Monday, March 28, 2011

Gluten, Dairy and Egg Free Pizza Crust--FINALLY!

I have had pizza only a teeny tiny handful of times since going gluten free as a family--gluten free pizzas are expensive!  Add to that no dairy or eggs, and...well...the crusts don't taste too great...or they don't hold up to toppings very well....
The one time I enjoyed GF pizza was at Picazzo's in Tempe, AZ.  They've got some great stuff, folks.  However, the cost was a bit much for our budget--20 smackers for a medium-sized pizza!  (After being GF for two years, with no pizza whatever, it was well worth it just that once!)  So if you're ever in Arizona, check them out for some seriously great pizza!
But, if you're not planning a scorching summer trip to AZ any time soon, try Karina's (aka Gluten Free Goddess) pizza crust!  It is amazingly good! 

I followed her recipe with the exception of eggs; there, I used Ener-G's Egg Replacer.  They turned out extremely well and the kids had such fun putting them together!

Crust dough after rise
Pizza after baking

Karina has a lot of great recipes, and many are dairy and egg free or can easily be made so.  She has the distinction of being the first gluten free blog I ever visited.  

Tuesday, March 22, 2011

Trail Mix Popcorn

I threw this  together for a family gathering that was featuring multiple types of popcorn--kettle, peanut butter, and pink popcorn, to name a few.  We served them in cute little paper bag baskets.  They were an especial hit with the kids.

8 c. popped corn
1/2 c. maple syrup
1/2 c. cranberries
1/2 c. coarsely chopped nuts (hazelnuts, pecans, almonds)
1/2 c. chocolate chips (I use Enjoy Life brand)
sea salt to taste

Heat maple syrup over a medium low heat.  Bring to a boil and boil for about 2 minutes.  With popcorn in a large bowl, pour maple syrup carefully over popcorn and carefully stir.  Add cranberries and nuts; mix.  Add chocolate chips and barely mix in.  Pour into a 9x13" pan, salt, and freeze to cool completely.  Store in an air tight container. 

Monday, March 21, 2011

{gluten, dairy, and egg free} blackberry hazelnut cake balls

Elana over at Elana's Pantry has been making various kinds of these tantalizing chocolate bites.  We had a huge extended family gathering where I knew there would be all sorts of yummy treats that my daughter can't eat, including cake balls.  The fam was serving everything from muffins to meatballs, various kinds of popcorn to jalepeno poppers (which I graciously offered to deseed and proceeded to POP a seed in my eye, OUCH!)  I made glazed meatballs, banana muffins, cookie bars, trail mix popcorn, and these cake balls.  No complaints and no deprivation.

blackberry hazelnut cake balls~~

I used Elana's chocolate cake recipe, subsituting Ener-G egg replacer for the eggs.

After the cake cooled, I crumbled it and added about 1/3 c. blackberry jam (I like Polaner's).

Next, I formed them into balls.  Elana used 1/2 c. jam so if yours are not staying together, add a bit more jam.

I then melted about 1/2 c. Enjoy Life chocolate chips and dipped them, rolling them in chopped hazelnuts while the chocolate was still soft. 

This made about 30 cake balls.  These turned out really well. They also keep well in the freezer.  Elana's always got something great going--check out her site in my sidebar!

Sunday, March 20, 2011

Roasted Red Bell Peppers

I'd been buying jarred roasted red peppers for years, but once I figured out how easy it is to roast them myself, there's been no turning back.  (I'm sure everyone else already knows how simple it is, but just in case, I thought I'd do a post on it.) 

Roasted red peppers are SO YUMMY!  They are great in pasta dishes of all sorts, as well as in paella and salads and salad dressings. 

Preheat oven to 400 degrees.
Wash peppers.
Optional:  Rub on a little cold pressed olive oil.
Set upright on a baking sheet.
Bake for 45 minutes, turning every fifteen minutes.
Remove from oven and cool.
Carefully (check for hot spots) remove skin.
Eat within 3-4 days or freeze.

These are a few recipes with roasted red pepper potential:

Classic Gluten Free Banana Bread (or Muffins)

Pre-Gluten Free Era in our home, I had a banana bread recipe that was just right; good with nuts or without, made with whole wheat and honey.  I've been working on a replacement for some time and I think this is it!  We've made these three times this week and with various flour mixtures and they are very forgiving. 
The first attempt had tapioca starch and lots of sorghum.  The next attempt had no starches added at all as I had run out, and the last attempt had very little sorghum.  It even doubles beautifully, yay!

Classic Banana Bread and Muffins--Gluten, Dairy, and Egg Free



4 bananas
1 c. honey
1/2 c. coconut oil
1 tbsp. apple cider vinegar
1/2 c. water


2 1/2 c. gluten free flour (I used millet and brown rice)
1/2 c. sorghum
1 tbsp. Ener-G egg replacer
1 tsbp. cinnamon
1 tsp. unrefined sea salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. xanthan gum
1 c. pecans, optional



Pour into muffin cups and bake for 25-30 minutes.  Tops should crackle a bit.  Makes 2 dozen.


Pour into  2 greased bread pans and bake for 45-55 minutes, or until toothpick comes clean and top is crackled.  Let cool in pan 5 minutes; remove and allow to cool fully.