Gluten Free Eggrolls

I'm 13 weeks pregnant and craving egg rolls. Having Celiac Disease I just can't go out and get gluten free egg rolls. If I did, they probably would cost a lot. My husband used to make these egg rolls from weight watchers and I miss them. Tonight we made them but wrapped them in rice paper like a burrito, dipped them in eggs, then in brown rice flour. Before baking them, I brushed them with olive oil to give them a crispier taste.

Filling for the egg rolls:

• 1 small bag of shredded cabbage
• 1 medium carrot shredded
• 1 bunch onions thinly sliced
• 2 tsp sesame oil
• 1 tbsp gluten free soy sauce
• 1 tbsp chopped fresh ginger
• 2 garlic cloves minced

Mix all the ingredients in a bowl, then place small amount inside rice paper (first soften the paper by placing in water for 5 minutes) and roll up like a burrito. 

Whisk 2 eggs together in a bowl

Put one cup brown rice flour or another flour would probably work in a bowl

Dip and roll the egg rolls in the eggs then in the brown rice flour.

Brush the top of the egg rolls with olive oil 

Place the egg rolls in the oven and bake at 400 for 10 minutes on each side. I placed them on a wire rack but I think just placing them on a greased baking sheet would work just as well. 

German Pancake or Dutch Baby by THE SPUNKY COCONUT

I love trying new recipes. I love www.thespunkycoconut.com because I'm trying to limit my grain intake. Coconut flour is expensive but you don't need much to bake or cook with. My family loves this German Pancake with syrup served with grilled peaches or warm strawberries. The only thing I do different from her recipe is that I substitute the stevia for 1 Tbsp honey and add 1 tsp vanilla bourbon. Click on the title to go directly to the spunky coconut's website. 

German Pancake or Dutch Baby

Place cast iron skillet in the oven (my is 12 inches)

Turn the oven on to 500 degrees.

Set the timer for 15 minutes.

Add to blender or vitamix and puree

1 cup canned coconut milk (I have used full fat and light and it comes out the same each time)

6 eggs

1 tbsp honey

1/8 tsp sea salt

1tsp vanilla bourbon

1 tsp cinnamon

Add and puree again:

1/4 cup coconut flour

1/4 cup tapioca flour

When the skillet has been in the oven for 15 minutes remove it with an oven mitt.

Add 2 tbsp coconut oil to the hot pan.

When the coconut oil is liquified in the skillet add the batter.

Carefully transfer the skillet back to the oven with the oven mitt.

Bake for 10-15 minutes. Watch this carefully after about 8 minutes so it does not burn.

** I copied and pasted this recipe from the spunky coconut but changed the words and wrote down how I did the recipe. If you want to see the original from her, click here

Cinnamon Rolls ~ Gluten Free and Dairy Free

I found this recipe searching for cinnamon rolls. The dough was so easy to roll out in the morning and the work to make these was a lot easier than I thought. I followed the recipe exactly except that I used coconut oil in place of the Earth Balance and coconut sugar instead of brown sugar. The picture is what I made. My whole family devoured them.

http://cookingglutenfree.blogspot.com/2011/12/best-cinnamon-roll-recipe.html

The Spunky Coconut: Chicken Pot Pie (gluten free and dairy free)

I LOVE recipes from www.thespunkycoconut.com ! I made this recipe tonight. I copied and pasted the recipe from her website. Matt even liked it and took seconds. I took a picture and this is what it looked like. Kelly's picture looks much better. You have to check out her website. She has amazing recipes. 

Chicken Pot Pie

(makes two pot pies)

Saute for about 10 minutes to soften slightly (they will finish cooking in the oven):
about 1.5 cups of chopped carrots
about 1.5 cups of chopped celery
about 1/2 cup diced onion
2 cloves of garlic, minced

Add sauteed onions, garlic, carrots, and celery to a bowl with (Alexis' note: I added leftover broccoli and fresh mushrooms) about 3 cups of cooked chopped chicken

Spread evenly between two pie dishes. (Alexis' note: I just used an 8x10 pan)

Puree in the blender or food processor:
1/2 cup plain cashews
1/2 cup coconut milk
2 cups broth
1/2 tsp Herbamare (its a spice you can get online. I would use another seasoning like mrs dash that has salt in it to substitute if you don't have Herbamare).  

Pour the puree over each dish of chicken and veggies to almost cover them. You may not need all of the puree.

Crumble the topping evenly over the two pies. I use the following crust for topping.

Pie crust:

Add to Bowl:

1/2 cup applesauce (with no added sugar)

4 tbsp Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet. 2 tbsp seeds is equal to about 4 tbsp meal) (Alexis' note: I used 4 tbsp ground flax)

Optional: For egg-users: add two eggs and omit half of the applesauce and all of the chia seed meal.

2 tbsp water

1.5 tbsp apple cider vinegar

1/2 cup coconut oil, liquified

Mix with electric mixer.

Add:

1 & 1/4 cups almond meal flour (Kelly uses Bob's and I used Honeyville grain) 

2/3 cup coconut oil 

1/3 cup tapioca flour

1.5 tsp baking soda

1.5 tsp baking powder

1 tsp dried oregano

1 tsp onion powder

Mix with electric mixer.

Bake at 325 degrees for about 30 minutes or until nicely browned on top.

http://www.thespunkycoconut.com/2012/02/chicken-pot-pie-benefits-of-coconut-oil.html

Pasta with Roasted Broccoli and Almond-Tomato Sauce.

I got this recipe from the Food Network Magazine June 2012. I copied it exactly except I used gluten free noodles. Directions are copied from the recipe in the magazine. This recipe is dairy free and gluten free.

• Salt
• 1/2 cup blanched almonds (I used whole raw almonds)
• 1 head broccoli florets
• 12 oz gluten free spaghetti noodles (I used DeBoles Angel Hair Pasta)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 cup lightly packed fresh basil
• 1 28 oz can whole San Marzano tomatoes 

1. Preheat the oven to 450. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until it is tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. 

2. Add the pasta to the boiling water and cook as directed on the label. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. 

3. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 tsp salt and 1/2 tsp pepper. Drain the pasta and toss with the sauce. 

GLUTINO ~ Gluten Free Table Crackers

If you are not feeling well, these crackers are a perfect substitution for those crackers you used to eat before going gluten-free. I found them today at Sunflower Market for $3.59. My husband thinks they taste like Ritz Crackers and I think they taste like Club Crackers.

Ingredients: Corn Starch, Palm Oil, Soy Flour, Invert Sugar, Sea Salt, Soy Lecithin, Cellulose Gum, Sodium Bicarbonate, Caramelized Sugar, Yeast Extract, Sodium Pyrophosphate.

Fried lima beans with garlic, green onions, spinach, and feta

I usually do not like lima beans but when my friend made this recipe for me I had to try it for myself. You may be surprised at how good it tastes!

Fried Lima Beans

1 lb bag frozen lima beans
4 tablespoons olive oil
1 bunch green onions, sliced
3 garlic cloves, chopped
5 cups fresh spinach
Salt to taste
Crumbled feta to serve (optional)

• Heat the olive oil in a stir fry dish then add the lima beans, lightly frying them until they are golden brown. I accidentally "burned" some of them but I still think it tasted good. 
• When you think the beans are almost done, add the green onions and garlic. Sauté for about 2 minutes.
• Add the spinach until it cooked.
• Remove from heat and add some salt to taste if needed
• Serve with feta on top. 

The inspiration for my version came from a book called Plenty by Yotam Ottolenghi. He used dried lima beans, butter in addition to olive oil for frying, red chiles, sorrel which is easily substituted with spinach, lemon juice, and an expensive spice called sumac. My friend Kim made this recipe for me omitting and substituting the same things I did except she used dried lima beans.