Spelt Flour Tortillas
Thanks to Oh She Glows for this gem of a recipe for Spelt Tortillas. With only five ingredients how could I say no (plus I made Pork Barbacoa today and I needed something to wrap it in!).
Author: Marni MacLeod
Carrot Cake Energy Balls – Vegan and Gluten-free
A big shout out to Jess at Choosing Chia for this stellar and super easy Carrot Cake Energy Balls recipe. I used sayer dates (soaked for five minutes in hot water) insted of medjool dates and substituted toasted almonds for the walnuts. They really do …
Gluten-free, egg free Cornbread with Sprouted Corn Flour
I had bought some sprouted corn flour from One Degree Organics as an experiment. I like their food transparency policy and the fact that they are a family company. At first I attempted tortillas. Let’s just say that did not go well. However, I believe in second chances, particularly where unfamiliar ingredients are concerned. So, I thought I’d try out the cornbread recipe on their site with a few modifications. The taste was great but the rise was minimal and you need to either grease the pan heavily or line it with parchment paper because “holy, stick to the pan Batman!” Despite that fiasco, I will make this again because the flavour was really very nice. However, next time I will not use Compliments Brand Gluten-free mix (that’s strike three for them) and I will use parchment paper to line the pan!
Ingredients
- 1 1/2 cups One Degree Organics Sprouted Corn Flour
- 1 1/2 cups gluten-free flour blend (I used the Compliments Gluten-free Blend – another second chance as I was not thrilled with it the first time around)
- 1 Tbsp white sugar (they original recipe calls for coconut sugar but I was out)
- 3 1/2 tsp baking powder
- 1 tsp salt
- 3 cups coconut milk (I used Coconut Dream)
- 1/3 cup coconut oil, melted and cooled (I used Nutiva organic coconut oil)
Method
- Preheat oven to 350 degrees and grease a large baking pan (mine was 12″ x 9″).
- Whisk the dry ingredients together.
- Whisk in the coconut milk and oil.
- Pour into the pan and bake for 35-40 minutes, until golden and a toothpick inserted in the middle comes out clean.
Serve warm.
Egg-free, Gluten-free Potato Croquettes
Egg-free, gluten-free potato croquettes are a tasty and easy treat (think Tatter Tots without the crap in them). If you’ve got left over mashed potatoes or potatoes that need to be used before they go off, this is a great recipe. Ingredients 4-6 cups russet …
Gluten-free Chocolate Chip Cookies – Third Time’s a Charm
This is the third experiment with baking gluten-free chocolate chip cookies. This time I used a new flour (Bob’s Red Mill 1 to 1 Gluten-free flour which already has xanthan gum built in) and Bob’s Red Mill Gluten-free egg replacer. I didn’t bother letting the …
Carnitas in the Slow Cooker
In keeping with the taco theme here’s a recipe for carnitas in the slow cooker. I used the recipe from Damned Delicious (thank you!) which you can find here: Slow Cooker Carnitas. I changed out the black pepper for white pepper and added a bay leaf. I also used orange juice from concentrate (2 Tbsps to 2 Tbsps of water in place of the fresh juice, but I did use fresh lime juice because the bottle stuff is just yuck).
Ingredients
- 2 kg pork shoulder picnic roast (4.4 lbs) with the string and fat cap removed.
- 1 heaping tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cloves garlic, peeled
- 2 onions, quartered
- 1 bay leaf
- 2 Tbsp orange juice mixed in 2 Tbsp water
- 2 limes, juiced
Method
- Combine chili powder, cumin, oregano, salt and white pepper.
- Rub the spice mixture all over the roast (I did this right in the slow cooker).
- Lift up the roast and put the garlic, onions and bay leaf underneath to act as a rack.
- Mix the orange juice and lime juice and pour over the roast.
- Cover and cook on low for at least 8 hours.
- Remove pork from the slow cooker and shred the meat.
- Return the shredded meat the pot with the juices; season with salt and pepper, to taste.
- Cover and let it warm up for 30 minutes.
- Move rack to the middle of your oven and preheat oven to broil.
- Line a baking sheet with foil or baker’s parchment (makes clean up easer) OR if you have a big black cast iron pan, like I do, just use that and don’t bother lining it.
- Using tongs, put the carnitas onto a baking sheet or in your pan and broil until crisp and crusted, about 3-4 minutes.
- Serve with tortillas (or rice) and the condiments you like.
Beef Barbacoa in the Slow Cooker
I will admit to binge watching the occasional Netflix food series (Oh hello Chef’s Table). My latest binge involved David Chang’s Ugly Delicious series. The taco episode included Christina Martinez and lamb Barbacoa. I decided to give Barbacoa a try, but I didn’t feel like …
Spelt and Honey Bread (a gluten-free soda bread)
Spelt and honey bread is the result of finally making it to The Flourist*. Once there, I had a lovely chat with Shera (sorry if I’ve butchered your name!) about gluten-free flours. She recommended spelt** as an alternative, so I ended up buying a bag …
Vegan-ish, Gluten-free Lemon Poppy Seed Muffins
These lemon poppy seed muffins are the product of a bag of organic lemons that needed to be used, and a desire to experiment with some more gluten-free baking. The base for this recipe comes from The Minimalist Baker’s Vegan Lemon Poppy Seed Muffins, but since I’m not vegan (and I like sugar) I used regular ol’ white death (aka refined sugar) and honey. But, I did skip the glaze so I think that evens things out, sort of.
Ingredients
- 2 flax eggs (I used 2 Tbsp golden flax seed ground to a powder using a coffee grinder whisked with 6 Tbsp of water). If you aren’t vegan, go ahead and use 2 regular eggs.
- 1 cup unsweetened applesauce (the base recipe called for 3/4 cup BUT I wasn’t paying attention and used my 1/3 cup measuring cup so…my recipe has 1 cup – living dangerously ahahaha)
- zest of two lemons
- 1/3 cup lemon juice
- 1 tsp vanilla
- 1/4 cup melted coconut oil (and cooled)
- 1/4 cup almond milk (I used Almond Breeze)
- 1/4 cup honey
- 1/3 cup white sugar
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 heaping Tbsp poppy seeds
- 1 cup gluten free flour blend (I used Compliments which is the Safeway house-brand…it was a cheaper than Bob’s Red Mill which is my normal go to for gluten-free baking. We’ll just have to see if it works out.)
- 1/2 cup coconut flour*
*The original recipe called for 1/2 cup gluten free oats and 1/2 cup almont meal. I didn’t have almond meal and I couldn’t remember if my oats were gluten-free so I used 1/2 cup of coconut flour instead.
Method
-
- Preheat oven to 350 degrees F and line or grease a muffin tin (I used my handy dandy IKEA silicon liners which are working out like a charm).
- In a large mixing bowl whisk up your flax eggs.
- Zest and juice the lemons.
- Add applesauce, lemon zest and juice, coconut oil, almond milk, sugar, honey, baking soda, salt and whisk. It does get foamy because of the baking soda and lemon juice combination but don’t worry you won’t have a volcano on your hands.
- Sprinkle the gluten-free flour, coconut flour and poppy seeds over top and fold the dry ingredients into the wet ingredients until just combined. Try not to over mix.
- Divide batter evenly between muffin tins (should be enough for between 11-12 as original recipe is written (adjust if altering batch size).
- Bake for 30-45 minutes or until they pass the toothpick test. Don’t be surprised if they take longer.
- Let cool for at least 5 minutes in the pan and then cool completely on a rack.
I can see using these as a kind of lemony bread pudding base with vanilla gelato…hmmmm.
Also, next time I make these I’m going to leave out the honey. They were plenty sweet with just the sugar and applesauce.
Chicken Bone Broth
Every time I make chicken bone broth I just kind of wing it. I decided to write down what I did last time. This one is a mish mash of different flavours that I have used for different broths over the years. I thought I’d …