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Southwestern Corn Muffins with Scallions GF/DF/EF

 When it comes to a snack that is both  satisfying and flavorful, these  gluten-free muffins fit the bill.  The nutritional yeast adds a cheesy note, the chili powder gives some heat, and the cultured coconut provides some tang.

Southwestern Corn Muffins
Yields 12
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  1. 2 cups course cornmeal, divided
  2. 2/3 cups sorghum flour
  3. 1/2 cups potato starch
  4. 1-1/2 teaspoons psyllium powder
  5. 1-1/2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1-1/2 teaspoons salt
  8. 1/2 teaspoon pepper
  9. 1/2 teaspoon dry mustard
  10. 1 teaspoon chili powder
  11. 1/3 cup nutritional yeast
  12. 1-1/4 cup So Delicious Coconut Milk, unsweetened
  13. 1 cup So Delicious Cultured Coconut, plain
  14. 8 tablespoons coconut oil, melted and cooled
  15. 2 tablespoons of ground flax seed mixed with 6 tablespoons hot water
  16. 5 scallions, sliced thin (green and light green parts only)
  1. Preheat oven to 425˚ and adjust oven rack to the lower middle position. Spray muffin tin with non-stick spray. In a medium bowl, whisk 1 cup of cornmeal, sorghum flour, potato starch, psyllium powder, baking powder, baking soda, salt, pepper, mustard, chili powder, and nutritional yeast. Set aside.
  2. In a microwave-safe bowl, mix together remaining cup of cornmeal with milk. Microwave on medium power for 2 minutes, whisking halfway through. Cornmeal should be thickened and when a spoon goes across the bottom it should leave a clear trail on the bottom of the bowl. If needed, microwave in additional 30-second increments. Whisk in flaxseed mixture, cultured coconut and coconut oil. Stir in scallions.
  3. Add to flour mixture and mix until combined. Using a 1/2 cup measuring cup or a portion scooper, portion into prepared muffin tin. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes before transferring to cooling rack. Best served warm, but these remaining moist for a long time.
One Fine Tomato

These freeze well, and are a great after-school or after-work snack, so I thought, why not enter it in the So Delicious and Go Dairy Free Snackable Recipe Contest in the savory category?


Belgian Liege Waffles, GF/DF/EF

For the past 6 years, I have been making the Belgian Liege waffles.  I think I saw a feature on TV about this type of waffle that had a special type of sugar, and I was curious enough to search out a recipe and the ingredients.  Unlike your typical waffle batter, this is a yeast-based dough.  Also, it uses what is called pearl sugar, which I am able to find in a local store that carries European ingredients.  I have also seen it online.  

I like to make these for breakfast for Christmas morning, and have come up with a good allergy-friendly recipe.  It’s nice because it’s easy to throw the ingredients together the night before and then bake them the next morning.  


Belgian Liege Waffles
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  1. 3/4 cup coconut milk
  2. 1-1/2 teaspoon sugar
  3. 2-1/2 teaspoon yeast
  4. 1-1/4 cup sorghum flour
  5. 1/4 cup amaranth flour
  6. 1-1/2 cup potato starch
  7. 1 cup tapioca starch
  8. 1 tablespoon xanthum gum
  9. 1/2 teaspoon table salt
  10. 1/4 teaspoon cinnamon
  11. 2 tablespoons ground flax seed mixed with 1/3 cup water
  12. 2 sticks non-dairy margarine (such as Earth Balance)
  13. 3 tablespoons honey
  14. 2 tablespoon brown sugar
  15. 1 tablespoon vanilla extract
  16. 1 package belgian pearl sugar (about 1-1/4 cups)
  1. Heat up coconut milk to lukewarm temperature and mix in sugar and yeast. Set aside for the yeast to foam up.
  2. In a medium bowl, mix together flours, starches, xanthum gum, salt, and cinnamon. In a large bowl, beat together margarine, honey, brown sugar, flax seed mixture, and vanilla until combined. Mix in yeast mixture until just combined. Add dry ingredients and mix until combined. Cover and set aside for 4-24 hours (you can use it immediately, but you get better flavor if you wait).
  3. Heat up Belgian waffle maker on its medium setting (it really doesn't work with a regular waffle iron), and spray with nonstick spray. Mix in pearl sugar. Scoop out 1/2 cup portions onto each section of the waffle (if it is a square one that is, I imagine if you have a small circular one place baseball size portion in the center of the waffle iron). Cook until golden brown. Top with berries, coconut whipped cream, and honey if desired. Personally, I find them sweet enough on their own.
One Fine Tomato
Something funny that happened this year was I had mixed the batter up the night before and put it in the pantry.  Unbeknownst to me, the next morning my mom had made the rolls for Christmas dinner.  Rolls that had dairy, eggs, and wheat flour.  She had put that batter in a bowl identical to the bowl I had the waffles in.  

Can you guess where I’m going with this?  

Yep.  I took that roll dough, mixed the sugar in it and cooked them in the waffle maker, and served them for breakfast.   I thought the consistency of the dough was different.  Good news, we have another way to cook my Grandma L’s rolls.  Bad news, well let’s just say there were gastrointestinal pyrotechnics.  Luckily I only had two waffles.  Gluten-Free Liege Waffles

Green Enchiladas

I rarely celebrate Cinco de Mayo (as is the case with most Mexicans), since Americans largely have turned it into a day to get drink tequila, and I don’t drink.  I thought I would jump on the bandwagon this year (not the drinking bandwagon of course), and post a recipe apropos to the day.  I have always liked enchiladas, and have always preferred the tang of a green sauce as opposed to the red sauce, which is how this recipe came to be.


Green Enchiladas
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  1. 2 tablespoons olive oil
  2. 3 poblano peppers
  3. 1 pound tomatillos, husks removed
  4. 2 jalapeño peppers
  5. 2 garlic cloves
  6. 1 small onion, quartered
  7. 1 teaspoon honey
  8. 1 teaspoon salt
  9. 1/2 bunch cilantro
  10. 1 lime, juiced
  11. 1 teaspoon cumin
  1. 2 cups of dried black beans, picked over, soaked for at least 4 hours, and drained
  2. 2 tablespoons oil
  3. 1 medium onion, diced
  4. 1 jalapeno, diced
  5. 2 garlic cloves
  6. 1 bay leaf
  7. Salt
  8. 1 cup grated dairy-free cheese, divided
  9. 12 corn tortillas
  1. Preheat oven to 425˚. Toss poblanos, tomatillos, jalapeños, garlic cloves, and onion with oil. Spread on baking sheet and cook for 15-20 minutes, flipping vegetables halfway through cooking. Take poblanos and put in a bowl and cover pool with lid or plastic wrap to cool (it makes it easier to peel the pepper). Remove stems from jalapeños (if you don't like heat, remove the seeds and ribs). Peel and remove stem and seeds of poblanos and place in food processor, along with the rest of the roasted veggies. Add lime juice, cumin, salt, honey, and cilantro. Pulse until combined, but still somewhat chunky. Set aside.
  1. In a pressure cooker or pot, heat pan with oil over medium heat. Cook onion, and jalapeños until softened, about 8 minutes. Add garlic and cook for 1 more minute. Add bay leaf, beans, 1/2 tablespoon of salt and cover with water by at least an inch. Close pressure cooker and cook at high pressure for 8-10 minutes. Let pressure come down naturally (alternatively on the stove cook beans in covered pot for 1 to 1-1/2 hours). Drain, and stir in 1/2 cup of sauce and 1/2 cup of cheese. Taste for seasoning, add additional salt if needed.
  1. Decrease oven 350˚. Place 3/4 cup of sauce on bottom of a 9x13 dish. Spray both sides of tortillas with cooking spray and put 6 tortillas on two separate cooking sheets. Put both sheets in the oven for 2-4 minutes to make the tortillas more pliable. Increase oven to 450˚. Take a tortilla and spread 1/3 cup of filling in the middle of the tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Top with remaining sauce and spread so each tortilla is covered. Top with remaining 1/2 cup of cheese and cover baking dish with foil.
  2. Bake until heated through and the sauce is bubbly, about 20 minutes.
  1. This actually freezes well.
One Fine Tomato
Green Enchiladas
I really wish casseroles would photograph better.

 Happy Cinco de Mayo!