Sunday, April 26, 2015

Apricot Raspberry Almond Cake; GF/DF

This delicious "Gluten and Dairy Free Jelly Filled Almond Cake" is great for both brunch or dessert! It is quick and easy to assemble and you can substitute different preserves; strawberry, cherry and blueberry all work well.


APRICOT RASPBERRY ALMOND CAKE








Ingredients:

CAKE:
  • cooking spray 
  • 2 cups gluten free all purpose baking mix Note: Be sure to use "baking mix" and not gluten free all purpose flour. I like to use either the King Arthur brand or Bob's Red Mill.
  • 1/3 cup softened coconut oil
  • 3 tablespoons almond paste plus additional for piping on the top of the cake
  • 1 cup palm sugar, divided 
  • large eggs 
  • 1/4 teaspoon salt
  • large egg whites 
Filling:
  • 1/4 cup fresh lemon juice 
  • 1 jar seedless raspberry preserves (10 ounces)
  • 1 cup apricot preserves
  • 1/2 cup powdered sugar
Preparation:
  1. Preheat oven to 350°.
  2. Coat a 15 x 10-inch jelly roll pan with cooking spray; line the bottom with parchment paper. Coat  the parchment paper with cooking spray as well.
  3. To prepare cake, place coconut oil and almond paste in a large bowl; beat with a mixer at medium speed for about 2 minutes or until blended. Add 1/2 cup of the palm sugar, beating until well blended (approximately 3 minutes). Add eggs, 1 at a time, beating well after each addition.
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to coconut oil mixture, beating just until combined.
  5. Place the egg whites in a separate clean large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/2 cup of palm sugar, a little at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into the prepared pan.
  6. Bake at 350°F for 20 to 25 minutes or until cake springs back when touched lightly. Cool. Invert onto a wire rack. Remove parchment paper. Cut cake into 2 equal sized rectangles.
  7. To prepare filling, combine lemon juice and 1 cup of the raspberry preserves, stirring with a whisk. Add the powdered sugar, stirring until smooth. Place 1 cake rectangle on a cake platter; spread with raspberry mixture, leaving a 1/4-inch border. Place second cake rectangle on top.
  8. Using a #7 star tube, pipe diagonal lines of additional almond paste 1 inch apart.
  9. Using a #8 plain tube, pipe alternating lines of apricot and raspberry preserves between the almond paste.
  10. Bake at 375°F until the almond piping is golden brown, for about 10 minutes. Cool, serve and enjoy!
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free Fridays, Melt In Your Mouth Monday, Motivation MondayHearth and Soul, Weekend Retreat, Inspirational Monday

Sunday, April 19, 2015

GF/DF Creamy Zucchini Soup With Basil

This recipe for a "GF/DF Creamy Zucchini Soup" is a wonderful way to prepare summer zucchini squash.The flavors of fresh basil, chili powder, and yellow onion pair exceptionally well with zucchini. Serve this soup your favorite gluten free baguette and fresh sliced tomatoes for a simple and delicious meal.



GF/DF Creamy Zucchini Soup



Recipe: Makes about 8 servings
Ingredients:
  • 1 tablespoon olive oil
  • large yellow onion, chopped 
  • 4 cloves garlic crushed
  • 2 pounds zucchini (about 5 small to medium, sliced 1/4 inch thick) 
  • 4 cups reduced-sodium or homemade vegetable broth
  • 1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
  • 2 tablespoons coconut milk yogurt ( Note: I like the SO Delicious, plus more for garnish)
  • 1/4 teaspoon chili powder, plus more for garnish
  • 1/2 teaspoon salt

Preparation:

  1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add broth and basil leaves. Reduce heat to a simmer and cook 20 minutes.
  2. Puree the soup in batches in a blender. Pour the soup through a strainer into a bowl, using a spoon to push any solid bits through. Add 2 tablespoons of the yogurt and 1/4 teaspoon of the chili powder. Season with salt to taste.
  3. Divide soup among bowls and garnish each with some yogurt, a sprinkle of chili powder, and a few basil leaves.
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free Wednesdays Gluten Free Wednesdays, 
Fat Tuesdays, Real Food Friday, Gluten Free FridaysMelt In Your Mouth Monday, Motivation MondayHearth and Soul

Monday, April 6, 2015

Meatless Soy/Gluten Free Meatballs

And the good news is, meatless meatballs can taste just as delicious and are even healthier than their meaty counterparts. Plus, this "Meatless Meatball" recipe which is gluten and soy free is simple and takes roughly no longer than 45 minutes for total prep and cook time. These are hearty and filling vegetarian "meatballs" with just the right amount of spice. Serve these up with an ample amount of either marinara sauce or pesto, on their own or on a bed of pasta.These make great leftovers (they taste even better a few hours later).






"MEATLESS" SOY AND GLUTEN FREE MEATBALLS




Recipe: Makes about 24 meatballs
Ingredients:
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 cups lightly toasted walnuts or pecans
  • 1 cup cleaned diced mushrooms
  • 1 1/2 cups cooked brown rice 
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon chipotle powder
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 3 tablespoons chickpea flour

Preparation:
  1. Preheat oven to 375 degrees. Prepare a parchment-lined cookie sheet.
  2. In a large skillet over medium heat, heat oil. Add onion, mushrooms and garlic and sauté until onions are golden, about 10 minutes. In a food processor, combine remaining ingredients and process until almost smooth. Add onion/mushroom/garlic mixture and process until combined.
  3. Using a small melon ball scooper or tablespoon, scoop out mounds of mixture, roll into balls, and place on cookie sheet. Bake for 30 to 35 minutes until tops are browned. Serve immediately. Leftovers maybe frozen or stored in refrigerator for 3 days.
Note: If you want to make a "meatloaf" out of this recipe, simply pour the mixture into a greased loaf pan and bake for 30 minutes on 350 degrees. Then pour your favorite barbecue sauce on top. Delicious!


Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free FridaysMelt In Your Mouth Monday, Motivation MondayHearth and Soul, Weekend Retreat, Inspirational Monday

Sunday, March 29, 2015

Spaghetti Squash With Artichokes and Kale


Finding a delicious, pasta substitute is wishful and often disappointing. But that does not mean there are not healthy and satisfying ways to enjoy that pasta texture and taste. Spaghetti Squash is equally as satisfying and can be substituted into almost any pasta recipe. Additionally, if you desire you can eat the noodle like strands straight from the squash itself! This "Spaghetti Squash With Artichokes and Kale" recipe is a sure way to get your kids excited not only about squash but veggies as well!


SPAGHETTI SQUASH WITH ARTICHOKES AND KALE


Recipe: Makes about 6 servings

Ingredients:
  • 1 medium spaghetti squash
  • 2 cloves garlic, minced
  • 1 jar artichoke hearts; quartered and drained
  • 3 cups fresh kale, deveined and torn into bite sized pieces
  • 1 tablespoon olive oil
  • 1 can diced tomatoes, drained
  • 2 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
Preparation:
  1. Preheat oven to 350 degrees. Cut the squash in half lengthwise, scoop out the seeds and fibers and pierce a few holes near the ends.
  2. Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. 
  3. Bake in the oven for about an hour or until the skin gives easily and the inside is tender.
  4. Once the squash is cooked; cool for 10 to 15 minutes. Then take a fork and scrape out the squash flesh little by little. It will naturally separate into spaghetti like strands.
  5. Transfer to a baking dish.
  6. Sauté the minced garlic in the olive oil until it is softened. Add the tomatoes, basil, kale, artichokes and oregano to the garlic and simmer for 10 to 15 minutes.
  7. Spoon the mixture on top of squash strands.
  8. Return to the 350 degree oven to warm. Serve immediately.
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free Fridays, Melt In Your Mouth Monday, Motivation Monday, Hearth and SoulWeekend Retreat, Inspirational Monday

Sunday, March 22, 2015

Passover Holiday GF/DF Honey Cake

The Passover Holiday is a time for gluten free gluttony! A goldmine of gluten free products are available. Even non observant consumers have caught on to the benefits of Passover as a time for people who are gluten intolerant. While Passover is an important Jewish holiday for the observant, it has also become a great time for anyone to find gluten free products in special Passover aisles. Like others, I look forward to and stock up on so many of the Passover products offered in my local market, however there is still one dessert that I like to make every year from scratch. That is my special Holiday Honey Cake which has now become a family favorite.



GF/DF Passover Holiday Honey Cake



Recipe: Yields 3 standard loaves or 1 large bundt cake
Ingredients:



  • 3-1/2 cups gluten free flour  Note: I used the Bob's Red Mill brand which is a favorite of mine.
  • 1 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups palm sugar
  • 1/3 cup molasses
  • 3 eggs
  • 1/4 cup applesauce
  • 1/3 cup coconut oil
  • 1 cup honey
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
Preparation:
  1. Preheat oven to 350 degrees. Use three 8 by 4 1/2 inch loaf pans or 1 bundt cake pan. Grease pan(s) well and coat with flour. 
  2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon and salt. Mix in the palm sugar and set aside.
  3. In a mixer, beat the eggs. On low speed, beat in molasses, applesauce, coconut oil, honey, orange zest and vanilla extract. Slowly mix in the dry ingredients until incorporated. The batter will be thin.
  4. Pour the batter into the prepared pan(s). Bake until cake tester inserted into the middle of the cake comes out clean and the cake springs back when you touch it. For the bundt pan, bake for 50 to 60 minutes; and 45 minutes for the loaf cakes.
  5. When ready, remove the cake pan from the oven. Let the cool for  at least 10 minutes prior to inverting onto a serving plate. Honey cake is best made at least one day in advance, to give the flavors time to develop.
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free Fridays, Melt In Your Mouth Monday, Motivation MondayHearth and Soul, Weekend Retreat, Inspirational Monday

Sunday, March 15, 2015

Double Chocolate Chunk Paleo Cookies


Deep, dark and rich, these "Double Chocolate Chunk Paleo Cookies" are for true chocolate lovers! Crisp and light on the outside, chewy gooey on the inside- yum! Definitely the best gluten free chocolate cookies I have ever made and so quick and easy to make. You will find yourself making this recipe over and over again as they will not last very long in your house. Consider making a double batch like I do!






Recipe: Makes 12 to 14 cookies

Ingredients: 
  • 1/3 cup extra virgin coconut oil 
  • 2/3 cup coconut palm sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut flour, sifted
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 2/3 cup dark chocolate chunks Note: Enjoy Life brand chocolate chunks and chips are gluten, soy and dairy free.

Preparation:
  1. Preheat oven to 350 degrees F. Using a standup mixer, mix together coconut oil and coconut palm sugar. 
  2. Slowly add one egg at a time to the mixture.
  3. Add  the vanilla, coconut flour and cocoa powder; mixing until combined well.
  4. Add baking soda and salt; continuing to mix. 
  5. Fold in the chocolate chunks.
  6. Line a baking sheet with parchment paper. Drop the cookies by spoonfuls onto the cookie sheet leaving at least 2 inches between each as these cookies will spread out very thin and almost double in size. 
  7. Bake for 12 to 14 minutes.
  8. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.
  9. A good trick to keeping these cookies nice and crispy (because coconut flour based cookies tend to soften quickly) is to put the cooled cookies in the freezer. When you are ready to eat them pull them out and enjoy immediately. The frozen cookie will be crispy and not hard.
Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free Fridays, Melt In Your Mouth Monday, Motivation MondayHearth and SoulWeekend Retreat, Inspirational Monday

Thursday, March 5, 2015

Creamy (GF/DF) Tomato Soup


Creamy tomato soup is like the little black dress of soups! It's a comforting lunch or dressed up with simple garnishes, it makes a sophisticated start to a dinner party. This is a quick and easy recipe for real homemade both gluten and dairy free Tomato Soup like no other you have had before. So warming and delicious! Love this soup!



GF/DF Tomato Soup



Recipe: Yields 6 to 8 servings

Ingredients:
  • 2 tablespoons olive oil 
  • 1 large sweet onion, chopped
  • 4 cloves garlic, coarsely chopped
  • 2 28 ounce cans diced tomatoes 
  • 1 bay leaf
  • 1 teaspoon coconut sugar
  • 11⁄2 cups vegetable stock 
  • 1 cup unsweetened coconut milk
  • 2 tablespoons minced fresh basil
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar 
  • 1/2 teaspoon baking soda which lessens the acidity from the tomatoes
  • salt and pepper to taste
  • gluten free croutons for garnishing (optional)
Preparation:
  1. In a large colander placed over a bowl to catch the liquid, drain the tomatoes, pressing on them to extract as much liquid as possible. Add vegetable stock and set aside.
  2. In a large soup pot that is already hot, heat the oil over medium heat. Add the onions, and saute until just about translucent, about 4 minutes. Stir in the garlic and saute for 1 minute more. Add 2/3 of the drained tomatoes, the bay leaf, the coconut sugar, and the tomato paste. Cook about 10-15 minutes, until the mixture is very thick and sizzling.
  3. Slowly add the remaining diced tomatoes and liquid, stirring constantly while adding. Add the balsamic vinegar, baking soda, and salt and pepper to taste. Simmer the mixture for 5-7 minutes.
  4. Discard the bay leaf. Working in batches, or using an immersion blender, puree the soup until smooth. Add back to the pot and stir in the coconut milk. Serve warm and garnish with croutons, if desired. 

Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat TuesdaysReal Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation Monday, Hearth and Soul,Weekend Retreat, Inspirational Monday