Archive for the ‘Dairy Free’ Category

RECIPE: Gluten-Free Banana Chocolate “Boatmeal”

I’m a huge fan of quick and easy gluten-free desserts in particular.

Quite some time ago, I came across this recipe on Green Lite Bites’ website, and I’ve been using it ever since. I only have a couple of adjustments to the original, including using unsweetened coconut milk instead of almond milk and using 1 tablespoon of vanilla extract instead of a teaspoon, but those are my own personal taste. I also put in as much chocolate as I want. 🙂 If you want the recipe to be sweeter, you can puree a few dates (I used to do 6, although I don’t use any in this video) and add those as well.

Here’s the recipe video I recently created:

Hope you enjoy! Keep on living the wheat-free life!

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Gluten Free Brown Rice Pancakes VIDEO RECIPE

Giveaway Announcement and REVIEW: St. Claire’s Organic Peppermints

First of all I have an exciting announcement. Every week in August, LWF will hold a giveaway of a package of 12+ gluten free snacks, desserts, and foods. I will provide a list of all the products included so you can see what you’re winning. I’ll use Rafflecopter, and if you’ve already followed me on Twitter, don’t worry – you’ll still be able to enter the giveaway by telling me what you’d like to see on this site. I’ll have a different question every week.

Okay, on with the review!

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St. Claire’s Organics is a company that offers mints, hot cocoa mixes, candy, and more that are organic, GMO free, vegetarian (sometimes fully vegan), gluten free, wheat free, dairy free, casein free, peanut and tree nut free, corn free, soy free, shellfish and fish free, and gelatin free.

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The very first indication of how good these would be was that their peppermint smell escaped the packaging, which was very appealing. Mints are meant to be strong to ensure they work and don’t just taste good. It’s always a good sign to smell them through the package.

When I popped one into my mouth, I thought it had just the right balance of light sweetness and a hearty peppermint flavor. Not overpowering, but just right. The flavor was consistent until the mint was fully dissolved, and it left a very pleasant aftertaste when was gone. That’s not something that I can say for every mint I’ve tasted, so I was particularly happy with that.

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These are as good as the best artificially flavored mints, but of course they’re a much healthier alternative. With these, you avoid artificial sweeteners and other common chemicals. Plus you’re buying them for a good cause: 10% of the profits for these mints goes to the EthnoMedicine Preservation Project. See the picture above for what they do.

It’s an easy switch to move from mints with preservatives and other unreadable things and only use these going forward.

5-okays

RECIPE: Brown Rice Pancakes

It has taken me soooo long to come up with a really good pancake recipe with all the allergies I have.

LWF's brown rice pancakes finished

Of course I can’t use any of the mixes because they all have ingredients I can’t eat, so I was desperate to come up with my own. I refuse to use more than one type of flour for pancakes because I think they should be very simple. I haven’t found a recipe yet that met my expectations of what a pancake should be, both flavor- and texture-wise, so I had nothing to base it off of. But finally – FINALLY – I have created the perfect recipe! I hope you like it too. 🙂

LWF's brown rice pancakes recipe

1. Mix all dry ingredients with a whisk and make sure there are no clumps, especially with the sugar. Sift them if you’d like to make sure.

2. Mix well all wet ingredients in with the dry ones.

LWF's brown rice pancakes batter

3. Spray a pan with olive oil or something similar (spraying is better so you don’t fry the pancakes with too much oil) and put the heat on medium.

4. Spoon pancakes into the pan and spread them out with the spoon so they’re not too thick. I make these as silver dollar pancakes, but you can make them bigger.

LWF's brown rice pancakes batter in pan

5. Cook on each side for about 1 minute. These don’t always get bubbles in them to tell you that they should be flipped, so if you’re unsure if it’s time to flip them, check the bottom and see if they have some brown on them. If so, they’re probably ready.

LWF's brown rice pancakes cooking

6. Serve hot with maple syrup, jam, or whatever you like on your pancakes.

LWF's brown rice pancakes with syrup

Hope you enjoy! Keep on living the wheat free life!

Two Moms in the Raw Gluten Free Goji Berry Nut Bar

Health Values: Gluten free, wheat free, dairy free, refined sugar free, no added oils, raw, vegan, organic

Have you ever heard of the brand Two Moms in the Raw? I hadn’t until I got a sample of their Goji Berry Nut Bar from the Seashore Celiacs’ Gluten Free Picnic.

Two Moms in the Raw Gluten Free Goji Berry Bar

Although it’s called a bar, it’s actually broken down pieces of what were probably multiple bars made of just nuts, goji berries, agave, spices, and sea salt. And it’s all organic!

Gogji Nut Bar Ingredients

I really like anything high on protein that I can snack on, something that can help fill me up and give me energy but also tastes good. It’s hard for me to find pre-made food like that because I have so many other allergies and intolerances other than gluten and dairy. If it doesn’t have gluten and dairy, it has tapioca. If it doesn’t have tapioca, it has sesame seeds. You know how it goes.

I was so happy to see a nut bar I could have – and it’s really good!

Goji Nut Bar

 

The agave and sea salt don’t overpower the nuts – it wasn’t too sweet or too salty. Instead, both ingredients balance the flavors to give it a taste that appeals to all your cravings: sweet, salty, and nutty. The goji berries are a little sweet, but not overly so, which I like. I could really eat half a bag of these at a time, even though I’d be overly full – that’s how good they are! They’re extremely snackable, so take them on your next road trip or even to the mall for a power snack. You can find them at Whole Foods. That’s the only place I’ve seen them so far.

5-okays

Keep on living the wheat free life!

 

From BLT to BLA (and it’s not boring)

Who doesn’t love a good BLT? Of course the classic is AMAZING – I’m not contesting that! But I don’t always want to use tomato because nightshades cause inflammation in  your body. Also, tomatoes can be pretty flavorless if they’re not in season. So instead, I have the perfect replacement: BLA. And it’s anything but blah. Bacon-Lettuce-and-Apple! For my own diet, here’s how I make it:

Bacon: Applegate Organic Turkey Bacon

Lettuce: organic green or red leaf lettuce

Apple: a sweet, crisp organic apple contrasts the salty bacon, typically Pink Lady, Jazz, Gala

Mayo: my favorite dairy-free mayo is Organic Vegenaise, and they have a couple of different options to suit your dietary needs including soy free

Bread: homemade buckwheat bread recipe or Udi’s White Sandwich Bread (when I was still eating it)

BLA - bacon, lettuce, apple

And there you have it. An easy organic, anti-inflammatory, gluten free, dairy free, and optional soy free BLT variation, especially perfect for fall, when apples are in their prime! What kinds of variations have you made either to accommodate your diet or just to spice it up?

Keep on living the wheat free life!

Gluten Free Banana Spice Cake Recipe

Since it’s fall, I’m not trying to do apple or pumpkin everything, but instead spice everything! So the beginning of this fall trend is banana spice cake, which I’m happy to say turned out really well. Super light, moist, and yummy. Here’s my recipe:

Banana Spice Cake Recipe Index Card

If you like to taste heavier spices, double everything in the spice mix part. Otherwise the spices will be light and the banana flavor will be front and center.

Set the oven to 350 degrees.

1. In a bowl, mash the bananas with a fork until they’re as smooth as possible. Mine always still have some lumps, but this is normal.
2. Add all wet ingredients to the bananas and mix well.
3. Put all dry ingredients in a mixing bowl and mix them together well, making sure to use a spatula to press out any lumps most common in the almond flour and coconut sugar.
4. Add wet ingredients to the dry ingredients and turn the mixer on. Make sure you scrape the bottom of the mixer with a spatula so none of the dry ingredients stay clumped on the bottom. The batter will seem a little loose – that’s okay! If you dip your spatula into the batter, about half should slide off and half should stick.
5. Pour mixture into a well greased baking pan (mine was 9×9) and put in the oven for approximately 30 minutes.

Banana Spice Cake

By the time your cake is done baking, it will be a beautiful brown with edges pulled away from the sides of the baking pan. It shocked me how light this came out, but the combo of almond flour and brown rice flour is really what did it.

Banana Spice Cake Piece

I can’t wait to share more spice recipes with you!

Keep on living the wheat free life!