Adopt a Gluten-Free Blogger April: Susan the Fat Free Vegan’s Gluten-Free Pumpkin Waffles

April 28th, 2009 yum Posted in Adopt a Gluten Free Blogger, Dairy Free, Egg Free, JM friendly, Lowfat, Vegan, Vegetarian, low-sugar 6 Comments »

pumpkinwaffle5I’ve been a fan of Susan over at Fat-Free Vegan for quite some time. While I am not personally vegan, but rather vegetarian, I love experimenting with vegan recipes. Not only are they often the most delicious and innovative vegetarian recipes around, but vegan recipes also work beautifully and adapt nicely when cooking for those with multiple intolerances. If you can’t have dairy and/or eggs, experimenting with vegan recipes should be one of your first stops in the cookbook aisle, whether you are gluten-free or not. It is true that being gluten-free can complicate some vegan or vegetarian staples (seitan, oats, the whole wheat flours etc.), but there should be plenty of recipes that you can adapt to a gluten-free diet. And don’t worry if you aren’t even vegetarian (although it helps)- vegan recipes make wonderful side dishes, desserts, and should give you lots of creative ideas for dairy and egg substitutes. Anyway, back to Susan. I’d come across her blog multiple times but hadn’t made one of her recipes until I came across an absolutely irresistible recipe for dairy-free pumpkin cheesecake. Granted, it wasn’t gluten-free as written, but I came up with a Gluten-free version of the recipe and liked it so much I asked Susan for permission to publish my version as a complimentary, gluten-free variation on her recipe. She kindly agreed. The cheesecake was extremely popular with friends and family, and probably ended up being one of my favorite dairy-free cheesecakes ever.

While that recipe was not gluten-free as written, Susan does sometimes experiment with gluten-free recipes. She qualifies as an excellent candidate for “Adopt-a-gluten-free-blogger” because she has an easy to navigate section of just gluten-free recipes. The only thing is that when you go there, you get a huuuuuge long page of gluten-free recipes, which is fantastic, but a little hard to navigate. After the first 1/5 of the page, I had found plenty of inspiration and so didn’t keep reading… But the point is, there is a wealth of gluten-free options, all on the healthy, low-fat vegetarian spectrum (and of course also vegan). Perfect!

pumpkinwaffle3I was inspired to adopt Susan by her gluten-free, dairy-free, egg-free pumpkin waffle recipe. It would be great for those with multiple intolerances and could easily also be soy-free and potato-free as well (JM THIS IS FOR YOU!!!). I mixed up a batch and had some for a delicious breakfast one morning. I found that it was really important to spray the waffle iron with nonstick cooking spray or it did run the risk of sticking to the iron. (You could baste the waffle iron with oil if the soy lecithin in cooking spray is a problem.) I loved the pumpkin flavor combined with all the spices, and was very pleased with the texture. Many waffle recipes are high in fat, so it was refreshing to find one that was low-fat and healthy.

Interested in Susan’s wonderful recipes?
These gluten-free vegan recipes caught my eye…
Herbed Polenta in a pressure cooker with beans and bok choy
Colcannon potato kale puffs
Mushroom Lentil and Wild Rice Timbales
Tofu, Tempeh and Butternut Squash in slow cooked peanut mole
Sweet Potato Falafel with Yogurt Tahini

Hope you enjoy exploring the gluten-free recipes at the Fat Free Vegan blog as much as I did!

I am also entering this in the Tried and Tasted Blog Event since Susan has been selected as the blogger of the Month! (Congrats, Susan!)

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Gluten Free Desserts: Ginger Molasses Muffin or Mini Bundt Cake Recipe

October 14th, 2008 yum Posted in Baked Goods, Dairy Free, Dessert, JM friendly, Soy Free, ginger, low-sugar, tapioca starch free 7 Comments »

This weekend I was in the mood for Fall. On Saturday we went to the Great America Haunt and not only did the Halloween decorations make me feel like it was Fall, but the chill in the air and the almost full moon made me want to curl up at home in front of the fire with a hot beverage and some delicious spicy-sweet dessert. That weekend, thanks to our Yahoo SillyYaks support group, I happened across a (gluten) recipe for ginger-molasses muffins from the New York Times that I found intriguing. It had crystallized ginger and fresh ginger for lots of kick, and didn’t call for any dairy at all, leaving the question of dairy or dairy-free milk entirely out of the equation. It was also naturally free of soy. I appreciated its usage of blackstrap molasses as one of the main sweeteners- with its high iron and calcium content, it is a great alternative to less nutritious mainstream sweeteners. When I decided to invite a friend over with multiple allergies, including an allergy to tapioca starch, I thought this recipe might be just perfect to share with a little tweaking. I came up with a flour blend without tapioca starch using potato starch instead, and used brown rice flour and teff for more whole-grain nutrition and flavor. The recipe was a hit with the DH as well as our guests, although DH’s first inclination was to whip up a batch of cream cheese frosting to slather on the muffins like cupcakes. Actually, that’s not a bad idea- I was just trying to be calorie conscious. However you frost or don’t frost them, these muffins are sweet and hearty, perfect for a cool fall night or a cool, sunny morning breakfast. They’re especially pretty baked in mini bundt cake tins, but would be great (and easier to remove) from muffin tins. Hope you enjoy!

Gluten-Free Ginger Molasses Muffin Recipe
Canola oil for greasing muffin tins
1 1/4 tsp. baking soda
1/2 cup blackstrap molasses
1/2 cup canola oil
2 eggs, beaten
1 1/2 tsp. grated fresh ginger
1/2 cup white rice flour
1/2 cup brown rice flour
1/3 + 1/6 cup potato starch
1/6 cup whole grain GF flour- teff, quinoa, or buckwheat
1/2 cup raw sugar
3/4 tsp. salt
1/2 tsp. high quality ground cinnamon
pinch of ground cloves
4 tbsp. crystallized ginger, minced
1/4 cup chopped raisins

1/4 cup walnuts for serving, toasted (optional)

Grease a muffin tin with oil (or use paper liners) and preheat oven to 350 F.

Bring 1/2 cup water to boil (in microwave, in electric kettle, or on stove). Add to a medium bowl and whisk in the baking soda. Next, add your molasses and oil and combine thoroughly. add eggs and ginger.

In a large bowl, whisk your flours, sugar and dried spices (reserving the ginger) until ingredients are evenly distributed. Fold your wet ingredients into the dry ingredients without over-mixing. Stir in the crystallized ginger and raisins.

Pour evenly into your muffin tin and bake for 30 or 35 minutes or until a toothpick comes out dry. Cool in pan for five or ten minutes and then put on wire rack to cool. Sprinkle and serve with toasted walnuts if you like.

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