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As Promised, A Few Recipes
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141 posts in this topic

Raw Chocococonut Pie

Serves 8-10

Ingredients

-----------

For the crust:

1/3 cup sunflower seeds

1/3 cup cashews

1/3 cup almonds

1 cup cocoa powder

1/2 cup agave

For the chocolate mousse filling:

20 dates

1 cup cocoa powder

water as needed

For the coconut top:

1 young coconut

1 tsp vanilla

Directions

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For the crust:

1. In a CuisinArt, pulse seeds and nuts until a powder.

2. Add cocoa powder and pulse to combine.

3. Add agave and pulse until well mixed and it forms a slightly crumbly paste.

4. Spread this mixture in a thin layer on a pie pan.

For the chocolate mousse filling:

1. Blend the dates with about 1/2 cup of water in the CuisinArt until it forms a mousse. Add water only as needed to form a thick consistency (like mousse or a very thick pudding), but thinner than a paste.

2. Add cocoa powder, and blend until well combined, adding just enough water so it will barely pour.

3. Pour into pie tin on top of crust.

4. Place, covered, into the freezer for at least an hour.

For the coconut top:

1. Crack open the coconut and reserve the water.

2. Peel out the flesh from the coconut and blend with 1/4 cup of reserved coconut water and vanilla until a smooth paste.

3. Spread this mixture in an even layer on top of the pie, then cover and return to the freezer. Wait at least an hour before serving.

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Tangy Tropical Smoothie

Ingredients

-----------

2 bananas

3 oranges

2 cups frozen pineapple

2 cups "milk"

1/2 cup coconut milk

1 tbsp grated ginger or ginger juice

ice as needed

Directions

----------

1. Combine in blender until smooth and ice cold, but not terribly thick.

2. Enjoy!

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Ginger Beet Salad

Ingredients

-----------

4 firm, sweet apples (e.g. Gala or Cameo)

2 carrots

1 large beet

fresh ginger

1 tbsp lemon juice

Directions

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1. Grate the first apples and carrots. Combine in a large bowl.

2. Peel the beet, then grate it. Combine with apples and carrots.

3. Add lemon juice.

4. Peel and grate roughly 3 tablespoons worth of ginger. Mix with other ingredients and add more to taste.

5. Serve chilled

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Ginger Chili Chicken Stir Fry

Serves 4-6

Ingredients

-----------

3 chicken breasts (half breasts, really)

1 lb baby broccoli (or regular broccoli)

2 carrots

1/3 red onion

4 tbsp water

3 tbsp chili oil

2 tbsp soy sauce

2 tbsp lemon juice

1 tbsp grated ginger or ginger juice

1 tbsp honey (or agave)

1 tbsp sweet rice flour (or cornstarch)

1 tbsp chili flakes

Directions

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1. Chop the baby broccoli into one inch segments, and separately reserve the stalks and the florettes.

2. Slice the carrots into one to two inch long matchsticks and reserve.

3. Slice the onion into very thin, one inch long slices and reserve.

4. Cut the chicken breasts into half-inch cubes and reserve.

5. In a small bowl or glass, combine the water, lemon juice, ginger juice, and sweet rice flour, mixing well.

6. Heat a large skillet on high heat, then add the chili oil and chili flakes.

7. Add the chicken and stir-fryuntil cooked through. Remove from the pan and reserve in a clean bowl, keeping whatever liquid you can behind in the pan.

8. Add the baby broccoli stalks to the pan and stir-fry for one minute.

9. Add the carrots, and cook for another minute.

10. Add the baby broccoli florettes, and stir well.

11. Add the lemon and ginger mixture and mix well for one minute.

12. Add the chicken back to the pan and mix to combine.

13. Remove from heat and add the onions and combine.

14. Serve hot with rice.

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Coconut Mango Rice Pudding

Serves 6

Ingredients

-----------

3 cups coconut milk

3 mangos

1 cup sweet rice (white or brown)

3 tbsp sugar

1 vanilla bean

1/2 tsp salt

Directions

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1. In a medium sauce pan, combine the coconut milk, salt, and the rice. Bring to a simmer, stirring often.

2. Peel all three mangos.

3. Dice two of the mangos into small pieces, reserving half a cup of diced mango separately.

4. In a blender or food processor, puree the third mango.

5. Add all mang except the reserved portion to the pot.

6. Slice the vanilla bean down the center and scrape the seeds out with a knife, adding to the pot.

7. Keep stirring often, and simmer until the moisture is absorbed, the rice is cooked through, and the mixture is thick.

8. Spoon into six bowls, chill, and serve with some of the reserved mango on top.

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Ginger Pumpkin Cookies

2 cups sweet rice flour

1/2 cup montina flour

1/2 cup tapioca flour

1 tsp cream of tartar

2 tsp baking soda

1/2 tsp salt

2 tsp ginger

2 tsp cinnamon

1/3 cup canola oil

1 small can pureed pumpkin

1 cup agave

Combine wet ingredients together.

Combine dry ingredients together.

Mix wet and dry ingredients until just combines.

Drop onto four cookie sheets (and pat down a bit).

Cook in a 350 oven for 20-30 minutes. (Check for doneness.)

I just made these for a halloween party tonight, and they're tasty! I modified them off of a ginger spice cookie recipe, and change the flours called for as I'm trying to find more flours that my husband will eat. (He's not so fond of the gluten-free flours.) They don't look cooked through, but there's no egg, and they really do get cooked through, they just end up chewy in the center with a bit of crunchiness on the outside. Tasty! And sweet!

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Thanks for the new recipe. Sounds yummy, but I need to ask what is 'agave'? :blink:

BURDEE

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It's agave nectar - an all natural sweet syrup from a Mexican plant. It's low glycermic and really sweet, so you need less than you would sugar. I use it in all my sweet baking, and also to sweeten hot chocolate. It avoids the sugar rush/crash, but tastes great. I can't stand the bitterness of fake sugar substitutes.

Fermented agave has another name - tequila. :)

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It's agave nectar - an all natural sweet syrup from a Mexican plant.  It's low glycermic and really sweet, so you need less than you would sugar.    I use it in all my sweet baking, and also to sweeten hot chocolate.  It avoids the sugar rush/crash, but tastes great.  I can't stand the bitterness of fake sugar substitutes.

Fermented agave has another name - tequila.  :)

<{POST_SNAPBACK}>

Yep. So if you don't have any, or don't want to deal with the cost (ouch! not cheap!) you can either use honey (a strong honey would be ok in this recipe), or sugar, but use a bit more sugar than a cup, maybe 1 1/3 cups or so, unless you don't mind pumpkin straight up! ;-)

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tarnalberry - thanks for the great recipes!

Anyone - I make pumpkin bread during the holidays. It is homemade and of course uses regular flour. It is a sweet bread so I'm wondering which gluten-free flour would be best to try. There seem to be several and since they are expensive I dont' want to get four of them to experiment if others know which might work best. I don't really bake except during the holidays so I would only need the flour for the bread and also to make a pie crust for pecan pie. What gluten-free flour should I try? Thanks for any tips you can offer. :D

ps.s I just heard from Anna of Breads from Anna (think that's right) and she is introducing a new easy gluten-free pie crust soon. She was going to have it for Thanksgiving but some ingredient shipment was held up due to hurricane. Anyway, it should be available for Christmas at the latest. I'm so happy - I'm not making my pies for thanksgiving now and I'll be able to use Anna's crust for Christmas. ;)

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:P Tiffany,

Thanks for all the recipes, not only gluten free, but healthy!!! It is so easy to still be gluten free and eating a totally unhealthy diet. I am trying to push more of the raw and just whole food ingredients. But, I also have a massive sweet tooth. I loooovvved your raw brownie recipe, it is delicious!!! I ignored your part about using a food processor and of course burnt out my blender, but it was a good excuse to finally get a real food processor. :D

Thanks,

Bette

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Anyone - I make pumpkin bread during the holidays. It is homemade and of course uses regular flour. It is a sweet bread so I'm wondering which gluten-free flour would be best to try. There seem to be several and since they are expensive I dont' want to get four of them to experiment if others know which might work best. I don't really bake except during the holidays so I would only need the flour for the bread and also to make a pie crust for pecan pie. What gluten-free flour should I try? Thanks for any tips you can offer.  :D

...

I'm not making my pies for thanksgiving now and I'll be able to use Anna's crust for Christmas.  ;)

<{POST_SNAPBACK}>

For the pumpkin bread, you can really get away with a lot because the pumpkin itself has a fairly strong flavor, there's a fair amount of sugar, and there's plenty of spices. I like using some soy flour in mine (no more than 1/5 of the flour), and also like using nut flours and bean flours for those sorts of heartier breads. Make sure at least half of the flour is a lighter flour, like brown rice or amaranth or quinoa. Quinoa has a unique taste, however, that may or may not be liked by those eating the bread. Millet flour is more neutral in taste than that.

As for the pie - if you're willing to go crumb crust for a pumpkin (or apple) pie, you can take your pumpkin bread, fully cooked, slice it thinly, toast it in the oven until it's stale/dry, then process bits in a food processor to produce crumbs. Mix with enough liquid (I like apple sauce, but a bit of oil/butter and a milk/milk substitute would work too) to get it to press into the bottom of the pie pan, and put the pie filling on top!

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Spicy Shrimp Noodle Soup

Serves 6-8

Ingredients

-----------

1 lb frozen, cooked shrimp

2 medium carrots

2 heads baby bok choy

2 red bell pepper

1 8 oz package of rice stick noodles

3 boullion cubes

12 cups water

4 tbsp soy sauce

1 tbsp chili sauce

1 tsp chili oil

Directions

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0. Combine the water and boullion in a large pot and bring to a boil.

1. Start the shrimp thawing in cold, running water.

2. Thinly slice the carrots, bok choy, and bell pepper into matchstick sized pieces. (If you have a mandolin, use that.)

3. When the liquid has come to a boil, reduce heat to keep it simmering.

4. Add the carrots and let simmer for 3 minutes.

5. Add the bok choy, bell pepper, and shrimp, and let simmer for 2 minutes.

6. Add the noodles, soy sauce, chili sauce, and chili oil.

7. Simmer and stir, breaking up the noodles, for 4-5 minutes.

8. Serve hot!

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Curry Butternut Soup

Ingredients

-----------

2 lbs cubed butternut squash (Trader Joe's sells precut bags of this)

1 box vegetable broth

1 cup milk/milk substitute (optional)

1 tsp salt

1 tsp curry powder

pinch sage

pinch cumin

Directions

----------

1. Simmer the butternut squash in the broth for 30 minutes.

2. Take off heat, combine all ingredients, and blend with a stick blender or in a jar blender.

3. Serve.

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Oh my! I'm not really into cooking (yet) so I found a pie crust mix at Whole Foods I'm going to try for my pecan pies. But I will get the soy and millet flours and experiment with my pumpkin bread. So I think that means 1/5 of the flour will be soy and the remianing 4/5 of the flour can be millet. Should be interesting to see how it turns out. Thanks!

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Apple Cranberry Sauce

Ingredients

-----------

2 lb cranberries

6 firm apples

1 gallon apple juice

1/2 - 1 cup brown sugar

Directions

----------

1. Peel and core the apples, the chop into smallish chunks, no bigger than the cranberries.

2. Rinse the cranberries, and pour those, along with the apples, into a large pot.

3. Cover with apple juice.

4. Simmer, on medium heat, for 1-2 hours, or until all the berries have popped and it has significantly thicked. Add juice if it becomes too thick.

5. Add sugar, in 1/4 cup increments, to taste.

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Garlic Rosemary Mashed Potatoes

Ingredients

-----------

4-6 yukon gold potatoes

1/2 tsp rosemary

1/2 tsp Garlic Gold Nuggets (or roasted garlic)

1/2 tsp kosher salt

chicken or vegetable broth

Directions

----------

1. Cube (but do not peel) the potatoes, and steam in a pot until cooked through, about 30 minutes, depending on the size of your cubes.

2. Using a mortar and pestle, crush the herbs together.

3. Drain the potatoes, transfer to a large pot, and the seasonings, and mash.

4. Add 1/3 cup of broth, and continue to mash until the desired texture is reached. (You may need to add more broth if it's too thick.)

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Brown and Wild Rice Savory Mushroom Stuffing

Ingredients

-----------

1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations I've tried so far, definitely do not do all white rice)

1/3 cup arborio rice (risotto)

3 medium carrots

3 stalks celery

1 medium onion

2/3 pound mushrooms (chanterelles are very good here, as are cremini's (or portabellos), plain white wouldn't be the same)

3 tbsp olive oil

4 cups (or more) chicken or vegetable broth

2 tsp italian spices (or 1/2 tsp each basil, oregano, thyme, rosemary)

1 tsp salt

1/2 tsp ground sage

1/4 tsp majoram

pinch cumin (optional)

Directions

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1. Finely dice the carrots, celery, onion, and mushroom.

2. Heat a 6 quart (or so) pot on the stove, then add the olive oil.

3. Add the carrots, celery, onion, and mushroom, and stir to coat.

4. Continue cooking, on medium high heat, stirring often, until the onions turn transluscent.

5. Add the rices, and stir to coat further, for a minute or so.

6. Add enough broth to just cover the ingredients, and turn down to a simmer.

7. Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time.

8. After 30 minutes, add the spices.

9. Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring!

10. When the rice is cooked through, turn off the heat and serve.

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Apple Pie Filling

Ingredients

-----------

8 firm apples (I like Gala or Fuji)

1 cup luke warm water

3/4 cup brown sugar

2 tbsp lemon juice

2 tbsp sweet rice flour (or 1 1/2 tbsp cornstarch)

2 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp allspice

Directions

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0. Preheat the oven to 325F.

1. Peel and slice the apples into 1/4" wedges.

2. Combine all the other ingredients and wisk together to mix thoroughly.

3. Pour the apples into a large, shallow baking dish, and add the water/spices mixture. Toss to coat all the apples.

4. Put the baking dish into the oven. Stir after 15 minutes to redistribute the sauce. Stir again 15 minutes later.

5. Check for done-ness (the apples should be cooked through, to whatever consistency you desire) starting at 40 minutes.

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Wassail

Ingredients

-----------

1 gallon unfiltered apple juice

1 lemon

1 orange

1 apple

2 cinnamon sticks

1 whole nutmeg

1 tbsp whole cloves

Directions

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1. Slice the lemon, orange, and apple into thin slices

2. Put the apple juice and fruit into a large pot and set to high heat.

3. Break the cinnamon sticks into thirds and put in the pot along with the cloves.

4. With a sharp, heavy knife, break up the nutmeg into quarters (or so), and place in the pot.

5. Simmer for 30-45 minutes.

6. Strain before serving.

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Garlic and Rosemary Pot Roast

Ingredients

-----------

3 lbs beef roast

1/4 cup olive oil

5 cloves garlic

1 tbsp kosher salt

fresh rosemary

fresh sage

Directions

----------

1. Peel and crush garlic cloves.

2. Finely chop 1 tbsp of rosemary (about 1, four inch, dense twig) and 1 tablespoon of sage (about four large leaves).

3. Combine the olive oil, and spices and salt.

4. Rub the oil/spice mixture all over the roast.

5. Preheat an oven or gas grill to 325F. (Do this after seasoning the roast, such that it has about half an hour of sitting out to "marinate".)

6. Cook the roast for approximately 1 1/2 hours, or until 145F internal temperature. (Always use a probe thermometer!)

7. Let the roast rest for 15-20 minutes, then cut.

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Field Greens with Beets

Ingredients

-----------

4 cups mixed chard

1 large beet

4 cloves garlic

1/2 cup broth

1/4 cup olive oil

1/2 tbsp salt

Directions

----------

0. Preheat oven to 325F.

1. Peel and dice beet into 1" cubes.

2. Toss beat with half of the olive oil in a baking dish.

3. Cook beet, covered, for approximately 45 minutes.

-- Wait until the beets are cooked through before continuing --

4. Either purchase pre-cut mixed chard, or chop 4 cups of various types of chard.

5. In a large sautee pan on the stove, heat the oil, and add the garlic.

6. Add the chard a little at a time, stirring, and adding the broth as you go. When all the chard has cooked down, add the beets and salt and cook until combined and hot.

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Roasted Garlic Vegetables

Ingredients

-----------

1 parsnip

1 medium onion

2 small turnips

3 medium carrots

1 lb baby red potatoes

1 medium sweet potato

1/4 cup olive oil

5 cloves garlic

1 tbsp kosher salt

fresh rosemary

Directions

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0. Preheat oven to 325F.

1. Cut all of the ingredients into something approximating 1 to 1 1/2 cubes. (Peel the turnips first, but not anything else.)

2. Chop approximately 1 tbsp of the fresh rosemary.

3. Crush the garlic.

4. Combine all ingredients in a shallow roasting pan, and mix thoroughly to combine well.

5. Put in the oven.

6. After 20 minutes, remove from oven and mix again thoroughly.

7. Repeat mixing after another 20 minutes.

8. Check for doneness starting at 40 minutes. (Take care not to let it burn.)

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Cinnamon Rice Pudding

Ingredients

-----------

1 cup arborio rice (risotto)

5-6 cups Almond Milk

1/2 tbsp cinnamon

1 tsp vanilla

1/4 tsp salt

Directions

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1. Put rice in a pot, and add 1 cup of milk. Bring to a simmer, and stir often.

2. Continuing stirring very frequently and vigourously, adding liquid, half a cup at a time, as it gets too thick.

3. After 45 minutes, add the spices, and continue stirring and adding milk.

4. Taste for consistency and seasoning after an hour.

5. Serve hot or cold.

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Wow you have been busy! I applaude you. I've added some of your recipes to my collection. Thanks so much! This will be my first gluten-free Christmas and I will really put your recipes to work.

Hugs

Bridget :)

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