Sunday, October 27, 2013

Gluten-Free Apple Cobbler

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Apple Cobbler-- every bit as sweet and tasty as it looks here-- none of that fake-y GF flavour/texture
There are a few of us who are eating gluten-free at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat.  The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample.

6 medium/ 10 small organic Apples
1/2 C. Sugar
4 tsp Cinnamon

1/2 C. Extra Virgin Coconut Oil
1 1/2 C. Rice flour**
1/2 C. Coconut Flour
2 C. organic Sugar
2 tsp Baking Powder
1/2 tsp Celtic Sea Salt (the stuff with 80+ minerals)
2 C. Rice milk, Nut Milk, or regular milk milk

Core, peel and slice apples.  Sprinkle the sugar and cinnamon over them. Mix well to cover all the apples.

Process the flour, sugar, baking powder and salt together in a medium bowl. Add milk and whisk until well mixed. (Confession: I used my food processor)

Use organic cane sugar- you'll taste the diff.
Cut coconut oil into a baking dish (I used a long glass cake pan) and place in a 350 degree (about 325 for glass) preheated oven until hot and oil is melted. (careful not to let it scorch). NO KIDS OR PETS IN KITCHEN. Carefully pull pan out of the oven and place on cutting board on counter, pouring the batter into the pan. Lay in the apple slices pressing into the batter. Jumble those apple slices up, as long as they are pressed into the better it doesn't matter how they are spaced!   Pour the juice created in the bowl of apples over top.

Return to the oven for 50-60 minutes.  After 45 minutes it is a good idea to insert a toothpick about every 5 minutes-- if it comes out clean, the cobbler is ready to come out into the world!

**I made my own rice flour in the Vitamix with long grain brown basmati rice that our neice brought here on a visit last summer... must say that I am happy with that experiment-- and will save a whack on rice flour!
I started out laying the apples slices like this and later just jammed them in sideways!
Another delicious apple recipe you might like to try is Gluten-Free Apple Duff

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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.

Friday, October 25, 2013

Yummy Cauliflower Crust Pizza

If you are looking for an unusual Gluten-Free Pizza crust-- that is also Vegan and Low-Fat-- you can't beat the following recipe for Cauliflower Pizza Crust... It doesn't sound particularly enticing does it? I was curious.

With the Buckwheat, the crust is dark brown
  I ran across the same recipe numerous times on Pinterest. In experimental mode, I took it and replicated it as far as my supplies would allow. I didn't have any almond meal (and, indeed, read somewhere that almond meal gives a dish that sort of 'dessert' effect. Not exactly what I was aiming for. I subbed gluten-free Buckwheat flour instead. Next time I might try something like white rice flour.

 I also didn't have much variety for toppings. I definitely missed the olives, and would opt for roasted garlic over onion, as well. Just a personal preference. The avocado topping (made as a light guacamole with minced garlic and lemon juice)was tasty, but I think I would still prefer olives as the oily feature.

 So, here is the recipe. Find a base that works for you and then let me know!

 INGREDIENTS: 
 For the Base -

  • 2 cups finely minced or processed Cauliflower -
  • 1 cup Buckwheat Flour -
  • 2 tbsp Nutritional Yeast -
  • 1 tbsp Garlic Powder -
  • 1 tsp dried Basil -
  • 1/2 tsp Salt -
  • 3 Chia 'eggs' (3 tbsp chia seeds in about 8 tbsp of water) or 2 egg replacers 
 For the Topping -
  • 2 tbsp Roasted Garlic Pasta Sauce (you can use Tomato Sauce) -
  • 1/2 cup finely sliced mushroom -
  • 1 Red Bell Pepper, sliced thin -1 small White Onion, chopped (Green Onion would have been a preferance) -
  • 1/2 cup sliced cherry tomatoes -
  • 2 Avocado with minced garlic and Lemon Juice, Salt to taste -
Method
  • Preheat oven to 180ÂșC / 350 F -
  • Put the Cauliflower in the food processor and process until it is a finely-cut mass -Rinse the processed cauliflower in hot water, and then put in a fine sieve and let drip while you cut up the rest of the vegetables. When it has drained sufficiently, dry it as much as possible with a clean cloth. -
  • In a large bowl, mix the dried cauliflower, GF Flour, nutritional yeast, garlic powder, basil, salt and 'chia eggs' -
  • I lined my pizza tray with parchment paper, then put the cauliflower 'dough' in the centre-- it was quite convincing as a dough and I was surprised -
  • Spread the dough out to the edges, trying to keep it as level as possible -
  • Bake the crust for 20 minutes or until crispy -
  • Top with pasta sauce and veggies, and bake for a further 10-15 minutes -
  • if you are using the guacamole mixture, put it on after you have taken the pizza from the oven -
  • this pizza will need to be eaten at least partly with a fork. The crust may take longer to bake if the cauliflower is too damp

Thursday, September 26, 2013

Smoky White Bean Spread / Hummus (Vegan, Oil-Free, Gluten-Free)

This thick tasty smoky white bean spread is just super for a light topping on a veggie burger, or as a sandwich filler. Just a half a cup (125 grams) will provide you with 10.7 grams of dietary fibre, 14.6 grams of protein, and 0 saturated fat and cholesterol. Makes a nice switch from Hummus!  To read how to cook beans from scratch go HERE.

Ingredients:

3 C. / 537 g.         cooked White Beans 
1/2 C. / 70 g         Raw Sunflower Seeds 
1 tsp.                    Smoked Paprika
1/2- 1 tsp.             Liquid Smoke
1/2 - 1 tsp.            Sea Salt
1 tsp.                    Apple Cider Vinegar
1 tsp.                    Dijon Mustard-Gluten Free  
1/2 C.                   Water
1/2 C.                   Nutritional Yeast

METHOD:

  1. Add everything (except Nutritional Yeast) to Food Processor and process until smooth
  2. Add in a little extra water if it is too thick, and blend up with the Nutitritional Yeast
It's delicious right away, but even more delicious if you refrigerate it overnight (and have it on toast for breakfast!)

 I found this recipe in my wonderful new book called "The Great Vegan Bean Book" (More than 100 Plant-Based Dishes with the Kindest Protein in Town) by Kathy Hester.  I made a couple of adjustments to the recipe above, reflecting what I had available.    If you love beans-- or if you are sort of on the fence about them and haven't actually ever eaten anything with beans in it that appealed to you, I think you would find great value in the diversity of the recipes in this book-- everything from how-to-cook-beans to desserts with beans in them (and I don't mean soybeans).  I'm planning to try a different recipe every couple of days.

Friday, June 7, 2013

Recipe for DELICIOUS Lentil-Rice-Chia Flatbread (Gluten-Free, Vegan)


If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.

 When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.

 And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.

 I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and baked for about four mornings before arriving at today's absolutely delicious GF flatbread using a combination of organic brown rice, organic chia seeds, and organic red lentils.

How does it taste? (i.e., Really taste)

Well, cutting to the chase, it tastes like the child of Mr. Pancake and Miss Naan.  No levening agent was used-- no yeast, no baking soda or baking powder-- so I'm thinking that by soaking the lentils and the rice-chia flour several hours yesterday and then overnight together, the batter (or very  fluid dough) captured some wild yeast from the air (what sourdough is all about) because there WERE bubbles in the batter, and there was a nice fluffy texture when we bit into the fresh bread.

Tuesday, May 7, 2013

Losing Weight on a Gluten-Free Diet?

Pretty Gluten-Free Noodles: Will They Help Me Lose Wt?
A few years ago my dear childhood friend underwent a number of surgeries related to a heart condition she had (unknowingly) for years, and she was told to forego gluten-containing foods. Forever.

 She lost 30 pounds.

 I, too, eat gluten-free and feel much better. I don't have Celiac disease, but I certainly notice when I eat too much bread or other foods made with wheat. But I DO NOT lose weight when I give up gluten.

Why not?

Tuesday, March 19, 2013

Cookie Dough Hummus with Bakers (Gluten-Free, Vegan)

Yummy Cookie Dough "Hummus"
Yes, yes, yes... I am a beaner (mostly vegan, lovin' legumes) and I also love the cocoa bean-- soooooo.... when I ran across a recipe for "cookie dough dip" made with garbanzo beans AND chocolate chips... well, you know, I just had to give it a go.  And it turns out, it is delisssssshhh.  Yum yum yum yum.

Now, notching incongruous innovation up just a bit, have you ever imagined what dipping cookie dough with a potato chip might be like?  Yeah, well, so did I.  And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour.

So this is how I made it (you can tweak it up as you like, as I did with the original blogger's recipe-- find it at Chocolate-Covered Katie:The Healthy Dessert Blog):

Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put:

*1 1/2 C. (250 g) canned Garbanzo Beans / Chick Peas (well-rinsed)
*1/4 C. Almond Butter (I used Maranatha Raw Almond Butter)
*2 tsp. Vanilla (I used Vanilla Powder but regular vanilla extract works)
*1/8+ tsp. of Salt
*1/8 tsp. Baking Soda
*2 T. Flaxseed ground up to a fine powder in my coffee bean grinder
*1/4 C. Maple Syrup
Process until smooth, smooth, smooth.
Then stir in 1/3 C. Chocolate Chips.

What do you think?



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