Soy-free, Gluten-free Teriyaki sauce

I love teriyaki chicken rice bowls. Losing our local Love Love Teriyaki from our normal date night venues has been a tragedy. BUT I have managed to replicate a sauce which fills the teriyaki void in my soul and is both soy and gluten free. 

Everything Free Teriyaki Sauce

Ingredients:

1 cup Sake (Japanese Wine- kind of)

1 cup Coconut Aminos Seasoning Sauce (soy sauce replacer)

1/2 cup Mirin (Japanese Sweet Wine)

1/4 cup sugar

salt to taste

Combine first ingredients in a sauce pan over medium heat for 3 minutes. Taste test. Does it needs more salt, sugar, Mirin? I rarely have to add more Sake. Add a pinch of salt. Taste again and adjust accordingly. 

Allow to simmer for around 15 minutes, until sauce is syrupy.

My husband likes this sauce over jasmine rice, grilled chicken strips from Costco (no additives), and shredded lettuce. I love it with jasmine rice, steamed fresh broccoli and fresh green beans. Yummm!

Heavenly Pumpkin Muffins

I may be obsessed with pumpkin lately, but 'tis the season :) The original recipe for these little delights came again from the Gluten Free Goddess blog with her "Pumpkin-pie Bread", but try as I might I couldn't get it to set up in "bread" form. So, in a desperate attempt to taste what  commentators raved about, I altered the recipe slightly and poured it into muffin tins. Perfecto!!! 

Heavenly Pumpkin Muffins

Ingredients:

1 cup packed brown sugar

4 tablespoons pure maple syrup

1/4 cup canola oil

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)

1 tablespoon vanilla extract

1 cup canned pumpkin 

1/4 teaspoon apple cider vinegar or lemon juice

1/2 cup buckwheat flour

1/4 cup millet flour

1/4 cup sorghum flour

1/2 cup tapioca starch or potato starch

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Preheat oven to 350. Line 18-24 muffin cups with paper liners. 

Combine all ingredients in a large bowl and mix until combined. Do not over-mix or these will be some tough muffins. 

Carefully pour into prepared muffin tin, filling each cup about 3/4 full. 

Bake 20-30 minutes, or until a toothpick comes out clean. Humidity and ovens affect baking time, so check back often in that 10 minute interval.

Cool on an iron rack to prevent soggy-bottom-syndrome. 

These muffins are definitely best the first day. If they must be kept do not cover or wrap, just leave in open air. They are incredibly light and fluffy, but turn soggy quickly if covered. 

Awesome GF Vegan Pancakes

I've done it!!!! I have finally perfected my GF vegan pancake recipe and now I can share the love with you :) In case you haven't noticed, finding a good gluten free vegan pancake recipe online is difficult. I found one on the website "Go Dairy Free" awhile back, and while it was a good start, I must say those pancakes better deserved the name "tortilla", due to poor texture and zero flavor. I am of the school of thought that believes a pancake should be enjoyable with or without syrup and these just didn't cut it. 
Until I came along.....

Gluten-Free Vegan Pancakes 
Ingredients

• 1-3/4 Cups Plain Milk Alternative of Choice (I used rice)
• 1/4 Cup Canola Oil, Plus Some for the Skillet
• 2 Tablespoons Ground Flaxseed
• 2 Tablespoons Honey (Agave Nectar if vegan)
• 2 Teaspoons Apple Cider Vinegar (lemon juice might work too)
• 2 Teaspoon Vanilla Extract
• 2 Cups Gluten-Free Flour Blend (buckwheat blend)
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 tsp sugar
• 1 1/4 tsp xanthan gum

Measure the milk alternative in a glass measuring cup. Stir In the 1/4 cup of oil, flaxseed, agave or honey, vinegar, and vanilla. Set aside for moment. In a pitcher, sift together the flour, baking powder, baking soda, xanthan gum, sugar, and salt. Add the milk alternative mixture and mix well. Heat a small amount of oil in a large skillet over medium-low heat (250 degrees). Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, and they are very golden brown (time varies). Flip and cook the other sides for about 2 to 3 minutes, or until golden brown (my photo doesn't show it, but pancakes will be a little "grayish" due to the buckwheat).

Serve with maple syrup, fresh fruit, or your favorite whipped “cream” topping.

Corn-Free Powdered Sugar

If you, or the person you cook for are allergic to corn, you know that everything containing powdered sugar is now off limits. Powdered sugar contains cornstarch as an anti-caking agent, and I have yet to find a single brand that uses an alternative.
Luckily, it's very easy to replicate.

Powdered Sugar
In an uncontaminated coffee grinder, blend 1 cup sugar (superfine is better) with 1 tablespoon tapioca or arrowroot starch until it is a very soft, fine powder.

That's it!! Enjoy!!!