Ingredients

• 1 cup +2 tbsp warm water (110 Degrees F)
• 1 tsp honey
• 2 Tbsp Flax
• 2 Tbsp Olive Oil
• 1 Tsp Cider Vinegar
• 1 cup gf flour whte rice flour
• 1/2 cup starch tapioca starch
• 1 Tsp xantham gum
• 3 1/2 Tsp Yeast
• 1 Tsp Itallian Seasoning – any old herbs you feal like “rosemary, thyme, oregano, garlic”
• 1 Tsp Kosher Salt We used sea salt

Method  Prep Time: 10 minutes or so, Time to rise 30 minutes, Time to Bake 30 minutes Total Time 1:10 minutes

1. Warm water on stove top
2. Add Honey, olive oil and vinegar
3. Add Flax
4. Let sit briefly and then add to mixer bowl
5. Beat together (with the attachment you would use for making a cake – not the whisk or the dough hook) while you assemble the dry ingredients.
6. In a smallish bowl, whisk together the dry ingredients (from yeast through the 1 tsp kosher salt). Add to the wet ingredients in the mixer.
7. Beat for about 2 minutes. The dough will look like brownie batter, not like traditional bread dough.
8. Use a spatula to scrape down the sides. Lightly oil pizza pan.
9. Oil your fingers, then spread the dough into the pans, stretching a bit and making fingertip indentations.
10. Let rise in a warm place for about 30 minutes. While it is rising, preheat the oven to 400°F.
11. Sprinkle the risen dough with a little olive oil, a few pinches of kosher salt, and the rosemary. You can really substitute any other herb for the rosemary, or leave it with just the kosher salt.
12. Bake for 30 minutes, until it turns golden brown.

• 3 tbsp aquafaba
• 2 tsp dijon Mustard ( I Used Regular Mustard)
• 3/4 tsp salt
• 2 tbsp white wine vinegar ( I used rice wine vinegar
• 1 cup vegetable oil ( I used avacado oil going to try coconut melted)
• 1 tbsp olive oil

I then mixed with ketchup for fry sauce

• Filling
• 1 (15 ounce) can reduced-sodium chickpeas, at room temperature
• ⅓ cup white sugar
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons coconut oil, melted
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

1. Reduce oven temperature to 325°F.
2. To prepare filling: Drain chickpeas, measuring ½ cup of the bean liquid (aquafaba) into a mixing bowl. (Save the chickpeas for another use.) Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high until shiny and glossy, about 1 minute more.
3. Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust.
4. Bake the pie until the outer edges of the filling are set and the crust is lightly browned, 35 to 45 minutes. It will seem like the filling is not fully cooked, but it will set up as it cools. Let cool on a wire rack for 1 hour, then refrigerate overnight.

From http://www.eatingwell.com/recipe/256125/vegan-pumpkin-pie/

Source:

Oatmeal Crust:

• Hashbrowns
  • 3 large potatoes shredded
  • Onion powder
  • Garlic powder
  • Salt and pepper
  • Rosemary
  • Oil to fry hash browns
• 8 eggs
• ¼ cup white rice flour
• ¼ cup corn meal
• Brown sugar
• Daiya dairy free mozzarella
• Sausage

1. Add seasoning and fry potatoes in cast iron skillet
2. Scramble eggs with fork
3. Add flours and sugar blend well
4. Once potatoes are cooked to desired point then add potatoes to egg mixture
5. Poor egg mixture into skillet and place in oven
6. When to a good consistency add cheese and sausage and any other toppings.
7. Cook until cheese is melted

Gluten Free Manicotti Shells

• 2 c. GF flour mix (such as Jules , my fave, or Bob’s Red Mill)
• 2 c. water
• 6 eggs
• ¼ tsp. salt

1.   Mix all ingredients in a blender (you can also use a hand- or stand-mixer, I like the blender because you can just pour it onto the pan.) Batter should be thin. (Thinner than pancakes.)
2.   Lightly spray a small non-stick pan with cooking spray (the smaller the pan, the smaller the shell will be.) Heat pan over medium-high heat. Pan is ready when a drop of water placed on it sizzles.
3.   Pour batter onto pan, swirling pan to spread the batter out.
4.   When the edges start to curl up (usually 60 seconds), carefully flip crepe to finish cooking (30 to 60 seconds more.)
5.   Stack finished crepes on wax paper. Continue cooking until all batter is used up.
6.   Fill with filling.

Dairy Free Manicotti Filling

Ingredients:

• Dairy Free Ricotta
  • 2 12-oz. blocks Extra Firm Silken Tofu,
  • 1 t. honey or agave nectar
  • 2 t. apple cider vinegar
  • 2 t. salt, plus more to taste

• 1 egg
• ¼ c. grated Italian cheese (Parmesan, Romano, Locatelli-whatever you like)
• Salt & Pepper to taste
• Chopped parsley, 1 T. fresh or 1 tsp. dry
• 2 or 3 crushed meatballs (optional)

Putting it all together

1. In a shallow glass or ceramic casserole dish, cover the bottom with your favorite tomato sauce.
2. Place one crepe on a plate or piece of waxed paper.
3. Spoon the filling in a line, ¼ of the way up the crepe.
4. Roll the crepe up.
5. Place seam side down in the casserole dish.
6. Continue until you have a single layer of manicotti. Cover with sauce.
7. Bake in preheated 350 degree oven for 30 – 40 minutes.

Sources:

• http://glutenfreeworks.com/blog/2010/02/03/gluten-free-pasta-at-area-restaurants/#.UL-GDobDBI0
• http://dairyfreecooking.about.com/od/basiccheeserecipes/r/Ricotta.htm

• 1 3/4 lbs. ground turkey
• 1 small sweet or red onion, peeled
• 1 medium to large carrot, peeled, trimmed
• 3 cloves fresh peeled garlic
• 1/2 cup good tasting tomato ketchup
• 1 tablespoon molasses
• 1 organic free-range egg (or omit for egg-free and use 1 more tablespoon molasses)
• 3/4 cup gluten-free cornbread crumbs
• A pinch of nutmeg
• A pinch of cinnamon
• 1 teaspoon thyme
• Sea salt and pepper, to taste

1. Preheat the oven to 350ºF.
2. Put the ground turkey into a large bowl and using a fork or spoon, break it apart it a bit.
3. Roughly chop the onion and carrot into same sized chunks and place them into a food processor;
4. add the garlic; pulse until the veggies are uniformly diced- fine- not too chunky;
5. add them to the turkey.
6.  Toss lightly with a spoon or fork to quickly distribute the veggies.
7.  Add the ketchup, molasses, egg (if using), cornbread crumbs, spices and thyme.
8.  Mix it all up using a light touch; try not to over-mix it into mush (over-mixing makes for a dense loaf).
9. If the mixture is too dry at this point, add a little more ketchup. If it feels too wet, add more cornbread crumbs. You want a nice stick-together balance.
10. Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don’t want the glaze spilling over the sides later on).
11. Bake in a pre-heated oven for 40 minutes. Meanwhile, make your brown sugar glaze.

Brown Sugar Meatloaf Glaze

• 1/3 cup brown sugar
• 1/3 cup ketchup
• 2 teaspoons balsamic vinegar, to taste
• 1 teaspoon honey mustard
• A small pinch of nutmeg and cinnamon

1. At the 45 minute mark, remove the loaf from the oven.
2. Spoon the glaze mixture on top of the loaf.
3. Bake for an additional 30 minutes or until the internal temperature reaches 180 degrees F.
4. Allow the cooked loaf to cool for ten minutes or so before slicing and serving.

Serves 4 to 6.

This cornbread is moist and tender.  You can  top it with ground cinnamon before you bake it (shown in the first photo) or  leave the top plain (though if you haven’t tried the flavor combo of green  chiles and cinnamon- give it a whirl!).

We love leftover wedges grilled in a little  olive oil. If you like your cornbread really spicy try using chopped jalapeños  instead of the mild roasted green chiles. See other substitution ideas- including subs for a sweet vanillacornbread in Notes below.

• 1 cup stone ground gluten-free cornmeal
• ¾ cup sorghum flour
• ½ cup tapioca starch or potato starch (not potato flour!)
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon chili powder or cinnamon- or my  fave: both
• ½ cup organic light brown sugar

Wet Ingredients:

• 1 tablespoon Ener-G Egg Replacer whisked with ¼ cup warm water*
• ½ cup plus two tablespoons light olive oil, or  grapeseed oil
• 1 cup very warm water or rice milk ½  teaspoon lemon juice
• 2 extra tablespoons water, if needed- the  batter should be like cake batter, and not too thick

Add:

1. ½cup chopped roasted green chiles- mild or  spicy, as you prefer
2. A sprinkle of chili powder and cinnamon, for  topping

Instructions:

1.  Preheat your oven to  375ºF.
2. Lightly oil a 10-inch iron skillet.
3. Combine the dry ingredients (cornmeal through  brown sugar) in a bowl and whisk.
4. In a large mixing bowl, combine the Egg  Replacer with the olive oil and beat for one minute.
5. Add in the dry ingredients and beat by hand  just until a smooth batter is formed, about one minute.
6. Add in the chopped  roasted green chiles. (If your batter seems a little dry, add a tablespoon more  liquid at a time until you achieve a smooth consistency.)
7. Heat the prepared skillet over medium-high  heat.
8. Pour the batter into the heated skillet and  sprinkle a little chili powder and/or cinnamon over the top of the batter.
9. Bake the cornbread in the center of a  pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm  to the touch in the center, and slightly golden around the edges.
10. A wooden pick inserted into the center should  emerge dry.
11. Place the skillet on a wire rack and allow the  cornbread to rest 15 minutes before cutting. This helps keep the slices from  crumbling apart.
12. Serve warm.
13. Grill leftover slices in a little olive oil  for a savory winter treat.

Yields 8 to 10 slices.