Makes Preheat the oven to 350 degrees
(2) 8 inch rounds Ingredients: 1 ½ cup glute-free all-purpose flour ½ cup cacao powder 1 tsp baking powder ½ tsp xanthan gum ½ tsp sea salt 1 cup cane sugar 1 cup butter ½ cup whole milk, at room temperature 150g 5% Greek plain yogurt 2 large eggs, room temperature 1 tsp vanilla extract Directions: 1. Grease the pan and sides of pan. Sprinkle flour into the pan, tap it all around. Discard excess flour. 2. Sift together first 3 ingredients into mixing bowl. 3. In a large bowl, whisk together the sugar and butter until completely smooth. 4. Slowly add milk, yogurt, eggs, and vanilla extract until the mixture is smooth. 5. Next, sift together the flour, cacao, baking powder, salt, xanthan gum. 6. Next, slowly add in the dry ingredients. Mix on low as you are adding until you have a smooth batter. 7. Pour the batter into pans. 8. Bake in the preheated oven for 40-45 minutes. Do the toothpick test to ensure the batter is fully cooked-should come out clean. Allow the cake to cool completely before frosting. Espresso Buttercream Frosting 4 cups confectioners’ sugar 3 Tbsp milk (or heavy cream) 2 ½ - 3 packets of instant espresso 1 cup unsalted butter, room temperature Mix ingredients together on medium until blended, then on high until completely smooth.
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4 cups confectioners’ sugar
3 Tbsp milk (or heavy cream) 2 ½ - 3 packets of instant espresso 1 cup unsalted butter, room temperature Mix ingredients together on medium until blended, then on high until completely smooth. Makes Preheat the oven to 350°
9x9x2-inch square pan or 8x8 Ingredients: 1 cup gluten-free all-purpose flour ¾ tsp baking powder ½ tsp sea salt ½ cup (raw shelled pistachios, plus more for decoration) ¾ cup cane sugar ½ cup extra-virgin olive oil, a good quality ⅓ cup whole milk, at room temperature ⅓ cup 5% plain Greek yogurt 2 large eggs, room temperature 1 Tbsp honey 1 tsp vanilla extract Directions:1. Grease the pan and sides of pan. Sprinkle flour into the pan, tap it all around. Discard excess flour. 2. Sift together first 3 ingredients into mixing bowl. 3. Using food processor grind nuts into a fine powder and add to the bowl. * Note: be careful not to grind too much or you will begin to get nut butter 4.In a large bowl, whisk together the sugar, olive oil, milk, sour cream, eggs, honey, and vanilla extract until the mixture is smooth. 5.Next, slowly add in the dry ingredients. Mix on low as you are adding until you have a smooth batter. 6. Pour the batter into pan. 7. Bake in the preheated oven for 45 minutes. Do the toothpick test to ensure the batter is fully cooked-should come out clean. Allow the cake to cool completely before frosting. Lemon Buttercream frosting: 1 cup unsalted butter, room temperature 4 ½ cups powdered sugar 2 ½ Tbsp lemon juice 2 Tbsp heavy cream 2 tsp lemon zest for top along with any pieces of pistachio you may have left Begin to beat together on slow. Once frosting begins to mix well, beat on high until completely smooth. You can have fun like I did and cut the cake into four and make 2 small 2 layer cakes! FUN! Top the frosting with pistachios pieces and lemon zest! Stuffed artichokes have been a family favorite for my entire life
Here is how my mother, grandmother, and now I make them. Note: Artichoke season is March through May. You may come access a difficult artichoke(lol) from time to time- they can be tough and the flesh of the leaves won’t easily come off! Just allow them to cook longer! This is where the testing part comes in!!! Make sure your water levels are still enough to steam (too low water level will burn the bottom). Ingredients: 1 teas onion powder 1 teas garlic powder 1 TBS dried parsley 1/3 cup parmesan cheese (optional if you can’t have dairy 5 artichokes 10-16 oz bread crumbs, unseasoned 1 tsp sat ½ tsp pepper 2-3 Tbps *Additional salt for salting the water and the tops of artichokes once in the pot *Additional olive oil for water and the tops of artichokes once in the pot NOTE: I used to use this fabulous gf bread crumb Orgran. It made the most beautiful stuffed artichokes. The store-bought brands like 4C no longer give the best results (gummy consistency and then they begin to harden after you take them from the steam of the pot! Absolutely unacceptable and a waste of good food!) So I would stick to either your own home-made breadcrumbs or a company that is mainly focused on gluten-free products! Use the 4C for frying and baking NOT STEAMING!! Directions:
I often chop the stems of the artichoke off, remove the tough skin from the outside leaving me with the lighter colored flesh inside the stem, Next chop that into small pieces and add to the bread crumb mixture.
Garlic Italian Herb Bread: with Teff, lupin, brown rice and tapioca flours
If you are using the bread machine follow below the ingredients layering below, If you are using your oven: Combine all the ingredients. Mix until well combined and silky smooth. Then cover with a towel or plastic wrap and allow to rise for 1 hour in a warm spot. Preheat oven to 350° and bake for 1 hour. (If you are making 4 mini loafs like I did you need less time, 40 minutes. Wet ingredients in the bread basket(insert) first:] 1 ¼ cup warm water 3 large eggs ¼ cup oil (olive or avocado) Next goes the dry ingredients (shifted): 1 cup brown rice flour ½ cup lupin flour ½ cup brown teff flour 1 cup of tapioca starch/flour 1 tsp salt 1 Tbsp xanthan gum 2 Tbsp Sugar Lastly, on top: 2 1/4 tsp of fast acting yeast 1 ½ Tbsp dried Italian seasoning ½ salt (additional) 1Tbsp dried garlic bits Directions: For bread machine: Follow above. Press the “2-pound loaf” selection on your bread machine (or 3 hour bake). For Oven: Place in 350° and bake for 1 hour. (If you are making 4 mini loafs like I did you need less time, 40 minutes.) I love these bars straight from the freezer! Packed with protein and just the right touch of sweet!
Prep time:10 minutes Cook Time: 30 minutes Preheat oven 350° 8x8 baking dish Ingredients ½ cup raw unsalted pistachios, chopped ½ cup maple syrup ¼ cup roasted flax seeds ¼ cup cacao powder ½ cup gf oats ¼ chia seeds ½ Tbsp stevia powder 1/3 cup semi-sweet chocolate chips (used enjoy life-dairy free) 2 eggs ½ cup gluten-free all-purpose flour Directions
Prep Time: 8 minutes
Cook Time 16-20 minutes Makes 4 Fritters Spaghetti Squash has it all! Flavor, versatility, low in calories, and rich in nutrients. This squash has fiber, Vitamin B6, Vitamin C, magnesium and even calcium. Below see one of the many ways you can cook spaghetti squash. Ingredients 2 cups spaghetti squash, cooked and loose chopped ¼ cup cacao powder ½ cup onion, thinly cut ½ cup Jen’s bread flour mix (or can substitute with other bread flour/or AP flour) 1 tsp dried parsley 1 tsp dried garlic powder, fine ¼ tsp salt ¼ tsp pepper 2 eggs ½ tsp baking powder 1-2 Tbsp avocado oil Directions **Cooking the spaghetti squash: 1- Preheat the oven to 375° 2-Carefully cut the squash in half lengthwise. 3-Remove the seeds and loose stringy “flesh”. 4.In a roasting pan, place the squash face down. 5-Place 2 cups of water into the roasting pan (or enough to cover the bottom of the pan and the squash in the roasting pan. 6-Bake for 40-45 minutes. Scrape out with a fork and use for fritters or another dish FRITTER TIME:
Preheat oven 350°
8x8 pan Makes 16 bars and about 5 grams of protein each bar **You can find the link to some of these ingredients in the bolded print! Ingredients 2/3 c vanilla protein powder (I used NuGo Vanilla Protein powder) 1 cup of Jen’s gluten-free all-purpose flour (or store bought) 1 tsp psyllium husk powder 1 tsp baking powder 1 tsp xanthan gum ½ teas salt 1/2 tsp cinnamon 1 1/4 cup gluten-free oats (certified) ½ cup avocado oil 2 large eggs 1 cup milk (I used Lactaid Protein milk-13g protein per cup) ½ cup chocolate hazelnut spread, no added sugar (I used Good Good Brand) *a bit of avocado oil for lightly greasing the pan Optional: Extra hazelnut spread to drizzle on top Directions:
If you cut the recipe into 16 pieces each bar should be a tad over 8 grams of protein each. Remember this can change if you tweak the recipe to your own desires! ENJOY! If you are a fan of spice then you’ll love this! If not that is an EASY adjustment!
Skillet or frying pan Ingredients for pancakes 1 ¾ cup pancake Mix (I used Judee’s gf pancake mix) 2 scoops of vanilla protein powder (I used Nugo Vanilla plant based protein powder) 1 Tbsp chia seeds ¼ tsp cinnamon 1/8 tsp nutmeg 1/8 tsp cardamom, ground ¼ tsp salt 1 tsp baking powder 1 tsp apple cider vinegar 2 large eggs Butter – amount is left up to your discretion (I used plant-based butter by Miyokos) Ingredients for crunchy topping ½ tsp cinnamon 1/8 tsp cardamom, ground ½ cup tiger nuts, sliced ½ cup almonds, sliced ¼ tsp salt 1 Tbsp honey 2 Tbsp butter (I used plant-based butter) Directions 1.Mix the first 5 topping ingredients together in a small bowl 2. Add butter to frying pan, melt and add the dry ingredients. 3. Move the ingredients around with spatula. After a minute, add the honey and continuously stir until all the ingredients are covered. Remove from the heat and allow to cool while you make the pancakes. 4. When it is time to serve, you will break the crunchy topping up my hand into small bitesize pieces. 5. Mix all of the ingredients together, minus the butter. 6. Place butter into pan and allow to melt. Place ¼ cup of slightly less, of the batter onto the pan on medium heat. The batter will begin to bubble, wait until there are bubbles all over the pancake, flip and cook until both sides are golden brown. 7. Top with your protein rich topping. Add a touch of maple syrup if desired! NOTE: If you aren’t a fan of cardamom or nutmeg that’s ok, just omit them. I suggest you leave the cinnamon for that little touch. The honey in the topping with be a great taste and the pancakes can stand on their own with a small touch of cinnamon!! ENJOY! Preheat oven to 315°
Cook Time 25 minutes Silicone cupcake tray/mold makes 9-12 cups Ingredients 1 ½ stick of salted butter, room temperature 2/3 cup brown sugar, packed 1 cup pancake Mix (I used Judee’s gf pancake mix) ½ cup certified gf oats ¾ cup dark chocolate chips ½ cup pecans, chopped Directions 1.Mix the butter and sugar together until smooth. 2.Add the pancake mix and oats, mix until smooth. 3.Place dough evenly into the cupcake tray. 4.Bake for 22 minutes. Remove the tray and sprinkle the chocolate chips on top. 5. Place in the oven for 3 more minutes. 6.Take the tray out and smooth the chocolate on top of each cup. 7. Sprinkle the pecans on top. 8. After 10 minutes, place the try into the refrigerator to chill for at least an hour. 9. Store in freezer for up to 3 months. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |