Author: Joan Haynes

by Emily Yuen, ABT

Here’s a great recipe for Gluten-Free Tortillas (Italian Crepes).  These can be used as pancakes, crepes, wraps, or even sandwich bread.  These are great to make in big bunches and store in the freezer.

This recipe makes 6

Ingredients:

• 6 eggs (one egg per tortilla)
• make your own Gulten Free flour:
  ¾ brown rice flour
  3 tablespoon arrow root powder
  ¼ cup tapioca
• 1 and 1/4 cup dairy free milk
• 1/4 cup olive oil (in the batter or melted coconut oil if you like that flavor)
• 1 teaspoon vanilla

Instructions:

Oil the pan well. No more than medium heat. Pour the batter in the middle of the pan and then work your way out towards the edges.  Most of the cooking is done on the first side then completed more quickly on the second.

INGREDIENTS

Butternut squash muffins

• ½ pound peeled, seeded and cubed butternut squash (I used 2 ½ cups cooked squash or pumpkin or a mixture of the two)
• 1 1/2 cups rice flour
• ¼ cup rice protein powder (optional)
• 2 teaspoons baking powder
• 1 Tablespoon cornstarch or arrowroot powder
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice = (3/4 t ginger, 1/8 t clove, 1/8 t nutmeg, 1 t cinnamon)
• 1 teaspoon vanilla
• 2-4 Tablespoons of maple syrup or agava nectar
• 3/4 cup milk or milk substitute like rice milk or hemp milk
• 2 egg, beaten (egg substitute – 1 tablespoon of flaxseed mixed with 3 tablespoons of water per egg)
• 1-2 tablespoon butter, melted or melted coconut oil or earth balance
• adding nuts and seeds is a tasty variation

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.  I bake the squash the night before and just mash them instead of using a food processor it adds more texture.
3. In a large bowl, whisk together flour, protein powder, baking powder, cornstarch, salt and pumpkin pie spices.
4. In a medium bowl, thoroughly mix together milk, vanilla, eggs, sweetener, and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full.
6. Bake 40 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. (I often have to cook longer).
7. Remove from muffin pan and cool on a wire rack.

Original recipe yield: 12 muffins modified from allrecipes.com

Chocolate Bark with Ginger and Pistachios

Ingredients

• 3 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1/2 cup)
• 2 Tbs. chopped salted pistachios
• 1 Tbs. chopped crystallized ginger

Instructions

1. Line a 9×13 inch baking pan with parchment paper.
2. Prepare the pistachios and ginger.
3. In a double boiler (a metal bowl set over a saucepan of barely simmering water) melt the chocolate. (Do not let the pan touch the water!) Continue to stir until the chocolate is melted and just warm to the touch.
4. Spread the melted dark chocolate into an approximately square ~5×5-inch.
5. Sprinkle with the chopped pistachios and ginger and press gently to set them into the chocolate.
6. Chill in the refrigerator for 10 minutes.
7. Break into pieces and serve. Store any leftovers in the refrigerator.

Avocado, Almond and Pomegranate Salad

Ingredients

• ½ head of butter lettuce
• 1 small avocado peeled and sliced
• 2 Tablespoons toasted sliced almonds
• 2 Tablespoons fresh pomegranate seeds
• ¼ small red onion, thinly sliced

Ingredients – Vinaigrette

• 2 Tablespoon of champagne or white wine vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• 1 clove garlic crushed
• 3 Tablespoons extra virgin olive oil

Instructions

1. Whisk together the vinegar, mustard, honey and garlic in a small bowl.
2. Add the oil gradually while whisking constantly. Season with salt and pepper. Adjust seasoning as needed.
3. Tear lettuce into bite-sized pieces and place on a large serving plate. Arrange the avocado, pomegranate seeds and toasted almonds on top.
4. Lightly drizzle the dressing over the salad just before serving, and serve the remaining dressing on the side.

Honey-glazed Salmon with Basil

Ingredients

• 2 6-oz salmon fillets
• 2 teaspoons honey
• 2 teaspoons chopped fresh basil
• Salt and Pepper to taste

Instructions

1. Preheat oven to 350 F
2. Rinse salmon and pat dry. Place skin side down on a baking pan, lightly oiled with extra virgin olive oil. Season the salmon with salt and pepper, brush with honey and top with the chopped basil.
3. Bake until done, usually about 10 minutes per inch of thickness. Serve immediately. Enjoy slowly!

Vinaigrette

Ingredients:

• 2 Tbsp balsamic vinegar
• 2 Tbsp red wine vinegar
• 4 Tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste
• A dash of honey or a pinch of sugar if too acidic

Instructions:

1. Wisk together the vinaigrette, adjust to taste with salt, pepper, honey.
2. Add more vinegar, olive oil or a dash of water if needed, but note that the beans are sweet and absorb a substantial amount of the acidity of the vinaigrette.

Notes:  Make plenty because this keeps well for several days.  You can make this with any vegetable you have on hand and like. Often I include artichokes hearts, celery, blanched celeriac, cucumbers, cauliflower or broccoli florets, and asparagus …whatever is fresh and fabulous or just needs to be used in your refrigerator or garden.

Rainbow Bean Salad

Ingredients:

• 2 cups cooked garbanzo beans
• 1 medium onion thinly sliced and then cut in half
• 2 carrots, sliced diagonally
• ½ red pepper, finely diced
• ½ yellow pepper, finely diced
• 1 cup sugar snap peas, sliced diagonally into thirds
• 3 Tbsps chopped parsley
• ½ tsp. dill weed

Instructions:

1. Sauté onions until soft.
2. Add the carrots and sauté lightly to soften slightly.
3. Cool slightly.
4. Blanch the sugar snap peas in boiling water for 1 minute, the cool immediately in ice water.
5. Toss all the vegetables with the vinaigrette and the chopped parsley and dill weed.
6. Enjoy!

Edamame in the pod

Ingredients:

• 4 cups edamame in their pods (frozen)
• Coarse sea salt or Kosher salt

Instructions:

1. Boil 6 cups of water in a large pot, add ½ teaspoon salt.
2. Add edamame pods and bring back to a boil, boil for 2-3 minutes.
3. Drain in a colander, toss with the coarse sea salt and serve.
4. Pop the edamame beans out of the pots and ENJOY! 

Sweet Glazed Nuts

Ingredients:

• 2 Tablespoon butter
• 2 Tablespoon honey, maple syrup or a combination
• 2 teaspoon vanilla
• 1/8 teaspoon sea salt
• 2 cup raw nuts (pecans, walnuts or almonds)

Instructions:

1. Preheat oven to 300o F. 
2. Lightly coat a cake pan or 8×8 Pyrex dish with ½ teaspoon of butter or oil or line the pan with buttered parchment paper.
3. Combine the butter and honey in a saucepan and heat over medium heat until bubbly.  Add nuts and toss well to coat.
4. Spread nut mixture into baking dish.
5. Bake until nuts are golden and syrup bubbles – about 15 minutes.  Stir occasionally to break up clumps.
6. Remove from oven and cool slightly; remove while slightly warm with a spatula.

Variations:  add ¼ teaspoon of cinnamon or curry or ginger for varied flavor options.

Nutritional information:  2 Tablespoon serving size: 113 calories, 9 gm fat, 5 gm carbohydrate,  2 gm fiber, 2 gm sugar,  3 gm protein, 38 gm sodium