Gluten Free Goodness

101 Cookbooks meets 101 allergies…not quite, but sometimes it feels like it!

I love Heidi’s blog, 101 Cookbooks. One of the things I like best is Heidi’s inventive use of non-gluten grains and flours, like teff, millet, amaranth, and my favorite, mesquite. It’s cooking and baking for people who love good, real, unprocessed foods. Rather than specialty gluten free foods, her site often features great foods that just happen to be gluten free. The pictures are gorgeous, and each is a work of art in itself. Not only that, she has a real, fresh, approachable way about her writing which makes it feel more like an intimate conversation. And the occasional post on social consciousness? It makes me miss my Berkeley days.

Her cookbook, Super Natural Cooking, is among one of the most food stained in my kitchen, which for me is a sort of cookbook rating system.  Some recipes are gluten free, some aren’t, but most are pretty adaptable to GF. It’s worth getting just for the discussion of flours and grains!

I’ve made quite a few from the website and the book, with my favorite being a gluten/dairy/egg/soy free Chocolate Coconut pudding. There is a list of GF recipes on the site, but don’t limit yourself! There are quite a few GF recipes that aren’t tagged as GF.

I “adopted” Heidi, because she’s one of only a handful of mainstream bloggers who aren’t gluten intolerant that choose to make a point to cater to GF folks and have a GF tag.  So thank you, Heidi, both for the GF recipes and great ideas.

For my adoption, I made the Choco coco clusters. They were amazing! I was first introduced to the concept of salt and chocolate by Sally. I tried it, and thought it was interesting, but I wasn’t sure if I actually liked it. But this adoption was my excuse for getting a smoked salt, and the pairing of smoked salt and the deep rich chocolate was just incredible. I did half a batch with almonds, as per the recipe, and use toasted brazil nuts for the other half. Next time I’d maybe add in some orange peel? Both ways were really amazing.

And for the inspiration…

when I read Heidi’s recipe for Banana Chip Cookies, I couldn’t get them out of my head. Banana chips in cookies?   Yes, most of the ingredients were off limits for me, like the wheat flour, eggs, sugar, butter, etc. but I was determined to pull together a gluten free, whole grain, vegan, dairy/egg/corn/soy free version with little sugar.

I’m delighted to say, mission accomplished! It took a few tries, but hey, the experimentation process was delicious.  And these were absolutely incredible. I used macadamia nuts, which gave a total buttery richness, and sweetened them with agave. People who ate them wanted more, and this was by far the best chocolate chip cookie I had since going GF (and everything else free). The only downside is that an egg free dough means you’ve got no good reason not to just eat it raw…

I didn’t use a binder because I didn’t think it was necessary. Personally, I find xantham a off putting (ya know, something about casings of bacteria and all). They stay together just fine as long as you chill them and keep them small.  But if you want bigger cookies or don’t want to chill them, just add in your favorite binder, like xantham or guar or a little chia seed.

Though I had to change a bunch of elements, the spirit of Heidi’s remains in the whole grains and banana chips.  I never would have thought to put them in a cookie on my own!

Also–I use a spoon-in method rather than sweep and dip, meaning you spoon the flour in one spoon at a time. I don’t know what effect, if any, doing it the other way would have on a final product.

Banana Mac-Chip cookies

3/4 cup sorghum flour
1/2 cup ivory teff flour
1/4 cup arrowroot starch
1/4 cup sweet rice flour
1/4 cup flaxseed meal
1 tablespoon mesquite (or 1 more tablespoon teff)
1/4 teaspoon sea salt
scant 1/2 cup unsweetened coconut flakes
1 rounded teaspoon baking soda
1 teaspoon baking powder

1/3 cup coconut oil
3 Tablespoons macadamia butter or cashew mac butter
1/2 cup agave
2 Tablespoons of molasses
2 Tablespoons vanilla
1/3 cup sparkling (bubbly) water

1 cup (measured pre-chopped)  macadamia nuts, lightly toasted and salted
2/3 cup banana chips
2/3 cup chocolate chips (dairy and soy free)

Chop macadamia nuts and banana chips.  I finely chopped about 1/3 of them, and left the rest coarsely chopped.  Chop banana chips.

Mix dry ingredients together thoroughly. Cream the coconut oil, nut butter and sweeteners, then add vanilla. Mix wet and dry, add in the bubbly water and add ins. Chill for 30 minutes.

Put walnut sized mounds on a silpat or parchment about 2 inches apart.   Bake at 350 for 8-9 minutes or until they start turning a yummy golden brown.

LET COOKIES COOL COMPLETELY before moving them, or they will definitely crumble.  Ideally, you’d wait 15 minutes before moving/eating, but the broken ones don’t count, right?

The adoption/adaption of Heidi’s recipes and 101 Cookbooks is part of “Adopt a GF Blogger”, as hosted by Book of Yum.  Many thanks to Sea for starting and hosting this event. 

First, an ode to my peppers, from their very beginnings
Just a baby

Seedling

Go, baby, go!

Red peppers are one of my favorite foods. They’re amazing roasted, better grilled, and best, grilled with fresh herbs. There’s something about adding herbs and sea salt that just adds another dimension of yum that just puts them over the edge of total yumminess. My favorite is with thyme, but I’ve used rosemary for a change, too. You just can’t go wrong.

Not only that, the leftovers are incredible! Red pepper soup. Red pepper sauce. Red pepper dip. Are you drooling yet? And no, I do not discriminate. Yellow and orange peppers are just as welcome on my grill, but they’re usually harder to come by. I usually use bells, but smaller ones work, too. About half of the ones in the picture of grilled peppers above are actually from my garden

My poor husband knows that no matter how many peppers we make, I’m eating most of them, and so help him if he tries to steal my peppers. Seriously, good grilled red peppers are up there with chocolate in my book.

9 peppers, seeded and chopped or torn in 4ths (depending on the size)
2 loosely packed tablespoons of fresh thyme leaves
1/2 teaspoon of sea salt
1/4 teaspoon of cayenne (optional)
1/2 teaspoon of vitamin c crystals, a good squeeze of lemon, or splash of balsamic vinegar (optional)
3 Tablespoons high heat oil (almond, avocado, rice bran, high heat sunflower or safflower, etc)

Mix peppers with seasonings. This can be done a few hours in advance if needed. Put peppers on grill on low to medium heat skin side down. Turn once they’ve started browning (about 5 minutes) and grill 3-4 minutes more on the second side.

This is my submission for Weekend Herb Blogging, originated by Kalyn’s Kitchen. Our host this week is Ulrike from Kuchenlatein. The posts look so yum that I’m going to have to find a site that does translations!

This soup is a celebration of summer veggies, and is one of my favorites!  I make a huge batch and freeze it, and it’s such a treat to devour a bowl of summertime in the middle of the winter.

Growing up, I wasn’t a fan of tomatoes.  It was only once I started having them straight out of the garden that I discovered they were actually quite yummy!  So I never had tomato soup growing up, nor did I really develop a concept  of what tomato soup should be like.  I made a bunch of batches last year, and discovered that I like thick, serious soup…none of that thin, watery soup for me.  That’s why I seed everything by hand rather than using a food mill, because it gives a much heartier soup.  This does take a while, but it’s totally worth it–trust me!

As you’ll notice, the ingredients are as simple as can be.  That’s because when veggies are totally ripe and garden fresh, they shine best with little adornment.  For variety, I’ve roasted the tomatoes with fresh thyme, or added in a little cayenne.

I caramelize onions with just a little oil and long, slow cooking.  I do stir, simply because I like doing huge batches.  Otherwise, there’s so little left to enjoy! on!  This summer, I’ve only found sweet onions at the market, which are super yummy, but very watery, so i periodically “bail out” some onion juice and save it to add it back in later.  That’s not needed with yellow onions.   As you can see, they cook way down.

The cashew cream on top isn’t necessary, but boy, is it the icing on the cake.  You can also use a dollop of pesto, if you’ve got some handy.

4 large onions, sliced thinly
2 Tablespoons oil
pinch of sea salt
4 lbs of tomatoes, seeded and peeled
fresh ground pepper
1/4 cup fresh basil

2 tablespoons of fresh thyme (optional)

Cashew Cream:
2/3 cup cashews
1/2 cup water
1 teaspoon agave or maple syrup

Thinly slice the onions.  If you have a mandolin slicer, it’s much easier.  Heat the oil in a big heavy pot on medium heat, and add onions, stirring every 2-3 minutes for the first 10 minutes.   Add in a pinch of salt.  Onions should keep cooking over medium low heat for 70 min or so until dark and gorgeous.  They require little attention, just stir every 10 min or so while you’re working with the tomatoes.

Preheat oven to 350.

De- seed tomatoes, by chopping and squeezing gently.  For Romas or plum tomatoes, cutting in half is perfect, for a huge heirloom tomato, smaller pieces might be necessary.

Place tomatoes skin up on a WELL LINED cookie sheet.  Spray or drizzle with oil (if desired), thyme (if desired), black pepper and sea salt.  Roast for 15-20 minutes.  You will have more than one tray.  If you have a Vitamix or a high powered blender, it’s not necessary to peel the tomatoes.   If you don’t, it’s easy to pull the skins off as they are cooling.

Puree tomatoes in batches, adding in onion “water” if there is any.  Pour pureed tomatoes into the caramelized onion mix.

If you’re using the cashew cream, soak cashews in water overnight, then blend with water until smooth (this may take a long time!)  Add sweetener to taste.

Gently heat tomato soup, and serve with fresh chopped basil and cashew cream.

Cool to room temp before freezing.

This is my entry to the August edition of Go ahead honey, it’s GF, as hosted by the Crispy Cook.  This month’s theme is seasonal veggies.  What’s more seasonal than tomatoes?

Sometimes I choose my menus, sometimes they choose me.  I meant to make red curry paste with my lovely Thai red peppers (shown here while still green!) but kept putting it off.  Then I happened upon galangal at Wegman’s, and it was a done deal.  Ginger is good in a pinch, but galangal is the real deal, and it’s hard to come by around here.

The recipe is an amalgamation of a bunch of recipes, with more than a few twists to accommodate my inherent desire for maximum taste with minimum work.  I didn’t want to bother seeding peppers, so I made up for it by adding in a mild pepper.  I used garlic scapes (frozen from my garden a few months ago) in the recipe because I couldn’t find shallots that looked good and was out of garlic.

The taste was quite delightful, and we had a lovely dish with coconut milk, the paste, of course, and stir fried veggies.  This recipe makes a lot of paste, so I’ve got a bunch in my freezer in ice cube trays to last me much of the winter!

I saw Kalyn’s Entry for “Grow your own” and I knew I had to participate. Especially since our host, Andrea of Andrea’s recipes is actually a neighbor of sorts. I love my garden, and always welcome the chance to show off my goodies. And besides, doesn’t it just taste better if you grow it? So the lemongrass, Thai peppers, garlic scapes and mild peppers are from my very own garden.

20 fresh red Thai peppers (2-3 inch long)
1 heaping Tablespoon of coriander seeds, toasted
2 big fresh lemongrass stalks, 1 or 2 outer leaves discarded
1 teaspoon whole white peppercorns
4 teaspoons galangal
8 fresh or frozen Kaffir lime leaves
2 tablespoons chopped fresh cilantro roots or stems
1 mild or small bell pepper
1/2 cup garlic scapes
5 serrano peppers
2 anchovies* (more traditional is fish sauce or shrimp paste, but due to allergies, those don’t work for me) OR vegan fish sauce OR extra salt and a little soy sauce
1/3 cup of water, or as much as it takes to run the blender.

Toast the coriander seeds in a dry skillet over medium heat for a few minutes.  Put all ingredients in a Vitamix and blend for 2 minutes or until smooth.

If you don’t have a vitamix, regretfully, there’s a lot of chopping, pounding, and grinding in your future.  Pretty much you have to chop everything finely, then toss into a food processor.

I was at my meditation class, trying to empty my mind, but all I could think of was Cashew Macadamia butter. If you’ve had it, you’ll understand why. Cashew macadamia butter is one of the most indulgently blissful things on the planet. So I promised myself I’d whip this together when I got home so that I could get back to concentrating on…well, not concentrating on anything.

This dip is fabulous to eat by the spoonful, as a frosting, on fruit, a sandwich, whatever! It’s a bit like a blond nutella.  I added a bit of agave because my banana was just barely ripe and I was impatient. If you’ve got a ripe banana, it’s probably not necessary.

This is my submission to the PB Boy’s Great Peanut Butter Exhibition #4–No Bake. You’ll notice that there’s no PB involved, since I am allergic, but “cousin” nut butters are allowed. I bet PB would work, though.

1/2 cup roasted Cashew Macadamia butter (from TJ’s)
1 ripe banana
2 Tablespoons agave, or to taste
1 Tablespoon cacao nibs

Either combine all ingredients thoroughly by hand, or do it the lazy way. Put the first 3 in a food processor, and let it do all the work.  Then add in cocoa nibs and enjoy!

I got a kick out of the “mood lighting” for the picture of my cauliflower. Of course, I meant to do that! (yeah, right.) Taking pictures is still quite new for me. I’m so in awe of many of you whose photos look like a work of art!

If you’ve read my blog, you know that I have a thing for cauliflower, and that I enjoy trying different things. I saw tamarind pods in the neighborhood Latino grocery store a while ago, and I’ve
been strategizing ways to use it. Somehow I thought they were really sour. I was quite surprised that the tamarind pulp reminded me of dates, and has sweet taste! Tamarinds are actually fruit, which was news to me

This was a very experimental dish, and I didn’t know quite what to expect. The taste is unique and I did enjoy it, though I was quite surprised when I looked up the Glycemic load. Oh well, turmeric root is a good anti inflammatory food, so hopefully it balances. But it is a nice change and both DH and I enjoyed the dish.

I used Thai peppers from my garden, and I was surprised at how mild they were. I don’t know if I just have a mild plant this year. I would probably toss in a few more peppers next time! I didn’t count the number of tamarind pods, and the sizes are so different that it’s hard to give an exact amount.

1 1/2 cups boiling water, divided
enough tamarind pods to fit in 1 cup of water and still stay covered

1 teaspoon mustard seeds
1 Tablespoon oil
2-3 Thai red peppers with seeds, chopped
2 teaspoons ground tumeric root
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon black pepper
Florets from 1 large head of cauliflower
pinch of salt

Put tamarind pods in boiling water (as many as will fit in 1 cup water). Let sit for 2-3 hours. Smoosh with a fork and press solids through a strainer (add additional 1/2 cup of hot water to help with the process).

Heat mustard seeds over medium heat for a minute and add oil and chopped Thai pepper. Add in the cauliflower florets and cook, stirring, for a few minutes. Add spices and salt, mix well to coat.

Simmer, partially covered for 15 minutes. Remove cover and continue to cook gently until cauliflower is tender. If there is too much liquid, just turn it up to a rapid boil at the end. Adjust seasonings, serve and enjoy! We had this with papadams and garam masala baked chilcken.

This exploration is my weekly submission to Weekend Herb Blogging. I know tamarinds are familiar territory to many, but to me, it’s totally new! WHB was founded by Kalyn as a fun way to learn more about new foods and enjoy herbs. Our host this week is Srivalli from Cooking 4 all seasons.  She has a bunch of recipes listed that I plan to try soon!

Just a tidbit of news, since it’s making my day: Karina, the GF Goddess is posting low glycemic (low carb) recipes. As a nutritionist who is very into low glycemic foods, and someone who loves to eat, I’m delighted.  Wait, you’re not gluten free?  No worries, good food has no boundaries!  So check out her luscious blog, you’ll be glad you did.

Now on to other tasty topics: ground cherries.  I was reading a seed catalog, which isn’t as boring as it sounds. Hey, I was on a plane and didn’t have much else to do! The description was intriguing: they “have a flavor reminiscent of pineapple”.  How could I resist?  I’d never heard of them before, but hey, that’s never stopped me in the past!

Lo and behold, they’re totally delicious, and probably the happiest member of my garden.  They’re a relative of tomato, but are much sweeter, like a typical fruit.  Like tomatillos, they have a papery peel, which you remove to get the fruit.   Unlike tomatoes,  they grow close to the ground, and they are super low maintenece (i.e. all I do is pick ‘em and they’re happy)

As far as preparation, usually I don’t really do much with them aside from peeling and popping them into my mouth.  I’ve used them in salsa, and in salads as a colorful addition.  I found recipes to make a jam with them, but adding sugar to them seems totally unnecessary.  Besides, I end up eating them so quickly I’d have a hard time getting enough!

I wanted to make sure I was following the WHB rules and give a recipe, so I tried dehydrating a few with a tray of apricots I was drying.  They’re interesting and not as sweet as I expected.  They’re a bit like raisins, but don’t have as full of a flavor.  However, if by some quirk of fate, you’re allergic to grapes (like me), they might make a decent substitute.

As a totally unexpected bonus, they also make an excellent cat toy.  I co-habitate with a large, lazy feline, and he went nuts for one that I dropped on the floor.  Apparently, it makes a great puck.  But the next morning I discovered they’d somehow maneuvered a bunch out of the bowl they were in so the guys would have more toys.  Gotta love it.

This is my entry into Weekend Herb Blogging, as originated by Kalyn’s Kitchen.  This week’s happy hostess is Marija from Palachinka, a fellow Daring Baker who has some seriously drool-worthy pictures on her site.

I decided to adopt Ricki, and her (not so) little dogs, too, because I like her philosophy toward real, unprocessed foods and avoiding processed sugars.  She’s creative and not afraid to go out on a limb.  All of her recipes are even dairy free and vegan! Though she uses a lot of whole grains in her cooking, not all recipes are GF, but she does have a tag for GF recipes so they’re easy to find. A requirement for adoptions is to make a recipe as-is, or pretty close. With all of my restrictions, that’s easier said than done! So for the adoption, I made Ricki’s Spicy Cauliflower Soup. But I have also been on a huge baking kick lately, so I adapted her Maple Walnut Cookies to be GF with the following changes:

• I increased the flour to 1/2 cup (actually, even 1 tsp or two more) and changed it from barley to brown rice
• I used hazelnut praline paste rather than tahini (leftover from the last Daring baker challenge) since I’m allergic to sesame
• I used just a tiny pinch of vitamin c crystals instead of the apple cider vinegar since I don’t do anything fermented
• I reduced the maple syrup to 1/4 cup, since the paste was sweetened
• I made a few without sea salt for a friend who can’t have any salt, and those turned out well, too.

I planned on using teff because I like the flavor and it’s quite a bit more nutritious than brown rice, but I’ve been on a baking binge lately and so I was out!  I might also try unroasted (light) buckwheat flour, or add in a pinch of mesquite.  Ya know, just for the sake of scientific experimentation.

They were delightful and cooked up beautifully! I will certainly make these again and play with variations.  Flax is very healthy, and I often avoid taking it because I’m not crazy about the taste.  These will give me good incentive

One thing, though…since you GF bloggers out there all seem to be getting pregnant, recommendations are to eat no more than 2 Tablespoons a day of flax seeds while pregnant.  So you can eat half a batch, but not  the whole thing!  At least not in one day.

Spicy Cauliflower soup

Summer time isn’t usually soup time, but I love soup.  It’s just so comforting and soothing, even when it’s 90 degrees out (or 93, I think, but who’s counting!).  The spices are a lovely mix.  I made it according to the recipe, but put in cauli stem instead of potato because *sigh* no potatoes for me, and used almond milk instead of soy.  I also have some in my freezer for the next rainy day!  I’m sure this will be a regular in our rotation in winter months.

Due to camera issues, I made the soup twice.  It ended up being a very good thing, because when I have a tummy ache, blended soups are the perfect thing.  The second time around, I blended in a few overripe apricots and the gave a subtle sweetness, and I added a little ground nutmeg on top.  I can’t wait to explore the different ways to enjoy Ricki’s soup!

So, check out Ricki’s blog.  Her recipes are great, and the stories are always entertaining.  And the doggies are too cute for words, too.

This post will be part of the Adopt a GF Blogger round up.  I’m hosting, which is why I wanted to make sure to post it on time!  Adopt a GF blogger is the “baby” of Seamaiden of Book of Yum.  If you want to adopt someone, you still have time!  Just email me or put it in the comments, and post by August 11th.

I made sorrel soup for the first time last year, and told my husband. He started laughing, and said, squirrel soup? Um…not even close!.

Sorrel has a nice tart taste to it, and is supposed to be lovely with fish. Next time! It can be hard to come by, and I was happy to find it at the market.

I know I saw a recipe last year, but don’t remember where, so I decided to just wing it. I left some of the lettuce and veggies un-pureed because I like the texture and hint of crunch, but that’s a a matter of personal preference.

Last time, I thickened with a potato, but those are off limits, so I used a little coconut flour. I’m sure more walnuts or another root veggie like parsnips would work, too.

2 Tablespoons oil
1 cup diced onions
2 big romaine hearts, chopped (divided)
3 cups veg or chicken broth
4 cups or so sorrel
2 Tablespoons coconut flour, or potato flour (NOT starch)
1/2 cup walnuts, soaked overnight if you think of it!
sea salt
fresh mint
white pepper

Saute the onions for 5-6 min until soft with a pinch of salt. Add in 1 1/2 of the romaine hearts and saute a few minutes more. Add broth, bring to a boil and simmer for 10 minutes. Add sorrel and simmer 5 minutes more. Reserve 1 cup or so of cooked veggies and puree the rest with the (drained) walnuts. Add back reserved veggies and add in the last 1/2 chopped romaine heart. Add salt and pepper to taste, and sprinkle with fresh chopped mint.

Enjoy!

This is my weekly offering for Weekend Herb Blogging, the brainchild of Kalyn of Kalyn’s Kitchen. This week’s kind host is Sounding my Barbaric Gulp

~from Cheryl’s kitchen ©2008. Please do not replicate without crediting/permission.

I planned to make a simple peaches and cream ice cream as a fun raw recipe for July Go Ahead, Honey, It’s GF “UNCOOKING” edition, but the fates had something more interesting in mind.

It was a bit of a comedy of errors. My first two recipe attempts–banana macadamia candies– were okay, but underwhelming, and time was running out. So I decided to go for one more attempt, peach ice cream, and as usual, I figured I could could wing it. I used young coconuts for a creamy texture, and blended in a few peaches, but you could barely taste them. Coconut milk is wonderfully creamy, but it takes a strong flavor, like chocolate, mint, berries, etc. to mask it. So I hastily ran out to the Farmer’s market, and pureed some more peaches. You could taste the peach, but still it wasn’t prominent.

Hmmm. So I had a vat of yummy, peach goop, and I needed inspiration. Pecans? Extracts? And then I realized, of course! Crystallized ginger.

The ginger and peach pairing worked really well, with the sweetness balancing the sharpness of the ginger. I would make vanilla ice cream again, and have chunks of peaches, but I wouldn’t do peaches by themselves again. I would try it with pineapple or banana in the future, and will certainly tinker with this recipe again!

You live, you learn. May all my “mistakes” be this yummy!

Makes a batch for a 4 quart ice cream maker

“meat” of 2 young coconuts
4 cups of water (I assume you can sub 2 cans of coconut milk for the coconut and water)
2 tablespoons of raw cashew butter
1/2 cup agave nectar
7 peaches
1 cup crystallized ginger, chopped
vanilla or almond extract, if desired

Puree all ingredients, except ginger, in batches. Stir together in a big bowl. Chill for 1 hour. Add in ginger chunks, and put in ice cream maker and follow instructions.

~from Cheryl’s kitchen ©2008