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Banana Bread
1/4 cup rice milk
6 tablespoon safflower oil
6 tablespoon pure maple syrup
2 1/4 cup mashed ripe bananas (about 5 medium bananas)
1 1/2 cups rice flour (I used 3/4 cup brown rice flour and 3/4 cup white rice
flour-- Blending the 2 flours give a nice consistency)
1/2 cup tapioca flour
2 tablespoon roasted grain beverage powder ( You may use rice protein instead)
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
1 cup walnuts ( Raisins can be used for those with a nut allergy)
Preheat the oven to 350 degrees. Lightly oil a loaf pan or cake pan and dust with flour.
Put the rice milk, oil, maple syrup, and bananas in a blender and blend
until smooth.
In a large bowl , whisk the flour, beverage powder (or rice protein) baking soda, baking powder, and salt until well combined.
Add banana mixture and combine, using few strokes as possible. Do not
over mix.
Fold in walnuts or raisins).
Scrape into pan and smooth the top. Bake for 30-35 minutes, or until toothpick inserted into the center of the bread comes out clean.
Macaroni & Cheese
2 tablespoons butter ( You can use
ghee--clarified casein free butter)
2 tablespoons flour (You can use gluten free
pantry's all-purpose baking flour mix)
1/4 teaspoon sea salt
1 cup rice milk
Dash of onion powder to taste
Butternut squash
You'll also need gluten-free elbow macaroni noodles
Cut up butternut squash and cook by boiling in
water.
While butternut squash is cooking begin basic
white sauce.
Melt butter in saucepan over low heat.
Blend in flour and salt, stirring until mixture
is smooth and bubbly.
Remove from heat. Stir in the milk and
onion powder; return to heat and cook, stirring constantly for
about 1 minute, until thickened.
Once butternut squash is cooked. Drain it and
mash it. Then add the squash to the thick white sauce.
The more squash you add the more yellow it gets. Just keep
adding until you get the color you want.
Pour the yellow sauce over cooked brown
rice elbow macaroni and there you'll have
macaroni and cheese (WITHOUT THE CHEESE!)
Pumpkin Waffles
2 eggs (Or use egg replacer or guar gum)
1 3/4 cups rice milk
3/4 cup canned pumpkin
2 tablespoons vegetable oil
2 cups gluten free pantry all purpose baking
mix
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
Heat waffle iron. In blender jar combine
rice milk, pumpkin, oil and eggs. Blend at mix about 10
seconds. Add remaining ingredients. Blend at
mix about 60 seconds, scrape sides of blender jar every 20
seconds. Be sure to spray the waffle iron well and
bake in hot waffle iron until waffles are golden brown about 3
to 5 minutes. May be served with maple syrup.
Portuguese Soup
Olive oil
Garlic
Onions
Stew beef (or short ribs)
Black pepper
Potatoes
1 big can Kidney beans
1 big can Cannelli beans
Carrots (optional)
Kale (can buy kale in pre cut bags)
Water (or for a really nice flavor use chicken
stock)
There is no science to this soup. Just
layer each ingredient into
the pot beginning with the beef. Put desired
amounts of ingredients into the pot and let everything cook
down till the flavors gel together. Soup tastes better
the next day.
You can add a can of split pea soup to this
same recipe for a really nice flavor (green or yellow split
pea is fine).
Gluten Free White Bread
(You will need a Bread Machine to make
this. We use the Breadman
and this comes out delicious--almost better than the real
thing!)
2 1/2 cups white rice flour
1/2 cup potato starch flour
1/2 cup tapioca starch flour
1 Tbsp xanthan gum
1 tsp salt
2 Tbsp sugar
1 package of dry active yeast
3 large eggs (beaten)
1/4 cup sunflower oil
1 tsp cider vinegar
1/2 cup milk substitute (rice or potato milk)
3/4 cup warm water
Follow instructions of your bread machine for baking details.
Tapioca Pudding
DELICIOUS!!
3 cups Organic Coconut Milk
1/4 cup Organic Granulated Tapioca
1/8 tsp. cardamom or cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
1 tsp. vanilla extract
1/2 cup sugar
In a saucepan, simmer the ingredients (except for the vanilla
and sugar). Cook for 10 minutes, stir often until
tapioca is completely transparent. Remove from heat, add
sugar and vanilla until completely blended. Set aside to
cool. Serve slightly warm or at room temperature in individual
bowl. You can top with fresh fruit such as berries or
bananas.
Casein Free Ice Cream
Approx. 1 cup of Frozen Bananas
Approx. 1/2 cup coconut milk
Add any frozen or thawed fruit of choice to add more flavor
Dash of sugar (optional)
** This is a flexible recipe that is not set in stone.
You can get as creative as you like--but the key is to use
frozen bananas as your ice base.
In a food processor, add bananas and blend
at a low speed. Slowly pour in coconut milk until
desired texture and consistency is reached. You can
also add more frozen fruit such as strawberries. Final
result should be a thick, creamy, delicious ice cream treat!
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