I like making pancakes for the family. Simple to make, delicious enough to please everyone, pancakes can also be dressed up with different flavors to reflect the flavors of the season. Carrot cake pancakes are a perfect example of this. While I have made these tender, fluffy, cinnamon kissed pancakes many times, this dressed up version topped with pineapple, toasted coconut, pecans and maple-glazed sautéed carrots elevate the humble pancake to something elegant enough to serve for Easter brunch. You’ll find Gluten and Dairy Free Carrot Cake Pancakes over at the Snap Fitness blog today. Enjoy!
Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. “Persimmon” is the theme this week. Honestly, we don’t eat a lot of persimmons around here. Not sure why, they just don’t come up on my radar that often. So, I can’t wait to see some ideas others in the roundup have. I think a persimmon syrup or jam might be fun to explore… I also saw this vibrant Winter Harvest Fruit Salad that we’ll be trying this week. What is your favorite way to eat persimmons? I would love to hear your ideas! I need some inspiration from you. 🙂
Freezer cooking plan for the week: Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes and Balsamic and Sun Dried Tomato Burgers with Caramelized Onions will both be making their way into my freezer this week.
The week’s lunch options: Turkey and avocado or roast beef with fresh spinach or baby kale sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.
Wednesday: Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes served with a mixed greens salad topped with Italian Dressing
For the freezer: Make a double batch of Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, one batch for dinner and one for the freezer. While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag. Mix ingredients around, remove as much air as possible, seal, label and freeze.
Thursday: Shrimp Pad Thai with Broccoli
These burgers pack in the flavor! Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about. I found the original …
If you have been following along my blog for awhile, you know I love the line of gluten free cereals from Attune Foods. Non-GMO, whole grain, gluten free and delicious? Yep, sign me up! And while the cereals are wonderful in the standard cereal bowl for my morning starter, but they are so versatile in cooking savory things, too. I use Erewhon Crispy Brown Rice Cereal as a panko bread crumb replacement on Chicken Confetti Bites and Erewhon Cornflakes add the perfect crunch to Dairy Free Buffalo Chicken Bites. When Attune came out with a line of cereals using some of my favorite gluten free super grains, I just had to try them.
Toss a handful of Buckwheat and Hemp Cereal on dairy free coconut yogurt, add a few blackberries, and you have an amazing breakfast. My kids like adding dried fruit and almond milk to the Quinoa and Chia Cereal to start their day. Though, honestly, I have to say I often just eat it straight from the box by the handful for a quick snack. The whole grains keep me full and my tummy satisfied, and while the toasted crunch satisfies my tastebuds. Yum!
I was thrilled to be asked to contribute a recipe using Attune’s Supergrain Cereals for their Supergrain Dessert E-Book from Attune Foods. I use the delicious crunch of Quinoa and Chia Cereal to make the crust of this Gluten Free Dairy Free Chocolate Peanut Butter Refrigerator Pie. If you don’t eat nuts, their are instructions in the recipe for replacing the peanut butter, and the recipe does not contain eggs.
Visit Attune Foods to download your FREE copy of the Supergrain Dessert e-book.
In addition to my Gluten & Dairy Free Chocolate Peanut Butter Refrigerator Pie, you’ll have access to four other amazing dessert recipes by some very talented bloggers with beautiful photos of each recipe, too! There is pumpkin, coconut, cranberries, apples, and ginger. Yep, pretty much everything you’ll want on your holiday table, all without gluten and other allergens. Download the FREE e-book and get baking! Save me a slice, please. 🙂
Do you realize it is only 1 1/2 weeks until Thanksgiving? Where did the year go? Yikes! But it is okay, we don’t have to panic. I have a handy Thanksgiving guide I’ll be following for our meal and to make the prep easier for me. I, for one, do not like to feel all harried on a holiday. I like to be able to relax and enjoy my family. That is where my guide comes in. It contains the recipes and steps I use for a delicious gluten free dairy free Thanksgiving, with a check list, time table, and a grocery list. I hope it helps make your holiday a relaxing and delicious one!
I’ll be hosting the Gluten Free Menu Swap this week. Woo-hoo! The theme is Thanksgiving Menus. I can’t wait to see what everyone is going to be cooking up for the big day. I love me some sweet potatoes… Mmmm… And pie. Lots and lots of pie (the day after Thanksgiving is known as “Pie for Breakfast Day” in our house.) Anyway, the easiest way to show you what we make for our big gluten free dairy free Thanksgiving is to give you the handy Thanksgiving guide that I put together. It has the recipes we use for our feast. Other Thanksgiving friendly deliciousness are Green Been Casserole (two ways) with Crispy Onions/Faux French’s, Veggie Tortilla Pinwheels (yummy appetizer), Celery Mashed Potatoes, Perfect Mashed Potatoes, Roasted Rosemary Potatoes, Sweet Potato Puree with Bananas and “Buttered” Pecans, Apple Cranberry Squash, Spicy Thai Pumpkin Soup, and Apple Pie. My oldest daughter has been in charge of making the pumpkin pie since she was 7 years old and always bakes Impossible Pumpkin Pie to make our tummies happy. Yum! What are your family’s “Just Gotta Have It” dishes for Thanksgiving?
For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.
Freezer cooking this week: I’ll be starting my Thanksgiving pre-prep this week by making stuffing bread from my Thanksgiving guide and gluten free pie crust. This Friday I will also be starting my annual bake-a-thon for Thanksgiving and Christmas by baking up a double batch of Ginger Snaps. I’ll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving. Cookies freeze really well, up to three months if packaged properly, so I like to take care of them ahead of time.
For the freezer: Make two loaves of stuffing bread from Thanksgiving guide. Freeze one for left over turkey sandwiches on the Friday after Thanksgiving and one for stuffing.
For the freezer: Make gluten free pie crust. Shape into disks and freeze for when I make pies next week.
Friday: Ultimate Beef Stroganoff (from the freezer), a spinach salad topped with pecans, pears and Basic Viniagrette. For dessert, I’ll make a double batch of double batch of Ginger Snaps, some for dessert, the rest to freeze.
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What is everyone else serving up this week?
Kimberlee from The Peaceful Mom is cooking up Easy Chicken Stir-Fry with rice and Tropical Fruit Salad, Crock Pot Chili, Chili Cheese Fries (with leftover chili) with raw veggies and ranch dressing, Ham and Bean Soup, Pan Fried Pork Chops with steamed broccoli and mashed potatoes, Black Bean Burritos with Cilantro Lime Rice, and BBQ Pork with baked beans and Broccoli Slaw Salad. For breakfast she has a tasty looking Veggie Breakfast Scramble on the menu, and for lunch, Italian Chicken Salad. Yummy!
Heather from Celiac Family has a whole bunch of awesome Thanksgiving inspiration to share, from the 2010 Thanksgiving Favorites to her Pinterest boards of yummy Thanksgiving worthy dishes. Head to her site for the links. So delicious! I can’t wait to browse. 🙂 For dinner this week she is dishing up Hamburgers with Sweet Potato Fries and Steamed Broccoli, Roasted Chicken with Red Potato and Green Bean Salad, Mexican Chicken Pizza (swoon!), Teriyaki Chicken Tenders with Sautéed Broccolini, and Baked Salmon with a Balsamic Glaze with Yellow Rice and Acorn Squash. Wow!
This gluten and dairy free version of Chicken Marsala from September 2009, is so flavorful and tender, with a savory sauce made from marsala wine (don’t worry- the alcohol dissipates during cooking), chicken stock and mushrooms. Cooks up quickly for a week night meal due to flattened chicken breasts or use the freezer cooking instructions and cook up a big batch to stash in your freezer after a fun day at the beach.
Fancy enough for company or as a family treat – only you will know how simple it was to prepare. 🙂 If you don’t want to use marsala, there are alternative ingredients to use in the instructions.
Today for the Christmas Cookie Countdown we are baking up Gluten Free Dairy Free Spritz Cookies. I adore these buttery little morsels. You can shape them anyway you need for any holiday (just use a different plate in your cookie press) and you can leave them plain, adorned with sprinkles, or lightly glazed with a powdered sugar icing. So versatile! I hope you enjoy them as much as we do. 🙂
- 1 1⁄2 cups gluten and dairy free margarine or gluten/dairy/soy free shortening
- 1 cup baker’s sugar
- 1 egg (or flax seed replacement 1 T ground golden flax + 3 T hot water)
- 1 teaspoon gluten free almond extract or flavoring (or vanilla, if desired)
- ½ teaspoon gluten free vanilla extract (or almond, desired)
- 1¼ cups finely ground rice flour
- ¾ cup sorghum flour
- ¼ cup corn starch or arrowroot flour
- ½ cup plus 2 tablespoons potato starch (NOT flour)
- ½ cup plus 2 tablespoons tapioca flour/starch
- 1 teaspoon gluten free baking powder (plus ¼ teaspoon more if using flax instead of egg)
- 1 teaspoon xanthan gum or guar gum
- ¼ t salt
- In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring and beat well.
- In another bowl whisk together rice flour, sorghum flour, corn starch,potato starch or tapioca flour, baking powder, xanthan gum, and salt. Mix well. Add to sugar mixture in mixing bowl. Add any other flavorings at this time (ie: orange zest, cinnamon, etc.). Beat until combined. Scrape down mixing bowl and mix again until all combined.
- Put dough into cookie press, and press out cookies onto baking sheet. Sprinkle with gluten free decorations, if desired before baking. Bake in an oven preheated to 375 for 8-10 minutes.
Enjoy this recipe for Gluten Free Dairy Free Berry Donut Holes. The Secret Recipe Club is such a wonderful way to find new blogs and recipes to enjoy. I love it!
It is time for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!
This time my assignment was …