Category Archives: GF Recipes

Easy Berry Pie

Summer is even more delicous when you bite into a juicy berry pie.  Here is an extremely easy recipe that even the novice gluten-free cook can create.

Ingredients:
1 cup blueberry fruit spread
1/4 cup strawberry fruit spread
1/2 teaspoon ground cinnamon
1 1/2 pints fresh blueberries
8 large strawberries, hulled and cut in 1/4″ slices
2 teaspoons grated lemon zest
9″ gluten-free pie crust (see below)

In a saucepan, met blueberry spread with cinnamon over medium heat.

Turn off heat.  Add blueberries and lemon zest until berries are coated.  Spoon berries into the crust.

Melt strawberry fruit spread in a small saucepan over medium heat.  Mix in strawberries until coated.  Arrange glazed strawberries on top of blueberries along the edge of the crust, to form a decorative ring.  If you face the points toward the center of the pie, this works best.

If you can eat dairy, I highly recommend the pre-made Whole Foods Market Gluten Free Pie Crust.
If you can’t eat dairy, I highly recommend the Breads From Anna Pie Crust Mix (super easy to make and delicous!)

Here are some more easy gluten-free summer dessert recipes:
Gluten-free red velvet beet cake
Grilled Pineapple with gluten-free rum sauce
Gluten-free cocoa brownies

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes

Gluten-Free Red Velvet Beet Cake

cupcake redBeets in a cake? Who knew you could make a delicious cake out of this often hated vegetable. I visited the Oak Park, Illinois Farmers Market today and came home with a bunch of beets and this wonderful recipe from Nelson’s Farmstand.

Ingredients:
1/2 cup cocoa
1 1/8 cups apple sauce
1 teaspoon vanilla
1 1/2 cups sugar
1 3/4 cups gluten-free flour blend (use one that contains xanthan gum or add 1 1/4 tsp. xanthan gum)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 1/4 cups cooked, mashed dark-colored beets
1/3 cups chopped nuts, optional
1/3 cups chocolate chips, optional

In a bowl, combine cocoa, apple sauce and vanilla, and mix well.   In another bowl combine flour (xanthan gum if adding), sugar, baking soda and salt.   Mix well and add to cocoa mixture.   Blend in eggs and beets.   Beat two minutes with an electric mixer.   Stir in chopped nuts and chocolate chips, if desired.  

Pour in a 9×13 greased pan.   Bake at 350 degrees for 25-30 minutes or until baked through.  

Allow to cool.   Serve with cool whip, whipped cream or ice cream.

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, Holiday Recipes, Kid Friendly Recipes, Summer GF Recipes

Gluten Free Soft Pretzels

pretzelsI don’t frequently feel “left-out” when it comes to food.  I have come to turns with my gluten-free cooking and dining options and actually embrace the lifestyle.  I am convinced my family is healthier now that we are on a gluten-free diet.  But every once in a while, I miss some of my old favorites.  What I would give to walk into a store and buy a hot, fresh, soft pretzel.  Now I can make them at home – and it is actually easy!

One of the greatest product lines available to the gluten-free home cook is Pamela’s Products.  The bread and pancake mixes are so versatile.  You can use either of them in so many recipes and your products will be moist and delicious.  Their website www.pamelasproducts.com has many recipes for you to view and try.

Every year, Pamela’s Products holds a recipe contest.  This soft pretzel recipes is the winner from the winner from the 2008 Pamela’s Greatest Gluten Free Recipe Contest.  Elizabeth I. was the winner last year and here is her recipe.

Ingredients
2-1/4 cups warm water
2 TBSP brown sugar
1 bag Pamela’s Gluten-Free Bread Mix including yeast packet
2 TBSP olive oil
1 tsp baking soda

NOTE: These can be made to be sweet or savory,you’ll need to choose your option to decide your ingredients.

Option 1 – Savory:
olive oil spray
kosher salt to taste

Option 2 – Sweet:
1/4 butter or margarine, melted
1/4 cup granulated sugar
2 tsp powdered cinnamon

Whisk together 1-1/4 cups warm water, brown sugar, and yeast in a small bowl. Allow to sit for a few minutes until bubbles begin to show yeast activity. Pour Pamela’s Gluten-Free Bread Mix into a large bowl. Stir in the olive oil and the yeast mixture until completely combined. Cover with a damp towel and allow to rise for one hour.

Line two cookie sheets with parchment paper. Divide dough into twelve pieces. With wet hands, roll each piece into a “snake” between six and eight inches in length. Lay the snake onto the parchment paper, then gently flatten the dough with wet fingers until about half previous height. Pick up one end of the snake, so that half of its length is lifted from the cookie tray. Twist the dough 360° and gently lay the end down again. Pick up the other end of the dough and give it a full twist in the same direction. Smooth any rough spots with wet fingers. Repeat with each section of dough, so that both cookie trays have six pretzel twists on them. Cover both trays with plastic wrap, and allow the dough to rest for another 30 minutes.

Preheat oven to 450°. Mix remaining cup of warm water and baking soda. Using a pastry brush, gently paint the twists with the baking soda mixture.

Bake twists for 8 to 10 minutes until golden brown.

Savory: For a quick, classic pretzel taste, spray twists with olive oil and sprinkle with kosher salt to taste.

Sweet: For a sweeter option, use a pastry brush to spread melted butter or margarine on twists and the sprinkle with a mixture of sugar and cinnamon.

Try Lemon Thyme or Rosemary. Just toss in a tablespoon of fresh herbs at the very end of the mixing and proceeded as directed. Try your favorite fresh herbs, finely chopped, and you will be delighted with a great textured, low fat snack. For a really nice golden color, don’t forget the water and baking soda wash. For a smooth texture, try a egg yolk and milk (or water) wash.

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Filed under Baked Goods Recipes, Bread Recipe, GF Recipes, GFCF Recipes, Kid Friendly Recipes, Products

Tarragon Chicken Salad

My garden is overflowing with gorgeous herbs right now.  This is a simple recipe and a great way to use your fresh tarragon.  We have been serving the chicken salad on Udi’s multigrain bread.  I could kiss Udi for making such a delicious loaf of bread!

Serves 2

Ingredients

3/4 cup gluten-free rotisserie chicken (or cooked chicken breasts), chopped or shredded
3 T mayonnaise
2 T sour cream (or soy sour cream)
2 T chopped tarragon
2 T chopped almonds
1 rib celery, diced
salt and pepper to taste

Mix together all ingredients.  Place on multi-grain bread and top with lettuce and tomato.  Enjoy with a cold glass of freshly brewed iced tea.

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Filed under GF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Sandwich Recipe, Summer GF Recipes

Herb Stuffed Rainbow Trout

This is my daughter’s favorite dinner.  I will upload a picture when I can find my camera!  My son seems to have “misplaced it.”  We recently found out that my daughter is not allergic to fish.  She was so excited when the doctor called with the results and energetically asked if I would make her rainbow trout for dinner.  This is an easy and very elegant meal that can be served to company or just hanging out with your family.  We serve it with grilled fennel.

Ingredients
4 rainbow trout (ask the fish monger to remove the heads)
1 bunch fresh parsley
1 lemon, sliced thin
1 lemon, sliced into wedges
2 large cloves garlic, sliced thin
2 teaspoons kosher salt
canola oil for the grill
cooking twine

Preheat grill to 400.

Open up each fish and on the meaty part of the fish sprinkle 1/2 teaspoon kosher salt.  Place the garlic slices on the salt.  Cover the garlic with the lemon slices and top with a big bunch of parsley.  Tie each fish up with cooking twine so the parsley, lemon and garlic does not fall out when grilling.

Oil grill grates with cooking oil so the fish does not stick.  Place each piece on the grill and cook covered for approximately 12 minutes, flipping fish one time (6 minutes per side.)

Remove fish and serve with lemon wedges.

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Filed under Entrees, GF Recipes, GFCF Recipes, Grilled Recipe, Summer GF Recipes

Chocolate Avocado Cupcakes

The cupcake shown is not the one in the recipe.

The cupcake shown is not the one in the recipe.

This is a great recipe for very moist chocolate cupcakes.  Who would have thought of putting avocado in your dessert?  And read on to find out how these cupcakes can increase your energy and libido! 

Avocados are very rich in vitamin E and researchers credit their unique other nutrient combo of folate and vitamin C with killing or stopping the growth of precancerous cells that lead to oral cancer and may have similar effect on other cancers.   They can protect your vision as they are also rich in lutein and zeaxanthin, antioxidants found in the retina that keep eyes healthy. They also may prevent age-related problems like cataracts and macular degeneration.

Historically avocados had a long-standing stigma as a sexual stimulant and are known by the Aztecs as the “fertility fruit.” Due to their high monounsaturated fat content and vitamin B6, both are needed to keep energy and libido up.  (Imagine eating your chocolate/avocado cupcake and increasing your energy and libido!)

Chocolate-Avocado Cupcakes with Peanut Butter Glaze Recipe
Modified from Summer June 2009 Issue of Delicious Living Magazine (found at Whole Foods Market)

Ingredients:
1 1/2 half cups gluten free flour blend
1 1/2 teaspoons xanthan gum 
3/4 cups of organic powdered cocoa
1 tsp of baking powder
1 tsp of baking soda
1 avocado (pitted and skin removed)
1 cup maple syrup
3/4 cup of milk (other options include rice, hemp, almond or coconut milk)
1/3 cup of coconut oil
2 tsp of gluten-free vanilla
1/2 cups gluten-free chocolate chips

Preheat oven to 350.

In a large bowl, combine the first five ingredients.  Set aside.

In a separate bowl, puree the avocado, syrup, milk, oil and vanilla together until smooth.  Stir in the chocolate chips.   

Mix the puree with the dry ingredients and mix until firm. Place into muffin cups, bake 25-minutes or until done.  Top with peanut butter glaze (Recipe below.)

Peanut Butter Glaze:
1/2 cup peanut butter (preferably smooth)
1/2 cup powdered sugar
3/4 cup milk (rice, coconut, soy, etc…)
1 tsp vanilla extract
2 Tbsp cream cheese

Whisk together ingredients until smooth with no lumps.  If necessary, add more milk to thin out glaze.

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, GFCF Recipes, Kid Friendly Recipes

Frozen Berry Granola Squares

yogurt squareThis is a modified version of a dessert from Clean Eating Magazine (www.cleaneatingmag.com).  I make it GF and dairy free by replacing the granola, yogurt and vanilla with appropriate ingredients.  My kids really love this and it is VERY easy to make. 

Ingredients:
1 cup GF granola
2 cups fresh berries (strawberries, raspberries, etc…)
3 cups plain yogurt (use plain coconut milk yogurt or soy yogurt if needed)
1/3 cup agave nectar
1 teaspoon GF vanilla extrat

Line an 8″ square baking pan with foil.  Sprinkle granola evenly on bottom of pan and set aside. 

In a blender, mix together berries, yogurt, agave and vanilla until blended.  Pour mixture over granola, smooting mixture to edges of pan.  Cover with foil and freeze until firm, approximately 4 hours.  Keep frozen until serving. 

To make life easier, cut the into squares before the mixture totally freezes or allow to slightly thaw before cutting into squares.

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Filed under Baked Goods Recipes, Breakfast Recipes, Dairy Replacements, Dessert Recipes, GF Recipes, GFCF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Vegetarian