Tag Archives: gluten free

Breakfast Cookies from Bread & Wine (gluten free)

15 Wednesday Oct 2014

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People. These breakfast cookies are KILLER. I’ve already made them three times. They make 12 cookies and I put them in little sandwich ziplock bags and freeze them. Then I just pull one out the night before and in the morning, breakfast is ready! They are SO healthy and DELICIOUS! Try them!

In this chapter Shauna talks about when they realized her husband couldn’t tolerate gluten. She shares that she used to struggle with people having different dietary limitations. It is frustrating to try to fit a meal into everyone’s requirements: dairy-free, gluten-free, etc. (Lindsay) But she came to a realization that in the same way she wouldn’t deny anyone the medicine that would heal them, she also could not deny them the foods that bring healing.

I love this quote: “The heart of hospitality is about creating space for someone to feel seen and heard and loved. It’s about declaring your table a safe zone, a place of warmth and nourishment. Part of that, then, is honoring the way God made our bodies, and feeding them in the ways they need to be fed.”

Ingredients

3 large ripe bananas, well mashed (about 1 1/2 cups) *
1/4 C coconut oil, warmed just a little so it isn’t solid
1 t vanilla
2 C rolled oats
2/3 C almond meal
1/2 t sea salt
1 t baking powder
2/3 C shredded coconut
1/2 C chopped walnuts
1/4 C chocolate chips
1 t cinnamon (optional)

* One time I used 1 mashed banana and 1 can of pumpkin puree and added pumpkin spice seasoning for a fall treat and they worked out great!

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Instructions

In a large bowl, mash the bananas with a fork, then add in coconut, oil and vanilla.
Add the oats, amend meal, salt, and baking powder, and stir until combined. Add the coconut, walnuts, and chocolate chips, and stir again.

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Form the dough into 12 balls (I use my ice cream scoop) on a parchment-lined baking sheet and flatten them a little bit. (I always forget to flatten, but they work fine anyway) Bake at 350 degrees for 14-16 minutes.

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Sweet Potato Cupcakes

13 Monday Oct 2014

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I recently made these cupcakes for a friend’s birthday party. As their family is gluten-free, I modified the recipe to make them gluten-free, but I’m sure they work just as well with normal flour. They had amazing flavor, and the candied pecans on top really made them perfect. So yummy!

Sweet Potato Cupcakes

1 1/2 C granulated sugar (I only used 1 C because this seemed like a lot of sugar)

1/2 C firmly packed dark brown sugar

1 C butter, softened

3 large eggs

2 C mashed cooked sweet potatoes (I baked them in the oven until soft, peeled the skin off and put them in the food processor with the orange juice)

1 t orange zest (I used orange juice)

3 C all purpose flour (I used Trader Joes gluten-free flour)

1 t baking powder

1 t baking soda

1 1/2 t cinnamon

1/4 t ground nutmeg

1/4 t salt

Preheat oven to 350

Beat sugars and butter at medium speed until creamy. Add eggs, 1 at a time Add sweet potatoes and orange zest. Beat at a low speed until blended.

Combine flour and next 5 ingredients; add to sweet potato mixture. Beat at a low speed until blended.

Place paper baking cups in muffin pans, spoon batter into cups, filling about 2/3 full. Bake 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Top with cinnamon buttercream and a candied pecans

Cinnamon Buttercream

2lbs powdered sugar
2 sticks margarine
1 C shortening
2 t cinnamon
4 T maple syrup
water (to desired consistency)
1/2 t salt

Cream margarine and shortening. Slowly add about 1/2 of the sugar. Add salt, cinnamon and maple syrup. Add remaining sugar. Slowly add water while beating until frosting reaches desired consistency. (I usually make it a little thicker than I want it) Beat on medium/high for 5 minutes until frosting is light and fluffy. Add more water if necessary.

Candied Pecans

1 C pecan halves
2 T butter
2 T sugar
1/8 t salt

Heat a nonstick skillet over medium heat. Add all ingredients to skillet. Cook 3 minutes or until sugar dissolves and coats pecans, shaking pan to coat evenly. Pour pecans onto a parchment lined baking sheet. Let cool.

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* These came out a bit dry. I’m not sure if its because they are gluten-free or if I baked them too long. But I may tweak the recipe in the future.

 

 

Gluten-free Blueberry Muffins

18 Friday Jul 2014

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Two of my brother-in-law’s younger brothers are staying with me this month. They are from Washington and came to help Colton with work and just hang out in Asheville for the summer. They’re staying with me because I have two bathrooms (which is amazing!) and because with a new baby, my sister and B-I-L thought it would be easier this way. Which it is. And its great because they’re awesome kids and we’ve been having a blast already. One of them is celiac, so I have been filling my house with gluten-free goodness. This morning I whipped up these muffins for their snacks at work. They actually came out quite good. I under baked them a little, so the centers were a little mushy. But they still tasted great!

INGREDIENTS

2 cups gluten-free all-purpose flour (I used 1/4 of coconut, rice, almond, and sorghum flour)
1/2 cup sugar
2 teaspoons baking powder (I only had baking soda and they came out ok)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled (I used 1/2 cup softened coconut oil)
1/2 cup coconut milk
2 large eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups Blueberries (I had bought fresh organic blueberries and froze them, so that’s what I used)

  1. Pre heat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
  2. Stir together flour, sugar, baking powder, and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
  3. Divide batter evenly between muffin cups, filling each about three-fourths full.
  4. Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

original recipe 

Luscious Lindsays

29 Friday Nov 2013

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I developed this recipe for my good friend Lindsay’s bridal shower. She is an amazing and beautiful person and I was honored to make cupcakes for her. She is also gluten-free, dairy-free, so this was a bit of a challenge! After four different recipes and lots of cupcake taste testing (Thanks to my family and friends), here is the end result. They were YUMMY!

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Luscious Lindsays 

1 cup almond milk (or chocolate almond…if you like it really chocolaty!)
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons gluten-free flour (Don’t use Bob’s!) (I forgot what I used but when I find it, I’ll post that)
1/3 cup dark cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder (make sure its gluten-free)
1/4 teaspoon salt
3/4 cup sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract

Preheat the oven to 350 degrees F.

In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Whisk together the soy milk and the vinegar. Add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.

Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

Makes 12 cupcakes (I always double this recipe)

Frosting

1/2 cup shortening
1/2 cup soy margarine (I used Earth Balance original spread)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup water (you could use almond milk, I just use water in all my frosting)

Beat the shortening and margarine together until well combined and fluffy. Add the sugar slowly until incorporated. Add the vanilla and half of the water. Beat for another 5 to 7 minutes until fluffy, adding more water to the desired consistency.
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I always make a double batch of frosting. This takes up an entire bag of powdered sugar and I usually end up making a ton of cupcakes so I need that much frosting anyway!

 

 

 

Bread & Wine: A love letter to life around the table with recipes by Shauna Niequist

09 Tuesday Apr 2013

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Bread & Wine: A love letter to life around the table with recipes

“And he took bread, and when he had given thanks, he broke it and gave it to them, saying, ‘This is my body, which is given for you. Do this in remembrance of me.’ And likewise the cup after they had eaten, saying, ‘This cup that is poured out for you is the new covenant in my blood.’” Luke 22:19-21

The last supper, the first communion. Every time we come together to break bread and drink wine, a remembrance of the gospel. A symbol of Christ’s sacrifice made on our behalf. Bread. Wine.

This book was enchanting.  Shauna accentuates the connection between bread and wine and communion and Jesus body and blood and the table and food in our everyday lives. Some of my favorite things in life are reading and cooking so imagine a book full of great life stories, and recipes! I am the type of person who will read a cookbook cover to cover and study each recipe and technique.

I loved all the elements of this book. I have read Shauna’s other two books and really enjoyed them. I love her energy, and the simplistic style of her writing. She writes so raw. So honest. So down to earth. She shares stories from her life without reservation. She’s not afraid to be vulnerable or to be human. Mistakes and all.

She shares: “What’s becoming clearer and clearer to me is that the most sacred moments, the ones in which I feel God’s presence most profoundly, when I feel the goodness of the world most arrestingly, take place at the table. The particular alchemy of celebration and food, of connecting people and service what I’ve made with my own hands, comes together as more than the sum of their parts. I love the sounds and smells and textures of life at the table, hands passing bowls and forks clinking against plates and bread being torn and the rhythm and energy of feeding and being fed.”

Most chapters ended with a recipe that tied it all together. It made me feel like I got to enjoy an amazing dish while hearing a great story. Visiting with a friend who was sharing her day with me while we ate steamy risotto, or mac and cheese, or mango chicken curry.

I also appreciated that most of the recipes in the book were healthy and included a gluten-free option.  As I try to eat gluten-free this is huge for me! There is not one recipe that I will not try. I am excited to dive into this book again and cook the recipes as I go along.  I hope you pick up a copy. Stop by the grocery store. Invite some friends over. Read these stories and cook some great food. Enjoy the bread, the wine, the fellowship, and the remembrance of what Christ has done in your life.

Fish Tacos

10 Monday Dec 2012

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This past weekend I flew to Asheville to spend some time with my sister & bro-in-law. We worked on Christmas gifts and cooked a lot of food.

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One thing we made was fish Tacos. I have never even tried them, so I was excited to help her make them. We loosely based it on a recipe from The Pioneer Woman, or “Ree” as Colton likes to call her.

IMG_0222The recipe for Fried Chicken Tacos is from her second cookbook, Food From My Frontier.

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We cubed some tilapia and prepared a seasoning mix to give it lots of flavor. Chili powder, cumin, & salt.

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Diced some tomatoes.

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Place the fish in a large skillet with some diced green chiles over medium-high heat with 1T olive oil. Saute for 3-4 minutes, then sprinkle with the spice mixture and saute until it is completely cooked.

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Best looking Chef ever!

IMG_0231In a separate skillet heat 1 C canola oil over medium-high heat. Spoon fish into a tortilla and grasp it closed between tongs.

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Lay it in the hot oil, holding down the top so that it remains closed. Cook until golden brown, 30-40 seconds, and flip over to fry on the other side.

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Viola! Aren’t the beauteous? We let them drain a bit then filled them with tomatoes, lettuce, sour cream & cheese. They were AMAZINGLY DELICIOUS! Thanks to my pretty sis for introducing me to a new recipe! Best part is, if you use corn tortillas, they are gluten-free! OH YEAH!

Pioneer Woman’s Fried Chicken Tacos

Ingredients

  • 16 whole Corn Tortillas (small Size)
  • 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces (We used Tilapia instead)
  • Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
  • 2 Tablespoons Canola Oil
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1-½ cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
  • Sour Cream
  • Hot Sauce (Chulula Or Other Brand)
  • 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
  • 4 whole Roma Tomatoes, Diced
  • Canola Oil, For Frying Tacos

Preparation Instructions

*Be careful frying with hot oil!*

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.

Gluten-free Pumpkin Bread

01 Monday Oct 2012

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I made pumpkin bread this morning. It’s the first day of October, so it seemed fitting. Sue decked our house out with fall decor so filling the house with pumpkin smell seemed to be the next step. I’m doing my best to be gluten-free, so I searched for recipes and adapted one to my liking.

Ingredients
3 ½ cups multipurpose gluten-free flour mix (I used Bob’s)
2 tsp baking soda
2 tsp cinnamon
4 tsp pumpkin pie spice
1/2 tsp ginger
1/2 tsp all spice
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
4 large eggs
1/3 cup water
1/3 cup orange juice
2 cups Libby’s pumpkin puree
3/4 cup walnuts (or other nuts), chopped (optional)
1 cup chocolate chips (optional)

Directions
1. Preheat oven to 350°. Grease and lightly flour 3 bread pans. (with gluten-free flour)
2. In large bowl, add all dry ingredients, mix well.
3. Add all other ingredients (except nuts and chips), mix until smooth and creamy.
4. Fold in nuts and chips
5. Bake in preheated over for 1 hour or until toothpick poked in the middle of each loaf comes out clean.  Mine took a little less than 1 hour. Cool in pan. Enjoy!

It really turned out delicious and moist! The original recipe had 3 cups of sugar and I took it down to 2 1/2 but I think it would be just as good with 2 or even less. The apple sauce and orange juice add sweetness. I might keep playing around with this recipe to see if I can get it to be even healthier! I know I can substitute Greek yogurt for the oil so I will try that next time. Let me know if you try any good variations.


A lack of color

21 Saturday Jan 2012

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Sometimes I feel like my days are insignificant. Like yesterday for instance. I stayed home all day. I had to watch my grandpa and sometimes that is really boring. He doesn’t do much but sleep and…I can’t really leave him alone too long so I end up just sitting around reading or painting or whatever. Yesterday, however, the first thing he said to me was that no one ever lets him do anything! He was quite upset about that, so I asked him what he would like to do. “Nothing”. Ok, well this is why no one ever lets you do anything…

So, I decided to cook. First I gave him a few cookbooks to read. He loves to read them cover to cover (just like me). Then, I made him chop onions. We made gluten-free French Onion Soup. Then gluten-free mocha cupcakes. Oh and twice baked potatoes. AND gluten-free chicken marsala. Lets hope he felt like he did SOMETHING!

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