Mama's Lasagna made gluten-free, of course, and with a reduced glycemic index option

An aunt recently exclaimed about my lasagna that it was the best lasagna she has ever had. That's high praise considering it had been in the freezer for a year! We haven't eaten dairy in about that long, so it just sat there. I finally gave it to someone who would love it. I thought, since I am sharing the recipe with her, I would share it with you all too!

Photo source: Chatelaine.com

My mama's lasagna is super easy to make. Her recipe goes like this:

Gluten-Free, Dairy-Free, Low Glycemic Chocolate-Chocolate Chip Cupcakes

Recently, a friend's gluten- and dairy-consuming six-year-old called these cupcakes "The... best... cupcakes... ever!" They were an experiment based on a recipe for a cake that I have been making for a while now, combined with a favourite muffin recipe. I'm tempted to call these muffins because they're so healthy, but I'll resist and call them what they taste like: "The... best... cupcakes... ever!"

Gluten-Free, Dairy-Free, Low Glycemic Chocolate-Chocolate Chip Cupcakes

Based on the Chocolate Cake recipe from the Pulse Canada recipe booklet Pulses and the Gluten-Free Diet, with substitution for white sugar

Gluten-free, Dairy-free Chai Spice Cookies

Here is another recipe reworked for those who can't have gluten or dairy. I recently attended an Epicure party and fell in love with the Chai Spice. I knew right away that I wanted to use it to make cookies. My six-year-old loves these cookies without the powdered sugar coating.

Gluten-free, Dairy-free Chai Spice Cookies
Adapted from this recipe for Chai-Spice Cookies

Prep time: 15 minutes
Baking time: 15 minutes
Yield: ~ 36 teaspoon-sized cookies

These cookies contain:

vegan butter (oils of palm fruit, canola, olive, soy, flax), coconut palm sugar, gluten-free flour blend (brown rice, tapioca, arrowroot and sorghum flours, xanthan gum), soy, spices and salt

These cookies do not contain: 
gluten, dairy, or white/brown processed sugar (unless coated in powdered sugar)

Ingredients:

• 1 cup vegan butter, softened (I like Earth Balance Vegan Buttery Sticks)
• 1/2 cup coconut palm sugar (I like Pure Palm Organic Coconut Palm Sugar)
• 2 teaspoons vanilla extract
• 2 cups all-purpose gluten-free flour blend with xanthan gum (I like Namaste Perfect Flour Blend)
• 4 1/2 teaspoons chai spice (I like Epicure's Chai Spice blend, but you can create your own blend using spices like cinnamon, cardamom, cloves, ginger, and allspice)
• 1/2 teaspoon salt
• powdered sugar, sifted (optional)

Directions

• Preheat oven to 350°F
• Beat vegan butter with coconut palm sugar and vanilla in a medium bowl or mixer until well blended. Stir in the gluten-free flour blend, chai spice and salt until just combined.
• Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on two large baking sheets lined with parchment paper or silicone mats. Bake until lightly golden, approximately 15 minutes. Do not overcook or they will be too dry.
• If desired, roll warm cookies in powdered sugar. Let cookies cool completely on a rack.
• Store in an airtight container. These cookies freeze well.

Admittedly, these cookies do taste best rolled in powdered sugar, but I love them without as well. They would work just as well with Xylitol instead of coconut palm sugar if an even lower-glycemic sugar substitute is desired (click here to view the glycemic indexes of various sweeteners).

I hope you enjoy these lightly sweetened, deliciously spicy cookies. I'm having one with peppermint tea right now!

Sue

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HypoAllergenic Cooking: Gluten-Free and Dairy-Free Spaghetti Pizza Pie

I recently stumbled across this recipe for Spaghetti Pepperoni Pie and thought, I can easily convert this recipe and make a delicious gluten-free, dairy-free one pan meal for the family... so I did!

Doesn't this look yummy?

Gluten-Free Dairy-Free Spaghetti Pizza Pie
(adapted from this recipe for Spaghetti Pepperoni Pie)

Total Preparation Time: 1 hour 
Actual Cooking Time: 40 minutes
Number of Servings: 6-8
Special Features: Gluten-Free, Dairy-Free, Sugar-Free (unless an ingredient in packaged breadcrumbs or bottled pasta sauce)

Ingredients:

1/2 pound gluten-free spaghetti, broken into thirds
1/3 cup gluten-free breadcrumbs (I used Kinnikinnick Panko Style Breadcrumbs)
1 Tbsp gluten-free italian seasoning (see my recipe below)
1 tsp salt
2 cups pasta sauce
1 cup Daiya Mozzarella Style Shreds
4 ounces gluten-free sliced pepperoni or salami, chopped
4 large eggs, lightly beaten
3 Tbsp grated Parmesan (some people are okay with Parmesan because it has little or no lactose, but if dairy is a problem for other reasons, substitute Daiya shreds or use ~ 2 tsp salt)

Directions:

1. In large saucepan of lightly salted boiling water, cook spaghetti 1 minute less than directed on package. Drain.
2. Mix breadcrumbs with italian seasoning and salt. Set aside.
3. Heat oven to 350 degrees F. Coat 10-inch nonstick skillet with nonstick cooking spray. If skillet handle is not ovenproof, wrap with aluminum foil. Coat with crumbs.
4. In bowl, combine cooked spaghetti, pasta sauce, Daiya mozzarella style shreds and pepperoni or salami. Stir in beaten eggs. Spoon mixture into prepared skillet.
5. Bake in 350 degree F oven for 30 minutes. Sprinkle with Parmesan, Daiya shreds or salt. Bake until cheese is golden brown or for about 10 minutes more. Let cool 10 minutes. Cut into 6-8 wedges. Serve with cut up fruit or a light green salad.

Easy peasy, right? Even my picky six-year-old liked it!

If you don't have or don't want to use pre-packaged italian seasoning mix, here are the ingredients for my homemade version. Just mix all the ingredients together and store in a spice jar or sterilized baby food jar in a cool, dark place. It should last for at least 6 months.

Italian Seasoning Mix

3 Tbsp dried basil
3T dried oregano
3T dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp black pepper
1/4 tsp red pepper flakes

Bon appétit!

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HypoAllergenic Cooking: Baked Apples

My American friends are celebrating Thanksgiving this weekend. A Happy Thanksgiving to you all!

If you're following a restricted diet, like me, you may not be able to indulge in some of the occasion's sweet treats, like pumpkin pie with whipped cream. But, you won't care once you have a taste of these delicious baked apples. They make for a very satisfying dessert, perfect for anyone on a restricted diet. See "Cook's Notes" for my suggestions and substitutions.

This recipe is adapted from the one at http://macrobiotic.about.com/od/desserts/r/SpicedApples.htm. I have provided the original recipe along with notes about substitutions I have made.

Recipe Details

Number of Servings: 4
Total Preparation Time: 1 hour
Actual Cooking Time: 45 minutes
Meal Type: Dessert
Special Features: Kids Love It, Kids can help make it, Vegetarian

Ingredients

4 Large firm, tart apples such as Crispin, Winesap, Granny Smith or Jonagold
1 tablespoon Lemon juice
1/4 cup Maple syrup or agave nectar
1/4 cup Golden raisins
1/4 cup Finely chopped, toasted pecans or walnuts
1 teaspoon Ground cinnamon
1/4 teaspoon Nutmeg
1 cup Apple cider (or 1/2 cup water if not available)

Preparation

1. Preheat oven to 350°C.
2. Core apples, or cut in half and remove core
3. Sprinkle with lemon juice.
4. Place apples in glass or other non-reactive baking dish.
5. Mix maple syrup or agave, raisins, nuts and spices.
6. Fill apples, or top apple halves, with mixture.
7. Pour apple cider into bottom of dish and cover with a lid or foil.
8. Bake 25 minutes.
9. Remove foil, baste apples with pan juices and bake, uncovered for an additional 10-15 minutes, or until apples are tender but not mushy.
10. Serve warm or at room temperature.

Cook's Notes

If you are not allowed to have any sweetener, this can still be a very tasty dessert. Just leave out the maple syrup or agave nectar. If you are allowed to have some other sweetener, such as local or raw honey or stevia, use it.

Many varieties of apple work in this recipe. Just adjust the baking time to suit your taste. I have enjoyed both Orin and Honey Crisp varieties.

If you can't have dried fruit, you can use fresh cut up grapes instead of raisins.

Almost any nut will do, so substitute to taste or for variety. I have enjoyed both almonds and hazelnuts, raw and roasted, in this recipe.

Apple juice works just as well as apple cider, but I typically just use water.

I like a little more cinnamon in mine. You can also poke each apple with a cinnamon stick for extra cinnamon flavour and aroma.

Note that due to the altitude where I live, and/or possibly my old clunker of a stove, I need to cook these at 375°C for 35 minutes covered and an additional 15 minutes uncovered. Once you've made them as per the recipe, play around with temperature and time to get the result you want. Personally, I want the apples to be slightly crisp, but also want to be able to cut through the skin (I don't skin the apples, because there is so much goodness in the skin and I figure it holds the juice in them.)

I have been eating so many of these that I invested in a good quality apple corer, one that has a lever to release the core - highly recommended. I also recommend buying a set of four grapefruit spoons. These make cutting through the apple skins easier. Enjoy!

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Hypoallergenic Cooking: Lebanese Lentil Soup With Spinach and Lemon

Today, I am beginning a series on hypoallergenic cooking. If you have allergies, or have ever been on a cleanse, or for whatever reason have been ordered by the doc to restrict certain foods from your diet, you know how hard it can be to not only feed yourself but to feel satisfied after eating. As I discover new and delicious recipes, I'll share them here.

This is a lovely warm soup. The lentils are high in protein so you'll feel full and get an energy kick.

Total Preparation Time: 1 hour 
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Vegetarian

This recipe contains no: dairy (if you exclude the yogurt garnish), grains, sugar, nightshade vegetables, yeast, high glycemic foods, caffeine, alcohol, trans-fats, processed foods, colouring or preservatives
DO: use fresh, organic ingredients for best results
DO: make sure that your vegetable or chicken stock meets your dietary restrictions (e.g. no sugar, low sodium, etc.) or make your own the next time you roast a chicken and freeze it to make this soup at a later time

Lebanese Lentil Soup With Spinach and Lemon
Source: http://www.thestar.com/article/554883#article
"Easy, economical and supremely satisfying, this soup of lentils (also known as Esau due to its biblical roots) is a cold-weather staple in my house. It's equally delicious without the spinach, and you could substitute fresh cilantro for the mint. To enjoy this soup at its best, garnish it with a dollop of tangy, full-fat, Balkan-style yogurt."

Ingredients

3 tbsp + 1 tbsp olive oil
2 Medium onions, finely chopped
4 cloves Garlic, minced
2 tsp Ground cumin
1/2 tsp Cayenne pepper
1-1/2 cups Green or brown lentils, picked over and rinsed
4 cups Vegetable or chicken stock
4 cups Water
2 tsp Dried mint or 1/4 cup chopped fresh mint
Salt + freshly ground black pepper to taste
1 8-oz Bag washed spinach, tough stems removed
Zest of 1 lemon, finely grated
3 tbsp Lemon juice
Plain yogurt for garnish (optional - avoid if eliminating dairy from your diet)

Preparation

In a large pot, heat 3 tablespoons of olive oil over high heat. Add onions and cook, stirring, for 3 minutes. Turn heat down to medium-low. Cook until lightly golden, about 3 minutes. Stir in garlic and cook 2 minutes. Stir in cumin and cayenne; cook 30 seconds. Add lentils, stock and water, and raise heat to high.

When it comes to boil, reduce to simmer and cook until lentils are soft, about 30 minutes. Add mint and season with salt and pepper. Purée 1 cup of soup in food processor and stir back into pot.

While lentils are cooking, heat remaining 1 tablespoon of olive oil in a large frying pan. Add half of spinach and stir until wilted. Add remaining spinach and stir until wilted. Transfer spinach to cutting board and roughly chop. Set aside.

When ready to serve soup, bring to simmer and stir in spinach, lemon zest and juice. Season to taste with salt and pepper. Ladle into warm bowls and garnish with dollop of yogurt if using.

Notes from Cookie's Mom:

We used a pressure cooker to cut cooking time in about half. We didn't enjoy the partially pureed consistency. We think it's best completely pureed. If you have a really good immersion blender, use it. Otherwise, let the soup cool, puree in a blender, reheat and serve. We cut the cayenne pepper in half (to 1/4 tsp), and found it to be just the right level of heat for us. We did not add the yogurt. Delicious!

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