Roasted vegetables are a fall treasure.Peppers,Tomatoes and Eggplant are some of the veg that roast well.Broccoli and Cauliflower are also stars in the oven.
This recipe is great for a side dish with fish,chicken or any meat.
Parmesan Roasted Broccoli
One head of cut broccoli washed and patted dry.Place in bowl and pour 1/8 cup of olive oil over the pieces of broccoli.Salt and pepper generously.
Sprinkle 1 tsp garlic powder and 1TBSP Parmesan cheese over the broccoli.Mix to make sure every piece is coated.
In a 375 degree preheated oven place broccoli on a sheet pan lined with foil.Bake for 30 minutes.
Last week I was sick ALL week long with a bad cold. It was horrible. I had no appetite at all but would get some odd cravings and that’s all I wanted to eat and couldn’t think of anything else. I’m usually that way when I’m sick. And most often the only thing I can think of eating is something fresh. Usually some kind of fruit. Last week I survived primarily off of peaches.
Then I had this craving. For animal crackers. Which are cookies, so I have no idea why they are called crackers…. but I digress.
I needed to have them. I wanted that arrowroot flavour in tiny animal shaped form. I hunted down some gluten free ones that are awesome and satisfied me! Mi-Del Gluten Free Arrowroot cookies- that just happen to be in the shape of animals 🙂
If you ever get the same craving as I did, you should try these. They are really awesome.
This is a great recipe for using up ripe bananas you may have.They are nice treat with a cup of tea or pack in lunches.They freeze well
1 cup blanched almond flour
1/4 cup coconut flour
3 ripe bananas, peeled and mashed
2 eggs, room temperature
1/4 cup honey
1/3 cup butter , melted
3/4 tsp baking soda
1/2 tsp sea salt
1 tsp lemon juice
1 .5 tsp vanilla extract
1 .5 tsp cinnamon
2/3 cup blueberries(I used frozen)
1. Preheat your oven to 350 degrees. Place muffin liners in muffin tin.
2. In a large bowl, add coconut and almond flours, baking soda, salt; mix to combine.
3. To the same bowl, add eggs, mashed bananas, honey, butter, lemon juice, vanilla, cinnamon; mix again to combine. Gently stir in blueberries.
4. Drop by tablespoons into the muffin tins. Fill 12 muffins full. Bake for about 17-20 minutes. Let cool in pan for 5-10 minutes. Transfer muffins to a cooling rack. Enjoy!
I woke up one day earlier this week with a HUGE craving for one of those crunchy peanut butter granola bars (that came in a pack of two) that I always enjoyed as a kid. No idea where it came from, but the craving was strong.
I hunted around at the store to see if there was anything that was similar, sans gluten. I found something! Nature’s Path Organic makes a line of the crunch granola bars. Even more awesome, is they have a peanut butter one too! They are non-gmo (which of course I love!) and they dont contain any wheat. Because some are labelled as “gluten free” and some aren’t (these ones arent) I read the ingredients list over and over again just to be sure but they seem good to go! I don’t seen any gluten in there!
I know oats are a hit or miss for some people avoiding gluten but they seem to be okay for me.
I have tried the peanut choco flavour as well as the apple pie chia flavour and both are awesome! I hear the pumpkin pie one is really great too, and since its almost fall- I think that one will be making an appearance in my kitchen soon.
In my quest to eat gluten free and mostly grain free,I look for different flour substitutes for my sweet treats.Most of us are very familiar with baking with almond flour but it is on the expensive side.
On my last trip to Bulk Barn I noticed ground pecans and wondered if I could substitute it for the almond flour in my favourite Grain Free Chocolate Chip Cookie recipe. At half the price per pound it was certainly worth a shot.The result was a crispier flatter cookie and every bit as delicious.
Pecan Chocolate Chip Cookies
Yield: 1 dozen large cookies
- 1/4 cup butter plus 2 Tblsp, softened
- 1/3 cup cane sugar (can substitute brown or white sugar)
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups ground pecans (pecan meal)
- 3/4 cup chocolate chips
- 1/2 cup unsweetened coconut (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the ground pecans, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and coconut, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 13 minutes. Allow to cool for 10-15 minutes on the baking sheet.
White peach-Blackberry platz before it heads to the oven.
Until a week ago, I don’t think I had a clue what a Platz was, but boy am I happy I do now! A friend of mine Mama__B posted a great recipe on her blog for a peach raspberry platz. It looked absolutely delicious, and I had a TON of peaches to use up so I decided I was going to try making a gluten free variation… and it turned out great!
You can see the original recipe here. My variation is posted below. It was super simple, and a big crowd pleaser. Something you can whip up in a pinch! Give it a try this weekend and let me know what you think.
- 1 cup white rice flour
- 1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter
- 1/2 cup almond milk
- 1/2 cup golden brown sugar
- 1 teaspoon vanilla
- 2 peaches, chopped (I used white peaches)
1 cup raspberries (I used blackberries, but I think any berry would do!)
- 1/2 cup almond flour
- 1/8 cup melted butter
- 1/2 cup dark brown sugar
- 1/2 teaspoon fresh ground nutmeg
Preheat oven to 350F. Grease and (rice) flour an 8×11.5 pan and set aside.
In a large bowl, combine the rice flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. I just do this with my hands….seems to do the job well!
In a smaller bowl, whisk together the egg, milk, brown sugar and vanilla. Stir into the rice flour mixture.
Pour into prepared pan and cover evenly with the fruit.
Combine the crumb ingredients in a bowl and sprinkle over the fruit and batter. I wanted the fruit to poke out a bit so I just made a half recipe of the crumb (which is what I have included above) but you can double that if you want a more full cover of crumb on top.
Peppers are plentiful right now in gardens ,farmers markets and grocery stores. Stuffed peppers are a family favourite and gluten free.
With an endless variety of filling recipes you’re sure to find something that will please everyone. Ground Beef can be combined with white or brown rice, quinoa,or just veggies to fill bell peppers. For fun, try using a variety of green, yellow and red peppers.Oh and don’t forget to serve with a dollop of sour cream.Here is my go to recipe.
1 pound lean ground beef, browned and drained of fat
1 cup cooked cooled rice (I like jasmine rice)
6 peppers any colour
2 8 oz. cans tomato sauce
1 chopped onion lightly sauteed in butter
salt and pepper to taste
Preheat oven to 325 degrees F (175 degrees C).
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, onions and salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Pour remaining can of tomato sauce over the stuffed peppers.
Cover baking dish with foil and bake for 1.5 hour in the preheated oven or until peppers are tender. If you have time you can baste the peppers with sauce every once in awhile.