I used to love the prepackaged Chicken Cordon Swiss – the cheese with the ham, and my ultimate favourite – the ones with broccoli inside! So far, no one has made a version that is gluten & dairy free, so I was ecstatic when a friend shared a slow cooker recipe that looked like it would convert very easily. (original recipe here: http://therecipecritic.com/2012/08/slow-cooker-chicken-cordon-bleu/ )
2 large chicken breasts
4 slices of ham
2 slices of Daiya swiss cheese
1 cup coconut milk
poultry seasoning (I’ll guess that I used 1/2tsp)
dried (or fresh) chopped chives
1/2c brown rice
Slit chicken breasts in half and stuff with ham & swiss cheese then place in slow cooker. Sprinkle with seasonings until it smells pleasing to your palate. Pour milk & water over seasonings. Cover and cook on low for about 4 hours. Add rice underneath chicken breasts, stirring slightly so it blends with everything. Cook for an additional 2 hours on low. Serve.
I love pumpkin pie – especially my Mom’s, but hubby can’t stand it, so I rarely make it. Being a bit bored, and wishing for Mom’s pumpkin pie, I experimented with what I have on hand. It isn’t as good as my Mom’s, but it satisfies the craving.
1 pkg Butterscotch pudding mix (cooked – make sure it’s dairy free!) Mine said it uses 3cups milk.
1 can pumpkin puree (approx 1 1/2cups)
2cups milk of choice (I used coconut)
1 1/2tsp pumpkin pie spice
dash of salt.
Blend everything with a whisk in a saucepan. Cook on medium until bubbling and it has thickened. Cool & enjoy!
So, Daiya now has a dairy/casein free cream cheese spread that I had to try. I decided to try it In a favourite dairy recipe that I altered. It is currently chilling in the fridge waiting for taste testing. So far, the consensus in licking the spoon is YUM. Must admit I was too lazy to make a crust, so just took prepackaged gf/df cookies and spread them on the bottom of the pie plate, breaking them into quarters to fill in the corners. They softened just enough from the filling to be just right 🙂
1 package Daiya cream cheese spread
2 cans full fat coconut milk, chilled for 24 hours
1/3cup icing sugar
crust of your choice
Open cans of chilled coconut milk and carefully scoop out the white fatty portion, leaving the water. (use water in smoothie or drink) Beat with a mixer until light & fluffy. Add icing sugar & vanilla. You should have about 2 cups of whipping cream. (this is awesome whenever you want basic whipping cream). I scooped out a few spoonfuls for coffee tomorrow morning. You need at least 1 1/2cups of the coconut whipping cream, but you could use the full 2cups if you wish. Blend in the package of cream cheese and beat until smooth. Pour into a crust (I used gf cookies) and chill.
Update – even hubby who can eat everything liked this, saying it’s almost as good as the real thing!
from a friend, and always a hit.
This recipe converts beautifully to gluten free and is already dairy free. I just substitute my GEMS flour blend for the regular flour. It should work well with most other gf flours.
2c. flour (i.e a mix of brown rice and white)
2c. sugar (I skimp)
1tsp. baking powder
1tsp. baking soda
Beat in until combined: (with electric mixer if you have one)
3c. shredded carrot
Beat at medium speed for 2min
Pour into a greased & floured 9×13″ pan, and bake at 325 for 50-60 minutes. Freezes very well. Works well as muffins too. (think I bake them for 25 minutes?)
Cream cheese frosting: mix equal parts butter & cream cheese. (i.e. 1/4c each) Add vanilla (1tsp or so), plus icing sugar (i.e. 2c) and enough milk to make it a smooth consistency. Flavours usually need to mellow together for a bit before it will taste like traditional cream cheese frosting.
my Mom’s yummy recipe – easy to make gluten & dairy free
1/2c butter or margarine
1/2c milk of your choice.
Boil together for 4-5 minutes
1 tsp vanilla
drop by spoonfuls onto wax paper, and chill.
So yummy – and so easy!
2c. white sugar
3/4c hot water
1c. corn syrup or Rogers Golden Syrup
2 Tbsp unflavoured gelatin (2 packages)
In a saucepan, combine sugar, hot water and syrup. Cover and bring to a boil. Uncover and cook to 240 degrees. Meanwhile, in a mixing bowl, sprinkle gelatin over water. (stir slightly). Slowly pour hot mixture into gelatin mixture, beating constantly. continue to beat until mixture thickens, then add vanilla. Beat until marshmallow sticks to beaters and forms soft peaks. (10-15min)
Pour into an 8×8″ pan dusted with icing sugar and dust the top with icing sugar. Let sit overnight then cut into squares.
Can also pipe it out into tubes on waxed paper, or pour into a pan dusted with cocoa. Or add a different flavour.. I piped it onto cookies for smores – dipping in chocolate the next day.
aka lactation cookies
Gluten & or Dairy free if desired
1c butter or margarine (I use Fleischman’s or shortening)
2/3c brown sugar (heaped if desired)
2/3c white sugar
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp cinnamon (opt)
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts
Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.
You could add Brewers Yeast if desired…but I haven’t been able to bring myself to try it yet.