December 12, 2011

Gluten Free Whole Grain Cornbread Muffins


 I adapted this recipe from www.thebakingbeauties.com
 
1/4 cup Earth Balance Soy Free Margarine or Organic Coconut Oil
1/4 cup Olive Oil 
2 Eggs-*for egg substitute see note below
1/3 cup Raw Coconut Crystals, Fructose, or Xylitol - to substitute honey see below
1 cup Almond Milk, or milk of your choice
1 Tbs  Pure Lemon Juice
1 tsp Vanilla - I use McCormick
1 cup Cornmeal (I like to use Arrowhead Mill's Organic Blue Cornmeal)
1/2 cup Millet Flour
1/4 cup Sorghum Flour
1/4 cup flaxmeal
2 Tbs  Brown Rice Flour or Coconut Flour (optional)
1 tsp  Xanthan Gum
1/4 tsp  Sea Salt
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda

Preheat oven to 350. Spray muffin tin with oil.
Place lemon juice in a cup or bowl. Add milk, stir and let sit for 5 minutes to curdle.
Using a microwave, melt margarine or coconut oil in a large glass bowl. Remove and stir in olive oil, vanilla, sugar, then eggs. Pour in milk and stir. The next step is very important so you don't over mix the muffins. Add in the dry ingredients and only mix just until moistened. Mix should resemble very thick pancake like batter. Spoon into prepared muffin tin.
Bake for 20 minutes. Makes 12 muffins.

*Note: Egg Substitute - Use one of the following:
1/4 cup applesauce + an extra 1 1/2 tsp baking powder
1 1/2 Tb Flaxmeal stirred into 1/4 cup water- heat until boiling, cool, then add to recipe
1 1/2 Tb Gelatin stirred into 1/4 cup warm water (let sit to thicken then add to recipe)

Honey:
Since honey is a liquid you need to reduce the amount of liquid in the recipe to compensate.
Simply reduce the almond milk by 1/3 of a cup (you would use 2/3 cup almond milk) and add 1/3 cup honey to the recipe. 

June 23, 2011

Low Glycemic Gluten Free Brownie Mousse Torte


Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Use Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Chocolate Mousse Filling:
1 ½ cups 1% Milk, Non Sweetened Almond Milk. or low fat milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted.
Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a
whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 egg yolks in a bowl. Slowly add 2
tablespoons of the hot chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture
into the pan of hot chocolate and whisk until smooth. Place back on burner. Stir with a wire whisk until
mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool & refrigerate
until ready to use. .
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water in the microwave stirring every minute until melted. Mix in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted
pan,15-20 minutes for cupcakes, donuts, or cookie sheet. Cool in pan for 15 minutes

May 28, 2011

Gluten Free Apple Butter Granola Bars


1/4    cup  Knudsen Organic Apple Butter
3/4    cup  Raw Almonds, sliced
1/2    cup  Walnuts, chopped
1/2    cup  Unsweetened Coconut,shredded
1/2    cup  Raisins
1/2    cup  Fructose or Xylitol
  2            Eggs, free range
1/4   cup  Ground Flax seed or Flaxmeal
1      TB   Vanilla, McCormick brand
1/8   tsp   Ground Cloves, McCormick brand
1 1/2 TB  Ground Cinnamon, McCormick brand
Extra ground cinnamon and cloves to sprinkle on top

Preheat oven to 350 degrees.

In a large mixing bowl stir together the apple butter, eggs, and vanilla.
Mix in the cinnamon, cloves, and fructose. Add the almonds, walnuts, coconut, and flax meal. Stir well to combine then add the raisins and stir until well mixed.
Spray 9 x 13 baking pan with oil. Spread applesauce mixture in pan using a spatula or knife. Generously sprinkle cinnamon and cloves on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

May 15, 2011

Almost Mrs. Field's Cookies - Revisited

Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free

Original recipe:            My Alterations:
1 cup   Butter                 1  cup Earth Balance dairy free, soy free buttery spread
1 cup  Sugar                  
1  cup Fructose or Xylitol
1 cup  Brown sugar      
1  cup Organic Brown Sugar or Coconut Sugar
2 eggs                            
6  Tb Applesauce + 2 tsp Baking Powder OR 2 tsp EnerG        Gluten Free Egg Replacement Powder + 2 Tb Warm Water
1 Tb   Vanilla                   2  Tb McCormick Vanilla
2 cups Flour                  
2  cups Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal       
2½ cups Bob's Red Mill Gluten Free Oats (for oat free substitute quinoa flakes)
1/2  tsp   Salt                  
½ tsp Sea Salt
1 tsp   Baking Powder  
2 tsp Rumford Aluminum-Free Baking Powder       
1 tsp   Baking Soda       1 tsp Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips  10 oz Enjoy Life gluten free, dairy free Chocolate Chips        
8 oz Hershey Candy Bar, chopped 
(omit)
3 cups Chopped Nuts    
(omit)

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch, and 1 Tb xanthan  gum.


Directions:
Preheat oven to 375 degrees.
(If using egg replacer: Stir egg replacer into warm water and let sit 5 minutes to thicken) 
In mixer or by hand, cream butter and sugars together in a large bowl. Add applesauce and baking powder or thickened egg replacer. Mix well then add vanilla. With mixer on low add flour mix, salt, baking powder & baking soda. When combined, slowly pour in oats or quinoa flakes 1/2 cup at a time. Mix well then stir in chocolate chips. 

Using a teaspoon, drop dough onto a greased cookie sheet. Wet your hands with water and press down the center of each cookie similar to what you would do with a fork if you were making peanut butter cookies. Bake 8-10 minutes. Do not over bake. Cookies will be slightly brown around the edges when done. If you want crispier cookies let completely brown. Cool on cookie sheet for 5 minutes then remove to a cooling rack. When cool store in an air tight container. Makes 2 1/2 dozen cookies depending on the size.



April 30, 2011

Gluten Free Low Glycemic Apple Cinnamon Granola Bars



¾ cup unsweetened Applesauce
¾ cup raw Almonds, sliced
1 cup Walnuts, chopped
½ cup Coconut, shredded
½ cup Raisins
½ cup Ghiradelli Dark Chocolate Chips
½ cup Fructose or Xylitol
2 Eggs, free range
1 Tb Vanilla, McCormick brand
¼ cup ground Flaxseed
1/8 tsp. ground Cloves McCormick brand
1½ Tb ground Cinnamon, McCormick brand
extra cinnamon to sprinkle on top


Preheat oven to 350 degrees.
In a large mixing bowl stir together the applesauce, eggs, vanilla,
cinnamon, cloves, and fructose. Add in the almonds, walnuts, coconut,
and flax meal. Stir well to combine. Stir in the chocolate chips and
raisins. Spray 9 x 13 baking pan with oil. Spread applesauce mixture
in pan using a spatula or knife. Generously sprinkle cinnamon on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin
to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

April 15, 2011

Low Glycemic Gluten Free Thin Pizza



2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
1 cup Sorghum  or Garfava Flour
¼ cup Tapioca Flour
¼ cup Flax meal
½ cup Raw Almonds - Process in a blender until flour consistency or use Almond Meal (if you need to avoid nuts increase the sorghum flour to 1 1/2 cups.
3 Tb Olive Oil
1 tsp. Baking Powder (optional)
½ tsp. Oregano Leaves - Make sure your seasonings are gluten free! I use McCormick
½ tsp. Italian Seasoning - I use 5th seasons
¼ cup Grated Parmesan Cheese - I use Kraft
Pizza toppings of your choice –

Directions:
Directions: Preheat oven to 450°F.
Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until
foamy.
In a separate bowl, mix together salt, flours, baking powder, ground almonds (if used), and
seasonings.
Pour oil into mixing bowl then add yeast mixture. With mixer on low speed, gradually add
flour mixture to yeast. Turn mixer to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, sprinkle with
sorghum flour and gently smoothing out with spatula or with hands to fill the pan. Spray top of dough lightly with canola or olive oil. Sprinkle with parmesan cheese. With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the
dough. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with:
1. Gluten free pizza sauce.
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green peppers, and pineapple. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
3. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round

April 11, 2011

Low Glycemic Gluten Free Rasberry Brownies

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Rasberry - McCormick is gluten free
1 tsp Vanilla extract 
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Directions:
Preheat oven 350 degrees
Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.
Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.

January 3, 2011

Gluten Free Low Glycemic Chicken Taco Soup




2 boneless, skinless, chicken breasts
3 cups gluten free, free range Pacific Foods chicken broth
1 15 oz can S&W diced tomatoes
1 8 oz can S&W tomato sauce
3 15 oz cans S&W black beans, drained and rinsed
½ onion, chopped or 1 Tb onion flakes
2 TB McCormick chili powder
1 TB McCormick cumin
1 1/2 tsp McCormick oregano
Reduced fat Tillamook cheddar cheese, optional
Daisy low fat sour cream OR gluten free greek yogurt, optional

Directions:
In heavy cooking pot cover chicken breast with water. Boil for 20 minutes or until chicken can easily be separated with a fork. While chicken is cooking combine remaining ingredients in a large kettle and turn stove to medium.
Remove chicken onto a plate when done. Let cool 10 minutes. Using forks shred chicken and add to warm soup. Stir to combine. Turn temperature up and heat to a light boil. Let boil 5 minutes. Stir, reduce heat to simmer and simmer for 20 minutes. If desired, serve with shredded cheese and sour cream.