Gluten-Free Recipes for Dairy-Free



Eggless Nog Pancakes

December 11, 2017

Eggless Nog Pancakes

Courtesy of Enjoy Life

 

 

 

Ingredients:

Eggless Nog:

  • 1 ¾ cup dairy-free milk
  • 3 tbsp maple syrup
  • 2 tbsp tapioca starch
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • 1/8 tsp cinnamon

Pancakes:

  • 1 ½ cup Enjoy Life Foods Pancake & Waffle Mix
  • 2 tbsp neutral-flavored oil

Directions:

  1. Bring 1¼ cup milk and maple syrup to a simmer on the stove.
  2. In a small bowl, whisk together the remaining ½ cup milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  3. Add to the warmed milk and whisk to combine. Simmer 3–4 minutes until thickened. Remove from heat.
  4. When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  5. Heat a nonstick griddle and lightly grease. Use a ¼ cup measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  6. ENJOY!

 

<< Back to Recipes

 

PERMALINK
TAGS: DAIRY-FREE, FOR KIDS, HOLIDAY, VEGAN, VEGETARIAN, BREAKFAST


Hot Chocolatey Cocoa

November 28, 2017

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

Makes 2 – 6 oz. cups

Ingredients:

Directions:

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!


<< Back to Recipes


PERMALINK
TAGS: DAIRY-FREE, DESSERT, DRINKS, FOR KIDS, HOLIDAY, VEGAN, VEGETARIAN


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.


<< Back to Recipes


PERMALINK
TAGS: DAIRY-FREE, HOLIDAY, SIDE DISHES, THANKSGIVING, VEGAN, VEGETARIAN


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:

  • 1 box Enjoy Life Foods Brownie Mix
  • 3/4 C. cold water
  • 2 T. mild olive oil or grapeseed oil

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.

 

<< Back to Recipes

 

PERMALINK
TAGS: VEGETARIAN, DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING, VEGAN


Caramel Apple Muffins

August 28, 2017

Caramel Apple-Muffins

Courtesy of Enjoy Life

The perfect gluten-free breakfast for fall!

Muffin Ingredients:

Makes 1 dozen gluten-free muffins

  • 1 box Enjoy Life Foods Muffin Mix
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup cold water
  • 3 tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
  • 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds

Glaze Ingredients:

  • 1/4 cup packed brown sugar
  • 2 tbsp dairy-free buttery spread
  • 1 tbsp dairy-free milk
  • 1 cup confectioners’ sugar, sifted
  • 1 tbsp 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.

 

<< Back to Recipes

 

PERMALINK
TAGS: BREAKFAST, DAIRY-FREE, DESSERT, FOR KIDS, VEGAN, VEGETARIAN


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.


<< Back to Recipes


PERMALINK
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:

  • 1 box Enjoy Life Foods Brownie Mix
  • 1/2 cup cold water
  • 4 tbsp allergy-friendly oil, divided (we recommend olive or grapeseed oil)
  • 1/2 cup Enjoy Life Foods Mini Chips
  • 1 tbsp allergy-friendly oil

Directions:

  1. Preheat the oven to 300˚F and 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 them 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. Refrigerate the leftovers in an airtight container for up to 3 days, and any other leftovers to the freezer.

 

<< Back to Recipes

 

PERMALINK
TAGS: VEGETARIAN, DAIRY-FREE, DESSERT, FOR KIDS


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.


<< Back to Recipes


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


Baked Stuffed Basil Tomatoes

May 16, 2017

Baked Stuffed Basil Tomatoes


« Return to the Schär Gluten-Free Recipe Box



 

Courtesy of Schar

Makes 4 servings

Ingredients:

  • 1/3 cup Schar Gluten-Free Bread Crumbs
  • 4 ripe tomatoes
  • 4 Tablespoons olive oil
  • 4 mushroom caps
  • 1 garlic clove, minced
  • 1/4 pound ground beef or turkey
  • 2 Tablespoons basil
  • 1 Tablespoon thyme leaves
  • Salt and pepper to taste

Directions:

  1. Wash the large vine-ripened tomatoes and leave a bit of the vine on the tops. Slice off the tops and with a small spoon or measuring spoon hollow out the insides and seeds so you have plenty of room to stuff. Make sure the tomatoes can stand up on their own. If not, carefully slice a bit off the bottom to allow to stand independently.
  2. Finely dice the mushrooms.
  3. In a large sauté pan with deep sides warm the oil on medium heat. Add in the mushrooms and garlic and cook until the mushrooms soften, about 4 to 5 minutes.
  4. Add the ground meat into the pan and use a wooden spoon to crumble the meat as you cook. Cook until the meat is brown and cooked through, about 6 minutes.
  5. Add in the fresh herbs, bread crumbs and a bit of salt and pepper to the pan and stir well for 2 minutes. Turn off heat and set pan aside.
  6. Pre-heat the oven to 350°F. and grease a small baking dish big enough to hold the tomatoes tightly with cooking spray.
  7. Generously fill the tomatoes with the filling mixture, pressing down firmly as you go to stuff well.
  8. Once stuffed, carefully transfer to the prepared baking dish. Place each top or lid onto its matching tomato.
  9. Bake the tomatoes at 350°F for 15 minutes until the tomatoes start to wilt.
  10. Serve warm, straight away.


<< Back to Recipes

 

PERMALINK
TAGS: APPETIZERS/SNACKS, DAIRY-FREE, SIDE DISHES


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.


<< Back to Recipes


PERMALINK
TAGS: DAIRY-FREE, DINNER