In 30 minutes, you can create a little something different to make gluten free life a bit more exciting and satisfying! If sweet, savory, smoky and a little kick are your thing, then read on. Versatile? You bet. It is an outstanding burger topping, a yummy appetizer when topped on a toasted GF baguette slice that’s been slathered with a little mascarpone or cream cheese. But, one of our favorite uses of this jam is on a pizza – spread it on your favorite GF pizza crust and place in the oven to heat it through. Sprinkle with (GF labeled) gorgonzola/blue cheese and wait for an overwhelming “Yum!” from your recipients!
Remember these? It’s basically a Twinkie basking in the glory of raspberry and coconut (you can omit the raspberry and coconut and just make it a GF Twinkie). It made my family soooo happy, one sent a me text when I was traveling the other day to tell me how enjoyable dessert time had been. The iconic shape comes from a Twinkie Pan – yes, they do exist and of course you can buy it online, but you can also make them in the form of a cupcake, if you can’t wait of the delivery of the pan. Please note: these do not have the average 45 day shelf life of a regular Twinkie. In our house, we are lucky they last 45 minutes! Continue Reading
So let’s just get this out of the way…I am terrible at decorating cakes, cookies, etc, so my apologies for the photo. BUT, you’ve got to admit, the colors are pretty awesome for something that’s not out of a laboratory. With all the fake and artificial ingredient-laden foods out there, it’s nice to come across something natural that’s also visually appealing and delicious. Now, I am talking frosting hear, so don’t confuse natural with healthy…just sayin.’ The basic frosting recipe is quick and pretty much fool-proof. It starts with a base frosting (which is white) but also gives you options on how to make those fun colors – and chances are, you already have the stuff you need to make it happen!
For a great sugar cookie cutout recipe, consider using the Minty Shamrock Shake recipe, minus the mint extract and parsley as a really good (and naturally sweetened) vehicle for this frosting! Continue Reading
When I was a kid, one of the best things about this time of year was getting a cool and minty shamrock shake at McDonalds. I no longer visit fast food joints for my obvious GF reasons, but still wanted a little taste of my past. These frosting-filled sandwich cookies are simple to make, the cookie dough is sweetened with only maple syrup and applesauce, and the green coloring is actually NATURAL, and made from something you likely have in your pantry. Of course you can use food coloring if you desire, but for people who are avoiding artificial coloring, this may be quite the treat! Continue Reading
In a breakfast rut? Start your day with some yummy granola – with milk or toss it on top of some fruit and yogurt. In this GRAIN FREE recipe, lemon is the star and takes this granola on a departure from your standard, almost too familiar, cinnamon-type granola. It makes for a great snack, and a topping for ice cream too! Continue Reading
Is it Entenmanns? Is it from New Jersey? No! It’s a gluten free crumb cake I made at home! As I continue down my never-ending gluten free journey, I get these little cravings of foods I used to love dearly. Growing up in Jersey, this was probably one of the best foods. Ever. I even worked at a bakery when I was in high school that made this among other gluten-filled foods that I long for every now and then. It’s been decades since I lived in the garden state, and Entenmann’s brand of crumb cake was a pretty good substitute for the real thing, but whenever my husband had to travel back to NJ, I always asked him to stop and get some crumb cake, pack it in his suitcase and bring it home…which he did! Continue Reading
One of the interesting (yet frustrating) aspects of being GF is the seemingly infinite number of flours to choose from. With the exception of rice flour, I eliminated many possibilities when I gave up grains. I’ve tried just about all of the flours out there and quickly determined my favorites. Hazelnut is a flavor that people either love to hate, and some of that can be contributed to hazelnut overload of the last decade (before the everything vanilla phase and the current pumpkin spice craze) . Hazelnut flour is quite different. And in this recipe, it has such an interesting flavor and texture – almost elegant – and when paired with the creamy frosting you’ll eat every bite on your plate. I can’t quite put my finger on it, but it is reminiscent of something from my childhood, most likely my years in New Jersey. Regardless, it is something I look forward to making around the holidays! Continue Reading
Looking for a decadent, gluten/grain/dairy free dessert? Look no further! Lots of molten and lava cake recipes have been popping up all over the place lately, so I can’t take credit for the concept, but I did create my own version only because I was in a chocolate mood, and a handful of chocolate chips just wasn’t cutting it.
These cakes are so easy to make – just a few minutes of prep time, pop them in the refrigerator while you eat dinner, then bake them for about 10 minutes at the most and voila! You’ll have an elegant dessert! Store a few unbaked ones in the freezer in the event you want a fantastic chocolate fix some night but don’t want to put in all the effort to make them from scratch (just be sure to thaw prior to baking). And, you can make them in different sizes, just be sure to adjust the baking time (the smaller the cake, the shorter the time). Continue Reading
Do you ever walk by an item in the grocery store that brings back a flood of memories – one that you thought you could no longer enjoy ever again? That happened to me the other day when numerous displays of these awesome snowball cakes (in a Halloween orange) were right by the register, just begging for a compulsive purchase. Being the gluten free maven I am, it was easy to pass by, however, I couldn’t resist the inspiration to make it at home…without any gluten, gums, grains or dairy!
Getting tired of the same old gluten free cereal or eggs for breakfast? These little gems are ready in about a half hour. It makes six mini cakes (I like two per serving), so I make them one morning and have breakfast for the next three mornings. Convenience is a beautiful thing. These have very little sugar, and the banana in the batter keeps them moist (even the following days), but doesn’t have a banana flavor to them. They remind me of a store-bought, individually wrapped coffee cake from my pre-gluten free days. Continue Reading