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Fruit-Sweetened Grain-Free Vegan Cobbler

April 24, 2012 By 3 Comments

“How do you make cobbler without flour?”

(With a smile on my face) “I have my ways.”

Thus began the workroom discussion of how someone like me can still enjoy foods like the rest of you.

Okay maybe not the rest of you, because there is a strong chance that if you are viewing this page it’s because you eat at least somewhat like me…

But what about those who still happily reside in the gluten and dairy-loving world?

Yeah, like them too.

Made from ingredients that can always be found in my pantry and in my freezer,   this recipe goes together as quickly as the classic dump-cake only without all of the added sugars, dairy and grains. Big enough to feed my family of 7 and still have plenty left for company to enjoy, this cobbler has become my go-to dessert for family gatherings, pot lucks or even that unexpected dinner guest you so willingly wish to impress.

From my home to yours, enjoy.

 

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Fruit-Sweetened Grain-Free Vegan Cobbler

Ingredients

  • 12 oz Frozen Red Raspberries
  • 12 oz Frozen Blackberries
  • 12 oz Frozen Cherries
  • 10 oz Frozen Blueberries
  • 2-20 oz Cans of Crushed Pineapple in its own Juice
  • 4 c Almond Flour
  • 1 c Unsweetened Coconut Flakes
  • 2 Tbs Cinnamon
  • 2 tsp Sea Salt
  • 1 tsp Cardamom
  • 1 tsp Nutmeg
  • 1 c Butter-Flavored Palm Shortening
  • 1 c Pecan Pieces

Instructions

  1. Preheat oven to 375. In large 11x15 cake pan, layer raspberries, blackberries, cherries, blueberries and pineapple, spreading evenly throughout pan. Set aside.
  2. In large mixing bowl, blend together almond flour, coconut flakes, cinnamon, sea salt, cardamom and nutmeg. Using pastry knife, cut in palm shortening until small even crumbles have formed.
  3. Sprinkle crumb topping over layered fruit. Sprinkle pecan pieces on top of crumble and bake for 50-65 minutes or until topping is golden brown and lightly crisp.
  4. Remove from oven, serve as-is or top with your favorite dairy-free ice cream.
  5. Serves 10-12
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Home for the Holidays, Gluten-Free Style: Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

December 2, 2011 By 225 Comments

There truly is no place like home for the holidays.

Whether yours is as high-tech as the one featured above, or as simple and solemn as my humble abode, I have no doubt that this simple little phrase “Home for the Holidays,” conjures images and memories like none other.

Shirley Braden of Gluten-Free Easily was undoubtedly inspired when she named her special holiday event “Home for the Holidays – Gluten-Free Style.”  From November 28 – December 23, 25 bloggers will be sharing 26 gluten-free recipes that mean home and holidays to us.

 

As if that weren’t enough of a reason to celebrate, Shirley has also lined up almost 100 prizes including cookbooks, resource books, apps, magazine subscriptions (print and digital), and other various items essential for gluten-free, whole-food living. There will also be 3 lovely grand prizes, including a top of the line Vita-Mix!

Every time you enter one of our giveaway’s, you are automatically entered to win one of the three grand prizes!!

So just in case you haven’t taken the opportunity to read the previously shared heartfelt stories, or delve into the decadent delights shared up to this point, here is a quick recap for you:

Day 1: Home for the Holidays: Gluten-Free Nutmeg Shortbread Flats Recipe over at Gluten-Free Easily

Day 2: Gluten-Free, Dairy-Free Toffee from The WHOLE Gang

Day 3: Gluten Free(also Dairy Free) Fritters from Adventures of a Gluten-Free Mom

Day 4: Gluten-Free Gingerbread Cut-Out Cookie Recipe from The Whole Life Nutrition Kitchen

And now on to Day 5: me!

The year that I celebrated my first gluten-free holiday was an interesting one.  Still very early in my gluten-free learning curve, the thought of creating or re-creating dishes that would keep my family from feeling deprived was simply overwhelming.

By this time, I had celebrated many holidays away from my family…away from the traditional dishes my mother would always make, away from the traditions of yesteryear and on to traditions of my own.

Because of my daughter’s milk allergy, I had long perfected a dairy-free pecan pie (a southern staple) and was pleased to find that a gluten-free version was just as easy to make. As it is with many pie recipes, creating a gluten-free version simply meant changing the crust.  From there, it was smooth sailing.

Looking back on this first gluten-free holiday of mine, there was one recipe that kept weighing on me.

My mother used to make this amazing chocolate-pecan pie she always called “Toll House Pie.”  For whatever reason, it was not until my first year as a gluten-free person that I even slowed to ask her for the recipe.

Oddly enough, it was the idea that I would never be able to have this pie again that drove me to seek for more.

It took time, but by working closely with my mother, I was able to find the right ‘tweaks’ and create a pie that is identical to the one I remember from my youth.

Always the first of any pie to disappear from the family buffet, this pie pleases even the most gluten-loving individual.

Without further adieu, I am pleased to introduce my Gluten-Free, Dairy-Free, Grain-Free Toll House Pie.

May your home be filled with love and laughter all season long.

Happy Holidays! xoxo

Chocolate-Pecan “Toll House” Pie

 

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Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

Ingredients

Instructions

  1. Pre-heat oven to 350f. In large mixing bowl, beat two large eggs. Cream in palm sugar and butter flavor shortening. Add almond flour and stir until smooth. Fold in chocolate chips and pecans.
  2. Pour into prepared crust and bake at 350f for 45-50 minutes.
  3. Makes 1-9 inch Pie
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As part of the Home for the Holidays, Gluten-Free Style, Shirley has lined up the following fantastic prizes to giveway:

Free for All Cooking (1 signed copy)

The Whole Life Nutrition Cookbook (1 signed copy)

Cook IT Allergy Free app (1)

AND

Carol Fenster’s 100 Best Gluten-Free Recipes!

 

To enter for your chance to win one of these great prizes, simply leave a comment below telling me about your favorite or most memorable holiday dessert.

Giveaway ends 8pm CST Sunday, December 4, 2011. The winners will be announced Sunday, December 4, 2011…and don’t forget, each entry will count as an entry for the three grand prizes!

 

p.s. If you have a blog and want to share your favorite gluten-free recipe that means “home” and “holidays” to you, please feel free to grab the badge for your post (kindly linking back to Home for the Holidays, Gluten-Free Style, of course)!

Good luck and be sure to check out tomorrow’s post from Stacy Toth at Paleo Parents. xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: , , , , , , , , ,

Easy as Pie (Crust) v2

November 24, 2011 By 7 Comments

I have a confession to make…

My Easy as Pie (Crust), no matter how great, is not my favorite recipe.

The flavor is spot-on.

And for tarts or other pre-cooked pie crust needs, it really is a fantastic choice…

But when it comes to bake-in-the-shell recipes, I often struggle to keep this crust from burning.

This is something I have worked to improve for more than a year now.

Finally…in the baking frenzy that happens the night before Thanksgiving (and often into the weee hours of the morning)…finally, I feel I have mastered a gluten-free, dairy-free, high protein and no refined sugar pie crust.

Even better?

Just like my original recipe, there is no need to roll this one out.

This Easy as Pie (Crust) v2 is a press-and-go crust.

So on this day of Thanksgiving, I hope to bring you a bit of comfort, a solution to the difficulty you may have had, and a means to provide your family with the traditional, flaky, butter crust they so readily deserve.

 

Print
Easy as Pie (Crust) v2

Ingredients

Instructions

  1. In large bowl, blend together blanched almond flour, palm sugar and shortening using a fork or a pastry knife. Once fully incorporated, slowly add non-dairy milk until the batter is moist enough to create a ball. Be careful not to get the dough too wet, this can make it difficult to work with.
  2. Press dough into 9-inch pie pan, spreading evenly down the bottom and up the sides.
  3. Cook pie recipe as directed.
  4. Makes 1-9inch Pie Crust
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Be sure to stop by and visit my previous post for more fantastic holiday ideas and solutions.

Happy Thanksgiving! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , ,

Down at the Farmer’s Market

November 3, 2011 By 9 Comments

If I have been quiet lately, it’s with good reason.  My family and I are in the process of relocating.

We are staying in the same town, mind you, just moving to a larger home that is more appropriate for a family of our size.

In the meantime, while I will not be sharing any new recipes with you tonight, I do want to share with you some of my favorite people.

I have mentioned several times how important it is to grow your own food as you are able, buy locally as often as possible, support your local CSA and shop at your community Farmer’s Market.

Interesting enough…it took me nearly three years to finally make it out to our West Texas Farmer’s Market.

Part of this has to do with the fact that I have been blessed with the ability to grow much of our own food over the last couple of years.  Part of this has to do with the fact that the closest farmer’s market is nearly 30 minutes away and only open from 9am to 1pm on Saturdays…my one day to sleep in and get everything from laundry to baking done.

Still, I finally found my way over to Midland for some locally grown goodness.

And you know what?  30 minutes didn’t seem so far for all that I found.

First there is my favorite squash lady….

Sure, the Flying Y Farms sells more than squash, but I seem to buy a lot of squash from her…Hubbard, pumpkin, yellow, spaghetti, butternut, acorn, etc. etc.  I visit with her every time I make it to the market and always walk away happy that I did.

 

Then there is my favorite meat supplier…imagine my surprise when (after months and months of looking), I found a grass-fed beef supplier right here at the market. Then imagine how excited I was to find that the meat here is not just higher quality, it is also less expensive than even the ‘cheap stuff’ found in the grocery store.  Yay!

 

I have learned that many markets have locally grown honey stands, and ours is no exception.  I grab some of these raw honey sticks every time I visit the market…my kids love them as a treat in their lunches.  They’re happy, I’m happy. Win!

 

Oh…and guess what? Even here in our somewhat isolated area of West Texas, I found that we have a Gluten-Free baker on site! Yay!

While many of their items are not dairy-free, the goodies that are have pleased us every time.

We have singers and florists…

Bow makers and self-published authors…

Canned goods….

Homemade soaps…

Beautiful peppers and heirloom vegetables…

Jolly farmer’s….

And treats for your pup.

Last but not least, there is an unofficial mascot with the sweetest face and the kindest demeanor.

 

While the growing season is coming to an end, I was happy to learn that our local market will be open the 2nd Saturday of every month through March, until it opens every weekend in April.

 

So even though the days are turning cold and it may seem local growers are running out of goods, do not forget the plethora of winter goodness that is right around the corner.  It is worth checking with your local market to see if they offer the same opportunity.

This is the perfect way to fill your holiday table with natural goodness, help your neighbor and make new friends.

After all, isn’t that what this season is truly about?

 

What is your favorite thing to pick up at your market?

Before you go, can I ask you a favor?  The Circle of Mom’s is seeking out the top 25 Food Allergy Blogs of 2011.  I would be honored to have you vote for me.  Please click on the image below for more information. xoxo

 

 

 

Happy harvesting! xoxo

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Guest Post for Dixie Chik Cooks…Sugar-Free Raw Vegan Pumpkin Pie in a Jar

October 23, 2011 By 4 Comments

When my friend Shea asked if I would be interested in doing a guest-post on her site, I was extremely honored and a bit intimidated.

Anyone who followed our Ingredient Challenge Monday posts knows that, because of medical reasons, I live a gluten-free and dairy-free lifestyle, and Shea does not.

So how am I to create something worthy of my lovely friend’s page that will meet the needs of her readers, but still be safe for my household as well?

Luckily, fall is full of flavorful inspiration.

Right about now, children are sleeping with dreams of gummy bears and Hershey bars running through their heads.  Stores are brimming over with beautiful orange globes waiting for your creative nature to kick in.

And the air is quickly growing chill.

October is a great time to perfect holiday dishes and simply have fun with new flavors that are only available this time of the year.

These Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pies in a Jar are not just handy, they are delicious and nutritious.  The sweet caramel coupled with the smooth pumpkin filling; add in the slightest crunch of pecan, mmmmmmm heaven.

Best of all?  Because there is absolutely no cooking involved, it will take you no-time to turn those left-over pumpkin carvings into a decadent dish your family will want to enjoy time and time again.

Before I go into the recipe, let me say just a couple of things…

#1. As much as I would love to take credit for the overwhelmingly delicious caramel that tops this beautiful dessert, I must give credit to the ingenious recipe for Raw Snicker Bars
from VGAN JAR.

I had struggled to find the perfect, no-fail way to top the pumpkin pie portion of this recipe…something that was as easily portable and the perfect complement to this dessert, this
caramel certainly fit the bill.

#2. Why a jar? Well, I wanted something that was portable.  I like to surprise my kids with a dessert in their school lunch every now and then, especially when I can make that dessert jam packed with nutrition. They’re happy, I’m happy. We all win…

Really though, my family and I are looking at the possibility of going camping this Thanksgiving. In preparation, I am doing all I can to create the classic foods of this annual feast in a way that will be easy to bring with us, keeping my campfire labor to a minimum but our overall enjoyment to a maximum.

Expect to see at least one or two more jar-type desserts from me in the near future over at And Love it, Too!

#3. I like to use my blue canning funnel to pour each layer in…this makes the filling process much easier and keeps the mess to a minimum.  Yay!

#4. If you don’t want to use a jar, this recipe will fill a 9-inch deep dish pie pan quite nicely.

Without further adieu, I present this dish crafted just for you.

xoxo

Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar

Crust:

2c Blanched Almond Flour

1 Tbs Cinnamon

4 Tbs Coconut Oil, melted over low heat

 

Filling:

4c Raw Pumpkin, cubed

1-Large Ripe Avocado, peeled and seed removed

2c Pitted Dates

2 Tbs Coconut Oil, melted over low heat

3 tsp Ground Cinnamon

1 tsp Sea Salt

1 tsp Ground Ginger

½ tsp Ground Cloves

 

Topping:

16 Dates, soaked in water for at least 1 hour

½ c Agave Nectar

2 Tbs Coconut Oil

4 Tbs Water

½ c Crushed Pecans

8-12oz Jelly Jars with lids

In large mixing bowl, mix together the blanched almond flour and cinnamon.  Slowly add in the coconut oil, using a fork to combine, stopping when the dough resembles cookie crumbs.  Press ¼ c of crust mixture into each jar. Set aside.

In high-speed blender, add in pumpkin, avocado, dates, ginger, cloves, sea salt and coconut oil. For Vitamix, begin on Variable 1 and quickly increase to Variable 10. Tamper as needed.  Allow to blend until mixture is completely smooth.  Pour approximately ½ c into each jar. Set aside.

Clean your high-speed blender before moving on to the next step.

Blend soaked dates, agave nectar, coconut oil and water, on high until completely smooth, approximately 2 minutes.  Add about 1 Tbs to each jar.  Top with crushed pecans.

Refrigerate until ready to serve.

Serves 8

May this holiday season be filled with joy, laughter and lots of great food.

Thank you for this opportunity, Shea!

xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , ,

Celiac Awareness, Memorial Day and my fabulous Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

May 29, 2011 By 2 Comments

May is a very important month for our family.  A month dedicated to Celiac Awareness, I have found many reasons to share why it is I eat the way I do, and why I participate in the blogging community the way I do, this month. 

Unfortunately being the last month of school, as a teacher and parent, I have found it very difficult to find the time to sit and write for you, to sit and share my feelings about Celiac Disease and what it means to me. 

When I first revealed this dedicated domain, I shared my personal story and how my individual understanding of what Celiac Disease (CD) is has grown over time.  Had it not been for friends and family willing to share their own experience with CD, I would have not known to push harder when an elimination diet proved wheat to be a leading cause of several years’ worth of illness and a more recently developed skin rash (which I later came to know as Dermatitis Herpetiformis (DH)). 

In fact, if it had been left to my healthcare provider, I should have been satisfied with being diagnosed with a wheat allergy and nothing more.

What is the big deal with having been diagnosed with Celiac Disease?  Why was it so important I know for certain that I didn’t just have an allergy to wheat, you ask? 

First, one should understand that being wheat free is not equivalent to being gluten free.  Gluten is a protein found in wheat, barley and rye. 

There are many products that may prove to be wheat free, but contain ingredients such as barley malt flour, rye seed, or are processed on the same equipment with other gluten containing grains.  These products are not gluten-free.  For someone with CD, knowing the difference can literally be a matter of life or death. 

The Mayo Clinic identifies a wheat allergy as an abnormal immune system reaction to one or more proteins found in wheat…the site goes on to say that wheat allergy is different from a disorder known as celiac disease, an immune system reaction that causes inflammation in the small intestines when a person eats any food containing gluten, one type of protein found in wheat. 

Under Celiac Disease, The Mayo Clinic additionally states that celiac disease can cause abdominal pain and diarrhea.  Eventually, the decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other vital nourishment…

An allergy to wheat is best managed through diet and medication, which can help when one is accidentally exposed to wheat containing products. 

At this time, there is no medication that will cure someone suffering from celiac, or that will help repair their intestine. The only way to effectively manage celiac disease is through a dedicated gluten-free lifestyle. 

Can you see why it was vital for me to know exactly what I have?  There is a significant difference between an allergy to wheat and celiac disease.

But celiac disease is extremely rare, right?

Not exactly.

As it stands, if you have no immediate relatives who have been diagnosed with celiac disease, there is a 1 in 133 chance that you will be diagnosed with celiac disease.  This number increases to a 1 in 22 chance if you do have an immediate relative who is diagnosed with celiac. 

Currently, the number of Americans with celiac disease far exceeds those who suffer from Autism, Crohn’s Disease, Epilepsy, Unexplained Infertility, Lupus or any other number of syndromes.

Extending beyond celiac disease, it is interesting and extremely important to note that approximately 18 million Americans suffer from some form of gluten sensitivity. 

With this information readily available, one must wonder why the Food Allergen Labeling and Consumer Protection Act of 2004 did not identify gluten as one of the 8 ingredients required to be clearly identified per US FDA Labeling Provisions. 

The celiac community has been extremely busy this month, doing all they can to raise awareness. 

On May 4th, the first Gluten Free Labeling Summit was held in Washington, D.C. where the world’s largest gluten-free cake was built.  Symbolizing the need for clear, accurate and reliable gluten-free labeling standards, and the big deal these standards symbolize in the lives of the millions of people who depend on accurate labeling for their health.  Please see 1in133.org for more information.

The Amazing Diane Eblin has been busy hosting a month-long event titled: 30 Days to Easy Gluten-Free Living.  With 30 different ways that prove how gluten free living is easy, fun and extremely tasty, this event is surely something you must visit! 

Other great events happen every week including: Slightly Indulgent Tuesdays, hosted by Amy Green of Simply Sugar and Gluten-Free; Allergy Friendly Fridays, hosted by Cybele Pascal of Allergen-Free Cuisine; Seasonal Sunday’s, hosted by Brittany at Real Sustenance.

Monthly events raise awareness all throughout the year, including: Go Ahead Honey, It’s Gluten Free!, an event created by Naomi Devlin of Straight Into Bed Cakefree and Dried; and Sweet or Savory which is hosted by Ricki Heller of Diet, Dessert and Dogs, as well as, Kim from Affairs of Living.

Finally, let’s not forget my own bi-weekly event: Ingredient Challenge Monday, which I am proud to host along with Shea Goldstein of Dixie Chik Cooks. Focused on using whole foods that will increase the overall nutrition of our home and yours, feel free to join our challenge every-other week!  Be sure to check back often to see what surprises we have in store for you. xo

Tonight’s recipe brings me to another very important event that happens in the month of May: Memorial Day. 

Traditionally observed in the United States on the last Monday of May, Memorial Day generally marks the beginning of Summer and is a day we gather together to enjoy food, friends and family. 

Let us not forget why we take time to celebrate this very special day.  Memorial Day, which was originally called Decoration Day, was proclaimed back in 1868 as a day set aside to observe and give thanks to those who have died in our nation’s service.

As the wife of a United States Army Veteran, I can attest to the importance of giving thanks to the great men and women who have sacrificed everything for our sake. 

Please, in whatever celebration you hold this beautiful weekend, do take time to remember those who have died in service to protect the freedoms and liberties of this great nation. 

Inspired by this month’s Sweet or Savory Challenge, I was thrilled to add carob to my personal repertoire. 

I must admit, prior to this, I had never worked with carob directly.  In fact, my only recollection of ever having tasted carob came through those little ‘imitation chocolate’ chips often featured at cheap corner ice cream shops.  Even so, I was pleasantly surprised at how easy roasted carob powder was to work with and at how remarkably chocolate-like this ingredient is. 

As devastating as it would seem for this self-proclaimed chocolate addict to be diagnosed with a chocolate allergy, I might just be able to survive so long as I have a ready supply of this tasty ingredient on-hand. 

Because there is no baking required to make this delightful cashew cheesecake, this dessert is truly the perfect treat to share at your beginning of summer event.

Wherever you choose to share this dessert, may you find many reasons to celebrate!

 

Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

Crust:

1 ½ c Blanched Almond Flour

2 Tbs Roasted Carob Powder

½ tsp Ground Cinnamon

¼ c Coconut Oil, melted over low heat

Filling:

3 c Raw Cashews, soaked for at least 3 hours

½ c Roasted Carob Powder

¼ c Agave Nectar

2 Tbs Vanilla Extract

Topping (Optional):

1 Tbs Coarse Sea Salt

2 Tbs Palm Sugar

½ tsp Cayenne Pepper (more or less to taste)

For the crust, first mix together the almond flour, carob powder and ground cinnamon.  Slowly add melted coconut oil until the mixture is dryer than cookie dough, wetter than cookie crumbs.  Press mix into the base of a 9-inch pie or spring form pan, leaving just enough crust to cover half way up the sides. 

Prepare filling in a high-speed blender, adding all ingredients at once.  Tamper down the mix until the mix resembles cream cheese.  Be careful not to go too far, lest you end up with a carob cashew butter; which would be wonderfully tasty but not solid enough for a cheesecake.

Using a spatula, slowly pour filling over prepared crust and smooth down to ensure and even fill.  Allow to chill 20-30 minutes. 

Now at this point, you will have a beautifully chocolatey cheesecake that is ready to devour. 

 

While this is a really great dessert in and of itself, the salty-sweet and spicy topping truly brings this dish to the next level. 

For the topping, simply mix together the coarse sea salt, palm sugar and cayenne pepper. ½ tsp cayenne was just enough for my guests to notice there was a little spice…feel free to add more or less, depending on your preference. Sprinkle as little or as much as you please on each individual slice, immediately before serving.

Now with this decadent topping in place, you have a dessert truly worthy of a holiday weekend.

Makes 1-9 inch pie.

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , , , , ,

Happy New Year, Top 5 Recipe’s of 2010 and Ingredient Challenge Monday! (Whew that’s a post!)

December 31, 2010 By 6 Comments

It’s hard to believe that today is the very last day of 2010.  So many blessings have come my way this year. 

I married the love of my life this year.  Our blended family has fused so beautifully that even my oldest daughter says “mommy, it feels as if you have always been my mommy,” to which I smile and say “that is because, sweetie, I was always supposed to be your mommy.” And so it is. 

I finished my MBA this year…simultaneously (in the very month I completed my final graduate class), I also started a program at our local University that would allow me to obtain my teaching certification. 

Yes, there is a vast difference between Corporate America (where most MBA’s hope to find their success) and the classroom; but I never went into my graduate program thinking I would be CEO of some major corporation.  I am a small business fan. 

More importantly though, I am a family gal.  Teaching allows me to do two things Corporate America never left time for…it allows me to be an active participant in my children’s lives by granting me the same schedule they have, it also allows me the flexibility and freedom to do exactly what I am doing today, to work and build success through my own small business. 

So, I started my own business.  While it is certainly early in the growth stage, this blog, this vehicle for sharing thoughts, ideas, life experience and recipes, is very much a business to be taken seriously.  I am excited at what has come from this blog already…new friendships, new ideas, better health for both my family and yours.

So many blessings, so many more just beginning.

I don’t know that I have been around long enough to do a top 10, but I would like to finish this year by at least doing a top 5 of my favorite recipes from this year…

Thank you for being a part of my journey, part of such a wonderful year!

Top 5 And Love It Too! 2010 Recipes (in alphabetical order):

Butternut Squash and Pear Soup, Share Our Holiday Table

Celebrating Celiac Awareness Day & Strawberry Covered “Sour Cream” Pound Cake

Cheeze Ravioli 

Pecan Pie

Vegan Salted Cayenne Dark Chocolate Almond Fudge    

Monday will begin a new year of recipes, a new year for memories to be made.  My first recipe of the year will be part of the Ingredient Challenge Monday.  To start you off on the right track for the New Year, we (the bloggers involved in Ingredient Challenge Monday) have decided to bring you four different ways to use kale.

 

Not just for soups and salad, kale is a great ingredient that can add nutrition, texture and flavor to many dishes.  Dubbed one of “the world’s healthiest foods”, you can read more information on why this beautiful green must be a part of your 2011 New Year’s Resolution here. 

Check back with any one of these blogs to see what we have for you on Monday.

And Love it Too!

Dixie Chik Cooks

Marci Gilbert

Nutritionella

Until then, have a safe and happy New Year!

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Pecan Pie (Gluten Free, Diary Free, Casein Free, Corn Free)

December 5, 2010 By 7 Comments

Have you ever had those weeks where it feels as if you have not had the opportunity to sit but for a moment the entire week?  For me, it seems as if I will scarcely have a moment to sit this entire month, then I realized earlier today that this month is somewhat of a Christmas song in itself…

12 Teachers Gifts to Wrap

11 Pies a Cooking

10 Packages in the Mail

9 Choir Performances

8 Christmas Parties

7 Rolls of Wrapping Paper

6 Dozen Cookies

5 Children Dreaming

4 Dozen Cards

3 Weeks Left!

2 Tired Parents

And 1 Christmas Tree to Decorate

And just so we’re clear, I’m in no way exaggerating on the number of teacher gifts, rolls of wrapping paper or dozens of cards.  :) One thing about having a big family, we are blessed with many reasons to celebrate and many people to celebrate with…

While I generally think of Thanksgiving as the day of pies, Christmas is filled with events to wow your friends and family with how wonderfully delicious dairy free and gluten free foods can be.  Of all the pies I made this holiday, there are two my children have asked for time and time again…tonight, I would like to share my version of one of these two favorites and hope you will enjoy it as much as my family has.

A couple of notes on this pie, the agave nectar is a wonderful replacement for corn syrup, though its flavor is milder than what the traditional version of this pie requires, thus the addition of blackstrap molasses.  Because it is made with blackstrap molasses, it will be naturally darker than other recipes you have tried, though the taste and texture will surely bring you back to holidays spent by the fire with your grandma and grandpa close by. 

Using blackstrap molasses not only balances out the mild flavor of the agave to bring it back to the level of richness most traditional recipes offer, it is a nutritious substitute that increases the level of iron, magnesium, calcium and potassium of this dish, or any other you chose to use it with.  My family uses this sweetener in everything from gluten free oatmeal to baked beans. 

May this pie offer you one more reason to celebrate this holiday season!

Enjoy.

Pecan Pie (Gluten Free, Dairy Free, Casein Free, Corn Free)

1 Easy as Pie (Crust), Unbaked

1/3 c Blackstrap Molasses

1/3 c Coconut Oil, melted

1 c Agave Nectar

½ Tsp Sea Salt

3 eggs

1 c Pecan Halves

Heat oven to 350f.  Mix all ingredients, except pecans until well blended.  Pour mix into pastry lined pie plate.  Arrange pecans on top (as pictured below).

 

Cover entire pie loosely with aluminum foil and bake, covered, for 40 minutes.  Uncover pie and cook for an additional 10-15 minutes or until center is set.  Allow to cool for 2 hours and refrigerate until ready to serve. 

Enjoy whatever adventures this week brings!

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Recipes Tagged With: , , , , , , ,

Vegan Pumpkin Pie (Gluten Free, Dairy Free, Casein Free, Soy Free, Egg Free)

November 15, 2010 By 7 Comments

A few weeks ago I asked my readers what traditional Thanksgiving dish they would like to see me transition into a Gluten Free Dairy Free delicacy.  Out of all of the suggestions offered, one item in particular kept popping into conversations…Pumpkin Pie. Then I was challenged in person by a friend who wanted an easy vegan pie, to come up with a simple but tasty recipe that would bring them back to childhood days before allergies overtook her life.

Working with the most famous pie recipe I know, I decided it was worth giving Libby’s Famous Pumpkin Pie a facelift, if I could just get the ingredients right.  There certainly was some trial and error, especially in regard to the right egg replacement for this creation…I had several options that were tasty but just didn’t set the way a good pumpkin pie should.  Arrowroot is a great option for baked goods, it sets better than most egg replacers and does not alter the taste of the recipe in any way.

Using the Easy as Pie (Crust) recipe shared this past weekend, I hope those childhood memories are brought to the surface once again.

Enjoy!

Vegan Pumpkin Pie (Inspired by Libby’s Famous Pumpkin Pie Recipe)

2 Unbaked Easy as Pie (Crust), Prepared and refrigerated 1 hour

1 tsp Salt

2 tsp Ground Cinnamon

1  tsp Ground Ginger

½ tsp Ground Cloves

1 c Agave Nectar

½ c Arrowroot Powder

1 29 oz can 100% Pure Pumpkin

3 c Canned Coconut Milk (NOT light)*

Heat oven to 425f. In small bowl, mix arrowroot powder, salt, cinnamon, ginger, and cloves, set aside.  In very large mixing bowl, blend agave nectar, pumpkin and coconut milk.   Incorporate dry ingredients until thoroughly blended.  Pour evenly into two gluten free pie crusts and cover edges with aluminum foil.

Bake at 425f for 15 minutes.  Reduce oven temperature to 325f and bake for an additional 50-60 minutes or until no longer jiggly (yes, that is a technical term).  The pie will continue to firm as it cools.  Cool on wire rack for 2 hours before serving or refrigerating.

Enjoy!

*3 c canned coconut milk is just over 1 ½- 13.5 oz cans.  Because the coconut milk is replacing evaporated milk in this recipe, it is important to capture as much of the cream as you can.  For the first can, shake vigorously before opening, scraping sides to ensure all the cream is included.  For the second, refrigerate the can about 10 minutes before opening.  Carefully scoop all of the cream from the top of the can into liquid measurer until 3 cups has been achieved, or until the cream is completely used.  Do not use light coconut milk for this recipe-too much water will be incorporated into the mix and it will not bake well.

Don’t forget to enter my November giveaway!  Details are available at the end of my Easy as Pie (Crust) recipe. I will have more Thanksgiving recipes for you this week and next, so keep your eyes open!

Additionally, if you have not seen the fantastic list available over at Gluten-Free Girl and the Chef, you are truly missing out!  In addition to a tremendous list of their personal recipes, Shauna and Danny are building a list of fellow bloggers Gluten Free Thanksgiving creations…this list is huge and continues to grow!  Plus (yes, there is more!), Shauna and Danny have their own giveaway going on!  Be sure to visit and leave your own addition to the growing list over at Gluten-Free Girl and the Chef.

:) Have a great week!

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Vegan Tagged With: , , , , , , ,

Easy as Pie (Crust) (Gluten Free, Dairy Free, Soy Free, Vegan)

November 14, 2010 By 25 Comments

If you are gluten free, a parent or relative or someone who is gluten free, in process of becoming gluten free or following one or more gluten free blog sites like mine on Twitter or Facebook, you probably have heard mention of the ABC Nightline clip from last week titled, “Is Gluten-Free Good?”

If you have not had the pleasure of viewing this clip, please, by all means, take a moment and view it now…it will make tonight’s post easier to follow.

The article begins by identifying a gluten free diet as “The hottest diet trend,” and ends by identifying going gluten free as “the latest dietary fad.”  Literally, from beginning to end, being gluten free is belittled into another silly Hollywood fad. 

I have said it before and I will say it again, DIET is a four letter word in my house. I am not on a diet.

If there was one thing I wish I could get the media to understand, being gluten free is not a DIET, it is a lifestyle.  There is a big, no, HUGE difference. 

A diet is a temporary thing that one goes on in effort to lose weight, put on muscle, lower cholesterol, sugar intake or something in that regard.

A lifestyle is something we do from now until we die.  It is a way of living that might set us apart from the rest of the population, but does not inherently mean our differences are bad.

I love that they brought Elizabeth Hasslebeck  into the program.  A living example of the importance of being self aware, like me, Ms. Hasslebeck is a self diagnosed celiac. While reports may have later confirmed this diagnosis for both of us, it took self discovery, intuition and initiative before our doctors would even consider celiac as a prognosis.

Ms. Hasselbeck has also written a book about living gluten-free in a glutinous world titled The G-Free Diet: A Gluten-Free Survival Guide, a book which proved vital for me in the early stages of my transition into a gluten-free lifestyle.  While Ms. Hasslebeck discusses the importance of replacing glutinous foods in your transition, she also speaks animatedly about living a healthy life.  She speaks openly about the wonderful blessing that comes from eating whole foods, as most whole foods are naturally gluten free.  And while in her interview, Ms. Hasselbeck does say “make sure you are eating a balanced meal” there is absolutely no focus on what an actual day to day celiac or gluten-free lifestyle consists of. 

There are so many great options for us and so many things we don’t have to change about our healthy eating habits.  So long as we focus on the essential gluten free foods like fruits, vegetables and other non-processed whole foods readily available to us worldwide, we surely will never be without. 

Somehow though, none of this made it into the six minute clip.

In fact, it takes nearly 2 minutes for the word celiac to even appear in the report. 

And then to argue that there is no benefit seeking a gluten free lifestyle who does not have celiac disease?  Bringing in an expert to say that a gluten free diet is potentially dangerous? Surely, because this lifestyle strays from the norm, there must be something wrong with it, right?

 Saywha??

Now I’m getting upset. ..downright angry.  Try telling my children’s grandmother that cutting gluten out of her diet hasn’t helped her rheumatoid arthritis at all…try telling my friend that eliminating gluten didn’t help her endometriosis to slow or her pains to go away…try telling my other friend that the improvements she has seen in her autistic child since eliminating gluten from their home are all in her head.  Go ahead, you tell them, I’ll sit back and see what they have to say. 

There are reasons I needed more than a week to respond appropriately. .. Frankly, I needed a bit of time just to calm down well enough to respond effectively.

Now, before I go on, let me step back for a moment and acknowledge that Dr. Green likely sat through a 30-60 min interview, of which only about 50 seconds were included in this report.  I do not know what his full intent was, and quite possibly his feeling about a gluten free lifestyle is nothing like what was reflected in this report. Dr. Green is an expert in celiac research and well respected in his field. It saddens me to see his statements reported as they were here…that being said, I must work with what was actually given by this report…

Let’s take a moment to cover some of the concerns discussed by Dr. Green as shown in this clip…

Dr. Green says a gluten free diet lacks fiber…

Okay…well, let’s look at a few key items.

1. Fruits, vegetables, nuts and legumes are not only naturally high in fiber, they are naturally gluten free.  If you are living a gluten free lifestyle, you likely are eating as many, if not more of these staples on a day to day basis than your glutinous counterparts.

2. Whole grains like Buckwheat, Millet, Corn, Quinoa (yum), Brown Rice and Wild Rice are not only readily used in a gluten free lifestyle, they are also extremely high in fiber and great providers of nutrients like Vitamin B.

…did you just say “Vitamin B?”

Why yes, yes I did.

Dr. Green argues that a gluten free diet is potentially b-vitamin deficient.

Oh really?  Hmmm… Well which foods are naturally good sources of Vitamin B then?

A quick Google search reveals various lists of natural sources of Vitamin B, but to narrow it down, here are just a few of the items I came across:

Leafy green vegetables, cantaloupe, asparagus, beets,  broccoli, mushrooms, Brussels sprouts, millet, soy products, nutritional yeast, peanuts, oysters, beef liver, chicken, salmon, potatoes, eggs, avocados, oranges… These are just some of the items that appear on the list.  And so long as you do not include wheat, barley or rye in your list of whole-grains, each and every one of these is naturally gluten free!!

Wait.   You mean to say there are lots of ways to get my vitamin b without having to take pills or digest gluten?? 

Why yes, yes there are. 

Okay, so what about calcium? Dr. Green says a gluten free diet is likely calcium deficient.

Not once does this report identify the fact that celiac disease, when left untreated, leads to mal-absorption which is reflected in individuals on varying levels.  For me, it was a lifetime battle with iron-deficiency anemia.  And while this is the only deficiency I was overly aware of, it is just as likely that my body was not absorbing other vital nutrients, like calcium, and had I been tested it might have been viewed that my diet was lacking in these nutrients (even if it wasn’t my diet at all)…of course, now that I think about it, given the number of broken bones in my past, I am amazed that I was never tested for calcium deficiency…

Anyhow.  Calcium intake is actually a subject I am quite engulfed in, not because of my diagnosis, but because I have spent the last 5 and a half years ensuring my dairy free daughter is receiving sufficient amounts of calcium and arguing to health professionals, school administrators and daycare providers that the foods I provide for her are not only just as good as the cow protein alternatives, they are quite often better overall. 

1 cup of milk provides 300 milligrams of calcium, 1 cup of enriched rice, soy or almond milk provides an equal amount of calcium yet has lower saturated fat and zero cholesterol. 

Oh, and none of these contain gluten.  So while there is a strong correlation between celiac disease and milk allergies, I’m still trying to understand how a gluten free lifestyle is in anyway lower in calcium than one that contains gluten.

Just to make sure, in case you are one of those (like me) who don’t drink a lot of milk throughout the day…what are other naturally gluten free sources of calcium?

In addition to sources like calcium-fortified orange juice, 10 medium dried figs provide almost as much calcium as one glass of milk as well.  Then there are brazil nuts or hazelnuts, salmon, broccoli, kale, bok choy, celery, green beans, butternut squash, sweet potatoes, navel oranges, raisins, almonds, pinto beans, chick peas and tofu; all of which are not only gluten free, these are all dairy free as well. 

So what is it I am missing? 

Really, what it boils down to is making good decisions, no matter your dietary needs. 

If your gluten free diet is heavily laden with tapioca starch, potato starch, corn starch, arrowroot starch, any other type of starch that does not provide the fiber, vitamins and nutrients their whole food counterparts offer; then yes, you need to make better selections! 

You will see that a vast majority of my recipes include things like coconut flour and almond flour in them.  Not only are these flours high in fiber, they also provide a higher amount of protein and healthy fats than even whole-wheat flour provides.  These flours are easy to work with and taste really good with little mixing or other flours added to make them work. 

With an appropriate amount of research and a sufficient amount of time to really speak regarding the subject of a gluten free lifestyle, one might just discover that living gluten free is not only healthy…it likely is the healthier choice for anyone who decides to follow it, 100%. 

ABC, media moguls, what is it going to take to get you to understand this is not a fad?! Gluten free is a way of life…and you know what?  It is a good way to live.

Whew.  So glad I got that off my chest.

Now…tonight I would like to share with you a simple recipe that is a must have this holiday season.

With just two weeks until Thanksgiving, I don’t have much time to share with you the delicious dishes we will be having…luckily though, I am a try-ahead, plan ahead type girl.  In the next two weeks, I will be posting more than usual to make up for the lack of time between now and then…in the next two weeks, you will also become familiar with the recipe I am going to share with you tonight, as it is a must have for the pies we will be enjoying this holiday season.

Whatever you use this for, chocolate pudding pie, apple streusel or even your moms famous pumpkin pie, I have no doubt you will find this simple crust to be as delightful to make as it is to taste.

Be sure to keep reading beyond the recipe, I am happy to say I have one more surprise in store!

Easy as Pie (Crust) (Gluten Free, Diary Free, Soy Free, Vegan)

1 ½ c Blanched Almond Flour

¼ c Coconut Oil, softened

2 TBS Agave Nectar

Heat oven to 350f.  In large bowl, mix all ingredients together until ball has formed.  Press dough evenly into 9” pie pan. Form edges as pictured below (optional).

For recipes requiring baked crust, bake 7-12 minutes until golden brown.  Watch edges, if edges brown too quickly, carefully cover edge with aluminum foil and allow the remainder of the crust to turn golden.

For recipes requiring unbaked pie shell, chill crust for about 1 hour before adding filling. 

Enjoy!

I said I had one more surprise in store for you tonight, didn’t I?  ;)   I do! 

It is time to announce this month’s giveaway!! :) To show how great Elisabeth Hasselbeck’s book is, one lucky person is going to receive a copy of her bestseller: The G-Free Diet: A Gluten-Free Survival Guide. 

And, to make it interesting, I am going to give you three ways to enter!  Each action counts as 1 entry. 

1. Tweet about this giveaway on twitterand be sure to include @andloveittoo so I see it.

2. Post about this giveaway on Facebook and share on my FB wall by tagging me so I see it (type: @and love it too, click on my blog name so it hyperlinks to my page, it will also automatically post to my page this way). 

3. Leave a comment on this post regarding what kind of pie you most look forward to this holiday season.  Who knows, you may just inspire me to try something new as well! 

All entries must be made by 11:59pm CST on 11/20/2010 to be valid. 

Have a great night everyone!  I look forward to hearing from you!

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