Marla's Potatoes

Marla's Potatoes
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

These are very popular with kids and adults. Count on using one large potato per person, more if they are potato fans. They go great with roasts, BBQs, or just about any meal.

Ingredients
4 extra large potatoes (we like Yukon Gold or Red)
1/4 cup olive oil
Sea Salt
Freshly ground pepper

Optional spices: Gluten-free Italian seasoning, or rosemary, or thyme, or basil

Method
Preheat oven to 350 degrees F.
Line 2 oblong baking dishes or cookie sheets with baking parchment (makes clean up easy and the potatoes don't stick!)

Wash the potatoes well
Leaving the skins on, slice the raw potatoes in 1/4 inch thick slices width-wise. They look like very fat potato chips.

Place all the slices in a large bowl and pour the olive oil all over the top of them. Toss the potatoes in the oil so that it lightly coats both sides. Place the potato slices in a single layer on the baking sheets and season them (sprinkle it sparingly on top) to taste with salt, pepper and any other desired seasonings.

Bake them for 20-30 minutes or until they are soft and tender when you pierce them with a fork. There is no need to turn them. They will be slightly browned on the bottom and white on the top when done. Serve hot from the oven.

Allergy-Free Angel Food Cake

Allergy-Free Angel Food Cake
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Nut-Free

I made this cake for a family gathering and was pleasantly surprised by the light and fluffy texture. Arrowroot flour and potato flour are used to replace the cornstarch and wheat flour used in a traditional recipe, and they work really well. This cake is great on its own, but during strawberry or blueberry season, it would be great as the base for short cake!

Ingredients:
1 + 2/3 cup egg whites, room temperature (approximately 12)
1/2 cup potato starch
1/2 cup + 2tbsps. arrowroot flour
3/4 cup granulated sugar (for sifting)
1/2 tsp. salt
1/2 tsp. cream of tartar
1 tsp. vanilla extract **optional
1 tsp. almond extract ** optional
1 cup granulated sugar (to use with egg whites)

10 inch tube pan, preferably one where the middle lifts out.

Method
Preheat oven to 350 degrees.
Allow the egg whites to sit out on the counter until they are at room temperature.
Sift together, potato starch, arrowroot flour, and granulated sugar. Set aside.

In an extra large mixing bowl, combine egg whites, salt, cream of tartar and both extracts.
Beat on high speed with electric mixer until it is stiff and stands in peaks. About 1 +1/2 to 2 minutes. Do not over beat. Reduce the speed to medium high and sprinkle in the 1 cup of sugar (1 tablespoon at a time), for about 1 minute. Turn mixer to lowest speed and sprinkle in the sifted flour and sugar mixture for about 1+1/2 minutes.

Using a rubber spatula, carefully pour out the mixture into the ungreased 10 inch tube pan. It will be very full! Use a knife to cut through the batter and remove any air pockets. Bake 40 - 50 minutes at 350 F. The cake will rise substantially above the lip of the pan in the oven, but will begin to fall shortly after you remove it. To prevent it from falling further, as soon as you can possibly handle the pan, invert it (hang on a narrow jar or drinking glass) and let cool completely. This will prevent it from losing more volume. Note that it is better to slightly over bake this cake than under bake.

It is a delicious, soft, and light angel food cake that freezes very well and thaws wonderfully.

Salsa!

Salsa!
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free, Vinegar-Free

A great (and healthy) snack with rice crackers or rice chips. Fresh cilantro makes a big difference!

Ingredients
2 fresh plum (Italian) tomatoes, diced, skins on
1/4 cup fresh coriander (cilantro), chopped
1 green onion, finely chopped
1 tbsp lime juice
1 tbsp sunflower oil
1/4 tsp sea salt
1/4 tsp pepper

OPTIONAL - for extra zip, add a finely chopped jalapeno pepper

Method In a small bowl, combine all the ingredients and enjoy. If you have time, let the mixture sit in the fridge for a few hours to allow all the amazing flavours to blend.

Betty's Chinese Chicken

Betty's Chinese Chicken

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free

**Warning, contains soy

This is an easy main and is a favourite with children and adults alike.

Ingredients

1 whole chicken, cut up (or the equivalent in boneless chicken cut into pieces)

Sauce

1/2 cup gluten-free Soy Sauce

1/2 cup water

2 tbsp brown sugar

1 tsp garlic (chopped)

1 tsp honey

2 sun dried tomato pieces, finely chopped

Method

This can be made in a dutch oven on top of the stove, or in a covered dish in the oven.

For the oven method, preheat the oven to 350 degrees.

Mix the soy sauce, water, brown sugar, garlic, sun dried tomato and honey in a bowl. Arrange the chicken pieces in bottom of the dutch oven or casserole dish. Pour the sauce all over the chicken, coating it well. Cover the dutch oven or casserole and place in the oven for 30-45 minutes or until the chicken pieces are cooked through. 1/2 way through cooking, turn the chicken pieces over, baste with more sauce and return to the oven uncovered.

Suggestion: Serve over rice with steamed broccoli on the side. My family LOVES the sauce on the rice as well.

Almond Bread

Almond Bread - adapted from pattycake.ca Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free

This bread holds together surprisingly well for slicing and toasting, and considering it is made almost entirely from almond flour, it is not a heavy bread.

Ingredients
Dry
3 cups whole almond flour (almond meal)
1/4 cup tapioca starch
2 +1/4 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet
3 large eggs
1/2 cup unsweetened apple sauce
2 tbsp olive oil
1 tbsp honey or sugar (optional)

Method
Preheat oven to 325. Grease and dust a loaf pan, I use a glass loaf pan with olive oil and tapioca starch.

Sift the almond flour and remove any large pieces. Sift again, this time with tapioca starch, baking powder, baking soda, and salt. Stir the mixture with a whisk to ensure it is completely combined.

In a separate bowl, mix eggs, apple sauce, olive oil and sugar (or honey)

Mix wet and dry ingredients together until there are no lumps, but don't over-mix. Pour into the prepared loaf pan and smooth the top (with wet hands if necessary). Bake for about 40 -45 minutes, rotating the pan half way through baking. If it is browning too fast after 20 minutes, lower the temperature to around 300 or lower. It will be ready when a toothpick inserted in the center comes out clean.

Bocconne Dolce

Bocconne Dolce (gluten and dairy free)

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

Adapted from Guess Who's Coming to Dinner, Desserts

Ingredients

Meringue

6 egg whites, room temperature

1/4 tsp cream of tartar

1 + 1/2 cups of granulated white sugar

Filling and Topping

1 pint fresh strawberries (or fresh blueberries, or canned peaches)

Dairy-Free Frosting

** Fresh blueberries work just as well, or in the winter try canned peaches (well drained)

Dairy-Free Frosting

1 cup granulated white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon gluten free vanilla extract (may be omitted)

Method:

Meringue

Beat egg whites and cream of tartar until soft peaks form. Beat in sugar gradually (1/8 cup at a time) until stiff and glossy. Line 3 round 8 inch pans with foil (or two 9 X 13 pans if you want to do an oblong cake) and grease with sunflower oil (important or the meringue will stick!) Divide and spread the meringue evenly among the pans. Bake at 250 degrees Fahrenheit for about 45 minutes or until dry and crispy firm. Cool on racks (or leave in a cool oven overnight) and carefully peel off the foil.

**Note: you are drying the meringue, not baking it so it should not brown.

Dairy-Free Frosting

In a saucepan, stir together sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. Cool slightly.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture to the egg/vanilla mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.

Reserve 4-8 of the nicest looking whole strawberries with which to decorate the top. Slice or chop up the remaining strawberries for the filling. No need to add sugar, the meringue and frosting are sweet enough.

Assembly

For the three layer round cake, place the first meringue layer on your serving plate. Spread 1/3 of the frosting on the meringue and top with 1/2 of the chopped up strawberries. Place the second meringue layer on top of the first one. Spread 1/3 of the frosting on the meringue and top with 1/2 of the chopped up strawberries. Place the third meringue layer on top of the second one and spread the remaining 1/3 of the frosting on the top, leaving the layers exposed. Slice the reserve whole strawberries in half lengthwise and use them to decorate the top of your cake.

For the two layer oblong cake, place the first meringue layer on your serving plate. Spread 1/2 of the frosting on the meringue and top with all of the chopped up strawberries. Place the second meringue layer on top of the first one and spread the remaining frosting on top. Slice the reserve whole strawberries in half lengthwise and use them to decorate the top of your cake.

Chill 2-3 hours before serving to allow the meringue to soften - otherwise it is very difficult to slice.

Additional notes: The original recipe also included spreading the first two layers with melted dark chocolate (about a 1/3 cup per layer). If chocolate is used, reserve 2-3 tsps of melted chocolate to drizzle over the top.

Pecan Pie

Dessert - Pecan Pie
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free , Peanut-Free

Ingredients

Pie Crust
Dry Ingredients
1/4 cup sweet rice flour
1/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup almond meal
2 tsps sugar
pinch of salt

Wet Ingredients
1 tbsp rice milk
6 tbsp sunflower oil
1 egg yolk

Pecan Filling
1 cup simple syrup**
3 whole eggs plus 1 yolk, beaten
1/2 cup light brown sugar
1/2 cup white sugar
2 tbsp sunflower oil
1 tsp gluten-free vanilla
1/4 tsp gluten-free almond extract
1 1/2 cups pecans

Method

Pie Crust
Pre-heat the oven to 425 degrees F. In a medium sized bowl, mix together the dry ingredients, then make a well (hole in the middle of them). In a measuring cup, mix together the wet ingredients. Pour the wet ingredients into the well of the dry ingredients. Combine the wet and dry ingredients thoroughly and let it stand for 10 minutes, allowing the flours to absorb the moisture. Press the thick mixture into a 9 inch pie plate (I use a glass one to avoid burning). Press the mixture completely up the sides of the pie pan. Bake for approximately 10+ minutes, or until the crust is fairly dry and starts to brown.

Pecan Filling
In a bowl, combine all of the ingredients except for the pecans. Mix well. Arrange the pecans on the bottom of the baked pie crust and carefully pour the filling over them. The pecans will float to the top. In a preheated 350 degrees F oven bake for 45 to 50 minutes or until the filling has set and reaches a temperature of 200 degrees F. Allow pie to cool on a rack for at least two hours before serving.

**Simple Syrup
2 cups white sugar
1 cup water

In a small sauce pan, bring the water to a boil. Add the sugar and stir to dissolve. Continue to gently boil and stir the mixture for approximately 5 minutes, or when the mixture becomes syrupy. Cool and store excess in an airtight container in the refrigerator.