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Free from: gluten, grain, dairy, eggs, soy, & nuts!

All May long, we’re going "against the grain" to gain insight into how simple grain free baking can be!  

Last week, we satisfied our munchies with my amazingly simple and delish Grain Free Gluten Free "Pot" Brownies. This week I have another sweet treat to share just in time for Mother's Day!

My Chocolate Covered Grain Free Gluten Free (Oven Free!) Sunbutter Bites are special enough to fill a candy box tied up with a pretty bow for Mom to show her how much you care!

In fact, this recipe is so incredibly easy and FUN to make, you'll want to keep it near the front of your recipe box to use any time you want to share a sweet gift from your kitchen. (We don't even need to turn on the oven for these!!)

Of course, once you try one of these decadent little bites, you might just decide to double the recipe and make extras to nibble on for yourself (I know I do!).

And that's a-OK because these decadent candy bites are free of the most common "Big 8" food allergens as well as gluten free and grain free!! That means nearly everyone can enjoy them! 

Now, let's get that recipe and get in the kitchen!

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I know what you’re thinking – cabbage? And not long after turnips? Geez. I know, I know. I was even a bit hesitant to post this recipe. I mean, it’s the time of year when you’re really supposed to indulge, right? To pull out all the food stops and give it all you’ve got. Well, I say this recipe delivers, at least when it comes to tasty sides. And I can’t help it – I’m still harvesting cabbages from our winter garden. To be able to harvest fresh produce in near-freezing temperatures still amazes me, and it inspires me to create satisfying winter dishes. This one was created to replace coleslaw – I actually call it “not slaw” and everyone knows what I mean, which is no cold cabbage salad, but instead a dish full of flavor and warmth from baking as well as from a creamy chipotle dressing. The green of the cabbage paired with the red tomatoes looks festive and makes a fantastic Christmas side that is naturally healthy and gluten-free. Enjoy!

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Christmas Cabbage with Chipotle Dressing

1 small cabbage (approx. 2-3 lbs.), coarsely chopped into large chunks - approximately 2-inch x 3-inch pieces

¾ c. organic canned diced tomatoes (in their liquid)

¼ c. fresh dill, roughly chopped

2 T. olive oil

½ t. coarse sea salt

¼ t. freshly ground black pepper

1 t. ground cumin

2 T. finely chopped parsley for garnish

Preheat your oven to 425 degrees.

Place cabbage chunks in a 2-quart glass baking dish and drizzle with the olive oil. Pour the tomatoes over the top of the cabbage and sprinkle evenly with salt, pepper, and cumin. Bake for 30 minutes, stirring gently after 15 minutes. While the cabbage bakes, prepare the dressing (see below). When cabbage is done, remove from oven and allow to cool for 15 or 20 minutes, then using a knife and fork, cut the large chunks into more bite-sized pieces (not too small). Toss cabbage in the pan juices.

To serve, use a slotted spoon to scoop cabbage into individual serving dishes and drizzle liberally with the chipotle dressing. Garnish with finely chopped parsley or cilantro.

Dressing
1 T. finely minced chipotle pepper

¾ c. mayonnaise or sour cream (use substitutes to suit your own food allergies)

2 t. sugar (or equivalent of your sweetener of choice)

2 T. rice milk

In a small bowl, whisk all ingredients together until smooth. Serve over cabbage.

this recipe is linked to Simply Sugar & Gluten Free's Slightly Indulgent
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This may be the easiest and most delicious cobbler you’ve ever made – ever. I promised you Part 2 of my product review for the cranberry-licious products from Bouncing Berry Farms in Oregon, and here it is! I did not want to use my Gourmet Cranberry & Organic Apple Fruit Delight for a pie – too ordinary. I wanted something a little more exciting. And quite honestly, this fruity blend is so amazingly good that I really didn’t have enough left for a whole pie – it’s good, people – really good. I have eaten it as a topping for my morning oatmeal, as a topping for those velvety Cranberry Scones, alongside my Sweet Potato Biscuits, and slightly warmed on its own as a simple fruit dessert. Oh…and as a condiment for a roast pork sandwich. While those are some mighty tasty applications, they are not blog-worthy, not to mention, as the temps drops to below freezing, I wanted the oven on and a warm, homey dessert. Cobbler. And this one really delivers. I made 4 individual portions – a 32-ounce jar of Fruit Delight would make approximately 8 individual cobblers or 1 large cobbler. In my case, I will need 2 jars on hand at all times – 1 for cobbler, 1 for my random pairings. Enjoy!

Individual Cranberry-Apple Delight Cobblers with Pumpkin Topping
Gluten-soy-nut-free & Vegan

Preheat your oven to 400 degrees. Prepare 4 individual ramekins (8 ounce size) by lightly spraying with cooking spray or lightly greasing them. You will also need a shallow baking pan (cookie sheet) to place ramekins on while baking (this provides a way to transport all the ramekins at once, as well as protects your oven from potential bubbling fruit topping overflow during baking). 

Filling:
2 c. Bouncing Berry Farms Gourmet Cranberry & Organic Apple Fruit Delight

Topping:
1/3 c. sorghum flour

1/3 c. white rice flour

2 T. corn starch

2 T. brown sugar

Pinch sea salt

Pinch mace

1 t. baking powder

2 T. oil

2 heaping T. pumpkin puree

1/3 c. rice milk

Place the ramekins on the baking pan and fill each one with one-half cup of the fruit filling; set aside while you make the topping.

Combine dry ingredients in a small bowl and whisk until blended. Drizzle oil over this mixture and add the pumpkin and the milk. Stir until blended and divide evenly among individual ramekins, spreading to edges to cover the fruit topping.

Bake cobblers for approximately 30 minutes, or until the topping rises and is done in the center. Remove the pan from the oven and allow cobblers to cool for a bit before serving. These are amazing on their own but can be served with ice cream – either the “real deal” or that made with plant milk to keep it dairy-free and vegan. Pumpkin, butter pecan, vanilla, and cinnamon are some favorite ice cream flavors that came to mind when eating these cobblers!
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For all of us on a special diet due to a food allergy, here’s the latest from Gluten Free Gigi’s gluten free, dairy free, soy free, nut free recipe box!

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Vegan Chili

Who says you have to have meat to have chili?

Not only will this recipe appeal to the vegans at your table, I guarantee your meat lovers will be coming back for more too!

You can serve this chili to anybody! If you have a food allergy that is one of the "Big 8", this chili will fit right in with your special diet!

Dig in and feel great about serving this chili. It's loaded with fruits (pumpkin, pepper, tomatoes, etc.), veggies (onion, carrots, celery, etc. ) and protein... It covers all corners of the food plate!

1 T. olive oil
1 c. chopped red onion
1 c. chopped carrots
1 c. chopped celery
2 c. chopped sweet peppers (use green, orange, yellow, red – whatever you have on hand)
3 cloves minced garlic
2 c. chopped Portabella mushrooms (I used Baby Bellas)
2 - 3 c. cooked lentils
2 - 3 c. cooked chickpeas
28-ounce can organic diced tomatoes with liquid
½ c. chopped tomatillos (I omit these when there aren’t any in the garden)
1 c. pumpkin puree (I use canned organic)
1 minced chipotle (or jalapeno) pepper, optional
2 T. chili powder
2 t. ground cumin
1 t. sea salt (I do not use canned beans – I cook mine unsalted, so my chili needs the extra salt. If you use canned beans, do not add this.)
Fresh cilantro, chopped

Heat olive oil in a Dutch oven or large stock pot. Add onion, carrots, celery and pepper – sautee until tender. Add garlic and cook for 2 minutes longer. Add mushrooms, lentils, chickpeas, tomatoes, tomatillos, pumpkin, chipotle pepper, and seasonings. Cover and simmer for 2 hours on low heat, stirring occasionally.

Alternatively, you can use your slow cooker: after adding the garlic, add mushrooms and sautee for a few minutes. Add the sautéed veggies from your stock pot and the remaining ingredients to your slow cooker and cook on high for 4 hours, or for 7 hours on low. 

To give the chili a thicker consistency, I blend approximately half of it – you can use an immersion blender or transfer some of the chili to your food processor and pulse 6 or 7 times. If you transfer to a food processor, make sure you allow the chili to cool to room temperature before processing. Transfer blended chili back to pot with non-blended chili and give a good stir.

Enjoy this chili with my Skinny Guacamole and gluten-free cornbread. The recipe makes a large amount, so there are leftovers – I freeze enough for another family meal in one container, and then freeze the rest in individual serving containers for quick lunches.

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Skinny Guacamole
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Gluten Free Dairy Free Cornbread


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Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you!

My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story.

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The journey's fantastic when you're sharing it with folks who have things in common... I'm glad you're sharing the gluten free journey with me!! 

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xo,

Gluten Free Gigi      
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Little Pumpkins

Gluten-dairy-egg-soy-nut-free mini muffins 

Rich tasting, lightly sweet, spiced mini muffins with a dense, near custard-like texture and a tiny cranberry jewel sitting on top. Serve them with a warm latte for a mid-morning snack or with ginger tea for a pick-me-up in the afternoon. Enjoy!

1 c. pureed pumpkin (canned is fine; I used mashed roasted pumpkin that I prepared)

Egg replacer (prepared according to package directions) to equal 1 egg

¼ t. mace (you could sub cinnamon here if you do not care for the rather strong flavor of mace)

¼ t. salt

2 T. very light olive oil

¼ c. firmly packed light brown sugar

½ c. white rice flour

¼ c. sorghum flour

2 T. potato starch

2 t. baking powder

Juice from ½ lemon plus rice milk (or other plant milk) to equal ½ c.

24 dried cranberries

Prepare a mini muffin pan (24 sections) by lightly greasing sections. Preheat oven to 350.

In a small mixing bowl, combine flours, starch, and baking powder. Stir with a whisk until blended. Set aside.

In a ½ cup measure, squeeze the juice from one-half a lemon, then fill cup with enough plant milk to equal ½ cup total liquid. Set aside.

In a medium mixing bowl, combine pumpkin, egg replacer, mace, salt, olive oil, and brown sugar. Stir until well-combined. Add milk mixture and stir. Add dry ingredients, stirring just until all dry ingredients are incorporated.

Spoon approximately 1 tablespoon of batter into each section of the muffin tin. Top each muffin with a dried cranberry. Bake for approximately 10 minutes, or until tops appear dry and spring back when lightly touched (be careful to avoid a burn!).  Allow to cool for a few minutes before removing to serving platter. Serve warm and freeze leftovers (tightly wrapped!) for up to 1 month.
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