Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Overnight Breakfast Polenta Bowl

After a stint with Thistle meal delivery service, I was introduced to polenta and decided to make an overnight polenta breakfast similar to overnight oats for quick morning meals.

I have tried to make polenta in the past and didn’t care for the time and attention it needed, so I switched to the tube of polenta (no herbs or flavorings added). If you want to make polenta from scratch for this recipe, I’m sure it would work. Kitchn has a quick way to make polenta.

Polenta bowlIngredients

  • 1/2 tube of already cooked polenta
  • One small piece of whole fruit (nectarine, apple, peach, pear, 1/4 cantaloupe, cherries or dried cranberries) or 1/4c jam
  • 1/4 cup milk (coconut, cows, rice, etc)
  • 1/4 tsp vanilla
  • 1/4-1/2 tsp cinnamon
  • 1 tablespoon sweeter of choice (maple syrup, honey, sugar, stevia, brown sugar, etc)
  • 1 tablespoon diced nuts (walnuts, almonds) or granola

Heat polenta in a bowl for 1 minute. Smash polenta with a fork. Add 1/4 cup milk and heat 30 seconds more. Smash polenta with fork some more. Add extra milk for desired consistency.  Stir in the vanilla, cinnamon, maple syrup into polenta mixture.

Layer 1/2 diced whole fruit into a pint mason jar then 1/2 polenta mixture. Finish with remaining fruit then polenta mixture. Put in refrigerator over night. Top with nuts or granola and enjoy.

 

 

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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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Peanut Butter Chocolate Mint Soft Serve (Dairy Free)

This recipe from Eat Life Whole is such a great recipe because it’s dairy free substitute for ice cream and has a healthy dose of good-for you fats. In addition, it’s quick and easy to make.

Tonight, I found a way to enhance it even more. I love the chocolate and peanut butter combo so I chose that nut butter over making my own almond butter and threw in Andes mint baking chips that would make a wonderful mint ice cream.The chocolate protein powder is listed as optional as it will probably taste just as good without it.

The baking chips can be melted in a glass microwave safe dish, in the microwave by heating on high in 15 second increments, stirring in between. Do not over cook.

Ingredients

  • Andes – Mint Baking Chips, 1 Tbls. (38g)
  • Vega Sport – Performance Protein Chocolate, 1.3 oz 1 scoop (optional)
  • Bananas – Frozen, 2 medium (7″ to 7-7/8″ long)
  • Avacado (Hass) – Medium, 1/2 medium
  • Jif – Creamy Peanut Butter, Natural, 1 Tblsp. (33g) or other nut butter
  • Ghirardelli – Semi-Sweet Chocolate Baking Chips, 32 chips, melted

Steps

  1. Toss the frozen banana pieces, ½ of an avocado, Andes, and protein powder into a food processor (or blender) and chop until the frozen bananas break down into a soft serve consistency.
  2. Add the almond butter and process/blend for a few more seconds.
  3. Top with 1/2 of the melted chocolate and throw in the freezer for 1-2 minutes until the chocolate hardens. Serve immediately.

Serves 2

Calories per serving 283 (not including protein powder)


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Pamela’s Brownie Mix Gluten Free

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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.

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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.


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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%


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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