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.
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
This is a very easy decadent treat on a hot summer night. Make sure to use a clean grill grate so your pineapple doesn’t taste like meat or marinade from your dinner.
Grilled Pineapple with Rum Sauce
1 pineapple, cut into 1″ pieces
1/2 cup rum
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup orange juice
Vanilla or Coconut Ice cream or Sorbet
Mix rum, brown sugar, honey, and orange juice together until sugar is dissolved. Preheat Grill. Place pineapple pieces on the grill and baste with rum sauce. Cook for about 10 minutes, turning and basting occasionally. Remove from heat, let cool for a few minutes before serving. Serve over icecream with a spoonful of remaining rum sauce.
Make this quick and easy recipe the next time you are in the mood to grill. It would also be delicous on top of meatloaf.
This is a recipe that I tought at a gluten-free barbeque class last night. They really liked the flavor. It reminds me of a combination BBQ Sauce/Chili Sauce, because it is on the sweet side.
Honey BBQ Sauce
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon vegetable oil
2 cups ketchup
1/2 cup honey
2 T vinegar
2 T minced parsley
1 T gluten-free Worcestershire sauce (Wizard’s Wheat-Free Vegan is a good one)
1/4 teaspoon ground pepper
Sautee onion and garlic in oil until softened. Add additional ingredients and bring to a boil. Reduce heat and simmer for five minutes. Either leave the sauce chunky or blend in a blender or with a hand blender, if you want to have a smoother sauce. Keep the sauce in the refrigerator in a sealed container for up to two weeks.
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!
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.
Photo by Susan Voison blog.fatfreevegan.com
Here is a delicious and easy recipe from Enjoy Life Foods. Serve these warm with vanilla icecream on top.
Ingredients:For fruit filling:
1 can (15 ounce) sliced peaches (in juice)
¼ cup raw sugar or packed brown sugar
2 tbsp cornstarch (or tapioca starch)
1 cup blueberries
1 cup blackberries
For crust and topping:
1 package Enjoy Life Snickerdoodle cookies
1 tbsp Spectrum organic shortening
1 tsp vanilla extract
1/3 cup packed brown sugar
1. Preheat oven to 350°
2. To make the fruit filling: In a large bowl, mix together juice from peaches, sugar and starch. Stir in fruit. Place in a saucepan and cook over low heat until mixture thickens. Set aside.
3. To make the crust and topping: Combine crust ingredients in food processor. Pulse until the mixture resembles flax meal. Press half of the crust mixture into a greased 8-inch square baking pan. Reserve the other half of the crust mixture for the topping. Pour the fruit mixture over the crust. Take the reserved crust mixture and sprinkle over the fruit mixture.
4. Bake for about 20 minutes, or until the topping is golden and the fruit mixture is dark purple and thick. Let cool for 30 minutes before cutting into bars.
Yield: About 2 dozen
I am all about grilling in the summer. And now that it dawned on me that I can use the San-J products to make my asian cooking easier and better, grilling is even easier! I really love the San-J teriyaki sauce. I was very sad two nights ago when I went to make teriyaki chicken and I was out of the sauce. Luckily, my grocery store carries San-J and we were back in business! I found this great recipe on the San-J site. Don’t forget to go to the website of your favorite products. They often have great recipes.
½ cup San-J Teriyaki Sauce
1 Tablespoon orange zest
1/3 cup orange juice concentrate, thawed
2 Tablespoons fresh cilantro, minced
4 boneless, skinless chicken breasts
In a medium mixing bowl, combine the San-J Teriyaki Sauce, orange zest, orange juice and fresh cilantro. Reserve ¼ cup of the marinade and set aside.
In a large plastic resealable bag, place the chicken breasts and add the marinade. Seal the bag and marinate in the refrigerator for at least 3 hours or up to 12 hours.
Prepare an outdoor or indoor grill at medium-high heat. Discard the used marinade. Place the chicken breasts on the grill for about 7 minutes. Baste frequently with the reserved marinade. Turn and grill again for 7 minutes, or until the juices run clear and there is no pink remaining.
Makes 4 Servings
To learn more about Gluten-Free Asian Cooking and sample San-J products, come to the Gluten Free Cooking Expo in Chicago on August 15-16, 2009. San-J products will be used during the Asian cooking demos and you will get to sample the final recipes, including gluten-free egg rolls. Advanced registration is required. Go to www.glutenfreeclasses.com to learn more and register.
This 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.
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.