Posts Tagged ‘gluten free’

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Nanaimos–A Daring Baker challenge

Wednesday, January 27th, 2010

Nanaimos=Canadian for bliss

No one was more delighted than me to see this month’s DB pick!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

A dear friend kicked off my Nanaimo obsession during my Berkeley days. They were uber addictive, and the joke with my roommates was that one of us would creep to the freezer in the middle of the night, grab one and scurry away…and then creep back 30 seconds later and grab another. So Michelle, Adrien and Hayley–these babies are for you! Come raid my freezer.

Good thing for me that these were pretty easily gluten-freeable, but I’m also menos dairy, eggs, corn, soy and most importantly, sugar. I made a version last year and they were good–I like these even better.

So this is my grain and sugar free, vegan and massively delicious new and improved version. They do not taste just like nanaimos, but they are luscious.

One word of warning–they’re dense. As in like, very, very rich. And so a small piece does wonderfully, or at least it would if I didn’t go back for the 2nd small piece…and the 3rd…

Base:
2 cups almonds
¾ cup walnuts
½ tsp stevia powder
¼ cup agave
2 T water
1 tablespoon whole chia seeds
1 cup unsweetened coconut
½ tsp salt

Filling:
2 cups raw cashews and macadamias
2 teaspoons whole chia seeds
pinch stevia
1 Tablespoon vanilla extract (or more
1.5 cups water
.5 cup agave nectar

Top
8 oz chocolate mass (unsweetened)
¼ cup cashew mac butter
1 cup agave
2 tsp stevia powder
2 Tablespoons mesquite or carob powder
½ tsp vanilla powder

For the base: soak chia in the agave. pulse nuts in the food processor, add in the wet and pulse until combined. Press down into 2 lined 8X8 pans (or a 9X11). Bake at 350 until starting to brown. Allow to cool or put in the freezer

For filling: I put all in the vitamix and throughly blitzed. With a normal blender, you’d absolutely have to soak the nuts. Pour on top of the base, and freeze until hard

For the topping: melt the chocolate, add in other ingredients and whisk very thoroughly until well blended. Pour mix quickly onto of frozen filling, and smooth down with out making a mess.

Store in the freezer, chop with a very sharp knife once hard. Enjoy! I’ve only had them straight from the freezer, I do think they’d ooze at room temp.

Please do check out the other DB Nanaimo masterpieces!

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Posted in daring bakers, dessert, recipe | 2 Comments »

Carob Chestnut Balls

Saturday, December 5th, 2009

carobchestnutI love these babies. I’ve made them for a while, and finally wrote down the recipe…only to lose it in the shuffle of a kitchen remodel. But no worries! The new, improved version is even yummier (I think). So check out these gluten/dairy/egg/soy/corn/sugar/caffeine free vegan babies and know that no matter what you can eat, there’s always a way to make life very tasty.

Chestnuts are awesome. They give a wonderful moist creamy feel to the treats, and using the pre-peeled ones makes it super easy. I just will have to remember to stock up to have them all year long!

The balls do taste chocolat-y, especially if you add the chocolate liquor. Or if you aren’t avoiding chocolate, rolling them in cocoa powder or adding an ounce of melted cocoa mass instead of the cashew butter makes someone’s brain think chocolate. But carob has a lovely flavor of its own that I appreciate it best for what it is, rather than trying to make it into something it isn’t (i.e. pretending it’s chocolate)

8 oz drained whole peeled chestnuts (I use the TJ’s box)
6 brazil nuts, preferably toasted
1 Tbsp cashew butter (or other nut butter)
1/3 cup agave nectar
1/3 cup coconut oil
1/2 cup carob powder
1/4 tsp stevia concentrate
1/2 tsp cinnamon powder
1 tsp vanilla
splash chocolate liquor, such as godiva (optional)

Blend chestnuts, brazil nuts and cashew butter until they are mostly ground down, then add the agave and coconut oil until you get a nice smooth paste. Add in the rest of the ingredients, pulse until well blended. Scoop into a bowl, chill for 30-60 min. Roll in powdered sugar, powdered coconut sugar, cocoa powder or a mix.

Mmmm. They keep well, but I’ve rarely tested that out.

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Posted in dessert, recipe | 6 Comments »

Flourless chocolate torte (sugar free)

Monday, September 7th, 2009

choctorteYay chocolate! For better or worse, this was the month of the chocolate cake, and this chocolate torte was quite stunning and super easy. The recipe is adapted from Carol Fenster to be chocolat-ier and sugar free. Agave nectar and flourless tortes are often mutually exclusive, but this was a winner! Next time I may try with a different nut.


I stumbled by Amy’s blog and Slightly slightly_indulgent3Indulgent Mondays event and this seemed like a good fit, and a good excuse for me to post another recipe! It’s indulgent because, hey, it’s a chocolate cake. But with the sources of fat from olive oil, pecans and eggs, it’s much kinder on your body say, the standard cake with butter and loads of sugar. It’s dairy free and low glycemic. And, like all of my recipes, the ingredients are wholesome, healthy gluten free foods, just with a rockin’ taste. And now no sugar. Life is good.

Also, of course, check out the other fun recipes entered, too!

2 cups of pecans
5 eggs, separated
1/2 cup olive oil
1 TBSP mesquite + the rest of a 1/2 cup cocoa powder
1/2 cup agave nectar
1/2 tsp stevia powder
pinch of salt
2 tsp vanilla extract


Grease a 9 inch springform, line with parchment and dust the sides with cocoa powder. Grind pecans into pecan meal in a food processor, add in cocoa, agave, stevia, salt, vanilla, oiland yolks and grind a minute more. Whip whites to stiff peaks, and gently fold the pecan mixture into the whites

Pour batter into the pan and bake at 350 for 35-40 minutes or until the top starts to brown. Allow to cool a good 10 minutes before unmolding from the springform. You can frost or not, depending on your mood. I made a simple macadamia cream/cocoa ganache and sprinkled raw cacao on top.

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Posted in appetizers, baked goods, recipe, side dish | 14 Comments »

Hazelnut Heath Meringues

Sunday, August 23rd, 2009

meringue

By popular demand…meringue cookies.

Now, for a blogger who avoids eggs and sugar, this may seem like an odd choice. A good friend of DH’s is off in Iraq, and me being me, I’m “doing my part” by sending cookies. It’s amazing that so many wonderful men and women are overseas, missing friends and family and in incredibly stressful conditions and our everyday lives are so removed from all of that struggle. So regardless of my feelings on the war, I deeply appreciate the people who have given up so much to serve.

Okay, off the soapbox. Meringues seem to keep well for weeks, and there’s no chocolate or anything else to melt. Last time we sent pecan brittle with cacoa nibs and next time, I think I’ll do biscotti. However, he’s over there until at least November, so I need suggestions of foods that are sturdy enough to ship, won’t melt, stay good for at least 2 weeks and GF, so I can make them. Please leave comments!!!

I made a variety of batches, from coffee heath to hazelnut with cocoa nibs to some vanilla with various mixins. So think of this more as a blank canvas on which to play and add your own stamp. The only caution is that if you plan to pipe the meringues, you need to mash the heath or it gets stuck in the tips, and you get a gloppy mess (however, I will say they were still devoured)

3 egg whites, removed from the fridge 30 min-1 hr if possible
1/4 tsp cream of tartar
3/4 cup powdered sugar
pinch of salt
1 tsp hazelnut extract, vanilla extract or whatever works for you

1/3 cup heath bar chips, mashed, or nuts or or mini chips
or 2T cocoa nibs
1 Tablespoon espresso powder (optional)

Pre heat oven to 250 (check with an oven thermometer). Line 2 cookie sheets with parchment. DO NOT GREASE, AND DON’T USE A SILPAT. I guarantee it won’t turn out well (I made all the mistakes so no one else has to. you’re very welcome)

Whip egg whites until soft peaks, then add in the cream of tartar and gradually add in the powdered sugar. Whip until you have still peaks, then add in extracts and mixins. Working quickly, spoon out tablespoons of the batter on prepared sheets, or pipe with a pastry bag for a prettier appearance. Bake for about 2 hours or until dry and hard, rotating sheets halfway.

Allow to cool completely and seal tightly. They keep at least 2 weeks

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Posted in dessert, recipe | 7 Comments »

Super Easy (and yummy) peach crumble

Saturday, August 22nd, 2009

peach crisppic

It’s that season, and what a great way to celebrate!

We threw together this super easy vegan treat in minutes, and gobbled it right up. I’m sure this would work with any berries or fruit. I love to use mesquite in the topping, because it hides the flavor of quinoa and gives a nice flavor. If you can’t find any, use any other kind of GF flour and just add in some vanilla extract or extra cinnamon to balance the flavors a little better

Peach Crumble

6 large peaches, nectarines, plums, etc

peaches

2 Tablespoons arrowroot starch
3 Tablespoons agave nectar (to taste)
1/2 teaspoon cinnamon or cardamom

Crumble topping:
1/2 cup quinoa flakes (or GF oats)
2 Tablespoons mesquite
2 Tablespoons agave nectar
1/4 cup chopped walnuts
2 Tablespoons oil

Grease an 8X8 pyrex pan or line with parchment or aluminum foil.
Cut peaches into slices and toss with arrowroot, agave and spices.

Mix together crumble topping and scatter chunks evenly on top. Bake at 350 for 25-30 minutes or until the peaches are softened and the edges of the crumble are browning.

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Posted in dessert | 4 Comments »

Menu Plan Monday: Cherries!

Sunday, August 2nd, 2009

I’m delighted by Kim’s choice of cherries as this week’s theme for Menu plan Monday.  We’ve been getting choccherrypuddingbeautiful ones, and some Ranier cherries too, which are beyond delicious.  Although I think cherries are perfect as is, I did make an easy and yummy raw, sugar free, vegan cherry pudding and the recipe is below.

I also posted the Daring Baker challenge of Orange Milan Cookies…they worked beautifully, and I can’t wait to do them in mint.

My DH is out of town traveling, which makes cooking much easier and has me lean toward more vegan options and a lot more play.  As much as I love to cook, it’s nice not to have responsibilities from time to time, too.

Also,  if you’re interested, check out an article on Celiac and autoimmunity.

Monday:
Sea’s Chickpea and spinach curry

Tuesday
quinoa with pesto

Weds:
Salmon and roasted peppers

Thursday:
Indian Spiced Cauliflower with papads

Friday:
Hubby’s home!
Chicken in a mint sauce with artichokes

Saturday:
Southwestern quinoa and some sort of dessert

Baked goods:
Chickpea crackers
Some dessert for a potluck–maybe a raspberry mousse? I will likely change my mind a bunch of times
banana cupcakes with chocolate frosting
Chocolate cherry “pudding”

Chocolate cherry pudding:
2 cups pitted cherries
1/4 cup agave
1/3 cup cocoa powder
1 Tablespoon chia seeds (Salba)
“meat” of one young coconut

Put everything in a vitamix or good blender. Blend until smooth. Chill, top with cocoa nibs if desired and enjoy!

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Posted in dessert, menu plan, recipe | 3 Comments »

Lemony Mint Quinoa

Saturday, July 11th, 2009

mintquinoaQuinoa is just a perfect food for a summertime dish.  Quick, easy, delicious, naturally gluten free and high in protein and fiber…and easy to take along.  Consider me a big fan.  Generally, I’m partial to my Quinoa Italiana or Southwestern Quinoa Salad, but this is the epitome of simple and delish.

This can be easily dressed up or kept basic.  Sauteed garlic is a nice touch, and grated lemon zest works, too.  The mint provides a nice and fresh taste, and I always have much more mint than I can handle!  In the summer, I add in baby tomatoes, in the winter, steamed broccoli is a great compliment and I use thyme instead of mint.  Like all simple recipes, fresh ingredients make all the difference.mint

If you’ve ever grown mint, you know that it’s quite an assertive plant.  It’s an invasive plant, and I planted it in a container to keep it from getting too aggressive.  But it actually grew out of the pot somehow, and has continued on its quest for world (or garden) domination.  Good thing it’s tasty, or we’d have to do battle and I’m afraid it would win.

Lemony Mint Quinoa

1 cup quinoa, toasted
2 cups broth
juice of 1/2 lemon
15 mint leaves, coarsely torn
salt and pepper, to taste
2 cups halved grape tomatoes

Toast quinoa in a dry large skillet over medium heat until it starts smelling toasty and browning a bit (10-15 min). Note: this step can be done in advance or skipped altogether, but it does enhance the yum factor in a big way. Add broth to the pot, bring to a boil and simmer 10-15 minutes or until done. Stir halfway through and add in 1/2 the mint leaves. Squeeze in lemon juice, season with salt and pepper to taste. Add in tomatoes and the rest of the mint leaves when cooled.

This ode to mint is my weekly submission to Weekly Herb Blogging, the brainchild of Kalyn, who passed the torch to Haalo. I’m this week’s happy host!

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Posted in main meal, recipe, weekend herb blogging | 8 Comments »

Chickpea Crackers

Monday, June 22nd, 2009

chickcrackesr

These crackers are a staple that I make just about weekly. They’re easy, versatile, yummy, healthy, and lend carb-y goodness that seriously needed on my grain free diet. I do constantly tweak them just a bit and play with different flavors, and you can add whatever spices suite your fancy. So give them a whirl! You’ll enjoy them.

Preheat oven to 325.

1 can garbanzo beans, rinsed well and put in a strainer to drain
1/2 teaspoon baking powder
3 Tablespoons ground flax seed
2 cloves garlic
1/2 teaspoon Italian seasoning dried herbs (blend de jour of oregano, basil, rosemary, thyme, etc.)
1/4 teaspoon black pepper
1 Tablespoon olive oil

Italian seasoning dried herbs
coarse sea salt

Shake as much water you can from the garbanzos and let them blot with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.

rawcrackers

Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30-40 min), watch them after 20 min or so.

You do have to turn the sheets periodically, and rotate the crackers when you’re able for the best results. The outside crackers brown much quicker–those usually just go directly to my mouth.

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Posted in baked goods, recipe, side dish | 17 Comments »

Chocolate Strawberry Cakes for Sea

Sunday, May 31st, 2009

choc-orange

One of the funny things about hosting a blog event is that you actually have to make sure you get around to posting on time.  So here I am, squeaking in under the wire for my post for Sea’s Yum-e-baby shower.  If you haven’t yet, please do get your post up and send me a picture and link by June 8th!

Sea has been such a big inspiration and driving force behind the gluten free blogging community, and no doubt her newest edition will lead to new yummy baby foods along the next few years.  All the best to Sea, her sweetie, her family, and of course, her cats, who are no doubt looking forward to their new sibling.

Way before the days of gluten free-ness, I was a fan of Nigella Lawson’s decadent desserts.  One of my favorites was her chocolate orange pantry cake because it was so quick and easy.   When I first went gluten (and dairy and egg) free, I tried adapting the recipe.  It was very yummy, but strawchocolatealways sank.   So I pretty much forgot all about the recipe for years, until it popped back into my head a month or so ago. Very few of the original ingredients remain, but the taste is along the same lines. Very chocolate, very dense, very fruity, very moist.

Well, I’ve been playing away to make it gluten/dairy/soy/sugar and grain free, and it’s finally (finally!) met the approval of my very discerning taste testers.  (Houdini, who is pictured behind the cakes was a supervisor, but NOT a taste tester) Also, as an added bonus, I’ve been making it the day before, covering with foil and frosting it the day of, and it works quite well. I will eventually try it without the egg, too, but I’m  sure  it’s  do-able.  If anyone tries it, drop me a line!

2 eggs, well beaten

1/3 cup agave
1/2 cup oil
1/2 tsp stevia
1 1/2 cup all fruit jam or marmalade (orange, strawberry and raspberry work beautifully)
1 tsp vanilla extract

In a separate bowl, briefly mix:
2/3 cup garbanzo bean flour (besan)
3 Tablespoons arrowroot or cornstarch
1/2 tsp salt
2 tsps baking powder

4 oz melted unsweetened baking chocolate

Frosting:
3.5 oz baker’s (unsweetened) chocolate, melted
1/4 cup coconut milk
1/4 tsp stevia
1/4 cup agave nectar
splash vanilla extract

Preheat oven to 325, line springform pans with little parchment circles and grease the sides.  You can use one 8 inch pan and 2-4 inch or 6-4 inch.

Beat eggs well, add in other wet ingredients, then add in dry. Melt chocolate (microwave works perfectly–1.5 minutes, stirring every 30 seconds) and add into the mix.

Pour batter into greased springform pans. I use 1-8 inch and 2-4 inch springforms for this recipe. Bake until cakes come away from the sides and the top looks dark, about 35 minutes for the mini cakes and 50 for the bigger one.

Allow to cool for 20 minutes, then frost tops.

For frosting, melt chocolate, add stevia and gradually add in agave and coconut milk until the consistency is perfect. Use right away and it hardens as it cools.

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Posted in baked goods, cat pictures, dessert, recipe | 7 Comments »

Easy Almond Cookies

Sunday, April 19th, 2009

alm-cookies

I’m overdue for a recipe post. In some ways, it’s because I’ve gotten pickier. I make a recipe and I like it, but intend to do it again with changes and improve…and repeat…and then I don’t end up posting any! It’s kind of funny, actually, since there are very few recipes that I don’t alter every time, whether they’re mine or someone else’s. It’s just part of the art and fun of baking!

I really like these cookies because they’re very easy, and quite tasty. They’re soft and chewy inside, and fabulous right out of the oven (although they don’t firm up until 10-15 minutes later). The trick is to bake them until they’re *just* set. They’re good once they start browning, but just a bit tough for my taste. So watch ‘em! And, of course, the cookies are gluten/dairy/egg/corn/soy/sugar/grain free, low glycemic and vegan. Yahoo!alm-tray

I’ve been playing with flax cookies in an attempt to add more into my diet, and I’ve tried quite a few variations of these. They were supposed to be Chinese 5 spice cookies, but the flavor of the spice is quite mild, and I like it that way. I will probably try them with more spice in the future. Like any time you add agave to ground nuts, the secret is just a quick whirl or you have a tacky glob. If anyone knows what it is about agave that interacts with nut butters, I’d love to know…I’ve never seen maple syrup or honey act the same way. But the baked product turns out well, so no complaints here.

2 cups toasted almonds
8 brazil nuts
½ tsp salt
¼ tsp stevia
2 teaspoons almond extract
1 teaspoon vanilla
1/3 cup quinoa flakes
1/3 cup plus 1 T ground flax seed
1 teaspoon baking powder
1 tablespoon Chinese 5 spice powder
2/3 cup agave

3 T chopped almonds
Preheat oven to 350
Toast almond and brazil nuts. I prefer to toast chopped brazil nuts, it seems to work better. Grind in the processor until it forms a chunky nut butter, scraping down the sides occasionally (4-5 min in my food processor). Add in everything but the agave, and process a minute more. Add in the agave and pulse a few times.

Roll the dough into small balls (maybe 1 inch in diameter?) and squish down, sprinkle with chopped almonds. Using a silpat mat works best, but I’m sure parchment would work, too.Bake until just set–around 10 minutes. They’re much better when the cookies don’t brown much. Allow to cool on the drying rack for 15 minutes before moving, or they will fall apart.

Enjoy!

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Posted in dessert, recipe | 6 Comments »

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