Recipe Review #6: 2-hour Memory Buns

Celiac Teen recently posted a recipe for these incredible rolls/buns. Seeing that they were rolls/buns and whole grain I was very excited to try them!

Here's the alterations I made:

• 1 and 1/4 c. + 1 T. water (I used less water because of the agave
• 3 T. agave (Agave is at least 25% sweeter than sugar so I used 1 T. less, and I don't like to use cane sugar)
• I ended up adding about 1/8 c. more teff flour, 1/8 c. more sorghum flour, 1/4 c. more corn flour, and 1/4 c. more millet because the batter was pretty runny.
• I also let it rise, covered with plastic wrap in a 200 degree oven (preheat to 200 and then turn it off. Then place the bread in).
  
• I only had to cook this about 15-20 mins.

They came out a little flatter I think due to the alterations I had to make and more flour. They are very tasty. Mine got more mashed together as you can see and I may just pour the batter if that runny in the future. Still, they tasted great!

In the future, I plan to use less water and also possibly add baking soda/powder to help it rise more. I think they would be great with butter if you can use it instead of oil or as I plan to, I will use Earth Balance next time! I am also thinking of decreasing the total oil amount. I also think it would be a great recipe to convert into a regular bread recipe!
Thanks again Celiac Teen!

Gluten-Free Bread and Bread Recipe Exchange

Hello there! How many of you have spent countless hours, wasted money, and frustration trying to make a perfect gluten-free bread loaf. You try a bread recipe online only to find it comes out like a brick, falls apart, or it just plain disgusting. You've been there? Me too! Several times you say? Me too!

So, I had this amazing idea last night as I was trying to fall asleep. Why don't we do a gluten-free bread recipe exchange. Post your favorite recipe with the title of it, (as a link if you can) for gluten-free bread and why you like it. Also, please include if it is also dairy-free, sugar-free, or free of any other common allergens. (Or if it can be alerted to be and be sure to list how on the actual recipe)

For example:

• This is my favorite gluten-free bread. It comes out every time. It's light and fluffy and just like mom's homemade wheat white bread....
• This is my favorite recipe because it is whole grain, sugar-free, etc. It has a pleasant taste and texture....
• This is mine because....... it's gluten and casein free......
• This is mine because.......it's low fat.......
• These are just a few ideas/examples to get you started... Hey if you like it because it's purple let us know. Any legitimate reason is fine! :)

P.S. It does not have to be a recipe you created (but it can be). For example, the recipes for breads on my site are from other sources as mentioned. It's just great to have a recipe that works and to know someone else has tried it and finds it works well too!


Also, this was my original idea too but I'm wondering how many people would be willing to actually send a sample of their bread to everyone else somehow and we can all taste tests the breads and find out which we like best. I'm not sure how this would work but if someone has an idea about how to do it, let me know. :) It sure would be neat! It would be really neat to to in the end vote and decide who has the BEST Gluten-Free bread recipe!


Like this idea? Please tweet about it, facebook it, mention it on your blogs. The more contributors we have the better are results will be!

Recipe Review #5: Super Easy (and yummy) peach crumble

Have some peaches that need to be eaten up? I sure did! I was looking at a dessert I could make that my family may enjoy even though they in no way eat the same as I do. I came across this recipe by Gluten-Free Goddess and had to try it.

The verdict? YUM! Thank you for the recipe!

Here's the only alterations I made or how I followed it:
For the topping:

• I used oat bran for the oats (I thought these would be interesting to try for texture and easier to digest) Make sure they are GF though if you have celiac!
• 2 T. oat flour
• 2 T. dark agave
  
• no walnuts or mesquite
• pinch of cinnamon
  
• 1/2 t. vanilla
  
• 2 T. earth balance (not melted)

In the peach filling, I didn't use arrowroot because I didn't have any on hand. I used 2 T. light agave.

Anyway, everyone of my very picky eaters (that would be my siblings especially) loved it. Most of them asked for seconds and thirds!

Pulled Barbeque... Chicken

Just the other night, my family had pulled pork. Like I've mentioned, pork is not one of those foods I can eat. So, spare of the moment, I created this healthier and quite tasty recipe. Feel free to multiply and double this recipe as many times as needed.

Ingredients:

• One large cooked chicken breast
• 2 T. tomato paste
• 2 T. organic refined-sugar free ketchup
• 2 T. dark agave

Pull chicken into small string-like piece. Combine tomato paste, ketchup, and agave. Toss chicken in the sauce until covered. Warm. Serve over rice or on a gluten-free bun! :)

Recipe Review #4: Gluten-Free Whole Grain Waffles

I was in the mood for waffles. Real, hearty, whole grain waffles, like the whole wheat ones my mother used to make.

I found this recipe on The Whole Life Nutrition Kitchen Site. I love this recipe! So delicious and simple! I tried it with a few alterations to the wet ingredients:

• I used 6 T. apple sauce (homemade or organic, sugar-free)instead of oil to make lower in calories and fat
  
• 4 tablespoons dark agave, low glycemic, similar taste to maple syrup
• 3-3.5 c. of water, I used this simply because I ran out of milk, use more water to make it less thick, (it's up to you)
  

Also, I used 2 t. cinnamon.

Enjoy!

Healthy and Delicious Low Calorie Breakfast :)

One morning I had about 5-10 minutes before I needed to leave for work when I realized I didn't have anything prepared for breakfast. Oops! So I threw together this quick, easily changeable recipe.

Per person:

• 2-4 egg whites or 1-2 eggs (higher calorie)
• 1 chopped up tomato
• 1/2 c. left-over or fresh cooked vegetables (I used zucchini)
  

Combine. Add salt, pepper, and any spices you wish! Cook on a oiled or sprayed skillet until done. Eat and "Scramble" :) out the door if needed :).

Simple Chicken Parm Twist

Wow! Mmmm.. Yum. That was all I could think of when I created this recipe. And even better, it tastes very little time to make.

The inspiration? Mom was making some chicken cordon bleu. And you know what? Provolone and ham are both "off" my list of what I can eat but I was definitely in the mood for stuffed chicken of some sort.

......So what did I do? I improvised! I decided to make my own stuffed chicken. Looking around the fridge I saw, "Rice Shreds Mozzarella" and fresh from the garden tomatoes! Perfect! I took a large chicken breast after it was defrosted and pounded out and covered it in corn meal first on one side. Then I took the uncovered side and stuffed it with juicy tomato slices and a handfuls of "cheese". I held it together with toothpicks and sprinkled a little more "cheese" on top. I put into the oven for 30 minutes at 400. Delicious!

For those of you who can tolerate dairy, go ahead and use the real thing! :) And for those of you who can't, leave a comment and let me know your favorite dairy free "cheese".

Oh, and the name? When I was thinking about what I should call this, I thought it was sorta similar to the classic chicken parm I used to love. :)

I posted this recipe for Slightly Indulgent Mondays here.

Homemade EASY, LOW-FAT Coconut Milk

I love coconut milk but... I have a hard time handling large amounts of fat at once. Plus, no matte how delicious coconut milk is, it's pretty much cream and not easily drinkable. So (before Turtle Mountain came out with their version-or at least before I knew about it), I set about to make my own version.
First off, I had to make a lower-fat coconut milk. So, I figured out that 2T of full fat coconut milk (from the can) mixed with about a cup of water in my blender would equal 60 calories per serving and 5 g of fat. And guess what? Follow that basic ratio and you have low-fat drinkable coconut milk! Just double or triple it, etc to make a larger quantity.
This coconut milk is a good source of healthy fat and tastes the closest to milk of any recipe for "dairy-free" milk I've tried. And to answer the question, it does still taste a little creamy, at least to me. Maybe not like the original, but I think too if you want it creamier you could just lower the amount of water to coconut milk ratio. Also, this is an easy recipe and way cheaper than buying it in the store (aka. Turtle Mt brand). You can also make "lite coconut milk" for recipes using this same ratio and save money on coconut milk. (The only difference between the canned original and lite coconut milk in the store is water. So why not buy the full fat stuff and make more milk with it thereby saving lots more money? :))

Note: This is my post for Slightly Indulgent Mondays here.

Low-fat Creamy Fruit-Sweetened Banana Coconut Ice-Cream

I was really inspired by Elana’s recipe. Thanks Elana! It looked delicious but I had one slight problem! I have a hard time handling large amounts of fat at once so I set about to make my own version.

First off, I had to make a lower-fat coconut milk. So, I figured out that 2T of full fat coconut milk mixed with about a cup of water in my blender would equal 60 calories per serving and 5 g of fat. And guess what? That is the basic recipe for low-fat coconut milk! Just double or triple it, etc to make a larger quantity.

My recipe:

4-5 medium bananas, sliced thin (see photo)
2 dates, sliced thin
1 tablespoon vanilla extract

3-4 c. l0w-fat coconut milk, homemade

Preheat your oven for 375. In a 9×13 pan, place sliced bananas. Sprinkle dates over the bananas. Pour the vanilla over the whole dish. Throw it in the oven for 20-45 mins (depending on how long it takes for your bananas and dates to caramelize). Watch carefully as you don’t want them to burn!

When they are done, take them out and let them cool a little. Add coconut milk and banana mix to a blender. Blend until smooth. Pour into your ice-cream maker. Best served then and there but left-overs can be stored in the freezer and then defrosted carefully on the counter.

Mom’s Spaghetti Sauce

After paying a ridiulous high amount for organic pasta sauce, I thouhgt, wellI could try one of my own. So here it is. And it’s based of my mothers recipe! (The photo shows this sauce in the recycled organic jar).

• 1 can tomato paste
• 1 large can diced tomatoes
• A few shakes of basil, oregano, and garlic
• 1 leek chopped or one small onion (brown first)
• 2 T. olive oil (opt)

Combine and cook for about 10-15 mins.

Store in the fridge or use for your meal.

Easy and simply delicious!

Homemade Low Calorie, Low Fat Peach Sherbet

Mmmm…..peaches. I love summer fruit. I decided to make this recipe after looking at Katrina’s recipe.

1 c. almond milk or your favorite non-dairy milk of choice

1/4 c. fruit-sweetened jam (peach especially)

1 egg white, if desired (helps texture)

4 cups of peaches (peeled and cut up)

1 peach set aside, peeled and cut up

Blend jam, egg white (opt), peaches, and milk in a blender. Add set aside peach slices and don’t turn the blender back on. Just stir. Pour into your ice cream maker. Enjoy!

Let me know what variations you tried…and how it came out!

Best Gluten-Free “White” Bread

Mmm…finally! I found a good! gluten-free “white” bread recipe. I found it online and did some alterations to fit my tastes and what I did. This is definitely one of my new favorites! It tastes just like “homemade normal gluten-containing white bread”. I even tested it on my picky normal family and they all said it was fine, just a little chewier or moister maybe. Anyway, I’ve tested A LOT of bread recipes out there and this ones sure amazing! Try it and let me know what you think!

Dry Ingredients:

• 2 cups brown rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1/3 cup cornstarch
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons sea salt
• 1 tablespoon honey
• 1 tablespoon Energy-Egg Replacer
• 1 tablespoon active dry yeast

Wet Ingredients:

• 4 egg whites
• 4 tablespoons safflower oil
• 1 teaspoon cider vinegar
• 1 1/4 cups water

For bread makers: Sift and mix all the dry ingredients together. Mix wet ingredients together. Place wet ingredients in your bread maker and then dry ingredients (or according to your bread makers instructions). Select the gluten-free cycle if you have one, or select basic bread/white bread. Cook. Remove from pan immediately when done and allow to cool before slicing.

For those of your doing it in the oven: Grease one bread pan, preferably a smaller one. Set aside. Combine 1/2 cup of the water (make sure its about 110 degrees, warm, but not too hot), 1 T. honey, and yeast. Whisk together. Let sit for ten minutes. While you are waiting, sift together your dry ingredients (except yeast) or whisk them together. In a separate bowl, combine wet ingredients. Add the wet ingredients into the dry, and stir. Add the yeast mixture. Stir to combine. Preheat the oven to 200. Turn it off once it reaches 200 degrees. Knead the bread with a mixer or strong muscles, for about 4 minutes or more. (Or if you have a stand mixer, let it mix a little longer). Scoop dough into prepared pan. Smooth the top of the dough with wet fingertips. Cover with plastic wrap and place in warmed oven. Let rise 20 mins or until the dough is to the top of the pan or close to it. Take the bread out. Preheat the oven to 375 and then take the platic of the dough. Place the pan in the oven. Cook for 40-45 mins or until done. Let cool before slicing (if you can!) Enjoy!

I would love to hear any comments, suggestions, alterations, results etc that you found! Please comment and let us know!

Homemade Healthy Fish Sticks/Fingers ! :)

Traditional Fish Sticks

Breaded Fish Sticks

What’s in your fish sticks? Are they full of gluten and preservatives? Here’s a recipe I love that’s gluten-less, preservative free, sugar-free, milk-free and simple. It is so much healthier and cheaper too! Plus, the kids will love it! Freeze a bunch in advance for a healthy, quick dinner!

Recipe:

2 skinless fish fillets

1/2 c. corn meal OR 1/2 c.GF bread crumbs

sprinkling of salt, garlic, and pepper (plus any other spices you desire) over the corn meal or bread crumbs

1 egg OR 2 egg whites OR 1/4 c. oil

If frozen, defrost fish fillets. Cut into fish sticks or patties/fillets if you like. Set aside. Preheat oven to 400. Pour 1/2 c. corn meal on a plate with spices. Mix spices and cornmeal together and spread out evenly on a plate. Prepare eggs or oil in a bowl. Lightly grease a cookie sheet. Dip the fish into the oil or eggs, and then place in the cornmeal mixture, flipping so it gets on bottom of the fish too. Place completed fish sticks on the cookie sheet. After the tray is full, cook for about 10-15 mins or until done. Breaded fish fillets take slightly longer.

Double or triple this recipe and experiment with the exact measurements. This is a rough estimate and it really depends on how big your fillets are etc. Based off my chicken nugget recipe.

Looking for a healthier tarter sauce recipe? See mine here.

Healthy, Delicious, and Simple Homemade Chicken Nuggets

Ever crave those McNuggets? Ever think to yourself, $1 or more for 4 gluten-laden, 56% corn, 38 ingredient,petroleum antioxidant sprayed chicken nuggets isn’t worth it? (Want to read more about what is really in those “nuggets”? Read this. ) Anyway, rather than buy these guys or even those prepared and frozen at the grocery store, try this recipe. It is so much healthier and cheaper too! Plus, the kids will love it! Freeze a bunch in advance for a healthy, quick dinner!

Recipe:

2 skinless chicken breasts

1/2 c. corn meal

sprinkling of salt, garlic, and pepper (plus any other spices you desire) over the corn meal

1 egg OR 2 egg whites OR 1/4 c. oil

If frozen, defrost chicken breasts. Cut into bite-size pieces or strips if you like. Set aside. Preheat oven to 400. Pour 1/2 c. corn meal on a plate with spices. Mix spices and cornmeal together and spread out evenly on a plate. Prepare eggs or oil in a bowl. Lightly grease a cookie sheet. Dip the chicken into the oil or eggs, and then place in the cornmeal mixture, flipping so it gets on bottom of the chicken too. Place completed nuggets on the cookie sheet. After the tray is full, cook for about 20 mins. Chicken strips take slightly longer. Nuggets/Strips are done when you can pierce them with a fork and there are no juices or the juices are clear.

Double or triple this recipe and experiment with the exact measurements. This is a rough estimate and it really depends on how big your chicken is etc. Based off this recipe.

Food Review #28: The Power of Fruit Original All-Fruit Bars

I saw this new product in my grocer’s freezer the other day. I’d never seen anything like this before. I mean, sure, I’ve seen fruit bars and popsicles, but just fruit? NO sugar? Amazing! And the taste? Even better.

Why?

• Completely natural. 100% all fruit
• Real Fruit chunks
• No Gluten, Dairy, Sugar, Preservatives, Additives, Colors, etc!
• Low Calorie and Low Fat.
• Delicious!

What’s inside: strawberries, cranberries, blueberries, mangoe chunks, pineapple, bananas, white grape juice concentrate, water and nothing else. No added sugar, color, or preservatives. None. Zero. Zilch.

What to do with these:

1. Enjoy one of these at your next picnic
2. Enjoy one on a hot summer day.
3. Keep the kids cool and happy with a healthy treat they will actually enjoy.

Have you tried these? Let me know what you think!

Food Review #27: Purely Decandent Dairy Free Non-Dairy Frozen Dessert: Turtle Trails

OH MY! That’s all I have to say! This is DELICIOUS!!!!

Why?

• Caramel swirls
• chocolate covered praline candy that is almost ok it is, too sweet (actually try it, and let me know what you think )
• smooth,ice-cream like consistency
• tastes like “normal” ice-cream and even better! It’s definitely decadent
• So good, I almost ate the whole pint in one sitting!(Believe it or not, I don’t usually do that anymore.)

What’s inside: INGREDIENTS: FILTERED WATER, ORGANIC SOYMILK (FILTERED WATER, ORGANIC SOYBEANS), ORGANIC DEHYDRATED CANE JUICE, CHOCOLATE COATED PECANS [BEET SUGAR, PECANS, COCONUT OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE LIQUOR, SOYA LECITHIN (AN EMULSIFIER),VANILLA, PEANUT OIL, SALT], CARAMEL SAUCE (ORGANIC TAPIOCA SYRUP, WATER, MOLASSES, NATURAL FLAVORS, SOY PROTEIN, COCOA BUTTER, SODIUM CITRATE, SALT, CARRAGEENAN), ORGANIC BROWN RICE SYRUP AND/OR ORGANIC TAPIOCA SYRUP, ORGANIC SAFFLOWER OIL AND/OR ORGANIC SOYBEAN OIL, CHICORY ROOT EXTRACT, NATURAL FLAVORS, CAROB BEAN GUM, GUAR GUM, ALGIN (KELP EXTRACT), CARRAGEENAN, YUCCA EXTRACT, POTATO SUGAR, SALT.

What to do with it?

1. Enjoy a big scoop with “dairy-free whipped cream-SOYATOO!

2. Enjoy it on a cone.

3. This would make one heck of a banana spilt!

4. Any other ideas? Let me know!

Food Review #26: Suzanne’s Ricemellow Creme (FLUFF)

I love peanut butter and “fluff” sandwiches, also known as fluffernuter! For those who don’t have fluff (the west, think of it like marshmallow creme only better). I grew up with them. And so I was sad, when I realized I could no longer eat them! But, I found this product and was extremely excited to try it! And I think it is pretty good!

Why?

• It’s sugar-free, sweetened only with brown rice syrup. (NO CANE SWEETENERS YEAH!)
• It’s gluten-free
• It’s dairy-free.
• It taste is close enough to “fluff” that I use it when I’m craving it and for recipes.
• Although it is not as fluffy as “fluff” and isn’t quite as tasty, it’s still 100% better than none!

What’s inside: Brown rice syrup, soy protein, natural flavors, natural gums

What to do with it?

1. Serve yourself (0r your kids) a “fluffernuter” or ricemellow-nutter!

2. Make yourself some yummy, rice crispy treats! See my recipe here.

3. Dollop some on your hot chocolate

4. Make a s’more!

GF, DF, and Sugar-Free Rice Krispie Treats!

Mmm, gooey rice crispy treats! My favorite! I missed these guys for a while . Anyway, I found a recipe (and then edited it) and “marshmallow” type treat I could eat these with.

Here’s my recipe.

Ingredients:

3 c. Erewhon Brown Crispy Rice

1.5 t. Earth balance, ,melted or extra virgin olive oil

slight more than 1 c. of Suzanne’s Rice Mellow Creme

Stir Rice Mellow Creme and “butter” together on the stove until combined. Add the brown rice crispies and pour into a greased 8×8 square pan. Let cool. When it’s hard enough to eat and cut, serve. If not, place in the freezer for a few minutes or until hard enough. Cut, serve, and enjoy!