Best DairyFree ‘Butter’ EVAH!

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Since my daughter had to go dairy free as well as gluten free, my life has been in a conundrum. I love to cook, and the main tools in my cooking arsenal are olive oil, avocado oil and butter. Olive oil and avocado oil can substitute well in a lot of places, but there just doesn’t exist a good substitute for dairy.
I’ve experimented with various ‘vegan’ products and while they are getting better, many are just not there….until now!

This vegan butter is seriously a game changer for me, and my resistance to compromise on taste and quality. I simply hate having to settle for producing an inferior product, just to be able to have it. My daughter has tried enough mediocre GF/DF products to agree with me.

Enter Miyoko’s Creamery European Style Cultured VEGANButter. This product has changed my attitude (did i say that out loud?) about non-dairy cooking.

My first foray into testing was grilled sandwiches. Personally, as a super-sniffer I find most ‘vegan’ butters to be at best, meh. Sure, they are adequate when spread on something, but cooked/melted they take on a rancid smell.
IMHO.
(I believe this to be due to the fact that vegetable oil is processed at such a high heat to extract, that it is actually made sorta rancid. Of course, the processors then have to ‘bleach’ the smell out to make it palatable to consume. Well, I can smell it. Ick.)
This ‘butter’ performed like a charm. The toast was browned (a big complaint of non-dairy products), crunchy, and had the real creamy – smooth taste of butter. Pancakes performed just as well. Eggs need a touch of olive oil to keep from sticking, but I find that to be an issue with real butter also – due to the solids. The taste? Buttery.

Seriously…can I emphasize again: TASTES. LIKE. BUTTER.

Granted, this is european style cultured butter, with a smidge of that cultured tang, certainly not a negative in my book.

Since I’ve started using this product around Easter, I decided to try an egg bake.  I tested this in a GF cinnamon raisin bread, ‘French Toast’ style egg bake. I used this ‘butter’ mixed with brown sugar, sliced almonds and a bit of GF flour for the topping. While it did not hold up in a typical style crumble, (maybe next time I’ll use some oats) it did melt and created a nice crunchy caramelized top to the bread-y eggy concoction. I need to research the science to figure out how to keep the topping more texturally firm, but it was SOOOOOO GOOD!
And baked potatoes? Oh yeah. Slather it on.

I’m looking forward to testing out some of my daughters favorite sweets and treats using this product. I can’t wait to make ‘butter’-cream frosting and a butter cake.

I’ll keep you posted, so keep checking back. This one is definitely going to be a pantry item for me.

 


Naturally Gluten Free Cornbread

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Welcome to fall! With the autumn crispness in the air, chili in many forms, becomes a regular on my dinner table. We love turkey chili, beef chili, vegetarian chili. We love it mild or light-your-head-on-fire hot. My favorite side dish for chili is cornbread.

I’ve tried many cornbreads, and I’ve found far too many that are dry and dusty, or the flavor of corn is masked by other ingredients. I really like corn to be the star of cornbread. I also need it to be gluten free…and low in the dairy protein. My kids are gluten intolerant and my youngest is having issues with dairy and dairy protein. Interestingly, it seems butter can be considered ‘dairy free’ because it is a fat and the amount of protein in it is fairly minimal, especially ghee. And my daughter (thankfully) can manage butter.
I haven’t made this with anything other than butter, but I imagine you can substitute a butter flavored shortening if you must be 100% dairy free.
This is my mothers recipe, and I can remember her baking it in a cast iron pan at our mountain cabin. My brother and I would come in from being outside in the clean mountain air with a ravenous appetite, and my mother would pull this hot out of the oven for us to gobble up. I really hope you enjoy it as much as we do in my house. Its moist, buttery, tender, and bursting with corn flavor.

As always, read through the entire recipe before starting, and if you have questions, feel free to leave them in the comment section.

Moms Naturally Gluten Free Cornbread

6 Tbsp of Butter, softened
2 Eggs
1/2 Cup sugar
1/2 Cup Cottage Cheese (I use 1%)
1/2 Tsp Salt
1 Can Creamed Corn
1 Cup Corn Meal. (I use Bobs Red Mill)
1 Tsp Baking Powder, mixed with a little milk or milk substitute just before adding.

Preheat oven to 375 degrees.
1. Cream butter and sugar together using a stand mixer or electric mixer.
2. Add eggs, beating between each egg addition. This will look loose, but don’t worry about it.
3. Add cottage cheese, salt and creamed corn. Stir to combine.
4. Add cornmeal, mix until well blended.
5. Mix baking powder with a little milk  or dairy-free milk substitute, if needed. Add to the batter and stir to combine.
6. Pour batter into a greased or buttered baking dish 8×8 or small casserole of equivalent volume, (see photo below), or use a 10 inch cast iron pan like my mother used.
7. Bake for 45 minutes, rotating pan halfway through. Use a toothpick to test for doneness. Let cool 10 minutes before serving.
This bread is very moist, use a small spatula to remove cut pieces.

ENJOY!

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(This small casserole is 10 x 6.5)


Protein Packed Gluten Free Maple Pancakes

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Are you looking for a healthy alternative to a protein shake for breakfast? I was. It’s cold this spring morning in MinneSNOWta, and I was craving something warm and comforting, so I whipped up one of these delicious, tasty, maple infused gluten free pancakes. This recipe makes one nice big pancake. It could easily be split for two with an egg on the side.

Protein Packed Gluten Free Maple infused Pancake

1/4 cup Oat Flour
1 scoop of your favorite Protein Powder. (I use Melaleuca’s vanilla Pro-Flex)
1 tsp Baking Powder
1 egg White
1/4 cup Yogurt (I used Noosa honey yogurt)
Coconut Milk to thin to desired consistency (alternatives: Cashew, Soy, Rice or Dairy milks)
1/2 tsp Maple extract (optional)
1/2 tsp Vanilla Extract.

Coconut oil to fry. You can use whatever oil you care for, I like coconut.

In a small bowl, add the baking powder and protein powder, to the oat flour.
Whisk the egg white into the yogurt, add both extracts.
Add the liquid to the dry ingredients, adding coconut milk to thin to desired consistency.
Melt some coconut oil in a non-stick skillet and add pancake batter. Cook over medium heat until browned on one side, flip and finish cooking.

I garnish with fruit, drizzled with a little maple syrup. This pancake is naturally sweet from the protein powder and yogurt, so its up to you.
You can always spread with a nut butter and roll it up for a great ‘to-go’ breakfast on the run.

What is your favorite protein based pancake? Can you call it ‘healthy’? Yeah, I know this one has oat flour, but I like the fiber it adds and not only does it fill me up for hours, but it balances the approx 39g of carbs with approx 28g protein.
(This is an approximation, erring on the low side – not adding in the milk used nor amount needed. Check your own ingredients and calculate based on what you’re using, if you really want to know)

Leave your feedback in the comments.