gluten Free Banana-Flaxseed-Agave Pancakes

It maybe a mouth full, but your mouth will be full with these kid-pleasing, deceptively healthy gluten-free pancakes.  I made them today using the Cherrybrook Kitchen Gluten Free Dreams Pancake and Waffle Mix to surprise my husband with a rare Sunday morning breakfast in bed.  He doesn't even have to eat gluten free, but he enjoyed them just as much as I did.

See for a review on Cherrybrook Kitchens products.

Makes: 7 pancakes

INGREDIENTS:


1 cup Cherrybrook Kitchen Gluten Free Pancake mix
1 cup milk of choice ( I used vanilla almond milk
2 tsp oil
1 TBS flaxseed
2 bananas, sliced,
1/4 cup agave syrup

DIRECTIONS:

1. In a medium size bowl, mix pancake mix, milk, oil, flaxseed, and only one banana.
2. Gently mix until smooth, yet slightly lumpy.
3. Allow to sit for 5 minutes
4. Spray large skillet with non-stick cooking spray and warm on medium low.
5. When fully heated,  pour about 1/4 cup of batter in the skillet and cook until outsides are a goldern brown, then flip and cook the other side, about 2 minutes each side.
6. Serve warm on each plate.
7. Pour agave syrup on top, then garnish with remaining banana slices.
8. Sprinkle brown sugar, cinnamon, or nutmeg if you want extra sweetness.

TIPS:

I don't know why, but ever since I began cooking at the tender age of nine, my first pancake is always a flop, so my advise is cook only pancake at the biginning.  Then when you feel confident, only cook up to 3 or 4 so as not to overcrowd the skillet.  Also, keep these pancakes small.  The larger ones are harder to flip and don't cook all the way through.  But that is only my unprofessional two-cents worth of cooking irresistable pancakes.  See more pancake tips on Examiner.com. and Cherrybrook product reviews.

Gluten-free Chex Clusters Treat

Gluten-free has finally gone mainstream when General Mills Cereal advertised gluten-free Chex on primetime television.

The cereal giant, General Mills, is known for manufacturing cereal favorites like Lucky Charms and Cherrios, and Chex. Chex is nothing new on the shelves. But what is new is their advertising technique aiming toward the growing audience of gluten-free dieters.
If you or someone you take care of is on a gluten-free diet, no doubt you felt the same sentiments as the commercial’s “mom” who exclaimed that no longer does she have to tell her gluten-intolerant child no when it comes to eating a delicious breakfast cereal.


Or if you are like me, you’re happy to actually shop in the “normal” aisle in the grocery store without having to venture to the hidden “special” needs sections.

No longer do you have to travel to natural food stores or purchase bland, twig tasting cereal. Most Wal-Mart, Safeway, or other major grocery store offers the five varieties of Chex, Cinnamon, Honey Nut, Chocolate, Rice, or Corn, and for a fraction of the cost compared to other fellow gluten-free counterparts.

And Chex doesn’t have to be just for breakfast.  Follow this recipe Chex Clusters for a fun sweet treat for any time of the day.

INGREDIENTS:

9 cups of Rice or Corn Chex

¼ cup butter or margarine (use dairy-free butter, if desired)

1 tsp. vanilla

1 ½ cups powdered sugar

DIRECTIONS:

1. In a large bowl, measure the cereal; set aside.
2. Place liners in 24 cupcake tins.
3. In a small microwavable bowl, microwave butter on High for 1 minute.
4. Stir in vanilla.
5. Pour mixture over cereal until evenly coated.
6. Add powdered sugar.
7. Using your hands gently toss the cereal until fully covered with sugar.
8. Drop cereal mixture into each cupcake liner.
9. Store in the refrigerator until clusters are firm.

Add these fun mixtures while mixing the powdered sugar:

1 cup dried strawberries, bananas, or cranberries

1 cup coconut flakes

1 cup nuts of choice

1 cup semisweet chocolate chips, white chocolate, or peanut butter chocolate chips

Tuna Tacos with Grilled Corn and Avacado

Ahh... the ocean splashes against the rocky shore of a secluded Mexican beach.  The breeze gently caresses your cheek.  No nagging cell phone rings to Lady Gaga songs, no flashing glares of laptops, no pushy, demanding bosses.  Just you and miles of sand and water.  But alas, I must interrupt your dream.  You may not enjoy the pleasures of a lazy afternoon on the majestic beaches of Mexico, but you can treat your taste buds to a Mexican excursion.

Ingredients:
4 corn tortillas
1/2 avocado, thinly sliced
1/3 cup frozen corn
4 TBS salsa
1 can tuna in water
2 teaspoons paprika
2 teaspoon Mexican oregano
juice of fresh lemon


Directions:

1. In a small bowl mix together tuna, paprika, oregano, and lemon juice.
2. Meanwhile, heat the George Foreman grill, or another indoor grill.  A skillet works fine, too.
3. Place the corn on the grill.  Cook until heated through.
4. Gently place the avocado slices and grill until the grill marks show on the avocado, about 1 minute.
5. Heat the tortillas in the microwave.
6. Evenly stuff the warmed tortillas with tuna, corn, and avocado.
7. Serve with spinach and top with salsa.
8. Escape to the Bajas of Mexico.

Get more recipes from Gluten-Free and Dairy-Free for the Frugal and Lazy Cook

Link: http://www.examiner.com/glutenfree-food-in-scottsdale/heather-demeritte

Gluten-Free Chicken Fettuccine

Ahh...the days of spaghetti with meatballs and chicken fettuccine is only an euphoric memory since the prescription of my gluten-free diet.

But I refuse to just sit and reminisce of my once glory gluten days. The other day I purchased gluten-free fettuccine by DeBoles and set out the ingredients to recreate one of my most beloved recipes I formerly enjoyed.

Now you know cooking gluten-free pasta is not the same as regular pasta. It's a skill; a skill I taught myself after mishaps of cooking too long (mushy noddles) or not long enough (twig-like noodles). But with a careful eye on the clock (obey the 6 minute rule), and occasion tender stirring, my pasta comes out perfect.

With a handful of fresh ingredients, you too can create a meal in less than ten minutes. Grab a bottle of wine, toss crisp mixed greens for a side salad, and you will have a meal that will replace your memorable experiences of pasta dishes.

INGREDIENTS

8-oz package of DeBoles Gluten Free Rice Fettuccine (or any other desired pasta)

1 TBS oil, or more for the liking

1 cup sliced white button mushrooms

1 medium tomato, sliced into eighths

1 medium zucchini

2 garlic cloves, minced

1 TBS crushed oregano

4 (3-0z) cooked skinless chicken breast, sliced into chunks

DIRECTIONS:

1. Begin boiling water for pasta; make pasta according to directions.


2. In a large skillet, heat oil over medium heat.


3. Saute mushrooms for about 1 minute.


4. Add tomatoes and zucchini, and stir for about 3 minutes or until vegetables are tender.


5. Add garlic, oregano, and the chicken and mix until chicken is heated through.


6. Remove lower the heat to low.


7. Make pasta according to directions.


8. Remove skillet from heat.


9. Rinse the pasta with cold water then immediately add pasta to the skillet and mix with chicken and vegetables until fully mixed.


10. Add more oil if the pasta is too sticky. Heck, add more oil anyway.


11. Serve immediately; gluten-free pasta hates the cold.

You know you want more recipes. Get my cookbooks, Gluten-Free and Dairy-Free for the Frugal and Lazy Cook and Bake Your Cake and Eat it Too!

Product Resource: http://www.deboles.com/products/gluten-free-products.php

Link: http://www.examiner.com/glutenfree-food-in-scottsdale/heather-demeritte

Gluten-Free, Egg-Free, Dairy-Free Zucchini and Chive Cornbread

This recipe is not your typical southern corn bred Mama is use to cooking. Slice into thin slices to make into sandwich bread or slop of GF gravy (recipe in my book). Remember this takes practice, so for your first time baking GF, expect not-so-perfect results.

INGREDIENTS
1 cup Bob's Red Mill Gluten-Free All Purpose Flour
1 cup ground cornmeal
1 1/2 tsp baking powder
1/4 tsp. baking soda
1/4 cup sugar
1/2 tsp salt
2 tsp. garlic
1 tsp Xanthan gum
2 eggs or egg replacer equivalent
1 cup milk, room temperature, I used unsweetened almond milk
1/4 cup vegetable oil
1 small zucchini, shredded
1/4 cup chives, dried or fresh

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Lightly oil nonstick 8-inch loaf pan.
3. Sift flour, cornmeal,baking powder, baking soda, sugar, salt, garlic, Xanthan gum in a large glass bowl.
4. In another bowl, whisk the eggs until frothy, then mix in the milk and oil until blended.
5. Gradually add the dry ingredients to the liquid until thoroughly blended. Mixture will be thick.
6. Add zucchini and chives and mix thoroughly.
7. Spread into pan.
8. Bake 25 - 30 minutes, or until top is golden.
9. Remove from pan within 5 minutes.
10. Refrigerate and eat within 2 days or freeze up to a month.

VARIATIONS

• Muffins: Line 12-cup muffin pan with liners or spray with non-stick cooking spray and fill 3/4 full. Bake for 15 minutes or until tops are golden.
• Low Fat: Add 2 TBS Applesauce and 2 TBS oil instead of the 1/4 oil.
• No Sugar: Replace sugar with 1/4 agave or honey, but reduce the liquid by 2 TBS. Or what I did, deleted the sugar completely and proceeded with the low fat variation above.

TIPS:

• Too soggy: The outer crust is golden, but the center or bottom of the pan is too soggy, Put tin foil on top and increase the temperature by 25 degrees and bake another 3 to five minutes.
• Adjust to altitude: I lived in Colorado and then I lived in Florida so I know what a difference altitude makes. For higher altitude, gradually decrease liquid, 2 TBS at a time and increase temperature to 375 degrees.
• Babysit your oven: All ovens are different and temperamental, so for the first time observe closely how your oven bakes, then make adjustments if needed. I baked mine in a conventional oven, but I found it very soggy, so I increased the baking time, which helped.

Bob's Red Mill gluten-free, vegan banana-nut muffins

Nothing is more comforting than the scent of home baked muffins. The sweet aroma permeates the air beckoning everyone to gather in the kitchen. The traditional glutinous-dense treat is often refused by individuals on a gluten-free (GF) diet, but more companies are creating GF products, giving everyone the opportunity to enjoy the nostalgia of an edible enlightens.

Bob's Red Mill All Purpose Flour is a must have in the GF pantry. With many versatile recipes, this flour can transfer from oven-baked sandwich bread to a vegan banana -nut muffin delight.

Not only is it a challenge to find a great recipes that suits the dietary needs of individuals abstaining from gluten, but there is an added pressure to discover a recipe that omits all dairy and egg products. The recipe below is the delicious GF and dairy-free adaptation of the popular banana-nut muffin.

Stock up on Bob's Red Mill at Trader Joe's, Whole Foods, or Costco.

Heat up the oven and watch the crowd pile n the kitchen begging for more.

Bob's Red Mill Banana-Nut Muffins

yields:12

Ingredients

1 cup Bob's Red Mill All Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 tablespoons pumpkin spice

1/2 tablespoon cinnamon

2 tablespoons oil

1/4 cup honey

1/3 cup applesauce

1/4 cup vanilla soy, almond, or rice milk

1 1ablespoons vanilla extract

2 medium bananas, mashed

1/4 warm water

1/2 cup walnuts

Directions:

1.Preheat oven to 350 degrees F. Line or lightly spray 12-cup muffin tin.
2.In a large bowl, sift or mix flour, baking soda baking powder, xanthan gum, salt, pumpkin spice, and cinnamon.
3.Gradually add oil, honey, applesauce, milk, and vanilla. Mix well, but don't over mix,
4.Fold in the bananas, water, and nuts until fully mixed.
5.Equally pour batter into muffin cups.
6.Bake for 22 minutes on center rack, rotating the tin halfway.
7.To determine if the muffins is done, gently prick the center with a toothpick to see if it comes out clean.
8.Cool for 10 minutes (if you can wait that long) on a wire rack.
9.Serve with warmed honey or Earth Balance

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For more GF recipes, purchase Gluten-Free and Dairy-Free for the Frugal and Lazy Cook

Enjoy Life's Crunchy Parfait

Enjoy breakfast with Enjoy Life's newly branded cereal, Crunchy Flax or Crunchy Rice as a topping for a delcious parfati.

Crunchy Parfait

Serves 1

Ingredients:
1 8-oz container of non-dairy yogurt
1/2 cup fresh berries of choice
1/2 cup Crunchy Flax or Crucnchy Rice
1 16-oz tall glass

Directions:

• Pour half of the yogurt on the bottom of th glass.


• Layer 1/4 cup of berries.


• Layer 1/4 cup of cereal


• Layer the remaining yogurt, berries, and top with cereal

MMM...Gluten-free and egg-free meatloaf

I love meatloaf. I love to mix the dough-meat in my hands. I love to smell the spices as it bakes. And I love to fry leftovers for next-day lunch. But when I found out I had a gluten and egg intolerance, meatloaf was a nostalgia experience of the past.

Until I emerged in my "lab", or fondly know as my kitchen, and set on a mission to create a "safe" replica of my favorite comfort food without sacrificing the taste or texture. With a deathly combination of garlic and BBQ, I proudly announce my new recipe that is included in my Recipes Hall of Fame.

I don't like to brag. Put this time I'm tucking modesty aside to zealously share with you my gluten-free AND egg-free BBQ meatloaf. To see the recipe, link on Examiner.com.

Eggs and breadcrumbs are completely omitted, but garlic, BBQ sauce, and other aromatic spices generously compensate the bland-taste of ground chicken.

And who can forget leftovers? The next day I salivated as a thick slice fried in the pan. Too bad I didn't make two loaves. Next time...

White Bread

INGREDIENTS

3 Eggs

1 tsp vinegar

¼ cup canola oil

1 1/8 cup water, room temperature

3 1/3 cup Gluten free flour mix, see recipes

3 TBS sugar

1 ½ tsp salt

2/3 cup dry milk

2 ¼ tsp active dry yeast

DIRECTIONS:

1. In a larger bowl ,mix well the eggs with vinegar, oil,and water, set aside
2. Combine the flour, sugar, salt, milk, and yeast in another bowl; mix well.
3. Slowly add the dry ingredients to the wet, stirring constantly.
4. Beat for about 6 to 8 minutes until the mixture is thoroughly mixed and is very thick.
5. Lightly grease a small bowl; add dough and cover, set in a warm place and allow it to rise to, about double its size.
6. Punch the dough down and fold into a greased bread pan; smooth out, cover and allow it to double its size.
7. Bake in a preheated 375 degree oven for 35 minutes.
8. Cover the pan with aluminum foil and bake for another 25 minutes.

 

BREAD MACHINE

Set to normal cycle, large loaf size and follow directions for bread maker.

Gluten Free Flour Mix

Use 1 cup of this mixture in place of one cup of wheat flour.

 

INGREDIENTS:

1 cup  tapioca flour

1 cup soy flour

2 cups brown rice flour

 

DIRECTIONS:

Combine all ingredient and store in an airtight container.  Keep in a cool, dry place, or freeze.

Basil Salmon Pasta

INGREDIENTS:

12 oz package of Gluten-free pasta
1 can salmon, drained
2 TBS olive oil
1 TBS crushed basil
1/4 tsp. each: salt and pepper
1/4 cup grated Parmesan cheese, if desired

DIRECTIONS

1. Cook noodles according to package; drain and place in a large bowl.
2. Add the oil, basil leaves, salt and pepper; mix thoroughly.
3. Drain the can of salmon and flake into the bowl; toss.
4. Serve hot or cold into 4 bowls.
5. Grate desired amount of cheese on top.

Mango Tropical Smoothie

Enjoy this cool dairy-free shake on a hot summer day.

Serves: 4, about 1 cup 

INGREDIENTS:

2 cups frozen  mango, diced

1 cup light coconut milk

1/4 cup sugar

1/2 cup ice

1/2 cup cold water

DIRECTIONS:

1. Place mango chunks in a blender with coconut milk, sugar, ice and water.
2. Blend until smooth; adding more ice if necessary.
3. Serve immediately in 4 chilled glasses.

Tomato and Corn Salad

This  delicious sidekick can spice up any Latino dish. 

Serves: 4 (½ cup )

Total time: 15 minutes, including refrigeration

 INGREDIENTS:

2 cups of frozen corn

1  cup grape tomato, about ½ lb.

¼ cup green onion, chopped

2 TBS cilantro

1 tsp oil

2 TBS lemon juice

¼ tsp cumin

 

DIRECTIONS:

1. Boil corn in water until tender, about 5 minutes.

2. Drain and refrigerate until reaches room temperature, about 6 minutes.

3. Meanwhile, quarter the tomato and mix remaining ingredients thoroughly.

4. Add the mixture to the corn until well combined

5. Can refrigerate up to two hours or eaten immediately.

SERVING TIP:

Stuff with refried beans in a warmed corn tortilla.