Sunday, December 26, 2010

Cheerful GF Chocolate Chip Cookies

These holiday goodies are perfect to give away to friends and neighbors and to eat yourself. I made a few batches this year to give away to co-workers and they looked as good as they tasted after packaging them in cute holiday wrap.

Pre-heat oven to 375 degrees

2 1/4 cups brown rice flour
1 tsp baking soda
1/2 tsp kosher or sea salt
1 cup melted organic butter
1 1/2 cups coconut or sucanet sugar
2 tsp gf vanilla extract
2 organic eggs
2 cups chocolate chips (I used Enjoy Life Semi Sweet Chocolate Chips which are gluten, dairy, nut, and soy free)

In large bowl mix together dry ingredients, in another bowl beat butter with eggs and vanilla and mix with dry ingredients. Lastly stir in the chocolate chips.

Spoon out cookie mix onto baking sheet lined with parchment paper and bake for 9-11 minutes or until golden brown.

Helpful tip: Place the cookie batter in the fridge for a couple of minutes to make it easier to spoon out and less likely to flatten out while baking.

You and your friends will love these mouth watering treats!

Tuesday, December 21, 2010

Organic GF Beet Latkes

This is such a great holiday dish! I love how it puts beets to good use because they are so affordable, abundant, and packed with nutrients. It is a traditional Jewish dish eaten during the holiday season but a must try for anyone at anytime! After my husband gave me a food processor for my birthday I was able to put it to good use right away. I will definitely be making this again even after the holiday season passes.

Ingredients (serves 4)
- 4 organic medium beets
- 2 organic carrots
- 2 organic stalks of celery
- 2 stalks of green onion
- 1 onion
- 2 organic eggs
- 1/2 cup brown rice flour
- Olive oil
- kosher or sea salt
- freshly ground black pepper

In a pre-heated oven at 450 degrees roast the beets in a baking dish filled with a little water at the bottom for about 45-60 minutes or until soft

This is where a food processor comes in handy but you do not need one to makes this, it will just take a little more elbow grease to get this done.

- Grate celery, carrots, and cooked and peeled beets either by hand or in a food processor.
- Press grated beets with a paper towel to draw out excess juice
- Dice onion
- Lightly beat eggs in a small bowl
- In a large bowl mix together all grated and chopped veggies with br flour, eggs, salt, and pepper

Add olive oil to cover the bottom of a large pan and turn on medium high heat to fry the latkes.
Roll latkes in golf ball sized balls and add to heated oil
After about 1 minute press the ball with a spatula to flatten
Cook on both sides for about 5 minutes each or until crispy

My husband and I ate this for dinner served over quinoa. You can also top it with a dollop of organic sour cream or cream fraiche and sprinkle with diced green onion. Try it as an appetizer or make a meal of it. Mmmmm, I can't wait to make this again!

Tis the Season to Enjoy!

Monday, December 13, 2010

GF Cranberry Almond Muffins

After making my blueberry muffins I wanted to try a more festive version to share at a holiday work party. I also wanted to share this with others who have a food allergy/intolerance or those who follow a vegan diet so I made it without dairy, butter, eggs, corn, soy, and gluten (of course). I used my homemade cranberry sauce and you would never be able to tell there was no butter, eggs, dairy, or processed sugar and flour in this delicious little Christmas treat!

This cranberry sauce is really simple to make and it only takes about 10 minutes to prepare. It is also really delicious and perfect with any holiday meal.

Cranberry Sauce
1 bag cranberries
1 pint blueberries
1 cup water
1/2 cup sucanet or coconut sugar
1 teas. cinnamon
lemon zest
1 Tbs. lemon juice

In a large saucepan add 1 cup water and 1 cup agave and bring to a boil. Add cranberries and blueberries and cook on medium heat for about 5 minutes. Add cinnamon, lemon zest, and lemon juice and cook on medium heat for 5 more minutes.

Preheat oven to 375 and bake for 22 minutes

In a large bowl mix together:
- 2 cups brown rice flour
- 1 cup almond meal
- 2 teas. kosher or sea salt
- 2 teas. baking soda
- 1 teas. cinnamon
- 1 cup sucanet or coconut sugar
- 1 cup unsweetened applesauce
- 1 cup almond or coconut milk
- 1 teas. vanilla
- 1 Tbs. unfiltered apple cider vinegar

Swirl in about 2 cups of the cranberry sauce to the mix

Spoon in cupcake pans and sprinkle the top with crushed almonds

You are going to love this tarty and perfectly sweet treat!

Friday, December 10, 2010

Organic Baked Beets with Sauteed Greens

I am always trying to find more ways to eat beets because of their high nutritional content and health benefits. Not only are they loaded with vitamins A, B1, B2, B6, C, and plenty of minerals but they are great for improving circulation, treating constipation, building healthy blood, and removing toxins from the body. Don't forget to eat the beet greens because they are full nutrients as well. These beautiful purple roots are known to treat and prevent conditions such as anemia, high blood pressure, cancer, constipation, ulcers, and much more. That is reason enough for me to want to eat them!

Follow this recipe for another delicious and nutritious meal

- 1 bunch organic beets with greens
- 1 bunch organic kale or collard greens
- unrefined extra-virgin olive oil
- 2 cloves organic garlic
- 1/2 organic onion
- kosher or sea salt
- ground black pepper

Pre-heat oven to 350
Wash beets and greens thoroughly
Remove stems and save the leafy greens
Chop beets into 2 inch pieces (I leave the skins on)
Place in baking dish with olive oil, salt, and pepper and bake for 45 minutes or until soft.

Chop onion and garlic
Chop beets greens and kale or collard greens

When the beets are done
Add 2 Tbs. olive oil to in a pan with onion and garlic
Cook for a couple of minutes and add the greens
Cook and stir until the greens are wilted.
Salt and pepper to taste.

Add the beets to the greens and serve with cooked quinoa.
I love the holiday colors in this tasty dish!

Friday, December 3, 2010

Guilt-Free Gluten-Free Blueberry Muffins

Back in the days before I was diagnosed with Celiac disease one of my favorite foods to splurge on was the Blueberry muffins at Souplantation Restaurant. After my quest began to cook any food that I loved or desired so that I could enjoy food again, I finally conquered the blueberry muffin. Not only is this delicious muffin gluten-free but it is corn, soy, dairy, egg, butter, and nut free as well. Making it free of all food intolerances and allergies not to mention Guilt Free too!

Your asking how did I do it? Below is the answer, and you will not believe how amazingly scrumptious it is until you make it and try it yourself. So get up and get to cooking!

Pre-heat oven to 325 degrees

In a large bowl combine
- 2 1/2 cups organic brown rice flour
- 1 cup organic ground flax seed
- 2 teas. baking soda
- 1 teas. salt
- 1 teas. cinnamon
- 1 Tbs. gluten free vanilla extract
- 1 cup organic unsweetened applesauce
- 3/4 cup grade B maple syrup
- 1 cup organic and unsweetened coconut or almond milk
- 10 ounces organic blueberries

Scoop into cupcake pans using unbleached cupcake papers.
Cook for 20 minutes.

This little super muffin is full of fiber, omega 3's, antioxidants, and pure love.
So Eat and Be Happy!