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Homestyle Meatloaf

Meatloaf. It’s one of those polarizing meals, it seems. Most people either hate it or love it. Personally, I think that has a lot to do with what meatloaf you grew up eating – some people had some unappetizing versions that haunt them forever. (Or maybe it was those bad memories of the song “I Would Do Anything For Love” that’s so haunting?)  In my mind, though, there is only the ultimate comfort food version of meatloaf, packed full of flavor, warming, and the perfect neighbor to a big pile of mashed potatoes on your plate.

My Mom wasn’t a great cook, but she had a few dishes she made that were definitely family favorites. Her meatloaf evokes fond memories for me. While my version is likely quite a bit different than hers, one thing remains a constant – the ketchup topping. I’ve opted instead to use a corn syrup free version – and sometimes might even make my own – but it’s still ketchup. Sure, there are more refined ways to top a meatloaf. But in my opinion, meatloaf isn’t about refinement. It’s about comfort. And by the way my family manages to devour the entire pan, I’d say comfort wins.

Homestyle Meatloaf (grain-free, dairy-free)

1 small onion

1 celery stalk

3 cloves garlic

1 carrot, peeled

1 T olive oil

1/2 lb spicy ground pork sausage

1 lb ground beef

1 lb ground pork (or another pound of ground beef)

1 egg plus 1 T chia meal

¾ c almond flour (can substitute gluten-free breadcrumbs or oats)

1 t kosher salt

1 ½ t freshly ground black pepper

2-3 sprigs fresh thyme, leaves picked and chopped (1 t)

2-3 leaves fresh sage, leaves chopped (1 t)

1/3 c minced fresh parsley leaves

2 tsp plus 1 dash Worcestershire sauce

1/3 c ketchup (I like to use either Annie’s or Organicville, or sometimes even make my own)

 

Preheat oven to 350 degrees.

 Cut onion, celery rib, garlic, and carrot into large pieces. Place in a food processor and blitz until the vegetables resemble a coarse paste.

 In large skillet, heat olive oil over medium heat. Add vegetable mixture and cook, stirring, for about 5 minutes. Remove from heat.

 In a large bowl, combine the sausage, ground beef, ground pork, eggs and chia seed meal, almond flour, vegetable mixture, salt, pepper, herbs, and 2 teaspoons Worcestershire. Form into a loaf and put into loaf pan. Mix remaining ketchup with dash of Worcestershire sauce, and cover loaf with sauce.

 Bake loaf for one hour.

Pear Buckwheat Cake

It’s been a while since I’ve made a rustic cake like this. Something that could be as welcome at a breakfast or brunch table as after dinner. Something your grandmother might make. Something unpretentious; something that just says “Hey, it’s late summer, sit down and enjoy some pear cake.”

I’d picked up some small pears at the farmer’s market, and they sat around in my kitchen for about a week. I knew I wanted to do something with them, but wasn’t sure what. I wasn’t up for making jam. (Although I need to sometime before pear season is over – I’m out of habanero pear from last year!) I opted instead for cake. After all, who doesn’t like cake?

Buckwheat happened to be the perfect compliment to the subtle sweetness of the pears. Now, I am not really a fan of store-bought buckwheat flour. It’s really strong in flavor. However, if you take raw buckwheat groats and grind them (I use my Vitamix), the flour that results is much lighter in flavor – something that’s more readily accepted by the gluten-eaters. It also doesn’t overwhelm the pears. And even if your flour isn’t powder-fine (mine wasn’t), there’s no residual gritty texture once the cake is baked. Buckwheat flour isn’t for everything, but in this cake, it was lovely.

Of course, if you don’t have access to raw buckwheat groats, you could simply substitute sorghum flour or superfine brown rice flour. I haven’t tried these substitutions myself, but since they are similarly weighted flours, I imagine they would substitute pretty well. Don’t have pears? Apple slices would make an equally delicious cake. The beauty of a cake like this? It’s opportunistic. What you have available is what you use. (That’s often how many recipes appear here, to tell the truth!)

Print Recipe

Pear Buckwheat Cake (gluten-free, dairy-free)

6 T vegan butter, softened

¾ c plus 2 T sugar

1 large egg

1 t vanilla extract

¼ t almond extract

½ c buckwheat flour (raw buckwheat groats ground)

¼ c sweet white rice flour

¾ c arrowroot starch

¼ + 1/8 t guar gum

2 ½ t baking powder

Pinch salt

½ c coconut milk

1 T grated lemon zest

About 1 lb pears, peeled, cored, and thickly sliced

Confectioner’s sugar, for serving

 

Preheat oven to 350 degrees. Oil a 9-inch springform pan and dust with sweet white rice flour.

Beat the butter and ¾ cup sugar in a large bowl with an electric mixer until creamy. Add the egg, vanilla and almond extracts and beat for about a minute on medium.

Whisk together the flours, baking powder, guar gum and salt in a bowl. Add the flour to the butter mixture a little at a time, alternating with the coconut milk, beating well after each addition. Scrape down the sides of the bowl and beat for at least another minute or until everything is well mixed. Add the lemon zest and mix in.

Scrape the batter into the prepared springform pan and spread out evenly with a spatula. Arrange the pear slices in a circle on the top of the batter, starting at the edge of the pan and standing them on end with the narrow point in the batter. Fill the center with as many slices as you can fit. They should be close together. Sprinkle the top with the remaining 2 tablespoons of sugar.

Bake for about 50 minutes, or until a toothpick inserted in the cake (not the pears) comes out clean.

Allow the cake to cool on a wire rack, removing the outer ring after about 10 minutes. Once completely cool, serve, dusted with confectioner’s sugar, if desired.

Dairy-Free Coffee Panna Cotta

I’m definitely a fan of coffee in desserts. Okay, let’s face it: I’m really just a fan of coffee. I love using it in unexpected places – in rub mixes for meat, for example. I’ve used it before in brownies. I love it in ice cream, and lately, I’m really digging starting my morning commute with a jar of cold brew coffee. I figured I’d go ahead and continue with my coffee routine, and make this unbelievably easy dessert with a coffee flair - panna cotta.

Panna cotta is one of those desserts that are excellent for dinner parties. They’re make-ahead, and really only take a few minutes to prepare. Then, they keep in the fridge until ready to serve, and you can whip them out, add any finishing touches you desire, and you’re ready to go. I don’t know about you, but that’s the way I like to do things. I’m not very good at playing hostess and putting together something complicated in the kitchen at the same time. I have to concentrate in the kitchen. So when I have guests, I try my hardest to plan my meals so that I can do as much preparation as possible before they arrive, making things easy for me while I’m hosting.

Anyway, back to this panna cotta. It’s creamy. It’s not overly sweet. In fact, it’s a perfect treat after a late summer dinner – creamy and cool. The coffee flavor is definitely there, but it’s not overly strong. In contrast to many of my favorite foods, this isn’t one of those in-your-face flavor punches. It’s gentle, a little rich, somewhat subtle, but especially satisfying.

You can certainly serve this with garnishment – some shaved chocolate or a chocolate or vanilla sauce. I preferred to keep things simple for the time being, and served mine unadorned.

Print Recipe 

Coffee Panna Cotta (gluten-free, dairy-free, grain-free, refined sugar-free)

2 T + 1/2 c strong brewed coffee, cooled

1 1/2 t unflavored gelatin

1/4 c coconut palm sugar

1 1/2 c full-fat canned coconut milk

Pinch of salt

4 panna cotta molds, bowls, or dessert dishes

Pour the 2 tablespoons of coffee into a bowl and sprinkle over the gelatin. Let stand until softened.

Pour the remaining coffee into a small saucepan along with the coconut palm sugar, coconut milk, and salt. Stir until dissolved, and place over a medium heat. Allow to warm until just before it comes to a boil (when there are bubbles just starting around the edges). Remove pan from heat.

Scrape all of the softened gelatin into the pan and whisk until it has fully dissolved.

Divide the mixture equally among the 4 molds or dessert dishes. (You may wish to first pour the mixture into a pitcher or measuring cup for ease of pouring.) Place in the refrigerator for at least 4 hours or until set. Allow to sit out at room temperature around 30 minutes before serving.

Serves 4.

Sriracha-Lime Grilled Okra

 

In late Texas summers, when it’s been hot and dry for weeks on end and the tomatoes and strawberries have long wilted under the sun, what’s still growing without fail? Okra.

And boy, how does it grow!? I just have a modest number of plants, but I go outside every afternoon to water, and find a handful of pods ready to be picked. It seems they appear almost overnight. A bud one day, a 3-inch okra pod the next. Not that I’m complaining. It gives me plenty to pickle, share with friends, and eat in all sorts of ways.

This time, I opted for grilled.

Grilling okra is a speedy way to get flavor into this unique veggie without making it slimy – a texture that often is off-putting to okra critics. It takes just a few minutes to do, and with a simple sauce brushed over, it’s divine. Especially when that sauce involves Sriracha.

If you have not become acquainted with the wonders of Sriracha sauce, I highly encourage you to seek it out. I’m not often a big proponent of store-bought sauces, but this is definitely an exception. It’s spicy and adds that perfect punch to just about anything – scrambled eggs, fried rice, and of course, pho. I’ve always wanted to make my own – one day I will – but until then, it’s the “rooster” sauce for me. Combined with lime and ghee in this quick sauce, it’s a bold wake-up for your taste buds, which pairs perfectly with mild okra. It’s quickly becoming my go-to way to prepare it.

Print Recipe

Sriracha-Lime Grilled Okra (gluten-free, casein-free)

About 20 tender pods okra

1 T Sriracha

Zest of 1 lime (about 1 teaspoon)

Juice of 1 lime (about 1 1/2 tablespoons)

1 T ghee, melted (can substitute vegan butter or coconut oil for dairy-free/vegan)

Salt to taste

Heat a grill to medium heat. Skewer the okra pods so that there is a little space in between each pod. In a small bowl, whisk together the Sriracha, lime zest, lime juice, and ghee. When the grill is hot, place the okra on the grill. Brush one side with the Sriracha mixture. Allow to grill until lightly browned/blackened in spots, about 1-2 minutes. Turn over and brush other side. Grill another 2 minutes or until browned and the okra pods are softened/tender. Flip once more and brush any remaining sauce over. Remove, salt to taste and serve hot.

Serves 2-3.

Cucumber Salad with Tahini and Basil

My ridiculously successful cucumber season is coming to a close. I’ve eaten more cucumbers this summer than ever, and have given many away. But even still, I haven’t tired of them. I truly love cucumbers. And this year, thanks to the slightly lower temps (our usual never-ending stretch of triple digits only amounted to about two weeks so far), I’ve been able to grow cucumbers well into August. It also helps that I’ve been growing Armenian cucumbers – they seem to enjoy the heat. I will be a bit sad when they’re gone.

Before I am out of cucumbers, however, I wanted to make another unique cucumber salad. While most of my cucumbers have gone into light, refreshing salads (like this Watermelon Cucumber Salad), I wanted something creamy and a touch more substantial, but still cool and dairy-free.

Enter tahini.

I love tahini, but typically use it up making copious amounts of baba ganoush. Truth be told, the flavors in my baba ganoush were the inspiration for this salad. Tahini, lemon, garlic, and my favorite additions of cumin and smoked paprika were all at play here. But instead of my usual parsley, I swapped it out for basil. After all, that’s an herb that is also quite successful in my garden.

What resulted was a quick and easy salad that would pair perfectly with grilled chicken, some kabobs, or whatever you’d like to make for an upcoming Labor Day barbecue or picnic. It’s delicious even made a few hours in advance, and is allergy-friendly, so everyone can partake. Before summer is over for good, I highly suggest you find a reason to make this! It’s delightfully different.

Print Recipe

Cucumber Salad with Tahini and Basil (gluten-free, vegan)

About 1 lb cucumber, seeded and cut into 1/2 inch cubes

2 t kosher salt

3 T tahini

1 t lemon zest (from 1 lemon)

2 T lemon juice (from 1 lemon)

1/2 garlic clove, minced

1/4 t ground cumin

Pinch or two of smoked paprika

Salt and pepper to taste

3 T chopped fresh basil

Place the cucumber in a colander and toss with the salt. Allow to sit in the sink and drain while you prepare the dressing.

In a medium bowl, whisk together the tahini, lemon juice, garlic, cumin, paprika, salt and pepper.

Rinse the cucumbers and allow to drain again. In a large bowl, stir together the cucumbers and tahini dressing until evenly coated. Add in the basil and stir again.

Serves 4.

Peanut Butter Chocolate Crispy Squares

I’ve been thinking lately about how we are all in back-to-school mode. I’ve been browsing a bunch of lunchbox recipes on Pinterest lately. My step-kids don’t live with us, and so I don’t get to experience that fun/stress, but I can certainly empathize. Heck, it’s tough enough just packing my own lunch every day!

What I am good at, however, is coming up with an after-school treat. Most of the time, it would be something nutritious, like apples and peanut butter, dehydrated apple slices, some cut up raw veggies and a tasty dip, or even a trail mix. But sometimes, it’s fun to have a real treat. You know, something with chocolate.

Of course, the presence of children is not a requirement to make these. They’re equally satisfying for those of us wishing to speak to our inner child. Or inner peanut butter and chocoholic. Whatever.

They’re a cinch to make – not much more difficult than a rice crispy treat, really. There’s no baking required, making them perfect for late summer, when it’s still too hot to turn the oven on. Just a little stovetop magic, and a brief nap in the fridge, and they’re ready to impress a crowd with their crispy combo of sweet and salty peanut butter and rich chocolate.

Print Recipe

Peanut Butter Chocolate Crispy Squares (gluten-free, dairy-free)

6 c rice Chex (you could substitute gluten-free crispy rice cereal)

1 c agave nectar

1 c coconut palm sugar (you could substitute cane sugar)

1 1/2 c natural peanut butter

A pinch or two of salt (depending on how salty your peanut butter is)

3 c semi-sweet dairy-free chocolate chips (Enjoy Life is a dairy-free brand)

Lightly oil a large bowl and pour the cereal in. Oil a 9 X 13 inch baking dish and set aside.

In a medium saucepan, combine the agave nectar and coconut sugar. Heat over medium heat, stirring, just until it comes to a boil. Remove from heat and stir in the peanut butter and salt until smooth.

Immediately pour this mixture over the cereal and stir in until evenly distributed. Transfer this into the prepared baking dish, pressing out evenly with the back of a spoon.

In a bowl set over a small saucepan filled with an inch or two of simmering water (or a double boiler), place the chocolate chips. Stir occasionally until melted. Spread the melted chocolate evenly over the top of the peanut butter-Chex bars. Place baking dish into refrigerator for an hour or until everything has cooled completely. Cut into squares.

Makes 40-60 bars, depending on how large you cut them.

What gluten-free after school treats do you like to have handy for when the kids come home hungry? Share at Udi’s Gluten-Free Living Community!

Watermelon-Cucumber Salad with Basil

If you follow me on Instagram or Twitter, I’m sure you’ve seen my cucumbers. I’m growing Armenian cucumbers for the first time, and boy, are these things prolific. I love them. They seem to enjoy this Texas heat – they’re never bitter no matter how hot it gets. They are more mild than a typical cucumber, and ever-so-slightly sweet. But they certainly take over. I planted them in a 4 foot square raised bed, and they’ve filled that bed entirely, climbing up and over the trellis, nearly filling the neighboring bed and a good bit of the lawn all around. But because of their ease to grow, I’m definitely growing them again next year.

Meanwhile, however, I am accumulating cucumbers like nobody’s business. I’ve brought them to work and dumped them off on coworkers. I’ve given a few to my husband’s coworkers. People that show up at my house go home with at least one. I’ve even brought them to my soccer games, donating them to anyone who wants them. I’ve juiced them in my green juices. I’ve snacked on them, eating as much as I can handle. I love cucumbers. But even I can’t keep up – I still have two, each about 18 inches long, in the fridge right now. Good thing I also have watermelon – because that means this salad can be made.

This is one of the easiest salads I’ve made in a while. It’s only 5 ingredients. It’s lovely just snacked on by itself (which is what I did), or enjoyed along grilled chicken or fish. I love the perfectly refreshing combination of cucumber and watermelon, highlighted by the punch of basil. It’s bright and cool and the epitome of summer.

But seeing as how I’m still growing cucumbers, I think I’ll need more watermelon.

Print Recipe

Watermelon-Cucumber Salad with Basil (gluten-free, vegan)

3 c cubed seedless watermelon

1 1/2 c thinly sliced cucumber (if you don’t have Armenian cukes, English cucumbers will do)

1 T chopped fresh basil

2 t lemon juice

About 1/4 t kosher salt

In a large bowl, toss the watermelon, cucumber and basil with lemon juice and salt. Serve immediately.

Makes 4 servings.

Grilled Mango Ice Cream (Dairy-Free)

Friends, I apologize. I thought I’d shared this amazing little recipe with you about a year ago. But browsing through some things, I realized I hadn’t. That’s darn-near shameful. Keeping such a lovely little summer treat like this from you. It’s just not right.

So I figured I shouldn’t delay any longer. I mean, after all, summer won’t last forever. (Although where I live, it tends to feel like it does…) Grilled fruit is definitely something you ought to be enjoying now, and ice cream, well, ice cream never goes out of style. But to combine the two? That’s a newer, fresher approach, and something you should try right away.

This is another easy-peasy vegan ice cream that uses coconut milk as the base. What I particularly love in this recipe, though, is that the slight coconut flavor combines beautifully with the mango, giving a full-on tropical feel. Of course, I gave it a bit of an Indian edge, adding a bit of garam masala and ginger to the mix. The spices don’t overwhelm the flavor, but they add a lovely background note that compliments the sweet mango and creamy coconut. It makes this the perfect little treat to end a meal (preferably one cooked outdoors, so you didn’t heat up the house). I definitely hope you become a fan!

Print Recipe

Grilled Mango Ice Cream (Gluten-Free, Vegan, Refined Sugar-free)

2 ripe mangoes, cut on either side of the pit, but not peeled

1 T coconut nectar (or honey or agave)

1 can coconut milk, chilled in refrigerator

½ c coconut nectar (or honey or agave)

1 t vanilla extract

¼ t salt

½ t ground ginger

½ t garam masala

 

Heat the grill to medium-high heat. Meanwhile, brush cut mango pieces with coconut nectar. Oil grates and grill mango pieces until well-marked with grill marks and starting to soften, about 2-3 minutes on each side. Remove and allow to cool.

Peel and dice mangoes and reserve 1/3 cup. Place remaining mangoes, coconut milk, coconut nectar, salt, ginger, and garam masala in a blender or food processor and puree. Taste and adjust sweetness if needed.

Follow your ice cream maker instructions and process the mango-ice cream puree in the ice cream maker. Stir in the reserved mango pieces in by hand. Store in freezer to firm up for at least 4 hours.

Blueberry Crumble Pie

Those of you that are avid gluten-free bakers: have you ever noticed how much a brand change in a gluten-free flour affects your end result? I’ve heard this, but didn’t really experience it to a point where I thought “ugh, I really need to stick with this other brand” until I was making pie crust. You see, I’ve had this amazing pie crust under wraps for a while. I love it. It’s reasonably easy to roll out, and it’s light and crisp once baked. And until I switched flour brands, it wasn’t gritty or grainy in the least.

But the last time I was out of my Authentic Foods superfine brown rice flour and Mochiko sweet white rice flour, I opted instead to buy a different brand, just because it was more convenient. Big mistake on my part – at least for this recipe. This time around, I purchased Bob’s Red Mill flours. They’re fine in most baked goods – especially the ones with plenty of moisture to “soften” the coarser grind of the flour. Pie crust is not one of those things. The crust with my usual flours is really great. It works with the Bob’s Red Mill flours as well, but it’s less pliable, and after baking, the mouthfeel is a bit grittier. I definitely could notice the difference, and while I like and use Bob’s Red Mill flours for a ton of things (in fact, they are the majority brand in my pantry), for this recipe in particular, I’m sticking to more finely ground flours.

That being said, I want to share this recipe with you all. It’s quite good – the best I’ve made or eaten so far. Like I mentioned above, it’s pliable, easy to roll out (as long as you roll between sheets of parchment), it tastes delicious, and it holds up to fruit fillings quite well. I won’t say that it behaves just like a gluten dough – I have yet to experience that in any gluten-free baking, really – but it’s easier to handle than most. It was excellent with this blueberry pie.

Blueberry season is coming to a close around here. I’m kind of mourning that fact. I love blueberries, and the local ones have so much more flavor than any I’ve found at the grocery. It’s a complex flavor, more than just sweet or tart. Almost perfumed, floral…it’s hard to describe, but I adore them. I’ve purchased a dozen pints from a nearby farm and have frozen them for yearlong use (which sadly, will in reality only last me until December or January). But I did have to sacrifice a good amount of the fresh berries for this pie. Although I wouldn’t really call it a sacrifice – because after all, who doesn’t like pie?

This pie isn’t overly sweet, but I found it the perfect way to end the day. A happy helping of this, and a scoop of vanilla (dairy-free) ice cream, and I’m definitely in heaven. But I won’t judge if you decide that you need a slice for breakfast too – it would be a perfect compliment to a cup of coffee.

Print Recipe

Blueberry Pie (gluten-free, dairy-free)

Pie Crust – this recipe makes enough for a double crust. Halve the recipe to make this blueberry pie, or save the remainder of the crust for another purpose:

1 ½ c sweet white rice flour (I prefer Mochiko)

¾ c superfine brown rice flour (I prefer Authentic Foods)

1/3 c tapioca starch

1 t kosher salt

¼ t guar gum 

12 T (1 1/2 stick) vegan buttery sticks (I like Earth Balance) or butter, if you can handle dairy

2 eggs, cold

1/4 c cold water 

Combine all the dry ingredients in the bowl of a food processor. Pulse a few times to combine. Cut the vegan butter into smaller pieces and add to the dry ingredients. Pulse until everything looks like a somewhat fine meal. Add the eggs and water. Process until it becomes thick dough. It should be pliable and hold together, but not overly sticky. If it’s too sticky, add a tablespoon of starch. Too dry and crumbly, add a tablespoon of water.

Place half of the dough (unless you’ve halved the recipe; in that case, use the entire amount) onto a large sheet of parchment paper and pat together into a circle. Place another sheet of parchment paper on top, and roll out dough using a rolling pin with the dough in between the two sheets. You can stop and pull up the top sheet and lay back down to reposition if you get wrinkles in the sheet. Roll out to about 1/8 inch thickness.

Remove the top sheet of parchment paper. Place a pie pan upside-down over the dough, and slide your hand underneath the dough and bottom sheet of parchment paper. With one hand on the bottom of the pie pan, and the other on the dough, flip everything at once, so that the pie pan is right-side-up with the dough laying over the top. Peel back the parchment and press the dough in. If it cracks, simply press back together.

Bake crust according to your pie recipe (or as I am doing below).

For the blueberry pie filling:

7 c blueberries

1/2 c maple sugar (can also use regular white sugar or coconut palm sugar)

1/4 c tapioca starch

1 T lemon juice

1 T vegan butter, cut into small pieces

In a large bowl, place the blueberries, sugar, starch, and lemon juice. Toss to combine. Using a potato masher, mash some of the berries. You don’t want them to look totally mashed – you just want to release some of the juices.

Transfer the blueberries to your pie pan with the crust, mounding towards the middle. Scatter the butter on top of the berries.

For the Crumble Topping:

1/4 c sweet white rice flour

1/4 c superfine brown rice flour

1/4 c tapioca starch

1/4 t guar gum

3 T maple sugar (can also use brown sugar or coconut palm sugar)

1/2 t cinnamon

1/4 t kosher salt

1/3 c melted vegan butter, cooled slightly

In a medium bowl, whisk together the flours, guar gum, sugar, cinnamon, and salt. Pour in the melted butter and mix with fingertips to blend and crumble.

Preheat the oven to 375 degrees. Crumble the crumble topping over the top of the blueberries. Place the pie in the oven on the center rack and bake for 1 hour 15 minutes, covering with foil after 45 minutes if it starts to brown too much.

Transfer to a wire rack to cool.

Serves 8-10.

Do you have experiences with varied results when it comes to using different brands of gluten-free flours? Share at Udi’s Gluten-Free Living Community!

Black Plum Sorbet

Why, oh why, has it taken me so long to make sorbet? I mean, it would seem like an obvious first step once going dairy-free – that if I was to be making a frozen dessert, it would be sorbet. After all, sorbet is naturally dairy-free. But no – I dove headfirst into making ice “cream” that I could enjoy, as evidenced here, here, and here. I love making ice cream. But after scoring some huge, gorgeous black plums at the farmer’s market, I thought maybe I’d do something a bit different from my usual. I wanted something cool, sweet, and refreshing. This sorbet was just the thing.

It’s a simple sorbet, really, and comes together pretty quickly. One of my favorite components, however, is the bit of balsamic vinegar. It’s not overwhelmingly balsamic – it’s merely a background note that gives balance and interest to the sorbet. It keeps it from being cloying. Add that and the Cointreau, and it’s a perfect marriage of plummy sweet, slightly tart freshness that completes a perfect summer meal.

Print Recipe

Black Plum Sorbet (gluten-free, vegan)

2 lbs plums, pitted and sliced into eighths

1/2 c agave nectar

1 t pomegranate balsamic vinegar (can use regular balsamic)

pinch of salt

1 1/2 t Cointreau (or Grand Marnier)

Place the sliced plums, agave nectar, balsamic vinegar and salt in a medium saucepan. Bring to medium heat and cover, allowing to simmer, for about 8 minutes or until the plums become tender. Remove from heat and allow to cool to room temperature.

Once cool, add the Cointreau and puree in a blender until smooth. Strain the mixture through a fine-meshed sieve and chill thoroughly. Process in an ice cream maker according to the manufacturer’s directions.

Makes 4-6 servings.

Live in the Dallas area? I’ll be speaking this Saturday, July 20, 2013 at the Gluten Intolerance Group of Greater Dallas! Come join us.