From Alice Bast, Founder and President of the National Foundation for Celiac Awareness

Ingredients:

• Fresh Brussels sprouts, removed from stalk
• Vegetable oil
• Maple syrup

Directions:

1. Preheat oven to 350.
2. Coat Brussels sprouts in oil and place on baking sheet. Bake in oven for 15 minutes.
3. Remove from oven and drizzle maple syrup over sprouts. Toss lightly. Return to oven and bake for another 5 minutes.

Ingredients:

• 1/2 cup canola oil
• 6 eggs
• 1 cup almond milk
• 2 tsp. vanilla
• 1 cup gluten-free flour
• 1 tsp. baking powder
• 1 tsp. salt

Directions:

1. Pour the canola oil into a 13″ x 9″ casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).

2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.

3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter. Put it back in the oven, and bake for 15 minutes.

4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

• ½ cup of olive oil
• 4 huge onions, peeled and roughly chopped
• 1 lb carrots, peeled and roughly chopped
• 4 x 28 oz cans of peeled plum tomatoes in tomato puree (you can also pick up a 100 oz. can from bulk discount stores)
• 1 tbsp Italian seasoning (optional)
• 2 tsp dried thyme
• pinch cayenne pepper
• 1 tsp salt
• 2 bay leaves
• 2 cups chopped parsley
• 8 large garlic cloves, peeled and finely chopped
• 2 tbsp balsamic vinegar (optional)

Directions:

1. Heat the oil in a large, heavy pot. Add onions and carrots and cook, covered, over low heat for about 15 minutes until vegetables are tender.

2. Add the tomatoes, dried herbs, salt and pepper, and bay leaves. Bring to a boil. Then reduce heat and cook over medium heat, covered, stirring occasionally for about 30 minutes.

3. Remove the bay leaves. Puree the sauce using an immersion blender or by pouring the sauce into a blender, then returning it to the pot once pureed.

4. Over medium heat, add the parsley and garlic and cook for another 5 minutes. Taste and correct seasoning. Add the vinegar now if the sauce lacks intensity.

Tips & Alternatives:

Don’t skimp on the olive oil. That is one of the ingredients that really adds to the flavor, and olive oil has nutritional value.

Think about adding ½ cup of sun-dried tomatoes as you add canned tomatoes. You could also add 2-4 freshly roasted and peeled red peppers.

I store cooled, cooked sauce in 1-2 cup quantities in freezer bags. Press out as much air as possible, then label with content and date and freeze.

For a quick meal, heat sauce, add some fresh parmesan, a touch of cream and canned tuna. Serve over pasta. I’ve also been very indulgent and added lobster, shrimp or scallops to the sauce with cream. Plus fresh basil.

From Miranda Jade Turbin of



GlutenFreeHelp.info

Ingredients:

1 large acorn squash

4 eggs, separated

1 ½ tsp. cinnamon

2 tsp. butter ( or coconut oil for dairy-free)

3 tsp. sugar or alternative sweetener

Directions:

1. Preheat oven to 350 degrees.

2. Cut and steam acorn squash pieces. Simmer until soft.

3. Let squash cool and peel off skins. This yields 3 to 3 ½ cups of squash.

4. Blend squash, add 2 egg yolks only, and then add cinnamon, sugar/sweetener and butter. Add more sugar/sweetener to taste.

5. Coat inside of soufflé dish with butter or coconut oil.

6. Whip egg whites in separate bowl and fold squash mixture into whites gently (so you don’t deflate whites).

7. Pour gently into soufflé dish.

8. Bake 20-30 mins until done.

From Chef Oonagh Williams of Royal Temptations Catering

This recipe came from a client who said that her family devoured it. I altered proportions to my taste and added garlic and bay leaf as well as coming up with other options.

Ingredients:

• ¼ cup (2 fl oz, 60 ml) red wine vinegar
• 1/3 cup (80 ml) olive oil
• 1/3 cup (80ml) water
• 1 tsp. (5 ml) Dijon mustard
• 2 Tbsp. (30 ml) light/soft brown sugar
• ¼ cup (60 ml) freshly chopped parsley
• 1/2 tsp. salt
• 1/8 tsp. pepper or 8 peppercorns
• 3 bay leaves
• 4 cloves garlic, peeled and crushed
• 1 medium onion, peeled, halved, thinly sliced and separated into rings.
• 1 lb. (500 g) whole baby mushrooms, cleaned

Directions:

1. Combine all ingredients except mushrooms in a stainless steel or non-stick saucepan, bring to a boil, reduce heat and simmer for 5 minutes.

2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes.

3. Remove from heat, pour into glass or similar non-reactive dish, cover and chill.

4. Marinate for at least 4 hours.

Tips and Alternatives:

These mushrooms are best served at room temperature. They are a wonderful part of an antipasto platter or side dish with grilled meat. I also substitute 1 lb. thawed pearl onions for mushrooms and cook for about one hour to make an addictive onion relish/chutney. It goes great on gluten-free French bread with cheese.

If the mushrooms are too vinegary for you, then reduce the vinegar by 1 Tbsp. next time, or add some more sugar to blend until it dissolves.

Try adding some of these ingredients:

• Add rosemary and/or thyme for different additional flavor.
• Add cooked shrimp or mozzarella balls to cooled dish.
• Add cubes of roast beef and quartered artichokes to cooled dish.