recipes

  • Agave Baked Pears

    Weekly Recipe: 
    NonWeekly

    4 large pears

    2 tablespoons stevia sweetener

    3 cups organic apple juice

    1 cup green tea, brewed and chilled

    1 tablespoon ground cinnamon

    2 tablespoons ground flaxseeds

    2 cloves

    Preheat oven to 400 degrees. Slice bottom of each pear so they sit straight up on flat surface. Transfer pears to prepared baking dish. In large bowl, combine remaining ingredients; mix well to combine. Pour over pears and transfer to oven. Bake for 45 minutes or until pears are tender. Remove from oven; set aside for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple

  • 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

  • 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

  • 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

  • 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

  • Bittersweet Chocolate Walnut Macaroon Cookies

    Weekly Recipe: 
    NonWeekly

    2 1/2 cups California walnuts, toasted

    4 ounces bittersweet chocolate, coarsely chopped

    1 teaspoon finely grated orange zest

    1 tablespoon cocoa powder

    1/4 teaspoon salt

    1/3 cup almond paste (3 1/2 ounces), cut in small pieces

    3 egg whites

    2 teaspoons water

    1/3 cup sugar

    Preheat oven to 325 degrees and cover cookie sheets with parchment paper. In food processor fitted with metal blade, combine walnuts and chocolate and process until finely ground. Add orange zest, cocoa powder, and salt, and process a few seconds more. Transfer mixture into large bowl. Put almond paste in food processor and process until it resembles small crumbs. Add one egg white and water, and process until combined. Set aside. In medium bowl, beat remaining two egg whites until soft peaks form, then gradually add sugar and continue beating until whites are stiff. Sprinkle about 1/2 cup of chocolate walnut mixture over egg whites and fold together, then scoop egg whites on top of chocolate walnut mixture in large bowl. Add almond paste and stir together until thoroughly mixed. Macaroon dough will be firm enough to hold its shape, and a little sticky. Spread top of each wafer with generous tablespoon of dough and place about one inch apart, on parchment-lined cookie sheets. Bake about 18 minutes, until surface of macaroons looks dry, and feels dry to the touch. Cool for a minute on cookie sheets, then transfer to rack to cool completely. Store in an airtight container. Recipe courtesy of the California Walnut Board

  • Mina’s Purely Divine Gluten-Free Sugar Cookies

    Weekly Recipe: 
    NonWeekly

    1 1/4 cup Mina’s Purely Divine All-Purpose Mix

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/3 cup sugar

    1/2 cup margarine (stick, not whipped)

    1 teaspoon vanilla extract

    1/8 teaspoon almond extract (optional)

    2 tablespoons coconut, almond, or soy milk

    Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com

  • Oatmeal-Nut Crunch Apple Pie

    Weekly Recipe: 
    NonWeekly

    Crust

    1 cup all-purpose flour

    1/2 cup whole-wheat pastry flour

    1/4 teaspoon salt

    4 tablespoons cold unsalted butter, cut into small pieces

    2 ounces reduced-fat cream cheese (Neufchâtel)

    2 tablespoons canola oil

    3 tablespoons ice water

    Filling

    3 medium Granny Smith apples, peeled and thinly sliced

    3 medium McIntosh apples, peeled and thinly sliced

    1/4 cup agave syrup

    1 tablespoon lemon juice

    1/2 teaspoon ground cinnamon

    2 tablespoons all-purpose flour

    Topping

    1/2 cup whole-wheat pastry flour

    1/3 cup old-fashioned rolled oats

    1/4 cup packed light brown sugar

    1/2 teaspoon ground cinnamon

    1/8 teaspoon salt

    2 tablespoons cold unsalted butter, cut into small pieces

    1/4 cup coarsely chopped walnuts

    To prepare crust: Whisk flours and salt in medium bowl. Cut in four tablespoons butter and cream cheese using pastry blender or fork until mixture is pea-sized. Add oil: Stir until evenly moistened. Sprinkle water over mixture: toss with fork to combine. Gather into ball, press into disk and wrap in plastic. Refrigerate for at least 30 minutes or up to two days. Roll dough into 14-inch circle between two large pieces of parchment or wax paper. Peel off top sheet and invert dough into 9-inch pie pan. Peel off remaining paper. Press the dough firmly into bottom, and up sides of pan. Tuck overhanging dough under, forming double-thick edge. Crimp edge with your fingers. Using fork, prick dough in several places. Refrigerate crust for 15 minutes. Position rack in lower third of oven: preheat to 375 degrees. Bake crust for 15 minutes. Remove from oven and let cool—about 30 minutes.

    To prepare filling: Combine apples, agave, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand for ten minutes. Sprinkle two tablespoons all-purpose flour over apples and toss again—mound filling into cooled crust. Coat crust edges with cooking spray, return pie to oven, and bake for 30 minutes.

    Meanwhile, prepare topping: Combine whole-wheat pastry flour, oats, brown sugar, cinnamon, and salt in medium bowl. Cut in butter with pastry blender or fork until evenly distributed. Stir in nuts. After pie has baked for 30 minutes, remove from oven and scatter topping over apples. Return to oven and bake until topping is golden and filling starts to bubble around edges, 20 minutes more. Cool for at least one hour before serving.

    Make Ahead Tip: Prepare and refrigerate dough (Step 1) for up to two days. Recipe provided by Chef Gerard Viverito

  • 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

  • Red Palm Oil Cake

    Weekly Recipe: 
    NonWeekly
    [title]

    1 tablespoon butter

    3 cups plus 2 tablespoons flour, used in different parts of the recipe

    4 eggs

    1 cup sugar

    1/4 teaspoon lemon zest

    3/4 cup quality Malaysian red palm oil

    2/3 cup milk

    3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur

    1 tablespoon baking powder

    Preheat oven to 325 degrees. Grease 11-cup Bundt pan with butter, and dust with flour. Set prepared pan aside. Beat eggs and sugar together in large mixing bowl with electric mixer on medium-high speed until pale yellow, about one minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur, and stir with wooden spoon until well combined. Add baking powder and stir until thoroughly combined. Spoon batter into Bundt pan, and smooth out top with back of spoon. Bake until cake is deep golden brown and wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to wire rack and let cool completely in pan. Recipe provided by Chef Gerard Viverito