Get ready to go gluten-free with such easy-to-cook dishes as fresh pancakes, pasta, and other delicious eats that don’t taste like recycled cardboard.
Gluten-Free Flax Banana Pancakes with Maple-Braised Apples
1 tablespoon butter
1 red-skinned apple, sliced thinly
1/4 cup pure maple syrup
1 1/4 teaspoon cinnamon
3/4 cup all-purpose gluten-free flour (such as Bob’s Red Mill)
1/4 cup ground flaxseed
1 teaspoon baking powder
1 ripe banana, mashed
1 egg, lightly beaten
1/2 cup milk
1/3 cup walnut pieces -———————————————————————————Powdered sugar (optional)
In a small saucepan, melt butter over medium heat. Stir in apple slices, maple syrup, and 1/4 teaspoon cinnamon. Cook for five minutes making sure the apples don’t turn mushy. Cover and set aside.
In a large bowl, combine flour, ground flaxseed, remaining cinnamon, baking powder, banana, and egg. Stir in milk 1/4 cup at a time. Add more milk if needed to reach desired consistency. Heat a non-stick skillet over medium heat. Drop batter, 1/3 cup at a time, on to the skillet to form small cakes, and cook two minutes per side, or until golden brown. Serve cakes topped with maple apples and, if desired, a dusting of powdered sugar.
Soba Noodles with Chicken and Almond Sauce
1/3 cup almond butter
¼ cup gluten-free soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey or agave syrup
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
Juice of ½ lime
¼ teaspoon red pepper flakes
2 tablespoons sesame seeds
1 pound skinless, boneless chicken breast, cubed
1 large carrot, cut into matchsticks
1 red pepper, thinly sliced
2 cloves garlic, thinly sliced
6 ounces 100 percent buckwheat soba noodles (or brown rice noodles)
2 green onions, thinly sliced
Fresh cilantro, chopped
In a bowl, whisk together almond butter, soy sauce, vinegar, honey, sesame oil, ginger, lime, and pepper flakes; set aside.
In a dry skillet, toast sesame seeds over medium heat for three to four minutes, stirring frequently. Remove seeds from skillet and heat two teaspoons oil over medium heat. Cook chicken until no longer pink, about five minutes; remove from heat and set aside. Add two more teaspoons oil to the skillet and the carrots; cook for four minutes. Add red pepper and garlic, cook three minutes. Remove skillet from heat and cover to keep warm.
Fill a large saucepan with enough water to cook soba noodles. Bring water to a boil, add noodles, and cook according to package directions. Drain noodles in a colander, and rinse with cold water. Return noodles to the saucepan and add vegetables, chicken, and almond sauce. Serve warm, garnished with sesame seeds, sliced green green onion, and cilantro.
Quinoa Apple Cereal
½ cup quinoa
1/2 cup apple cider
1/2 cup water
½ teaspoon cinnamon
1/8 teaspoon salt
½ cup low-fat milk
1 small apple, diced
½ cup blueberries
1/4 cup dried cherries or cranberries
¼ cup chopped pecans, almonds, or walnuts
1 tablespoon unsweetened coconut (optional)
2 tablespoons pure maple syrup
Add quinoa, apple cider, water, cinnamon, and salt to a small pot and bring to a boil. Reduce heat, cover, and simmer for 12 minutes, or until most of the liquid has been absorbed.
Add milk and simmer uncovered for an additional 10 minutes. Stir in apple, blueberries, dried berries, and nuts. Let sit covered for 10 minutes.
Top with coconut if desired and maple syrup before serving.
Black Rice Sesame Salad
1 cup black rice (also called forbidden rice)
1/3 cup pine nuts
2 tablespoons sesame oil
2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon grated fresh ginger
1/4 teaspoon red chili flakes
1 large carrot, julienned
1 red bell pepper, thinly sliced
1/2 cup thinly sliced radishes
1 cup chopped cilantro
2 green onions, green and white parts, thinly sliced
In a medium saucepan, combine rice with 1 3/4 cups water and a pinch of salt. Bring to a boil, reduce heat, and simmer covered for 30 minutes, or until tender. Remove from heat and set aside.
Meanwhile, toast pine nuts in a dry skillet over medium heat until golden brown, about 2 minutes, stirring often. In a small bowl, whisk together sesame oil, lemon juice, rice vinegar, honey, ginger, and chili flakes.
In a large bowl, toss together cooked rice, pine nuts, carrot, red pepper, radish, cilantro, and green onion. Stir in sesame oil dressing.
Sweet Potato Hummus
1 large or 2 medium sweet potatoes, peeled and cubed
¼ cup tahini
2 tablespoons olive oil
2 cloves garlic, chopped
½ teaspoon cumin powder
1/8 teaspoon paprika
Juice from ½ lemon
1 teaspoon orange zest
1 tablespoon brown sugar
Salt and pepper, to taste
Gluten-free crackers or bread
Steam or boil sweet potato until very tender. Place potato in the bowl of a food processor along with tahini, oil, garlic, cumin, paprika, lemon juice, orange zest, brown sugar, and salt and pepper. Process until smooth, stopping half way to whip down sides if needed. Serve on gluten-free crackers or toast.
Chocolate Mint Amaranth Pudding
3 cups low-fat milk
1 cup amaranth
1/4 cup fresh mint
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup sugar, divided
2 large eggs
1 teaspoon vanilla extract
3 ounces dark chocolate (60 to 80 percent cocoa), finely chopped
In a medium saucepan, combine milk, amaranth, mint, cinnamon, salt, and ¼ cup of the sugar. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes, stirring regularly, until tender. With a fork, remove mint from amaranth mixture.
Meanwhile, whisk together the remaining sugar and eggs in a small bowl. After 30 minutes, gradually whisk egg mixture into amaranth mixture and cook until thickened, about two minutes. Remove from heat and add vanilla and dark chocolate, stirring until chocolate melts.
Place the saucepan into a bowl filled with ice and cool pudding to room temperature, stirring occasionally. Divide among serving bowls and refrigerate at least one hour before serving.
Matthew Kadey is a food writer, recipe developer, and author of “Against the Grain” on the gluten-free diet, published in the August issue of Men’s Journal. To follow his blog and see more gluten-free and blissfully wheat-full recipes, visit muffintinmania.com.