Gluten-free, dairy-free recipes

Sunday brunch recipes, Sunday soup recipes, weekday meals that need to be easy, rabbit-with-a-skillet recipes, teatime recipes–here’s our ever-evolving kitchen output:

Black bean and pinto chili (vegan)

1 lb. dry pinto beans
1 lb. dry black beans
1 large onion, diced
3 cloves garlic, minced
2 Tbsp olive oil
5 large fresh tomatoes, diced
3-4 Tbsp chili powder
salt to taste

Rinse beans. Soak beans overnight, pour out water, and add water to cover beans again. Simmer beans in enough water for several hours until soft. Meanwhile, saute onion and garlic in olive oil until carmelized. When beans are soft, add onion, garlic, tomatoes, chili powder, and salt. Simmer for at least 1 hour. We like this with GF cornbread muffins.

Blondies (yeah, a total cheat)
9 oz ghee
1 c. tapioca starch
1 c. rice flour
1/4 c. coconut flour
1 1/2 tsp salt
1 1/2 tsp baking powder
2 1/2 cups brown sugar
3 large eggs
2 1/2 tsp vanilla
2 cups chopped walnuts

Oven at 350. Whisk together flours, baking powder, and salt. Melt ghee in pan and stir in sugar until combined. Let cool a bit, and then add eggs. Beat until light and fluffy. Add vanilla. Add flour mixture slowly, then walnuts. Pour into pan and bake 40-45 min.

Butternut squash soup

Coconut Cake

3 eggs
1/2 c sugar
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup almond flour
1/2 cup cornstarch
1/3 cup coconut milk (full-fat)

Mix eggs, sugar, salt, lemon juice, and vanilla in deep bowl. Whip mixture until eggs have tripled in volume and turned a pale yellow color.

In a second bowl, mix almond flour with cornstarch. Fold this mixture into the first bowl until just incorporated. Add the coconut milk, stirring until just incorporated. Pour batter into 2 cake pans or cupcake liners, and bake at 350 for 25 min (cake) or 18 min (cupcakes). Remove from oven and allow to cool completely on rack before adding frosting.

Frosting:
3/4 cup sugar plus 1/8 teaspoon cream of tartar
1/8 teaspoon salt
3 tablespoons full-fat coconut milk
1 egg white
1/2 teaspoon vanilla extract
1-1 ½ cups flaked coconut for garnish (chop if you want a finer texture)

Place sugar, cream of tartar, salt, coconut milk, and egg white in the top bowl of a double boiler. If you do not have a double boiler, use a metal mixing bowl that sits on top of a saucepan securely with plenty of space between the bottom of the bowl and the bottom of the saucepan. Fill the saucepan with 1 inch of water and boil, then simmer on low heat.

Beat the mixture with a handheld electric mixer for 1 minute at room temperature. Place the pan over the simmering water, being sure that the water does not touch the bottom of the top pan. (If this happens, the frosting becomes grainy). Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat and then beat in the vanilla.

To serve, use a small spatula or butter knife to frost each cupcake. Sprinkle with the shredded coconut, and, dust a very small amount of salt on top.

–Adapted from The Sensitive Epicure

Coconut Custard

1 can full-fat coconut milk, plus ¼ c coconut milk
3 Tablespoons splenda or sugar
1/4 tsp salt
4 large egg yolks
2 Tablespoons cornstarch
1 Tablespoon coconut oil
1 teaspoon vanilla extract or 1 vanilla pod (scrape out seeds)
1/2 c dessicated coconut (unsweetened)

Separate the eggs and put yolks in a pyrex bowl. Add a little coconut milk, whisk, and set aside. Add the rest of the milk along with the sugar, salt, dessicated coconut, and cornstarch to a small pot and whisk this well until there are no lumps. Bring the liquid just under the boiling point and then temper the liquid into the yolk mixture you have reserved by adding in a little of the hot liquid at a time, until it is all incorporated. Then add this mixture back into your pot and cook on medium heat until thickened, about 5 minutes. Once thick, remove from the heat and add in the 1 teaspoon of vanilla and the coconut oil. Stir until it is all incorporated.

Cornbread muffins

1/2 c. tapioca flour
1/2 c. rice flour
1 c. corn meal
1/2 tsp. salt
2 Tbsp sugar
4 tsp. baking powder
1 tsp cinnamon
1 c. coconut milk
1 egg, beaten
1/4 c. melted coconut oil

Mix dry ingredients, then whisk in wet ingredients. Bake for 20 minutes at 425 degrees. Makes 10-12 amazingly yummy muffins.

Crepes

3 eggs
1 1/4 c. coconut milk
1/2 c. tapioca flour
1/4 c. almond flour
1 Tbsp sugar
1/2 tsp. salt

Put everything into blender and pulse on slow until thoroughly mixed. Pour from blender–easy peasy.

Dark Chocolate Coconut Mousse

1 bag dark chocolate chips
2 cans full-fat coconut milk

In heavy-bottomed pan, slowly melt chocolate chips and coconut milk; stir until thoroughly mixed. Spoon into tiny dishes and refrigerate for a couple of hours.

Dutch Baby (or German Puffed Pancake)

2 tablespoons ghee or coconut oil
6 eggs
1 1/4 cups coconut milk
1/2 cup tapioca starch
scant 1/2 c rice flour
1 Tblsp coconut flour
1 tsp sugar
1/2 teaspoon salt
powdered sugar for dusting

Preheat the oven to 375 degrees. As the oven is heating, place the ghee in a quiche dish, and place the dish in the oven until the ghee melts. Remove the baking dish, rotate it to distribute the ghee evenly around the pan, and set it aside.

In a large bowl, add the next 5 ingredients (eggs, milk, flour, sugar, and salt) and beat with a wire whisk until smooth and thickened. The batter will still be thin and pourable.

Pour the batter into the prepared baking dish, and return it to the preheated oven.
Bake for 30 minutes, until the pancake is very puffy & the edges are a golden brown.

Dust lightly with confectioner’s sugar, cinnamon or nutmeg, strawberries, blueberries, etc, and slice into wedges.

Adapted from glutenfreeonashoestring.com

French Apple Cake

1 lb Granny Smith apples, cored and sliced thinly
1/2 c almond flour
1/2 c tapioca flour
2 tsp baking powder
1/2 tsp salt
1/3 c powdered sugar
1/3 c brown sugar
6 Tbsp coconut milk
1/3 c coconut oil, melted
3 eggs
1 tsp nutmeg
1 tsp vanilla

Line springform pan or if doubling recipe, 9 x 13 pan with parchment. Arrange apple slices in pan. Beat all remaining ingredients until you have a smooth batter. Pour over apples in pan, level the top, and bake at 350 degrees for 50 min. Finish with a light dusting of powdered sugar.

Gingerbread

1 c mashed baked sweet potato
1 c almond butter
1/2 c molasses
2 eggs
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla extract
1 t cinnamon
1/2 t ground ginger
1/4 t cloves
¼ tsp salt
3/4 c chopped crystallized ginger

Mix all ingredients well. Bake at 350 degrees for 30 min.

Gujerati green beans and red potatoes (vegan)

Lentils and spinach (vegan)

6 cups water
2 cups brown lentils
2 bags frozen spinach or one big container fresh spinach or however much you can pick from your garden that day
3-inch piece fresh ginger, peeled and grated
1/2 large lemon, juiced
black pepper to taste
2 tsp salt

Rinse lentils and simmer for one hour in the 6 cups of water. Add the spinach, ginger, and salt. Stir and simmer for 1/2 hour more. Just before serving, add lemon juice and black pepper.
This is good with crisp Granny Smith apple slices and sesame rice crackers.

Pad Thai

thin rice noodles
bean sprouts
sugar snap pea pods
peas
5 eggs, scrambled
1 lime
cilantro

Sauce: (use your own judgment in parsing out proportions of the following)
peanut butter
Thai red curry paste
soy sauce
sesame oil
coconut milk

Mix sauce into noodles, bean sprouts, pea pods, peas, and scrambled eggs. Serve with cilantro and lime wedges.

Panna Cotta

Version 1: Vanilla & Clove Panna Cotta

1 14oz can full fat coconut milk
1/4 cup honey (or 2 Tbsp honey and one splenda packet and a dash salt)
1/2 tsp ground cloves (or 1 tsp clove extract)
1 tsp vanilla extract
2 Tblsp water
1 3/4 tsp plain gelatin

Pour gelatin into a bowl and stir in the water. Set aside.
Place coconut milk, honey, cloves, and vanilla in a medium saucepan and bring to a boil. Remove from heat and let cool for 10 minutes.

Pour 1/2 cup of the coconut mixture into the bowl with the gelatin and mix until all of the gelatin is dissolved. Pour this mixture back into the saucepan with the rest of the coconut milk.
Divide mixture evenly among 4 ramekins or small glass bowls. Place in the refrigerator for at least 4 hours or overnight.

Version 2: Fruit Panna Cotta

1 14oz can full fat coconut milk
1/4 cup honey (or 2 Tbsp honey and one splenda packet and a dash salt)
1/4 cup of one of the following: blackberry juice (run berries through food mill to remove seeds), sliced strawberries, juiced and zested orange or lemon, or whole blueberries.
2 Tblsp water
1 3/4 tsp plain gelatin

Pour gelatin into a bowl and stir in the water. Set aside.
Place coconut milk, and honey in a medium saucepan and bring to a boil. Remove from heat and let cool for 10 minutes.

Pour 1/2 cup of the coconut mixture into the bowl with the gelatin and mix until all of the gelatin is dissolved. Pour this mixture back into the saucepan with the rest of the coconut milk and add fruit and/or juice, stiring well.

Divide mixture evenly among 4 ramekins or small glass bowls. Place in the refrigerator for at least 4 hours or overnight.

Red lentil soup (vegan)

3 cups lentils and 9 cups of water; cook until soft (about an hour)
1 med-to-large onion diced
1-2 Tbsp minced garlic
1 tsp cumin seeds
1/8 tsp cayenne
1 tsp turmeric
1 tsp ground coriander seed
1 Tbsp minced ginger
Sauté above ingredients in olive oil and set aside

1 qt veg stock
1 eggplant, chopped fairly fine
1 lb carrots, chopped
2 med potatoes, diced
2 med roma tomatoes, diced
1 bunch kale, chopped
Put all of the above plus spices into a pot and boil until veggies are tender (about 30
min). Then add lentils and mix.
Salt to taste and serve.

Samosa potatoes with cabbage and peas (vegan)

Sesame kale and chicken

2 big bunches dark kale, chiffonaded
1 lb chicken breast
2 cloves garlic, minced
2 tsp grated ginger
1/2 cup almonds
2 Tbsp toasted sesame seeds
1 Tbsp sesame oil
olive oil
salt to taste

Brown the chicken in olive oil, adding garlic and ginger toward the end. Reduce heat and add kale, salt, and almonds to pan; cover until kale is tender (15 minutes or so). Dress with sesame oil and sesame seeds before serving. We eat this with fresh orange slices.