Gluten Free Onion Rings

 

Ingredients:

• 1/2-1 onion
• 1 cup brown rice flour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1tsp onion powder
• 1 egg
• 3/4-1 cup water (depending on how thick you like the breading)
• Salt and pepper to taste
• oil for frying

Directions

1. Combine all but the oil in a mixing bowl. ( I actually used Wildtree Scampi blend in place of the garlic and onion powder).
2. Slice your onion into rings and cover it completely in batter.
3. Heat your oil to 375 degrees and fry the rings until they are golden brown on both sides.
4. Allow the oil to drip off onto a paper towel as they cool... more dipping less calories! ;)
5. Enjoy your tasty onion rings!

Sausage Cheesey Stuffed Shells w/ Alfredo Sauce

• 2 c. of cashews 
• 1-3 c. of plain coconut milk 
• 2 T. of minced garlic
• 1 T. onion powder (or Wildtree onion and chive blend)
• 1/2 tube of sausage (browned)
• optional 1-2 T. Wildtree's scampi blend (it is not as good without it!)
• 1 1/2 tbsp of nutritional yeast 
• salt and pepper to taste (or Wildtree's Rancher Steak Rub)
• 2 T. dairy free butter ( i of course use the Red Earth Balance)
• 1 box of GF shell noodles
• 1 1/2-2 c. chopped spinach ( I used fresh. You'll want maybe half that if its frozen)
• 1 1/2-2 c. dairy free cheese (of course i use daiya! ;)

1.  Soak the cashews over night in water
2. Cook shells as directed.
3. Blend up the cashews, garlic, onion, 1 c. coconut milk, salt and pepper and nutritional yeast until it is smooth (add more coconut milk as needed.
4. In a saucepan take about 1/3-1/2 of the mixture; combine it with 1/2 c. cheese, 1 c. of spinach, 1 T. butter and the sausage. Warm it on the stove for a few minutes until it reduces down. (This will be the stuffing for your shells.)
5. Stuff your shells with the mixture and place them in a greased 8x8 pan.
6. Take the remaining mixture and add the rest of the milk, spinach and butter to it, and warm in the sauce pan on the stove top. Pour over the shells.
7. Top with remaining cheese and bake at 375 for 25 mins, or until the sauce bubbles.

* Makes 6 servings*

Bangkok Curry

·       1 pkg. Taifun rice noodles (soak in hot water for about 10 mins then add to the veggies and sauce.)

·       3-4 julienned carrots

·       1/2 c. green onions

·       2 medium red, orange, or yellow pepper, thinly sliced

·       2 c. sliced mushrooms (about 6-8 small mushrooms)

·       2-3 Tbsp. fresh, minced garlic

Chicken Alfredo Pizza

ALFREDO SAUCE
Ingredients

• 2 c. of cashews 
• 1 1/2 c. of plain coconut milk 
• 2 T. of minced garlic
• 1 T. onion powder
• optional 1 T. Wildtree's scampi blend
• 1 1/2 tbsp of nutritional yeast 
• salt and pepper (or Wildtree's Rancher Steak Rub)
• 1 small drained can of mushrooms

Directions

1. Soak the cashews overnight in water, then drain and blend until smooth in the blender
2. Add the remaining ingredients and warm.

CRUST

Ingredients

• 2 T. active dry yeast
• 1 1/3 c. warm water (110° to 115°)
• 1 c. + 4 T. tapioca flour
• 4 t. xanthan gum
• 2 t. unflavored gelatin
• 2 t. Italian seasoning ( I did Wildree 1/2 scampi, 1/2 pizza sauce)
• 2 t. cider vinegar
• 2 t. oil (I used Wildtree's Basil Pesto... SOOO YUMMY!)
• 1 t. salt
• 1 t. sugar
• 2-2 1/2 c rice flour (brown or white, I did both)
 

 Directions

1.  In a small bowl, dissolve yeast in warm water. Add the tapioca flour, xanthan gum, gelatin, seasoning, vinegar, oil, salt, sugar; and thoroughly combine.
2.  Begin adding flour. Start with 2/3 c. and stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).  
3. On a floured surface, cut dough in half and roll out. Transfer to a greased pizza pan; build up edges slightly. Cover and let rest for 10 minutes. 
4.  Bake at 425° for 10-12 minutes or until golden brown. 
5. Spread the sauce on and add bacon, tomatoes, chicken, and cheese (i like the daiya brand). Bake about 15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through. 

 Yields: 2 medium sized pizza crusts.

Pie Crust

 

¼ c sorghum flour
¼ c. millet flour
¼ c.  tapioca starch
2/3 c. sweet rice flour
2 t. xanthan gum or guar gum
1/2 teaspoon salt
¾ c butter flavored Crisco alternative
2/3 c. water (approximately)

Directions

1. Add all dry ingredients to mixing bowl and blend
2. Cut Crisco alt. into small chunks and lay on top of blended dry ingredients.
3. Put bowl in freezer for 15 mins.
4. Remove from freezer and blend until the fat is about pea sized chunks
5. Pour in water mix and roll into a flattened ball
6. Wrap ball in plastic wrap and refrigerate for at least 1 hr.
7. Remove and roll out between two pieces of wax paper.
8. Place in a 9inch pie pan (don’t stretch the dough)
9. Put pie pan in the refrigerator for at least 30 mins
10. Remove from fridge place a buttered piece of foil on top and fill it foil with beans (to keep it from rising)
11. Bake at 400 degrees for 20-30 mins

Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup dairy free butter
• 2 eggs
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2-2 1/2 cups chopped pecans 

Directions

1. Toss all the ingredients (besides 1/2 - 3/4 c. of nuts) into your food processor and blend until all ingredients are completely combined and the nuts are chopped.
2. Pour into your unbaked pie crust and add the 1/2 cup of nuts to the top to give it the look you want.
3. Place pie in preheated oven (400 degrees) and bake for 35-40 mins.

Apple Cinnamon Pancakes

 

• 1/2 cup rice flour
• ½ cup millet flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 3 T agave
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 1 1/2 cups rice or goat milk
• 1/2 cups apple sauce
• 2 T. cinnamon
• 1 T. vanilla

Directions

1. In a bowl, mix together all the dry ingredients. Stir in eggs, milk, agava, vanilla and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
3. The consistency is fairly runny and makes a thinner pancake. If you like thicker, more fluffy pancakes add another ½ cup of rice flour.