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Fruit Pizza!!

Posted May 25, 2013 By Sandy

Doesn’t Gluten Free Fruit Pizza sound wonderful?  Thank goodness, it finally does to me ….

I have been out of the loop for several days.  My lovely step-daughter’s beautiful wedding was last weekend, and barely before I could recover from it, I came down with one of the worst stomach/intestine flu I have ever had.  Went over 40 hours with no food — couldn’t even keep a small amount of green tea down.  And not only did the smell of food make me sick, I couldn’t even look at pictures!!

But, thankfully, I am feeling much better today — about 85% of normally and back to eating my salads, fruit — and even tried a bit of peanut butter (not my favorite) on gluten free toast hoping to get some extra protein in my body.

In the meantime, I found a wonderful sounding recipe (that even agreed with my volatile stomach) — and sounded like an excellent dessert for this beautiful Memorial Day weekend!!

NOTE:  From Jules Gluten Free

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Fruit Pizza!!

Fruit Pizza!!

Ingredients

    Sugar Cookie Crust
  • 1/2 cup shortening (Earth Balance® Shortening Sticks)
  • 1 cup granulated cane sugar
  • 1 egg or egg substitute (e.g. prepared Ener-G Egg® Replacer)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups Jules Gluten Free™ All Purpose Flour
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
    • Topping
  • 1 cup (8 ounces) cream cheese, softened (Go Veggie™ Cream Cheese Alternative)
  • 1 cup homemade coconut whipped cream*
  • Fresh fruit (berries, bananas, oranges, peaches, apples, plums, pears, etc.)
  • 1/8 cup yellow or orange colored preserves like orange, peach, or apricot (Bonne Maman® Golden Plum Mirabelle)
  • 1 tsp. water

Instructions

    Crust Instructions
  1. Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract and milk, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Gather dough and form a flat disc.
  2. Preheat oven to 375ºF (static) or 350ºF (convection).
  3. Dust a silicone baking mat or parchment paper taped to your counter with Jules Gluten Free™ All Purpose Flour. Dust a rolling pin and cookie cutters with Jules Flour as well. Roll the dough from the center in each direction to form a circle at least 12 inches across and 1/4-inch thick (see photo of cut cookie for appropriate thickness). Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off so that you are left with a large, clean circle of dough. Gather the cut off edges of the dough together and re-roll on a separate piece of parchment, then use cookie cutters to make cookies with remaining dough.
  4. Slide the parchment or silicone baking mat onto a flat cookie sheet. Arrange any cut cookies on a separate baking sheet lined with parchment. Bake cookies for 8–10 minutes, but remove before they begin to brown at the edges. Bake the large cookie for 13-15 minutes – the dough should still be soft, not browned or crispy.
  5. Remove to fully cool on a wire rack.
    6. Topping Instructions
  6. Prepare homemade coconut whipped cream, then beat together with the softened cream cheese using the whisk attachment of an electric mixer. Whip until light and the cream cheese is integrated without any lumps.
  7. Spread generously on top of cooled cookie, leaving a slight crust edge of the cookie exposed.
  8. Wash and cut fresh fruit and arrange on top of the pizza however you like.
  9. Warm the preserves and water in a small saucepan, stirring constantly until it is the consistency of a glaze. Brush on top of fruits that tend to brown, like bananas, peaches, pears and apples.
  10. Cover and refrigerate topped pizza until ready to serve.
http://glutenfreeveganliving.com/fruit-pizza/

Be healthy and have a wonderful Memorial Day weekend!!

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‘Putting Up’ Summer Fruit

Posted September 13, 2012 By Sandy

Late summer is a busy time of the year for us.  We get loads of fruit from our yard, our friends and the local Farmer’s Market.  We don’t grow a garden — there are too many deer and rabbits around here that would eat it all before we could harvest it!!

Over the last couple weeks, I have frozen a bunch of cherries from our yard, and some peaches from the orchard down the road.  Last week a good friend of ours gave us all the apples and plums we could get off her trees.  She told us the apple were marginal, but hoped we could do something with them.  So ….. we made Plumpple sauce, and it turned out great.

If you are adventurous and would like to try this sauce, here is the simple recipe:

  • Take your largest pot and put about a cup of water in the bottom of it.
  • Cut up the apples into smaller piece making sure to remove the bruises and bad spots.
  • Fill the pot about 2/3 to 3/4 full.
  • Next, cut the stones out of the plums (the hardest part) and add to the pot of apples.
  • Simmer for around 8 to 12 hours.
  • Run the whole pot of fruit through a Food Strainer and Sauce Maker (mine is a 30 year old Presto brand).
  • Return the strained fruit to the pot and simmer until it is the consistency of apple sauce — being careful to remember that it thickens as it cools down.
  • Spoon into pints or quarts, and process in water bath for about 25 minutes.

I ended up with six pints, one quart (for my friend who gave us the fruit) and another pint or so that I put in the refrigerator (it was gone within a day!).  And it was one of the best tasting sauces I have made yet!

Next, I will be drying Italian Plums (prunes).  Will be out in the yard picking very soon!

 

 

 

 

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Vegan Cantaloupe Drink

Posted August 29, 2012 By Sandy

Most drinks — hard or otherwise — are mostly Gluten Free.  But finding a good one that is nutritious and Vegan is not always easy.

On this hot summer day, I have located a recipe for a Vegan Cantaloupe Drink that can be made as a Martini or a ‘Mocktini”.  This featured recipe is originally from Beth of Tasty Yummies.

Personally, I an not a big lover of cantaloupe.  It is in my “so-so” list of foods.  My favorite fruits tend to be topical fruits, but I do know that eating a mix of different foods is the healthy thing to do.

Cantaloupe Mocktini / Martini

Serves 4

1 small cantaloupe or 1/2 of a medium to large one

1/2 cup freshly squeezed lime juice

1-2 tablespoons of honey or maple syrup or 7-10 drops of liquid stevia (sweeten to taste with your favorite sweetener, you may need very little depending on how sweet your cantaloupe is)

Approximately 1 cup sparkling water

Ice

Optional: To make this a “spirited” martini, add in 4 ounces of vodka and 1 ounce of grand mariner (or triple sec)

Scoop the seeds out and cut the flesh of the cantaloupe into small cubes. Add to the food processor or high speed blender with the lime juice and sweetener of your choice (if necessary). Puree until smooth.

Pour through a strainer to remove the pulp then fill a cocktail shaker halfway with the cantaloupe juice (you may have to do this in batches depending on the size of your shaker). Add a few ice cubes and shake – this is when you would add your liquor, if you are so inclined.

Pour into chilled martini glasses, filling about 2/3 of the way full with the cantaloupe mixture and then top with sparkling water. Give it a swirl and serve with a lime garnish.

Source: Cantaloupe Cocktail – Cantaloupe Mocktail | Free People Blog http://blog.freepeople.com/2012/08/summer-mocktails-cantaloupe-mocktinimartini/#ixzz24xgXOfrA
If you are looking for more Vegan and Gluten Free drinks, check out our listing here.  We have been careful to share only the best of healthy beverages from the web and elsewhere!
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Gluten Free FRUIT Pizza

Posted August 28, 2012 By Sandy

I eat lots of fruit, so I enjoy recipes that use fruit in unique ways.  Fruit salads are wonderful, but when I am real adventurous, I will try something like our featured recipe:  Gluten Free Fruit Pizza.

The Gluten Free Fruit Pizza is original post by One Love Meg — and sounded so wonderful that I wanted to share it with all of you!

Vegan and Gluten Free Dessert Fruit Pizza

Ingredients:

 Crust:

  • 1 tablespoon active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 2 teaspoon coconut oil (heat to melt)
  • 1/2 teaspoon salt
  • 3 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1 to 1-1/3 cups brown rice flour

Sauce:

  • Avocado
  • 1 cup Coconut Milk
  • 1 teaspoon Vanilla Extract
  • ¼ cup Brown Sugar

Fruit of your choice for toppings: Kiwi, Peach, Strawberries, Bananas, Blueberries etc. (try and be as colorful as possible)

READ FULL RECIPE — to find out how to put this all together and see the wonderful pictures she included!

When I make this, I think I would try adding some lemon juice to the sauce.  I would not want the avocado to turn brown and lemon juice should help.

So what fruit would you use  on this pizza?  I think I would use bananas, kiwi and peaches like she suggested — but will also add huckleberries and maybe cherries!

Share your thoughts with us!

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Gluten Free Berry Cobbler

Posted August 23, 2012 By Sandy

Living Without is my favorite food magazine.  The magazine has lots of great tips, recipes and information for folks with food allergies — especially gluten and dairy allergies.

Today I am sharing their Gluten Free Berry Cobbler recipe:

Gluten-Free Three Berry Cobbler

Topping

1 cup sweet white sorghum flour
½ cup gluten-free oat flour or crushed  amaranth flakes
½ cup tapioca starch/flour
½ cup coconut flour
2 tablespoons packed brown sugar or equivalent sweetener of choice
3 tablespoons white sugar or sweetener of choice
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom or ¼ teaspoon pure vanilla extract
1 teaspoon baking powder
½ cup cold butter, margarine or dairy-free replacement

Filling

3 cups mixed fresh berries or 1 (15.5-ounce) package frozen mixed berries
2 tablespoons lemon juice
2 tablespoons white sugar or equivalent sweetener of choice
1 tablespoon arrowroot or cornstarch
4 tablespoons cold water
1 cup coconut milk (light)
1 teaspoon pure vanilla extract

1. Lightly oil a 9×9-inch baking dish. Preheat oven to 350 degrees F.

2. To make topping, combine first 9 ingredients and mix well. Cut cold butter into small pieces and blend into dry ingredients until mixture forms pea-size pieces. Set aside.

3. To make filling, toss berries with lemon and sugar in a medium bowl. Set aside.

4. Into a medium saucepan, measure water and arrowroot. Mix well. Add coconut milk and vanilla, mixing well. Bring to boil over medium heat, stirring constantly. Remove from heat but keep stirring.

5. Pour hot mixture over berries and toss lightly until berries are coated.

6. Measure 1 cup of topping and press into bottom of pan. Pour berry mixture into pan and sprinkle with remaining topping.

7. Place in preheated oven and bake 30 to 35 minutes or until topping turns golden brown.

8. Allow to cool before serving. If kept in refrigerator, reheat or bring to room temperature before serving.

READ FULL POST — including tips when using berries in baking!

If you are interested in subscribing to Living Without (highly recommended), click the link below:

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Strawberry Pumpkin Waffles

Posted August 14, 2012 By Sandy

My husband and I were sitting outside last evening enjoying the nice weather when he remarked that it was starting to feel a bit like fall (of course, this was at the end of a 96 degree day).  So, in celebration of the ending of summer, I found this lovely Strawberry Pumpkin Waffle recipe.

Now, as far as I am concerned, we have a month of summer left, but these waffles will taste good in the summer as well as in the fall!!

Vegan, Gluten Free

Strawberry Pumpkin Waffles

(vegan, gluten free, soy free)

Serves 4

2 tsp baking powder
1 cup + 2 tbsp brown rice flour (see below for additional flour options)
1/2 cup + 2 tbsp potato starch (see below for additional flour options)
1 tsp cinnamon
Dash salt
1/2 cup pureed pumpkin
1 cup almond milk
1 tsp apple cider vinegar
1 tbsp coconut oil
1 tbsp agave syrup
1 cup strawberries, cut into small pieces
Coconut oil spray

1. Mix dry ingredients together with a whisk.

2. Mix together wet ingredients (including pumpkin) with a whisk until slightly frothy. Add wet ingredients to dry, mix well, and then add strawberries and mix to incorporate. If you need to add some almond milk to make the batter appropriately thin, do so (it can vary from try to try). It should resemble any standard waffle or pancake batter, but maybe be slightly thicker.

3. Spray a waffle iron with coconut oil spray and make waffles according to manufacturer instructions. I typically pour about 1/2 heaping cup of batter over the surface and wait till it’s cooked through. Be absolutely certain to spray the iron between each waffle! It’ll ensure the best results.

4. Serve with additional strawberries.

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If you are looking for more pancake or waffle recipes, check out our additional recipes on this site!

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Gluten Free Apple Crisp

Posted July 27, 2012 By Sandy

A bowl of Gluten Free Apple Crisp sounds really good right now!  Even though it is a bit early for apple harvest, this is a good recipe to keep on hand.

This is a specially interesting recipe as it was post by Megan, who is the  author of The Gluten Free Vegan, but actually made by her husband!  Obviously, she has a husband like mine who likes to get in the kitchen to cook for me from time to time (Megan, did your husband spend time in the kitchen with his mom when he was little like my husband?!)

Gluten Free Apple Crisp

Ingredients
  • 5 cups peeled, cored and sliced apples
  • 2-4 tablespoons sugar (use white, brown, or whatever sweetener you prefer)
  • 1/2 cup gluten-free rolled oats (we use Only Oats)
  • 1/2 cup brown sugar
  • 1/4 cup brown rice flour
  • 1/4 teaspoon cinnamon, nutmeg, or ginger
  • 1/4 cup vegan margarine
  • 1/4 cup chopped walnuts or shredded unsweetened coconut
Directions
  1. Preheat oven to 375F.
  2. In an 8×8 baking dish combine the sliced apples and sugar. Stir to coat well.
  3. In a medium bowl mix together the oats, brown sugar, brown rice flour and spice. (Levi used cinnamon.)
  4. Cut in the vegan margarine until the mixture forms coarse crumbs.
  5. Stir in the walnuts or coconut. (Levi used coconut.)
  6. Sprinkle the topping over the fruit, making sure to coat evenly.
  7. Bake for 30-35 minutes until the topping is nice and golden brown.
  8. Let sit a few minutes before serving.

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If you like this recipe, please share with your friends by clicking on one of the links below.

And if you like more Gluten Free Vegan baked goodies, check out the recipes listed here:  Baked Goods

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Sunshine Salad

Posted July 20, 2012 By Sandy

In keeping with our cool summer salads, I thought I would share my Sunshine Salad recipe.  Most of my recipes come together by accident. …. “Let’s see, what do I have in the fridge ….”

Sunshine Salad is a revision of a jello salad my Aunt made us when I was a kid.  I don’t eat jello anymore, but the ingredients mixed together just in the right amount make a nice, slightly sweet, summer salad.

Sunshine Salad

 

1 – 20 oz can crush pineapple
1 to 1 ½ cups of finely chopped carrots
1/3 cup raisins
1/3 cup coconut
1/3 cup pumpkin seeds

Mix all the ingredients together — including the pineapple juice.

If you let it sit in the refrigerator for a few hours before serving, the flavors blend.

Quick, easy, and good!!

I have taken this dish to potlucks and gotten very good reviews.

If you like this recipe, please share with your friends by clicking one of the share links below!  Thanks!!

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Cool Blueberry Recipes

Posted July 12, 2012 By Sandy

Blueberry season is here and I have a couple Cool Blueberry Recipes to share with you. Both are Vegan and Gluten Free:

  1. Blueberry Lavender Vanilla Ice Cream
  2. Blueberry Bliss Smoothie

Of course, living in huckleberry country, I would substitute huckleberries for the blueberries — but for the rest of the country, blueberries will work great too!

Blueberry Lavender Vanilla Ice Cream – Vegan, Gluten-free, Refined Sugar-free


Ingredients:

1 quart fresh blueberries
1/2 cup maple syrup (honey or agave)
1 cup water
2 1/2 cups full fat organic coconut milk (about 1 1/2 cans)
2 tablespoons dried culinary lavender blossoms
1 vanilla bean (or an additional 1-2 tablespoons of vanilla extract at the end)
1 cup unsweetened organic vanilla almond milk
1 teaspoon vanilla extract

Directions:

In a large sauce pan over medium-heat, add blueberries, maple syrup and 1 cup water, bring to the start of a boil then drop the heat down and allow it to simmer for about 5-8 minutes. Continue simmering until the berries begin to pop and break open, remove from the heat and using a fine strainer, pour the mixture into the strainer, over a bowl, catching the berries. Then add the syrup back to the saucepan and add the blueberries to the pitcher of your blender and set aside.

Add the coconut milk and lavender to the pan with the blueberry syrup. Slice open the vanilla bean and scrape the seeds into the pan, then go ahead and toss the whole bean in, too. Over a medium-high heat, allow to mixture to simmer for about 5 minutes, then remove from the pan from the heat, cover and allow the lavender and vanilla to infuse for about 15 minutes or longer.

Using the fine strainer, strain the liquid into the blender with the blueberries, gently pressing down onto the lavender and the vanilla bean to get all of the flavor. Add the extra vanilla and the almond milk and blend until very smooth.

Pour the mixture into a large glass bowl, cover and place in the refrigerator for at least a few hours, or overnight. I usually just leave it overnight.

Once chilled, pour the mixture into an ice cream maker and process according to manufacturer’s directions. Eat right away as a soft-serve or add to a freezable container and place in the freezer for at least 8 hours or longer, to firm up. Freeze until it is firm enough to scoop.

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Now before you turn your nose up to the lavender, I suggest you try some.  We have a company here in Idaho that specializes in lavender cookies, cakes, etc. and they are very popular!  And make sure to check out the original post for further tips on making this recipes.

Blueberry Bliss Smoothie! (Dairy Free, Refined Sugar Free & Vegan)

Add to Vitamix or Blender:

2 cups almond milk (unsweetened vanilla or homemade)
2 cups water
2 cups spinach
2 cups frozen blueberries
2 spoonfuls acai berry powder
4 Tbsp. pure maple syrup (or raw honey)
1/3 cup chia seeds
1 tsp. pure vanilla extract

Blend on high for 1 minute. Pour into glasses and enjoy!  Makes 6 servings.

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I love this smoothie recipe — of course, it is very much like my own!!  I, of course, use coconut milk rather than almond milk.  But I never thought about using chia seeds in my smoothie.  I’ll try that next time I make one.  Oh and check for sweetness:  You may not need the maple syrup (I never put sweetener in my smoothies …. but then I use ripe bananas in addition to the berries which adds extra natural sweetener!).

If you are interested in more smoothie recipes, check out my Squidoo Page:  Easy Healthy Smoothies.

 

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Gluten Free Strawberry Shortcake

Posted June 29, 2012 By Sandy

Strawberries are some of the first new fruits of the season.  And along with strawberries is, of course, Strawberry Shortcake!  Gluten Free Strawberry Shortcake cupcakes are even more fun!

The following recipe is especially interesting because the author, The Daily Dietribe blog, has avoided many of the “questionable” ingredients that are allergy triggers.

 Strawberry Shortcakes

(Gluten-Free, Sugar-Free, Vegan)

Ingredients:
Cupcakes:
2 2/3 cups white rice flour (422 grams)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt

2 cups orange juice
1/2 cup coconut cream*
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 teaspoon NuNaturals Liquid Stevia

Filling: 
Coconut cream**
Sliced strawberries

*For coconut cream, get a can of full-fat coconut milk. The cream rises to the top, so you can simply skim that off the top. There’s just about 1/2 cup of coconut cream on top generally.

*To get enough coconut cream for all 12 shortcakes, you’ll need a few cans. I’m not sure how many because it was too expensive for me to purchase that much. So I generally made a batch of cream from one can, made as many shortcakes as I could from that, and then ate the rest of the cupcakes plain or with Earth Balance Coconut Spread. To make the cream, I skimmed the cream off the top of the can, added a few drops of vanilla stevia to taste, and whipped it with a hand mixer until it resembled the texture of regular whipping cream.

Directions:

  1. Preheat the oven to 350 degrees F. Lightly oil a 12 muffin cupcake tin or use cupcake liners.
  2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the orange juice, coconut cream, applesauce, vanilla extract and stevia with a hand mixer on medium for about 30 seconds. Slowly add in the dry ingredients, continuing to beat until completely mixed.
  4. Spoon batter into cups, filling each one completely. Bake for 23 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool a few minutes before removing cupcakes to a cooling rack. Cool completely, then slice in half, filling with coconut cream and strawberries.

READ FULL POST — and make sure to check out the contest listed on the site!

We have made “whipped cream” from coconut milk many times.  Our method is to put the unopened cans in the refrigerator for several hours.  Once they are very cold, scoop the milk into a mixing bowl, add a bit of maple syrup and vanilla to the mix and beat well.  We use our Vitamix.  The cream is a bit runner than conventional whipped cream, but you don’t waste half the can with this method.

If you try this recipe, we find that Thai Kitchen Pure Coconut Milk works the best!

Do you have a unique recipe for non-dairy whipped cream that you would like to share with us?

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