Gluten Free Vegan Zucchini Bars

          Before I became a food allergy mom, I always bake snack treats for my children.  It's my sneaky way of making sure the kids especially Child #2 eat vegetables and fruits.  The zucchini bars or Z bars as we call it, are a staple in their lunch bag. The original recipe that I developed for these bars is loaded with fresh veggies, applesauce and has reduced amount of sugar.  Something that makes me smile every time they ask for another slice.  (wink, wink)

 

           When we started to convert to a gluten free lifestyle and eliminate the food allergens of the kids, I spent a lot of time researching and trying flour combinations to recreate these Z bars.  Unlike carrots or apples, I found out that zucchini tends to be less forgiving and temperamental if prepared without eggs and wheat.

 

            After some or should I say many trial and error baking sessions, I finally came up with this new Z bars.  This recipe produces a very moist cake-like texture making it really addictive.  It is not very sweet so it's fine kick it up a notch by serving it with some frosting or even buttery spread.  If you are able to get young fresh zucchini, you can use it with the skin on. Otherwise, I suggest peeling some of the skin off because it will leave a bitter after taste. 

 

           Give this recipe a try, you can even use it for a birthday cake.  I'm pretty sure your family will love it as much as we do. 

           Enjoy!

-Rozelyn

Ingredients:

3/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup sugar
3 Tbs. flax meal
9 Tbs. lukewarm water
2 1/4  cups grated zucchini
2 1/4 cups Gluten Free Flour Mix (see it here)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tsp. vanilla extract

1. Preheat oven to 350 degrees.  Line a 9x13 pan with aluminum foil or parchment paper and lightly grease with oil.
2. Make flax goo by combining flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.
3.  In a big bowl, whisk gluten free flour mix, cinnamon, salt, baking soda, baking powder and nutmeg.
4. Using a mixer, cream the oil, sugar and flax goo for about 2 minutes or until well incorporated. 
5. Then add the vanilla extract and zucchini.
6. With the mixer running on low, slowly add the flour mixture.  Don't over mix.
7. Pour the batter on the prepared pan and bake in the oven for 50 - 70 minutes. The bars are done when a toothpick is inserted in the middle of the pan it comes out clean.
8. Move the pan on a wire rack and let the cake cool completely before cutting and frosting.

Finally A Dairy Free Chicken Alfredo Pasta

      Chicken Alfredo is one of my favorite pasta dishes.  There is something so comforting about the creamy, salty and cheese laden sauce that makes it such a special treat.  So when the food allergy news broke, I thought I will never have the chance to cook this yummy pasta dish at home anymore. 

     

       One day, while preparing for dinner, my children started asking for a white pasta sauce. Just my luck.  How can I possibly make a cream sauce without cream or milk? I'm pretty sure coconut milk, unsweetened rice or almond milk will not be a good alternative because these kids know what an Alfredo sauce should taste like.  Cream cheese even the vegan one is out of the question too because of the soy content. Challenging? Oh yeah.  Impossible? I don't think so. 

 

        While looking for the can of anchovies in the pantry, (Yes! I put some anchovies in my regular Alfredo sauce.) I accidentally came across this can of cannellini beans.  Light bulb moment!  If I can make these beans really creamy and add enough flavor, I might be able to get a taste close to our beloved cream sauce.  So where do I get this weird idea? Okay, I confess, I have an obsession with the show Chopped and it looks like it's paying off. :D

 

        After a few tinkering, I finally came up with this recipe.  Take note that I didn't use any salt because the anchovies gave it the much needed flavor.  If you are not into anchovies, you can use bacon instead.  Simply put raw bacon pieces (about 5 stripes) in a big pan and cook until you have about 2 Tbs. of bacon grease. Remove the cooked bacon and use the grease to sauté the sundried tomatoes and make the sauce.  Once the dish is done, crumble the bacon and sprinkle on top.  You may have to add some salt in the sauce because the bacon doesn't have the same salt content as the anchovies. 

 

        Give this one a try, it's a little healthier than the original Alfredo Sauce too. Who knew cooking food allergy friendly dishes is starting to be fun?

 

        Happy Monday!

 

- Rozelyn

Ingredients:

1 15 oz. can cannellini beans
4 cloves garlic
1 1/2 cup chicken broth
1 tsp. extra virgin olive oil
1 2 oz. can anchovies in Extra Virgin Olive Oil
1 cup cooked chicken breast (sliced thinly)
1/2 tsp. nutmeg
1/2 tsp. onion powder
1/2 tsp. ground black pepper
4 oz. Daiya jack style cheese (shredded)
2 Tbs. sundried tomatoes chopped
3 Tbs. fresh sage chopped
1 lb. gluten free pasta of your choice (cooked according to package direction)
* some pasta liquid (water where you cooked the pasta)

1. Using a blender or food processor, puree the beans, garlic and broth until really smooth and creamy. Set aside.
2. In a big pot, sauté the anchovies in olive oil until it turns into a paste. Mix in the sundried tomatoes and let the flavors blend for about 2 minutes.
3. Add the pureed bean mixture, chicken and season with black pepper, nutmeg and onions powder.  Bring to boil.
4. Lower heat and add shredded Daiya cheese substitute.  Mix well until the cheese melts.  Taste and adjust seasonings if necessary. If needed, add some salt.
5. Add the cooked pasta and stir to coat with the sauce. 
6. Turn off heat and sprinkle the chopped sage.
7. Serve hot. 

Tips:
      If the sauce is too thick, add some pasta water. 
      Puree the beans really well and simmer it for at least 10 minutes to remove the grainy texture.

     

Friday Freebie Finds - Gluten Free, Paleo Ebooks and more

       Hello Frugalista Moms!  This weird Jersey weather is just driving me crazy.  It's officially the third day of Spring yet our temperature here is still below freezing.  The wind isn't a big help either.  On top of that, my allergies are kicking it --- sneezing, watery eyes, runny nose.  You know the drill. 

 

       Since I'm taking a break from cooking today, I decided to look around the web for interesting ebooks to read.  Oh did I mention that these are all FREE today too? Just download, read and decide whether you like to keep them or simply delete. 

 

       I know you are all excited so I will not take long.  Plus I can feel the zyrtec is taking effect now.  Hope you all have a happy weekend!

 

- Rozelyn