All Purpose Gluten-Free Flour Mix

- 1 cup brown rice flour (requires refrigeration)
- 1¼ cup white rice flour
- ¼ cup potato starch flour
- 2/3 cup tapioca starch flour
- ¾ cup sweet rice flour
- 1/3 cup arrowroot
- 2 teaspoons guar gum

Mix together & store in air tight container.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a month’s worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of guar gum per cup flour mix. Bread, pizza crust, breadsticks, etc. require specific flour combinations for best results

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

All Purpose Gluten-Free Flour Mix

Zucchini Pancakes

• 5 organic zucchini
• 4 organic whole eggs
• 2 cloves of organic garlic, finely minced
• 1 tablespoon of organic onion, finely minced
• 1 tablespoon of Fresh rosemary, finely minced
• 1 cup of flour, (I use King Arthur’s organic white wheat)
• ½ cup Romano Pecorino cheese, grated (for dairy free, use soy or rice cheese substitute)
• ½ teaspoon of sea salt
• Salt & pepper to taste
• Local organic wildflower honey or maple syrup

Shred zucchini & toss with ½ teaspoon of salt. Place in colander. Position plate on top and weight down with some heavy cans to drain liquid for about 15 minutes. Discard liquid.

In a bowl beat eggs lightly. Add remaining ingredients and stir lightly until just moistened. Batter will be slightly lumpy. Add zucchini & fold until combined.

On a hot lightly oiled griddle, drop a heaping tablespoon of mixture & spread out into about a 3” circle & cook for about 3 minutes on each side or until brown.

Serve with just a few drops of warmed honey or maple syrup, not too much as you want to enjoy the flavors of the savory pancakes.

Can be frozen & reheated at 425 degrees for about 5-8 minutes

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Zucchini Pancakes

Eggplant & Zucchini Towers

This time of the summer the eggplant is so beautiful and plentiful. I love trying something new with a blend of summers flavors. Eggplant & Zucchini Towers make a wonderful side dish or stuff between some ciabatta bread for a great sandwich!

• 1/2 cup plus 2 tsp. extra virgin olive oil, plus more as needed
• Salt and freshly ground pepper
• 4- 6 garlic cloves, minced
• Small bunch of basil leaves, coarsely chopped
• 1 Tbs. chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 4 sweet onions, sliced 1⁄4 inch thick
• 1 eggplant, sliced 1/4 inch thick
• 5 tomatoes, sliced 1/4 inch thick
• 4 zucchini, halved crosswise and sliced lengthwise 1/4 inch thick
• 1/2 cup coarsely grated Pecorino Romano cheese (This is made from Sheep milk, so allergies to cow’s milk is allowed)

Directions:
Preheat an oven to 425°F.

In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.

Rub the bottom and sides of a sheet pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onion mixture and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil.

Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with cheese and bake for 7 to 10 minutes until melted. Let the vegetables rest for 5 minutes before serving.

Recipe by Cindy Karas from “Gourmet Sensations, Healthy Food Alternatives”

Eggplant & Zucchini Towers

Cucumber Mint Water

What am I going to do with all this mint in my garden? Try this lightly flavored water on a hot & humid afternoon to hydrate & relax. I served this at a cook off at the Wake Forest Farmers Market & everyone was amazed at how refreshing it was!

• I/2 gallon of distilled water, room temperature
• 1/2 cucumber, thinly sliced
• 1 lemon, juiced
• 1 cups of fresh mint from your garden, crumbled a bit in your hand to release the oils (I used chocolate mint that I bought at Herbfest this year)

Pour water into a pitcher & add the cucumber, lemon juice & mint. Let steep for about an hour at room temperature & chill. I would say to discard the contents from the pitcher after a day but we drink it up so quickly ours is usually gone that day!

Recipe from Gourmet Sensations, Healthy Food Alternatives for Body & Soul by Cindy Karas

Cucumber Mint Water

Asian Beans with Onions & Sundried Tomatoes

Asian beans are somewhat new to me as I discovered them last year at the Wake Forest Farmers Market. Elizabeth from Wild Onion Farms sells these organic beans & suggested I try them. Let me tell you… Asian Beans are awesome & I buy them every week. This is my favorite way to prepare them!

• 1 bunch of Asian Beans, washed & cut in 2” pieces
• 1 large Vidalia Onion, sliced in 1/4 “ rings
• 1⁄2 cup of cooked & cooled organic brown rice
• 4-6 cloves of fresh Garlic, chopped
• Pinch of red pepper flakes
• 1⁄4 cup of Sundried tomatoes, minced (I use them packed in oil for great additional flavor)
• 1 lemon, zest & juiced
• 1⁄2 teaspoon of freshly grated ginger
• 1⁄2 Pine nuts
• Salt & pepper
• 1 tablespoon Toasted Sesame Oil

In a sauté pan on medium heat, add evoo to lightly cover bottom of pan. When warm add onions, red pepper flakes and salt & pepper & sauté for about 2 minutes tossing occasionally. Add the beans, garlic, ginger, tomatoes & nuts & cook for about 5 min or until the onions begin to soften & the nuts begin to toast. (You may need to lower the heat a bit and possible add a touch more evoo). Add the Toasted Sesame Oil, rice, zest & toss till beans are al dente. Add lemon juice & mix well.

This is a delicious dish served hot or as a cold salad. Double the recipe for larger crowds

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Asian Beans with Onions & Sundried Tomatoes

Cherry Tomatoes with melted Mozzarella

• 1 pound fusilli pasta
• 3 tablespoons of extra virgin olive oil
• 4 cloves garlic, minced
• 1 bay leaf
• 3 cups cherry tomatoes, quartered (about 1 1/2 pints) if you can find the orange tomatoes, they are less acidy
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup packed fresh basil leaves, chopped coarsely
• 8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the evoo over medium heat. Add the garlic and sauté about 2 minutes. Add the tomatoes, bay leaf, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist.

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Cherry Tomatoes with melted Mozzarella

Cheesy Dairy free Zucchini Parmesan

My friend Bob Peters gave me some large zucchini from his overflowing garden, so I decided to make my version of Zucchini Parmesan… with no dairy!

• 2 large zucchini’s sliced in 1/4 “ rounds
• 2-3 cups of spaghetti sauce
• 8 oz. of rice or soy mozzarella cheese, you can buy it at a health food store
• EVOO (extra virgin olive oil)
• Salt & pepper
• Fresh basil leaves
• Fresh oregano

Drizzle a little EVOO in the bottom of a skillet & sauté sliced zucchini and salt & pepper till slightly browned but not fully cooked. Remove & set aside.

In a casserole dish, place just enough sauce to lightly cover bottom of the dish. Layer using zucchini, sprinkle lightly with oregano & place a few basil leaves on top, sauce & cheese. Continue layering ending with cheese.

Bake in a 350 degree oven for about 20-30 minutes or until bubbly.

Recipe from “Gourmet Sensations, Healthy Alternatives” by Cindy Karas

Cheesy Dairy free Zucchini Parmesan

Apple Bread

Enjoy this great snack in between meals or for the kids after school!

• 1, 3 lb bag small organic apples
• 2 cups raw sugar
• 1 cup canola oil
• 3 eggs, lightly beaten
• 2 t vanilla
• 3 cups flour, (I use King Arthur organic white, whole wheat)
• 2 t cinnamon
• 1t baking soda
• 1⁄2 t salt
• 1 cup toasted pecans

Peel, core & finely chop apples. Set aside.
Stir together sugar & next 3 ingredients in large bowl.
Sift together flour & next 3 ingredients; add to sugar mixture stirring until just blended. (Batter will be stiff.) Fold in chopped apples & pecans.
Divide batter into 2 greased & floured 9 x 5” loaf pans

Bake @ 350 for 1 hour or until a wooden toothpick inserted in the center comes out clean. Remove & cool on a wire rack.

Apple Bread

Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence

• 4 baby Italian eggplants (about 1 pound total), scored


• 1/2 cup extra-virgin olive oil, plus more for drizzling


• Kosher salt and freshly ground black pepper


• 2 garlic cloves


• 1 tablespoon tahini paste


• 1/2 lemon, juiced


• 1/2 teaspoon ground cumin


• Handful cilantro leaves, roughly chopped
  

Pita Crisps:

• 8 large pita rounds, cut into strips


• 2 tablespoons za'atar dry spice


• 1/2 cup extra-virgin olive oil


• Kosher Salt

Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.

When the eggplants are cool enough to handle, cut off tops.

In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping.

To make pita strips.

Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.

Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence