Tag Archives: #easyglutenfreerecipes

Peach Upside-Down Cake (Vegan & Gluten-free)

Peach Upside-Down Cake

More Food Allergies

This recipe is for my son, who suffered a summer and spring of mystery hives this year; we discovered after 8 hours in an allergist’s office last month that he is so highly allergic to birch trees that he has developed a birch pollen-food syndrome. He can’t have fruit with seeds like peaches or apples if they are not baked, his peanut allergy is worse and he’s still allergic to eggs and dairy. Furthermore, his igA for gluten was a 93, so he has now joined the gluten-free club with his sister and me. I just sent this kid to kindergarten with a huge list of avoids and a new AUVI-Q^®.On a positive note, they seem so much easier to use that epi-pens and they were FREE. Overall, he’s handling it all fine, with the exception of the gluten, but to cheer him up we baked this gluten-free vegan peach cake so that he can enjoy some of the yummy fresh peaches in season right now.

Easy Gluten-Free Recipe

I don’t remember ever eating a pineapple upside-down cake, but it was the inspiration for this peach upside-down cake. I have been playing around with peach pies the summer and still haven’t perfected my liquid ratio. So I decided to take the flavor of the spices that I loved and use them in a peach cake instead! This cake uses a gluten-free cake mix, I used Pamela’s. To make it vegan, I used applesauce 1/4 cup per egg. The cake consistency was perfect!

Peach Upside-Down Cake (Vegan & Gluten-free)

Servings: 10
Time: 10 minutes
Difficulty: easy
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An old-fashioned favorite with a twist of peaches, made easier with a simple gluten-free cake mix.

Tips: (1) Prepare gluten-free cake mix per box, substituting 1/4 cup applesauce per egg. (2) Serve with dairy-free vanilla ice cream or vegan whipped cream if desired.
Credit: My Real Dish

Ingredients

Peach Topping

1 teaspoon cinnamon
1/2 teaspoon allspice
4 peaches
2 tablespoons of maple syrup

Cake Batter

1 bag Pamela’s Gluten-free Vanilla Cake Mix
3/4 cup applesauce
1/2 cup olive oil
2/3 cup water
coconut oil to grease pan

Directions

Heat oven to 325.
Cut parchment paper for 9″ springform pan.
Grease pan and parchment paper with coconut oil (I used cold-pressed unrefined) and a paper towel.
Peel and slice peaches.
Combine 1 teaspoon cinnamon, 1/2 teaspoon allspice and maple syrup.
Pour maple syrup spice mixture over peaches and evenly distribute sauce over peaches.
Pour peaches into spring-form pan and set aside.
Prepare gluten-free cake mix per directions of the mix, substituting 1/4 cup applesauce per egg.
Pour cake batter on top of peaches.
Bake for 38 – 45 minutes.
Set aside to cool.
When cool, quickly and gently flip the pan onto the cake stand and serve.

Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

This is my fourth dish in my tofu scramble series. I like pushing flavor combinations; throwing things together that I would never think would work, but then they taste great! I had fennel in my fridge, and needed to use it up. The fennel adds a light bright taste, and balances well with the sweet pear and the warm allspice. This is a great dish when you want something healthy and quick to eat in the morning.

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Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

Servings: 2-3
Time: 10
Difficulty: easy
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This vegan and gluten-free tofu scramble features flavors of fennel, pear, shallots, allspice and maple syrup.

Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

1 fennel bulb
1 small pear
1 large shallot
¼ cup sliced almonds
¼ teaspoon allspice
1 tablespoon maple syrup
2 tablespoons olive oil
Salt and pepper to taste
10 oz tofu (I used House Foods Organic Super Firm)

Directions

Wash fennel and pear (I used Thieves Fruit & Veggie Spray).
Chop fennel bulb, shallot, and pear.
Heat olive oil in a large skillet on medium high heat.
Sauté fennel and shallot until slightly tender (~5 minutes).
Drain tofu, slice it in the container with a knife, and add it to the pan.
Continue to sauté until the fennel and shallot are tender, but not mushy (~ 2 – 3 minutes).
Turn on heat.
Add chopped pear, almonds, allspice, maple syrup and stir until pear is warm.
Salt and pepper to taste.
Serve and enjoy!

Check out the first tofu scramble recipe here: Asparagus and Artichoke Tofu Scramble, the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free), and the third here: Blackberry Fig Tofu Scramble.

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Summer Squash and Edamame Salad

Last week when I was at Sam’s club, this magazine From Garden to Plate caught my eye, probably because of the color on the cover – turquoise is my favorite color!
This magazine is “both a resource for creating an organic, edible garden as well as a cookbook for making the most of the harvest.” I don’t have a garden. While I love the idea of fresh organic produce, since I killed some cactus recently – it’s probably a horrible idea. I’m aware of my skills and time constraints. However, these recipes had tons veggies and perfect for summer! I felt like I didn’t have to tweak them too much to make them vegan or gluten-free! I’ve made three recipes so far and they are delicious and easy!

For this Summer Squash and Edamame Salad, you just chop….

Sauté…

and voilà!

Servings: 8
Time: 33
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This Summer Squash and Edamame Salad is vegan, gluten-free and a perfect bbq or picnic dish.



Credit: Country Living

This recipe called for butter, but I changed it to make it vegan by preparing it with olive oil. It also called for thinly slice red onion, and I chopped it.

`Ingredients`

1 tablespoon olive oil
1 1/2 cups coarsely chopped yellow summer squash
1 1/2 cups coarsely chopped zucchini
1 cup frozen shelled edamame
2/3 cup red onion (chopped or thinly sliced)
2 cloves garlic, minced
1 tablespoon white vinegar or champagne vinegar (I used white vinegar)
2 teaspoons snipped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Heat skillet with 1 tablespoon olive oil to medium heat
Add yellow squash, zucchini, edamame, red onion and garlic.
Sauté for 8 minutes or until vegetables are tender, but still crisp.
Stir in vinegar, basil, salt, and black pepper.
Serve at room temperature, or cover and chill up to 24 hours before serving.

Tahini Cookies (Vegan & Gluten-Free)

My son cannot eat peanuts. So when Trader Joe’s put the Tahini on the end cap display by the checkout, it inspired me to make my sweet boy some cookies that he could eat! I had never had Tahini before, so I didn’t know what to expect.

The tahini cookie batter consistency was just like that of a peanut butter cookie.

I rolled the batter into balls, and I used a meat beater in order to see what the pattern would look like, but then decided to dip the fork in water and press – the old fashioned way.

The result was a crispy wafer tahini cookie, which rivaled a peanut butter cookie (in my humble opinion). But regardless, he didn’t have an allergic reaction to them, so that’s a win in my recipe book!

My daughter wanted to make sandwich cookies, so we made a vanilla filling. Honestly, I was already happily eating the crunchy tahini goodness with a glass of homemade cashew milk, but she was persistent. The kids often inspire my recipes, because I bake to not only make them healthier gluten-free vegan treats, but also to avoid allergic reactions.

On the other hand, my son, my husband, and I prefer chocolate EVERYTHING, so I pulled a jar of the Best Vegan Chocolate Sauce from the fridge. It’s thick and spreadable, so I used it as a filling! FYI – I didn’t spread and leave the sandwich cookies sitting out, because we ate all of them before I could blink! However, I’m afraid the sauce would melt if you did. I would fill the tahini cookies right before eating each one, or keep them in the fridge.

Gluten-free and vegan deliciousness!

Time: 30mins
Difficulty: easy
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A crunchy gluten-free and vegan tahini cookie

These tahini wafer cookies are gluten and sugar cane free and vegan. Eat them plain or make a sandwich cookie with chocolate or vanilla filling. If you use the chocolate filling recipe, it contains cane-sugar.

Ingredients

– 1/2 cup (~1 stick) vegan butter (I used Earth Balance)

– 3/4 cup tahini butter (I used Trader Joe’s)

– 1/2 cup coconut sugar

– 1/2 cup maple sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme, but you can use brown sugar too)

– Egg replacer for 1 egg (1 ½ teaspoon Ener-G + 2 tablespoons warm water)

– 1/2 teaspoon gluten free pure vanilla extract

– 1 cup all-purpose gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)

– 3/4 teaspoon baking soda

`Sandwich Cookie Filling (Optional)`

Vanilla Filling:

– 2 tablespoon melted vegan butter (I used Earth Balance)

– 1 tablespoon almond milk (or any non-dairy milk)

– 3/4 – 1 cup powdered xylitol or confectioner’s sugar

Chocolate Filling:

Follow the recipe for the Best Vegan Chocolate Sauce.

Directions

The chocolate filling: if you chose to make the chocolate filling click here for the recipe, it's best to prepare this the night before or at least a couple hours before in order to let it cool and firm in the fridge so that it is spreadable.
Heat oven to 350 degrees.
Heat your water for the egg replacer - I used a tea kettle.
Add vegan butter, tahini, and both sugars to a mixing bowl.
Cream with the paddle attachment for the mixer until they are well combined.
Switch your attachment for your mixer to a regular beater.
Prepare your egg replacer.
Add egg replacer and vanilla, and mix on medium speed until combined.
Shape 1 ½ - 2 tablespoons of dough into a ball.
Line three baking sheets with parchment paper.
Place dough balls 3 inches apart on the prepared baking sheets.
Make a design on your cookies with a small dish of warm water and a fork. Dip the fork's tines in water each time before you press. You can also try the meat beater to make a pattern, but it wasn't as pretty.
Bake for 18 - 20 minutes until they are brown; rotate the baking sheets between the oven shelves halfway through baking (at ~9 minutes).
The vanilla filling: If you chose to make the vanilla filling, make it while they are baking with a hand mixer. Mix the butter and non-dairy milk slowly adding the powdered xylitol (or powdered sugar) 1/4 cup at a time, mixing until smooth. You may need extra xylitol until it thickens well or matches your desired level of sweetness.
When cookies are finished baking, transfer them to a wire rack to cool.
Once they have cooled, fill them with icing if desired (refrigerate any remaining sandwich cookies) unfilled cookies, or in an airtight container at room temperature.

Shepard’s Pie (Gluten & Dairy-Free)

Shepard’s Pie (Gluten & Dairy-Free)

I was craving Shepard’s Pie (also known as cottage pie), but I only had three potatoes. So instead of Mashed Potatoes, I used Mashed Garlic Roasted Cauliflower on top. It added almost a cheesy taste, and it was great with the gluten-free vegan biscuits that I made using Pamela’s Biscuit & Scone Mix .

Here’s my twist. In addition to the ingredients for the Mashed Garlic Roasted Cauliflower, you will need:

1 lb ground lamb (or bison or ground beef)
2 tablespoons Worchestire sauce
½ teaspoon Redmond’s Real Salt
10 twists on a pepper grinder
4 drops Young Living Thyme Essential Oil (or 1 tablespoon fresh)
4 drops Young Living Rosemary Essential Oil (or 1 tablespoon fresh)
¾ cup chopped carrot
½ cup organic frozen peas
½ organic frozen corn
½ cup organic frozen beans
1 large chopped onion
3 cloves garlic finely chopped
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons gluten-free flour (coconut or almond flour make it Paleo)
2 cups beef broth (I used Home Goodness Organic Beef Broth from Costco)

I’m personally a huge fan of cooking with essential oils, because at the time I didn’t have any fresh thyme or rosemary at my house – I didn’t even have potatoes! The essential oils are so convenient, never expire, and still add great flavor. You can read about my dish with cooking with oils here. If you are interested in purchasing Young Living Essential Oils, you can click here. I’d love to help you learn to use oils not only in your kitchen, but in your daily life!

Directions

1. Preheat oven to 400ºF & prepare Baked Cauliflower Recipe
2. Heat a large skillet over medium high heat, then add lamb. Brown lamb until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). While it’s cooking, prepare your vegetables.
3. Chop onion, and garlic (smash with knife and then chop).
4. Chop carrots. I only had baby carrots, so I chopped them in fourths and then cut them.
5. Soak up excess grease with a paper towel.
6. Add onion, garlic, and carrot, worcestershire sauce,Real Salt, pepper,Young Living Rosemary Essential Oil, Young Living Thyme Essential Oil, then cook for approximately 10 minutes, until carrots are soft.
7. Add the frozen peas, corn, and green beans (I snapped the green beans in half), and cook for 2 minutes.
8. Add gluten-free flour and vegan butter to the pan, and toss around until butter is fully melted and the flour disappears (~1 minute).
9. Add beef stock. Then, bring liquid to a boil over high heat.
10. Cook for a minute or two until broth thickens into a light sauce.
11. Remove pan from heat, and transfer meat and veggie mixture to an 8×8 baking dish.
12. Preheat oven to 425ºF.
13. Pull Baked Cauliflower from the oven, and finish preparing Mashed Garlic Roasted Caulflower
14. Top lamb mixture with Mashed Garlic Roasted Caulflower
15. Bake 20 – 25 minutes