I have always loved granola and unfortunately most contain wheat germ. So off to the kitchen I go to figure out granola.
Well, I think the results were amazing! My new favorite breakfast, 1/2 cup with soy milk! It would be fantastic with yogurt.
The hardest thing for me to do without is bread. I love bread! Not only am I gluten free but I have a yeast allergy so absolutely NO bread. No rolls, no toast, no sandwiches, you get the picture.
Gluten free breads are not always what we remember. The taste and texture is just not there. I have tried some that turn out gummy in the center, all gluten free baked goods are moister. I have been told that others are like eating cardboard. Well, this one is FANTASTIC!!!
This is a moist, slightly sweet bread with a perfect texture. The flavor of the honey is perfect, it only needs a smear of butter. I can hardly wait for breakfast!
Today is our anniversary so I thought I would make my sweet husband a treat. He LOVES chocolate cake, orangecello and cream cheese icing so what could be better than to combine all three!
Cake:
1 stick unsalted butter, softened
2 cups granulated sugar
2 eggs
1 cup milk
1/2 cup warm water
1/2 Orangecello
2 tsp Orange extract
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons Xanthum Gum
1 3/4 cups Gluten Free all-pupose Flour
3/4 cup Cocoa
Cream butter and sugar, add eggs and all wet ingredients; Mix well. In a separate bowl combine dry ingredients and slowly add to the wet mixture till well blended. Batter will be thin.
Pour into 3 prepared cake pans. Bake 30 minutes in a 350 degree oven. Cool completely before icing.
Icing:
1 stick unsalted butter, softened
1 - 8 ounce package cream cheese, softened
1/3 cup Orangecello
1 teaspoon Orange extract
2/3 cup Cocoa
3 cups powdered sugar
Cream butter and cream cheese, add orange extract & Orangecello along with Cocoa and 1 cup powdered sugar; stir to combine. Add remaining powdered sugar, stir to combine and then blend well with electric mixer.
If it’s warm in your kitchen you will want to refridgerate the icing until the cake is ready. Frost each layer, top and sides. You might need a couple of toothpicks to keep the layers from sliding…it happens…just make sure you warn your family.
Enjoy!
We LOVE cake at my house, especially a not to sweet, super moist, full of flavor cake. This is the cake that is most requested by friends and my husband! I normally make it with Limoncello, but it can be made with your favorite spirit. We really like Orangecello or Bourbon and it makes a killer Rum cake!
2 sticks unsalted butter, at room temperature
2 cups white sugar
4 eggs
2 cups Flour, I use Bob’s Red Mill Gluten Free all-purpose
1 teaspoon Xanthum gum (only if making gluten free)
1/2 teaspoon Kosher salt
1/2 teaspoon Baking Powder
Zest of 1 lemon
1 Tablespoon lemon juice
1 teaspoon lemon extract
1/2 cup Limoncello or your favorite spirit
Cream butter and sugar. Add eggs, one at a time blending well after each. Combine dry ingredients in a separate bowl and add alternately with the liquid.
Put into a prepared bundt pan. (I use butter and almond flour in my pan)
Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes clean.
Allow to cool for 5-10 minutes before turning out onto a cake plate. Poke holes in cake and pour glaze over the top. You will have what seems like a lot of glaze but the cake will absorb it.
Glaze:
1/4 cup unsalted butter
3/4 cup white sugar
1 tablespoon lemon juice
1/4 cup water or juice if you are making Lemon or Orange cake
1/4 cup Limoncello or your favorite spirit
Bring butter, sugar, lemon juice and water to a boil over meium heat. Allow to boil for 1-2 minutes, turn off heat and stir in Limoncello. Let it sit and cool while the cake is baking.
Enjoy!
I’ve really been craving asian inspired dishes lately. I think mainly because they are so full of flavors and texures that I’m super satisfied when my meal is over. So today I decided that Lettuce Wraps were on the agenda for lunch. This was super easy and quick!!! I hope you all enjoy them as much as I did!
1 pound ground beef (I used 85% lean)
1 meduim onion, diced
1 large clove or 2 regular cloves of garlic, minced
1-2 tablespoons grape seed oil
Start the onions and garlic in oil over medium high heat, once the onions start to soften add the ground beef, crumbling as you add it to the skillet, and brown. Reduce heat.
Add:
1/4 teaspoon red pepper flakes
1 teaspoon fresh ginger, minced
2 tablespoons Tamari (gluten free Soy sauce)
Stir to combine then add:
1 (8 ounce) can water chestnuts, chopped
1 cup shredded or matchstick carrots
2 teaspoons dark sesame oil
Stir well and allow to continue to simmer for about 10 minutes. You want to slightly soften the carrot but not cook through.
Toppings:
Fresh Cilantro
Lime slices
Sesame Seeds
Using full lettuce leaves like a tortilla, spoon meat mixture in and top with sesame seeds, cilantro and lime juice.
YUMMY!!!!!!
Enjoy!!!!
We woke up this morning to much cooler temperatures! Coffee was delicious and I wanted to bake! I’ve been craving a sweet, breakfast bread but we are not quite ready for pumpkin and I’ve eaten a lot of bananas this summer so that was out of the question. Applesauce Bread it is and OH MY! it’s a good choice!
2 sticks Butter, softened
4 Eggs, at room temperature
1 cup Granulated Sugar
1/2 cup Brown Sugar
3 cups Applesauce
3 cups GF All-purpose Flour
2 teaspoons Xanthum Gum
1 tablespoon Baking Soda
1 teaspoon Salt
2 teaspoons Cinnamon
2 cups Walnuts, chopped
Stir butter and sugar until well blended. Add eggs one at a time mixing well after each addition, then stir in applesauce. Stir dry ingredients together in a separate bowl. Stir dry ingredients into wet until mixed. Add Walnuts and pour into prepared pans (buttered and floured, I like to use almond flour).
Bake at 350 degrees.
This recipe will make:
1 large bundt pan - Bake 1 hour 15 minutes
OR
2 large loafs - Bake 1 hour 15 minutes
OR
24 muffins - Bake 20-25 minutes
ENJOY!!!!
Well, it’s August. It’s too hot to bake and really too hot here in Arkansas to do much cooking of any kind.
I haven’t had a homemade cookie or baked anything since June! And we all know that being gluten-free doesn’t give us a lot of options. Don’t get me wrong I love the Mi-Del cookies, especially the arrowroot ones but they just aren’t the same as fresh from the oven.
A friend that we haven’t seen in a year or so, she moved to Idaho, called me on Thursday. She needed some t-shirts made, I own a screen printing business, and was going to be in town over the weekend. What was she needing shirts for?!?!? A gluten free bakery/baking mix business that a friend of hers owns!
She brought me treats! Chocolate Chip cookies!!!! Those were the best cookies I have had in a very long time! They were soft with the perfect cookie texture and appearance, browned just like cookies made with flour and not crumbly. So tasty that I just had to share!
‘Just Bee Gluten Free” www.justbeeglutenfree.com has a wide variety of fresh breads, muffins, cupcakes and cookies available on thier website and locally. She also has baking mixes available! Check out the website and read their story!
I’ll be ordering very soon!!!!
Enjoy!
I’ve tried many different versions of Blackberry Cobbler over the years. The blackberries are the easy part but that crust or topping can be a trick to get just right. Well friends, I think we have a winner with this one. The “cake” topping tastes a lot like a pound cake and is there anything better than a bowl of fruit with pound cake?!?! I think not!
Happy 4th of July!!!!
ENJOY!!!!!!
For the berries:
6 cups fresh or frozen blackberries
3 Tablespoons corn starch
1/2 cup sugar (I used Vanilla Sugar)
1 - 2 shots Blackberry Brandy
For the cake:
1 stick butter, softened
1 cup sugar (I used Vanilla Sugar)
2 large eggs
1 1/2 cups gluten free All Purpose Flour
1 teaspoon Xanthum Gum
1 1/2 teaspoon baking powder
1 cup Sour Cream
1/2 teaspoon baking soda
Start with the berries: Stir together sugar and cornstarch. In a large bowl place blackberries, pour brandy over top and then evenly pour sugar/cornstarch mixture and stir to coat blackberries. Pour into a 11 x 7 baking pan.
For the cake: Beat butter at medium speed until light and fluffy, gradually add sugar beating well. Add eggs 1 at a time, mixing well after each addition. Stir together flour, xanthum gum and baking powder in a separate bowl. Stir together sour cream and baking soda. Add flour mixture and sourcream mixture alternatly, incorporating well after each addition. Spoon evenly over berry mixture.
Bake @ 350 degrees for 45 minutes, cover loosely with foil and bake an additional 20 - 30 minutes or until a toothpick inserted in center comes out clean.
Vanilla Sugar
In a 2 quart glass canister, fill about half way with sugar, add a vanilla bean and finish filling with sugar. Let this sit for at least a few days before using.
I love the extra subtle flavor of vanilla this adds to just about anything.
ENJOY!!!!
Summertime and a busy household equals less stove time. We are eating a lot of fresh salads, both vegi and fruit. I hope all of you are enjoying the fresh summer garden yummys as well!
This morning as I am getting my day started, coffee in hand, watching the morning news and waking up I get a big shock via commercial.
Did you know that there was pancake batter in I-HOP’s omelettes? If I did, I have forgotten and for those of us with gluten issues this is an issue! An omelette is certainly soemthing that many of us would order. It should be a non-issue food, full of protein and lots of vegetables. I’m thankful that the I-HOP people are proud of the fact they put pancake batter in the omelettes and decided to make a commercial to that effect, especially since I am traveling this weekend.
Be aware my friends! Ask questions when you eat out!
Enjoy!
