Gluten Free Chicken Vegetable Yakitori

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Gluten-Free Chicken Vegetable Yakitori

(Gluten-Free and Top 8 Allergen-Free)

Serves 4 as a main, 6 as an appetizer

Yakitori is traditional Japanese street food. These tasty grilled skewers are usually dependent on soy and wheat/gluten for their flavorful marinade, but this allergy-friendly version is made with coconut amino acids instead for a gluten-free, soy-free savory, sweet, and tangy sauce.

The skewers are great for dinner, but also good party food, as they are easy to pass and require no utensils! I like making them with wooden or bamboo skewers, but they can also be made with metal skewers.

Marinade

6 tbsp coconut amino acids

2 cloves garlic, finely minced, or pressed

1 tsp grated fresh ginger

½ tsp salt

¼ tsp freshly ground pepper

1/8 tsp cayenne pepper (optional)

2 tbsp brown sugar

3 tbsp dry sherry

3 tbsp mirin

Ingredients

1½ lbs boneless chicken breast, cubed into 1-inch pieces

6 green onions, white and green parts, cut into 1 ½-inch pieces

1 red bell pepper cut into 1-inch pieces

8 ounces small white button mushrooms (halved, or even quartered if larger than 1 ½ inches) trimmed and wiped clean (don’t rinse)

2 Tablespoons olive oil

salt and freshly ground pepper

finishedproductyakitori1. Combine the marinade ingredients in a medium bowl, stirring well to dissolve brown sugar. Transfer to a small saucepan, using a rubber spatula to scrape out all sauce from the bowl.

2. Bring to a simmer over medium heat, decrease heat to medium-low and keep at a slow simmer for 18 minutes until slightly thickened. Remove from heat and let cool to room temp. (Or place in refrigerator to cool).

3. Combine sauce with chicken in a large bowl, tossing well to coat the chicken. Cover and marinate in the refrigerator 2 hours.

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4. Meanwhile, this is a good time to prep your vegetables.

5. In the final hour of marinating the chicken, soak wooden or bamboo skewers in cool water. You will need about 10 skewers if you are using 10-inch skewers, and 16 if using 8-inch skewers.

6. Thread chicken and vegetables onto the skewers, starting with peppers, alternating chicken and vegetables. Don’t pack too tight. Reserve the remaining marinade to baste the skewers while grilling.

7. Brush skewers with olive oil, sprinkle with salt and freshly ground pepper, flip, sprinkle other side.

8. Preheat grill to medium. Oil the grill well.

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9. Add skewers, baste with reserved marinade.

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10. Cook for 4 minutes, flip skewers. baste again, and cook 4 minutes. Continue cooking, turning to brown on all sides and until chicken is cooked through, about 16 minutes total. Keep an eye on them, as they need to be turned often. Transfer to a platter and serve warm.

 

Gluten-Free Chicken Vegetable Yakitori © 2013 by Cybele Pascal

This recipe first appeared in the Spring 2013 issue of Allergic Living Magazine

Allergy Free Banana Chocolate Swirl Bread

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 Banana Chocolate Swirl Bread

Allergy-Free Banana Chocolate Swirl Bread

(Vegan and Refined Sugar-free)

 

Not your momma’s fruitcake, this quick bread is chock-full of natural kid-pleasers like chocolate, bananas, and honey.  It’s also gluten-free, vegan, and refined sugar-free. We eat it for breakfast toasted with Earth Balance buttery spread, with tea, and of course, for dessert.

 

4 ounces semi-sweet chocolate or ½ cup semi-sweet chocolate chips (dairy and soy-free)

1/2 cup canola oil

3/4 cup honey (or agave nectar)

3 ripe medium-sized bananas (1 ¼ cups mashed)

2 Tablespoons flax seed meal mixed with 1/4 cup + 2 Tablespoons hot water (“flax eggs”)

1 Tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

1/2 teaspoon cinnamon

¼ teaspoon nutmeg

2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon xanthan gum

2 teaspoons double acting baking powder

1/4 teaspoon salt

Ingredients

1. Preheat oven to 350°F.

2. Chop chocolate into pieces the size of an almond or smaller, and set aside in a microwave safe bowl.

3. Use an electric mixer to combine canola oil and honey on medium speed. Mash the bananas, add to bowl, and blend thoroughly. Add “flax eggs”, lemon juice, lemon zest, cinnamon, and nutmeg.

4. In a separate bowl, combine flour mix (to measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge), xanthan gum, baking powder, and salt. Add dry ingredients to wet, and mix until combined.

5. Melt the chocolate in a microwave safe bowl, at 30-second increments, stirring between each with a wooden spoon. Do not overheat the chocolate as it burns very easily. Once melted, scoop out 1½ cups of batter and mix thoroughly into the melted chocolate.

6. Oil a 9×5-inch loaf pan and dust with a little flour. Spoon the batters into the loaf pan in two layers, alternating spoonfuls of banana and chocolate to simulate a checkerboard. To create swirls, run a knife or skewer through the batters in a swirling motion. Bake 60 to 70 minutes, rotating the pan halfway through. To test for doneness, insert a skewer into the center of the bread. It should come out clean (perhaps with a little melted chocolate). Let cool in pan on a rack for 30 minutes. Then invert onto rack, flip and let cool completely before slicing.

Allergy-Free Banana Chocolate Swirl Bread © 2014 by Cybele Pascal

Allergy Free Cornbread

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As promised, here is my new and improved Allergy-Free Cornbread recipe. Serve on its own, or use it for my Allergy-Free Cornbread and Wild Mushroom Stuffing recipe.  This Gluten-Free, Top 8 Allergen-Free, and Vegan recipe is a revision of my Cornbread Sticks recipe from The Allergen-Free Baker’s Handbook. I’ve altered it to be made with more readily available ingredients: Canola Oil in place of Spectrum Organic Palm Shortening, and King Arthur Gluten-Free Multi-Purpose Flour can be used instead of my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend.  For this recipe, you can use either an 8-inch cast iron skillet (see below), or 2 cornstick pans, or an 8 x 8-inch square pan.

 

Allergy-Free Cornbread

 

1 cup rice milk

1 tablespoon freshly squeezed lemon juice

1 cup yellow cornmeal

1 cup King Arthur GF Multi-Purpose Flour, or my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend (this will make for BEST texture but any are fine!)

1/4 cup granulated sugar

1/2 teaspoon xanthan gum

1 tablespoon double-acting baking powder

1 teaspoon salt

1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

1/3 cup canola oil

 

1. Preheat oven to 425°F. Preheat pan.

2. Combine rice milk with lemon juice. Set aside.

3. Whisk together cornmeal, flour mix, sugar, xanthan gum, baking powder, and salt in a large bowl.

4. Add the rice milk to the mixture and stir to combine.  Add the egg replacer and the canola oil, and stir a few times until smooth. Remove the heated pan(s) from the oven, and grease liberally with baking spray or oil.  Fill pan with batter, smooth surface, and bake about 25 minutes, until golden.

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Allergy-Free Cornbread Copyright © 2013 by Cybele Pascal. Cornsticks photo credit: Chugrad McAndrews.