I modified this recipe from the great great magazine Living Without's Thanksgiving menu:
(g-f flour in it makes its own crust! gluten-y flour won't work, sorry :)
Pumpkin Pie
1 15 oz can of pumpkin puree
1 c rice milk
2 T melted butter or soy-free Earth Balance
1 T tapioca starch
1 T white rice flour
1/2 c honey
2 eggs
1/2 t sea salt
1 t cinnamon
1 t pumpkin pie spice
preheat oven to 425 degrees. grease your pie pan.
mix all liquids, and whisk your dry ingred in another bowl. pour dry into liquid, stirring to combine.
pour batter into prepped pie pan (leave a 1/2 inch between batter and rim) - pour any extra into greased ramekins.
place pie in oven and bake for 15 mins. reduce heat to 375 and bake for 30 more mins til a knife inserted in the center comes out clean.
I could eat this every day~
Saturday, October 23, 2010
Wednesday, October 20, 2010
Autumnal Feast: Squash and Lentil Lasagna
OK, fall allergies. You can go away now...! But even you can't stand in the way of my enjoyment of this time of the year. Sheep and wool festivals, pumpkin patches and pies, Halloween, and all kinds of feasting by the fire...brushing off the layers of summer dullness and re-awakening -- autumn is an amazing transformative time.
This fall, I have been looking for a way to make lasagna without nightshades, so here is my solution: roasted butternut squash pasta sauce!
My plan is to layer the sauce with Tinkyada rice lasagna noodles, cooked sprouted lentils and kale. Here is the sauce recipe:
Roasted Butternut Squash Pasta Sauce
* 1 medium butternut squash (about 1 1/2 pounds)
* 1 tablespoon olive oil
* 1/2 teaspoon dried rubbed sage
* Coarse salt and ground pepper
* 5 cloves garlic, peel on
* 1 cup broth
1. Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
2. Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
3. Transfer squash and garlic to a food processor; puree. With motor running, add broth through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt.
On to the lasagna:
Boil the lasagna noodles as per cooking instructions, leaving them al dente.
I used a 9 x 13 baking pan, and started with a little olive oil and 1-2 cups of sauce in the bottom of the pan.
3 lasagna strips next
then 1/2 of the cooked sprouted lentil/kale mixture:
then 1/3 of remaining sauce
3 more noodles
rest of lentil mixture
1/2 of remaining sauce
top with rest of noodles
and the rest of the sauce!
top with a couple of pinches of nutmeg. cover with parchment, then wrap in tin foil.
bake at 350 for 25-30 mins, til bubbling.
enjoy~
This fall, I have been looking for a way to make lasagna without nightshades, so here is my solution: roasted butternut squash pasta sauce!
My plan is to layer the sauce with Tinkyada rice lasagna noodles, cooked sprouted lentils and kale. Here is the sauce recipe:
Roasted Butternut Squash Pasta Sauce
* 1 medium butternut squash (about 1 1/2 pounds)
* 1 tablespoon olive oil
* 1/2 teaspoon dried rubbed sage
* Coarse salt and ground pepper
* 5 cloves garlic, peel on
* 1 cup broth
1. Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
2. Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
3. Transfer squash and garlic to a food processor; puree. With motor running, add broth through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt.
On to the lasagna:
Boil the lasagna noodles as per cooking instructions, leaving them al dente.
I used a 9 x 13 baking pan, and started with a little olive oil and 1-2 cups of sauce in the bottom of the pan.
3 lasagna strips next
then 1/2 of the cooked sprouted lentil/kale mixture:
started with 1 cup dried lentils and followed cooking directions - fast and easy cause they're sprouted! - on the bag [truRoot]. Drain and add: 1/2 c olive oil, sauteed kale, onions and garlic and season with basil, sea salt and pepper to taste.
then 1/3 of remaining sauce
3 more noodles
rest of lentil mixture
1/2 of remaining sauce
top with rest of noodles
and the rest of the sauce!
top with a couple of pinches of nutmeg. cover with parchment, then wrap in tin foil.
bake at 350 for 25-30 mins, til bubbling.
enjoy~
Monday, September 27, 2010
no sugar, no dairy, no gluten baking mixes!!!
purely elizabeth
excited to try one of these out for our anniversary dins this Wednesday, September 29 = 3 years married, 3 3/4 years gluten free!
g-f baking mixes almost always have cane sugar, but not these! more soon~
excited to try one of these out for our anniversary dins this Wednesday, September 29 = 3 years married, 3 3/4 years gluten free!
g-f baking mixes almost always have cane sugar, but not these! more soon~
Friday, August 27, 2010
new puzzle pieces every day
Wow. If you are trying to have a baby, all of your health issues come to light, one by one. Never have I had my health scrutinized so thoroughly and completely, nor have I ever had such good care. I guess this is a good thing. But so many things have been unearthed that sometimes it feels a little overwhelming...I am taking it one day at a time and am reminding myself that I used to feel much, much worse before I took gluten out of my life on Jan 2, 2007.
What seems to be the key to my health in every regard? Diet. Almost every single thing that I am struggling with can be stabilized or turned around with diet, or has been already.
The underlying mystery tying everything together is no longer a mystery. Gluten. My old friend!
Gluten, when you cannot tolerate it, takes its insidious toll in hundreds of ways. Here are some of the ways it's worked its evil spell on me:
dermatitis herpetiformis
anxiety
depression
hormone imbalance
acne
pms
reflux
malabsorption
endometriosis
hypothyroidism
infertility
interstitial cystitis
fatigue
headaches
irritability
gas and bloating
all manner of digestive issues
So many of the above are controlled, abated or have been cured by my strict gluten-free diet. The biggest thing was turning around my infertility. Feeling better overall has been pretty great too though :).
It's been a transformative summer. Ill health and finding solutions to the root causes of your symptoms can be life-changing.
If you're reading this, you might be sick and looking for a way to help yourself through diet. Food is medicine. Give it a try; you may find the path to wellness too. You'll never look back.
I leave you with the sage words of meatwad:
At least you got all your fingers and toes, know what I'm sayin?
What seems to be the key to my health in every regard? Diet. Almost every single thing that I am struggling with can be stabilized or turned around with diet, or has been already.
The underlying mystery tying everything together is no longer a mystery. Gluten. My old friend!
Gluten, when you cannot tolerate it, takes its insidious toll in hundreds of ways. Here are some of the ways it's worked its evil spell on me:
dermatitis herpetiformis
anxiety
depression
hormone imbalance
acne
pms
reflux
malabsorption
endometriosis
hypothyroidism
infertility
interstitial cystitis
fatigue
headaches
irritability
gas and bloating
all manner of digestive issues
So many of the above are controlled, abated or have been cured by my strict gluten-free diet. The biggest thing was turning around my infertility. Feeling better overall has been pretty great too though :).
It's been a transformative summer. Ill health and finding solutions to the root causes of your symptoms can be life-changing.
If you're reading this, you might be sick and looking for a way to help yourself through diet. Food is medicine. Give it a try; you may find the path to wellness too. You'll never look back.
I leave you with the sage words of meatwad:
At least you got all your fingers and toes, know what I'm sayin?
Friday, August 6, 2010
surplus zucchini = zucchini bread
Ah, sweet August. So glad you're here -- June and July were long and difficult months. Doing much much better now.
So much better that I am writing songs again and posting up recipes on my blog!
Getting tired of all the zuke action? (Our friend Jesse would never, ever get tired of zucchini). Just in case, here's some amazing zucchini bread I altered from a celiac.com post.
Zucchini Bread
mix:
1/2 c olive oil
1/2 c honey
2 eggs
2 t vanilla
add to these ingredients:
1/2 t baking powder
1/2 t xanthan gum
1/2 t cinnamon
1/2 t sea salt
1 c brown rice flour
1/2 c tapioca flour
fold in 1 1/2 c shredded zuke
add chopped walnuts, choc chips, whatevs.
pour into greased baking pan (8 inch is best)
25-30 mins @ 350 (muffins around 15-20) til knife inserted comes out clean.
enjoy~
So much better that I am writing songs again and posting up recipes on my blog!
Getting tired of all the zuke action? (Our friend Jesse would never, ever get tired of zucchini). Just in case, here's some amazing zucchini bread I altered from a celiac.com post.
Zucchini Bread
mix:
1/2 c olive oil
1/2 c honey
2 eggs
2 t vanilla
add to these ingredients:
1/2 t baking powder
1/2 t xanthan gum
1/2 t cinnamon
1/2 t sea salt
1 c brown rice flour
1/2 c tapioca flour
fold in 1 1/2 c shredded zuke
add chopped walnuts, choc chips, whatevs.
pour into greased baking pan (8 inch is best)
25-30 mins @ 350 (muffins around 15-20) til knife inserted comes out clean.
enjoy~
Tuesday, August 3, 2010
Monday, July 26, 2010
gluten-free and cane sugar-free baking
Some of us who can't tolerate gluten in our diets can't tolerate other members of the grass family, namely, cane sugar! As a life-long baker, this was a serious blow to my baking plans. I have come to the conclusion that after removing all cane sugar from my diet that I do not miss it. When I have it, it doesn't even taste good to me anymore. Seriously, it is so sweet and off the charts that it doesn't register in my brain as "good." I have really been into a local honey called golden angels, and agave as a close second, with maple syrup as a pinch hitter if I want to take it up a sweet notch.
That being said, I think I am ok with sorghum flour, also in the grass fam. But if you want to err on the safe side, just replace it with brown rice flour.
I was very happy to read this post about baking without gluten and cane sugar; I hope you find it as helpful as I did:
from gluten-free goddess
it can be done! we've been really enjoying summer's berries and peaches in crumble and cobbler form; of late, peach-blueberry. these recipes I altered came from gluten-free girl and the chef.
hers used sugar and apricots instead, ck it out here.
Peach-blueberry crumble
Fruit filling
1 pint blueberries
2 peaches, pitted and sliced
1 teaspoon vanilla extract
2 tablespoons tapioca flour
3 T honey
Crumble topping
1 c brown rice flour
½ cup sorghum flour
½ cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 c honey
3-4 T butter
Turn your oven on to 375°.
Jumble the blueberries and peaches in a large bowl. Stir in the honey, vanilla and tapioca flour.
Pour the prepared filling into a buttered pan. (I like a shallow casserole dish, but you could just as easily use a 9-inch pie pan. Just be sure you have an inch of room, at least, after you have poured in the filling.) Put it into the oven and bake for 10-15 minutes, or until the fruit is fork-tender and the juices are beginning to run.
As the fruit is baking, put together the crumble topping. (You can also prepare double batches of this and store them in the refrigerator, which allows you to make crumble any time of the day you wish.) Combine the dry ingredients then add the honey and butter (I use my hands to make a coarse meal).
Baking the crumble. pull the baking dish out of the oven. Spoon the crumble on top of the fruit, making sure to cover it all. Slide the dish back into the oven.
Bake for an additional 15-20 minutes, or until the fruit is bubbling juicily, and the topping has browned nicely.
or, if you feel more like a cobbler:
Peach-Blueberry Cobbler
Cobbler topping
¼ cup sorghum flour
½ cup tapioca flour
¼ cup brown rice flour
½ t sea salt
4 T honey
½ teaspoon cinnamon
¼ cup sour cream or yoghurt (I have also skipped this and added rice milk til it looked like a wet dough, less than a quarter cup)
3 tablespoons chilled, unsalted butter, cut into pieces
Combine all the gluten-free flours with the salt and cinnamon. Add the honey. Cut the pieces of butter into the flour until the mixtures comes together and has the texture coarse cornmeal. Spoon in the sour cream and stir the concoction with a rubber spatula, until it all just starts to come together.
fruit filling
1 pint or so of blueberries
2-3 ripe peaches, pitted and sliced
2 T honey
¼ teaspoon cinnamon
1 teaspoon vanilla extract
Turn on the oven and let it heat to 375°.
Prepare the fruit filling using ingredients above.
Cover the fruit with your cobbler topping. Bake for 30 minutes and check the color and consistency. When the cobbler topping has a firm feeling and is lovely and brown, the fruit bubbling up the edges of the pan — the cobbler is done.
We top ours with whipped cream, adding in a dash of vanilla and a spoonful of honey as we whip it.
Enjoy your desserts without cane sugar (or gluten) -- I don't think you'll miss it!
That being said, I think I am ok with sorghum flour, also in the grass fam. But if you want to err on the safe side, just replace it with brown rice flour.
I was very happy to read this post about baking without gluten and cane sugar; I hope you find it as helpful as I did:
from gluten-free goddess
it can be done! we've been really enjoying summer's berries and peaches in crumble and cobbler form; of late, peach-blueberry. these recipes I altered came from gluten-free girl and the chef.
hers used sugar and apricots instead, ck it out here.
Peach-blueberry crumble
Fruit filling
1 pint blueberries
2 peaches, pitted and sliced
1 teaspoon vanilla extract
2 tablespoons tapioca flour
3 T honey
Crumble topping
1 c brown rice flour
½ cup sorghum flour
½ cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 c honey
3-4 T butter
Turn your oven on to 375°.
Jumble the blueberries and peaches in a large bowl. Stir in the honey, vanilla and tapioca flour.
Pour the prepared filling into a buttered pan. (I like a shallow casserole dish, but you could just as easily use a 9-inch pie pan. Just be sure you have an inch of room, at least, after you have poured in the filling.) Put it into the oven and bake for 10-15 minutes, or until the fruit is fork-tender and the juices are beginning to run.
As the fruit is baking, put together the crumble topping. (You can also prepare double batches of this and store them in the refrigerator, which allows you to make crumble any time of the day you wish.) Combine the dry ingredients then add the honey and butter (I use my hands to make a coarse meal).
Baking the crumble. pull the baking dish out of the oven. Spoon the crumble on top of the fruit, making sure to cover it all. Slide the dish back into the oven.
Bake for an additional 15-20 minutes, or until the fruit is bubbling juicily, and the topping has browned nicely.
or, if you feel more like a cobbler:
Peach-Blueberry Cobbler
Cobbler topping
¼ cup sorghum flour
½ cup tapioca flour
¼ cup brown rice flour
½ t sea salt
4 T honey
½ teaspoon cinnamon
¼ cup sour cream or yoghurt (I have also skipped this and added rice milk til it looked like a wet dough, less than a quarter cup)
3 tablespoons chilled, unsalted butter, cut into pieces
Combine all the gluten-free flours with the salt and cinnamon. Add the honey. Cut the pieces of butter into the flour until the mixtures comes together and has the texture coarse cornmeal. Spoon in the sour cream and stir the concoction with a rubber spatula, until it all just starts to come together.
fruit filling
1 pint or so of blueberries
2-3 ripe peaches, pitted and sliced
2 T honey
¼ teaspoon cinnamon
1 teaspoon vanilla extract
Turn on the oven and let it heat to 375°.
Prepare the fruit filling using ingredients above.
Cover the fruit with your cobbler topping. Bake for 30 minutes and check the color and consistency. When the cobbler topping has a firm feeling and is lovely and brown, the fruit bubbling up the edges of the pan — the cobbler is done.
We top ours with whipped cream, adding in a dash of vanilla and a spoonful of honey as we whip it.
Enjoy your desserts without cane sugar (or gluten) -- I don't think you'll miss it!
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