Category Archives: Gluten-Free Goodness

Cocoa Thumbprints

Posted by Stephanie in Baker's Delight, Gluten-Free Goodness, Holidays and tagged with , , , ,

Welcome to our week-long Christmas treats extravaganza! Our focus will be on chocolate, but we might sneak something else in as well. We hope you find plenty of inspiration for your holiday baking!

I enjoy a good jam-filled thumbprint cookie. Last year I made lovely little butter thumbprint cookies. This year I was imagining a chocolate cookie base with a berry jam center. And what do I find in the December issue of Food Network Magazine? That’s right, Cocoa Thumbprints!

I tinkered with the recipe a bit to make them gluten-free. I cut-back on the sugar by a couple of Tablespoonfuls. And I used a slightly sweet, four-fruit jam as the center. Oh my, these are tasty!

As usual, if you are not gluten-free, feel free to substitute all-purpose flour and omit the xanthan gum.

COCOA THUMBPRINTS
(slightly adapted from Food Network Magazine, Dec. 2011)
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1 1/2 c. gluten-free all-purpose flour
scant 3/4 c. sugar
1/2 c. unsweetened Dutch-process cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
6 Tbsp unsalted butter, melted
2 eggs, lightly beaten
1/4 c. confectioner’s sugar (for rolling)
1/4 c. granulated sugar (for rolling)
favorite jam (for filling)

In a medium bowl, whisk together the flour, scant 3/4 cup sugar, cocoa powder, baking powder, salt, and xanthan gum. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

Place the confectioner’s sugar and the granulated sugar in two separate bowls. Roll scant Tablespoonfuls of dough into balls. Roll each in granulated sugar and then in confectioner’s sugar. Place 1-inch apart on baking sheets.

Make a deep indentation with thumb in each cookie. Place 1/2 teaspoon of jam in the indentation. Bake 10 to 12 minutes, or until the cookies are puffed and slightly cracked. Let cool 3 minutes on the baking sheet. Then transfer to a wire rack until completely cooled.

Mocha Mousse Pie

Posted by Stephanie in Gluten-Free Goodness, Just Desserts and tagged with , , , ,

‘Tis the season for lots of sweet treats!  My husband requested a chocolate dessert for Thanksgiving. This naturally gluten-free pie fit the bill. Perhaps you’ll find a place for this on your holiday table.

I took this recipe from The Pioneer Woman. The only adjustment I made was to decrease the amount of sugar and still I think it’s plenty sweet. This pie is fluffy, yet rich, and incredibly delicious with notes of chocolate and coffee shining through. I love the nut crust on this, but you could just as easily use a crushed cookie crust, regular pre-baked pie crust, or even just serve the filling in cups without any sort of crust. As a disclaimer, this pie does contain raw eggs.

MOCHA MOUSSE PIE
(very slightly adapted from The Pioneer Woman)
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Crust
1 cup Pecans, Finely Chopped
1/4 cup Brown Sugar
2 ounces, weight Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Salt

Filling
2 sticks Butter, room temperature
1-1 1/4 cup Sugar
2 teaspoons Instant Coffee Granules
1 teaspoon Kahlua
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs

To make the crust, combine chopped pecans (which you can chop in the food processor, if desired), brown sugar, grated chocolate, and salt. Stir with a fork to combine, and then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. Set aside (do not bake) or refrigerate until needed.

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until smooth and completely melted (about 45 seconds on high). Set aside to cool.

In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition (allowing the mixer to run for 5 minutes with each egg addition). Scrape sides of bowl halfway through this process. The filling will gradually lighten in color and become fluffier. Pour filling into the pie crust.

Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours.

Serve with whipped cream and more grated chocolate, optional.

Pumpkin Cranberry Spice Cookies

Posted by Stephanie in Fall Recipes, Gluten-Free Goodness and tagged with , , ,

Do you have pumpkin and cranberries leftover after your Thanksgiving festivities? If so, these cookies are a perfect way to use them up. I brought these cookies to a movie night with some friends. They were very well received.

Don’t let the long ingredient list intimidate you. These come together easily and while the pumpkin cream cheese frosting is an extra step, it takes the cookies to the next level of deliciousness! As usual, these are gluten-free. However, if you can eat regular wheat flour, then just use that in place of the gluten-free flour, and omit the xanthan gum.

Because these cookies have a soft, cakey texture, they are best enjoyed within a couple of days of baking. Otherwise, pop the extras in the freezer to enjoy another time.

PUMPKIN CRANBERRY SPICE COOKIES
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2 1/4 c. all-purpose gluten-free flour mix
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4-1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1/3 c. brown sugar, packed
1/3 c. white sugar
1/2 c. butter, softened
2/3 c. pumpkin puree
2 eggs
1 tsp vanilla
1/2 c. plain yogurt
2/3 c. chopped fresh of frozen cranberries

Icing
2 1/2 Tbsp butter
1 1/2 – 2 c. powdered sugar
2 Tbsp heavy cream
3/4 tsp vanilla
2 Tbsp pumpkin puree
1/4 tsp cinnamon
dash each of ginger, nutmeg, and cloves

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, xanthan gum, spices, and salt.

In a separate bowl, combine the sugars and butter and using a mixer, beat until fluffy and lightened in color. Add the pumpkin puree and beat until combined. Add eggs one at a time; mixing completely between each. Stir in the vanilla.

To the pumpkin mixture, add the flour mixture alternating with the yogurt. Mix between each addition. Stir in the cranberries.

Drop by rounded Tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes (mine took the full 12 minutes) or until edges are golden. Cool completely on a wire rack.

For the icing: Heat the butter in a saucepan until lightly browned, but not burned, stirring constantly. Remove from heat and whisk in the cream and vanilla. Add some powdered sugar to make a paste. Then add the remaining powdered sugar slowly, whisking until fully combined (add powdered sugar until icing is desired consistency). Stir in spices and the pumpkin puree.

Balsamic Figs w/Yogurt Cream Cheese & Walnuts

Posted by Alaina in Fall Recipes, Gluten-Free Goodness, Holidays and tagged with , ,

Seriously, I have been missing out. I have always associated figs with those packaged fig cookies which were a treat as a child. My goodness people, if you have not eaten a fresh fig, get yourself to the store immediately and buy some. They are splendid. Maybe I’ve had them before but it seems I would remember…

These were a splurge at the farmer’s market. We wanted to try something new and the seller had samples. One taste and we were totally hooked. We debated how to prepare them and finally settled on this recipe. It was inspired by a recipe on Food Network, I believe. They were difficult to successfully photograph but they were not difficult to eat. This dessert is not super sweet but it is comforting and delicious. It would be a lovely treat during the hustle and bustle of the holidays!

BALSAMIC FIGS with YOGURT CREAM CHEESE & TOASTED WALNUTS
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8 figs, sliced in 1/2

Balsamic Reduction:
1/4 c. orange juice
1/8 c. balsamic vinegar
2 Tb. honey

Combine and boil for 5 minutes to reduce to a more syrupy consistency.

Heat broiler. Toss the figs in the balsamic reduction and then place cut side up on a pan and broil for 5-6 minutes until caramelized.

3 Tb. chopped Walnuts, toasted in butter

Yogurt Cream Cheese:
1/4 c. cream cheese
1/4 c. plain yogurts
1 Tb. honey

Beat until smooth.

To serve: place figs on plate and drizzle the remaining reduction from the pan, spoon the yogurt cream cheese over them and top with the walnuts.

Nantucket Cranberry Pie

Posted by Stephanie in Fall Recipes, Gluten-Free Goodness and tagged with , , , ,

Cranberries are in abundance this time of year and this dessert is a perfect way to capture the beauty and flavor of the cranberry. This is really more like an upside down cake, but for whatever reason, it’s called a pie. It’s super simple, so if you aren’t a lover of all things pie, you might just enjoy adding this sweet treat to your Thanksgiving Day dessert spread. I ate the entire pan myself, (granted, it was just a half a recipe, I didn’t eat it all in one day, and my husband apparently doesn’t like cranberries, but still…) and enjoyed every bite!

I found this recipe on The Pioneer Woman blog. But I did decrease the sugar from her recipe. I like my cranberries to retain a little bit of their tartness. If I make this again, I think I’ll add a bit of orange zest to the cranberries and maybe a squeeze or two of fresh orange juice. Or, you could do as I did here and add the orange zest to your whipped cream! Also, if you don’t care for the flavor of almond extract, you might try substituting vanilla extract.

I made this gluten-free by subbing in my gluten-free all-purpose blend and it worked out great.

NANTUCKET CRANBERRY PIE
(slightly adapted from The Pioneer Woman)
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2 heaping cups cranberries, fresh or frozen
1/2 c. chopped pecans or walnuts
1/2 c. sugar
orange zest (opt.)
1 c. flour (or gluten-free flour blend)
3/4-1 c. sugar (depending on how tart/sweet you want it)
1 stick of butter, melted
2 eggs, lightly beaten
1 tsp almond extract
1/4 tsp salt
1 Tbsp coarse sugar for sprinkling (opt.)

Preheat oven to 350°F.

Liberally butter a cake or pie pan. Pour in the cranberries. Sprinkle with the chopped pecans, orange zest, and 1/2 c. sugar.

In a bowl, combine flour, 3/4-1 c. sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine the ingredients.

Slowly pour the batter over the cranberries, making sure to cover the surface. Spread gently, if needed.

Bake for 45 to 50 minutes. If using coarse sugar, 5 minutes before removing from the oven, sprinkle the surface with 1 Tbsp of coarse sugar.

Serve with freshly whipped cream or ice cream.

Gluten-Free Pie Crust

Posted by Stephanie in Baker's Delight, Gluten-Free Goodness, Holidays and tagged with , ,

If you are new to the gluten-free lifestyle, the holidays may seem rather daunting. However, this time of year can be joyful in the kitchen for you as well. You don’t have to pass up on all desserts. If you have a favorite all-purpose gluten-free flour blend, you can very often substitute one-for-one by replacing all-purpose wheat flour, with your gluten-free mix. For some recipes you will need to add a little xanthan gum for texture, but that’s about it.

And, if you love pie, I’m here to share my favorite pie crust recipe. I’ve posted this before, but thought now would be a great time to remind you how possible it is to live gluten-free. This recipe is quite simple and freezes well, if you want make several batches to have on hand. I’ve served this to gluten eaters and they don’t notice a difference. So, go ahead, eat a piece of pie this holiday season!

TRADITIONAL PIE CRUST
(from The Gluten-Free Good Health Cookbook)
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1 c. + 2 Tbsp Brown Rice Flour Mix*
2 Tbsp sweet rice flour
1 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbsp cold unsalted butter, cut into 6 pieces (don’t use margarine)
1 large egg
2 tsp orange juice or lemon juice

In the bowl of an electric mixer, mix together the flours, sugar, xanthan gum and salt. Add the butter and mix until the mixture is crumbly and resembles a coarse meal.

Add the egg and orange juice. Mix on low speed until the dough holds together; it should not be sticky. Form the dough into a ball using your hands and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten the dough into a 1-inch thickness. Roll out the dough (if it seems tacky, refrigerate for 15 minutes). Remove top wax paper and invert into 9-inch pie pan. Remove second sheet of wax paper and crimp the edges. Fill with desired filling.

Makes 1 9-inch pie crust.

*Brown Rice Flour Mix: 2 c. Brown rice flour; 2/3 c. Potato starch (not potato flour!); 1/3 c. Tapioca flour.

 

Pumpkin Dutch Apple Pie

Posted by Stephanie in Fall Recipes, Gluten-Free Goodness, Holidays and tagged with , , ,

Pie is probably my favorite dessert. And I love that the typical Thanksgiving dessert is an array of pies. I always want a sliver of each kind, which likely works out to be at least two slices! :) However, if your Thanksgiving celebration is on the small side and you don’t need to make more than one kind, how do you decide which flavor makes the cut? Well, here’s a pie that does double duty as both pumpkin and apple pie. This just might be your solution for Thanksgiving this year.

While browsing online, I found a recipe for this pie, but I didn’t stick with the original, instead I decreased the sugar and increased the spices. The original version lacked the pumpkin pie spice element.

I tried this pie both warm from the oven and then cold the next morning. The chilled slice was definitely my preferred  way as the chilling time allowed the complexity of the spices and flavors to develop. So, if you decide to make this for your celebration, make it Wednesday and pop the pie into the fridge for your next day festivities.

This pie can easily be made gluten-free by substituting your favorite all-purpose gluten-free flour blend for the regular all-purpose flour. And by making a gluten-free pie crust. The version you see below is 100% gluten-free, so it works out quite well!

PUMPKIN DUTCH APPLE PIE
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1 unbaked 9-inch deep-dish pie shell (use your favorite gluten-free recipe for a gf version)

Apple Layer
2 c. peeled, cored, thinly sliced apples
2 Tbsp sugar
2 tsp all-purpose flour
1 tsp lemon juice
1/4 tsp cinnamon

Pumpkin Layer
1 1/2 c. pure pumpkin (not pumpkin pie filling)
1 c. evaporated milk
1/2 c. sugar
2 large eggs, lightly beaten
2 Tbsp butter, melted
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt

Crumb Topping
1/2 c. all-purpose flour
1/3 c. chopped pecans
1/4 c. sugar
3 Tbsp butter

Preheat the oven to 375°F.

Roll out pie crust and place into a 9-inch deep dish pie plate.

In a bowl, combine all of the apple layer ingredients. Pour into the pie shell. In another bowl, combine all of the pumpkin layer ingredients. Pour over the apple mixture in the pie shell.

For the crumb topping, combine the flour, pecans, and sugar in a bowl. Cut in the butter using a pastry blender or two butter knives until the mixture resembles coarse crumbs.

Before adding the crumb topping, bake for 30 minutes. Then remove from the oven and sprinkle with the crumb topping. Lower the oven to 325°F and bake for an additional 20-30 minutes until the custard sets. Cool completely on a wire rack.

Enjoy cold with whipped cream!

Sage Squash

Posted by Alaina in Gluten-Free Goodness, Holidays and tagged with , , , , ,

Squash is such a fall speciality. It is featured in recipes and in decorations. It evokes feeling of fall, warmth, and comfort and there are SO many varieties. As Steph and I wandered through the farmer’s market, we admired many squash and finally settled on a buttercup squash. It was a new one for both of us. While I prefer delicata and perhaps butternut squast over the buttercup, I did really enjoy this recipe. You could successfully substitute your favorite squash in this recipe.

If you are looking for a new side dish or a different way of preparing squash, then you will surely enjoy this. It is simple but delicious and certainly fancy enough for your holiday feasting.

SAGE SQUASH
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1 Squash of your choice (about 3 -4 cups cubed)
1 tsp. olive oil
1 tsp. butter, melted
Salt & pepper to taste
2 Tb. butter
1/2 onion, diced
1 tsp. fresh sage
1/2 tsp. fresh rosemary

Preheat oven to 425 degrees.

Peel and cube the squash. Toss with olive oil, 1 tsp. melted butter, salt and pepper to taste (about 1/2 tsp salt, 1/4 tsp. pepper). Roast until tender about 15-20 minutes.

Melt 2 Tb. butter in a sauté pan. Add onion and cook until tender. Add sage and rosemary and a little more butter if needed and sauté until fragrant and onion is lightly browned. Add roasted squash and gently toss to coat with butter onion mixture. Garnish with more sage if desired.

 

Gluten-Free Goodness: Double Chocolate Walnut Brownies

Posted by Stephanie in Gluten-Free Goodness and tagged with , , , ,

These tasty little morsels are full of chocolatey goodness and they are made with coconut flour. I don’t have lots of knowledge of or experience baking with coconut flour, but I know that it soaks of moisture, so a little goes a long way! These also contain walnuts, so they are more healthful and protein packed than your average brownie (we could all use a few more “healthy” brownies in our life, right?!).

I made these for a holiday brunch and topped them with a bit of vanilla custard and strawberries. Though they would be delicious with some whipped cream, icing, powdered sugar, or even just plain.

DOUBLE CHOCOLATE WALNUT BROWNIES
(from elanaspantry.com)
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1/2 cup dark chocolate chips (73% cacao)
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 eggs
1/2 cup agave nectar (maple syrup or honey, if preferred)
1/4 cup grapeseed or canola oil
1 Tablespoon vanilla extract
1/2 cup chopped walnuts
1/3 cup dark chocolate chips (73% cacao)

Preheat oven to 350°F.

Place 1/2 cup chocolate chips in food processor and pulse until the consistency of coarse sand. Pulse in coconut flour, salt, and baking soda until combined. Pulse in eggs, agave, grapeseed oil, and vanilla.

Pour batter into a greased 8×8 pyrex dish. Sprinkle walnuts and remaining chocolate chips over batter. Bake  for 25-30 minutes. Cool and serve.

Optional: Top with fresh strawberries, vanilla custard, whipped cream, homemade icing.

Weekend Fare: Coconut Lime Chicken

Posted by Stephanie in Gluten-Free Goodness, Weekend Fare and tagged with , , , , , , ,

I’ve recently been experimenting with using coconut milk in cooking and baking and I’m excited with the results! (I am referring to the coconut milk in the can, such as Thai Kitchen brand.) In honor of my recent experience with this versatile ingredient, I wanted to share with you two recipes: Coconut Lime Chicken and Chocolate Coconut Milk Ice Cream.

The chicken is incredibly tender (although the photo shows a whole piece of chicken make sure to cube it because the result is much more tender!) and the almond butter dipping sauce adds a delicious twist. The ice cream is amazing and so simple! It’s unbelievably creamy. I adapted it slightly from a recipe I found online and promptly forgot where I found it. :)

Both of these recipes are gluten-free and dairy-free.

COCONUT LIME CHICKEN
(from The Whole Life Nutrition Cookbook)
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2 large boneless chicken breasts, cut into 1-inch cubes
coconut oil, for sauteing

Marinade:
2 Tablespoons coconut milk
2 Tablespoons lime juice
2 Tablespoons wheat-free tamari (or soy sauce)

Almond Lime Dipping Sauce:
6 Tablespoons almond butter
1/4 cup freshly squeezed lime juice
1/4 cup coconut milk
1-2 Tablespoons tamari (or soy sauce)
1 Tablespoon agave nectar or honey
1-2 cloves garlic, crushed

Place the chicken breast pieces into a bowl and cover with the ingredients for the marinade. Stir together to coat evenly. Let chicken marinate for 30 minutes.

Heat a 10-inch skillet or wok over medium-high heat. Add about one Tablespoon of coconut oil. Then add chicken pieces. Saute, stirring frequently, for about 3-5 minutes, or until chicken is cooked through.

Place the dipping sauce ingredients into a bowl and whisk together until mixture is thickened and well combines. Alternatively, sauce can also be warmed on the stove in a small pot over low heat.

To serve, divide dipping sauce into four small bowls and serve alongside chicken. (Brown rice and stir-fried veggies make a great side!) Serves 4.

CHOCOLATE COCONUT MILK ICE CREAM
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1-14 ounce can coconut milk (not light)
1/3 cup sugar or agave nectar (I used coconut sugar)
2 Tablespoons unsweetened cocoa powder
3/4 teaspoon vanilla extract

Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.

Pour into the bowl of an ice cream freezer and freeze according to the manufacturer’s directions. Serves 2.