Gluten Free, Vegan Breakfast Cookies

Well, hello! It's been a while, hasn't it? I'll simply claim, "life!" In the time I've been away, some new food concerns have popped up, and those concerns mean I'm now avoiding corn and eggs in addition to my usual gluten, dairy, and soy. So, helloooo egg-free baking!

Moving along, though. We're in love with these breakfast cookies. They're decently clean--not perfect--but decent for an occasional treat or grab-and-go breakfast. They come together quickly, and they only dirty a couple of dishes. I call that a win!

You'll Need:
2 Cups Gluten Free Oats
1 Cup Gluten Free Flour {I use Bob's Red Mill}
2 tsp. Cinnamon
1 tsp. Baking Soda
1/2 Cup Chocolate Chips {I use Enjoy Life}
1/2 Cup Coconut Flakes
1/2 Cup {smooth} Nut Butter, like cashew or almond
1/2 Cup Applesauce, unsweetened
1/4 Cup Maple Syrup
3 Tbsp. Brown Sugar {or coconut sugar}
1 Flax Egg {combine one Tbsp. ground flax with three Tbsp. water, and set aside for several minutes}


To Make:
Combine oats, flour, cinnamon, baking soda, chocolate chips, and coconut flakes in a large mixing bowl.
Add nut butter, applesauce, syrup, brown sugar, and flax egg. Stir well to combine.
Drop rounded scoops onto a parchment-lined baking sheet, and bake cookies at 350 degrees for about ten minutes.

When the cookies come out of the oven, they'll likely still be pretty round. Mine didn't spread even a bit while baking. I wanted them to cool a bit more quickly, and for my littlest to be able to handle them, so I squished each cookie a little as I took it off the baking sheet. Much like making fork marks in the top of a peanut butter cookie!

Makes about two dozen cookies.

Perfect Gluten Free Pancakes {gluten free, dairy free, and soy free}

These pancakes are a staple in our home. I can throw a batch together in minutes, making them perfect even on a busy weekday morning. They're not as dense as so many other gluten free pancake recipes I've tried, and they only call for ingredients you probably have in your pantry. It doesn't get much easier than that!

You'll Need:
1 Cup Gluten Free Flour {I strongly prefer Bob's Red Mill AP Blend for this recipe}
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
2 Tbsp. Maple Syrup or Honey
1 egg
1 Cup Almond Milk
1 tsp. Vanilla

To Make:
Combine the flour, baking powder, baking soda, salt, and xanthan gum in a mixing bowl. Add syrup or honey and mix lightly with a whisk to incorporate. Add egg, almond milk, and vanilla, and whisk until well combined.

Cook pancakes on an oiled {I like to use coconut oil} skillet set to medium heat, turning when bubbles appear and pancakes lift easily from the pan.

This recipe makes approximately ten five inch pancakes.

Cranberry and Meyer Lemon Bars {gluten free, dairy free, and soy free!}

These bars... oh my! I really love cranberries, but I'm a bit timid when it comes to using them in the kitchen. I may have broken through that barrier with this sweet treat!

Thanks to the lemon and cranberry flavors, the bars aren't syrupy sweet, and they're not too rich. They're moist and bursting with flavor.

Confession: I ate a bar this morning with my tea. Life is short, right?

Let's get to it! Here's what you need to know to make your own pan of cranberry lemon bars:

Ingredients:
3 C. Gluten Free AP Flour
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1/4 tsp. Salt
1 C. Earth Balance Spread
1 C. Sugar
Zest of One Meyer Lemon
1 Egg
2 tsp. Vanilla
1/4 C. Cool Water

1 Bag of Cranberries {12 oz., mine were frozen}
1/2 C. Sugar
2 Tbsp. Corn Starch
Juice of One Meyer Lemon

Directions:
In a large mixing bowl, combine flour, baking powder, xanthan gum, and salt. Stir ingredients to mix, and then, with your hand mixer, add Earth Balance. Mix the ingredients to break up the Earth Balance.
Add sugar and zest, and give the bowl another spin with your mixer.
Add egg and vanilla, and mix again. You'll have a bowl of crumbled dough at this point.
Slowly add the 1/4 cup water, mixing as you go. The ingredients will pull together into a ball. I used the entire 1/4 cup, but you may find that you need a bit less.

Line a 9x13 baking dish with parchment paper, and press half of the dough into the bottom of the pan. Set aside.

In another bowl, combine cranberries, sugar, and corn starch. Stir the mixture to coat the berries, and then add lemon juice. Stir again to combine, and then spread the cranberry mixture over the dough you pressed into the baking dish.

Top the cranberries with the remaining dough by crumbling it up and bit or spreading it into thin pieces to lay over the berries. It's perfectly alright if you can see the berries through the dough in places!

Bake the bars at 375 degrees for about 35 minutes, until the top is lightly browned and the center is set. Cool completely, then use the parchment paper to lift the bars out of the pan and cut into squares. Store, covered, in the fridge.

Allergy-Friendly BBQ Baked Beans {gluten, dairy, and soy free!}

I confess--I didn't really think I liked baked beans. They're a BBQ staple, sure, and sometimes I would add a small scoop to my plate. But I never went looking for the baked beans either.

Until this weekend.

For Father's Day, I asked my hubby what he'd like me to make for dinner. He wanted baked beans! So I set out to make a batch of baked beans that he would enjoy, and boy, am I glad I did. What a surprise to find out that I like them too! In fact, I'm eating the last little scoop of leftover beans for lunch as I write this.

He wanted bacon in his beans, so I used it in my recipe. I think they would be just as tasty without the bacon, for a vegan option.

Ingredients:
2 Cans of Beans {I used pinto beans, but you would traditionally use something smaller, like navy beans}
4 Strips of Bacon {diced}
1 Onion {on the small side, diced}
1/4 C. Ketchup
1/4 C. Brown Sugar
2 Tbsp. Molasses
1 Tbsp. Dijon Mustard
1 tsp. Garlic Powder
Salt and Pepper

To Make:
Open beans, drain and rinse, place in an 8x8-inch square baking dish {or similar} and set aside.
In a skillet, saute bacon and onion until the bacon begins to crisp and the onion has a translucent appearance. If you wish to omit the bacon, saute your onion in a bit of oil, Earth Balance/butter, or perhaps coconut oil.
Add the bacon and onions to the beans, and mix.
In a small bowl, make your sauce using the ketchup, brown sugar, molasses, dijon mustard, and garlic powder. Add a bit of salt and pepper, to taste.
Pour the sauce over the beans, combine thoroughly, and bake at 325 degrees for 45 minutes.

Please note... the amount of sauce created with this recipe is just right for coating the beans, but doesn't leave any "soupy" sauce behind after baking. If you prefer beans with more sauce, consider doubling the sauce recipe before you add it to your beans.

Creamy Avocado-Cilantro Dressing {gluten free, soy free, dairy free, vegan}

The heat has really picked up where I'm at, leaving me looking for dinner options that aren't rich, heavy, or, well... hot! Salads fill the need nicely, I think. This dressing is definitely my new favorite. It's rich and creamy, but refreshing at the same time. Perfect for a loaded salad, or for dipping chopped veggies.

Ingredients:
1 C. Cilantro {remove the large stems, wash and chop it a bit, and don't worry about packing too firmly}
6 oz. cup of PLAIN coconut yogurt {almond milk yogurt, etc. would also work}
1/4 Cup Oil {grapeseed, olive}
Juice of One Lime
Meat from 1/2 Avocado
1 tsp. Apple Cider Vinegar
1/2 tsp. Garlic Powder
Salt and Pepper

To Make:
Combine the ingredients in your food processor or blender, and process thoroughly. You can also use a stick/immersion blender.
Taste the mixture for salt and pepper, and add more to your liking.
The dressing is best served immediately, but it will keep for a few days in your refrigerator if stored in an air-tight container.

German-Style Potato Salad {gluten, dairy, and soy free}

Several years ago, I had my first taste of a German-style potato salad. I was hooked! And then I promptly shoved the memory to the back of my mind, where it lay dormant. What brought the memory back? Pregnancy, of course! And if memory serves, it was during my last pregnancy that I first tried this style of salad.

Anyway--my memory didn't fail me. This is one yummy, satisfying salad. It's much lighter than standard BBQ fare, as it doesn't contain even an ounce of mayonnaise.

I love to eat this dish warm, just after it has been put together. It tastes great cold too, so make it ahead and stash it in the fridge if you'd like.

Ingredients:
Red Potatoes {I used six large potatoes}
Bacon {I prefer the uncured variety, and I used six pieces}
White or Yellow Onion {diced}
1/4 Cup Cider Vinegar
3 Tbsp. Sugar
Salt and Pepper {to taste}
Green Onions {I LOVE green onions, so I used an entire bunch. Scale that back if you prefer.}

To Make:
Wash and dice your potatoes, then put them in a large pot of water to boil. Cook until fork-tender, drain, and set aside.
Chop bacon into bite-size pieces, and cook to done in a skillet. I don't like my bacon to be ridiculously crunchy, but if you do, go for it!
Remove cooked bacon from the skillet, reserving the grease. I put mine on a paper-towel lined plate.
Add the diced onion to the skillet, and cook until tender and translucent.
While the onions are cooking, combine potatoes, bacon, and green onions in a bowl. Stir to combine.
Carefully {you ARE adding vinegar to hot grease, after all!} add the sugar and cider vinegar to the cooked onions, and stir to combine.
Pour the vinegar mixture over the salad, and give it a good stir to combine.
Season with salt and pepper to taste, and enjoy!

Gluten Free, Raw, Vegan, Vanilla/Blonde Macaroons {Kinda like Hail Merry}

I love, LOVE my chocolate macaroon recipe. We make them often, especially during the summer months. When a  friend asked me to try making the "blonde" {vanilla} version, I couldn't turn her down. I'm really pleased with the way these turned out, but I confess--I prefer the chocolate variety. Probably because I never say no to chocolate.

And to be fair, I've never eaten a Hail Merry Blonde Macaroon. This is simply me taking my chocolate macaroon recipe, and vanilla-izing it.

Finally, wouldn't these be yummy with a bit of chocolate drizzled over the top? Or perhaps with some mini chocolate chips stirred into the mixture, before the macaroons are formed?

You'll Need:
1 {heaping} Cup Shredded Coconut
1/4 Cup Coconut Oil
6 Tbsp. Almond Meal
2 Tbsp. Maple Syrup* {the real stuff!!}
1/2 tsp. Vanilla

To Make:
Add coconut to your food processor, cover, and pulse several times to further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop to measure equally sized portions, depositing them directly on the dish.Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.Makes 10-15 macaroons, depending on size.

*I had sweetened coconut on hand, and that is what went into this recipe. You may wish to add a touch more maple syrup or agave to your recipe if you're using unsweetened coconut.

Gluten Free, Dairy Free, Soy Free BBQ Chicken Pizza

Something about the beginning of this new year has flipped a switch in my brain. I'm craving healthier things during the day {yay!}, and flavor-filled, light dinners that don't leave me feeling less-than-awesome at the end of the day. This isn't a huge change from the way I normally eat, but I do confess to having a pretty big sweet tooth. Ok--let's call it what it is. A carbohydrate tooth.

Anyway.

This pizza seemed just right the other day. Filling, satisfying, and with more than a hint of tangy-sweet BBQ sauce. I used pre-made crusts so it came together quickly. When I've got more time, I like to make Silvana's crusts from Cooking for Isaiah.

Like many of the meals I put together, I didn't use precise measurements. Your needs will vary based on how many you are feeding, the size of your pizza crust(s), and so on. The sauce I put together was enough to cover one pizza about twelve inches, and two smaller "personal size" pizzas.

You'll Need:
Pizza crusts {Udi's and Rudi's are both great pre-made gluten-free options}
BBQ Sauce
Water
Chicken Breasts {I used two and had some left over}
Almond or Rice Milk
Earth Balance Spread
Red Onion {I halved my onion and then sliced it very finely}
Daiya Mozzarella Shreds {or another cheese/cheese replacement of your choice}
Cilantro

To Make:
 In a small sauce pan, mix some BBQ sauce and water. I used less than 1/2 cup each.
Add chicken, and cook over medium-high heat, turning the chicken occasionally.
While the chicken is cooking, put together the sauce for your pizza. I put some BBQ sauce in a small bowl {enough to spoon over my crusts}, and then added roughly one Tablespoon each almond milk and Earth Balance. Of course, you could use plain BBQ sauce here, but I wanted to give my sauce a slightly more creamy consistency.
Spoon sauce over crusts.
When the chicken is cooked through, use two forks to shred the meat, and then stir the mixture to coat with BBQ Suace.
Add shredded chicken to your pizza.
Add finely sliced red onion and cheese/cheese replacement to your liking.
Bake your pizzas according to package or recipe instructions. I baked mine at 425 degrees for 15 minutes or so.
Before serving, top your pizza with washed, chopped cilantro.

Allergy-Friendly {P.F. Chang's} Lettuce Wraps: Gluten Free, Dairy Free, SOY Free!

When he sat down to the table yesterday, my hubby didn't look very impressed with the spread. A plate of lettuce leaves, a bowl of "ground turkey?? we're having ground turkey??," and some sweet potato fries sat in front of him. I reassured him that this wasn't just ground turkey he was about to dig into. So he tried a wrap.

"Oh, HONEY!" he said. He had all but declared the lettuce wraps his new favorite meal by the time he pushed his plate away. Yup--I win!

Anyway--these are good. Really good. They're light, and pretty darned healthy, but they're also satisfying. The perfect meal, if you ask me.

Ready to make some of your own?

You'll Need:
1 lb. Ground Chicken or Turkey Breast {a 1.25-pound package of ground turkey breast works well too!}
1/2 Onion {chopped}
1 Tbsp. Oil
Salt and Pepper

1 tsp. Garlic Powder
1 Tbsp. Freshly Grated Ginger
1 Tbsp. Sesame Oil
2 Tbsp. Coconut Aminos*
3 tsp. Water
1 Tbsp. Peanut Butter
1 Tbsp. Rice Vinegar {I used seasoned rice vinegar}
1/4 tsp. Red Pepper Flakes

1/4 C. Green Onions {chopped}
1/4 C. Water Chestnuts {chopped into small pieces}
1/4 C. Chopped Peanuts {optional--I left them out this time because I didn't have any on hand}

Butter Lettuce or Iceberg Leaves {left whole, and washed}

To Make:
In a large skillet, heat oil and  cook the meat and chopped onion, seasoning with salt and pepper. Stir often and use a spatula to break up the meat into small crumbles.
Combine the garlic powder, ginger, sesame oil, coconut aminos, water, peanut butter, rice vinegar, and red pepper flakes in a microwave-safe dish.
Microwave sauce ingredients for 20-30 seconds and then stir well to integrate the peanut butter, and then set aside.
When the meat is cooked through, add the green onions, water chestnuts, and peanuts and stir to combine.
Top the mixture with sauce, and mix thoroughly.
Serve the mixture with lettuce leaves for wrapping. I put ours out family style and we built a couple of wraps each onto our plates

*If you're not avoiding soy, or want to use gluten free soy sauce in place of oconut aminos, use 2 Tbsp. soy sauce, and add a couple of teaspoons of honey or agave nectar to the sauce mixture.

Shared on... Allergy Free Wednesday, Allergy-Friendly Friday

Raw, Vegan, Gluten Free, Soy Free Chocolate Almond "Cheesecake"

Yum!! I am completely enamored with these rich, chocolatey little desserts. They were a Christmas experiment, and I'm so thrilled to share them with you. These little cuties are gluten free, soy free, vegan, free of refined sugar, paleo-friendly, and raw. Whew! Did you catch that??

Use quality ingredients, like real maple syrup and fancy cocoa powder. You'll be glad you did.

You'll Need:
For the Crust
1 C. Almond Meal
1/3 C. Cocoa Powder
3 Tbsp. Maple Syrup
1 tsp. Vanilla
Pinch of Salt

For the Filling
2 C. Raw Cashews {soaked several hours or overnight in fresh water}
1/2 C. Maple Syrup
1/2 C. Water
1/2 C. Cocoa Powder
1/2 C. Coconut Oil
1/3 C. Almond Butter
1/2 tsp. Salt

To Make:
For the Crust
Combine the ingredients in your food processor or by hand, with a fork.
Press the resulting "dough" into the bottom of a pie plate, spring form pan, or individual serving cups, such as half-pint mason jars or custard dishes.
Set aside.

For the Filling
Drain and rinse soaked cashews, and add them to the bowl of your food processor.
Add maple syrup and water, and process for several minutes until very smooth and creamy. Pause to scrape down the sides occasionally.
Add cocoa powder, coconut oil, almond butter, and salt, and process again to thoroughly combine.
Spoon or pipe the mixture over top of your prepared crust, then store in the refrigerator for several hours to cool and set.

Notes:
I have found that I most enjoy this dessert straight from the fridge. It tastes best cold, to me, and is almost too rich when it has warmed up a bit.

I filled eleven half-pint jars with roughly one Tbsp. of the crust mixture per jar, and then divided the filling equally between the jars. The jars wound up being just over 1/2 full, which, to me, is more than satisfying for something so chocolate-laden. For larger portions, you might want to reduce the number of jars you use.



Shared on... Allergy Free Wednesday, Gluten Free Fridays, Wellness Weekends, Raw Foods Thursdays

Gluten Free Baked French Toast Casserole {dairy and soy free too!}

I made this yummy french toast bake for Christmas morning because I wanted something I could simply put in the oven while we opened gifts and played with our new toys. What a success! I'll definitely be making this again--probably long before Christmas.

The best part? All of the prep work happens the night before. You simply remove the baking dish from the fridge, sprinkle on the topping, heat the oven, and bake!

You'll Need: 
1 Loaf Gluten Free Bread {I used Udi's}
6 eggs
2 Cups Almond Milk
1/2 Cup Sugar
2 Tbsp. Vanilla
1 Tbsp. Cinnamon

1/3 Cup GF Flour {I used Bob's Red Mill AP Blend}
1/3 Cup Brown Sugar
1 tsp. Cinnamon
1/3 Cup Earth Balance Spread

To Make:
Cube the bread into bite-sized pieces, and spread evenly in a greased {I used coconut oil} 9x13 baking dish.
Combine the eggs, almond milk, sugar, vanilla, and cinnamon {first set of ingredients} in a mixing bowl, and then pour over the top of the cubed bread.
Cover your baking dish, and place in the fridge for several hours, or overnight.
In a small bowl, combine GF flour, brown sugar, and cinnamon {second set of ingredients}, and then cut in cold Earth Balance with a pastry cutter, potato masher, or even a fork.
Put the flour mixture in the fridge in an air-tight container or zip-top bag.
In the morning, remove the casserole dish from the fridge. I suggest letting it sit on the counter for a bit, because I'm leery of putting a very cold dish into a hot oven.
Preheat the oven to 350 degrees, and prepare your french toast for the oven by sprinkling the flour mixture over the top of the bread.
Bake for about an hour, until the top is crispy and golden and the eggs are set.

Adapted from Pioneer Woman's recipe.

Apple Crumble-Pie {vegan, gluten free, and soy free!}

These little pies are completely drool-worthy! They were consumed in quantity over the Thanksgiving weekend, and will definitely be making their way into our dessert rotation. They're quite tasty on their own, but they move to a whole other level when topped with freshly made caramel sauce.*

I like pie crust but I don't need a ton of it, and my hubby is the type to eat the filling and leave an empty shell on his plate. The little star-shaped crust on top was just enough for both of us. It mingles with the crumble topping just enough.

And the portion, when baked in cute little half-pint mason jars? Perfect! We all felt satisfied after a single serving, without the feeling that comes with having taken too much pie.

Ready to make some of your own? Let's do it!

You'll Need:
For the Filling
Apples {I used Pink Lady's, and cut up twelve apples for twelve jars}
1/2 C. Sugar
2 Tbsp. Cinnamon {or more--it can't hurt}
2 Tbsp. Corn Starch

For the Pie Crust
1 C. Gluten Free AP Flour Blend
1 tsp. Xanthan Gum
1 Tbsp. Sugar
1/4 C. Coconut Oil
1/4 C. Cold Water
2 tsp. Cider Vinegar

For the Crumble
2/3 C. Brown Sugar
1/2 C. Earth Balance
1/2 C. Gluten Free AP Flour Blend
1/2 C. Gluten Free Rolled Oats
Sprinkle of Baking Powder

To Make:
For the Filling
Wash and peel your apples, and the slice into very thin slices, so they bake quickly. I estimated one medium-to-large apple per jar, and I was right! We had a few slices to spare, which my little guy consumed while he was "helping" me fill the jars.
Place the apples into a large mixing bowl, or use a large zip-top bag.
Mix the sugar, cinnamon, and corn starch in a small bowl, and then pour over the top of the apples.
Stir to coat the apples, or close your zip-top bag and give the apples a good shake to coat.
Pack the apples into clean, dry half-pint mason jars. I spread my jars in front of me and worked with several jars at a time, placing apples as they fit, sometimes breaking a slice in half to fill a gap. I wanted to pack the apples in snugly, so that the pies wouldn't shrink too much once they had been baked. It may seem tedious, but it really isn't.

For the Pie Crust
Combine flour, xanthan gum, and sugar in a small mixing bowl.
Heat coconut oil a bit so you have a liquid, then add it to the flour mixture and stir.
Add cold water and vinegar, and stir or knead to thoroughly mix.
If you dough seems gummy or soupy, add a bit more flour, working in small increments to avoid making the dough too dry. I added a couple of extra teaspoons of flour to my batch.
When you're satisfied with the consistency of your dough, sandwich it between two pieces of waxed or parchment paper, and roll it out to about 1/4-inch thick.
Use a cookie cutter to cut the shape you'd like to place on the top of your pies.
Place a cut-out on each pie. {If the dough is hard to work with at this point, place it in the fridge for several minutes to cool. Cooler dough retains its shape more easily, and won't stick to your fingers.}

For the Crumble
Combine brown sugar, earth balance, flour, oats, and baking powder in a small bowl.
Mix thoroughly with your hands, or with a potato masher. You can also use a hand mixer, though I've never gotten mine out for the purpose.
Dig your hands in and pack little bits of the crumble topping around the cut-out pie crust so that you've completely covered the top of each pie.

Arrange the jars on a baking sheet to more easily get them in and out of the oven, and then bake at 350 degrees until the filling bubbles and the crusts have a nice, golden color. Roughly 15-20 minutes, perhaps longer.

*Homemade caramel sauce recipe coming soon!

Shared on... Allergy Free Wednesdays

Green Bean Bundles {gluten, dairy, and soy free}

These little bundles of happiness have been a part of my life for years and years. You see, we spent a year living in Tennessee. We experienced a lot of fascinating stuff while we were there, and we made friends with some pretty memorable people. Among those friends? Allison.

Why am I telling you this?? Because Allison first shared this recipe with us when we were invited to celebrate Thanksgiving in her cute little log cabin. I'm pretty sure we've made these at least once a year since. I'm also pretty sure I do things a bit differently than Allison did on that day, because, well, it was a long time ago.

If you even sort of like green beans or bacon, you need to try this recipe. It's life-altering. It will make you regret all of those mushy green bean casseroles you've served over the years.

Change the quantities based on the number of people you're serving, but whatever you do, don't underestimate. Make a lot! My measurements, below, were enough to fill a 9x13 baking dish with bundles.

You'll Need:
Green Beans {we use four cans of whole beans}
Bacon {I used two packages of the uncured variety}
1 C. Earth Balance Spread {use butter if you aren't dairy free}
2 C. Brown Sugar
1 oz. Amaretto {completely optional! I didn't use any this year}
Garlic Powder {just a hearty sprinkle, or more if you really love garlic}
Toothpicks

To Make:
Soft-cook the bacon. I did this by lining baking sheets with parchment paper and baking the bacon for a few minutes at 350 degrees, while it preheated in preparation for our Thanksgiving turkey.
Drain the beans into a large collander and set aside.
After the bacon has cooled enough to work with, cut each strip in half so that you're left with two short strips of bacon.
To make a bundle, arrange several beans in your hand so they make a tidy little "stack," and then wrap the bacon around the center {as pictured above} of the beans. Secure with a toothpick, and place in your baking dish.
Continue wrapping beans in bacon until you've used up your supplies. Don't be afraid to squish the bundles in a bit, as they'll shrink some while they're in the oven. Making neat rows will also help you to fit more in. {I believe I wound up with 32 bundles in my 9x13 dish.}
Place the bacon-wrapped beans in the oven at 350 degrees for a while*, so the bacon continues to cook.
Make your sauce on the stove top. Add the Earth Balance, brown sugar, and garlic powder to a small sauce pan and heat over medium-high heat, until the brown sugar has dissolved completely. If the sauce comes to a boil, don't worry. That's just fine.
When the brown sugar is melted and thoroughly combined, remove the pan from the heat {that's an important one! never add alcohol to a pot that is being heated!} and add the amaretto. Give it a stir to mix.
Pull the beans out of the oven, pour the sauce over the top, and return to the oven.
Let the beans cook a bit longer {20 minutes or so, but a longer amount of time is just fine too*}, and then enjoy!

The beans and bacon, ready for their first round in the oven.

*I've found baking time to be REALLY unimportant with this recipe. I had between four and five baking dishes cycling through my oven at a time on Thanksgiving, as I usually do, and just stashed these in the oven and forgot about them--with the oven set at 325 degrees. I do this every year, and they're always perfect! So don't panic. Just put them in, and let 'em hang out.

Shared on... Allergy Free Wednesdays

Lemon Overload Cake {gluten free, dairy free, soy free}

When I asked for some ideas and inspiration the other day on Facebook, Jaime sent me a recipe for lemon cake. {Here is the original recipe.} It sounded delicious! But... the recipe didn't fit an allergy diet even a little. So I set out to remedy that problem, and came up with this little gem.

The cake was moist, and just tart enough. Two loaves were gobbled up quickly by our out-of-town guests over the weekend.

For the Cakes, You'll Need:
2 1/2 C. Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1/4 tsp. Salt
2 C. Sugar
Zest of 2 Lemons
1/2 C. Earth Balance Spread
1 tsp. Vanilla
4 Eggs
1/2 C. Coconut Milk

For the Syrup, You'll Need:
1/3 C. Water
1/4 C. Sugar
2 Lemons, Juiced

To Make the Cake:
Combine the flour, baking powder, and salt, and set aside.
In another bowl, thoroughly mix the lemon zest and sugar. Don't be afraid to dig your hands in to rub the zest around and really mix it in.
Add Earth Balance and beat thoroughly.
Add eggs and vanilla and beat thoroughly.
Add coconut milk and beat again.
Working in small batches, incorporate the flour mixture.
Pour into two greased loaf pans, and bake at 350 degrees for about 55 minutes. When the cake is done, a toothpick inserted near the center will come out clean.

{Baking Note: My loaf pans are very thin. I kept the bottom of my cakes from browning too quickly by placing the filled pans on top of two stacked cookie sheets, then putting the whole thing in the oven.}

To Make the Syrup:
Combine water and sugar in a sauce pan over medium heat until the sugar melts, and then bring to a boil. Remove from heat, and stir in the lemon juice.
Transfer to a bowl to cool.

To Finish the Cakes:
Let the cakes sit in the pans for several minutes, and then turn onto a wire rack to begin cooling.
While the cakes are still warm, and with something under your wire rack to catch crumbs and spills, begin poking the cakes with a skewer, or a thin, sharp knife. Poke holes all over the tops of both cakes.
Brush the syrup over both cakes, working slowly so that it is absorbed into the cakes rather than rolling over the sides.
Allow the cakes to finish cooling on the wire rack, and then serve.

Shared on... Allergy Free Wednesdays

Where to Shop for Allergy-Friendly Ingredients and Products {a state-by-state, and international listing!}

One of the things I hear most often is how difficult it can be to change your shopping habits, or to discover which local-to-you places will best meet your needs after giving up gluten, dairy, or something else. It's true that we can all be successful by "shopping the perimeter" of our mainstream grocery stores for produce and what-not, but sometimes there is no getting around it. We need to know where to find dairy free chocolate chips and gluten free flour!

With that in mind, I'm hoping you'll help me to develop this list. Imagine if we could get at least one listing for every state. Add some international resources to that list, and my heart goes pitter-patter! If you've got something to add to this list, will you let me know with a comment or a message? I would be thrilled to add your favorite shopping spot to the list.

For future reference, you'll be able to find a link to this page  on the right-hand side bar at all times. {over there ----> }

US Locations:
California
San Diego: Sprouts, Jimbo's

Idaho
Coeur d'Alene: Pilgrim's, Fred Meyer, Super 1
Hayden: The Flour Mill
Moscow: The Co-Op {such a wonderful, happy place!}

Illinois
Bloomington: Naturally Yours
Mortin: Colby's Natural Health
Peoria: Hyvee, Naturally Yours

Kansas
Lawrence: Natural Foods

Maryland
Olney: Roots Organic Market
Rockville: Whole Foods, Trader Joes, My Organic Market

Michigan
Grand Rapids: Saffron's: A Gluten Free Market Place

Minnesota
Duluth: Whole Foods Co-Op

Montana 
Missoula: The Good Food Store
Whitefish: Super 1 Foods, 3rd Street Market

New Jersey
Butler: Green Life Market
Northfield: Bonterra Market
Pompton Plains: Nature's Pavillion
Vernon: Healthy Thymes

New York
Huntington: Value Drugs

North Carolina
Matthews: Earth Fare, Trader Joes, BiLo
Monroe: Sprue-Licious
Winston-Salem: Whole Foods, A&S Natural Health

Oregon
Portland: Bob's Red Mill Company Store, New Seasons Market, Whole Foods, Trader Joe's

Texas
Dallas/Fort Worth: Sunflower Shoppe, Sprouts

Washington State
Kirkland: PCC Natural Market, Whole Foods, Fred Meyer
Mead: Yoke's
Olympia {and Tumwater area}: Fred Meyer, the Co-Op, GF Joes
Pullman: Head over to the Moscow Food Co-Op!
Spokane: Huckleberry's, Rosaeur's "at the Y" in North Spokane, Fresh Abundance, Yokes, Fred Meyer, WinCo

Wisconsin
Janesville: Basics Co-Op
Pewaukee: Good Harvest

International Locations:
British Columbia
Vancouver Island:

Dominican Republic
Santo Domingo: Nacional, Jumbo, Gluten free shop in the Agora Mall

England
Norwich: Rainbow Wholefoods {check for city centre shop AND warehouse wholesaling!}
Penzance Cornwall: Archie Brown's
Surrey: Ocado {local, online delivery}

Japan
Yokosuka: AVE

Portugal
Lisbon: Miosotis, Celerio, Brio



Disclaimer: I have not personally visited all of these places. Use your best judgement when it comes to selecting foods and products that are safe for your family and your dietary restrictions. 

Gluten, Dairy, and Soy Free Chicken Fried Rice

I love to throw together a big pan of fried rice. It just seems so... perfect! It comes together quickly, fills my family up with healthy veggies and things, and it makes a perfect leftover lunch the next day. My steps vary a bit some days, but the basics are listed below. If your diet dictates that you must avoid eggs, or if you'd like to add a different veggie, or something else simply doesn't appeal, go with it. I really don't think you can mess up when it comes to fried rice.

You'll also notice that my measurements aren't precise. I don't measure when I make fried rice. Instead, I base my ingredient quantities on how much rice I've got, and how many people I want to feed. I filled my rice cooker with two cups uncooked rice and the appropriate amount of water, and went from there.

Ingredients:
Eggs
Chicken {or shrimp, or cubed ham, or tofu, or...}
Carrots {grated with the large holes on your cheese grater}
Peas {ours were frozen}
Rice {this was made using sticky rice, fresh out of the rice cooker, but leftovers are great too}
Coconut Aminos
Salt
Pepper
Garlic Powder
Water

To Make:
If you've got a large, electric skillet, it is perfect for your fried rice. Pull it out and plug it in! If you do not, a large skillet or wok are both great choices. My instructions are based on the use of my non-stick electric skillet.
Scramble several eggs {I used four}, cook them however you'd like, then break or chop the cooked eggs into small pieces, and set aside.
Cut some chicken into bite-sized pieces {I cut up two thin-sliced chicken breast pieces}. Heat a bit of olive oil in your skillet, and cook the chicken, seasoning it with a bit of salt and pepper, and garlic powder.
To the cooked chicken, add shredded carrot {I used two large carrots}, a healthy dose of green peas, your cooked eggs, and the rice.
Stir the ingredients in your skillet to combine, then pour in a bit of coconut aminos. If you aren't avoiding soy sauce, you can use it in this recipe. Be careful not to over-season with additional salt, though!
Add a bit more salt and pepper, and a bit more garlic powder, and stir your rice while it cooks and the flavors combine.
Pour in a bit of water {about 1/4 cup}, put the lid on quickly, and let the rice sit for a few minutes to steam your peas and carrots.
When you come back to check on your rice, it's time for a taste test. Does it have enough flavor? No? Add some more coconut aminos. Not salty enough? You know what to do.
Finally, enjoy!

Pumpkin Pie Bread {gluten free, dairy free, soy free}

I'm so thrilled with the way this bread turned out. The texture is perfect, the pumpkin flavor is present but not completely overwhelming, and the "spiciness" is just right.

You'll Need:
3 1/2 C. Gluten Free Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Freshly Ground Nutmeg
1 C. Sugar
1 C. Brown Sugar
1 C. Applesauce
3 Eggs {my three eggs were quite small, so if you use extra-large eggs, two should be sufficient}
1 Can Pumpkin
1 tsp. Freshly Grated Ginger

To Make:
Combine flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and nutmeg in a mixing bowl, and set aside.
In another bowl, combine sugar and brown sugar {I was lazy and didn't want to head down to the basement for a fresh bag of sugar, so I wound up using 1/2 cup white sugar, 1/2 cup coconut palm sugar, and one cup brown sugar.}, applesauce, eggs, pumpkin, and ginger.
Beat the pumpkin mixture with your hand mixer to thoroughly combine, and then slowly incorporate the flour mixture.
Divide the batter evenly between two greased {I used coconut oil} bread pans, and bake at 350 degrees for approximately 50 minutes, or until a toothpick inserted near the center of the bread comes out clean.


If you're really feeling bold, use your pumpkin pie bread to make french toast. I did--and it was quite amazing.

Vegan Curried Lentil Stew {gluten and soy free}

I've really wanted to like lentils for a long time, but every recipe I've experimented with left me feeling... unsure. Until now. This lentil stew came together so easily and packs a ton of flavor! It has definitely been added to our "make again" list.

Ingredients:
2 Stalks Celery {diced}
2 Carrots {diced}
1 Onion {diced}
2 Tbsp. Olive Oil
2 Tbsp. Curry Powder
1 Tbsp. Cumin
2 tsp. Garlic Powder
1/4 tsp. Red Pepper Flakes
3-4 Tomatoes {diced, or a can of diced tomatoes}
1 C. Dry Lentils
2 Red Potatoes {diced}
4-5 C. Vegetable Broth {or a mixture of broth and water}
Salt
Pepper

Optional: freshly cooked rice

Directions:
In a large pot, saute celery, carrots, and onion for several minutes in olive oil.
Add curry powder, cumin, garlic powder, and red pepper flakes and stir to coat the vegetables.
Add tomatoes, lentils, potatoes, and broth. Bring to a boil, then reduce to a simmer for at least 30 minutes, or until lentils are soft.
Season with salt and pepper to taste.
Serve over rice, if desired.

Cranberry-Orange Scones {gluten free, soy free, and vegan}

I've never really considered myself much of a "scone person," but lately, they have been on my mind. So have two distinct flavors: cranberry and orange. So why not combine the three things to come up with some cranberry-orange scones?!

The texture of these scones is perfect. Slightly flaky and crumbly, but still moist and soft on the inside. Top them off with a bit of orange glaze, and you're set. I have a feeling these will make their way onto our weekend breakfast table very soon.

Scone Ingredients:
2 C. Gluten Free All-Purpose Flour
1/3 C. Coconut Palm Sugar*
1 tsp. Baking Soda
1 tsp. Orange Zest {or more, if you'd like}
1 tsp. Xanthan Gum
1/4 tsp. Salt
1/2 C. Earth Balance Spread {keep cold}**
1/2 C. Almond Milk
1/2 Cup Dried Cranberries
1 tsp. Freshly Squeezed Orange Juice

*use regular granulated sugar in this recipe if you'd like, but consider reducing the amount to 1/4 cup so your scones aren't overly sweet.
**shortening, margarine, etc. would work in place of Earth Balance

Directions:
In a mixing bowl, combine flour, sugar, baking soda, orange zest, xanthan gum, and salt. Mix thoroughly.
Measure Earth Balance, then scoop bit by bit into the flour mixture. Spread the chunks around to make the next step a bit easier.
Using a pastry cutter, potato masher, or even your hands, incorporate the Earth Balance into the flour mixture.
Stir in almond milk, cranberries, and orange juice.
At this point, the mixture may seem a bit dry and flaky. Feel free to dig in with your hands to knead the mixture a bit, forming a single ball of dough.
Place the ball of dough onto a parchment-lined baking sheet, and then spread the ball into a flat disc, an inch or so thick.
Using a sharp knife, cut the disc into eight wedges, and then separate the pieces a bit so that they don't stick together as they bake.
Bake at 375 degrees for approximately 15 minutes, until the scones appear dry and begin to brown.
Allow the scones to cool on a wire rack, and then glaze, if you'd like:

Glaze Ingredients:
1 C. Powdered Sugar {perhaps a bit more}
2 Tbsp. Freshly Squeezed Orange Juice
1 Tbsp. Melted Earth Balance Spread

Directions:
Measure powdered sugar into a small mixing bowl.
Add orange juice and melted Earth Balance, then whisk thoroughly to combine.
If you'd like a thicker glaze, add a bit more powdered sugar. To thin your glaze, add more orange juice.

I transferred my glaze to a zip-top sandwich bag, clipped the bottom corner of the bag, and then "piped" the glaze over the top of the scones.

Pumpkin Cookies with Chai Tea Glaze {gluten, dairy, and soy free}

Autumn has arrived, and so have my cravings for pumpkin-y, spice-filled baked goodies. I found a way to incorporate both of those things with this recipe. The cookies are ridiculously moist and soft, and the chai tea glaze adds just enough sweetness for my liking.

Cookie Ingredients:

2 1/2 C. Gluten-Free All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Xanthan Gum

1/2 C. Earth Balance Spread
1 1/4 C. Sugar
1 C. Pumpkin {canned or fresh puree}
1 egg
1 tsp. Vanilla

To Make the Cookies:
Mix flour, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Set aside.
Cream Earth Balance and Sugar in the bowl of your mixer {or with a hand mixer}.
Add pumpkin, egg, and vanilla to the sugar mixture. Mix thoroughly.
With your mixer running on the lowest setting, add the flour mixture a bit at a time.
Scoop rounded spoonfuls of dough onto a parchment lined baking sheet, and bake for 12-15 minutes at 350 degrees.
Place on a wire rack to cool.

Glaze Ingredients:
2 C. Powdered Sugar {or perhaps a bit more, depending on desired thickness}
3-4 Tbsp. Chai Tea Concentrate*
1 Tbsp. Melted Earth Balance Spread
1 tsp. Vanilla*

*If you have chai tea concentrate on hand, you can use it in this recipe, though I would omit the additional vanilla. If you do not, boil 1/3-1/2 cup of water, and then add one black tea bag, a cinnamon stick, a star anise pod, 2-3 cardamom pods, 2-3 cloves, and a bit of ground nutmeg. Allow the mixture to steep for several minutes, strain, and use in your glaze.

To Make the Glaze:
Measure powdered sugar into a medium bowl, and then add chai concentrate, Earth Balance, and vanilla.
Mix thoroughly with a whisk or your hand mixer.
If your glaze seems too thick, add a bit more chai concentrate. If your glaze seems a bit too thin, add additional powdered sugar.
Spoon over cooled cookies, leaving them on a wire cooling rack so that excess glaze drips through the rack rather than pooling around the cookies. {For easy clean-up, place some parchment paper under your wire rack.}