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Posts Tagged ‘Egg free’

This delicious Italian dish is equally authentic without breadcrumbs and eggs. Serve it as a side, or even as an entree.  With all the goodness of vegetables and cheese its a filling meal by itself, perhaps with hash browns or gluten free corn bread on the side.  I make it less cheesy than restaurants do, but that’s your choice. Great for a fun family meal.

Ingredients:

2 pounds or 2 medium-large eggplants cut into 1/4 inch thick slices.

1 1/2 cups rice crackers pulsed in food processor

1/2 cup shredded Parmesan cheese.

4 tablespoons corn starch mixed into 1/2 cup water to make a thin paste.

2 tablespoons olive oil.

Salt and pepper to taste.

For Sauce:

28 ounce can (3 1/2 cups) of crushed tomatoes.

2 tablespoons olive oil.

1/2 cup packed finely chopped fresh basil leaves.

1 teaspoon fresh, minced garlic.

1 teaspoon paprika. 

1/2 teaspoon oregano.

Salt and pepper to taste.

1 cup shredded Parmesan and 1 cup shredded mozzarella for layering.

Method: Preheat oven to 400 F ./ approx. 200 C.  Line baking tray with lightly oiled aluminum foil

Sprinkle salt and pepper on both sides of eggplant slices. 

Mix pulsed rice crackers with the Parmesan cheese on a large surface.

Dip each eggplant slice in the corn starch mixture. 

Dredge each slice in cheese and rice cracker mixture and place on baking tray. 

Drizzle with olive oil and bake for 20 minutes, or till eggplant slices are soft and golden brown. 

Meanwhile, prepare sauce.

Heat 2 tablespoon olive oil in saucepan and add the minced, fresh garlic.  When garlic sizzles, add crushed tomato.Give a few stirs, and allow tomato to simmer and cook on low heat for about 10 minutes, stirring occasionally. Add paprika, oregano and fresh basil leaves.  Turn off heat.

To assemble, spread 1/3 of the sauce into a large casserole dish.  Place half the eggplant rounds in a single layer covering the sauce at the bottom of the pan.

With a ladle spoon small portions of sauce over each eggplant round. Then spoon shredded mozzarella on top of sauce, on each round. Sprinkle 1/3 of the shredded Parmesan. 

Place remaining eggplant rounds over the cheeses.  Repeat process by spooning sauce and cheeses on top of each round. Pour remaining sauce on top. and sprinkle with remaining Parmesan.  Bake uncovered at 350 F / 180 C for 35 minutes. 

Let casserole sit for a few minutes, before cutting into it to serve.

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Nobody ever tires of chocolate cake.  This one comes out especially light and fluffy….great for special occasions.

Just slather with a quick chocolate frosting or divide the batter into two pans, and put a generous layer of cream cheese frosting between two layers to make it extra special. Or do both!

You could even make it dairy free.

Every guest will just love this one, even those with zero allergies.

rich chocolate cake

Ingredients

2 cups Grandma’s Gluten free Flour

1 1/2 cups sugar

1 cup water

1/2 cup butter / margarine

1/2 cup oil   (Use 2 Tablespoons less oil if you are using the substitute mixture for Egg Replacer)

1/2 cup buttermilk (for dairy free use 1/2 cup soy milk with 1 teaspoon lemon/lime juice)

Egg Replacer equivalent to two eggs. (If egg replacer is not available, whisk together 3 Tablespoons water, 3 Tablespoons oil plus 2 level teaspoons baking powder)

4 Tablespoons unsweetened cocoa

1 teaspoon baking soda

3/4 teaspoon salt

1-2 teaspoons vanilla

Method

Pre heat oven to 350F or 180C

Bring to a boil– water, cocoa, oil and butter/margarine.

Remove from heat

Add vanilla, buttermilk and pre mixed egg replacer / substitute mixture

Sift together flour, sugar and baking soda.

Gradually fold into the liquid mixture.

Use hand mixer to make a smooth batter, if necessary.

Spoon into 2 eight inch pans.

Bake 40-45 minutes or until knife comes out clean.

Frosting

3/4 cup confectioner’s sugar

3 Tablespoons milk

3 Tablespoons oil/butter

1/2 cup chocolate or vanilla chips

Bring to a rolling boil and continue to boil for one minute.

Remove from heat, add chocolate/vanilla chips and beat well

Add 1 teaspoon vanilla if required.

Using a broad spatula dab half the frosting onto one cake while still warm. Place the second cake on top.

Use remaining frosting to cover the top cake.

Simply delicious!

Cream Cheese Frosting ….a great option

Using a whisk or hand mixer, beat together—

1 cup cream cheese

1/2 cup butter, softened

1 1/2 cups confectioner’s sugar

1 teaspoon vanilla extract.

Absolutely yummy.

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This recipe works like magic.  Once you prepare the basic dry mix, your ten year old will be able to do this all on his/ her own.  All it takes is a minute to mix water into the cake mix, and another minute in the microwave oven.  Before you can say ‘abracadabra’ the cake is ready to eat!

To Prepare the Cake Mix–

  • 2 cups of any store bought Gluten Free Chocolate Cake Mix
  • (The Gluten Free Fudge Brownie Mix also works)
  • 1 cup of my “Grandma’s Gluten Free Flour Mix”  (see Basics, or scroll to the top of the Cakes, Cookies and Desserts Section.
  • 1 Tablespoon cocoa
  • 1 Tablespoon sugar, or to taste (my grandkids prefer it without any sugar added—ready mixes are highly sweetened)
  • 3 teaspoons Egg Replacer
  • 1 level teaspoon baking soda

Store mix in a clean, dry container.

Note:  I add “ Grandma’s GF Flour Mix” for better texture and for adding some nutrition.  It also reduces the excessive sweetness of ready mixes.

 

Magic Microwave Cakei

 

To Make the Cake

  • 3 Tablespoons prepared Cake Mix
  • 2 Tablespoons water
  • 1 teaspoon oil

Mix all ingredients in a bowl. Add a little extra water if mixture is too thick. Spoon mixture into two small ramekins, or in a microwave safe cereal bowl.  Microwave for one minute.

Let cool for a couple of minutes, and ENJOY.

Tastes great topped with whipped cream or ice cream.

 

NOTE:

If Gluten free Chocolate Cake Mix is not available where you live–

  • 2 cups “Grandma’s Gluten Free Flour Mix”
  • 1 cup oat flour (use regular breakfast oats and place them in dry grinder to make flour)
  • 1 cup sugar or to taste
  • 1/2 cup scant (a little less) unsweetened cocoa
  • 3 teaspoons Egg Replacer (Alternately, use 2 teaspoons baking powder)
  • 1 level teaspoon baking soda.

Mix all dry ingredients well and store in a clean, dry, airtight container.

To make the cake

  • 3 Tablespoons cake mix
  • 2 Tablespoons water (add a little extra if needed)
  • 1 teaspoon oil
  • 1/2 teaspoon vanilla extract.

Spoon mixture into two ramekins or in a microwave safe cereal bowl, place in microwave oven for 1 minute.

Let cool for a couple of minutes, and your magic 3-2-1 cake is ready to eat!

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