Grains & Legumes

Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips

February 1, 2016 by angelaskitchen Leave a Comment

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?

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

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

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!

https://angelaskitchen.com/2016/02/01/baked-gluten-free-onion-rings-with-beanfields-vegan-ranch-chips/

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

Dosas – Secret Recipe Club

October 13, 2013 by angelaskitchen 11 Comments

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!

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

Yields 6

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

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.

https://angelaskitchen.com/2013/10/13/secret-recipe-club-dosas/

Chai Spiced Coconut Quinoa Hot Cereal at the Balanced Platter

August 27, 2013 by angelaskitchen Leave a Comment

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.

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

January 30, 2013 by angelaskitchen 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.

Gluten Free Dairy Free Overnight Yeasted Pancakes – WonderMill Challenge

January 16, 2013 by angelaskitchen 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!”

Black Bean and Veggie Pizza, Gluten Free Dairy Free

October 23, 2012 by angelaskitchen 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

Save Print

Author: Angela Litzinger @ test.angelaskitchen.com

Recipe type: gluten free, dairy free, gfcf, main, pizza, vegetarian

Serves: makes one 13" pizza

Ingredients

13" gluten free dairy free pizza crusts or make one using the ingredients below:
¾ cup brown rice flour
¼ cup amaranth flour
1 cup Tapioca Flour
1½ teaspoons xanthan gum or guar gum
½ teaspoon salt
1 tablespoon baking yeast
½ tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice
¾ cup warm water
1½ 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:
¾ cup black beans, cooked or canned, rinsed
½ cup roasted red peppers, chopped
1 clove garlic
¼ teaspoon chili powder, gluten free
¼ teaspoon salt
¾ cup cheese substitute, gluten and dairy free of choice, optional
1 medium plum tomato, seeds removed and diced
¼ cup fresh spinach, chopped
3 medium scallions (green onions), thinly sliced
¼ cup sliced black olives
¼ cup roasted red peppers, chopped
1½ 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

October 15, 2012 by angelaskitchen 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 …

Gluten Free Dairy Free Black Bean Enchiladas

September 1, 2012 by angelaskitchen 1 Comment

Gluten Free Dairy Free Black Bean Enchiladas GFCF

Save Print

Author: adapted by Angela Litzinger from Karina at Gluten Free Goddess

Recipe type: gluten free, dairy free, gfcf, main, casserole, vegetarian, vegan, Grains & Legumes

Serves: 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
3½ 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 ¼ 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.

Grains & Legumes

Footer