Black Lentil Crackers ~. Gliuten Free

Black Lentil Crackers  ~  Gluten Free

These crackers are gluten free.  The dough made without wheat flour is super crisp and full of texture.  Chia seeds and their gel producing quality produce the dough.  To make them studier for dipping, rice flour is added.  The flavor as is tastes great but, za'tar, cumin, oregano, or smoked paprika can be added.

Ingredients:

1 cup rice flour

1/4 cup chickpea flour

1/2 cup black lentils, soaked overnight and drained

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup sesame seeds

2 teaspoons kosher salt

1 teaspoon fresh rosemary

2 tablespoons EVOO

Boiling water

Directions:

In a medium bowl mix the rice flour and the chickpea flour, black lentils, sunflower seeds,  chia seeds, salt, fresh rosemary, and EVOO.  

Pour 1 cup of boiling water over mixture and stir to thoroughly mix.  Allow to stand for 10 minutes.  Cover and refrigerate for at least 1 hour.

Preheat oven at 350*F with rack set in lower 3rd of oven.  

Scoop the dough onto a standard sheet of parchment paper, 12" x 17".  Place another sheet 12" x 17" on top and roll out the dough.  If the dough comes out of the sheets, pinch it off and place it back in where needed.

Peel off the top layer of parchment paper and transfer the dough still on the bottom sheet of parchment paper to a cookie sheet with sides.  Bake on the lower third rack of the oven until it feels dry to the touch and lightly browns, about 1 hour.

Remove from oven and turn over on baking sheet: peel the paper.  Return it to the oven to brown the other side, about 15 minutes.  Remove to a cooling rack and let cool.  It should crisp up as it cools.

Break it up in large pieces and serve immediately or store in airtight container at room temperature for up to 1 week.

NOTE:  I made the chickpea flour and the rice flour in my Vita Mix.   The garbanzo flour was about a 2 to 1 when ground.  The rice was about 1 1/4 to 1  When ground fine, strain through a fine sieve and place in a sealed container until ready to use.

 

Vegan Spiced Apple Mochi Cakes ` Gluten Free

Vegan Spiced Apple Mochi Cakes 

with Miso Caramel and Walnuts

Lightly spiced, apple-flecked cakes with slightly chewy texture comes from sweet rice flour, a typical ingredient in many Asian sweets. Topped with miso caramel, toasted walnuts and whipped cream, this dessert fires on all flavor and texture cylinders—but the buttery cakes are totally snackable on their own, too.
Ingredients

Miso Caramel Sauce
½ cup heavy cream
½ teaspoon vanilla
Pinch salt
¾ cup sugar
2 teaspoons light-color corn syrup or brown rice syrup
2 tablespoons water
¼ cup diced cold butter
1 tablespoon white miso
Spiced Apple Mochi Cakes
5 tablespoons butter, divided, plus extra for greasing muffin cups
1 cup sugar, plus extra for coating muffin cups
2 medium baking apples, peeled, cored and finely chopped (2 cups)
2 teaspoons cinnamon, plus extra for garnish
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla
1 ¾ cups sweet rice flour, such as Mochiko
1 ½ teaspoons baking powder
¾ teaspoon salt
2 eggs
1 cup whole milk
Sweetened whipped cream
Finely chopped walnuts, toasted

Directions
Miso Caramel Sauce
In a measuring cup, combine cream, vanilla and salt; set aside.

In a medium saucepan, combine sugar, corn syrup and the water. Stir gently over low just until sugar dissolves, being careful not to splash sugar up sides of pan. Increase heat to bring to a boil; reduce heat to medium. Boil gently until mixture is an evenly deep amber color and smells nutty, 8 to 12 minutes, shaking pan occasionally. (Do not stir, to avoid crystallization.) Remove from heat; stir in butter and miso until well combined. Stir in cream mixture. Transfer to a bowl and let cool completely to room temperature.

Spiced Apple Mochi Cakes
Preheat oven to 375°. Generously butter 18 (2 1/2-inch) muffin cups, then sprinkle with sugar to coat well. Shake out excess sugar.

In a large skillet, melt 2 tablespoons butter over medium-high. Add apples, cinnamon, nutmeg and cloves; cook until apples are tender, stirring occasionally, 10 to 12 minutes. Add vanilla and the remaining 3 tablespoons butter, stirring until butter melts. Remove from heat and cool completely, about 30 minutes.

In a medium bowl, combine rice flour, baking powder and salt. In a large bowl, beat eggs and 1 cup sugar with a mixer on medium until light and fluffy, about 4 minutes. Alternately add flour mixture and milk to egg mixture, beating on low until just combined. Fold in cooled apple mixture.

Spoon 1/4 cup batter into each prepared muffin cup. Bake until golden brown, 20 to 25 minutes. Cool in pans 2 to 3 minutes, then invert onto a wire rack. Serve cakes slightly warm, garnished with whipped cream, Miso Caramel Sauce, walnuts and a dash of cinnamon.

Yield: 
18 cakes and 1.25 cups sauce

Storage Tip: Store cakes in the refrigerator up to 3 days or freeze up to 3 months. Warm in a 375° oven 10 to 15 minutes.

Tahini Cookies

Easy Tahini Cookies (Vegan + GF)

Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!Ingredients:1/2 cup tahini, unsalted and smooth 1/2 cup maple syrup1 ¼ cup almond flour3/4 cup tapioca starch (also called tapioca flour)1/2 tsp baking soda1/2 tsp sea salt1/4 cup raw sesame seeds

Directions:
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. 

Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.

Place the sesame seeds into a small bowl and set it nearby. 

Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. 

Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard size baking sheet.

Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!

Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

Apple Kale Salad With Miso Mustard Dressing & Toasted Almonds

Apple Kale Salad With Miso Mustard 

Dressing & Toasted Almonds This apple kale salad is filled with so much veggie goodness. Fine cuts of kale, parsnips, celery, apples, and chives combine for perfection in every bite! The flavourful miso mustard dressing features a tiny splash of maple syrup. Ready in 30 minutes!
Ingredients:
Miso Mustard Dressing

1 teaspoon light miso
2 teaspoons grainy mustard
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 ½ tablespoons lemon juice
1 teaspoon apple cider vinegar
sea salt and ground black pepper to taste
⅓ cup + 1 tablespoon olive oil
Kale Apple Salad

1 bunch Lacinato kale, stems removed and finely sliced (about 4 cups of chopped and packed kale)
sea salt and ground black pepper, to taste
1 large apple, cored and finely sliced into matchsticks (I like Honeycrisp here)
1 medium parsnip, peeled and finely sliced
1 stick celery, finely sliced
⅓ cup chopped chives
⅓ cup sliced almonds, toasted

Directions:
Make the miso mustard dressing. 

In a medium bowl, combine the miso, grainy mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper. Whisk these ingredients until thoroughly mixed. You might need to go in with the back of a spoon to mash up the miso and mix it in.

Slowly drizzle the olive oil into the bowl while vigorously whisking to completely emulsify the dressing. Once you've added all of the olive oil, give it a final whisk. Taste the dressing and adjust the seasoning if necessary. Set aside.

Add the finely sliced kale to a large bowl. Season the kale with salt and pepper and add 2 tablespoons of dressing to the bowl. Go in with clean hands and massage the dressing/seasoning into the kale for about a minute, or until the kale has softened slightly.

To the kale, add the sliced apple, parsnip, celery, chives, and remaining miso mustard dressing. Season with a bit more salt and pepper and toss the apple kale salad until all the components are evenly combined.
Lightly chop the toasted almond slices, and then garnish the top of the salad with them. Serve immediately.
Notes:

Some time saving options for this recipe: seek out pre-chopped kale at the grocery store and if you have a mandoline slicer, use that for the apple, parsnip, and celery.

If you have a small bulb of fennel on hand, shaving it up into this salad would compliment all of the other flavours nicely.
If your celery comes with the beautiful inner leaves, they are a nice addition to this salad.

Some crumbled, soft-style vegan cheese (like this one) would be great on the top of this!

Roasted Squash Pasta With Arugula And Pine Nuts ~ Vegan

Roasted Squash Pasta with Arugula and Pine Nuts

May 2007 was the inception of Dine With Donna.  Since that time I have published family favorites, recipes shared by friends, and recipes that I tried or posted for that someday trial.  Today this recipe marks 3,333 recipes.  I am sure there  are recipes to fit your style of cooking or to suit your taste.  Bon Appetito!

This Vegan roasted squash pasta with Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free.  Total time 45 minutes

Ingredients

For the Squash
5 cups butternut squash peeled, seeds removed and cut into 1-2 inch cubes
1 teaspoon salt
2 teaspoons rosemary diced (fresh)
1 tablespoon extra virgin olive oil
For the Sauce
1/2 teaspoon rosemary
1 tablespoon extra virgin olive oil
1/4 cup and 2 tablespoons coconut cream or milk
1 tablespoon lemon juice
1/4 - 1/2 teaspoon red pepper flakes
salt to taste
2 tablespoons reserved pasta water
For the Pasta
10 ounces fusili gluten free pasta
1/4 - 1/2 cup pine nuts preferably dry toasted
2-3 ounces arugula
1 teaspoon fresh rosemary diced
1/2 cup diced red onions
2 tablespoon capers rinsed with water and thoroughly dried
1 tablespoon extra virgin olive oil

Directions:

Preheat oven to 400 degrees F. 

In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.

Boil pasta according to package directions, reserving some of the pasta water.

In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.

Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.

Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.

 

Irish Soda Bread

Irish Soda Bread

Low Carb ~ Gluten Free

Ingredients:
2¾ cups blanched almond flour (not almond meal)
¼ teaspoon celtic sea salt
1½ teaspoons baking soda
½ cup raisins
2  large eggs
2 tablespoons honey
2 tablespoons apple cider vinegar
1 pinch caraway seeds 

Directions:

In a large bowl combine almond flour, salt, baking soda, and raisins.

In a small bowl combine eggs, honey, and apple cider vinegar. 

Mix wet ingredients into dry. 

Place dough on a parchment paper lined baking sheet 

Form into a large, flat circle 8-inches across and 1½-inches tall 

Using a serrated knife, score top of dough ½-inch deep, in shape of a cross 

Sprinkle top of bread with caraway seeds 

Bake at 350°F for 20 minutes, then turn off oven and leave bread in for 10 minutes. 

Cool for 1 hour 

Serve.  This is the most delicious Irish Soda Bread I have ever made!

How to Store Irish Soda Bread

To store this gluten-free bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

Keto Indian Butter Chicken

4.6 from 262 votes

Print

Instant Pot Now and Later

Keto Indian Butter Chicken

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

 Super easy yet authentic Keto 
Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

Course: Main Course 

Cuisine: Indian 

Dietary Consideration: Gluten-Free, High Fat, High Protein, Keto, Low Carb

Cooking Style: Instant Pot/Pressure Cooker 

Ease of Cooking: Pour and Cook, Under 30 Mins 

Recipe Type: Chicken, Pressure Cooker 

Servings: 4 servings + sauce

Calories: 300 kcal

Author: Urvashi

Ingredients

• 1 14- ounce can diced tomatoes
• 5-6 cloves garlic
• 1-2 teaspoons minced ginger
• 1 teaspoon turmeric
• 1/2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
• To finish
• 4 ounces butter cut into cubes (use coconut oil if dairy free)
• 4 ounces heavy cream (use full-fat coconut milk if dairy free)
• 1 teaspoon garam masala
• 1/4-1/2 cup chopped cilantro

Instructions

Instant Pot instructions

Place all ingredients into an Instant Pot in the order listed EXCEPT for the butter, cream, and 2 teaspoon of the Garam Masala, mixing the sauce well before you place the chicken on top of the sauce.  If it is frozen, push it into the sauce a bit so it defrosts better.

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 

Open up the pot and remove the chicken carefully and set aside.Blend together all the ingredients, preferably using an immersion blender.

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.

Take out half the sauce and freeze for later or store in the fridge for 2-3 days.

Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

Serve over rice, or zucchini noodles.

Using leftover sauce

Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Recipe Notes

If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Parmesan Cheese ~ Vegan

How To Make Vegan Parmesan Cheese 

Easy, 4 ingredient vegan parmesan cheese that's perfect on top of pastas,  pizza and anywhere you'd usually use parmesan cheese!

Author: Minimalist Baker

Recipe type: Vegan, Cheese

Cuisine: Vegan, Gluten Free

Serves: ~1 cup

Ingredients:

3/4 cup (90 g) raw cashews
3 Tbsp (9 g) nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

Directions:

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins.  It's also a great addition to vegan meatballs and can be converted into Mexican cheese three ways.

Super-Seed Crackers From Oh She Glows Every Day

From the cookbook of Angela Liddon, 

"Oh She Glows Everyday Cookbook"

Angela says this recipe may look intimidating but it goes together super-easy.  It doesn't require a rolling pin.  Simply spread it with your hands.  They are delicious!

1 1/2 cup room temp water
2 tablespoons 9 Spice Mix, page 258 of cookbook
1 cup raw hulled sunflower seeds
1 cup gluten free rolled oats
1/4 cup hemp hearts
1/4 cup raw pepitas (pumpkin seeds)
1/4 cup white sesame seeds
2 tablespoons black sesame seeds or more white sesame seeds
2 tablespoons whole chia seeds
3 tablespoons chia seeds (ground to a fine powder)

Directions:
Preheat oven to 300 degrees.

In a blender grind 1/2 cup chia seeds until a fine powder forms.  

Add all of the seeds and 3 tablespoons chia powder in a bowl.  Add the water and stir continuously for about one minute or more until most of the water has been absorbed and is not pooling in the bottom of the bowl.

Place parchment paper on two baking sheets.  Divide the mixture and with your hands starting at the center, form a rectangle no more than 1/4 inch thick.  Be sure the dough is uniform in thickness  May be a little irregular but make sure edges are not thicker.  The mixture will be wet but this is normal.

Bake for 30 minutes.  Remove the baking sheet(s) and with a pizza cutter, carefully slice the dough into large crackers.  Carefully flip each cracker using a spatula or your hands.  Don't worry if a couple break here and there.  If for some reason the crackers stick to the parchment paper, Just leave them as is and remove them after the second bake.

Return to oven and bake 23 to 25 minutes, until the crackers are golden.  Watch carefully the last 5 minutes to ensure they don't burn.

Allow to cool on the baking sheets for 5 minutes.

Store in a paper bag on the counter for up to one week.  Can be stored in the refrigerator for up to one week or the freezer in a freezer safe zip top bag for up to 3 to 4 weeks.  If they soften while storing, toast in the oven at 300^ for 5 to 7 minutes.     

Pan Baked Lemon-Almond Tart

Pan Baked Lemon-Almond Tart

Ingredients:
4 eggs
½ cup sugar
Pinch of salt
½ cup ground almonds
½ cup cream
½ cup sliced almonds, more for garnish
1 lemon, zest and juice
2 tablespoons butter
Powdered sugar, for garnish

Directions:
Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.

When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

10-Spice Vegetable Soup

Vegan, gluten-free, grain-free, refined sugar-free, soy-free

By Angela Liddon

This is the ultimate bowl of comfort food, made with a decadent creamy broth and loaded with an array of health-boosting spices and vegetables. Be sure to soak the cashews in water the night before (or see my 1 hour quick soak method) so they are ready when you plan to make the soup. Recipe lightly adapted from The Oh She Glows Cookbook by Angela Liddon. Avery Publishing, an imprint of Penguin Books © 2014.

YIELD
6 SERVINGS

SOAK TIME
2-8 HOURS (FOR CASHEWS)

PREP TIME
30 MINUTES

COOK TIME
30 MINUTES

Ingredients:

FOR THE SOUP:
3/4 cup raw cashews, soaked
6 cups vegetable broth, divided
1 tablespoon extra-virgin olive oil
3 large cloves garlic, minced
1 sweet or yellow onion, diced (2 cups)
3 medium carrots, peeled and chopped (1 heaping cup)
1 red bell pepper or 1 cup jarred roasted red pepper, chopped
1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
2 stalks celery, chopped (1 heaping cup)
1 (28-ounce/796-mL) can diced tomatoes, with their juices
1 to 2 tablespoons Homemade 10-Spice Blend, to taste
Fine-grain sea salt and freshly ground black pepper, to taste
2 to 3 cups baby spinach or destemmed torn kale leaves
1 (15-ounce) can chickpeas or other beans, drained and rinsed.
Homemade Spice Blend (makes 1/2 cup):
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fine grain sea salt
1 teaspoon white pepper (optional)
1 teaspoon cayenne pepper

Directions:

Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for at least 2 hours. Drain and rinse the cashews.

In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.

Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 10-spice blend. Stir well to combine.  

Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves.

Simmer the soup, uncovered, for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. 

To freeze, ladle the soup into containers (leaving 1-inch for expansion), cool completely, secure lid and place in the freezer for up to 6 weeks.

Tips:

1) If you don’t wish to make the 10-Spice Blend, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste. 2) You will have leftover spice blend. Store it in a container and keep it handy anytime you want to spice up a dish! It's great for pasta, soup, tofu seasoning, stir-fry, and more. 3) When thawed, this soup's broth looks a bit grainy, but rest assured when it's heated up again it will return to its former smoothness.

Read more: http://ohsheglows.com/2014/10/02/10-spice-vegetable-soup-freezer-friendly-vegan-gluten-free/#ixzz40qDW4s00