My Favorite Recipes

[SandraNinTO]

I will add my finds here from time to time. Please feel free to rate these recipes or add your own... I never have enough!

Parmesan Crisps

Combine finely shredded parmesan and sliced almonds in equal amounts.

Place heaps of mixture on non-stick baking sheet, leaving room for expansion.

Flatten each heap.

Bake at 400 degrees for approximately 5 minutes.

Cool and store in airtight container.

gluten-free Cinnamon Raisin Bread

3 large eggs

1 ¾ cups water

3 Tbsp. Vegetable oil

1 tsp. white or cider vinegar

2 cups white rice flour

2/3 cup potato starch

1/3 cup tapioca flour

2 ¼ tsp. active dry yeast

2 ½ tsp. xanthan gum

1 ½ tsp. salt

3 Tbsp. sugar

2 tsp. ground cinnamon

½ cup raisins

• Add liquid ingredients to the bread pan.

• Add dry ingredients (except yeast) to the bread pan. Sprinkle yeast over the top.

• Snap the baking pan into the breadmaker and close the lid. Select the Rapid (120 min. setting).

• Press “Start”.

• Add raisins when at the beep during the kneading cycle.

• When bread is finished baking, take entire pan and place on its side in a cool oven or cupboard for 15 minutes.

• This will prevent it from collapsing. When the bread has shrunk away from the sides of the pan, tip it out onto a wire rack to cool before slicing.

• Store in a large freezer bag on the counter. It is nice re-heated for 20 seconds in a microwave (lightly buttered). YUMMY!

Peanut Butter Cookies

(7 dozen)

½ cup bean flour

¾ cup cornstarch

1 cup crushed gluten-free cornflakes

¾ cup sliced almonds, crushed

2 tsps baking soda

1 cup (2 sticks) margarine or

butter, melted

¾ cup brown sugar

¾ cup granulated sugar

2 tsps vanilla

1 cup creamy peanut butter

2 eggs (or ½ cup liquid egg

substitute)

Preheat oven to 350.

Whisk together bean flour, cornstarch, cereal, almonds, and baking soda.

Mix in different bowl margarine, sugars, vanilla, peanut butter & eggs.

Stir in the flour mixture until well blended.

Drop by tsps onto ungreased cookie sheets.

Bake 15 minutes or until browned & crisp.

Microwave Breakfast Polenta

(Serves 2)

1 cup milk

1 cup water

½ cup yellow cornmeal

1 Tbsp sugar

¼ tsp salt

butter

maple syrup

• Combine milk, water, cornmeal, sugar and salt.

• Microwave, covered, on high 8-9 minutes.

• Whisk halfway through.

• Whisk at the end.

• Serve with butter and maple syrup

Sunny Salad

(2 main course servings)

Put in small jar with lid & shake:

3 Tblsps freshly squeezed lemon juice

3 Tblsps olive oil

1 Tblsp water

½ tsp fine sea salt

1/8 tsp freshly ground black pepper

Toss together with dressing in bowl:

¼ cup gluten-free tamari toasted raw sunflower seeds

(toast seeds in skillet, toss with 1 tsp gluten-free tamari & cool)

1 avocado, cut into ½” cubes

1 medium tomato, cut into ½” cubes

1 medium red bell pepper, finely chopped

1 cup thinly sliced mushrooms

¼ small red onion, finely chopped

½ cup fresh basil, finely chopped

Fresh Corn Salad

(serves 10 - 12)

5 Tbsps good quality oil

8 cups fresh corn kernels (10-12 ears)

1 2 tsps salt

2 tsp freshly ground pepper

1 cup small diced red onion

1/4 cup thinly sliced scallion (2 scallions)

2 Tbsps cider vinegar

1 cup julienned basil leaves

Heat a large skillet over medium heat & add 3 Tbsps oil. When oil is hot, add corn, salt & peppe & cook for 5 minutes until just cooked & no longer starchy.

Remove from heat & stir in red onion, scallions, cider vinegar, and remaining 2 Tbsps oil.

Allow salad to cool: stir in basil before serving.

Serve cold or at room temperature.

Zesty Cherry Tomatoes

(serves 2)

1 cup cherry tomatoes

2 Tblsps fresh lemon juice

1 tsp olive oil

¼ tsp dried basil

¼ tsp dried thyme

1/8 tsp garlic powder

1 Tblsp chopped fresh parsley

Wash tomatoes & remove the stems.

Combine the remaining ingredients and pour over tomatoes. Toss lightly.

Cover and chill until ready to serve.

English-Style Microwave Fish Fillets

2 or 3 servings

1 pound [454 g] fresh or frozen fish fillets

Juice and rind of 1 lemon

3 tablespoons melted butter

1/2 teaspoon paprika

Cut fillets into servings.

Mix together lemon juice and rind.

Dip fish servings into lemon mixture, to coat well.

Arrange fish servings into a square glass dish.

Brush each serving with melted butter or margarine.

Sprinkle with paprika.

Cover dish or plate with waxed paper; microwave on 'HIGH', for 4 to 6 minutes, according to chosen fish.

Do not turn fish servings. Leave to rest for 5 minutes.

Serve, coated with buttery cooking juices.

Microwave Oriental Salmon Stir-Fry

(Serves 2)

1 celery stalk

2 green onions

1 cup bean sprouts

1 Tbsp gluten-free soy sauce or gluten-free tamari

6 2 oz can red salmon, drained & rinsed

1 cup cooked hot rice

Slice celery & onions into 2 in. pieces.

Place in a shallow microwave-safe dish, such as a pie plate.

Add the remaining ingredients, except rice.

Microwave, covered, on high just until hot, about 1 2 min.

Stir & serve on rice.

Creamy Tahini Vegetable Soup

(Serves 6 - travels well in a flask)

1/3 cup raw tahini

1/3 cup water

3 Tblsps gluten-free tamari

1 Tblsp freshly squeezed lemon juice

1 tsp cumin

4 cups vegetable stock

2 medium carrots, chopped

2 cups finely chopped broccoli

2 medium leeks, sliced

2 medium tomatoes, chopped

¼ cup finely chopped fresh parsley

Stir together in a bowl: tahini, water, tamari, lemon juice & cumin.

Bring to a boil over medium-high heat (covered): vegetable stock & carrots. Reduce heat immediately & simmer 5 minutes.

Stir into the pot: broccoli, leeks, tomatoes & parsley. Cover & return to a boil over medium-high heat. Reduce heat immediately & simmer 5 minutes until vegetables are tender.

Add tahini mixture & stir. Bring just to a simmer and serve.

GAZPACHO

(serves 2)

No cook! Blender meal! No leftovers!

1tomato, peeled & cut into quarters

1-12 oz can tomato juice

2 Tbsps chopped green pepper

2 Tbsps chopped onion

2 cup chopped cucumber

1 clove garlic, minced

1 Tbsp oil

1 Tbsp apple cider vinegar

salt & pepper to taste

Combine all ingredients in blender.

Blend until vegetables are pureed.

Chill several hours or overnight

Red Pepper Soup

(Serves 6)

A wonderful pantry & blender soup. Prepare in advance & reheat.

2 onions, peeled & chopped

3 Tblsp soy margarine

6 cups vegetable stock (3 cubes)

2 jars (10 oz) roasted sweet red peppers,

drained & cut into pieces (i.e. Unico)

1 tsp salt, if desired

1/4 tsp freshly ground white pepper

2 Tblsp chive snippets or a dollop of

sour cream to garnish.

Place onions & butter in a medium pot, cover and cook on medium-low heat for 8 min. or until translucent & tender.

Pour stock into saucepan & add peppers. Bring to boil, reduce heat & simmer, covered for 10 min. Add salt & pepper.

When the soup has cooled, ladle into food processor or blender & puree in batches.

Pour the soup into individual bowls & garnish with chives or sour cream.

More later.....hope these help for now! Sandra in Toronto

[SandraNinTO]

Found some more!

Citrus Clouds (Microwave)

(4 servings)

1 ½ cups orange juice

1 tblsp lemon juice

2 tblsps cornstarch

2 tblsps honey

1 cinnamon stick

2 egg whites

¼ tsp cream of tartar (this is gluten-free, no worries)

3 tblsps sugar

1 tsp grated lemon rind

Combine orange & lemon juice, cornstarch, honey & cinnamon.

Microwave on high, uncovered 5 mins. until juice boils, stirring once.

Pour into 8” round glass serving dish. Remove cinnamon stick.

Beat egg whites & cream of tartar until frothy. Gradually beat in sugar until soft peaks form.

Spoon 4 mounds of meringue onto juice. Sprinkle with lemon rind.

Microwave on high, uncovered, 2 mins. until meringue is set. Serve.

Cranberry-Apple Crisp (Oven)

Filling:

4-5 cups sliced cooking apples

1 cup fresh or frozen cranberries

2/3 cup sugar

2 tsp. cinnamon

1 tsp. allspice

Topping:

1 cup sliced almonds, crushed

2/3 cup dark brown sugar

1/3 cup white rice flour

¼ cup gluten-free margarine, or butter melted

Preheat oven to 350 F.

Tumble together apples, cranberries, sugar, cinnamon & allspice. Pour into 8” square glass baking dish. Microwave on high 5 minutes, stirring several times.

Blend almonds, sugar, flour & margarine. Crumble over top of fruit.

Bake 25-30 mins. or until top is slightly brown & the juice oozes around edges. Remove & let set 10 mins.

Serve hot or cold. Top with ice-cream if desired.

Flourless Chocolate Cake (Oven)

1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

18 (1 ounce) squares bittersweet chocolate

1 cup unsalted butter

6 eggs

Preheat to 300 F. Grease 10 inch round cake pan and set aside.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until dissolved and set aside.

Melt the bittersweet chocolate in a microwave oven. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces & beat butter into chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in eggs.

Pour batter into prepared pan. Put cake pan into a larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake in water bath 45 min @ 300F. The center will still look wet. Chill cake overnight in pan. To unmold, dip bottom of pan in hot water 10 seconds & invert onto serving plate.

Homestyle Applesauce (crockpot)

4 med. cooking apples, peeled, cored &

finely chopped

1/4 cup water

1/3 cup sugar

Combine apples & water in crockpot

Cook on low setting for 6 hours

Add sugar and cook on low for another 2 hours.

Orange Cream Soysicles

(makes 6 * 1/3 cup each if using traditional "fudgsicle" mold)

6 oz silken tofu

2 cup orange juice concentrate

2 cup water

1 ripe banana

In a food processor or blender, combine ingredients and process 1 to 2 minutes, until smooth.

Pour into popsicle molds, insert sticks, and freeze until solid.

Fudge Soysicles

OHMYGOD these are decadent. I bought a traditional mold from MarthaStewart.com and it takes me straight back to childhood!!!

(makes 9 * 1/3 cup each)

1 cup chocolate soymilk

1 12 oz package silken tofu (firm)

3 Tbsp. cocoa

6 Tbsp. maple syrup (the real stuff)

In a food processor or blender, combine ingredients and process 1 to 2 minutes, until smooth.

Pour into popsicle molds, insert sticks, and freeze solid.

[SandraNinTO]

One more!!!

Mushroom Lentil Burgers

1 tsp vegetable oil

1 onion, finely chopped

1 cup finely chopped mushrooms

½ tsp dried thyme

1 can 19 oz/540 ml lentils, drained and rinsed

3 tblsps potato flour

3 tblsps freshly grated parmesan cheese

2 tblsps chopped pine nuts

¼ tsp pepper

In nonstick skillet, heat oil over medium heat. Cook onion, stirring 4 minutes or until softened. Add mushrooms and thyme. Cook, stirring 4 minutes or just until starting to brown. Let cool slightly.

In bowl, mash lentils coarsely (a pastry masher seems to work best). Stir in mushroom mixture, flour, cheese, pine nuts and pepper. Shape into patties (thin patties crisp better).

In non-stick skillet or on greased grill cook patties over medium-high heat for 3-4 minutes per side or until golden brown.

I serve these without buns, with a tomato boconcinni salad and corn on the cob.

[FaithInScienceToo]

THANK YOU!!!!!!!!!!!!!!!!!!!!!!! :-)

Gina

[Carriefaith]

Thanks for taking the time to post these on here. Those recipes look very good. I want to try the Microwave Oriental Salmon Stir-Fry and some of those soups. Yum!

I will add my finds here from time to time. Please feel free to rate these recipes or add your own... I never have enough!

I am finding a lot of awesome recipe on the Thai Kitchen website: Open Original Shared Link

Thai food is my new favorite food!

[Japsnoet]

Chocolate, prune and pecan flourless cake

3 egg whites

1/4 teaspoon lemon juice

2 tablespoons caster sugar

1 1 /2 cups chopped pecans

1 cup chopped pitted prunes

120 g dark chocolate, grated or chopped

Pre-heat oven to 230 C. Grease a 20cm springform pan and line the bottom with baking paper.

1.In a medium bowl beat egg whites and lemon juice until they start to thicken. Gradually add sugar and continue beating until firm and creamy.

2.Using a spatula , fold pecans, prunes and chocolate into egg whites.

3.Pour cake mixture into prepared pan and bake in pre-heated oven for 40 – 45 minutes.

4.Cool on a wire rack for 10 minutes, then loosen springform pan and remove. Cool thoroughly on wire rack. Serve with sweetened plain yoghurt or cream.

From The Australian Coeliac Magazine this recipe is a real winner.

Thank you for posting all the great reicpes I will def give them a try.

[Japsnoet]

I found the following recipes on an expired site:

Open Original Shared Link

I didn’t think they would mind if I cut and pasted them across they are recipes that have been submitted by Rebecca Reilly. If you ever can get her book Gluten-Free Baking it is fabulous in my opinion she makes gourmet gluten free food.

*Baked Apple Crumble*

5 large apples, peeled and chunked

3 Tablespoons lemon juice

1/2 Cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla

a pinch of salt

6 Tablespoons non-dairy margarine

1/2 Cup brown sugar

1 package No-oats "Oatmeal" cookies

Start by putting apples in a bowl with the lemon juice. Combine apples with the sugar, cinnamon and nutmeg. Toss to coat.

Spray a 8x8 pan with a cooking spray ( any canola oil spray is fine). Spread apples in the bottom of the pan. Place the cookies, brown sugar, margarine, vanilla and pinch of salt in the food processor and process until well combined. Spread the cookie mixture over the apples and bake in a 350 degree oven for 40 minutes.

Can be served warm or room temp.

Option: top with [non-dairy] whipping cream

*BROWNIE SUNDAE*

3 Double Chocolate Brownie cookies

1/2 teaspoon vanilla

2 Tablespoons brown sugar

Process in food processor until they are well combined.

Place most of the mixture in the bottom of a ice cream dish. Place a large scoop of your favorite flavor ice cream (or non-dairy ice cream substitute) on the cookie bed. Top with remaining cookie mixture.

This recipe is for a single serving. Can be doubled or tripled, etc. to suite the occasion.

Options: garnish with whipped topping, nuts, fresh fruit or chocolate shavings.

*PIE CRUST*

1 package Snickerdoodles

3 Tablespoons margarine (melted)

1 teaspoon vanilla

1/3 Cup brown sugar

1/2 Cup coconut or chopped nuts (optional)

Process in the food processor until well combined. Place in a 9" pie shell. Press down and smooth it up the sides. Bake at 350 for eight minutes. Let cool.

Fill as desired - works great for pumpkin and pecan pies!

*Traditional Bread Dressing* (called stuffing if you actually put it in the bird)

8 cups gluten-free bread cut in 1-inch cubes

1 teaspoon canola oil

1 large finely chopped onion

4 stalks finely chopped celery

4 teaspoons dried sage

2 teaspoons poultry seasoning

2 teaspoons celery salt

2 teaspoons celery seed

1 teaspoon dried parsley

½ teaspoon white pepper

2 cups gluten-free chicken broth

2 cups 2% milk (cow, rice, or soy)

1. Preheat the oven to 300°F. Layer the bread cubes in a large baking sheet. Bake them in the oven until they are just lightly toasted, turning once during baking to assure even browning. Set aside. 2. Heat the oil over medium heat in a large, heavy skillet. Sauté the onion and celery in oil until tender. In a large bowl, combine all remaining ingredients with toasted bread cubes; toss lightly until moist. 3. Turn bread mixture into a greased 13 x 9-inch casserole dish and bake at 350ºF for 30 to 40 minutes or until nicely browned. Makes about 8 cups. Serves 16 (½ cup each).

*Joyce's Apple Scrapple Muffins*

DRY INGREDIENTS:

1 cup Enjoy Life Foods Granola Cereal, plus additional for top

1 cup white rice flour

¼ cup brown sugar

1 tsp. salt

3 tsp. baking powder

1 tbsp. cinnamon

WET INGREDIENTS:

1 cup applesauce

2 tbsp. oil

4 tbsp. honey

2 large eggs or substitute

1/2 cup milk or substitute

FRUIT:

1 apple, cored & finely chopped or fruit of your choice

1. Preheat oven to 350°F. Line or grease 12-16 muffin cups.

2. Combine dry ingredients. In a separate bowl, combine wet ingredients.

3. Add wet ingredients to dry and combine. Then fold in fruit.

4. Fill muffin cups. Sprinkle additional granola on top. Bake 30 minutes, or until knife inserted in center comes out clean. Serve warm or at room temperature. enjoy!

Created by Joyce and perfected by Carol Fenster

*Joyce's Fruit Crisp*

FOR TOPPING:

3 cups Enjoy Life Foods Granola Cereal

4 tbsp. rice or tapioca flour

4 tbsp. vegetable oil

3 tsp. fruit juice

FOR FILLING:

4 large Granny Smith apples

3 large pears

1 cup dried cranberries

½ lemon, juiced & rind grated

2 tbsp. rice or tapioca flour

2-3 tbsp. brown sugar

1/8 tsp. nutmeg

1 tsp. cinnamon

2 tbsp. Enjoy Life Foods Granola Cereal

1. Preheat oven to 350°F. Grease or spray a 9" square baking dish.

2. Combine filling ingredients. In a separate bowl, combine topping ingredients.

3. Spread half of fruit mixture into pan. Cover with half of topping. Top with layer of remaining fruit mixture. Cover with foil & bake for 30 minutes or until fruit is soft.

4. Remove from oven & cover with remaining topping. Bake uncovered until golden brown, 10-15 minutes. enjoy!

Tasty ELF Bars

For Crust:

2 cups granola cereal

1/2 cup rice flour

1/2 cup tapioca flour

1/4 tsp salt (optional)

1/2 cup butter or oil

1/2 cup All Fruit spread

For Topping:

1 1/2 cups All Fruit spread

1 cup Enjoy Life Foods chocolate chips

1 cup dropped dried fruit

1 cup dried coconut and/or nuts

Blend all ingredients in food processor until well blended. Cover with wax paper and press firmly into lightly greased baking pan. Remove paper and bake uncovered at 350 for 10-15 minutes.

While baking, warm 1 1/2 cups All Fruit in saucepan or microwave until liquefied. When crust is done, pour preserves on top of crust. Sprinkle with remaining toppings. Let cool before slicing. (Option: use more granola for topping).

Mama Joy's Allergen-Free Apple Pie

For Crust:

2 cups Enjoy Life Foods cinnamon crunch granola

2 Tbs tapioca or rice flour

1 Tbs brown sugar

3 Tbs butter, margarine or safflower oil

dash salt (optional)

Grind granola in food processor or blender until fine.

Add remaining crust ingredients and process until well blended.

Press crust into greased 8 or 9" pie plate. Bake in oven at 350 for 5-10 min until golden brown.

For Filling:

6 cups granny smith apples, peeled, cored and sliced thinly

2 Tbs butter, margarine and safflower oil

2 Tbs brown sugar

1 Tbs lemon juice

1 1/2 Tbs instant tapioca

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1/2 cup apple juice concentrate

1//2 cup water

Melt butter or substitute on stovetop in sauté pan on medium heat. Add apples and sauté for 5 min. Add remaining filling ingredients and cook on medium, stirring occasionally until apples are soft and liquid has thickened. Scoop apple mixture into crust.

Option: top with whip cream, ice cream or non-dairy substitute.

Cherry Heart Pie

For Crust:

2 cups Enjoy Life Foods Very Berry granola

2 Tbs tapioca or rice flour

1 Tbs brown sugar

3 Tbs butter, margarine or safflower oil

dash salt (optional)

For Filling:

2 cans (14.5 oz each) drained tart cherries

1/4 cup of the cherry juice remaining in can

2/3 cup brown sugar

4 tsp quick cooking tapioca

1 tsp almond extract (optional)

Grind granola in food processor or blender until fine.

Add remaining crust ingredients and process until well blended.

Press into greased heart-shaped pie plate.

Preheat oven to 350. While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 mn on 350 or until filling begins to bubble.

*Adapted with permission from Carol Fenster's Gluten-Free 101. www.glutenfree101.com

Sweetheart Frozen Chocolate Sandwiches

Dairy-, soy- or rice-based milk and ice cream products can be used in these treats for equally yummy results!

For Cookie Sandwich:

2 Large Enjoy Life Foods Double Chocolate Chip Cookies

1 Large scoop of ice cream (dairy, soy or rice)

1 Recipe for white icing

For Creamy White Frosting:

3 Cups Powdered Sugar

1/3 Cup All Natural Shortening

1/4 Cup Milk (dairy, soy or rice)

1/2 teaspoon clear Vanilla Extract

Mix sugar and shortening in medium bowl with a spoon or an electric mixer on low speed.

Stir in milk and vanilla until smooth. Add additional milk a few drops at a time if the frosting isn't spreadable. Makes 2 cups.

Simply scoop some ice cream onto a cookie and top with the second cookie. Using a pastry bag or a plastic bag with the corner snipped, draw one large heart or even a couple small ones. Freeze until ready-to-serve. Enjoy!

Easy, Squeezy Gingerbread Men

3 cups powdered sugar

1/3 cup all-natural shortening

¼ cup rice milk

½ tsp vanilla

One dozen Enjoy Life Foods’ ginger spice cookies

4 popsicle sticks

Mix sugar and shortening until well blended. Stir in rice milk and vanilla (by hand or on low speed). Put mixture (frosting) into pastry bag with tip. Squeeze frosting onto Popsicle stick and set three ginger spice cookies on top, one above the next. Use remaining frosting to decorate. Have fun making frosted hats, eyes, nose, and clothes! Makes 4 gingerbread men/women.

Addictive Chocolate Tapioca Pudding

3 Tbs instant tapioca

1 Tbs cornstarch or arrowroot

pinch salt

1/4-1/3 cup sugar

2 cups rice milk

1/3 cup Enjoy Life Foods' chocolate chips

1 tsp vanilla

Whisk the tapioca, cornstarch, salt, sugar and milk together in a saucepan. Let sit for 10 minutes. Toss in the chocolate. Over medium heat, whisking gently bring to a boil. Remove from heat and pour into a bowl. Cool slightly before stirring in the vanilla. Great eaten warm or chilled.

Submitted by Rebecca Reilly, author of “Gluten-Free Baking”

[SandraNinTO]

Oooooh! Wow, thanks guys. Despite how it looks, I never feel I have enough recipes. I'm going on vacation in Mount Tremblant next week (I like to rent ski condos because then I have a full kitchen) and I definitely want to try the flourless chocolate date cake!!! It's my husband's 50th birthday and I lost his favourite Rebecca Reilly recipe for Black Forest Cake. I had photocopied it from a library book....and all of her books are missing from the library! These are great though. Thanks! Sandra