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.

Egg Free Buttermilk Muffins

I "stole" this recipe from Debra Legg's 9to5to9 blog with minor adaptations. See the original recipe at: debralegg.com/2010/02/13/egg-free-strawberry-muffins.

No: eggs, corn, nuts

Preaheat oven to 400F and prepare muffin tins.

Beat together:

1-1/4 C buttermilk
2 T applesauce
1/4 C canola oil
1 tsp vanilla (check for allergens)
1/3 C sugar (1/2 C if you like sweet muffins - I don't)
(Optional: 1 C blueberries, raspberries, chopped strawberries, etc.)

Mix in another bowl:

2 C all purpose flour (can use half whole wheat)
2-1/2 tsp aluminum-free, corn-free baking powder (such as Hain or Bob's Red Mill)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon (optional)

Stir all together gently until moist but don't over-mix. Spoon into muffin tins.

Bake 20 minutes at 400F. Cool slightly in tins, then remove to wire rack to cool.

Pickled Beets

Boil 2 large beets (cut in half), cool, peel skins and slice.

Simmer covered in a small pot for 15 minutes:

3/4 C beet cooking water

3/4 C apple cider vinegar

1/2 C sugar

1 cinnamon stick

4 whole cloves

1/2 tsp whole mustard seeds

1 bay leaf (optional)

1/2 tsp or 1 small piece dried orange peel (optional)

Put sliced beets into a large mason jar. Pour in the syrup slowly to leave the spices behind in the pot, and discard. Top up with beet cooking water if necessary. Cool to room temperature before screwing on the lid, then refrigerate.

Egg Free Chocolate Cake

No: eggs, dairy, corn, soy

Preheat oven to 350 F

Melt together in microwave-proof bowl 60-90 seconds:
1/4 cup canola oil
2 oz baking chocolate, broken in bits with a fork (check for allergens)

Stir, and blend together with:
1 cup sugar
1 cup water
1 tsp vanilla extract (check for allergens)
1 tsp vinegar

Mix in a separate bowl:
1-1/2 cups all purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt

Add dry ingredients to wet while stirring. Blend until smooth but don't over-beat. Small lumps are ok.

Prepare a rectangular pan (7.5 x 12 or 2 qt pyrex) with nonstick spray (check for allergens). Pour batter into the pan and spread to edges. It will be a thin layer but this cake puffs up while baking. Bake 25-30 min until a toothpick inserted near the center comes out clean.

Egg Free Pumpkin Pie

No: eggs, corn, soy

1 envelope unflavored gelatin
1/3 cup water
2/3 cup cream or evaporated milk
2 cups (1 can) pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp salt

pre-baked crust of your choice, or small dessert cups

Dissolve gelatin in 1/3 cup water in a large saucepan on low heat. Add remaining ingredients, mix well, and pour into prepared crust. Refrigerate a couple of hours or until firm. This can also be poured directly into dessert cups without a crust.

Egg Free Chocolate Chip Cookies

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

Preheat oven to 350F.

Cream together:
1 C butter (or margarine, check for allergens)
1 C powdered sugar (can buy corn free or make your own with plain sugar in the blender)
1 tsp vanilla (check for allergens)

Combine & stir into creamed mixture:
1-1/2 C flour
1 C quick oats
1/4 tsp sea salt
1/2 tsp baking soda

Stir in:
1 C chocolate chips (check for allergens)

Dough may be slightly dry - don't need to add liquid. Drop by spoonfuls onto ungreased cookie sheet, or press into balls if they are too crumbly. Bake 8-10 minutes until they begin to turn golden brown. Cool on cookie sheet for a few minutes, then remove to wire rack. Store in airtight container when completely cool.

Egg Free Birthday Cake

No: eggs, corn, soy, (nuts)

Preheat oven to 350F. Prepare pans with nonstick spray (check for allergens) & flour, or place cupcake liners - makes a 9x13 cake, two round cakes, or 15-18 cupcakes.

Combine:
2-1/2 cups all purpose flour
2 tsp corn-free baking powder (Hain)
(OR 1 tsp cream of tartar and extra 1/2 tsp baking soda)
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar

Combine in another bowl:
1 can (14 oz) sweetened condensed milk (check for allergens)
1 cup orange juice
3/4 cup melted butter (1-1/2 sticks; 6 ounces)
1 tbsp vanilla (check for allergens)
1 tbsp white vinegar
Optional: 1/2 tsp almond or orange extract (check for allergens)

Add the flour mixture to the wet mixture gradually and stir just until most of the lumps are gone and all is moistened. Don't overbeat or the cake will be heavy.

Fill pans and bake for 20-45 min (depends on what size pans you use - cupcakes took about 25 minutes in my oven at 5000 ft elevation) until the top is lightly browned and a toothpick inserted near the center comes out clean. Turn out and cool on a wire rack. Frost as desired.

Egg Free Banana Muffins

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

Preheat oven to 350F

Sift together and set aside:
1-1/3 cup flour (whole wheat, all-purpose white, or blend)
1/2 cup sugar
1/4 tsp sea salt
1 tbsp corn free baking powder (try Hain)
1/2 tsp nutmeg (not related to tree nuts and generally safe for nut allergy; avoid if you have severe almond allergy) - can substitute 1 tsp cinnamon

Mash well:
2 very ripe bananas

Stir in:
1/3 cup milk (or rice milk or water)
2 tbsp canola oil
1/2 tsp vanilla
1/4 tsp almond extract (optional, increase vanilla to 1 tsp without almond)
1/2 cup chopped walnuts (optional)
3/4 cup rolled oats

Stir in flour mixture. Scoop batter into greased muffin cups (12 regular or 10 large). Bake about 25 minutes or until lightly browned.

Egg Free Yeast Raised Waffles

No: eggs, corn, soy

Combine:
1/2 cup warm water
2 tsp yeast

Let sit 5-10 minutes until dissolved.

Add:
2 cups warm milk (scald & cool if you have time - optional)
1/2 cup (1 stick) melted butter
2 cups all purpose flour
1 tsp sugar
1 tsp sea salt

Mix well and cover bowl with plastic wrap. Let it sit out 8 hours or overnight.

Just before frying the waffles, whisk in 1/4 tsp baking soda. The batter will be very runny and bubbly. Scoop about a quarter cup into each section of a square waffle iron.

Egg Free Pancakes

No: eggs, corn, soy, (dairy)

Combine:
1 cup flour
2 tbsp sugar
1 tbsp corn free baking powder
(OR 1-1/2 tsp cream of tartar and 3/4 tsp baking soda)
1/8 tsp sea salt

Add:
1 cup milk or rice milk
2 tbsp oil

Whisk together and fry both sides on hot oiled griddle.

Egg Free Spritz

No: eggs, corn, soy

Combine:
1 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
1-1/2 tsp vanilla
1/2 tsp almond extract
2 Tbsp water

Combine:
2-1/2 cup flour
1/2 tsp corn free baking powder (try Hain)
(OR 1/4 tsp cream of tartar and 1/8 tsp baking soda)
1/4 tsp sea salt

Add flour mixture to butter/sugar. Add another 2-3 tsp water if dough is too dry. Preheat oven to 350F. Load cookie press and press shapes onto ungreased cookie sheet. Bake 12-15 minutes until edges begin to brown.

Egg Free Banana Cutout Cookies

No: eggs, corn, dairy, soy

Combine:
2C flour
1/2 tsp sea salt
2 tsp corn free baking powder (such as Hain)
(OR 1 tsp cream of tartar and 1/2 tsp baking soda)
1 tsp ground ginger

Combine:
1 ripe banana, mashed
3/4 cup sugar
1/2 cup unrefined coconut oil (refined doesn't work well)
2 tsp vanilla
1/2 tsp orange extract (optional)

Mix all together. Chill until workable, about 1 hour. Preheat oven to 350F and lightly grease cookie sheets. Roll out and cut shapes. Bake for 8-10 minutes until edges begin to turn slightly brown.