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Tuesday, December 28, 2010

Quick Gluten-Free Quesadilla




Quick GF Quesadillas
















This recipe for "quick gluten-free quesadilla" is the beginning of (I hope) many fast and healthier GF Fast Foods (or GFFF). A lot of gluten-free "baking" recipes have anywhere from 7 and up ingredients that can bog down someone who has limited time and X number of tummies to fill. After eating pretty high "raw vegan" for a time, I also find that the majority of GF recipes contain dairy, eggs, and refined sugar, verboten items for anyone trying to "eat healthy". So, here is my first contribution to speed-it-up real food.

(2 per person) Brown Rice Tortillas (I buy mine in the freezer at the Health Food Store)
2 medium Onions, diced
3 large Oyster Mushrooms (brushed clean and chopped)
14 oz. can of Pinto Beans
Organic Emmental Cheese, grated
1 clove organic Garlic, grated
1 T. Extra Virgin Coconut Oil
Celtic Sea Salt (to taste), other spices as desired

  • Dairy sensitive or dairy allergic? Use GF refried beans or your favourite GF veggie cheese instead of cheese and pinto beans
  1. Place 2 tortilla shells on baking pan (or pizza pan) and sprinkle grated cheese on each
  2. Prepare vegetables above (chop, dice, etc.)
  3. Stirfry above vegetables in Coconut Oil for brief time (until softening)
  4. Place veggies and cheese (or bean paste) on the torillas
  5. Sandwich the torillas together and lightly press together
  6. Bake at 350-400 degrees F. for about 5 or so minutes
  7. Remove from oven, score into pie wedges with a pizza cutter and serve with a green salad
Hope you enjoy! (of course, you can also make this "fast GF food" using your other favourites and leftovers-- add together stuff like wild tinned salmon, quinoa, red peppers, soft-scramble eggs, turkey, soy cheez, and maybe even a dessert quesadilla with grated apple, cinnamon and cheddar cheese?
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Monday, December 13, 2010

Gluten-Free Carrot Spice Cookies (also Egg- and Dairy-Free)

                                
           
Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance!

1 cup packed brown sugar
1/2 cup Extra Virgin Olive Oil (EVOO)
1 cup shredded carrots
1 cup raisins
1 egg substitute (mix 1 T. of ground flaxseed with 3 T. of water until creamy)
1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl)
2 tablespoons molasses
1 teaspoon alcohol free vanilla
2 1/2 C. brown rice flour
1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground)
1/2 teaspoon baking powder

Cream sugar and EVOO in large bowl. Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well.
In a large bowl, combine the brown rice flour, spices and baking powder; slowly stir flour mixture into other ingredients and mix until well blended.
Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets.
Bake in 350°F (175°C) oven 10 to 12 minutes or until cookies are set and lightly browned.
Remove from baking sheet while still warm. Cool on wire rack.
Makes 4 dozen.

Recipe adapted from one by USA Rice Federation.Carrot________________________________________________
Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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