beans, drained (you may use just one can if you prefer- I actually cooked mine from dry beans in the crockpot the day before but cans work just fine)

1/2 c. tomato sauce

1 tsp sugar

dash salt

4 tsp lemon juice

Rice for serving

 

Directions:

Heat oil in a skillet on medium/medium high.  Add curry powder and cook while stirring for 1-2 minutes until aromatic.  Add onions, garlic and kale and cook until onions are clear (about 2-3 minutes).  After that, add the coconut milk, garbanzo beans, tomato sauce, salt, and sugar.    Stir it all together and then allow it to simmer for 5 minutes or so.  I served mine over brown rice.

 

Original recipe:  http://www.alaskafromscratch.com/2015/12/29/chickpea-curry-with-kale

Salmon Macaroni Salad

This made a great afternoon snack and would also be a great picnic item.

 

Ingredients:

1/2 c. dry macaroni noodles (I used HEB gluten free)

2 small cans of boneless salmon (6-7 oz each)

1/2 c. vegan mayonnaise (or more)

1 tsp mustard

1 tsp lemon zest

1 T. lemon juice

1/3 c. finely minced onion (I used red onions, but you could use regular or green onions)

2 T. chopped fresh parsley

1 T. chopped fresh dill (or 1/2 tsp dried dill)

2 stalks celery, chopped

Black pepper to taste

Tabasco sauce, optional (I didn’t use it)

 

Directions:

Boil the macaroni as per the package directions.  Add 1 T. salt to the water after it is boiling.  While macaroni is cooking, prepare the rest of the salad.

Mix the salmon with the mayonnaise, mustard, lemon zest, and lemon juice.  Add in the onions, parsley, dill, and celery.

Once the pasta is cooked, drain it and add it to the salad while the pasta is still warm.  Season with salt, pepper, and Tabasco sauce (if using).

Refrigerate for at least an hour or two before serving.  Should be served cold.  As it sits in the fridge, it may absorb the liquid, so more mayonnaise may be added to keep it creamy.

Original recipe:

http://www.simplyrecipes.com/recipes/salmon_macaroni_salad/

Yellow Mustard

There are several gluten free yellow mustard options available in the store.  However, I had a recipe that called for 1/8 c. of mustard and I didn’t want to go to the store, buy a thing of mustard, use a tiny bit, and then have it sit around in my fridge forever.  Fortunately, I was able to be a kitchen ninja and use my surroundings to whip up some mustard!

 

Ingredients:

1/8 c. water

2 T. dry ground mustard

1 1/2 T. white vinegar

1/4 tsp cornstarch

1/8 tsp salt

1/16 tsp turmeric

small pinch garlic powder

small pinch paprika

 

Directions:

Using a very small pan that is NOT aluminum (apparently the vinegar can mess with the aluminum?), whisk all ingredients together.  Turn on the heat to medium/medium high and cook until thick- about 5 minutes.  Cool and use as a direct replacement for store-bought mustard.  I think it made about 1/8 to 1/4 cup mustard.

 

Original recipe:

http://www.seriouseats.com/recipes/2011/03/homemade-yellow-mustard-recipe.html

Applesauce Cake

This cake was so good that it was gone before I thought about taking a picture.  It had the look of a carrot cake or a spice cake with cream cheese frosting, minus the carrots…  Plus, it’s a great way to use up that applesauce that is just sitting around in your fridge.  This recipe is one that I used before I was gluten free and I was really hoping it would convert well because I remembered it being so moist and delicious.  I was not disappointed!

 

Ingredients:

1 1/2 c. Bob’s Red Mill 1-to-1 flour mix

1/2 c. gluten free oat flour

2 tsp baking soda

1 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp cloves

dash salt, optional

1 c. raisins

1 c. chopped walnuts

1/2 c. non-dairy butter (I used 1 stick of Earthbalance)

1 flax egg (1 T. ground golden flaxseed mixed with 3 T. water)

1 c. granulated sugar

2 tsp vanilla

2 c. applesauce

 

Directions:

Combine flours, baking soda and baking powder, cinnamon, cloves, and salt in a medium bowl.  Cream butter and sugar in a large bowl.  Add the flax egg.  Beginning and ending with the dry ingredients, alternate between adding the dry ingredients and the applesauce, stirring after each addition.  Add in vanilla.  Add nuts and raisins and stir.  Pour into a greased and floured 9×13 pan (I used white rice flour.)  Preheat oven and bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.  Allow to cool in pan.  Frost with my Whipped Cream Cheese Frosting.

Creamy Chicken Mushroom Spaghetti

2 T. olive oil

4 T. non-dairy butter

1/2 onion, diced finely

1 pound mushrooms, sliced

1/3 c. white wine

2 tsp fresh thyme

dash salt

dash pepper

1/4 plus 1/8 c. brown rice flour

1/8 c. cornstarch or other thickener, optional

2 c. chicken broth

1 c. non-dairy milk, unsweetened

2 c. cooked, shredded or diced chicken

1 c. cheese (Use Parmesan if you can.  I added in Daiya cheddar cheese to each bowl of leftovers.  In this case, you need some sort of cheese. My husband used a pizza cheese blend in his bowl and liked it.)

1 pound noodles (I used HEB gluten free spiral noodles)

 

Directions:

Begin boiling water for the noodles.  Meanwhile, heat olive oil in a large skillet.  Add onions and cook until translucent.  Add a dash of salt.  Stir in mushrooms, wine, and thyme and another dash of salt and pepper and cook uncovered for about 8 minutes.  Remove mixture to a bowl or plate.

Now it’s time for the roux.  Melt the “butter” in the skillet over medium low heat.  Add in the brown rice flour and continue whisking while cooking for two minutes.  Add the chicken broth while continuing to mix.  Pour in the milk and continue to whisk while cooking on medium low heat for 5 minutes.  It should begin to thicken.  If you want it to be thicker, add 1/8 c. cornstarch.

Add the mushroom mixture back in along with the chicken and whatever cheese you are using (or you can have each person add their cheese later if some can have dairy and some can’t.)  Cook for another 4 minutes.

When noodles are cooked, drain them and add them to the mixture.  Serve with additional cheese, salt, and pepper available for people to season at will.

 

Original recipe:

https://www.chowhound.com/recipes/creamy-chicken-mushroom-spaghetti-31387

Chocolate Sheet Cake

My husband requested this for his birthday this year.  The original recipe was supposedly brownies, but what we experienced was a sheet cake.  I hope you enjoy this as much as we did!  I just might have to make it again soon…

 

Dry Ingredients:

1/3 c. sorghum flour

1/2 c. teff flour

1/4 c. potato starch

1/3 c. tapioca starch

1/2 c. cocoa powder

1 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp sea salt

 

Wet Ingredients:

1/3 c. nondairy butter, softened (I used Earthbalance)

1/3 c. coconut oil, melted

1 1/4 c. granulated sugar

2 tsp vanilla (I used Mexican)

1 c. warm water

 

Mix-ins and toppings:

1/2 c. Enjoy Life Mega Chunk Chocolate Chips

1/4-1/2 c. Enjoy Life Mini Chocolate Chips

1/2 recipe Vegan Milk Chocolate Frosting (but use all 7 tsp milk- see recipe re-written below)

1/2 c. chopped walnuts or pecans on top

 

Directions:

Combine all dry ingredients in a medium bowl and set aside.  In a stand mixer, cream butter, coconut oil, and sugar.  Add vanilla.  Take turns adding the dry ingredients and warm water to the stand mixer until both are completely added, stirring briefly between each addition.  Mix on medium speed for 1 minute.  Add both types of chocolate chips.  Pour into a greased 9×13 pan and bake in an oven preheated to 350 degrees.  Bake for 25 minutes.  Allow it to cool completely and then frost with Vegan Milk Chocolate Frosting (listed below).  Sprinkle nuts on top of frosted cake and gently press down so they stick in the frosting.  Eat and try to share ;-).

 

 

Vegan Milk Chocolate Frosting (1/2 recipe)

 

1 3/4 c. powdered sugar

1/2 tsp vanilla

1 T. plus 1/2 tsp. butter (I used SmartBalance)

1 T. shortening (I used Spectrum.  You could probably use butter instead but it may not hold its shape as well.)

1/8 tsp salt

1/8 to 1/6 c. cocoa powder (depending on how dark you want the chocolate to be)

7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)

IMG_6914

IMG_6915
It was hard to get an even line for this picture because we kept getting one last forkful…

 

Original recipe:

Credicott, Tammy.  “Fudgy Brownies.”  The Healthy Gluten-Free Life.  2012.  306.  Print.