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Gluten-free, Dairy-free Meatballs

Gluten-free, Dairy-free Meatballs

Continuing on down the gluten-free, dairy-free road I decided to have a go at remaking the meatballs that my kids love. As it turned out this was going to be a tall order because normally I just use Lipton’s onion soup mix, bread crumbs, milk […]

Gluten-free Lasagna (Italissima test-drive)

Gluten-free Lasagna (Italissima test-drive)

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 […]

Gluten-free, Dairy-free Rosemary, Fig and Pecan Crackers

Gluten-free, Dairy-free Rosemary, Fig and Pecan Crackers

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.

Gluten-free, Dairy-free Rosemary, Fig and Pecan Crackers

Ingredients

  • 1 C Bob’s Redmill All Purpose Baking Flour
  • 1 tsp xanthan gum
  • 1/2 C brown rice 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*
  • 1/2 C roasted pumpkin seeds** (optional – I opted for)
  • 1/4 C sesame seeds
  • 1/4 C flax seed, ground (I just bought whole flax seed and whizzed them through a coffee grinder)
  • 2 Tbsp chopped fresh rosemary
*To toast pecans, spread on a cookie sheet and pop into an oven preheated to 350° F for about 5 minutes (watch them so they don’t scorch – that would be sad).
**To roast raw, shelled pumpkin seeds (pepitas) spread them on a cookie sheet lined with parchment paper and roast in at 350° F for about 7 minutes. If you start to hear them “pop” turn the heat down to 325° F.

Method

  1. Preheat oven to 350° F.
  2. In a large mixing bowl, stir together the flours, baking soda, salt and brown sugar.
  3. Add the buttermilk and honey and stir a few strokes.
  4. Add the raisins, figs, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until combined. The batter will be quite wet.
  5. Spoon the batter into 4 greased mini loaf pans 3 x 5.
  6. Bake for 40-45 minutes, until golden and springy to the touch. Check at 40 minutes to see how the loaves are doing.
  7. Remove from pans and cool on a wire rack.
  8. 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.
  9. 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).
  10. Place the slices in a single layer on an ungreased cookie sheet.
  11. 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.

Gluten-free, Dairy-free, Double Chocolate Protein Muffins

Gluten-free, Dairy-free, Double Chocolate Protein Muffins

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 […]

Carolina Style Pulled Pork in the Slow Cooker

Carolina Style Pulled Pork in the Slow Cooker

Cool drizzly weekends call for comfort food and this weekend that means Carolina Style Pulled Pork. Drizzly weekends also call for cozy blankets, a good book, and not spending hours in the kitchen, so I pulled out the slow cooker and went in search of […]

Gluten-free Oatmeal Bread

Gluten-free Oatmeal Bread

I’ve started to play around with gluten-free baking and today’s experiment is gluten-free oatmeal bread.

Initially, I was going to make the oatmeal bread from “How it all Vegan” but I was intrigued by this recipe for Gluten-free Vegan Oat Bread from Rhian’s Recipes (Woot woot Rhian). I have made some minor changes, but I didn’t want to stray too far from a tried and true recipe the first time out of the gate. The loaf didn’t rise much but it has a nice texture and the flavour is great.

Ingredients

  • 1 1/4 C ground almonds
  • 1 1/4 C gluten-free flour (I used Bob’s Red Mill Gluten-free all purpose flour)
  • 1 1/2 tsp xanthan gum
  • 3/4 C rolled oats (I ground 1/2 a cup of them up in my coffee grinder and left the rest whole)
  • 2 heaping tsps baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/4 C Rice Dream (almond milk or Silk would also work)
  • 1 Tbsp cider vinegar

Instructions

    1. Preheat the oven to 350F.
    2. Mix ground almonds, gluten-free flour, oats, baking powder, bicarbonate of soda and salt in a large bowl.
    3. Add the milk and vinegar and mix into the dry ingredients thoroughly.
    4. Transfer the batter into a 1 lb loaf tin lined with greased baker’s parchment paper.
    5. Bake for 40-45 minutes, until risen and an inserted skewer comes out clean.
    6. Leave to cool on a wire rack completely before storing in the fridge.
Gluten-free Browned Butter Chocolate Chip Cookies (Experiment #2)

Gluten-free Browned Butter Chocolate Chip Cookies (Experiment #2)

Ok, so the vegan gluten-free chocolate chip cookies I made were a tasty experiment but the coconut oil made them quite hard if you over cooked them even a smidgen. This time I tried a variation of Meaningful Kitchen’s The Best Gluten-Free Chocolate Chip Cookie […]

Warm French Lentil Salad with Bacon and Tarragon Dressing

Warm French Lentil Salad with Bacon and Tarragon Dressing

I needed a side dish for beef shanks with gremolata and I had bought some organic French lentils (aka puy lentils) so I decided to make a warm French lentil salad. This recipe is based on this Green Lentil and Bacon Salad I found on […]

Gluten-free (Vegan) Chocolate Chip Cookies (the Big Experiment)

Gluten-free (Vegan) Chocolate Chip Cookies (the Big Experiment)

Gluten-free (vegan) chocolate chip cookies started out as a challenge. I have done zero (intentional) gluten-free baking up until now. I’m a good (half) Finnish girl and we like our baked goods with loads of gluten in them. However, I have a friend who is not in the “pro-gluten” camp and another friend who is deadly allergic to wheat soooo, I thought I’d give it a go.

I adapted this recipe from Monique’s Ambitious Kitchen blog HERE. Thank you Monique for doing the heavy lifting! I did make a few substitutions. First up, I used Bob’s Red Mill Gluten-free flour, medium brown sugar and I substituted ground flax seeds and water for the egg (see below). I will say I wish I’d started with my KitchenAid instead of dragging it out half way through when my arm fell off after trying to whisk the coconut oil into the brown sugar with it separating all over the place.

So, they certainly “look” like the real deal but I have to say that the texture is not as good as a cookie with butter in it (channeling my inner Julia Child). Next time I may cheat and use butter but overall this is not a bad cookie. It almost tastes more like a peanut butter chocolate chip cookie. Perhaps that’s the flax seed (dunno).

Ingredients

  • 2 C Bob’s Red Mill Gluten-free Flour
  • 1/2 tsp gluten-free xanthan gum (recommended addition is 1/4 tsp / C of gluten-free flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coconut oil, melted and cooled
  • 1 1/3 cup packed brown sugar
  • 2 large eggs (you can use the following egg substitute: 2 Tbsp ground gold flax seed whisked together with 6 Tbsp water – it makes an eggy-bindy stuff – technical term ha,ha).
  • 2 teaspoons vanilla
  • 1 heaping cup chocolate chips
  • coarse sea salt, for sprinkling

Method

  1. Preheat oven to 350 degrees F.
  2. In large bowl whisk together flour, baking soda, and salt.
  3. In the bowl of a KitchenAid (unless you want an arm workout) and the paddle attachment, mix together melted and cooled coconut oil and brown sugar until smooth. Add in flax egg and vanilla and beat again until smooth.
  4. Add in dry ingredients and mix together until combined and a dough forms. Fold in chocolate chips. You may find it easier to use your hands to work the chips into the dough because the coconut oil makes the little devils quite slippery.
  5. Chill the dough for at least 30 minutes.
  6. Roll dough into 1 inch balls and place on cookie sheet leaving 2 inches apart flatten the tops slightly.
  7. Bake 12 minutes or until edges just being to turn a golden brown.
  8. Remove from oven and let cool at least 5 minutes on baking sheet. Allow them to set before removing them from the pan. Cool completely on a wire rack.

Makes 3 dozen.

Slap Dash Aloo Gobi

Slap Dash Aloo Gobi

I felt like I hadn’t cooked a proper meal in ages (and I hadn’t), so it was time. A lack of cooking also meant a lack of grocery shopping so it was a foraging kind of meal. I had onions, potatoes, garlic, ginger, a couple […]