Posts Tagged ‘gluten-free recipes’



Gluten-free Maple Pecan Scones

Tuesday, May 8th, 2012

 

Maple Pecan Scones with Maple Coconut Glaze

Gluten-free, Dairy-free, Vegan

Makes 10 scones

1 1/2 cups plus 2 teaspoons gluten-free organic  All-Purpose baking mix from The Pure Pantry

2 teaspoons baking powder

1/2 tsp sea salt

1 cup of gluten free rolled oats

¼ cup coconut oil

3 tablespoons maple sugar or coconut  (palm) sugar

2 tablespoons maple syrup

1 tablespoon flax meal

3 tablespoons hot water

1/2 cup So-Delicious Coconut Milk, regular flavor

½ teaspoon maple extract

1/2 cup chopped pecans

 

Maple Coconut Glaze

1 1/2 cups powdered sugar

1 teaspoon maple extract

1 tablespoon So- Delicious Coconut Creamer

1.   Preheat the oven to 400 °F.

2 .  In a food processor or blender, finely grind oats.  Or, alternatively, you may use gluten-free oat flour.

3.   In large bowl, combine gluten-free baking mix, baking powder, salt, ground oats and maple or coconut sugar.

4.  Using a pastry blender or a fork, blend coconut oil into dry ingredients.  Place flax meal in a small bowl.  Add bowling water and whisk together.  Let stand 3 minutes and stir again.  Add flax gel , maple syrup, So-Delicious Coconut milk, and maple extract to draw ingredients, stirring just until dry ingredients are moistened.  Stir in pecans. Dough will be sticky.

5 . Lightly dust a work surface and hands with gluten-free baking mix or rice flour.  Turn dough out onto work surface.  Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet.  Score top of  circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 nches apart.

6.  Bake for 25 minutes or until scones are golden brown.  Cool completely.  If you created the 8 inch circle, cut into 10 scones.

7.  Prepare Maple Coconut Glaze.  Sift powdered sugar into medium bowl.  Add maple extract and So-Delicious Coconut Creamer and blend with mixer.  Spread glaze over scones and let set.

Find this and other recipes in “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan

 

Gluten-free Coconut Cupcakes with Coconut Frosting

Tuesday, May 1st, 2012

Gluten-free Coconut Cupcakes with Coconut Frosting

 

Cupcakes:

2 cups organic gluten-free All Purpose Baking Mix from The Pure Pantry

3/4 cup (1 1/2 sticks) unsalted butter at room temperature or ¾ cup coconut oil

1 1/3 cups sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup coconut milk, So Delicious Brand regular flavor

Frosting:

1 cup (2 sticks) unsalted butter at room temperature, or 1 cup coconut oil

2 1/2 cups powdered sugar

1/3 cup coconut creamer, So Delicious Brand

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

1 1/2 cups sweetened flaked coconut

For cupcakes:

Preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners.  Using electric mixer, beat butter or coconut oil in large bowl until smooth.  Add sugar and beat on medium-high speed until well blended.  Add eggs one at a time beating well after each addition and occasionally scraping down sides of bowl.  Beat in vanilla.  Add half of baking mix and beat on low speed just until blended. Add 1 cup coconut milk and mix just until blended. Add remaining flour mixture on low speed and blend until combined.

Divide batter among cupcake papers. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Cool cupcakes 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract.  Beat on medium speed until blended.   Increase to high and beat until light and fluffy. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with coconut.

Gluten-free Dark Chocolate Cake with Coconut Frosting

Monday, April 30th, 2012

Gluten-free Dark Chocolate Cake with Coconut Frosting

Ingredients:

1 package Dark Chocolate Cake Mix from The Pure Pantry

1 cup coconut milk, such as So Delicious regular flavor  (or almond, rice or regular low-fat milk)

3 eggs

1/2 cup coconut oil, melted

1 cup boiling water

1 teaspoon vanilla

Coconut Frosting:

1 cup non-hydrogenated palm shortening from Spectrum Organics, or 1 cup coconut oil

2 1/2 cups powdered sugar

1/3 cup coconut creamer, So Delicious Brand

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

Shaved coconut for decorating top of cake

Instructions:

Preheat the oven to 350 degrees.  Grease two 9 inch round cake pans.  Place cake mix in a large bowl.  In a medium bowl beat eggs with electric mixer for 2 minutes.  Add milk and oil.  Slowly add mixture to large bowl and blend on low.  Add hot water and blend until combined.  Pour batter into greased cake pans and bake for 25 minutes or until toothpick inserted comes out clean.  Cool completely.

Prepare Coconut Frosting:Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract.  Beat on medium speed until blended.   Increase to high and beat until light and fluffy.  Run knife along edge of cake pan.  Turn cooled cake over onto round cake plate.   Spread about 1/3 of the frosting on the top of the cake.  Run knife around edge of second cake.  Turn over on top of frosted first layer.  Spread frosting on top and sides of cake.  Sprinkle top with coconut.

 

 

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Gluten-free Easter Brunch

Thursday, April 5th, 2012

Gluten-free Easter Brunch |Baked Asparagus Red Pepper Frittata, Quinoa Mango, Avocado Salad, Easter Citrus Brunch Cake, Gluten-free Raspberry Scones

 

 

Gluten-free Easter Brunch

Here is a menu that is easy to make ahead so you can enjoy the Easter festivities!  Make the Frittata in advance by blending all the ingredients and placing them in the springform pan in the refrigerator prior to baking.  Pop in the oven about an hour before you are serving brunch.   The gluten-free Raspberry Scones can be made the day before as can the Citrus Brunch Cake.  The Quinoa Mango Avocado Salad is a breezy recipe that can be make in under 20 minutes.  Happy Easter and Happy Gluten-free Entertaining!

Baked Asparagus Red Pepper Frittata

Gluten-free Asparagus Frittata – “Fresh from Elizabeth’s Kitchen” cookbook

Gluten-free

Serves 8

2 tablespoons olive oil

¾ cup red bell peppers, finely chopped, or ¾ cup tomatoes, finely chopped — juice drained off

¾ cup onion, finely chopped

5 spears asparagus, washed, trimmed and sliced into ½ in. pieces

1 garlic clove, minced

5 large eggs or 5 egg whites and 2 whole eggs, beaten

1 cup ricotta cheese or low-fat cottage cheese

1/3 cup Elizabeth’s Flour Blend (recipe here) or 1/3 cup The Pure Pantry Gluten-free All-Purpose Baking Mix

1 tablespoon fresh basil

1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry

1 cup feta cheese, crumbled

½ t. sea salt

½ t. pepper

Spray 9 inch spring form pan with cooking spray.  Preheat oven to 350˚ F.  Place olive oil to large skillet and heat over medium heat.  Add red bell pepper, onion, asparagus and garlic. Sauté until tender for about 2 minutes.  Remove from heat, drain any excess liquid and cool.  In a mixing bowl combine beaten eggs, ricotta and baking mix until well blended.  Add basil, chopped spinach, salt and pepper, cooked vegetables and crumbled feta cheese.

Pour mixture into prepared spring form pan, place pan on baking sheet.  Baking for 45-50 minutes.  Let cool 5 minutes before cutting.

Quinoa Mango Avocado Salad

Serves 4-6

Ingredients:

1 ½ cups chicken stock (or vegetable stock for vegan option)

¾ cup quinoa

1 teaspoon finely chopped garlic

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

1 ½ teaspoon curry powder

1 mango – peeled, seeded and half of it diced, the other half sliced for garnish

3 green onions, chopped

½ cup slivered almonds, lightly toasted

1 avocado, sliced for garnish

Instructions:

Place chicken stock, quinoa, garlic, salt and pepper and bring to boil over high heat.  Reduce heat to a simmer, cover and cook until all water is absorbed, about 10-15 minutes.

Let quinoa cool.  Place cooked quinoa in a medium serving bowl and stir in curry powder, mango and green onions.  Sprinkle with toasted almonds, garnish with mango slices and avocado slices and serve.

Gluten-free Raspberry Scones

Gluten-free/Dairy-free

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”

Makes 8-10 scones

Ingredients:

2 cups Elizabeth’s Gluten-free Flour Blend  (cookbook recipe) plus 2 tsp. baking powder

OR 2 cups All Purpose Gluten-free Baking Mix from The Pure Pantry

½ cup millet flour or almond flour

½ cup butter, chilled, or coconut oil, chilled

2 eggs or egg replacer

2 tablespoons agave nectar, preferably Nature’s Agave Amber variety

¾ cup fresh raspberries

½ cup So-delicious Coconut Milk Creamer (dairy-free) or regular cream

Raw sugar for topping (optional)

Instructions:

Preheat over to 375˚F.  Grease cookie sheet and lightly dust with baking mix or rice flour.

In a large bowl add the baking mix (add baking powder if using Elizabeth’s Flour Blend) and almond or millet flour.

Cut butter or coconut oil into small pieces with knife.  Add to flour mixture.  Blend butter with a fork or your fingers until it resembles course meal.  Add eggs (or egg replacer) and agave nectar, stirring just until dry ingredients are moistened.  Wash and drain fresh raspberries.  Fold in raspberries. Dough will be sticky.

Lightly dust a work surface and hands with rice flour or baking mix. Turn dough out onto work surface.  Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet.  Score top of circle with knife, creating 10 wedges but not cutting all the way through dough.  Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.

Place coconut milk creamer or regular cream in small bowl.  Using a pastry brush, generously brush cream on top of scones.  Sprinkle with raw sugar.  Bake for 25 minutes or until scones are golden brown.  Cool completely.  If you created the 8 inch circle, cut into 10 scones and serve.

 

Easter Citrus Brunch Cake with Lemon Strawberry Glaze

Serves 6-8

Ingredients:

½ cup coconut oil at room temperature (or non-hydrogenated shortening)

1 cup organic sugar

2 eggs (or equivalent egg replacer)

2 tablespoons honey (or agave nectar)

1 t. vanilla

1 T. lemon zest

1 T. orange zest

2 cups Elizabeth’s Gluten-free Flour Blend (cookbook recipe)  or organic All Purpose Baking mix from The Pure Pantry

1 t. baking powder

3/4 cup water

Preheat oven to 350˚F.

In a large mixing bowl, cream coconut oil  and sugar in electric mixer.  Add eggs (or egg replacer), one at a time, mixing until well blended.  Add honey or agave nectar and vanilla.

With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon.  Add lemon zest to mixing bowl.   Grate the skin or an orange until you have 1 tablespoon.  Add orange zest and blend in both citrus zests.

With mixer on low setting, add baking mix and baking powder Blend until combined. Add water and blend until smooth but do not over mix.   Pour into  greased 4 cup (small) bundt pan or 10 inch cake pan for 35 minutes or until toothpick comes out clean.   Cool.  Turn out onto plate.  Pour Lemon Strawberry Glaze on top and garnish with fresh strawberries.

Lemon Strawberry Glaze

½ cup lemon juice

½ cup agave nectar

1 tablespoon strawberry jam

1 T. lemon zest

1 cup powdered sugar

Instructions:

Stir together lemon juice and agave in medium mixing bowl.    Add lemon zest and strawberry jam and whisk to combine.  Sift in powdered sugar and blend together.   Pour glaze over cake.

What is Easter without beautiful flowers?   Here are a couple flower arrangement ideas.  The first one  is from my friend Jennifer Cole of Jennifer Cole Florals. She has an amazing knack for designing creative and gorgeous arrangements for weddings, showers, events and home entertaining.   I love the bright poppies and the use of star jasmine which will bring a spring time fragrance to the whole room.  Check out her blog at: http://jennifercoleflorals.com/blog/.

Photo courtesy of Jennifer Cole Florals

 

This is also a great Easter table idea from Jenny Steffens Hobick’s blog: http://jennysteffens.blogspot.com/.  I love the use of live potted daffodils and easter eggs.  Jenny has fabulous entertaining ideas, although she is not a gluten-free cook, I get a lot of inspiration from her.   Photo from Jenny Steffen’s blog.

 

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Gluten-free Cornbread Stuffing | Southern Cornbread Stuffing with Chicken Apple Sausage

Saturday, November 19th, 2011

Southern Cornbread Stuffing with Chicken Apple Sausage

Gluten free/Dairy-free – Vegetarian optional

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan 

Makes 12 cups

1 recipe gluten-free Corn Flax Bread  — Recipe>>

2 cups pecans or chestnuts, chopped (already peeled chestnuts available at gourmet grocery stores)

6 leeks (about 1 pound, white and pale green part)

4 ribs celery, chopped

¼ cup unsalted butter or coconut oil

½ lb. chicken apple sausage, uncooked (about 4 links) omit for vegetarian option

2 Fuji apples, peeled, cored and chopped

1 cup dried cranberries

1 tablespoon fresh orange zest

½ cup packed fresh Italian parsley, finely chopped

1 tablespoon fresh thyme, chopped

2 cups chicken stock (or vegetable stock)

  1. Preheat oven to 400 degrees. Prepare cornbread and let cool.  Cut corn bread into ½ inch cubes and in a large shallow pan toast bread cubes in oven for 20 minutes.
  2. Transfer corn bread to bowl.  Toast chopped pecans or chestnuts in oven at 325 degrees (using pan from cornbread) for 5 minutes, until lightly toasted.
  3. Halve leeks lengthwise and then cut crosswise into ¼ inch pieces.  In a bowl of cold water wash leeks well and drain.  In a 12 inch skillet cook leeks and celery in butter or coconut oil.  Add salt and pepper and continue sautéing until leeks are tender, about 10 minutes.  Set aside.
  4. Remove sausage from casing and cut into small pieces.  Add sausage to pan and cook over medium heat until sausage is thoroughly cooked, about 5 minutes.  Add leeks, chopped apples and sauté another 2 minutes.
  5. To bowl of cornbread cubes, add toasted pecans or chestnuts, sausage mixture, dried cranberries, orange zest, chopped parsley, fresh thyme and chicken stock.

Stuffing can be made to this point one day ahead, covered and refrigerated.

To cook stuffing outside of turkey:

Place stuffing in a shallow baking dish. Bake at 325 for 60 minutes.  For moist stuffing, bake covered with foil.

For slightly crisp stuffing, uncover halfway though baking time.

To cook stuffing inside of turkey:

Place stuffing in turkey cavity immediately before roasting turkey.