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.

GF/DF/Soy/Egg-free Pigs in the Blanket

So I have been surfing on Pinterest way too much.  And I saw some super yummy Pigs in the Blanket.  But they were made with an almond flour dough, so I needed change them up...nothing can be easy.  I made these and everyone enjoyed them.

GF/DF/Soy/Egg-free Pigs in the Blanket
1 package Bob Red Mills Pizza Crust
4 TBS baking powder
3 TBS coconut oil
2 tsp salt
2 tsp flax seed meal
1-2 packages of Chicken Hot Dogs (All - Natural chicken apple is what we use)
small amount of flour for dusting

***Prepare pizza crust according to package.  I substitute the flax seed for egg in my mix and also add some extra baking powder and salt.

I let the dough rest for about 20 minutes and then take a small handful and roll it out on wax paper.  I then wrap it around hot dog.  I do this until I run out of dough and/or hot dogs...lol.

These bake about 15 minutes at 400 degrees.

You can serve them with a variety of dipping sauces.  I think next time I will add a little more coconut oil because they were a touch dry.  But they were still yummy.  And I was happy to have something that I have not been able to have for a long....long....long time!!!

GF/DF/Soy/Egg-free Shrimp Toast

Joey loves Shrimp Toast....he LOVES it.  Problem is we do not eat out much because of all the food allergies.  So I have been searching for a way to make this treat.  I really thought it would be much harder than it actually was.  

Here is what you need:

1 loaf Gluten free White Rice Bread

1 package precooked shrimp (We used an 8 oz package)

salt to taste

cilantro

lime juice

Coconut oil for shallow frying

Equipment needed:

small food processor

First I cut each slice of bread into 4 slices.

In my food processor I put in the shrimp (I used already cooked and thawed shrimp), some salt, a couple dashes of lime juice and dried cilantro (about 2 tsps.)....Process until it is smooth.  Then spread it on the small strips of bread.

I then laid them in the hot oil, shrimp mixture side down first.  Fry for about 2-3 minutes or until it is brown and then flip.  Cook about the same amount of time.

When look crispy, pull from the pan and keep going until you are done.

We had a ton.  Did not use the whole loaf of bread though.  They were a huge hit with Joey.  And I really enjoyed them too.  This is definitely going to be something we serve on Chinese take-out nights..lol.  Warning though...these do not reheat well.

Now to work on the GF/DF/Soy/Egg-free Egg Roll....

Red Gravy Spaghetti Recipe

This recipe is gluten free, and super versatile!!!  Joey has been seen actually licking his plate!!!

Ingredients:
1 lb of ground meat (beef, turkey, chicken, etc.)
1 small can of tomato paste (must be paste)
Sweetener of choice
Salt
Basil
Oregano
Cayenne Pepper
Cinnamon (just a dash)

Fry ground meat, breaking it up as it fries up.  My family usually enjoys it a little chucky, gives them a feeling of meatballs.  I usually season the meat with some cayenne pepper (just a couple slight shakes) and salt.  Just before the meat if finished, add the can of tomato paste.  Break it up and allow it to fry along with the meat.  Watch it closely so that it does not burn.  But you will see the tomato paste take on a darker color. As the tomato paste is browning, I add my seasoning to taste....oregano, basil, salt and just a dash of cinnamon.  When the tomato paste has started developing a darker color, I add about two cups of warm water to the skillet.  Stir the tomato paste/meat mixture into the water and allow to simmer for a few minutes.  The mixture will start to thicken as it simmers.  At this point I add some sweetener, you can skip this step with you do not like a sweeter sauce...but our family does.  I also salt to taste.  If the mixture starts getting too thick, and you want a thinner sauce...add another 1/2 to 1 cup of warm water.  Allow the sauce to simmer more.  This sauce is usually thicker though, so be careful how much water you add.  I generally add a total of around 3 cups of water when I make this.  Double check you seasoning by tasting your sauce mixture.  Add what your family prefers...maybe more salt, sugar, oregano, basil...etc.

I serve this on rice spiral pasta that our family loves.  Some of them put parm cheese on it too.

***A variation of this is to limit the amount of water that you add and stick to 2 cups.  Adjust your seasonings to leave out the oregano and basil.  When cooking the beef add cumin to taste instead.  After you add the tomato paste and have it almost browned, add about 1/4 cup apple cider vinegar.  Cook with the remaining directions.  Then serve on bread, open-faced.  I melt a little shredded cheese on these and serve them as open-faced sloppy joe sandwiches.  Another hit!!!

***You can also add onion and garlic.  But we must leave this out due to food alleriges.