Blog Archives

Chocolate Almond Fig Biscotti

Years ago (in the pre-gluten-free days), I didn’t get biscotti. Why would anyone want what amounted to, in my mind, a stale cookie? Fast forward to present day, where I love a crunchy, not-too-sweet treat to accompany a cup of coffee or tea, especially if it’s studded with dried fruit and nuts. I suppose over time, one’s tastes can change! But now, since I no longer eat gluten or dairy, biscotti are a rare occurrence.

So I made my own.

These are a perfect holiday treat either for yourself, family, or friends. Make some as an evening dessert, a breakfast treat, or wrap them up and give them as edible gifts. They’re gluten, dairy, and egg-free, and are sweetened slightly with honey (which could be substituted with agave nectar to make them vegan), making them friendly for just about anyone’s diet. The combination of chocolate, almonds, and dried figs is indulgent without being overly rich. And while I’m not usually a fan of dipping any cookie, I must say, these are quite satisfying dipped into a cup of coffee.

I might just have to have another.

Print Recipe

Chocolate Almond Fig Biscotti (gluten-free, dairy-free, grain-free, refined sugar-free, vegan-adaptable)

1 1/4 c blanched almond flour

1 T + 1 t unsweetened cocoa powder (not dutched)

2 t tapioca starch

1/4 t salt

1/4 t baking soda

5 T honey (for vegan, use agave nectar)

3 T chopped almonds (I used roasted Marcona almonds, but any will do)

3 T chopped dried figs

Preheat oven to 350 degrees. In the bowl of a food processor, add the almond flour, cocoa powder, tapioca starch, salt and baking soda. Pulse to combine. Add the honey and pulse again until the dough comes together in a ball. Remove the dough and place on a baking sheet lined with parchment paper (you’ll be using this as your workstation as well as the baking sheet), and press the dough together with your hands (kind of like kneading dough, but not nearly as strenous!). Add the almonds and figs and mix in with your hands too. The dough should be barely moist enough to come together. If it is too moist, add a bit of tapioca starch. If too dry, add a sprinkle of water.

Once the almonds and figs are mixed in, pat the dough together on the baking sheet into a log about 2 1/2 inches wide and 10-12 inches long. Place in the oven to bake for about 20 minutes.

Remove and allow to cool on the baking sheet for at least 30 minutes. Lower the oven to 300 degrees.

Once cooled, slice the dough with a serrated knife into pieces about 1/2 inch thick on the diagonal. Separate out the biscotti onto the baking sheet and bake again for 10-12 minutes. Remove and allow to cool completely before serving.

Makes about 10-12 biscotti.

Want more gluten-free holiday cookie ideas? Join us this Wednesday, December 5, 2012, at 8PM EST for a Live Chat at Udi’s Gluten-Free Living Community! We will be swapping gluten-free holiday cookie recipes!

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

posted on Monday, December 3rd, 2012 by altawrites Posted in Baked goods,breakfast,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Kid-Friendly,Paleo/Primal,Refined Sugar-Free,Vegan,Vegetarian 8 Comments

Maple-Pecan Rice Crispy Treats

Maybe these should be called “Thanksgiving” Rice Crispy Treats? They’re kind of a lighter, kid-friendly version of a pecan pie in rice crispy treat form. They’re far easier to make than pecan pie, however. If you’re looking for a last-minute, no-bake, tasty treat for the holiday (or anytime, really), these might just be the perfect thing.

And yes, I’m fully aware that I’m in a bit of a maple and pecan rut. I made donuts with maple and pecans on top, and I also shared a maple pecan freezer fudge on The Balanced Platter in the past few weeks. What can I say? It’s a good combo, and it’s that time of year. Why not celebrate two of my most favorite ingredients as often as possible?

Print Recipe

Maple-Pecan Rice Crispy Treats (gluten-free, vegan, refined sugar-free)

3 c gluten-free brown rice crispies (I used Erewhon)

1/3 c pecan butter (make the pecan butter according to the instructions in this recipe)

1/3 c maple syrup (Grade B, preferably)

1/4 c creamed coconut/coconut butter/coconut cream concentrate*

pinch of salt

Place rice crispies in a large bowl. Set aside. Grease an 8X8 inch baking dish and set it aside.

In a small saucepan over medium heat, add pecan butter, maple syrup, creamed coconut, and salt. Stir together until everything melts and mixes completely, and starts to bubble. Continue to stir constantly while bubbling for about 2 minutes. Remove from heat and stir mixture into bowl with rice crispies, stirring well until evenly distributed throughout. Scoop into greased dish and press down evenly. Place in refrigerator for 2 hours or until firm. Cut into 9 squares.

*about creamed coconut/coconut butter/coconut cream concentrate: It’s all the same thing; it just depends who makes it. Let’s Do Organic calls it creamed coconut , Artisana calls it coconut butter, Nutiva calls it coconut manna , and Tropical Traditions calls it coconut cream concentrate. Lexie of Lexie’s Kitchen made some from scratch. I have used several of these brands with success, and have even made my own. Any of those will work just fine in this recipe.

Have any unique twists to traditional Thanksgiving recipes? Share them at Udi’s Gluten-Free Living Community!

posted on Monday, November 19th, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Quick and Easy,Refined Sugar-Free,Vegan 17 Comments

Maple Pecan Freezer Fudge at The Balanced Platter

Who loves pecan pie? I certainly do, and even more when maple is used. I’m sharing a decadent (and yet good-for-you) freezer fudge over at The Balanced Platter today that is reminiscent of pecan pie, but without the tons of sugar and corn syrup. It’s the perfect little bite of heaven anytime you’re interested in treating yourself without the guilt. Head on over to The Balanced Platter and check it out!

posted on Tuesday, November 13th, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Grain-Free,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan 1 Comment

Adopt A Gluten-Free Blogger: Tasty Yummies

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!

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

How To Make Sunflower Seed Butter

Are there members of your family that must be peanut-free? Many people and families are peanut-free due to allergies, health concerns, or even because the kids have a peanut-free or nut-free school. For many, this means no peanut butter cookies, no PB&J, no peanut butter and apples. I don’t know about you, but those types of foods were an integral part of my childhood, and I’m a bit of a peanut butter fiend. I’d hate to deprive anyone else of that salty-sweet, creamy, stick-to-the-roof-of-your-mouth goodness.

So what’s a peanut-free person to do? There are soynut butters out there, but many people also avoid soy. You can buy commercial sunflower seed butter, and I have done so before (it’s pretty darn delicious), but it does contain sugar. Also, it’s not always easily found if your grocery options are somewhat limited, unless you order online. So why not make it yourself?

I promise, it’s easy!

In fact, I find making all sorts of seed and nut butters pretty easy, and I make a lot of different ones myself. The food processor does all the hard work, and besides, I can then control the sweetness and salt levels – a great thing, in my opinion. It’s also generally less expensive than buying a jar of the already-made stuff.

The same is true of this sunflower seed butter. The organic, raw sunflower seeds I used for my sunbutter cost me less than $3/lb. A jar at the store, which is usually around a pound, typically costs around $6. Once you start making this yourself, I’m sure you’ll agree it’s worth a few little steps. Besides, you’ll be on your way to sunflower seed butter cookies, using sunflower seed butter in a yummy peanut-free dip for satay, or even in a peanut-free “PB&J” vegan ice cream. Or just on a spoon, straight from the jar. Your choice. I won’t judge.

First, you start with 3 cups of raw sunflower seeds (don’t buy the already roasted ones, as a lot of the moisture is already gone from them and your ”butter” will be mealy or grainy – trust me, I’ve made that mistake). Toss them into a skillet (I prefer my cast-iron skillet, but any skillet will do) and toast over medium heat, moving them around often so they don’t burn. You’ll do this for 5-10 minutes, or until the sunflower seeds show some toasting. Don’t over-toast – if they look similar to this, you’re good. (Over-toasting will also cause that mealy texture in your final product)

Then throw your sunflower seeds, plus about 1/2 – 3/4 teaspoon of salt, into the bowl of a food processor fitted with a steel blade.

(See all those scratches on my food processor? That’s a sign of true love – love between a girl and her food processor. We’ve been through a lot together.)

Put the lid on your food processor and turn it on. At this point, you will be processing until it becomes sunflower seed butter. Of course, saying that sounds easy, but truth is, many people worry that they’ve done something wrong at some point in this process, because it just seems to take SO long. You’ll be processing for almost 10 minutes.

In case you want to peek at it throughout the process to be sure it’s all going well, in the first minute or so, your sunflower seeds will turn into a fine meal.

Keep going.

A few more minutes will pass, and you’ll see the “meal” climb up the sides of the processor. Eventually, the oils will release from the seeds, and your “meal” will start to clump to one side of the processor.

Keep going. Just leave that clump there. Eventually, enough oils will release that it will spread itself back out. Don’t add any oil at this point, or it will never become smooth.

Soon, you’ll hear the food processor become quieter, and everything will spread out and start to look like a real sunflower seed butter. Like this.

Now, if you desire, you can add sweetener and oils. I personally only add about a tablespoon of oil (usually olive or coconut – olive makes it more spreadable at cooler temperatures, as coconut oil is solid at room temperature, but I love the flavor of coconut oil), but it’s up to you how spreadable you want your butter. You can also add a tablespoon or two of sugar, honey, agave nectar, maple syrup, or whatever sweetener you choose. Or you can choose to omit sweeteners entirely. Up to you.

Then continue to process for another minute or so, until everything is completely smooth. Then scrape your sunflower seed butter into your desired container (I prefer glass jars – I have a ton of them) and store in the refrigerator.

That’s it! See, that wasn’t so hard, was it? Hooray for a quick, inexpensive, healthy alternative to peanut butter!

Print Recipe

Sunflower Seed Butter (gluten-free, vegan)

3 c raw sunflower seeds

1/2-3/4 t kosher salt

1 T oil of choice (olive oil or coconut oil are my favorites)

1-2 T sweetener of choice (sugar, honey, agave nectar, maple syrup are all good here)

Toast the sunflower seeds in a large skillet over medium heat for 5-10 minutes, stirring frequently, until lightly toasted. Place sunflower seeds and salt into the bowl of a food processor fitted with a steel blade. Process into a smooth, spreadable butter – this takes about 10 minutes. Add oil and sweeteners as desired and process again until smooth.

Makes about 2 cups.

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

posted on Monday, September 24th, 2012 by altawrites Posted in Baked goods,breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetarian 14 Comments

Make-Ahead Slow Cooker Apple Cranberry Oatmeal

I’m sharing a recipe for make-ahead slow cooker apple cranberry oatmeal over at The Balanced Platter today! If you need a quick-and-easy solution to breakfast, head on over there to check it out!

posted on Tuesday, September 11th, 2012 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Refined Sugar-Free,Vegan,Vegetarian 1 Comment

Chia Pecan Peach Parfait

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!

Print Recipe

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.

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

Grain-Free Trail Mix – The Perfect On-The-Go Snack

Since going gluten-free, no longer are there as many options readily available in the snack aisle of the grocery or convenience store, or the snack machines at work or school. No more flourescent orange crackers with peanut butter, hard-as-a-rock cookies, stale and dry donuts, or pretzels.

Hmm. Come to think of it, none of those options sound really that appetizing anyway.

Besides, rarely do you find anything that is nourishing or even the least bit healthy in snack machines or the snack aisles. So we’re probably better off, honestly!

However, there are times when a convenient snack is needed. For instance, when you know you’ll be out for a while and are unsure of the time/place of your next meal. Or when you don’t have time to grab breakfast on your way to school or work. Whatever the reason, a homemade trail mix that only takes a few minutes in advance to make can save the day.

Trail mix, at its most basic, is hardly even recipe-worthy. Just mix some nuts and dried fruit (and maybe some chocolate chips if you feel indulgent) and that’s it. And in my opinion, even that alone is highly satisfying and has the great ability to keep you from being hungry for a long while. But if you have a few more minutes, dressing up that trail mix just a bit can up the “delicious” factor just a tad.

And who doesn’t want that?

The autumn trail mix (pictured above) is full of fall flavors – pumpkin seeds, dried cranberries, apples, cinnamon and nutmeg. The California sunshine mix has a bright and tropical blend of macadamia nuts, coconut, hemp seeds, apricots and pineapple. Both are decidedly different. But both are a subtly sweet, crunchy, filling way to enjoy a quick breakfast or keep you held over until your next big meal.

Say “good riddance” to those flourescent orange crackers!

Print Recipe

Autumn Trail Mix (grain-free, vegan, soy-free)

1/2 c raw cashews

1/4 c pistachios

1/4 c raw sunflower seeds

1/4 c raw pumpkin seeds (pepitas)

1/4 c dried cranberries

1/4 c dried apples

1/2 T maple syrup

1/4 t cinnamon

pinch nutmeg

pinch or two of salt

Heat a skillet to medium heat. Add all ingredients to skillet and stir frequently for 5 minutes or until nuts are toasted and the maple syrup has caramelized a bit and is no longer sticky. Remove from heat and allow to cool completely. Store in a resealable container.

Print Recipe

California Sunshine Trail Mix (grain-free, vegan, soy-free)

1/2 c raw almonds

1/4 c macadamia nuts

1/4 c unsweetened large coconut flakes

2 T hemp seeds

2 T chopped dried apricots

1/4 c chopped dried pineapple

pinch or two salt

1/8 t almond extract

1/2 T coconut palm sugar

Heat a skillet to medium heat. Add all ingredients to skillet and stir frequently for 5 minutes or until nuts are toasted and the sugar has caramelized a bit and is no longer sticky. Remove from heat and allow to cool completely. Store in a resealable container.

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

posted on Monday, September 3rd, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan 11 Comments

Thai Basil Guacamole

Sometimes, missing an ingredient forces you to think outside the box. For example – I made plans to make beef fajitas/fajita salad (this means fajitas for the hubby, a salad for me) for dinner last night. I marinated the skirt steak the night before, so I was good to go. Or so I thought. When starting my prep work, I realized I didn’t have cilantro. I’d used what little I had in my marinade. How could I made the required (yes, it’s required!) guacamole without cilantro? I adore the freshness that it adds, and I’ve simply omitted that ingredient before and have been disappointed. Not wanting to go to the store (after all, I had this Live Chat to attend to in less than an hour – by the way, you can read the entire chat through this link if you missed it), it suddenly occurred to me.

Why not use some of the bountiful supply of Thai basil growing in my garden?

So I dashed out to cut a bit of basil (it’s been growing like crazy lately!) and tossed it in. The result?

A unique, but pleasantly bright and fresh new guacamole!

I love that Thai basil has anise-y flavor to it, different than the sweeter Italian basil (that is also taking over my garden), allowing the guacamole to really pop.

This might just be my new favorite way to enjoy guacamole.

Print Recipe

Thai Basil Guacamole (gluten-free, vegan, sugar-free, soy-free)

2 avocados (or 1 extra-large avocado)

1 T finely chopped red onion

1 garlic clove, minced

1 jalapeno, seeded and minced (you can cut back the amount of jalapeno if yours is really hot or you’re not a fan of heat)

1 T chopped fresh Thai basil

juice of 1/2 lime

Salt to taste

Cut the avocados in half and scoop out the flesh into a medium bowl. With the tines of a fork, mash the avocado until no large chunks remain. Stir in the remaining ingredients, seasoning to taste.

Serve immediately, or cover with plastic wrap (pressing the plastic wrap so that it makes contact with the guacamole entirely) and refrigerate for a few hours.

Serves 4, unless you have real guacamole fiends, and in that case, 2.

posted on Wednesday, August 29th, 2012 by altawrites Posted in Appetizers,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 22 Comments

Adopt A Gluten-Free Blogger: And Love It Too!

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!

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