Pecan Snowball Cookies Gluten-Free Dairy-Free Vegan

My spouse’s favorite holiday treats are pecan shortbread cookies, so I figured out how to make them gluten and dairy-free so that I can enjoy them too. The ingredients are simple and they are pretty easy to make. I did the whole thing in my food processor. I found out that no matter how many you make, you always want more because they disappear so fast.

Preparation Time: 20 minutes

Cooking Time: 15-18 minutes

Chill Time: 5 minutes

Total Time: 43 minutes

Servings: 32

Ingredients

1 cup PECANS - finely chopped 
1 cup VEGAN BUTTER (at room temperature: soft but not melted) - I use Earth Balance sticks
1/2 cup POWDERED SUGAR
1 teaspoon VANILLA EXTRACT
2-1/4 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
or add 1/2 teaspoon Xanthan Gum if your flour doesn't include it 
1/4 teaspoon SALT
More POWDERED SUGAR for rolling

Directions

PRE-HEAT oven to 400 degrees F
PREPARE a baking tray with parchment paper
ADD the PECANS to a food processor (sharp blade) and grind until they are a coarse powder
ADD the BUTTER, SALT, SUGAR, and VANILLA EXTRACT to the food processor (dough blade) and combine by pulsing until the dough starts to hold together. Try not to overprocess the dough. (You can do this all in a large bowl but you will need to cream the butter and sugar together)
SCOOP the batter into 1-inch balls using a tablespoon or cookie scoop* onto the prepared baking tray. Leave 1-inch between balls. (You can roll the balls by hand but try not to make them too big.) *I love my 1-inch cookie scoop.
FREEZE the tray for at least 5 minutes.
BAKE: 15-18 minutes (check often – they should be lightly golden)
REMOVE from the oven to COOL for 3-5 minutes but LEAVE THE OVEN ON.
PLACE about 1/3 cup more POWDERED SUGAR in a bowl
ROLL the balls in the sugar gently while they are still warm. They are very fragile at this point so handle them with care.
PLACE the cookie balls back on the tray after they are sugared.
RETURN the tray to the oven for 3 minutes to set the sugar.
COOL on the tray for 5 minutes
ROLL the balls again in more POWDERED SUGAR before carefully moving them to a cooling rack.
STORE in an air-tight container.

Cinnamon Coffee Cake Muffins Gluten-Free Dairy-Free

I love the smell of cinnamon in the kitchen. I wanted to make a quick and easy recipe for a breakfast muffin to go with coffee. And, I wanted it to give me that cinnamon filling and crumbly top of a coffee cake. I like the ease of muffins in the morning (or really any time). This recipe can be made vegan, if you use an egg replacer.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 24

Ingredients

FILLING
1 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1 Tbsp GROUND CINNAMON

TOPPING
1 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1 cup GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum) - I used Bob's Red Mill 1-1
1 Tbsp GROUND CINNAMON
1/2 cup VEGAN BUTTER - softened and chopped up

MUFFIN BATTER
3 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
2 tsp BAKING POWDER
1/4 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
3/4 cup GRANULATED SUGAR (For a sugar-free recipe use coconut sugar instead)
1 tsp GROUND CINNAMON
1/2 tsp SALT
1 cup VEGAN BUTTER - melted
1 tsp VANILLA EXTRACT
3 EGGS, at room temperature (To make VEGAN - use egg replacer like FLAX eggs)
3/4 cup unsweetened NON-DAIRY MILK (I used Cashew Milk)

Directions

PRE-HEAT oven to 350 degrees F
Prepare 24 standard muffin tins with paper liners
FILLING: In a small bowl, WHISK all the filling ingredients until there are no brown sugar lumps. Set aside.
TOPPING: 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
BATTER: In a large bowl, MIX together the flour, baking powder, light brown sugar, granulated sugar, cinnamon, and salt.
ADD the melted butter and vanilla, and using a hand mixer on low, completely combined with the dry ingredients.
BEAT in the eggs and mix until smooth.
POUR the milk in, about a 1/4 cup at a time, and BEAT until smooth. Set aside.
ASSEMBLE: FILL muffin cups about 1/4 full with batter.
SPRINKLE the filling on top of the batter in each muffin cup; cover from side to side.
FILL muffin cups with the rest of the batter (about 1/2 full – do not overfill)
SPRINKLE topping evenly over muffins in each cup and pat down so that it covers nicely
BAKE: 20-25 minutes or until a toothpick comes out clean from the center of the muffins
COOL in the pans for 10 minutes before serving or moving muffins to a cooling rack
STORE in an air-tight container for a few days or freeze for up to 3 months. Thaw in the refrigerator and heat in the microwave for 10-15 seconds. These muffins are awesome when warm – I have been spreading vegan cream cheese on top.

APPLE CRISP Vegan & Gluten-Free

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

Ingredients

TOPPING
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 teaspoon
per 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

FILLING
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

Directions

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.

Adapted from http://www.mamaknowsglutenfree.com

Easy Banana Bread Gluten-free Dairy-free

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)

Ingredients

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

Directions

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.

Gather ingredients
Beat your eggs
Use over RIPE bananas
Mash the bananas
Mix the dry ingredients
Combine dry and mash
Add mix-ins
Transfer to 2 loaf pans
Set your time to 45 minutes
Sprinkle nuts on and place in the over
Let cool in pan for 10 minutes and then 20 on cooling rack
Slice and enjoy!

Matzo Brei Gluten-Free Dairy-Free

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

Servings: 4

Ingredients

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

Directions

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.
SERVE immediately with optional toppings
STORE in an air-tight container for 1-2 days

Chocolate Toffee Matzo Bark for Passover Gluten-free Vegan

Being dairy-free, I love when Passover comes around because the desserts are among my favorites. I created this gluten-free vegan Matzo Bark as an alternative to all the cakes and macaroons that I make this time of year. If you want to make it Kosher for Passover, then make sure to get Shmurah matzo. You can top this with any type of nut or even cherries or cranberries. Let me know what you think.

Preparation Time: 20 minutes

Cooking Time: 1 hour

Servings: 12-16

Ingredients

5-6 gluten-free SALTED MATZO-Style boards 
    If making for Passover use Shmurah matzo
1 cup DARK BROWN SUGAR, packed
1 stick VEGAN BUTTER (Soy-free Earth Balance)
2 cups VEGAN CHOCOLATE CHIPS (Enjoy Life)
1/2 teaspoon pure VANILLA
Pinch of SEA SALT
1/2 cup SALTED PEANUTS, smashed/finely chopped
1/2 cup ROASTED ALMONDS, chopped
Non-stick COOKING SPRAY
PARCHMENT paper

Directions

PREHEAT oven to 350 degrees F
LINE rimmed baking dish with parchment and SPRAY with non-stick spray
COVER the bottom of the baking dish with a single layer of matzo. Break the pieces if you need to make them fit.
In a saucepan over medium heat, COMBINE sugar and butter, STIR frequently until it bubbles and boils. Be careful not to burn the syrup. BOIL for 1-minute stirring constantly.
ADD a big pinch of salt and the vanilla to the syrup
POUR the syrup over the matzo and SPREAD evenly with a heat-proof spatula
BAKE 7-10 minutes until toffee syrup is bubbling. Make sure to check frequently so that it does not burn.
REMOVE from the oven and immediately SPRINKLE the chocolate chips over the toffee and let it MELT for 1-3 minute from the heat of the syrup
SPREAD the melted chocolate chips evenly with a heat-proof spatula
SPRINKLE the nuts over the chocolate and PRESS gently so that they stick well
REFRIGERATE the sheet for 30 minutes to 1 hour until hard
BREAK the matzo boards into pieces and store in an air-tight container until ready to serve
STORE in the refrigerator for up to 5 days

Use original gluten-free matzo-style squares

30-minute Gluten-Free Spaghetti with Zucchini and Meatless Meatballs

This quick mostly store-bought ingredients meal helps me get through the week, especially by Wednesday night. Store-bought/ pre-made vegan meatballs or vegan Italian sausage adds a hearty chunkiness to the sauce. Zucchini is my Italian go-to add-in vegetable for pasta sauce but any vegetable or mix of vegetables will work (carrots, eggplant, squash…). With a few additions, jar sauce can taste like homemade in no time.

Preparation time: 5 minutes

Cooking time: 25 minutes

Servings: 3-4

Ingredients

9 meatleass gluten-free/dairy-free meatballs or Italian sausage
1 pound gluten-free SPAGHETTI pasta noodles
2 tablespoon OLIVE OIL
2 medium ZUCCHINI, sliced
1 ONION, chopped
24 ounce jar of PASTA SAUCE (I like tomato & basil flavored)
1 tablespoon BASIL, if not using flavored sauce
1 teaspoon OREGANO, if not using flavored sauce
1 pinch KOSHER SALT, to taste
1/2 teaspoon ground BLACK PEPPER, to taste
Optional toppings:
   Sprinkle of Vegan PARMESAN CHEESE

Directions

PREPARE PASTA (approximately 11 minutes)
- In the appropriately sized saucepan for the amount of pasta you are cooking, BOIL water over high heat. COOK pasta according to the package.
- Drain the pasta and save some of the water to use later in the sauce (like 1/4 cup)
PREPARE MEATBALLS (approximately 10 minutes to bake)
- Follow the package directions for skillet cooking or baking of meatballs
- SET ASIDE when done
PREPARE ZUCCHINI and SAUCE (while pasta and meatballs are cooking)
- In a skillet over medium-high heat, ADD oil until hot
- ADD zucchini and onions and SAUTE for 5 minutes until the zucchini is browned but not soft
- ADD the pasta sauce to the skillet and bring to a BOIL
- LOWER the head and let SIMMER for 8-10 minutes (Reducing the sauce thickens it and concentrates the flavors).
PUT IT ALL TOGETHER
- ADD the meatballs to the sauce and toss to cover
- USE the saved pasta water to extend the sauce if needed
- Heat the mixture until meatballs are sufficiently warmed
PLATE up pasta and TOSS with sauce mixture
SERVE with a topping of vegan parmesan cheese if you like
STORE pasta separate from sauce in airtight containers in the refrigerator for 3-4 days. FREEZE sauce for up to 3 months. Pasta doesn’t freeze well.

Gather ingredients
Cook metaballs and pasta
Cut onion & zucchini
Saute until browned
Add sauce and spices
Add meatballs
Serve over pasta

Sweet & Sour Sauce

This easy to make sauce is great with stir-fry or as a dip for shrimp and is free from all those extra chemicals they throw in the store-bought stuff.

Preparation Time: 2 minute

Cooking Time: 15 minutes

Servings: 18 to 20 as a dip

Ingredients

1 can (8 ounces) CRUSHED PINEAPPLE in 100% juice
  (drain and retain juice)
1/2 cup packed BROWN SUGAR
1 tablespoon CORNSTARCH
1/2 teaspoon SALT
1/2 cup WATER
6 tablespoons APPLE CIDER VINEGAR

Directions

OPEN pineapple can and PRESS out the juice into a separate cup. SET aside
In a medium saucepan, MIX brown sugar and cornstarch
ADD water and the separated pineapple juice. STIR
STIR in the vinegar
BOIL over medium-high heat STIR continuously for 1 minute
ADD crushed pineapple and continuing stirring until thick
SERVE as a dip with seafood or chicken or use as a stir-fry sauce
STORE in an airtight container after cooled in the refrigerator for 2-3 weeks. Freeze up to 1 year

Kidney Chickpea Vegetable Soup

I’m stuck inside today because of winter storm Petra, with snow expected to be 8 inches before it turns to ice. So, I crafted this hearty vegetable soup full of vitamins and minerals for dinner. I paired it with my incredible vegan gluten-free grilled cheese sandwich, but it would go great with crusty french bread too. You can actually use whatever vegetables or beans you have in the cabinet so feel free to improvise.

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Servings: 6

Ingredients

2 tablespoons OLIVE OIL
1 yellow ONION, diced
4 cloves GARLIC, minced
4 large CARROTS, peeled and sliced
4 CELERY stalks, diced
2 cups little RED POTATOES, scrubbed and cubed
4 cups VEGETABLE BROTH
4 cups WATER
1 15 ounce can of DICED TOMATOES
1 15 ounce can of KERNAL CORN
1 15 ounce can of GREEN BEANS
1 15 ounce can KIDNEY BEANS, drained and rinsed
1 BAY LEAF
1 teaspoon dried THYME
1/2 teaspoon dried ROSEMARY
1 15 ounce can CHICKPEAS, drained and rinsed
SALT and PEPPER to taste

Directions

GATHER and PREPARE all ingredients
HEAT oil in a large stock pot over medium-high heat
ADD onion and garlic and SAUTE for 5 minutes
ADD celery, carrots, potatoes and SAUTE for another 5 minutes stirring frequently
ADD thyme, rosemary, and salt and pepper to taste
ADD broth, water, kidney beans, corn, green beans, and bay leaf and bring to a BOIL
When boiling, REDUCE heat, COVER, and SIMMER for 20 minutes
STIR in chickpeas and ADD more salt and pepper to taste and cook an additional 15 minutes
SERVE warm
STORE in the refrigerator in an airtight container for a week or freeze for up to 4 months

Gather ingredients
Slice, dice, and chop
Saute onion & garlic
Soften veggies
Add broth & water
Simmer
Enjoy with a nice gluten-free vegan grilled cheese sandwich

Vegan Savory Sweet Potato Mash

Here’s a savory vegan alternative to the usual sweet sweet potato side dish that you find at many holiday meals. This 30-minute mash is vegan, vegetarian, gluten-free, dairy-free and generally allergy free but it is well spiced and creamy, with coconut milk, vegan butter, nutmeg, cinnamon, and sage. Give it a try next time you are planning on serving potatoes.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

2 large SWEET POTATOES
4 tablespoons Vegan BUTTER, melted
1/2 cup COCONUT MILK, warmed
1/2 teaspoon CINNAMON
1/2 teaspoon SAGE
1/4 teaspoon NUTMEG
1/4 cup BROWN SUGAR
SALT and PEPPER to taste
Sprinkle of PARSLEY

Directions

SCRUB, PEEL, and CUT potatoes into big even sized chunks. Chunks of similar size will cook at a more consistent rate.
PLACE potatoes in a medium pot and cover with COLD water enough to cover potatoes by about 1 or 2 inches
ADD a pinch of salt and bring to a BOIL
When the water is boiling, REDUCE heat to a SIMMER for 15 minutes until potatoes are fork tender (soft)
While the potatoes are cooking, in a medium saucepan on medium heat, MELT the butter
ADD sage and saute
WARM the coconut milk
DRAIN the potatoes in a calendar and then RETURN to the still warm potato pot
ADD the sage, butter, milk, spices and brown sugar mixture to the potato pot
MASH gently. I like to leave my potatoes chunky. Don’t over mash or the potatoes can become pasty.
ADD salt and pepper to taste

Boil sweet potatoes
Drain when soft
Use canned coconut milk
Mash vegan butter, coconut milk, spices and brown sugar
Sprinkle with parsley to serve

Yesterday’s Leftovers Omelet

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

Servings: 2

Ingredients

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

Directions

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?)

Fry leftover vegetables and starch
Beat eggs with a splash of milk-alternative
Fry omelet until bottom is golden brown
Sprinkle with cheese and broil in oven until top is done
Cut and serve with toast

30-Minute Zucchini Patties – Dairy-Free & Gluten-Free

There are many healthy reasons to eat zucchini: it’s a good source of fiber, calcium, minerals, and vitamins. But let’s face it, I love these 30-minute vegetable patties just because they taste amazing. Dairy-free cheese makes them moist and red pepper flakes give them a little kick. Dip them in some marinara sauce and serve with more veggies and rice. You can make 16 cakes if you want them for appetizers, but I make 8 big ones and have 2 for dinner.

Preparation Time: 15 minutes

Cooking Time: 6-12 minutes (6 minutes a cake)

Servings: 8 cakes

Ingredients

2 medium ZUCCHINI (3 cups)
3 EGGS, beaten
1 small ONION, chopped
3 cloves GARLIC, chopped
3/4 cup gluten-free ITALIAN BREAD CRUMBS
1/4 cup gluten-free ALL PURPOSE FLOUR (or gf baking mix)
1/4 cup dairy-free PEPPERJACK CHEESE
1/2 cup dairy-free CHEDDER CHEESE
1/2 teaspoon KOSHER SALT
1/2 teaspoon RED PEPPER FLAKES
2 tablespoons VEGETABLE OIL

Directions

PREPARE zucchini
- SHRED 3 cups of zucchini. I use a food processor which makes it quick and easy.
- SALT zucchini and place in a colander for 10 minutes
- PRESS down on the zucchini with paper towels to express all the excess liquid into the sink. Getting out as much moisture as you can will improve the texture of the patty.
- PAT dry with a paper towel
In a medium bowl, BEAT the eggs
ADD the onion, garlic, gluten-free flour, dairy-free cheeses, red pepper flakes, and salt to taste. MIX well.
STIR zucchini into the mixture and mix well
PLACE bread crumbs in a flat bottom baking dish
Wet your hands slightly and fORM the zucchini mixture into patties
ROLL the patty into the bread crumbs, making sure to coat each side fully
In a large skillet, HEAT the oil over medium-high heat
Place the patties into the skillet and COOK for 3 to 4 minutes per side, until golden brown
REMOVE patties from skillet and DRAIN/BLOT on a plate covered with a paper towel
SERVE with marinara sauce for dipping
STORE in foil in the refrigerator for 4-5 days. FREEZE for 90 days.