Gluten Free Recipes

Ingredients

• 1/2 lb dates, finely chopped
• 1 cup boiling water
• 3/4 cup all-purpose flour (note: contains gluten)
• 3/4 cup whole bean flour
• 3/4 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 tbsp soft margarine
• 1 tsp vanilla

Directions

1. Line bottom only of 8 x 4 inch (1.5 L) nonstick loaf pan with waxed paper cut to fit. Set aside.
2. In small bowl, combine dates and water; set aside for 10 minutes to cool.
3. In mixing bowl, stir together all-purpose and whole bean flours, brown sugar, baking soda, baking powder and salt.
4. In small bowl, beat together egg, margarine and vanilla. Stir into date mixture. Add to dry ingredients all at once; stir just until moistened. Pour into prepared pan; smooth top.
5. Bake in 350°F (180°C) oven for about 55 minutes or until tester inserted into centre comes out clean.
6. Let cool for 5 minutes. With knife, loosen sides and ends. Invert onto wire rack; remove paper. Let cool completely.

Ingredients

• 1 1/2 cups whole bean flour
• 1/4 cup cornstarch OR rice flour
• 1/4 cup cornmeal
• 2 tbsp gluten-free baking powder
• 2 tsp granulated sugar
• 1/2 tsp salt
• 1/3 cup soft margarine OR butter
• 1 cup 2% milk

Directions

1. In mixing bowl, stir together bean flour, cornstarch, cornmeal, baking powder, sugar and salt.
2. With pastry blender or two knives, cut in margarine until mixture resembles a combination of coarse and fine crumbs.
3. Quickly stir in milk to make soft dough. Turn out onto surface lightly sprinkled with cornstarch. With hands lightly dusted with cornstarch, knead 8 to 10 times or for about 20 seconds until dough feels smooth.
4. Roll out or pat, to 1/2 to 3/4 inch (1 to 2 cm) thickness. With floured 2 to 2 1/2 inch (5 to 6 cm) round cookie cutter, cut out rounds. (Or with a sharp knife, cut dough into squares, triangles or rectangles.) Place on nonstick baking sheets 1 inch (2.5 cm) apart.
5. Bake in 400°F (200°C) oven for 12 to 15 minutes or until golden brown.

Ingredients

• 1 tsp canola oil
• 1 onion, chopped
• 1 stalk celery, finely chopped
• 1 carrot, grated
• 1 clove garlic, minced
• 1/3 cup finely chopped walnuts or pecans
• 2 cups cooked red kidney beans, mashed
• 1 1/4 cups canned tomato paste
• 2 cups water
• 1 tsp ground thyme
• 1/2 tsp ground oregano
• salt and freshly ground black pepper
• 2 cups 1% cottage cheese
• 1 egg, lightly beaten
• 12 oven-ready lasagne noodles
• 2 cups shredded mozzarella cheese (8 oz/250 g)
• 1/2 cup grated Parmesan cheese

Directions

1. In large nonstick skillet, heat oil over medium heat; cook onion, celery, carrot, garlic and nuts for about 6 minutes or until onion is translucent. Stir in mashed beans, tomato paste, water, thyme and oregano; bring to boil. Reduce heat and simmer for 15 minutes or until slightly reduced and flavors have mingled. Season to taste with salt and pepper.
2. In small bowl, combine cottage cheese and egg; mix well.
3. Set 1 cup (250 mL) sauce aside. Spread 3/4 cup (175 mL) of the remaining sauce over bottom of 13 x 9 inch (3 L) baking or lasagne dish. Arrange layer of 4 lasagne noodles over sauce. Spread half of the remaining sauce over noodles, then half of the cottage cheese mixture and half of the mozzarella cheese. Cover with second layer of 4 noodles. Repeat sauce and cheese layers. Top with remaining noodles. Cover completely with reserved sauce. Sprinkle with Parmesan cheese.
4. Bake in 350°F (180°C) oven for about 40 minutes or until noodles are tender. Let stand for 10 minutes before serving.