Because my spouse does not like pies, but really likes the crumble and the gooey stuff inside my apple pie, I came up with this sweet and scrumptious apple crisp. If the inners and the top are your things, then this crisp, with a dollop of vegan vanilla ice cream is the perfect end to your Thanksgiving meal.
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Servings: 6 to 8
1/2 cup GLUTEN-FREE ALL PURPOSE FLOUR (I use King Arthur)
(I use all purpose flours with Xanthan Gum already in the mix.If you don't then you will need to add it. When adding xanthan (zan-than) gum to a recipe, use about 1/4 teaspoonper cup of flour. Blend it evenly into your dry ingredients before mixing.)
1/2 cup GLUTEN-FREE ROLLED OATS
1/2 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1/2 tsp BAKING POWDER
1/4 tsp GROUND CINNAMON
1/8 tsp SALT
5 Tbsp VEGAN BUTTER - softened and chopped up
4 GRANNY SMITH APPLES (5 cups)- peeled & chopped into small cubes
3 Tbsp VEGAN BUTTER - melted
2 Tbsp GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 Tbsp LEMON JUICE
3 Tbsp CASHEW MILK (or any nut-milk)
1 tsp VANILLA EXTRACT
1/4 cup LIGHT BROWN SUGAR - packed
1/2 tsp GROUND CINNAMON
1/2 tsp GROUND NUTMEG
1/8 tsp SALT
PRE-HEAT oven to 375 degrees F
COAT 8X8 baking dish with cooking spray
In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
REFRIGERATE the topping until later
In a large bowl, ADD the chopped apples
ADD the butter, flour, lemon juice, milk, vanilla, brown sugar, and spices and stir until completely combined
TRANSFER the apple mixture into the greased baking dish and spread evenly
SPRINKLE topping evenly over apples and pat down so that it covers nicely
BAKE for 30-35 minutes or until the top is golden brown.
COOL in the pans for 5-10 minutes before serving
STORE in an air-tight container in the refrigerator for up to 3 days. This crisp freezes well for up to 3 months. Thaw in the refrigerator and reheat in over on 350 for 20 minutes.
It’s OK if you don’t want to believe me, but this is the best Banana Bread you will ever eat and it is also gluten and dairy free. Once you make it you will absolutely agree. I made this batch with dairy-free chocolate chips and topped it with walnuts but I have also made it with raisans, flax seed, and almonds. Let me know how yours turns out and what options you put in.
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Servings: 12 slices (2 loaves)
4 large EGGS 4-5 very ripe BANANAS, mashed 1 cup SUGAR 4 ounces natural APPLESAUCE 1/3 cup high quality VEGETABLE OIL 1 teaspoon VANILLA 2 cups GLUTEN-FREE ALL-PURPOSE BAKING FLOUR 1 teaspoon BAKING SODA 1/4 teaspoon SALT OPTION Pairings: 1/2 cup DAIRY-FREE CHOCOLATE CHIPS 1/2 cup WALNUTS, chopped/smashed or 1/2 cup RAISINS 1/2 cup FLAX SEED 1/2 cup ALMONDS, chopped
PRE-HEAT oven to 350 degrees F
COAT two 9X5 loaf pans with cooking spray
In a large bowl, BEAT the eggs and add the bananas and MASH together (or you can mash the bananas before this step, but I don’t like to dirty too many bowls)
ADD the sugar, oil, vanilla, and applesauce and mix together well
In medium bowl, BLEND together the flour, salt, and baking soda
ADD the dry ingredients into the banana mash and with a big spoon or spatula MIX until all the dry ingredients are combined. Banana lump are fine, don’t over mix.
FOLD IN any mix-ins at this point
TRANSFER the batter into the loaf pans and SPRINKLE the top of each loaf with the nuts
BAKE for 45-50 minutes or until a toothpick in the center of the loaf comes out clean
COOL in the pans for 10 minutes and then REMOVE from pans and cool on a wire rack for another 20 minutes
NOTE: Try peeling your bananas from the bottom up, instead of the stem down, for easy, no mess peeling, especially when over ripe.
STORE in an air-tight container on the counter for up to 2 days, then refrigerate. This bread freezes well for up to 6 months. Slice it frozen and toast it in the toaster oven.
Matzo Brei is a fast and crunchy alternative to pancakes or waffles any morning of the year. Personally, I eat gluten-free matzo all year round, but it is around the Jewish holiday of Passover when observant Jews cannot eat unleaved bread, that people tend to focus on this tasty cracker. This classic Passover breakfast is light and delicious, so don’t wait until holiday time to try it.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
4 large EGGS 4 sheets of regular GLUTEN-FREE MATZO style crackers 1/2 cup CASHEW MILK (or other milk alternative) 2 tablespoons of VEGAN BUTTER (I use Earth Balance non-soy) SALT to taste CINNAMON to taste STRAWBERRIES (or other berries), maple syrup or honey, or even jam
In a large bowl, BEAT the eggs and WHISK in the milk. ADD salt to taste (but if using salted matzo, be sparing)
RUN each matzo board under cold water for 10-20 seconds a side, until it begins to soften. The amount of time depends on the type of matzo you are using. I recommend just plain flavored, not egg or onion. Don’t let it get too soft because it will become mushy.
SHAKE off excess water and BREAK the matzo boards into 1/2″ pieces and SOAK them in the egg/milk mixture for a minute or 2
While the matzo is soaking, HEAT a large skillet on medium-high heat until hot and then MELT the butter in it
ADD the soaked matzo to the skillet and let it COOK for about 60-90 seconds into a pancake. Sprinkle with cinnamon at this point if you desire.
Some people like to scramble the matzo brei instead. If you would like to try it that way just saute it while cooking instead of letting it set into a giant pancake.
FLIP the pancake in one big piece, or SPLIT the pancake into 4 sections and flip each section over, and COOK an addition 30-60 seconds.
When there is just a little bit of veggies and rice left over from the night before or you have some fajitas from a Mexican dinner in the refrigerator that you just don’t want to go to waste, the solution is this easy omelet that is great for breakfast or dinner. Basically, you can mix almost anything with a couple of eggs and have a tasty meal in less than 15 minutes.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Any combination of veggies and starches can work. May I suggest: 1/2 ONION, chopped 1 cup MUSHROOMS, sliced 1 BELL PEPPER, chopped 1 small bowl leftover cooked RICE, warmed or chopped up boiled or roasted POTATOES 2 or 3 small TOMATOES 4 EGGS, beaten Splash of DAIRY-FREE MILK ALTERNATIVE, I like cashew milk 1 teaspoon DAIRY-FREE BUTTER SALT & PEPPER to taste Handful of VEGAN CHEDDAR CHEESE, shredded
Depending on what leftovers you are using, you may or may not need to CHOP them up a little finer before frying
In a medium skillet, with a metal handle so that it can go in the oven, over medium-high heat, MELT the butter
FRY the vegetable leftovers together
WARM rice in a microwave if using
ADD rice or potatoes, salt and pepper to taste
If you are adding fish (or even meat) now would be the time to mix it in. COOK all ingredients until you feel they are well heated
BEAT eggs with a splash of dairy-free milk in a small bowl
POUR beaten egg mixture over the leftovers covering all ingredients. Depending on how much leftovers you use, you may need to add another egg or even 2.
COOK until the bottom of omelet is golden but the top is still uncooked
REMOVE the skillet from stove
ADD a handful of cheese shreds and place skillet under the oven BROILER until the top is golden brown and the eggs appear set (cooked through)
CUT the omelet in half or quarters, depending on size
SERVE with gluten-free toast and fresh fruit for breakfast or try a nice salad for dinner
STORE in an airtight container in the refrigerator for 2 days (would you call these leftover leftovers?)
I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Servings: 8 to 12 slices
1-1/3 cups ALMOND FLOUR 1/2 cup COCONUT FLOUR 1/4 cup FLAX SEED MEAL 1 teaspoon BAKING SODA 1/2 teaspoon SALT 5 EGGS 2 teaspoons LEMON JUICE 2 tablespoons MAPLE SYRUP 3 tablespoons VEGAN BUTTER (+1 tablespoon for topping), melted 1/2 teaspoon CINNAMON, ground (+1/2 teaspoon for topping)
PREHEAT oven to 350 degrees F
PREPARE a 9X5 loaf pan with parchment paper
In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
In a medium bowl, WHISK eggs
MIX maple syrup into eggs
WHISK melted butter into egg mixture. Stir well.
COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
BAKE for 30 to 35 minutes until golden brown
While bread is baking, PREPARE topping
In a small bowl, MELT 1 teaspoon of butter
MIX 1/2 teaspoon of ground cinnamon into the butter
REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
LIFT the loaf by the parchment and place on a plate to cool
BRUSH topping mixture over loaf while hot
SERVE warm or room temperature
STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months
A fast breakfast favorite around my house is French Toast. The great thing about my French Toast is that I use multigrain gluten-free bread which tends to be denser than traditional white or even whole wheat and is a weightier and more satisfying bite. Even the gluten-eaters in the family prefer it made this way.
Preparation time: 5 minutes
Cooking time: 6 minutes
6 slices multi-grain gluten-free BREAD, I use Canyon Bakehouse Ancient Grain 2 EGGS, beaten 2/3 cups MILK ALTERNATIVE, I use Unsweetened Cashaw Milk 1 teaspoon VANILLA EXTRACT Pinch SALT 2 tablespoons COOKING OIL, for frying 1/2 teaspoon CINNAMON, ground Serve with cut FRUIT, MAPLE SYRUP or HONEY
In a shallow dish, BEAT the eggs well
WHISK in the milk alternative, vanilla, and salt
HEAT the oil in a large frying pan on medium-high heat
Using a fork, DIP each slice of bread into the egg mixture, turning it over to make sure that each side is well coated. The longer the bread is in the egg mixture, the soggier it becomes, so don’t let it sit too long.
FRY the coated bread slices in the frying pan for 2-3 minutes until golden brown then FLIP and fry the other side
SPRINKLE cinnamon on each side of the bread while frying
REMOVE the French Toast and keep warm in a 200 degree F oven until ready to serve
SERVE with cut strawberries, blueberries or other fruit and top with honey or pure maple syrup.
This is my first known attempt at a PALEO treat and they taste amazing. I created these muffins with almond butter, almond flour, bananas, and eggs. They are dense like banana bread but easier to eat in muffin form. They are dairy-free, grain-free, and if you don’t use the paleo chocolate chips, they contain no extra sugar and are soy-free too. We have been eating them with dairy-free cream cheese for breakfast all week.
Preparation time: 10 minutes
Cook time: 19 minutes
Servings: 18 muffins
3 large EGGS, room temperature 1/2 cup natural ALMOND BUTTER 1/2 teaspoon VANILLA EXTRACT 4 ripe BANANAS, mashed (about 1-1/2 cups)* 1 cup ALMOND FLOUR 1 teaspoon corn-free BAKING POWDER 1 teaspoon BAKING SODA 1 teaspoon CINNAMON, ground 1/4 teaspoon ALLSPICE 1/2 teaspoon NUTMEG, ground 1/4 teaspon SALT 1/3 cup WALNUTS, chopped plus some for topping Optional: 1/4 cup Paleo dairy-free MINI CHOCOLATE CHIPS** plus some for topping
*I freeze over-ripe bananas often (why waste them?). They work great for mixes like this. They thaw quickly and mash easily. ** Without the chocolate chips these muffins will also be soy-free
PREHEAT the oven to 375 degrees. (This is 25 degrees warmer than we are going to bake them at, but the extra heat to start helps the muffins brown on top when cooked.)
LINE 18 muffin cups with paper liners (I use 2 12-cup muffin traysbecause that is what I have.)
In a medium bowl, MASH bananas until smooth.
In a large bowl, BEAT the eggs and then ADD almond butter and vanilla. WHISK them all together well.
ADD mashed banana puree to the wet mixture
DUMP in almond flour, baking soda, baking powder, and spices. Gently MIX dry ingredients with wet mash mixture until there are no lumps. The batter should be a medium consistency. Don’t use an electric mixer because over beating the batter will cause the muffins not to rise. Just mix until you don’t see any more flour.
FOLD in walnuts and chocolate chips (if using).
Using a soup ladle, FILL each muffin lined cup 2/3 full
Optionally, TOP 1/2 the muffin cups with some extra chopped nuts and 1/2 with extra chocolate chips
LOWER the oven temperature to 350 degrees
BAKE the muffins for 14-19 minutes. Check them at 14 minutes. You know they are done when a toothpick inserted in the center comes out clean (unless it hits a chocolate chip, then use another toothpick and try again).
COOL the muffins in the pan for 5 minutes then transfer to cooling racks. Cool completely.
STORE in an airtight container for 2-3 days or FREEZE in an airtight container for 3 months.
TO MAKE A LOAF INSTEAD OF MUFFINS: If you want to try this as a bread instead of muffins, then mix all ingredients as above, but use a loaf pan instead of a muffin tray. LINE the loaf pan with parchment paper. FILL the loaf pan with the batter. TOP with chopped nuts. REDUCE oven temperature to 350 and BAKE for 50-60 minutes (using the toothpick method above to test for doneness). COOL completely in the loaf pan. LIFT out the bread using the parchment paper and slice.
For years I used different brands of store-bought gluten-free pancake mixes (some good, some not so good) but I wanted my waffles to be fluffier and tastier, so I decided to make them from scratch. These turned out to be the “best waffles ever,” so says the family. No one cares that they are gluten and dairy free, they just gobble them up.
Preparation time: 15 minutes
Cooking time: 5 minutes per waffle (depends on iron)
Yield: 8 waffles
1-3/4 cups GLUTEN-FREE ALL PURPOSE FLOUR 2 teaspoons BAKING POWDER 1 teaspoon SALT 2 tablespoons COCONUT SUGAR 2 EGGS, beaten 1-1/2 cups CASHEW MILK (or other plant-based alternative) 1/4 cup VEGETABLE OIL 1 taspoon VANILLA EXTRACT Squirt of LEMON JUICE Topping options: Fresh FRUIT, pure MAPLE SYRUP, and/or Vegan BUTTER
In a large mixing bowl, COMBINE flour, baking powder, salt, and sugar and mix.
Make a little hole in the center of the dry ingredients, crack the eggs in the center and BEAT well.
WHISK in the milk, oil, vanilla extract, and lemon juice until well blended. The more air, the fluffier the waffle.
Let the batter rest from at least 10 minutes. I make mine before everyone gets up and then refrigerate the batter until needed.
HEAT you waffle iron (If your iron is not non-stick you might need to use cooking spray).
Using a soup ladle, POUR the batter onto the waffle iron and close the lid. Waffle irons vary so the amount of batter you need will depend on the shape and size of the iron you have. I use a 1/2 cup measure with mine.
COOK until waffle iron stops steaming, My waffle iron has a light that tells me when it is done to a particular setting.
Using a sharp fork, carefully REMOVE the waffle from the iron.
If you are making a stack of waffles, preheat your oven on a low temperature and then pile each waffle on top of the other on an oven proof plateas you finish making them. Keep the stack in the warm oven until ready to serve.
TOP with vegan butter and maple syrup or try fresh fruit.
Storage: You can store them in the refrigerator for 3 or 4 days, but they get soggy. I make a double batch and store them in the FREEZER for up to 3 months for a quick breakfast.
Breakfast is the most important meal in my opinion. You are just running on empty if you don’t fill the tank early in the day. I like to start my day with a savory gluten-free everything bagel, topped with a mashed ripe avocado and Nova Lox. A fresh gluten-free bagel is a rare treat but you can find lots of gluten-free varieties in the freezer section. I have been known to eat this sandwich at lunch and sometimes even dinner.
Preparation time: 10 minutes
1 gluten-free EVERYTHING* BAGEL, halved and toasted 1/2 ripe AVOCADO, mashed SALT & PEPPER to taste 2 slices SMOKED SALMON (aka Nova Lox)** Optional Toppings 1 slice of TOMATO 1 slice of ONION
*The traditional New York Everything Bagel contains: Poppy Seeds, Sesame Seeds, Black Sesame Seeds, Minced Dried Garlic, Minced Dried Onion, and Sea Salt
**There is a difference between lox and smoked salmon. Lox is salt-cured and not smoked. Must people really want smoked salmon, which is cured and smoked. Nova Lox, which originally came from the waters of Nova Scotia, is a type of cold-smoked salmon that is preferred to salty 'belly' lox.
SLICE the bagel in half and TOAST
SLICE the avocado in half lengthwise, twist it, and remove the pit
MASH 1/2 the avocado and ADD salt and pepper to taste
Sometimes, I just crave a breakfast muffin. I like to heat them for 30 seconds in the microwave and then slather Vegan cream cheese on top. I tend to throw the kitchen sink of spices into these muffins so that the flavors of winter just explode in every bite. Adjust the spices and add-ins to match your mood.
Cooking Time: 45 minutes
1-2/3 cup All Purpose GLUTEN-FREE FLOUR 1/2 teaspoon CINNAMON 1/2 teaspoon CLOVES 1/2 teaspoon NUTMEG 1/2 teaspoon GINGER 1/4 teaspoon BAKING POWDER 1 teaspoon BAKING SODA 1/2 teaspoon SALT 3/4 cup HONEY 2 EGGS (or Vegan egg replacer) 1/2 cup melted Vegan BUTTER (I use Earth Balance)* 1 15-ounce can of PUMPKIN PUREE (not Pumpkin Pie Mix) 1/4 cup cold WATER 1/4 cup dried CRANSBERRIES or RAISANS 1/4 cup chopped WALNUTS 1/4 cup dairy-free chocolate morsels (optional) 18 Paper Muffin LINERS
*If you are watching your fat, you can replace butter with APPLESAUCE.
PREHEAT oven to 325 degrees F.
LINE 2 12-cup muffin tins to handle about 18 muffin cups.
In a large mixing bowl, MIX all dry ingredients together well.
In the same bowl, ADD all the rest of the ingredients and just throw it on top of the dry ingredients. STIR to combine. (I use a wooden spoon but I guess you could use an electric mixer.)
SPOON the batter into the lined muffin cups until each is about 3/4 filled.
BAKE for 40-45 minutes. (About 1/2 the time if you are making mini muffins).
TEST for doneness by inserting a toothpick (or another tester) into the center of a muffin. If it comes out with only a few moist crumbs on it, then they’re done.
COOL for 10 minutes before removing them from the tins. If the muffins are stuck to the tin you can run a knife around them to loosen.
Storage: You can store the muffins at room temperature in an airtight container for up to 5 days or freeze them for 3 months.