Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Grains & Legumes

Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips

by Leave a Comment

Gluten Free Dairy Free Baked Onion Rings with Beanfields Vegan Ranch Chips

 

One of the perks of blogging is all the wonderful people I get to meet. People with a passion for delicious food, who totally get when I geek out over ingredients.  At the last conference I attended, I had the pleasure to meet another wonderful person, who just so happens to work with Beanfields Snacks. Super funny, really sweet new friend, who can hook me up with tasty gluten free and vegan chips? Match made in buddy heaven! So when Beanfields asked, I jumped at the chance to make a recipe with their delicious chips for the big game.

You heard about that big game coming up, right? To be honest, I usually can take or leave football. Game day for me is ALL about the snacks. Gotta have fun snacks! When I received a sample pack of chips from Beanfields filled with their Sea Salt, Pico De Giao, Barbecue and other flavors, I kept coming on back to the Ranch. As a gluten free and dairy free girl, I don’t normally get a chance to have anything done with ranch flavors, so had to try them for myself. Let me tell you, they are so good and I knew they needed to be used in the recipe I made. Besides, game food and ranch flavors just seems to go together, right?

Baked Gluten Free Dairy Free Onion Rings

When I think game food, I think finger food, like these tasty onion rings. These little beauties are baked and not fried so they aren’t greasy and it really allows the seasoning to shine through. I love how using crushed Beanfields Bean & Rice Ranch Chips in the recipe adds a savory punch of flavor and a crisp coating without a lot of work so you can get back to hanging out with friends and family. Oh, yeah, and the game, too… 🙂

The best part is that these little babies are gluten free, dairy and egg free, vegan, nut free and can be made without any corn so they can be enjoyed by everyone at your get together. Even if your team doesn’t, I call that a WIN!

Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips

Print Recipe Pin Recipe
Course Appetizer, dairy free, game day, gluten free, Snack, vegan

Ingredients
  

  • 3 small sweet onions
  • 2/3 cup gluten free flour blend of choice corn free, if needed
  • 1 teaspoon gluten free baking powder
  • 2/3 cup water
  • 1 tablespoon olive oil
  • 2 cups finely crushed Beanfeilds Bean & Rice Ranch Tortilla Chips
  • Oil spray for cooking
  • Ketchup or Marinara sauce for dipping

Instructions
 

  • Preheat oven to 400 degree F. Line 2 baking sheets with parchment and lightly oil with oil spray. Set aside.
  • Peel onions. Slice onions ?" thick and separate slices into rings.
  • Mix together gluten free flour and baking powder. Whisk in water and oil. Depending on flour blend you used, you may need to add up to ? cup more water to create a batter the consistency of thick pancake batter. Pour batter into a shallow dish.
  • In another shallow dish, pour crush tortilla chips.
  • Using a fork or skewer, dip onion rings into batter, coating all sides. Tap off excess batter, as needed. Place onion ring into tortilla crumbs. Scoop crumbs over onion to coat all sides. Place coated onion ring onto prepared baking sheet. Continue with remaining onion.
  • Spritz onion rings with oil. Bake in preheated 400 oven until onion is tender and coating is cooked through and golden, 15 to 18 minutes.
  • Serve with your favorite dip. We especially like marinara sauce with this!

 

While I created this recipe in partnership with Beanfields Snacks, all opinions and comments are my own.  

Dosas – Secret Recipe Club

by 11 Comments

Gluten Free Dairy Free Dosas

It is time again 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!

Gluten Free Dairy Free Dosa

My assigned blog this month was Sid’s Sea Palm Cooking.  It was so fun exploring this blog!  So many fun taste-treats like Nanaimo Bars, Roasted Garlic and Mushroom Hummus, Lime Curd, and a bunch of lovely Danish recipes.  I ended up making Dosas.  When my older kids were young, I made them dosas all the time and they gobbled them down.  These brought back wonderful memories for us.  I am not sure why I stopped making them, but they are now back on the menu!  I like this version so much.  I increased the fresh cilantro in the batter.  Dosa makes a lovely savory fritter to use as an appetizer, side dish for dinner, or a main dish for lunch.  Thank you, Sid!

My biggest tip for making dosa is to let it cook in the oil until golden brown before trying to flip.  If the dosa seems to be holding to hard to the pan when you try to flip it, it isn’t ready.  Other tips are to use plenty of oil for cooking and use a thin metal spatula for flipping the dosa.  Enjoy!

Dosas – Secret Recipe Club

Print Recipe Pin Recipe
Course Appetizer, dairy free, gluten free, side, vegetarian
Servings 6

Ingredients
  

  • 1 1/2 cups chickpea flour or garb-fava flour that is what I used
  • 1/2 cup brown rice flour
  • 1/2 large red onion finely minced or small sweet yellow onion
  • 2 teaspoons olive oil
  • 1 1/2 finely chopped Jalapeno Chilies optional
  • 1/4 teaspoon grated ginger Tip from Sid: keep ginger root in freezer and use microplane to get fresh grated ginger when a recipe calls for it
  • 1/2 cup plain unsweetened diary free yogurt I used coconut yogurt
  • 2 tablespoon chopped fresh cilantro leaves
  • 1/2 teaspoon salt or to taste
  • 2 cups + of water enough to make a thin batter
  • oil for frying

Instructions
 

  • Mix everything together, except the frying oil. Allow batter to sit for at least one hour, then
  • Heat oil in skillet over medium-high heat. When oil is heated, carefully pour dosa into pan using a 3 tablespoon scoop. Allow to cook until a deep golden brown, then flip over. Cook on the second side until browned.
  • Serve hot or at room temperature.

‘); // ]]>

Chai Spiced Coconut Quinoa Hot Cereal at the Balanced Platter

by Leave a Comment

Chai Spiced Coconut Quinoa Cereal

At the Balanced Platter yesterday (oops!  I forgot to post about it yesterday) I shared Chai Spiced Coconut Quinoa Cereal.  Try this delicious, creamy cereal this fall for a breakfast that will stick with your kids during their school day.  Our area is in the middle of a heat wave.  BUT in just a few short weeks it will be fall and time for warming breakfasts.  Chai Spiced Coconut Quinoa Cereal is pre-soaked for increase digestibility and to speed the morning cooking.  Coconut milk adds creaminess and maple syrup and chai inspired spices add sweetness.

           *           *           *          *          *

With two children in high school and one in elementary school, our mornings can be quite hectic on school mornings with all the different schedules. However, no matter how busy our mornings, one thing I insist on is a good breakfast before my kids start their day. Quinoa, with it’s high-nutrient profile and fiber, cooked with coconut milk makes a wonderful, stick-to-your-ribs breakfast that cooks up with a creamy texture similar to rice pudding that is supremely satisfying.

Pre-soaking quinoa helps the already quick-cooking grain to cook even quicker, and there is much evidence that pre-soaking helps make the nutrients more absorbable and easier to digest.  Depending on the day and what we have on hand, we add toasted nuts, chopped dates or berries.  As coconut milk has a naturally sweeter taste, all I need is to add just a touch of maple syrup, but feel free to skip it or to use the sweetener you prefer.

Quinoa needs to be rinsed very well to remove the bitter coating. The double rinsing and soaking in the recipe guarantees well rinsed quinoa, so all you taste is the nutty flavor of quinoa.

Other Breakfast Recipes:

What do you like to eat to start your day?

Chai Spiced Coconut Quinoa Hot Cereal

Serves 4

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 tablespoon cider vinegar
  • 1 3/4 cups full fat coconut milk (about one 14 ounce can)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  1. Using a fine meshed sieve, rinse the quinoa well under running water. Place quinoa into a saucepan with the 2 cups water and cider vinegar. Stir well and cover the pan. Allow to sit overnight.
  2. In the morning, pour off water and rinse quinoa again using the fine meshed sieve. In a saucepan, stir together quinoa, coconut milk, maple syrup, cinnamon, cardamon, nutmeg and ginger. Cook over medium-high heat and bring to a simmer. Stir often, simmering until thick and creamy, about 15 minutes.
  3. Serve plain or with toasted coconut or nuts, berries, chopped dates, a bit of dairy free milk, brown sugar or maple syrup.
  4. Any left over cereal freezes beautifully. Portion cooled quinoa cereal into freezer safe containers and seal well before freezing. To serve, simply use your favorite method of re-heating, adding more liquid if needed.

AngelasKitchen.comAngela is the author and recipe developer behind the gluten-free dairy-free website, Angela’s Kitchen.  She loves cooking up whole food budget friendly family favorites, while balancing her role as master food preserver, gluten- and dairy-free cooking instructor and as a mother of three kids and a flock of spunky chickens.  Due to a passion to bring families back to the dinner table, Angela’s Kitchen features free weekly menus with grocery lists, freezer cooking and slow cooker recipes, with seasonal food preservation ideas. 

Anti-Wheat Thin Cracker, Gluten Free/Dairy Free – WonderMill Challenge

by Leave a Comment

For week three of  ”So, what’s a girl to do when she finally gets her hands on a WonderMill?” WonderMill Challenge, I baked up  these lovely Gluten Free Dairy Free Crackers we call the Anti-Wheat Thin.   Oh, yes, I did!  And these, my dears, are awesome.  You need to make them now.  They are easy-peasy (even when grinding your own grain), pull together fast (mix it up in FIVE minutes – even when grinding your own grain), and are delicious.  And did I mention easy?  Yeah – they are.  Head on over to GrainMillWagon.com and say “Hi!”

Then bake up a batch to nibble on during that big game this weekend everyone is talking about.

          *          *           *            *          *

I had all the intention to make a completely different cracker for the WonderMill Challenge.  But, as you all know can happen, life sometimes changes the best laid plans.  In this case I am so glad it did!

A few weeks ago my son came down with a cold.  Not just any cold.  A nasty, yucky head cold that we dubbed the “Bubonic Plague for Modern Times.”  He even missed a couple days of school.  He is 17 now and I don’t think that has happened since he was nine years-old.  When he finally pulled himself together enough to stagger to the store, he craved a little comfort nibbles and picked up Wheat Thins.

My son (unlike most of the family) doesn’t have celiac, so yeah, he could indulge.  However, I am still a bit of a whole food mamma and wanted him to have a different option for his snack cravings.  Honestly, I also didn’t want gluten crumbs all over my couch. That meant blending up a gluten free dairy free cracker to replace his boxed up snack.  Fortunately, these crackers are so easy, even a 17 year-old boy can whip them up in no time even with a sniffle.  The dough takes all of 5 minutes to make, even while grinding up your own flour, and 15 more minutes to bake.  That is less time than it takes to get to the store and back, and you can stay in your jammies.  Take that, prepackaged crackers!  My son LOVED these and calls them the Anti-Wheat Thin.  That, my dears, is a win.

These are wonderful on their own, but would pair really well with a dip this coming weekend if you are watching the big game.  Enjoy!

Gluten Free Dairy Free Crackers – The Anti-Wheat Thin

Author: Angela Litzinger @ angelaskitchen.com
Recipe type: gluten free, dairy free, gfcf, cracker, vegan
Serves: makes about 4 dozen 1½” crackers

If you want to keep these all whole grain, skip the additional starches and decrease water slightly. I was trying to make these as similar to my son’s cracker without compromising the whole food recipe I was going for.

⅓ cup freshly ground sorghum flour (pastry setting)
⅓ cup brown rice flour (pastry setting)
1½ tablespoon potato starch (optional)
1½ tablespoon corn starch or arrowroot powder (optional)
2 tablespoons freshly ground flaxseed
1 tablespoon packed brown sugar
½ teaspoon salt, plus more for sprinkling
2 tablespoons solid coconut oil
4 to 5 tablespoons cold water
1 teaspoon crushed dried rosemary

Preheat oven to 400 degrees F.

Combine sorghum flour, rice flour, starches (if using), flaxseed, brown sugar, and the ½ teaspoon salt. Whisk well. Using a pastry cutter, two forks or the whisk, cut the coconut oil into the dry ingredients until evenly distributed and it looks like wet sand, with no large pieces of coconut oil remaining.

Add 3 tablespoons of the cold water and mix. While still mixing, add as much of the remaining water needed one tablespoon at a time just until the dough pulls together and is workable. Roll the dough into a smooth ball.
On a silpat or parchment, roll out dough very thinly. I had a one inch boarder around the dough to the edge of the pan, so the dough was very thin. Sprinkle dough with rosemary and desired amount of salt.

Using a pizza cutter, cut desired shape into dough. Transfer the silpat or parchment paper to baking sheet.

Bake at 400 degrees F 13 to 15 minutes (depending on thickness) or until browned along the edges and crisp. Transfer crackers to a cooling rack.

Gluten Free Dairy Free Overnight Yeasted Pancakes – WonderMill Challenge

by Leave a Comment

So, what’s a girl to do when she finally get’s her hands on a WonderMill?  Well, I threw the toughest challenges I could think of by having it grind garbanzo beans (they are HUGE, bumpy and really, really hard) and tapioca beads (I wanted a finely ground powder).  Opposite ends of the gluten free flour spectrum to say the least!  To see how the WonderMill faired and the recipe for Gluten Free Dairy Free Overnight Yeasted Pancakes I developed for the WonderMill challenge, head on over to GrainMillWagon.com and say “Hi!”

          *          *          *           *          *  

I was so thrilled to experiment with my nifty WonderMill. However, because I am just the sort of person to see how much I can get a new appliance to do, I decided to throw the toughest thing I could think of at it: garbanzo beans. Garbanzo beans (or you might call them chickpeas) are so tough when dried I figured it would be a great test for the grinding power of the WonderMill.

I did discover that because of the shape and nature of the garbanzo bean (all those bumps and angles!) they do call for a little trick to help keep the beans from getting hung up on each other or rebounding out of the mill. It is so simple, however… just drop one or two at a time into the mill (you can do this quite quickly) and you have a beautiful fresh ground garbanzo flour. I found a great video tutorial that shows the technique along with another using a modified cup. I am trying the cup technique next so that I can get my beans ground even faster. I am so impressed that there was no need at all to sift the flour or to sort out any larger bits when grinding garbanzo beans with the WonderMill. The resulting flour was perfectly ground and so much fresher with no off taste from sitting on a shelf at the store. You gotta love that!

Roasted garbanzo beans, cooled and ready to grind.

Toasted chickpea flour is wonderful in savory applications and so easy to make. Simply toast dry chickpeas in a preheated 400 degree F for 15-20 minutes or until the chickpeas are lightly browned and have a toasted aroma. Allow the chickpeas to cool before grinding.

So, what recipe to use my garbanzo flour in? I decided on gluten and dairy free pancakes. I already have a gluten free dairy free pancake that my family loves, so I decided to try mixing it up a bit and make a yeasted pancake that sits overnight. I find allowing bean flours to presoak a bit helps them be more digestible and mellows their flavors. Yeasted pancakes are light and fluffy, with a tender crumb. They hold their shape well and are wonderful drizzled with maple syrup or a fruit compote. And the best part? Because the batter is made the night before, Gluten Free Dairy Free Overnight Yeasted Pancakes are a snap to cook off in the morning when you are still bundled up in your robe waiting for your coffee to brew.

Yeasted Overnight Pancakes, Gluten Free/Dairy Free

  • 1 cup freshly ground garbanzo flour
  • ⅔ cup freshly ground sorghum flour
  • ⅔ cup freshly ground sweet rice flour (I used ground sushi rice to make sweet rice flour), corn starch or arrowroot
  • ⅔ cup tapioca flour (I ground cracked tapioca beads to make the tapioca starch/flour)
  • 2 teaspoons dry baking yeast
  • ¾ teaspoon salt
  • ¾ teaspoon xanthan gum, guar gum or ground chia seeds
  • 3 cups gluten free dairy free milk substitute of choice (ie: almond, rice, etc.)
  • 3 large eggs
  • 6 tablespoons light tasting olive oil or 4 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
  1. Whisk the dry ingredients together in a bowl. Mix the wet ingredients together until combined, then add to the dry ingredients. Stir until well blended together. There will still be some lumps, but try not to have too many. Cover batter and place into the refrigerator for 8 hours or overnight.
  2. When you are ready to cook pancakes, heat a skillet over medium heat. Oil pan. Stir pancake batter and pour about 3 tablespoons of batter per pancake into the hot oiled skillet. Cook until bubbles appear and the bottom of the pancake is golden brown, then using a thin edged spatula flip pancake, cooking the other side. Serve with your favorite topping and enjoy!

Black Bean and Veggie Pizza, Gluten Free Dairy Free

by 4 Comments

This vegetarian Gluten Free Dairy Free Black Bean and Veggie Pizza is a fun twist on an old favorite.  The sauce is made from a puree of black beans, garlic and roasted peppers then topped with a combination of fresh spinach, green onions, more roasted peppers and black olives.  If you like to spice it up toss on some pickled hot peppers.  Yum!  My kids thought the pizza reminded them of nachos but in pizza form.  I hope you like it as much as we do!

Gluten Free Dairy Free Black Bean and Veggie Pizza

Angela Litzinger @ test.angelaskitchen.com
Print Recipe Pin Recipe

Ingredients
  

  • 13 " gluten free dairy free pizza crusts or make one using the ingredients below:
  • 3/4 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1 cup Tapioca Flour
  • 1 1/2 teaspoons xanthan gum or guar gum
  • 1/2 teaspoon salt
  • 1 tablespoon baking yeast
  • 1/2 tablespoon sugar cane juice crystals, agave, honey, maple syrup or sweetener of choice
  • 3/4 cup warm water
  • 1 1/2 tablespoon olive oil
  • 2 egg whites or flax seed replacement of 1 T ground golden flax mixed with 3 T of hot water mixed together
  • Topping:
  • 3/4 cup black beans cooked or canned, rinsed
  • 1/2 cup roasted red peppers chopped
  • 1 clove garlic
  • 1/4 teaspoon chili powder gluten free
  • 1/4 teaspoon salt
  • 3/4 cup cheese substitute gluten and dairy free of choice, optional
  • 1 medium plum tomato seeds removed and diced
  • 1/4 cup fresh spinach chopped
  • 3 medium scallions green onions, thinly sliced
  • 1/4 cup sliced black olives
  • 1/4 cup roasted red peppers chopped
  • 1 1/2 tablespoons chopped pickled hot peppers optional

Instructions
 

  • Oil a 13-inch pizza pan (one per batch) or baking sheet(s), using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 3 minutes.
  • Drizzle about a tablespoon of olive oil over your hand and the dough. I usually pat the dough back and forth in oiled hands until rounded first.
  • Pat the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
  • Topping: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
  • Spread the bean mixture on the crust, leaving a border around the edge. Top with tomato, scallions, red peppers, olives, pickled hot peppers and gluten and dairy free cheese substitute.
  • Let dough rise for about 15 minutes. Bake pizza in a preheated 400 degrees F oven until crusts are golden and cooked through.

 

Baked Apple Oatmeal, Secret Recipe Club

by 9 Comments

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 …

Read More

Gluten Free Dairy Free Black Bean Enchiladas

by

Gluten Free Dairy Free Black Bean Enchiladas GFCF

adapted by Angela Litzinger from Karina at Gluten Free Goddess
Print Recipe
Servings 8

Ingredients
  

  • 2 cups gluten free vegetable broth
  • 2 tablespoons arrowroot or corn starch
  • 2 cups chopped roasted green chilies hot or mild, fresh or canned. I use half sautéed green peppers and half mild for my family.
  • 4 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 3 1/2 cups canned black beans rinsed and drained
  • 2 tablespoons minced garlic
  • 3 tablespoons lime juice
  • 5 cup s cooked sweet potato. mashed but still chunky
  • 1 cup chopped roasted green chilies hot or mild, fresh or canned
  • salt to taste
  • ground black pepper to taste
  • 4 tablespoons chopped fresh cilantro
  • 16 each 6" gluten free white corn tortillas

Instructions
 

  • Preheat oven to 350ºF. Choose a baking dish that would hold 8 enchiladas.
  • Make Quick Green Chile Sauce (this can be done the night before if desired): Combine broth, arrowroot (dissolve arrowroot in a bit of water first), first measure of green chiles, garlic and first measure of cumin in sauce pan. Heat over medium-high heat and bring to a high simmer. Simmer until thickened. Check seasonings, then set aside.
  • While Green Chile Sauce is cooking, combine the drained black beans with minced garlic and lime juice in a bowl. Toss to coat the beans and set aside. In another bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
  • To assemble enchiladas: Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of each baking dish. Heat tortillas using your favorite method so they are softened one at a time - as you stuff each one. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon sweet potato mixture down the center of the tortilla and top with black beans. Roll the tortilla to the end of the baking dish. Repeat with the remaining tortillas. Top with the rest of the sauce, dividing enchiladas and sauce between the indicated number of pans.
  • To Freeze: Cover with foil and seal well. Label and freeze.
  • To serve: Thaw. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.