Posts Tagged ‘Meatless’

Oatmeal Blender Waffles Recipe


I posted this recipe once before with a big old fat typo! It called for 2 tsp baking soda instead of baking powder.  A very sweet reader left me a note letting me know it tasted like baking soda.  Well, I guess so!  Please accept my apologies if you tried this recipe with all that baking soda. I can only imagine how disgusting it was!

The correct recipe is quite good!  I promise. I tested it this morning on a “normal” tween who eats the typical American diet.  She said the waffles were really good. Once I told her there were no eggs, milk or wheat in the waffles, she couldn’t believe it.

This recipe makes four waffles.   Make sure you blend only one batch at a time unless you have a high power mixer like a Bosch or vita-mix.  Even then, only double the batter will fit in one blender.

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Mojo Chicken in the CrockPot


Who can resist a recipe with “Mojo” in it’s name?  I found this flavorful Mojo chicken recipe at Run DMT and had to try it.  I’ve tweaked the recipe for the slow cooker and added some veggies to complete the meal.  Cooking the whole chicken in the slow cooker guarantees it’s going to be juicy, plus you don’t have to worry about the chicken drying out or burning.  You can still have crispy skin by following the direction here.  I hope you’ll try this chicken with pizaaz!

Don’t forget to save your bones and make stock in your crockpot!  Mojo chicken stock makes an absolutely delicious Mojo Soup (recipe here).

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Cinnamon Sweet Potato and Apple Bake

I know what I’m bringing to Mom’s for Christmas brunch this year!   This cinnamon sweet potato and apple bake turns the humble sweet potato and apple into something a little fancy without any fancy prep work.

Once you pop the cinnamon sweet potato and apple bake in the oven, the smell of cinnamon starts floating through the house.  It smells like Christmas.

It’s no secret that I love sweet potatoes.  You can read how I freeze sweet potatoes here.

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“Eggnog” French Toast

Have you seen that So Delicious has a new egg-free nog flavoured coconut milk ?  I had the crazy idea that it would make awesome french toast.  Boy, was I right!

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How to Make Powdered Sucanat or Rapadura

Making powdered sucanat is easy!  Just dump a cup or so into a blender and blend for a few seconds.  Be careful not to blend it too long or your blender will get hot and the sugar will start to melt.

You can use the powdered sucanat in your favorite frosting recipe.  It works great in chocolate frosting and turns vanilla frosting into something more like yummy caramel frosting.  You will definitely want to try it in this apple cider glaze poured over gluten-free 2 ingredient pumpkin bread.

You may also enjoy this allergy-friendly Hot Fudge Cake and Dairy-Free Caramel Dip/Sauce.

Two Ingredient Pumpkin Bread with Apple Cider Glaze

After seeing a two ingredient pumpkin cake recipe using only a box of cake mix and a small can of pumpkin puree on pinterest,  I remembered that somebody mainstream makes a gluten-free cake mix now.  My wheels started spinning.  I decided to give it a try.

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Allergy-Friendly Spiced Cake Donuts

“Mom, can you make some donuts that I can have?”  That is what my baby asked me.  My heart melted.  Thankfully, I remembered seeing this recipe on Cyble Pascal’s blog.  I ordered a couple of donut pans from Amazon and picked up some gluten-free flour mix.  This recipe is a bit fussy for my style but when your baby asks for donuts, you make donuts!

Allergy-Friendly Spiced Cake Donuts

Ingredients:

  • ¼ cup + 2 Tbs Coconut Milk
  • ½ tsp Lemon Juice
  • 1 cup Gluten-Free Flour Mix
  • ¼ tsp Xanthan Gum or Guar Gum
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1/8th tsp Cinnamon
  • 1/8th tsp Nutmeg
  • ½ cup Sucanat or Brown Sugar
  • ¼ cup Palm Shortening
  • ½ tsp Vanilla Extract

Directions:

  1. Preheat oven to 350.
  2. Mix egg substitute and set aside.
  3. Combine coconut milk and lemon juice and set aside.
  4. Combine dry ingredients and whisk well.  Cyble suggests spooning the flour mixture into a measuring cup and levelling off so you don’t end up with too much flour.
  5. Combine remaining shortening, vanilla and egg substitute.  Beat 2 minutes or until light and fluffy.
  6. With the mixer on, sift in 1/3 of the flour mixture and then add 1/2 of the milk mixture.  Repeat.  Sift in the final 1/3 of the flour mixture and beat until smooth.  Do not over mix.
  7. Spoon mixture into donut pan filling donut holes 7/8 full.  Tap the pan against the counter a few times to settle batter into pan.
  8. Bake 15 minutes until lightly golden.  Let cool 5 minutes and transfer to cooling rack.
  9. Dip the donut in the glaze and let the glaze set.  Enjoy!

Donut Glaze

Ingredients:

Directions:

  1. Combine all ingredients and mix until smooth.

You may also enjoy Double Chocolate Chip Scones Recipe (Gluten-free, Dairy-Free, Egg-Free) with a nice hot cup of Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

This post is part of Tea Party Tuesday, Slightly Indulgent Tuesday, and Friday Food.

Baked Pears Drizzled with Real Maple Syrup


Seriously simple baked pears drizzled with real maple syrup.  We have enjoyed these just as they are but I’m sure they would be divine a la mode.  My kids cannot get enough of these!

Ingredients:

  • 4 Pears
  • 1/2 cup Maple Syrup

Directions:

  1. Preheat oven to 400.  Peel, slice and core pears.  Place pears in a baking dish.
  2. Drizzle with maple syrup.  Bake for 15 minutes.  Turn pears over and cook for 15 minutes more or until pears are tender.

You may also enjoy Grilled Peaches and Dairy-Free Caramel Dip/Sauce for your apples.

Recipe adapted from Sweet Paul Magazine.

How to Roast Garlic

You haven’t had garlic bread ’till you’ve had toasted bread smeared with warm, freshly roasted garlic.  Roasting garlic is very simple.

How to Roast Garlic

You will need:

  • Head of Garlic
  • Olive Oil
  • Salt
  • Aluminium Foil
  • Baking Sheet or Muffin Tin

Directions:

  1. Preheat oven to 400 degrees.
  2. Chop the head off the garlic, exposing the cloves.
  3. Peel the outermost layer of the skin.
  4. Drizzle some olive oil on a small piece of aluminium foil.  Place the garlic head in the olive oil.
  5. Drizzle more olive oil onto the garlic oil and salt.
  6. Wrap the garlic in the foil and place on a baking sheet or in a muffin tin.
  7. Roast for 30 minutes or until the cloves are soft.
  8. When cool enough to handle, use a cocktail fork to remove the garlic cloves or squeeze the head onto toast or dish and spread with a knife.

You may also enjoy:

 

 

 

 

 

 

Photo 1 credit: VirtualErn Photo 3 credit: janeyhenning

Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

Is there anything better than a steaming Pumpkin Spice Latte to warm up a crisp fall morning? Now you can save money and make these dairy-free treats at home using real pumpkin! This is a simple, no syrup required recipe that is right up my alley.

Dairy-Free Pumpkin Spice Latte

Ingredients:

  • 1/4 cup Espresso or 1/2 cup Strong Coffee (adjust amounts to your taste)
  • 2 T Canned Pumpkin
  • 1 tsp Vanilla Extract (optional)
  • 2-3 T Sucanat/Rapadura or 2 T White Sugar
  • 1 cup of Milk (I have tried cow’s milk, rice milk and coconut milk.  They were all good!)
  • 1/4 tsp Pumpkin Pie Spice

Directions:

  1. Brew the espresso or coffee.
  2. While the coffee is brewing, combine the rest of the ingredients in a small saucepan. Heat over medium heat, whisking continuously, until the mixture is hot and frothy. Do not boil.
  3. Pour the espresso or coffee into a mug and pour the pumpkin flavored milk over it. Enjoy!

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Cranberry Granola Bars.

This recipe was shared at Allergy-Friendly Friday!

Thanks All Recipes!  Photo credit: marfis75