Broccoli and Potato Soup

Broccoli and Potato Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


This is a very hearty soup that has just the right amount of flavour. 
Ingredients
3 tablespoons of olive oil
2 leeks (just the white part), very finely chopped
2 cloves of garlic, peeled and chopped
6 cups of vegetable stock (or chicken stock)
2 large Yukon Gold potatoes, peeled and cut into cubes
1 head of broccoli, stems peeled and cut into chunks, florets set aside
Sea salt and pepper
1/4 tsp nutmeg


Method
Place a medium pot on medium heat. Add the olive oil. When hot, add the leeks and saute for 3-4 minutes. Add the garlic and continue to saute for one minute. Add the soup stock, potatoes and and broccoli stem cubes. Simmer until the potatoes and broccoli are just tender. Add the florets and simmer a little longer until they are just tender. Use an immersion blender to puree the soup (either leaving chunks or until smooth - your preference). Serve immediately (hot).


This soup can be made ahead and reheated.
Serves 6 as a starter

Short Bread

Short Bread
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


This recipe is a little more particular than most of my others. The difference between just enough dairy-free spread and too much turns shortbread into cookies (they spread on the pan). The good news is that both results are delicious. Oh, and be sure to use a good quality dairy-free spread made with quality oils and not too much water. You will need the oil to retain the shape of the shortbread. When made properly, it should not spread out on the pan at all, just dry to melt-in-your-mouth goodness.

Ingredients
½ cup arrowroot flour/starch
½ cup icing sugar (corn and gluten-free)
½ cup sweet rice flour (or regular rice flour)
½ cup potato starch (NOT potato flour)
½ cup Earth Balance Margarine/spread (NOT whipped) – you may need a little more*

Method
Sift the arrowroot flour, icing sugar, rice flour, and potato starch together. If they do not completely combine, use a wire whisk to finish the job.

Add the Earth Balance margarine and cut it into the flour (using a pastry cutter or fork) until the dough is crumbly. Test the dough to see if it will hold/squish together to form a ball. *If it is still too crumbly, cut in another tablespoon of margarine (repeat up to 3 tablespoons). The dough should hold together well, but NOT be too soft (This will cause the cookies to spread during baking). Once it holds together well, use your hands to knead the dough a few times and form a solid, heavy ball. Split the dough into two halves and form two 8 inch long square logs or rolls. Wrap these in cling wrap and thoroughly chill the dough (at least one hour or overnight).

Preheat the oven to 300 degrees F. Cover a baking sheet with baking parchment. Slice the dough in ¼ to ½ inch slices and place them on the baking sheet. If the dough was made correctly, it will not spread. Decorate with sprinkles if desired. Bake for 25 minutes or until completely dry (they may brown slightly on the edges, but this is not necessary). Cool and enjoy!

Makes about 2 dozen

Mock Buckeyes - No Bake!

Mock Buckeyes - No Bake!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


Ingredients
3 tbsp Earth Balance Margarine/spread (NOT whipped)

1 cup icing sugar (we use corn-free from the cookbook)
½ tsp sea salt
½ cup almond butter* (roasted tastes a bit better)
1/3 of a large bar (300 gm) gluten and dairy-free dark chocolate bar (72% preferred)

If you use raw almond butter, you may need to add a little more oil (sunflower, almond, olive etc) to ensure the center mixture stays together.

Method
Cut butter (using a pastry cutter or fork) into the icing sugar until crumbly. Sprinkle with the salt and mix again. Add the almond butter and mix until well combined. Knead a few times with your hands to ensure it is well mixed and it forms a ball. Cover with cling wrap and refrigerate one hour or until you can form small balls (1/2 inch or 1 inch) easily. Roll the balls in your hands and place them in a covered bowl. Chill the balls for another hour or overnight.

Cover a baking sheet with wax paper. Melt the chocolate over boiling water, or gently in the microwave (be careful not to burn it). Dip the cold balls into the warm chocolate (roll them around to complete coat them and place them on the wax paper to dry. If the balls are very cold they will dry quickly, otherwise place them in a cool area.

Makes about 2 dozen or more (depends on how small you make them).

Fresh Strawberry Meringue Pie

Fresh Strawberry Meringue Pie
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
Strawberry season is almost here in Ontario, Canada and here is a great way to use them up. 1/2 of them are mashed and cooked to make the sauce and the rest are sliced and used uncooked for that wonderful fresh strawberry taste. With or without meringue, it's a favourite with kids and adults.

Ingredients
Pre-baked pie crust - see the allergy-free pie crust recipe in this blog

Filling
4 cups of fresh strawberries, sliced
3/4 cup sugar, white
2 tbsp arrowroot powder
1 tbsp tapioca starch (or flour - same thing)
1/4 cup cold water
1/4 tsp sea salt

Meringue
4 egg whites
1/4 tsp cream of tartar
7 tbsp sugar, white

Method
In a small cup, dissolve the arrowroot powder and tapioca starch in the cold water. Stir until all lumps have dissolved. In a medium pot, mash 2 cups of strawberries with the sugar and salt. Cook over medium heat until hot - but not boiling. Slowly add the arrowroot and tapioca mixture to the cooked strawberries stirring constantly. Continue to cook and stir until the mixture begins to bubble and becomes very thick. Remove from heat and cool it slightly.

Make the meringue topping. In a large glass or metal bowl, whip the egg whites and cream of tartar until soft peaks form. Slowly add the sugar 1 tbsp at a time until stiff peaks form. Set aside.

Place the remaining 2 cups of sliced strawberries into the pre-cooked pie shell. Pour the slightly cooled, thick strawberry mixture over the fresh sliced strawberries until mostly covered (this sauce holds the fresh berries together in the pie when cutting it). Top with the meringue and seal to the edges of the pie shell.

Bake at 350 for 10 minutes, or until the meringue is golden brown. Cool and refrigerate until well chilled.

Serves 8-10 people

Strawberry Sorbet Rice-Cream

Strawberry Sorbet Rice-Cream
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Summer is nearly here and the NEED for icecream is getting stronger. But being intollerant of dairy makes it difficult. This recipe uses only fresh fruit, rice milk and a little sugar - and it satisfies the need for a cold, scoopable summer treat. It works well in a gluten-free cone or a dish. Note: works equally well with a pound of frozen peaches.

Ingredients
A strong blender, capable of blending frozen fruit (or ice cubes) - I use a Vitamix
1 pound strawberries, frozen (do not thaw)
1 cup rice milk (or almond milk)
1/4 cup sugar, white

Method
Put the strawberries and rice milk in the blender, then pour the sugar over top. Pulse the blender until the frozen berries are chopped up, the puree/blend until smooth. Serve immediately (soft-serve style) or return to the freezer for a harder texture. If you leave it in the freezer overnight - thaw 10-15 minutes before serving.

Serves 8-10

Chocolaty Brownies, Mmm

Brownies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
These brownies are very chocolaty and moist thanks to a surprise ingredient - zucchini!

Ingredients
Dry Mix
3 tbsp sweet rice flour
3 tbsp white rice flour
3 tbsp brown rice flour
3 tbsp tapioca flour
1/4 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder (corn-free)

Cocoa Mixture
1/4 cup cocoa
1/4 cup margarine, dairy- and soy-free

Wet Mixture
3 egg whites
3/4 cup granulated sugar
1 tsp vanilla
1/4 cup zucchini, finely grated

Extras
1/4 cup walnuts, chopped (optional)
1/2 cup chocolate chips, gluten-, dairy- and soy-free
extra margarine for greasing the pan

Method
Preheat oven to 350 degrees F. Grease an 8 X 8 inch in square baking dish (I recommend glass)

In a small bowl, whisk together all the dry mix ingredients and set aside

In a small saucepan, melt the margarine over medium-low heat until just melted. Add the cocoa, stir until completely combined, and set aside to cool.

Using a mixer and a large bowl, beat the egg whites until foamy and soft peaks form. Continue mixing and add the granulated sugar a little at a time until thoroughly blended. Add the vanilla extract and continue to beat. Add the margarine/cocoa mixture and continue to beat until combined.

Using a spoon or spatula, fold in the zucchini and stir until just combined. Add the flour mixture and stir until just combined. Finally, fold in the nuts and chocolate chips and stir until just combined.

Pour into the greased baking dish and bake for 20-25 minutes, or until a toothpick or knife inserted comes out clean. It is better to slightly under cook the brownies rather than dry them out too much.

Makes 16 medium sized brownies

Yummy Carrot Muffins

Yummy Carrot Muffins
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


Dry Ingredients
3/4 cup sweet rice flour (or rice flour if you cannot find sweet rice)
3/4 cup brown rice flour
1 cup brown sugar
7 tbsp + 1 tsp arrowroot powder
1/4 cup tapioca flower
1 + 1/2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon, ground
1 tsp ginger, ground
1 tsp sea salt
1/4 tsp cloves, ground
1/2 cup walnut pieces (optional)


Wet Ingredients
3 whole eggs (or 5 egg whites)
1 cup sunflower oil
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
2 cups finely grated carrots (approx. 3 large carrots)
Extra sunflower oil to grease the muffin tins

Method
Preheat oven to 350 degrees F. Lightly grease the muffin tins with sunflower oil.

In a large bowl, whisk together all the dry ingredients, except for the walnuts.
In a smaller bowl, whisk together all the wet ingredients, except for the carrots. Once the wet ingredients are all combined, fold in the nuts and carrots using a large spoon or spatula. Next, fold in the dry ingredients and stir again until it is just combined. The batter will be very thick.
Fill each hole of the muffin tins 3/4 full.
Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Watch carefully that they do not burn in the last 2 minutes. Consider reducing the heat to 325 if they are cooking too quickly.

This recipe makes about 15 muffins

Gingerbread Cookies

Gingerbread Cookies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Dry Ingredients:
1 cup sweet rice flour (or white rice flour)
3/4 cup potato starch (NOT potato flour)
3/4 cup tapioca starch (also called flour)
1+½ tsp baking soda
1 ½ tsp xanthan gum (or guar gum)
1/8 tsp cloves (ground)
1 tsp cinnamon (ground)
1 tsp ginger (ground)
1/4 tsp salt

Wet Ingredients
½ cup brown rice syrup
2 tbsp honey
1 egg white (cold)
½ cup gluten-free, black strap molasses

Other Ingredients:
1/3 cup dairy&soy -free margarine

Method
Using a wire whisk, combine the dry ingredients well. Using a fork or pastry cutter, cut in the margarine until the mixture is crumbly.sIn a small bowl, beat the wet ingredients together well. Add the wet mixture to the dry and combine until it forms heavy dough. Form a flat ball, cover and refrigerate for one hour (or overnight).

Preheat oven to 325 degrees. Line baking sheets with baking parchment.

Sprinkle a little tapioca flour on a sheet of baking parchment and roll out ¼ of the dough to ¼ inch thick. Use extra tapioca flour if the dough is sticky. Cut out the shapes as desired and place on lined baking sheets. Repeat for the remaining dough.

Bake for 7 minutes and cool on a wire rack.

Decorate with allergy-free frosting.

Muskoka Rice Pudding

Muskoka Rice Pudding

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Muskoka, Ontario is renowned for the delicious wild blueberries that grow there. The recipe for Muskoka rice pudding was conceived while munching those marvelous and flavourful berries. When serving the pudding, it never hurts to add a few more fresh ones on top!

Ingredients
1 cup white rice

2 cups water

1 cinnamon stick

1+1/4 cups rice milk

1/2 tsp sea salt

1/4 cup brown rice syrup

2 tbsp brown sugar

1 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

3/4 cup fresh, wild blueberries

**Optional: Additional blueberries for garnishing

Method

Bring the rice, sea salt, cinnamon stick, and water to a boil. Cover the pot, reduce heat to low, and simmer for 30 minutes or until most of the water has been absorbed. Remove the cinnamon stick and discard. Add the rice milk, brown rice syrup, brown sugar, vanilla, and spices and cook for a few more minutes to allow the flavours to blend (up to 10 minutes). Stir gently to prevent scorching.

Add the wild blueberries and stir gently to avoid breaking them and discolouring the pudding.

Serve warm with a little extra cinnamon and nutmeg on top, or refrigerate until thoroughly chilled. If you are going to warm up and eat the pudding later, transfer it to a small casserole dish and gently heat in an oven or microwave.

Cottage Biscotti

Cottage Biscotti
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

One rainy afternoon at our cottage, Cottage Biscotti was born! This is great on its own, or dip it in an icing glaze or dark chocolate glaze.

Ingredients
Dry
3/4 cup brown rice flour (or potato flour)
1/4 cup almond flour
3 tbsp tapioca starch
2 tbsp arrowroot flour
3/4 tsp guar gum
1/2 tsp gluten free baking powder
1/4 tsp sea salt

Wet
2 whole eggs (or 3 egg whites)
1/2 cup sugar
2 tbsp sunflower oil
2 tbsp rice milk

Nuts and Fruit
1/3 cup prunes, pitted and finely chopped (or use other dried fruit of choice)
1 cup pecans, coarsely chopped (or use other nuts of choice)

Optional Icing Glaze
1 cup icing sugar (corn and gluten-free)
1 tsp almond extract
1 tbsp rice milk

Method
Preheat the oven to 325 degrees F. Oil an 8 X 8 inch baking dish with sunflower oil and set aside. Line a baking sheet with baking parchment and set aside.

Biscotti
In a medium bowl, blend all dry ingredients well using a whisk. Set aside.

In a large bowl, using an electric mixer, beat the wet ingredients until blended. Add the dry ingredients to the wet a little at a time. The batter will be VERY thick. Fold in the nuts and fruit using a spatula and distribute evenly. Press the mixture into the prepared baking dish as evenly as possible and bake for 30 - 35 minutes or until the top just begins to turn brown. Remove from oven and cool for about 5 minutes.

Slice the layer of biscotti into three equal pieces in the pan. Remove each section from the pan and cut it again, on the short side, into four pieces, each 2 inches wide. In all you should have approximately 16 pieces.

Place each piece, wide side down on the lined baking sheet and continue baking for about 15 minutes or until they are crisp (could take a bit longer depending on humidity).

Icing Glaze
In a small mixing bowl, combine corn-free icing sugar, almond extract and rice milk. Stir it until it is smooth (all lumps are absorbed). If the glaze is too thick for dipping, add 1 tsp of rice milk at a time until it is thin enough to coat the biscotti, but not so thin that it drips off.

When the biscotti is cool, dip each one into the glaze coating only 1/2 of it (one end). The uncoated end can be used to handle the cookie. Place each one on a wire rack or a parchment lined cookie sheet to dry. If desired, melted chocolate can be used to dip the biscotti instead of using the icing glaze.

Cheese-Like Sauce

Cheese-Like Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This is a great recipe for making about 1/2 cup of cheese-like sauce to have over vegetables or on pasta. It is a favourite of my little girl and her dad. For adults, get adventurous and use more spices to give it some zing!

Ingredients

1/2 cup rice milk

2 slices vegan rice cheese

2 tsp tapioca flour

1/4 tsp dried mustard

Sea salt and freshly ground pepper to taste

**Optional: a pinch (1/8 tsp) of any of the following onion powder, garlic powder, celery salt, ground fennel seed

Method

Heat the rice milk to hot (not boiling) either in a small pot over medium heat, or in a large cup in the microwave on high for about 30 seconds. Add the "cheese" and dry mustard (and any other spices) and heat again until the cheese is mostly melted (about 20 seconds in the microwave). Remove about 3 tablespoons of the hot liquid and place in a small cup or bowl. Add the tapioca flour to the cup and stir until it is fully absorbed by the hot liquid in the cup and there are no lumps. Stir the mixture back into the pot of "cheese" sauce and continue to heat until the mixture thickens (about 20 seconds in the microwave, stirring after 10 seconds). Adjust the seasoning with sea salt and freshly ground pepper.

Note: There is no need to boil the sauce to thicken it.

Duck Soup

Duck Soup

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free
** Does contain gluten-free soy sauce

This very robust soup has a lot of wonderful flavour (many of the same spices used in the duck patties), but it is not a hearty (thick) soup. It can be used as an appetizer, or paired with gluten-free bread and a salad to make a complete meal.

This recipe is best made over two days. The first day, make the broth and cook the duck meat. The second day, skim the fat off of the broth (and discard), and continue to prepare the soup. This is a great recipe to make to use up all the left over duck parts after making duck patties (if you start with a whole duck).

Ingredients

1 duck, uncooked (or the leftover, uncooked parts from making duck patties will do)

Seasonings

3 cloves garlic, chopped

1 onion, coarsely chopped

2 stalks celery, chopped up

1/4 tsp peppercorns, whole

1+1/2 tsps sea salt (or to taste)

1/4 tsp cloves, ground

2" x 2" piece of fresh ginger, chopped into small pieces

1 tbsp soy sauce (gluten-free)

Freshly ground pepper to taste

Add near the end of cooking

1+1/2 tsp fennel seed, finely chopped or crushed (also called anise)

2 fresh plums, peeled and cut into thin slices

Duck meat

Just before serving add...

3 cups cooked rice (white or wild)

Method

Day 1. Cover the fresh (uncooked) duck meat with water in small stock part or large dutch oven. Bring the water to a slow boil over medium-high heat, skimming the foam off from time to time. When the water has boiled, turn down the heat to medium-low, and continue to simmer for 1 + 1/2 hours. The meat should be cooked through. Do not add sea salt to the water while simmering.

Cool the broth, strain the meat and bones out of it using a colander over top of a large bowl, and refrigerate overnight. Cool the duck meat and refrigerate overnight discarding any large bones and large pieces of skin/fat.

Day 2. Skim the cold, congealed fat off the broth and discard (unless you have another use for it). return it to a large pot over medium heat. Add the chopped onion, and all the other seasonings to the pot. Reduce heat and simmer for 2 hours. Strain the seasonings from the soup (using a colander and large bowl) and return it to the soup pot again.

While the broth is simmering, strip any usable duck meat from the bones, cut into bite sized pieces and reserve.

Add the reserved duck meat, plum slices and crushed fennel seed to the strained soup and simmer for 20 minutes. Taste the soup and adjust the seasonings if necessary.

Just before serving, add the rice to the pot. If you think you will have leftover soup, do not add the rice to the pot, place a little in each bowl before serving. The rice will soak up any leftover broth if left in it long enough (like overnight).

Duck Patties

Duck Patties
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free

** Does contain gluten-free soy sauce

I have always been a fan of duck, but have never been terribly adventurous in preparing it. I came across a recipe for duck burgers and simply had to try to adapt it for our life-style. The result was absolutely delicious. If you are cost conscious, purchase a whole duck (not just the expensive boneless breast meat), remove the breast meat for this recipe, and make soup with the remaining parts!

Ingredients
2 duck breasts, boneless
1/3 cup crispy rice cereal (gluten free), crushed

Seasonings
1/4 of a small onion, chopped very finely
1 tsp fresh ginger, grated
1 tsp soy sauce, gluten free
1 tsp garlic, minced
1/4 tsp fennel seed, crushed or finely chopped
1/8 tsp cloves, ground
Sea salt and freshly ground pepper to taste

Method
Cut the duck breasts into quarters, but leave the skin on. Place the duck chunks into a food processor and pulse only until the the meat is chopped up, but not a mushy paste. If there are large chunks of skin or fat that are not processed, take them out and discard them. Put the chopped duck in a medium sized bowl.

Add all the seasonings to the bowl and blend well. Add the sea salt and pepper to taste, last. There is quite a bit of flavour already, so use sparingly.

Finally, fold in the rice crumbs a little at a time to help combine the duck bits and make it easier to handle. Form 6 small patties with the mixture and place them in a medium sized skillet over medium heat.

As the skin and fat were left on during processing, there will be plenty of oil in the pan before long. You may want to drain some of it off during cooking. Brown well on one side, then flip and brown the other. Do not turn more than once as the patties may fall apart. Cook for about 5-7 minutes, or until they are cooked through.

Serve with rice, on a bun (like Joel's burger buns), or make them smaller and serve them as appetizers.

Sydney's Mac and Cheese-Like

Sydney's Mac and Cheese-Like

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This was an instant hit with my little girl. She especially liked the rice crumbs on top. The sauce does have a light, cheesy flavour to it, even though it is dairy and soy-free!

Ingredients
450 gms rice pasta (elbows or shells work well)
1 cup frozen peas

Sauce
1 small onion, finely minced
2 tbsp olive oil
3 tbsp tapioca flour
1 tsp dry mustard powder
2+1/4 cups rice milk
3/4 cup non-dairy, rice cheese (no soy) - I used 7 of the sandwich slices.
1/4 tsp nutmeg, ground
1 tsp sea salt
Pepper to taste

Garnish
1 cup crispie rice cereal (gluten free), crushed

Method
Pre-heat oven to 325 degrees F. Oil a medium sized baking dish with olive oil.

Bring a large pot of water to a boil and cook the rice pasta according to the directions. Cook only until tender, but firm. When done, rinse under warm water to remove the starch and pour into a large bowl. Add the frozen peas and set aside.

Sauce
In a medium sized pot over medium heat, add the olive oil. When hot, cook the minced onion until it is tender, then add the mustard. Slowly whisk in the rice milk and nutmeg and heat until warm. Add the rice "cheese" and continue stirring until it melts, and the sauce begins to get hot.

To thicken the sauce, remove 4 tablespoons of the sauce and place it in a small bowl or cup. Add the tapioca flour and stir until the flour is fully absorbed and there are no lumps. Whisk the tapioca mixture back into the "cheese sauce" and stir gently until it gets hot and thickens. Season with 1 tsp sea salt and add pepper to taste.

Pour the sauce all over the pasta mixture and toss lightly until it is well coated. Pour the entire mixture into the prepared baking dish and top with the crushed rice cereal.

Bake for 20 minutes to allow the "cheese" sauce to absorb and the frozen peas to heat up.

Sydney's Endless Energy Bars

Sydney's Endless Energy Bars

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

There are a lot of gluten-free energy bars on the market, but we haven't found many that our little girl, or her dad enjoy. These "eat" more like rice crispy squares, but are packed with protein and fruit, and none of the sugar!

Ingredients

Dry Ingredients

4 cups crispy rice cereal, gluten free

1+1/4 cups pecan pieces, no salt

1/8 cup sunflower seeds, roasted, no salt

1/8 cup pumpkin seeds (also called pepitas), no salt

3/4 cup freeze dried strawberries, chopped up

1/4 cup mixed berry fruit bar, cut in to very small pieces (no sugar added)

Sauce

3/4 cup brown rice syrup
3/4 cup almond butter

1 tsp vanilla extract

1/2 tsp sea salt

Method

Line a large baking sheet with parchment paper (not waxed paper!)

In a very large bowl, add all the dry ingredients and toss together thoroughly.

In a small saucepan, add the brown rice syrup and almond butter and mix together well over medium-low heat. Continue to stir until the sauce has melted and begins to bubble - watch that the mixture does not scorch. Continue to cook and stir for one more minute. Remove from head and add the vanilla and salt.

Drizzle the hot sauce over the dry mixture and combine quickly using a large spatula. Work quickly as the sauce cools and thickens fast. When the dry mixture is thoroughly coated with the sauce, scrape the mixture onto the prepared baking sheet. Spread the mixture as evenly as possible over the entire sheet.

To flatten the mixture, cover them with waxed paper (or parchment) and use a rolling pin. Leave the waxed paper on and chill the entire sheet for about 2 hours. When chilled, cut them into energy bar sized pieces (using either a knife or pizza cutter), and store them in a covered container in the refrigerator with waxed paper between each one, or insert each into a snack bag sized baggie, so they are ready to grab and go.

Yield 16 large or 32 small bars.

Rosemary & Apple Roast Chicken

Rosemary & Apple Roast Chicken

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This flavourful chicken is perfect for family dinners or entertaining!

Ingredients

1 whole chicken

1 large onion, coarsely chopped

3 Granny Smith apples, cored and sliced with the skin on

3-4 springs of fresh rosemary

Flavoured Coating

1/4 cup olive oil

1/4 cup apple juice

1 tbsp maple syrup

1/4 tsp freshly ground pepper

1/4 tsp sea salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Additional spice for sprinkling over the apples.

Optional: 2 tsp tapioca starch for thickening gravy

Method

Preheat the oven to 475 degrees F. Have the bottom half of a roasting pan ready with a rack in the bottom. Prepare the chicken by removing any giblets and rinsing it under cold water. Pat it dry with paper towels (and discard the towels).

Flavoured Coating

In a small bowl or measuring cup, combine all the ingredients for the flavoured coating well using a fork. Put several pieces of apple and onion into the cavity of the chicken. Truss the legs to keep the onion and apple inside.

With a cooking brush, brush the flavoured coating all over the chicken and drip some inside the chicken too. It is fairly thick so it should stick well.

Place the chicken, breast side up in the roasting pan (on top of the rack) and pour any remaining coating over the chicken. Adjust the seasonings (additional sea salt and freshly ground pepper) if desired. Place the remaining apple slices and onion pieces around the chicken, and sprinkle cinnamon, nutmeg and ground cloves over them. Carefully pour 1 cup of water into the bottom of the pan. Break the sprigs of rosemary into large pieces and place some directly onto the top of the chicken, and some into the bottom of the roasting pan with the water.

Put the roasting pan, uncovered, into the oven and roast for 20 minutes at 475 degrees to seal in the juices, then reduce the temperature to 325 minutes for an additional 1 +1/2 hours, or until the chicken is cooked through and the juices run clear.

**Hint: I like to baste the chicken every 30 minutes or so, and make sure there is liquid in the bottom of the pan for making gravy or au jus. If too much has evaporated, add 1/2 cup at a time.

At the end of cooking, the liquid in the bottom of the pan will be very flavourful (fruity and spicy) and likely does not need flavour added. If you wish to thicken the liquid for gravy, drain it into a small pot through a sieve or strainer to remove the rosemary leaves and cook over medium heat. Remove 4 tbsp of the hot liquid and add 2-3 tsps of tapioca flour. Stir until the flour as been absorbed and there are no lumps. Whisk the tapioca mixture back into the gravy and stir while it is cooking until it begins to thicken.

Chicken Shish-Kabob

Chicken Shish-Kabob
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free**, Peanut-Free

Tired of burgers? Shish-Kabobs are a great alternative. Let each dinner guest prepare their own kabobs, then they get exactly what they want! Even kids like to make their own.

Ingredients
2 boneless chicken breasts, cut into 1 inch chunks (approx.)
8 baby potatoes, skin on
1/2 green pepper, cut into large chunks
1/2 yellow pepper, cut into large chunks
1/2 red pepper, cut into large chunks
8 grape tomatoes
(add or substitute any other veggies or fruit you like that can be barbecued)
3 tbsp olive oil
Sea Salt and Freshly ground pepper

**Optional marinade: 1/4 cup soy sauce, gluten free
1/4 cup water

Method
Before the barbecue, gather 8-10 skewers. If you are using wooden skewers, submerge them in water for at least an hour to prevent them from burning on the barbecue. If you wish to marinate the chicken before barbecuing it, place the chicken in a bowl and add the soy sauce and water. Cover and let stand in the refrigerator for one hour.

Boil the baby potatoes until they are tender (they give when you squeeze them) before the barbecue. This can even be done the day before. Allow them to cool .

In the meantime, prepare all the vegetables (and/or fruit) for skewering. On a small plate or in a tiny bowl, mix the olive oil with some sea salt and freshly ground pepper. Arrange all the items to skewer to make it easy for the dinner guests to reach them.

When the chicken is ready, invite the dinner guests to wash their hands, then grab 2 skewers and pierce and slide onto the skewers the items of their choice. Remind your guests to take note of what they put on their skewers so they will get the right one back after they are cooked! When they are finished their creations, using a basting brush, lightly brush on the oil and seasonings mixture. This is very important to prevent the chicken from sticking to the grill. Cook the kabobs about 12-15 minutes, or until the chicken is cooked through.

Serve with rice or a salad.

Bruschetta

Bruschetta

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This recipe works great as an appetizer or as a side to pasta dinners.

Ingredients

6 slices, Joel's Bread Loaf

Olive oil to brush on bread

1 tsp garlic, minced

2 plum tomatoes, diced

Sea salt and Freshly ground pepper

1 tbsp lemon juice

1/2 tsp Italian seasoning, gluten free

1+1/2 tsp olive oil

Parsley or cilantro to garnish

Method

Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

In a bowl, add the diced tomatoes, lemon juice, 1 +1/2 tsp olive oil, garlic and Italian seasoning. Toss together lightly and season with salt and pepper to taste.

Lightly paint one side of each slice of Joel's dinner loaf (or other gluten free bread) with olive oil using a pastry brush. Place the bread oil side down on the parchment. Bake for about 10 minutes or until slightly toasty. Remove from the oven and turn the oiled side up.

When ready to serve (it's best served warm), spread some of the tomato mixture over each slice of toast and cut each slice of toast into 4 pieces. A pizza wheel (cutter) works well for this. Do not spread the tomato mixture too soon or the bread will become soggy.

Garnish with some fresh cilantro or parsley.

Enjoy!

Chicken Tetrazzini

Chicken Tetrazzini
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This recipe works equally well with turkey. Pine nuts are used to make the sauce more flavourful, but can be omitted.

Ingredients
2 cups chicken (or turkey), cooked and chopped
1 tbsp olive oil
1/2 cup vegetables (I used a yellow zucchini)
1/2 large onion
2 cloves garlic, finely chopped
1/2 tbsp fresh thyme, finely chopped
1/4 cup apple juice

Pasta

8 oz rice linguine

1 tsp olive oil

3/4 cup peas, fresh or frozen

2 tbsp fresh parsley, chopped

Sea Salt and freshly ground pepper to taste

Sauce
1/4 cup tapioca flour (for thickening)
2+1/2 cups rice milk

1 tsp vanilla
1/2 cup chicken (or vegetable) broth
pinch ground nutmeg

2 tsps Italian seasoning

1/4 cup pine nuts, crushed into a paste

Sea Salt and freshly ground pepper to taste

Garnish

1/4 cup whole pine nuts

Method
Preheat oven to 450 degrees F. Oil a medium sized baking dish (large enough to hold all the pasta and chicken).

In a medium-sized frying pan over medium heat, add 1 tablespoon of olive oil. When hot, add the onion, garlic and fresh thyme and saute until the onions are tender and almost translucent. Add the apple juice and simmer until it is evaporated. Add the zucchini and continue cooking for 1 minute (do not overcook). Set aside in a large bowl, add the cooked chicken, and toss it all together lightly.

Pasta

Bring a large pot of water with 1 tsp olive oil to a boil. Add the rice pasta and cook until it is tender but firm (do not overcook!). Drain, rince the pasta under warm water, and add to the chicken mixture.

Sauce

In the same frying pan over medium heat (or a bit lower), add 1 tablespoon of olive oil and the tapioca flour. Whisk until thoroughly combined. Whisk in the rice milk, broth, vanilla, Italian seasoning and nutmeg stirring constantly. Increase heat to medium high and bring to a boil. Continue to stir until the sauce thickens (about 5 minutes). Gently stir in the pine nut paste and season with sea salt and pepper to taste. Cool slightly and add to the chicken mixture.

Toss all the ingredients together and add the peas and parsley. Adjust the seasonings if needed. Toss again and pour into the prepared baking dish. Sprinkle the remaining 1/4 cup of whole pine nuts over the top and bake for about 25 minutes.

Pancakes

Pancakes
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Nothing says the weekend like a big stack of fresh-off-the-griddle pancakes. These are delightfully light, and can soak up maple syrup like a sponge. Kids and adults will ask for seconds!

Ingredients
Dry
1/2 cup sweet rice flour (plain rice flour will also work)
1/2 cup almond flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 cup brown sugar
4 tsp baking powder
1/2 tsp sea salt
1/2 tsp xanthan gum

Wet
2 eggs
4 tbsp sunflower oil
1+1/2 cups rice milk

Extra sunflower oil to season the griddle

Method
In a medium-sized bowl, whisk together the dry ingredients, mixing well.
In a small bowl or large measuring cup, combine the wet ingredients.

Slowly add the wet ingredients to the dry ingredients stirring with a fork or whisk until the batter is consistent, but slightly lumpy. Let the batter sit while you preheat the griddle to about 300 degrees F, then whisk again just before cooking.

Season the griddle with a light coating of sunflower oil. Pour 1/4 cup of batter or less onto the griddle for each pancake. Flip the pancakes over when you see bubbles throughout the pancake and the bottom is lightly browned. Lightly Brown the other side and serve hot!