Archive for Recipes
It’s been so long since I’ve posted a recipe, I almost forgot what to do. It took a little longer than expected, but I managed to figure it out.
I made these years ago for a fun tea party. They are so good, I don’t know why I waited so long to make them again.
Savory Herb Sandwich Spread Recipe
4 oz. (1/2 Cup) Tofutti Milk-Free Better Than Cream Cheese (in the yellow tub)
1/3 Cup Mayonnaise
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp dried Dill Weed
- Combine all ingredients in a small bowl.
- Chill in a sealed container in the refrigerator for a couple hours to let the flavors mingle.
- Spread onto your favorite gluten-free bread or crackers, and top with fresh vegetables.
- For an extra smooth texture use an electric mixer or blender to combine the ingredients.
- Store leftover spread in a sealed container in the refrigerator.
- Layer vegetables (cucumbers, sweet peppers, tomatoes, etc.) for a stacked sandwich.
- Use a variety of finely chopped or julienned vegetables for a festive look. (Carrots and Black Olives for Halloween, Broccoli and Sweet Red Pepper for Christmas, etc.)
- Use a cookie cutter to cut your sandwich into fun-shaped finger sandwiches.
- Makes a great dip for you favorite vegetables, chips, and crackers, too.
You’ve probably tried Pepper Jelly over Cream Cheese with crackers, right? When we get together with my husband’s family, we almost always have it for an appetizer. My mother-in-law makes a wonderful pepper jelly every year. Sorry, I don’t have that recipe to share with you. Simply Recipes has a good recipe for it. But you can also find it in the stores or on Amazon. Just be sure to check the labels to make sure they’re gluten-free.
Here’s the very simple non-recipe: Place your cream cheese on a plate or serving dish and pour the jelly over the top. Then, spread gluten-free chips or crackers around it, for a nice presentation. How easy is that?! Now check out my notes and my new twist on it below.
Additional Notes and Ideas:
- I like to use whipped cream cheese (or whip it myself) because it’s a little easier to dig into with crackers.
- If you’re like me, and don’t tolerate dairy well, then try Toffutti’s non-dairy cream cheese. I buy the Non-Hydrogenated Plain variety in the yellow tub. With the jelly on top, you won’t notice the difference. OK, maybe you will, but it still tastes really good.
- Another fun option is to buy the blocks of cream cheese (Tofutti’s works, too) and cut them into holiday shapes with cookie cutters. You can make a whole tray of cream cheese Christmas trees, stars, holly leaves, etc.
- Use any favorite gluten-free crackers or chips that don’t break too easily. Gluten-free rice crackers, Crunchmaster Multi-Grain Crackers, and FoodShouldTasteGood Multigrain Tortilla Chips (in the photo above) are my favorites for this.
- Sometimes I get jelly or jam that is too solid, and doesn’t want to pour or spread easily. In this case, I usually just put the jelly into the microwave for 20-30 seconds and stir well. Then, pour/spread it over the cream cheese.
- For a festive holiday look, use both green and red pepper jelly. Add sweet pepper slices, cranberries, or raspberries for garnish.
- Use any kind of jelly. Pepper jellies have a nice spice and flavor that complements the cream cheese, but you can use any favorite jelly. In fact, that’s just what I did by combining two flavors that always taste good together: chocolate and raspberry.
Chocolate and Raspberry Variation. When I received a sample of FoodShouldTasteGood’s Chocolate Tortilla Chips, I knew what I wanted to try: Cream Cheese and Raspberry Jelly served with the Chocolate Tortilla Chips. Delicious treat! (It looks nice with a couple fresh raspberries on top, but I didn’t have the raspberries or the raspberry jam for the photo. Fortunately, the triple-berry jam I used in the photo turned out just as tasty.)
If you haven’t tried the Chocolate tortilla chips, you really should. They have a rich cocoa flavor, and are just lightly sweetened. The flavor really works well with the creaminess of Tofutti, and the tart, sweetness of the jelly.
You certainly don’t need to add dressing to a fruit salad. It’s so sweet and juicy on its own, I usually prefer to eat plain, raw fruit. However, if you like to dress it up a little, this fruit salad tastes great with a little Honey Poppyseed Dressing drizzled over it. It can be a nice change from the usual bowl of fruit, and adds a little flavor to fruit that is not quite as ripe or flavorful as you’d like it to be.
Tropical Fruit Salad Recipe
1/2 fresh pineapple
1 Cup blueberries
1/2 Cup Poppyseed Dressing (recipe below)
- Rinse, peel, core, and chop all fruit, as neccessary.
- Combine all the fruit in a large bowl and toss gently with Poppyseed Dressing.
- Refrigerate until ready to serve.
- If serving at a party, consider reserving some of the dressing and letting guests add it to their salad to their own liking.
- Have leftovers? I’ve found that pouring a cup of the fruit salad into a blender with 1/4 Cup lemonade and 4 ice cubes makes a very refreshing smoothie.
Honey Poppyseed Dressing Recipe
1/2 Cup honey
1/3 Cup cider vinegar
1-1/2 TBSP poppy seeds
1 tsp ground mustard, dry
1 tsp salt
1 tsp onion juice (or finely mined onion)
1 Cup grape seed oil (or other vegetable oil)
- In a medium bowl, combine all the ingredients except for the oil.
- When the top ingredients are well blended, slowly add in the oil. For best results, use a whisk or an electric mixer to continually mix while slowly adding in the oil until it is all emulsified into a dressing.
- Makes about 2 Cups dressing. Store any unused dressing in the refrigerator.
- If the dressing starts to settle and separate after sitting for a long period of time, just give it a quick whisk or a shake.
- This dressing is great on the Tropical Fruit Salad above, but it also tastes great on Rainbow Vegetable Apple Salad.
Want More Ideas?
- Try Nancy’s recipe for Tropical Black Bean Salad at The Sensitive Pantry. It’s one of my favorites!
- Visit Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free for more delicious, healthy recipes.
- Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.
Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.
I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.
My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore.
Gluten-Free Cinnamon Rolls Recipe
1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1 tsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 tsp Xanthan Gum
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk
- Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
- In a medium bowl, combine the warm almond milk with the yeast and set aside.
- In a small bowl, mix together the filling ingredients and set aside.
- In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
- Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
- Remove the plastic wrap and cover the dough evenly with the filling.
- Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
- Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
- Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
- While the rolls are baking, mix up the glaze.
- Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.
- Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
- You can use plastic wrap instead of parchment paper.
- Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
- If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
- Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.
More Cinnamon Roll Recipe Ideas:
- Kim makes a gluten-free Cinnamon Bun Cake at Cook It Allergy Free
- Lisa at Extraordinary Life makes large gluten-free cinnamon rolls like you find at Cinnabon
- Angela makes gluten-free, dairy-free Pumpkin Cinnamon Rolls at Once a Month Mom
**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.