Saturday, November 9, 2013

Flank Steak with Basalmic Vinger

Gather your yummy ingredients

poke flank steak, pour marinade over it and let sit for 2-6 hours in the fridge

Grill each side for 8-10 minutes

Let rest for 5 minutes, slice into thin pieces.

1 flank steak
2 tsp onion powder
2 tsp garlic powder
1/4 cup coconut oil
1/4 cup basalmic vinegar (make sure it is gluten free) like this one
1/4 Coconut Secret Amino Acids (soy sauce replacement)
1 TBSP powdered mustard
1 TBSP dried rosemary
1 tsp salt
1/2 tsp pepper

Combine marinade ingredients.  Pour over steak.  Let rest in refrigerator for 2-8 hours.  Grill 8-10 minutes each side.  Let rest 5 minutes, slice and serve.

Thursday, November 7, 2013

Fall Baked French Toast

Dry, crusty bread works best.  Cut into 1 inch cubes
Grab your ingredients!

Pour batter over bread

Cover and place in refrigerator overnight

Pull out in the morning and dust with brown sugar and cinnamon

Pumpkin French Toast Bake
I loaf of GF bread cut into 1-inch bread cubes
7 large eggs
2 cups coconut milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice (see above recipe)
1/2 cup pumpkin puree
3-4 tablespoons brown sugar for topping
optional: pecan or walnuts for topping

Cube bread (1 inch squares).  A dry, crusty bread works best.  Cut until there is enough bread to fill a 9x13 pan (about 4 cups).  Grease a 9x13 Pyrex dish or stonewear baking dish.  Fill dish with bread.

Whisk eggs until fluffy, add milk, vanilla, spice, and pumpkin puree.  Combine until well mixed.  Pour over bread in dish.

Cover and let sit in refrigerator over night. 

In the morning preheat oven to 350 degrees.  Uncover and top with brown sugar and optional nuts.  Dust with cinnamon sugar.  Bake for 35-35 minutes until it is no longer wet.

Serve with maple syrup or Coconut Nectar.

Tuesday, November 5, 2013

Crockpot Pumpkin Cinnamon Rolls

Optional to let them rise on your stove and then bake them...

Fall Crockpot Cinnamon Rolls
3 1/4 cup GF flour
Plus up to ½ cup tapioca starch for kneading and dusting work surface
1/3 cup sugar
½ cup coconut milk (110°)
1 cup pumpkin puree
1/3 cup coconut oil (melted and warm but NOT hot)
1 egg or egg replacer substitute
2 tsp. guar gum or Xanthum gum (omit if your GF flour blend has this)
2 ½ tsp. instant yeast (Red Star SAF) other brands will require proofing of the yeast

¼ cup Earth Balance Soy Free Butter
1/3 cup packed brown sugar
1 tsp. cinnamon
5 tsp. pumpkin pie spice

2 cup powdered sugar
1/3 cup Earth Balance Soy Free Butter
½ tsp. vanilla
¼ tsp lemon juice
(optional: 4 oz. dairy free cream cheese)
(optional: maple syrup in frosting)

Grease crock-pot with Spectrum shortening.  Turn to warm (lowest setting possible.)  Combined filling ingredients and set aside.  In a large bowl or in a mixer, combine roll ingredients, adding yeast last.  Dough will be sticky.  Dust your work surface with flour.  Using puree verses canned pumpkin will alter how much flour is needed.  Place dough on floured surface, grease hands and begin kneading until dough is not sticky but still very soft.  Add flour as needed.  Knead dough for 3-5 minutes.  Roll out dough into a rectangle and spread filling mixture over dough, leaving one long edge without filling.  Roll dough towards uncovered edge.  Cut into 8-10 pieces.  Place rolls into crock-pot.  Let sit for 30 minutes or until they double.  Turn crock-pot on high and cook for 60-90 minutes.  To check for doneness, insert tooth pick in center roll.  It should come out clean.

Mix together icing ingredients.  Pour over rolls once removed from crock-pot.  Serve and enjoy.

Sunday, November 3, 2013

"Why This is Actually Good!"

Please ignore that the picture MAY NOT be yummy looking, instead trust me when I say this it great meatloaf.  My boys took one look and turned up their snobby sweet noses.  After taking the mandatory one bite, they announced, "well, that wasn't so bad after all."  I hope you feel the same way.

1 lb. ground sirloin
1 egg beaten or 3 TBSP apple sauce
1/3 c. bread crumbs
½ cup unsweetened milk alternative of choice
2 tsp. onion powder
1 tsp. Real Salt
1 tsp. dry mustard
Dash of pepper
1/3 cup BBQ sauce (divided)**
1 TBSP dark brown sugar (or to taste)
Pinch of allspice

Mix beef, bread crumbs, egg, milk, spices, and ½ of BBQ sauce together.  Arrange in a greased 9” x 5” stone loaf pan.  Use the rest of the BBQ sauce to cover top of meatloaf.  Dust with breadcrumbs for a crunchy top.  Optional: dust top with parmesan cheese.  Cover with parchment and bake at 350 degrees for one hour.

*** you can cook this in a loaf pan inside your crockpot using a waterbath.

Sunday, October 13, 2013

Gluten Free Sourdough Multipurpose Base Recipe (part VI)

Multipurpose Sourdough Recipe

Base Recipe
3 cups GF multipurpose flour
1 cup starter
¼ c. sweetener (honey works great or coconut palm sugar)
3 TBSP coconut oil
3 tsp. guar gum
1 ½ tsp. salt
1 ½ tsp. SAF yeast
Add last: 1 ½ cup coconut milk (110 degrees)

 First recipe to use multipurpose base recipe

To make Bread:
Make sure you have very mature starter.
Grease 4 small loaf pans or on 9x5 loaf pan.
Mix BASE ingredients and scrape into pan.  Dough will be very soft and sticky.
Cover top with a damp paper towel to keep from cracking.
Let rise for 45 minutes in a warm place.   Look for the dough to double in size. 
Preheat oven to 400 degrees.
Bake for 30-35 minute for small loaves and 40-50 minutes for a large loaf.
Let cool before slicing.
Don't miss out, next post is these yummy pretzels