HOLIDAY 2015
Wholesome holiday cooking Tips and tricks for holiday cooking free from gluten and allergens
what’s inside
Ancient Whole Grain Recipes: Thanksgiving Halloween Christmas & More
I wait all year for fall and winter to come. The holiday season brings cooler weather, leaves in my favorite colors, and the start of hockey and football season for my active family. I love this time of year so much that I save some of my favorite recipes all year just to serve them during the fall and winter months. Key for me during the holidays is baking with the delicious finds from seasonal farmers’ markets, cooking with root vegetables and most important, creating memories. And the holidays are no exception for staying true to what Zemas is all about -- paying attention to our food ingredients and how our bodies benefit from the food we eat. We use food as fuel in my house and pay specific attention to cooking and baking with clean, non-GMO foods that help fill up and energize my athletic brood. Many families I know have to modify their dietary habits due to health, fitness, or allergies. Having a special diet can be frustrating during the holidays especially if you’re used to eating traditional Thanksgiving or Christmas dinners or if you find yourself as a guest at someone’s home having nothing to eat. That’s why I’m excited about the first-ever Zemas cookbook, where I am bringing to life some of my favorite holiday recipes and am “Zemafying’ them to fit your healthy lifestyle and dietary needs. These are my favorite childhood recipes, with a “Zemafied” twist, so you can make special memories with ALL members of your family. Look for ingredient substitutions for every type of diet and healthy holiday eating tips, too! We hope you have a fabulous holiday season!
Jill
Look for fall inspired Motew favorites!
in this issue
4
jewish holidays
apple crisp
ingredients
tips
serves 8-10 -1c. Zemas Gluten-Free Cinnamon-Oatmeal Apple Muffin mix -8-10 apples, peeled, cored and thinly slices (Granny Smith or Honeycrisp) -1/2 c. gluten-free oats -1⁄2 c. palm sugar (or sugar of choice) -4-6 T. butter, cold and diced (dairy-free or regular) or 1⁄2 c. oil of choice (grapeseed oil, coconut oil) -1-2 T. lemon juice -2 T. starch (arrowroot, tapioca, corn starch) -¼ c. walnuts, chopped (optional)
Save remaining Zemas mix in an air-tight container for additional crisps. Mix up it with different fruits based on the season or family favorites.
instructions 1) Preheat oven to 350°F and spray a 10x10 baking dish with non- stick spray. 2) In large mixing bowl toss apples, lemon juice, starch, and sugar. Pour into baking dish. 3) In a second bowl combine Zemas mix, oats and optional walnuts with the diced butter or oil, sugar and gently work together with your hands. 4) Sprinkle mixture on top of the fruit. 5) Bake for 45 minutes on top of a parchment paper lined cookie sheet (in case of spill over). Crisp should be bubbly with a slightly browned top.
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Pear Buckle
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ingredients
instructions
Serves 8-10 -Zemas Gluten-Free Multigrain Pancake & Waffle mix -4 T. butter (dairy-free or regular) -3⁄4 c. palm sugar (sugar of choice) -3⁄4 c. milk of choice (almond, rice, coconut, dairy) -1 egg (egg replacer) -1 t. pure vanilla extract -1 1⁄4 t. baking powder -2 large Bartlett pears (cored and sliced)
1) Preheat oven to 350°F. 2) While oven is preheating, place butter in 8x8 round cake pan and put in oven while it is warming to melt. Take out once melted and set to the side. 3) In bowl combine Zemas mix, sugar, and baking powder. 4) In second bowl, beat egg, milk, and vanilla together. 5) Once combined add wet mixture to the dry mix and whisk until combined. 6) Swirl melted butter around the cake pan to coat and then pour in the batter.
7) Lay pear slices on top in a thin layer. 8) Bake 45 minutes or until toothpick comes out clean. Serve warm.
tips Most pears make for a good substitute for Bartlett pears. This cake is best eaten the same day!
ingredients
instructions
tips
Makes 12-14 pancakes -Zemas Gluten-Free Multigrain Pancake & Waffle mix -2 organic eggs (or egg replacer) -1 c. water -1 t. sea salt -1⁄2 t. black pepper -1⁄2 t. garlic powder -6 c. spinach and kale, chopped -1 c. onion, grated -1 c. carrot, grated -1 c. zucchini, grated with skin on 1⁄4 c. cilantro, chopped (optional) -oil of choice for pan frying
1) In a bowl, combine the first 5 ingredients into a batter then fold in the veggies. 2) Heat a skillet with about 4 T. oil. 3) Once the oil is hot, pour about 1/3 c. of the batter into the pan cooking 2-3 minutes per side or until brown. Repeat on other side. 4) Remove veggie pancake and drain excess oil on paper towel lined cookie sheet or plate. Sprinkle with sea salt. 5) Add more oil as needed and continue until all of the batter is gone.
These are a delicious fall side dish. Try adding spaghetti squash, shredded sweet potato and shredded beets. Drizzle with Siracha for some added heat.
Farmer’s Market Veggie Pancake Recipe 7
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honey cake
ingredients Makes 1 large bundt cake -Zemas Gluten-Free Cinnamon-Oatmeal Apple Muffin mix -3 eggs (or egg replacer) -¼ c. milk of choice (almond, rice, coconut, dairy) -1 1⁄4 c. honey (or pure maple syrup) -1⁄4 c. oil of choice (grapeseed, coconut, olive) -1 1⁄2 t. xanthan gum -1 t. baking powder -1/8 t. ginger -1/8 t. clove -1⁄4 t. nutmeg -1⁄4 t. sea salt
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Instructions
1) Preheat oven to 350°F and spray a bundt pan with nonstick cooking spray. 2) In a mixing bowl combine Zemas mix, xanthan gum, baking powder, ginger, cloves, nutmeg and salt. 3) In a second bowl combine eggs (or egg replacer), milk, honey(or pure maple syrup) and oil together. 4) Mix the wet mixture into the dry mixture and stir until thoroughly combined. 5) Pour batter into prepared bundt pan and bake for 30 minutes. 6) Allow to cool, then invert it onto a large plate and enjoy.
Tips Zemas favorite egg replacer is made by mixing 1⁄4 c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes). Dust cake with powdered sugar.
Serves as many people as you want depending on how much chicken you buy. For my family of 5 kids and two adults I make 6 breasts, 8 wings, 8 drumsticks and 4 thighs. All are bone-in with skin. This recipe has been handed down to me from my grandmother Sed and I only make it 1-2 times per year to keep it special.
ingredients
Jill’s favorites
-Chicken, washed -4-6 large white onions, chopped -Paprika -Sea salt and ground pepper to taste
Preheat oven to 425°F. In a large, deep roasting pan (you may need two depending on how much chicken you bought), place the chopped onions down so that they cover the entire bottom and is about 1” deep. Lay down the chicken, skin side down, on top of the onions. Sprinkle with salt, pepper and lots of paprika. Place in oven and roast for 20 minutes. Turn over chicken and repeat the steps roasting for another 15 minutes, or until the skin is lightly browned. Take out of oven and pour enough water in to cover the bottom 1”. Cover pans with foil, tightly. Turn oven down to 350°F. Roast for 1-1.5 hours, until cooked through. Remove the foil and broil for about 3 minutes. I serve with brown rice or quinoa and roasted veggies.
Sed’s Roasted Chicken
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ingredients
tips
Makes approximately 12 -3â „4 c. Zemas Gluten-Free Multigrain Pancake & Waffle mix -3 eggs(or egg replacer), beaten -2 baking potatoes -1 sweet potato -2 t. sea salt -1 t. black pepper -1 t. garlic powder -Oil for frying (oil of choice)
For parties or large family events, pre-make and reheat on a cookie sheet lined with parchment paper under a broiler for 1 min per side. Double the batch for a Hanukkah party! Enjoy with my favorite homemade Crockpot Applesauce. In a small crockpot, add 8-10 apples(peeled, cored and sliced). Sprinkle with 1 T. ground cinnamon. Cook on low for 8 hours. Use a wooden spoon to stir leaving some small chunks as desired. Serve warm or cold.
Instructions 1) Grate the potatoes by hand and place in the center of a clean dish towel, wring out the excess water. 2) In a mixing bowl combine potatoes, beaten eggs(or egg replacer), Zemas mix, salt, pepper, and garlic powder. 3) In a non-stick pan, heat oil over medium heat. Oil should be approximately 1â „2 inch deep so replenish as needed. 4) Scoop about 2 heaping tablespoons of potato mixture into pan and flatten slightly. 5) Fry about 2-3 minutes per side until crisp and browned. 6) Remove and place on a plate lined with a paper towel, serve and enjoy.
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Hanukkah Latkes
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Halloween 12
spiderweb cake
Cake ingredients Serves 8-10 -1 c. Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix -1 egg + 1 egg white (egg replacer) -3⁄4 c. palm sugar (sugar of choice) -1⁄2 c. milk of choice (almond, rice, coconut, dairy) -1⁄4 c. unsweetened applesauce -1⁄4 c. oil of choice (coconut, grape seed, olive) -1 t. pure vanilla extract -1 1⁄2 t. instant espresso or instant coffee powder (optional) -1 oz. unsweetened pure baking cocoa bar (dairy-free or regular)
Filling ingredients
-3 oz. cream cheese, room temp. (dairy-free or regular) -1 egg yolk(for vegan version, omit this ingredient) -1 T. sorghum flour (or brown rice flour) -1 T. pure maple syrup -1⁄2 t. pure vanilla extract
Instructions 1) Preheat oven to 350°F and grease with non-stick spray. 2) In microwave safe dish, cook cocoa bar for 15 seconds. Stir and cook another 15 seconds and repeat until totally melted. Set aside. 3) In a second bowl, combine Zemas mix with sugar and espresso powder(optional). 4) In a stand mixer with paddle attachment mix oil and melted cocoa bar. Add in 13
eggs and beat on medium until light and fluffy. 5) Add in applesauce, milk, and vanilla. Mix until smooth. 6) Add in dry mixture and mix until just combined. 7) Pour into cake pan and set aside. 8) In stand mixer, beat all frosting ingredients until smooth. 9) For spider web effect, use a piping bag and round tip. Place the cream cheese mixture inside. *(If you don’t have a piping bag and cake decorating tips use a ziplock bag and cut the corner of the bag). 10) Place a large dot of cream cheese in the middle of the cake (quarter size). Create 3 circles around the dot creating a bulls-eye appearance. 11) Take a butter knife and starting in the center, drag the knife out. Wipe down knife and repeat 8 times around the circle. 12) Bake 23-28 minutes or until toothpick comes out dry. Allow to cool.
tips This cake can also become a Holiday Snowflake Cake by running the knife through the cream cheese in the opposite direction.
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Maca-Pumpkin Pie Smoothie After a fall hike with my dogs, I love to replenish with a protein smoothie. I love adding maca to this one for its nutritional benefits: Maca is a root known for its ability to increase energy and fertility. Nutrients include protein, fiber, essential amino acids, vitamins, minerals (iron, copper, zinc and potassium to name a few) and fatty acids. I love its power to aid in hormone balancing and immune support. Place all ingredients in blender (I love the Vitamix) and blend until smooth. If it’s too thin for your liking, add more ice. Enjoy.
Jill’s s ite r o v fa 14
ingredients -8 oz. water or milk of choice(I love almond milk) -1 c. ice cubes -½ banana -1 T. chia seeds -½ c. pumpkin puree -¼ t. ground cinnamon -¼ t. ground nutmeg -1/8 t. ground allspice -1 T. maca root powder(optional) -1 scoop protein powder(I prefer vanilla from Plantfusion)
whoopie pies Yield: about 20 whoopie pies Line a jelly roll pan with parchment paper and spray the paper with non-stick cooking spray Preheat oven to 350°F -1 package Zemas Black Bean Brownie Mix Make brownie batter using the recipe on the box. Do not bake as brownies. Instead you will spoon a tablespoon of batter onto prepared pan making a circle, leaving about 1 ½ inches in between each piece. Bake 10-12 minutes. Take out of oven and let cool. Once cool, spoon about a tablespoon of pumpkin filling(recipe below) on the
bottom of one cake and sandwich with another on top. Continue until you are done. Best eaten right away!
Pumpkin Filling -2 cans cold full-fat coconut milk* -8 T. pure maple syrup -½ c. canned pumpkin puree -2 t. ground cinnamon -1 t. ground nutmeg -1 ½ t. ground ginger
tips Place the cans of full-fat coconut milk in fridge overnight. The coconut water and solid fat will separate. Only use the fat. Save the water for a smoothie!
Scoop the solid coconut out of the can, leaving the liquid behind, into a mixing bowl fitted with a whip attachment. Whip on high speed until light and fluffy. Mix in the pumpkin, then the maple syrup, cinnamon, nutmeg and ginger and whip until well combined.
Chocolate Pumpkin Whoopie Pies 15
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Halloween Cupcakes
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ingredients Makes 48 mini-cupcakes -Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix -¼ c. milk of choice (almond, rice, coconut, dairy) -¼ c. dark or semi-sweet chocolate chips, melted (dairy-free or regular) -8 T. unsalted butter, at room temperature (dairy-free or regular) -3 T. oil of choice (grapeseed, coconut, canola) -1 ½ c. palm sugar (or sugar of choice) -¼ c. pure cocoa powder -3 eggs (or egg replacer) -2 t. pure vanilla extract -1 ¼ c. water -1 t. baking soda -½ t. baking powder -½ t. salt -1 ½ t. xanthan gum
Buttercream Frosting -1 ½ c. butter, room temperature (dairy-free or regular) -4 c. powdered sugar, sifted (vegan or regular) -1 t. pure vanilla extract -1-2 T. milk of choice (dairy, almond, rice, coconut)
cupcakes instructions
Preheat oven to 350°F. Fill the cups of a large muffin tin with cupcake liners. In a bowl combine all the dry ingredients; set aside. In a bowl of an electric mixer cream the butter, oil and sugar together. Scrape down the sides and add in the cocoa powder and vanilla. Add in the eggs, mixing after each addition. In a small saucepan, heat up the water and milk, take it off the heat right before it begins to boil. Mix in the dry and milk mixture, alternating each addition. This will look soupy, don’t worry
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it is supposed to. Fold in the melted chocolate. Fill each cupcake liner ½ full and bake for 15-17 minutes. Using a toothpick, insert into the middle of a cupcake, if it comes out clean remove them from the oven and allow to cool on a wire rack before frosting. If it comes out wet, bake for a couple of more minutes, monitoring.
buttercream Instructions In the bowl of an electric mixer cream the butter. Add in the powdered sugar 1 cup at a time, scraping down the bowl after each addition. Add in the vanilla. Next, add in the milk one tablespoon at a time, you want the frosting to be spreadable. You may need to add more milk. You don’t want the frosting to become too thin. Once the buttercream frosting is finished and the cupcakes are cool, you are ready to assemble. Fill each cupcake liner ½ full and bake for 15-17 minutes. Using a toothpick, insert into the middle of a cupcake, if it comes out clean remove them from the oven and allow to cool on a wire rack before frosting. If it comes out wet, bake for a couple of more minutes, monitoring. Mini-Mummy Variation: Bake as mini-cupcakes for 8 minutes. Place frosting in a piping bag with a petal tip. Pipe strips across the cupcake reminiscent of a mummy. Use any dye-free candies to make the eyes. Ghoulish Ghost Cupcake: Bake as mini-cupcakes for 8 minutes. Pipe on the buttercream any way you like, then top with a large marshmallow(vegan or regular). Decorate with your favorite dye free candies.
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Thanksgiving
Spice Cake 18
Spice cake ingredients Makes 1 10” bundt cake -Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix - 1 (15 oz.) can pumpkin puree(for vegan version, see note below*) –3⁄4 c. milk of choice (coconut, diary, almond, rice) -3 T. butter (diary-free, regular) -3⁄4 c. palm sugar (sugar of choice) -3 T. oil of choice (grapeseed, coconut, canola) -2 eggs (for vegan version see below*) -1 t. pure vanilla extract -1⁄2 t. ground cinnamon –1⁄2 t. ground ginger -1⁄4 t. ground clove -1⁄2 t. ground nutmeg –1⁄2 t. baking powder
Vanilla Maple Glaze -1/2 c. powdered sugar(vegan or regular) -2 T. pure maple syrup -1 T. milk of choice (coconut, diary, almond)
spice cake Instructions 1) Preheat oven to 350°F, and spray a bundt pan with nonstick cooking spray. 2) In a stand-up mixer fitted with a paddle attachment, beat oil, butter and sugar until light and fluffy. 3) Add in the eggs one at a time, making sure to scrape down the bowl after each addition. 4) Beat in the vanilla and pumpkin. 19
5) With the mixer on low, alternately add Zemas mix in 3 parts and milk in 2, beginning and ending with the mix. 6) Pour batter into prepared pan, smoothing it out on top. 7) Bake for 45 minutes or until a toothpick comes out clean.
For Vegan Spice Cake -1 chia egg* (egg replacer) –3⁄4 c. pumpkin puree Follow the recipe and bake for 55 minutes. Please note that the vegan version will be more dense and not rise as high.
For Vegan maple glaze 1) In a mixing bowl, whisk together all ingredients for the glaze. 2) Once the cake has cooled, invert it onto a plate and drizzle with Vanilla Maple Glaze.
tips
For a chia egg, mix 1⁄4 c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes). Serve with my favorite Coconut Whipped Cream. Refrigerate 1 can full fat coconut milk. This will separate the liquid from the coconut cream. Remove just the coconut cream from the top, being careful not to get any of the coconut water. Place into a stand up mixer(or use a hand mixer), add 1-2 T. sugar, honey or pure maple syrup and whip until light and fluffy. Double recipe for a crowd. zemasfoods.com
Panfried Sweet Potato Pancakes ingredients
Make 20, 4-6” pancakes -Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix -2 large sweet potatoes, peeled and grated -2 1⁄2 c. water -1⁄4 c. pure maple syrup –2 eggs (or egg replacer) –1 t. sea salt -½ t. ground black pepper(optional)
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instructions 1) In a bowl combine all the above ingredients(except the sweet potatoes) and mix well. 2) Fold in the grated sweet potatoes. 3) Heat a skillet with 4 tablespoons grape seed oil. You want the oil to be ½” deep so adjust oil to the size of your frying pan. 4) 4) Once the oil is hot, pour about 1/3 cup of vegetable pancake batter into the pan. 5) Cook for a 2-3 minutes on one side, or until browned and then turn and do the same with the other side. Place cooked pancakes on paper towel lined cookie sheet and
sprinkle with sea salt. 6) Reheat in a preheated oven to 400°F for 5-7 minutes or until warmed thru.
tips I love serving these with a spicy mayonnaise on a bed of arugala.
ingredients Makes 12 -Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 c. water, warm -2 1⁄4 t. active dry yeast (1 packet) -1 T. olive oil -2 T. palm sugar (or sugar of choice) -3⁄4 t. sea salt -1 T. apple cider vinegar –3 t. xanthan gum
Instructions 1) In a stand up bowl with paddle attachment combine water, yeast, sugar and oil. Mix for 1 minute and let rest for 15 minutes, until fluffy.
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2) While yeast mixture is resting, whisk together Zemas mix, sea salt, and xanthan gum in another bowl. 3) When the yeast mixture is fluffy add in half the dry mix and blend on low until combined. Add remaining dry mixture and apple cider vinegar; blend on low until sticky and smooth. 4) Place dough in an oiledbowl and cover with oiled plastic wrap then place bowl in a warm place and allow it to rise for 2 hours. You can leave it longer if you have errands to run. 5) After the 2 hours, preheat oven to 400°F and brush a baking sheet or pizza pan generously with olive oil.
Breadsticks
6) Remove dough from bowl and form it into a ball, cut it in half, and then again in half making four even pieces. Cut each of these pieces into 3, so you will have 12 pieces. 7) Take one piece and roll it like a snake, creating a breadstick that is about 6 inches long. 8) Brush with olive oil and sprinkle your favorite toppings. Sea salt, oregano, garlic powder, parmesan, nutritional yeast or red pepper flakes all make great toppings. 9) Bake for 12-14 minutes. Remove and allow to cool slightly before serving.
tips
I love these dipped in marinara or arrabiata sauce as a side with a big green salad, and my family looks forward to these every Thanksgiving meal.
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Turkey Pot Pie
Pot Pie Filling ingredients Serves 8-10 -2 T. Zemas Gluten-Free Multigrain Pancake & Waffle mix (reserve the rest for biscuit topping) -3 c. cooked turkey(leftovers), cut into chunk(vegans use leftover protein sorce) -3 c. chicken broth, low sodium(vegans use vegetable broth) -1 medium onion, chopped -1/3 c. oil of choice (olive, grapeseed, canola) -1 1⁄2 T. starch (tapioca, cornstarch, arrowroot) -3⁄4 c. frozen or fresh peas -3⁄4 c. carrots, diced and steamed -1 1⁄2 t. sea salt -1⁄2 t. pepper -1 T. fresh thyme or ½ t. dried(optional)
Biscuit Topping INGREDIENTS -Zemas Gluten-Free Multigrain Pancake & Waffle mix (minus the 2 T. used in the filling) -1⁄2 t. sea salt -1 1⁄2 T. baking powder -1 1⁄2 t. xanthan gum -8 T. butter (diary-free or regular) -1 c. milk of choice (almond milk, dairy, coconut)
Pot Pie Filling 1) In a large stockpot heat olive oil on medium heat, add in the onion and sauté for 2-3 minutes. 2) Whisk in the 2 tablespoons of starch, heat for about 1 minute. 3) Whisk in the broth, then let simmer over medium-low 23
heat until thickened. 4) Fold in peas and carrots, and season with salt and pepper. 5) Fold in the turkey and add any additional salt and pepper to your liking. 6) Pour mixture into a 10x10 baking dish then set aside while you prepare the biscuit topping.
Biscuit Topping 1) Preheat oven to 375°F. 2) In a bowl combine the dry ingredients and whisk. 3) Cut the butter into cubes and using your fingertips or a fork, “cut” in the butter until the mixture resembles cornmeal and there are small pea size pieces of butter throughout the mixture. 4) Using a wooden spoon; mix in the milk until the mixture comes together. 5) Use a 1⁄4 cup measuring cup to scoop the biscuit mixture onto the top of the turkey mixture. 6) Brush the top of the biscuits with olive oil, sprinkle with coarse sea salt and bake for 25 minutes, or until bubbling and browned on top.
tips If using organic carrots, feel free to leave on the skin after scrubbing clean. Lots of nutrients not to be wasted. Vegans, feel free to try with your leftover Thanksgiving protein.
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Tart Crust ingredients Serves 8-10 -Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix -3 T. palm sugar (or sugar of choice) -8 T. cold butter (regular or dairy-free) -1 egg (or egg replacer) -2 T. apple cider vinegar –3-5 T. ice-cold water
Filling ingredients -1⁄4 c. palm sugar (or sugar of choice) -2 1⁄2 t. ground cinnamon –1⁄4 t. sea salt -2 eggs (or egg replacer) -1 (15 oz.) can pumpkin puree –3⁄4 c. full-fat coconut milk (canned)
tart crust INSTRUCTIONS 1) In food processor combine Zemas mix and sugar, pulse until combined. 2) Add in the butter, pulse until mixture is coarse, and there are pea-sized pieces of butter throughout. 3) Add in the egg and vinegar and pulse until further combined. 4) Slowly add 3 T. of cold water and pulse 15 times. Touch the dough to see if it holds together. If it does, do not add any more water. If it does not, add the last tablespoon and check again. 5) Wrap the dough in plastic wrap and flatten into a disc shape, let firm up in the refrigerator for about 15 minutes. You can also do this part ahead of time and leave overnight. 6) When ready to bake the crust, preheat oven to 375°F and spray a tart pan(with a removable bottom) with non-stick cooking spray.
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7) Spray two pieces of parchment paper with non-stick cooking spray and using a rolling pin, roll out the dough. (The dough should be in between the sprayed sides). The dough may be slightly sticky, if so, use your hand to press into a circle shape. 9) Once the dough is rolled out to a little bigger than the tart pan, peel off one sheet of parchment paper and lay it gently into the pan. Pat into the pan and up the sides. If some dough gets stuck on the parchment paper, just scrap up and use your fingers to patch up any holes in the tart pan. 10) Place a sheet of parchment over the top of the crust and cover with pie weights or dried beans and blind bake* in the oven for about 8-10 minutes. 11) Take out of oven and set aside while you prepare the pumpkin filling and turn oven to 425°F. 12) Combine all of the Pumpkin Filling ingredients into a bowl and whisk thoroughly. 13) Pour into pre-baked tart crust. 14) Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake for another 30 minutes, or until knife inserted into center comes out clean. If the edges of the tart start getting too brown cover the edges with a piece of foil. 15) Cool on wire rack for at least 4 hours so it can set up. Store in refrigerator.
tips This is a more challenging recipe but worth the time and effort. I love sprinkling with chopped roasted pecans and serving with coconut whipped cream.
Pumpkin Tart 25
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CHRISTMAS 26
CANAPES
ingredientS
tips
Makes 50 canapes -Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 1⁄2 c. milk of choice (almond, rice, dairy, coconut) -1 egg (or egg replacer) -3 T. oil of choice (coconut, grapeseed, olive, canola) -1⁄4 c. pure maple syrup -1 t. pure vanilla extract
These are great for a party or large family get together. You can make the pancakes ahead and reheat in a warm over set at 275°F for 10 minutes or until warmed through. Be creative with your favorite toppings.
Instructions 1) Preheat griddle over medium heat. 2) Whisk together all wet ingredients in a mixing bowl. 3) Add in entire Zemas mix and whisk until combined. 4) Grease griddle. Ladle 1-2 T. of batter onto hot griddle. 5) Cook 3 minutes (or until you see air-bubbles forming) on first side. Flip and cook another 2-3 minutes. Remove and allow to cool on a wire rack. 7) Top with Olive Tapenade, Roasted Red Pepper Spread, Cream Cheese with Lox, etc.
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Cauliflower Au Gratin
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ingredientS
Instructions
Serves 8-10 -1⁄2 c. + 3 T. Zemas Gluten-Free Multigrain Pancake & Waffle mix -3 c. milk of choice (almond, rice, coconut, dairy) -1⁄2 c. Parmesan cheese, shredded (dairy-free or regular) -1 head cauliflower-washed and cut into medium sized pieces -6 T. oil of choice (olive, canola, grapeseed, coconut) -3 T. leeks, washed and chopped -2 cloves garlic, minced–sea salt & black pepper to taste
1) Preheat oven to 400°F and oil a 10x10 casserole dish with non-stick spray. 2) Steam the cauliflower for 8 minutes. 3) In a large saucepan over medium heat, add 3 T. oil. Saute leeks and garlic for 2 minutes, careful not to burn. 4) Add 3 T. Zemas mix, stirring constantly, making a thick rue. Slowly add milk, whisking constantly. Bring to a boil and then reduce to a simmer, continue to whisk as the mixture thickens, approx. 7-9 minutes. 5) Once thickened, add salt and pepper to taste and fold in the cheese. 6) Place cauliflower in the
casserole dish, pour the cream sauce over top and set aside. 7) In a small saucepan, heat the remaining 3 T. of olive oil. Add 1⁄2 c. Zemas mix and stir until combined. The mix should resemble a coarse meal. 8) Place the mixture over the cauliflower and cream sauce, don’t worry about covering every spot. Bake 25 minutes or until lightly browned and bubbling. Allow to cool before serving.
tips
You will have leftover Multigrain Pancake Mix so try this same recipe out using broccoli or cubed white and sweet potatoes. This comfort food is decadent for your Christmas dinner!
My whole family loves this great fall dip, especially during Sunday football games. Preheat oven to 400°F. Place the spinack in a microwave safe dish with some water to cover bottom 1” and cover with plastic wrap. Cook for 1-3 minutes, or until spinach is wilted and warm. Drain water and place the spinach in a clean dish towel and ring out excess liquid. In a food processor, chop the artichoke hearts, spinach and the shallots. Combine with yogurt, mayo, cheeses (or nutritional yeast) and salt and pepper in a medium bowl. Place in a small casserole dish and top with breadcrumbs. Lightly spray the crumbs with olive oil and bake at 400°F for 20-25 minutes, until hot and cheese is melted. Serve with gluten-free crackers or tortilla chips. Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.
Jill’s s ite r o v fa
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ingredients -13.75 oz artichoke hearts packed in water, drained -1 bag frozen spinach -2 T. chopped shallots -1/4 c. yogurt (I use plain almond milk or coconut milk yogurt) -1/4 c. mayo (I use Veganaise) -1/3 c. grated parmesan cheese (I use nutritional yeast for a dairy free version or try vegan shredded cheese) -½ c. shredded mozzarella cheese (or vegan version) -salt and fresh pepper to taste -2 T. gluten-free bread crumbs -olive oil spray
Skinny Spinach Artichoke Dip
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Blueberry Bundt Cake
Bundt cake ingredients
with powdered sugar. Serve and enjoy!
Makes 1 10” bundt cake -Zemas Gluten-Free Multigrain Pancake & Waffle mix -6 T. butter, softened (diary-free or regular) -1 c. palm (or sugar of choice) -2 eggs (or egg replacer) -1/3 c. oil of choice (grapeseed, olive, coconut, canola) -1/3 c. milk of choice (almond, dairy, rice, coconut) -2 c. blueberries (fresh or frozen)* -1 t. sea salt -¾ t. baking soda -¾ t. baking powder -1 t. xanthan gum powdered sugar for dusting(vegan or regular)
tips A great way to savor the fresh taste of summer berries all year round is to freeze them on a cookie sheet in a single layer and then store them in an airtight container or bag in the freezer. Frozen berries are much easier to fold into batters. Try rasberries, blackberries and cranberries.
instructions 1) Preheat oven to 350°F and spray a large 10” bundt pan with non-stick cooking spray. 2) In a bowl combine Zemas mix, sea salt, baking soda, baking powder and xanthan gum. Whisk and set aside. 3) In a bowl of an electric mixer cream the butter. Add in the sugar and mix until well combined. 4) Add in eggs one at a time, beating after each addition, then add in oil and milk. 5) Combine the dry mixture with the wet, and fold in blueberries. 6) Pour batter into prepared pan and bake for 45 minutes or until toothpick inserted comes out clean, turn off oven and leave in for another 5 minutes. 7) Pull out and let cool on a wire rack. Once cooled, dust
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waffles Makes 7-8 waffles(depending on your waffle maker machine) -Zemas Gluten-Free Multigrain Pancake & Waffle mix –1 1/3 c. milk of choice (almond, rice, coconut, dairy) –1⁄4 c. pure maple syrup -3 T. oil of choice (grapeseed, coconut, canola, olive) -1 egg (or egg replacer)
Cinnamon Topping -1⁄2 c. melted butter (dairyfree or regular) -3⁄4 c. palm sugar (or sugar of choice) -1 T. cinnamon
Cream Cheese Topping -4 T. butter (dairy-free or regular) -2 oz. cream cheese (dairyfree or regular) -3⁄4 c. powdered sugar(vegan or regular) –1⁄2 t. pure vanilla extract
Waffles 1) Make waffles according to the instructions on the back of the box. 2) While waffles are cooking, pour both toppings into two separate sandwich bags, cutting one corner at an angle creating a piping bag. 3) Add Zemas mix and cinnamon to bowl and combine thoroughly. 4) Ladle ¼ c. batter into waffle maker and cook according to waffle maker directions. 5) Pour cinnamon and cream cheese toppings into two 32
separate sandwich bags, cutting one corner at an angle creating a piping bag. 6) Drizzle over waffles and enjoy!
Cinnamon Topping 1) Melt all ingredients in a small saucepan over medium heat until combined. Set aside.
Cream Cheese Topping 1) Heat butter and cream cheese in saucepan over low heat until warm enough to blend. Remove from heat and add powdered sugar and vanilla. Whisk until smooth.
tips I like to make the two toppings first and set aside, so that when I serve them the waffles are nice and warm.
Cinnamon Roll Waffles
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Spice Cookie ingredients Makes 14 cookies -Zemas Gluten-Free Chocolate Chip Cookie mix -2 T. unsweetened applesauce –4 T. oil of choice (grapeseed, olive, coconut, canola) -1/2 T. pure vanilla extract –2 t. ground cinnamon -1⁄2 t. ground nutmeg -3⁄4 t. ground cloves
instructions 1) Preheat oven to 350°F and line a cookie sheet with parchment paper. 2) In a stand-up mixer fitted with a paddle attachment, combine the applesauce, oil, and vanilla. 34
3) Add in mix, cinnamon, nutmeg and cloves. 4) Form 2” cookie dough balls and place on cookie sheet. Using your palm, lightly press down on the cookies. Bake 12-14 minutes. 5) Cool on cookie sheet for 10 minutes and transfer to a cooling rack. 6) Store leftovers in a container with a tight fitting lid, if you have any!
tips Melt dark chocolate and drizzle on top for a delicious holiday cookie.
ingredients
Instructions
Makes 24 mini-brownies -Zemas Gluten-Free Black Bean Brownie mix -1⁄2 c. canned black beans, drained and rinsed -1 t. pure vanilla extract -10 oz. water -1 Dark Chocolate Mint bar, chopped -½ c. peppermint candy, crushed -1 1⁄2 c. walnuts or hazelnuts, toasted and chopped (optional)
1) Preheat oven to 350°F and spray mini-muffin tin with non-stick spray. 2) Drain black beans in a strainer until the water runs clear. Place in blender with water and vanilla. Puree. 3) In a mixing bowl combine pureed mixture with Zemas mix and combine. Fold in mint chocolate bar and nuts(optional). 4) Fill mini-muffin cups 2/3 of the way full and bake 8 minutes. Remove brownie bites and sprinkle with peppermint candy, gently pressing the candy into the mini-muffin bites.
5) Return to the oven and bake an additional 2-3 minutes. 6) Allow to cool in pan for 10 minutes then finish cooling on a wire rack.
tips I like using India Tree Peppermint Crush candy because it’s dye-free. I also like to buy a high quality mint dark chocolate bar so the flavor really shines through. You can also use natural peppermint drops for a more intense mint flavor.
Mint Brownie Bites
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Maple Bacon Donut
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Donuts
Makes 24 baked donuts or 40 small Baby Cakes donuts -Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix -1⁄2 c. butter, melted (dairyfree or regular) -1⁄4 c. oil of choice (grapeseed, olive, coconut, canola) -1⁄4 c. palm sugar (or sugar of choice) -2 eggs (or egg replacer) -1 c. milk of choice (dairy, rice, almond, coconut) -1 t. pure vanilla extract -1⁄2 t. baking powder -1⁄4 t. baking soda -1 t. xanthan gum -2 c. crispy bacon, chopped up for topping (pork, turkey or vegan bacon)
Maple Glaze
-1 c. powdered sugar(vegan or regular), sifted -1 T. milk of choice (dairy, rice, almond, coconut) -2 T. butter(dairy-free or regular) -1/3 c. pure maple syrup
5) Spoon batter into donut well (or you can pipe the batter into the wells using a piping bag). 6) Bake for approximately 7-8 minutes until toothpick inserted comes out clean. 7) While donuts are baking begin the glaze. In a saucepan heat the milk and butter to just under a boil. 8) Remove from heat and add in pure maple syrup and powdered sugar. Whisk until smooth in consistency. Let cool slightly before using. (If glaze becomes too thick, reheat and add another tablespoon of milk.) 9) Remove the donuts from the oven and allow to cool on a wire rack. 10) Gently dip the top side of the donuts into the glaze or use a spoon to drizzle a layer over the donuts. Sprinkle with chopped bacon.
Instructions 1) Preheat oven to 400°F. Spray a donut pan* with nonstick cooking spray. 2) In a mixing bowl, whisk Zemas mix, baking powder, baking soda and xanthan gum. 3) In another bowl, whisk together butter, oil, vanilla, eggs and sugar. 4) Working in three batches alternate adding the dry mixture and milk into the egg mixture until everything is well combined. 37
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