Zucchini and Carrot Muffins - Gluten, dairy, egg, and nut free

This is a redo of a recipe I posted once before. I think this one is better (hence the redo). Plus, it's officially gluten free this go round. Enjoy!

6 tablespoons warm water

4.5 teaspoons Ener-G Egg Replacer (click here)

1/2 cup white sugar

1-1/2 cups brown sugar
2 teaspoons vanilla
1 cup canola oil

3 cups gluten free all purpose baking flour (I used Bob's Red Mill)

1-1/2 teaspoons xanthan gum

1 teaspoon salt 

1 teaspoon baking soda

1/2 teaspoon baking powder*

1 tablespoon cinnamon

1-1/2 cups raw zucchini, grated

1/2 cup raw carrot, grated

• Preheat oven to 350 degrees Fahrenheit. 
• In a small bowl, mix together water and Ener-G Egg Replacer until well combined.
• Mix in both sugars, vanilla, and oil. 
• In large bowl, stir together dry ingredients (the next 6 ingredients, through cinnamon). Mix until well combined.  
• Add sugar and oil mixture to large bowl of dry ingredients. Mix until well combined. It will be very thick.
• Stir in zucchini and carrots and mix until well combined.
• Add to greased or paper lined muffin tin. 
• Bake at 350 degrees F for 25-27 minutes, or until inserted toothpick comes out clean.

*I use gluten free and corn free baking powder

Yields 18 muffins.

Potato Salad with Dill (vegan)

2 lbs red potatoes (14 to 16 small)

1 cucumber, chopped

1 cup Italian dressing (store bought or see below for recipe)

2 teaspoons dill weed

salt and pepper

dressing (optional):

1/2 cup olive or canola oil

1/8 cup vinegar

1 teaspoon lemon juice

1 Tablespoon water

1 teaspsoon onion powder

1 teaspoon onion powder

2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 teaspoons dried parsley

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground pepper

• If making own dressing, combine ingredients for dressing in small bowl and stir until well combined. Cover and refrigerate until ready to use.
• Wash potatoes, but do not peel, and cut into into quarters. 
• Cook potatoes in boiling water for 20 minutes or until tender. 
• Drain water and allow potatoes to cool.
• Place potatoes, chopped cucumber, and dill weed in large serving bowl and toss with half of dressing. Add more dressing as needed. Toss until coated evenly. 
• Salt and pepper to taste. 
• Cover and refrigerate for at least 2 hours to allow flavors to blend.

Enjoy!

Blueberry Pancakes - Gluten Free, Egg Free, Dairy Free Option

1/2 medium banana

1 cup gluten free flour blend 

3/4 cup milk or milk substitute

1 Tablespoon packed brown sugar

2 Tablespoons canola oil

3-1/2 teaspoons baking powder*

1/4 teaspoon salt

1/2 cup blueberries (fresh or thawed and drained if frozen)

• Mash banana in mixing bowl with fork.
• Add remaining ingredients and beat with electric mixer on medium speed until smooth.
• Heat pan on stove top over medium heat.
• Pour batter onto greased pan, about 1/4 cup at a time.
• Cook pancake until edges are dry. Flip and cook other side until golden brown.

*I use Hain Pure Food Featherweight Baking Powder. It's gluten free, sodium free, and corn free.

Makes: 5-6 pancakes

Green Bean & Mushroom Casserole - Gluten Free

Gluten-Free Version of Trader Joe's Holiday Green Bean & Mushroom Casserole 

1-1/2 Tablespoons butter

1-1/2 Tablespoons olive oil

8 ounces mushrooms, sliced

1/3 cup onion sliced

24 ounce fresh green beans

2 cups gluten-free cream of mushroom soup (click here for gluten-free recipe)

1-1/2 cup Swiss cheese, shredded

1-1/2 to 2 cups gluten-free fried onion pieces (click here for gluten-free recipe)

• Preheat oven to 375 degrees F.
• Heat olive oil and butter in large skillet.
• Add mushrooms and saute until they become soft and lightly browned. 
• Add onion and continue to saute until they become soft and lightly browned.
• Add green beans and saute until heated through.
• Add soup, mix, and cook until heated through. 
• Add mixture to a medium size casserole dish.
• Top with cheese and fried onion pieces.
• Place in oven and bake until cheese melts and becomes warm and bubbly, about 15-20 minutes.

Cream of Mushroom Soup - Gluten Free

3 Tablespoons butter

8 ounces mushrooms, chopped

2 garlic cloves, minced

1/4 cup onion, diced

4 Tablespoons sweet white sorghum flour

1 cup gluten free chicken broth

1 cup whole milk

salt and pepper

• Heat butter in saucepan over med-hi heat.
• Add mushrooms, garlic, and onion to pan and saute for 3 minutes.
• Sprinkle flour into pan, stir, and cook an additional 2 minutes.
• Slowly stir in broth and milk and cook over med-hi heat until thickens.
• Season with salt and pepper as desired. 

Click here for Gluten-Free Green Bean Casserole Recipe.