DF Irish Soda Bread

I love Irish Soda Bread and figured it would be just as good doing a Dairy Free version.  We loved it!  I did not use raisins this time.  I prefer raisins but I wasn't sure how the family would react to them.  I will try them next time.  I would love to start using some Whole Wheat Flour but I can be such a chicken.  Sometimes some things just HAVE to be made with White Flour.  This is a very easy recipe and I loved the texture of this bread!  It was a great addition to our St. Patricks day Irish dinner.

Ingredients:
4 c. Flour
1/4 c. White sugar
1 tsp. Baking Soda
1 Tbsp Baking Powder
1/2 tsp. Salt
1/2 c. Margarine, softened
1 c.  DF Buttermilk (1 c. Rice or Almond milk with 1 Tbsp. Vinegar (I used cider))
1 Egg, scrambled
2 Tbsp. Margarine, melted
2 Tbsp. DF Buttermilk

Directions:
1. In mixer mix together Flour, Sugar, Baking Soda and powder, and salt.
2. Add Margarine and mix until margarine is well incorporated...like you would pie dough or pastry...until it gets a cornmeal like texture or you no longer have chunks of margarine.
3. Add the 1 c. DF buttermilk and egg.  Mix until all together into a dough.
4. On lightly floured surface, knead dough 5 times.  Roll into a ball and put on a lightly greased cookie sheet or baking pan.  Cut an X into the top about 1/4 in (ish) down.
5. Melt the 2 Tbsp. margarine and mix with 2 Tbsp buttermilk.  Brush top of the bread with mix.  (I re-brushed the bread about every 10 min until bread was finished.)  Bake at 375° for 45-50 min. or until butter knife comes out clean.  Serve hot with jam and butter...mmmmmm....

Biscuits

I used my Bisquick type mix for this recipe and the family loved them!  I used Rice milk instead of regular milk so it would be "Vanessa friendly" which is a common saying around here.

Ingredients:
2 1/4 Bisquick type  mix
2/3 c. Rice Milk (or any kind of milk)

Directions:
1. Mix all ingredients.
2. Knead on Mix floured surface 10 times.
3. Roll to 1/2 inch thick and cut with a glass or biscuit cutter.
4. Bake on Pizza pan almost touching at 450° for 10-12 min.

Calzone Crust

Ingredients:
2 1/2 tsp. active dry yeast
1 c. warm water
1 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
2 1/2 c. flour
1 tsp. olive oil

Directions:
1. Dissolve yeast in water with sugar until foamy.  Takes about 5 min.
2. Add oil and salt and 1 c. of the flour mixing until smooth.
3. With your dough hook add rest of flour and kneed until elastic.  Took me about 5 min on my kitchen aid.
4. In a separate bowl with the last tsp of oil, lay the dough in the oil, flip it and cover and let sit for about 40 min.  It should be almost doubled.
5. Punch dough down lightly.  Twist in half, then twist in thirds so you end with 6 equal balls of dough.  Roll out into thin circles.
7. Fill with desired fillings.  Fold in half and roll and pinch the ends together forming a ridged half moon.
8. Brush with scrambled egg.  Bake at 375° for 30 min. 

Oatmeal blender pancakes-phase 2

3 eggs (3 tbsp powdered egg and 6 tbsp. water)
1/4 c. water
1 scoop vanilla whey powder
1 c. rolled oats
2 pkts. truvia
1 1/2 tsp baking powder
*opt:  1/2 tsp. cinnamon, 1/2 tsp vanilla, maybe some cocoa powder

Directions:
1. Blend in blender on high setting for about 30 seconds until smooth.
2. Pour batter onto hot skillet and cook like regular pancake.

This is still in revision mode...the pancake turned out very dry for me, so I am going to play with this recipe until i can find a less...dry pancake.  I did not use cinnamon, my mother isnt a fan.  I do like the flavor of the oatmeal in the pancake...I like clean up too...just the blender.

Cauliflower Flat Bread or Pizza Crust-phase 1

4 c. Cauliflower, riced (see step one)
1 c. Egg whites
1 c. Nutritional Yeast
2 1/2 c. low fat Mozzerella Cheese, grated
1/2 c. Parmesan Cheese, grated
1/2 Tbsp granulated Garlic
1 tsp. Italian Herb Seasoning
dash or two of basil

Directions:
1. Grate Cauliflower in a food processor or by hand.  This creates the "rice".
2. Mix all ingredients together.
3. I use a Sil-Pat sprayed with Pam, you can use parchment paper as well.  Press into flat rectangles for flat "bread" or into a circle for pizza.  About 1/2c. of mix for bread and 1c. for pizza.
4. Bake at 425° for 20 min.  Pick them up and turn them over and bake for another 10-15 min.  You may have to adjust your heat for how brown you like it or altitudes etc.
5. For pizza add your toppings and put back in oven, you can broil them to brown cheese or bake to just melt cheese.

I got this recipe from a lady who is online doing this diet.  I have tweaked it a little bit for my own personal tastes, but its basically the idea that came from her.  Mom and I make our Turkey Burgers, Hamburgers, Deli sliced meat sandwiches etc on this bread more than we ever use it for pizza.  It is loaded with fiber and nutrition and really not super high in fat.  I would use a Fat-Free Mozzarella if i could find it...but we don't seem to carry it here.  I found the Nutritional Yeast at our health food store and also at Fred Myer in the health food or bulk section.  I love the "riced" cauliflower and have used that in place of rice in a fried "rice" dish as well and it was fabulous...again, from this lady, who I cannot seem to get back to her site...can't remember where it was...

Apple "French Toast" Phase-1

1 apple, peeled and diced
4 eggs
1 pkg. Truvia
dash cinnamon
dash nutmeg
1/2 tsp. Vanilla
1-2 Tbsp. SF Syrup

Directions:
1. Cook diced apples until softened.
2. Scramble eggs with spices and vanilla.
3. Pour scrambled egg mix over apples and cook until done to your liking.
4. Serve with a lil bit of SF Syrup over it.

This is a favorite breakfast of mine on this diet.  I think this will be a fave long after I am done with this diet.  You can leave the peels on the apples for fiber but I am not a fan of the peels cooked.  My mother prefers it without cinnamon and I am sure there are variations but I have not tried any yet.