Tag Archives: gluten free

Gluten Free Double Chocolate Orange Biscotti


If we’re being honest, any time of the year is a good time for cookies, but the start of Fall seems like an especially good time for cookies that are meant to enjoyed with a cup of coffee, tea, or hot cocoa.

This little cookie is inspired by the season and full of flavor, so really 1 or 2 (or 3 or 4) is enough.

Gluten Free Double Chocolate Orange Biscotti
Ingredients
1 cup blanched almond flour
2 tablespoons cocoa powder
1 tablespoon GF corn starch
1/4 teaspoon of baking soda
1/8 teaspoon of Kosher salt
½ teaspoon baking soda
1 tablespoon of agave nectar
1 tablespoon of fresh orange juice
1/8 cup dark chocolate chips
1/8 cup pistachio nuts
1/4 teaspoon orange zest
Sprinkle of sugar
Set oven to 350 degrees
 
In the bowl of a food processor combine the almond flour, cocoa powder, corn starch, baking soda and salt.  The ingredients will pulse to be even finer and fully integrated.
 
 
Then add the orange juice and the agave syrup and pulse again until the ingredients start to form together into a ball. (Helpful hint: scrape with a spoon the batter away from the edges).  Add the pistachio nuts, the chocolate chips and orange zest and pulse one more time.
 
 
Pour all of the ingredients onto a cookie sheet with parchment paper.  Use your hands, or the parchment paper to guide the dough into a loaf shape, about an inch tall and 8-10″ long.  Bake in the oven for 15 minutes at 350 degrees.
 
After 15 minutes, remove the pan from the oven and allow to cool – for about 15 minutes.  Then with a sharp knife cut the loaf in a diagonal and if you’d a little extra sweetness, sprinkle with sugar.  Then separate the slices cookies by a few millimeters and rebake for another 15 minutes at 300 degrees.
 
 
Finally, you know what to do… eat and enjoy!
 
 

Hungry for the Weekend


Here is the current state of affairs in my life: DC, where we live, is currently under a heat advisory and warning of hyperthermia.  Two thoughts on that: one, I don’t ever recall that happening in the 18 years I lived in Florida, and two, I am guessing Firefox is underlining “hyperthemia” as a misspelled word because it is so rare!

Additionally my kitchen is an appliance graveyard.  I have a broken refrigerator, in the wall, a new one in the dining room, a hole in the wall that is too small for the ovens, and two dishwashers.

Needless to say, I am not doing too much cooking, and yes, I am very hungry for the weekend!

Caramel Apple Bites via Domesticali

This week’s Hungry for the Weekend features summer fare: ice cream, BBQ, grilling, and a rebuttal to America’s favorite treat, the s’more.

If you, like me, are hungry for the weekend please, enjoy these links:

Have a delicious weekend!

Gluten free Blueberry Crumble


We are having a major blueberry moment in our house.  Yesterday we went through two pints of blueberries.  That is a lot, FYI.  Luckily for us, blueberries are like natural vitamins for your body when you consider their health benefits: packed with cancer-fighting, anti-aging, eyesight-saving and disease-fighting antioxidants.

So, last weekend when we were having a BBQ Birthday party and my sister-in-law’s house I went for the perfect summer dessert, blueberry crumble, made gluten free and dairy free to accommodate everyone’s needs.

Ingredients: Blueberries, Lemon Juice, Sugar, Gluten Free Flour Mix

Ingredients
Filling:
2-3 pints of blueberries
1/4 lemon, squeezed
1 tbsp corn starch
1/4 cup sugar
1/4 brown sugar
 
Crumble:
1 egg
1 cup gluten free flour mix
1/4 cup sugar
1/4 cup brown sugar
1 tsp baking soda
4 tbsp dairy free “butter spread”
*Extra butter for pan

In a large bowl wash and rinse all of the blueberries, and keep an eye out for any pesky stems.  Shake to dry and then add the lemon juice, sugars and cornstarch.

Gently mix the berries and sugars and allow it to set for a few minutes.  The juice will begin to form, and the cornstarch will take effect to keep it from getting too thin.

After about 15 minutes pour the blueberries into a “buttered” pie dish and use the now empty bowl to prepare the crumble.  (Don’t bother washing the bowl, there is some goodness stuck to the sides!)

With your rings off, mix with your hands the flours, sugars, and egg.  The mix should be “crumbly” and hold a small shape if you were to pack it with your fingers.

Pour the topping on top of the blueberries, leaving about a half inch of blueberries at the edges.  Dot the top with small pieces of “butter”.

Bake in 350 degree oven for 40 minutes, or until the top is evenly browned and the blueberries’ juice is bubbling and bright.

Sooo good!

Share this with friends, family, or eat it all by yourself – this is a perfect, healthy forkful of summer in every bite!

Hungry for the Weekend


This was quite a week in food, our beloved food pyramid turned into a plate,  and I spent a lot of time thinking about how I too could be eating healthier, and living healthier. Summer is a funny time, the fruits and vegetables are at their best, but they are often being lured into some creamy dips, or the warm, flaky crust of a pie shell.

I am excited for the weekend, and everything that it brings: dinners with friends, time with family, baking adventures and trips to the farmers’ market.

If you’re winding down your week and also “hungry” for the weekend, here are some great links to check out:

Gluten Free Donuts - Shut Your Mouth! (And Chew)

Have a delicious weekend!

What I Ate This Week


No, no, fear not, this is not like in the tabloids where celebrities share that they ate a (brown) rice cake and half a grapefruit.  I am sharing what we ate for dinner because this week we went gluten free.  

Why gluten free?  That is a good question… In part because there are some murmurs that a gluten free diet can be beneficial to your health and also because by changing up the diet for one week forced me to be more conscientious about what I was eating, and how.
Here is what I ate and also some tips to survive…

Monday: Roasted Carrots + Potatoes and Lean Beef (from Mark’s mom)  It is always great to be able to start the week with some pre-prepared meals and roasted carrots and potatoes are a low-prep item that allows you to take care of other things while they bake.
Tuesday: Ham + Eggs Omelet and Asparagus.  An omelet with a slice of ham folded inside adds a lot of flavor and extra protein when I was making a dinner for one.  Quickly blanched asparagus is a healthy and fast way to get some greens.

Wednesday: Quinoa + Collard Greens with Balsamic Grilled Chicken.  This is a favorite new way to prepare chicken: skinless breasts, pounded thin and then covered first with a tablespoon of balsamic vinegar and then 1/2 tablespoon of extra virgin olive oil.  Cooked for 5-6 minutes on each side in a large pan. 

Thursday: Curried Coconut Carrot Soup with Mary’s Gone Crackers Herb Crackers + Quinoa with Artichoke and SpinachQuinoa is the fastest way to get that starchy, filling feeling on a gluten free diet and that is why late on a Thursday night I made this again, instead of risotto as originally planned.  This soup was a huge, HUGE hit.  Recipe is below.
Adapated from Chow.com
Ingredients: 1 onion, 1 cup of chopped celery (about 4-5 stalks), 1 box of chicken or vegetable stock (4 cups), 1 can of light coconut milk, 1 cup water, 10 large carrots (peeled and chopped), 2 tsps of curry powder, 1/4 tsp tumeric, 1/4 tsp nutmeg, 1/4 cumin, 1/2 tsp cinnamon.  
Drizzle a bit of olive oil.  Saute onions, celery until softened.  
Add the chicken stock and coconut milk and water.  
Add the carrots, boil covered until carrots are softened.
Blend.  Serve.  So simple – beyond, beyond, beyond good!

Image from Chow.com
Friday: Baked Salmon + Polenta + Grilled Eggplant  – Success is pending, but this is an old faithful recipe, so I am pretty confident.

What I learned: not being able to grab a piece a bread while I cook, or a handful of cereal, (or cookies!) made me slow down to think about what I was eating, how I was cooking and what I really wanted.  I worried it would be difficult, but it was fun and a worthwhile mental exercise and cooking challenge.
Ultimately there was nothing that I made that was outside of my repertoire but there was also no hitting the easy button with a box of pasta, or pizza.  Did I miss cookies?  Yes, sometimes, but I also loved the fresh oranges, apple slices, grapes and dates that very healthily filled that void.
This was a great challenge and I would be open to trying more food challenges in the future.
Are there any foods that you could not give up?