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Monday, July 30, 2012

Chocolate-Dipped Dried Peaches, Gluten-free

Here is something so sweet and yummy that I doubt that anyone could turn away from it!

We have been enjoying fresh, ripe, juicy, organic Red Haven Peaches, grown in the Okanagan.  I have been on Pinterest a little too much and saw some "inspiring" pins about such things as chocolate-covered apricots and such, and of course, you know, one thing led to another, and there I was, dehydrating these amazing peach slices (took almost a day-- well-washed, skin still intact, sliced, rinsed in lemon juice, and sprinkled with Cinnamon) and thinking about what Bill from the Okanagan Fruit company had said when he delivered them "Just dehydrate them halfway and then they are like those little candies that are crispy on the outside and then have this delicious flow of liquid in the middle"... and I thought of the image of the chocolate-covered apricots, and the two images came together like, apparently, the famous teaming of chocolate and peanut butter for Reese's Pieces.  

I love chocolate-dipped strawberries-- but nothing beats these luscious dried peaches dipped in yummy melted chocolate (I used "Enjoy Life" Mini Chips, certified Gluten-free).  I just put a small bowl of the Mini Chips (maybe 1/2 a cup) into a larger bowl of hot water and then stirred them when they began to melt.   Then I stuck the pan of dipped peaches into the freezer for a few minutes to harden. Easy Peasey.

If you want to check out my other dehydrated vegan treats on Pinterest, go to https://www.pinterest.com/healthiacynthia/dehydrated-vegan-recipes/  Feel free to follow me and I'll follow you back! 

Saturday, June 30, 2012

Black Bean Brownie Recipe (Gluten-Free, Vegan)

Yes these delightful-looking confections are Black Bean Brownies- moist, vegan (egg-free, gluten-free, dairy-free)
There are several (thousand??) black bean brownie recipes on the web... this is my choice, an adaptation of the one by the Happy Herbivore. I use Maple Syrup (hey, I'm Canadian) instead of the agave syrup she uses. I also threw in some carob powder because it takes the edge off the bitterness of the cocoa, I always think, and is sort of like a light flour without actually being a flour (there are some who call chocolate "the poor man's carob" heheh). This is, in all, an easypeasy recipe and it tastes pretty good too:



I used a Food Processor (you could also use a blender)

Fit a sheet of parchment paper in the bottom of an 8"x8" cake pan, or grease it up.  Preheat the oven to 350F/180C

Put the following into the food processor or blender carafe:
  • 2 ripe, peeled Bananas, in chunks
  • 1 15-oz. can of Black Beans (or 1 19-oz. can of Black Beans, drained of all fluid)
  • 1/4 C. Cocoa powder
  • 1/8 C. Carob powder (optional)
  • 2 T. Cinnamon powder 
  • 2 tsp. Vanilla Extract (or Peppermint Extract)
  • 1/3 C. Maple Syrup
  • 1/4-3/4 C. organic Sugar (depending on your taste and if the bananas are very ripe-- the riper, the less sugar you need to supplement)
Pulse the above until fully blended, scraping down the sides as required.

Stir in with a spoon before pouring into the pan:
  • 1/4 C. Instant Oatmeal (or more if you want the brownies to be less fudgy and more cake-y)
Bake for about 30 minutes until a toothpick comes out clean when poked into the cake.  I dump some FairTrade chocolate chips on the top of the brownies after I turn the oven off and let them melt in the oven for a few minutes, then spread around for an icing.  Cool, and then refrigerate overnight or for at least a couple of hours... seems to be optimally yummy if refrigerated before eating.  Got the man's approval in our household.  The beans and the bananas don't show up in any significant way either, if you're wondering.  It's super-healthy-- low fat vegan with lots of fibre!  Enjoy!


Ingredients:

Wednesday, June 13, 2012

Sweet and Salty Porridge with Strawberries

Muesli, Porridge, Strawberry, Red
My husband and I love oatmeal porridge for breakfast. Sometimes we change it up and add ingredients that are not traditional. Here are some great Slow-Cooker porridges for example.  Today's Sweet and Salty Porridge with Strawberries capitalizes on our rather eccentric but diverse tastes for combinations of flavours and textures.  Sometimes I get even more carried away, but today I decided against including nuts and bananas.  This porridge is, of course, Gluten-free and Vegan (no dairy, eggs or other animal products).  Begin with a medium to large pot with a close-fitting lid and add:

  • Steelcut Oats (use the quantity you want for your family following directions on package)
  • Water (cover the oats by about 1 1/2 inches or use the instructions on package)
  • Organic Thompson Raisins (1/4 cup to handful, as you desire-- I went with the handful)
  • 2 T. dry Chiaseed
  • Sprinkle of Seasalt
  • 1/4 C. Dulse broken into small pieces (I used Wild Atlantic Cold-Smoked with Applewood Dulse)
Bring the above to a boil over medium high heat.  Reduce to Low and put on the lid.  Cook for about another 10-15 minutes (or longer if you like it even softer; may have to add more liquid).

Remove pot from heat and add to each bowlful:

  • Sweetener (I used organic cane sugar today)
  • Fresh cut up Organic Strawberries
  • Almond Milk





Thursday, January 26, 2012

Gluten-Free Valentine Cookie Recipes



This is the cookie time of the year-- next to Christmas, there are more rolling pins out for Valentine's Day than for any other holiday season.  When you or your child has a gluten sensitivity, it's a blessing to know that the Internet is loaded with recipes for gluten-free cookies.   Here is a selection of recipes (along with some of the ingredients listed) for you to choose from:)
*using Amaranth flour with arrowroot flour and guar gum; butter; milk
*unbaked.  Uses dark chocolate, chili powder, almonds, cocoa, coconut milk
*using frozen cherries, agave nectar, arrowroot powder, dark chocolate, almond extract
*using cocoa, dark chocolate, agave nectar, blanched almond flour, espresso
*using blanched, slivered almonds, agave nectar, coconut oil
*using blanched almond flour, agave nectar, grapeseed oil, raspberry jam
Gluten-Free Red Velvet Valentine Hearts  (mini heart-shaped cupcakes)
*using millet flour, brown rice flour, tapioca flour, cocoa, xanthan gum, buttermilk, vinegar, sugar, butter, 2 eggs, low-fat cream cheese
Heidi's Gluten-Free Chocolate Puddle Cookies (Chocolate Walnut Meringues)
*using walnuts, powdered sugar, 4 egg whites, cocoa
*using brown rice flour, cornstarch, guar gum, tapioca flour, sugar, butter, egg

A Church group I know of is baking up Valentine cookies along with a regular meal and taking it over to the communal kitchen of a motel that houses a number of very low-income folks... how are you going to show your love on Valentine's Day?


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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

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