Sugar Cookie Cutouts!

As a child, making and decorating sugar cookies was an integral part of enjoying the Christmas season.  Choosing the shapes, choosing the colour of icing, and then getting to feed the cookies to jolly old Saint Nick was certainly very joyous.  

There are a ton of variations of this classic cookie, and it luckily is very easy to turn any run of the mill sugar cookie recipe into a gluten free one.  It works with a wide variety of the gluten free flours out on the market, and different G-Free mixtures.  I recommend trying out your favourite recipe with some different types of flour.  In the mean time, if you don't have a preferential recipe, here is one of mine!



Sugar Cookies

3/4 cup butter
1 cup sugar (this works well with granulated coconut sugar)
2 lrg eggs 
1 tsp vanilla
1 tsp baking powder
1/2 tsp xanthan gum
2 1/2 cups GF mixture



In a medium sized bowl, sift the flour, xanthan gum and baking powder. In a separate bowl, beat the butter and sugar until light and fluffy.  Beat in the eggs one at a time, and add the vanilla.  Slowly add in the flour mixture. Chill for at least half an hour.

Bake at 375º on a parchment lined cookie tray for about 6-7 minutes, or until light golden on the bottom.
Let cool on the cookie tray for at least 5 minutes before transferring to a cooling rack.

White Chocolate Crumble Shortbreads

While doing my annual Bulk Barn stock up for Christmas baking, I happened across this amazing white chocolate candycane bark.  I figured it would be perfect to add to a simple shortbread recipe.  It's not your traditional cutout shortbread this time, its very quick and easy (also delicious).  

Just look at those hunks of white chocolate goodness!  

Shortbread Log

1 1/2 cups all purpose G free
1/4 cup cornstarch
1/2 tsp xanthan gum
1/8 tsp salt
1/2 cup coarsely chopped chocolate
1 cup (2 sticks) unsalted butter
1/2 cup icing sugar (you can find organic icing sugars at your local health food shop)

In a medium sized bowl, whisk all the dry ingredients (except sugar) until well incorporated.  In a separate bowl, beat together the butter and sugar until relatively smooth.  Gradually add in the flour mixture, mix well.  Chill the dough for at least 2 hours.

Roll the dough into a log about 2 1/2 inches wide and an inch tall, making sure it's pretty even the whole length through.  Cut into half inch disks down the entire length.  Don't worry if they don't look perfect, they will be plenty delicious enough to make up for it.

Bake on a parchment paper lined baking sheet at 325º for about 10 - 12 minutes, or until golden.  Let cool on the baking tray until the cookies are set enough to transfer to a wire baking rack.

Gingerbread Cookies

The Christmas season is fast approaching, and with it comes so many temptations.  This year all of my baking, and cooking is gluten free.  I will post everything from how to do a turkey, stuffing, gravy and delicious treats - G Free (most are not sugar free, but are mostly refined sugar free)

To start off this season's recipe-a-thon on a delicious foot, we shall start with gingerbread.     The delicious, not too sweet, yet just the right spicy cookie everyone (I'm assuming everyone because they are amazing) loves.  

Who says gingerbread has to be people?  Snowflakes for everyone!

Gingerbread:

1 cup packed brown sugar

1/3 cup shortening (can be vegetable if you're vegan)

1 1/2 cups dark molasses 

2/3 cup cold water

5 cups Bob's Red Mill all purpose gluten free flour

2 cups Gluten free mix

1/2 tsp xanthan gum

2 tsp baking soda

2 tsp ground ginger

1 tsp ground allspice

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp salt

In a medium sized bowl, mix the brown sugar and shortening.  Add in the molasses and water.  Stir in the remaining ingredients, then cover and set in the refrigerator overnight (or a minimum of 2 hours).

When you're ready to bake, heat the oven to 350º.  It's easiest to work the dough in sections.  Take about half the dough and roll out onto a heavily floured surface (I use the Bob's all purpose), or you can use cornstarch.  You'll want the dough to be rolled about 1/4 inch, maybe a bit less.  Cut whatever shapes your heart desires, and place an inch apart on a parchment lined baking sheet. Bake for 10 - 12 mins.  Cool completely on a wire rack before icing.

Easy Royal Icing:

4 tbsps meringue powder

4 cups icing sugar

scant 1/2 cup water

1/2 tsp vanilla extract

In a mixing bowl, whisk meringue powder and water together until light and foamy   (about 2 mins) on medium speed, add the extract.  Slowly add in the sugar on low setting until well incorporated.  Scrape down the bowl.  Mix until stiff peaks form and stay on the paddle.  

When working with royal icing, it's best to cover the bowl with a damp cloth to keep the icing from drying out while you're working.  

Pie Crust

With Canadian Thanks Giving just around the corner, it only makes sense to have a recipe for pie crust that doesn't stink.

I honestly thought a flaky, delicious pie crust was never going to be in the cards for G free me.  I was so wrong!  It took some playing around and some research, but I found a crust that doesn't stink, and is pretty easy to make.

The trick in making any good pie crust is to make sure that your "wet" ingredients are cold cold cold, and the bowl you are using is cold too.  It's also important to let your dough sit in the fridge for at least half an hour before rolling it out.  

The Dough:

3/4 cup Bob's Redmill all purpose flour

3/4 cup this GF mixture 

1 TSP kosher salt

2 TBSPs brown sugar

2-4 TBSPs cold water

1/2 cup unsalted butter cut into cubes 

Mix all the dry ingredients together into a medium sized bowl.  With clean hands, blend in the butter by rubbing fingers together with the flour mixture.  You're looking for everything to be blended together into a mealy texture, don't over mix. The butter and flour should resemble small peas.  Blend in the water (this works best with the paddle attachment of a stand mixer), if you don't have a stand mixer work in the dough with your hands blending until everything is just wet.  You may need to add in a few more TBSPs of water.  Once the mixture is blended, kneed out onto a GF flour dusted surface, folding the dough over about 5 times, making sure to keep everything well dusted.  Cover the dough and refrigerate for at least half an hour.

When you're ready to roll the dough out, make sure to work quickly, handling the dough as little as possible.  I find it works best to sandwich the dough in between 2 pieces of wax paper to roll out.  Just roll enough to fit a 9" pie plate, making sure not to over roll.  

Cut the excess dough off the edges using a sharp knife.  With the leftovers you can make fun shapes to put on top of your pie.  Get creative!

Leaf cut-outs are so easy!

Dairy Free Pumpkin Pie

Pumpkin pie is so very easy to make, and is arguably the most delicious.  Who would argue that?  Maybe the French with their distinctly sweet teeth.  That being said; I am part way French blooded and bloody well love Pumpkin Pie.  

Ready for the oven!

With this recipe, you can either use pie pumpkins (which is how I do), or you can use the canned pumpkin purée.  When you're at the grocery store make sure it's the purée you're buying, not the prepared pumpkin stuff (which already has sugar and spices added).

How to do it the good ol fashioned way:

2 medium sized pie pumpkins
Cinnamon
Nutmeg
Ginger 
Ground Cloves

Cut the top off the pumpkins like you were going to carve it for Halloween. Gut the seeds and stringy guts stuff and toss out.  Place the pumpkins as-is onto a baking sheet and sprinkle with your assorted spices along the inside walls and a bit into the bottom just to cover lightly. With the nutmeg and cloves, make sure to use a pretty scant amount, as it's quite a strong flavour. Bake at 350º for about an hour.  Once the pumpkins are done and soft, scoop out the innards right off of the skin into a blender.  Purée until just smooth. This yields enough for 2 pies, or 1 pie and some other creative pumpkin concoction.


Dairy Free Pumpkin Pie:


3 large eggs
2 cups pumpkin
1/2 cup thick coconut milk (Grace coconut milk is amazing for   this)
1/2 cup brown sugar

If you opted for the canned pumpkin you'll need these as well:

1 TSP ground cinnamon
1/2 TSP ground ginger
1/8 TSP ground nutmeg
1/8 TSP ground cloves

Preheat the oven to 350º.  Beat the eggs for just a few seconds, enough to be just broken up. Add in the pumpkin, coconut milk, sugar, and spices if you're using the canned pumpkin.  Beat again until smooth and blended, maybe just another 30 seconds or so.  Pour the mixture into an unbaked pie crust, either home-made or store bought.  Bake for about 45 minutes, if the filling is still liquidy bake for another 5-10 minutes keeping a close eye on the crust.  If the crust starts to brown too quickly, take a fairly long sheet of tinfoil and cut a hole into the middle.  Cover the pie with the tinfoil, making sure to keep the hole in the centre of the pie.  Let the pie stand for 10 minutes before cutting.

I dip, You dip, We Dip...Biscotti!

Mmmmmm Biscotti.  One of the best treats to ever be dipped into a coffee according to me, and surely many others.  Biscotti is the plural form of Biscotto, which is derived from a Latin word that means "twice baked".  Due to the cookie being twice baked, it lasts longer in terms of preservation; but most important it was dead easy to convert to a gluten free version of the recipe.  

Another very delicious aspect of this cookie, is that you can mix up so many different flavours.  Almond/Vanilla, Cranberry/Orange, Chocolate Chip, Almond/Lemon, Lemon/White Chocolate etc., etc., so on so forth, on and on and on...get creative!

For this recipe I did my most favourite plain Jane Almond/Vanilla, and decided to dip the cookies in white chocolate afterwards.  


Vanilla Almond Dipped Biscotti

1 cup Bob's Redmill All Purpose Flour (2 cups if you want to omit almond flour)
1 cup almond meal flour
3/4 cup cornmeal
1 1/2 TSPs baking powder
1 TSP salt
2/3 cup agave nectar (or 1 cup of sugar)
2 large eggs
1 1/2 TSPs vanilla extract
3/4 cup chopped almonds
2 squares of Baker's white chocolate 

Preheat the oven to 325º.  Line a baking sheet with parchment paper.
In a large bowl, whisk flour, cornmeal, baking powder and salt.  In another bowl or stand mixer bowl, beat the eggs and agave (or sugar) for appox. 3 minutes.  You're looking for the eggs to be fluffy and a pale colour.  Stir in the dry ingredients until just mixed and even. Let the batter stand for up to 7 minutes.  Divide the dough into 2 piles on the baking sheet, forming them into 2 even log shapes that are about 3" wide.  Bake for 30 - 35 minutes, or until the logs are a nice golden colour.

They don't need to be perfectly shaped to turn out delicious.

Once the cookies come out, let them stand and cool for a few minutes.  Cut them diagonally into even lengths.  Lay the cookies out onto the baking sheet cut side down and bake again for about 25 minutes.  Let the cookies cool completely.

Countdown to om nom time.

In a double boiler (or glass bowl placed over a pot), melt the white chocolate taking care not to burn it.  Dip 1 end of each of the cookies and place on the baking tray to cool.  Brew up some coffee, and dip dip dip.

Lock Stock and Two Smoked Bones

Stock is what I'm really going for here with my delicious title.  The easiest thing in the world to make in my humble opinion, and the stepping stone to so many delicious meals, soups, gravies etc. etc.  

This entry will give a basic idea of how to achieve 3 different types of stock, depending on your preference, and what you might be cooking.  You can either choose to discard the veggies or reuse them in the soup/concoction you're making.  


Stock Number 1 - Chicken

1 chicken carcass
1 whole onion cut into quarters with skin still on (washed of any dirt)
1 whole carrot (washed but un-peeled)
4 cloves of garlic smashed with skin still on
1 celery stalk
2 bay leaves
1 sprig of fresh rosemary 

Throw all ingredients into a large pot and generously cover with water.  Cook on medium heat until a rolling boil is achieved for about 5 minutes.  Cover and simmer on low heat for up to 2 hours depending on how large the carcass is.  Refrigerate until cool and fat has solidified on the top.  Skim fat, strain into a freezer container, pot, or bowl.  Voila.

Stock Number 2 - Vegetable

2 whole onions cut into quarters
2 whole carrots 
4 cloves of garlic
2 celery stalks 
3 bay leaves
2 sprigs of fresh rosemary
1 handful dried mushrooms

Throw all ingredients into a large pot and generously cover with water.  Cook on medium heat until boiling for 5 - 10 minutes.  Cover and simmer on low heat for 2 hours.  Strain into a freezer container, pot, or bowl.


Stock Number 3 - Beef

1 portion beef bones (2-3 lbs) (acquired from the butcher)
1 onion cut into quarters
1 carrot roughly chopped
4 cloves of garlic smashed with skin on
1 celery stalk roughly chopped
2 sprigs fresh thyme
2 bay leaves

Preheat oven to 400 º, roast the beef bones for up to an hour.  Place the roasted bones, vegetables and herbs into a pot; generously cover with water.  Cover and simmer on low heat for 2 hours.  Refrigerate until cool, skim any fat that may have risen to the surface. Strain into a freezer container, pot, or bowl.

Back...With Some Borscht!

It has been what seems like an eternity since I've sat down to write up a delicious recipe.  Needless to say I've missed my little blog, and with the cooler temperatures coming on - I'm ready to fire up the oven!

Since the theme here is cooler weather, I figured a nice hearty soup would be absolutely fitting for my first entry back.  I have been talking with one of my clients who is of Russian descent about her many favourite dishes from back home, and Borscht comes up a lot.  She gave me a few tips and tricks she knows from making her famous dish; and I'm passing on the secrets!

The most important trick for this dish is to make sure to dice up the vegetables into nice small cubes from maximum eat-ability.  Borscht is best made the day before serving to let all the flavours meld together.    There are also a few ways to make the dish in terms of meat stock/meat bits or completely vegetarian.  For this recipe I've used a pork hock simmered over medium low heat for about 2 hours.  Stay tuned for a super simple broth recipe that you can use for this dish and many others.

So colourful! 

Borscht:

2-3 TBSPs olive oil
1 carrot finely diced
1 green pepper diced (I actually went with yellow to add some colour)
1 stalk celery diced
1 onion finely diced
2 cloves garlic finely diced
2 beets finely diced
1/2 head cabbage diced
2 tomatoes grated (keep the juice)
1 nice handful dill chopped
1 pork hock (omit for beef, chicken or completely vegetarian if you so choose)
900ML box of broth (or about 6-8 cups of homemade broth)

In a large pot, put your pork hock and water to cover the hock over medium-low heat.  Simmer for up to 2 hours depending on size, picking the meat off the bone every once in a while.  You may need to add a few more cups of water during the process.  Once the meat is picked off, and the fat/skin bits have been separated strain the meat.  Toss the remaining fat, skin and bones in the compost.

In the same large pot, add the olive oil, garlic, and all the diced up vegetables except for the cabbage and tomato.  Cook over high heat stirring constantly for about 5 minutes, or until the veggies are soft.  Add in the broth, meat, tomatoes, dill, and cabbage.  Bring to a rolling boil uncovered for at least 5 more minutes before simmering for up to 40 minutes on low heat with the lid on.  If you like your cabbage crunchy, you can add it during the last 10 minutes of the simmering process.

Chocolate Peanut Butter Whoopie Pies

Recently a colleague of mine approached me about donating some of my treats to a silent auction.  It took me a long time to try and figure out what exactly was worth a bid, and would hopefully garner a decent price (it IS charity after all).  I scoured my recipe books, my pantry, and my refrigerator trying to come up with a great idea.  


Now is a good time to confess my undying love for all things Starbucks (don't worry I'm not straying from how I got inspiration).  I'm there a few times a week to fuel my caffeine sibilation, and am always pining after their treats.  Today my husband happened to buy himself one of their peanut butter chocolate mini-cupcakes.  Eureka!  


I came home and tried to find a way to incorporate peanut butter and chocolate into a recipe.  Enter the Whoopie Pie.  My recipe is of course tweaked from a different version, which I will now bestow upon you.

Chocolate Peanut Butter Whoopie Pies (Gluten Free & Milk Free)


1 1/2 Cups Bob's Red Mill All - Purpose Gluten Free Baking Flour
1/2 cup cocoa powder (unsweetened)
1/4 cup coconut flour
1 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 cup melted coconut oil
1/3 cup agave nectar
1/2 cup unsweetened apple sauce
2 tbsp vanilla extract


Preheat the oven to 325º.  Combine the flours, cocoa powder, baking soda, xanthan gum and salt.  Mix the dry ingredients very well before adding in the coconut oil, agave, apple sauce and vanilla.  Stir all the ingredients together until they are very well mixed, a spatula works best for this.  Drop batter by the teaspoon full onto 2 parchment paper lined baking sheets.
With your hand or the flat bottom of a glass flatten each of the cookies. 
Either bake both trays for 7 minutes before rotating positions (baking for another 7 minutes), or bake each sheet separately for 14 minutes on the middle rack.  Let cool thoroughly before adding the icing.


Peanut Butter Icing


2/3 cup peanut butter
1 stick (8 tbsps) butter
3/4 cup fine confectioners sugar


Cream the butter and peanut butter together.  Add the sugar and whip until fully incorporated.

Birthday Bears!

Yesterday was the celebration of a special little boy's 1st birthday.  I decided to make some gluten free cookies to celebrate (and also get some sugar rush on).  

I wanted to make the icing a natural brown without using food colouring and also have a bit of cocoa flavor, so I used cocoa powder for that nice light teddy bear brown. It took quite some time to incorporate the powder into the icing and wasn't the right hue anway.  For ease's sake I would use food gel next time and forgo the powder.  I outlined with a number 2 tip, and when the outline was finished - watered down the icing to flood.  

I coloured the remaining icing blue, and decorated the bear's faces.  I used a number 2 tip again for the Bs and 1s, however it was difficult to get the intricate details I wanted.  Next time I would use a number 1 plain tip for the faces, and a number 2 tip for the bigger stuff.

Eggplant Pizza

Every once in a while my half-baked ideas become fully cooked, and turn out to be quite delish. I do very much miss pizza, or pizza related foods sometimes; this being said - nothing compares to the real deal.  Nothing.  You can come to a pretty delicious alternative though.
I've made eggplant pizzas before, however they were always soggy.  I've even tried it with a crunchy corn flake cereal.  The trick I have discovered (although I'm sure other people have discovered it before me) is to fry up the battered eggplant before putting the toppings on/baking it.  Genius!  Maybe not the healthiest thing ever, but certainly a less painful alternative to calling for delivery.

Small eggplants cut lengthwise work as well.

You will need:


1/4 cup brown rice flour
1/4 cup corn flour
1 tbsp corn starch
Pinch of dried oregano
Pinch of salt
Pinch of pepper
1 -2 eggs
1 large eggplant cut into rounds
Grated vegan cheddar/goats cheddar/real cheese 
5 cherry tomatoes cut into rounds
1/4 cup diced onion
5 large basil leaves cut lengthwise in half
Vegetable oil


Preheat the oven to 350º.  In a large skillet or pan, heat a few good glugs of vegetable oil on medium heat.  Whisk the egg in a medium sized bowl.  In a large bowl, mix the flours, starch, oregano, salt and pepper.  Dip the eggplant into the egg making sure to cover well.  Put the egg covered eggplant into the flour mixture.  Place flour covered eggplant pieces into the pan, frying on each side for about 2 minutes, or until each side is golden in colour.  Place fried eggplant onto a baking sheet.  Cover the pieces with the tomato, onion, cheese and basil.  Bake for about 10 minutes, or until the cheese is melted.  

May Long Weekend Healthy Treats

Sometimes I use long weekends as an excuse for poor nutrition choices, as it's hard to get away from all that delicious junk food.  I am a junk food - junkie and can admit it with relatively no shame.  The shame comes in the form of feeling pretty crummy when I jump on the scale after the debauchery, or in the way I feel at work after said weekends.


A bit of inspiration came from a recent grocery shop, buying up all the nice looking fresh produce my eyes could see.  Almost every item gave me some pretty wonderful ideas that will both quell the cravings of sugar and carbs, and keep me feeling pretty good about my weekend food choices.


Recipe Number One:


Egg-less Milk-less Chocolate Pudding

Looks and tastes like the dairy big brother.

1 300g package of soft or silken tofu
1 nice ripe avocado 
1 heaping tbsp cocoa powder
2 tbsps agave nectar


In a food processor or powerful blender (I'm using my trusty Magic Bullet), blend up the avocado to be a super smooth consistency.  Add in the tofu, cocoa and agave; blend until completely incorporated.  Empty the contents of the blender or the food processor into a bowl, cover and refrigerate until ready to eat.  Easy.  Delicious.  You almost won't believe it's not pudding.


Recipe Number Two:


Apple Chips

2 crisp apples (Royal Gala are beautiful and readily available)
Cinnamon for sprinkling
Brown Sugar for sprinkling (optional)


Preheat oven to 225º.  Core the apples (optional), and very thinly slice them into rounds. from stem end to the bum end.  Lay them flat making sure not to overlap any on a parchment paper lined baking sheet.  Bake until golden and crispy.  The amount of baking time will greatly depend on your oven, and how crunchy you'd like your chips to be.  Start with an hour and work from there.


If you don't mind a sweeter apple chip but don't want to make the recipe with refined sugar, you can add a few tablespoons of agave nectar or honey to about 4 cups of water.  Boil the mixture, let cool, and add the apples.  Let the mixture sit for a few hours, or over night in the refrigerator.  To avoid having the apples brown, you can sprinkle them with some lemon juice.  Pat the apples dry before putting them in the oven.

Cinnamon Raisin Tea Biscuits

Ahhhh...to blog again!  It feels like it has been too long. I was feeling the need for a tea biscuit, it was a craving I just couldn't get rid of; a carbohydrate monkey on my back that just couldn't be convinced to let go.  It all started last week in class, when we made the gluten big brother to my reformed recipe.  It smelled divine, I just couldn't eat it without my gut crying and carrying on like a 2 year old.  


 This recipe is a successful first attempt at producing something from school in a gluten free fashion.  They're almost as amazing as the gluten version.  You will need a kitchen scale to be able to make them though.  When I have some more time, I will certainly re-post in cups and tablespoon measurements (the rough conversion is here for use, but cannot be guaranteed to work perfectly).  




600 g all purpose GF (3 3/4 cup)
30 g baking powder  (3 tsp)
10 g salt (generous tsp)
125 g butter (1/2 cup plus 2 tbsps) at room temperature
300 ml milk (almond works well if you're looking for dairy free)
2 eggs at room temperature
125 g sugar (scant 1/2 cup)
1 tbsp cinnamon
125 g raisins (1 cup)
Extra all purpose GF to roll dough


Preheat the oven to 350º.  Sift the flour baking powder and salt into a large bowl.   Pour your milk into a medium sized bowl, crack in the eggs and whisk until mixed; add the sugar/cinnamon and mix well.  Add the butter into the flour mixture, mixing well with your fingers (mixture should resemble small bread crumbs), add that to your stand mixer bowl when mealy.  Pour the raisins into the flour and butter mixture and turn mixer onto a stir setting, once the raisins are incorporated slowly pour in the egg/milk/sugar mix. Mix for about a minute (or until everything is evenly mixed together).  


Flour your work space, and kneed the dough a few times.  Roll out and cut into desired shapes (the dough should be about an inch in height).  Place cutouts onto an un-greased cookie sheet.  Bake for half an hour, switching your trays half way through if they don't fit on the same cookie sheet.  Yields about 18 tea biscuits.  

Spread some butter on top and enjoy!

Holy Granoli ...

As of lately (although this research has been around for many a year), refined sugar has had a very bad wrap.  Even small amounts in our diet can be considered "lethal" by some anti-sugar fanatics.  It's no news that refined sugar can cause diabetes and tooth decay, but what else?  I've read quite a few articles about the subject, and I wanted to find one that was easily understood when it came down to simplifying the breakdown of sugars.

Since I have been been avoiding foods and drinks with refined sugar, a very interesting realization dawned on me; Sugar is addictive and it is in everything. Originally when I went from 195 lbs down to the 130 I am today, the fastest way to lose was true diligence in making sure my diet was no more than 30 grams of sugar a day (this included drinks, breads, pre-prepared foods).  This was also the point in time when I realized that gluten and dairy was my guts arch nemesis.  It certainly feels nice to have much more energy and relatively no more gut pain.  

In light of finding ways to make things delicious without the aide of refined sugars, here is a recipe for yummy granola I recently concocted.  This recipe calls for honey which is still mainly fructose and glucose, however it has not been processed (as long as you are buying unpasteurized/raw honey).  Honey also maintains some particles of antioxidants and trace amounts of vitamin C and Catalase.  Sugar on the other hand is a completely empty calorie that can cause free radical damage in the human body.

Holy Granoli

3 cups rolled oats

1 cup slivered almonds

1 cup walnut pieces 

1 cup shredded coconut

1/2 cup flax seeds

1/2 cup raw (unpasteurized) honey

1/4 cup vegetable oil

pinch of salt

1 cup raisins

Preheat the oven to 250º.  In a large bowl, mix the oats, nuts, coconut and flax seeds together.  In a separate bowl, combine the vegetable oil, honey and salt.  Combine the honey mixture and oat mixture, mix well.  Spread the mix out onto 2 cookie sheets.  Bake for an 1 hour 15 minutes, making sure to stir the granola a few times during the baking process to ensure even baking and colour.  Let cool before mixing in the raisins. Store in an airtight container.

Perfect on top of yogurt!

Home Sweet Home

Ok, so I haven't actually gone anywhere, however it certainly seems like I was on a long kitchenless journey.  My cleanse is complete as of today, and one of the first things I did (after work of course) is bake something!  It's the same recipe for my Vanilla Lavender Tiny Cakes, but I wanted to play around with flavors.  This idea came to me while daydreaming of food during my most unpleasant; yet acutely effective cleanse.  Lemon Cardamom Tiny Cakes. The flavors just mesh so well together, and give this beautiful refreshing taste.  I think I may even revisit this in the form of a cupcake.  I do warn that Cardamom is a bit pricey, but definitely worth the flavor.

  


Lemon Cardamom Tiny Cake Recipe:


2 large eggs at room temperature
3/4 cup fine sugar
1 1/2 cups all purpose GF
2 tsp baking powder
1/2 tsp xanthan gum
1 tsp cardamom
1 tbsp fresh squeezed lemon juice
1 tsp lemon juice (for icing)


Preheat oven to 350º.  Line a muffin tin with liners.  With a stand mixer, beat the eggs and sugar for up to 5 minutes; or until they are really thick and creamy.  In a separate bowl, mix the flower, baking powder, xanthan gum and cardamom.  Once your eggs/sugar are super thick, fold in the flower mix and lemon juice.  Spoon into your muffin tin and bake for 15 mins or until golden on the top.  Once baked, cool completely before cutting a nice sized hole into the tops of the cakes.  Fill with buttercream icing and put the tops back on over the icing.  I cut the tops in half and arrange them in fun ways.


Buttercream:


I just want to note that I don't like a super sweet icing, so I use a pretty small amount of confectioners sugar.


2/3 cup icing sugar
1 cup unsalted butter softened


Beat the sugar and butter in a large bowl for a few minutes, until the mixture is well blended.

Pancakes!

Oh dear sweet delicious breakfast food, it's one of the things I've missed the most on Sunday mornings; Pancakes.  It's been quite the road traversed, trying to find a decent gluten free pancake concoction.  I've read blogs, looked in cook books, substituted flours for other recipes.  Everything seemed to be gooey, burney, or just plain ick.  I've even tried the Bob's Red Mill gluten free pancake mix.  I find they are all pretty gooey on the inside.  Nothing gives that fluffy texture when you're lacking gluten.  

There is however a glimmer of hope in the form of almond flour.  It's pretty expensive though, which is the big downside.  If you're prepared to cough up the dough for some pan-dough ... here is a nice recipe that does work.  I just advise to really oil your pan after every batch you make, and make sure the temperature isn't too hot (low/med), or the cakes will cook way too fast on the outside and leave you with goo on the inside.

Stacked up, jacked up!

Pancakes:

1 1/4 cups almond flour
1/2 cup corn starch
2 tsps baking powder
1/2 tsp salt
2 tbsps sugar ( I will try it with agave or honey next time and report)
1/4 cup unsweetened applesauce 
2 tbsps olive oil
1/2 cup milk

Oil your pan and heat to medium/low.  Spoon in the pancake mix, helping the batter form into a circle.  The batter does stick a bit, but if you are patient, and slide your spatula underneath the cakes when they're almost ready to be flipped it works just fine.  Cook on first side until bubbly, flip, and keep checking for that nice golden brown colour.  Serve.  Eat.  Enjoy.

Spring Mix

I'm already seeing some very positive results in the levels of inflammation in my body and the lack of recurring acne.  After speaking with my colleague about inflammatory foods, it makes sense that cutting dairy, gluten, and refined sugars would help. I've researched into how dairy can exacerbate inflammatory processes and bog down your lymph vessels (mind you, this process does not occur in everybody).  I'm just so happy to see that my almost always edematic ankle is slim and beautiful again.  


Today for lunch I will be eating a delightfully colourful salad that is a-ok for my tummy.


You will need:


1 nice handful of fresh yellow or green beans, ends removed 
1 nice handful of sweet peas 
1 bunch of sliced radishes (slices don't have to be too thin)
1 bunch of dill (to taste of course) chopped
1 bunch of parsley (to taste) chopped
2 yellow or orange tomatoes 
Olive Oil 
1/2 lemon squished for all its juice


Bring a pot full of water to a boil with a bit of salt in it.  Add the yellow beans and whole peas, and blanche for about 2 minutes.  Empty the veggies into a colander, and douse with cold water.  In a large bowl mix up the beans, peas, tomatoes, and radishes.  To make the dressing, pour some olive oil into a container you can seal (amount depends on your taste for dressings, and how much salad you are making).  Add your lemon juice, chopped dill and parsley, salt and pepper to taste.  Shake Shake Shake Shake Shake.  Pour the dressing over the salad et voila!  Delish!

The Curse of Cleansing

I have not been writing about baking or making much over the past few days, as I have been putting myself through a grueling cleanse.  My insanity comes with some reason though, as my gut has not been so happy with my overload in sugars, milk products and probably some gluten in there.  I'm stripping my intake to a bare minimum of green leafy vegetables (which I am thankful is not a trigger for me), skinless chicken or fish, and hard fruit (pears or apples).  Any grain I ingest is at lunch time and is brown long grain rice, or 1 cheat day of sticky rice with sushi.  


In the mean time, I have been dreaming up different things I'm going to bake next week when I'm finished with this special kind of hell.  I'm actually starting a baking class at our local culinary school this Saturday.  I'm very excited to impart some knowledge when class is done.


I did learn an important lesson over the weekend about yeast, and bread-baking.  I followed the recipe perfectly, but my bread just didn't rise like it should have.  It ended up being delicious out of the oven, and more like a beer bread, but not lighter and fluffier like I had expected.  My mistake as it turns out was in the instructions.  My recipe said to mix all the dry ingredients together (including the yeast), but didn't specify to first soak the yeast (like the Flieschmann's yeast packet says to do).  I remember wondering what to do in that situation, but decided to throw everything together like the recipe had said.  It wasn't all bad, but I've learned that you must soak the yeast.  I will be making another attempt at the delicious sage garlic bread (adding the sage and garlic was my idea, instead of raisins):


Brioche Loaf (GF):


1/2 cup 2% milk
1 extra large egg, room temperature
2 1/2 cups all purpose GF flour
1 tsp xanthan gum
1 tsp salt
2 tbsps superfine sugar
1/3 oz package active dry yeast
7 oz unsalted butter, chilled and cubed
1/2 cup raisins (I used garlic and sage instead)


Lightly oil a 9x5 inch loaf pan.  In a small pan, warm the milk with 1/3 cup of water, add the egg and beat a bit. In a large bowl put the flour, xanthan gum, salt, sugar, and yeast together and mix well.  Cut in the butter until it resembles small pieces.  Make a well in the center of your dry ingredients, add the raisins (or garlic/sage) and the milk/egg mixture.  Fold the ingredients together just a bit; it will still be a lumpy texture.  Spoon the mixture into the oiled pan and lay a piece of plastic wrap over top of the mixture and flatten down.  Cover with plastic wrap and let sit in a warm place for an hour.  When risen, heat the oven to 400º.  Bake for 25-30 minutes, or until golden on the outside.  

Homemade Tomato Sauce

Hearty meat sauce on a bed of spaghetti squash. 

Making your own tomato sauce is pretty time consuming, but quite a simple dish to prep for.  It's a nice weekend or day-off sort of meal to make for the family.  If you are feeling brave, and enjoy having things in the crock pot while you work, you can always prep the night before, or morning of.  I have not done this recipe in the crock pot, but I'm fairly certain it would work just lovely. 


4-5 nice sized cloves of garlic diced
2 small onions finely chopped
1 small carrot finely chopped
1 celery stick finely chopped
1 green pepper finely chopped
8-10 tomatoes with skins removed* and diced
1 lb of lean ground beef
1 cup red wine
A good handful of fresh basil chopped
Tbsp fresh chopped oregano
A few sprigs of fresh parsley chopped
Salt and pepper to taste


Brown the ground beef, drain fat and set aside. Pour about 2 tbsps of olive oil in a large pot over medium heat.  Add the garlic, onion, carrot and celery.  Cook veggies for 5 minutes, or until soft.  Add the tomato and herbs, stir well and let simmer uncovered for another 5 minutes before adding the ground beef and wine.  Turn down the heat to a low setting, cover the pot and let simmer for at least an hour, stirring occasionally.  Add salt, pepper, and red pepper flakes to taste.  Serve on a bed of spaghetti squash, rice or corn pasta.




*Skinning tomatoes is pretty darned easy.  Score the bums of each tomato with a little X (not the end where the stem would come out), place them in a bowl and pour boiling water enough to cover the tomatoes.  Place some Saran wrap over the bowl and wait for about 5 minutes.  Carefully take a tomato out and peel back the skin starting from the X down toward the stem end (using a towel for this part saves your hands from getting burned).  If the peel gets a bit tough, just peel away with a paring knife. 

Vanilla Lavender Tiny Cakes

I keep conceptualising delicious offerings, often when I'm on the bus or at work.  I found dried lavender when I was at the Sobey's next door to my clinic so naturally I bought it because it was interesting and strange to me.  I wasn't really sure what I'd do with it, but here is just one idea of what I'm sure will be many.  Vanilla lavender tiny cakes.  I can't call them cupcakes (even though they are in a cup) because it's like a sweet biscuit.  

Just a touch of butter cream icing to finish them off.

To infuse the biscuits with the scent and subtle flavor of the lavender, I poured about 2 tbsps of boiling water over 1/4 of a tsp of dried lavender, and let it sit/cool.  When I was mixing the cake ingredients I added the water and lavender bits.  It smelled pretty awesome in the oven!

Swiss Chard and Chickpea Soup

Swiss Chard, (sh:ard) a green leafy vegetable known for it's high mineral and dietary fiber content.  High in vitamins A, K and C.

I decided to make some last-of-the-season comfort food. I really love making this recipe because it makes the kitchen smell so good, and I know that in a short time I will be having a delightfully healthy meal. Whatever we don't eat, I freeze for another day.  A very simple, and very nutritious meal.  

Another kiddy approved dish that didn't require bribery to finish.

You will need:

4 or so cloves of diced up garlic

1 medium sized onion

2 small carrots diced

1 bunch of Swiss Chard ripped off the stem and shredded finely

1 can of diced tomatoes

1 can chickpeas drained and rinsed

1 quart of vegetable broth or chicken broth (I use chicken)

Salt and pepper to taste

Seasoning to taste

Heat a few tbsps of olive oil in the bottom of a large pot on medium (enough to roughly cover the chopped veggies).   Add your chopped garlic, onion and carrot - cook for about 5 minutes, or until the onion and carrot have softened up a bit.  Add a pinch of salt and pepper, and whatever seasoning you might like.  I add thyme, red pepper flakes, and a bit of basil.  Stir in your shredded chard and cook for just a few minutes until softened.  Once the chard is soft, add the tomatoes, chickpeas and broth.  I usually throw in a bay leaf or two at this point as well.

Let the soup come to a rolling boil over medium heat for about 5 minutes, cover and simmer on low for 20 minutes.  Serve with red pepper flakes and a sprinkle of parmesan.

Perfectly Parchment

The parchment easily peels away like a cupcake paper.

This idea came to me while waiting in line at Starbucks just staring at all the yummy treats lined up before you pay for your drink.  They have these glorious looking muffins that are baked in parchment, instead of a traditional muffin paper.  I thought it would be pretty cute to bake some mini - cupcakes using the same concept.  

Just cut squares of parchment, but big enough to fit your cake batter, and still come out of the cupcake mold.  Push the parchment down into the mold so it keeps a bit of the shape.  Fill with your batter just over half way, and gravity will do the rest to bring everything into a proper position.  Bake at your normal 350º for about 12 - 15 minutes for the mini cupcakes (less in a convection), and about 18 - 20 minutes for regular sized cupcakes.  Test with a toothpick.  If it comes out clean, the cakes are done.  Cool on a wire rack before icing.    

Piping makes icing these babies quick and easy.

Post Easter Eating

If you're anything like me, you've probably had your fair share of Cadbury Mini Eggs, assorted chocolate, cookies and cupcakes over the Easter long weekend.  In honor of everyone trying to get back on track, I will put up the recipe my dad came up with to accommodate my fragile stomach.  It's super easy, pretty darned yummy, and quick to prep.


I apologize in advance for no photographs this time.  I do promise to post both a home made pasta sauce recipe, and the how-to on these.  It's very easy though, and google can be a visual aid for now.


Pasta Free Cannelloni:


A few sprigs of cilantro finely chopped
A few handfuls of baby spinach finely chopped
Lean ground chicken (beef, turkey, veggie ground round)
1 container of ricotta cheese
1 jar of your favorite pasta sauce (Classico Spinach and Cheese is delish)
1 package of rice tortilla shells (Food For Life makes a brown rice version)


Preheat oven to 375º. Lightly oil a rectangular casserole dish (or square for fewer people).  Cook the ground meat in a skillet or fry pan until just cooked and lightly browned.  You can add any seasoning at this point, salt & pepper, basil, oregano etc.  Once the meat is cooked and cooled a bit, mix it in a large bowl with the cilantro, baby spinach, and ricotta cheese.  Take a tortilla shell, and add a bit of your mixture to one end of the shell.  Carefully roll the mixture nice and tightly folding in the ends so your shell resembles a cannelloni, lay horizontally in your casserole dish. Repeat until you have either run out of shells, or mixture.  Spread the pasta sauce all over the cannelloni, covering them completely.  If you have any left over mixture, you can sprinkle that on the top. Cover with tinfoil, and bake for about 20 - 30 minutes (or until heated the whole way through), uncover in the last 10 minutes or so.