Gluten-Free Recipes for Dairy-Free



Whipped Gingerbread Spice Butternut Squash

November 13, 2017

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

Serves 4 as a side

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.


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Brownie-Bottom Pumpkin Bars

October 23, 2017

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

Makes about 16 large bars

Ingredients:

For the brownie mixture:

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:

Directions:

  1. Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.


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Caramel Apple-Muffins

August 28, 2017

Caramel Apple-Muffins

Courtesy of Enjoy Life


The perfect gluten-free breakfast for fall!

Makes 1 dozen gluten-free muffins

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.


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Red Pepper Tapenade and Black Olive Crackers

August 21, 2017

Red Pepper Tapenade and Black Olive Crackers

Courtesy of Crunchmaster

A delicious gluten-free snack that’s perfect for parties!

Ingredients:

  • Crunchmaster™ Multi-Grain Sea Salt Crackers
  • Red pepper tapenade
  • Black olives

Directions:

1. Spread a rich layer of red pepper tapenade over CrunchmasterTM Multi-Grain Sea Salt Crackers and garnish with black olives.


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TAGS: APPETIZERS/SNACKS, DAIRY-FREE, VEGETARIAN


Allergy-Friendly Brownie-Bark

August 7, 2017

Allergy-Friendly Brownie-Bark

Courtesy of Enjoy Life Foods

Use Enjoy Life’s gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size
Ingredients:

Directions:

  1. Preheat the oven to 300˚F. Line a baking sheet with parchment paper.
  2. Combine the Brownie Mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the Brownie Mix box).
  3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let cool on the pan until room temperature. The brownies will firm as they cool.
  4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
  5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
  6. Drizzle the melted chocolate mixture over the broken pieces.
  7. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.


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Alice’s Pink Grapefruit and Avocado Salad

June 5, 2017

Alice’s Pink Grapefruit and Avocado Salad

Serves 4

Ingredients:

  • 1 sliced fresh avocado
  • 2 sectioned and peeled pink grapefruits
  • 1 head of Boston lettuce
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Fresh basil

Directions:

  1. Wash and dry lettuce and place in bowl. Add in avocado and pink grapefruits.
  2. Chop fresh basil and add to salad, per your taste preferences.
  3. Drizzle salad with as little or as much olive oil and jemon juice as you like. Salt and pepper to taste.

Alternatives:

  • Create a pink grapefruit zest dressing. Zest the grapefruit and whisk together with lemon juice or olive oil.
  • For extra nutritional value, top with pomegranate seeds.
  • To give the salad a crunch, toss in some toasted nuts.


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Hot Smoked Sausage Kabobs

February 20, 2017

Hot Smoked Sausage Kabobs

Courtesy of Boar’s Head

Boar's Head Hot Smoked Sausage KebabsMakes 4 servings.

Ingredients:

  • 4 Boar’s Head Smoked Sausages
  • 1 green pepper, seeded and cut into wedges
  • 1 red pepper, seeded and cut into wedges
  • 1 large sweet onion, quartered lengthwise and halved crosswise
  • 2 large ears of corn, peeled and cut into 1” rounds
  • 4 bamboo skewers soaked in water
  • 3 Tbsp. Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce
  • 1 Tbsp. Boar’s Head Delicatessen Style Mustard

Directions:

  1. Preheat the grill to medium high.
  2. Cut the sausages on the diagonal into 1½” pieces.
  3. Thread the sausage and vegetables alternately onto skewers; set aside.
  4. In mixing bowl, combine the brown sugar & spice glaze and mustard.
  5. Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.
  6. Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.


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Blueberry Swirl Muffins

June 5, 2016

Blueberry Swirl Muffins

A sneak peek into Silvana Nardone’s cookbook, “Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed


Blueberry Swirl Muffins

Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.

Makes 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

  • 1¼ cups plus 1 tsp. sugar
  • Finely grated zest of 1 lemon
  • 2 cups fresh blueberries
  • 2¼ cups Silvana’s Gluten-Free All-Purpose Flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 large eggs, at room temperature
  • ½ cup canola oil
  • 1 cup homemade Cashew or Almond Milk or store-bought
  • 2 tsp. pure vanilla extract

Directions:

  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
  3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 tsp. of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to 1 month.)

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Spring Lamb Kebabs

March 14, 2016

Spring Lamb Kebabs




Courtesy of Allergic Living

Serves 4-6

Ingredients:

  • 4 cups lamb shoulder, diced
  • 12 crimini (brown button) mushrooms
  • 12 red pearl onions, peeled

Marinade:

  • 2 tsp. ground cumin
  • 2 tsp. fresh rosemary, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 2 tsp. paprika
  • 3 Tbsp. gluten-free soy sauce or wheat-free Tamari (optional)
  • 1/4 cup olive oil
  • Pinch salt
  • Pinch pepper
  • 6-8 large metal skewers

Directions:

  1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
  2. Pre-heat barbecue, grill or broiler to medium-high.
  3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
  4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.


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Massaged Kale Salad with Pomegranate and Citrus

January 25, 2016

Massaged Kale Salad with Pomegranate and Citrus


Allergic Living logo
Courtesy of Allergic Living and Alisa Fleming

Makes 4 servings

Ingredients:Massaged Kale Salad with Pomegranate and Citrus

  • 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
  • 3 Tbsp. extra virgin olive oil, divided
  • 2 Tbsp. lemon juice, divided
  • 1/8 tsp. salt
  • 2 tsp. honey
  • 1/4 tsp. minced fresh ginger (optional)
  • 1/2 cup pomegranate arils
  • 1 orange, sectioned
  • Freshly ground black pepper

Directions:

  1. Cut away the tough stalks from the kale and discard. Slice the leaves into bite-sized pieces and place in a large bowl.
  2. Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly.
  3. Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, joney and ginger, if using. Pour dessing over the kale, and add pomegranate arils and orange sections. Toss to evenly distribute the dressing and season to taste with pepper.


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TAGS: DAIRY-FREE, DINNER, LUNCH, SIDE DISHES, VEGETARIAN