Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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PB&J Crepes & Pancakes (Gluten Free)

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PB&J Crepe

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PB&J Pancake

This far exceeded my craving for pancakes. I was tired of the same old gluten free pancake and wanted a moist flavorful pancake. I had the quinoa on hand and decided to throw it in because these flavors were reminding me of my PB&J quinoa bowl recipe.

I was so impressed at how well these stuck together and flipped so nicely. I even tried making a large crepe and it didn’t do to bad when I flipped it.

Gluten Free PB&J Crepes & Pancakes

INGREDIENTS
1 1/4 cups Kinnikinnick Foods Pancake & Waffle Mix (Gluten Free)
1 1/2 cups warm water
1/4 cup granulated sugar
1/4 cup creamy gluten-free peanut butter or other nut butter
1/8 teaspoon salt
1 egg
1/2 cup banana, smashed (about 1 small)
1/3 cup quinoa, cooked or 1/3 cup oatmeal, cooked

TOPPINGS
1 cup sliced strawberries or preserves of your choice
1 sliced banana, if desired
Powdered sugar for sprinkling

DIRECTIONS

  1. In large bowl, stir pancake mix, warm water, peanut butter, granulated sugar, salt, and egg with whisk.
  2. Fold in the quinoa or oatmeal and banana. The batter will be runny. Add a little more quinoa or oatmeal if you like thicker pancakes.
  3. Heat griddle or skillet over medium heat (375°F).
  4. Wait for the griddle to be hot then brush with vegetable oil if necessary.
  5. For each crepe, pour 1/3 cup batter onto hot griddle; For each pancake, pour 1/4 cup batter onto hot griddle.
  6. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  7. Top pancakes with sliced strawberries or preserves; roll for crepe or leave flat for pancake; sprinkle with powdered sugar.

 

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Stack o’ Flap Jack’s

 

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Oversized crepe did well flipping.

This idea was based on this recipe.

 

Alternative: 

I’ve added 1 tsp pumpkin spice to this recipe for a fall treat! Top with powder sugar.

 


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Blueberry Carrot Protein Smoothie

I impressed myself with the taste of this ‘thrown together’ smoothie. Used up left over carrots to account for the veggies to balance out the fruit, veggie, protein, omega3 protein smoothie. I like blueberries and this is the first time I’ve made a smoothie made mostly with blueberries. I’m quite pleased with how it turned out.

I put my carrots in a sealed plastic bag with a paper towel to keep them from going rubbery on me. I have not tried rubbery carrots in this smoothie, but I bet it would be a good use for them instead of putting them in the compost.

Ingredients:

1 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Vanilla Sport Protein Powder
1 tablespoon flaxseed (optional)
2 medium carrots, pealed and cleaned
2 cups Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1 cup Water (additional water to desired smoothness)

 

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Calories = 590

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Bodacious Beet Protein Smoothie

This is the same recipe as the Red Velvet Beet smoothie, minus the cocoa and adding berry flavored protein powder.

Ingredients:

2 Beets, cooked (2″ dia)
3/4 cup Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1/2 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Bodacious Berry Protein Smoothie Powder
33 g  Lettuce, red leaf (about a hand full, optional)
1/2 cup to 3/4 cup Water (additional water to desired smoothness)

 


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Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Chocolate chip PB Oat Zucchini browniesOh my gosh, these are delicious. As you can see, I ate two before realizing I should photograph them.

What to do with one cup of frozen shredded zucchini? Not enough for zucchini bread or zucchini muffins.

I found this flour less zucchini brownie recipe and was about to put 1 cup of peanut butter into the mix when I decide that was just WAY too much peanut butter. Not for the flavor but because of how much fat and calories are in peanut butter. So I modified the recipe to include oats and an egg and less peanut butter. Next time I will reduce the sweetener or use baking Truvia.

The peanut butter flavor is mild and it’s so moist and fluffy (because of the egg addition). The oats and zucchini give it a healthy, “good for you” texture. I used a combination of pancake syrup and honey for the sweetener.

Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Serves 9

Chocolate chip PB Oat Zucchini browniesIngredients
1 1/2 Cup Quick 1-minute Oats, Dry
1/3 cup Cocoa – Dry powder, unsweetened
1.5 Tsp Cinnamon
1/4-1/2 tsp Nutmeg, ground (depending on your preference)
1 tsp Baking soda
1/2 cup Natural Peanut Butter or other nut butter
1 cup Zucchini, includes skin, shredded
1/3 cup Applesauce Unsweetened
1 large Egg – Whole, raw
1/4 – 1/3 cup honey or maple syrup (pancake syrup) or sweetener of choice (add a little water if needed if using Truvia or a dry sweetener)
1 tsp Vanilla extract
3/4 cup Organic Chocolate Chips – Semi-sweet

Directions

  1. Spray bottom and sides of 8 x 8 glass baking dish with oil
  2. Preheat oven to 350 degrees.
  3. Peel and grate the zucchini.
  4. Mix dry ingredients in a large mixing bowl.
  5. Add remaining ingredients except chocolate chips and stir until well combined.
  6. Add chocolate chips and combine.
  7. Pour into an 8 x 8 baking dish. Spread evenly.
  8. Bake for 30 – 35 minutes or until toothpick comes out clean.
  9. Cool and enjoy!

 

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Red Velvet Chocolate Beet Smoothie

Red Velvet Beet Chocolate SmoothieThis beet and chocolate smoothie pleasantly surprised me. This was the first smoothie I’ve made that contained chocolate.

It has a slight beet flavor, which may be because the beets were roasted ahead of time then cooled in the fridge. The recipe may work with raw beets, as this recipe suggests. I have some light colored beets left over (see the picture to the right) so I will certainly try this easy-to-make smoothie again with raw beets to compare.

Not a fan of chocolate? Try the Bodacious Beet Protein Smoothie.

Ingredients:

2 Beets, raw or cooked (2″ dia)
3/4 cup Blueberries, Whole, Frozen
1 Banana, ripe, Frozen (7″ to 7-7/8″ long)
2 tbsp Cocoa, dry powder, unsweetened
1/2 cup Coconut Milk, Unsweetened, Vanilla  (or milk of choice)
33 g  Lettuce, red leaf (about a hand full, optional)
1/2 cup to 3/4 cup Water (additional water to desired smoothness)

 

Total Calories: 309 (including lettuce)

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Sweet Potato Squash Red Onion Frittata With Quinoa

It is difficult to find a veggie packed breakfast. This tasted great warm or cold and was packed with vegetables. Feel free to make adjustments and pack in more vegetables. The original recipe can be found here.

 

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Total time: About 1 hour 15 minutes plus 10 minutes cooling time

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, chopped
  • 1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
  • Salt and freshly ground pepper to taste
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 2 ounces non-dairy Parmesan or mozzarella cheese, grated/shredded
  • 3 eggs
  • 1/2 cup non-dairy milk
  • 1/2 cup cooked quinoa
  • 1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced) How to roast butternut squash
  • 1/4 cup Aleia’s Gluten Free Italian Breadcrumbs

1. Cook squash if needed. Preheat oven to 425 degrees. Oil a 2-quart baking dish or casserole dish.

2. Heat 1 tablespoon olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

3.  In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions, leek mixture, squash, cheese, and quinoa. Combine well. Scrape into the prepared baking dish. Sprinkle with breadcrumbs.

4. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

Yield: Serves 6

Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The frittata will also keep for 2 to 3 days and freezes well. Reheat in a medium oven for about 20 minutes.

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Sweet Potato Casserole (Gluten Free, Dairy Free)

This is the recipe my mom traditionally uses for Thanksgiving dinner and I’ve modified it to be gluten free. The casserole can be cooked, cooled then frozen – it tastes delicious warm or cold. I just love the crunchy topping mixed with the sweet smooth sweet potato filling. I often eat it cold as a dessert or for breakfast!

Some sweet potatoes are more stringy than others. If you don’t like the stringy texture, a food processor works wonders. I’ve used my Vitamix to blend the casserole ingredients, which also eliminated the need to melt the butter.

To cook sweet potatoes, wash off the dirt then cut into similar sized chunks (I typically cut one sweet potato into 3-4 sections). Boil the chunks with skins on in a pot of boiling water until the potato slides quickly off a fork when pierced (10-20 minutes). Drain and let cool. Once they can be handled, peal the skin off and discard the skin. Two large sweet potatoes can equal 3 cups. This recipe doesn’t have to be precise, if you have 3.5 cups or 2.5 cups of sweet potato, it will work just fine in this recipe. You can also substitute butternut squash for sweet potato in this recipe.

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Casserole filling:

  • ~3 cups sweet potatoes, cooked and mashed
  • 2 eggs (beaten)
  • 1/2 cup margarine, melted (melt it in the microwave, 30 seconds at a time)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/3 cup coconut milk (or milk)
  • 1/2 cup sugar

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup gluten free flour (I use gluten free corn flour or homemade oat flour)
  • 1/3 cup margarine, cold

Instructions:

  • Combine the filling ingredients in a food processor or mixer. Pour into ungreased 8″ x 8″ or 9″ x 11″ pan.
  • Mix topping ingredients and cut with a pastry blender until crumbly then sprinkle over sweet potato mixture.
  • Sprinkle top with 1/2 cup finely chopped nuts (walnuts or pecans). You can put plastic wrap over the casserole at this point and place in the fridge to cook tomorrow.
  • Bake 350 degrees until the center has risen to the level of the firm edges
    • 8″ x 8″ for 35 minutes (you might need 10 extra minutes if the mixture was prepared the night before)
    • 9″ x 13″ (double recipe) for 80 minutes

Here are some other sweet potato recipes to try.

Note: I’ve tried adding 3 Tbsp ground Chia seed or add 1 scoop of protein powder, however, both changed the flavor from the sweet potato casserole I remember growing up.