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My dear friend Amy of Simply Sugar and Gluten-Free is a brand ambassador for Attune Foods, and a few weeks ago, she graciously asked me if I would mind reviewing some of their products. They offer quite a few gluten and dairy-free products (like Crispy Brown Rice Cereal or Corn Flakes), but what I was asked to review was possibly the most intriguing, exciting product they have – a Probiotic Chocolate Bar.

Now, mind you, I have no problem having a nice, high-quality chocolate bar stashed away in my refrigerator, just so I can nibble on it now and then when the chocolate craving strikes (and it strikes a lot!). And we always hear that chocolate has positive health benefits. But now, I have one more little reason to indulge (as if I needed an excuse)!

So when my sample arrived, the first thing I did was just enjoy a bar of the chocolate, unadulterated and pure. It was creamy and not-to-sweet, just the way I like it. Honestly, I could have polished off the rest of the box in a similar manner over the following week, if it weren’t for my commitment to post a review. You see, I wanted to share my thoughts about these bars not only just as they were, but I also wanted to play with them a bit, to see if I could create a delicious, healthier treat with the chocolate. I’d have to make something that didn’t require heating the chocolate, or else I’d kill the probiotic cultures. So I opted to go for the ever-popular “truffle”.

I’ve made healthy truffles before and have shared them here – have you seen my pecan pie or pistachio sesame truffles? How about the chocolate cherry ones? While those are all full of whole, natural ingredients, I thought I’d sneak in even more little healthy morsels of goodness in these truffles.

So, yes, my friends, I threw in beets. And spinach. In a dessert.

Now, before you click away, let me explain. These don’t taste like vegetables. Not in the slightest. The beet turns the inside a lovely pink-red color (think red velvet cake), but the spinach is invisible here, as is the earthy taste of both of these ingredients. What you taste is a lovely mix of almonds, chocolate, a faint hint of strawberries, and a nice, not over-the-top sweetness. You could totally feed these to any crowd and they’d be none the wiser. They’re a delicious little bite, perfect for curbing that little craving for a taste of something sweet.

So I encourage you to give these chocolate probiotic bars a try. Indulge your chocolate sweet tooth by enjoying one (or two) by themselves. They’re a delicious little treat. But once you’ve done that, try these truffles. I think you’ll be pleasantly delighted.

Probiotic Beet and Almond Truffles (Gluten-Free, Vegan)

1 medium beet

1 1/2 c almonds

1 T cocoa powder (plus more for rolling)

1/4 c packed spinach leaves

1/4 c strawberries (I used frozen and thawed them)

6 pitted Medjool dates

1 t vanilla extract

1/4 t kosher salt

1 T coconut flour

1/4 t stevia extract (optional)

2 Attune Foods Probiotic chocolate bars, chopped

Peel the beet and cut into slices. Steam or boil beet slices until tender enough to be easily pierced with a fork. Puree the beet in a food processor or blender, scraping down the sides as needed. Portion out 2 tablespoons of the beet puree, and set aside the remainder for another use (this puree is gorgeous and tasty in a smoothie!).

In the bowl of a food processor, add almonds and process until they are crumbs. Add beet puree, cocoa powder, spinach leaves, strawberries and dates, and puree until the consistency is somewhat uniform and no large chunks remain. Add vanilla extract, salt, coconut flour, and stevia and process again until incorporated. Add chocolate bars and process once more to incorporate those as well.

Using a tablespoon, measure out even portions of the truffle “dough” (it should be stiff but a bit sticky) and roll into a ball between your palms. Roll into a bit of cocoa powder. Repeat with remaining truffle “dough”. Refrigerate until firm.

posted on Tuesday, February 21st, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Healthy Meals,Vegetarian 13 Comments

Do you celebrate Mardi Gras? For those not in the know, Mardi Gras, or Fat Tuesday, is officially next Tuesday, February 21. While we aren’t big celebrators of this holiday, we DO enjoy good Cajun grub. My husband and I have visited New Orleans a few times (prior to my going gluten-free) and always enjoyed pigging out on beignets, gumbo, fresh seafood, and red beans and rice, and listening to great music. We’ve never gone during Mardi Gras (from what I hear, it’s insane!) but we always had a good time when we did visit.

Of the things we experienced while we were there, what we miss most is the food. I have recreated a few tasty gluten-free Cajun and Creole recipes at home over the years so we can take a mini-vacation (without ever leaving our home), and am sharing those, as well as some recipes from fellow gluten-free bloggers. These recipes would be great for your Mardi Gras celebration, or even just to enjoy in the next few days. Cajun and Creole food is many times so comforting and delicious – just what you need if it’s still a bit dreary where you are!

Happy Mardi Gras!

Chicken and Sausage Gumbo from Tasty Eats At Home

photo courtesy of Gluten-Free Easily

Crockpot Jambalaya from Gluten-Free Easily

photo courtesy of The WHOLE Gang

Turducken Burgers from The WHOLE Gang

Chicken Gumbo from Simply Sugar and Gluten-Free

photo courtesy of Life As A Plate

Paleo Crockpot Jambalaya Soup from Life As A Plate

Seafood Gumbo from Tasty Eats At Home

photo courtesy of Cara's Cravings

Louisiana-Style Gumbo by a Massachusetts HealthNut by Cara’s Cravings (this recipe is not gluten-free, but gluten-free flours could be substituted)

Red Beans and Rice from Tasty Eats At Home

photo courtesy of The WHOLE Gang

Blackened Chicken or Vegetables from The WHOLE Gang

Crawfish Etouffee from Tasty Eats At Home (photo at top of post)

Cajun Gator Tail and Dirty Rice from Tasty Eats At Home

photo courtesy of Diet, Dessert and Dogs

Creamy Creole Eggplant Pasta Bake from Diet, Dessert and Dogs

photo courtesy of Alisa Cooks

Cajun Roasted Root Chips from Alisa Cooks

“Breaded” Fish and Tartar Sauce from Glugle Gluten-Free

Blackened Catfish with Cantaloupe Salsa from Tasty Eats At Home (this recipe uses butter, but non-dairy butter can be substituted)

King Cake Cookies from Fat Free Vegan Kitchen

posted on Friday, February 17th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Main Dishes Comments Off

I’ve been playing with this recipe for a while. In fact, I think I made it at least 4 times in the past two weeks. I was forced to taste-test a LOT of chocolate cake before sharing with you. Yes, it’s a hard life I lead. Finally, I think I’ve got it right, just in time for Valentine’s Day.

Because what’s Valentine’s Day without chocolate?

What I love about this particular cake is that it’s a healthier treat – no refined sugars, no refined flours. It’s not exactly a traditional cake – it’s fudgier and denser, but in my mind, that’s a good thing. But what I’m really proud of? It doesn’t contain eggs. Now, mind you, I have nothing against eggs personally (in fact, I love them a great deal – we eat LOTS of eggs in our household, and I love getting happy, delicious eggs from Jacob’s Reward Farm – a small farm just down the road from us.) But not everyone eats eggs, either for food intolerance/allergy reasons, because they are vegan, or perhaps they simply don’t like them. Also, if you rely on eggs sourced from local farms, you understand that egg supply waxes and wanes with the seasons. Sometimes, eggs aren’t easy to come by, and sometimes, you might just not have any in the house. However, baking without eggs can be tricky (especially with gluten-free baking). Eggs act as a binder and as a leavening agent. Egg replacers aren’t always as simple as they seem, and while they work for some situations, others are more difficult.

Since we don’t have egg issues in our house, I rarely concern myself with egg replacers. However, in this instance, I wanted to try to think “outside the shell.” I opted to use psyllium husks, which I’ve discovered work so well as a binder.  I was first introduced to using them by making this vegan, xanthan gum-free bread from Whole Life Nutrition Kitchen, which I love. Psyllium husks make gluten-free doughs pliable, which, as anyone who has ever tried to roll out gluten-free dough knows, is quite a feat. What’s superb about psyllium husks, in my opinion, is that they don’t make things gummy. Xanthan and guar gum both seem to cause that “gummy” texture sometimes – something I feel is definitely less than desirable. You can find whole psyllium husks in just about any health/wellness store – in the fiber section. (I’ve heard of some gluten-free bakers using psyllium husk powder with great results as well; I haven’t had a chance to experiment, so I can’t speak to that, but if you try it out, let me know how it goes!) The psyllium husks helped to bind this cake, allowed it to hold moisture, and allowed it to rise. I didn’t add a lot of leavening, wishing for the cake to remain somewhat brownie-like, so it was perfect.

Anyway, back to the important stuff - the flavor. A long while ago, I came across a recipe for red wine chocolate cake.  I was intrigued by the flavor composition. Also, this cake is a great way to use up leftover, too-old-to-drink wine. I am terrible at finishing a bottle of wine. Oh, yes, back in the day, I could have several glasses in an evening and truck right along the following day, but it seems that is no longer the case. Now, I find that I’ll have a glass one night, and will tell myself I’ll enjoy more the following night, and so on, until the bottle is gone. Only I no longer crave a glass the following night. Or the night after that. And so the rest of the wine sits in the bottle, forgotten. Now, if I have leftover wine, I have an excuse to make this cake!

So, you must be wondering, “She said there were two kinds of grapes in this cake. Wine is one type of grape; where is the other?” My friends, the second secret is in one of the sweeteners – raisins. I love to bake with medjool dates on occasion; they provide a lovely, natural sweetness and provide moisture and binding. On this particular day, however, I was out of dates. Raisins, however, were in my pantry. Why not use raisins instead? So I grabbed them and went for it. They turned out to work well!

Lastly, my most prized, favorite part of this cake is the black walnuts. Black walnuts, to me, are a rarity and a delicacy. They’re harder to find in stores than regular walnuts, but I found some Hammons black walnuts at my nearby Sprouts. Black walnuts are a good source of vitamins, healthy fats, and antioxidants, but to me, the flavor is the most important. Black walnuts have a strong, unique flavor – it’s rich and earthy. What’s even more lovely is that they seem to get richer and nuttier when they’re cooked. I first encountered black walnuts when I was a teen – I worked at Braum’s, a regional ice cream and dairy store. We sold black walnut ice cream. It was one of my favorites, even though it was nowhere near a best-seller. It was special to me, though, as I had never seen black walnut ice cream anywhere else. When I came across these walnuts at the grocery, I knew right away I need to make something special with them.

This cake fit the bill. It’s not overly rich, but the flavors are definitely grown-up and complex. It’s not overly fancy – there is no ganache, frosting, multiple layers, or intricate designs. But it’s delicious. The edges of the cake are slightly chewy (like the best part of a brownie) and the center tender. The black walnuts flavor the cake throughout. And no, the cake doesn’t taste like a mouthful of red wine, nor does it taste like raisins. These “two grapes” simply add complexity to the flavors. That being said, enjoying a glass of wine alongside a slice of this cake would be perfectly acceptable!

Chocolate Black Walnut Cake (With Two Kinds of Grapes) – Gluten-Free, Vegan

2 T whole psyllium husks

½ c raisins

1/3 c red wine

6 T coconut oil

1 T vanilla extract

¾ c coconut palm sugar

½ c brown rice flour (65 grams)

½ c teff flour (60 grams)

¼ c cocoa powder (26 grams)

½ t baking soda

½ t salt

½ c chopped black walnuts

Preheat the oven to 350 degrees. Grease a 9-inch pie or tart pan and set aside. In the bowl of a food processor or high-speed blender, add the psyllium husk, raisins, wine, coconut oil, and vanilla extract. Puree until no chunks of raisins remain. Add coconut palm sugar and puree again.

In a medium bowl, whisk together brown rice flour, teff flour, cocoa powder, baking soda, and salt. Scrape the wet ingredients into the dry and stir until well-combined. (If using a food processor, you can alternatively put the dry ingredients right into the bowl of the food processor and process until combined.) You will end up with a thick, sticky batter. Stir in black walnuts by hand.

Turn dough out into the pie or tart pan and using greased fingers, press into pan in an even layer. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.

On a side note: I am co-hosting a Live Chat tomorrow, February 9, 2012, at 9PM EST over at the Udi’s Gluten-Free Living Community! We’ll be talking about supporting the gluten-free people in your life. Join us here tomorrow! It’s free, and I’d love to see you there.

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

posted on Wednesday, February 8th, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Vegetarian 19 Comments

It’s that time of the year – time to gather around friends and family and watch football! Superbowl is one of those events that draw football fanatics and non-football watchers alike. After all, it’s a big party that often includes booze and delicious-but-unhealthy snacks, and it’s an opportunity for people to get together and have fun.

But what if you are following a gluten-free or other allergen-free diet? Or are simply trying to eat healthier? What do you do to combat the beer, pizza, wings, and chips-and-dip-fest that occurs at a Superbowl party? Bring your own healthier, wholesome, nutritious snack, that’s what! This dip is creamy and slightly spicy, but packs a good amount of vitamins from the butternut squash, and healthy fats from cashews, tahini, and olive oil. It’s also addictive – I love it paired with gluten-free crackers, but it really works well with raw veggies, such as celery sticks.

This is like an indulgent party dip, but in fact, it’s full of whole, healing foods, and for that reason, I’m sharing this recipe also as part of Go Ahead Honey, It’s Gluten-Free this month, hosted by Maggie of She Let Them Eat Cake. The theme this month is Foods That Heal.

While I’m a huge fan of vegetables in all forms (I do green smoothies and love them), I realize not everyone shares the same enthusiasm. However, veggies are an integral part of healing your body – something many of us on a gluten-free diet are working to do. When the opportunity comes along to eat something healing and nourishing that feels like party food, well, that’s a win-win for everyone, as even those that usually shy away from veggies can be enticed to indulge!

Of course, this isn’t a Superbowl party-only treat. I have been enjoying it in my lunch lately. I even shared it on Instagram the other day.

See that orange in the background? Yep – it was an orange-y food kind of day.

Anyway, this dip is easy to throw together in advance, and will store in the fridge for a few days (tastes great cold), so there’s no reason why you shouldn’t find a reason to make it. It’s like a sweet-and-spicy orange hummus. Only better.

Creamy Chipotle Butternut Dip (Gluten-free, Vegan)

1 ½ c cooked butternut squash

½ c raw cashews

¼ c tahini

2 garlic cloves

1 lime, juiced

2 T olive oil

1 T maple syrup

½ t cinnamon

½ t chipotle chile powder

¼ t ground cumin

½ t salt

Roast butternut squash – either cut in half and scoop out seeds, and roast cut-side-down in an oven at 375 degrees until soft (about 45 minutes), or do like I do – poke holes in the squash with a knife, place on a plate, and microwave until soft, about 10-12 minutes. Allow to cool, and then cut in half and scoop out seeds.

Place cashews and tahini in food processor and puree until smooth. Scoop out cooked butternut squash and add it, the garlic, lime juice, olive oil, maple syrup, cinnamon, chipotle chile powder, and salt. Puree until smooth. Adjust seasoning as needed.

Serve with gluten-free crackers, chips, or raw vegetable crudités.

Looking for more gluten-free Superbowl recipes? Check out this forum discussion at Udi’s Gluten-Free Living Community, or these recipes:

Texas Chili

(Dairy-Free) Nacho Cheese Stuffed Jalapenos

Adzuki Bean Spread

Deviled Eggs

Turkey Pumpkin Chili

Spicy Roasted Cashews

Quinoa Pizza Crust

This post is linked to Allergy-Free Wednesdays at Tessa the Domestic Diva.

posted on Wednesday, January 25th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Kid-Friendly,Quick and Easy,Side Dishes,Vegetables,Vegetarian 40 Comments

Welcome back for the final (and possibly the most important) week of A Gluten-Free Holiday! Why is this the most important week? Well, because we’re sharing desserts! After all, children didn’t dream of casseroles and green beans while they were nestled all snug in their beds, did they? Hardly. The holiday season conjures up visions of sugarplums, and candies, cookies, and possibly even chewy apple cider blondies. Yes, chewy apple cider blondies. But we’ll get to those in a minute.

First, I have to share with you the details about this week’s A Gluten-Free Holiday Event. Maggie of She Let Them Eat Cake is hosting. She’s sharing a crave-worthy recipe for gingerbread cupcakes. In addition, she’s giving away some more awesome prizes – two, in fact. Maggie is giving away a copy of Blackbird Bakery Gluten-Free by Karen Morgan, as well as a copy of Simply…Gluten-Free Desserts by Carol Kicinski.

I personally own a copy of Carol’s book and love it – there are all sorts of decadent desserts in there, including a recipe for this delicious mango sticky cake. Blackbird Bakery is on my wish list, so hopefully I’ll own a copy soon! Be sure to head on over to She Let Them Eat Cake to enter for your chance to win!

Back to these chewy apple cider blondies. These blondies are chewy like a good brownie, with caramel and apple notes, dotted with the occasional chocolate chip, just for fun. At first glance, you might think that they’re not nearly as festive as the average holiday treat. They’re unassuming and unadorned. No sprinkles, frosting, or decadent toppings here. But that doesn’t mean that they’re not deserving. Sometimes, it’s the rustic, homestyle treats that I cherish the most. These are an entirely new creation (for me, at least), but they taste like something that would come out of my grandmother’s kitchen. In my mind, anything that stirs up memories of Grandma’s kitchen is automatically worthy of holiday treat status.

Chewy Apple Cider Blondies (Gluten-Free, Dairy-Free, Grain-Free)

1 c almond butter (unsweetened)

1 c turbinado sugar (or other granulated sweetener)

3 eggs

1/3 c apple cider syrup (you can get the recipe to make it at Lexie’s Kitchen. Mine was thick, like molasses. You can substitute about 1/4 cup honey for a different flavor)

scant 1/2 t kosher salt

1/4 t baking soda

1/4 t almond extract

1/4 c coconut flour

1/2 c dairy-free chocolate chips

Preheat the oven to 325 degrees. Lightly grease an 8X8 inch square baking pan and line with parchment paper; grease the paper.

Put all of the ingredients except for the chocolate chips in the bowl of a food processor fitted with the metal blade. Process for 1-2 minutes or until well-blended. The batter should be thicker than cake batter, but thinner than cookie dough. If it’s too thin, add a tablespoon of coconut flour and blend. Too thick, then add a tablespoon of water and blend. (Depending on your almond butter, the thickness of your batter may vary.) Stir in chocolate chips with a spoon.

Spoon the batter into the prepared baking pan and smooth out on top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into squares.

Serves 16.

posted on Thursday, December 15th, 2011 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Eggs,Gluten-Free,Quick and Easy 12 Comments

A Gluten-Free Holiday is being hosted this week over at Diet, Dessert, and Dogs by Ricki Heller, and the theme is Holiday Breakfast and Brunch. Ricki is giving away a copy of her book, Sweet Freedom, and a copy of Gluten-Free and Vegan Holidays by Jennifer Katzinger, so be sure and head over there to check out the party!

Christmas is a time filled with lots of indulgences. Lots of cookies, tons of candy, and ever-so-special baked treats that make the season bright. Breakfasts are no exception, and I would be lying if I said I wasn’t fond of a Christmas stollen, donuts, or a coffee cake. But overindulgence in these treats, I’ve learned, comes at a price – my still-sensitive system still can’t handle a ton of sweets and grains, even gluten-free ones. So I pick and choose when and what I’m going to enjoy, even on the holidays. But that doesn’t mean that there isn’t room for “special” meals – far from it! Special, in my mind, means something that’s a departure from the everyday (in a good way), and that doesn’t always have to equate to extra sugar. In fact, for breakfast, I know I prefer a protein-and-veggie-filled meal to a carb-heavy one.

Hence the reason for this frittata. It comes together relatively quickly. Of course, the most important part? It’s tasty, in a light and fresh sort of way. Yes, there is some bacon involved (which also ups the “special” factor a bit), but it’s definitely nowhere near as heavy as most baked egg dishes, which are full of cream and cheese. The bacon and sun-dried tomatoes are pleasant components here, providing some depth of flavor without being overwhelming. This frittata is a delicious way to start a special day, and is light enough to leave room for a bit of other Christmas breakfast goodies, such as those being shared over at Diet, Dessert and Dogs this week!

Zucchini and Sun-dried Tomato Frittata

2 slices bacon, cut in half to fit skillet

1/4 c thinly sliced onion

1 large zucchini, thinly sliced (I used a mandoline)

3 T sun-dried tomatoes (I used my dehydrated “tomato candy“)

1/4 c roughly chopped flat-leaf parsley

3 eggs, whisked

Salt and pepper to taste

Preheat the oven to 400 degrees. Heat a small 8-inch oven-proof skillet over medium heat and fry bacon until crisp, about 5-8 minutes. Remove bacon, leaving the grease in the pan. Once bacon is cool enough to touch, crumble. Add the onion to the pan and saute for 2 minutes, then add the zucchini. Saute until just tender and brown in a few spots, then add the sun-dried tomatoes, parsley, and crumbled bacon. Toss together a bit, and remove from heat. Add the whisked eggs and season with salt and pepper. Stir the vegetables and bacon together with the eggs a bit to incorporate everything evenly. Place the skillet in the oven and bake for 10 minutes or until eggs are set in the center. Remove from oven, and place a plate upside-down over the skillet. Holding the bottom of the plate with one hand, and the handle of the skillet with the other, flip the pan and plate together so that the plate is now at the bottom and the skillet upside-down on top. The frittata should come free from the skillet and lay on the plate. Cut into wedges and serve.

Makes enough for 2 as part of a breakfast or brunch. Can be doubled – just bake in a larger skillet, perhaps for a few extra minutes.

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

posted on Thursday, December 8th, 2011 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Pork,Quick and Easy 11 Comments

Today over at Daily Bites, we are sharing our favorite holiday entrees and side dishes in our continuation of A Gluten-Free Holiday. As always, there is a giveaway involved (Hallie will be giving away a copy of her new book, The Pure Kitchen) so be sure to head over there and check it out!

Our family has their fair share of holiday favorites. I’ve already shared the need for stuffing and gravy (as welcome at Christmas as it is at Thanksgiving, if there’s a turkey involved), broccoli cheese rice casserole, and tamales. But I’ve already blabbed about those favorites with you time and time again. I asked my husband to help me brainstorm on holiday dishes. He suggested gumbo (which has a cult following in our family this time of year), but the traditional recipe is a direct replica of Emeril Lagasse’s, so it wasn’t quite what I had in mind. So then I thought – why not create a new favorite?

But what? When I think of holiday food, many times, I can’t get desserts out of my head. (We’ll share desserts as part of A Gluten-Free Holiday too, on December 15, at She Let Them Eat Cake, but that’s another time, another day, another recipe.) I had to brainstorm. Savory. Side Dish. Holiday. Think! Think! What are foods eaten in fall and winter? Umm…root vegetables? Sweet Potatoes? I love sweet potatoes, but they’re not very special. How can I make sweet potatoes special? Hmm, I have some leftover pie crust dough in the fridge… And suddenly, the waters parted. I knew just what I would make, and this simple-but-special, savory, delicious pie was born.

What I love about this dish is that unlike so many other holiday foods, it’s not overly heavy or rich. In fact, paired with a nice side salad, it could easily be a welcome brunch for guests that stay at your home during the holiday season. (Or even just a good pre-holiday-shopping meal!) Truthfully, it’s not all that fussy. No more so than making a typical pumpkin pie for Thanksgiving, truthfully, and if you wanted to go crustless, you could simply bake the filling in a greased pie dish (or heck, even individually-sized ramekins) and serve it that way. But if you have a bit of time to make a pie crust, go for it. In my mind, it elevates this pie to holiday status. It also provides a bit of contrasting texture. And the flavors? With a creamy, slightly sweet custard, touched with rosemary and smoked paprika, how could you go wrong?

Savory Sweet Potato Pie

1 recipe gluten-free pie crust (or your favorite gluten-free pie crust recipe -  I haven’t tried this with a nut-based crust, but I bet it would work well.)

5 egg yolks

2 c cooked sweet potato puree (if using fresh sweet potatoes, simply prick with a fork, microwave until soft, scoop out flesh, and puree in food processor)

1 c coconut milk

1 t fresh rosemary, chopped

1 t kosher salt

1/2 t fresh ground black pepper

1/4 t smoked paprika

1/8 t nutmeg

1 T maple syrup

1 T sweet white rice flour (or your favorite gluten-free flour)

1 egg whisked with 1 T water for egg wash

Preheat oven to 350 degrees. Roll out pie crust in between two sheets of parchment paper; transfer to 9-inch pie plate. Place egg yolks in the bowl of a food processor; process for about 30 seconds. Add sweet potatoes, coconut milk, rosemary, salt, pepper, paprika, nutmeg, maple syrup, and rice flour and puree until smooth. Pour into pie crust. Bake for 45 minutes to an hour, or until a toothpick inserted into the center of the pie comes out clean. (Note: you may want to use a pie shield or cover the edges of the crust with foil during the baking process to prevent excess browning.) Cool for 15-20 minutes. Serve.

Do you have a favorite holiday entree or side dish to share? Link it up over at Daily Bites!

Interested in some gluten-free edible gift ideas for the holidays? Check out my post and all of the links shared there! Want even more ideas or to chat a bit more about this topic? Over at the Udi’s Gluten-Free Community, we’ve shared some edible gift ideas!

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posted on Thursday, December 1st, 2011 by altawrites Posted in Appetizers,Baked goods,Budget-Friendly,Dairy-Free,Gluten-Free,Main Dishes,Vegetarian 6 Comments

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

I procrastinated, so of course, I was making my Sans Rival last night. I opted to keep the dessert-making to a minimum (seeing as how I already had 3 kinds of leftover pie in my fridge from Thanksgiving) and only made the Sans Rival. I loved that the recipe was already gluten-free (provided the cake pans were dusted with a gluten-free flour, of course) and I could easily adopt it to be dairy-free by substituting a vegan “butter” for the butter called for in the French buttercream. Which, by the way, if you’ve never had French buttercream, find an excuse to try it out. It’s incredibly rich, but also incredibly delicious. Definitely a treat to enjoy only once a year or so.

The same is with this Sans Rival. I opted to take Catherine’s suggested recipe, and make my Sans Rival a chocolate one. It wasn’t overly loaded with chocolate, and it wasn’t too sweet, but I promise you, this is still a rich dessert. That being said, it’s a lovely gluten-free option that would be perfect at a holiday table.

I’ll definitely be keeping this dessert in mind for future events, as I love a good meringue. However, it will definitely have to be an event where I don’t end up with leftovers – I certainly don’t need any more sweets lying around!

Ingredients
10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews (chop half finely, and half coarsely)

Directions:
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.

2. Line cake pan bottoms with parchment paper and butter and flour the sides really well. (I used gluten-free cassava flour and olive oil instead of flour and butter here.)

3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form.  (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration.

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.

6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

French Buttercream:

Ingredients
5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz)  white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature (I used Earth Balance buttery sticks)
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like (I used unsweetened chocolate and vanilla extract)

Directions:

1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
Assembly:
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of  buttercream, meringue, thin layer of  buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.

posted on Sunday, November 27th, 2011 by altawrites Posted in Dairy-Free,Desserts,Eggs,Gluten-Free 5 Comments

This giveaway has ended. The winner of the copy of Artisanal Gluten-Free Cupcakes by Kelli & Peter Bronski, chosen by random.org, is #22 – Janis! Congratulations, Janis.

It’s Week 3 of A Gluten-Free Holiday, and we’re sharing Edible Gifts. This is a topic near and dear to my heart (well, Thanksgiving Favorites, the topic for Week 2, is a very close second), as I love to make and give away various edible treats – not just around the holidays, but throughout the year. During the holidays, however, I go into treat-making overdrive. I read about holiday treats, spend days and nights dreaming and thinking up treats, bookmarking my favorites, and I make plans to turn as many of these recipes into delicious gluten-free, dairy-free goodies. And I bestow the results of my efforts upon family, friends, and coworkers.

Because after all, those on a restricted diet need a holiday treat, right? At least, that’s what I think!

Of course, my goal with each of these treats is to make them tasty enough to be enjoyed by anyone – not just those on a gluten-free and/or dairy-free diet. This means that my ultimate taste testers are, many times, my co-workers, as none of them are on such a diet. If the speed in which they devoured these chipotle-maple mixed nuts is any indication, these are definitely tasty treats.

In fact, I had to hide a jar from myself so I can ensure there will be some to snack on for Thanksgiving. I can’t make any promises that the jar will be full come next week, however. Might have to make some more.

Chipotle-Maple Mixed Nuts (gluten-free, casein-free)

1 egg white

3 T freshly squeezed orange juice

½ t orange zest

1 – 1 ½ t chipotle chile powder

½ t cinnamon

1 ½ t kosher salt

1 ½ T minced fresh rosemary needles

3 T ghee (clarified butter), butter, or coconut oil

1/3 c coconut palm sugar or brown sugar

1/3 c maple syrup

2 c raw pecan halves

2 c raw almonds

2 c raw cashews

2 c raw walnuts

Preheat oven to 300 degrees. Grease a large baking sheet and set aside. In a small bowl, whisk the egg white until it starts to froth. Add orange juice, zest, chipotle chile powder, cinnamon, salt, and rosemary needles and whisk until combined. Set aside.

In a large, heavy skillet (I used my cast iron skillet), heat ghee over medium-low heat. Add coconut palm sugar and maple syrup and stir. Add nuts and toss until well-coated, stirring frequently. Add in bowl of egg white/spice mixture and toss again until evenly coated. Stir for another 3-4 minutes.

Transfer to prepared baking sheet and spread out. Bake for 20 minutes and stir well. Bake for another 20 minutes. Stir again, and bake for 10-20 more minutes or until nuts are no longer sticky. Allow to cool to room temperature. Break apart as needed before storing in jars.

More holiday edible gift ideas:

Roasted Almond Caramels

Chocolate Peppermint Covered Marshmallows

An Assortment of Vegan Treats

Cranberry Walnut Granola

Peanut Butter Cups

“Mounds” chocolate-coconut candies and peanut butter fudge

Cookie mix in a jar

Flourless chocolate chip peanut butter cookies

Anise biscotti

Dairy-free fudge

Vanilla cake mix

Chocolate chip cranberry multi-grain cookies

Twisted chocolate bark

Chocolate-dipped dates with spiced nuts

Chocolate curry bites

I know you have many more gluten-free edible gift ideas! You’ve just been waiting for me to give you the go-ahead to share them, haven’t you?

Well, you can! What’s even better, you can share them, and be entered for a chance to win a copy of Artisanal Gluten-Free Cupcakes by Kelli & Peter Bronski.

Because who doesn’t love a good cupcake?

This book looks amazing. I had the pleasure of meeting Peter Bronski at the GFAF Expo last month. (He and Kelli are also authors of No Gluten, No Problem) Peter is an exceptional individual that definitely is dedicated to celiac awareness – he ran a 50-mile ultramarathon in October to raise money for the National Foundation of Celiac Awareness and the gluten-free community! I might run 5 miles…but 50? That’s beyond impressive.

The same goes with this book, which can be yours! How to enter:

1. Link up your favorite gluten-free edible gift recipe.

2. Leave a comment below.

3. Share this post on Facebook, Twitter, or Pinterest. Leave me a comment for each time you’ve shared.

That’s it! This contest ends at 11:59pm on Wednesday, November 23, 2011. Winner will be contacted via email.

posted on Thursday, November 17th, 2011 by altawrites Posted in Desserts,Gluten-Free,Healthy Meals 73 Comments

chewy pumpkin chocolate chip cookies, full of autumn flavors

Have you ever baked with pumpkin? Or tried to make pumpkin cookies? Pumpkin makes lovely breads and cakes. It bakes up light and fluffy, and provides lovely moisture. Unfortunately, light and fluffy aren’t good cookie characteristics, in my book. I love chewy cookies – especially chewy chocolate chip cookies. When pumpkin season came, I wanted to bake up pumpkin cookies, but didn’t want them all fluffy. What’s a chewy cookie lover to do?

So I started to think. What is it about pumpkin that turns those cookies into cake-like, fluffy treats? It dawned on me that pumpkin has a lot of moisture. Good for cakes and breads, to be sure, but it was ruining my perfect cookie. So the key? Remove some of the moisture from the pumpkin.

I got to work. I made a big batch of pumpkin butter from a gigantic cushaw squash I recently acquired. But rather than just adding pumpkin butter into a cookie recipe, I opted to reduce it further. I put some pumpkin butter in a saucepan and set it on medium-low heat, and I cooked it. And cooked it. Stirred and stirred, until it no longer looked like a pumpkin-y puree, and instead took on a thick texture more like tomato paste. Less moisture = less fluffy, I hoped.

I also opted to remove the egg white from the cookie recipe, figuring that an egg white would contribute to lift – something I didn’t want in my cookies. I left the yolk in, however, to hold things together and provide some additional fat.

Finally, I proceeded to wing it. I wanted to keep the cookie grain-free, so I went with almond flour. And while this recipe isn’t technically dairy-free (I used ghee), it is casein-free, so those with casein intolerance can still indulge. (I find that while I can’t tolerate regular or even grass-fed, cultured butter, I can tolerate a bit of ghee here and there.) If you can’t do ghee, try substituting coconut oil. Because I really wanted the pumpkin pie spice effect, I threw in extra cinnamon and nutmeg. I also added chocolate chips and some chopped pecans, just because.

It’s my cookie, and I can do what I want.

The result was more than I’d hoped. These cookies are tender, but chewy. Moist, but not overly so. They are indeed chocolate chip cookies, but they are so much more than that. They are like chocolate chip cookies and pumpkin pie got together and had a love child.

Gluten-Free, Grain-Free Pumpkin Chocolate Chip Cookies

7 T pumpkin butter paste (simmer pumpkin butter over medium-low heat, stirring frequently, until texture resembles tomato paste)

1/4 c melted ghee (or coconut oil)

1/2 t vanilla extract

1 egg yolk

3/4 c brown sugar or coconut palm sugar

2 c almond flour (I tried this recipe with both Honeyville blanched almond flour and Bob’s Red Mill – both work, but I prefer Honeyville)

1/2 t baking soda

1/2 t kosher salt

1/2 t cinnamon

1/4 t nutmeg

1/2 c dairy-free chocolate chips

1/3 c chopped pecans

Preheat oven to 350 degrees. In a small bowl, mix together the pumpkin butter paste, ghee, vanilla extract, egg yolk, and brown sugar. In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg. Stir the wet ingredients into the dry until combined. Stir in chocolate chips and pecans.

Scoop rounded tablespoonfuls of the dough onto a parchment-lined baking sheet. Bake for 12 minutes or until just starting to brown on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Makes about 1 1/2 dozen.

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

posted on Tuesday, November 8th, 2011 by altawrites Posted in Baked goods,Desserts,Gluten-Free 11 Comments