Spinach with Chickpeas

This recipe is one of the reasons I keep a package of frozen chopped spinach in the freezer at all times. Usually I prefer using fresh spinach, but when the day has been busy and I have no time to think about dinner (or when I am just plain tired and don't feel like cooking), I reach for this recipe. It takes just minutes to prepare, it hits the spot, and it's healthy to boot. Well, I usually

Mushroom Spring Rolls

This recipe is based on the one I found here. I used mushrooms instead of ground pork and liked the result. They are good soft, but I also wanted to try them crispy. I tried baking the spring rolls at a high temperature (per the original recipe) to get them crispy without frying them and this failed miserably. They turned out gummy, not crispy at all. If you want crispy spring rolls, you

GFCF Lemon Turkey Soup with Spinach and Pasta

This is my favorite turkey soup recipe. It's easy and fast - it takes about 20 minutes to throw this soup together, which is great for busy days. I've made it before using fresh chopped parsley instead of the spinach (see picture), which I also really like. The original recipe can be found here.2 tbsp. olive oil1 large onion, chopped2 stalks celery, chopped2 carrots, diced2 large cloves garlic

Curried Rice Stuffing

This recipe makes 12 servings - enough to stuff a large 12 - 16 pound turkey. I served this as a side dish instead of stuffing a turkey, and it was very good. The original recipe was featured in Yankee Magazine, November 2005.2 tbsp. canola oil1 large onion, chopped2 1/2 cups long grain brown rice2 tsp. cinnamon1 can coconut milk2 tbsp. Thai Kitchen green curry paste1 quart chicken broth1 cup

All Purpose Sorghum and Millet Blend

This is my preferred blend for making muffins, quick breads and one-layer cakes.3 cups sorghum flour1 cup millet flour1 1/3 cups potato starch2/3 cup tapioca starch Sift together all ingredients until well blended. Store in an airtight container in the refrigerator or freezer.

Mock Peanut Blossoms

Hershey's Kisses on top of peanut butter cookies have always screamed "holidays" to me, so I really wanted to make them for my kids. Making the substitutions was easy enough - except for the Hershey's Kisses. So I ended up buying "safe" dark chocolate (Baker's semi-sweet), melted it, and poured it into a chocolate mold. This is messier than it sounds, and I'm not a fan of candy-making. But

Candy Cane Cookies

This recipe is one I copied from my mother-in-law's stash many years ago. I like it because the girls can enjoy their "candy canes", without the sugar shock of traditional candy canes.1 cup palm shortening or shortening/ghee blend 1 cup powdered sugar 1 egg 1/2 tsp. vanilla extract 1/2 tsp. peppermint extract 2 1/2 cups GF flour blend (I used this one)1/2 tsp. xanthan gumred food coloringgreen

Russian Tea Cookies

This recipe is from one of those ubiquitous church cookbooks - as I cut it out and pasted it onto an index card, I can't remember it's origin. But it's just like the cookies my Nanny used to serve at Christmas time, so I like them. The girls like them too.1 cup palm shortening or shortening/ghee blend1/2 cup powdered sugar1 tsp. vanilla extract2 1/4 cups GF flour blend (I used this one)1/2 tsp.

Easy Linzer Bars

This is one of my favorite holiday cookie recipes. They may look like a lot of work, but they're not!2 cups GF flour blend1/2 cup sugar3/4 tsp. baking soda1/2 tsp. cinnamon1/2 tsp. xanthan gum1/2 cup palm shortening, shortening/ghee blend or coconut oil1/4 cup light corn syrup1/2 tsp. orange peel1/2 cup seedless raspberry jam1/3 cup walnut meal2/3 cup powdered sugar1 tbsp. orange juicePreheat

Pfeffernusse Cookies

These cookies are popular, especially with kids.1/2 cup palm shortening3/4 cup brown sugar1/2 cup molasses1 egg3 1/4 cups GF flour blend (I used this one)1 tsp. baking soda1 tsp. cinnamon1/2 tsp. cloves1/2 tsp. xanthan gum1/4 tsp. nutmeg1/8 tsp. ground black pepperpowdered sugar for dustingPreheat oven to 350 degrees. Coat a baking sheet with cooking spray, set aside.Sift together the flour

Buckwheat Pancakes

I like pancakes that are thick and fluffy, and these pancakes are just that. 3/4 cup buckwheat flour1/4 cup sweet rice flour or tapioca flour2 tbsp. sugar1 tsp. baking powder3/4 tsp. cinnamon1/2 tsp. xanthan gum1/4 tsp. salt1 cup rice milk1 egg2 tbsp. canola oil1/2 tsp. vanilla extractSift together the dry ingredients and make a well in the center. Combine the rice milk through the vanilla and

Baking without Eggs

I bake with eggs (update - as of May 2010, this is no longer the case - I am now baking without eggs!). However, I've fielded a few questions as to what to use to replace eggs in baked goods. So I'm going to post here the different kinds of egg substitutes that can be used in baking, and set this list aside in my notebook for future reference. My girls have a very low IgE reaction to eggs and

GFCF Gingerbread People

Here I've adapted an old favorite recipe for gingerbread cookies. The orange extract gives them a lovely, delicate flavor. 1/2 cup palm shortening 1/2 cup sugar 1/2 cup molasses 1 large egg 1 tsp. orange extract 2 1/2 cups GF flour blend (I used this one) 2 tsp. ground ginger 1 tsp. baking powder1/2 tsp. baking soda 1/2 tsp. xanthan gum 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp.

GFCF Cumin and Caraway Crackers

This recipe is adapted from Better Homes and Gardens.1 1/2 cups GF flour blend (I used this one)1 tsp. ground caraway seed1/2 tsp. baking powder1/2 tsp. salt1/2 tsp. ground cumin1/4 tsp. ground coriander1/4 cup palm shortening1/3 cup rice milk1 beaten egg whitekosher saltPreheat oven to 350 degrees. Sift together the flour through the coriander. Place in a food processor. Add shortening and

Chocolate Meringue Clouds

This recipe is great for using up leftover egg whites from making Jolly Jam Bars. These cookies are a pleasant change from heavier holiday fare - airy, delicate, and melt-in-your-mouth. 3 egg whites at room temperature 1/8 tsp. cream of tartar3/4 cup sugar 2 tbsp. cocoa powder 1 tsp. vanilla extract 1 cup mini casein free chocolate chips (such as Enjoy Life) Preheat oven to 300 degrees. Cover

Jolly Jam Bars

This is a recipe from one of my old tattered recipe cards. It came from one of my mom's old tattered recipe cards. I always did like this recipe, it's a good one for kids. So I made it for my girls, not thinking DH would be too impressed (especially after the conversion to being gluten, casein and soy free). Well, he was impressed. He tasted it and unsolicited, exclaimed "Wow, these are

Spicy Potato Curry

DH handed me this recipe on a piece of paper one day after week a couple of weeks ago. He told me one of his colleagues told him we would really like it (Abby, you were right - this is soooo yummy!). I modified the original recipe a little bit to make it less spicy, and it was still very spicy (too spicy for me, but not for DH or Megan!). Next time I'll cut back even more on the cayenne pepper

Polenta with Eggs

Today a friend treated me to breakfast. A couple of days ago she asked if I would like polenta with eggs (in all it's gluten free goodness) for breakfast. I said - yum! I've never made polenta. It's just not a northeast kind of food (not where I'm from, anyway). I've had polenta with mushrooms for dinner once before (made by another friend, and very delicious). But polenta with eggs sounded

Cocoa Snowflakes

Happy December! The start of this month kicks off weeks of frenzied baking for me. I have SO many holiday recipes, there's no possible way I can convert them all this year. But I can make a sizable dent, and started to do that today. I'm tossing around the idea of using ghee in my holiday baking. Ghee is clarified butter...the whey solids and dairy protein separate out and what is left is a clear

GFCF Herbed Crackers

This is another recipe adapted from Better Homes and Gardens (the New Baking Book, which I love!). I was surprised at how easy these crackers were to make. Next time I'll double the recipe, because they go really fast!1 cup GF Flour Blend (I used this one)3/4 tsp. rubbed sage 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 3 tbsp. rice milk 2 tbsp. olive oil *3 tbsp. fresh snipped parsley,

Best Ever Biscuits

I've adapted this recipe from Better Homes and Gardens. I used a multi-grain flour blend, and the quinoa flour in the blend gave the biscuits a nice savory taste. I served these with Beef Stew with Sweet Potatos and Apricots. Leftovers would be good split, toasted and stuffed with egg and ham for breakfast in the morning.2 cups GF flour blend (I used this one)1 tbsp. baking powder2 tsp. sugar1

Beef Stew with Sweet Potatoes and Apricots

1 pound beef stew meat, fat trimmed, cut into 1/2 inch cubes2 tbsp. rice flour1/4 tsp. salt1/4 tsp. pepper1 tbsp. olive oil2 cups peeled sweet potatoes, cut into 1/2 inch cubes (2 medium)1 large onion, chopped3 cloves garlic, minced1 bay leaf1 tbsp. dried parsleypinch ground allspicepinch ground cinnamon1/4 tsp. salt and 1/4 tsp. pepper, to taste2 cups beef broth8 large dried apricots,

Cranberry Sauce with Apples

Making your own cranberry sauce is so easy and fast, and it tastes great. This is a Penzey's recipe,which I've halved (and it still makes plenty). Homemade cranberry sauce is good with not only turkey, but chicken and pork, crackers, or plain by the spoonful.2 cups fresh cranberries, rinsed1 large tart apple, peeled, cored and chopped into 1/2 inch chunks1/2 cup apple juice1/2 cup sugar1/2 tsp.

GFCF Corn Bread

This recipe is adapted from Better Homes and Gardens. Call me crazy for thinking corn bread is pretty, but this corn bread really is nice to look at, and even nicer to eat.1 cup GF flour blend (I used this one)3/4 cup cornmeal2 tbsp. sugar2 1/2 tsp. baking powder3/4 tsp. salt2 beaten eggs1 cup rice milk1/4 cup canola oilPreheat oven to 400 degrees. Coat a 9 inch round baking pan with cooking

GFCF Apple Pie

Apple pie holds a special place in my memory as what spurred me into the kitchen in earnest. My uncle brought this beautiful apple pie to Thanksgiving one year when I was 13 years old. It was the most fantastic pie we'd ever laid our eyes on...piled high full of apples, the crust was golden and perfect, and I swear I could hear angels singing "aaaahhhhh!" over this pie. It was gorgeous. But

Baked Chicken with Crispy Potato Chip Crust

Tom's aunt made this for dinner and gave me the recipe some years ago - yes it really does use potato chips, and yes the end result is extra crunchy and really good! I modified the original recipe just a little bit to suit my needs.1/4 cup olive oil4 large cloves minced garlic1/2 tsp. cayenne pepper1/4 cup dijon mustard2 tsp. dried basil4 boneless, skinless chicken breast halves4 ounces potato

GFCF Chocolate Mousse Tart with Shortbread Crust

A friend recently shared a shortbread tart crust recipe with me, and I thought a chocolate filling would compliment it well. The crust reminds me of Pecan Sandies. It does not have much flavor on it's own, but it's good with the chocolate filling. I've added vanilla extract to the recipe posted here - although I didn't use vanilla extract in the crust I made this weekend, I think the crust

Pumpkin Butter Bread

I stumbled across a recipe for pumpkin butter bread here while searching for interesting ways to use up pumpkin butter. This is an excellent recipe and the bread tastes even better sliced with some pumpkin butter spread on top. 1/3 cup palm shortening 1 cup sugar 2 large eggs 1 cup pumpkin butter (or other fruit butter such as apple or pear) 1/3 cup water 1 2/3 cups GF flour blend (I used this

Irish Whiskey Cake

I love making this cake every autumn. It smells great, and it's not too sweet. Everyone loves it. I've adapted this recipe from the Irish Heritage Cookbook by Margaret M. Johnson. And happily, I can safely say that Scotch and Irish Whiskey are safe (gluten free!).1/2 cup dried currants1 1/4 cup water1/4 cup palm shortening1/4 cup applesauce1/2 cup sugar1 egg1 1/2 cups GF flour blend (I used

Leek and Bacon Quiche

This is my favorite quiche recipe. The original recipe, by Cooking Light, has no cheese in it, so it's a great candidate for gluten and casein free version of quiche. If you make it with a no roll pie crust recipe, it takes less than an hour to prepare, bake and serve. I served this quiche with a salad, Pumpkin Cornbread Muffins and Sugar Cookies for a light lunch.1 recipe No Roll Pie Crust 6

No Roll Pie Crust

This is a Penzey's recipe (made gluten and casein free, of course). It's a great pie crust for savory pies, like quiche. It's fast, easy, and tastes good too. I make this pie crust with an all purpose rice flour blend, which I like - it makes the crust slightly crisp, which works well with a quiche. This pie crust recipe makes plenty for a deep dish pie.1 1/2 cups GF flour blend (I used this

Pumpkin Cornbread Muffins

I found this recipe while searching for pumpkin recipes (because you know I cannot get enough of pumpkin at this time of the year), here at Karina's Kitchen. I tweaked it just a little bit, and they came out really good - very moist and not the least bit crumbly. I served them with Leek and Bacon Quiche, and everyone loved them. They'd be good halved and grilled for breakfast, too. 3 large eggs

White Bean "Hummus"

3 cups cooked white beans (great northern or cannellini) or 2 cans rinsed and drained1/3 cup lemon juice1/3 cup tahini1/4 cup extra virgin olive oil3 cloves minced garlic1 1/2 tsp. chili powder1/2 tsp. dried chopped thyme1/2 tsp. saltpepper to tasteCombine all ingredients in a food processor and puree until just smooth. Add a little more oil, or 2 tbsp water or chicken broth to thin the hummus

My Nanny's German Potato Salad

This is my Nanny's recipe for German Potato Salad and of course, my very favorite.6 white skinned potatoes4 slices of bacon1 medium onion, chopped1/4 cup chopped fresh scallions1/2 cup chopped celery 1 tbsp. dried parsley1/2 cup water1/2 cup white vinegar1/4 cup sugardash salt and pepperWash potatoes and chop into 1 inch pieces. Cook in pot of boiling water and cool to room temperature. Cook

Irish Bread Pudding with Caramel Whiskey Sauce

This recipe is originally from Cooking Light, and it is Tom's favorite birthday dessert. So I end up making it at least once a year. This year, of course, I had to modify it to be gluten and casein free. I was a little apprehensive about this, because the original recipe is so fabulous. However I am very pleased to report that not only did it get Tom's approval, it got the approval of dinner

Fresh Vegetable Spring Rolls

Here is another attempt at making spring rolls. I filled them with fresh vegetables - julienned cucumber and sweet orange pepper and slices of avocado (bean sprouts would also be a nice addition). I hope I'm not making anyone cringe with my version of a spring roll - I'm just loving their fresh taste and using whatever I have in the kitchen to make them (which right now is not much - I need to

Thai Chicken Rolls

This recipe is one my sister-in-law made for me several years ago, just after Anna was born. It was nice to have someone else cook for me, and I remember liking her recipe a lot. The original recipe calls for flour wraps but I've substituted spring roll skins instead. Spring roll skins are easy to work with - the skin will stick to itself and hold the whole roll together. I'm not sure if I'm

Homemade Pumpkin Puree

I look forward, every autumn, to the chance to buy a pie pumpkin and make some homemade pumpkin puree. Making pumpkin puree yourself is easier than it looks. Plus, it fascinates kids - my girls love watching the process of a pumpkin going from whole and round to gutted and cut into wedges, baked, pureed, and turning up in all sorts of delectable baked goods. They also can't get enough of

Easy Crock Pot Chili with Vegetables

So I have a friend who introduced me to Frito Pie last month. Basically, it's Texas stadium food - take a one serving size bag of Fritos, slice open the top, pour in some chili, shake it up and eat it with a spoon out of the bag. I couldn't believe my ears when she told me about it, and then she decided to make some. Since then, I've taken every chance I can to indulge in a little Frito Pie...

Homemade Chicken Stock

I make chicken stock all the time in the crock pot. You can use a cooked chicken carcass, or raw chicken bits fit for soup (wings, drumsticks, leg quarters, etc.). You can use whatever vegetables you have on hand....celery, carrots, onions, leeks, summer squash, zucchini, etc...it's all good. Now, I'm not going to give you measurements....sorry. I am never exact with chicken stock. But don't

Homemade Beef Stock

It is nearly impossible to find prepared beef broth that is "safe" (gluten, casein and soy free)...there is most likely caramel color and "natural flavorings" along with maltodextrin in store bought beef broth and these things are all red flags for hidden gluten or casein. Nevermind the use of soybean oil. The only beef broth I've found that looks safe is Kitchen Basics, sold in Central Market,

GFCF Meatballs

These meatballs are kid-friendly and both my girls will eat them. I'll admit to a little white lie ("Megan, these are cowboy burgers!" ...something they respond to and like. Fingers crossed behind back..."Oh, you like them?! Well I call them cowboy meatballs! Aren't they great?!"). The addition of the egg and tomato sauce makes them moist, an important consideration for little girls who does

GFCF Pumpkin Pie (My Mom's Pumpkin Pie)

There are few things better than homemade pumpkin pie. Actually, I love all things pumpkin. My husband dreads every autumn when I go into a pumpkin baking frenzy. There's something so fabulous about this humble orange squash, I just can't help it.  This is my mom's  pumpkin pie recipe (modified, of course, to be gluten-free and casein-free) and it's the only pumpkin pie I will make - it's the

Beef Stew with Butternut Squash

I love butternut squash and try to use it as much as I can during the autumn months. This beef stew with butternut is really good, and a nice departure from more traditional beef stew. I found the recipe here.3 tbsp. olive oil1 chopped onion2 large minced cloves garlic1 tsp. ground dried rosemary1 tsp. dried thyme1/2 tsp. salt 1/2 tsp. pepper2 pounds beef stew meat, cut into 1 inch cubes1/4 cup

Gluten Free & Vegan French Bread!

I was so excited when I saw this recipe for french bread in Living Without, so excited that I special ordered a french bread pan. My french bread came out really good - slightly chewy with a pretty crumb. I was too impatient to take the extra steps of putting a bowl of water in the oven while the bread baked to get a crunchy crust. I didn't think to brush the top of the loaf with olive oil for

High Protein (Rice and Chickpea) Flour Blend

This high protein flour blend recipe comes from Living Without - this blend is good in wraps, pie crusts, sandwich bread and french bread. 1 1/4 cups chickpea flour1 cup potato starch1 cup tapioca starch1 cup brown rice flourSift all ingredients together until well combined. Store in the refrigerator or freezer.

Shae's Black Bean Soup

Black Bean Soup with Coconut "Sour Cream"My friend Shae makes the only black bean soup I have ever liked - Megan likes it too. Yesterday I asked him how to make it and he gave me a list of ingredients - add this, toss in some of that - you know, the Swedish Chef method. I love that. So I made his soup last night, omitting carrots and adding potato and lime juice to his recipe. He told me to

Mashed Potatoes with Pears

I have not made mashed potatoes since the girls became casein free, because I couldn't imagine that mashed potatoes free of milk, butter or sour cream would be worth bothering. But then I ran across this recipe in Bon Apetite and thought pears would definitely work. And they do! They lend a very subtle sweetness to the potatoes in such a way that I don't even miss the butter or the milk.3

Sweet Potato Rolls

All I need to say about these rolls is that the girls demanded them for breakfast the morning after I made them. I didn't think they would like these for breakfast, but the last crumb was barely scarfed before the girls asked for more! This recipe is based on the one I found here.2 1/2 cups GF flour blend2 tbsp. ground flax seed 1 3/4 tsp. yeast1 tsp. salt2 tsp. xanthan gum4 tbsp. sugar1 cup

Quinoa Tabbouleh

Lately I've been standing in the aisles of my local Whole Foods wistfully looking at boxes of tabbouleh mix or containers of pre-made tabbouleh, remembering the way it tastes and mourning its loss from my diet. Finally I decided that this sort of silliness needed to stop. So yesterday I made some homemade tabbouleh using quinoa in place of bulgar and it was really, really good. DH and I find

Fresh Pear Tart

I love baking fruit based desserts. I had wanted to make a pear pie for guests but didn't have the energy to be that fussy. I searched for a pear tart recipe instead and found this one - it looked easy and elegant. Happily it turned out not only to be fuss-free, but really good as well- not too sweet and not too heavy. The guests were impressed. I found the original recipe here.1 cup GF

Butternut Squash with Rosemary Breadcrumbs

This is another recipe from Parker Farms (thanks F&J!). I've modified the original recipe to be gluten and casein free - it remains one of my favorite butternut squash recipes. You can use any GFCF bread for the fresh bread cubes...I used two leftover Garlic Herb Sandwich Rolls with great results.1/4 cup canola oil or olive oil3 cups thinly sliced leeks, white and pale green parts only2 pounds

Green Beans with Basil Garlic Vinaigrette

DH's aunt gave us this recipe several years ago. She served it slightly chilled for an evening picnic on the lawn (we were treated to a ballet - I have wonderful memories of leisurely picnics before the ballet or the opera, before the kids were born and before life made DH and I start graying so young...but I digress). These green beans are yummy! Cook them until they are just crisp-tender and

Sweet Potato and Leek Pancakes

These are so excellent that Megan likes them cold for breakfast! (Go figure - the girl won't eat Dinner on a Stick but she'll eat cold sweet potato pancakes.) They make a great vegetarian meal served alongside a salad. And I happen to second Megan on her breakfast preference, these potato pancakes are really that good. 1 large yukon gold potato, washed and grated1 large sweet potato, peeled

My Favorite Lentil Soup

I love lentil soups and have many recipes dedicated to lentils. This is my favorite lentil soup recipe. It's pretty simple, but it always hits the spot. This is a thick soup, and one of my favorite ways to eat it is from a small bowl using red pepper strips instead of a spoon.1 large chopped onion1 cup chopped carrots2 large cloves minced garlic6 cups soup stock (chicken, beef or vegetable)2

Chicken Kofta Meatballs

Recently I've subscribed to Living Without magazine. I really like reading it, and it's stuffed with many interesting recipes and tips for those living with food allergies. Tonight I tried their Kofta meatball recipe (with some modification) on the girls - happily, they got Anna's stamp of approval. I stuck the meatballs with toothpicks and called it Dinner on a Stick. Anna was impressed.

Fish Tacos

I'd never had a fish taco before just recently. They are made with catfish or tilapia where we are, and I really like them. Fish tacos are made with flour tortillas in our local restaurants. Although it would probably be easy enough to ask for them with corn tortillas, I wanted to try making them at home. DH and I like ours sprinkled with lime juice and doused with green pepper sauce, but

Making Your Own Tortillas

Recently I have tried making both corn tortillas following the directions on the package of a bag of masa flour, and gluten-free flour tortillas made in part with rice flour. Both are good however the kids, DH and I prefer the tortillas with the rice flour in them. And in fact, the latter are the ones the girls were willing to eat.I have a few tricks up my sleeve in the kitchen. Actually it's

Key Lime Pie

I love a good tart dessert, and I make this key lime pie pretty tart. There's no getting around sweetened condensed coconut milk having a coconut taste, but it makes this pie interesting. My original recipe called for topping the pie with whipped cream, but it's just as nice to garnish with lime, or maybe a dusting of finely ground graham crackers and powdered sugar.3 eggs3/4 cup - 1 cup fresh

Sweetened Condensed Coconut Milk

The original recipe for dairy-free sweetened condensed milk can be found here. 2 14oz. cans coconut milk1/2 cup sugarSimmer the coconut milk in a medium, heavy bottomed saucepan. Fold in the sugar and stir until dissolved. Reduce the volume by half (this will take about an hour).

GFCF Sandwich Wraps

I'm so excited! Did you hear me? I'M SO EXCITED! Seriously, seriously excited. We have been gluten and casein (and soy) free for months - but I've been cheating. I love sandwich wraps with a passion, so I've had a few here, and a few there. The problem with that is, the longer I'm GFCF, the more it hurts to cheat. I just can't do it anymore. And there is nothing, nothing gluten and casein

Cilantro Pesto

I love what cilantro and lime juice do to my taste buds. Here is a pesto that makes my taste buds come alive. Even Anna likes it. She likes this pesto so much, she begs for it and eats it straight from a bowl with a spoon. And a bonus? Cilantro is supposed to be a natural chelator (see here and here). Who knew?2 cups packed cilantro, large stems removed1/2 cup walnuts2 cloves chopped

Spicy Black Bean Burgers

This recipe comes from Bon Apetite. I changed just a couple of things about it because I did not have the ingredients called for immediately on hand, and it still came out really good. I served these black bean cakes to friends for dinner and they got great reviews. They'd be good with a little bit of cilantro pesto drizzled on top, too.2 15 ounce cans black beans, drained well1/4 cup chopped

Blueberry Buckle

This blueberry buckle is so good! It is heavenly straight out of the oven and it's excellent the next morning as well. My kids are a little iffy about coffeecake, but they really enjoyed this. I've adapted the recipe from Cooking Light.Topping: 2 tbsp. All Purpose Flour Blend 3 tbsp. brown sugar 1/4 tsp. cinnamonCake:1 1/4 cups All Purpose Flour Blend1 1/4 tsp. baking powder1 tsp. xanthan gum1

Cod and Potato Pancakes

I love these potato pancakes. They are so simple, and oh so good. This is my favorite way to eat cod. I can't remember where this recipe is from, probably from one of my mom's old beat up cookbooks. The original recipe calls for flour and butter, which I have substituted with rice flour and canola oil. They'd be good with applesauce but honestly, I can't wait that long to be so polite. As

My Mom's Pumpkin Bread

My mom's recipe for pumpkin bread is the best ever. I've modified it slightly to use less sugar and oil (by way of adding applesauce) and made it gluten and casein free. I'm happy to report that it's just as fabulous as I remember! I made a loaf, 12 muffins and a tin of mini muffins with this recipe, and they all turned out great. My extended family, who are not gluten free, love it.3 cups

Blueberry "Buttermilk" Cake

This cake recipe is adapted and slightly modified from Cooking Light.3 cups All Purpose Flour Blend (I used rice)½ cup sorghum flour1 ½ tsp. xanthan gum1 ½ tsp. baking powder1 tsp. cinnamon½ tsp. nutmeg½ tsp. baking soda¼ tsp. salt1 ½ cups sugar½ cup palm shortening2 tbsp. ground flax seedScant 1 ½ cups rice milk plus 1 tbsp. lemon juice2 beaten eggs½ cup apple or pear butter1 tsp. vanilla2 cups

Quinoa Pilaf

I love quinoa pilaf. I made this recently and served it one night topped with pesto turkey burgers and another night alongside grilled lamb chops. Leftover quinoa pilaf is also great the next day reheated for lunch with just a salad to accompany it.1 tbsp. olive oil 2 stalks chopped celery2 chopped carrots1 small chopped onion1 cup quinoa, rinsed2 cups beef broth OR chicken broth plus 1 tbsp.

Garlic Herb Sandwich Rolls

We are leaving in two days for a three day car trip. I'm packing all our food to bring with us for the road, and I really wanted sandwich rolls to bring with us (they are easier to pack and deal with than sandwich bread). I have a really good recipe for Garlic and Herb Parmesan Buns, and I really had to have some for the trip. So, I made some - leaving out the parmesan, the gluten, and the

Vanilla Bean Coconut Ice Cream

I made this ice cream tonight for the girls. They have not had ice cream in months. Even though I buy Rice Dream ice cream alternative, they will not eat it even all dressed up with sprinkles or chocolate syrup - it doesn't taste much like real ice cream. However, coconut milk makes a great ice cream substitute, and they really like this recipe. Anna likes it so much, she ran through the

Strawberry Lime Ice Cream

I'm so excited! Last night I made a gluten free, casein free, vegan ice cream that is really yummy! I combined two recipes I found at A Vegan Ice Cream Paradise (strawberry and mango). Those recipes call for xanthan gum, though I found that the ice cream really does not need xanthan gum.This is a no-cook, no fuss ice cream. I used one can of regular coconut milk and one can of lite coconut

Banana Nut (or not) Muffins

I've adapted this recipe from The Buttermilk Cookbook: The Rest of the Carton. This is another muffin recipe Anna can't get enough of, and DH really likes it too. This recipe calls for nut meal, but for those with nut allergies, try substituting casein free mini chocolate chips!1/2 cup canola oil1 cup sugar2 beaten eggs2 large ripe mashed bananas1 tsp. vanilla2 cups All Purpose Flour Blend 1/

Brown Sugar Blueberry Muffins

So my BFF (Julie, you rock!) sent me this recipe for blueberry muffins that she found at Karina's Kitchen a few months ago (see the original recipe here). Julie's kids have so many food allergies it makes my head spin. She made a couple of modifications to suit her family and said the muffins were fabulous. Well I had a whole pint of blueberries kicking around the other day so I thought I'd

GFCF Classic Banana Cream Pie

One 9" GFCF Graham Cracker Pie Crust, baked3 tbsp. cornstarch1 1/3 cups water1 recipe Mock Sweetened Condensed Milk or Sweetened Condensed Coconut Milk3 beaten egg yolks1 1/2 tsp. vanilla2 medium ripe bananaslemon juiceIn a small saucepan, dissolve the cornstarch in the water. Stir in the mock milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add vanilla and stir

GFCF Graham Cracker Pie Crust

24 GFCF plain graham crackers or chocolate graham crackers rolled and crushed to equal 1 ½ cups1/4 cup sugar½ tsp. cinnamon, optional6 tbsp coconut oilStir together the graham cracker crumbs and sugar. Drizzle coconut oil over the top and mix in with your hands. Press into a pie plate and bake about 10 minutes at 350 degrees, or until fragrant and lightly browned.

Mock Sweetened Condensed Milk

For the record, I have never liked baking with sweetened condensed milk. It's too sweet, and I never quite wanted to trust a milk that tasted like candy. So if I came across a recipe that called for sweetened condensed milk, I would go out of my way to search for a version of the recipe without it, or I wouldn't use the recipe at all. One exception is a recipe I had for Banana Cream Pie. I wanted

Cold Noodles with Szechuan Dressing

Tom's aunt made this dish for us about 10 years ago. It's been a favorite ever since (thanks, Faith!). The original recipe called for thin mein, soy sauce and peanut oil but it's just as good with rice noodles, UnSoy Sauce and sesame oil. Be liberal with the chili oil - cold noodles can take a lot of heat. Ingredients12 ounces linguine style rice noodles½ cup wheat-free soy sauce or UnSoy

UnSoy Sauce

I have this amazing recipe for Cold Noodles with Szechuan Dressing. I made it last month and gave it to Anna to see what would happen. Well, she got allergic shiners - whether from the soy or the wheat in the soy sauce I used (or both), I don't know. But I really don't want to give up this recipe. So I went on a quest to make a soy sauce alternative. I sort of cobbled together ideas from a

Making Your Own Gluten Free Flour Blends

Making your own gluten free flour blends is simple and straightforward. It is cheaper to mix your own flour blends than to buy them. It’s quick and convenient to pull ready-made flour blends out of the fridge to use in a recipe. It only takes a few minutes on a Saturday to make your own flour blends, and they are there for the rest of the week (or longer), ready to be pulled from the fridge on a

Introduction to Gluten Free Flours

This post has been a long time coming. I needed to hack things out in my kitchen before settling down and writing about what kinds of gluten free flours are used in GFCF baking. Now that I've finally gotten a good grip, here's my list.First: Wrap your head around being gluten free Being gluten free is the hardest part of being GFCF. It is easy enough to substitute rice milk, almond milk or

GFCF Graham Crackers

I found this recipe at In the Life of a Child. I only changed a couple of things about it, such as decreasing the amount of sugar, using coconut milk, and cutting the dough into squares with a knife. I also used less liquid than the recipe called for, until the dough was just sticky, and then kneaded the dough a few times before rolling - this eliminated the need to chill the dough and made

Pie Crust, One Last Time!

I had to try one last variation on my pie crust recipe. I really liked the pie crust made with Sorghum Chickpea Blend, because I really like the flavor and texture the chickpea flour adds to the crust. But mindful of others who don't care for that subtle flavor or for those who are allergic to legumes (this one is for you, Samuel!), I decided to make a plain sorghum flour blend without chickpea

Sorghum Pancakes with Fresh Fruit Sauce

Ground flaxseed gives these pancakes a really nice flavor and texture. I served them with a fresh peach sauce which complimented them well. Anna really enjoyed these for lunch today and scarfed them up quickly...and to be honest, so did I. They are really good.1 cup All Purpose Sorghum Blend1 tbsp. sugar2 tsp. baking powder1/4 tsp. salt1/2 tsp. xanthan gum1/2 tsp. cinnamon1/8 tsp. cloves2 tbsp

All Purpose Sorghum Blend

I use this blend for almost everything. I like it better than the All Purpose Rice Blend.4 cups sorghum flour1 1/3 cups potato starch flour2/3 cup tapioca starch flourSift all ingredients together until well blended. Store in the refrigerator or freezer.

My Favorite Pie Crust Recipe

I got this recipe from a friend, it was her grandmother's. It is the only pie crust recipe I have made for nearly two decades. Thankfully, it is just as fabulous as I remember, even without the gluten and the casein!2 1/2 cups GF Flour Blend 1/2 tsp. salt3/4 cup palm shortening1 egg, beaten, with cold water added to make 3/4 cup liquidWhisk together the dry ingredients. Cut in shortening

Double Chocolate Pie

Here I've modified a recipe from Cooking Light. It's supposed to be topped with whipped cream or Cool Whip, but I have yet to find a casein and soy free alternative. So instead, I topped the pie with sliced strawberries, and it came out really pretty. In fact I like this topping a lot better than whipped cream! Strawberries and chocolate are a divine combination.1 prebaked GFCF pie shell3/4

Multi-Grain Sandwich Bread

Here I've modified a recipe Land O Lakes has for gluten free multi-grain bread. I modified their recipe for a multi-grain flour blend too, in order to use the flours I had on hand in my kitchen. I am very pleased with the results. The ground flaxseed in the bread (which adds protein, fiber, lignans and omega-3 fatty acids) gives the bread a hearty texture without making it heavy. It also

Multi-Grain Flour Blend

I like this blend for sandwich bread, sandwich rolls and wraps.1 cup brown rice flour1 cup garbanzo bean flour1 cup sorghum flour1 cup arrowroot starch1 cup potato starch1 cup tapioca starch1/2 cup amaranth flour or quinoa flour1/2 cup teff flour or millet flourSift all ingredients together and store in the refrigerator or freezer. If you don't have arrowroot on hand, substitute 1/2 cup potato

Swiss Chard Pesto

This version of pesto is really yummy and very good for you. High in vitamins K, A and C, Swiss Chard also is full of magnesium, potassium, iron and copper. This pesto is good served as a dip for chips and vegetables, but it's also good in soup, in sandwich bread as a sneaky food, with chicken or fish, on pasta, on pizza, with vegetables, on a wrap, tossed with rice or on top of a baked potato

GFCF Egg-Free Chocolate Pudding

This (modified) Penzey's recipe for homemade pudding is super easy to make!*1/2 cup sugar1/4 cup natural cocoa powder2 tbsp. cornstarch or arrowroot starch1/4 tsp. salt2 cups non-dairy milk alternative (I like using 1 can of lite coconut milk plus enough rice milk to equal 2 cups of liquid)1 tsp. vanilla extractIn a heavy bottomed saucepan, combine all of the dry ingredients. Over medium heat,

Banana Cake

Another Better Homes and Gardens adaptation.2 cups GF flour blend (I used this one)1 1/2 tsp. xanthan gum1 1/2 tsp. baking powder3/4 tsp. baking soda1/2 tsp. salt1/2 cup shorteningscant 1 1/2 cups sugar1 tsp. vanilla2 eggs1 cup mashed ripe banana1/2 cup coconut milk (or make lower fat by using rice milk)Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan or two 12 cup muffin

Creamy Chocolate Frosting

6 tbsp. coconut cream (refrigerate a can of coconut milk overnight, then skim the cream off the top)1 tsp. vanilla1/2 cup cocoa2 2/3 cup powdered sugarcoconut milkSift together the cocoa and the sugar. Combine the coconut cream with the vanilla and add to the sugar mixture. Beating on high speed with an electric mixer, slowly add enough coconut milk until the frosting reaches spreading

Creamy White Frosting

4 tbsp. coconut cream (refrigerate a can of coconut milk overnight, then skim the cream off the top)1/2 tsp. vanilla3 cups powdered sugarBeat all ingredients at high speed with an electric mixer well combined. Frosting will be thick - thin with a little coconut milk if desired.

GFCF Carrot Cake

I've adapted this recipe from Cooking Light - it came out really great. It rose and baked beautifully - it is light and fluffy - it did not sink in the center and is not dense at all. I love that it is low fat and not full of oil and eggs. This cake is really yummy plain or frosted with Creamy White Frosting. 1 3/4 cup All Purpose Rice Flour Blend 2/3 cup sorghum flour1 1/2 tsp. xanthan gum2

Gluten Free, Casein Free Ultimate Chocolate Brownies

I copied this recipe from my mom's stash of recipes before getting married (lo, those many years ago). I think she got it from the back of a Hershey's cocoa tin. Here it is, adapted to be free of gluten and casein. It is decadent, chocolate-y, and oh, so yummy. The original recipe calls for frosting the brownies (see Creamy Chocolate Frosting), but they are already so rich that I omit the

Chewy Ginger Bars

Adapted from Better Homes and Gardens! The girls are mighty impressed by these straight up, but the bars would also be a good dessert warmed and topped with vanilla coconut milk ice cream.2 cups GF flour blend 2 tsp. baking powder1 tsp. xanthan gum1 tsp. ginger1 tsp. cinnamon1/4 tsp. cloves1/2 cup coconut oil, melted1 3/4 cups packed brown sugar (or 1 1/2 cups brown sugar plus 1/4 cup

Currant Scones

This recipe is from Bob's Red Mill, modified slightly. 1 1/4 cups sorghum flour1/2 cup tapioca flour1 1/2 tsp. cream of tartar3/4 tsp. baking soda1 tsp. xanthan gum1 tsp. cinnamon1/4 tsp. salt4 tbsp. sugar4 tbsp. palm shortening1/2 cup rice milk1 large egg1/3 cup currants1 tbsp. rice milkPreheat oven to 400 degrees. Coat a baking sheet with cooking spray. Set aside.Sift together dry

Raisin Spice Cookies

I've modified this recipe from the back of an Arrowhead Mills bag of brown rice flour. It's really quite good. These cookies remind me of oatmeal cookies, and they are just fine without the oats.1/2 cup sugar1/4 cup canola oil1/4 cup applesauce1 beaten egg1/2 tsp. vanilla1 cup brown rice flour1/4 cup potato flour2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. xanthan gum1/2 tsp. cinnamon1/4

Cinnamon Peach Scones

Here I've adapted Penzey's recipe for Cinnamon Peach Biscuits.1 1/2 cups All Purpose Flour Blend1/3 cup sugar2 tsp. baking powder1 tsp. xanthan gum1/2 tsp. salt1/2 tsp. cinnamon1/2 cup palm shortening1 cup diced ripe fresh or canned peaches (if using canned, pat dry on paper towels)4 tbsp. rice milkPreheat oven to 400 degrees. Sift together the flour through the cinnamon. Cut in the shortening

GFCF Irish Soda Bread

Toasted soda bread makes a great breakfast. I've adapted my favorite soda bread recipe to be gluten and casein free. I've had this recipe for a long time. I can't remember where I got the recipe from - I've tried several soda bread recipes but this was my favorite because of the caraway in it. I really should commit the recipe to memory, because I will panic if I ever lose it.2 cups GF flour

Rice Flour Play Dough

This play dough was a huge hit with my girls and their friends. I've never seen such intense interest in play dough before, even without the fun colors (I left it white). It was very easy to use and did not have that funny smell that store bought play dough has. And making it is not that hard or time consuming (it took 10 minutes from start to finish). I think I'll be making a lot of it in

Syrian Red Lentil Soup

This soup smells fabulous while simmering, and it tastes even better.2 tbsp. olive oil1 large chopped onion1 cup diced carrots2 small zucchini or yellow squash, chopped2 large cloves minced garlic8 cups water or vegetable broth2 cups dried red lentils1/2 cup brown rice1 tsp. salt2 tsp. ground cumin1 tbsp. ground corianderjuice of 1 lemonHeat olive oil in a dutch oven. Saute onions, carrots, and

GFCF Applesauce Muffins

These muffins are super easy to make and turn out great every time.Dry ingredients1 1/2 cups GF flour blend 1/2 tsp. salt1/2 tsp. baking soda1/2 tsp. baking powder1/2 tsp. nutmeg1/2 tsp. cinnamon3/4 tsp. allspice1/4 cup chopped walnuts or walnut mealWet ingredients3 tbsp. canola oil1/2 cup packed brown sugar1 egg1 cup applesauce3/4 cup peeled, diced applePreheat oven to 400 degrees. Line a

My Mom's Banana Bread

I remember this recipe being good, but my GFCF version is really, really good. I cannot believe how good this bread is after modification. It's hard to stop from scarfing up warm slices of it straight out of the oven. Yum. I'm honestly surprised that I think this GFCF version is actually better than the original. I'll ask my mom...maybe my tastes are changing!2 cups All Purpose Sorghum Flour

Vegetable Pea Soup

I prefer this particular pea soup over pea soup made with ham. And I prefer yellow split peas to green ones. If using yellow split peas, make the soup on the stovetop and not a crock pot, as long cooking in the crock pot turns the peas brown.8 cups water or vegetable broth2 cups green or yellow split peas1 large onion, quartered and thinly sliced2 large cloves garlic, minced1 cup chopped

GFCF Snickerdoodles

The girls love Snickerdoodles. They get so excited whenever I make them. Of course they love to help roll the cookies in sugar - a great sensory experience if you can handle the mess!1/2 cup palm shortening1/4 cup applesauce1 cup sugar2 eggs1/2 tsp. vanilla2 2/3 cups Sorghum Flour Blend1/2 tsp. xanthan gum2 tsp. cream of tartar1 tsp. baking soda1/2 tsp. salt3/4 tsp. cinnamon1/4 tsp.

Crock Pot Garlic and Lemon Chicken

This is so easy to throw into the crock pot mid-morning and have dinner ready by late afternoon.5lb chicken1 large or two small lemons2 tbsp. olive oil1/4 tsp. salt1/4 tsp. pepper2 tsp. thyme1 tsp. oregano3 large cloves garlic, sliveredCoat the crock pot with cooking spray. Rinse the chicken and discard the gizzards. Place chicken in the crock. Slice the lemon(s) in half. Squeeze the lemons

Mock Peanut Butter Cookies

Here I've adapted an old, favorite recipe for peanut butter cookies below. I used cashew butter and Sorghum Flour Blend and the cookies behaved just like the old recipe, and they taste good too.1/2 cup palm shortening1/2 cup cashew butter1/2 cup brown sugar1/2 cup white sugar1 egg1/2 tsp. vanilla extract1 1/4 cups Sorghum Flour Blend1/2 tsp. xanthan gum3/4 tsp. baking soda1/4 tsp. saltBeat palm

Pesto-Crusted Chicken

This is one of my favorite recipes. The leftover chicken makes a great topping for salad, and any extra pesto sauce can be thinned with olive oil and a little lemon juice to dress the salad. The girls like their leftovers as chicken salad, the pesto gives it a nice flavor.1 cup GFCF Spinach or Swiss Chard Pesto1/2 cup walnut meal or GFCF breadcrumbs4 tbsp. fresh lemon juice, divided4 skinless,

Mock Buttercream Frosting

This is a basic "buttercream" frosting. You can add a little more vanilla extract to make it a little extra special tasting.1/3 cup palm shortening or Earth Balance margarine3 cups powdered sugar2 tbsp. rice milk plus more for thinning2 tsp. vanilla extractBeat palm shortening at high speed with an electric mixer until fluffy. Add 1 cup of powdered sugar and beat. Add a tablespoon or so of

About Arrowroot, Cornstarch, Potato Starch, Tapioca and Sweet Rice flours

So far, this is what I have learned (via trial and error) about the different starch flours used in gluten free flour blends. When a flour mix calls for cornstarch flour, you can safely substitute arrowroot flour (which is my preference). Often there is a mix of arrowroot/cornstarch and tapioca flours in a flour blend, but if there is just one, you can substitute tapioca for arrowroot/

Applesauce

Thanks to Julie for giving me this recipe years ago. It's one of my favorites. It's easy, made in the microwave, smells divine, and you can use either apples or pears. This sauce is chunky and is good by itself or served with just about anything.6 cups tart baking apples, peeled, cored and sliced1/2 cup water1/4 - 1/2 cup white or brown sugar1/4 - 1/2 tsp. cinnamonPlace apples in a 1 quart

GFCF Chicken Nuggets

These are good...and much cheaper than store-bought gluten free chicken nuggets!1/2 cup Chicken Nugget Coating Mix #1 or #21 egg mixed with 2 tbsp. rice or coconut milk1 pound boneless, skinless chicken breasts or tenderscanola oil for frying*Put chicken nugget coating mix in a quart sized resealable plastic bag. Heat a few tablespoons of canola oil in a frying pan (I like using cast iron).Cut

GFCF Chicken Nugget Coating Mix (Corn Free)

It took me awhile to get this right...I really like the chili powder in this recipe.1 1/2 cups rice flour1 cup crushed rice cereal (can be omitted)1/2 cup potato flour2 tsp. baking powder2 tsp. salt2 tsp. chili powder (or more to taste)Sift all ingredients until well blended. Store in an airtight container in a cool, dry place. Use quickly or store in the refrigerator for longer shelf life.

GFCF Chicken Nugget Coating Mix

I really like the chili powder in this blend, although the potato flour adds a little something too.1 1/2 cups rice flour1 cup cornflake meal*1/2 cup corn flour (not corn meal)1/4 cup potato flour2 tsp. baking powder2 tsp. salt2 tsp. chili powder (or more to taste)Sift all ingredients until well blended. Store in an airtight container in a cool, dark place. Use it up fast or store it in the

Bean Flour Blend

I use this blend almost exclusively for sandwich bread.3 cups chickpea or garfava flour1 cup sorghum flour1 cup potato starch1 cup tapioca starchSift all ingredients together until well-blended. Store in the refrigerator or freezer.

Perfect GFCF Sandwich Bread

I love baking bread with Bean Flour Blend. The bread texture turns out light and slightly spongy.Contrary to what you might be inclined to think, the bread does not taste very "beany", although the taste is very intriguing - in a good way. I like slices of bean bread slightly warmed in the toaster, although it does not have to be toasted to taste good. Although I really like chickpea flour in

All Purpose Rice Flour Blend

This is your basic all purpose flour blend. I don't use it too much, but it is nice for a savory No Roll Pie Crust.2 cups rice flour2/3 cup potato starch1/3 cup tapioca flourSift together all ingredients until well blended. Store in the refrigerator or freezer.

About Xanthan Gum

Xanthan gum is used to replace the gluten in gluten free recipes. It acst as a binding agent so whatever you bake does not crumble into pieces. Too much makes a baked product slimy. If a recipe does not specify how much xanthan gum to add to a flour mix or if you are winging it and making up your own recipe, you can follow this guide - for each cup of gluten free flour mix you use in a recipe,

Sorghum Chickpea Blend

This flour blend is really good to use in cookie and pie crust recipes.3 cups sorghum flour2 cups chickpea flour1 cup potato starch1 cup tapioca starchSift all ingredients together until well blended. Store in the refrigerator or freezer.

GFCF Sugar Cookie Cutouts

These cookies are really good, in fact people have told me that they are better than the "real thing". The dough is very easy to work with and not crumbly! .1 cup rice flour1/2 cup tapioca starch1 cup arrowroot flour1 tsp. baking powder2 1/2 tsp. xanthan gum1 tsp. salt1 cup sugar1 cup palm shortening1 egg1 tsp. lemon, orange, or almond extract, or 1 1/2 tsp. vanilla extract1/4 tsp. nutmeg, if

Spinach Pesto

This is so good, you won't even miss the parmesan cheese. Try it on pasta or add it to chicken salad for extra zing, or throw some into sandwich bread as a sneaky food.6 cups fresh baby spinach, washed and dried1/4 cup pine nuts1/4 cup chopped walnuts3 large cloves chopped garlic1/2 tsp. salt1/2 - 3/4 cup extra virgin olive oil2 tsp. dried basilProcess all ingredients together in a food

White Bean Dip with Sage

This is my favorite dip, but Anna has been known to scarf it up like there's no tomorrow! We like this best with veggies or chips.2 cans white beans (cannellini or great northern), drainedOR 3 cups white beans you have cooked yourself1 large clove garlic, chopped2 tbsp. olive oil1 tbsp. fresh lemon juice1/2 tsp. salt1 tsp. dried, rubbed sage1/4 tsp. pepperProcess all ingredients in a food

Turkish Red Pepper Spread

This is so good it's hard not to inhale it all in one sitting. We like it served with crackers, bread or chips. It would make an excellent spread for a sandwich, too. The original recipe can be found here.1/4 cup chopped walnutsone 7oz jar roasted red peppers, drained1/2 cup fresh gluten free breadcrumbs1 large clove chopped garlic1 tbsp olive oil1 tbsp fresh lemon juice1 1/2 tsp. cuminsalt to

Anna's Hummus

This has been one of our favorite recipes for years. It was one of the only foods Anna would eat when her diet was extremely self-limited, and it's still something she loves to eat today. It's a great protein source and good by itself (Anna prefers to eat hers with a spoon), with vegetables, crackers, chips or bread, in sandwiches, or even on pizza instead of red sauce.1 can undrained chickpeas