Archive for the ‘Dinner’ Category

Gluten Free Cornbread

Wednesday, October 13th, 2010

This cornbread is so tasty, soft and warm right out of the oven that it usually doesn’t make it past the day it’s baked. Yum!

For cornbread done right, you need to preheat the oven as well as the PAN. This recipe makes one 9 inch pie pan – you should grease it thoroughly with butter, then put it in the oven at 425 degrees. By the time you’ve mixed your batter, this pan should be sizzling hot. I used a pyrex dish but a cast iron pan is even better.

Sift together:
3/4 c. brown rice flour
2/12 tsp baking powder
2 tbsp raw sugar
3/4 tsp salt
1 1/4 cornmeal

In another bowl, beat:
1 egg
then add:
3 tbsp melted butter
3/4 c. milk
1/4 c. sour cream

Make a small “well” in the middle of your dry ingredients and pour the liquids into it. Stir together. Then pour your batter into your hot buttered pan. Bake for about 25 minutes or until your fork comes out clean.

Vegetable Fritters

Sunday, March 1st, 2009
Gluten Free whole food vegetable fritters

Gluten Free whole food vegetable fritters

This recipe is a great way to use leftover cooked vegetables or raw vegetables that are starting to wilt.  Use any that you like.  Some that taste especially good are spinach, broccoli, brussel sprouts, zucchini.  Ours also contains asparagus, carrots and avocado.

Ingredients:

  • leftover vegetables – a medium bowl full or about 2 cups (Tougher veggies like carrots, onions and potatoes are best cooked beforehand, while leafy greens like spinach and Kale are best added raw)
  • 1 c. brown rice flour
  • 2 eggs
  • your favorite frying oil, we used canola oil
  • salt
  • favorite seasonings: thyme, oregano

Instructions:

With your hands, mix the vegetables with the salt, seasonings and brown rice flour.  Add flour gradually and keep mixing until all the veggies are coated evenly with a thin veil of flour.

Next, mix in two eggs thoroughly.  You should have a sludgy mix that is still predominantly vegetable.

Put brown rice flour on a plate, covering it thickly.

Take a handful (or a big spoonful) of your vegetable mash and put it on top of the flour. press it into the flour a bit, then flip it over and press it into the flour on the other side.  Do this several times until the vegetable “patty” is thoroughly coated with white powder and is not able to absorb more.

Place the fritter-to-be in a pan of pre-heated oil and let fry there until you begin to see the edge to brown.  Then flip to the other side.  Do this until all your vegetable mix is used up.  (should make 6 to 8 fritters, depending on their size)

Eat with Garlic Wheat grass Mayo

(This sauce is so good, eating it will be a reason alone to make fritters.  Plus it’s packed with raw superfoods)

Ingredients:

  • 4 large garlic cloves
  • 3-4 tablespoons mayonnaise
  • 1-2 tablespoons chopped wheat grass
  • ground sea salt – to taste

Instructions:

Mince the garlic cloves.

Chop the wheat grass (easiest way is to give it a “hair cut” with scissors)

Mix garlic, wheat grass and mayo, taste and add salt until it pops with tangy garlic goodness)