Welcome! This is a place where you can find recipes for delicious dishes that are rich in Iron and are also Gluten Free! And even if you do not require a gluten free diet, I assure you that these are tasty, nutritious foods that you will absolutley adore! So, go ahead, give them a try - your body and your taste buds will thank you!
Chewy Date Cookies
2 T. Earth Balance®
¼ c. light brown sugar, firmly packed
Egg replacer equivalent to 1 egg
1 t. vanilla extract
½ c. quinoa flakes
½ c. flour blend
1 t. baking powder
1/8 t. sea salt
½ c. chopped dates
2 T. unsweetened coconut, finely grated (optional; you could add in ¼ c. chopped nuts if you like)
Preheat your oven to 375ºF and prepare a cookie sheet by spraying with cooking spray or lining with parchement; set aside.
In a medium mixing bowl, cream Earth Balance® and sugar together by hand until smooth. Add egg replacer and vanilla; stir until blended. Stir in quinoa, flour, baking powder, and salt, until all ingredients are well-mixed. Add dates and coconut, stirring just until mixed in.
Place ½ T. scoops of batter onto prepared cookie sheet and bake for 7-9 minutes, or until edges begin to turn golden brown. Cool on cookie sheet for several minutes to set before removing to serving tray. Enjoy!
Crispy Chicken Nuggets
approximately 3/4 lb. organic, vegetarian fed, humanely grown, boneless, skinless chicken (breast, thighs, or a combination of both) - cut into bitesize pieces [does anyone else remember when we ate "just chicken"??]
1 c. finely ground corn meal
1/4 c. corn starch
1/2 t. sea salt
1/4 t. freshly ground black pepper
2-4 T. olive oil (I use 2T. of oil per pan of chicken that I fry up - this makes 2 pans for me)
Preheat the oil in a large shallow skillet over high heat (approx. 375 degrees F is about right). Pay attention to the hot oil while cooking the chicken - you do not want a burn!
In a shallow bowl, mix corn meal, corn starch, salt, and pepper. Add approximately 1/2 of the chicken pieces, tossing to coat with corn meal mixture. When the oil is hot, gently shake off excess corn meal from chicken before gently placing pieces in the pan. Fry for approximately 5 minutes on each side, or until a deep golden color and internal juices run clear. These cook rather quickly, so watch them closely. Enjoy! For the pic - see the Gluten Free Gigi blog.
Basil Hummus
1 (15 oz.) can organic chick peas, rinsed & drained, but reserving ¼ c. liquid
2 T. freshly squeezed lemon juice
1 t. minced garlic
¼ c. finely chopped fresh basil
¼ t. salt
¼ t. freshly ground black pepper
Dash cayenne pepper, optional
2 T. olive oil
In the bowl of your food processor, combine all ingredients except olive oil and process until smooth and creamy. Drizzle in olive oil slowly while processing. Transfer hummus to a serving bowl and either serve immediately, or chill until ready to serve.
If chilling hummus, remove from refrigerator approximately ½ hour prior to serving to bring to room temperature for optimal flavor.
Serve with lemon wedges, kalamata olives, baby carrots, gluten free crackers or gluten free pretzel sticks.
Cranberry Quinoa Muffins
1 ½ c. GF flour blend
½ c. quinoa flakes
2 t. baking powder
¼ t. salt
¼ c. firmly packed light brown sugar
½ c. cooked butternut squash, mashed (you could sub cooked sweet potato or pumpkin here)
1/3 c. unsweetened applesauce
1 t. vanilla extract
Egg replacer to equal 1 egg
½ c. rice milk (or milk of your choice)
2/3 c. dried cranberries (or get creative with an equal amount of your favorite dried fruit)
¼ c. unsweetened finely grated coconut
Preheat oven to 400. Line a 12-section muffin tin with papers or spray with cooking spray or oil.
Combine ingredients in order given and stir until mixture is thoroughly blended and all dry ingredients are incorporated.
Spoon into prepared muffin tin and bake for 15-17 minutes, or until tops appear dry and muffins pass the “toothpick test”.
Serve warm! Freeze leftovers for up to 1 month by cooling to room temperature, wrapping in wax paper, then in a layer of clear wrap.
