Tag Archives: dairyfree

Gluten-Free/Dairy-Free Banana Bread

Here is an easy recipe for Gluten-Free/Dairy-Free Banana bread that I tweaked from Pinterest (I added my own ingredients as a substitute!) I was nervous about doing this at first, but it came out perfect! It does NOT need to rise before being put into the oven (the baking soda in the recipe will help this as it heats up)

Ingredients:

-1 cup Bananas

-2 eggs (room temperature)

-2/3 cup Almond Milk (or any non-dairy milk of your choice)

-1/3 cup Coconut Oil

-2 Cups Gluten-Free Flour (if your Gluten-Free flour doesn’t have Xanthan Gum in it, then add 3/4 tsp of Xanthan Gum to this recipe)

-1/2 cup of Cane Sugar

-1/2 tsp Sea Salt

-1 tsp Vanilla Extract

1/2 tsp baking soda

-1 tsp Baking Powder

Add 1/2 cup of your preferred nut to make the banana bread nutty!

Preheat your oven to 350 degrees. Mix together your sugar, baking powder, baking soda, Gluten-Free Flour, Sea Salt, nuts (optional), and Xanthan Gum (add this only if your flour does not include this ingredient) together in one bowl.

Get out a second bowl. Add your eggs, vanilla extract, coconut oil, non-dairy milk, and mashed bananas into this bowl. make sure to mix the ingredients together well.

Now, mix both bowls of ingredients in the same bowl together.

Once your ingredients are all mixed together, pre-grease a bread loaf pan and fill it with the batter.

Put the bread loaf in the oven for 45-55 minutes (this depends on the oven, mine took 45 minutes to bake) Check it with a toothpick to be sure it is fully cooked.

Once your banana bread is cooked, take it out of the oven and place it where it can cool down for 15 minutes.

Cut, eat, and enjoy! Be sure to wrap it tightly once you are done to help keep it fresh for a couple of days. Feel free to freeze whatever you do not use!

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-Rebecca Elizabeth A Punk With MS

 

 

 

 

Dairy Free/Gluten Free “Cheesy” Garlic and Onion Sauce With Spaghetti and Shrimp

For this recipe you’re going to need:

-Two Cups of peeled and diced potatoes

-One Cup of peeled and diced carrots

-1 Tbsp lemon juice

-1 Tsp Garlic Powder

-1/3 Cup Virgin Olive Oil

– 1 Tbsp of salt

-1 Cup of diced Onions

-1/2 Cup of Nutritional Yeast (or Corn Starch)

-1 Tsp Mrs. Dash Table Blend

-1 Big handful of Gluten Free Pasta

– 1 cup of peeled  shrimp

First, you’re going to dice 2 cups of potatoes, and one cup of carrots. Once diced, throw your potatoes and carrots into a medium pot to boil. While boiling, fry your cup of onions and cup of shrimp using a light amount of olive oil in a separate small pan until they are no longer raw. Once your potatoes and carrots are softened, take them off the heat and drain. Once your onions and shrimp are cooked, take them off the heat as well. Separate your shrimp from the onions (you need the onions for your “cheese sauce”)

Now, put your lemon juice, spices, nutritional yeast (or corn starch), onions, salt, olive oil, carrots, and potatoes together in a blender. Blend it all well.

 

Now you have your garlic and onion ‘cheese” sauce!

It should look something like this:

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(I mixed in my yeast/ corn starch in last because my blender is super small.)

NOW, Boil a big handful of gluten free pasta in a medium pan Once pasta is cooked, strain it.

mix your cheese sauce, your pasta, and your shrimp together in a container and voila! You now have your own lactose free and gluten free cheese sauce shrimp and pasta style meal! Feel free to mess around with the recipe after you try this, you may find that you like the ingredients better with less of something and more of something else! Feel free to even use a half cup of cashews in your sauce as well to help texture and taste! Enjoy!

 

-Rebecca Elizabeth A Punk With MS

 

Gluten Free/Meat Free/Lactose Free Burger Tomato and Cheese Tortillas

This is a recipe for a gluten-free, meat-free, and lactose-free tortillas.

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You’ll need:

3/4 cup ground beef substitute (Gardein, MorningStar, or whatever brand you prefer)

Shredded cheese substitute (Daiya, GoVeggie or whatever brand you prefer)

1/2 of a freshly diced tomato

1tsp of garlic

Earth Balance organic plant based “butter” spread (or any other brand of butter substitute you prefer that is lactose-free)

2 Mission extra thin yellow corn tortillas (these are small but any corn tortilla brand will do..make sure they are gluten-free) 

Directions:

Put your ground beef substitute, garlic, and diced tomatoes in a medium frying pan. Cook the beef substitute, your garlic, and your diced tomatoes on medium heat until the beef substitute are thawed out and until your tomatoes are warm. Add spices if you desire. When it’s all thawed and warm, put the ground beef, diced tomatoes, and garlic it in a small bowl.

Clean your medium frying pan out (or get a new one out).

Now, put your medium frying pan over medium heat. While heating it up, use your lactose-free “butter substitute” and spread the “butter” on one side of 2 corn tortillas. Place one of your corn tortillas butter side down on the pan.

Now, put a layer of shredded cheese substitute on the corn tortilla. After this put your ground beef, garlic, and diced tomato mixture on the corn tortilla. This is to help the tortilla stick to the cheese and other ingredients.

After this step put another layer of your shredded cheese substitute on top. Put your second corn tortilla on top (butter facing up this time)

In 5 minutes, flip your tortilla. You should take 5 minutes cooking the tortilla on each side. Make sure the tortilla is nice and brown on both sides.

Make two if you’d like (especially if the corn tortillas are small)

Enjoy!

-Rebecca Elizabeth A Punk With MS