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Gluten-free, Low-sugar Cake – An Update

Posted in Recipes, Tips, tagged , , , , on June 28, 2013| 1 Comment »

cake lcake s

Both my kids were born in the month of June–one week apart, so I’ve just completed another year of birthday party planning, cake baking and decorating and gift bag assembling. As luck (or misfortune) would have it, my son asked me to decorate his cake with the following: a scarlet macaw; a howler monkey; and a gecko. This certainly challenged my artistic abilities, and I had to Google these creatures to even begin attempting to take them from photos to squiggles of frosting.

With that behind me, I thought now was a good time to update my post from last year with a few comments and a few more photos. (I realized I only posted photos of the cake but not the frosting or filling, the later which might be helpful to other visual people.)

The first comment is that even though this recipe is for a moist, delicious, gluten-free cake, the low-sugar frosting recipe that follows does contain gluten. It contains very little–just 1/8 cup, but it is in fact the little flour that enables you to make a smooth, creamy, not-to-sweet frosting. Since I’m not celiac or even gluten intolerant  (verified by my recent food sensitivity test), I don’t have any issue with the tiny amount of flour in this frosting. If you are avoiding gluten all together, but still want a great, low-sugar frosting, you can probably make this recipe substituting a GF flour for regular. I haven’t tried it yet, but if I do and the results are good, I’ll be sure to mention it in a future post.

I also wanted to note that the even though the frosting starts out looking quite dark–a beige color really–once you whip in the butter, it gets near white. Here are before (butter) and after pictures.

frosting startfrosting finish

Using orange zest can make the flavor too strong for some younger, less-developed palates. You can make a more “plain” flavored cake by simply omitting the zest and using the white wine. A touch of lemon zest works well if you plan to make a fruit filling instead of the chocolate.

In case you missed my original post, here are the recipes again.

The following quantities are for 1 full 9-inch round. Double the recipe for two full 9-inch rounds, or three medium-height 9-inch rounds if you love fillings.

Ingredients

Juice of 1 orange plus plain yogurt to equal 1 cup (or you can use 1 cup of white wine)

Grated zest of 1 orange, optional

3 eggs

1/2 cup sugar

1 tsp. vanilla

1/2 cup almond flour

1/2 cup sorghum flour

1 cup brown rice flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp. sea salt

1 cup good quality mild-tasting olive oil or 1 cup unsalted butter, softened

Method

Preheat over to 350-degrees Farenheit.

Prepare 9-inch cake pans by greasing, flouring and lining the bottom of each cake pan with a piece of parchment paper. (Use the bottom of the cake pan to trace a circle on the parchment paper. Cut just inside the line for a perfect fit.)

In a medium-sized bowl, mix together flours, baking powder, baking soda and salt. Set aside.

If making the butter version, beat the butter in a large bowl with a hand-held mixer until creamy. Beat in the sugar. Beat in the eggs one at a time. Beat in the orange juice/yogurt mixture and vanilla until well-blended. Stir in the dry ingredients until well-blended.

If making the olive oil version, whisk the eggs in a large bowl. Whisk in the sugar then the orange juice/yogurt mixture and vanilla. Stir in the olive oil and dry ingredients alternating one-third to one-half of each until well-blended.

Pour evenly into cake pan(s).

Bake for 35-45 minutes or until a toothpick inserted comes out clean, and the cake is springy to the touch at its center. (Mine are always golden-brown by this stage.) Cool in pans. Use a slim knife around the outer edge to loosen the cake(s) from pan. Turn out carefully and let further cool on rack(s).

Possible Fillings

My favorite during summer months is to simply macerate fresh strawberries and raspberries to which I’ve added a little lemon zest and vanilla extract. This mixture is fairly liquid and soaks beautifully into the cake layer(s).

During the cooler months I prefer to use chocolate ganache. It takes seconds to make. Here’s my recipe:

Finely chop 3 1/2 oz dark chocolate (preferably at least 70% cocoa), and place in a medium-sized bowl. Bring 1/2 cup cream to near boil. Pour over chocolate. Stir until completely melted/blended. Stir in 1 tbsp. butter and 1 tbsp. agave syrup. Let cool. (it will thicken considerably). Stir well before spreading on cake(s). Here’s a photo of the ganache while it is still warm before it cools and naturally thickens.

ganache

Fluffy, low-sugar frosting

(from Mel’s Kitchen Cafe)

This recipe makes enough to frost a 2-3 layer cake. Increase proportions if you plan to bake more layers or want lots of extra frosting for additional decorating.

Ingredients

3/4 cups granulated sugar
1/8 cup all-purpose flour
1 1/2 tbsp. cornstarch
1/8 teaspoon salt
3/4 cups milk (I’ve used both 2% and 4% with great results)
1 teaspoons pure vanilla extract
12 tablespoons (1 1/2 sticks) butter, cut into pieces and softened to room temperature

Method

In a medium bowl, whisk the sugar, flour, cornstarch and salt until there are no lumps. Slowly whisk in the milk until the mixture is smooth. Pour the mixture into a saucepan. Cook over medium heat, whisking frequently increasing to constantly, until the mixture bubbles/boils and becomes very thick. This takes roughly 10 minutes.

Transfer the mixture to a clean bowl and cool to room temperature. This step is extremely important! If it is even slightly warm, the frosting come together properly. On a fall day in California, this took a little over 2 hours. You can speed up the process by putting the bowl in the refrigerator. However, if you do this, be sure to take it out in time to for it to warm back up to room temperature before proceeding to the next step.

Once the mixture has completely cooled to room temperature (you will feel no trace of warmth when you place your hands around the bottom of the bowl), beat in the vanilla using a hand-held mixer on low speed. Next, beat in the butter, one piece at a time, until fully incorporated. Increase the speed to medium-high and beat the frosting for five minutes, until it is light and fluffy (approximately 5 minutes). Spread with a soft-tipped rubber spatula.

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Maple Pecan Granola (and Food Sensitivity Testing)

Posted in General nutrition, Recipes, tagged , , , , , , , on June 26, 2013| 2 Comments »

granola close

 

A couple of months ago, I decided to take a food sensitivity test–one of many commonly referred to as IgG testing–that looks for the presence of antibodies as an indication of what foods a person might not tolerate well. Obviously, if I had a severe allergy to a particular food, it would be plain once I ate that food… I would get hives, shortness of breath, start sneezing, have stomach pain, etc. For example, I know I’m allergic to the sulfites in wine, and after drinking even half a glass, I tend to get a stuffy nose, slight headache and flushing (a “blush” on a good portion of my body). And I’ve known for a few years now that I don’t tolerate dairy very well. This is why you’ll often see me mention milk substitutes, such as coconut and almond in my recipes. Just like with wine, it’s not as though I go into anaphylactic shock or anything remotely close; my body’s reaction is much more subtle–a few annoyances or pains here and there, and a slightly crummy feeling, but not enough to keep me from enjoying the things I love.

The exception is quinoa… Ah, yes, my (formerly) beloved quinoa. I used to eat loads of it–with fresh fruit and almond milk as my morning cereal, as a substitute grain for wheat, and in salads and “burgers”–and then about this time last year, I started having a reaction. At first it was a little nausea and stomach cramping, which I quickly blamed on other things. However, over a three month period, the nausea and cramping became more and more severe culminating in an episode last October where I was in so much pain, and experiencing such horrific nausea, that 1) I was able to definitively pinpoint quinoa as the culprit; and 2) I had to call my doctor after hours to prescribe an anti-nausea medicine so I could get off the bathroom floor and sleep away some of the reaction. (It turns out many others have, over time, developed an allergy to quinoa, as a quick search on Google will reveal. The experts are undecided as to whether it’s a reaction to one of the proteins contained in the grain or a reaction to the natural insecticide the plant produces.)

Since I’ve suspected for years that I am intolerant of a few other things that I eat regularly, I decided to have the IgG testing done. My doctor (head of an integrative practice) ordered the test, which costs approximately $250 out of pocket, as many insurance companies do not consider it a reliable way of testing for food allergies. The lab tech withdrew a little blood, and I sat impatiently for several weeks, eagerly anticipating the news.

Well, I have to say, the results proved surprising and perhaps a little disappointing. For example, the results confirmed my belief that I have a general intolerance to cow’s milk and cow’s milk products, but indicated goat milk is perfectly fine. I am somewhat skeptical of this, as I find that even goat milk products slightly aggravate my system. The results also indicated I have a moderate allergy to pineapple and green peppers. (I’ve never had an obvious reaction.) Aggravatingly, the test doesn’t indicate if I should avoid green bell peppers or all green peppers. (This would be an important distinction since I regularly eat jalapeño peppers in my guacamole, and occasionally use serrano peppers in my sauces.) I appear to have no problem with wheat or gluten, although I still think it’s wise to reduce these in my diet based on all the research that’s being conducted in this area.

Perhaps the most surprising thing was that the results indicate I am strongly–not severely–allergic to eggs, both the yolk and white. Now considering I believe eggs to be one of the most perfect foods in the world, and since I don’t eat mammals and rely heavily on eggs for protein, I wasn’t very happy to receive this news. My doctor said my allergy may not be permanent and suggested I give up eggs for 1-2 months to test my allergy. Right. Well I can’t seem to make it even one week without unwittingly consuming eggs. While I am not intentionally eating any (with one or two exceptions), eggs are in nearly everything I don’t make myself. Since I cook 90 percent of our meals from scratch, I will go for several days without eating anything containing eggs. Then suddenly, I have a piece of gluten-free sandwich bread and lo and behold–the bread was made with eggs! If there was widespread agreement that IgG testing is a reliable means of determining food allergies or intolerances, then I would make a much more concerted effort to avoid consuming egg for the suggested 1-2 months. However, since the value of the test is questionable, and since I’ve never had a noticeable reaction to eating eggs, I’m inclined not to give them up entirely.

That said, I’m doing my best to avoid eggs for the time being. Trying to avoid eggs has made my breakfasts a bit more challenging, and reminded me that I hadn’t shared my recipe for Maple Pecan Granola. This recipe is high in Omega-3 fatty acids, fiber and protein, and granola has to be one of the easiest things to make. Just add a little plain yogurt or almond milk and a handful of fresh berries, and you have a delicious, hearty breakfast. The biggest benefit to making your own is that you can control how much sweetener and fat (and which kinds) are in your granola. Most granolas found in your local supermarket contain loads of sugar and fats. That’s what enables the great, big crunchy chunks many brands contain. However, many of those granolas aren’t much different from a candy bar that happens to contain a few healthy ingredients. My recipe produces approximately 11-12 cups of granola using relatively little sweetener and the fat of your choice.

 

Ingredients

4 cups thick rolled oats

1 cup sliced almonds

2 cups organic pecans, coarsely chopped

1 cup shredded coconut

1/2 cup sunflower or pumpkin seeds

1/2 cup sesame seeds

1/2 cup ground golden flaxseed

8 tbsp coconut oil (you can use sunflower or safflower, too)

12 tbsp pure maple syrup

1 1/2 tsp ground cinnamon

1/2 tsp sea salt

1 cup dried juice-sweetened cranberries, blueberries or dates, coarsely chopped

 

granola nutsgranola piles

 

Method

Preheat oven to 325F.

Combine coconut oil and maple syrup in a small saucepan over medium heat. Heat until melted. Combine oats, almonds, nuts, seeds, cinnamon, salt and shredded coconut in a large rimmed baking sheet and stir to mix. Gently whisk the oil/syrup mixture and pour over the dry ingredients. Stir well to coat evenly.

Bake in the center of the oven for 25-30 minutes, stirring every 10 minutes, until the nuts are nicely toasted. Remove from the oven and stir in the chopped dried fruit while still warm. Allow to cool completely before putting in an airtight container. You can store it for up to 2 weeks.

Enjoy!

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Turkey Zucchini Burgers with Mint & Cilantro

Posted in Books, Recipes, tagged , , , , , on June 13, 2013| Leave a Comment »

turkey burger high

 

I suppose this dish is just a continuation of my current turkey craze. Maybe it’s because we see so many along the roads here in Marin where I live. (My son and I even named one who frequents our neighborhood, Herbert, although I’m pretty certain “he” is a “she.”) Or maybe it’s because I’m impressed at how relatively healthy turkey meat is–especially given its economical price.

At any rate, these “burgers” are incredibly flavorful and juicy and pair perfectly with a tzatziki sauce. You could make the “burgers” more burger-sized and serve each one on a lightly-toasted sesame bun–with or without the tzatziki, or make them smaller and serve two or three over a bed of crisp lettuce with a little tzatziki on top like I like to do. Either way, you won’t be disappointed.

turkey burger close

 

Like most of my recipes, this is easy to prepare without being so easy and plain that it’s pedestrian. These burgers also reheat well, so you can make enough for two meals. The actual burger recipe is from the gorgeous book Jerusalem by Yotam Ottolenghi and Sami Tamimi. 9781607743941_p0_v1_s260x420The tzatziki recipe is my own. If you haven’t picked up a copy of this cookbook, you should. Most of the dishes are very straightforward and easy to prepare. I’ve loved everything I’ve cooked so far from the book, and the text and mouthwatering photographs make it an incredible read. As a side note: Ottolenghi was one of the first places I discovered when I moved to London. It was on a narrow crooked street in Kensington that I just happened upon. It wasn’t a sit-down restaurant–just a patisserie-style take-out place that also offered catering. Every single dish I bought from the tiny shop was amazing.

 

Ingredients

 

Burgers

1 lb ground turkey (white or dark meat)

1 large zucchini, coarsely grated (1 1/2 to 2 cups)

3 green onions, the white parts and a little of the green, thinly sliced

1 large organic egg (or egg substitute if you have allergies)

2 tbsp fresh mint leaves, chopped

2 tbsp fresh cilantro, chopped

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp sea salt

1/2 tsp freshly-ground pepper

1/2 tsp cayenne pepper (optional)

sunflower oil for searing

 

Tzatziki*

1 cup plain Greek yogurt

1/2 a large cucumber, peeled and grated

1 tbsp freshly-squeezed lemon juice

1 clove garlic, crushed

1 tbsp high-quality olive oil

1/2 tsp salt

1/4 tsp freshly-ground black pepper

1-2 tsp sumac

*If you’re making tzatziki for a more special occasion, I recommend 1/2 cup plain Greek yogurt and 1/2 cup sour cream. If you’re using it on grilled vegetables or chicken, you can add 1 tbsp chopped fresh dill instead of the sumac.

 

Method

Start by making the tzatziki. Combine all the ingredients for the tzatziki, except the sumac, in a small bowl and chill until needed.

 

turkey raw

 

Preheat the oven to 425F. In a large bowl, combine all the ingredients for the burgers except the sunflower oil. Mix well until everything is evenly incorporated. Using your hands, shape the mixture into approximately 12 burgers–2-3 inches in diameter.

Pour sunflower oil into a large cast-iron skillet until the bottom is covered with a 1/16-inch layer. Heat over medium heat then place the burgers in and brown them on both sides (approximately 2-3 minutes per side). Transfer the burgers to a parchment lined baking sheet or broiler pan and place in the oven for 5 to 7 minutes or until just cooked through.

Serve warm on a bun or on a bed of lettuce. Spoon a little of the tzatziki over the top and sprinkle the sumac on top of the sauce. Serve the extra sauce on the side.

Serves 4 to 6.

Happy eating!

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French-Style Cherry Tart

Posted in Desserts, Recipes, tagged , , , , , on June 3, 2013| Leave a Comment »

cherry tart abovecherry tart side close

Right now, the stores and farmer’s markets here are overflowing with plump, sweet cherries. The kids eat a huge handful every day, as I think they’re best served fresh and unadorned. However, another great way to use cherries is to cook them into a dessert, such as a tart or clafoutis (recipe for the later coming soon).

Unlike the Luscious Strawberry Tart I recently featured, the fruit in this recipe gets cooked inside a shallow layer of simple custard-like filling. I usually make this recipe with apricots, but cherries or raspberries also work well. The crust recipe is the same half whole-grain crust I use for the strawberry tart.

Ingredients

8 tbsp organic butter, chilled (or coconut oil)

1/2 cup whole-grain spelt flour

1/2 cup all-purpose flour (or gluten-free all-purpose flour)

1/4 cup coconut flour

a pinch of sea salt

2 tbsp evaporated cane sugar, divided

2-3 tbsp ice water

2 tbsp finely chopped almonds with skins (I use my mini-Krups processor)

Approximately 2 cups fresh cherries

1 large egg

1/2 cup cream

1/2 tsp pure almond extract

1/2 tsp pure vanilla extract

1-2 tbsp raw honey (If your cherries are really dark and sweet, you may only need 1 tbsp. If using apricots, use 2)

1 tbsp superfine flour

Method

For the crust: Heat the oven to 375 F. Mix the flours, salt and 2 tbsp of sugar in a medium-sized mixing bowl. Using a pastry cutter or two knives, cut in the chilled butter or coconut oil until the mixture resembles coarse crumbs. Sprinkle in a little ice water and continue to mix until the dough just barely starts to come together but is still quite crumbly. Do not overmix or your crust will be tough. Press into the bottom and sides of a 9-inch tart pan. Prick the bottom with a fork. Bake for 15-17 minutes until the crust is golden and slightly puffy.

While the crust is baking, prepare your cherries by washing and drying them before cutting them in half lengthwise and removing the seeds. Set aside.

In a small bowl, lightly whisk the egg. Whisk in the cream, honey, vanilla and almond extracts and superfine flour until thoroughly blended.

Sprinkle the finely chopped almonds over the bottom of the crust. This will help keep your crust from getting soggy. Place the cherry halves, cut side up, on the bottom of the tart, making concentric circles, starting on the outside edge and working your way in to the center. Spoon or carefully pour the cream mixture evenly over the cherries.

cherry tart ringcherry tart ring above

cherry tart above pour

Place the tart back in the oven and cook for 45-50 minutes or until the “custard” is set. Let cool and serve at room temperature. For a fancier presentation, dust the tart with a little powdered sugar before serving. I knew this tart would be sweet enough without the additional sugar, so I skipped it.

Enjoy!

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Kid-Approved Turkey Meatballs

Posted in Recipes, tagged , , , on May 25, 2013| 3 Comments »

meatballs close

These meatballs cook up juicy and flavorful, and you need not limit yourself to turkey. I make these regularly using lean grass-fed beef, lamb or pork.

You can serve them on their own with a little ketchup or sweet and sour sauce for dipping, or add them to a marinara sauce over noodles.

One of the reasons kids love them is that they’re slightly sweet thanks to the grated apple, and it’s the apple that helps keep them juicy, too. Kids may also like them because the size is perfect for small hands and fingers.

 

Ingredients

3/4 lb ground turkey (or beef, lamb or pork)

1/2 a small onion, finely chopped

1-2 cloves garlic, finely chopped

1/3 cup bread crumbs

2 tbsp ground flaxseed (meal)

1 small egg

1 apple, peeled, cored and grated

2 tsp Nama Shoyu or regular soy sauce

1/2 tsp sea salt

1/4 tsp fresh-ground pepper

1 tsp dried basil

1/2 tsp dried oregano

1 chicken bouillon cube, crumbled

1/2 cup all-purpose of whole-grain flour

olive oil

 

meatballs ingredients

 

Method

Combine all of the ingredients except the oil and flour in a medium size bowl.

Heat a large cast-iron skillet over medium heat. Swirl in 1-2 tbsp to cover the bottom of the pan. Put the flour in a small bowl. Gently form 1 1/2-inch diameter meatballs by lightly rolling a spoonful of mixture in your hands. Coat in flour and add to pan. Finish making balls using all the mixture.

 

meatballs pan

 

Using tongs or a spoon, turn meatballs occasionally until lightly browned on all sides and cooked through*. Place on a plate covered with paper towels. Serve warm. Makes 18-20 meatballs.

The meatballs, once thoroughly cooled, can be stored in the freezer in ziplock bags.

Enjoy!

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Kale, Brussel Sprout and Avocado Salad

Posted in Recipes, tagged , , on May 21, 2013| 1 Comment »

kale sprout abovekale sprout close

 

Depending on where you live, you might still find yourself in the midst of spring showers and cool temperatures. Here in Northern California, we just weathered a hot spell, with temperatures close to 90F! In our family, when warm weather hits, we start eating less and craving more fruits and vegetables–essentially lighter fare.

My photography skills are clearly lacking, as this salad looks much prettier “in person,” boasting three different hues of green from the dark green kale to the mid-tone avocado to the pale green of the brussel sprouts. It also contains a nice contrast of textures and flavors, for example the crunch of the almonds against the creamy avocado and the salty flavor of the cheese against the slightly sweet lemon vinaigrette.

Like the majority of my recipes, this salad is quick to make. It pairs well with grilled meats and pasta dishes.

 

Ingredients

1 bunch kale (10-12 leaves), tough stems removed and chopped crosswise

1 handful brussel sprouts, trimmed and finely sliced

1 ripe avocado, sliced in 1/2-inch cubes

1/3 cup sliced almonds, lightly toasted

1/3 cup olive oil

2 tbsp fresh-squeezed lemon juice

1/2 tsp sea salt

1/4 fresh-ground pepper

1 tsp maple syrup

Grated parmesan

sprouts slicedkale choppedlemon cut

 

Method

In a large bowl or large salad bowl, whisk together the oil, lemon juice, syrup and salt and pepper. Toss in the kale and sprouts and toss the mixture for several minutes using tongs. (This will help soften the kale.)  Top the kale/sprout mixture with the avocado chunks, toasted almonds and grated parmesan.

Serve immediately.

Serves 4.

Enjoy!

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Leek, Chard and Smoked Salmon Frittata

Posted in Recipes, tagged , , , , , on May 17, 2013| Leave a Comment »

frittata whole sidefrittata slice2

 

Last Sunday, for Mother’s Day, my family and I drove half an hour north and half an hour west to our favorite organic U-Pick farm, Bloomfield Farms. In celebration of Mother’s Day, the farm had arranged for a local chef to prepare brunch. I’m sorry I forgot to snap I picture of my meal because it was divine–braised baby artichokes served alongside creamy polenta with local cheese, and topped with poached eggs sprinkled with thyme. I had meant to photograph my meal, but I was so hungry by the time I sat down to eat that I forgot entirely. (We didn’t make it to the brunch until after we had picked kale, chard, fennel, leeks, strawberries, bok choy, artichokes and little gem lettuces–enough to fill two huge shopping bags.

veg basket

 

Once home, there was lots of cleaning up, produce sorting and washing and kale “processing”… So much so that when the dinner hour drew near, no one had the energy to whip up anything fancy, but we did want to use several of the vegetables from our great bounty, so I made my favorite standby dish: the frittata.

This dish takes about 20 minutes to prepare and in addition to being fast and easy, it’s nutritious and comforting. If you’re having guests over, it’s the perfect dish for brunch or lunch, and you can easily dress it up by turning it into a quiche with a bit more milk or cream added to the egg mixture and a pastry crust.

leekschard

 

 

Ingredients

2-3 leeks (or 5-7 baby leeks), cut into thin slices and carefully rinsed and dried

1 handful of chard (approximately 5-7 leaves)

1 garlic clove, finely chopped or crushed

2 tbsp butter or olive oil, or a combination of the two

2-3 oz smoked salmon*, chopped or broken-up small

5-6 large organic eggs

3/4 cup milk

Sea salt and fresh-ground pepper

8-10 fresh basil leaves

Parmesan cheese, freshly grated or Parmesan cheese substitute, such as Rawmesan

 

Method

Turn your toaster oven or regular oven to broil.

In a small cast-iron pan over medium heat, melt 1 tbsp of the butter (or oil). Add in the leeks and cook, stirring frequently until completely tender and slightly translucent. Add in the garlic and chard and continue to cook until the chard has wilted.

Using a whisk, beat the eggs in a medium-sized bowl. Whisk in the milk or cream and 1/2 tsp of salt and 1/4 tsp pepper. Turn down the heat on the leeks to low. Pour in the egg mixture. Allow to cook until the outer edges of the egg mixture has set and you can tell some of the center area is starting to set. (You can easily tell this by giving the pan a gently little shake and seeing how “runny” the egg mixture is. It’s movement will slow significantly as it starts to set.)

Lay the basil leaves on top of the egg mixture and sprinkle all with Parmesan cheese (or faux). Place under the oven until the egg is completely set and golden brown.

frittata whole

Serve warm with soup or a side salad.

Enjoy!

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Sweet Potato Fries

Posted in Recipes, tagged , , , , on May 14, 2013| 3 Comments »

fries

 

Another super fast and easy dish. My whole family loves these, and we eat them without the guilt accompanied with eating regular fries. To begin with, these fries aren’t fried; they’re roasted. And move aside lowly potato to make room for your nutrient-dense cousin: the sweet potato. Just a single serving (1 cup) provides 769% of the Percent of Daily Value (%DV) for Vitamin A, 65% of the %DV for Vitamin C, and nearly 1/3 the %DV for B6. It also delivers a hefty amount of potassium and manganese as well as Thiamine, Niacin, Magnesium and Copper.

Serve these alongside grass-fed burgers and grilled meats.

 

fries close up

 

Ingredients

3 sweet potatoes

1/4 olive oil

sea salt

fresh-ground black pepper

kelp granules and/or brewer’s yeast (optional)

 

Method

Preheat oven to 400 F. Peel the sweet potatoes. Cut into 1/4- to 1/2-inch sticks.

Toss olive oil, season with salt and pepper then spread out on a baking sheet. Roast for 25-35 minutes* until crisp on the edges and soft inside. Flip halfway through. If you want, sprinkle with kelp granules or brewer’s yeast for an extra nutritional boost. Serve warm with ketchup, mayonnaise or aioli for dipping.

*I use the convention feature on my oven when I make these. It means they cook much faster than normal. With the oven on “convent,” I typically cook the fries for 15 minutes on one side then another 10 once I flip them. And quite honestly, I don’t actually flip most of them… I just give my edged baking sheet a good shake, and many of them turn over nicely for me.

Serves 4.

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Gluten-free Cranberry, Raisin Scones

Posted in Recipes, tagged , , , on May 11, 2013| Leave a Comment »

cr scones close up

 

Just in time for Mother’s Day! These are not simply another take on my Orange Currant Scones or my Almond Oat Scones. Those I make frequently because they’re super quick to pull together, gluten-free and relatively low fat–relying just on plain yogurt to bring the batter together. This recipe uses good, old-fashioned butter (and eggs) and results in a much more traditional scone–minus the gluten, of course.

I first made this recipe using chopped dried cherries. (It seems that lately I’m hearing a lot about dried cherries and their high nutritional value.) However, I thought the dried cherries were a tad sour, so I’ve left them out of the title of this posting. Feel free to add them in to your mix of dried fruit, because any combination of dried fruit (e.g., dried apricots, cherries, etc.) works.

cr scones abovecr scones raw

 

Ingredients

3/4 cup all-purpose gluten-free flour*

1/2 cup almond flour (meal)

1/2 cup brown rice flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp xantham gum

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg, optional

1/2 cup (1 stick) cold butter

3/4 cup chopped dried fruit (try any blend of cranberries, apricots, raisins, or cherries)

2 large eggs

1/3 cup cold milk (almond or soy works great, too)

1 teaspoon pure vanilla extract

 

Method

Preheat the oven to 400°F. Grease (or line with parchment paper) a baking sheet.

Whisk together the flours, sugar, baking powder, xanthan gum, salt, nutmeg, and cinnamon. Using a pastry cutter, or the old-fashioned two knives technique, cut in the cold butter until the mixture is crumbly. Stir in the chopped dried fruit. Set aside.

Whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients and stir until well blended. The dough will be quite sticky. Drop dough by the 1/3-cupful onto the baking sheet. Let the uncooked scones rest for 5-10 minutes.

Sprinkle the scones with large-grain Turbinado sugar crystals. Bake for 15 to 20 minutes or until golden brown on the edges. Remove from the oven and let cool for 5 minutes.

Serve warm with a little honey or jam.

Makes 8 scones.

*A note about flours: If you follow this blog, you’ll have noticed that most of my baked goods involve at least two or three different kinds of flours. That’s because when I bake gluten-free, I don’t want to simply remove the gluten. I’m also trying to retain or add back in some of the nutrition that would have been in a gluten containing whole-grain flour, such as whole-grain spelt or barley. With nearly all my GF recipes, you can use just your favorite all-purpose gluten-free flour mix for the combined flour amount–in this case, 1 3/4 cups.

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Smooth Carrot Soup

Posted in Recipes, Tips, tagged , , , , on May 8, 2013| Leave a Comment »

carrot soup

 

There are days when I crave simplicity–a boiled egg and a handful of ripe berries for breakfast, a chunk of smoked salmon with fresh vegetables for lunch and a straightforward, warm soup for dinner, served alongside a roast chicken or with just a basic salad. Yes, I overindulged this past weekend (a little red wine, French food and an absurd amount of gluten), and I’m definitely paying the price. So as of Monday morning, I’ve craved simplicity.

I served this soup last night, along with a whole chicken roasted with onions and cut lemons, and with a butter lettuce salad tossed with a Dijon vinaigrette dressing on the side. Actually, I hastily threw together the chicken, onions and lemons without consulting any recipe and it came out delicious. If I hadn’t been so rushed to get food on the table, I would have snapped a few pics and posted them here, along with some sort of recipe. However, I will make it again, take a bit more care next time, document my preparation and post all the details.

But back to the soup… This is a good carrot soup recipe which you can prepare as is or easily alter depending on your mood or what else is going to be on the table. You can prepare this in about 40 minutes with only 15 or so minutes of active time. If you appreciate simple food like me, you’ll agree this soup qualifies.

carrotsonions

 

Ingredients

1 small- to medium-sized red onion, chopped

1 tbsp olive oil

1 tbsp butter or ghee

2-3 large cloves of garlic, chopped

5-6 large carrots, sliced no more than 1/2-inch thick (approximately 3 cups total)

2 1/2 – 3 cups organic chicken or vegetable broth*

1/3 cup  milk (coconut or almond work, too)

4 whole bay leaves

sea salt

fresh-ground pepper

 

Method

Warm the oil (and butter, if you’re using) in a large saucepan over medium heat. Add in the chopped onions and garlic and stir until softened. Add in the sliced carrots and allow to cook another 5-10 minutes. Pour in enough broth to fully cover the vegetables, and drop in the bay leaves. Turn up the heat a little until the soup comes to a boil. Then cover and turn down the heat to simmer. Cook for an additional 20-30 minutes or until the carrots are tender.

Using tongs or chopsticks, remove the bay leaves (making sure you remove all of them!). Use a good regular blender* or immersion blender to blend the soup until it’s a very creamy consistency. Stir in the milk and season to taste. Optional: Garnish with a dollop of creme fraiche and some finely chopped parsley or a drizzle of pesto mixed with olive oil. Serve immediately.

Serves 4.

Note: You can easily put an Asian spin on this recipe by cooking a 1/2-inch piece of fresh ginger, chopped with the onions and garlic, using coconut milk instead of regular milk and including a tbsp of Asian fish sauce.

*Here’s where I put in another plug for the Vitamix blenders! They aren’t cheap, but they’re nearly indestructible, carry a hefty warranty and blend everything into the creamiest consistency you can imagine. I’ve also been told you can get them at a significantly reduced price as Costco.

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