Strawberry Cake - GF/DF/Soy/Egg-free

We picked a ton of strawberries back in the summer, and dutifully froze them for use when we could not get good strawberries.  I was thinking about what I could do with the strawberries.  And then I got this little bundt cake pan.  So I thought....strawberries and cake!!

Ingredients:

3 cups white rice flour

4 TBS baking powder

1 cup white sugar

1/4 cup apple cider vinegar

2 TBS ground flax seed

2-3 cups of coconut milk

1/2 cup coconut oil

1/2 tsp salt

1 tsp of Xanthan Gum

Mix the above ingredients and put in well greased bundt cake cups.   Bake about 15 minutes at 350 degrees.  Watch these closely and do not cook longer than 15 minutes...they will overcook and become hard.

Strawberry Glaze
About a pound of strawberries cored and diced
1 cup of white sugar
1/2 cup water

Mix the above ingredients and simmer.  I used my potato masher to continue to smash the strawberries as they cook.  When the saw begins to thicken, turn off the heat.  I usually refridgerate this mixture.  It will be like strawberry jam without the extra pectin in it.  I serve the glaze over top the mini cake and throw some chocolate chips on top.  Very yummy.

Cinnamon Rolls - Gluten/Dairy/Soy/Egg free

Before really taking a look at our food intake, our family ate canned cinnamon rolls toooo much!!   At least 4-5 times a month.  I cringe now when I look at all the preservatives and chemicals they add to those cans.  So I needed to come up with an alternative to the canned cinnamon rolls that we could all eat because of allergies and that would be a healthier substitute.  

I started thinking about the Bob Mills Pizza Crust mix that I had been purchasing and thought...why not give it a try.

Ingredients:

1 package Bob Mills GF Pizza Crust

White sugar (no haven't found a way to get rid of this yet)

Cinnamon

Coconut oil (I substitute this for the olive oil.)

Baking powder

Milled Flax Seed

Extra rice flour for dusting.

Prepare pizza crust as labeled, except I leave out the eggs and use flax seed as a replacement.  I also add an extra 3 TBS of baking powder and 1 cup of white sugar.  I use coconut milk in this recipe also.  

I allow the crust to rest for 20 minutes.  I then split the dough in half and roll it into a flat sheet on wax paper.  You will need to dust the paper with rice flour and possibly add some to the dough to keep it sticking to your roller.  I then take some coconut oil and brush it on the flattened dough and sprinkle it with cinnamon and sugar mixture.

Lifting the wax paper, I start to roll the dough over.  And when done, I then slice it with a serrated knife into about 1/2 inch pieces.  You can make the rolls thicker also.  I then lay them out on aluminum foil lined pans and bake for about 15 minutes at 400 degrees.

Repeat with remaining dough.  It is just easier to work in two batches.

When I remove them I either put an orange glaze or maple syrup on them.  And serve warm, the kids like with hot cocoa.

Orange Glaze recipe:
2-3 cups of Powdered sugar
1/2 cup Orange Juice
Mix the ingredients above until a glaze texture that can be spread on with a knife.  If needed add a bit more powdered sugar.

This is so easy, and I regret waiting so long to make these.

Enjoy!!!

GF/DF/Soy/Egg/Corn-Free Chicken Enchiladas

I have been dying for enchiladas for months now, but had no idea how to take this task on.  I cannot use corn shells because I cannot eat corn.  Rice flour is not always the easiest to work with, especially when you are talking about making tortillas.

But my brain got thinking, I have been using the Bob Mills Gluten Free Pizza crust for quite a few new things.  Why not try and figure out a way to make enchilada casserole.  This turned out to be so much easier than I expected.

Chicken Enchiladas

Shell Ingredients:
1 package Bob Red Mills GF Pizza crust (the link if for a case, not 1 regular package)
2 tsp of Milled Flax seed
1/2 cup coconut oil
1 tsp salt
Extra rice flour for dusting
1 3/4 cup warm water

Prepare pizza crust according to directions using flax seed in place of eggs.  I added a touch extra coconut oil to allow the crust to be moist.  Set aside in a warm area and allow to rest for 20 minutes.

While the "shell" mixture is resting, prepare your filling.

Filling ingredients:
1 pound cooked shredded chicken (I used boneless chicken thighs)
1 can 14 oz black beans
1 can 14 oz diced tomatoes (half the liquid drained)
1 yellow pepper - diced (or use whatever color you want)
2 tsp cumin
a couple dashes of cayenne pepper
2 tsp salt

If your chicken is not cooked, dice and start cooking the chicken.  Add cumin, salt and cayenne pepper.  Add diced pepper.  Sautee together until almost done, add black beans and diced tomatoes.  Stir and simmer for about 10 minutes.

Enchilada Sauce
**We do not use canned because of allergies, so I discovered this sauce and it's a very close red enchilada sauce taste.
1/2 cup tomato juice
a couple dashes of cayenne pepper
1 tsp cumin
2 tsp salt

Put all ingredients in a sauce pan and allow to simmer for about 15 minutes.

Once your filling is cooked, you can begin assembling.  I use a 8 x 12 inch casserole dish for this.  I line with parchment foil to keep from a massive mess.

 I used my little Pampered Chef roller to roll out sheets of the dough very thinly.

I repeated layers of dough, filling and Diya cheese until I was out of filling.  It was 4 layers.  I put a dough layer on top, and then poured my enchilada sauce on top.  ****I did not put any enchilada sauce in the layers....only on top.****

So my enchilada casserole looked like this when ready to go into the oven.

 I covered with aluminum foil and baked for 35 minutes at 400 degrees.

I sprinkled some cilantro on the enchilada casserole.  Served it with sour cream (for those in the family that can eat dairy) and avocado slices.  My hubby who isn't a fan of the vegan Diya cheese, enjoyed this casserole also.

Enjoy....hope someone can use this!