Recipes

Breakfast
Soup
Lunch/Dinner

Breakfast

HONEY MILLET MUFFINS
1 organic egg
3 TBSP organic butter, melted
½ cup milk substitute (soy, rice, almond etc.)
½ cup honey
2 cups oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup millet, uncooked
½ tsp guar gum

Preheat oven to 375°F. Mix all wet ingredients together in a large bowl. Still mixing, add the dry ingredients slowly. Add millet last, and stir through the mixture. Spoon mixture into muffin tins (greased if you are not using paper liners), and bake for 17-20 minutes.
Makes 12 regular muffins.
Courtesy of Dr. Jessica Black’s Anti-Inflammation Diet and Recipe Book

WHEAT-FREE, DAIRY-FREE BRAN MUFFINS
½ cup brown rice flour
½ cup oat flour
¼ cup oat bran or rice bran
½ tsp xanthan gum
1 ½ tsp baking powder
¾ tsp baking soda
2 TBS honey
½ cup raisins
1 heaping cup of finely grated carrot (about 3 or 4 carrots)
2 eggs**
¼ cup alternative milk (oat, rice, almond, soy…)
2 TBS olive oil
2 tsp cinnamon

Preheat oven to 400º. Soak raisins in hot water and set aside. Grate carrots and set aside. Mix all dry ingredients. In another bowl mix eggs, oil, and "milk" . Add the egg mixture to the dry ingredients. Add carrot and raisins to batter. Pour batter into greased muffin tins. Bake 15-18 minutes. Let sit in muffin pan after removing from the oven as they’ll continue to cook for a few more minutes. Makes about 8 muffins.
** If you are sensitive to eggs you can try the following egg replacer ideas:
· 1 egg = ¼ teaspoon of xanthan gum , 2 teaspoons of potato starch, and ½ teaspoon of olive oil
· 1 egg = 1½ tablespoons of water, 1½ tablespoons of olive oil, and 1 teaspoon of baking powder

WHEAT-FREE COCONUT GRANOLA
3 cups oatmeal
1/3 cup sesame seeds
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
1 TBS cinnamon
¼ cup maple syrup
Dried blueberries
Dried coconut (unsweetened)
Dried cranberries (or dried mango or raisins or dried banana) cut into small pieces

Preheat oven to 350º. Mix all ingredients except dried fruit and coconut. It’ll seem dry but that’s ok. Spread over a cookie sheet and bake for 10 minutes. Remove tray from oven and stir so that everything gets evenly exposed to heat. Return to oven and bake for additional 10 minutes. Remove from oven and let cool. Add dried fruit and coconut to desired amounts and you have breakfast for tomorrow!
*Use nuts and seeds you are not intolerant to, mix and match what you prefer (chopped almonds, pecans, etc.)

Soup

GLUTEN-FREE, DAIRY-FREE PUMPKIN SOUP
2-3 TBS Olive oil
½ cup red onion, chopped fine
2 cooking apples (or Granny Smith or Braeburn apples), chopped fine
2 cloves garlic, minced
½ tsp cumin
1 tsp curry powder
2 tsp fresh ginger, minced
1 cup coconut milk
30 oz of pumpkin puree
28 oz of vegetable or chicken broth
Salt to taste

In a small bowl mix curry powder, cumin, and fresh ginger. Set aside. In a large stockpot heat oil on medium heat. Sautee onion and apple until soft (about 3 min). Add garlic and cook another minute. Add ginger/curry/cumin mixture and cook another 1-2 minutes. Add pumpkin and broth. Bring to a boil, then turn back to a simmer. Simmer for 10 minutes. Turn heat off and let cool for 5 minutes. Puree in a blender (in small batches). Return to stockpot and add coconut milk. Reheat and salt to taste. Serves 8.

Lunch/Dinner

GLUTEN-FREE TABOULI
2 cups water
1 cup quinoa
Salt to taste
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice (or more to taste)
3 tomatoes, diced (or diced cherry tomatoes)
1 cucumber, peeled and diced
2 bunches green onions, diced
1 cup fresh parsley, chopped

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir in cooled quinoa and enjoy!

GLUTEN-FREE TORTILLAS
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup amaranth flour
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBS butter
3/4 - 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the butter using a pastry blender, two knives, or your hands. Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft dough is formed. Heat griddle or frying pan to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Use a rolling pin to roll the dough into a disk about 1/8 inch thick an about 8 inches in diameter (or to your preference). Bake one tortilla at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have browned flecks. Bake the second side until it has slightly browned. Keep warm until served by wrapping in a cloth. Will freeze in a sealed plastic bag for up to three months.

Adapted from recipe courtesy of Living Without Magazine.