Carefreeglutenfree - Carefree Gluten Free

Cherry Cola Cake

Adapted from Taste of Home

The bright, zingy flavor of cherry gives the Southern winter classic a summer makeover.

Ingredients:

1-1/2 cups miniature marshmallows

2 cups Gluten Free all-purpose flour

2 cups sugar

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1 cup non-dairy butter, cubed

1 cup cherry-flavored cola

3 tablespoons baking cocoa

Egg Replacer for 2 eggs

1/2 cup non-dairy milk

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Frosting:

3/4 cup non-dairy butter, softened

1-2 cups confectioners' sugar

7 ounces vegan marshmallow creme (recommended: Suzanne's Ricemellow Creme)

2 tablespoons frozen cherry-pomegranate juice concentrate, thawed

Directions:

1. Preheat oven to 350 degrees.  Grease the bottom of a 9x13 inch baking pan with shortening.  "Flour" the pan with cocoa powder.  Evenly distribute the marshmallows in the pan.

2. In a small bowl, whisk together the non-dairy milk (I recommend soy milk for a lighter textured cake) and apple cidar vinegar.  Let sit 5 minutes.  In a separate bowl, dissolve the egg replacer in warm water, according to package directions.  Add to the milk mixture.  Stir in the vanilla.  Set aside.

3. In a large bowl, sift the flour, sugar, xanthan gum, and baking soda.

4. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

5. Add in the milk mixture, stirring constantly.  Pour into the prepared baking pan.  (Marshmallows will float to the top.)

6. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

7. For frosting, in a small bowl, beat butter and 1 cup confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.  (You may need to add in more confectioners' sugar until you reach the desired consistency.  I used 1-1/2 cups sugar to get a glaze-like consistency, which is more traditional for a coca-cola cake.)

8. Spread the frosting over the top of the cake.  Slice and serve.

Buttered Herb Pasta

With six, simple ingredients, this quick pasta dish feigns decadency with its rich and luxurious flavor.

Ingredients:

8 oz. Gluten Free spiral pasta, or any pasta of choice

4 Tablespoons non-dairy butter

4 Tablespoons non-dairy Parmesan cheese

1 teaspoon garlic powder

1 Tablespoon fresh finely chopped basil leaves (or 1 teaspoon dried)

1 Tablespoon fresh finely chopped parsley leaves (or 1 teaspoon dried)

Directions:

1. Cook and drain pasta according to package directions.

2. In a medium saucepan over low heat, melt the butter.  Add cheese and spices until well combined.  Add in the pasta and toss to coat well.  Serve.

{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.

Easy Oatmeal

{Picture via weheartit.com}

Ingredients:

1/2 c. vanilla almond milk

1/2 c. gluten free quick-cooking oats

2 Tbsp. brown sugar

1/2 tsp. vanilla extract

1/8 tsp. cinnamon

Directions:

Combine all ingredients and microwave for 2 minutes at 80% power.  Stir.  Top with your favorite fruit, nuts, peanut butter, jam, etc. if desired.

(May also cook over low-medium heat on stove top for 5 minutes.)

Yield: 1-2 servings

{Photo via theKitchn}

{Photo via Martha Stewart}