Wanting to experiment with new gluten-free flours and grains, I picked up some of Bob’s Red Mill organic amaranth flour and amaranth grains to create a new gluten free cookie recipe. I have been wanting to find a healthy snack besides premade protein bars, and amaranth (a seed) is rich in protein (15-17% by weight). Compared to other grains, it is the richest in lysine and the highest in fiber (3 times wheat). It is also loaded with vitamins and minerals. Continue reading “Gluten Free Cookie Recipe: Pear and Walnuts”
This fresh beets and pear salad was a delightful change. Beets are one of the richest sources of glutamine, a detoxifying amino acid which is essential to the health of the intestinal tract, among other health benefits. Those with celiac disease, IBS and other digestive issue should benefit greatly from beets, but if you cannot digest raw fruits and vegetables well, use very ripe pears and well cooked beets; or save this recipe when you can. Continue reading “Beets and Pear Salad”
If you are a chocolate and a nut lover like I am, you will appreciate this chocolate bark recipe because it is very heavy in the nuts, making it a more nutritious and high protein choice. The chocolate in this recipe can be adjusted to your liking. I used about 2/3 milk chocolate and 1/3 semi-sweet morsels. You can use Enjoy Life semi-sweet chocolate chips to make it gluten-free, dairy-free, peanut-free, soy free, egg free, casein-free, kosher pareve, vegan and artificial-ingredient-free. Continue reading “Gluten Free Chocolate Bark Recipe”
One of my family members was recently diagnosed with high blood pressure and requested a batch of my low-sodium baked goods. Since their favorite fruit is pears I decided on my gluten-free pear corn muffins. Because they are not on a gluten-free diet and not used to heavy gluten-free food, I decided to experiment and add a little bit more tapioca flour (1/3 cup instead of 1/4 cup) and 1/4 cup of Expandex. Expandex also improves shelf life and helps save the texture of gluten-free foods while freezing. Wow! They really expanded and rose very nicely. In addition, I noticed that muffins made with Expandex had a nice crunchy muffin top, where the prior muffins had a soft top even where brown. Continue reading “Gluten Free Corn Muffins with Pears and Expandex”
A month or so ago, I went to an Italian restaurant where I was served pesto mashed potatoes and it was one of those hitting my forehead type of moments, “Why didn’t I ever think of that?” They were fantastic, but lacking in butter. Perhaps they used olive oil only. They had just a hint of garlic and basil, not overbearing as you may expect. It didn’t taste like pesto pasta, nor garlic mashed potatoes, but a unique, flavorful mashed potato. I was able to duplicate the recipe, and wanted to share it with you, though my version has more butter than theirs. Rich, decadent and creamy! They were so good that I forgot to take a photo of them when first made. See my left-overs in the below photo. Enjoy. Continue reading “Gluten Free Pesto Mashed Potatoes”
I have been on a spicy food kick lately. Can’t explain it, but these gluten free french fries hit the spot! I have been really enjoying experimenting with cultural food. I never thought I would ever eat spicy fries, but I loved these! This gluten free recipe was inspired by a recipe in Food and Wine magazine, and is naturally gluten-free. You can adjust the oil or use an oil of your liking. You can also adjust the heat of the spices. Continue reading “Gluten Free Spicy Indian Fries”
This gluten free focaccia bread is commercial yeast-free. If you are allergic to yeast you may try substituting the apple cider vinegar with a bit of 1/4 teaspoon of cream of tartar. I haven’t tried it myself, but any high acidic ingredient will do, lemon juice, etc. This is a hearty recipe, much like regular focaccia. If you’re looking for something lighter, which contains yeast, try my newest Gluten Free Focaccia Bread Recipe. Meanwhile, enjoy!
You may have already seen my other Gluten Free Granola Bars recipe made with chocolate chips. This one we tweaked a bit by adding more walnuts along with the almonds. ou can use any nuts you like, but using at least one soft nut is helpful for this recipe. For those who cannot tolerate oats, these are perfect. Homemade granola bars are one of our family favorites. I hope you enjoy it, too! Continue reading “Walnut Cranberry Gluten Free Granola Bars”
There is a YouTube video on how to make raw banana ice cream with a juicer. You just remove the skin from bananas; freeze the bananas, whole; remove the filter or screen from your juicer; feed them through and voila! – You have soft serve banana ice cream. However, what does one do if they do not have a juicer? You can even make ice cream without an ice cream maker and both without a juicer. This recipe is gluten-free, vegan, raw, refined sugar-free and sugar-free, as it is naturally sweetened. Enjoy this healthy treat!
After watching this video recipe on Raspberry Ganache Fudge Cake I have been wanting to try it. Unfortunately, I had no avocado for the frosting, nor raspberries for the filling. Darn! I tried a different spin on things and made a smaller portion of what I really would like to call “guilt-free” raw fudge. This raw fudge makes a great dessert, as well as a snack, and is also low-sodium, low-fat, vegan, gluten-free and dairy-free dessert. And healthy, too! Continue reading “Gluten Free Raw Fudge”