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Child Friendly Recipes
Thursday, February 2nd, 2012
Bacon Candy
I like bacon, and I like candy, so I gave this recipe a try, and boy, was it delicious! Kids will love this gluten-free treat, for sure.
INGREDIENTS
1 lb. bacon
Brown sugar
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Slice bacon into 1-in.strips and coat with brown sugar.
3. Bake at 350 degrees on a broiler pan for approx. 15 mins., turning once.
4. Cool and store in an airtight container.
Miranda Jade
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Thursday, January 19th, 2012
Gluten-Free Streusel Topping
The gluten-free version of this classic topping is easy and delicious. Top your favorite desserts with it for a new, scrumptious twist!
INGREDIENTS
½ c firmly packed brown sugar
1/3 c GF flour mix
6 tbsp butter, melted
DIRECTIONS
1. In a small bowl, combine brown sugar, oats, and flour.
2. Stir in melted butter.
Miranda Jade
www.GlutenFreeHelp.info
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Thursday, January 12th, 2012
Gluten-Free Poppy Seed Bread Rolls- Using Better Batter
Make these to enjoy with dinner tonight—but be careful not to fill up on them! Grab your bread roll fast–they quickly disappear from the table!
INGREDIENTS
2 c Better Batter Gluten Free Flour
1 tsp salt
1/3 c sugar (sugar may be added to taste)
4 eggs
1.5 c milk, milk substitute, or water
poppy seeds, to taste
1 egg-white
DIRECTIONS
1. Preheat oven to 425 degrees. Grease 1 or two cookie sheets or muffin top tins.
2. In an electric mixer, beat the flour, salt, 4 eggs, sugar and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing.
3. Working quickly, spoon this mixture by ½-cup portions onto prepared cookie sheets or muffin top tins. Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
(Note: If you desire a soft edge to the bun, as with store-bought buns, use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.)
4. Mix together 1 egg white with a little water and the poppy seeds until well-combined. (I like a heavy amount of poppy seeds.) Brush mixture onto the dough.
5. If desired spray with cooking spray – this will improve the finished appearance and texture of the cooked bun.
6. Place in hot oven and bake 15-20 minutes or until golden brown and puffed.
7. Allow to cool completely before slicing.
Miranda Jade
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Thursday, January 5th, 2012
GF Delicious Chicken Salad with Paprika Sandwiches
What a delicious lunch or snack, high in protein and oh-so-satisfying! Yes, it is simple, but I use only the Vegenaise, and it just is the right condiment for this one, for those of us who are gluten- and dairy-free.
INGREDIENTS
Chicken breast halves
1 c VEGENAISE mayonnaise
1 tbsp paprika
¼ tbsp cayenne
2 tsp olive oil
DIRECTIONS
1. Char-grill chicken breast halves quickly and then bake in 350-degree oven for about 30-40 mins.
2. Chop chicken up into fine or large pieces, according to preference.
3. In a bowl, mix 1 c mayonnaise, 1 tbsp paprika, ¼ tbsp (or to taste) cayenne pepper, and 2 tsp olive oil.
4. Mix up and save extra for another meal.
5. Add mayo to create your desired consistency.
6. Serve on GF toast or as a salad.
Miranda Jade
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Thursday, December 29th, 2011
Gluten-Free Crab Fritters
Oh baby. Talk about GOOD, GOOD, GOOD. This recipe is simple, fast and rewarding, that’s how we women like a meal.
(50 mins, serves 4-6)
INGREDIENTS
2 zucchinis sliced thin lengthwise in slivers
1 lb fresh lump crab meat
1 egg white
Salt and pepper
1 c GF flour mix (no xanthan)
2 eggs beaten
2 c GF bread crumbs
Vegetables for frying
DIRECTIONS
1. Let zucchini dry on a towel for 30 mins. Change towel after 15 mins.
2. Combine egg white and crab. Season with salt and pepper. Mix.
3. Little by little add in zucchini.
4. Roll in flour then egg then bread crumbs.
5. Refrigerate 30 mins.
6. Heat oil in a pan. Pan-fry.
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Thursday, December 22nd, 2011
Gluten-Free Super Yummy Unique Banana Bread
Here is another option which my testers and I have been playing with and cannot eat enough of. Sometimes the recipe is just so darn good, there is none left to share with others until the next batch. This was one of them!
INGREDIENTS
4 cups gluten-free flour mix
2 tsp. baking soda
2 tbsp baking powder
2 tsp. cinnamon
1/2 tsp salt
1 cup light agave
1/2 cup honey
2 cups VERY, VERY ripe bananas– that is the key to this recipe!!!!
1 cup milk or 1 cup rice or almond milk
1 cup vegetable oil or coconut oil
4 eggs
(Optional: 1-2 chopped nuts of your choice– walnuts are delicious)
DIRECTIONS
Very simple and yet DELICIOUS to make. Use VERY, very ripe bananas for this recipe.
1. Preheat the oven to 350 degrees.
2. Mix all your dry ingredients together in one larger bowl. Mix well. Leave out the nuts.
3. Mix all your wet ingredients in another bowl.
4. Fold the wet into the dry until very well mixed. Once it is well mixed you may add your nuts (optional) by also folding in. Do not overbeat.
5. Evenly oil your two bread pans or glass cooking dishes with vegetable oil or coconut oil.
6. Pour equal amounts into each baking dish.
7. Garnish with nuts if you prefer.
8. Place in the center of your oven and bake 20 minutes. You may need to bake a bit longer; it will all depend on your oven and baking dishes.
9. Test doneness by touching the top and it will gently spring back and be soft, and not “wet” in the middle. It is not necessary to do the knife test on this recipe.
Enjoy alone, with melted butter or even almond butter. Yummy!
Tina Turbin
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Thursday, December 15th, 2011
Gluten Free Apple Pie with Crumble Topping
This was contributed by Brenna Jensen, who writes, “I have made this pie so often; the crust is great as posted in the recipe, but I’ve also used it to make pumpkin and berry pie as well. Enjoy!” Thanks, Brenna!
INGREDIENTS
Pastry Crust
(makes two crusts)
1 1/2 cups gluten-free flour (Bob’s Red Mills All Purpose Gluten Free Flour, Avail at Kroger & online)
1/3 cup cornstarch
1/2 cup sugar
1 teaspoon xanthan gum (Bob’s Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon gluten-free vanilla extract (Available online at the Gluten Free Pantry)
Apple Filling
7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands)
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Crumble Topping
3/4 cup light brown sugar
3/4 cup gluten-free flour (See above)
1/2 teaspoon ground nutmeg
1/3 cup butter, chilled & cut into small pieces
DIRECTIONS
Pastry Crust
1. In a mixing bowl stir together the flour, xanthan gum and cornstarch.
2. Then add the sugar, butter, egg and vanilla and mix until combined.
3. Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
4. Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
5. Go ahead and make Apple Filling while the Pastry Crust is chilling.
6. After approx 20 minutes, remove dough from refrigerator and roll into a ball.
7. Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
8. Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
9. Using a fork poke a bunch of holes in the sides and bottom of the crust.
Apple Filling Instructions
10. In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
11. Set aside and let the juices mix.
Crumble Topping Instructions
12. In a small bowl mix together brown sugar, GF flour and nutmeg.
13. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
Assembling your Pie
14. Preheat oven to 400°F.
15. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
16. Sprinkle your Crumble Topping all over the top (use it all).
17. Use tin foil to cover edges of crust as it will burn easily.
18. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
19. Let cool for at least an hour before serving.
Yum!
Contributed by Brenna Jensen
Tina Turbin
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Thursday, December 8th, 2011
Sweet Potato Spice Ravioli
This stuffing is not only gluten-free, but it’s also casein-free, and no one will ever know it! It has a bit of a kick with just the right touch of spice to not overwhelm the sweet potato, and it’s not overly sweet either. This is a delicious gluten-free and casein-free filling for a unique meal. Add some candles, and you’re set for quite an evening. I use chipotle powder, which has a wonderfully smoky flavor combined with a spicy kick. I just love it, and I hope you do, too.
See my page with the ravioli recipe to make at home!
(Makes 12 full size homemade raviolis)
INGREDIENTS
2 cups fresh baked sweep potato
1-1/2 tsp Chipotle Powder
¾ cup Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese if you prefer dairy)
¼ tsp salt or more to taste
DIRECTIONS
1. Mash all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.
2. Fill your ravioli shapes and seal edges.
3. Cook ravioli according to your own recipe or this one.
Tina Turbin
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Thursday, December 1st, 2011
Fresh Basil (Non-Cheese) Ravioli
This filling is not only gluten-free, but it is also casein-free and no one will ever know it! With the right touch of FRESH basil, this delicious filling will really wet the appetites of your family or friends. Kids love this one!
See my page with the ravioli recipe to make at home!
(Makes 20 full-size homemade raviolis)
INGREDIENTS
1/3 cup fresh basil, finely chopped (leave it a bit irregular for more texture)
1- 8oz. tub Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese, if you prefer dairy)
1/3 cup plus 2 TBL Galaxy Foods Rice Grated Topping (OR use fresh grated parmesan cheese, if you prefer dairy)- taste and alter the parmesan to your taste
DIRECTIONS
1. Mix all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.
2. Fill your ravioli shapes with approx. 1 heaping tsp and seal edges well.
3. Cook ravioli according to your own recipe or this one.
Tina Turbin
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About Me | see more
Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...
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