Gluten-Free

  • Carrot Quinoa Muffins

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 12 muffins

    1 cup cooked quinoa (1/3 cup uncooked)

    1 cup gluten-free flour

    1 teaspoon ground cinnamon

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    2 eggs

    3/4 cup unsweetened applesauce

    1/4 cup light brown sugar, packed

    1/4 cup orange juice

    1 teaspoon orange zest

    1 teaspoon vanilla extract

    3/4 cup shredded carrot, lightly pressed dry

    1/2 cup raisins

    1/4 cup walnuts

    Preheat oven to 350. To make quinoa, rinse 1/3 cup of uncooked quinoa for one minute. Place in a small saucepan, add 2/3 cup water, and bring to a boil. Immediately reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and let sit for an additional five minutes, keeping quinoa covered. Fluff with a fork and set aside to cool.

    To plump and soften raisins, place them in a small bowl and cover with boiling water. Let stand 10 minutes, then drain and let cool. In a large bowl, whisk together gluten-free flour, cinnamon, baking powder, salt, and baking soda. Set aside. In a stand mixer fitted with a paddle attachment (or in a large mixing bowl) beat together eggs and sugar. Beat in applesauce, orange juice, orange zest, and vanilla extract. Reduce speed to low. Add carrots. Mix in quinoa a little at a time (if quinoa is still warm, this will prevent it from scrambling the eggs) until combined.

    Add carrot-quinoa mixture to the flour mixture, stirring by hand until just combined. Fold in raisins. Evenly divide the batter among 12 cups in a coated baking pan or using pan liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pan to cool.

  • Dried Fruit Waffle Cookies

    Weekly Recipe: 
    NonWeekly

    1 cup all-purpose gluten-free flour

    1/8 teaspoon salt

    1/2 teaspoon cinnamon

    1/2 cup buttery spread

    1/2 cup coconut sugar

    1 egg

    1 teaspoon vanilla

    3/4 cup quinoa flakes

    1 cup finely chopped dried fruit: apricots, raisins, currants, apples, cranberries, etc.

    In small mixing bowl, combine flour, salt, and cinnamon. In large mixing bowl, blend buttery spread and sugar together. Add egg and vanilla and combine. Fold in flour mix and then quinoa flakes and dried fruit. Preheat waffle iron. Place one tablespoon of cookie dough into each quadrant of the waffle maker. Cook until light gold (time of an average waffle). They will still be soft, so gently remove cookies with tongs and place them on a cooling rack. Be careful not to overcook cookies. They are blond when finished; if they are too dark, adjust waffle iron’s settings. Enjoy right away or store in airtight container in refrigerator. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Almond Cookies

    Weekly Recipe: 
    NonWeekly

    1/3 cup crunchy roasted almond butter

    1/2 cup raw agave nectar

    2 tablespoons buttery spread

    1 teaspoon vanilla extract

    3/4 cup almond meal/flour, packed

    1 tablespoon coconut flour

    1/2 teaspoon baking soda

    1/8 teaspoon salt

    3/4 cup mixed dried fruits, finely chopped (apricots, cranberries, raisins, apples, cherries)

    1 tablespoon cacao nibs

    Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper. In medium mixing bowl, combine almond butter, agave, buttery spread, and vanilla extract. In small bowl, combine almond meal, coconut flour, baking soda, and salt. Sift dry ingredients into wet and combine thoroughly. Fold in fruit and nibs. Scoop level tablespoons of batter onto cookie sheets, 12 cookies to a sheet. Bake for 8-10 minutes or until they just start to turn golden. Allow cookies to cool for 10 minutes on baking sheet before gently sliding parchment paper with cookies onto cooling rack––if the cookies are not fully cooled when moved, they might fall apart. Eat right away or refrigerate in airtight container in the refrigerator, or freeze. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Santa’s Whiskers

    Weekly Recipe: 
    NonWeekly
    Santa's Whiskers cookies

    1 cup butter flavored or golden shortening softened

    1 cup sugar

    2 tablespoons milk

    1 teaspoon vanilla

    2 1/2 cups Gluten-Free Flour

    3/4 cup red candied cherries, finely chopped

    1/2 cup pecans, finely chopped

    3/4 cup flaked coconut

    Preheat oven to 375 degrees. In mixing bowl cream together shortening and sugar; blend in milk and vanilla. Stir in flour, cherries, and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices, place on ungreased cookie sheet. Bake until edges are golden, about 12 minutes. Recipe and image courtesy of Domata

  • Honey Cake

    Weekly Recipe: 
    NonWeekly
    [title]

    1 package Zema’s Gluten-Free Cinnamon-Oatmeal Apple Muffin Mix

    1/3 cup coconut palm sugar

    2 organic eggs

    2/3 cup almond milk (or milk of choice)

    2/3 cup honey (or agave nectar)

    3/4 teaspoon baking powder (aluminum free)

    1/3 teaspoon xanthan gum

    1/8 teaspoon ground ginger

    1/8 teaspoon ground nutmeg

    1/8 teaspoon allspice or cloves

    1/4 cup organic raisins (floured)

    1/2 cup slivered almonds (optional)

    Mix dry ingredients together and set aside. Take a couple of spoonfuls of mix and place in bowl with raisins, shaking around to coat. Set aside. Beat eggs and sugar in mixer or by hand. Add in almond milk and honey (agave) into sugar mixture, alternating between the two. Add in dry mix. Add in floured raisins. Sprinkle almonds on top (optional). Pour into greased pan and bake for 22 minutes. Let cool and enjoy. Recipe provided by Zema’s Madhouse Foods

  • Pumpkin and Rhubarb Muffins

    Weekly Recipe: 
    Weekly
    [title]

    2/3 cup ground almonds

    2/3 cup gluten-free plain white flour

    1 1/2 cups xylitol

    1 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/4 teaspoon ground nutmeg

    1/2 teaspoon baking soda

    pinch of salt

    1 large egg

    1 1/8 cups pumpkin purée

    3 tablespoons vegetable oil

    1/2 cup rhubarb

    Topping

    2 tablespoons gluten-free plain white flour

    2 tablespoons ground almonds

    1/4 teaspoon ground cinnamon

    2 tablespoons unsalted butter

    Preheat oven to 350 degrees. Line muffin tray with nine paper cases or grease muffin cups. Make streusel topping first by putting all ingredients in bowl and rubbing them together with your fingertips. Mixture will become coarse, wet crumble. Place in refrigerator for time being. Mix almonds, flour, xylitol, spices, baking soda, and salt in bowl. Chop rhubarb into tiny pieces. Mix egg, vegetable oil, and pumpkin purée thoroughly in bowl. Fold in dry ingredients. Stir in rhubarb. Spoon mixture into muffin cups. Sprinkle streusel topping on muffins. Bake for about 30 minutes or until skewer inserted into muffin comes out clean. Cool on wire rack. Recipe and image provided by Tarja Moles’ No Naughties cookbook

  • Cinnamon Chia Pumpkin Crisp

    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com

  • Sweet Potato Pumpkin Harvest Muffins

    Weekly Recipe: 
    NonWeekly

    1 package Zema’s Sweet Potato Pumpkin Pancake and Waffle Mix

    1/4 teaspoon baking powder

    1/4 teaspoon xanthan gum

    3/4 cup coconut milk (or milk of choice)

    2 organic large eggs

    1/2 cup pure maple syrup (or agave nectar)

    1/3 cup coconut oil (or oil of choice)

    1 cup canned organic pumpkin puree

    1 tablespoon pure vanilla extract

    1/2 cup Calimyrna fig, chopped

    1/2 cup hazelnuts, chopped (toasted)

    1 1/2 cups fresh or frozen organic cranberries

    To toast hazelnuts, place them on cookie sheet and set in 400 degree oven for eight to ten minutes. Let cool. Turn oven down to 350 degrees. In bowl, combine mix, baking soda, and xanthan gum. Set aside. In another bowl, combine all wet ingredients, whisk well. Add dry mixture to wet mixture and mix well. Add in all chopped ingredients and mix well. Fill mini-muffin cups 2/3 of way. Bake for 15 to 17 minutes. Check with toothpick. Do not overbake. Cool on rack for ten minutes. Recipe and image provided by Zema’s Madhouse Foods

     

  • Off the Shelf: Give Thanks For Recipes

    Welcome to the holiday season.‘Tis the season for homemade cookies, breads, stuffings, and dozens of other recipes made from scratch that are filled with wheat, dairy, and gluten. These are mortal enemies to those with gluten sensitivities, celiac disease, or food allergies.

    Don’t let allergies or sensitivities destroy your holiday season!
  • Corn Grits with Sautéed Onion, Kale, and Cheddar

    Weekly Recipe: 
    NonWeekly

    2 tablespoons extra-virgin olive oil

    1 cup sliced red onion

    1 cup stemmed and slicked

    shiitake mushrooms

    1/2 teaspoon sea salt

    3 cups chopped kale

    2/3 cup corn grits

    1 teaspoon dried thyme

    2 cups boiling water

    1 1/4 cups grated cheddar cheese (about 5 ounces)

    Heat oil in a large saucepan or skillet (one with tight-fitting lid) over medium-high heat. Add onion and sauté for about five minutes, until it begins to soften. Add mushrooms and salt and sauté for about five minutes, until the mushrooms soften. Stir in kale, grits, and thyme. Lower heat, then slowly pour in water. Cover and simmer for five to ten minutes, until water is absorbed. Add cheese, cover, and let sit for about three minutes, until cheese melts. Use edge of spatula to cut the dish into wedges. Serve immediately. Recipe provided by Leslie Carr from her book Gluten-Free Recipes for the Conscious Cook (2010).