Carefreeglutenfree - Carefree Gluten Free

Apple Cider Pound Cake

Ingredients:

3/4 cup non-dairy butter, softened

1-1/2 cups sugar

3 teaspoons egg replacer

1/4 cup hot water

1/4 cup applesauce

1-1/2 cups Gluten Free all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup apple cider

Gluten Free, vegan caramel icing

Directions:

Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan with non-stick cooking spray.  Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  In a separate bowl, dissolve egg replacer in hot water.  Add to the butter mixture and beat until combined.  Add in the applesauce; beat well.

In another bowl, whisk together the flour, baking powder, xanthan gum, and salt.  Add to the creamed mixture alternately with the cider, beating well after each addition.

Pour into the prepared pan.  Bake at 300 degrees for 45-60 minutes, or until a toothpick inserted in center comes out clean.  Cool completely.

Frost, as preferred and serve.

Corn and Poblano Lasagna

Recipe adapted from Marcela Valladolid

Ingredients:

4 tablespoons non-dairy unsalted butter, divided

3 cloves garlic, minced, divided

2 cups fresh corn kernels (from about 2 ears), or frozen and thawed

1 cup original almond milk

1 teaspoon fresh thyme

Salt and freshly ground black pepper

1/2 cup thinly sliced white onion

1 large zucchini, thinly sliced lengthwise

4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips

10 oz. Gluten Free lasagna noodles, cooked per package directions and drained

2 cups shredded vegan mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees F. 2. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the milk and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. 3. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. 4. Spread about 1/3 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 1/2 lasagna sheets. Spread 1/2 of the poblano mixture and 1/2 of the cheese over the pasta. Repeat, spreading 1/3 corn mixture, lasagna, poblano mixture, remaining corn mixture and remaining 1/2 cheese. 5. Bake until cooked through, about 15-20 minutes.  Serve.

Chocolate Chai Cupcakes

For the cupcakes:

1 c. almond milk

1 tsp. apple cider vinegar

1/3 c. vegetable oil

3/4 c. sugar

2 tsp. vanilla

1 c. gluten free all-purpose flour

1/4 tsp. xanthum gum

1/3 c. cocoa powder

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

For the frosting:

1/2 c. Earth Balance vegan margarine (or butter for non-vegans)

3-4 c. powdered sugar

2 chai tea bags

2 tbsp. boiling water

2 tbsp. almond milk

1/4 tsp. salt

For the cupcakes: 1. Preheat oven to 350 degrees.

2. Mix the vinegar with the almond milk and let sit for five minutes.

3. Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.

4. Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

For the frosting: 1. Beat the Earth Balance until soft.

2. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the almond milk.

3. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy. Frost cupcakes.

Makes 12 cupcakes.

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

Granny's Chocolate Cobbler

Recipe adapted from The Pioneer Woman:

1 cup Gluten Free All-purpose Flour

2 teaspoons Baking Powder

¼ teaspoons Salt

7 Tablespoons Cocoa Powder, Divided

1-¼ cup Sugar, Divided

½ cups Milk

⅓ cups Melted Butter

1-½ teaspoon Vanilla Extract

½ cups Light Brown Sugar, Packed

1-½ cup Hot Tap Water

1. Preheat oven to 350 degrees.

2. First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

3. Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

4. Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

5. In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

6. Pour the hot tap water over all. DO NOT STIR!

7. Bake for about 40 minutes or until the center is set.

8. Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Char-grilled Chocolate Chip Cookies

from Celiac Disease Foundation

Serves: 24

Ingredients:

1 bag Pamela’s Chocolate Chunk Cookie Mix

8 tbsp butter (1 stick) or butter alternative

1 egg (large) or egg replacer (prepared)

Directions:

Bring butter or alternative to soft room temp.

Combine with Pamela’s Mix and one large egg (or prepared egg replacer), and mix until completely incorporated. Dough will appear dark, oily, and slightly crumbly.

Press together heaping tbsp dollops and place on foiled wrapped cookie sheet.

Lightly flatten and bake in closed grill for 18 – 20 minutes.

“Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.”

- Joanne Harris, Chocolat

2-3 skinless, boneless chicken breasts (about 2 lbs)

1/4 cup lime juice

3 cloves garlic, minced

1/2 cup cilantro, finely chopped

1 tsp ancho chili powder

1 tsp salt

2 T olive oil

1 lb Gluten Free pasta of choice

1 large red bell pepper, diced

1 large green bell pepper, diced

1 red onion, diced

1 chipotle pepper + 1 T of adobo sauce, minced

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup Parmesan cheese

1. Trim fat from chicken breasts and cut into bite-size pieces.  Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together.  Pour over chicken to coat and marinate chicken about 30 minutes.

2. Heat a large pot of water to boiling.  Add generous amount of salt and add pasta.  Cook according to package directions until al dente.  Drain and set aside.

3. Meanwhile, add olive oil to large saute pan and heat over medium heat.  Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.  Add chicken stock and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.  Reduce heat to low and add cream and cheese.

4. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce.  Cook about 5 minutes and top with remaining cilantro and serve.