Gluten Free French Toast

I made this today for Easter and it turned out great! Click HERE for the recipe.

Here are the alterations I made to it--
Instead of 2 eggs I used egg beaters
I used unsweetened vanilla almond milk to make it dairy free

Hasselback Potatoes

I found this recipe on pinterest and they turned out great. Click HERE for the recipe. The only alteration I made was to omit the butter. Just use the olive oil and that's plenty of oil and tastes great!

Glute Free, Dairy Free, Low Fat Chocolate Chip Cookies

I found this great recipe on pinterest and thought I would share. Click HERE for the link. Here are the alterations I made to made it low fat for us--

4 oz Smart Balance light instead of the shortening
1/4 cup egg beaters instead of an egg
5.5 oz Enjoy Life Dairy, soy, gluten free Chocolate Chips

The recipe says to roll the dough into a log and refrigerate for an hour and then slice into disks. I tried this and it does NOT work since it's low fat. So I would suggest just scooping onto the cookie sheets and just skip that step. Ours turned out perfectly fine skipping that step and are delish!! Enjoy!

Mac N Cheese

I found a great recipe on Chef Chloe's web site. She is a vegan cook. Click HERE for the recipe.

Here is what I altered--

¼ cup Smart Balance Light
3 cups Rice milk

Turned out great!

Dairy Free Vanilla Ice Cream

Vanilla Ice Cream

Ingredients:

2 cups low fat soy/rice milk-(I use rice milk)
1/2 cup sugar
2 teaspoons vanilla extract
pinch salt

Directions:

Mix all ingredients together.

Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Makes: 1 quart, Preparation time: 5 minutes + ice maker time

Delish!! You an add fun things to it at the end like gluten free cookies smashed up, dairy free chocolate chips, etc

Chili

2 lbs. coarsely ground beef
1/4 c. vegetable oil (I use canola)
1 c. chopped onions
2 cloves garlic, minced
1 lg. green pepper, cut in strips
3 tbsp. chili powder (gluten free)

2 tsp. sugar
3 1/2 c. whole tomatoes
1 c. tomato sauce
1 c. water
1/2 tsp. salt
2 c. kidney beans
Brown meat in vegetable oil. Add onions, garlic, and green pepper. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water, and salt. Simmer 1 1/2 hours. Just before serving, add kidney beans. Serves 6-8.

Pumpkin Muffins

• Cooking Time: 20-25 minutes
• Servings: 24 muffins
• Preparation Time: 15 minutes
• 3 1/4 cups Bob’s Red Mill gluten-free all-purpose baking flour
• 1 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/8 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2 cups pumpkin puree, or one 15 ounce can (unseasoned)
• 1 cup vegetable oil (I use apple sauce)
• 1/2 cup rice milk or soymilk
• 4 eggs

Preheat oven to 350 F. Place muffin liners into muffin pans, and spray the insides of the papers with baking spray.

Mix all dry ingredients in a large bowl.

Mix wet ingredients together in a separate bowl, then fold into dry mixture.

Blend all ingredients until combined and smooth.

Distribute batter evenly between muffin liners (approximately 1/4 cup each; they will be surprisingly full for a rising mixture).

Bake for 20-25 minutes.