Friday, August 26, 2016

{Gluten and Dairy Free} Cauliflower Fried Rice

Check out this great video on how to make this Cauliflower fried rice from Tip Hero! I changed a few things to make it gluten free. To go see it, go here!

1 small head of cauliflower (this will produce 2½ cups riced cauliflower)
2 Tbs sesame oil (or other oil)
1 small white onion, chopped (about 1 cup chopped onions)
1 cup frozen peas and carrots
2-3 Tablespoons soy sauce (more or less to taste)  (I would use Coconut Aminos or Gluten-free Tamari soy sauce)
2 eggs, lightly beaten (optional)
2 Tbsp chopped green onions
1. Cut the cauliflower into florets, discarding any large stem pieces. Place the florets into the bowl of a food processor (if you have a smaller food processor, do this in two batches so the cauliflower grinds evenly). Pulse until the cauliflower is chopped into small pieces that are about the same size as a grain of rice. Measure 2 ½ cups of the riced cauliflower into a small bowl and reserve any remaining cauliflower for another recipe.
2. Heat a large frying pan over medium-high heat. When the pan is very hot, pour in the sesame oil. Add the white onion and the peas and carrots and fry for five minutes or until the onion has softened.
3. Push the mixture to one side of the frying pan. Pour the scrambled eggs onto the bare side of the pan and stirring constantly to prevent sticking, cook the eggs until no longer runny, about 1-2 minutes.
4. Once the eggs are set, mix with the onion and peas and carrots, then add 2 Tbsp soy sauce and the riced cauliflower to the pan. Cook until the cauliflower is tender, about 5 minutes.
5. Taste and add another Tbsp of soy sauce to taste (I just used the 2 Tbsp and it was salty enough, but it can depend on if you’re using reduced-sodium or regular soy sauce). Before serving, garnish with the chopped green onions.
Serves 2 as a main dish and 4 as a side dish.
This would also be great if you add 2 chopped garlic cloves and a tsp of minced ginger in with the onion.

Thursday, August 25, 2016

{Gluten and Dairy Free} Mocha Cake with Vegan Butter Cream Frosting

I found this recipe in my facebook feed from Go Dairy Free. This is what I want for my birthday. Too bad my birthday is in the summer time. I may have to test it out beforehand just to make sure it's good. ;0)  Sarah Bakes Gluten Free has a flour blend that she suggests when she makes it. Her site looks like a gluten free paradise. Go check it out!
photo from Sarah Bakes Gluten Free

Gluten-Free Mocha Cake with Vegan Coffee Buttercream
Prep time
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This decadent vegan and gluten-free mocha cake was created by Sarah of Sarah Bakes Gluten Free and shared with us by So Delicious Dairy Free as a recipe contest runner-up!
Serves: 12 servings
Gluten-Free Chocolate Cake:
  • 2-1/2 cups gluten-free flour blend (see Sarah's homemade blend)
  • 2 cups organic cane sugar
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsweetened coconut milk beverage (such as So Delicious Dairy Free)
  • 1 cup warm water
  • ⅔ cup mild flavor oil (such as sunflower seed, grapeseed, or canola)
  • 2 tablespoons white vinegar
  • 1 tablespoon vanilla extract
Vegan Coffee Buttercream
  • ½ cup dairy-free margarine (such as Earth Balance Soy-Free), softened
  • ¼ cup organic non-hydrogenated shortening
  • 3 cups organic powdered sugar, sifted
  • 1 tablespoon instant coffee granules
  • 1 tablespoon warm water
  • 2-3 tablespoons dairy-free coffee creamer (such as So Delicious Dairy Free Coconut Creamer)
  • 1 teaspoon pure vanilla extract
Vegan Chocolate Ganache:
For the Gluten-Free Chocolate Cake:
  1. Preheat your oven to 350ºF.
  2. Line the bottom of 2 8-inch round cake pans with parchment paper and spray each with cooking spray.
  3. In a large mixing bowl, sift together the flour blend, sugar, cocoa powder, baking powder, baking soda and salt.
  4. In a medium-sized bowl, combine the coconut milk beverage, warm water, oil, vinegar, and vanilla. Pour over the flour mixture and beat for 1 minute.
  5. Evenly divide the cake batter between the prepared cake pans, and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.
For the Vegan Coffee Buttercream:
  1. Place the margarine and shortening in a mixing bowl, and beat for 1 minute.
  2. In a small bowl, dissolve the instant coffee in the tablespoon of warm water.
  3. Add the coffee, powdered sugar, coffee creamer and vanilla to your mixing bowl, and beat for an additional 2 minutes. Add another tablespoon or 2 of the coffee creamer, if needed, to make the buttercream until light and fluffy.
  4. To frost, place one layer of the cooled cake on serving platter or cake stand. Top with half of the buttercream and smooth out to the edges. Place remaining buttercream in piping bag with star tip. Top with the other cake layer and place in refrigerator for 30 minutes. While it's chilling, make the ganache.
For the Vegan Chocolate Ganache:
  1. Mix the chocolate chips and coffee creamer in a small microwave-safe bowl, and heat for 30 seconds. Stir, and heat again in 15 second intervals, stirring in between, until the chocolate has just melted. Whisk until smooth.
  2. Pour ganache over the top of the chilled cake. With an offset spatula, immediately spread the ganache evenly on the top, then the sides of cake (ganache sets fairly quickly). Place cake back in the refrigerator for another 30 minutes.
  3. Take the piping bag with remaining buttercream and pipe rosettes on the top of the cake, starting with the outer edge. If desired, sprinkle with candy pearls.

Wednesday, August 24, 2016

1-minute {Gluten and Dairy Free} Chocolate Chip Cookies

Gluten Free Hungry Gal has this super fun recipe to make chocolate chip cookies in the microwave in 1 minute! I'm all in. This sounds wonderful!  I have put some possible substitutes that I would use in parentheses. Enjoy!
photo from

  • 1 tablespoon butter (earth's balance spread)
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar, firmly packed
  • 3 splashes vanilla extract
  • 1 pinch of salt
  • 1 egg yolk (or egg replacer, or 1 Tablespoon of chia and 3 Tbs of water)
  • 3 tablespoons gluten-free flour blend
  • 2 tablespoons chocolate chips
1.  Melt the butter in the mug.
2.  Add sugars, vanilla and salt. Mix well with a spoon.
3.  Add egg yolk and mix well.
4.  Mix in flour then fold in chocolate chips.
5.  Cook in microwave for 40-50 seconds.
6. Serve warm and enjoy.
- See more at:

Tuesday, August 23, 2016

{Gluten and Dairy Free} Salmon Rub

Simple Life Mom has this great Salmon Rub Recipe. As she calls it, "the best salmon rub ever!" I can't wait to try it.

photo credit: Simple Life Mom

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An amazing rub that brings out the flavors of the juicy salmon, while giving it a nice outside crust.
Recipe type: Main
Serves: ¾ cup
  • 1 Tbsp Cumin
  • 2 Tbsp Paprika
  • ¼ cup Chili Powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp garlic powder
When Cooking:
  • 2-4 Tbsp coconut oil
  • juice from one whole lemon
  1. Combine all ingredients and store in airtight jar.
To Make:
  1. Rub onto both sides of thawed or fresh salmon.
  2. Heat large skillet over medium heat and add 2-4 Tbsp coconut oil.
  3. After oil is melted and skillet is hot, gently lay salmon flat.
  4. Grill 3-5 minutes each side (depending on thickness). You will see that it is no longer bright pink, but a more opaque whitish pink. Do not over cook.
  5. Serve immediately, bringing extra lemon juice to the table (we like the added zing from the lemon).


Monday, August 22, 2016

{Gluten and Dairy Free} Bread in the Bread Maker with Some Complex Carbs

I love my breadmaker by cuisinart with the gluten free setting!  It's the CBK-200.  This loaf costs less than $2. For gluten free bread that takes 5 minutes to make, this is amazing!

1 cup brown rice flour
2 tsp xanthan gum
1 packet or 2 and 1/4 tsp yeast
1/2 cup millet flour plus 1 and 1/2 TBS
1 cup tapioca starch(or 1/2 cup tapioca and 1/2 cup corn starch)
1/2 cup potato starch
1 tsp salt
3 TBS sugar
1/2 cup Gluten Free oats
1 TBS psillium husks

Mix the above ingredients together.

Separately mix together the following:
1 and 3/4 cups warm water
2 tsp oil

Take the warm water (not too hot and not luke warm) and oil. Put it in the bread pan (first make sure everything is firmly in place). Take the flour mixture and put it over the top spreading it out (without pressing down) until all of the liquid is covered. Turn it on. As it is stirring take a spatula at some point and push the extra flour around the edges into the mixture.

My favorite add in:
1/2 cup brown sugar
2 tsp cinnamon

Mix these together and reserve 2 TBS of the mixture. When the "add mix in" beeping starts stir in the sugar and cinnamon. (about 6 stirs). Sprinkle the remaining 2 TBS on top.   Yum! I am posting this at Allergy Free Wednesdays.

Saturday, August 20, 2016

{Gluten and Dairy Free} Vegan Raspberry Filled Chocolate Cupcakes with Raspberry Frosting

Prep Time 20 minutes
Bake Time: 13 minutes for mini cupcakes, about 37 minutes for large cupcakes
Makes 31 mini cupcakes

1 cup rice milk
1 tsp pomegranate juice
1/2 cup brown rice flour
1/4 cup potato starch (not flour!)
1/4 cup tapioca starch
1/2 cup unsweetened cocoa powder
1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp double-acting gf baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/3 cup grapeseed or canola oil
1 and 1/2 tsp gluten free vanilla
1/2  recipe of "cream cheese" frosting (below)
raspberry jam or pureed raspberries
mint or raspberry for garnish

Preheat the oven to 350F and line the mini muffin pan with mini liners.  Put the mini muffin tins on a large baking sheet to stabilize them in the oven. Combine the rice milk and pomegranate juice and set aside.  Mix the flours, starches, cocoa powder, xanthan gum, baking soda, baking powder, and salt. Mix out any cocoa lumps.  Beat the sugar, oil, vanilla, rice milk and pomegranate. Slowly add the dry mixture in 3 batches. Put some in, mix it, put more in, and mix it and then do it one last time. Fill the muffin tins half full. Add one tsp of raspberry jam or raspberry puree. Put a tsp more chocolate cake batter on top of each dollop of jam. Bake at 350F for 13 minutes or until a toothpick comes out clean when poked into a cupcake.  Let cupcakes cool. Chill frosting for at least 30 minutes before frosting cupcakes. Garnish with mint and raspberries if desired.  I am posting this at Allergy-free Wednesdays.  I tried it with this frosting and may like it even more!

 Raspberry Frosting
1 cup Earth’s Balance or Palm Shortening (or butter)
3 and ½ cups confectioners sugar divided
¼ cup thawed frozen raspberries or fresh raspberries crushed with juice
1 TBS water or rice milk
1 tsp vanilla

Beat the Earth’s Balance or Palm shortening until fluffy. Add the sugar, raspberries, rice milk (or water)  and vanilla. Beat it until mixed.  Refrigerate for 20 minutes.

Friday, August 19, 2016

{Gluten and Dairy Free} Vegan Creme Brulee

I have been dreaming of a vegan creme brulee.   These look absolutely amazing!  I can't wait to try this. Now all I need is a blow torch. ;0)  She says you can do it in the oven, too, but a blow torch sure sounds fun, doesn't it?
photo as noted from
Vegan Creme Brulee
Prep time
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If any of the ingredients are unfamiliar to you, see the post above for details. This recipe was created by Ella of Pure Ella and shared with us in sponsorship by So Delicious Dairy Free.
Serves: 4 single serve creme brulee
  1. In a small dish whisk the starch into ½ cup milk beverage.
  2. In a medium pot, whisk the remaining 1-1/2 cups milk beverage, coconut milk, cashew butter, brown sugar, maple syrup, vanilla, and agar. If desired, you can blend the ingredients with an immersion blender to remove all clumps, or whiz them in a blender.
  3. Turn the heat on to medium and continue whisking while bringing the mixture to nearly boiling.
  4. Slowly, whisk in the milk-starch mixture.
  5. Continue cooking while whisking for about 3 minutes being careful that the mixture doesn’t boil but stays very hot. It will thicken quickly.
  6. Pour the mixture into four crème brûlée dishes or ramekins, they will be quite full, and let chill in the refrigerator for at least 6 hours or overnight.
  7. Just before serving, remove the crème brulees from the refrigerator and let them stand for 5 to 10 minutes to warm up the dishes slightly.
  8. Sprinkle each with 1 to 2 teaspoons of sugar over tops and using a torch, melt the sugar to form a crispy layer on top. If you don't have a torch, position a rack on the top level in your oven. Turn the oven on to broil, and place the ramekins under the broiler for 2 minutes (this method may soften the crème brûlée a touch).