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Gluten-Free Recipes

Recipe: Gluten-Free Vegan Banana Oat Chocolate Chip Cookie

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Today is National Chocolate Chip Cookie Day, as I mentioned last week. If you are looking for a quick, simple recipe for chocolate chip cookies, try this one out. The cookies are naturally sweetened with bananas and Medjool dates, making them a healthy snack choice.

Banana Oat Chocolate Chip Cookies

  • 3 very ripe bananas
  • 2 cups gluten-free oats (not instant)
  • 1 cup pitted and chopped dried Medjool dates
  • 1/2 cup canola or vegetable oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Preheat oven to 350°F. Mash bananas in a bowl. Add remaining ingredients and mix well. Allow mixture to sit for 30 minutes.

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Using a mini ice cream scoop or tablespoon, scoop out dough onto parchment-lined baking sheet. Bake until cookies are brown around the edges, 25 to 30 minutes. To make bars instead of cookies, place the dough in a 7 x 11-inch dish sprayed with cooking spray. Bake for 35 to 40 minutes until golden and allow to cool. Cut into bars or squares.

*recipe and image courtesy of Veria.com

How will you celebrate National Chocolate Chip Cookie Day?

Recipe: Gluten-Free Beet Ravioli with Roasted Pepper Sauce

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

When I hear the word “ravioli”, I think of the traditional filled pasta that is most likely not gluten-free.

The following recipe is not your traditional ravioli, in fact, it is plant-based, but is sure to satisfy your pasta cravings.

Gluten-Free Beet Ravioli with Roasted Pepper Sauce

Ingredients

Ravioli:

  • 2 golden beets
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup lemon juice (juice of 4 lemons)
  • 1/2 teaspoon salt

Filling:(Yield: 1 1/4 cups)

  • 1 cup macadamia nuts
  • 1/4 cup pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • A few turns of fresh ground pepper
  • 3 tablespoons nutritional yeast
  • 3 tablespoons water (if necessary)

Roasted Red Pepper and Basil Sauce:(Yield: 1 1/4 cup)

  • 1 large fresh tomato
  • 3/4 cup roasted red peppers
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced2 sprigs fresh oregano, chopped
  • 5 leaves fresh basil, chopped

Drizzle:(Yield: 1/2 cup)

  • A handful of fresh basil leaves
  • Handful fresh arugula
  • 1/2 cup extra virgin olive oil

DirectionsTo Make the Ravioli:

Peel beets and slice them very thin on a mandolin. Place sliced beets in a large bowl or baking pan and marinate in salt, olive oil, and lemon juice for about 30 minutes to 1 hour, or until softened.

To Make the Filling:

Soak nuts in water, covered, overnight. Drain and put in a food processor with the rest of the ingredients and grind to a “cheese.” If it’s too thick, add water 1 tablespoon at a time until the mixture moves easily and looks a little thicker than ricotta cheese.

To Make the Sauce:

Coarsely chop pepper and tomato, place in a bowl, and mix with remaining ingredients.

To Make the Drizzle: Place in food processor and process until herbs are well chopped. This “oil” can be chunky with the herbs left in or strained to just get a green oil for drizzling.

Assemble ravioli using beet slices and filling. Press the edges of beet slices together to seal. Arrange them on a serving platter or on plates with sauce spooned over them.
Finish with some herb drizzles.

For a video and more recipes, visit Veria.com.

Recipe: Gluten-Free Pulled Pork Bowl

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

In an effort to cut back on my weekly visits to Chipotle, I have taken menu planning a little more seriously lately. The crock pot has been an integral part of the plan. Pulled pork is one of the meals I can count on everyone eating, though not always the same version. Hannah prefers a sandwich, while Jon likes to eat the pulled pork in soft taco form.

When I got home late from work on Wednesday evening, I didn’t have time to cook brown rice for a bowl with pulled pork and veggies. I silently cursed myself for not thinking about it earlier in the day, but then moved on to what I could use in place of the rice. I found a lone sweet potato in my pantry, so I chopped it up and sautéed it in a bit of olive oil.

Once the diced sweet potato was cooked to my liking, I removed it and added some raw spinach with another dash of olive oil and sautéed until wilted. I added the sweet potato and pulled pork to the pan, seasoned lightly with sea salt and pepper and cooked until warmed through.

IMG 1510The only thing missing was goat cheese!

Pulled Pork Bowl (single serving)

  • 1 sweet potato, diced
  • 2-3 handfuls raw spinach
  • 3-4 oz. pulled pork
  • Sea salt & pepper
  • Goat cheese crumbles

Directions:

  1. Saute sweet potato in olive oil until cooked.
  2. Remove from pan and sauté spinach in small amount of olive oil.
  3. Add pork and sweet potato back into pan. Lightly season with sea salt & pepper.
  4. Pour into bowl or plate, top with goat cheese.

Best thing about this dish is all of the ingredients are naturally gluten-free.

Recipe: Gluten-Free Old Fashioned Gingerbread

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

One of my favorite parts of the Christmas season is gingerbread. Not just gingerbread or gingersnap cookies, but real gingerbread cake. I haven’t had this in years, so I decided that it was high time to make it gluten-free.

I took a recipe from allrecipes.com and converted it to gluten-free. It was a fairly simple recipe and not very time-consuming at all. Not only did I sub-GF flour, but I cut the butter in half and added 1/4 cup of applesauce. I also doubled the spices.

Gingerbread Recipe

  • 1/2 cup sugar

  • 1/4 cup butter
  • 1/4 cup applesauce
  • 1 egg
  • 1 cup molasses
  • 2 1/2 cups all-purpose gluten-free flour
  • 1 1/4 tsp Xanthan Gum
  • 1 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 cup hot water

Directions:

  1. Preheat oven to 350. Pam or grease & flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Add in the applesauce. Beat in the egg and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, spices, and xanthan gum. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake for 1 hour in the preheated oven. Check after 45 minutes or so, as I didn’t have to cook mine longer than 50 minutes. Allow cooling in the pan before serving.

Flip the cake onto a decorative plate, sprinkle with powdered sugar, and serve with Cool Whip.

Recipe: Sweet Potato Hash Pie

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

The countdown is on…only five days until Thanksgiving! Iron Chef Cat Cora has created fun twists on traditional favorites that incorporate Pillsbury’s new refrigerated gluten-free dough. One in particular that caught my attention is the Sweet Potato Hash Pie. Check it out.

Update an old-fashioned hash with sweet potatoes and by adding a flaky pastry top.

Sweet Potato Hash Pie

Ingredients:

Prep Time: 30 Min

Start to Finish: 45 Min

  • 3 tablespoons olive oil
  • 1 1/2 lb white potatoes, peeled and cut into 1/2-inch cubes (2 1/4 cups)
  • 1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
  • 1 medium onion, diced
  • 1/2 medium red bell pepper, cut into 2-inch strips
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 1/4 cups Progresso® chicken broth (from 32 oz carton)
  • 2 tablespoons Betty Crocker™ All-Purpose gluten-free Rice Flour Blend
  • 1/2 container (15.8 oz) Pillsbury® gluten-free refrigerated pie and pastry dough
  • 1 teaspoon gluten-free grated Parmesan cheese, if desired

Directions:

1. Heat oven to 400°F. Grease 2 quart round baking dish.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Saute white potatoes 5 minutes, stirring occasionally; add sweet potatoes and saute 5 minutes, stirring occasionally. Stir in onion, bell pepper and garlic; cook and stir 5 minutes longer or until potatoes are firm but tender. Stir in basil, oregano, salt, pepper and cayenne.

3. In 2 cup measure, stir together chicken broth and rice flour blend. Push potatoes to one side of skillet. Over medium heat, quickly whisk in broth mixture until bubbly; stir potato mixture into sauce; cook and stir 1 to 2 minutes or until thickened. Spoon potato mixture into baking dish.

4. Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Cut dough into 6 to 8 circles, using a 2 1/2-inch biscuit cutter. Place circles of dough evenly over sweet potato mixture. Sprinkle dough with Parmesan cheese.

5. Bake 12 to 18 minutes or until pastry is dry and begins to brown.

8 servings

Pillsbury gluten-free refrigerated doughs are available in mainstream grocery stores across the US.  Look for them with the regular refrigerated doughs.