Gluten Free Dairy Free Waffle Cones

Gluten Free Dairy Free Waffle Cones

Yum! :)
Makes 6-8 waffle cones

1 whole large organic egg
1 egg white from an organic egg
1/4 ts kosher or sea salt
1/2 cup granulated white sugar
2/3 cup white rice flour
2 tb coconut oil, melted
1 ts pure vanilla

Heat waffle cone press to about darkness level 3-4.

In a medium mixing bowl, whisk together whe organic egg, plus egg white with salt. blend well with fork. Next add sugar, blend until sugar dissolves, add coconut oil, white rice flour and vanilla and combine.

When your light comes on and the machine is hot, spoon 2 full TB of batter into the center of the waffle plate. Press down lid and let cook 60 seconds, check for doneness, if more time is needed, go another 30- 60 seconds (depending on how brown you want the cone to be)

When waffle cookie is ready, lift off the press with a spatula gently, and place on a clean flat towel, using the cone shaper tool roll the cookie, making sure to pinch the bottom so you don't end up getting dripped on ;) lol

To cool, place cone upright in a tall iced tea glass, and get to work on the next one. You can also make them into cookies and serve those with ice cream in a bowl.

:)

These turned out SO delicious, my family was so impressed that they were gluten and dairy free.

Be healthy!

Collette

Pineapple & Coconut Sorbet

Pineapple & Coconut Sorbet
Gluten Soy & Dairy Free

This is for a standard 1 1/2 quart ice cream maker.

2 cups purreed pineapple
1 cup coconut milk
1/2 cup honey
1 tb dark rum

In a medium mixing bowl combine all ingredients (make sure they are good and cold)

Turn on ice cream machine and slowly pour in blended ingredients.

Process 25-30 minutes.

Serve! :)

Pumpkin Cake with Rum-Maple Glaze

Pumpkin Cake with Rum-Maple Glaze
Gluten, Soy & Dairy Free

cake:
1 cup white rice flour
1 cup brown rice flour
1 cup white sugar
1 ts xanthan gum
1 ts baking soda
3 ts baking powder
1/2 cup light olive oil
1 ts pure vanilla extract
1 cup pumpkin puree
3 large organic eggs
1/2 ts cardamom
1/2 ts cinnamon
1/2 ts cloves
1/2 ts ginger
pinch salt

glaze:
1 ts dark rum
3 tb maple syrup
confectioner's sugar

Preheat oven to 350F.

Spray cake pan.

In a medium mixing bowl, add dry ingredients (except white sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & pumpkin puree.
Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.

While cake is cooling, make rum-maple glaze. I added a little confectioner's sugar to get a little thicker texture:)

Glaze when cooled completely.

Enjoy!

Curried Chicken Salad Sandwiches

Curried Chicken Salad Sandwiches
Gluten, Soy, Dairy Free

Serve on your freshest Gluten Free sandwich rolls, or bread.

2 cups chopped (cooked) chicken breast
1/2 cup chopped mango
1/2 cup chopped red onion
1/4 cup seedless green grapes, halved
1/4 cup salted roasted cashews
2 tb coconut milk
2 tb gluten free (make my own w/o vinegar too) mayonnaise
2 ts curry powder (madras)
1 ts ginger
1 fresh garlic clove, minced
1 tb lime juice
kosher or sea salt to taste

In a large mixing bowl add chopped chicken, red onion, mango, grapes, and cashews.

In a small bowl put coconut milk, mayonnaise, lime juice, minced garlic, ginger and curry powder.Whisk together. Pour over chicken mixture. Salt to taste.

Cover and chill at least an hour.

Makes 4 sandwiches.

Linguine with Clams, Dill & Pine Nuts

Linguine with Clams, Dill & Pine Nuts
Gluten, Soy, Dairy & Nightshade Free

1 package gluten free linguine
1/2 cup clam nectar
1/2 cup dry white wine
1 cup organic veggy broth
3 tb lemon juice
3 tb extra virgin olive oil
3 cloves garlic, minced
1 tb fresh dill, chopped roughly, no stalks
1 tb italian fresh parsley
2 cups clams, chopped and clean from sand
1/3 cup toasted pine nuts
1/2 cup toasted gluten free breadcrumbs
kosher or sea salt (to taste)

In a large stockpot add clam nectar, white wine, veggy broth, lemon juice, minced garlic, 1 ts salt. Bring stock to boil and reduce for 10-15 minutes, until the stock is slightly thickened.

Cook off linguine.

While the pasta is cooking, add clams, dill, parsley and olive oil (to stock) heat to boil, then cut heat to low and simmer
until pasta is cooked el dente, about 12 minutes.

When pasta is done, add to clams and stock, and stir well. Using tongs, plate up 4 servings and garnish with pine nuts,
breadcrumbs and remaining stock on each dish.

Serves 4.

Enjoy!

Mimosa Cupcakes

Mimosa Cupcakes
Gluten, Soy, Dairy Free

cupcakes:
1 cups white rice flour
1 cup brown rice flour
1 cup white sugar
1 ts xanthan gum
1 ts baking soda
3 ts gluten free baking powder
1 ts pure vanilla
3 large organic eggs
1/2 cup oil
1/2 cup champagne
1/2 cup valencia orange juice
1 ts orange zest

frosting:
1 /2 cup pureed apricots
1 cup (or more) powdered confectioner's sugar
1 ts orange oil

Preheat to 350F.

Line or spray cupcake tins.

In a medium mixing bowl, add dry ingredients (except white sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil, champagne & orange juice.
Add dry ingredients, vanilla and mix thoroughly.

Spoon batter equally into pans and place in oven for 12-15 minutes.
The cupcakes will spring back when you push on them.

While cupcakes are cooling puree apricots, and make frosting. To get a lighter frosting texture, I used the wire whisk attachment on my Kitchenaid, and fluffed it up:)

Ice when cooled completely.

Enjoy!

Love Love

Grilled Ahi Tuna with Coconut Rice & Fruit Salad

Grilled Ahi Tuna with Coconut Rice & Fruit Salad
Gluten, Soy, Dairy & Nightshade Free

steaks:
4 Ahi Tuna Steaks
Sesame Oil
1 clove Garlic, pulverized then minced
2 tb Lime Juice
3 tb Pineapple Juice
Kosher or Sea Salt

rice:
1 cup White Rice
2 cups Water
1 cup Coconut Milk
1/2 cup Onion (diced)
1 ts Kosher or Sea Salt
2 tb olive oil (for pan saute)

fruit salad:
1 cup Raspberries
1 cup Lychees
1 cup Mango
1 cup Pineapple

Heat Grill.

In a small mixing bowl whisk together 2 tb lime juice, 3 tb pineapple juice, minced garlic clove, sesame oil (5-6 good shakes) and salt.
Place tuna steaks on a serving plate and cover with glaze. Cover with plastic wrap and toss in fridge.

Prepare fruit salad in a medium bowl, cover and put in fridge.

In a medium skillet, saute 1/2 cup onion, about 5 minutes until soft, then add 2 cups water and heat to boil. Stir in rice and cover and turn heat down to low. Cook 15 minutes. Add coconut milk and cook another 15 minutes.

Remove steaks from fridge, unwrap and grab your tongs. For rare grill 3 minutes each side. For well done, 5 minutes.

Serve on dinner plates with coconut rice and put fruit salad in seperate bowl.

Serves 4.

Love Love

Chicken Liver & Mushroom Pâté

Chicken Liver & Mushroom Pâté
Gluten, Soy, Dairy & Nightshade Free

1/2 lb mushrooms
1/2 lb chicken livers
1/3 cup red onion, chopped
1 garlic clove, chopped
1/4 cup olive oil
1/4 cup gluten free (or homemade I make mine w/no vinegar) mayo
1/2 cup dry white wine
1/4 ts rosemary
pinch dry mustard powder
Kosher or sea salt to taste

In a skillet, saute mushrooms, chicken livers, garlic, and onion in 1/4 cup olive oil. Cook for 3-5 minutes.

Add wine, rosemary & dry mustard powder. Cover and simmer slowly 5-10 minutes, until livers are just firm. Cool slightly and spoon contents into your Blender or Food Processor. Whirl until smooth. Add 1/4 cup mayo & salt to taste.

Pour into three cups or containers from which the pate can later be served. Refrigerate overnight.

Serve on Gluten Free crackers or toasts.

Pate will last a week tightly wrapped in fridge, or you can freeze safely for about 2 months.

Love Love

Crab & Goat Cheese Enchiladas with Black Bean Sauce

Crab & Goat Cheese Enchiladas with Black Bean Sauce
Gluten & Soy & Nightshade Free

filling:
8 oz fresh Chevre
1 cup shredded Pepper Jack cheese
1 cup lump crabmeat

12 corn tortillas

sauce:
2 cans organic black beans
1 medium yellow onion (chopped)
1 garlic clove (chopped)
3 tb lime juice
3/4 cup milk
1 1/2 ts kosher or sea salt
1 ts ground coriander
1 ts ground cumin

Preheat oven to 350F.

In a Blender or Food Processor, empty BOTH cans of black beans with liquid. Turn on Low speed.
With the motor running, add yellow onion, garlic, lime juice, cumin , coriander and salt. Blend well.
Scrape down sides if necessary, and pour into a medium saucepot. Heat to medium, stirring often, and bring to boil. Turn heat off, and remove from burner. Add milk at this time, combine.

In a 13x9" baking dish, pour 1 cup of enchilada sauce in the bottom. Put this pan in arm's reach.

In a skillet, pour 1/2 cup of sauce into (you will be using this sauce to soften tortillas before filling, rolling and setting in baking dish)

In a medium mixing bowl, add Chevre (in chunks) shredded pepper jack & crabmeat. Using your finger tips, gently blend until well combined.

Grab corn tortillas and a large spoon (for filling)

Turn skillet onto medium low heat, and grab a dinner plate for filling softened tortillas.

Using your fingers dip one tortilla into the warm sauce, then place onto dinnerplate, add spoonfuls of cheese and crab filling down the center, wrap both edges over each other, and place SEAM SIDE DOWN in baking dish. Repeat until tortillas and filling are used up. Then pour remaining sauce over the enchiladas in the pan, and put baking dish in oven.

Bake for 25 minutes, until sauce starts to bubble & cheese melts.

Serve with rice:)

Enjoy!

Frangelico Panna Cotta

Frangelico Panna Cotta
Gluten, Soy free, Dairy free directions too

2 cup whole milk (or whatever your diet requires, you can use heavy cream if you want it really creamy)
1 whole vanilla bean, split and scraped
1-1/2 ts unflavored gelatin
3 oz. (shots) Frangelico
3 ts granulated sugar

Soak gelatin in water. Place milk, vanilla beans and Frangelico in a saucepot & bring to boil. Remove from heat and whisk in gelatin. Pour liquid equally into 4 wine glasses. Refrigerate overnight.

Serves 4:)

Enjoy!
Love Love

Coleslaw with Citrus-Poppyseed Dressing

Coleslaw with Citrus-Poppyseed Dressing
Gluten, Soy, Dairy & Nightshade free

first make the dressings:
3 TB lemon juice (room temp)
i large organic egg (room temp)
1 1/4 cups olive oil
1 ts kosher or sea salt
pinch dry mustard

1 fresh minced garlic clove
1/3 cups valencia orange juice
2 tb honey
1 tb poppyseeds

In a Food Processor or Blender, put egg, salt, mustard and 1/4 cup olive oil. (it's very important these are room temp or you won't get a good emulsion-it'll turn to soup ;)

Turn on and run for 60 seconds. With the motor still running add 1/2 cup more olive oil, then lemon juice, then remaining 1/2 cup olive oil. Mixture will be opaque and thick. Scrape into a bowl or salad dressing shaker. Add Valencia orange juice, garlic, honey and poppyseeds, stir or shake until blended thoroughly.

Taste first and adjust if you like it sweeter add more o.j. or honey, if you like it with more salt, add more... Put in fridge.

I like to use a blend of red & green cabbage. And some diced red onion.
Make it the way you like it...

Enjoy! :)

love love

Blue Corn Hoe Cakes

Blue Corn Hoe Cakes
Gluten, Soy, Dairy & Nightshade Free

1 1/2 cups blue cornmeal
1 1/2 cups water
2 tb sugar
big pinch kosher or sea salt

Preheat oven to 400F

In a medium saucepan, bring water to boil, stir in salt, sugar, and cornmeal. Cook until thickened, stirring constantly, then drop large spoonfuls onto baking sheet.
Bake until evenly browned.

Serves 4.

Ancho & Apricot BBQ Sauce

Ancho & Apricot BBQ Sauce
Soy, Gluten, Dairy & Vinegar Free

2 can apricots in syrup (reserve the syrup from ONE..)
1 jalapeno seeded and chopped
1 ancho chile seeded and chopped
1/3 cup brewed coffee
1/4 cup molasses
pinch nutmeg
2 garlic cloves, chopped
3 ts kosher or sea salt (can be adjusted for taste)
1/4 cup olive oil

Prepare the fruits, chiles, and garlic (do a coarse dice, they will be tossed into the food processor-or blender)

Place chopped apricots, garlic, jalapeno & ancho chiles with reserved syrup from 1 can of the apricots. Turn on low, and while running, slowly add coffee, molasses, salt, nutmeg, and olive oil. (The oil will give it some nice body)

Process about 30 seconds, scraping down the sides if needed.

Store in refrigerator. Will last a couple days.
Makes about 2 cups.

This is good on the outside of a turkey or pork meatloaf with sweet potato french fries! :) lol

Course good on BBQ brisket, pulled pork. Pork loil.
I am hearing happy swine!

Love Love

Oven Roasted Sweet Potato 'Chips' with Herbed Goat Cheese & Smoked Salmon

Oven Roasted Sweet Potato 'Chips' with Herbed Goat Cheese & Smoked Salmon
Gluten, Soy & 'Nightshade' Free

2 Sweet Potatoes
Olive Oil
6 oz Chevre (or if you prefer, Cream Cheese)
fresh Thyme, Rosemary & Basil (2 sprigs ea)
1 clove Garlic
Kosher (or Sea) salt & Black Pepper
6 oz Smoked Salmon

Preheat oven to 400F.

Peel sweet potatoes.

Using a Mandoline (Or food processor fitted with 'slicing' blade) slice Sweet Potatoes into sections.

After brushing Olive Oil onto 2 baking sheets, arrange potato slices and then brush olive oil onto each slice carefully. Sprinkle a pinch of salt on each slice, then bake for 15 minutes until edges of potatoes start to brown slightly.

In a medium mixing bowl, put Chevre, and mince fresh herbs & garlic clove. Add herbs, minced garlic, salt & pepper to taste.

To serve (spoon herbed Chevre into a quart sized ziplock bag, cut about 1/4" corner out) and squeeze in a circular motion a small mound onto each sweet potato chip, then top each with a small chunk of smoked salmon.

Makes yummy appetizer...great with Pinot Grigio or Chardonnay.

Enjoy! :)

Love Love

Three Berry Crumble

Three Berry Crumble
Gluten, Soy & Dairy Free

cake:
2 cups "The Cravings Place" Baking mix (I believe Pamela's baking mix has virtually the same ingredients)
3 organic eggs
1 cup white sugar
1/2 cup organic milk (whatever your dietary needs are, soy or almond or rice)
1/2 ts saigon cinnamon
sprinkle of cardamom

3 berry topping:
2 cups raspberries, blackberries and blueberries
2 tb white sugar
3 tb slivered almonds
1/3 cup baking mix
3 tb butter (if you can't do dairy, omit the butter & baking mix crumble part, just adding berries, white sugar & slivered almonds)

Preheat oven to 350F.

In a small mixing bowl add 2 tb white sugar,1/3 cup baking mix & butter and moosh around with your fingers to create the crumbley texture for the topping. Set aside.

Prepare 10" springform pan with non-stick spray and set aside.

In the bowl of a mixer (or large bowl if you hand mix) put dry ingredients, then add eggs, milk & blend until just combined.

Pour batter into sprayed cake pan, then arrange berries on top, crumble topping, and sliced almonds.

Bake for 25-30 minutes. until cake is firm and berries are bubbly :)
Serve with Vanilla frozen yogurt or rice dream or something yummy...

Makes 1 10" crumble.

Love Love
Collette