Sausage Rolls

Sausage Rolls Glamour

Sausage Rolls

Recipe Details:

Believe it or not, I never ate sausage rolls until my mother-in-law made them for me. She was born in London, and these have a real British feel to them. This recipe uses bulk sausage, but you may use sausage links if you wish. This dish is a real crowd pleaser – it will be the star whether it is the main party dish or a side for breakfast or a snack.

The puffed pastry dough used in the sausage rolls is the same recipe as seen here and uses Cheri’s HazelCream ® in place of dairy.

TOTAL TIME: 50 min

ACTIVE: 20 min

Must have pastry dough

Makes 16-20 sausage rolls

Equipment List

  • Sheet Pan
  • Rolling pin
  • Pasta slicer

Ingredients:

  • Sausage
  • Aquafaba
  • Puff Pastry Dough-

please see our recipe

Mise En Place

Preheat oven to 420F. Bulk sausage, aquafaba, and puff pastry. You may substitute link sausage if you wish.

Form roll

Roll the pastry to a thin sheet. Trim the sides so it is a rectangle. Form the sausage into a cylinder.

Close it

Fold the pastry over itself. Use aquafaba to glue the seam.

Slice

Slice the roll into bite sized chunks.

Prep rolls

Place the chunks on a sheet pan. Rub some aquafaba on the top of each roll.

Bake

Bake the sausage rolls at 420F for 20 minutes. Flip the rolls after 10 minutes.

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pinwheels

Pinwheel glamour square

Pinwheels

Recipe Details:

Pinwheels are delicious treats combining pastry and a cream cheese filling. Please use our recipe for puff pastry, then make the filling. This is a fun recipe that you can make with your children.

TOTAL TIME: 25 min

ACTIVE: 15 min

INACTIVE: 10 min

Makes 10-12 pastries

SERVING: 1 pastry

Equipment List

  • Sheet Pan
  • Mixing bowl
  • Whisk

Ingredients for Filling:

  • Puff pastry
  • 8 oz non-dairy cream cheese
  • 1/3 cup + 1 Tbs sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp non-dairy sour cream
  • 1 Tbs gluten free flour
  • Aquafaba

Please see our puff pastry recipe.

Aquafaba is an egg wash substitute. You may also try water or Cheri’s HazelCream.

Mise en Place

Preheat oven to 400F.

Assemble the ingredients.

Mix Filling

Whisk the filling ingredients until smooth. If the mixture is runny, add a small amount of flour.

Prepare Dough

Roll out the dough. Cut into squares.

Add Filling

Place a dollop of filling in the middle of each square. Cut the squares from the corners up to the filling.

Fold pastry

Fold each corner towards the filling. Carefully place each pinwheel on the baking sheet. Brush with aquafaba.

Bake & Enjoy

Bake for 10-12 minutes. Do not over bake as they will become dry and crunchy. Remove from oven and cool.

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Puffed Pastry Strips

Pastry strips glamour wide

Puffed Pastry Strips

Recipe Details:

I normally wouldn’t make puffed pastry strips by themselves, even though they are delicious. This is a great use for left over dough when you are making another pastry recipe, such as pinwheels, sausage rolls, or meat pies. If you are making a big batch of strips, consider making a dipping sauce, such as our fabulous chocolate sauce.

TOTAL TIME: 20 min

ACTIVE: 10 min

INACTIVE: 10 min

Number of strips varies depending on the amount of pastry dough.

Equipment List

  • Sheet Pan
  • Pastry or pizza cutter

Ingredients:

  • Puffed pastry
  • Sugar to taste
  • Cinnamon to taste
  • Aquafaba

Please see the puffed pastry recipe.

Aquafaba is an egg wash substitute. You may also try water or Cheri’s HazelCream.

Please see our suggested ingredient providers links just below the recipe…

Pastry dough

Preheat oven to 400F. Please see the recipe for puffed pastry. Roll the chilled dough.

Season

Rub aquafaba on the dough. Sprinkle with sugar and cinnamon to taste.

Cut the Strips

Cut the dough into strips. Place the strips on a baking sheet.

Bake

Bake for 10-12 minutes at 400F. Enjoy as is or make a dipping sauce, such as our chocolate sauce.

Savory Breakfast Crepe

Savory Bk Crepes Glamor

Savory Breakfast Crepes

Recipe Details:

I cannot remember having a crepe when I was growing up.

It’s just not the kind of thing my mother would make. We ate cereal and toast.

A crepe was some that you would get at a high-class restaurant, or if you

traveled to Europe. Fortunately, that is no longer the case. Today I’m using

Josie’s Best – The Crepe mix to create a gluten-free, dairy-free, egg-free

delight. Don’t be intimidated. Watch our video and see how easy it is.

TOTAL TIME: 30 min

ACTIVE: 30 min

Makes 8 Crepes

SERVING: 1 Crepe

Equipment List

  • Mixing bowl
  • Fry pan
  • Whisk
  • Waxed paper

Ingredients:

Crepes

  • 1 cup Josie’s Best – The Crepe
  • 1/2 cup Cheri’s HazelCream
  • 3 Tbs. Just Egg
  • 1/2 cup + 2 tsp water
  • Pinch salt

Filling

You can use any filling you want, this is what is on our video.

  • Just Egg
  • Daiya Shred Cheese
  • Diced Green Onions
  • Diced Canadian Bacon

Garnish

  • Salsa
  • Dairy-free sour cream

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all the ingredients.

Make Crepes

Whisk the crepe ingredients.

Cook Crepes

Cook the crepes in an 8″ pan with some oil. The crepes should be very thin. Flip to cook on both sides.

Egg

Use Just Egg for your egg substitute. Cook according to package for scrambled eggs.

Fill Crepe

Put some egg on the crepe. Add onion, diced tomatoes, bacon, and cheese. Or what ever filling you choose.

Roll Crepes

Roll the crepes, tuck in the sides. Top with salsa and dairy-free sour cream.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

For Josie’s Best – The Crepe

We remind you that clicking any above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pumpkin Scones

Scone glamour square

Pumpkin Scones

Recipe Details:

When I watched Ree Drummond making these scones on Pioneer Woman, I wondered – would it be possible to make them without flour, eggs, or dairy? The answer is YES, and these delicious treats are great for breakfast or as an afternoon snack with your coffee or tea. I found the icing to be very thick, like a cake icing, so I’m suggesting that you add more liquid or cut back on the sugar.

TOTAL TIME: 50 min

ACTIVE: 20 min

INACTIVE: 30 min

Makes 12 Scones

Equipment List

  • Mixing bowls
  • Sheet pan

Ingredients:

  • 405 g gfJules All Purpose flour, (3 cups)
  • 2/3 cups packed brown sugar
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 Tbs butter, chilled
  • 1 cup pumpkin puree
  • 2 Tbs Bob’s Red Mill egg replacer
  • 4 Tbs water
  • 1/4 cup Cheri’s HazelCream, double strength

For Icing:

  • 5 cups confectioner’s sugar
  • 1/3 cup strong coffee
  • 2 Tbs butter

Please see our suggested ingredient providers links just below the recipe…

Prepare Wet

Mix egg replacer with warm water. Let sit for 10 minutes. Make Cheri’s HazelCream double strength, that means half the water.

Mix pumpkin,

HazelCream, and egg replacer together.

Prepare Dry

Mix flour, brown sugar, baking powder and spices together.

Make Dough

Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools. On a floured cutting board, work the dough into a log.

Bake

Cut into 6 slices, then cut each slice diagonally. Put on baking sheet. Bake the scones for 25 minutes at 425F. Let them cool before icing.

Mix Icing

Sift the confectioner’s sugar, mix with melted butter and coffee. Spread on the scones.

Enjoy

Whether you have this delight for breakfast or afternoon tea, you will enjoy it.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Chorizo Hashbrown Casserole

Chorizo baked

Chorizo Hashbrown Casserole

Recipe Details:

I made fried chorizo hashbrown patties for dinner. They were good but I knew I could make a better baked version. Try topping with salsa, it’s delicious!

TOTAL TIME: 70 min

ACTIVE: 20 min

INACTIVE: 50 min

Makes 6 – 8

servings

Equipment List

  • Frying pan
  • 8×11 baking dish

Ingredients:

  • 15 oz frozen hash browns
  • 67.5 g gfJules All Purpose flour (1/2 cup)
  • 6 Tbs Just Egg
  • 1/4 cup Cheri’s HazelCream
  • 8 oz chorizo
  • Small onion, diced
  • 4 oz Daiya non-dairy shreds
  • Salt, pepper, red peppers for seasoning
  • Salsa for topping

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Thaw frozen potatoes by running hot water on them, then squeeze water out in a towel. Put in a bowl. Mix in the Just Egg, Cheri’s HazelCream and gluten-free flour.

Chorizo

Cook the chorizo.

Onion

Preheat oven to 400F. Add the diced onion to the chorizo, cook until the onions are soft.

Mix

Add the chorizo to the potatoes and mix well. Transfer to a greased baking dish.

Bake

Bake for 35 to 45 minutes depending on size of the baking dish. When the potatoes are done, top with non-dairy cheese and broil for 3 – 5 minutes.

Enjoy

Top with salsa and enjoy!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

For gfJules All Purpose Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Mango Smoothie

Smoothie glamour wide

Mango Smoothie

Recipe Details:

If you love mangos this is the creamy smoothie for you. Use frozen mango cubes for quick and easy preparation. It’s great with Cheri’s HazelCream. If you prefer a thicker smoothie, then use double strength (put in half the water). That’s one of the benefits of using Cheri’s HazelCream, you control the water!

TOTAL TIME: 10 min

ACTIVE: 10 min

Makes 1 Large Smoothie

Equipment List

  • Blender

Ingredients:

  • I cup mango cubes (fresh or frozen)
  • 1/2 banana
  • 1 Tbs honey
  • 1/4 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch of nutmeg
  • 1/2 cup Cheri’s HazelCream (regular or double strength)
  • 1/2 cup dairy-free yogurt

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all ingredients.

Blender

Put ingredients into the blender.

Blend

Blend until all ingredients are incorporated. You may have to scrape down the sides.

Enjoy

A quick and easy way to start your day. Delicious!

The 2 Cooks can happily recommend the following ingredient supplier to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

White Gravy

White Gravy

Recipe Details:

This is the recipe that started everything. Even though a big breakfast was a treat, white gravy was a wonderful addition. As I was experimenting recreating my favorite meals, gravy became a real challenge. How could something so simple be so difficult? After several failed attempts, my husband studied the almond milk label. He told me that all I was doing was pouring water into my gravy. So we created Cheri’s HazelCream. It’s a one-to-one milk substitute made from Oregon hazelnuts. Buy some today, and make some gravy!

TOTAL TIME: 10 min

ACTIVE: 10 min

Makes 1 Cup

Equipment List

  • Saute pan

Ingredients:

  • 3 Tbs non-dairy butter
  • 1 Tbs gluten-free flour
  • 1 cup Cheri’s HazelCream
  • Salt & Pepper

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Butter

Melt the butter in a saute pan.

Flour

Add the flour, cook for at least two minutes.

HazelCream

Stir in Cheri’s HazelCream. Cook until the gravy thickens, about two minutes. Stir constantly.

Spices

Stir in the salt and pepper.

Enjoy

Use white gravy on potatoes, hash browns, sausage, bacon, biscuits, and toast.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

gfJules All Purpose Gluten-Free Flour

Try Cheri’s HazelCream- it makes good gravy

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Tomato Pie

Tomato pie after baking

Tomato Pie

Recipe Details:

Tomato Pie??? It was a recipe I discovered when making my Greek feast. It is simple and delicious. Good either warm or cold, this could be a main course by itself. Served with a salad it is a perfect brunch meal. What I love the most is that you can taste all the levels of flavor. For this recipe I used a gluten-free pie crust and non-dairy cheddar for my substitutions. Follow our links at the bottom of the page to learn more about these products.

TOTAL TIME: 90 min

ACTIVE: 20 min

INACTIVE: 70 min

Makes 1 pie

SERVING: 8

Equipment List

  • Food Processor

Ingredients:

  • 1 cup pesto
  • 2 cups parsley
  • 3 large tomatoes
  • 2 Tbs mustard
  • 4 slices Daiya non-dairy cheddar cheese
  • Gluten-free pie crust, Wholly Wholesome
  • 1 Tbs olive oil
  • Black pepper to taste

Please see our suggested ingredient providers links just below the recipe…

Pie Crust

Bake the pie crust according to instructions, at 350F.

Remove from the oven and cool.

Prep Tomatoes

Slice the tomatoes, about 1/4 inch. Lightly salt and set aside.

Green Sauce

Make hazelnut pesto, see our recipe. Chop parsley and combine with pesto in a food processor until creamy.

Layer 1

Spread mustard on pie crust. Yellow and spicy mustards both work great.

Layer 2

Layer the cheese slices covering the mustard.

Layer 3

Spread the green sauce over the cheese in an even layer.

Layer 4

Place the tomato slices on top. You may use one color tomato or mix it up. Heirloom tomatoes work well. Brush with oil and sprinkle with pepper

Enjoy

Bake the pie for 60 minutes. This dish may be served warm or cold.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Wolly Wholesome Gluten-Free Pie Shells

For Daiya non-dairy cheese

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Sweet Potato Bread

Sweet Potato Bread on a plate

Sweet Potato Bread

Recipe Details:

This delicious and moist bread is more of a cake than a bread. In fact, serving it with ice cream – dairy free of course – makes a wonderful desert. Feel free to adjust the cayenne pepper, some people can’t take the heat while others love it. And if you don’t have a can of sweet potatoes in your pantry, you may substitute pumpkin. On occasion I’ve even thrown in a cup of hazelnuts. One thing is for certain, no one will guess that it’s gluten free and egg free.

TOTAL TIME: 1 hr, 15 min

ACTIVE: 20 min

INACTIVE: 55 min

SERVINGS: 24

Equipment List

  • 8×8 square baking pan
  • Mixing bowls

Ingredients:

  • 7 oz canned sweet potatoes
  • 1/3 cup apple sauce
  • 1 neat egg + 2 Tbs water
  • 1/3 cup water
  • 1/2 cup liquid coconut oil
  • 1 1/4 cups sugar
  • 270 grams gfJules All Purpose Gluten-Free Flour (2 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp cayenne pepper

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients.

Preheat the oven to 350F.

Egg Substitute

Combine the Neat Egg and 2 Tbs. Be sure it’s mixed well – no lumps.

Wet Ingredients

Stir together the Neat Egg, apple sauce, sweet potatoes, oil, water, and sugar.

Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, and the spices.

Combine

Add the dry ingredients to the wet ones a third at a time, beating slowly until the mixture is smooth.

Bake

Lightly oil the baking pan, pour in the mixture. Smooth the top. Bake at 350F for 55 minutes.

Rest

Let cool before cutting.

Store

Seal in a ziplock bag and keep on the counter or freeze.

The 2 Cooks happily recommend the following ingredient suppliers to you in preparing this recipe:

For gluten-free flour: www.gfJules.com

For egg substitute The Neat Egg

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.