Category Archives: Desserts

I know it’s been pumpkin-mania around the internet. We can’t help ourselves. After all, who can resist that creamy goodness, especially when it’s only in season for a few months out of the year? Personally, I love to put it into anything and everything right now. I’ve snuck pumpkin into enchilada fillings, chili, soup, shepherd’s pie, and even cookies. But why stop there? After all, as far as I’m concerned, the months of October and November were made just so we could eat pumpkin.

And not just pumpkin. Other winter squashes are just as welcome. Butternut, acorn, kabocha, delicata, turban…I could just keep on going. I love them all, and this time of year, I hoard them, buying way more than I need, and squirreling them away in my pantry. They all get used, of course, in due time. With the latest squash roasting, I decided to use the puree for a new breakfast treat – donuts.

Because if there’s one thing that can top pumpkins this time of year, it’s donuts. Pumpkin donuts.

These are on the healthier side, however, as they’re baked, gluten and dairy-free, and are made with quinoa flour, which is packed with fiber and protein. But don’t let all those “healthy” things make you think they’re not delicious. With warming fall spices, the pumpkin, and the maple syrup glaze, they certainly score points in the “yum” department.

Baked Pumpkin Donuts with Maple Glaze and Pecans

For the donuts:

1 c pumpkin puree

¼ c melted coconut oil

½ c maple syrup

2 eggs

2 t vanilla extract

¼ t vanilla stevia extract

¼ t apple cider vinegar

1 c quinoa flour

½ c tapioca starch

1 t guar gum

1 t baking soda

1 t baking powder

2 ½ t cinnamon

¼ t nutmeg

¼ t cloves

¼ t allspice

1/8 t salt

Preheat oven to 375 degrees. Grease donut pans and set aside.

In a stand mixer or food processor combine pumpkin, coconut oil, maple syrup, vanilla, egg, apple cider vinegar and stevia. Beat or process until smooth and fully combined.

In a separate bowl, whisk together the remaining ingredients . Add to wet ingredients and beat or process until batter is nice and smooth.

Spoon batter into donut pans. Bake for about 15 minutes, or until a toothpick inserted in center comes out clean. Allow to cool for 5-10 minutes and remove the donuts from the pan and set on a cooling rack.

While the donuts are baking, make the glaze:

2 T maple syrup

¼ t cinnamon

½ c organic powdered sugar

1-2 T almond milk

Whisk together in a small bowl until a thick glaze is formed.

Chop about ½ cup pecans and set aside.

While still warm, dip each donut halfway into the glaze, and then sprinkle chopped nuts on top. Place on a cooling rack with a paper towel underneath to catch drips.

Makes 9 donuts.

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posted on Tuesday, November 6th, 2012 by altawrites Posted in Baked goods,breakfast,Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Vegetarian 21 Comments

For the past month (okay, nearly two months now, but who’s counting?), I’ve been playing around with this new Erewhon cereal. Back when I attended the Gluten and Allergen-Free Expo in Dallas in September, I had the pleasure of meeting Anneleis. We’ve “known” each other online from past Attune Foods events and the like, but it’s always wonderful to meet someone face-to-face. Anneleis gave me a box of their newest cereal, Buckwheat & Hemp, to try out. I was excited. While I rarely eat cereal, I do enjoy the Erewhon gluten-free varieties.

This cereal is heartier than any of the others I’ve tried. The flakes are crunchy and light, but manage to hold up quite nicely in my almond milk. They remind me of a version of Grape Nuts and Raisin Bran flakes, if that makes sense. I loved to munch on a few flakes at a time just on their own, and actually enjoyed a few little bowls of them with almond milk, but eventually knew I should bake something before I went through the entire box.

Of course, I gravitated towards cookies. They are my sweet treat of choice, after all, and I find them easier to bake than many other things. One of my childhood favorites was the oatmeal raisin cookie. I loved its chewy texture and hearty flavor, and the sweetness wasn’t overpowering like other cookie varieties. My Mom often would make a batch for us to pack in our lunch for school, and they were a definite way to put a smile on my face. Of course, nowadays, I rarely eat oats, as they aren’t easy on my tummy, so oatmeal raisin cookies are generally out. I opted to try to recreate a new version of this childhood favorite with my newest favorite cereal instead.

What resulted was a chewy, subtly nutty and hearty cookie, studded with raisins and tasting lightly of cinnamon. I could hardly stay away from them, and I must confess – I had more than one. They would definitely be welcome as a lunchbox treat, or in the afternoon with a little glass of almond milk.

Now, if I could just get out to the store to find some more Buckwheat & Hemp cereal. I’m out.

Buckwheat & Hemp “No-Oatmeal” Raisin Cookies (gluten-free, dairy-free)

2 eggs

1 c almond butter

1 c coconut palm sugar

1/2 t baking soda

1/2 t cinnamon

1/2 t vanilla extract

1 c raisins

1 1/2 c Buckwheat & Hemp cereal

Preheat oven to 350 degrees. In a large bowl, whisk the eggs. Stir in the almond butter, coconut sugar, baking soda, cinnamon, and vanilla until a uniform dough forms. Stir in the raisins and cereal. Scoop into mounds about 1 1/2 inches in diameter and place 2-3 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes or until golden at the edges. Remove and allow to cool for a few minutes on the baking sheet before removing and placing on a rack to cool completely.

Makes 1 1/2 dozen.

What is your favorite type of cookie? Share at Udi’s Gluten-Free Living Community! We’re always looking for inspiration (and cookie recipes!)

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posted on Tuesday, October 30th, 2012 by altawrites Posted in Baked goods,Budget-Friendly,Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Quick and Easy,Refined Sugar-Free 6 Comments

I am hosting Adopt A Gluten-Free Blogger again for the month of September. Sea is still in Japan working on her dissertation, and we must keep this baby alive, so here I go again! Sign-ups are still open, by the way, until this Friday, so sign up here!

I decided to adopt a relatively new-to-me gluten-free blogger, Beth of Tasty Yummies! Honestly, I first came across some of her recipes because they were pinned on Pinterest by another gluten-free blogger friend (Are you on Pinterest? If so, follow me! I love to pin lots of recipes – gluten-free, dairy-free, need-to-convert-to-gluten-free, health stuff, and anything else that strikes my fancy!), and they were so beautiful (Just look at her photography! Mad skills!) that they caught my eye. As I looked at them a bit more, I realized that many of her recipes fit really well into the way I like to eat. They’re gluten-free, of course, dairy-free, and many times grain-free. I wanted to make them all!

Unfortunately, time constraints only allowed me to make one recipe, so I chose Beth’s Apple Crisp (which is gluten-free and vegan). I’d make another right this minute, only I’m sitting in a hotel room and I don’t think I can do much with my stash of safe snacks, (some sugar snap peas, apples, raspberries, KIND and LARA bars, sardines) a salad from Whole Foods, and only a microwave, refrigerator, and a plastic knife. I love to take on “what can I make with what’s left in the fridge?” challenges, but MacGyver I am not. So this apple crisp will have to do. Good thing it was amazing.

In fact, so amazing that as I sit here in this aforementioned hotel room, my mouth is watering recalling the yummy fall flavors of this little treat. I might have to make a repeat when I get back home. You see, while fruit crisps appear easy, there is a big difference between an “okay” one and a truly great crisp. A truly great crisp has a perfect balance of sweetness, just enough cinnamon, is crispy but also rich enough to satisfy, and the fruit has to be just so – can’t be too watery or overcooked. I used some Granny Smith apples I got at the farmer’s market (they weren’t exactly local – from Arkansas – but I’m in Texas, so there aren’t a lot of apple orchards around. They were organic and at the peak of freshness though!) so they’d provide a good amount of tartness, and I substituted quinoa flakes for the oats, and coconut palm sugar for the date sugar, as that was what I had on hand. (I also cut the recipe down to 1/4 so there wouldn’t be leftovers in the fridge while I was out of town.) Otherwise, the recipe was left in tact. The coconut oil, cinnamon, and maple syrup really made this dish. After enjoying more than my fair share, I’ll say I’m definitely ready for fall!

Be sure and grab Beth’s apple crisp recipe here! And if you haven’t signed up yet for this month’s Adopt A Gluten-Free Blogger and wish to, do it today!

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posted on Wednesday, September 26th, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Quick and Easy,Refined Sugar-Free,Vegan 2 Comments

Update: This giveaway is now closed. The winners of the Red Savina Habaneros have been announced here.

Ready for some chocolate?

As if that’s actually a question. If you’re like me, you’re always ready for chocolate. Especially brownies. Brownies are essentially the greatest form of chocolate-based sweet. And I’m a fan of all types of brownies, although the fudgy, unadorned, chocolate-only ones tend to win my heart.

Until now, that is.

Meet the habanero brownie. Sure, it looks sweet and innocent, what with its chocolate-y chocolate-ness, with some more chocolate on top. But there’s a surprise lurking in that baby. A little kick. It catches you off-guard as you take a bite and start to melt into the richness of the brownie, forcing your eyes to widen a bit and making you utter “oh!” before taking another bite. And another.

See, that’s the way with these babies. They’re very “more-ish”. The heat is there, but it’s not so much as to throw off the balance of sweet and rich. And that little layer of chocolate frosting? Some might call it gilding the lily, but I just call it good.

These brownies were inspired by a special delivery I received recently. Melissa’s Produce, an online distributor of some amazing-looking fresh specialty produce, contacted me. Apparently they knew I was a bit of a chile addict (I guess posting a habanero-pear jam recipe kind of gave it away), and they offered to send me some of their new Red Savina Habaneros to try. They’re not for the faint of heart – these babies pack a serious punch! But the heat is somewhat sweet, which gave me the inkling to try them in a dessert. Once I learned how much heat they provided (after adding waaaay too much in a bloody mary recipe – ouch!), I knew just what to do.

After all, chiles+chocolate=match made in heaven.

So I whipped up these gluten-free, dairy-free brownies and stirred in some roasted habanero. Let me tell you, the batter alone was delicious. But once baked, the resulting brownie was fudgy but not too dense, moist, and rich. And of course, it came with a touch of heat. Swoon-worthy, if you ask me. I couldn’t have picked a better chile to add that heat too - the Savina Habanero came across clean, sweet and warm. I immediately had to pack the remaining brownies up and take them to the office, lest I devour them myself.

Ready to make these brownies for yourself? Well, Melissa’s Produce has graciously allowed me to give away some Savina Habanero chiles to 3 of my lucky readers! Simply leave me a comment below telling me what you’d love to make with some of these amazing Savina Habaneros, and I’ll choose 3 winners* at random.

The giveaway will end on Saturday, September 22, 2012, so time is of the essence!

(*Winners must be at least 18 years of age and must reside in the United States to be eligible.)

Okay, okay, and now, the recipe.

Red Savina Habanero Brownies (grain-free, dairy-free)

1 Savina Habanero (or other habanero)

2/3 c coconut oil

6 oz quality semi-sweet or bittersweet chocolate

1 1/2 c raw turbinado sugar

6 eggs

2 t vanilla extract

1/2 t ground chia seed (I grind whole chia seeds in my coffee grinder – you can substitute ground flaxseed as well)

1/4 c coconut flour

1/4 c almond flour

1/4 c unsweetened cocoa powder

1/2 t kosher salt

1 t baking powder

Preheat broiler to high. Place chile under broiler (I do this on a foil-lined baking sheet) and broil until lightly blackened, turning every minute or two. Remove and place in a bowl covered with plastic wrap or foil. Set aside. This will help “steam” off the charred skin of the chile. Set aside.

Preheat the oven to 325 degrees. Oil an 8X8 inch metal pan and line with parchment paper. Oil the paper. Set aside.

In a medium saucepan, add coconut oil, chocolate, and sugar. Place over medium-low heat and heat until completely melted, stirring frequently. Remove from heat and allow to cool.

Once chile has been in the bowl for a few minutes, remove. Put on some gloves (highly recommended!) and peel the skin from the chile. Remove the stem, and the seeds. Finely mince the chile and set aside.

Once the chocolate mixture has cooled for a few minutes, whisk in the eggs, vanilla, and ground chia seed until well-blended. Whisk in coconut flour, almond flour, cocoa powder, salt, and baking powder until well-blended. Finally, whisk in the chiles. Scrape the batter into your prepared pan, smoothing out the top.

Bake uncovered for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least an hour. Frost with frosting, and chill for an hour to allow it to firm up. Serve.

Chocolate Frosting (grain-free, dairy-free)

4 oz semi-sweet or bittersweet chocolate

3 T non-dairy butter, such as Earth Balance

1-2 T non-dairy milk

3/4-1 c organic powdered sugar

In a microwave-safe bowl, melt chocolate for 30 seconds. Stir until completely melted (microwave for longer if you must, but be careful not to burn). Scrape into the bowl of a stand mixer fitted with the whisk. Add non-dairy butter, milk and powdered sugar and mix on high speed until completely blended, adding additional milk or powdered sugar as needed to achieve a thick, spreadable consistency. Immediately spread a thin layer of frosting over the brownies.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

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posted on Tuesday, September 18th, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Vegetarian 25 Comments

Check out that title – say that five times fast! Love me some alliterations.

Almost as much as I love the prettiness and simplicity of a yogurt parfait. (Okay, kinda corny segue, I admit.) There’s just something about taking just a few minutes to layer fruit, yogurt, and nuts and making it look like dessert that makes a morning feel special. But this dessert-for-breakfast isn’t like sneaking a slice of pie the day after Thanksgiving for your morning meal (although pie does go really well with coffee…). It’s actually healthy for you, offering a good dose of fiber, healthy fats, and probiotics.

A bonus? It’s easily made in advance and can be made totally portable. Just take a glass jar or container and prepare it in there instead. It’ll keep just fine overnight. In fact, I recently made little parfaits like these in small jars to take on a road trip. I made them the night before, and they were a lovely little breakfast treat for us on our ride. Of course, they’re not just for breakfast – you could totally pack one in a lunchbox as dessert or afternoon treat.

While I love the combination of chia seeds, pecans, and peaches, this parfait is endlessly adaptable. Cherries and almonds? Apples and walnuts? Bananas and chocolate chips? (What, chocolate chips can be part of a healthy diet, right?) They all sound good to me. Use whatever is in season or whatever you like. But whatever you do, take a moment to treat yourself to “healthy dessert” for breakfast!

Chia Pecan Peach Parfait (gluten-free, vegan)

1 6-oz container plain non-dairy yogurt (I like So Delicious or Amande)

1 peach, cut into large dice

1/2 T chia seeds

About 10-12 pecan halves (1/2 oz)

In a parfait fish (or glass jar), spoon a third of the yogurt in the bottom. Top with a third of the diced peaches. Sprinkle a few chia seeds and pecans over. Repeat this process twice more. Refrigerate if not served immediately.

Serves 1.

This post is linked to 5-Ingredient Mondays over at The Daily Dietribe.

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posted on Thursday, September 6th, 2012 by altawrites Posted in breakfast,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan 1 Comment

Over at And Love It Too! today, I am sharing this yummy little lunchbox treat – honey graham dippers with cashew vanilla “frosting”! It’s grain-free and healthy – but don’t tell that to the little ones. Head on over to And Love It Too! to check it out!

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posted on Wednesday, September 5th, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Grain-Free,Kid-Friendly,Paleo/Primal,Refined Sugar-Free 2 Comments

Guess what time it is, kids! Time for another Adopt A Gluten-Free Blogger post!

Adopt A Gluten-Free Blogger (which I’m hosting this month – yippee! You can still sign up, by the way…) is a blog event originally created by Sea at Book of Yum, in the interest of allowing gluten-free bloggers the opportunity to get to know one another better.

Seriously, I love this event. You see, all of us in this event are gluten-free for a myriad of reasons, and some are “free-from” other foods, such as dairy, eggs, grains, soy, and so on. But the way we all go about nourishing ourselves, indulging ourselves, and creatively coming up with ways to enjoy “safe” versions of foods we once loved is unique. Adopt A Gluten-Free Blogger gives us an opportunity to crawl inside another gluten-free blogger’s head, so to speak, by way of making one or two of their recipes, giving us a glimpse of their ingenuity.

Sunny of And Love It Too!, my adoptee for this month, is definitely not short on ingenuity.

It’s almost a necessity to be creative in her home. With five kids, a husband, two dogs, and a mother-in-law, plus multiple food allergies/intolerances throughout the crowd, I’m sure she constantly has to be on her game to keep everyone satisfied.  And from the looks of things, she is. For example, this month she is hosting a Healthy Lunchbox series, where every day a different blogger shares tips and/or recipes for healthy lunchboxes. And she still finds time to whip up a roasted tomato tart or a Chinese chicken salad.

I opted to try two of her genius recipes. The first was her roasted red pepper paleo hummus, pictured at the top of this post. While hummus is a gluten-free dish, I still can’t eat it – my body doesn’t like chickpeas one bit. So I’ve remained hummus-less for a while now. So when I saw this hummus, which used cauliflower instead of chickpeas, (hence the reason this recipe is genius) I knew I just had to give it a whirl. Oh, my, I was in heaven! The cauliflower transforms into a nuttier, creamier version of itself once roasted, and the end result is a flavorful, creamy dip, perfect for raw veggies, or your favorite gluten-free cracker. I will be hummus-less no more – this stuff is determined to become part of my regular lunchbox routine.

Next on my list to try – Sunny’s vegan sweetened condensed milk. In the interest of full disclosure, I’ll have to say I’ve made this before. But because I love you guys and wanted to share it with you (who am I kidding? I just wanted an excuse to make more of this stuff!), I made it again. It’s simple – you add the ingredients into a saucepan (make sure it’s big enough so that it won’t boil over – not that I’d know about this or anything) and heat, whisking pretty often, until reduced by half or so. That’s it. Then you’re ready to stir this stuff into coffee (which is what I love to do) or bake with it. Or eat it with a spoon. I won’t tell.

Be sure and check out more of Sunny’s recipes while you’re on her site, and keep in touch with her Healthy Lunchbox series. Even if you don’t have kids, there are some great ideas for adults. I’m taking some of them to heart for my own lunches!

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posted on Sunday, August 26th, 2012 by altawrites Posted in Appetizers,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Kid-Friendly,Paleo/Primal,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 8 Comments

For a few summers now, I have seen recipes float around for corn in ice cream. Come to find out, this isn’t exactly a new concoction – it’s been around for quite a while. But it was new to me. While I’m not accustomed to corn in sweet dishes, I do like my cornbread a tad sweet, and I love creamed corn, so the thought of corn in ice cream wasn’t too much of a stretch. So when fat, fresh corn cobs showed up everywhere in the farmer’s market, I couldn’t let the season pass me by once more. I knew it was time to try this for myself.

Dairy-free, of course.

I grabbed two large fresh, luscious organic corn cobs from some of my favorite farmers and tucked them into my bag. By about 4 PM that day, my ice cream was already in the freezer, chilling and getting ready for an after-dinner treat.

And a treat it was. A bite of the cool cream was full of corn-y goodness, permeated with a touch of citrus from the orange liqueur and lime. The balance of flavors was nice, if I do say so myself.

Mind you, I don’t really eat corn often. I find I feel better with less grains, and corn is included in that group. However, once in a while, I indulge. And what better way to indulge than to grab the freshest, local organic cobs you can find – and then throwing them in ice cream?

No, I can’t think of anything better at the moment either.

Sweet Corn Ice Cream (Gluten-Free, Dairy-Free), adapted from Rick Bayless

2-3 ears fresh sweet corn

1 1/2 c non-dairy milk (I used unsweetened almond milk)

2 egg yolks

3/4 c sugar or sweetener of choice

1 can coconut milk (full-fat)

1/2 t ground cinnamon

2 T orange liqueur, such as Cointreau

1 T freshly squeezed lime juice

Cut the kernels off of the corn cobs and measure out 2 cups. Place kernels and almond milk in a blender and puree until smooth. Set aside.

Set up a double boiler (or do as I do – place a stainless steel bowl over a small saucepan with an inch or so of water and bring to a boil, then reduce to a simmer). Whisk the egg yolks and sugar together, and add this and the corn mixture from the blender to the double boiler bowl. Whisk almost continuously over the simmering water until the mixture is thick, about 20 minutes. (It should coat the back of a spoon.) If your mixture has any curdles/chunks, strain the mixture through a fine-meshed strainer. (I didn’t do this)

Fill a larger bowl halfway with ice. Place the smaller bowl into the center of the ice and whisk regularly until cool.

Whisk in the can of coconut milk, the cinnamon, the Cointreau, and the lime juice. Process with an ice cream maker according to the ice cream maker directions. Scrape into a container and place in the freezer for several hours to firm up.

Summer is almost over! What summer foods or recipes are you hoping to try before the season is gone? Share at Udi’s Gluten-Free Living Community!

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posted on Thursday, August 23rd, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Vegetarian 5 Comments

It’s late summer in Texas. This is the time of year when I’m SO over the heat. I shouldn’t complain – it’s not like we’re experiencing 40+ days of 100-degree temps around here like we did last year. We’ve had SOME rain. But still, the heat drags on a bit longer than I’d like.

This means I still try to avoid turning on the oven, so there isn’t much baking going on. However, there are times when a sweet treat is necessary – like when you’re entertaining a crowd of little ones, and they’re ready for a good snack. If that sweet treat can be good for you and satisfy the fiercest of cravings, then I consider that a win.

This decadent dairy-free chocolate “milkshake” is just that. Creamy, cool, and full of chocolatey goodness, no one would guess this baby is packed with healthy fats, fiber, protein, potassium, and tons of vitamins, without any inflammation-causing dairy or sugar. Fool your taste buds and fool the kids.

How did I do this without ice cream or milk? Easy!

Enter Silk. I knew of Silk’s products before I was dairy-free, but as far as I knew, they only made soy milk. However, in the past few years, they have greatly expanded their selection. Now, you can buy almond milk, coconut milk, and even organic soy milk. I’m a big fan of the unsweetened varieties – I’d much rather add my own healthier, natural sweeteners whenever possible. It’s wonderful that Silk provides that selection. I also love that their non-dairy milks still provide a full mouthfeel – they’re not watery like some can be. This is essential when you want a creamy “milkshake”. (Silk-shake? You could totally go so far as to call it that!)

To bump up the creaminess even more, I added frozen banana and avocado. Frozen bananas are a common ingredient in our home – we always end up with overripe bananas, so I peel them and break into chunks and freeze. This way, there are always bananas available for smoothies and treats like this. As for the avocado, don’t freak out. The end result isn’t green (as you can see), and the flavor of avocado isn’t present. It simply provides some excellent healthy fat and an excellent texture. For even more nutrition and a thicker shake, chia seeds are key. They provide omega-3′s, fiber, and protein.

But enough about the nutritional aspects – it’s time for a chocolate indulgence! Gather the kids after an afternoon of swimming or sports, and celebrate “chocolate milkshake time!”

Creamy Chocolate “Milkshake” (gluten-free, vegan, refined sugar-free)

Makes 2 servings

1/2 ripe avocado

1 banana, frozen

3 Medjool dates, pitted

1 T ground chia seeds

2 T cocoa powder

1/4 t cinnamon

1/2 t vanilla extract

1 1/2 c unsweetened Silk non-dairy milk (such as organic soy milk, almond milk, or coconut milk)

2-3 ice cubes

1-2 T cacao nibs (optional – probably preferred by adults more than children)

In a high-powered blender, blend all ingredients until smooth and creamy. Pour into glasses, top with cacao nibs, and serve with a straw or a spoon.

For more fun “Silkology” blended and mixed dairy-free treats, check out Silk’s Facebook page and “Like” them!

Silk inspired me to think outside of the bowl with their new Silkology-inspired drink recipes. Tell me something new you want to try this summer when entertaining to win a Silkology prize package.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Official Sweepstakes Rules.

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posted on Monday, August 6th, 2012 by altawrites Posted in breakfast,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian No Comments

You may not realize by the array of recipes I share on this blog (Okay, maybe you can. I wrote about Roasted Chile Salsa Verde just last week, I use chipotle in everything from dips to candied nuts, and I even throw Hatch chiles in peach cobbler), but I’m a bit of a recovering chile-head. Chile-a-holic. Hot pepper extraordinaire. Frequent user of Tabasco, and one who can put away a seemingly endless amount of the red chile salsa on my salads when I order at Chipotle.

What can I say? I love heat.

Fellow lovers of chiles can appreciate the lure of the chile. A taste of that fire, and your senses jump to action. Your eyes light up, and an adrenaline-fueled surge of energy rushes through your body. Sure, that heat causes pain, but it’s a good hurt. One that keeps you coming back for more.

I’ve read that there’s a science behind it – that the pain caused by those spicy chiles causes a rush of endorphins. It’s no wonder those of us that love spicy foods find them so alluring. Maybe it’s an addiction of sorts. I could attest to that.

Earlier in our relationship, my husband and I would often order a mess of hot wings from a nearby restaurant. The hotter the sauce, the better (of course, he’s a bigger chile-head than I am, tolerating even more of that delicious pain than I could ever hope to), and we’d put away enough wings for a small army. Of course, we’d be miserable afterwards, but the sweet siren call of those wings would return soon enough, and we were back chowing down on wings again. When Chipotle first came to town, we met for lunch on a weekly basis. We couldn’t get enough of that salsa. I know firsthand how addictive heat can be.

But as we grew older, we tempered our love for spice. Part of it out of necessity (one’s body simply can’t handle that much heat all the time indefinitely!), but also, I started to truly fall in love with cooking. In that process, I learned to appreciate the subtleties of real, fresh whole foods. How a simple grind of black pepper and a sprinkle of salt is all you need on a perfectly grilled grass-fed steak. Raw red bell peppers at the peak of freshness are sweet like candy. Fresh basil just sings of summer. A perfectly ripe cantaloupe drips with a sensuous, musky aroma. Roasted free-range, organic chickens from a nearby farm taste, as Julia Child would put it, “so good and chickeny!” In short, I was discovering that there was a whole world of flavor out there, and I didn’t need to dive into the endorphin-saturated world of chiles to enjoy it.

This doesn’t mean I can’t appreciate a good dose of spice every now and then though, as evidenced by the chile-laced recipes throughout this blog. Those chiles still hold a special place in this Texas girl’s heart. And when nature gives you peppers, why not embrace it? This time around, however, I had already put away quite a few jars of salsa in the freezer, yet too many chiles remained. Especially these habaneros. With these babies, a little goes a long way. I had at least a dozen, so I needed to come up with a way to “get rid of” quite a few. With some pears from my CSA share also lying around, suddenly I knew. Jam. I could make jam.

This jam is a perfect balance of sweet and heat, and it’s a touch healthier than traditional jams and jellies, since I used local honey instead of sugar. The pears provide enough natural pectin to thicken naturally (and add some additional sweetening). Make no mistake though – this jam packs a serious punch. At first, the flavor is a lovely sweet-hot, but after a moment on the tongue, the habaneros start to do their work. Warning: a few spoonfuls of this stuff may cause your nose to run just a bit, in one of those “Hurts So Good” kinda ways. Enjoy it on gluten-free toast, your favorite corn muffin, a biscuit, or as I did last week, brushed on some delicious chicken. I imagine it’d also be perfect as a glaze for pork.

Chile-heads, your new favorite jam has arrived.

Habanero-Pear Jam

About 3 lbs of pears, peeled and roughly chopped (leave the peel on one or two pears – this will add some pectin to make the jam thicken)

5 habanero chiles, seeded and roughly chopped (do this with gloves on)

2 c honey (use agave, coconut nectar, or coconut sugar for vegan)

1/4 c lemon juice

Pinch salt

Wash  8 4-oz canning jars, rings, and new lids with soapy water and rinse. Fill a large pot or canner with water and place canning jars, rings, and lids into the water. Bring to simmer and leave until ready to use.

Meanwhile, place the pears and habanero chiles in the bowl of a food processor. Puree until no large chunks of pear remain (I like small bits of fruit, so I don’t completely puree mine). Scrape into a medium saucepan and add honey, lemon juice, and salt. Bring to a boil and reduce to a simmer, stirring. Keep at a simmer, stirring occasionally, until thickened to your liking, about 45 minutes.

When jam is ready, remove jars from water with tongs. (I use tongs from this canning kit, which also has a funnel and a magnetic tool to easily remove the lids from the water) Spoon jam into each jar, leaving about 1/4 inch of headspace. (A canning funnel makes this easier) Wipe any jam that might have gotten on the rims of the jars. Then place the lid on top of each jar, and screw the rings on, only turning once. (You can tighten them completely later)

Place each filled jar back into the simmering water in the pot or canner using tongs (place on a canning rack, if you have one), making sure there is at least 2 inches of water to cover. Bring water to a boil and boil for 10 minutes. Using tongs, carefully remove each jar and place on a kitchen towel, undisturbed, to cool for several hours to room temperature.

Hang around and listen for a while. You should hear each of the lids “pop”, indicating that they have sealed properly. If the lids don’t properly seal, refrigerate or freeze. Those that do seal can be stored in a pantry for up to 6 months.

Wondering what you can do with an overabundance of peppers (or tomatoes, or zucchini, etc)? Check out our conversation over at Udi’s Gluten-Free Living Community for ideas!

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posted on Tuesday, July 24th, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Paleo/Primal,Refined Sugar-Free,Vegan 9 Comments