Vegetable Kale Soup

Vegetable Kale Soup

Ingredients:
4cups fresh kale, chopped
1 tablespoon olive oil
1 zucchini
1 sweet onion
1 15 oz can diced tomatoes
1 15 oz can of great northern beans, rinsed and drained
1 cup carrots, shredded
3 potatoes, peeled
6 cups g.f. chicken or vegetable broth
4 cloves garlic, peeled and crushed
1 bay leaf
salt and peeper to taste

Directions:
1) Dice onion, zucchini, and potatoes. Cut stems from Kale.
2) Put all ingredients in a slow cooker and stir. Cook on low for 6-7 hours until chicken, potatoes, and zucchini are tender.
3) Take a fork and pull the chicken apart and stir back in slow cooker.
2 chicken breast

Thick Crust Pizza

Thick Crust Pizza

Ingredients:
1¼ Cups Cornstarch
2 1/2 Cups g.f flour mix
1½ Tablespoons Xanthan Gum
1½ Teaspoons Salt
¼ Teaspoon Dried Oregano
¼ Teaspoon Garlic Powder
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil
2 Eggs
1 Egg White
1¾ Cups Warm Water

Yield: dough for 17in x 11in rectangular pan

Directions:
1)Place Cornstarch, flours, Xanthan gum, salt, oregano, garlic powder and yeast in mixing bowl; mix.
2) Fluff egg and egg whites in a blender or food processor for 30 seconds.
3)Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix. Increase mixing speed to high, and beat for 4 minutes.
4)Cover the bottom of pan with cooking spray. Dough will be very sticky. Work the dough out in pan with a spatula. If having a hard time spreading dough spray spatula with cooking spray.
5)Spray surface of pizza dough very lightly with cooking spray.
6) spray plastic wrap and loosely cover pan. Sit in a warm(draft-free) area for 35-40 minutes.
7)Preheat oven to 375° and bake crust for 15 minutes or until crust is lightly golden.
8)Remove crust from oven. Raise the oven temperature to 400°.
9)Add gluten-free pizza sauce, dairy-free cheese and any other desired toppings to the pizza crust and then place back in oven for an additional 15-20 minutes.
10)Remove pan from oven and serve.

(Interpreted recipe from "Gluten Free Recipes from SureTalent® Books")

Chocolate Cake

Chocolate Cake

Dry Ingredients:
3 cups white rice flour
1 cup sweet rice flour
1/4 cup potato flour
1/4 cup cornstarch
3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1 tablespoon baking soda

Wet Ingredients:
2 large eggs(room temp)
1 cup vegetable oil
3 cups cold vanilla almond milk or water.
1 tablespoon vanilla

Dairy free chocolate buttercream icing


Directions:
1) Preheat oven to 350 degrees. Grease three 8-inch round cake pans; dust lightly with cocoa powder.
2) In a large bowl, whisk together dry ingredients.
3) Fluff eggs in a blender or food processor for 30 seconds.
4)Add eggs to wet ingredients and pour into bowl with dry ingredients. Mix for 1 minute on medium-low speed on a stand mixer(medium speed on hand mixer).Scrape bottom and make sure all the ingredients are blended together.
5) Divide batter into evenly into pans, filling each pan halfway. Bake 35-40 minutes or until toothpick inserted in the middle comes out clean.
6) Remove pans from the oven and cool on wire rack for 3 minutes. Turn cakes out onto a rack and cool completely(about an hour).
7) Fill and frost with buttercream icing.Dairy free chocolate buttercream icing

Buttercream Icing

Ingredients:
3/4 cup dairy-free butter or margarine
2 2/3 cups powdered sugar
6 tablespoons unsweetened cocoa powder
2 teaspoon vanilla extract

Directions:
Put the dairy-free butter in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the butter.
Then beat until smooth and fluffy.
You may need to work up to 4 teaspoons of water into the frosting in order to get a soft, smooth consistency.

(Recipe interpreted from "Easy Gluten-Free Baking" cook book)

Blueberry Coffee Cake

Blueberry Coffee Cake

Ingredients:
2 eggs
1/2 cup milk(almond,soy,or rice)
1/2 cup vanilla yogurt(soy)
3 tablespoons canola oil
1 teaspoon vanilla
2 cups Gluten-Free Flour Mixture(I used Bob's Red Mill)
1/2 cup sugar
6 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups blueberries

TOPPING:
3 tablespoons sugar
1/4 teaspoon cinnamon

Directions:
1) Preheat oven to 350 degrees
2) Break the eggs into a large bowl. Add milk, yogurt, canola oil, and vanilla. Mix well.
3) Mix the flour mixture, sugar, baking powder, salt, and cinnamon and add to the egg mixture. Stir together until blended.
4) Spray a 9-inch square pan with gluten-free nonstick spray. Pour and spread the batter in the pan. Sprinkle blueberries on top of the batter.
5) For the topping, stir together the sugar and cinnamon in a small bowl. Sprinkle over top of batter.
6) Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
7) Remove the pan from oven and cool.

Fruit Flag

Fruit Flag

Ingredients:
banana
blueberries
rasberries or strawberries
1 tablespoon soy vanilla yogurt

Directions:
1) Spread the yogurt in a square and cover with blueberries
2) Make rows of bananas and top with rasberries or strawberries

Zucchini Muffins

Zucchini Muffins

Ingredients:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup tapioca starch
1/2 cup sugar
1 teaspoon xanthan gum
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup vegetable oil
2 large eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup shredded zucchini

Directions:
1) Combine all dry ingredients in a bowl. Make a well in the center
2) Add oil, eggs, milk, and vanilla
3) Mix well
4) Stir in zucchini
5) Spoon into greased muffins 3/4 full
6) Bake at 400 degrees for 18 minutes