Thursday, December 5, 2019

GF DF Carrot Brown Rice Latkes

GF DF Carrot Brown Rice Latkes


3 lbs. carrots, peeled and grated
1 cup brown rice, cooked
1/2 onion, finely chopped
1 egg
1 orange pepper, finely chopped and drained
2 tsp baking soda
1 tsp ginger
1 tsp garlic
1 tsp cilantro
1/4 tsp salt


Combine the brown rice and a handful of grated carrots in a food processor and blend until a paste forms. Add to bowl and mix the rest of the ingredients by folding them together with your hands.
The latke mixture should be moist enough to form into a patty easily. If it is too wet, squeeze the excess liquid out between your hands. Scoop the latke mixture in your hands, pressing to shape into a nice-looking patty. Be sure not to make them too big or they will fall apart more easily.

Cover the bottom of a cast iron pan with oil. Heat on high for a few minutes, then drop a small piece of the mixture into the pan. When it starts to sizzle, it's hot enough to fry a latke. When the pan is full of sizzling latkes, reduce the heat to medium and cook until the undersides are browned (about five minutes). Turn the latkes over and cook another five minutes or so until each side is a nice, golden brown.

Thursday, October 31, 2019

curry raisin oatmeal


1 cup oats
4 cups vegetable broth
1 medium zucchini, shredded
1 tsp curry powder
1/2 cup raisins
salt and pepper to taste


Cook the oats and zucchini in the stock for 10 minutes. Add the raisins and curry powder and cook for another 10 minutes or until the broth has boiled down a little.

Makes about 4 servings

Thursday, October 24, 2019

GF DF Pumpkin Loaf


Preheat the oven to 350°F.


1 cup almond flour
1/2 cup oat flour
1/2 cup tapioca flour
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1 1/2 tsp baking powder
1/4 tsp salt
4 eggs
1/2 cup maple syrup
1/4 cup grapeseed oil
1 15-oz. can organic pumpkin puree
1 tsp vanilla extract

1/2 cup mini chocolate chips

Line a 9 x 5 in. loaf pan with parchment paper.
Stir the dry ingredients together. Whisk the wet ingredients together.
Pour the wet into the dry, stir until combined.
Stir in the add-ins.
Pour the batter into the loaf pan.

Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for about 15 minutes.

Note: This is a very moist loaf.

Thursday, October 3, 2019

Gluten-free pizza with pesto, hummus, and veggies


1 Schär gluten-free pizza crust
2 tbsp pesto
2 tbsp hummus
1 small tomato
10-15 kalamata olives, halved
marinated artichokes
sliced peppers
(or pretty much any assortment of vegetables)
1 tbsp parmesan cheese


Preheat oven to 400º F.
Assemble the pizza. Spoon the pesto onto the crust and spread evenly. Repeat with the hummus. Arrange the vegetables on top and sprinkle with the parmesan cheese.
Bake for 10-12 minutes.


I used Poshi marinated artichokes (1.5 oz bag).
This pizza crust always cracks at the edges a bit. 

Sunday, September 29, 2019

Apple honey cake

Apple Honey Cake


5 apples
1 tbsp vegan butter 
1 tbsp lemon juice
1/4 cup honey
3/4 cup almond flour
1/4 cup tapioca flour
2 eggs
1/4 cup cinnamon applesauce
1 tsp baking powder
1 tsp vanilla
1/2 tsp sugar (optional)


Preheat oven to 350º F. Grease a 9 inch round pie pan.

Cut the apples into slices and toss with the lemon juice. Melt the butter in a pan over medium heat and add the apples. Cover and cook for 10 minutes, stirring as needed.

Mix the rest of the ingredients (except the sugar) together.

When the apples are soft, stir in the honey and remove from heat. Add most of them to the batter (save about 12 slices). Pour the apple batter into the pie pan and shake the pan to distribute the batter evenly. Arrange the remaining apple slices on the top. Sprinkle 1/2 tsp sugar over the slices.

Bake for 1 hour.

Cool and serve.


I  used Miyoko's vegan butter.
Tastes great cold.

Adapted from Food 52's Rosh Hashanah Apple Cake:

Thursday, September 26, 2019

Split pea soup with bacon

2 cups dried split peas
4 cups chicken broth
1 tbsp ghee or olive oil
2 cloves garlic, minced
1/2 cup onions, chopped
1 cup carrots, chopped
4 slices bacon, cooked and broken into pieces
1 bay leaf
1 tsp smoked paprika
1 tbsp dried oregano
salt and pepper to taste
Sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, peas, and stock. Bring to a boil, then simmer for 45 minutes. Skim off any foam. Add the rest of the ingredients and cook for another 45 minutes or until peas are soft. Add more broth or water as necessary to achieve desired consistency.
Stir frequently to keep the solids from sticking to the bottom.
Add-ins: More bacon! Top with parmesan cheese.
Although Yoda prefers a traditional rootleaf stew, we can’t seem to find any of his planet’s swamp flora in Ohio, so he has to make do with peas. He also likes to chew on the bay leaf, so be sure to save it for him.

More stew info at

Thursday, September 19, 2019

GF DF Pineapple coconut muffins

1/2 cup almond flour
1/2 cup oat flour
1/2 cup chickpea flour
1/2 cup tapioca flour
1/4 cup shredded coconut
3/4 can pineapple
3 bananas
3 eggs
1/4-1/2 cup almond milk
Mix wet. Mix dry. Fill muffin cups about 3/4 full and bake at 350 for 45 minutes.

I used a silicone muffin pan for this.