SWEET POTATO AND ZUCCHINI BREAD
Ingredients
2 cups Gluten Free Flour Mix (Bob’s Red Mill All Purpose)
2 tsp Ground Cinnamon
1 tsp Baking Soda
0.25 tsp Baking Powder
0.25 tsp Salt
2 cups White Sugar
0.75 cup Canola Oil or Vegetable Oil
3 large Eggs
1 tsp Vanilla extract
1.5 cups grated Zucchini
1.5 cups peeled, grated Sweet Potato
1 cup chopped, toasted Walnuts (optional)
Directions:
Preheat oven to 350.
Earth Balance and flour a 9x5x3-inch loaf pan.
Stir dry ingredients into medium bowl.
Beat wet ingredients to blend in a large bowl.
Mix in remaining ingredients.
Add the dry ingredients and walnuts, if used, and stir well.
Transfer batter to prepared pan.
Bake until tester inserted into center comes out clean, about 1.25 hours.
Cool bread in pan on rack for 15 minutes before cutting around bread to loosen and turning out onto rack and letting cool completely.
Yield: 1 loaf (you can double recipe since this sweet bread keeps pretty well)
GERMAN POTATO PANCAKES
Ingredients
About 1.5 lbs. Yukon Gold Potatoes or Russett
4 eggs beaten
1 small onion, finely chopped
0.25 cup Gluten Free Flour Mix (Bob’s Red Mill All-Purpose)
1 tsp Salt
0.25 cup Butter or Earth Balance, or Bacon Fat, or Olive Oil
Directions
Shred enough potatoes to measure 4 cup; drain.
Mix potatoes, eggs, onions, flour and salt.
Heat 2 Tbsp of butter in a large skillet over medium heat until hot.
Pour in about 0.25 cup potato mixture for each pancake and spread with spatula to about 4 inches in diameter.
Cook pancakes until golden brown, about 2 minutes on each side. Keep warm.
Repeat with remaining batter.
Add butter as needed to prevent sticking.
Pairs Well With:
SAUERBRATEN
RED CABBAGE WITH APPLES
ORANGE CRANBERRY MUFFINS
Ingredients
2 cups rice flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xantham gum
2-3 oranges (2 cups blended)
1/2 cup orange juice
2 tablespoons vegetable oil
1 egg, well beaten
1 1/2 cups fresh cranberries
Directions
Preheat oven to 350 degrees.
Mix together dry ingredients in a medium mixing bowl.
Stir in blended oranges, orange juice, oil and egg.
Mix until well blended.
Stir in cranberries.
Bake in muffin tins for about 15-20 minutes.
Cool on rack for 10 minutes before removing.
Makes 12-18.
Filed under: Breakfast Food
CRUNCHY FLAX
Serve with almond milk & a spoonful of almond butter mixed in.
Serve with almond milk & fruit.
SAUTEED POTATO SHRIMP DISH
Ingredients
Russet Potatoes
Spinach
Olive Oil
Garlic
Mushrooms
shrimp
Cajun or All Purpose Spice Mix
Serve with
Mayo or Dairy-free sour cream
* unfortunately I don’t measure when I make this, so you’ll just have to estimate!
Directions
Cut potatoes into big pieces and boil until they begin to turn soft.
Sautee garlic in olive oil in a very large frying pan.
Add shrimp, spinach, and mushrooms and sautee for a minute or two.
Add boiled potatoes and spices.
Mix together and serve when brown enough to your liking.
Serve with salsa, mayo or sour cream.
ITALIAN POTATO MEDLEY
Ingredients
Russet Potatoes
Spinach
Olive Oil
Garlic
Oregano
Mushrooms
Serve with
Fresh salsa
Mayo or Dairy-free sour cream
* unfortunately I don’t measure when I make this, so you’ll just have to estimate!
Directions
Cut potatoes into big pieces and boil until they begin to turn soft.
Sautee garlic in olive oil in a very large frying pan.
Add spinach and mushrooms and sautee for a minute or two.
Add boiled potatoes and spices.
Mix together and serve when brown enough to your liking.
Serve with salsa, mayo or sour cream.
Filed under: Breakfast Food
BANANA PANCAKES
Ingredients
Dry:
1.5 cups White Rice Flour (Brown Rice Flour would also work)
2 tsp Baking Powder
1 tsp Salt
0.5 tsp Xantham Gum
0.5 cup chopped Walnuts (optional)
Wet:
1.25 cups Almond Milk (or milk substitute)
3 Tbsp Canola Oil
2 Tbsp Honey
2 Egg Yolks; beaten
2 large Bananas, mashed
2 Egg Whites
Misc:
Extra Canola Oil for frying
Fresh Blueberries (optional)
Directions
Combine dry ingredients (flour, baking powder, salt, xantham gum, and walnuts if used) in a bowl, and place almond milk, canola oil, honey, yolks, and bananas in a separate bowl. Stir in the almond milk, canola oil, honey, yolks, and bananas into dry ingredients until batter is almost smooth.
Beat egg whites in a medium bowl until stiff peaks form. Fold into batter. If you are using blueberries, stir in.
Pour batter onto hot oiled griddle or skillet. Cook on both sides until golden brown. These pancakes may take less time to cook than others, and don’t make them too large.
Pairs Well With: Bacon
Number of Servings: About 16 4” pancakes (although recipe can be easily doubled)
CREPES
This thin pancake can be rolled with fruit or other filling of your choice.
Ingredients:
2 large eggs
1 tablespoon oil
2/3 cup almond milk (or substitute)
1/2 cup sorghum flour (or all purpose GF flour)
1 dash salt
1 tablespoon sugar
Directions:
Whip the eggs in a bowl till frothy.
Add oil and milk and whip.
Add dry ingredients, mixing until lumps are gone.
Heat skillet on medium.
Add tsp of oil to coat the pan.
Pour in enough batter to cover pan thinly.
Flip when edges are dry and golden brown.
Remove after just a few seconds or it will burn.
Makes about 4 crepes.
