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
Beets 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.
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.
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.
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.
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
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.
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