Mom’s Amazing Gluten Free & Vegan Apple Pie

Pie… it’s one of the best three letter words ever (especially when it’s homemade, slightly warm, and served with your favorite dairy free vanilla ice cream and a cup of coffee!). My mom’s homemade apple pie is the best, which is why her recipe inspired me to create my own gluten free version. This Mom’s Amazing Gluten Free & Vegan Apple Pie would be a wonderful addition to your holiday dessert line up, but please don’t limit this deliciousness to just a holiday recipe. Pie should be served year round- for birthdays, holidays, celebrations, or simply just because. 

With this pie, it’s hard to say which is the star of the show: the apple filling perfectly smothered in a sweet layer of cinnamon and nutmeg, or the buttery-like gluten free flaky pie crust. I’ll let you decide and you’ll have to let me know. I’m partial to both, although my opinion may be somewhat biased. ;) 

Mom's Apple Pie 2 Allergy Free AlaskaI confess, since perfecting my Best Gluten-Free Flaky Pie Crust Recipe I’ve gone a little overboard with my pie making (like with my Gluten & Dairy Free Maple Pumpkin Pie), but it’s just been sooooo long since I’ve had yummy pie with a flaky crust. And my family isn’t complaining- I suspect yours won’t either! 

Peace, Love & Pie… xo
Megan

 

Mom's Amazing Gluten Free & Vegan Apple Pie

Yield: one 9-inch pie

Mom's Amazing Gluten Free & Vegan Apple Pie

Ingredients

Instructions

  1. Follow the directions for the Best Gluten-Free Flaky Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
  2. In a large mixing bowl, combine the apples and lemon juice.
  3. In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
  4. Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
  5. Roll out the second pie crust and gently place it on top.
  6. Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
  7. Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
  8. Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
  9. Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
  10. Cool for at least 2 hours before serving.

Recipe Notes from Megan

I use organic cane sugar on the outside of the crust because it caramelizes beautifully. If you don't want to use organic cane sugar, I recommend omitting it altogether. I do not recommend substituting palm sugar because it could burn instead of caramelize.

http://www.allergyfreealaska.com/2013/11/10/moms-amazing-gluten-free-vegan-apple-pie/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Fat TuesdaySlightly Indulgent Tuesday, Gluten Free WednesdaysAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise Platter, Gluten Free Fridays and Wellness Weekend

Gluten & Dairy Free Maple Pumpkin Pie

The first Thanksgiving that I was gluten, dairy, and refined sugar free was interesting. It wasn’t bad by any means, just different. I was going through a time of transition, an adjustment period in my diet, and I had to learn how to make my favorite recipes differently. It was actually my sister in law who made me a gluten and dairy free pumpkin pie that first Thanksgiving (it was awesome… and crust-less). Since then I have tweaked her substitutions to come up with this Gluten & Dairy Free Maple Pumpkin Pie. And let me tell you what, you won’t miss the refined sugars or dairy – at all. The maple syrup is such a wonderful addition to the pumpkin and spices. It really is delicious! 

DSC_0962 (Large)The whipped topping you see in the picture is simply chilled coconut cream (the thick cream that separates from the liquid in certain brands of canned coconut milk, like the Thai Kitchen Brand) whipped with a few drops of liquid vanilla stevia (course, you could use maple syrup, honey, or another sweetener instead). If you prefer to use another brand of coconut milk (that’s maybe guar gum free), simply place the entire can of coconut milk in the blender, sweeten to taste, and blend. Place in an airtight container in the fridge overnight. The coconut milk will thicken, and then you can use it as whipped topping (it just might not be quite as thick as what’s pictured above, but still delicious). 

Wishing you all an early, but very Happy Thanksgiving! 
xoxo,
Megan

*If this recipe doesn’t accommodate your dietary needs, please check out my gal pal, Shirley’s, Gluten-Free Pumpkin Pie Recipe Roundup with Over 30 Recipes! There is certainly a recipe to accommodate nearly all types of dietary needs: egg free, Paleo, nut free, etc…

Gluten & Dairy Free Maple Pumpkin Pie

Yield: one 9-inch pie

Gluten & Dairy Free Maple Pumpkin Pie

Ingredients

  • 1 unbaked Best Gluten-Free Flaky Pie Crust Recipe
  • 15 ounces unsweetened pumpkin puree
  • 1/2 cup almond milk (or rice milk, hemp milk, coconut milk beverage, etc...)
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Whisk all of the ingredients in a medium size mixing bowl until well blended.
  2. Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean.
  3. Allow to cool completely before serving.
http://www.allergyfreealaska.com/2013/11/05/maple-pumpkin-pie-dairy-free/

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This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives ThursdayPennywise Platter, and Gluten Free Friday.

Best Gluten-Free Flaky Pie Crust Recipe

When my parents were married, my dad gave my mom a jewelry box with “A pie a week keeps the husband sweet” inscribed on the inside of it. Needless to say, after 40+ years of marriage, mom became an expert pie maker. Her banana cream pie is my absolute favorite (or was my favorite; I plan on making over that recipe one of these days), but if you asked my dad what his favorite pie is, he’d probably vote pecan. 

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I think making pie crust is a bit of an art. Mixing the dough just enough not to overwork it, handling and feeling the dough to know the correct texture and consistency, rolling the dough, and being able to roll it out evenly. It’s taken me years of watching and helping my mom to somewhat feel like I have a handle on it, and even still I have off days. The great thing about pie crust though, it doesn’t matter if you’re a seasoned pie crust maker or not. Pie crust doesn’t necessarily have to look good – it just has to taste good. And I can assure you this pie crust lives up to its name. It really is the Best Gluten-Free Flaky Pie Crust Recipe I’ve ever had. So if your crust doesn’t end up looking as “perfect” as you think it should, don’t fret. Just remember that you’ll never find any two homemade pie crusts that look the same. Differences add character and uniqueness to your pies! 

I’ve been working on this recipe for years. Previously I’ve made several gluten free pie crusts that have worked, and worked well, but they still weren’t good enough to meet my standards. I wanted a flaky pie crust recipe that could hold its own if ever compared to mom’s. Finally, after years of experimenting and making 3 different pies this week… by George, I did it!

But before we get to the recipe, I wanted to share a few pictures with you. This (below) is my chilled and lightly floured disk of dough, sitting on a piece of lightly floured parchment paper. You can either roll the dough out as is (using more flour as you go along so the dough doesn’t stick to your rolling pin), or you can place another piece of parchment paper on top of the disk of dough and roll it out between the sheets of parchment. It just depends on what’s easier for you and what you prefer. 

DSC_0879 (Small)Once the dough is rolled out, you can either invert the pie crust over the top of the pie plate (say a little prayer) and gently peel off the back of the parchment paper, or you can use your rolling pin to help move the crust. These next few pictures will show you how I start to move the pie crust with the rolling pin: 

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A Note Regarding Substitutions:
As stated earlier, I’ve worked very hard over the last few years to develop a truly perfect gluten-free pie crust recipe. That said, the ingredients I’ve used in this recipe were chosen for specific reasons. If you substitute another flour or ingredient than that as listed, I can’t guarantee the end result of your pie crust. Testing recipes is incredibly time consuming, and unfortunately I can’t fine tune a recipe to fit everyone’s individual dietary needs. If the ingredients in this specific recipe won’t work for you, please let it be your guide, or a launching point for you to do your own experimentation. ;) I’m more than willing to aid in suggestions or give you my opinion. Just please know I can’t guarantee the end results!

Best Gluten-Free Flaky Pie Crust Recipe

Yield: one single pie crust pastry

Best Gluten-Free Flaky Pie Crust Recipe

Ingredients

Instructions

  1. In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.
  2. Cut in the palm shortening until the mixture resembles coarse crumbs.
  3. Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough. Place the ball of dough inside of a large zip lock bag and use your hands to flatten it into a disk. Refrigerate for 15 minutes.
  4. To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, sprinkle the disk with flour, and roll the dough into an 11-12 inch round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.
  5. Using your rolling pin (as pictured above) to aid in moving the dough, carefully ease the crust into a 9 inch pie plate. Or use the bottom layer of parchment paper to invert the entire pie crust over the top of the pie plate (say a little prayer) and gently peel off the parchment paper. Press the dough evenly into the bottom and sides of the pie pan (if there are any tears in the crust, simply wet your fingers and try to smooth them out as best as you can).
  6. Trim down the edges of the pie crust leaving about 1/2 an inch of excess dough. Fold the excess dough underneath and crimp the edges.
  7. Fill and bake as desired.
  8. To Pre-Bake the Crust without Filling:
  9. Preheat oven to 375 and prick the bottom of the crust all over with a fork. Line the crust bottom with coffee filters or parchment paper and fill with a single layer of dried beans. Bake for 15-20 minutes, or until the pie crust begins to change color around the edges. Remove the coffee filter or parchment paper and the beans. Bake for an additional 5-15 minutes, or until the crust is golden brown and dried out. Cool completely before filling.

Recipe Notes from Megan

This 14” Pie Crust Bag is ideal for rolling out perfectly round pie crusts. I have one that a friend gifted me and absolutely love it!

This crust performs better if rolled out immediately following the dough’s 15 minute chill time. If it is refrigerated for a longer period of time it tends to dry out and can be difficult to work with. If you have to refrigerate the dough for longer (like overnight), make it just a tad wetter than normal (But not too wet! Just remember, you can always add more liquid, but you can’t take it back out once it’s mixed in). Dough that is refrigerated for a longer period of time must rest at room temperature for at least 30 minutes prior to rolling.

Temperature, altitude and humidity will affect pie crust dough. If you find the crust difficult to roll out and you think it’s too dry, simply throw it in a food processor, add 1 tablespoon of cold water, and pulse 3-5 times. Check the dough. If you think it will hold together and roll out properly – great! If not, continue to add more cold water, tablespoon by tablespoon until the dough comes back together.

http://www.allergyfreealaska.com/2013/11/04/perfect-gluten-free-pie-crust-pastry-vegan/

Now, how ’bout a slice of Gluten & Dairy Free Maple Pumpkin Pie?! 

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Or maybe Mom’s Amazing Gluten Free & Vegan Apple Pie?

Mom's Apple Pie Allergy Free Alaska

All my love,
Megan (with a long E)

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own MondayTeach Me TuesdayFat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise PlatterGluten Free Fridays and Wellness Weekend

Paleo Animal Crackers

I loved animal crackers as a child. My mom would frequently buy them for me as a treat. I would play with them, bite a head off, play with them some more, dismember a bear… It sounds much more gruesome than it is, BUT admit it – you did it too!

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I wanted my children to experience the same joy of eating animal crackers as I did, which is why I developed this gluten free recipe. These Paleo Animal Crackers are so much healthier than the ones I used to eat as a kid. The almond and coconut flours are packed with protein, healthy fats, and fiber. Really, for a snacking cookie (err… cracker), you can’t get much healthier than this. 

I love watching my girls eat these animal crackers. Snack time regularly becomes an all out giggle-fest! Course, you don’t have to be a kid to appreciate them. Animal crackers were meant to satisfy the kid in all of us, regardless of age. 

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This dough is really easy to work with. It rolls out like a dream and holds its shape really well, even when cut into smaller shapes. I like to use this small frosting spatula to assist in maneuvering the cutouts onto the baking sheet. 

Regarding Substitutions:
This recipe is strictly written as a grain free recipe using almond and coconut flours. Substituting sunflower seed flour for the almond flour may possibly work for a nut-free dough; however, I have not tried it. I do not recommend substituting any other flours.

Flax eggs or “gel” may work as a substitution for the eggs, but again, I have not tried it. If you do try it, please come back and share your results!

Lots of love from my kitchen to yours! 
xoxo, 
Megan (with a long E)

 

Paleo Animal Crackers

Paleo Animal Crackers

Ingredients

Instructions

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
  3. Cut in coconut oil until mixture resembles fine coarse crumbs. Add in the eggs, runny honey, and vanilla extract; mix well and then let the dough rest for about a minute (this gives the coconut flour time to soak up moisture). Mix again for 30 seconds.
  4. Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn't dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round disk with your hands, and then cover it with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is 1/8 inch thick.
  5. Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using cookie cutters (I have this set, but I think these or these look awesome too), or a pizza cutter. If you are cutting the dough into large cracker shapes, score each cracker with a fork 2-3 times.
  6. Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
  7. Repeat with the second half of cracker dough.
  8. Bake for 7-10 minutes, or until the crackers are golden brown on the bottom. Allow the crackers to fully cool.

Recipe Notes from Megan

These crackers do not get really crunchy; however, the longer they bake the crunchier they become (just be very careful not to burn them). I store my crackers open to the air (it helps them keep what crispiness they have) instead of in an airtight container.

The dough can be refrigerated (just make sure the balls of dough are securely wrapped in plastic wrap), but must be at room temperature prior to rolling.

To avoid the dough sticking to the cookie cutters, simply dip the tips of the cookie cutters into tapioca starch before cutting your shapes. Repeat as needed.

http://www.allergyfreealaska.com/2013/10/27/paleo-animal-crackers/

 This recipe is linked to Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter

 

White Cioppino with Kale (Seafood Stew)

It might not be officially fall, but it feels somewhat fall-ish here in Alaska. The temps have dropped, the leaves are falling, and I have the sudden urge to make Dairy Free Peppermint Hot Cocoa (a stevia sweetened version of it anyways) and wear my goose down vest. I’m sad to have to say goodbye to summer, and especially the lack of daylight, but I do love fall. It’s my favorite season, and you have to admit, there is something extra special about enjoying a piping hot bowl of soup when the weather is chilly.

DSC_0542 (Large)I’ve been holding on to this recipe for while. I’m not quite sure what I was waiting for, but since sharing my Slammin’ Alaska Salmon Burgers a few weeks ago I wanted to continue to share with you my love of the ocean and fresh seafood. I’m going home to Kodiak, Alaska within a few weeks for a visit, and I can’t wait. It’s been 9 years since I’ve been back to the island I consider my home. The ocean is unavoidable there, and so is its smell. I think that when you are raised on an island in the middle of an ocean saltwater and seaweed run in your blood. It’s almost like a drug or an addiction you can’t ever get over, that’s constantly calling your name and beckoning you back. This White Cioppino with Kale (Seafood Stew), reminds me of home. Its broth is rich and full of flavor from the sea – with halibut, shrimp and clams. 

Cioppino is traditionally a tomato based seafood stew, but I guess I’m a nonconformist when it comes to my food. And the fresh kale from our local farm is not only aesthetically pleasing (it reminds me of seaweed floating in the ocean), but is delicious and hardy – not to mention good for you.

White Seafood Cioppino

I’m headed to Kodiak by myself, for a girl’s trip with one of my best friends that’s flying up from Idaho. I’m a little hesitant to leave my kiddos and hubby, but I’m really looking forward to getting away. I still have plenty of really good friends in Kodiak, so my time will be full of catching up and visiting the shoreline. I hope to get some good pictures of the sites and wildlife while I’m there. The sea lions generally hang out on the harbor docks, so they should at least be easy to find. ;) Make sure you follow me on Instagram – I’ll be sharing photos from the island there! 

White Cioppino with Kale (Seafood Stew)

Yield: 6 servings

White Cioppino with Kale (Seafood Stew)

Ingredients

  • 3 tablespoon ghee, coconut oil or olive oil
  • 1 large sweet onion, chopped
  • 4-6 garlic cloves, minced
  • 1 cup good tasting chardonnay wine (I prefer Kendall Jackson)
  • 5 cups chicken broth
  • 14 ounces canned coconut milk, full fat
  • 1 tablespoon dried parsley
  • 1-2 jalapenos, seeded and minced (optional)
  • 1 pound halibut, cod, or other firm white fish, chopped into 1-inch pieces
  • 1 pound raw shrimp, shelled and de-veined
  • 1 pound manila clams, rinsed well
  • 1 bunch kale, removed from stem and chopped into 2-inch pieces
  • Sea salt & fresh ground black pepper to taste

Instructions

  1. In a large Dutch oven, warm the oil over medium-high heat. Add in the chopped onion, season with sea salt and freshly ground pepper, and cook until soft. Reduce heat to medium-low, and let the onions cook for another 15-20 minutes until they are golden brown, stirring occasionally. Add the garlic and sauté for another minute.
  2. Increase the heat to high and add the wine, chicken broth, coconut milk, dried parsley and jalapenos (if desired). When the broth starts to boil, add the fish and cook for 5 minutes. Add the shrimp, clams, and kale and cook for another 5 minutes or until the clams fully open and the shrimp are bright pink.
  3. Taste and add additional sea salt & fresh ground pepper if necessary. Serve immediately.
http://www.allergyfreealaska.com/2013/08/12/white-cioppino-with-kale-seafood-stew/

Parents, be warned – if your children are anything like ours, they will try their hardest to talk you into keeping all of the clam shells!

All my love,
Megan

This recipe is linked to Fat Tuesdays and Slightly Indulgent Tuesday and Allergy Free Wednesdays.

Mashed Cauliflower with Roasted Garlic & Chives

Several weeks ago I was checking out at the grocery store when the man behind me was inspecting the goods in my cart and says, “Wow, you eat really healthy; you’ve got a lot of produce there.” The man went on to tell me he owned a farm, which to my surprise was located within 5 miles of my house. We’ve lived in this house for 4 years, and I never even knew there was a farm close to us that sold fresh produce. I was a little mind-blown. Since that meeting at the grocery store, my family frequents the farm every week to buy fresh Alaska produce. It’s been so wonderful, and the quality (and price) of the produce is amazing!

One of my favorite veggies to buy from our local farmer is cauliflower; I love it, especially when it’s paired with copious amounts of garlic. Like in this recipe:

Click here for the recipe: Garlic Lover’s Roasted Cauliflower

Garlic Lover's Roasted Cauliflower (Small)

It is because of this ongoing love affair that I also created Mashed Cauliflower with Roasted Garlic & Chives. I eat this creamy side dish for breakfast, lunch and dinner (and all times in between). I’m that obsessed, and I always double the recipe. Mashed cauliflower on its own is creamy, but when you combine it with ingredients like ghee and roasted garlic, you end up with a richness and a buttery texture that melts in your mouth. Plain and simple, try this recipe and you’ll be just as addicted as I am.

Mashed Cauliflower with Roasted Garlic & Chives

Yield: 3-4 servings

Mashed Cauliflower with Roasted Garlic & Chives

Ingredients

  • 1 head of garlic
  • 1 tablespoon olive oil
  • 1 large head of cauliflower
  • 2 tablespoons of ghee or olive oil
  • 1 tablespoon chicken or vegetable broth
  • 1 1/2 teaspoons dried chives (or 2 teaspoons fresh chopped)
  • 1/2-3/4 teaspoon sea salt
  • Fresh black ground pepper to taste

Instructions

    To roast the garlic:
  1. Preheat oven to 400 degrees (F).
  2. Use a sharp kitchen knife to cut 1/4-1/2 of an inch from the top of the garlic cloves.
  3. Place the head of garlic, cut side up, onto a piece of aluminum foil and sprinkle with olive oil. Wrap the garlic in the aluminum foil and place it on a small baking sheet. Roast for 30-40 minutes, or until the garlic is soft. Cool until the garlic is warm to the touch and easily handled.
  4. To make the mashed cauliflower:
  5. Cut the head of cauliflower into small, bite sized pieces and steam until it is very soft and tender. Place the steamed cauliflower, ghee, chicken broth, chives, sea salt and black pepper into a mixing bowl.
  6. Use your hands to squeeze the roasted garlic out of its peel into the mixing bowl and discard the peel.
  7. Mash until the mixture is somewhat smooth and resembles mashed potatoes.

Recipe Notes from Megan

I like to use my KitchenAid mixer to whisk or “mash” the cauliflower. You can also use a food processor, or just a simple wire potato masher (like this one).

http://www.allergyfreealaska.com/2013/08/06/mashed-cauliflower-with-roasted-garlic-chives/

Do you purchase fresh grown produce where you live? What veggies are your farm favorites?

Enjoy!

All my love,
Megan

This recipe is linked to Paleo AIP Recipe RoundupAllergy Free Wednesdays and Wellness Weekend.

Foolproof Gluten Free Pizza Crust

Who doesn’t love pizza?! It’s one of those timeless classics that never loses popularity and it can be personalized according to individual preference and allergies. Just because you’re gluten and/or dairy free (among other things) doesn’t mean you still can’t sink your teeth into a slice of delicious pizza.

Or eat the leftovers for breakfast (I’m just sayin’)!  And that’s IF there’s anything leftover.

This pizza is topped with dairy and soy free Daiya Mozzarella Cheese Shreds.

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My girls LOVE pizza, and I love making it for them. I don’t make it very often, but when I do they gobble it up in record time (hence the no-leftovers). Surprisingly, I can even get my children to eat vegetables they dislike (like green peppers) if I put it on pizza. Hooray!

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This Foolproof Gluten Free Pizza Crust is not a thin one, but it’s not overly thick either. It’s just thick enough to hold up to any mountain load of toppings you can imagine piling it with.

So tell me, what are your favorite pizza toppings? I’m all over the map. I like traditional Hawaiian pizzas with gluten/nitrate free Canadian bacon (when I can find it) and pineapple, but I also like not-so traditional pizzas too. Like pizzas with artichokes, sun dried tomatoes and sheep feta. Or Thai chicken pizzas that use a peanut sauce rather than a red sauce. Or dessert pizzas with fresh fruit and chocolate sauce…

Okay… I need to stop. I’m making myself hungry again.

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Foolproof Gluten Free Pizza Crust

Yield: one 14 to 15 inch crust

Ingredients

  • Yeast Ingredients
  • 1 tablespoon honey
  • 3/4 cup hot water (between 105 – 115 degrees F)
  • 2 1/2 teaspoons active dry yeast
  • Dry Ingredients
  • 3/4 cup sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon sea salt
  • Wet Ingredients
  • 1 egg
  • 3 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar

Instructions

  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the egg, oil, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry ingredients. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium 2-3 minutes or until the dough is smooth (you may need to scrape the sides of the bowl a few more times).
  5. Place the dough onto a parchment lined 16-inch pizza stone (like this one). Wet your hands and smooth the dough out into an even 14 to 15 inch round (continue to wet your hands as needed). Rise in a warm place for 30-40 minutes.
  6. Prebake the crust in a preheated 425 degree (F) oven for 10-12 minutes.
  7. Top with desired toppings, and bake for an additional 10-14 minutes. The crust should be nice and golden brown around the edges when done.
http://www.allergyfreealaska.com/2013/07/22/foolproof-gluten-free-pizza-crust/

I can’t wait to hear what you top your Foolproof Gluten Free Pizza Crust with!

All my love,
Megan (with a long E)

This post is linked to Pennywise Platter, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free WednesdaysWaste Not Want Not Wednesday, Simple Lives Thursday, Tasty Traditions and Gluten Free Fridays.

Protein Packed Monster Breakfast Cookies (grain, egg & nut free)

 go-ahead-its-gluten-free

Over the last several weeks, many of you have asked for grain free recipes that do not contain eggs or nuts. So when Shirley of gfe – gluten free easily and All Gluten Free Desserts posted the latest theme for Go Ahead Honey It’s Gluten Free (When You’re Grain Free and Feel Like A Nut, But Don’t Eat Peanuts Or Tree Nuts), I knew it was time to share this recipe with you. 

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These Protein Packed Monster Breakfast Cookies get their protein from SunButter, coconut, flax and hemp seeds. Hemp seeds have long been regarded for their nutritional value and contain 20 amino acids, including the 9 essential amino acids. I like adding hemp seeds to baked goods, smoothies, and salads for a nutritional boost.

These cookies have a “nutty” flavor and are very filling. Once they cool from being in the oven, they are perfectly crisp on the outside, but nice and chewy on the inside. Just the way I like ‘um!

These are kid – and adult approved, making them the perfect cookie for a quick breakfast or snack on the go!

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All set to bake in the oven

Protein Packed Monster Breakfast Cookies
Yields 16-20 cookies

1 tablespoon flax meal 
3 tablespoons boiling water
1 cup SunButter Creamy Sunflower Seed Spread
1/3 cup palm sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup unsweetened & finely shredded coconut (I use Let’s Do Organic)
1/3 cup hemp seed
1/4 cup mini chocolate chips (or cacao nibs or carob chips)
1/3 cup desired seeds or raisins, optional

  1. Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
  2. Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes.
  3. Using an electric mixer, cream the SunButter, palm sugar, maple syrup, and vanilla.  Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal slurry!). 
  4. Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart.  Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick. 
  5. Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges.  Leave cookies on the baking sheet to cool. 
  6. When the cookies are cool and are firm, transfer them to plate lined with a paper towel (this will help draw out the excess oils from the SunButter. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.

Megan’s Recipe Notes:
If you can tolerate nuts, you can substitute almond or cashew butter for the SunButter.

If you can tolerate eggs, 1 egg can be used in place of the flax meal slurry.

Thanks to one of my recipe testers, I now know hemp seeds are not permitted in all parts of the world (thanks for the tip, Helen!). If you are one of those who does not have access to hemp seeds, try replacing them with roughly chopped sunflower seeds.

All my love,
Megan

This post is linked to Slightly Indulgent Tuesdays.

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This post is linked to Slightly Indulgent Tuesday, Wellness Weekend, Allergy Free Wednesdays, and Fight Back Friday.

Naturally Dyed Homemade Sprinkles (grain, sugar & top-8 allergen free)

I know some of you parents can relate. Since removing gluten and corn from my girl’s diets, they have not had the luxury of fun colorful sprinkles on their birthday cakes or frosted holiday cookies either.

There may be a company that sells gluten and corn free sprinkles, but I haven’t come across one. AND even if these said sprinkles existed, they would probably cost a pretty penny (not including the price of shipping to Alaska).

I finally have a sprinkle solution, and chances are, you have all of the ingredients already sitting in your pantry! These Naturally Dyed Homemade Sprinkles are sooooooo easy to make!

Sprinkles

Naturally Dyed Homemade Sprinkles:

Here’s what you need:

unsweetened shredded coconut
olive oil in a spritzer
spice powder: paprika (reddish-orange), beet powder (pinkish-purple), turmeric (yellow), parsley or spirula (green) for coloring

  1. Place a small amount of unsweetened shredded coconut in a small bowl and lightly spray with the olive oil (very lightly, you don’t want the coconut too wet). Add a small amount of spice powder to the bowl and stir until fully blended with the coconut. If the desired color isn’t intense enough, simply stir in a bit more powder.

Megan’s Recipe Notes:
If using parsley, use a mortar and pestle to grind it into a powder before using it to color the coconut.

It is best to make and use these sprinkles right away; however, if you have to make them a day ahead of time, simply leave them out on the counter uncovered (so they stay dried out).

The flavor of some spices (especially parsley & spirula) can be overpowering, but if paired with a sweet frosting, the flavor can be masked. Just beware. Use it in moderation and sprinkle in moderation. Beet powder and turmeric are going to be the least intense of flavors. 

I’ve tried making sprinkles using a few drops of spinach juice (or other various vegetable liquids), but it just didn’t work out. The color wasn’t intense enough, and it made the coconut flakes too wet. I don’t suggest using liquid for coloring.

Enjoy!
Megan

This post is linked to Slightly Indulgent Tuesday and Allergy Free Wednesday.

 

Marinated Veggie Kabobs for the BBQ

Invited to a barbeque or a family get together and need to bring a dish to share? No problem! These veggie kabobs will feed several people, fit several diet types (gluten free, allergy friendly, GAPS, Paleo, Primal, vegan, etc.) and will certainly be a popular favorite.

Marinated Veggie Kabobs Recipe:

For the Marinade:
4 tablespoons balsamic vinegar
3 tablespoons olive oil
*5 teaspoons Kirkland Organic No Salt Seasoning (or 3 – 5 teaspoons Italian seasoning)
1/2 – 3/4 teaspoon sea salt

For the Veggies:
1.5 pounds sweet mini peppers
1.5 pounds baby portobello mushrooms
2 zucchinis
2 onions (yellow, red or sweet onions would work well in this recipe)

  1. Combine all of the marinade ingredients in a small mixing bowl and set aside.
  2. Cut the stem tops off the sweet mini peppers and discard them. Slice the peppers in half lengthwise (I leave the smaller mini peppers whole).
  3. Slice the zucchinis in half lengthwise, and then cut them into 2 inch pieces.
  4. Peel off the outer membrane of the onion, which is also called the “tunic.” Slice the onions in 4 – 8 pieces (depending on how large your onions are), leaving the ends of the onion untrimmed (this will ensure your onion chunks will mostly hold together).
  5. Combine the veggies and the marinade in a large mixing bowl and gently toss to thoroughly coat all of the veggies in the marinade. Refrigerate for at least 4 – 6 hours.
  6. Place the veggies on kabob skewers (or place in a grill basket) and grill on medium for about 15 – 25 minutes (rotate the skewers every few minutes to ensure even cooking), or until the veggies are soft and charred.

Megan’s Notes-
*I buy the Kirkland Organic No-Salt Seasoning from Costco. It’s fabulous. I have NOT verified that it is gluten free, although my family has not had a problem with it. It does contain dried bits of tomato, but I use it occasionally anyways.

These veggies are also perfect for healthy camping food; after I toss the veggies together with the marinade I place them in gallon sized bags and throw them in the cooler. We cook them over the fire using a grill basket, that way we don’t have to mess with skewers while we’re camping. 

It is very important the veggies have time to marinate the full 4 – 6 hours. I’ve grilled them without marinating them for long, and they just aren’t as juicy.

This recipe is linked to Slightly Indulgent Tuesday, Wellness Weekend, Allergy Free Wednesdays, the Gluten-Free Homemaker and Healthy Vegan Fridays .

Enjoy!
Megan