All posts by elvira0503


These delicious brownies are gluten and dairy free as well as vegan friendly.  I found this treasured recipe at the  I changed  very little of the original recipe.

1 and 1/2 cup oat flour

1 cup of sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

3/4 teaspoon sea salt

1 tablespoon ground flaxseeds mixed with 3 tablespoons warm water (let sit for five minutes) or one egg

1 cup coconut milk

1/4 cup espresso coffee or any strong coffee

1/3 cup of vegetable or canola oil (or coconut oil melted)

1/4 cup unsweetened applesauce

1 teaspoon vanilla

Optional:  1 cup dark chocolate chips ( I don’t include them as the brownies are very rich but the McCabe Kitchen does)
1.  Preheat the oven 350 degrees and grease a 9 x 9 inch baking pan.

2.  In a bowl, whisk together flour, sugar, cocoa powder, baking powder and salt.

3.  In another bowl, whisk together flax egg, coconut milk, espresso, oil, applesauce and vanilla.

4.  Add wet ingredients to dry ingredients and whisk until combined.

5.  Fold in chocolate chips if using.

6.  Pour the batter into the pan, put into heated oven and bake for 30 to 45 minutes, or until a toothpick inserted into the middle of the brownies comes out clean.  (Check after 30 minutes in the oven).

7.  Cool and cut into squares.  Store in airtight container.

Blueberry Coffee Cake

I found this recipe in Cybele Pascal’s The Allergen-Free Baker’s Handbook.  I modified it slightly.  This cake is moist, delicious and keeps well for a few days.  I kept it in the refrigerator and took it out for about half an hour before serving.  Although the recipe has many steps, it is quite easy to prepare.

1 cup brown rice flour

1/2 cup white rice flour

1/4 cup potato starch

1/4 cup tapioca flour 

1/2 teaspoon xanthan gum

1 tablespoon baking powder 

1/2 teaspoon salt 

3/4 cup vegetable shortening

3/4 cup brown sugar 

1/2 cup granulated sugar

4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons of any kind of milk (rice, soy, etc)

3/4 cup any kind of milk

1 cup of fresh or frozen blueberries tossed with 1 tablespoon of white or brown rice flour

1/4 cup of granulated sugar mixed with 1/2 teaspoon ground cinnamon

1.  Preheat oven to 350 degrees F.  Grease a 9 x9 inch baking pan with a little rice flour, tapping out extra.

2.  Whisk flours, starches, xanthan gum, baking powder and salt.  (The first seven ingredients listed).

3.   Use a mixer to combine shortening, brown sugar, and granulated sugar at medium-high speed  for 2 minutes or until fluffy.

4.  Add egg replacer and beat for about 20 seconds.

5.  Reduce speed to medium and beat in one third of the flour for about 15 seconds.

6.  Add half of the rice milk, mix for about 20 seconds.

7.  Beat in half of the remaining flour, then the remaining milk, and finally the remaining flour mixture, scraping the sides of the bowl as necessary.

8.  Using a spatula, spread half of the batter across the bottom of the pan.  Sprinkle half of the blueberries over this first layer of batter.  Spread the remaining batter over the blueberries as evenly as possible.  Sprinkle this top half of the batter with remaining blueberries, then sprinkle with the cinnamon and sugar mixture.

9.  Bake for one hour.  Let cool for 30 minutes before turning onto a plate or serve directly from the pan.  

Veal Marsala

This simple main course can be made with veal, beef or chicken cutlets.

1 lb veal, beef or chicken cutlets

White rice flour for dredging cutlets

Salt, pepper, garlic powder

1 cup chicken broth

1 tablespoon of cornstarch mixed with 1/4 cup of cold water.

Olive oil for browning cutlets

1/4 cup Marsala wine

1.  Season the cutlets with salt, pepper and garlic powder.  Let stand for 10 minutes.

2.   Dredge each cutlet in white rice flour.

3.  Heat a large pan, add oil and then swirl until bottom of pan is coated.

4.  When oil shimmers, add cutlets and lightly brown each side of cutlet.  Set aside on plate.

5.  Turn down heat, pour in Marsala wine and scrape bottom of pan.

6.  Add broth and continue scraping 2 to 3 minutes.  Adjust heat so that broth simmers.

7.  Stir in cornstarch and water and stir until thickened.

8.  Add cutlets back into thickened broth mixture.  Cover the pan with a lid and keep cooking on low heat until cutlets are cooked through.

Gluten Free Beef Stew

2 lbs beef stewing meat

Whole grain white rice flour for coating meat

Olive oil enough to just coat the bottom of the stew pot

2 to 3 bay leaves

1 or 2 chopped shallot

1 or 2 garlic clove cut on half

1 pinch or more of dried rosemary 

1 pinch or more of dried thyme

3 to 4 carrots diced large

2 celery stalks diced large

1 large handful of string beans cut into one inch lengths

1 cup of peas (thaw and wash thoroughly under water if frozen)

2 to 3 cups of Chicken or beef broth (enough to cover meat and veggies)

Prepare the meat.  Cut into cubes and bring the meat up to room temperature (about 20-30 minutes).

Lightly cover the bottom of your pot/Dutch oven (heavy stainless steel or enamelled cast iron) with olive oil.

Next, heat your pot on the stove for about 7 to 10 minutes depending on how heavy your pot is.  My cast iron Cuisinart Dutch oven takes about 10 minutes.

While heating place two bay leaves in the oil.  If you see little bubbles forming around the leaves, it is a sign that your oil is hot enough.

When oil is hot, sear your meat on all sides in batches.  Put in a plate.

Turn down the heat and add shallots.  Cook until soft.

Add a bit of the broth enough to cover bottom of pot and begin scraping the bits from the bottom.  Add the meat and coat it with the scraped mixture.  Add enough broth to cover meat and stir until thicken.  Add the vegetables except for and softer ones like the string beans, potatoes or peas if using.  Add these softer vegetables about a half hour before the end of cooking time.  Adjust heat so that stew  simmers slowly.

Cook on the low heat on stove for two hours.   Check and stir from time to time to make sure stew does not stick.

Serve with rice.


3 tablespoons olive oil (and some more if needed)

4 boneless, skinless chicken thighs or 2 chicken breasts, cut into one inch pieces

8 oz chorizo sausage sliced into 1/2 inch pieces

1/2 onion, finely chopped

2 celery stalks, finely chopped

1 large, sweet, red bell pepper, finely chopped

2 cloves of garlic, minced

2 teaspoons of fresh thyme or fresh oregano

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 bay leaves

2 cups long grain rice

1 can (796ml) diced tomatoes

2 cups chicken broth

1 lb medium or large shrimp

1/4 cup finely chopped green onions and parsley (optional)

1. Heat oil in a large, oven proof pot.  Brown the chicken and then the chorizo.  Set aside in a bowl.

2. Add more oil to the pot if needed to cook the onion, celery and red pepper until soft.

3. When the vegetables are soft, add the garlic, thyme or oregano, salt, cayenne and bay leaves.

4. Add the rice coating it with the mixture.

5. Stir in the diced tomatoes, broth and tomato paste and bring to a boil.

6.  Mix in the browned sausage and chicken pieces.

7. Transfer the pot to a 350 degree oven for 35 to 40 minutes or simmer on the stove top, stirring occasionally until the rice is tender.

8.  The shrimp is added in the last ten minutes of cooking time or cooked in a skillet and then added when jambalaya is done.

9. Sprinkle chopped green onion and parsley on top before serving if you like.

Tip: Instead of canned tomatoes and tomato paste, you can use marinara sauce.

Serves 8.

Butternut Squash Soup

Olive oil (enough to sauté garlic and onions, 2 to 4 tablespoons)

1/2 onion or 2 leeks, chopped

1 garlic clove, minced

3 large carrots, diced

2 celery stalks, diced

1 potato, peeled and diced

1 butternut squash, peeled, seeded and diced

Chicken broth (enough to cover vegetables, 3 to 4 cups). If you do not have broth, use Organic GoBio chicken bouillon cubes which are gluten free. Dissolve 2 or 3 cubes while you sauté the onion and garlic, or add cubes after you cover the vegetables with water.

In a large pot, cook the onions and garlic until soft. Add carrots and celery and cook until tender. Add a bit of water to these vegetables if they begin to stick to the pot. Add the potatoes and butternut squash. Pour enough chicken broth to just cover the vegetables. Bring the mixture to a boil, reduce heat and then simmer for 30 to 45 minutes until all the vegetables are tender. Use a blender or a hand mixer to purée the mixture into a smooth and silky consistency. Season to taste with salt and pepper if required.

Allergy-free Chocolate Cupcakes

These cupcakes are moist and delicious.  No one will believe they are wheat, egg, and dairy-free.  I frost and decorate them for special occasions.

Preheat the oven to 350 degrees and place 12 cupcake liners in a good quality cupcake pan.  I use Baker’s Secret Pro.

1 cup of apple sauce

1 teaspoon of vegetable oil

1/2 cup white sugar

1 teaspoon pure vanilla extract

3/4 cup oat flour

1/4 cup brown rice flour

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon cinnamon

1/2 cup Enjoy Life chocolate chips

In a large bowl, mix the applesauce, oil, sugar and vanilla.  In another bowl, wisk the rest of the ingredients except  for the chocolate chips.  Add these whisked ingredients to the first bowl and mix well.  Fold in the chocolate chips last.

I use a tablespoon to fill the cupcake liners a little more than half way with batter.  Bake for 20 to 22 minutes.  Cool the cupcakes in their pan for about ten minutes before putting them onto a cake rack to finish cooling.  I keep leftover cupcakes in a container with a lid in the refrigerator.