I finally made donuts! I was searching for the right recipe that wasnt complicated and included bananas (i have a zillion in the freezer begging to be used for baking) and this one sure delivered!
I used this recipe from Janie’s Kitchen. I cut the recipe in half and it made 8 donuts.
I substituted rice flour for the spelt flour, used 9% greek yogurt instead of 0% and used semi sweet chocolate chips. They took about 12 minutes to bake and I turned them once during cooking.
They got so nice and crispy on the outside and soft on the inside. They are a dense donut (similar to the texture of an old fashioned type of donut) I had one hot from the oven and it was amazing! Burned my mouth on a chocolate chip- but it was sooooo worth it.
I am now HOOKED on donut making because well, its cool! I love that donut pan.
Can’t wait to try another flavour! (I’d love to do a sour cream glazed…mmm)
In my continuing efforts to eat more vegetables,I needed something extra that would help me on my journey.Peanut sauce was the answer.I buy frozen mixed vegetables (Asian Mix) or fresh prepared stir fry mix or if I am feeling very energetic I chop a variety of veg like broccoli,carrots,snow peas etc.Please feel free to use your favourite combos.
Once the vegetables are stir fried add the peanut sauce and cook for a minute more coating everything well.
You can also use this sauce for chicken,hot or cold rice noodles and as a marinade for any meat.The possibilities are endless.
PS. I made this peanut sauce last week with Asian stir fry vegetables and centre cut pork chops which I marinated in the peanut sauce overnight then baked them.My husband said this was a restaurant quality meal.I think that is good right?
2 tablespoons natural smooth peanut butter
2 tablespoons tamari or gluten free soy sauce
1 clove garlic, minced
1/4 cup water
1 tablespoon brown or white sugar
juice from half a lime
1/4 tsp red chili flakes (optional)
Microwave ingredients for about 30-40 seconds.
I’ve never had one before but I see my foodie friends rave about them on Twitter. They are supposedly crunchy on the outside, and chewy on the inside. Two wonderful shells filled with buttercream delight.
I knew that there were gluten free recipes out there as they are made primarily with almond meal/flour. I hesitated in making them because I watch a lot of cooking shows and its always this huge crazy deal to attempt making French macarons. Hard to perfect apparently
Well, this recipe is one I came across in Pinterest, and it used ingredients I already had in the house. So one night, when hubby was at work I decided to try em.
To be honest, they were one of the easiest cookies I’ve ever made. And to me, they were perfect. Crunchy on the outside, and chewy on the inside. Two wonderful shells filled with vanilla buttercream delight.
My size was off (too big) and the shape wasn’t perfect (each shell has a point on it) but the most important part (so I read) was that the shells had feet (the ridge around the bottom)- which they did.
I think EVERYONE should try making macarons! I’m now addicted and will be making them often, different flavours, different fillings. I CANT WAIT FOR MORE!
I made this up myself. I dislike most of the buttercream recipes out there so I just mixed up butter and sugar and vanilla until it tasted good to me. Not too sweet, more on the buttery side. MMM…..
I love pretty much anything stuffed inside of something else. Stuffed tomatoes, zucchini, peppers, potatoes… you name it, i love it!
Stuffed mushrooms are probably one of my favourite things stuffed. They make a fantastic appetizer since they are easy to prepare in a big volume and super easy to just pop in your mouth. (this translates to “make alot because people will eat lots of them”) I recommend 5-6 per person as an app.
The recipe is super simple. So simple, It’s barely a recipe.
2-3 packs of mushrooms (i like cremini) cleaned and stems removed
1 package of cream cheese- softened
1 can of king crab meat (beware: artificial crab has wheat in it so use canned crab or fresh)
Mix crab and cream cheese and stuff into mushrooms. Here you can also add any herbs or spices, but I like mine basic and simple.
Bake at 350 for about 20 minutes or until mushrooms are soft and cream cheese filling has very lightly browned.
Serve, and try not to eat all of them!
I don’t know about you but I need to eat more greens.I tried this new product from Presidents Choice.It is a Kale,Chard Spinach mix.It is chopped and washed which makes it very convenient.I have eaten it raw added to a salad,added handfuls of it to a cream of broccoli soup and my daughter has added it to her morning protein shakes.You could also cook it with a bit of olive oil,garlic and lemon or add some to an omelet.This PC product is a great way to add healthy greens to your diet.Your body will thank you for it.
This is another short cut kinda recipe. I made my own gluten free crust and then I just bought the Dr. Oetker’s Lemon Meringue pie filling.
I know making lemon curd is pretty easy, but I just wanted a lemon meringue pie and quick. I would have bought one if they made them with gfree crusts. But alas, they do not.
So I whipped up the pie filling, and the meringue for on top (which I hate, but my husband loves- so he always gets double the meringue on his pieces)
Here is my go-to gfree pie crust (and butter tart crust) recipe:
Please note you can’t roll this out, you just press it in. Its super easy!
1 1/2 cups white rice flour
1/4 tsp baking powder
1 tbs sugar
pinch of salt
1 large egg, beaten
1/4 cup butter, melted
Beat together the egg and melted dairy free buttery spread.
Sift together the dry ingredients over the beaten wet ingredients.
Stir the dough together.
It will be soft and crumbly.
Add enough cold water so that the dough can be pressed together and holds.
Lightly oil the pie pan.
Press the dough into the pie pan and up the sides as far as possible being sure to keep the crust an even thickness.
I use a flat bottomed measuring cup to help make the crust even and flat.
Add desired filling and bake per the filling instructions or if you need a prebaked crust then preheat the oven to 425 degrees and bake for 20 minutes
Its my 6 month anniversary of having zero gluten in my body. It feels great. At times its been tough but the more I learn the easier it becomes. New products, new recipes, new restaurants with gfree offerings help alot and now I very rarely miss it.
I still do sometimes. I love the smell of a freshly baked crusty bread. Thinking of smearing butter on that and devouring it is amazing. But, I can’t. The closest thing I have had to that experience is the French Baguette from Suzie’s Gluten Free Kitchen, and it was wonderful. I’ll have to go back again soon and pick up a loaf.
I’m not really celebrating this milestone, but I did make a gfree lemon meringue pie on the weekend (for no real reason, other than to eat it lol) so maybe that was my celebration. I’ll post a recipe here tomorrow for that. I think I really nailed it with the rice flour crust!
Is there anything you really miss since becoming gluten free?
If you have a craving for carrot cake then this recipe will curb that craving.It is gluten free and grain free.It makes a nice snack,dessert or lunch box treat.
1½ cup almond flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1½ cup shredded carrots
6 tbsp butter, softened
¼ cup honey
1 tsp lemon juice
½ tsp vanilla
Optional: 1/2 cup walnuts or pineapple or raisins or coconut
- Whisk together almond flour, baking soda, salt, and spices in a large bowl. Stir in carrots until well coated.
- In a separate bowl, beat together butter and honey until fluffy.
- Add eggs, lemon juice, and vanilla. Beat until smooth.
- Stir in butter mixture to flour mixture until well combined.
- Pour batter evenly into lined muffin cups.
- Bake at 350°F for 35 min.
- Remove pan from oven and let rest 10 min in pan before transferring cupcakes to cooling rack.
Cream Cheese Frosting
½ cup cream cheese, softened
1 tbsp butter, softened
1 tbsp honey
¼ tsp vanilla
Beat together all ingredients until fluffy.
Okay, so I’m a bad blogger. The most important thing on a blog about food is pictures of the food. Well, I didn’t take any food pics! Every time a dish came to the table I was so excited that I ate it right away. UGH. So unlike me to not photograph my food.
Anyways I still had to write about it because it was a great dining experience and although its a bit outside of Niagara (Stoney Creek) its worth the short drive to check this place out.
The interior is really cool. Cool pendant lighting, a fireplace and a menu on a chalk board (I LOVE menus on chalk boards lol) And they have a number of awesome gluten free items to choose from. Fried in a dedicated fryer as well!
They have gluten free: fish, fish tacos, fries, onion rings, poutine, calamari. We ate: fish (halibut) n chips, salad, poutine, calamari and fish tacos. We had a bit of a binge but we shared it all so it’s okay, right? They also have like a gazillion (okay, maybe 10) homemade sauces instead of the regular tartar. How fun! We had a wicked wasabi one with our fish.
Prices were very reasonable, the staff was very pleasant. I am looking forward to our next visit! Check them out on Twitter or on their Facebook page (they have a location in Toronto as well)
My husband and I frequently eat at Joe Feta’s Greek Village in St. Catharines.It is always quick, delicious and very reasonable. While they do not have a dedicated gluten free menu,they have many naturally gluten free items.I usually order the Gyro Pita with a side greek salad or roasted potatoes (rice is also an optional side). I ask for no pita and they gladly accommodate by serving the Gyro meat accompanied by some chopped tomatoes and tzatziki sauce. With a little creativity and being mindful of where the gluten is you can keep on your gluten free journey and dine out.