Breakfast Birthday Party

A year ago if you had asked me about hosting a breakfast-themed party, I would have said "no way!". Breakfast can be a difficult meal for people with allergies, especially when making food for a crowd. But when Little Man was recently asked what food we should serve at his birthday, he replied "waffles and bacon". That sounds like the makings of a breakfast party to me!

Here's what we served for our party of nine people:

• bacon (made before people arrived and kept warm in the warming drawer)
• waffles (made to order)
• maple syrup
• blueberry sauce*
• Healthy Top "whipping cream" (this was really good!)
• large fruit platter
• banana bread (I made the delicious one from The Whole Life Nutrition Cookbook)
• car-shaped cake (Agave Cupcake recipe from The Allergen-free Baker's Handbook)
• pina colada ice cream
• juices: apricot, guava and pomegranate

The cake was our first one that wasn't white (we don't use food colouring). The pink icing (I was going for purple) was coloured and flavoured by crushing raspberries and blueberries through a fine mesh sieve and adding the juice to the icing. The brown icing had molasses added to it. I made the cake in 2 8-inch round cake pans and cut them to form the car shape. The '3' was made of raisins.

*Blueberry sauce:

• 2 cups blueberries
• 1/4 cup fresh orange juice
• 1 Tbsp maple syrup

1. Combine all in small saucepan. Cook at medium-low heat for 15 minutes, until sauce thickens a little.

The party was a big success and all the food was a hit. Our 3-year-old was very pleased with his special party.  And when it was all over, he predictably asked "Can I have more cake please?".

Vitamix Recipe: Orange Slush

Our whole family is sick right now. There are all sorts of viruses going around this year, so everywhere we go we see people coughing and sniffling. In an effort to boost our Vitamin C, I bought two bags of fresh oranges this week. Using my Vitamix, I've made everything from orange juice to orange sorbet. My favourite is something in between: an orange slush.  It packs in the vitamins from fresh oranges and is very soothing on a sore throat. You can make it in less than 2 minutes too.

• 2 fresh oranges
• dash of agave syrup
• ice cubes

1. Peel and quarter the oranges.  I find it fastest to remove the peel with a knife, but feel free to quarter the orange and then use your fingers to peel off the skin.  If a little white pith remains, that's ok.
2. Place the oranges in the Vitamix and add a dash of agave.
3. Add ice cubes until the total contents reach between 2 1/2 and 3 cups (use the measurements on the side of the Vitamix container).  I use large ice cubes that my fridge makes, and this is about 6 or 7 cubes.
4. Blend, starting on low and dialing up to high.  Flip the high-speed switch and blend for about 20-30 seconds until all ice is crushed and your drink is smooth.
5. Pour into a tall glass. If it is too thick, simply wait 10-20 seconds and it will become more liquidy.

Do you have any recipes that make you feel better when you are sick?

Seaweed Salt Replacer

Are you looking to reduce your salt intake without reducing taste? This sea vegetable blend imparts a special flavour to soups, stir-frys, and just about anything else. Although seaweed contains sodium, it is an organic form of sodium, not the sodium chloride that is found in table salt. Seaweed is a superfood, packed with nutrients, trace elements and vitamins.

This seaweed salt replacer is an easy way to add the benefits of seaweed to your diet. Add 1 teaspoon of the mix to season your next soup and reduce the salt. Try sprinkling this over steaming veggies or add to your rice or quinoa.

Warning! Some sea vegetables are surprisingly sharp. Blending this in your Vitamix will permanently etch the bottom of your container so it will be a little cloudy. But your health is more important than the look of your blender. :)

• 1/2 cup arame
• 1/2 cup wakame
• 1/4 cup macro kelp
• 1/4 cup kombu

1. Crumble large pieces of kelp and seaweed with your hands. Note that amounts are approximate as seaweed is difficult to measure -- just give it a good guess.
2. Add all ingredients to Vitamix. Blend on high speed until you get the texture you want -- I usually process until most of the seaweed is powdery but there are still some coarse little flakes in there. 
3. Wait a few moments before opening the Vitamix to let the powder settle. Store your seaweed salt replacer in a clean and dry recycled spice jar -- don't forget to label it!

Morning Millet in a Zojirushi Rice Cooker

I love waking up on winter mornings to a hot breakfast. Even better, a hot breakfast that is already made and waiting for me!  We recently purchased a Zojirushi rice cooker to replace our 12+ year old rice maker that was showing signs of distress.  My favourite thing about the Zojirushi (other than the perfect rice that it cooks) is the timer feature.  It saves 2 timer settings, so I have a pre-set breakfast timer and a pre-set dinner timer.  When I first got the machine, I went looking online for how to make millet in it but came up empty-handed.  After a bunch of trial and error, we've figured out how to make it perfectly every time.

1. For each portion needed, measure 1/4 cup of millet into the Zojirushi.  For the 3 of us I therefore use 3/4 cup millet.  (Note that some people first toast the millet -- I've tried both ways and I personally prefer it untoasted.)
2. Add 1 cup water for each portion.  So if you used 1 cup of millet, add 4 cups water.  For 3/4 cup millet add 3 cups water.  For 1/2 cup millet add 2 cups water.
3. Shake a small dash of salt into the water, then close the lid.  Plug in the rice cooker and select the "Porridge" cycle.  Set the timer for when you will want to eat in the morning.
4. When the millet is cooked, dish up into bowls.  Sprinkle each serving with cinnamon and cardamom, pour almond milk over the top, then add fresh (or frozen) berries or slices of fruit.  Top with a light drizzle of maple syrup.

Vitamix Recipes: Almond Milk, Cashew Milk and Rice Milk

Our new Vitamix is coming in very handy.  In fact, we use it more than once a day. It has made a big difference in how we prepare allergy-friendly food -- both in allowing us to make new things, and in making existing recipes faster and smoother. As I experiment and find new favourites, I will share my Vitamix recipe successes with you. To learn more about Vitamix high-powered blenders, click the Vitamix banner on my blog. Use the code 06-005769 for free shipping if you decide to order one of your own!

Some of my most-used Vitamix recipes are for non-dairy milk. Yes, you can purchase ready-made rice and almond milks in the store, but their flavour is not as good as what you can make at home. Plus, when you make it you know exactly what is in it -- no fillers or preservatives. And it is VERY easy and much less expensive to make it yourself.

Almond Milk

• 1 cup raw almonds
• 4 cups water + more for soaking
• 2 Medjool dates, pitted
• 1 tsp vanilla

1. Soak almonds in enough water to cover for 4 hours or overnight.  Then drain and rinse almonds well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the almonds, dates and vanilla.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. Strain the milk through a nut milk bag, or 2-3 layers of cheesecloth in a wire sieve (the nut milk bag is SO much easier), for 30 minutes.  Squeeze excess milk out of bag (or gently press residue in sieve) then pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.
5. Almond residue (what is left in your nut bag or sieve) can be discarded, but I store mine for a few days in the fridge to use in recipes such as Zucchini Bread.  It can also be used as a facial scrub!

Cashew Milk

• 1 cup raw cashews
• 4 cups water + more for soaking
• 1 Tbsp agave syrup
• pinch sea salt

1. Soak cashews in enough water to cover for 4 hours or overnight.  Then drain and rinse cashews well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the cashews, agave and salt.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
5. Cashew milk does not need straining. Simply pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.

Rice Milk

• 1/2 cup cooked brown rice
• 2 cups water
• 1/2 Tbsp maple syrup

1. Measure 2 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the rice and maple syrup.
2. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
3. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
4. Rice milk does not need straining. Simply pour milk into a container with lid (I use a 500mL/1 pint mason jar). Store milk in the fridge for up to 4 days. Shake well before serving.

New Gluten-Free Dairy-Free Egg-Free Waffle Recipe

Our old waffle maker packed it in several months ago, so we have been having a lot of pancakes recently.  But a shiny new waffle maker made its appearance at Christmas so we are enjoying a change to our breakfast routine.  A new waffle maker means a new recipe, right?  Yes!  I used to make waffles from a mix, but decided to come up with something from scratch.  I am so glad I did because these are much better in both taste and texture.  As usual, I like to make a big batch and freeze the extras so this is a large recipe.  I use a rounded 1/3 cup of batter in my waffle maker and the recipe makes 12 waffles.

• 2 1/2 cups almond milk (or rice milk)
• 2 Tbsp rice wine vinegar
• 2 tsp almond extract (optional, or substitute 1 1/2 tsp vanilla)
• 3 1/4 cups gluten-free flour mix, OR:
• 2 cups brown rice flour
• 3/4 cup potato starch
• 1/2 cup tapioca flour
• 2 Tbsp maple sugar
• 1 tsp xanthan gum
• 1 tsp sea salt
• 2 tsp baking soda
• 1/4 cup coconut oil, melted

1. Measure milk into 4-cup measuring cup or small bowl.  Add rice wine vinegar and almond (or vanilla) extract. Set aside.
2. In a large bowl, whisk together the flour, sugar, xanthan gum, salt, and baking soda.
3. Melt the coconut oil and whisk into the milk mixture.  Then whisk the wet ingredients into the dry ingredients.
4. Heat your waffle iron.  When ready, pour batter onto hot waffle iron and follow your iron's instructions for how long to cook (generally around 4 minutes).  Repeat until you have used all your batter.
5. Serve with real maple syrup and fresh berries for a tasty treat.

Turkey Risotto

Happy New Year!  I hope everyone had a great holiday season.  This has been a super busy month at Eagle Loft.  I've been cooking up a storm and have several new recipes to share.  I also have a few new cookbooks I'm excited to review.

One of my Christmas gifts this year was a set of two pressure cookers.  I love them!  I made a pressure cooked meal for lunch and another for dinner last night, so they are already getting lots of use.  After eating turkey with mashed potatoes, yams and gravy for the several days following Christmas, I wanted to come up with a recipe to use up more turkey in a different way.  I braved risotto for my first test of the pressure cooker and it was an overwhelming success!  I will definitely not be making risotto the old fashioned way again.  I've made it a couple more times since, including as a dinner side-dish to accompany a roast chicken.  It really is easy and quick enough to make as a side-dish or a lunch.

If you are scared of pressure cookers then I encourage you to try a good quality new model as they have safeguard features now.  Mine is the Fagor Duo, which comes with two size pots (both of which I've used already in the last week).  I found it easy to figure out and am not worried at all about its safety.  I've also heard good things about the Kuhn Rikon cookers.

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 small leek, chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 cup frozen peas
• 2 1/4 cups chicken stock (vegetable stock for a vegan dish)
• 2 cups chopped cooked turkey (optional -- omit for side dish)
• 2 Tbsp Daiya vegan cheese (optional but delicious)
• 1 tsp fresh thyme, chopped
• salt and pepper to taste

1. Heat oil in pressure cooker pot over medium heat and saute onion and leek for 2 minutes.  Add garlic and saute another 2 minutes, stirring frequently.  Add rice and saute another 2-3 minutes until rice starts to slightly brown.
2. Add peas and chicken stock and stir.  Seal lid and pressurize according to your cooker's instructions.  Cook at reduced heat (once under pressure) for 7 minutes at 15 psi (13 minutes at 8 psi).
3. Release pressure fully then open lid and stir in turkey, Daiya, thyme, salt and pepper.  Serve and enjoy!

Vitamix Recipe: Strawberry Milkshake (Dairy-free of course!)

This morning I decided I needed a little treat, so I blended up this easy-to-make strawberry milkshake.  It was so delicious!  I am very thankful that I froze so many strawberries this year as I can see this becoming a frequent treat.

• 1 cup frozen strawberries
• 1/3 cup coconut milk
• 1/3 cup almond milk (or rice milk)
• 2 dates, pitted
• 1/2 tsp vanilla

1. Add all ingredients to Vitamix.  Start at speed 1 and slowly increase to 10, then flip the high power switch.
2. Blend for 30 seconds or until smooth.
3. Serve immediately.  Makes one large or two small servings (really you won't want to share though).

Vitamix Recipe: Green Monster Smoothie

This witches' brew does not look like something tasty, but looks can be deceiving. If you have ever thought of trying a green smoothie but didn't know where to start, I think this is a good beginner recipe. It has a good refreshing flavour, and no it does not taste like spinach!

• 1 cup seedless grapes
• 1 apple, quartered and deseeded
• 1 pear, quartered and deseeded
• 1 orange, quartered and peeled
• squeeze of lime
• handful of spinach
• 1/2 cup water
• 4-6 ice cubes

1. Add ingredients to Vitamix.  Start at power 1, then increase slowly to 10 while using the tamper to push ingredients to the bottom.  
2. Flip high power switch and blend for 1 minute or until completely smooth.
3. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
4. Pour into two glasses and toast to your good health!

Zucchini Bread with Roasted Almonds

I have been looking for a good gluten-free, dairy-free, egg-free zucchini bread for awhile, and I finally found one that really caught my eye over at Gluten Free Goddess.  I made a few changes, including incorporating roasted almonds.  We are just starting to introduce nuts to the Little Man's diet, so we don't have a wide range of nuts to choose from.  Although I would have originally wanted to pair this with pecans, the almonds surprised me in how much flavour they added to the bread.  It was a perfect match!  Roasting them yourself really brings out extra flavour.  I also included almond residue (leftover from making homemade almond milk) for an additional flavour boost, and used an organic demerara sugar for a crisp crust.

To roast the almonds, preheat your oven to 350 degrees.  Spread whole raw almonds over a foil-lined cookie sheet and roast in the oven for 10-12 minutes. Watch the oven carefully as the 10 minute mark approaches.  You want a nutty smell to be coming from the oven, but if you overdo it the almonds will burn.  Set cookie sheet aside for almonds to cool.  Note that almonds will not crisp up for at least an hour.  For using in the bread, you only need to wait until the nuts are cool enough to handle.  Chop by hand or in Vitamix at power 5 for 5-7 seconds.  For storage of extra almonds, wait 1-2 hours until almonds are completely cool, then store in a tightly-sealed container in the fridge.  I like to use my roasted almonds to top green salads.

The bread recipe can be started while the almonds are roasting.  Conveniently, the bread bakes at 350 degrees, so you can use the same preheated oven once the almonds are done.

• 1 rounded cup (1 1/4 cups) partially peeled then grated zucchini
• 1 cup sorghum flour
• 1/2 cup tapioca starch
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup organic demerara sugar (can be substituted with natural cane sugar)
• 1/4 cup almond residue (solids created by making almond milk) (optional)
• 1/3 cup coconut oil
• 1/4 cup coconut milk
• 1 tsp lime juice (can be substituted with lemon)
• 1 Tbsp Ener-G egg replacer whisked with 1/4 cup water 
• 1/3 cup chopped roasted almonds (optional)

1. Press the liquid out of the zucchini by placing it in a sieve and squeezing. It is important to remove as much liquid as you can so the bread isn't too gooey. Fluff it with a fork and set aside.
2. In the bowl of a stand mixer, combine sorghum, tapioca, xanthan, baking powder, cinnamon, baking soda, and salt.  Mix.  Add sugar and mix again.
3. Add almond paste, coconut oil, coconut milk, lime juice, and egg replacer mix.  Beat on medium speed until well mixed -- about 1 minute.
4. Add drained zucchini and almonds and mix on slow 20 seconds or so until combined.
5. Scrape dough into parchment-lined loaf pan (I just drape it in a U-shape in the pan and don't worry much about the ends) and smooth the top with a damp spatula.
6. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the middle comes out clean.

Decadent Hot Chocolate

The evenings are turning chilly now, and a good way to get warmed up is with a nice steaming mug of hot chocolate.  Use a really good cocoa powder for this recipe for full flavour, and feel free to customize the spices to your taste.  You could add a little chili powder for some extra heat, or replace the vanilla and cardamom with almond extract for a smooth, mellow drink.

• 1 can coconut milk
• 2 cups rice or almond milk
• 1/4 cup gluten-free cocoa powder
• 1/2 tsp cinnamon
• 1/4 tsp ground cardamom
• 1/4 cup agave or pure maple syrup
• 1 tsp vanilla extract

1. Heat coconut and rice/almond milks together in a medium saucepan over medium heat.
2. Once boiling, add cocoa powder, cinnamon and cardamom and whisk until thoroughly combined.
3. Add agave or maple syrup and simmer for 3-4 minutes.
4. Remove from heat and stir in vanilla.

What seasonings do you enjoy in your hot chocolate?

Vitamix Recipe: Harvest Pancakes

Pancakes are a favourite breakfast at Eagle Loft. We have several different recipes that we alternate between, and we always make a big batch so we can freeze some to have on hand. This nutritious recipe smells divine while cooking, and tastes even better. It is such a comforting fall morning breakfast.

Although this recipe is designed to be made in a Vitamix, instructions are also included at the end to mix these by hand. Halve this recipe if you don't want leftovers (the recipe makes pancakes for eight or nine servings). These pancakes can be frozen and then heated in a toaster oven for a quick breakfast.

• 2 Tbsp maple syrup
• 3 Tbsp safflower oil
• 1/2 cup applesauce
• 3/4 cup pureed pumpkin
• 1/2 banana, broken into 2 pieces
• 1 1/2 cups rice milk
• 2 1/2 cups gluten-free flour mix
• (or use 1 3/4 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp sea salt

1. Place ingredients into Vitamix in order listed.
2. Starting at speed 1, turn on Vitamix.  Turn dial to 10 and blend 15 seconds.  Turn off Vitamix and scrape sides with spatula to loosen any dry ingredients stuck to the edge.  Set dial to speed 1 and turn on Vitamix again.  Turn dial to 10, then flip switch to high power and blend 15 seconds or until batter looks smooth.
3. Heat pan over medium heat.  Pour pancake mix directly from Vitamix into hot pan in circles about 2 1/2 inches round.  Cook about 2 minutes per side, being careful not to burn pancakes.
4. If not using a Vitamix, mix wet ingredients and dry ingredients in separate bowls, mashing banana into wet ingredients.  Stir wet ingredients into dry ingredients and mix to combine.  Use a 1/3 cup measuring cup to pour batter into pan.  Cook as directed above.

Kabocha Squash Soup

I am so glad I decided to try more squash varieties this year.  I picked up a Kabocha squash at a local farm and decided to make soup with it.  It is a lovely sweet squash, so I made it into a sweet soup rather than a curried or spicy one.  Don't worry, it isn't too sweet -- this soup has a nice delicate flavour and a lovely texture too.  The Little Man gobbled it up, so I had to run out and stock up on Kabochas!  I've made the soup several times now, and every time it is finished I roast another squash and make it again.  I love to have this on hand for lunches.  It is a perfect meal on a blustery Autumn day.

I adapted the recipe from one at AYear of Slowcooking.

• 1 small-medium Kabocha squash (4-6 cups cubed)
• 1 large sweet onion, chopped
• 2 apples, peeled and cubed
• 4 cups chicken stock (vegetable stock for a vegan soup)
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/4 tsp nutmeg
• 1/4 tsp coriander
• 1/4 tsp cloves
• 1/4 tsp cinnamon
• 1/2 cup coconut milk

1. Preheat oven to 400 degrees. Using a large kitchen knife, cut the squash into 6-8 chunks (be VERY careful not to cut yourself!). I find it easiest to start a cut next to the stem, pushing until the knife is embedded -- then remove knife, turn squash over and try to line up a cut from the under side.  Repeat on edges until you can slice completely through.  The subsequent cuts shouldn't be too bad once you get the squash sitting on the cut side.  Remove seeds and stringy pulp (I find these seeds too tough to eat roasted).  Place squash pieces in glass dish with 1/2 inch of water.  Roast in oven for 25 minutes.
2. Meanwhile, add onion, apples, stock and spices to crockpot and turn to high.
3. When squash is done, let cool a little until easy to handle, then use a spoon to separate the flesh from the peel.  Cube squash and add to crockpot.  Cook on high for 4 hours or low for 6-8 hours.
4. During last 15 minutes of cooking, stir coconut milk into crockpot.
5. Puree with a hand-blender or a VitaMix.

Sunbutter Crispies

These snack bars are very addictive.  Consider yourself warned!

The Little Man goes crazy over these, and who can blame him?  He's the one that came up with the name "crispies".  They are definitely one of his favourite foods.  But I have to confess that I eat just as many (ok, probably more) than he does.  I think they are an excellent breakfast treat to add protein to your morning, and a perfect 4 o'clock tide-me-over-until-dinner snack too.  And they are SO easy.  You don't even need to grease the pan.

• 3/4 cup Sunbutter
• 3/4 cup pure maple syrup
• 2 1/2 tsp Agar flakes
• 1 283g box Perky's Crunchy Rice cereal (made by Enjoy Life)

1. Mix Sunbutter, syrup and Agar flakes together in a large pot (large enough to hold a box of cereal) over medium heat.  Stir frequently until the mixture starts to bubble.
2. Remove pan from heat and add cereal.  Stir to combine well.
3. Press mixture into 9x9 glass dish, making sure to smooth the top (a plastic rice paddle works really well).
4. Refrigerate 1-2 hours to set (2 is better but I usually can't wait).  Use a sharp knife to cut into squares.
5. ** optionally, drizzle melted chocolate over the top

Bean and Squash Chili

I have been looking for more ways to incorporate squash into our diet and to try more varieties of squash.  I  am also trying to serve a couple of vegetarian meals each week, so I have been experimenting with meatless main dishes.  Chili isn't something we have at our house anymore because some family members don't care for it.  But this chili met with rave reviews and was greatly preferred over our traditional meat chili recipe!

My Mum and I each made this using different squashes and both were tasty, so feel free to use any variety of winter squash you prefer. The photo below shows us roasting our squashes and a pie pumpkin in my oven all at once.  This worked well as we had cooked squash and pumpkin available to use in several recipes over the next few days (this chili, pumpkin pie, squash soup, and some toddler lunches). Can anyone identify the squash on the top rack?  We think it is an heirloom hubbard but are not completely sure.

I adapted the recipe from epicurious.

• 1 small butternut squash (or other winter squash)
• 2 Tbsp olive oil
• 1 large sweet onion, chopped
• 3 cloves garlic, minced
• 1/4 to 1 tsp chipotle chili powder, to taste
• 2 tsp cumin
• 1 15oz can adzuki beans, drained and rinsed
• 1 15oz can black beans, drained and rinsed
• 2 cups vegetable broth
• 1 large Italian tomato, diced
• 2 cups fresh kale, chopped
• 3/4 tsp sea salt
• pepper to taste
• fresh chopped cilantro to garnish

1. Cut squash in half, remove seeds, and place halves in glass baking dish cut side down with 1/2 inch of water in the bottom of the pan.  Roast squash at 350 degrees for 20 minutes.  Let cool a few minutes, then scoop flesh away from skin.  Coarsely cube squash and set aside.
2. Heat oil in a large pot over medium heat.  Saute onion and garlic 3-4 minutes.  Add chili and cumin and saute another 2 minutes.
3. Add beans, broth, tomato and squash.  Reduce heat to low and cook 20 minutes.
4. Add kale, salt and pepper and cook another 10 minutes.
5. Garnish each bowl with chopped cilantro.

Roasted Squash and Pumpkin Seeds

One of the things I look forward to every Halloween is carving a pumpkin. The best part? Roasting and eating the seeds! Throughout the rest of the year, as I cut into squashes and see the lovely seeds inside I always wonder if I can roast those seeds as well. As it turns out, you can! The photo above shows a combination of pumpkin, butternut squash, and heirloom hubbard squash seeds, each with their own unique flavour.

• 1 cup assortment of squash and pumpkin seeds
• 1 tsp melted coconut oil
• 1 tsp sea salt

1. Preheat oven to 275 degrees.
2. Separate seeds from pulp.  Wash seeds in a sieve until all orange bits are removed.
3. Dry seeds on a paper towel.  Leave out on a cookie sheet for 20 minutes to dry.
4. Put seeds into a bowl, stir in coconut oil.  Once covered with oil, stir in sea salt.
5. Spread seeds onto a cookie sheet in a single layer and roast for 35 minutes.  Stir after 5 minutes, then every ten minutes after that.
   

Apple Rhubarb Blackberry Crisp

Something I have missed with our oat restriction is a fruit crisp.  It is such a comforting homey dessert.  Now that it is autumn, I went looking for a crisp topping that would work with our allergies.  And WOW, this is one great crisp!  I didn't feel deprived of oats at all in this recipe.  It is feel-good food.

I adapted the recipe from one at Allergic Adventures, a lovely blog that has recipes free of allergens similar to our own.  The crisp can be served warm from the oven, or cold from the fridge.  It makes a delicious breakfast as well as a dessert.

Filling:

• 2 apples, sliced
• 2 cups rhubarb, coarsely chopped
• 1 cup blackberries
• 1/4 cup natural cane sugar
• 1 Tbsp lemon juice
• 1 Tbsp minute tapioca (mini tapioca pearls)

Topping:

• 3/4 cup sorghum flour
• 1/2 cup natural cane sugar
• 1 tsp baking powder
• 1/4 tsp xanthan gum
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1/4 cup chilled coconut oil
• 1/4 cup boiling water

Directions:

1. Heat oven to 425 degrees.
2. Mix filling ingredients together in a medium sized bowl and scoop into a deep-dish pie plate.  Bake for 10 minutes.
3. Meanwhile, assemble topping by mixing together the flour, sugar, baking powder, xanthan gum, sea salt and cinnamon in a medium sized bowl.  Use a pastry blender/cutter to cut the coconut oil into the dry ingredients until the oil is in pea-sized chunks.  Add boiling water and stir just until combined.
4. Remove the pie plate from the oven.  Using a tablespoon, scoop balls of topping onto the fruit.  Try and cover as much of the surface as you can.
5. Return to the oven for 25 more minutes.

This post is my entry for The October 2010 "Scared Silly" Go Ahead Honey, It's Gluten Free event -- hosted by Diana at The W.H.O.L.E. Gang.  The "scary" ingredient is rhubarb due to its poisonous leaves.

Sunchoke Soup

I only discovered sunchokes last year.  Also known as Jerusalem Artichokes, they are a root (unrelated to the artichoke family) that looks quite similar to ginger.  When cooked they can be used in place of a potato in a recipe, and provide a rich interesting flavour.  I also call this soup "butter bacon soup" even though it contains neither ingredient -- but there are hints of both flavours in it!

• 1/2 cup olive oil
• 3 leeks (white part), thoroughly cleaned and coarsely chopped
• 1 sweet onion, chopped
• 1 stalk celery, back peeled then chopped
• 2 pounds sunchokes, peeled and coarsely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh thyme
• 1/2 tsp salt, or to taste
• pepper to taste
• 6 cups chicken stock (vegetable stock for a vegan soup)
• 1 cup rice milk

1. Heat the oil over medium heat in a large pot.  Add leeks, onion and celery.  Cook for 6 minutes, stirring occasionally.
2. Add the sunchokes, garlic, thyme, salt and pepper.  Cook for about 8 minutes, stirring once or twice.
3. Add stock, bring to a boil and then reduce to a medium simmer.  Cook 30 minutes, stirring occasionally.
4. Puree soup in Vitamix (or use a hand blender) until smooth.  Add rice milk and return to stove to simmer for 10-15 minutes.

I've listed this recipe at The W.H.O.L.E. Gang for Friday Foodie Fix - Secret Ingredient Thyme.

Banana Pancakes

The Little Man loves his pancakes for breakfast.  He likes them plain, with no syrup or toppings.  I have been making him pancakes from the Bob's Red Mill Pancake Mix for about a year now;  I make so many things from scratch, it was nice to have one thing I could simplify.  But I always made it hard on myself by making a triple batch so I could freeze a few dozen little pancakes to have on hand.  So I would spend two hours in the morning every few weeks standing over the frypan cooking batch after batch.

Then I saw a post from The Allergic Kid for Banana Pancakes.  They looked too good to not try.  I needed to make some modifications to make them gluten-free, and some other changes just because.  And I must say, they are delicious!!   They look like a lot of work to make compared to using a mix -- you even need a hand blender to puree the banana.  But they really are very simple.  I plan to make a single batch every weekend, which I know will be less work than the large mix batch I had been making.  And these are much tastier!

Dry ingredients:

• 3/4 cup tapioca flour
• 1/4 cup millet flour
• 1/4 cup sorghum flour  
• (or use 1 1/4 cups of Bread Flour Mix from The Allergen-Free Baker's Handbook in place of these 3 flours)
• 1/4 tsp xanthan gum
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet ingredients:

• 1 banana + enough rice milk to make 1 1/2 cups total
• 1 Tbsp safflower oil + extra to coat pan
• 1 Tbsp maple syrup
• 1 tsp vanilla

1. Combine dry ingredients in medium bowl and whisk together.
2. Combine wet ingredients in tall narrow container and puree with hand blender until smooth.
3. Pour wet ingredients into dry ingredients and stir until combined.
4. Heat a large frypan over medium heat.  Add oil to lightly coat bottom of pan.
5. Use a measuring scoop to pour batter into the pan in 3-inch circles (I use a 1/3 cup scoop to make 2 pancakes).  Flip when top is filled with bubbles and bottom is light brown.  Note that these stick to the pan when they are not cooked enough -- let cook longer and they should be easier to flip.

This recipe makes 1 dozen 3-inch pancakes.

Quinoa Crackers

I have been busy in the kitchen lately cooking up a storm.  So busy that I haven't found a moment to post (I also dig into dishes so fast I forget to take pictures!).  But when Ali over at The Whole Life Nutrition Kitchen posted a cracker recipe this morning, not only did I have to make it immediately but I knew I had to share it too.  The secret ingredient?  Cooked quinoa!  Well, I just happened to have some on hand so I decided to break out the food processor and rolling pin and give it a try.

I have been looking for a cracker recipe for months.  The only crackers I have found that the Little Man and I can eat are the Hol Grain rice crackers.  He loves them -- me, not so much.  When checking out the recipes, however, I freeze up when I read "roll out the dough".  Let's face it, crackers look like a lot of work.  But this recipe says to put everything in the food processor -- easy!  Easy and fast mixing combined with slow rolling might be doable.  In fact, Ali suggests rolling the dough between two sheets of parchment paper and simply transferring the whole sheet of parchment to the baking sheet.  So the tedious and slow task I was expecting surprised me by being rather fast after all.

Ali's crackers are topped with three types of seeds, none of which we can eat.  I made half of our crackers plain (for Little Man) and topped the other half with rosemary and kosher salt.

The verdict?  Hands down, the best crackers I've ever eaten (EVER!) gluten-free or not.  And if you listen carefully you might hear Little Man in the background voicing his approval... "more cracker, more cracker, more cracker!"