Recipes

 

The recipes below have the stamp of approval from kids and parents

 

 

 

Base Muffin Mix recipe  

  • ½ cup brown rice flour
  • ½ cup white rice flour
  • ¼ cup tapioca flour
  • ¼ cup potato starch flour
  • ¼ cup flax seed meal
  • 2/3 cup sugar
  • 2 tsp backing powder
  • 1 tsp baking soda
  • 1 tsp xantham gum
  • ¼ tsp salt
  • 1/3 cup shortening

 

Add:

  • 1 cup wet ingredient (banana, apple sauce)
  • 2 eggs

 

Optional ingredients:

Bake at 350 for approx. 20 – 22 minutes

  • Cinnamon
  • Nutmeg
  • Apple chunks
  • Blueberries
  • Choc chips
  • Cranberries
  • Orange/ lemon zest
  • Nuts

 

GLUTEN AND DAIRY FREE BAKED MACARONI AND CHEESE

12 oz. Rice macaroni pasta

3 tablespoons light olive oil

3 tbsp. Sweet rice flour

2 ½ c. unsweetened plain hemp milk or other plain non-dairy milk

2 c shredded non-dairy gluten free cheese (I used Vegan soy American Flavour for melting)

½ teaspoon sea salt

½ to 1 tsp gluten free honey mustard

¼ tsp. Nutmeg

 

1 cup gluten-free bread crumbs

1 tbsp. Dairy free margarine (melted)

 

Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free/rice pasta until it is al dente.  Drain the pasta in a colander and rinse it quickly under cold water.  Set aside. 

 

In a saucepan, heat the olive oil over medium heat and stir in the rice flour (use a whisk to do this).  Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste and milk.  (I also add in ½ c. of pureed butternut squash at this point or you could use pureed carrots as well—adds colour as well as sneaking in some vegetables).  Bring the mixture to a bubble, it will thicken as it heats, then reduce the heat to low.  Add the shredded vegan cheese, sea salt, mustard and nutmeg and stir.  Continue stirring the sauce until the cheese melts, remove from heat and set aside.

 

Preheat the oven to 350 degrees F.  In a 6 cup baking dish, combine the cooked noodles with the hot cheese sauce.  Melt the margarine in a small skillet and add the bread crumbs until well mixed but still relatively dry.  Sprinkle the top of the casserole with the bread crumbs.  Bake for 25 minutes until bubbling.