Happy New Years Eve!

 

Wishing everyone HEALTH, Love, Prosperity, Happiness & Success in this New Year! ♥

The "Gluten Free Goddess'" Roasted Vegetable & Cheddar Quiche

Here's what to do with all those left over roasted vegetables!  Crust-less gluten free quiche!

One of my favorite Gluten Free recipes by Karina the "Gluten Free Goddess" @ http://glutenfreegoddess.blogspot.com/2006/01/roasted-vegetable-cheddar-quiche.html

The recipe is at the link above!  I am lactose intolerant also so I use Lactaid brand milk instead of cream and "raw" cheddar cheese...for some reason the unpasteurized dairy products do not bother me!  Bon Appetit!

Roasted Vegetables

Simple and delicious...I love roasted vegetables in the fall and winter. 

Ingredients:

• 5-6 cups of your choice of chopped veggies (I use mushrooms, bell peppers, sweet potatoes, cherry or grape tomatoes, broccoli and carrots)-there's a yummy reason to make such a large batch!
• 3-4 garlic cloves
• Extra virgin olive oil
• Sea salt
• Ground black pepper

Pre-heat oven to 400 degrees.  Line baking sheet with recycled aluminum foil (I try to be green when I can).  In a bowl combine chopped veggies with about 1-2 tablespoons olive oil (just drizzle oil until veggies are lightly coated).  Sprinkle in salt pepper and minced garlic and stir until veggies are evenly coated in olive oil and spices.  Spread vegetables out onto lined baking sheet and bake for 25-30 minutes until tender.  Enjoy with any poultry/meat dish or potatoes!  

Check out music from Kair Cogswell

Gluten Free Chocolate Chip Cookies!

There's nothing like a chocolate chip cookie...and I'm sorry to break it to you Mr. Gluten, but you are not needed here! 

Ingredients:

• One 10 oz bag of gluten free, dairy free semi-sweet chocolate chips (I use "Enjoy Life" brand-comes in a yellow bag)
• 2 1/4 cup gluten free all purpose flour (I like "Arrowhead Mills" brand)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter or 1 cup Earth Balance Vegan Buttery Sticks
• 3/4 cup organic granulated sugar
• 3/4 cup organic packed brown sugar
• 1 1/4 tsp gluten free vanilla extract
• 2 eggs

My easiest cookie recipe yet!  Pre-heat oven to 375.  In a small bowl combine gluten free flour, baking soda and salt.  In a large bowl beat the butter or vegan buttery sticks, granulated sugar, brown sugar and vanilla extract until mixed well and creamy.  Add in the eggs one at a time beating well after each.  Slowly stir in gluten free flour mixture.  Stir in semi-sweet  chocolate chips.  Drop rounded tablespoons of cookie dough onto ungreased baking sheets and bake for 8-10 minutes or until golden brown.  Allow cookies to cool for a few minutes before removing them from sheet with spatula.  Enjoy with Lactaid, Rice or Coconut milk! 

Gluten Free Dairy Free Holiday Shortbread Cookies

I found this great gluten free dairy free holiday cookie recipe in "Living Without" Magazine!

http://www.livingwithout.com/recipes/gluten_free_shortbread_cookies-1337-1.html

I must admit I was a little skeptical that a gluten free cookie could hold up to the cookie cutter peeling-kneading process of holiday cut out cookies, but this recipe was fantastic!  Be prepared though this recipe makes a huge batch of cookies!

Traditional Buttercream Frosting & Dairy Free Buttercream Frosting

Use this this gluten free/dairy free frosting recipe for your gluten free cakes, cupcakes and cookies!  

Ingredients:

• 1 lb organic powdered sugar
• 1/2 c (1 stick) softened butter (or for completely dairy free frosting use 1 stick "Earth Balance Vegan Buttery Sticks)
• 1/4 cup vanilla coconut milk or "Lactaid" milk
• 1 teaspoon gluten free vanilla  

Blend powdered sugar and all ingredients in a bowl with electric hand mixer until creamy.  Add a few drops of organic food coloring to make colored frosting.  Spread onto gluten free cookies with a butter knife. To frost cupcakes fill a small ziplock sandwich bag with the frosting and seal securely.  Using scissors snip off one of the bottom corners of the bag and use to pipe icing onto cupcakes!