Life, Gluten Free

5 gluten-free cold weather recipes

I don't know about you, but I am looking at a good 8 or so inches of snow outside.

And it's cold! As in, it is supposed to be -4 tonight.

So I've compiled a list of some of my gluten-free soup, cake and breakfast recipes.

I hope you enjoy them!

Pumpkin Spice Cake 

Potato Leek Soup

Carrot Potato Soup

Coconut Cake (not grain-free, I need to make a version that is!)

Banana Coconut Porridge

Want more ideas?

Head over to my friend Debbie's blog, The Gluten-Free 'Dish', and check out her recent grain-free carrot cake recipe (note: it's not a tree-nut free recipe, but it sure looks good and is appropriate for those who can have nuts)

Keep warm! ♥

Potato Leek Soup

 

I made a small batch of this soup earlier this week but it was so good, that I had to make another batch. This time I made a bigger batch. After Sophie had a bowl for lunch and my four bowls, I put the remainder away, three 32-oz jars.

I am already looking forward to another bowl later! 

Potato Leek Soup

Ingredients:

9 large russet potatoes, peeled and cubed

4 carrots, peeled and cubed

1 small leek, sliced into half rounds

1 large yellow onion, diced

16 cups of water

dash of sea salt

Directions:

Add all the vegetables to a large soup pot

Pour in water and turn stove on high

Bring to a boil, then turn down to medium heat 

You want the soup to be on a nice low boil, but not a high boil or the bottom will burn

Cook, lid off, stirring occassionally

Continue to cook until well done, about 1 hour 30 minutes

Remove from heat

Using a potato masher, mash some of the potatoes and then stir the soup well

If you don't have a potato masher, you can pour some of the soup into a food processor or blender

Blend well and then add back to the soup pot

**this makes the soup creamy

Serve with sea salt to taste!

Makes about 3, 32 ounce jars :) 

Carrot Potato Soup

Carrot Potato Soup

2 large potatoes - peeled

6 medium carrots - peeled

1 medium onion

6 1/2 cups water

1/2 teaspoon ground ginger

1 teaspoon dried dill

1 1/2 teaspoon sea salt

1 tablespoon olive oil

In food processor, grate the potato, carrot and onion.

Add to boiling water.

Simmer for about 15 minutes, covered while stirring occasionally.

Add salt and olive oil.

Cook until vegetables are done.

Add spices and seasoning to taste.

This is a very delicate soup. It will pair nicely with a garden salad and some gluten-free bread.

-heather

Butternut Squash Soup and Mesquite Corn Cake

Thanks to Vittoria at Deliciously Gluten Free for hosting this month and asking me to join in. I started doing research on what is indigenous to Colorado, since her chosen theme was native food to our area. 

I found out that corn in Colorado can be traced to the ancient Anasazi. They farmed at Mesa Verde in Cortez, Colorado. Corn, along with squash and beans, served as their staple foods (Source: Corn is King in Colorado).

Mesquite grows wildly in Colorado. Native's in the Southwest depended on mesquite. Mesquite provided food, fuel, shelter, weapons, medicine, and cosmetics. As time went on, the dependency on mesquite diminished as refined sugar and wheat flour became staples (Source: Mesquite as a food).

Butternut Squash Soup:

1 medium to large butternut squash (peel with knife and chop into pieces)

2 large yellow onions

3 carrots

1 large potato

4 stalks of celery

1 leek (optional)

Chop veggies, add to a soup pot and sauté in olive oil

Add your preferable amount of Herbamare, salt and black pepper

1 tablespoon dried chives

1 teaspoon fenugreek

2 teaspoon ground coriander

1 teaspoon cumin seed

Continue to sauté for another few minutes.

Add water to cover 2 inches above vegetables. Cook with lid on. Simmer for about 45 minutes, or until vegetables are tender.

Cool soup and then blend until creamy. Adjust salt and pepper to taste. Heat and serve topped with chives. This soup is decadently creamy and warms the soul. I hope you try it!

Products I used: Bioforce Herbamare Seasoning

Mesquite Corn Cake: (Adapted from Mesquite Cornbread)

3/4 cup corn meal

3/4 cup gluten-free all-purpose flour mix

3/8 cup mesquite flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup of coconut milk mixed with 1 tbls. apple cider vinegar (replaces yogurt)

2 tablespoons honey

1 tablespoon maple syrup

3 tablespoons grapeseed oil

4-6 tablespoons of water

1/4 cup rice milk

Mix dry ingredients together in a bowl and mix wet ingredients together in a separate bowl. Add egg replacing ingredients to the wet and slowly combine the dry ingredients to the wet, mixing well.

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egg replacing ingredients: (or use 1 egg)

3 tbls. apple sauce

1 tsp. baking powder

1/2 tsp. egg replacer

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Transfer to a 8 X 8 greased glass baking dish (grease with coconut oil or your preferred oil)

Bake at 350 degrees fahrenheit for approximately 30 minutes or until done.

Mesquite has a somewhat nutty and chocolate like flavor. Its aroma even resembles cocoa. This dish came out almost like chocolate cake. And while it would be good along side the Butternut Squash Soup, it is also fantastic drizzled with blueberry syrup. We made this blueberry syrup for our pancakes and I hadn't anticipated pouring it onto the cake. I don't have the recipe for the syrup exactly, but I can tell you that we basically cooked down organic blueberries with a little bit of maple syrup and apple juice.

Enjoy!

-heather

Red Lentil Coconut Soup

I got the idea for this soup from the Holistic Chef. I used her recipe and changed it a bit to suit my tastes. 

Ingredients:

Coconut oil for sauteing 

1 medium yellow onion, chopped

2 medium yellow carrots, chopped (you can use orange ones)

3 stems of scallions, chopped

1 3/4 cups red lentils, rinsed well

4 cups of water (or vegetable stock if you prefer)

1 can of coconut milk

2 tablespoons lemon juice

Salt to taste

In a large soup pot, heat oil over medium low heat. Add onion and carrot. Saute until onions are soft.

Add lentils, water, coconut milk and salt to the pot. Stir well.

Bring to a boil, stir, reduce heat and cover. Cook for about 30 minutes or until lentils are soft and done. Remove from heat once the lentils are done.

Serve in a bowl with gluten-free biscuits. We made some pumpkin biscuits with Bob's Red Mill GF biscuit mix, adding our own pureed pumpkin. We had this on Labor Day. It was good, and the day was perfect for it too. It was a taste of Fall.

Next up will be my cucumbers that I promised in an earlier post. I am going to be starting another giveaway soon, this time for a gluten-free product. So check back!

-heather