* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.
2 large eggs
1 1/4 cups dairy free milk
3 tablespoons grapeseed oil*
1 1/2 cups King Arthur measure for measure flour*
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons granulated sugar
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
* I used tinkayada gluten free lasagna noodles
* I used go veggie dairy free parmesan
9 pre-cooked gluten free lasagna noodles*
1 1/2 cups cooked boneless chicken breast
1 cup dairy free mozzarella cheese
1/2 cup dairy free parmesan*
1 1/2 cups baby spinach
5 oz cooked bacon, crumbled
6 tablespoons dairy free spread
6 tablespoons white rice flour
2-3 cups dairy free milk
1 small onion, chopped
Cook lasagna noodles according to package directions. Set aside. Preheat oven to 375 degrees.
In a large skillet, cook bacon until just getting crisp, add onion and saute until onion begins to get translucent. Add spinach one handful at a time, and stir until wilted. Repeat with remaining spinach. Empty mixture into a bowl-set aside.
In the same pan on medium heat, melt earth balance spread, add gluten free flour, stir together until just combined. Add milk, a bit at a time, whisking to remove lumps. Milk should begin to thicken. Keep adding milk until desired consistency of sauce is reached. Sauce should be thick. Reduce heat to low. Season to taste. Add cooked chicken and bacon mixture back into the sauce-heat through. Remove pan from burner, set aside.
Add a little of your sauce mixture to the bottom of your casserole. Add one layer of lasagna noodles over sauce to fit your pan. Add a layer of sauce-sprinkle with dairy free parmesan and dairy free mozzarella. Repeat until dish is filled ending with a layer of lasagna noodles. Spread remaining sauce on top of lasagna.
Sprinkle top with dairy free parmesan and dairy free mozzarella to cover noodles. Bake at 375 for about 25 minutes, until bubbling and cheese is beginning to brown.
Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.
pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
In the bowl of a food processor, add garlic, ginger, brown sugar and soy sauce. Pulse until well blended and set aside.
In a large skillet over medium-high heat, heat 1 teaspoon oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside on a plate.
Return skillet to high heat and add 1 tablespoon oil. When oil is almost smoking, add the pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, return vegetables and half the sauce. Stir quickly to coat the pork and vegetables in the glaze. (Watch carefully, as the sauce can burn due to the sugar.) If you want more sauce, add the balance. Garnish with chopped scallions and serve with steamed rice.
* you can use a light oil in place of the applesauce
2 ripe bananas, mashed
1/4 cup applesauce*
1/4 cup dairy free milk
1 teaspoon vanilla
1 1/2 cups gluten free Bisquick
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 cup blueberries
Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
In another bowl stir together the Bisquick, brown sugar and cinnamon. Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined. The batter should be pretty thick.
Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.
* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs
2 lbs beef stew meat
4 medium carrots, peeled and sliced 1/4 inch*
1 jar pearl onions, drained and rinsed
1 can crushed tomatoes with juice
8 oz sliced button mushrooms
3/4 cup dry red wine*
1 teaspoon salt or to taste
1 teaspoon dried thyme
1 teaspoon Mrs. Dash original seasoning or to taste*
1/4 teaspoon black pepper, or to taste
1/4 cup white rice flour
Add all ingredients to crock pot except water and rice flour. Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
Remove 1/2 cup of stew broth to a glass measuring cup. Whisk in 1/4 cup rice flour until a paste is formed. Turn crock pot to high setting. Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.