Friday, November 18, 2011

Cooking Gluten and Dairy Free for Thanksgiving

T have been dairy free for over 5 years now.  We still have traditional Thanksgiving dished with a twist.  I can eat butter, but if you cannot use coconut oil in its place.  I make Creamed Onions and my Mom's Pumpkin Pie.

Here are the recipes.

Gluten & Dairy Free CREAMED ONIONS

3 to 4 large onions, peeled & cut in large pieces
3 Tbsp. organic sugar, or more if you want it sweeter
water, enough to cover onions in the pan  
4 Tbsp coconut oil
4 Tbsp sweet rice flour
1 can coconut oil (do NOT buy the light variety; make sure to shake can well before you use it)
1/2 tsp salt
pinch of nutmeg, optional 

Place onions peeled and cut, into pan and sugar and water.  Cook until onions are soft, but not mushy.  Drain onions but keep the left over water. Melt coconut oil in pan.  Add flour stirring it into oil.  Slowly add 1/2c onion water to pan.  Once mixed start to add 1 cup of coconut milk. Add 1/2 tsp salt. Taste sauce. Add more onion water if it need to be sweeter.  This will depend on the variety and sweetness of your onions. You can also add a pinch of nutmeg to enhance the flavor. Add more coconut milk if the sauce is too thick. Add onions once sauce is completed.

You can make this a day ahead and save yourself some time on Thanksgiving.

Gluten and Dairy Fee Pumpkin Pie

Lightly greased 10 inch pie plate with coconut oil and dusted with sweet sorghum flour (about 2 Tbsp.)

1 2/3 cup of condensed coconut milk (see recipe that follows)
1 3/4 cup mashed pumpkin
2 ex large eggs 
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 cup hot water

Mix ingredients well with a whisk in a large mixing bowl, adding hot water last so you do not curdle eggs.  Pour into prepared greased and floured pie plate.  Bake at 375 degrees for 50 to 55 minutes. Let cool. Refrigerate overnight.  The custard pie will make its own crust as it cooks!

Condensed Coconut Milk

3  (13 to 14 fl.oz. each) organic coconut milk or make about 6 cups of coconut milk from coconut concentrate and water
3 1/2 cups organic sugar

Mix ingredients well.  Place over on stove at a medium temperature.  Stir until sugar is dissolved.  Turn down temperature to low.  Cook for another 2 hours stirring every 15 to 20 minutes.  mixture will darken in color a bit and reduce by about 25%.  Let cool. You should have enough for 3 pumpkin pies.

Wednesday, November 9, 2011

Banana Bread with Chocolate Chips

I love to bake and cook my family healthy meals that are gluten and dairy free.  I refuse to eat cardboard like items because I am gluten free.  Over the past years I have developed this recipe.  We love it.  Enjoy!

Do you often have bananas left over.  Just one or two that are over ripe and no one eats them?  Wrap each one in aluminum foil tightly and put them in the freezer  When you have 3 of them you can make this bread.  You can also use very ripe fresh bananas, if you have them.

Here's the recipe.

Gluten and Dairy Free BANANA BREAD

2/3 cups each of almond meal, sweet sorghum and tapioca flours
1 1/2 cups sugar (I use unrefined/unbleached sugar)
1 tsp baking soda
1/4 tsp salt
1 stick organic butter (or coconut oil)
3 ex large eggs
1/2 cup coconut milk
2 1/2 large very ripe bananas
1 cup chocolate chips (you can buy dairy, gluten and soy free chips)
1 tsp. cider vinegar and 1 tsp. vanilla mixed with the coconut milk

Using a electric mixer, cream the butter/coconut oil and sugar in a large bowl.  Add eggs, one at a time. Beat after each egg. Mix three flours together in a small bowl. Add baking soda and salt to flour mixture.  Add flour mixture to batter a little at a time alternating with coconut milk mixture. Peel and mash bananas with a fork and add to mixture.  Add chocolate chips as well, if desired.  Bake in a greased and floured loaf pan at 325 degrees for 1 hour and 25 minutes.  I use 5 small loaf pans and bake 45-50 minutes.  Until a wooden toothpick comes out clean.

These breads freeze very well.  You can also make them into muffins.  Bake at 325 degrees for 20-25 minutes until wooden toothpick comes out clean.  Makes about 12 muffins.

You can also use nuts in place of the chocolate chips.

The coconut oil and milk make the bread very light a delicious.  Your friends will never know it is gluten and dairy free!