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!

Ginger Snaps

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

These cookies are full of rich flavour and kids like them too. Makes 4 dozen cookies

Ingredients
Wet
1/2 cup sunflower oil
1 cup sugar
1 egg, lightly beaten
3 tbsp black strap molasses
1 tsp vanilla

Dry
1/2 cup sweet rice flour
1 cup tapioca flour
1/2 cup potato flour
1 tsp ginger, ground
1 tsp cinnamon, ground
2 tsp baking soda
1/8 tsp clove, ground
1/4 tsp xanthan gum
1/4 tsp salt

Method
Preheat oven to 350 degrees F. Line baking sheets with baking parchment.

In a small bowl, mix together the sunflower oil and sugar. Add the molasses, egg and vanilla and mix until well combined.

In a medium-sized bowl, sift together all the dry ingredients. Using a whisk, mix again to evenly distribute the salt and xanthan gum.

Fold the wet ingredients into the dry ingredients and stir until well combined. Continue stirring until a large dough ball is formed. Cover the dough with a towel and refrigerate at least one hour.
Using a teaspoon, scoop the dough out, make small balls, place them on the baking sheets and then flatten them with the bottom of a glass dipped in tapioca flour or sugar (to keep the dough from sticking). Cookies should be about 1/4 inch thick and 2 inches in diameter.

Bake 9-10 minutes and allow them to cool slightly before moving them.

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This dessert smells heavenly when it is cooking, and wanting a second helping is almost guaranteed. I used Joel's Bread Loaf that was 2 days old for the bread cubes.

** Best served warm and fresh from the oven.

Ingredients
4 cups bread cubes (free from gluten, dairy & yeast) Joel's Bread Loaf works well
1/4 cup pecan pieces
1 cup apple, finely chopped (leave skin on)
1/4 tsp nutmeg
3/4 tsp cinnamon
1/4 tsp sea salt
2 cups almond milk
1/3 cup maple syrup (plus extra for drizzling)
Sunflower oil to grease the pan

Method
Preheat the oven to 350 degrees F. Lightly oil a quiche pan or large pie pan.

In a medium-sized bowl, toss together the bread cubes, walnuts, apple pieces, nutmeg, cinnamon and sea salt.

In a measuring cup or small bowl, mix the almond milk and maple syrup together. Add the almond milk mixture to the bread mixture and gently mix. Let stand for 10 minutes.

Pour the mixture into the prepared pan and bake for 35-40 minutes.

When serving, pour a little extra maple syrup over each portion.

Turkey Loaf

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

This turkey loaf has all the taste, aroma, and comfort of homemade meatloaf, except it is made from yummy turkey! It's a favourite with kids due to its slightly sweet flavour.

Ingredients
Olive oil for pan
1/8 cup brown sugar

Loaf
1+1/2 lbs ground turkey
1/2 cup onion, chopped finely
1/2 cup celery, chopped finely
2 cloves garlic, chopped finely
1/2 cup homemade ketchup**
3 large eggs, slightly beaten (or 4 egg whites)
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 cup crispy rice cereal, crushed (gluten-free)

Method
Preheat the oven to 350 degrees F. Grease a 9X5 loaf pan with olive oil. Sprinkle the brown sugar into the bottom of the pan in a thin layer.

In a large bowl, combine ground turkey, onion, celery, and garlic. Once mixed, add the ketchup, beaten eggs, sea salt and pepper and mix again. Finally add the crushed rice cereal and mix a final time.

Press the loaf mixture into the loaf pan, removing any air, and smooth the top.

Bake for one hour, or until cooked through. Let the loaf sit for 10 minutes before serving.

**Use the homemade ketchup recipe from the Allergy Free Kitchen

Jody's Summer Salad

Jody's Summer Salad
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

The fresh mint, garden vegetables and light dressing make this a great summer salad, perfect for BBQs. It's OK to change the combination of vegetables, as long as there is variety and colour. No need to tell anyone it is actually healthy too!

Ingredients
Salad
1 28 oz can chickpeas, drained and rinsed
1/3 cup red sweet pepper, diced
1/3 cup orange sweet pepper, diced
1/3 cup celery, diced
1/2 cup cucumber (or zucchini), diced
2 tbsp pumpkin seeds, shelled (pepitas)
1/4 cup fresh peas (if not in season, you can use frozen but thaw first )
1/4 cup spinach, very finely chopped
3 tbsp fresh mint leaves, finely chopped

Dressing
2 tbsp sunflower oil
1 tbsp dry mustard
1 tbsp honey (or to taste)
1 tbsp lime juice (or to taste)

Garnish (optional)
Romain lettuce leaves
Fresh avocado
cherry tomatoes
sliced boiled eggs

Method
In a medium sized bowl, combine all the ingredients for the salad.

In a covered jar, mix all the ingredients for the salad dressing and shake to emulsify.

Moisten the salad ingredients well with the dressing, but don't soak it. Cover the salad and cool in the refrigerator for 2 or more hours before serving. Stir the salad a few times while it is cooling to redistribute the dressing.

To serve, line the bottom of a platter with romaine lettuce leaves. Transfer the salad to the platter and garnish with fresh avocado slices, cherry tomatoes and boiled egg slices.