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Socca aka Chickpea Pancakes

Socca aka Chickpea Pancakes

This Socca chickpea pancake recipe is based on David Lebovitz’s Socca Recipe. Ingredients 1 C chickpea flour (I used Bob’s Red Mill chickpea and fava flour 1 tsp sea salt 1 tsp ground cumin 1 tsp ground tumeric 1/2 tsp fresh ground black pepper 4 […]

Banana Apple Sauce Muffins with Coconut Oil and Chocolate Chips (DF)

Banana Apple Sauce Muffins with Coconut Oil and Chocolate Chips (DF)

Have brown bananas? Yay! Make these banana apple sauce muffins. I used the recipe for Quick & Easy Banana Muffins from Sally’s Baking Addiction as a base and swapped apple sauce for the milk and threw in a cup of chocolate chips. The apple sauce […]

Leftover Basmati Coconut Rice Pudding in the Slow Cooker

Leftover Basmati Coconut Rice Pudding in the Slow Cooker

I happen to love rice pudding. There’s something nostalgic from my childhood about it that says comfort food to me (ok, I’d had kind of a bad day). Anyway, I found myself with six cups of cooked basmati rice (don’t ask, I forgot about a bunch I’d tucked in the fridge) and I thought I’d give this a whirl. It’s based on Simply Nourished Livings’ Slow Cooker Rice Pudding Using Cooked Rice recipe (thank you Martha) with some substitutions.

Ingredients

  • 6 C cooked rice (I happened to have Basmati)
  • 2 eggs beaten
  • 1 400 mL can of coconut milk
  • 400 mL milk (I just filled up the empty coconut milk can with 2%)
  • 1/4 C coconut sugar
  • 1 tsp sea salt
  • 1 large cinnamon stick
  • 1 tsp vanilla

Method

  1. Put the cooked rice in the slow cooker.
  2. Add the coconut milk and stir.
  3. Fill the empty can with 2% and beat it with the 2 eggs until well combined.
  4. Add the egg and milk to the slow cooker.
  5. Stir in the coconut sugar, sea salt and vanilla.
  6. Add the cinnamon stick and cook on low for 2 hours until the liquid is mostly absorbed. Give it a stir now and then if you need to break up the rice.

 

Gluten-free, Vegan Chocolate Brownie Muffins

Gluten-free, Vegan Chocolate Brownie Muffins

This started out as a hunt for the best gluten-free brownie recipe. I started with Simply Recipes Gluten-free Fudgy Chocolate Brownies and ad libbed a little because I thought the batter looked a little too thick and I opted to leave the chocolate chips whole […]

Honey Balsamic Pork Loin Chops in the Slow Cooker

Honey Balsamic Pork Loin Chops in the Slow Cooker

When I go the to grocery store (or the butcher shop) the only plan I go with is to see what’s on sale and figure out what to cook from there. Meat is expensive these days! This time, when I arrived at Jackson’s Meats in […]

Vegan, Gluten Free Banana Chocolate Chip Muffins

Vegan, Gluten Free Banana Chocolate Chip Muffins

Vegan, gluten free banana chocolate chip muffins, mmmm. The original recipe came from The Real Food Dietitians recipe for Gluten-Free Banana Chocolate Chip Muffins but I made the vegan version, swapped in Bob’s Red Mill Baking Mix for the flour, coconut oil for the oil, and Rice Dream for the Almond milk. They don’t rise a lot but they are very tasty.

Ingredients

  • 1½ C Bob’s Red Mill Gluten-Free Baking Mix
  • ½ C organic coconut sugar
  • 3 medium ripe bananas
  • 2 vegan eggs (2 Tbsp ground flax whisked with 6 Tbsp warm water)
  • ¼ C Rice Dream (Silk or Almond Milk are other options)
  • ¼ C melted coconut oil
  • 1 tsp vanilla
  • 1/2 C chocolate chips

Instructions

  1. Preheat oven to 375°F
  2. Line 12 cup muffin tin with parchment paper liners
  3. In large bowl, combine baking mix and coconut sugar.
  4. In a Kitchen Aid with the paddle attachment mash the bananas.
  5. Add the vegan eggs, Rice Dream, coconut oil and vanilla.
  6. Stir banana egg mixture into the dry ingredients just until moistened.
  7. Fold in chocolate chips.
  8. Fill greased or paper-lined muffin wells half full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool for 10 minutes, then remove muffins from pan to a wire rack to cool completely.
Beef Empanada Pie with Gluten Free Dough

Beef Empanada Pie with Gluten Free Dough

I started out making this recipe with beef empanadas for a picnic in mind. However, gluten free dough is a little trickier to work with than I bargained for. I made three little ones, cursed (a lot), and then rolled the remaining dough into a […]

Chickpea Fritter Puffs a la Fifteen Spatulas (with a bit of tinkering)

Chickpea Fritter Puffs a la Fifteen Spatulas (with a bit of tinkering)

So I had this lonely little bag of chickpea flour (about 1 C) and I really try very hard not to waste food so I went looking for something to make. What I found was Joanne and her Fifteen Spatulas and a great little recipe […]

Vegan Lemon Curd – No Waaaaay, Way

Vegan Lemon Curd – No Waaaaay, Way

I had a bunch of organic lemons I needed to use and lemon curd is one of my favourite things so I thought I’d make some. Initially I thought I’d do up Ioanna’s fabulous microwave lemon curd thinking it didn’t have eggs in it. I have no issue with eggs but some people do so I thought I’d see if there was an eggless version on the web. And voila, Hannah of Domestic Goddess obliged (thanks Hannah!).  You can get Hannah’s recipe here

I found the vegan version to be lighter (in colour) and a bit thinner than the eggy, buttery version I love but all-in-all it was worth it to try it out.

Gluten-free, Egg-free, Easter Morning Glory Muffins

Gluten-free, Egg-free, Easter Morning Glory Muffins

This recipe is a slight adaptation of Nicole’s recipe from Gluten-free on a Shoe String’s awesome Gluten-free Morning Glory Muffin recipe. If you are looking for a great source of tasty gluten-free recipes…her site is one of the best I’ve seen. Thank you Nicole for […]