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Gluten Free Recipe: Vanilla Sponge Cake

By Kyle Eslick | Filed Under Dairy Free, Gluten Free

Here is a recipe for vanilla sponge cake that is advertised as being gluten free, dairy free, nut free, and egg free.

Vanilla Sponge Cake Recipe

Ingredients:

  • 1 1/2 cups plain flour
  • 1 cup sugar
  • 1/3 cup oil
  • 1 cup water
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon gluten-free bicarbonate of soda
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar or orange juice

Directions:

  1. Preheat oven to 180°C Oil and line a round cake tin.
  2. Mix the dry ingredients together in a large bowl.
  3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
  4. Make a well in the flour mix and add the wet mix.
  5. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
  6. Pour the mixture into the prepared tin.
  7. The mixture should be the consistency of a thick batter.
  8. Cook 45-60 minutes.
  9. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
  10. Decorate as desired.

[Recipe Courtesy of Recipe Zaar]

Gluten Free Recipe: Peanut Butter Chocolate Chip Cookies

By Kyle Eslick | Filed Under Gluten Free, Vegan

Here is a great recipe for peanut butter chocolate chip cookies that is advertised as both gluten free and vegan friendly!   Give it a try and let us know your thoughts in the comments below!

Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 1/2 T. flax seed meal
  • 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
  • 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
  • 1 c. sugar
  • 1 T. corn starch (I’m sure another starch type would also work)
  • 1/2 c. chocolate chips

Directions:

  1. In a small bowl or ramekin, use a fork to whisk together the flax meal and water.  Allow to sit 3-4 minutes.
  2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. 
  3. Mix well. The mix should be pretty stiff.
  4. Stir in the chocolate chips as gently as you can.
  5. Refrigerate the cookie dough for 15-30 minutes.
  6. Turn the oven to 350 degrees F to preheat.
  7. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
  8. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
  9. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
  10. Let the cookies cool for 10 – 15 minutes.

[Recipe Courtesy of Aprovechar]

Gluten Free Recipe: Buttermilk Cake with Berries

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an interesting recipe for buttermilk cake with berries that is advertised as being gluten free, dairy free, egg free, soy free, and of course Vegan!

Gluten Free/Dairy Free and Vegan Buttermilk Cake with Berries Recipe

Ingredients:

  • 3/4 c. hemp milk mixed with 1/4 c. apple cider vinegar (Hemp milk is richer and thicker than most milk replacers.)
  • 2 teaspoons flax meal dissolved in 2 T club soda and 1 t olive oil (replacer for 2 eggs)
  • 2 1/2 c. gluten-free flour mix (I used 1 c. white rice flour, 3/4 c. teff, 1/2 c. tapioca starch, and 1/4 c. cornmeal)
  • 1 tablespoon baking powder
  • 1/2 cup dark brown sugar (demerara)
  • 1/2 teaspoon salt
  • 1/4 cup unrefined coconut oil
  • zest of 2 lemons
  • 1 cup of raspberries (or more—yes, please!)
  • 3 tablespoons raw sugar
  • 1 teaspoon large grain salt

Directions:

  1. Preheat oven to 400F degrees, racks in the middle.
  2. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan.
  3. Prepare the ‘buttermilk’ by mixing the hemp milk and vinegar in a bowl or measuring cup.  Allow it to sit for about 10 minutes.
  4. In a small bowl or ramekin, prepare the flax gel, and allow it to sit for 3-4 minutes.
  5. Using the microwave or the stove top, heat the coconut oil until it has melted, and allow it to cool a bit.
  6. Combine the flours, baking powder, and sugar and salt in a large bowl.
  7. In a separate, smaller bowl whisk together the flax gel and the buttermilk, whisk in the melted coconut oil, and the lemon zest.
  8. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
  9. Spoon the batter into the prepared pan, pushing out toward the edges.
  10. Drop the berries across top.
  11. Sprinkle with the sugar and then the salt.
  12. Bake for about 23-27 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
  13. We preferred the texture of this once it had cooled nearly all the way.
  14. With raspberries getting moldy so easily, I would suggest storing the cooled cake, covered, in the refrigerator unless it will be entirely consumed the first or second day.

[Recipe Courtesy of Aprovechar]

Dairy Free Recipe: Vanilla Ice Cream

By Kyle Eslick | Filed Under Dairy Free

Just because you are on a dairy free diet doesn’t mean that you can’t have ice cream!   Here is a good dairy free recipe:

Dairy Free Vanilla Ice Cream Recipe

Ingredients:

  • 2 cups dairy alternative, divided
  • 2 cups safe marshmallows
  • 1/3 cup sugar
  • 3 tbsp oil
  • 1 tsp safe vanilla extract
  • 1 package gelatin

Directions:

  1. In a medium saucepan combine marshmallows, sugar and one cup of dairy alternative.
  2. Stirring constantly bring marshmallow mixture to a slow boil until sugar and marshmallows have dissolved.
  3. Remove from heat and allow to cool.
  4. Meanwhile combine gelatin, one cup of dairy alternative and oil, allow to stand for five minutes.
  5. Using a stand or hand mixer (I use a whisk) beat gelatin, oil and dairy alternative mixture until foamy.
  6. Add vanilla.
  7. Combine all ingredients together and transfer to the frozen canister of an ice cream maker.
  8. Process according to manufacturer’s instructions.

[Recipe Courtesy of Org Junkie]

Dairy Free Recipe: Vegetarian Pizza

By Kyle Eslick | Filed Under Dairy Free, Vegetarian Recipes

Looking for a good vegetarian pizza recipe that is also dairy free?  Check out this recipe!

Dairy Free Vegetarian Pizza Recipe

Pizza Ingredients:

  • 1 large, high-quality flatbread or pizza dough shell
  • 1 cup Cantare® Traditional Olive Tapenade
  • 1 large sweet onion, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 4 cloves garlic, chopped
  • 2 tbsp. olive oil
  • 2 large tomatoes, sliced
  • Kosher salt and freshly cracked black pepper to taste

Pizza Directions:

  1. Preheat oven to 425°F.
  2. Sauté onions, mushrooms and garlic in olive oil over medium heat until onions soften.
  3. Set aside to cool.
  4. Spread the pizza shell with tapenade.
  5. Sprinkle with sautéed vegetables and add a layer of tomatoes.
  6. Season over all with salt and freshly cracked black pepper.
  7. Drizzle the tomatoes with olive oil and transfer the pizza directly to the oven rack.
  8. Cook for 10 minutes or until crust is golden-brown.

[Recipe Courtesy of Sam's Club]

Dairy Free Recipe: Apple Brandy Crepes

By Kyle Eslick | Filed Under Dairy Free

Crepes are truthfully one of my favorite meals.  It is like a breakfast, but it commonly eaten for lunch or even dinner.  If you are living dairy free, here is a crepes recipe for you!

Dairy Free Apple Brandy Crepes Recipe

Ingredients:

  • ¾ cups white flour
  • ¼ cup whole wheat pastry flour
  • 1/8 t. salt
  • 1 T. sugar
  • 2 large eggs
  • 1 cup plus 2 T. plain unsweetened soymilk
  • 6-8 large apples (about 4½ lbs), peeled and chopped
  • 2 T. soy margarine
  • ½ cup brown sugar
  • ¼ cup. lemon juice
  • 1 t. cinnamon
  • ¼ cup brandy

Directions:

  1. Make the crepe batter.
  2. In a medium bowl, combine the flours, salt and sugar.
  3. Whisk in the eggs and 1/3 cup of the soymilk, mixing until there are no lumps in the batter.
  4. Whisk the soymilk into the batter, 1/3 cup at a time, until the batter resembles a thick cream.
  5. Let the batter rest for 1 hour in the refrigerator.
  6. Meanwhile, make the filling. In a small saucepan over medium-low heat, combine the apples, soy margarine ,brown sugar, lemon juice, and cinnamon.
  7. Cook until the apples are slightly tender and the sugar has melted to a syrup, about 10 minutes, stirring occasionally.
  8. Add the brandy, and ignite with a match, tossing the apples in the pan for several seconds until the flames subside.
  9. Remove mixture from heat and set aside.
  10. Heat a small to medium sauté or frying pan over medium heat.
  11. Once hot, brush a small amount of oil or dairy-free soy margarine on the surface of the pan.
  12. Using a ¼ cup scoop or small ladle, add about 3 T. of batter to the pan, rotating the pan to distribute the batter evenly over the pan.
  13. Cook the crepe for about 2 minutes on the first side, or until the edges begin to brown slightly.
  14. Using a spatula or your fingers, flip the crepe and cook on the opposite side for 1 minute more.
  15. Transfer the crepe to a plate and cover loosely with a paper towel to keep warm while you make the rest of the crepes.
  16. Using a ladle, portion the apple filling equally into the crepes, spooning a bit of the sauce over top of the crepes to serve.
  17. Serve immediately.

[Recipe Courtesy of About]

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