Tag Archives: Gluten-free diet

Chocolate and Coconut Heaven (and almost healthy)

22 Mar

20140322-143037.jpgNews Flash, I love brownies. I really can’t get enough of the gooey chocolate deliciousness. We grew up on Betty Crocker boxed brownie mix.  Seriously, back then those were the bomb, all fudge with that extra fudge pack you’d add just in to really make sure thy were fudge-y enough. Times have changed and we try to stick to a healthier diet of wholesome ingredients so when I crave chocolate I scour the internet in search of the perfect treat. I stumbled upon Paleo Grub and a particular recipe by  jumped right out at me. Yes it is a brownie recipe and yes I made them twice in two days, and yes I ate most of them!

the cool thing about these is that they have no grain, the star of these is almond butter, who knew? They don’t taste like almonds and the texture is very brownie like. As good as these are I needed a bit of sweet on top so I went a step further, yes I did. The brownies were so delicious but I needed more, I was having a bad sweet tooth. I created this dairy free recipe for icing using the Kelapo Oil. It does have sugar so it is not entirely Paleo but you can create your own from this base recipe, go for it!

Recently I received a bunch of Kelapo Coconut oil and I’d been thinking of using it but hadn’t quite put my finger on anything. (lightbulb moment coming) Frosting for these healthy brownies, what a great way to test out the new coconut oil. We use a lot of coconut oil on our house from skin and hair moisturizer to sweet and savory recipes. The Kelapo oil is so coconut-y, it is very delicious and I can’t wait to use it again in another recipe.

All I can tell you is beware because this icing is way too easy to just eat by the spoonful!


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Dairy Free Coconut Icing

Makes approximately  1 1/2 cups

2 Tbs Kelapo Extra Virgin Organic Coconut Oil

2 Tbs room temperature Earth Balance or Butter (if you are not dairy free)

3 Tbs coconut butter

pinch salt

2 Tbs almond milk or milk (if you are not dairy free)

1 1/2 cups organic powdered sugar

 

Mix the butters and salt in a bowl with an electric mixer until very smooth. Add sugar a half cup at a time mixing until smooth.

Use immediately. To store chill for up to a week. To use from refrigerator let sit at room temperature for 30 minutes to soften and stir vigorously for easy spreading.

 

 

 

Gluten Free Gingerbread Cookies

23 Dec

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I just started working on a Gingerbread cookbook and Kit, something I have always wanted to do.  I want to have a great alternative Gluten Free dough. This is one of my first attempts, it’s a modified version I have used in the past. I just love it. It works fantastically for cookies, they hold their shape. I haven’t tried a whole house from this dough yet but as for cookies it is perfect. I used Cup 4 Cup flour from Whole Foods it has xanthum gum added already.
Pair these with my delicious almond milk for an allergy free treat.

Gluten Free Gingerbread Dough

Combine the following dry ingredients in a bowl and set them aside:

2 1/4 cups All-Purpose gluten free flour (with xanthum gum added)
Or
2 1/4 cups All-Purpose gluten free flour plus a 1/2 teaspoon xanthum gum)
Or
(I used 1 1/4 cups Cup for Cup flour plus a pinch of xanthum gum)
1 cup cashew meal (Trader Joe’s now has cashew meal)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt

6 tbs butter, softened
1/2 cup brown sugar

1 large egg
1/2 cup molasses
1 teaspoon vanilla

Add
softened butter and brown sugar in the bowl of your mixer beat on medium speed until
very light and fluffy.
Add egg, molasses and vanilla, and beat briefly on medium-low speed. You don’t want to incorporate too much air in them, they hold their shape better the less you beat them.
Add dry ingredients, mix until just incorporated

The dough will be soft but will firm up once it’s chilled. Divide the dough into two equal pieces and wrap them separately in plastic, then flatten each package into a disk for easier rolling. Chill for at least 2 hours, or overnight for best results.
When you’re ready to roll and cut the dough, remove it from the refrigerator and preheat your oven to 350°F.
Roll the dough about 1/4″ thick and use the gluten free flour to help the dough release. Choose the cutters and cut  your cookies, transfer to a foil or parchment lined cookie sheet.
Bake the cookies for 10 minutes. They’ll firm up on the edges, but should still be soft in the middle. Cool completely before decorating.

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Gluten Free – Chocolate Chocolate Chip Ice Box Cake

11 Dec

betty

Last week I went to Florida to surprise my mom, I literally just flew across the US and walked into her house at 7 pm. She was shocked to say the least! We had a lovely time just doing nothing!

On the flight home I sat next to a really sweet gal named Camron, we started joking immediatly and I knew the long flight would be less dreadful than usual. We struck up a conversation about gluten because the snack packs on the flight were less than desirable for gluten low gals, especially for a person with Celiac. She let me know that she had been involved in the Betty Crocker® Gluten Free baking contest. I am always looking for Gluten Free items that are more mainstream that anyone can make, this one fits the bill. So if you are experimenting with gluten free, try this one! Thanks to my new friend Cameron for making the flight way more fun than it usually is!

GLUTEN FREE

Chocolate Chocolate Chip Ice Box Cake

1 box Betty Crocker® Gluten Free chocolate chip cookie mix 1/2 cup butter, softened
2 teaspoons gluten-free vanilla
1 egg

2 cups whipping cream
12 oz gluten-free mascarpone cheese
1/2 cup sugar
3 tablespoons unsweetened baking cocoa Chocolate shavings or miniature chocolate chips

Preparation Instructions:

  1. Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
  2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
  3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
  5. To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.

         6. To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.

Nutrition Information
Calories:370; Calories from Fat:210; Carbohydrate Choice:2 1/2; Cholesterol:75mg; Fat:4 1/2; Other Carbohydrate:1 1/2; Potassium:45mg; Sodium:220mg; Starch:1; Total Carbohydrate:38g; Total Fat:23g; Monounsaturated Fat:4 1/2g; Polyunsaturated Fat:1/2g; Protein:3g; Saturated Fat:14g; Sugars:25g; Trans Fat:1/2g; Fats & Oils:2tsp;

Quick Lunch Idea

19 Oct

Are you skipping lunch AGAIN? I know, you are so busy, little kids are home and won’t nap. Big kids are coming home soon and you still have to run out to do some errands. We all deal with it, whether you are a work at home mommy or work in an office mommy. Are you putting yourself first or are you having a latte for lunch again?  I work at home and so does my husband, most of the time we need to eat lunch at home but it is hard to stop what we are doing to eat. So tailor this to your liking and remember to eat!

Here is a really easy way to feed yourself and the other people at home with you during lunch. Add the greens for the kid, get them used to having sandwiches with veggies on them.

I love recycling leftovers, by now you know that! This is a very easy wrap using leftover roasted chicken but you could use anything. How about squash, potato, broccoli, steak, turkey burger??  Do you have tortillas, do you have cheese, spinach or lettuce?

It is nice keep ingredients on hand like  some pesto, humus or my favorite balsamic glaze on hand for quick lunches.

Trader Joe’s has a balsamic glaze that is delicious, it lasts forever too. Look around the store for interesting condiments to keep around for just such an occasion.

Here are two really easy versions of a wrap, one gluten free and dairy free, one cheesy with a regular tortilla.

Chicken Balsamic Wrap

(Normal folks version)

1 Flour tortilla

a handful of fresh spinach

shredded chicken or leftovers

A slice of cheese

balsamic glaze

mayonnaise

Warm tortilla on the flame of a gas stove for 5 seconds, flip over for five seconds more. You can also warm it in a dry pan on the stove for about 30 seconds.

add cheese, mayonnaise, spinach, chicken, salt, pepper and balsamic glaze. Roll and eat!

Chicken Balsamic Wrap

Gluten and Dairy Free Version

1 Gluten free tortilla ( like Rudi’s the best)

a handful of fresh spinach

shredded chicken or leftovers

balsamic glaze

mayonnaise

Warm tortilla on the flame of a gas stove for 5 seconds, flip over for five seconds more. You can also warm it in a dry pan on the stove for about 30 seconds.

Add mayonnaise, spinach, chicken, salt, pepper and balsamic glaze. Roll and eat!

Gluten Free Shortstack

10 Oct
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Pancakes cooked fresh day one.

In general I am not a lover of sweet breakfast, I am more of a savory girl in the wee hours. Just stay out of my way until I get my coffee and every thing will be fine. My daughter and husband love pancakes so I make them from my tried and true recipe. The problem is that I eat mostly gluten free, so pancakes first thing don’t sit well with me and they are sweet to boot! Sometimes I get sick of sipping my coffee and watching my family eat those warm pancakes. Today I decided it was time to join them for breakfast. Now I have tried about every mix out there and they are ok but none compare to this recipe. I do think the King Arthur flour makes a difference in the final taste. There is no “off” flavor in these cakes and the almond meal makes them sturdy but not gritty. Now the problem is that I loved them and may be turning into one of those sweetie breakfast people! I vow to go syrup free, it’s so sweet…well unless there is bacon then I’m in!

Day two pancakes.

One thing I did experiment with was saving the batter in the refrigerator overnight. The pancakes were better on day two and held their shape better too. The day two were rounder and more pancake-ish. I did think they tasted better too! They were a tiny bit flatter than the day one cakes. You can add a 1/4 tbs of baking powder on day two just before cooking if you want them to puff more.

Day one pancakes

Enjoy this recipe….and share with your gluten free friends. If you are using frozen berries thaw them first. When you add frozen berries to the batter the center cooks too slowly and the outside will be over cooked. Thaw them in a cup in the microwave, the blueberry “water” is a nice addition to the cakes. When you spoon the berries in onto the raw cakes dribble some of the blueberry “water’ on them too.

 

Chef Jen’s Favorite Gluten Free Griddlecakes

 

1 1/2 cup gluten free flour, (King Arthur)

1 Tbs baking powder
1 scant teaspoon kosher salt or (1/4 tsp table salt)
1 Tbs sugar
1/3 cup almond meal (Almond flour*)
1 1/4 cup milk
1 large egg
3 Tbs butter , melted (I used Earth Balance)
1/2 cup fresh or frozen thawed blueberries
Mix all the dry ingredients together, add milk and egg, whisk out lumps. Add melted butter mix until just blended. Heat a cast iron skillet or griddle on medium heat. Grease the pan with butter or Earth Balance. Pour batter on hot griddle slowly by 1/4 cup amounts. Sprinkle berries on each cake. Flip when you see small bubbles around the edges.
Eat!
*I used Bob’s Red Mill almond meal.
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