Aunt Kim's Blueberry Baked Oatmeal (Vegan & GF)

1 ripe banana 
1/4 C. almond butter
1 C. almond milk
1/4 C. real maple syrup
1/4 C. applesauce (original calls for melted coconut oil)
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. sea salt
2 C. whole rolled oats
1 C. chopped pecans
1 C. blueberries, fresh or frozen
2 Tbsp. brown sugar, for topping
2 Tbsp. coconut flakes, for topping

1) Preheat oven to 350 and grease an 8x8 baking dish or similar. (I use parchment paper and no oil. If you crumple the parchment paper, it will mold better.)

2) In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and applesauce. Add the baking powder, cinnamon, sea salt, and whisk again.

3) Fold in the oats, 3/4 C. of the pecans, and 1/2 C. of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.

4) Top with remaining 1/2 C. blueberries, the remaining 1/4 C. pecans, the brown sugar, and the coconut flakes.

5) Bake for 40–50 minutes, or until topping is crisp and the middle part is set. Remove from the oven and let rest for 10 minutes before serving.

The original recipe (and photo credit!) can be found online at Love & Lemons.

COOK'S NOTES:

* This recipe is very forgiving and versatile with substitutions. I use applesauce instead of oil. In a pinch, I've used peanut butter instead of almond butter and oat milk instead of almond milk. I've substituted a frozen berry blend of blueberries, raspberries, and blackberries for the blueberries. I've used a blend of chopped walnuts, cashews, and almonds when I didn't have pecans.

* The "batter" always seems very runny to me, for what it is supposed to be. I get this impression from the original post's photos (where the mixture looks thicker than mine when I follow the recipe exactly) and from her words to "spread the mixture evenly." When made as written, the recipe is runny enough to pour, for sure. So I always add some more oats, probably about an extra 1/4 C. or more per recipe (1/2 C. when I'm doubling it). It works great, as far as I can tell. I should probably try it once as written, but I haven't yet!

* I've used sweetened and unsweetened coconut flakes, and brown sugar and coconut sugar, for the topping. They all work fine, with differing levels of final sweetness, of course.

* I've stirred all the main ingredients together (without putting some of the berries and nuts on top) and it's worked fine.

* When I double this, I put it in a large metal pan I have that's larger than a 9x13, or in my Pampered Chef bar pan. (This pan is discontinued, much to my dismay! We love it. I'm nor sure of its dimensions, but it's a little smaller than a standard jelly roll pan.) The main difference will be how thick your final product is, and therefore how crunchy/crispy or moist it will be in the end.

* We like to serve this with some sort of nut milk or oat milk available as a topping. Extra syrup or something sweet like that is not needed. Enjoy!

Cashew Coconut Cookies (Vegan, GF)

These are very sweet and indulgent—and not particularly healthy—but they are technically vegan and gluten-free, and they are delicious!

2 cups chopped cashews

2 C coconut flakes

1 C vegan dark chocolate chips

1/3 can coconut condensed milk 

1) Combine and spoon onto cookie sheet lined with parchment paper. 

2) Bake at 350 degrees till golden brown (usually 10-14 minutes).

Chocolate Walnut Fudge Bars (Vegan)

These are chewy, yummy, and mildly sweet.

Ingredients:

1 can black beans, drained and rinsed

2 Tbsp. cocoa powder

1/2 C. quick or rolled oats

1/4 tsp. salt

1/3 C. pure maple syrup (1/2 C. if not using coconut sugar)

2 Tbsp. coconut sugar (OR omit and use all maple syrup)

1/4 C. applesauce (or 1/4 C. coconut oil if not oil-free)

2 tsp. vanilla extract

1/2 tsp. baking powder

1/2 C. chocolate chips (use dairy-free for vegan—we like Lily's brand)

1.2 C. chopped walnuts

Optional: extra chocolate chips and walnuts for topping.

Instructions:

1) Preheat oven to 350 degrees. Line 8x8 square baking pan with parchment paper. (Crumple parchment paper before lining to make it easier.)

2) Combine all ingredients except chocolate chips and walnuts in food processor and blend until smooth. (Don't be afraid to blend well!)

3) Add chocolate chips and walnuts to the mixture and stir well.

4) Pour mixture into prepared baking dish and top with optional additional chocolate chips and chopped walnuts, if desired.

5) Bake for 16-18 minutes, then cool at least 10 minutes before cutting.

This recipe is modified slightly from the original at Chocolate Covered Katie.

Evie's Sweet Potato Cake & Chocolate Sweets Frosting (Vegan)

Sweet Potato Cake

From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.

* Makes 1 cake layer (double the batch for a 2-layer cake)

Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda

Directions:

Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.

In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.

In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.

Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.

Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.



Chocolate Sweets Frosting

Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!

*Makes about 2 1/4 cups

Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract

Directions:
Place ingredients in a blender or food processor and blend until smooth!

Rebecca's Gluten-Free, Vegan Pie Crust (Vegan)

Single Pie Crust (Vegan but not GF)

1 1/2 c. white, all-purpose flour

1 tsp. salt

1/2 c. palm oil shortening* 

1/4 c. water

Mix together flour and salt. Cut in the shortening until well blended. Add water and work the dough to a uniform consistency. Roll out with a rolling pin on wax paper or pastry cloth sprinkled with flour. Transfer to a pie plate and pinch the edges to create an attractive crust. If you are baking the crust alone, prick the crust with a fork and bake at 450 degrees for 10-12 min. If you are baking the crust with the filling in it, then follow the baking instructions for the specific pie recipe.

Gluten-Free Vegan Pie Crust

1 c. brown rice flour

1/2 c. tapioca flour

2 tsp. xanthan gum

3/4 tsp. salt

1/2 Tbs. sugar

1/2 c. palm oil shortening*

1/4 c. water

Follow mixing and baking directions above.

*Spectrum is a good brand of palm oil shortening that can be found at Kroger in the natural foods section.

Gluten-Free Sourdough Bread (Vegan)

For those accustomed to making wheat sourdough, this gluten-free version will feel awkward and unfamiliar, and it will not taste quite as fabulous to you as your usual wheat sourdough. (My wheat sourdough is the most delicious bread I've ever eaten in my life, hands down!) But for those needing to eat gluten-free, this will be a delicious and satisfying way to get bread back into your life! Just set what you know about wheat sourdough baking aside for a while, as this is a good bit different.

NOTE: I created a gluten-free starter using the method outlined below (twice!) and then I let it go again (twice!) because it was just such a pain to keep both sourdough starters alive and fed. I have since done some research and verified through experience that those who experience challenges with gluten and need to eat gluten-free sourdough can eat regular sourdough, provided the following conditions are met:

1) The wheat flour used is organic.

2) The sourdough cultures and "ferments" for at least 24 hours (at least 12 hours initially and then 12 hours secondarily in the fridge).

3) Rice flour is used to "process" the bread at the end stages when it will no longer be culturing for a long period. In other words, when you pour up the dough and put it in for the second rise, you mustn't use more wheat flour but use rice flour. 

4) Eat it in moderation.

If you do all of that, the regular organic sourdough should work fine for you!

On with the original post, utilizing the GF sourdough starter I created (twice) but no longer have to share with you because I no longer use it. Let me know if you want some of the organic wheat one, which everyone I know who needs to eat GF can have!

Making the initial gluten-free sourdough starter:

Sourdough starters mature and ripen with age, so getting some established starter from a friend is always preferable. (I'm happy to give you some, if you live nearby!) But if you don't have a friend who can share with you, you can always create your own using this process: 

Day 1: Start with 1 C. King Arthur Measure-for-Measure gluten-free flour blend and stir in 3/4 C. filtered, room-temperature water. Set aside, covered with cheese cloth or another "breathable" fabric.
Day 2: Discard half of your budding starter. Feed the rest with the same mixture as above.
Day 3: Measure out 100 grams of the starter and combine it with 100 grams of filtered water and 100 grams of GF flour blend. Continue this process daily—for however long it takes—until the mixture is doubled in bulk after 24 hours. Mine took three days, but it can take up to seven. (Your starter is gathering natural wild yeast from the air! How cool is that!)

Caring for your gluten-free sourdough starter longterm:

Unless you are making bread daily, you will store your sourdough culture in the refrigerator. Feed it once a week or so using a 1-1-1 ratio of starter, water, and flour. (I use King Arthur Measure-for-Measure gluten-free flour blend.) 

Start with 100 grams of starter and "feed" it by stirring in 100 grams of water (preferably filtered, but not cold) and 100 grams of gluten-free flour blend. It is very important to keep the ratio consistent at 1-1-1. Do not use more starter than flour and water. This will cause the starter to not have enough "food" to remain healthy over time. If you're not planning to bake on feeding day, simply place the starter back in the fridge and leave it for up to ten days before feeding again. 

Here's my newly fed starter resting on the counter near the toaster oven. This is my "sourdough spot," which is a warm space in my kitchen that is safely away from the other healthy food cultures growing there. Interestingly, you must maintain a healthy distance between cultured foods as they brew in your kitchen—foods like sauerkraut, kefir, kombucha, vinegar, yogurt, or cheese—because the different cultures don't play nicely together and will definitely mess each other up if not kept several feet from one another during culturing.

Feeding your gluten-free sourdough starter:

It's ready when doubled in size!

When you want to bake with it, feed your starter and let it culture at room temperature until it is doubled in bulk. (I use a rubber band around my jar to mark the "starting place" after I've just fed it,) It will also look nice and bubbly, though gluten-free starter will look different from regular wheat sourdough starter. (It will look almost "frothy," with none of the characteristic wet look or "stretchiness" of the gluten web that is present in wheat sourdough.) This process will usually take at least 6-8 hours if it's been in the fridge, so I usually let it proof overnight and make the dough in the morning, or feed it in the morning and let it rise all day, then make the dough in the evening. It is very important to make the dough while the starter is active and bubbly, before it begins to fall. If it deflates, you will have to feed it and wait again before making the dough. (This does not happen nearly as quickly with the GF sourdough starter as it does with wheat sourdough, however.)

Baking with your gluten-free sourdough starter:

This recipe is the only one I've tried so far, because it is super easy, it works, and it satisfies our urge for gluten-free bread that tastes good. I will post other recipes as I experiment, if I find one we like better. Be sure to carefully measure your ingredients, as accuracy matters here. After you have fed the starter and notice that it is almost doubled in bulk (many hours after feeding), continue with the process below:

Dry ingredients. Sift together well:

375 g gluten-free flour blend* (2 3/4 C.)

25 g almond meal (1/4 C.) [I grind a handful of almonds in my Vitamix for this]

15 g coconut sugar or dark brown sugar (1 Tbsp.) 

15 g psyllium husks** (3 Tbsp.) 

15 g finely ground sea salt (2 tsp.)

* [I use King Arthur "Measure-for-Measure" GF flour blend or Bob's Red Mill "1-to-1 Baking Flour" GF flour blend. You can experiment with others, but those are the two I've tried that I know work. If you try others with good results, let me know in the comments!]
** You can even use Metamucil for a slightly sweet, slightly orange-flavored bread. Also, I have a friend who uses ground flax seed instead of psyllium husks, with good results.

Wet ingredients:

375 g water, preferably filtered but not cold (1 1/2 C.)

50 g avocado oil (1/4 C.)

Starter ingredients:

175 g active gluten-free sourdough starter (1 C.)

15 g raw apple cider vinegar (1 Tbsp.)

Dutch dough whisk and lame—and wheat sourdough versus gluten-free

1) Combine the wet ingredients (water and oil) into the sifted dry ingredients—I use my Dutch dough whisk, but you can just use your hands if you want—and mix together until well-combined. Set this mixture aside, covered with a wet cloth, to rest for 1-2 hours before proceeding. (Yes, you are doing this step even without the starter in there, which seems counterintuitive and unnecessary. You can skip this step and combine all the ingredients at once, but your bread will not rise as high or be as light. (The GF loaf pictured above was made without doing this step. If you do this step, however, your GF loaf will be about as tall as your regular wheat sourdough.) 

[NOTE: The original recipe says you can let this mixture sit overnight in the fridge at this stage, but I've never tried that. If you decide to try it, you must bring it back to room temperature before proceeding.]

8-in glass bowl or small proofing basket

2) After your wet flour mixture has rested for 1-2 hours, fully incorporate the starter and vinegar into your moist flour blend with your hands or your Dutch dough whisk, folding it in and shaping the dough into a ball as much as possible.

3) Transfer dough to a medium (I use 8-inch) glass bowl or proofing basket lined with a cloth dusted in GF flour. 

4) Cover well—I place my bowl into a large plastic bag and twist it closed—and place in a warm spot for 4-6 hours or overnight. (I put mine in my oven with the light left on.) The dough will release moisture, which will cling to the plastic wrap covering it, which is good. It needs to stay moist during this stage. It will only be visibly risen about one inch or so after this step

5) At baking time, preheat oven to 450 degrees. Line a cast iron Dutch oven with parchment paper—stuff the parchment paper in there to "shape" it, then pull it out again for this next step. Gently turn your dough out onto the shaped parchment paper—which is no longer in the Dutch oven—flat side down.

6) Score the dough in a pattern with a bread lame or very sharp knife to allow steam to escape during baking. The scoring is functional, not just for appearance, so don't skip this step!

7) Carefully lower the parchment paper and dough back into the Dutch oven and cover with a well-fitting lid. If you don't have a Dutch oven, you can use a baking stone with a metal bowl inverted on top like a lid, or a  pre-soaked Romertopf clay baking pot. Just use anything that traps all the moisture inside during the first part of the baking cycle, and to keep the heat steady throughout. This ensures the bread cooks from the inside out and isn't too moist in the middle.

8) Bake for 30 minutes with the lid on, then remove the lid for 20 more minutes of baking.

9) After these 50 minutes of baking, carefully lift the bread from the Dutch oven using the parchment paper, then place the loaf directly on the wire oven rack for the last 10 minutes of baking. It will look dark, like it is burning, but it isn't. 

Recap: Bake 30 minutes covered, 20 minutes uncovered, and 10 minutes directly on the oven rack.

10) Carefully remove the loaf from the oven and place it on a cooling rack for 2-3 hours. Do not cut into the bread until it has cooled completely. 

NOTE: This bread will keep fresh on the counter in a ziplock bag for around 3 days, or you can slice and freeze it for toasting later. (We always eat it toasted, with a little bit of butter or buttery spread put on before putting it in the toaster oven!) Interestingly, even though sourdough bread does get stale, I've never had a loaf of wheat sourdough mold, even after a week on the counter in a ziplock bag. The gluten-free sourdough is more moist, however, and will mold after a few days unless frozen.

Regular (wheat) sourdough on the left, versus gluten-free sourdough on the right. Enjoy!

* The recipe shared here is modified heavily from this recipe from Meghan Telpner.

Using the leftover starter:
If you're like me, you don't want to waste one bit of your sourdough starter, even when you have some "discard" during your feeding and baking cycle. Just save the discard starter in a jar in your fridge and use it for one of these wonderful recipes we've tried and loved: Gluten-Free Sourdough Pancakes, Best Gluten-Free Sourdough Pancakes (which we do like better!), Gluten-Free Sourdough Apple Cake, or you can try any of the other wonderful recipes at Cultures for Health. They are a wealth of information and a wonderful resource for GF sourdough recipes! I encourage you to explore their site as your continue on your journey of making healthy cultured foods at home!

Matthew Webster's Instant Pot Tortilla Soup (Can Be Vegan)

2 T. olive oil (extra-virgin) - I omit this

2 bell peppers, diced

1 onion, diced

2-3 ribs celery, diced

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin 

1/2 tsp. chili powder

3 chicken breasts, boneless and skinless (omit for vegan)

salt & pepper

4 C. vegetable broth 

1 C. water 

1 (14-oz.) can diced tomatoes (I use Rotel)

1 (15-oz.) can black beans, rinsed and drained 

1 C. frozen corn 

FOR GARNISH

freshly chopped cilantro  

shredded Monterey Jack cheese (omit for vegan)

diced avocado

tortilla chips, crushed

1) Turn Instant Pot to Sauté setting. Add bell peppers and onion (and optional oil, if using). Cook, stirring occasionally, until vegetables are starting to soften, about 2-3 minutes. (If dry-frying, just stir continually and add a tad of water if things start to stick too badly.)

2) Stir in garlic, oregano, cumin, and chili powder and cook briefly to release flavors.

3) OPTIONAL: Season chicken breasts generously with salt and pepper then add to Instant Pot. Just omit if making vegan.

4) Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

5) When cooking is complete, after about a minute, do a manual release of the steam and then carefully remove the lid.

6) If made with them, use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. 

7) Stir chicken and cilantro into soup. Season with salt and pepper, to taste.

8) Garnish soup with tortilla chips, avocado, and cheese (if using) to serve.

NOTE: Matthew makes this soup several days before he wants to serve it, to allow the flavors to meld.

This recipe is modified from this original

Best Sourdough Pancakes (Gluten-Free or Regular) (Vegan)

We've tried several, and these are the easiest, best GF sourdough* pancakes we've found. First, they use a ton of spent sourdough starter at one time, which I like. Second, they're light and fluffy, with crispy edges—the test of a good pancake to me. Don't skip the baking soda step, and do it separately like the recipe says. Yum!

2 C. sourdough starter, room temp (straight out of the fridge will work)

1/4 C. milk if starter is very thick (use nut milk for vegan)

2 Tbsp. sugar (I use coconut sugar)

1 egg (or flax egg for vegan)

4 Tbsp. oil (I use aapplesauce)

1/2 tsp. salt

1 tsp. baking soda (reserve for later)

1 Tbsp. warm water

1) In a large mixing bowl, combine sourdough starter, sugar, egg, olive oil, and salt. Mix well. If batter is very thick, add 1/4 milk or to desired consistency. Set aside.

2) In a small bowl, dilute 1 tsp. baking soda in 1 Tbsp. warm water. Set aside until ready to cook your pancakes.

NOTE: Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes. Make certain everything is ready to go and the griddle is hot, so the pancakes can be cooked while the air is still working in the batter. This will produce lighter, fluffier pancakes.

3) When ready to cook your pancakes, fold the baking soda/water mixture gently into the prepared pancake batter. (Do not beat it!) This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute before using.

4) Ladle batter onto hot griddle. (We cook them in butter!)

5) Cook as you usually do pancakes: 1-2 minutes per side, flipping once you see bubbles beginning to form on the top side. Remove from heat and serve immediately (or keep them in a warm oven until ready to serve). Enjoy!

* If you don't have a GF sourdough starter—and don't have a GF sourdough friend who can give you some—you can start your own! Follow the directions here.

This recipe is adapted from this original wheat sourdough pancake recipe, which is delicious and is our very favorite! The regular wheat sourdough starter makes thinner pancakes, almost like crepes. Yum!

Gluten-Free Cranberry Cookies

1 1/2 C. GF flour blend

1 tsp. baking soda

1 tsp. salt

1 C. butter, softened

1 C. sugar (I use less)

1 C. brown sugar (I use less)

1 egg

3 Tbsp. hot water

1 tsp. vanilla

3 C. GF rolled oats

2 C. chopped walnuts

2 C. dried sweetened cranberries (Craisins)

1 C. coconut (I use more)

1) Sift together first three ingredients and set aside.

2) Blend next six ingredients together in stand mixer.

3) Add blended dry ingredients and oats alternately to the blended wet ingredients in the stand mixer, incorporating well after each addition.

4) Blend in nuts, cranberries, and coocnut, in that order, incorporating well after each addition.

5) Drop by rounded teaspoonfuls onto a metal cookie sheet lined with parchment paper.

6) Bake at 375 degrees for 10-11 minutes.

7) Let rest 2-3 minutes before carefully transfering to wire racks for cooling. (Otherwise they will fall apart! If you're in a hurry, just tranfer the whole parchment paper to the racks. And yes, you can re-use the parchment paper for baking all the batches.)

This makes 4 dozen small cookies. (I haven't tried making larger cookies. I'm not sure they'd stay together well without crumbling.)

Elanore's Black Bean Brownies (Can Be Vegan)

Here are two different gluten-free options for brownies. The first is flourless, while the second uses an all-purpose, gluten-free flour blend. They're different, and both are yummy.

Elanore's Black-Bean Brownies

1 15-oz. can black beans, drained and rinsed
3 eggs (or use flax eggs for vegan)
3 Tbsp. oil (can use applesauce instead)
4 Tbsp. cocoa powder
1 pinch salt
1 tsp vanilla extract
3/4 C. granulated sugar (I use coconut sugar)
nuts, to taste (opt., but this helps—texturally—if you like them)
chocolate chips, to taste (get DF for vegan)

Combine ingredients in food processor and process until smooth.
Bake at 350 degrees for 30 minutes.

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Elanore's Gluten-Free Brownies

Makes 16 large or 25 smaller brownies

1  stick butter OR 8 tablespoons coconut oil for vegan

1 1/4 C. sugar

3/4 C. plus 2 Tbsp. cocoa

1/4 tsp. salt

1/2 tsp. vanilla

2  eggs, cold

1/2 C. GF baking flour (almond flour or brown rice flour work well)

2/3 C. chopped nuts (walnut or pecan)

1)   Position a rack in the lower third of the oven and preheat the oven to 325°F.

2)   Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

3)   Combine the butter, sugar, cocoa, and salt in a double boiler pot or a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

4)   Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

5)   When the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.

6)   Stir in the nuts (if using). Spread evenly in the lined pan.

7)   Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

8)   Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.      

Everything-Free Waffles (Vegan)

Again, these are not everything-free, but they're free of enough things that are usually in waffles that I'm surprised they work and are delicious... but they are! We were all pretty happy to eat these this morning, as we've had nothing this delicious for breakfast since starting the Elimination Diet!
2 1/2 C. non-dairy milk (almond, soy, rice will all work)
2 tsp. lime juice (white or cider vinegar would be better)
1/3 C. olive oil
1/3 C. liquid sweetener (maple syrup, agave nectar, honey)
1 Tbsp. ground flax seeds, soaked in a bit of boiling water to make semi-gelatinous (optional)
1 egg white (optional--omit if vegan)
1 tsp. vanilla (optional)
2 C. gluten-free flour blend
1 1/2 tsp. baking powder
pinch of salt
3/4 C. gluten-free oats (optional)

1) Combine milk and lime juice and set aside.

2) In the meantime, combine all dry ingredients except oats in a large mixing bowl and sift together well. Stir in the oats after other dry ingredients are blended well.

3)  Add semi-gelatinous flax (if using) to soured milk mixture. Add other liquid ingredients to the milk mixture and whisk to combine.

4) Add wet ingredients to dry ingredients and mix gently just until combined.

5) Let batter rest while waffle iron preheats.

NOTE: Our Belgian waffle maker cooks these deliciously crispy but splits them down the middle every time. (The two halves of the waffle each stick to the sides of the waffle maker when you open it after cooking. Since we like them this way--crispy on one side and soft on the other, plus you're only eating half a waffle at a time but it feels like a whole one!-- we cook them in that instead of a regular waffle iron. Cook yours according to your equipment and preferences. (The almost-burned-looking waffle on the bottom of the pile in the picture below didn't split, but you have to cook them so long to get them not to split that they're too crispy and brown in the end. We just let it split them and enjoy them crispy-soft. With fruit on top, pictured above, is my favorite!)

If you prefer them to look and feel traditional, just stack the two halves together and serve. Yum!

NOTE: We have discovered that the best combination for getting them not to stick badly to the waffle iron involves omitting the optional flax, oats, and egg--and using homemade quick soy milk and maple syrup as the liquids.

Asian Pasta (Vegan)

Salad:
1 pound thin spaghetti rice noodles, cooked al dente
1/4 C. sesame oil
3 C. mung bean sprouts
1/2 bunch cilantro, chopped
3 green onions, chopped with heads and stems
1 C. celery, diced
2 C. frozen, shelled edamame, cooked al dente (doesn't take long)
3/4 C. toasted nuts (whatever kind you prefer or can have)

1) Combine the above ingredients.

2) Toss with Spicy Asian Ginger Sauce.

3) Serve warm or cold.

Veggie Wraps (Vegan)

This recipe is a twist on the Summer Veggie Rolls, modified for our Elimination Diet.

For the filling, combine the following in a medium bowl:
Leftover Sizzling Napa Salad (drained of any liquid it has "sweated out" as leftovers, but reserved)
Cilantro, finely chopped
Vidalia onion, finely diced
Cucumber, finely diced
Crispy Fried Tofu

Wrapping procedure:
1) Soak a rice spring roll wrapper in water until soft.
2) Place on a plate and place two generous spoonfuls of filling in the middle.
3) Wrap the rolls, folding two side inward, then folding the remains two side inward, one at a time. As they sit, these edges will stick to one another and it won't unroll.
4) Serve with Spicy Asian Ginger Sauce for dipping.

Everything-Free Bread (Vegan)

This bread isn't actually EVERYTHING-free, obviously, but when you're trying to make bread-like things that are free of wheat, corn, oats, gluten, eggs, dairy, and yeast, it can sure feel like there's not much left to work with! I made this recipe for hamburger buns for our 4th of July cookout with my parents. The texture is a little biscuit-like, but it was sturdy enough to stand up to a hamburger. These would be delicious as a dinner roll.

NOTE: If you have a Vita-Mix, you can make your own flours by milling the grains/seeds very fine in that. For this recipe, that would work for the millet and the rice. I grind my flax seeds in a designated coffee grinder.

1/4 C. ground flax seeds, stirred into 3/4 C. boiling water and soaked for at least 10 minutes
2/3 C. millet flour
1/2 C. rice flour (brown or white is fine)
1 C. tapioca flour (same as tapioca starch)
1 C. arrowroot flour (same as arrowroot powder)
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. sea salt
2 tsp. xanthan gum (guar gum would work)
2 Tbsp. agave nectar (honey would work)
1/4 C. olive oil
1 C. plain cashew yogurt
1/4 C. water
1/8 C. (2 Tbsp.) lime juice (lemon juice or cider vinegar would work)

1) Preheat oven to 375 degrees.

2) Combine the dry ingredients, measuring them directly into a large sifter. Sift everything well. (Don't skip the sifting or you will end up with a lumpy batter!)

3) In a separate bowl, stir together the wet ingredients, then gently stir in the soaked flax mixture.

4) Slowly stir the wet ingredients into the dry ingredients just until blended.

5) Working quickly, and handling it as little as possible, gently shape the dough into whatever shape you want for your final product. The bread rises and expands a little bit, but not as much as yeast breads do.

6) Bake on parchment paper at 375 degrees as directed below.

This recipe will make:
* 4 medium size "boules" (about 6 inches in diameter)—Bake 20-25 minutes.
* 12 hamburger/sandwich buns (about 4 inches in diameter)—Bake 10-15 minutes.
* 24+ good size dinner rolls (shaped into balls about 2 inches across)—Bake 10-15 minutes.
* 2 pizza crusts (spread out with wet spatula as evenly as possible)—Pre-bake 10 minutes, then top with toppings and bake an additional 10-20 minutes.

This is a modified version of an original recipe found on allergyfreealaska.com

Pecan-Sesame-Encrusted Chicken Strips

We are heading to Busch Gardens tomorrow, so not only will we have to resist all the yummy food temptations and smells around the park, but we will have to pack ourselves enough food to last us all day. This recipe is an attempt at some sort of portable chicken strip that will taste yummy even without a delicious sauce, which we can't have.

Toasted pecans, coarsely ground
Sesame seeds, toasted
APB
Celery salt
Dry mustard
Dried, minced onion
Chicken, rinsed, patted dry, and cut into thin (finger-sized) strips
Olive oil

1) Prepare chicken breasts into strips. Rinse and set aside to dry.

2) Toast the pecans in the toaster oven, then let them cool and grind them in the Cuisinart. (They are "coarsely ground" in that they are not ground into a fine powder, but they aren't big chunks.)

3) Once the pecans are ground to the consistency you want, add the other dry ingredients to taste. Combine in a wide, shallow bowl and mix well.

NOTE: This next part is easier if you have two people, one whose hands stay oily and one whose hands stay "dry."

4) Dip the chicken into a shallow plate filled with a thin layer of olive oil. Turn to coat thoroughly.

5) Drop the olive-oil covered chicken strip into the nut/seed mixture. Cover well with the crumbly mixture and then roll around to coat thoroughly. Don't touch the oil-covered chicken directly to keep your hands from getting grimy.

6) Place the strips side-by-side, as close as possible without touching, on a greased baking dish. (I used a Pampered Chef bar pan drizzled with olive oil.)

7) Bake uncovered at 450 degrees for 18-20 minutes.