Friday, August 21, 2009

Making Yogurt with Almond Milk

I am experimenting with making yogurt from almond milk. I just don't like the taste (or price) of the coconut milk yogurt and I am trying to eliminate soy from our diet.
This was my first attempt at making it yesterday. It didn't turn out too bad. It was definitely edible.
The consistency was a little more runny than I wanted. I knew it wouldn't be as firm as a dairy yogurt but I want it a little more firm.
I am going to play with it more before I post a recipe, but I really think this is going to be doable - so for those of you out there who don't do soy either, stay tuned - there will be a recipe soon.

Wednesday, August 19, 2009

GFCF Lasagne without pasta

I was craving lasagne but I didn't have any lasagne noodles and didn't feel like driving across town to the one store that carries them. I did, however, have eggplant in the fridge.

So I made my usual lasagne recipe and used eggplant for the noodles. I fried up the eggplant in a little olive oil first.

It turned out really great.

I made two smaller pans instead of one large pan and froze the other for later.

Thursday, August 13, 2009

Happy Birthday to Me!

Today is my birthday. I'm 51. Funny, I don't feel 51. Anyway, I thought I would share my birthday cake pics and recipe with you. I have posted this recipe before but I keep tweaking it and making it a little healthier every time I make it. You would never know there is zucchini in it - it is my go to recipe for chocolate cake.

I actually wasn't going to do a cake, but Andy insisted. At his age, he just can't fathom someone having a birthday and not having cake!

Chocolate Zucchini Cake

2 1/2 cups gf flour (I used Bob’s Red Mill GF Mix)
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil
2 cups organic raw sugar
3 eggs
2 teaspoons vanilla
2 cups shredded zucchini
1/2 cup milk substitute (I used Vanilla Almond Milk)
Glaze (directions follow)

Preheat the oven to 350°F.
1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the coconut oil and the sugar until they are smoothly blended. Add the eggs to the oil and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.
3 Alternately stir the dry ingredients and the milk substitute into the zucchini mixture.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or Bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk substitute, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

Friday, August 07, 2009

Sencha Naturals

Sencha Naturals is running a contest on their blog. You can find all of the answers to the questions by reading about their product on their website.

You really should take the time to check it out - even if you aren't interested in the contest.


Well, their products are all gfcf for one (the bars do have soy for those of you avoiding soy).

They taste great for another - and let's face it so much of what we have to choose from commercially is not all that great tasting.

They are packed full of nutrition and are all natural and fair traded - all things that are as important to me as GFCF.

I entered the contest because I love to win things and when the chance is to win food, I'm there!

Thursday, August 06, 2009

GFCF Items at Boston Market

I've been sick. So sick that I didn't feel like cooking - or even looking at food.

Back in the day before the term *special diet* ever entered my vocabulary, I wouldn't have worried about it - Dan and Andy would be able to fend for themselves with take out or ordering pizza or something. Unfortunately, that is not reality for many of us these days. So, sick as I was I started thinking about what they could eat.

Then I remembered that I am a Bzz Agent and that I had recently signed up for the Boston Market campaign after looking on their website and seeing they did have some GFCF items - and enough to make a meal.

They do have a pretty hefty disclaimer on their allergen page on their website: This list is compiled based on production information provided by Boston Market approved food manufacturers as of the date published. Boston Market does not guarantee that cross-contact with other gluten-containing products or allergens will not occur. We encourage anyone with food sensitivities, allergies, or special dietary needs to check back on a regular basis for up-to-date information.

Because of this disclaimer I made sure that Dan questioned the manager and staff before ordering - the manager was great - Dan said that he took our food only out of pans that hadn't been touched. It is great to have another option for food now. The boys were able to eat and I was able to get some needed rest.

The items that are both gluten and casein free are: (if you are only gluten free, you have many more choices)
Entrees -
Rotisserie Chicken
USDA Choice Roasted Sirloin
Sides -
Cinnamon Apples
Cranberry Walnut Relish
Fresh Fruit Salad
Fresh Steamed Veggies
Garden Fresh Coleslaw

My guys had the Chicken, coleslaw and apples. They loved it so much, they had the same thing the next night! Andy did not have a reaction at all - we are so pleased.

Here is a link to a $2 off coupon when you spend $10.

Wednesday, August 05, 2009

GFCF Blueberry Muffins

These are super tasty and won't last long. I made them from a commercial biscuit mix (arrowhead mills) which I generally don't use but I was using up some items given to me by someone else - and since many of you may prefer mixes I thought I would go ahead and post the recipe.

I think I am going to make another batch tomorrow and use fresh raspberries instead of blueberries.

GFCF Blueberry Muffins

2 cups Gluten Free Biscuit and Baking Mix
½ cup raw sugar
1 egg
1 cup vanilla flavored almond milk
½ tsp vanilla (use 1 tsp if you use plain almond milk)
¼ cup coconut oil
1 cup fresh blueberries

In medium mixing bowl combine baking mix and sugar.
In another bowl, beat egg slightly. Add all of the rest of the ingredients except the blueberries and mix well.
Mix wet ingredients in with dry ingredients just until mixed – do not over mix!
Fold in blueberries.
Fill muffin tins lined with paper liners.
Bake for 20 minutes at 375 degrees.