My mother used to make a sesame seed cake recipe that she found in the NEW YORK TIMES. She frosted it with chocolate ganache and it was so delicious it never lasted more than one meal in our household. I’ve been searching for years trying to find that original recipe without any success. However, recently I’ve found several gluten-free sesame seed cake recipes, one of which I’ve adapted here. Of course, if you can have eggs, go ahead and substitute back the one egg for the flax gel. This makes one 8×8″ square or round cake so for a two layer cake, double the recipe or make it twice.
Preheat oven to 325 degrees. Grease an 8×8″ baking pan. In a medium size mixing bowl combine:
1 tablespoon ground flaxseed
3 tablespoons warm water
Whisk together and let sit for approximately 5 minutes until it forms a gel. To it add:
1/2 cup date sugar
1/3 cup Spectrum shortening (or vegan butter or margarine at room temperature)
1/4 cup black sesame seeds (or toasted regular ones if you prefer the taste)
I just used a spoon to mix this cake together but feel free to use a hand mixer. Combine the above until smooth and the shortening is incorporated. Add:
3/4 cup non-dairy milk (minus 1 tablespoon)
1 tablespoon rice vinegar
1 teaspoon vanilla extract
Stir in the liquid ingredients before adding:
2 cups oat flour (make sure it’s gluten-free)
1/2 teaspoon xanthan gum (or guar gum)
2 teaspoons baking powder
Stir until all ingredients are combined. Spoon into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Frost with chocolate or carob ganache if desired (see recipe under Sauces, Condiments and Dressings).
It’s getting very hot here in Minnesota, will hit the mid-90s this coming week. I wanted an easy, lighter meal and had seen cucumber boats on-line stuffed with tuna salad. These work best with regular cucumbers but I generally buy either the English or the mini cukes so that’s what I used. If you also use the mini cucumbers, pulse the salad in the food processor for a few seconds to grind it up. It fits in the smaller boats much better that way. Any kind of salad will do – I made some curried chicken salad but tuna would also work.
First thing, prepare the salad:
1 rotisserie chicken, meat removed from the bones and pulsed in the food processor for a few seconds
4 stalks celery, chopped
1/4 to 1/2 cup pumpkin seeds (or walnuts if not allergic)
Mix the dressing in a separate bowl:
1 to 2 tablespoons green curry paste
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 cup vegan mayonnaise (if not allergic to eggs, feel free to use any mayonnaise)
2 teaspoons mustard
1 teaspoon to 1 tablespoon sriracha (optional)
1 tablespoon lemon juice
1/2 teaspoon garlic granules
1/4 cup dill pickle relish (optional)
Pour the dressing over the chicken mixture and stir to incorporate. Salad is ready. Next, peel and cut lengthwise:
12 mini cucumbers (probably 2 regular sized cucumbers)
Using a small spoon, remove the seeds to create the “boats”. Fill with the salad and serve. May be garnished with sliced scallions, chopped chives or chopped parsley.
I’m updating this recipe. Just spoke with my son and daughter-in-law who said it was good but it wasn’t sweet enough! I admit, I don’t like my desserts as sweet as most people so I’ll adjust the recipe so that those of you who want a sweeter cake can still use this recipe.
I love carrot cake but I love my carrot cake to be more like a spice cake with some carrots in it. So unlike most carrot cakes, I add more spices. If you don’t, feel free to stop with the cinnamon. I was easily able to divide this cake into two bowls and mix some ground walnuts into one bowl (for my son and his family) and some chopped dates and pumpkin seeds into the other for me. This cake only takes one bowl and is fairly easy to mix even for me with 2 rotator cuff tears.
First, preheat oven to 350 degrees. Grease and flour 2, 8″ baking pans (I used one square and one round so that I knew which was which!). In a medium-large bowl, combine:
3 tablespoons ground flax
7 tablespoons warm water (1/3 cup + 1 tablespoon)
Whisk to combine and then let sit for 5 minutes or so to form flax gel. When ready add to it:
1/3 cup avocado oil
1/4 cup maple syrup
Whisk or stir to combine and then add:
1 scant cup unsweetened fruit sauce (apple, pear, peach, oh pineapple would be good) [I actually only had 7/8 of a cup and it worked fine]
1/2 to 1 cup date sugar (depending on how sweet you want it)
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
Stir or whisk to combine. Add:
3/4 cup non-dairy milk
Stir or whisk to combine (by now the whisk will be having a difficult time so use a hand mixer if necessary). Add:
1 cup grated carrots
1 1/2 cups all-purpose gluten-free flour
1 cup oat flour
Stir to combine adding another 1/4 cup of non-dairy milk if necessary. Stir in:
1/2 to 3/4 cup chopped walnuts, feel free to mix it up using chopped pumpkin seeds, sunflower seeds, and/or dates, chopped raisins, cranberries, or dried pineapple also work (Optional)
Spoon the batter equally between the two pans and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean (I would actually bake it about 5 minutes more after the toothpick comes out clean). Don’t worry if it’s slightly overbaked since gluten-free baked goods take longer to cook than regular ones, it still comes out fine.
Remove from oven and let cool, on a cooling rack, for 15-20 minutes before removing from pan. Let cool completely before frosting or serving. For faster cooling, place in the refrigerator for about a half hour. Serves 8-12.
Vegan “Cream Cheese” Frosting
One just has to have cream cheese frosting on carrot cake! I’ve tried several nut-free, tofu-free recipes for vegan cream cheese and none of them worked very well until I found this one, delicious! Of course, if you don’t care for sweet potatoes, it may not be your cup of tea. It uses white flesh sweet potatoes which are starchier and not as sweet as the ones we’re used to here in the U.S. They can be called Japanese, Hannah, or Batata.
Wash, peel and dice:
1 large or 2 medium-sized white flesh sweet potatoes
Since we don’t want to add any liquid to the sweet potatoes, it’s very important that they are steamed rather than boiled. Steam until fork tender. Place in a small to medium bowl. Using a potato masher, mash and then measure out 2 cups.
Transfer the 2 cups to another medium bowl (or the same one if it used all the mashed potatoes). Add:
1/3 cup avocado oil
Juice from one lemon (about 2 tablespoons)
1 teaspoon white vinegar
1/8 teaspoon salt
There’s the basic recipe for vegan “cream cheese”. To make it into frosting, whip in using a hand mixer:
1/4 to 1/2 cup maple syrup, agave nectar, honey, etc.
1/2 teaspoon vanilla extract
Will frost two layers of a naked cake (no frosting on the sides).
One just has to have cream cheese frosting on carrot cake! I’ve tried several nut-free, tofu-free recipes for vegan cream cheese and none of them worked very well until I found this one, delicious! Of course, if you don’t care for sweet potatoes, it may not be your cup of tea. It uses white flesh sweet potatoes which are starchier and not as sweet as the ones we’re used to here in the U.S. They can be called Japanese, Hannah, or Batata.
Wash, peel and dice:
2 medium-sized white flesh sweet potatoes
Since we don’t want to add any liquid to the sweet potatoes, it’s very important that they are steamed rather than boiled. Steam until fork tender. Place in a small to medium bowl. Using a potato masher, mash and then measure out 2 cups.
Transfer the 2 cups to another medium bowl (or the same one if it used all the mashed potatoes). Add:
1/3 cup avocado oil (coconut would also work)
Juice from one lemon (about 2 tablespoons)
1 teaspoon white vinegar
1/8 teaspoon salt
There’s the basic recipe for vegan “cream cheese”. To make it into frosting, whip in using a hand mixer:
1/4 to 1/2 cup maple syrup, agave nectar, honey, etc. (or more to taste)
1/2 teaspoon vanilla extract
Will frost two layers of a naked cake (no frosting on the sides).
I found this recipe and thought it sounded interesting. Not too many changes were required to make it fit our needs. Use either a small boneless pork roast or a large pork loin (about 2 pounds) and for a quick and easy meal, instead of peeling and cutting up large carrots, use one bag of either regular or rainbow baby carrots. All together, this recipe takes just about an hour, 10-15 minutes prep time and about 40 minutes baking. Feel free to change out the herb used on the roasted carrots if your family prefers something else – thyme, oregano, tarragon or rosemary will all work. Same with the carrots – parsnips, sweet potato, cubes of winter squash, any vegetable you can roast would work.
First, preheat the oven to 450 degrees. Next, pour into baking pan, with 1 to 2 inch sides:
12 ounces to 1 pound of baby carrots
4 or 5 small to medium shallots, peeled and sliced in half lengthwise
Sprinkle the carrots and shallots with:
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 to 1/2 teaspoon garlic granules
1/4 to 1/2 teaspoon dried marjoram
1 to 1 1/2 tablespoons olive oil
Mix up the carrots and shallots with the oil and herbs to combine making sure all the carrots have some oil on them.Put into the preheated oven and cook for approximately 10 minutes. While the veggies are beginning to roast, heat in a 10″ skillet:
1 tablespoon olive oil
While the oil heats, season with salt and pepper:
1 1/2 to 2 pound pork loin or boneless pork roast
Sear off all sides of the pork in the hot oil, about 2 minutes per side which takes about 10 minutes. Remove from the heat. Remove the pan from the oven, push the carrots and shallots aside to make space in the middle of the pan for the pork. Return to the oven and cook for approximately 30-40 minutes until the internal temperature of the pork reaches 145-150 degrees. Take out of the oven and place the pork and vegetables on a plate, loosely over with foil or parchment paper to keep warm while the gravy is made.
To make the gravy, pour the oil from the skillet into the roasting pan and add:
1 to 2 tablespoons gluten-free all-purpose flour
Over medium heat whisk to combine with the fat. All the fat should be absorbed by the flour. Cook the flour for about a minute before adding:
1 cup chicken stock (or pork stock if you can find it)
If you used more than 1 tablespoon flour, you’ll need to add additional stock to the baking pan. Let simmer, stirring constantly, for about 2 minutes until thickened. Whisk in:
1 tablespoon mustard, whatever kind your family prefers
When the gravy is ready, slice the pork roast or loin and serve with the carrots, gravy and either mashed potatoes or rice. Serves 2-4 depending on the size of the pork.
Here’s a very easy and quick to put together recipe for dinner. I’m always looking for new recipes for poultry since I eat a lot of it so I was thrilled to find this one that only needed a few small changes. If you can use white wine, use a cup of that in place of one of the cups of chicken stock.
Preheat oven to 400 degrees. Spray or grease (with olive oil) a 10×13 (or larger) baking dish (with 2″ sides). In a 12″ skillet, heat over medium high heat:
1 tablespoon olive oil
While the oil heats, coat:
2 turkey tenderloins (about 1 1/2 pounds)
With about:
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic granules
1/2 teaspoon garam masala (or whatever herb your family likes)
Sear the turkey on all sides, about 2-3 minutes per side. Place in the prepared baking dish. Wash and cut in half lengthwise:
24 ounces fingerling potatoes
Arrange the potatoes around the turkey and sprinkle them with:
1/4 cup chopped scallion (whites only) or shallots
Salt and ground black pepper
In a small bowl combine:
2 cups low sodium chicken stock (or 1 cup stock and 1 cup white wine)
2 tablespoons rice vinegar
Pour over chicken and potatoes. Bake for 40-50 minutes or until internal temperature of the turkey is at least 160 degrees and the potatoes are tender. Let the turkey rest for 10-15 minutes before cutting. Pour any remaining stock* over the meat before serving. Garnish if desired with:
4 tablespoons cranberry compote (see recipe under sauces/condiments/dressings)
Makes 6 servings.
*I thickened the remaining gravy with some gluten-free all-purpose flour.
My husband loved these pickles. It was the only way I could get him to eat cucumbers so I made them often. It’s a quick and easy thing to do. The longest part of the process is peeling the cucumbers so feel free if the peels don’t bother you to leave them on. And it’s so variable – by simply changing the type of vinegar and herbs/spices used, the taste changes completely. I’ll give you some variations at the end of the basic recipe.
In a 3-cup bowl combine:
1/2 to 1 cup water, depending on how strong you want the pickle
1 cup vinegar (I use a blend of white and rice – a strong and a mild vinegar)
2 teaspoons date sugar
1/4 teaspoon alum (keeps the cucumbers crunchy)
1/2 teaspoon sea salt
Add:
6 mini cucumbers, sliced
That’s the basic recipe and they are very good just this way. I like to change it up though so think about adding the following, remembering that spices are always better once they’re a little roasted.
Variations:
1/2 teaspoon of: mustard seed, cumin seed, celery seed, coriander seed or just one of these
2 bay leaves
1/2 small onion, thinly sliced or several scallions, sliced
1 tablespoon of: fresh dill weed or 1 teaspoon of dried dill weed
1 tablespoon of: fresh tarragon or fresh rosemary or fresh thyme or fresh basil or parsley
Using all white vinegar makes for a very pungent pickle where you may want to increase the date sugar or even use a couple of tablespoons of honey or agave nectar
Using all rice vinegar will make a very mild pickle where the date sugar can be totally eliminated
As I said at the top, changing the vinegar, and there are plenty of them out there these days, will totally change the taste of these pickles so use the vinegars your family likes best
Alfredo sauce is one of the tastiest things I’ve ever eaten and it’s so easy to make. I know there are a lot of steps but it’s a very easy process, none of the steps (except maybe cutting the spaghetti squash in half! are difficult). I blogged Chicken Alfredo several years ago so just used that basic recipe for the sauce. I’ve taken out the fresh parsley because I now can’t eat it and stuffed it into a spaghetti squash which reduces the simple carbs and calories. Don’t care for spaghetti squash? No problem, just mix it up and use it as a sauce for your favorite pasta. Delicious! Enjoy.
First thing is to cook the spaghetti squash. Cut a small to medium sized one in half, scrap out the seeds (if you have a sugar spoon [with ruffled edge] it works great for this), and coat the flesh with:
1 tablespoon olive oil or olive oil spray
Place skin side down in a baking dish, add just about a 1/2 inch of water to the pan and bake in a preheated 400 degree oven for approximately 30-40 minutes depending on the size of your squash. I know, I know, most on-line recipes say to cook a spaghetti squash for 20-30 minutes. I find when I cook it for that short a time, it tends to be wetter producing more mash and fewer spaghetti strands.
While the squash cooks, make some thick rice milk but blending:
1 cup water
1/3 cup cooked rice (brown or white makes no difference)
Then make the alfredo sauce. Over medium heat, heat:
1/4 cup avocado oil
1 teaspoon finely minced garlic
Be sure the heat isn’t too high, we don’t want to burn the minced garlic which will burn very quickly. When the oil starts to sizzle, add:
1 cup thick rice milk (that you just made above)
1/2 cup non-dairy cream cheese
Whisk to combine which takes a moment since the oil must also be incorporated. I thought about reducing the oil to 1 tablespoon (which you should feel free to do if you’re on a low-fat diet) but it does reduce the richness of the dish slightly. Next whisk in:
1/4-1/2 cup parmesan cheese
1 teaspoon dried Italian herb blend (or oregano, thyme and marjoram)
Whisk constantly until cheese melts. Take off the heat. In a 12″ high sided skillet, over medium high heat, heat until shimmering:
1 tablespoon olive oil (or spray the pan with cooking spray if low fat desired)
When the oil (pan) is hot, add:
1 pound ground turkey
Salt, pepper and garlic powder (1/2 teaspoon salt and garlic powder, 1/4 teaspoon pepper)
Don’t oversalt because the parmesan in the sauce is also salty. Cook, breaking up the turkey into large chunks until cooked but not browned (or it will get too dry). Remove from the heat. Next using a fork, scrap the inside of the cooled spaghetti squash to produce spaghetti-like strands. Try to get as much of the squash out of the shell as possible without breaking or cracking the shell (I did have a large crack in one half and a small in the other and they were still useable). Put the squash into the ground turkey skillet and top with the sauce. Mix to combine. Place the squash shells in a sprayed baking dish and spoon in the turkey/squash/sauce mixture until well filled. Garnish with more parmesan and/or fresh parsley and bake for 15-30 minutes until bubbling. Time will depend on the size of your squash.
Oatmeal cookies are my favorites. I like other cookies but I LOVE oatmeal cookies. Here’s a quick and easy recipe that makes about a dozen and takes 3 times longer to bake then it does to mix together. Delicious, almost like eating a nut butter and jam sandwich on oat bread but even better! Use whatever nut or seed butter your family likes and feel free to use whatever sugar-free jam you have on hand as well. I had strawberry jam so that’s what I used. You can find numerous types of free-dried fruits now on-line or at the grocery store.
In a medium (8 cup bowl) combine:
1 1/2 cups sprouted rolled oats
1/4 cup oat flour
2 1/2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
Stir to combine. In a second 3-4 cup small bowl whisk together:
3 tablespoons avocado oil
1/4 cut nut or seed butter (I used tahini)
1 teaspoon vanilla extract
1/2 cup sugar-free or low-sugar strawberry jam
1/4 to 1/2 cup crushed freeze-dried strawberries (save some whole ones to press on top of the cookies before baking)
3 tablespoons date syrup (or agave, coconut nectar, maple syrup, etc.)
Preheat oven to 350 degrees. Line one large cookie sheet with parchment paper. Set aside. Stir whisked wet ingredients into dry ingredients and fold together until mixture is moistened and well mixed. Using a medium (or small for smaller cookies), scoop and drop cookie dough onto the prepared cookie sheet, spaced about 1/2 inch apart and flatten each one with either the back of the scoop or a fork. Press a piece of dried strawberry into the top of each cookie. Bake 10-17 minutes depending on size (cookies should be firm to the touch). Cool for 10-15 minutes before removing cookies to a cooling rack. Cool completely before storing in an air-tight container. They will keep for about a week (not in my household!). They will also freeze in a vacuum sealed bag for up to 3 months. Using my large scoop, I made 10 cookies.
Alternatives:
Use 1/2 cup pear sauce, 1/4 cup cranberries or raisins, and add 1/4 cup date sugar
Use 1/2 cup applesauce, 1/4-1/2 cup crushed dried apples and add 1/4 cup date sugar
Use 1/2 cup peach jam, 1/4-1/2 cup crushed dried peaches
Use 1/2 cup plum jam, 1/4 cup diced dried prunes
Use 1/2 cup of any jam and 1/2 cup carob chips
Use 1/2 cup pineapple jam and 1/4 cup crushed dried bananas or pineapple
Really just about any combination of sauce or jam with dried fruit or chips will work in this recipe. Just be sure to add the extra sweetener if using sauce rather than jam.
Salisbury steak is basically a hamburger with mushroom gravy. Since I don’t eat beef, I had to change it to ground turkey but since I also wanted to make one last meatloaf before it got too hot, I used a meatloaf mixture to make the “steaks”. If you only need a couple of servings of Salisbury steak, use 1/4 or half the mixture for this dish and bake the remainder in the oven as a meatloaf. Feel free to use whatever ground meat you like, or even pieces of tofu would work. I basically used the recipe I published several weeks ago for turkey burgers with zucchini because they stayed so moist and were so delicious.
In the food processor combine:
1 large onion, cut into quarters
1 medium zucchini, cut in half lengthwise and then into chunks
1/2 cup carrots
Pulse until shredded. In a large bowl combine the vegetable mixture with:
1 pound ground turkey
1 pound ground pork OR
1 pound mild/sweet Italian sausage (pork or turkey)
Add to the mixture:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika (smoked or sweet)
3 teaspoons ground coriander
3 teaspoons garlic powder or granules
3 teaspoons sea salt
1 1/2 teaspoons ground black pepper
1/2 cup non-dairy Parmesan cheese (Optional)
Mix to combine (I used my hands, much easier than a spoon!). Using a 1/2 cup measure, scoop out the mixture and form each 1/2 cup into a burger shape (should make 10-12). In a 12″ skillet heat over medium high heat:
2 tablespoons olive oil
Add the burgers and saute them until cooked through, about 5 minutes per side depending on the thickness, firm to the touch when cooked). Probably have at least 2 batches, perhaps 3 depending on the size. As they are cooked, remove to a plate. Add to the pan:
12 ounces of sliced mushrooms (I used baby bellas)
Cook until softened, about 3-4 minutes over medium heat, stirring often. When the mushrooms are cooked add:
2 tablespoons gluten-free, all-purpose flour
Stir or whisk in so the flour absorbs all the oil. Cook over low heat for 1-2 minutes and then add:
1 1/2 cups chicken stock (or bone broth)
1/2 cup dairy-free milk (anything but soy), unsweetened
Salt and pepper to taste
If you are cooking all the mixture as Salisbury steak, you may need to increase the oil, flour, and liquid to make additional gravy.Cook over medium heat, stirring constantly until thickened, about 2-3 minutes. Add the patties back into the sauce to reheat before serving. Serve over rice, mashed potatoes, or pasta.
I know, more brown food! Just can’t seem to stay away from it. But it really was so delicious!
cookingwithoutallergens 