Tuesday, July 5, 2011

Summer in the garden

With summer here and family and friends coming and going, we remain gluten free at our home. The greatest compliment was from a recent weekend guest that said he never missed or would have suspected he spent the entire weekend gluten free.

Our garden is coming to life with zucchini, many herbs and the other crops are soon to follow. Here are some easy recipes to use for that zucchini, that grows like a weed once it gets started. These recipes are  free of : gluten, egg, dairy, tree nuts and peanuts.

My daughter's favorite:

2 cups of finely chopped, I use a potato peeler, of zucchini
A handful of fresh basil, finely chopped
Saute in 1T of olive oil until slightly brown


Zucchini on the grill:

Slice 1 medium zucchini on it's side into 1/4 inch pieces and drench each piece with olive oil and basil.
You only need a few moments on each side and they are done.


Zucchini Cookies:

Beat:
1/2 c margarine of choice, I use Earth Balance
1/2 c brown sugar
1/4 c honey
1 egg replacer, I use EnerG
1/4 c apple sauce

Combine and add:
1 1/4 c brown rice flour
1/4 c rice bran, I use enerG
1/2 c white rice flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 tsp plain powder gelatin, to hold the mixture together

1 c shredded zucchini
May also add:
1/2 c Enjoy Life chocolate chips
1/2 c coconut

Combine all ingredients well and drop by teaspoon onto greased cookie sheet and flatten. Bake at 350 15- 18 minutes.

My son loves the cookies, please share your comments.




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