Agave Sweetened Granola

Posted on September 29, 2011 by Vandy Roadifer

Next week I’m going on vacation and have early morning flights. When I’m traveling I have a bad habit of forgetting to eat so I decided to make several easy to pack snack foods that meet my dietary standards.

I made granola with items I had in my cupboard. It would be easy to change this recipe to fit your individual tastes. If I had more dried fruits on hand I would have used them. Sweetening it with honey or maple syrup would also be good options. The nuts I used were raw but any would work.

3 cups oats
1 cup shredded coconut (unsweetened)
1/2 cup slivered almonds
1/2 cup cashews, chopped
1/2 cup hazelnuts, chopped
1/2 cup sunflower seeds
1/2 cup dried cranberries
3/4 cup agave nectar
1/3 cup grapeseed oil
1 tsp ground cinnamon
1 tsp vanilla extract

Preheat oven to 300*F. In a large mixing bowl combine oats, coconut, nuts and seeds. Mix well. In a small bowl, combine agave, oil, cinnamon and vanilla. Stir well and pour over the oats and nuts. Mix until everything is evenly coated. Prepare a large baking sheet with parchment paper. Evenly spread the granola on the pan. Bake for 20-25 minutes until the oats are lightly toasted, carefully stirring it halfway through. Allow to cool for several hours before adding dried fruit and storing in an airtight container.

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Tomatillo Salsa Verde

Posted on August 31, 2011 by Vandy Roadifer

I raided my parents garden on Friday and brought back my first load of fresh produce of the season. Since I’m moving closer to them next week, I gave bunches of it away but kept a few things for myself. I made this simple tomatillo salsa verde the other night using ingredients I had on hand. The only things that didn’t come from my parents garden were the garlic, salt and lime juice. The salsa was surprisingly sweet and not at all spicy, despite the peppers. Only improvement I would make to it is the addition of fresh cilantro. I served it with chips but it’d make a great enchilada sauce. If I were feeling better I would have canned it for later use and I may end up doing that after I move. The tomatillo crop is bountiful this year. 🙂

3 lb tomatillos, husks removed and washed well
2 jalapenos, seeded and minced
2 Anaheim chiles, seeded and diced
1 bell pepper, seeded and diced
1 sweet onion, rough chopped
3 cloves garlic, minced
2 Tbs olive oil
1/2 cup lime juice
Sea salt

On a baking pan covered in parchment paper, spread out tomatillos. Place under the broiler on high for 10-15 minutes, until the tops of the tomatillos are brown and split open. While the tomatillos are roasting, combine oil, onion, peppers and chiles in a large stockpot and saute until onions are translucent and chiles are soft. Add garlic during the last five minutes of cooking. Add the roasted tomatillos and the lime juice to the pot. Smash tomatillos with a potato masher and simmer for 10-15 minutes. In batches, spoon sauce into a food processor or blender and pulse until smooth. Pour into a large bowl and add salt to taste. Sauce can be refrigerated for up to a week, canned or frozen. Serve warm or chilled with tortilla chips or your favorite Mexican dish.

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Gluten Free Vegan Orange Carrot Cake

Posted on August 12, 2011 by Vandy Roadifer

Carrot cake is one of my favorite desserts and I’ve made a lot of them over the years so when Julianna started looking for a gluten free, egg free carrot cupcake recipe I jumped at the chance. After looking at several and having my mom read her’s over the phone to me, I stepped into the kitchen yesterday with a pen, paper and an idea. I usually write down recipes for baked goods prior to testing them but I took a risk on this one and it paid off. I miss the cream cheese frosting, though, and I’ve yet to find a good dairy free, soy free, cane sugar free substitute.

I scented this cake with orange and added cardamom (one of my favorite spices). The resulting cake was reminiscent of orange spice tea. Substitutions can be easily made. For example, use apple juice instead of orange juice, leave out the orange zest, and use nutmeg rather than cardamom for a more traditional tasting carrot cake. I also used agave nectar and date sugar instead of cane sugar but imagine that 3/4 cup of light brown sugar would work just as well and give the cake a little less density. I didn’t include raisins or nuts but those are also easily added.

Please contact me if you have questions about substitutions. I’ve also included baking instructions below for both a two layer cake and cupcakes even though I tested this recipe with cupcakes.

3 cups shredded carrots
1 cup unsweetened apple sauce
1 cup sweet sorghum flour
1/2 cup amaranth flour
1/2 cup tapioca starch
1/2 cup orange juice
1/2 cup date sugar
3 Tbs dark agave nectar
2 Tbs grapeseed oil
2 Tbs chia seeds (or flax seeds)
2 tsp psyllium husk powder (or xanthan gum)
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp gluten free vanilla
zest of one orange

Preheat the oven to 350*F. Prepare either two 8″ round cake pans with oil and gluten free flour (I recommend sweet sorghum or white rice flour) or fill cupcake pans with 18 cupcake liners. In a large bowl, combine orange juice and chia seeds. Allow to sit for 10 to 15 minutes. In a separate bowl, add dry ingredients (sorghum flour, amaranth flour, tapioca starch, date sugar, psyllium husk powder, baking soda, baking powder, cinnamon, and cardamom) and whisk to combine. Add orange zest, vanilla, oil, agave, and apple sauce to the orange juice and chia seed mixture. Stir well. Slowly pour the dry ingredients into the wet ingredients, stirring as you go (or using a stand mixer on low speed) until the dry ingredients are combined. Stir in carrots. Pour into the cake pans or spoon into the cupcake liners. Bake cake for 45-50 minutes, until toothpick inserted in center comes out clean. Bake cupcakes for 25-30 minutes until toothpick inserted in center comes out clean.

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Gluten Free Ciabatta Bread

Posted on August 2, 2011 by Vandy Roadifer

Yesterday was Lughnasadh (also known as Lammas), the first of the pagan harvest festivals. It is a celebration of life, fire and grain. Bread plays a large role in this holiday and happily I felt well enough to cook last night. I made gluten free bread for myself and my housemates. I again used chia seeds instead of xanthan gum and the results were just as good this time as when I made pita bread with them. The crust was crunchy and the bread was moist and chewy. I served it with olive oil infused with fresh thyme and rosemary, roasted garlic, Kalamata olives and feta (for those who could eat dairy).

1 cup warm water
1/2 cup amaranth flour
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1 packet quick rise yeast
1 Tbs agave nectar
1 Tbs olive oil
2 Tbs chia seeds
1/2 tsp sea salt

Pour warm water into two small bowls, a half cup in each. In one bowl, stir in agave and yeast, in the other add the chia seeds. Allow to set for ten to fifteen minutes, until yeast is frothy and chia seeds form a gel. In the medium bowl (or the bowl of a stand mixer), combine flours and salt. Mix until well combined. With electric mixer running, pour yeast, chia seeds and olive oil into the flour. Once thoroughly combined, pour dough into an oiled bowl. Turn dough over so both sides are oiled and cover bowl with a damp cloth. Allow to rise in a warm area for at least 30 minutes, until dough has more than doubled in size. Preheat oven to 400* F. Using a spatula, gently scrape dough onto a cookie sheet covered with parchment paper. Form dough either into a round or oval loaf in the center of the parchment paper. Bake for 40-50 minutes, until it’s golden brown and tapping the side creates a hollow sound. Allow to cool on a rack for 15 minutes before cutting it.

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Turkey Curry Salad

Posted on July 19, 2011 by Vandy Roadifer

My housemates buy chicken curry salad from the deli of our neighborhood grocery store. Last night they picked up some of it to go with the pita bread I made. I bought precooked thick sliced turkey since I’m still not eating chicken (though I’ve expanded my diet out to other forms of poultry) and whipped up my own version of it. I don’t like raisins so I almost always substitute cranberries and I didn’t use nuts though they’re in the original recipe. I also added a bit more spice because I like it that way. 🙂

2 cups cooked turkey, diced
1/2 small onion, diced
1/4 cup dried cranberries
1/4 cup chopped walnuts or other nuts (optional)
1 stalk celery, diced
3/4 cup mayonnaise
1 Tbs mild curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper

Combine turkey, celery, onion, cranberries and nuts in a medium bowl and stir to combine. In a small bowl, mix mayonnaise with seasonings and spices. Pour the spiced mayonnaise over the turkey mixture and stir until turkey is well coated with the dressing. Refrigerate at least one hour before serving to let the flavors develop.

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Gluten Free Vegan Pita Bread

Posted on July 18, 2011 by Vandy Roadifer

I roasted an eggplant the other day and made Baba ghanoush with it. It was as fantastic as I remembered, and made even more so by a drizzle of pomegranate molasses. Baba ghanoush cries out for pita bread, though.

I was browsing through gluten free pita recipes last night and came across something I hadn’t seen before. Instead of using xanthan gum as a gluten replacement, it used psyllium husk powder. I’m well aware of psyllium husk powder’s “supplemental” usage and the problems it can cause so while I was interested, I was also leery. I then ran across an article on psyllium that said chia seeds have some of the same qualities as psyllium and flax seeds. I had a bag of chia seeds in my cupboard so I experimented with them today.

The results were great. The pitas split the way they were supposed to and they were soft and chewy yet crunchy on the outside. They were practically perfect. Nikki, who is half Italian and very picky about bread and pasta, said she couldn’t tell they were gluten free or vegan. Yay! I served the pitas with turkey/chicken curry salad (turkey for me, chicken for Nikki and Justin), Baba ghanoush and cucumber slices.

1 package quick-rising yeast
1 tsp agave nectar
2 Tbs chia seeds
1 1/2 cups warm water, divided into 1/2 cup increments
1 1/2 cups amaranth flour
1 cup brown rice flour
1/2 cup tapioca flour
1 1/4 teaspoons salt

Dissolve yeast in 1/2 cup warm water. Add agave nectar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy. Soak chia seeds in 1/2 cup warm water for 10 to 15 minutes, until a gel forms. Combine flours and salt in large bowl using a heavy-duty mixer. Pour in yeast mixture and chia seed gel. Mix on medium speed using a paddle attachment. Slowly add 1/4 to 1/2 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid. Divide dough into six pieces and place pieces on surface floured with brown rice flour. Roll or pat each piece into a circle about 1/4 inch thick. Place circles on parchment paper covered baking sheets and cover with a warm, damp towel. Allow pitas to sit in a warm place for about 2 hours or until they have increased in size. Preheat oven to 475* F. Lower oven rack to bottom position. Bake pitas for 5-7 minutes until bread puffs up. Turn over and bake for an additional 4-6 minutes.

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Dairy Free Strawberry Balsamic Tartlets

Posted on July 12, 2011 by Vandy Roadifer

Nikki has to take breakfast into a department at work tomorrow and she asked for my help making goodies. As long as I’m capable of cooking, I seldom pass up a chance to do it. She made her famous lavender currant scones and a crustless broccoli, cheddar and onion quiche. After a quick look in my freezer, I decided on strawberry tarts. Nikki suggested using muffin tins to make small individual sized tartlets since I don’t have enough custard cups to make a large batch. It worked brilliantly.

Now I couldn’t make plain strawberry tarts and leave it at that, I have to be more creative. I made strawberry balsamic tartlets instead. Since I wasn’t eating the tartlets and I didn’t need to worry about keeping them gluten free, I used commercial pie crust. My gluten free pie crust recipe, though, can be found here. I couldn’t bring myself to use cane sugar in the strawberries so I used honey to sweeten them instead. Agave nectar can easily be substituted.

6 cups strawberries
3 Tbs honey
3 Tbs balsamic vinegar
3 Tbs corn starch
1 batch of pie crust, cut into four inch circles
1/2 cup slivered, toasted almonds (optional)
fresh ground black pepper (optional)

Preheat oven to 450* F. In a large bowl, mash berries with the back of a spoon or a potato masher and pour off at least 6 oz of juice. Reserve the juice for later use. In a saucepot, bring strawberries to a simmer. Add honey and vinegar, stir well. Combine reserved strawberry juice and corn starch to make a slurry. Add to the saucepot and stir constantly until the strawberry filling has thickened. Remove from heat and allow to cool.

To prepare the tartlet crusts, grease the cups of a muffin pan and careful fill each muffin cup with a round of pie crust. To prevent the pie crust from bubbling up during baking, place a cupcake paper inside each muffin cup and on top of the pie crust. Place a teaspoon of uncooked rice or dried beans inside the cupcake paper. Bake tartlet crusts for 9-10 minutes. Remove from the oven and allow to cool. Once cooled, remove the cupcake papers and rice or beans. Careful take the tartlet crusts out of the muffin tins and fill each one with several tablespoons of the strawberry filling. If desired, lightly sprinkle black pepper on each tartlet and top with slivered almonds.

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Avocado-Salmon Spread

Posted on July 2, 2011 by Vandy Roadifer

Today I taught an aromatherapy class to my mom’s craft group and I used the opportunity to show off my cooking skills as well. Someone on twitter (sorry I can’t remember who, but thank you!) suggested tuna with avocado instead of mayo. I loved the idea even though I don’t eat canned tuna (yes, I’m something of a food snob on top of all the sensitivities) but I do eat canned sockeye salmon (red salmon). I made this spread this morning to serve along with my gluten free herb crackers. I used celery leaves, garlic and thyme from my mom’s garden. The spread turned out really well and it’ll be something I make again in the future. Of course tuna can be used instead of salmon; don’t let my prejudices influence you! 😉

1 14.75oz can red salmon
1 ripe avocado
1 lemon, juiced
1/4 cup celery leaves
2 garlic cloves
1 tsp fresh thyme

In a food processor, chop celery leaves, garlic and thyme. Drain the salmon, reserving liquid, and add fish, lemon juice and avocado to the food processor bowl. Puree until smooth, adding liquid from the salmon if it’s too dry. Chill at least an hour before serving.

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Gluten Free Herb Crackers

Posted on July 1, 2011 by Vandy Roadifer

My gluten free “graham” crackers were so successful I decided to make a savory cracker to serve to my mom’s arts & crafts group this weekend. I’m teaching a class on aromatherapy products, specifically salt scrubs. 🙂

The crackers were flaky and flavorful without being too assertive, the perfect vehicle for spreads, meats or cheeses. Change the herbs and spices used in the crackers to complement the dishes you’re serving. I’m serving the crackers with an avocado salmon spread.

1 1/2 cups rice bran
1/2 cup tapioca flour
1 cup quinoa flour
1/2 cup olive oil or other cooking oil
1/2 cup water
2 tsp baking powder
1 Tbs dried thyme
2 tsp granulated garlic
1 tsp sweet paprika
1/2 tsp salt

Preheat oven to 325* F. In a medium mixing bowl combine dry ingredients and whisk together. Slowly add wet ingredients into the bowl of dry ingredients, stirring well until all ingredients are combined. Dough will be crumbly. Form dough into three balls and let rest for a half hour. Roll each ball out between two pieces of parchment or waxed paper until 1/8″ thick. Cut into rounds with a cookie or biscuit cutter. Using a spatula, carefully transfer crackers onto a parchment paper covered cookie sheet. Space crackers about 1/2″ apart. Lightly dock the crackers with a folk (poke holes in the dough). Bake for 15-20 minutes, until they are evenly browned and allow to cool before using or storing. Sea salt can be sprinkled on top of the crackers as soon as they’re out of the oven.

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Gluten Free Cinnamon “Graham” Crackers

Posted on June 28, 2011 by Vandy Roadifer

To go along with my agave marshmallows I made gluten free “graham” crackers again, this time changing the recipe up a little from last time. I think these were more successful and had a very similar mouth feel to wheat filled graham crackers. I took the time to roll them out and cut them into squares with a pizza cutter so they even look more like graham crackers than my last attempt. Again, they’re not super sweet but pair very well with marshmallows. Next I need to make chocolate sweetened with agave & then I can make s’mores. 🙂

GF "Graham" Crackers


1 1/2 cups rice bran
3/4 cup tapioca flour
1/2 cup coconut flour
1/2 cup date sugar
3/4 cup vegan margarine, melted
1/2 cup honey
1 Tbs baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 tsp gluten free vanilla extract

Preheat oven to 325* F. In a medium mixing bowl combine dry ingredients and whisk together. In a larger bowl, add melted margarine, honey and vanilla. Stir well. Slowly add dry ingredients into the bowl of wet ingredients, stirring well until all ingredients are combined. Form dough into three balls. Roll each ball out between two pieces of parchment or waxed paper until 1/8″ thick. Cut into 1 1/2″ squares with a pizza cutter. Using a spatula, carefully transfer crackers onto a parchment paper covered cookie sheet. Space crackers about 1/2″ apart. Lightly dock the crackers with a folk (poke holes in the dough). Bake for 18-25 minutes, until they are evenly browned and allow to cool before using or storing.

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