I started out making this recipe with beef empanadas for a picnic in mind. However, gluten free dough is a little trickier to work with than I bargained for. I made three little ones, cursed (a lot), and then rolled the remaining dough into a …
Month: April 2019
So I had this lonely little bag of chickpea flour (about 1 C) and I really try very hard not to waste food so I went looking for something to make. What I found was Joanne and her Fifteen Spatulas and a great little recipe …
I had a bunch of organic lemons I needed to use and lemon curd is one of my favourite things so I thought I’d make some. Initially I thought I’d do up Ioanna’s fabulous microwave lemon curd thinking it didn’t have eggs in it. I have no issue with eggs but some people do so I thought I’d see if there was an eggless version on the web. And voila, Hannah of Domestic Goddess obliged (thanks Hannah!). You can get Hannah’s recipe here
I found the vegan version to be lighter (in colour) and a bit thinner than the eggy, buttery version I love but all-in-all it was worth it to try it out.
This recipe is a slight adaptation of Nicole’s recipe from Gluten-free on a Shoe String’s awesome Gluten-free Morning Glory Muffin recipe. If you are looking for a great source of tasty gluten-free recipes…her site is one of the best I’ve seen. Thank you Nicole for …
I finally got around to trying out some gluten-free, dairy-free flapjacks. At our house flapjacks are not something we normally have. Our “go to” has always been crepes (aka skinny pancakes aka lattua or Finnish crepes) so this is a bit of a departure. From …
The “Mom” in this Mom’s Apple Crisp is me. This is my Go To apple crisp recipe when I want something sweet without a big fuss. There is no special pan required, you can use whatever apples and oats you have on hand and you can throw it together in under hour. The one thing I would not omit is the lemon zest and juice. There is just something special about the way that lemon zest mingles with cooked apples. In this case, Mom knows best.
You can easily make this gluten-free by changing the flour to a gluten-free option and making sure your oats are gluten-free. I suppose you could make it dairy-free…naaaah.
- 4 medium sized apples, cored an sliced thin (1/4″ will do). If they are organic don’t worry about peeling them.
- Zest of 1 lemon and juice of half the lemon
- 1 Tbsp cinnamon sugar
- 1 C flour (or gluten-free flour, I used Bob’s Red Mill All Purpose Gluten-free flour)
- 1 C brown sugar
- 3/4 C chill butter cut into pieces
- 1/ 2 C quick cook oats (gluten-free if you are avoiding gluten)
- Preheat oven to 375 F.
- Zest the lemon into a baking dish (any medium-sized shallow pan will do) and add the lemon juice.
- Wash, core and slice the apples into the baking pan and toss with the zest and juice.
- Sprinkle the apple mixture with the cinnamon sugar, toss if you want or just leave it be.
- Mix the flour and brown sugar together in a medium sized bowl. Add the butter pieces and use your fingers to work the butter in until you get a crumbly mix (think making pie dough).
- Add the oats and work them into the butter a bit.
- Pour crumble on top of apples to cover the surface and pat down gently.
- Bake for 30 minutes or until crumble topping is golden brown and the apples are bubbling.
Serve warm with ice cream or at room temperature.
Serves 6-8 people.
I decided to try out Italissima Gluten-Free oven ready Lasagna noodles. You need to make the sauce a bit watery to soften the noodles. I ended up with two extra sheet noodles. Ingredients 2 Tbsp olive oil 1 large onion diced 2 medium carrots grated …
These bad boys are a gluten-free, dairy free take on my Rosemary Pecan Raisin Crackers. They are the result of a request from my “brothers” Joshua and Joel Corea who happen to own a hip little wine and small plates bar called Archive 909 on Dundas West in Toronto. Josh and Joel were looking for a satisfying gluten-free cracker to serve as an option with their meat and cheese plates. I also have a friend who doesn’t do dairy so I thought I’d take a look to see whether there was a dairy-free replacement for buttermilk and low and behold…there was. Just mix soy or almond milk with apple cider vinegar and you are good to go (1 C : 2 Tbsps of vinegar).
I am super pleased with how these turned out. They are delicious!
The coconut flour means the batter is not nearly as sticky as the regular crackers which is actually kind of nice. You could play with any combination of gluten-free flour alternatives that you like. Got a favourite? Try it and let me know how it turns out.
- 1 C Bob’s Red Mill Gluten-free 1 to 1 Baking Flour (has xanthan gum in it already)
- 1/2 C corn flour
- 1/2 C coconut flour
- 2 tsp baking soda
- 1 tsp salt (I used sea salt)
- 2 C almond milk mixed with 1/4 C apple cider vinegar or buttermilk if you are ok with dairy
- 1/4 C brown sugar
- 1/4 C honey
- 1 C raisins
- 12 chopped figs
- 1/2 C toasted chopped pecans or almonds*
- 1/2 C roasted pumpkin seeds** (optional – I opted for)
- 1/4 C black sesame seeds
- 1/4 C flax seed, ground (I just bought whole flax seed and whizzed them through a coffee grinder)
- 1 Tbsp dried rosemary
- Preheat oven to 350° F.
- In a large mixing bowl, stir together the flours, baking soda, salt and brown sugar.
- Add the buttermilk and honey and stir a few strokes.
- Add the raisins, figs, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until combined. The batter will be quite wet.
- Spoon the batter into 4 greased mini loaf pans 3 x 5.
- Bake for 40-45 minutes, until golden and springy to the touch. Check at 40 minutes to see how the loaves are doing.
- Remove from pans and cool on a wire rack.
- When completely cooled, wrap the loaves in tin foil and put into the freezer for at least 30 minutes. If you don’t want to bake them up all at once, then wrap the loaves in parchment paper and then tinfoil, so they don’t get freezer burn.
- Once frozen, using a sharp, serrated knife, turn the loaf upside down and slice the loaves as thin as you can (it’s easier to eyeball a thin slice from a flat bottom).
- Place the slices in a single layer on an ungreased cookie sheet.
- Reduce the oven heat to 300° F and bake them for 10-12 minutes, then flip them over and bake for another 10-12 minutes, until crisp and deep golden brown – check at 10 minutes to make sure they aren’t burning.
Each loaf should slice into 24 crackers.
This recipe is a shout out to Movement Coach Pax Frias at Restore Human in Vancouver who graciously listens to my whining with a big smile and then make me do another set anyway. He generously supplied the gluten-free protein powder – I’m not even …