.....Awesome
Apple Bread .........Cider
Beef Stew ..... Easy Oven Risotto .....
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..........Spiced Pancake Mix...........
Squash -Apple Bake..
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Awesome Apple Bread – (Adapted from allrecipes.com) – This sweet-bread recipe was originally for 2 loaves, but I halved it for testing. It was a big hit! Makes one loaf or (for ease of freezing or gifting) three mini-loaves.
1 c Brown Rice flour
½ c Sweet Rice flour
½ tsp Xanthan Gum
¾ tsp cinnamon
½ tsp salt
½ tsp baking soda
½ c oil
2 ¼ tsp Ener-G egg replacer plus 3 TBS water (or use “1 ½
eggs”)
1 c sugar
½ tsp Giant pure or other GF vanilla
1 ½ c diced apples
Preheat oven to 325 and grease loaf pan(s).
Combine first six ingredients and set aside. Mix together egg replacer and
water (or beat eggs) and add oil, sugar, and vanilla. Add dry ingredients to
wet gradually (batter will be very thick!). Fold in apples. Pour into one regular
or three mini loaf pan(s) and bake for 70 minutes or until toothpick inserted
into the middle comes out mostly clean.
Cider Beef Stew – I can never get enough apple cider, so this deliciously-flavored and super-tender stew is a family favorite. If your child doesn't do well with apples, look for pear cider instead.
2 lbs beef stew meat, cut into 1-inch cubes
2 TBS oil
5 c apple cider
4 TBS cider vinegar
1 tsp onion salt
1 tsp dried thyme
¼ tsp pepper
6 small-medium potatoes, cut into large chunks
6 large carrots, cut into ¾ inch pieces
4 celery ribs, cut into ¾ inch pieces
2 medium-large onions, cut into wedges
¼ c sweet rice or other GF flour
¼ c water (I usually skip the flour and water)
In a large pot, brown beef on all sides in oil over medium-high heat; drain. Add the cider, vinegar, salt, thyme, and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 ¼ hours.
Add the potatoes, carrots, celery, and onions, return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender. If desired, combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 10-12 servings.
Easy Oven Risotto – (from Living Without) - Lavonne shares this recipe for a creamy dish that, with a few additions such as fresh vegetables, meat or seafood, can easily make a one-dish meal.
3 1/4 c Nature's Promise or other GF vegetable or chicken stock
3 TBS olive oil
1 TBS ghee or dairy-free butter alternative
1 large yellow onion, diced
2 cloves garlic, minced
1/2 lb mushrooms (baby portabella, crimini, shitake) stemmed and sliced
1 1/2 tsp salt
Pepper to taste
2 TBS fresh herbs, such as basil, Italian flat-leaf parsley or marjoram (I used 1 tsp dried herbs)
1 1/2 c Arborio rice, rinsed thoroughly (white or brown rice works too)
1 c baby peas
Preheat oven to 350 degrees. Set out 9x13 baking dish. In a medium saucepan, heat stock to a boil; reduce heat to simmer while preparing risotto. In a large saucepan, warm oil and butter alternative over medium-high heat. Add onion. Sauté about 3 minutes. Add garlic; cook for an additional minute. Add mushrooms, salt, pepper and herbs. Sauté for 3 minutes. Lower heat and add rice; stir and coat with oil. Cook until the rice begins to turn a pearly white, about 2-3 minutes.
Gradually stir all the hot stock into the rice pot. Add peas and simmer for an additional 2 minutes. Pour rice mixture into a casserole dish and cover with lid or foil. Bake for about 30 minutes or until all liquid is absorbed and rice is tender.
Squash-Apple Bake
– A GF friend recently shared this recipe for a perfect-for-fall side dish. Enjoy!
1 medium buttercup or butternut squash, peeled, cut into 3/4" slices
2 apples, peeled, cored and cut into wedges (pears could work as well)
1/2 cup brown sugar
1 Tbs Bob's GF All Purpose Flour or other GF flour
1/4 cup melted Earth Balance or other GFCF "butter"
1/2 tsp salt
1/2 tsp ground mace (substitute nutmeg if you prefer)
Arrange squash in a 12x8" baking pan. Top with wedges. Combine remaining ingredients, spoon over apples. Bake at 350 degrees for 50-60 minutes or until tender.
Spiced Pancake Mix
– My son loves these pancakes when they're fresh, but wasn't impressed when they came out of the freezer, so I came up with this recipe to easily make single-serving-sized batches. He likes them with just "butter" or combined with Nature's Promised Uncured Ham or Tofutti Cheese Slices for a breakfast sandwich.
FOR MIX, Combine the following in a zip-top bag and store in the freezer:
1 c Sorghum flour
½ c Buckwheat flour
½ c Potato Starch flour
4 TBS Sugar
4 tsp Potato flour
2 tsp Hain Featherweight Baking Powder (if corn is not a problem, use any GF Baking powder)
¼ tsp salt
¼ tsp cloves
¼ tsp allspice
(YIELD: 4 batches)
FOR PANCAKES:
½ c mix (above)
½ tsp Hain Featherweight Baking Powder (or other GF baking powder)
4 tsp oil
2 tsp water
Less than ½ c Nature's Promise Soy or other GFCF "milk"
Place mix in a small mixing bowl. In a measuring cup, combine baking powder, oil, and water and mix well. Add milk to total ½ c liquid. Stir into pancake mix. The batter should be relatively thin. (My son requests them very thin; adjust to your taste.) Heat oil or "butter" in skillet and use a serving spoon to drop batter onto hot pan. Cook just until first bubbles start to form. Flip and cook a short time longer until done. YIELD: 4-6 (depending how thin) small-medium sized pancakes.