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)

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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.

One Skillet Dinner- Beef, Sweet Potato and Kale

So, I tend to think of paleo things as not as good as normal food.  This may be an unfair assessment, but it’s my gut reaction.  I assume it will taste “healthy” instead of good.  If you enjoy a little bit of mockery all in good fun, JP Spears has a video on youtube about the paleo diet in his Ultra Spiritual series.  My husband and I enjoyed it thoroughly.  If you get offended when people poke fun at things you like, you might not enjoy it…

Anyway, I went into this recipe with pretty low expectations, but I needed to thin my kale, I had a sweet potato growing stems and leaves on my countertop, and my carrots were growing roots in the fridge.  It was time to use these ingredients.  Normally I don’t let things go that far, but well, what can I say.  This was one of the first recipes that came up and I decided to give it a try.  I actually went back for thirds and am glad there are leftovers for later :-).  I hope you enjoy this recipe!

Also, I changed a few things, so I don’t think it’s paleo the way I made it, but I’ll put the link to the original recipe at the bottom and you can look at that if that’s important to you.  Basically, I replaced the coconut oil with olive oil and the coconut flour with brown rice flour.

 

Ingredients:

2 T. olive oil

1/2 onion, finely diced

1 large sweet potato, peeled and diced into 1/2 inch cubes

3-4 carrots, peeled and diced

2-3 garlic cloves, minced (I forgot to add this, so I sprinkled on garlic powder at the end)

1 to 1.5 pounds ground beef (lower fat preferred since you won’t be draining it)

salt and pepper to taste

2 T. brown rice flour

2 cups chopped kale- about 2 handfuls (this was my first harvest from my garden!)

 

Directions:

Dice the onion, sweet potato, carrots, and garlic.  Heat the oil in a large skillet.  Add the diced vegetables and garlic to the pan, stir, cover, and cook for 10 minutes on medium.  Add the ground beef and continue cooking uncovered while stirring the beef.  When beef is cooked, add salt, pepper, and brown rice flour.  Stir until combined.  Add the kale and cook for 2-3 minutes while stirring.

Taste and add more seasoning as desired.

 

Original recipe: http://fit4godonline.com/skillet-dinner-hamburger-sweet-potatoes-kale/

Pepperoni Rolls

I love pizza rolls.  They were a major part of my junior high and high school experience.  After I moved to Texas, I soon discovered Double Dave’s, which was the location for many a gathering.  Unfortunately, I can no longer eat there since I discovered the root of my stomach issues.  Boo, hiss!  I want pizza rolls!  Then we had a coffee date with friends.  I was looking for an interesting dessert and went back to my few recipe books.  I made what was supposed to be chocolate croissants.  As I was eating them, I thought, this is not a croissant.  Hmmm….I wonder if this would work for pizza rolls!  Indeed it did!  Unlike many gluten free doughs, this one can be rolled out and wrapped (albeit you have to be a little more careful than with a gluten dough, but it works!)  I was also concerned with how fake cheese would taste inside of the rolls.  I made ones with real cheese for my husband, but I decided to settle for the fake stuff.  It usually comes out a little dry on pizza so I wasn’t expecting much, but I think this is the best that the fake cheese has tasted so far- something about it being wrapped up and having the pepperoni grease seep into it.  Anyway, I hope that you enjoy this recipe as much as I have.  Let me know if you discover any other interesting ways to use the dough!

 

Ingredients:

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

2 1/4 tsp quick-rising yeast

1/4 c. sugar*

1/4 tsp salt

2 tsp baking powder

1/4 c. olive oil

1/4 c. warm water

1 1/2 tsp Ener-G Egg Replacer mixed with 2 T. warm water (or 1 egg)

Up to 3 T. warm water (as needed)

White rice flour for dusting

Mozzarella or Daiya cheese, shredded

Pepperoni slices

 

Directions:

Mix flours, yeast, sugar, salt, and baking powder in a bowl.  In a stand mixer, combine oil, water, and egg replacer for one minute on medium speed.  Add dry ingredients and mix slowly until incorporated.  For 5 minutes, beat the mixture on medium high until the dough is coming together.  As you mix, if it’s too dry, you can add water by 1/2 Tablespoons until it is wet enough to mix (up to 3 T.).  Don’t make it too wet or it will be harder to roll out later.

Preheat your oven to it’s lowest temperature.  Once it hits 200 degrees F, shut it off and let it cool down to 115 degrees as you roll out the dough.

 

Use the white rice flour to flour a clean surface like your countertop.  Divide the dough into 8 parts.  Put one part on the floured surface and flour the top.  Roll it out with a rolling pin and re-flour as needed (I felt like I added a lot of flour to keep it from sticking).  Flip it over several times as you roll it out to make sure it’s not sticking to the counter.  If it does, you can use a spatula to help get it up.  Roll it out until it’s about 6×4 inches.

Once rolled out, place the dough on a baking sheet lined with parchment paper.  Lay out pepperoni on the dough, leaving about a 1/2 inch or more at the edge.  Sprinkle a line of mozzarella cheese or Daiya cheese down the middle.  Roll the dough, staring on the long side.  Place on baking sheet with the seam facing down.  It’s ok if the dough has a few small gaps in it.  Repeat with each piece of dough.

After all the rolls are made, place the pan of pizza rolls in the preheated and cooled oven (cooled to 115 degrees F) and place an oven safe bowl of water on the rack below the rolls.  Allow to rise for 35 minutes.  At 30 minutes, take the rolls out of the oven and preheat the oven to 350 degrees F.  Bake for 12-16 minutes or until they start to brown slightly.

 

Optional: serve with marinara sauce for dipping.

 

*It turned out fine with this much sugar- a little on the sweet side.  I’m not sure if reducing the sugar would affect the recipe or not.  I think you might need at least a little to help the yeast.  Let me know if you try it out and what the results are!

 

Original recipe:

Martin, Colette.  “Chocolate Croissants.”  Learning to Bake Allergen-Free.   New York: The Experiment, LLC, 2012. 175.  Print.

Dominican Beans and Rice

This recipe is from some old friends who learned it in the Dominican Republic.  It’s cheap and way easier than I thought it was.  I finally made it on my own and here it is!

Ingredients:

1-2 cans pinto beans or 2 c. dry beans

1/8 c. olive oil

1 onion, diced

1 pepper, diced (optional- I didn’t use)

1/2 can tomato paste

1 1/2 c. uncooked white rice*

2 c. water

1 can chicken broth (14.5 oz) (or vegetable broth)

1 tsp salt

1/2 tsp garlic powder

1/4 tsp oregano

handful of fresh cilantro

1-2 cans pinto or navy beans or 2 c. dry beans

 

Directions:

Prepare and cook pinto beans if not using canned beans.  Heat olive oil in a skillet.  Add onions and peppers and saute until onions are translucent.  Add tomato paste and allow to caramelize (about 5 minutes).  Add in rice, stir, and let them toast together, another 5 minutes or so.  Add 2 c. water and the chicken broth, salt, garlic powder, oregano, cilantro, and beans.  Bring mixture to a boil and reduce heat and cover.  Allow to simmer for about 35 minutes.

 

*I think next time I may try this with brown rice.  I am assuming it will need to cook a little longer and may need a little bit more liquid, but I don’t know.  I’ll update this recipe if I actually try it!

 

Original recipe from:  Megan and Lesley

 

 

 

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