Gluten Free Egg Free Vegan Pancake Mix

No: gluten, eggs, dairy, soy, (corn)

This is a dry gluten-free, egg-free just-add-milk pancake mix. It worked great for a recent camping trip in the Rocky Mountains!

Mix together:

1-1/2 cups all-purpose gluten-free flour blend (check for allergens)
optional: 1/4 tsp xanthan gum (corn) if your flour blend doesn't already contain it
* this recipe works with or without the gum
2 tbsp sugar
2 tsp corn-free baking powder
1/4 tsp salt

Directions to Prepare:

Mix with any non-dairy milk to desired consistency. I used coconut milk and didn't measure - maybe about 1-1/2 cups? Then fry on a hot griddle. Unfortunately these take longer to cook than regular pancakes, but at least you have PANCAKES to reward your patience!

Alas, I do not have a photo of the pancakes. I could hardly cook them fast enough for the kids. But here's the previous morning's potato-fry prep.

Timber Creek Campground, Rocky Mountain National Park

Gluten Free Mashed Potato Pizza Crust

No: gluten, eggs, dairy, soy, nuts, (corn)

Tried something last night & didn't get it right - so here are some notes for tweaking later...

Try this for single-serving pizza crust:

Preheat pizza stone in oven to 400 F.

Mix together:
1/2 cup mashed potatoes (leftovers work great!)
1 Tbs olive oil
dash salt
dash garlic powder

Mix in another bowl:
2 Tbs GF flour (check for allergens) or sorghum, buckwheat, rice flour etc.
1/4 tsp xanthan gum (if not included in flour) NOTE: often a corn product
(substitute 1 tsp tapioca starch for the xanthan gum)
1/4 tsp baking powder

Combine the two & spread thinly on parchment paper. Bake 10-15 minutes on pizza stone until completely cooked & remove from oven. Add your favorite toppings & return to oven to heat through.


Also want to try a yeast-raised potato dough.

Gluten Free Baked Falafel

No: eggs, corn, gluten, soy, dairy

Preheat oven to 375F

Line a baking sheet with parchment paper.

Grind in a food processor or mash with a fork to the consistency of a crumbly, slightly chunky paste:
1 can (15 oz) garbanzo beans, drained

Mix together:

mashed garbanzo beans
2 Tbsp olive oil
1/4-1/2 small onion, finely minced
2 cloves garlic, pressed or finely minced
1 Tbsp fresh parsley, minced
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 Tbsp potato starch
1 Tbsp mung bean or other bean flour or starch
1/2 tsp baking powder

Roll into slightly flattened 1-1/2 inch balls and place on parchment. I got 16 out of this recipe. Bake for 10 minutes, turn over, and bake another 10 minutes. They will not be very browned; brush with olive oil and broil each side a few minutes if you like more color.

Meatza

No: (eggs), corn, gluten, soy, (dairy)

Preheat oven to 400F

Have ready a large rimmed baking sheet (12x17) - no need to grease it

Mix together:

2 lbs ground beef

1/2 lb Italian sausage of choice (check for allergens)

1-1/4 tsp salt

1/2 tsp pepper

2 tsp garlic powder

3 tsp oregano

1 tsp crushed caraway or fennel seed (optional)
1 egg (optional)

Press thinly into pan. Bake for 10 minutes. Remove from oven and drain liquid. Blot excess with paper towel.**

Mix together:
1 can tomato paste
1/2 tsp onion powder
1/4 tsp cayenne pepper
OR use commercial pizza sauce or spaghetti sauce (check for allergens); tomato paste is less runny

Spread sauce on pizza. Top as desired and bake another 10-15 minutes until done. Serve with fork and knife.

Topping ideas:
mushrooms*, olives, pineapple, broccoli*, zucchini*, tomatoes, bell peppers*, jalapenos, onions*, spinach, cheese
*may be sauteed first, or added raw if chopped small

**Shortcut method: Pizza may be topped and baked about 20 min without the pre-bake step. Gently pour off liquid before serving.

Split Pea Soup at High Altitude

Ha this one's not allergenic to start with! Just check for allergens in your chicken broth.
Cook time is for high altitude (5000ft); lower elevations may need less time & higher elevations may need more.

Combine in a large pot:

1 lb (about 2 cups) split peas
1/2 onion, chopped (1/2 cup or a little more)
1 carrot, sliced
7 cups water (*or seasoned chicken broth, omit soup base below)
* 2 Tbsp "Better Than Bouillon" chicken base paste (contains corn, soy, and dairy) OR enough instant bouillon for 5-6 cups water (not 7) - but check for allergens!!

Bring to a boil, stirring occasionally. Turn heat to medium, cover with tilted lid so steam can escape, and simmer for 35-40 minutes, stirring occasionally. Bite into a large pea to check if it's done. When peas are soft to your liking, the soup is done, or as I prefer, you can puree some or all of it with a blender. I use an immersion stick blender and leave it a little lumpy

Alternative Tembleque Coconut Pudding

egg free, dairy free, gluten free, soy free, (corn free)

Stir together in a small pot without heat:

1/3 cup tapioca starch (or corn starch works better)
1/4 cup sugar
1/4 tsp salt
1 tsp cinnamon (optional)

Slowly stir in:

1 can (~14oz) or 2 cups pure coconut milk (Thai Kitchen brand is good)

Turn the heat to low-medium or medium and cook, stirring or whisking constantly, until thickened. It may or may not bubble, but watch closely that it doesn't burn on the bottom. Less than medium heat should be sufficient even if it doesn't actually boil. The color will change from pasty white to a slightly grayish shiny look when the starch is cooked. After that, cook to your desired consistency, keeping in mind that it will thicken somewhat as it cools. Plan for 20-30 minutes cooking time. Pour into serving cups and chill at least two hours. This is nice served with fruit or cinnamon.

Egg Free Pumpkin Buttermilk Muffins

No: eggs, corn, (nuts), soy

Preheat oven to 350F

Stir together:

1 cup pumpkin puree (cooked)

1/2 cup buttermilk

2 tbsp canola oil

1/2 cup sugar

1/4 tsp sea salt

1/2 tsp vanilla

1/4 tsp orange extract (optional, increase vanilla to 1 tsp without orange)

1/2 cup chopped walnuts (optional)

Sift together:

2/3 cup all purpose flour

2/3 cup whole wheat flour (can use all white flour)

1 tbsp corn free baking powder (try Hain)

1/2 tsp nutmeg (optional, not related to tree nuts and generally safe for nut allergy; avoid if you have severe almond allergy)

1 tsp cinnamon

Stir flour mixture into pumpkin mixture. Scoop batter into greased muffin cups (12 regular or 10 large). Bake about 25-30 minutes or until lightly browned. Cool slightly in tins, then remove to wire rack to cool.