 |
| This flock of turkeys crossed the road in front of me on the way to work this week. Seems appropriate, with Thanksgiving so close! |
I've dreaded the approach of the holidays because of my food issues. I know that they will have to be worked around, and it's frustrating to need food specially prepared to avoid getting sick. Because of this, I've decided that I'll start the GAPS diet protocol at the beginning of the year, and see if I can get this dairy allergy or intolerance cleared up and my body healed. I know others who have done it, and they have seen great improvement over the course of the diet. Best of all, it's not a long-term diet, per se: you do it for up to two years, but then can go back to normal life with a healthy, rebooted digestive system. Sounds exactly like what I need.
And now, the recipes!
Dairy-Free Pumpkin Pie (original recipe from godairyfree.org--to see the recipe click here):
- 1/2 Cup Brown Sugar, firmly packed
- 1/4 Cup White Sugar
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Nutmeg or Allspice
- 1/4 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
- 2 Large Eggs
- 1 15-ounce Can Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 1 Cup Regular Canned Coconut Milk
- 1 Unbaked Pie Shell
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Allow the pie to cool on a wire rack for 2 hours (be patient--this is important). Serve or refrigerate until ready to serve.
I added a much larger amount of spices than are listed above, so feel free to adjust the spices to your taste. I also think I might bake this without a crust and see what happens!
Dairy-Free Mashed Potatoes:
- 2-3 lb potatoes, peeled, cubed, and boiled to tender
- 1 stick Earth Balance dairy-free margarine
- 1 small can vegetable broth
- Salt & pepper
Mash the cooked potatoes. Add the margarine and mix. Add enough vegetable stock to achieve the desired consistency of mashed potatoes. Add salt and pepper to taste.
Cloverleaf Dairy-Free Dinner Rolls (not gluten-free):
Ingredients:
1 package quick-acting active dry yeast (2 1/4 tsp. or 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt (optional, I don't use it)
Dissolve yeast in warm milk in electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, oil, sugar and salt. Mix on low electric speed until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400ºF degrees.
Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.
Bake 12 to 15 minutes, until crust is light golden brown.
Immediately remove from pan. Store loosely covered. - See more at: http://hearthsidegatherings.blogspot.com/2012/12/twelve-days-of-christmas-recipes-day-4.html#sthash.EWGoojoY.dpuf
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt (optional, I don't use it)
Dissolve yeast in warm milk in electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, oil, sugar and salt. Mix on low electric speed until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400ºF degrees.
Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.
Bake 12 to 15 minutes, until crust is light golden brown.
Immediately remove from pan. Store loosely covered. - See more at: http://hearthsidegatherings.blogspot.com/2012/12/twelve-days-of-christmas-recipes-day-4.html#sthash.EWGoojoY.dpuf
Ingredients:
1 package quick-acting active dry yeast (2 1/4 tsp. or 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt (optional, I don't use it)
Dissolve yeast in warm milk in electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, oil, sugar and salt. Mix on low electric speed until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400ºF degrees.
Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.
Bake 12 to 15 minutes, until crust is light golden brown.
Immediately remove from pan. Store loosely covered. - See more at: http://hearthsidegatherings.blogspot.com/2012/12/twelve-days-of-christmas-recipes-day-4.html#sthash.EWGoojoY.dpuf
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt (optional, I don't use it)
Dissolve yeast in warm milk in electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, oil, sugar and salt. Mix on low electric speed until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400ºF degrees.
Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.
Bake 12 to 15 minutes, until crust is light golden brown.
Immediately remove from pan. Store loosely covered. - See more at: http://hearthsidegatherings.blogspot.com/2012/12/twelve-days-of-christmas-recipes-day-4.html#sthash.EWGoojoY.dpuf
- 1 package quick-acting active dry yeast (2 1/4 tsp. or 7 grams)
- 1 1/3 cup dairy-free milk (105º to 115ºF degrees)--I used So Delicious Unsweetened Coconut Milk
- 3 to 3 1/2 cups bread flour or all-purpose flour
- 3 tablespoons oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon melted dairy-free margarine (optional)--I used Earth Balance Soy Free
- coarse salt (optional, I don't use it)
Dissolve yeast in warm milk in a stand mixer bowl. Mix in 1 cup flour using dough hook. Mix until smooth. Mix in two cups of remaining flour, the oil, the sugar and the salt. Mix on low electric speed until soft dough forms. Add up to 1/2 cup of flour if necessary to make a soft dough. Cover and let rise in warm place until double, about 45 minutes. Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt. Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.
Have a wonderful Thanksgiving!!
