Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


Leave a comment

PB&J Crepes & Pancakes (Gluten Free)

IMG_1497.JPG

PB&J Crepe

IMG_1494.JPG

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.

 

IMG_1495.JPG

Stack o’ Flap Jack’s

 

IMG_1498.JPG

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.

 


2 Comments

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)

 

IMG_1080.JPG

Calories = 590

IMG_1081.PNG


1 Comment

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!

 

Shortlink: 


Leave a comment

Pamela’s Brownie Mix Gluten Free

20140314-171355.jpg

Product: Gluten Free Pamela’s chocolate Brownies Mix
Buy again: Maybe, I’ve had better luck with Betty Crocker’s Gluten Free Brownie Mix
Recommend to friends: Yes

  • Moist
  • Not grainy
  • When making this, I had some issues with done-ness. Be sure to cook it long enough and with the right pan and oven temperature.

20140314-171409.jpg


Leave a comment

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.

20140226-191922.jpg

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.


1 Comment

Butternut Squash & Kale Protein Smoothie

Butternut and Kale are vitamin rich vegetables so this smoothie packs a punch! This smoothie has an amazing amount of potassium, vitamin A, Vitamin C, high in fiber and about half of your daily iron. Would be a great treat if you are coming down with a cold or had a difficult workout and need to renew.

How to cook butternut squash

Cooking the butternut squash first and then either freezing it for later or adding it to the smoothie after it’s cool is an option over eating it raw.

  • Cook it in your oven on a baking tray at 400 degrees for about 45 minutes. You don’t have to chop it before you cook it, just put it in the oven whole.
  • After it’s cooked and cools, cut it in half and remove the skin and seeds. A majority of the skin will fall with little effort.
  • Freeze in 2.5 cup portions so you can make this smoothie in a jiffy later on.

Butternut Squash & Kale Smoothie Recipe

Makes 5 cups of smoothie mix. Save the leftovers by freezing it and then using it in pancakes instead of milk.
Butternut Squash and Kale Protein Smoothie

Ingredients:

  • 1/4 Cup Walnuts
  • 1 cup Milk – So Delicious, Coconut Milk, Unsweetened
  • 1/8 tsp Nutmeg, ground
  • 1 tsp Cinnamon, ground
  • 4 g (1 Tsp) Pure Vanilla Extract
  • 1/8 Cup Craisins or Raisins
  • 2 scoop (21.5g) 365 Whole Foods – Whey Protein Powder-Natural Vanilla Flavor (optional)
  • 2.5 cup Butternut Squash, mashed
  • 3.5 cup Kale – Raw, leaves torn
  • 1 medium Banana, frozen

Directions:

Place all ingredients except banana and kale into blender. Blend, add remaining ingredients until smooth.

Nutritional Content (for 5 cups of smoothie mix):

Calories 869 kcal
Total Fat 28g

Saturated Fat 6g
PolyUnsaturated Fat 15g
Monounsaturated Fat 3g
Trans Fat 0g
Cholesterol 40mg
Sodium 213mg
Potassium 3781mg
Total Carbs 118g
Dietary Fiber 21g
Sugars 39g
Protein 50g
Vitamin A 1475%
Vitamin C 502%
Calcium 78%
Iron 47%


1 Comment

Curry Chicken Salad

Here is a repost of a recipe: For an amazing twist to chicken salad from The Art of Doing Stuff. I just can’t get enough of this! Instead of buying celery and then not using all of it, I use bok choy from my produce box for the crunch.

Be sure to visit The Art of Doing Stuff‘s site, as her photos and instruction are much better than mine!

Curried Chicken Salad

Ingredients

1 grilled chicken breast (chopped)

1 stalk celery or bok choy stems or carrots* (chopped)

½ a red apple (diced small)

¼ cup toasted pecans or walnuts*  (chopped)

¼ cup raisins or craisins*

¼ cup mayonnaise or vegan mayonnaise* (to start)

¼ tsp. curry powder

¼ tsp. cayenne pepper

Salt & Pepper to taste

Combine all ingredients in bowl.  Add additional mayonnaise to taste. Place over a bed of crunchy lettuce.

*Italics are my additions to the recipe

Curried Chicken Salad