Lemon Dill Twice Baked Potatoes

Ingredients:

• 4 large baking potatoes
• 1/4 cup butter, melted
• 1/3 cup sour cream
• 2 tablespoons snipped fresh dill or 1 1/2 teaspoons dried dill weed
• 4 teaspoons lemon juice
• 1/2 teaspoon garlic powder
• 1 dash pepper

Directions:

1. Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
2. When done, remove from oven and cut in half lengthwise.
3. Scoop out each potato half, leaving a thin shell.
4. In a large bowl mix potato pulp and 3 TBS butter.
5. Add rest of ingredients except the remaining butter.
6. Beat until smooth.
7. Pile mixture back into the potato shells.
8. Place in buttered baking dish.
9. Brush tops with remaining butter.
10. Bake at 425°F for about 20 minutes until golden brown.

Read More

Quinoa Pilaf With Salmon, Spinach and Mushrooms

Ingredients:

• 5 ounces wild salmon fillets
• 1 tablespoon white wine or 1 tablespoon sake
• 1 cup quinoa
• 1 tablespoon olive oil
• 1/4 large onion, diced
• 1 garlic clove, minced
• 7 mushrooms, sliced
• 3 bunches spinach, roughly chopped
• salt
• pepper

Directions:

1. Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
2. In the meantime, wash and chop all the vegetables.
3. In a saucepan, place quinoa and 2 cups of water and bring to a boil.
4. Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 – 15 minutes.
5. Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
6. When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
7. Add the vegetables and mix again. Season with salt and pepper.
8. Infuse love into food and serve!

Read More

Gluten Free Vegan Strawberry Cheesecake

Ingredients:

• 3/4 cup almond meal (or grind raw almonds in a food processor)
• 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
• 3 tablespoons extra virgin coconut oil, melted
• 5 strawberries
• 3 (10 ounce) cartons greek-style strawberry coconut yogurt
• 150 ml coconut or 150 ml almond milk
• 2/3 cup coconut sugar crystals or 2/3 cup other raw sugar
• 1/3 cup gluten-free flour or 1/3 cup rice flour
• extra strawberry (to garnish, about 16)
• 1 teaspoon powdered sugar, for dusting (optional)

Directions:

1. In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
2. Preheat the oven to 350°F/180°C degrees.
3. In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
4. Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
5. When the cheesecake has cooled down, cover and store in the refrigerator overnight.
6. Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
7. Infuse love into the cheesecake, slice and serve!

Read More

Gluten Free Rhubarb Pudding Cake

Ingredients:

• cooking cooking spray
• 250 ml vegan plain yogurt (I used vanilla coconut yogurt.)
• 1 tablespoon chia seeds (or Egg Replacer for one egg)
• 3/4 cup raw sugar (I used coconut sugar)
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free flour or 1 1/2 cups rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups rhubarb, sliced into 1/4-inch-thick pieces

Directions:

1. In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
2. Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
3. In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
4. Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
5. Transfer the batter into the prepared pan and bake for 40 – 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
6. You can serve the cake warm (after cooling about 10 minutes) or cold. Don’t forget to infuse love before serving!

Read More

Gluten Free Raspberry Coconut & Yoghurt Muffins

Ingredients:

• 2 cups raspberries (fresh or frozen)
• 1 cup gluten-free flour (if u prefer) or 1 cup plain flour (if u prefer)
• 1/2 cup shredded coconut
• 1 cup oats
• 1 tablespoon baking powder
• 1/4-1/2 teaspoon ground cinnamon
• 1/4-1/2 teaspoon ground nutmeg
• 1 cup Greek yogurt (try Chobani)
• 1/3 cup coconut oil (melted)
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup stevia (optional)

Directions:

1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 180º Celsius.
2. Combine dry ingredients in a large bowl, and set aside.
3. In a medium bowl, combine yogurt, oil, egg, and vanilla.
4. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
5. Gently fold in raspberries.
6. Fill muffin cups almost to top.
7. Bake 18 to 20 minutes, or until golden brown.

Read More

Gluten Free Asparagus With Almond Butter Sauce

Ingredients:

• 1/2 teaspoon salt
• 15 asparagus spears, cut into 2-inch pieces (large)
• 1 red pepper, sliced thin (small)
• 2 tablespoons almond butter
• 1 tablespoon tamari
• 1 teaspoon coconut sugar crystals or 1 teaspoon other raw sugar
• 1 teaspoon lemon juice
• 1 teaspoon hot water
• salt
• pepper

Directions:

1. Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don’t overcook.
2. Immediately immerse asparagus in cold water.
3. In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
4. Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
5. Refrigerate for at least a couple of hours.
6. Infuse love and serve!

Read More

Gluten Free Korean Salmon and Scallion Pancake

Ingredients:

• 8 ounces salmon fillets
• salt
• pepper
• 1 tablespoon sake (optional) or 1 tablespoon white wine (optional)
• 1 cup gluten-free flour or 1 cup rice flour
• 1/2 teaspoon salt
• 1 egg (or Egg Replacer for 1 egg)
• 200 ml water
• 1 tablespoon sesame oil
• 1 1/2 cups scallions, cut into 2-inch length
• oil for cooking the pancake

Sauce

• 2 tablespoons tamari soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon red chili paste
• 1 teaspoon white sesame seeds
• 2 tablespoons scallions, thinly sliced (white part only)
• 1 garlic clove, grated

Directions:

1. Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using).
2. Wrap the salmon with the foil and cook in the oven or oven toaster for 20 – 25 minutes at 400°F/200°C.
3. In a small bowl, mix all the 6 ingredients for the sauce and set aside.
4. In a larger bowl, mix flour, salt, egg, water and sesame oil.
5. When the salmon is cooked, remove the skin and flake the salmon with a folk.
6. Add scallions and salmon flakes to the pancake mixture and mix.
7. Heat a large non-stick frying pan and spray oil.
8. Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.).
9. Transfer the pancake to a large plate and slice it.
10. Infuse love and serve with the sauce.

Read More

Gluten Free Grilled Eggplant in Spicy Marinade

Ingredients:

• 2 -3 long oriental eggplants
• olive oil, for brushing
• 1 cup water or 1 cup kombu dashi soup
• 2 tablespoons tamari soy sauce
• 1 teaspoon fresh ginger, grated
• 1 tablespoon raw sugar
• 1 teaspoon hot chili paste
• 1/2 cup daikon radish, grated
• 1 scallion, sliced
• 1 teaspoon sesame seeds, toasted
• 1 dash nanami togarashi (option)

Directions:

1. Slice eggplants lengthwise into 1/2-inch-thick slices and soak in water for 10 minutes to remove the bitter taste.
2. Heat water or dashi in a sauce pan and add tamari, ginger, sugar and chili paste to make a marinade. When the sugar is dissolved, remove from heat and set aside.
3. Spray or brush olive oil on one side of eggplant slices and grill them with the oiled side down for a few minutes until they are nicely browned.
4. Spray or brush olive on the top side of the eggplant slices, flip and grill the other side as well.
5. Soak the grilled eggplant slices in the marinade. Refrigerate if you are going to serve it cold.
6. When you are ready to serve, place eggplant slices with some marinade in a dish, put grated daikon radish and scallion slices on top, and sprinkle sesame seeds and shichimi togarashi.
7. Infuse love and serve!

Read More

Gluten Free Turkish Zucchini Fritters

Ingredients:

Yogurt sauce

• 1 cup plain yogurt (regular or Greek cowâ s milk yogurt or non-dairy regular or Greek yogurt)
• 1/4 cup cucumber, finely diced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lime juice (from a 1/2 lime)
• 1 garlic clove, grated (optional)
• salt
• pepper

Zucchini Fritters

• 2 1/2 cups zucchini
• 4 tablespoons green onions, chopped
• 2 tablespoons fresh dill, chopped
• 2 eggs
• 4 tablespoons gluten-free flour or 4 tablespoons rice flour
• 1/2 teaspoon salt
• 3 ounces feta cheese, crumbled (I used goat milk feta cheese.)
• oil (for cooking)

Directions:

1. Shred zucchini and set aside.
2. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
3. Squeeze water out of the shredded zucchini.
4. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
5. Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
6. Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
7. Infuse love and serve with the yogurt sauce.

Read More

Gluten Free Szechuan Green Beans and Tofu

Ingredients:

• 7 1/2 ounces tofu (I used organic sprouted tofu)
• 12 ounces green beans, trimmed
• 2 tablespoons tamari soy sauce
• 1 tablespoon sake or 1 tablespoon water
• 1 -2 teaspoon hot chili paste
• 2 teaspoons raw sugar
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 tablespoon ginger, minced
• salt
• pepper

Directions:

1. A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
2. Cook green beans in salted boiling water for about 3 minutes.
3. Transfer beans to a colander and run cold water. Cut them in half.
4. Dice tofu into 1/2 inch cubes.
5. In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
6. In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
7. Add beans and tofu and sauté until heated.
8. Add the sauce and sauté until the sauce is bubbly.
9. Season with salt and pepper.
10. Infuse love and serve!

Read More

Gluten Free Spicy, Low-Fat Veggie Burgers

Ingredients:

• 1/4 cup onion, grated
• 1/4 cup bell pepper, grated
• 1 1/2 cups cooked lentils (or 1 15-ounce can, drained)
• 1/2 cup flax seed, ground
• 1/2 cup almonds or 1/2 cup other nuts, crushed
• 2 tablespoons shredded carrots
• 2 tablespoons shredded celery (remove veins with a veggie peeler)
• 1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
• 2 garlic cloves, crushed
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon olive oil
• 1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground red pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
3. Mash most of the lentils.
4. Combine all of the ingredients. Your hands are the best tool.
5. For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
6. Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
7. Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
8. Serve with whole-grain buns and all the condiments.

Read More

Gluten Free Feta Chicken Bake

Ingredients:

• 6 boneless skinless chicken breasts
• 2 tablespoons lemon juice, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup feta cheese, crumbled
• 1/4 cup chopped tomato
• 1/4 cup parsley

Directions:

1. Preheat oven to 350 degrees.
2. Arrange chikcen in 13x9-inch baking dish.
3. Drizzle with tablespoon of the lemon juice. Season with salt and pepper. Top with feta cheese, and drizzle with remaining lemon juice.
4. Bake for 35-40 minutes, or until chicken is cooked through. Sprinkle with tomatoes and parsley.

Read More

Gluten Free Coconut Tart

Ingredients:

• 4 eggs
• 1 cup caster sugar (aka superfine sugar)
• 1/2 cup plain flour or 1/2 cup gluten-free flour
• 100 g slivered almonds, toasted
• 1 cup desiccated coconut
• zest of one orange
• 1/4 cup orange juice (1 to 1.5 oranges)
• 1/2 cup lemon juice (1 to 2 lemons)
• 125 g butter, melted
• 1 cup milk

Directions:

1. Preheat your oven to 160 degrees centigrade.
2. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
3. Place all of the ingredients in a food processor and process for one minute.
4. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
5. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
6. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.)

Read More

Gluten Free Strawberry Banana Muffins

Ingredients:

• 1 1/4 cups rice flour
• 1/4 cup potato starch
• 1/4 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/3 cup sugar
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 1/3 cup milk or 1/3 cup soymilk
• 2 bananas, peeled
• 1 1/2 cups strawberries, stemmed and coarsely chopped

Directions:

1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3. In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

Read More

Gluten Free Fresh Egg Pasta

Ingredients:

• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 3 tablespoons potato starch
• 3/4 teaspoon salt
• 4 1/2 teaspoons xanthan gum
• 3 large eggs (or 4 or 5 egg whites)
• 1 1/2 tablespoons vegetable oil

Directions:

1. In a medium bowl, combine flours, salt, and xanthan gum.
2. Beat the eggs lightly and add the oil.
3. Pour the egg-oil liquid into the flour mixture and stir.
4. This will feel much like pastry dough.
5. Work the dough into a firm ball.
6. Knead for 1 or two minutes.
7. Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
8. This dough is tough and, when almost transparent, will still handle well.
9. Cut into desired shape.
10. For fettuccine and spaghetti, slice very thin strips.
11. For a noodle casserole, make slightly wider noodles.
12. If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
13. To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
14. You will have to test for doneness.
15. Drain and rinse well

Read More

Gluten Free Buttermilk Donuts / Doughnuts

Ingredients:

• 2 eggs, beaten
• 2 cups buttermilk
• 1/4 cup butter, melted
• 5 cups gluten-free rice flour mix (see note)
• 1 cup sugar
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 2 teaspoons xanthan gum
• 1/2 cup sugar, set aside in a bowl

Directions:

1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
3. Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
4. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
5. Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
6. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
7. Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
8. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
9. Serve while warm.

Read More

Gluten Free Buttermilk Biscuits

Ingredients:

• 1/3 cup canola oil
• 2/3 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose gluten-free flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 1/2 cups mashed ripe bananas
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350.
2. Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
3. Cream together oil, sugar, eggs, and vanilla in large bowl.
4. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
5. Beat until smooth.
6. Stir in nuts and raisins.
7. Batter will be somewhat soft. transfer to pan(s).
8. Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

Read More

Gluten Free Banana Bread

Ingredients:

• 1/3 cup canola oil
• 2/3 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose gluten-free flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 1/2 cups mashed ripe bananas
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350.
2. Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
3. Cream together oil, sugar, eggs, and vanilla in large bowl.
4. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
5. Beat until smooth.
6. Stir in nuts and raisins.
7. Batter will be somewhat soft. transfer to pan(s).
8. Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

Read More

Gluten Free Chocolate Chip Cookies

Ingredients:

• 1/4 cup softened margarine
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup rice flour
• 3/4 cup soy flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup nestle chocolate chips

Directions:

1. By hand blend margarine, sugars, egg, & vanilla until creamy.
2. In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
3. Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

Read More

Gluten Free Chocolate Cake

Ingredients:

• 1 1/2 cups gluten-free flour (Gluten-Free Flour Blend)
• 1/2 cup cocoa
• 1 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum
• 5 tablespoons cooking oil
• 1 tablespoon vinegar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 cup water

Directions:

1. Mix all dry ingredients in a bowl.
2. Add all liquid ingredients and mix well.
3. Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.

Read More