Looking for a treat with less sugar and more goodness? Look no further!
PREP TIME: 20 minutes COOK TIME: 25-30 minutes OVEN TEMP: 350° INGREDIENTS ¾ cup avocado oil 1 cup almond milk, unsweetened, vanilla (or unflavored) 1 cup coconut sugar ½ cup millet flour ½ cup cassava flour 2 cups almond flour 1 Tbsp psyllium husk powder 1 tsp guar gum 3 eggs, beaten 1 tsp baking powder ½ tsp salt 1 tsp cinnamon ½ tsp ginger 2 tsp vanilla extract INGREDIENTS for topping 2 gala apples, diced ¼ cup coconut sugar ½ cup coconut oil 1 tsp cinnamon DIRECTIONS
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The Italian Wedding soup I remember from childhood always had escarole and I LOVE escarole! But alas, my husband does not! So while I had to omit that wonderful veggie, I figured I’d play around a little more with my old family favorite and came up with this yummy soup! I hope you enjoy it! We used red lentil and quinoa fusilli pasta but you can use any pasta you like!
Ingredients for tiny meatballs: 2 pounds ground turkey 2 tsp onion powder 2 tsp garlic powder ½ cup of gf breadcrumbs 1 tsp dried parsley 1/2 - 1 Tbsp salt 2 tsp black pepper 2 eggs, beaten 1 Tbsp extra virgin olive oil 1 cup of chicken broth Directions;
Ingredients for soup: Red lentil and quinoa fusilli pasta, cook according to directions 2 large carrots, cuts and peeled 1 large onion, diced 7 cups chicken broth ¼ tsp pepper ½ tsp salt 2 cups frozen turnip greens 4 cups fresh spinach, loosely chopped Directions
Want a great protein bread that tastes awesome? The whole loaf has 60 grams of protein making a loaf sliced 14, 5 grams of protein and 15 slices are 4 grams. The lupin flour is a magical flour! Carbohydrates are 11 gram with fiber at 10 grams, making the total carbs per ¼ cup!!!
This recipe is for 2 pound loaf in the bread machine. Wet ingredients in the bread basket(insert) first:] 1 ¼ cup warm water 3 large eggs ¼ cup olive oil Next goes the dry ingredients (shifted): 2 TBS Sugar 1 cup lupin flour 1 cup brown rice flour 1 cup of arrowroot flour 1 teas salt 1 TBS xanthan gum Lastly, on top: 2 1/2 tsp of fast acting yeast Directions: Press the “2 pound loaf” selection on your bread machine (or 3 hour bake). I know machines now have a gluten-free option. I haven’t tried it again in a long time because my first time was not a success and I found something that WAS! I went forward with what worked and never looked back! No bread machine? No problem! Here are the oven Directions: Preheat oven to 425°. Prep Time: 1 hour. Cook Time:55 minutes 1.Allow the yeast (+sugar and water) to rise - around 10-15 minutes. 2.The shift all the ingredients together and mix. 3Allow the dough to sit for 45- minutes – 1 hour, covered with a tea towel. 4.Place dough in a loaf pan, greased and floured, and place in the preheated oven for 10 minutes, then lower the oven temperature to 350° and continue to bake for 45 minutes. PREP TIME: 10 minutes COOK TIME: 15- 20 minutes
Roasted Garlic 45 minutes Preheat oven to 400° INGREDIENTS 1 bulb of roasted garlic, using 6-8 cloves 2 chicken breasts (1 – 1 ½ pounds) 2- 14.5 ounce canned fire roasted tomatoes 1 medium onion, diced 22-25 leaves of basil, divided 2 lemons, juiced 2 Tbsp butter 1 Tbsp extra virgin olive oil 1 tsp sea salt ½ tsp black pepper DIRECTIONS 1. Quick and Easy Roasted Garlic: cut off the top of the garlic bulb. Generously sprinkle the top of the bulb with olive oil and some sea salt. Place the bulb in tin foil and crinkle the top creating a little package, with a vent! Roast in a toaster oven at 400° for 45 minutes. The garlic will pop out very easily. (You can do this ahead of time in toaster oven or even if you are using your oven for a different recipe! Allow the garlic to cool and place in an air tight container and store in the refrigerator for up to 1 week. It is awesome to have it so you can use it in a recipe just like this one!) 2. Butterfly the chicken breasts. 3. In a large skillet add the butter. Once melted place the chicken breasts. Sprinkle them with ½ tsp salt and ¼ tsp pepper and brown them. Cooking for 3-4 minutes then flip and cook for the same amount of time, on medium to high heat until browned. 4. Remove the chicken from the pan and set aside. 5. Add olive oil and onion to the pan. Cook the onion for 1 minutes until slightly brown. 6. Add tomatoes, 20 basil leaves, ½ tsp salt, ¼ tsp pepper, and lemon juice. Squeeze in 6 – 8 cloves of your roasted garlic and cook for 2 minutes. 7. Add the chicken breasts back in and while continually spooning the tomato mixture on top. Flip the chicken breasts over and continue to spoon the mixture on top of the breasts. Repeat this process one more time. Total cook time in this step is about 4 minutes. 8. Serve with fresh basil on top and a sprinkle of your favorite grated Romano or parmesan cheese! Preheat oven to 400°
Ingredients for Rub on outside of loin ½ Tbsp cumin ½ Tbsp coriander ½ Tbsp paprika ½ Tbsp garlic powder, fine ½ Tbsp onion powder, fine 1 tsp sea salt 1/.2 tsp black pepper Ingredients for stuffing 3 ounces smoked Gouda, cubed 1 ½ -2 pound pork loin 4 cups baby spinach, loosely chopped ½ onion, diced small 1 garlic clove, minced 1 cup cooked wild rice (cook according to directions) 1 Tbsp extra virgin olive oil 2-3 Tbsp white wine (optional ) 1 tsp dried tarragon Directions 1.Place the oil in a sauce pan and sauté the onions and garlic until translucent. 2.Add the baby spinach and sauté it down and wilt. Mix well. 3.Add tarragon and wild rice, and add *optional wine* into the rice and spinach mixture, mix well. 4.Cut the pork loin down the middle leaving 2“ on top and bottom. 5.With a knife or kitchen scissor make cuts along the sides to allow room to pack more stuffing inside the pork. 6.Make sure to rub the outside of the pork with the mixture and coat it all. If you have some left you can rub the inside as well, as I did on the Mix at 3!! 7.First place ½ the spinach and wild rice mixture on to the pork. 8.Place all the gouda on next. 9.Pat it all down firmly. 10.Place onto a parchment lined baking sheet or a roasting pan and put into preheated oven for 45-55 minutes. (inspired by Paul Hollywood’s recipe)Serves 8-9
Ingredients- puff pastry 225g plain gluten-free a;;-purpose flour, plus extra to dust ½ tsp fine salt 200g cold unsalted butter (or frozen) Juice of ½ lemon 180-200ml ice cold water Directions
Preheat oven to 415° convection Ingredients- filling 450g sausage meat, remove casing (we used hot Italian chicken sausage) 1 onion, caramelized 1 egg, beaten 2 Tbsp toasted sesame seeds Directions 1-Sprinkle the counter with rice flour and roll out your puff pastry until it is about 15-16 inches x 9-10 inches. 2-Roll your sausage into a long roll the same length as the puff pastry. 3-Lay the sausage on the pastry leaving 2 inches at the end. 4-Place the caramelized/sautéed onions on top of the sausage. 5-Roll the pastry over the sausage and onions and tucking at the same time. Making the roll nice and tight (without ripping the pastry) 6-Press on the seam of the roll firmly and then place the roll, seam down. 7-Cut the roll into equal parts. 8-Place on a parchment lined baking sheet. 9-Brush with beaten egg. 10-Make a few slash marks on top of each roll and then sprinkle with sesame seeds. 11- Bake for 20 minutes or until the pastry is golden and crisp (and the sausage meat is cooked through). 12-Allow the sausage rolls to cool on a wire rack for 5 minutes before serving. I tweaked Mom’s recipe a little and they came out wonderful!
We never lose sight of the real reason for Christmas … but we sure do enjoy the traditions, family, and all the prep! I love my family’s pignoli cookie recipe. The pignoli cookies are not like traditional cookies. As far as my family made. I tweaked it a little bit by adding a tiny bit of flour, but they were always made without flour. Preheat oven to 325°degrees! Ingredients 8oz almond paste (used Solo brand) 4 egg white (2 for recipe and 2 for rolling) 1/2 cup granulated sugar 1 Tbsp GF AP flour 1 Tbsp confection sugar 4oz pine nuts Directions 1-In a small mixing bowl, mix first 5 ingredients (only 2 of the egg whites). 2-In a small bowl beat the remaining 2 egg whites. 3-In a shallow dish pour the pine nuts. *the mixture is sticky-so be patient* 4-Using a spoon, scoop some of the mix and create a small 1” balls. 5-Brush the egg white on top, then sprinkle pine nuts all over the top of the cookie (or roll the cookie in the egg white then roll in the pine nuts). 6-Place on parchment lined pan. 7-Bake for 20-22 minutes until golden brown & delicious! Preheat the oven to 400 degrees
Using: Recipe for “My Kid’s Favorite” pizza dough is on page 141 Add: 2 Tbsp of brown rice flour 4 Tbsp of Expandex Tapioca (if you have it, or regular tapioca flour if that is what you have) Ingredients I used this time for filling: Parmesan cheese Mozzarella cheese Genoa Salami Pepperoni Ham Cappy 1-Egg, beaten + 1 Tbsp water to brush on top of the roll Granulated garlic (optional) Directions: Roll out the dough until around ¼ - ½ inch thick and layer your filling from top to bottom leaving 1-2 inches on the end. Roll the length of the dough vertically, folding in the goodies that will make the swirl when you cut it. I recommend you place the cheese in the middle because as I have noticed the cheese will ooze out and being on the end, you can lose precious cheese from the stromboli. Brush with egg wash. Sprinkle the top with granulated garlic (optional) Bake for 20 minutes until golden brown. Slice and enjoy with a pizza or marinara sauce! TIP: I used brown rice flour and cassava flour to knead and roll out the dough. The dough remained fluffy and light! Play around and try Muenster cheese Swiss cheese Ham Bacon Spinach Ground beef with cheedar cheese Preheat oven 375°
Makes approximately 2 dozen cookies. **You will be dividing this dough in half! 1 part chocolate & one part peppermint Ingredients 3 cups of all-purpose GF flour ¾ tsp baking powder ¼ tsp salt 1 cup unsalted butter, softened 1 cup cane sugar 1 egg, beaten 1 Tbsp milk Powdered sugar for dusting OPTIONAL for topping when cookies are baked: ¼ cup powdered sugar ½ Tbsp ½ & ½ (milk) ½ cup peppermint candy cane, crushed For chocolate ½: 3 ounces unsweetened chocolate 1 tsp vanilla extract For peppermint ½: 1 egg yolk 1 tsp peppermint extract 1 ounce peppermint candy cane, crushed Directions 1- In a large mixing bowl, beat sugar and butter until smooth. 2-Mix the flour, baking powder, salt together in s separate bowl and set aside. 3-Into the large mixing bowl add the egg and milk. 4-Add the dry ingredients slowly, a 1/3 at a time to the wet until a smooth dough has formed. 5-Divide the dough in half. 6-Placing half of the dough aside, place the first half back into the mixing bowl and add melted chocolate and vanilla extract. Mix until blended-do not over mix. (Melt chocolate using either double boiler or slowly in microwave, mixing every 15-20 seconds to avoid cooking the chocolate.). Remove and set aside. 7-Place the second half of the dough in mixing bowl and add yolk, peppermint extract, and crushed candy cane. Mix until blended-do not over mix. 8- Roll each section out separately on wax paper that is lightly dusted with powdered sugar. Try to roll two large rectangles the same size, ¼ inch in thickness. 9-Chill the dough for an hour. 10. Place the peppermint dough rectangle on top of the chocolate dough, trim if needed. 11- You will roll the cookie dough on the longest end of the rectangle. You will get a few beautiful swirls!! 12. Cut dough into ½ cookies and place on a parchment lined cookie sheet. 13. Place in preheated oven and cook for 12 minutes. 14. Once the cookies are cooked you can create a quick glaze with the powdered sugar an ½ & ½ an drizzle lightly over the cookies. Next sprinkle the candy cane over the glaze before it dries. If you do not want this step you can enjoy the peppermint chocolate sugar cookie as is! Preheat the oven to 350°
Prep Time: 15 minutes Cook Time: 20 minutes Small muffin tin, donut pan Ingredients 2 cups gluten-free all-purpose flour 1/2 cup chocolate @earthchimp protein powder ½ tsp salt 1 tsp peppermint extract 1 Tbsp flaxseed meal ½ Tbsp chia seeds 4 Tbsp coconut oil, melted ½ cup almond milk 1 ½ tsp active dry yeast 3 Tbsp water, warm ½ cup water, warm + 5 Tbsp (until smooth batter) 2 Tbsp @javamelts mocha sugar cup organic raw sugar, divided 1 cup white chocolate. Vegan ½- 1 cup peppermint candy/candy cane Directions 1. Warm almond milk in microwave for a 15 second at a time until warm (not boiling), add yeast. Allow to sit for 5 minutes. 2. Make “egg” add chia and flax to 2 Tbsp warm water. Mix and allow to sit for 5 minutes 3. Mix together flour, protein powder, 1 Tbsp sugar salt in a mixing bowl. 4. To mixing bowl with flour add the yeast, mix. 5. Next add the “egg” mixture, mix well. 6. You will slowly add the ½ cup of warm water. The Additional 5 Tbsp of warm water will be added as needed until mixture is smooth and able to form into DONUT HOLE or DONUT. 7. Form into balls and place onto a baking sheet or small muffin pan. OR you can form donuts and make a hole in the middle. 8. Place in preheated oven for 20 minutes. 9. When the donuts are done cooking, place white chocolate and 1 Tbsp mocha sugar into a microwavable bowl. Warm in 15 second increments mixing in between each time until smooth. 10. Drizzle the top of donut holes, or coat the top. 11. Crush peppermint cany and drizzle on top of the hot white chocolate. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |