Tag Archives: #eggfree

Graham Crackers (Vegan, Oat-Free & Gluten-Free)

My daughter has a sensitivity to oats. When she was little she had reflux and would explode with eczema whenever she was exposed to them, but I didn’t know what was causing it until we had her blood tested. Before I was desperate enough to give her a blood test, I was slathering her with Aveno Baby Lotion and giving her oatmeal baths to sooth her eczema, only to make it worse. Recently, I tried to test the sensitivity with a couple servings of gluten-free oats, and she seemed to do okay. However, when she thought she was over the intolerance, she ate a bowl of oatmeal and a granola bar in one day; then, she got a huge tummy ache. I’m remaining positive. At least we are progressing beyond the eczema.

This oat intolerance, along with her sensitivity to wheat, makes it very difficult to find graham crackers at the store. Schar makes a wheat-free and oat-free graham cracker, but it has honey – so it’s not vegan. I’ve searched for vegan and gluten-free graham crackers, and I haven’t found any, so I decided to make my own. My daughter says that mine taste as good as the Schar ones! That’s a huge gluten-free vegan win, because mine are also refined sugar-free! Healthy and tasty!

Here’s what you do. Combine the dry ingredients…

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Slice the vegan butter into little chunks...IMG_0232.jpg

Cut-in vegan butter...IMG_0233.jpg

Stir in the wet ingredients until it begins to clump...IMG_0234.jpg

Form dough into a ball...IMG_0235.jpg

Roll dough over parchment paper, score it, and decorate it with a fork…IMG_0236.jpg

Bake, divide, and devour.IMG_0243.jpg

Make sure to save some graham crackers for smores or a pie crust. I'll post the recipe soon for this smores cake that I made with vegan marshmallows and dark chocolate (see below). It was delicious and easy!

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  • Servings: 20
  • Time: 40
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Easy gluten-free, oat-free, refined sugar-free, and vegan homemade graham crackers.

Tips: Make sure your gluten-free flour blend has xanthan gum, if not you will need to add 1/4 teaspoon. I really like the Namaste Gluten Free Perfect Flour Blend, because I never have to add anything extra to the flour and it rises very well. It contains sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour, and xanthan gum.

Ingredients

  • 2 1/4  gluten-free flour (I used Namaste Gluten Free Perfect Flour Blend)
  • 1 teaspoon baking powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt (I used Redmond Real Salt)
  • 8 tablespoons vegan butter (I used Earth Balance Soy Free)
  • 3 tablespoons cold water
  • 3 tablespoons pure maple syrup
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda, and Redmond Real Salt in a large mixing bowl.
  2. Slice vegan butter into tablespoons (you can do even smaller pieces if you prefer).
  3. Using a pastry cutter or two knives, cut-in vegan butter one tablespoon at a time into the bowl until it resembles the texture of cornmeal. You also could do this easily with a food processor.
  4. Add cold water, maple syrup, and vanilla; continue to stir until dough starts to form large clumps. If dough is too dry, add more cold water one tablespoon at a time.
  5. Heat oven to 325.
  6. Lay out parchment paper.
  7. Spray lightly with non-stick cooking spray.
  8. Gather dough into a large ball and divide in half.
  9. Lightly flour the rolling-pin  (I used Namaste Gluten Free Perfect Flour Blend because it was out already).
  10. Roll half of the dough into a rectangle to ~1/8″ thick.
  11. Score dough with a pizza cutter, knife, or multi-purpose scraper and chopper (I used this OXO Multi-purpose Scraper & Chopper) into desired shapes. I chose 2” x 2” squares, and used the OXO Multi-purpose Scraper & Chopper to measure easily with the measurements on the blade.
  12. Prick dough all over with a fork or toothpick.
  13. Repeat with the other half.
  14. Transfer the two parchment paper sheets to cookie sheets, and bake for 20 – 23 minutes or until golden brown.
  15. Let graham crackers cool for 5 minutes.
  16. Separate and eat.


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susanellenlogoweb

Asparagus and Artichoke Tofu Scramble (Vegan & Gluten-Free)

Every time that I ate eggs, my gut would be distended. I heard of tofu scrambles, when I discovered my high sensitivity to eggs, but they never really appealed to me. I loved omelets, and nothing can replace the flavor of an egg. However, since starting a plant-based vegan diet a month ago, I have been making a different tofu scramble every weekend. It switches up my morning smoothie routine; you can see my smoothies if you follow me on instagram @myrealdish. So, I’ll be doing a series on tofu scrambles, and this is the 1st dish in the series. This Asparagus and Artichoke Scramble is a favorite for not only breakfast, but also dinner! I love easy ways to add veggies into my morning meals, and this gluten-free, dairy-free and vegan dish is easy and packed with flavor! It’s a win for everyone!

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  • Servings: 2-3
  • Time: 15
  • Print

This vegan and gluten-free tofu scramble has asparagus, artichokes, sun-dried tomatoes, spinach, and shallots.


Credit: Country Living

Tips: (1) Snap the ends of the asparagus with two hands, and where the natural break occurs is how you know which part of the stalk needs to be discarded. (2) Drain the tofu before using it. (3) 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.

Asparagus Tofu Scramble

Ingredients

  • 1 can (8.5 oz) of whole artichoke hearts
  • 12 oz asparagus
  • 2 large tablespoons of sun-dried tomatoes
  • 14 oz organic tofu
  • 1 – 2 large cups of spinach
  • 1 shallot (chopped)
  • 3 tablespoons olive oil
  • salt and pepper to taste


Directions

  1. Prepare your vegetables: break the asparagus in ~3 or 4 parts discarding the ends, chop the shallot,  and slice the whole artichokes in half.
  2. Heat a large skillet to medium-high heat, with 3 tablespoons of olive oil.
  3. Sauté the shallots and asparagus first for ~4 minutes.
  4. Drain the tofu, and slice it into chunks
  5. Add the tofu, spinach, artichokes, and sun-dried tomatoes.
  6. Continue to sauté for ~4 more minutes or until you see the asparagus is crispy-tender, but not mushy. Add a little extra olive oil as needed to the pan.
  7. Serve and enjoy!


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What are your favorite vegetables to mix with tofu?

susanellenlogoweb

 

 

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.IMG_1560

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

IMG_1561.JPGI 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.

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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!

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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.

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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. IMG_1583.JPG

Gluten-free and vegan deliciousness!

tahini cookie pinterest

  • Time: 30mins
  • Difficulty: easy
  • Print

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)

– Egg replacer for 1 egg (1 ½ teaspoon EnRGee + 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

  1. 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.
  2. Heat oven to 350 degrees.
  3. Heat your water for the egg replacer - I used a tea kettle.
  4. Add vegan butter, tahini, and both sugars to a mixing bowl.
  5. Cream with the paddle attachment for the mixer until they are well combined.
  6. Switch your attachment for your mixer to a regular beater.
  7. Prepare your egg replacer.
  8. Add egg replacer and vanilla, and mix on medium speed until combined.
  9. Shape 1 ½ - 2 tablespoons of dough into a ball.
  10. Line three baking sheets with parchment paper.
  11. Place dough balls 3 inches apart on the prepared baking sheets.
  12. 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.
  13. Bake for 18 - 20 minutes until they are brown; rotate the baking sheets between the oven shelves halfway through baking (at ~9 minutes).
  14. 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.
  15. When cookies are finished baking, transfer them to a wire rack to cool.
  16. 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.

 

 

Chocolate Buckwheat Pancakes (Vegan & Gluten-Free)

Today we are enjoying spring break with my kids’ favorite Chocolate Buckwheat Pancakes! Since I’m not teaching this week, I got a little fancier than normal.

Ingredients

Notes: I used cacao and not cocoa in this cake. Cacao is a superfood. The difference is that cacao is “milled at low temperature to protect the nutrients and flavor.” Personally, I find cacao not as sweet at cocoa.

Directions

  1. Combine buckwheat, cacao, baking powder, salt, maple sugar, and non-dairy milk  in a mixing bowlIMG_1356.JPG
  2. Spray griddle pan with a non-stick spray (I like my Circulon Acclaim Hard Anodized Nonstick 11-Inch Square Griddle)
  3. Scoop the pancake batter on the griddle and then sprinkle mini-chocolate chips on top. Once firm, flip. The second side only cooks for a minute and a half.
  4. Repeat until all batter is used. Makes ~12 pancakes.
  5. You can serve if with warm maple syrup and vegan chocolate chips. Or, be a little more decadent. I sprinkled chocolate chips, The Best Vegan Chocolate Sauce, and sliced bananas, and then topped it with Soyatoo Soy Whip Cream that I got from Whole Foods  (Fresh Thyme also sells it). The Soyatoo Rice Cream is also tasty. You can check it out on Amazon here. I love fresh coconut whip cream, but sometimes for just a little cream on pancakes I don’t want to make an entire can of coconut cream.chcolate buckwheat pancakes.jpg

Potato Pancakes (Vegan & Gluten-Free)

Potato Pancakes (Vegan & Gluten-Free)

I was dying for some potato pancakes, but I’ve never made them without eggs. I combined the ingredients, but couldn’t get them to stick together, so I put in some applesauce. You would never guess that I used applesauce – they just tasted a tiny bit sweet. The spice from the poblano pepper is a great mix with the sweetness of the applesauce. 

Potato Pancake Cover.jpgIngredients

  • 3 russet potatoes grated
  • ½ poblano pepper
  • 3 cloves garlic
  • 2 large shallots
  • ½ cup applesauce (4 oz)
  • 1 teaspoon Redmond Real Salt
  • ¼ teaspoon pepper
  • ¼ teaspoon baking powder
  • ½ cup almond flour (I used Blue Diamond that I buy in bulk from Costco)
  • avocado oil

Directions

  1. Soak potatoes in fruit and vegetable soak to clean (I love the Thieves Fruit and Veggie Soak)
  2. Rinse, peel, and grate potatoesIMG_1239.jpg
  3. Finely chop the shallots, poblano pepper, and smash garlic with knife and mince.
  4. Combine all ingredients in large bowl and mix well.IMG_1241.JPG
  5. Add 2 tablespoons of avocado oil to a large skillet or frying pan and put over medium-high heat. I like avocado oil because it cooks well at high heat. 
  6. Form a handful of the potato mixture into a loose patty. The patty will be wet and soft.
  7. Drop the patty directly into the hot pan.
  8. Fry for 2 minutes until the bottom is golden brown, then flip and fry the other side. Add a little more avocado oil to the pan after flipping, and move it around the pan. The second side was done in a minute and a half.IMG_1242.jpg
  9. Repeat until the potato mixture is used up, adding more oil to the pan as needed.
  10. The avocado oil is so light that you won’t have greasy pancakes. If you use another oil, you may have to set them on a towel and blot the oil.susanellenlogoweb

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 .IMG_1114.JPG

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).img_1063
    4. Chop carrots. I only had baby carrots, so I chopped them in fourths and then cut them.IMG_1068.JPG
    5. Soak up excess grease with a paper towel.img_1067
    6. Add onion, garlic, and carrot, worcestershire sauce,Real Salt, pepper,Young Living Rosemary Essential OilYoung 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.IMG_1076.jpgIMG_1077.JPG
    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). IMG_1078.jpg
    9. Add beef stock. Then, bring liquid to a boil over high heat.IMG_1079.jpg
    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.IMG_1085.JPG
    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 img_1093img_1091
    15. Bake 20 – 25 minutesShepard's Pie.jpg

What are your favorite comfort foods?

susanellenlogoweb

Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

I know that I’ve been posting a lot of chocolate recipes lately, but in my house Valentine’s Day requires a lot of chocolate; it’s the way to my husband’s heart! 

Since I posted the 2 Vegan Gluten Free Chocolate Chip Cookie recipes, I’ve been thinking about making the Vegan Gluten Free Chocolate Chip Cookies With Almond Flour with chocolate; tonight I made them, and they were a perfect Valentine’s Day treat! 

Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

  • 2 cups Almond Flour (I used Blue Almond from Costco)
  • ¼ cup Namaste Gluten Free Perfect Flour Blend
  • ½ cup vegan butter (I used Earth Balance)
  • ¾ cup cocoa powder
  • ¼ cup organic pure maple sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)
  • ½ cup organic coconut sugar
  • 1 teaspoon gluten free vanilla extract
  • 3 teaspoons egg replacer + 4 tablespoons warm water (I used Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme and Amazon) – If you aren’t vegan or allergic to eggs you can use 1 egg + 1 egg white
  • 1 cup vegan chocolate chips + ¼ cup chocolate vegan chips set aside (Use Lily’s Baking Chips to make a sugar-free Paleo cookie since they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ½ teaspoon baking soda
  • ¼ teaspoon  Redmond’s Real Salt
  • ½ banana IMG_0996 cover photo.jpg

Directions

  1. Preheat oven to 375 degrees.
  2. Grease cookie sheet and set aside.
  3. Combine flour, baking soda, cocoa powder, and Redmond’s Real Salt in small bowl.
  4. Prepare your egg replacer (take 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens).
  5. Beat butter, sugars, and vanilla in large bowl until creamy.
  6. Add Ener‑G Egg Replacer
  7. Gradually mix in dry ingredients.
  8. Mash the 1/2 banana.
  9. Add the  banana and continue to mix until combined.
  10. Stir in the chocolate chips.
  11. Drop tablespoons of dough on a lightly greased cookie sheet. I used a knife to get the dough out of the tablespoon. because they were very sticky, and then gently smoothed the top. If you don’t smooth the top  – they will look jagged.
  12. Bake for 14 – 15 minutes until they are browned  and firm to the touch. (I baked them for 15 minutes)
  13. Cool for 5 minutes, then remove to wire racks to cool completely.
  14. Put ¼ cup of chocolate chips in a glass bowl and microwave for 30 second increments stirring in between sessions until melted and smooth.
  15. Drizzle melted chocolate over cookies.IMG_0992.JPG
  16. Makes ~2 dozen cookies

susanellenlogoweb