Gluten-Free Strawberry Clafoutis

This lovely spring breakfast recipe was inspired by a clafoutis recipe I saw in Clotilde Dusoulier’s “The French Market Cookbook.” It’s one of my favorite cookbooks with fantastic menu ideas for all seasons.

Ingredients:

2/3 cup almond flour

1/2 cup gluten-free flour blend (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 cup cane sugar

1/4 tsp. xanthan gum (omit if you gf flour blend contains it already)

1 tbs. cornstarch

1 pinch of sea salt

3 large eggs

3/4 cup almond milk

1/2 tsp. almond extract

1 1/2 cup strawberries, hulled and sliced in half (if your berries are large, slice they in fourths)

Method of Preparation:

  1. Preheat the oven to 350 F. Grease a 8-inch square baking pan or round one of a similar size.
  2. In a large bowl, combine the gluten-free flour, almond flour, sugar, xanthan gum (if using), cornstarch and salt. Whisk to combine.
  3. Add the eggs to the bowl and whisk.
  4. Slowly add the milk and whisk to incorporate.
  5. Place the cut strawberries in the bottom of the baking dish.
  6. Pour the flour mixture over the strawberries.
  7. Bake 20-30 minutes or until set.
  8. Dust with confectioner’s sugar.

Gluten-Free Salted Apple Bread

As it turns out, spring has not arrived early and on this cold day, I found myself craving a rich apple bread to enjoy with a cup of tea. This bread was inspired by a recipe in the Ovenly cookbook, by Agatha Kulaga and Erin Patinkin.

Ingredients:

1/4 cup coconut oil, melted

1/4 cup unsalted butter, melted

3/4 cup almond milk

3/4 cup cane sugar

2 large eggs, room temp.

1/4 cup maple syrup

1/4 cup olive oil

1 tsp. vanilla extract

2 cups gluten free flour or your choice (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 cup almond flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. xanthan gum (omit if your mix contains it)

1 tsp. kosher salt

1/4 tsp. nutmeg

1/4 tsp. ginger

1 1/2 cup peeled, cored and cubed apples (1/2″ in size)

Salted oat topping (see below)

Method of Preparation:

  1. Preheat the oven to 375 F. Grease a 9 x 5 loaf pan.
  2. In a small saucepan, over low heat, melt the butter and coconut oil.
  3. In a large bowl, whisk the almond milk, sugar, eggs, maple syrup, vanilla and olive oil. Add the melted butter and coconut oil. Whisk until blended.
  4. In another bowl, whisk the gluten free flour, oats, almond flour, cinnamon, baking soda, baking powder, xanthan gum (if using), salt, nutmeg and ginger.
  5. Using a spatula, stir the milk mixture into the dry ingredients. Mix until almost combined and then fold in the apples. Mix until the apples are mixed in.
  6. Pour into a prepared pan. Top with the oat topping.
  7. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Salted Oat Topping:

  1. In a small sauce, melt 1 tbs. coconut oil.
  2. Add 1/2 cup oats and 1 tbs. almond meal.
  3. Stir to combine.

Gluten-Free Strawberry Cornmeal Muffins

I recently found some beautiful looking cornmeal from Songbird Farm in Maine. It’s made from Abenaki Flint corn which is uniquely adapted to New England’s short growing season. It’s slightly sweet and nutty with flecks of deep yellow and red. I have visions of spring in my mind this week so I decided to make strawberry muffins using this beautiful cornmeal.

Ingredients:

1 cup gluten-free flour blend of your choice

1 cup yellow cornmeal

2 tsp. baking powder

1/2 tsp. baking  soda

1/4 tsp. sea salt

1  5 oz. container of strawberry yogurt (I used Siggi’s brand)

1/2 cup honey

1/3 cup orange juice

1/3 cup grape seed or melted coconut oil

1 egg

1 cup chopped strawberries (about 1/4″ in size)

Method of Preparation:

  1. Preheat oven to 400 F.
  2. Grease or paper the muffin cups.
  3. In a large bowl, combine the gluten-free flour, cornmeal, baking powder, baking soda and salt.
  4. In a 2-cup measuring cup or small bowl, combine the yogurt, honey, orange juice, oil, and egg. Lightly whisk to combine.
  5. Mix the wet ingredients into the dry ingredients, stirring until just combined.
  6. Add the chopped strawberries and stir until distributed throughout the batter.
  7. Fill muffin cups 3/4 of the way full.
  8. Bake for 15-20 minutes or until a toothpick inserted in the center of one of the muffins comes out clean.
  9. Yield: 12 muffins

 

 

 

 

Gluten-free Lime Pound Cake

In these winter months when citrus fruits are at their best, I love to use them in cakes, muffins, tarts, salads and more. This recipe was adapted from the NY Times Key Lime Pound Cake by Kim Severson.

I used a gluten-free flour blend adapted from Dana at the minimalist baker: http://minimalistbaker.com/diy-gluten-free-flour-blend/.

Gluten-free Flour Blend

1 cup brown rice flour

1/2 cup almond flour

1/2 cup potato starch

1/4 cup white rice flour

1/4 cup tapioca flour

Blend together in a large bowl and store in a jar or zip lock bag

Ingredients:

1 cup unsalted butter (I used cultured butter for an extra tang)

2 cups gluten-free flour (see above)

1 1/2 tsp. baking powder

1/4 tsp. xanthan gum

4 oz. soy cream cheese

1 1/4 cups cane sugar

4 eggs, room temperature and lightly beaten

2 tbs. lime zest

1 tbs. lime juice

Glaze:

3/4 cup confectioner’s sugar

2-3 tbs. lime juice

Method of Preparation:

1. Grease and flour (using rice flour) a 9×5 loaf pan. Preheat oven to 350 F.

2. In the bowl of a mixer, cream the butter and soy cream cheese on medium speed for 1 minute. Scrape down the sides of the bowl. Gradually add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the beaten eggs, slowly and mix until incorporated. Scrape down the sides of the bowl with a spatula. Add the lime zest and mix for 30 seconds.

3. Add the dry ingredients alternately with the lime juice. Be sure to begin and end with the dry ingredients. Scrape the sides of the bowl and mix  until thoroughly incorporated.

4. Pour batter into the pan being careful not to overfill. You want 3/4-inch of space between the batter and top of the pan.

5. Bake on the middle rack of the oven for 45-60 minutes. Check the cake after 20 minutes and if it’s browning too quickly, cover the top loosely with foil. When the cake is done, a toothpick inserted in the middle will come out clean.

6. Cool for 30 minutes and then turn the cake out onto a rack. Prepare the glaze by whisking the confectioner’s sugar and lime juice until you have thick glaze. Pour it over the warm cake. Garnish with some lime zest. 8-10 servings

 

 

Steel Cut Oats with Cranberries and Orange

It’s that kind of day- dreary and cold. The whole family needed something to brighten the morning so I decided to combine two of my favorite things- oatmeal and cranberry sauce. I prepped the oats the night before using the tried and true Cooks Illustrated recipe (https://www.cooksillustrated.com/recipes/7020-ten-minute-steel-cut-oatmeal). I whipped up the cranberry sauce in the morning and topped it with some granola (see recipe in blog for homemade granola). This sauce is adapted from the Moosewood Restaurant’s Book of Desserts.

Ingredients:

2 cups cranberries (fresh or frozen)

1/4 cup dried apricots, chopped

1/3 cup honey or maple syrup (you may want more depending on your taste)

1 cup water

1 tsp. cinnamon

1 orange, zested and squeezed

3 1/2 tsp. arrowroot powder

*prepared gluten-free steel cut oats

Method of Preparation:

  1. Rinse cranberries and place in a small saucepan
  2. Add the apricots, honey, water, cinnamon, orange juice and zest.
  3. Begin to heat the mixture and slowly add the arrowroot powder while stirring.
  4. Continue to cook the sauce, stirring often, until it’s slightly thickened and the cranberries begin to pop.
  5. Ladle a few spoonfuls on to your oatmeal.
  6. Save leftover sauce in refrigerator

Nut and Dried Fruit Granola

This granola is incredibly easy and can be adapted to include whatever you might have lurking in those kitchen cabinets. Do you have some leftover walnuts from a batch of brownies you made a few weeks ago? How about flax or chia seeds from your smoothie stash? Any and all of these can be used in this recipe. Here’s the basic breakdown, but it is your time to be creative!

Ingredients:

3 cups old-fashioned oats (gluten free)

1 1/2 cups chopped nuts (almonds, walnuts, or pecans)

1 1/2 cups shredded unsweetened coconut

3 tbs. flax, chia or hemp seeds

2 tbs. brown sugar

1 1/2 tsp. kosher salt

1 tsp cinnamon (or a mix of cinnamon, ginger, nutmeg)

1/4 cup olive oil or melted coconut oil

1 large egg white

1/2 cup maple syrup, honey or agave syrup

Method of Preparation:

Preheat oven to 300 degrees F.

Toss all the ingredients in a large bowl until well combined.

Grease a large 9×13″ sheet pan lined with tin foil.

Bake 15 minutes or until golden brown.

Healthy Almond Butter and Chocolate Energy Bars (with Chia and Flax seeds)

How of many you need quick healthy snacks that can be tucked in your bag for work or school? My daughter who is a competitive swimmer loves to fill her swim backpack with various healthy granola bars to be devoured after two hours in the pool. She can tear through a box of bars in a just a few days and as my friend told me, she might go bankrupt buying her kids granola bars. My daughter and I set out yesterday to make a healthy bar that was filled with nuts, dried fruit and just a tiny bit of rich dark chocolate (my favorite part).

Ingredients:

1/4 cup almond butter (or peanut butter)

1 cup dates

1/4 chopped almonds, walnuts or pecans

1 tbs. cocoa powder (or all cocoa powder if you don’t have carob)

1 tbs. carob powder

1 tbs. Chia seeds

1 tbs. flax seeds (or all Chai seeds)

2 tbs. chopped dark chocolate

1 tbs. honey

pinch of salt

Method of Preparation:

In a bowl of a food processor, place all the ingredients and process until you have a sticky cohesive mixture.

Line a 8×8″ square pan with parchment or tin foil. Press the mixture into the pan and smooth the top. If you want you bars to be a little thicker, don’t press the mixture all the way to the sides.

Refrigerate for 20 minutes and cut into small rectangles. Store bars in the refrigerator.