11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Farmers Market Quiche with Crispy Potato Crust ♥
To contact us Click HERE
A great quiche that's packed with bits of a variety of fresh summer vegetables, whatever's on hand. The eggs are sweetened with fresh corn, the quiche's crust is thin layers of potato, really good and crispy like good hashed browns. For Weight Watchers, the potato crust adds just 1 point to the quiche, versus 4 or 5 points for a typical pie crust.
Okay, okay, I get it, I finally get it! It really does take extra diligence to manage the constant arrival of new vegetables from a CSA. Week in, week out, it gets hard to keep up. At the end of the week, with another box due too soon, you don't want to still have last week's vegetables hanging around. So this summer I'm extra-keen on recipes that use up bits and pieces of vegetables since often, there's not enough of any one vegetable in each week's delivery to really "cook" on its own, just a small bag of green beans here, a smaller bag of broccoli there.
My master recipe for Homemade Vegetable Soup is a godsend, so is Summer Vegetable Stew and Finnish Summer Soup. But I'm looking for other recipes too, everyday healthy recipes. Like quiche!
"Like quiche, Alanna?" I imagine you questioning. "When did quiche get fast and healthy?" And you are exactly right, a traditional pastry crust adds a time element and calorie addition that makes quiche too time-consuming and too rich for every day. This Crustless Quiche is excellent, but y'know, some times you miss having a quiche crust!
Enter the potato crust. It's healthy – and uses the potatoes which have been in the last two CSA deliveries!
Keep Reading ->>>
A great quiche that's packed with bits of a variety of fresh summer vegetables, whatever's on hand. The eggs are sweetened with fresh corn, the quiche's crust is thin layers of potato, really good and crispy like good hashed browns. For Weight Watchers, the potato crust adds just 1 point to the quiche, versus 4 or 5 points for a typical pie crust.Okay, okay, I get it, I finally get it! It really does take extra diligence to manage the constant arrival of new vegetables from a CSA. Week in, week out, it gets hard to keep up. At the end of the week, with another box due too soon, you don't want to still have last week's vegetables hanging around. So this summer I'm extra-keen on recipes that use up bits and pieces of vegetables since often, there's not enough of any one vegetable in each week's delivery to really "cook" on its own, just a small bag of green beans here, a smaller bag of broccoli there.
My master recipe for Homemade Vegetable Soup is a godsend, so is Summer Vegetable Stew and Finnish Summer Soup. But I'm looking for other recipes too, everyday healthy recipes. Like quiche!
"Like quiche, Alanna?" I imagine you questioning. "When did quiche get fast and healthy?" And you are exactly right, a traditional pastry crust adds a time element and calorie addition that makes quiche too time-consuming and too rich for every day. This Crustless Quiche is excellent, but y'know, some times you miss having a quiche crust!
Enter the potato crust. It's healthy – and uses the potatoes which have been in the last two CSA deliveries!
Keep Reading ->>>
Spring Veggie Dip - Gluten-Free and Vegan
To contact us Click HERE
Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.
Craving attention- for me- is like craving bacon ice cream or hot dog stuffed pizza crust or fried chicken in buckets. I simply do not. It's innate. I just don't have an appetite for it. Ipracticed it endured it in childhood when necessary (for survival). Growing up can be excruciating if dropped into the nest of an extroverted party giver. Performance anxiety will indeed tongue-tie an observant three year old who already understands on some unspoken secret level that the push toward the spotlight is not about her, it's all about the pusher.
So I've never been prone to elevate the art of competition or believe in the religion of winners and losers. Keeping score or handing out awards is as unpleasant to me as sniffing haggis. Competition (when viewed up close and personal) is mental illness. The vigilant urge to be Number 1 or the beeline drive toward fame is a symptom. You can cloak it in a "pursuit of excellence" all you want. It's all an illusion with no more meaning than a pink slime infused wiener-stuffed gob of dough baked with cheese. Time will prove that to you.
In more ways than one.
Who needs ammonia doused pink slime or buckets of greasy fried gluten when you can whip together this light and creamy vegan dip? Serve it with crisp carrot sticks or an array of fresh spring veggies.
Feel good.
Inside and out.
Ingredients:
1 lb. soft or medium-soft organic tofu
1/2 cup Vegenaise
Juice of 1 fresh lemon
1 clove fresh garlic, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh marjoram
Sea salt and ground black pepper, to taste
Instructions:
Drain the tofu (if water-packed) and press the excess water out with a paper towel.
Place the tofu in a food processor bowl and turn it off and on briefly to break it apart.
Add the Vegenaise, lemon juice and garlic, and process till smooth.
Scoop the mixture into a bowl and add the fresh chopped herbs. Season with sea salt and black pepper, to taste. Mix well. Cover and refrigerate for an hour or more to blend flavors.
Serve with fresh carrot sticks and raw spring veggies.
Serves six.
Hummus Dip with Kalamata Olives and Capers from Jeanette's Healthy Living
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| Karina's gluten-free vegan veggie dip with carrot sticks. |
Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.
Craving attention- for me- is like craving bacon ice cream or hot dog stuffed pizza crust or fried chicken in buckets. I simply do not. It's innate. I just don't have an appetite for it. I
So I've never been prone to elevate the art of competition or believe in the religion of winners and losers. Keeping score or handing out awards is as unpleasant to me as sniffing haggis. Competition (when viewed up close and personal) is mental illness. The vigilant urge to be Number 1 or the beeline drive toward fame is a symptom. You can cloak it in a "pursuit of excellence" all you want. It's all an illusion with no more meaning than a pink slime infused wiener-stuffed gob of dough baked with cheese. Time will prove that to you.
In more ways than one.
 |
| Sprouted tofu veggie dip with fresh herbs. |
Who needs ammonia doused pink slime or buckets of greasy fried gluten when you can whip together this light and creamy vegan dip? Serve it with crisp carrot sticks or an array of fresh spring veggies.
Feel good.
Inside and out.
 |
| Creamy tofu vegan dip for spring veggies. |
Spring Veggie Dip Recipe - Gluten-Free and Vegan
I used sprouted tofu in this vegan-lovin' dairy-free gluten-free veggie dip. Sprouting the soybeans makes them more digestible, apparently.Ingredients:
1 lb. soft or medium-soft organic tofu
1/2 cup Vegenaise
Juice of 1 fresh lemon
1 clove fresh garlic, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh marjoram
Sea salt and ground black pepper, to taste
Instructions:
Drain the tofu (if water-packed) and press the excess water out with a paper towel.
Place the tofu in a food processor bowl and turn it off and on briefly to break it apart.
Add the Vegenaise, lemon juice and garlic, and process till smooth.
Scoop the mixture into a bowl and add the fresh chopped herbs. Season with sea salt and black pepper, to taste. Mix well. Cover and refrigerate for an hour or more to blend flavors.
Serve with fresh carrot sticks and raw spring veggies.
Serves six.
More gluten-free veggie dips from food blogs:
Creamy Tofu and Green Pea Dip at The KitchnHummus Dip with Kalamata Olives and Capers from Jeanette's Healthy Living
Gluten-Free Sun-Dried Tomato Bread
To contact us Click HERE
Moving season is upon us. Yes, Los Angeles has a moving season. Southern Californians do not like to move in cold weather- in other words, when the mercury dips below the 60º mark. 58 degrees? It's time for UGGs and cocoa and ordering in. Not for hoisting sofas up or down a flight of stairs. Are you crazy?
And yes. We are moving. Come June 1st or thereabouts we are joining the migrating, apartment swapping masses. We are weeding through the promises that bloom on Craigslist (a veritable bouquet of alluring superlatives). Amazing! Gorgeous! Light and bright! And the ever popular- HUGE! This whole searching (and so far, not finding) process inevitably makes me insanely hungry for bread. Not store bought bread. Freshly baked warm from the oven bread. The kind of rustic, crusty loaf that conjures the word hearth. And home.
Because when you're searching for a place to live, nothing whispers home to your soul like the yeasty sweet aroma of baking bread.
Ingredients:
1 1/2 cups sorghum flour
1 1/2 cups tapioca starch
1/2 cup almond meal or GF millet flour
1/2 cup brown rice flour
4 teaspoons dried basil
2 teaspoons xanthan gum
1 1/2 teaspoons fine sea salt
1-2 teaspoons minced garlic, to taste
1 1/4 cup warm water (115ºF)
1 teaspoon raw sugar
1 packet rapid dry yeast
2 organic free range eggs, beaten
3 tablespoons good olive oil
1 teaspoon mild rice vinegar (or lemon juice)
1/2 cup lightly packed sun-dried tomatoes (dry packed)
Instructions:
Warm the oven by turning it on and off. Line a 9-inch cake pan with a piece of parchment.
In a mixing bowl combine the sorghum flour, tapioca starch, almond meal, brown rice flour, dried basil, xanthan gum, sea salt and garlic.
In a large measuring cup add the sugar to the water and dissolve. Add the yeast, stir and set aside until the yeast gets happy and poofy. (The sugar feeds the yeast.)
Add the proofed yeast and liquid to the flour and begin beating to combine. Add the eggs, olive oil and vinegar. Beat for a minute or two until the dough is smooth.
Lightly chop the sun-dried tomatoes. Toss them into the dough. Stir to distribute.
Scoop the dough into the prepared pan, shape and smooth the top with oiled hands.
Set the pan in the warm oven, on the center rack, and allow the dough to rise. A quick rise of 20 minutes will produce a flat bread style rustic loaf (shown). A longer rise, until doubled in height, should give you a slightly higher loaf, depending upon your altitude and ambient temperature.
When the dough has risen, turn the oven on, to 375ºF.
Bake for 30 to 35 minutes until firm and golden. Note: At about 20-25 minutes I brushed the top with olive oil. This helps make a lovely golden crust.
Serve this flavorful bread warm from the oven, with authentic extra virgin olive oil. (See this book Extra Virginity for the truth about olive oils- thanks to my pal Gluten-Free Anna for the heads up on this book.)
Makes 1 9-inch round flat bread style loaf.
NY Style Sun-Dried Tomato Bagels at Jenn Cuisine
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| Today's new recipe? Gluten-free sun-dried tomato bread. |
Moving season is upon us. Yes, Los Angeles has a moving season. Southern Californians do not like to move in cold weather- in other words, when the mercury dips below the 60º mark. 58 degrees? It's time for UGGs and cocoa and ordering in. Not for hoisting sofas up or down a flight of stairs. Are you crazy?
And yes. We are moving. Come June 1st or thereabouts we are joining the migrating, apartment swapping masses. We are weeding through the promises that bloom on Craigslist (a veritable bouquet of alluring superlatives). Amazing! Gorgeous! Light and bright! And the ever popular- HUGE! This whole searching (and so far, not finding) process inevitably makes me insanely hungry for bread. Not store bought bread. Freshly baked warm from the oven bread. The kind of rustic, crusty loaf that conjures the word hearth. And home.
Because when you're searching for a place to live, nothing whispers home to your soul like the yeasty sweet aroma of baking bread.
 |
| This gluten-free sun-dried tomato bread is crusty and tender. |
Gluten-Free Sun-Dried Tomato Bread Recipe
We found some fabulously sweet sun-dried tomatoes at Trader Joe's for this new bread recipe. They were delightfully tender and not too chewy. I like my sun-dried tomatoes to resemble fruit, not leather. They gave this rustic bread a rich, Italian inspired flavor.Ingredients:
1 1/2 cups sorghum flour
1 1/2 cups tapioca starch
1/2 cup almond meal or GF millet flour
1/2 cup brown rice flour
4 teaspoons dried basil
2 teaspoons xanthan gum
1 1/2 teaspoons fine sea salt
1-2 teaspoons minced garlic, to taste
1 1/4 cup warm water (115ºF)
1 teaspoon raw sugar
1 packet rapid dry yeast
2 organic free range eggs, beaten
3 tablespoons good olive oil
1 teaspoon mild rice vinegar (or lemon juice)
1/2 cup lightly packed sun-dried tomatoes (dry packed)
Instructions:
Warm the oven by turning it on and off. Line a 9-inch cake pan with a piece of parchment.
In a mixing bowl combine the sorghum flour, tapioca starch, almond meal, brown rice flour, dried basil, xanthan gum, sea salt and garlic.
In a large measuring cup add the sugar to the water and dissolve. Add the yeast, stir and set aside until the yeast gets happy and poofy. (The sugar feeds the yeast.)
Add the proofed yeast and liquid to the flour and begin beating to combine. Add the eggs, olive oil and vinegar. Beat for a minute or two until the dough is smooth.
Lightly chop the sun-dried tomatoes. Toss them into the dough. Stir to distribute.
Scoop the dough into the prepared pan, shape and smooth the top with oiled hands.
Set the pan in the warm oven, on the center rack, and allow the dough to rise. A quick rise of 20 minutes will produce a flat bread style rustic loaf (shown). A longer rise, until doubled in height, should give you a slightly higher loaf, depending upon your altitude and ambient temperature.
When the dough has risen, turn the oven on, to 375ºF.
Bake for 30 to 35 minutes until firm and golden. Note: At about 20-25 minutes I brushed the top with olive oil. This helps make a lovely golden crust.
Serve this flavorful bread warm from the oven, with authentic extra virgin olive oil. (See this book Extra Virginity for the truth about olive oils- thanks to my pal Gluten-Free Anna for the heads up on this book.)
Makes 1 9-inch round flat bread style loaf.
 |
| I baked this loaf as a round flat bread- for dipping in good olive oil. |
More gluten-free sun-dried tomato goodness:
Gluten-Free Sun-dried Tomato Bread from Gluten Free GobsmackedNY Style Sun-Dried Tomato Bagels at Jenn Cuisine
Gluten-Free Picnic Recipes - Karina's Faves
To contact us Click HERE
The summer kick-off weekend is here Darling. Let the picnics and grilling begin. June is nigh. 'Tis the season for dining alfresco. From a casual backyard family get-together to post-graduation parties, it's time to celebrate. And time for a little romance- a picnic in the park, a sunset dinner at the beach, feeding each other beneath the stars.
So air out those picnic blankets, blow the winter dust off your beach chairs and wire brush that grill. I've got some fabulous Gluten-Free Goddess® recipes for you. My best top ten gluten-free dairy-free picnic recipes, in fact. And nine of them just so happen to be vegan.
We are moving in less than week.
A stone's throw north, to Studio City. My year at the ocean is winding down fast. As I pack up our last bits and pieces, our favorite pasta bowls, spoons and cake pans, I listen to the waves and breathe in the salt air. This has been a nourishing year. Four seasons by the sea. Seasons that deepened my love for my family, nurtured my marriage, and illuminated my ongoing gratitude for each new day.
May you enjoy a meaningful Memorial Day, defined by love, gratitude, and the support of family and friends.
I'll catch you on the flip side- I'll be blogging from Studio City next week.
Be safe.
Fresh and pretty baby spinach salad with juicy strawberries in a berry dressing. (I could eat this every day- K.)
An Allrich family favorite- gluten-free brown rice penne pasta tossed with smoky grilled vegetables and herbs. Serve at room temperature.
A vegan and veggie lover's taco salad. Packed with lovely vegan protein and spiked with fresh avocado and lime.
Karina's personal favorite. A lemony, light and fresh pasta salad with bites of grilled asparagus and fragrant fresh herbs. (I could also eat this every day- K.)
The Casa Allrich so easy you can hardly call it cooking new potato salad. With flavor-rich baby heirloom potatoes, you barely have to do anything. Seriously. Can't do Vegenaise? Try Karina's soy-free egg-free Champagne Vinegar Potato Salad Dressing.
An old school favorite potato salad recipe- without eggs. Just mega-flavor. And the spicy punch of horseradish. Heaven.
Summer crisps and crumbles are the best. Simple, easy, no fuss desserts. This one (Karina's fave) features strawberries and rhubarb. The surprise is quinoa flakes. Gluten-free and vegan yum.
Gluten-free corn muffins bursting with fresh blueberries. Bake them early in the day before the kitchen gets hot.
Gluten-Free Goddess® has a dedicated sous chef. This is his favorite Gluten-Free Goddess® dessert. He bakes it- far too often. It's the reason Karina no longer fits in her summer jeans.
Hands down, this is Karina's numero uno best loved, most often baked, most often shared Gluten-Free Goddess® dessert recipe. The best gluten-free brownies. Evah. Reason number two Karina no longer fits into her jeans.
 |
| Easy, easy! Grilled veggies for gluten-free pasta salad. |
The summer kick-off weekend is here Darling. Let the picnics and grilling begin. June is nigh. 'Tis the season for dining alfresco. From a casual backyard family get-together to post-graduation parties, it's time to celebrate. And time for a little romance- a picnic in the park, a sunset dinner at the beach, feeding each other beneath the stars.
So air out those picnic blankets, blow the winter dust off your beach chairs and wire brush that grill. I've got some fabulous Gluten-Free Goddess® recipes for you. My best top ten gluten-free dairy-free picnic recipes, in fact. And nine of them just so happen to be vegan.
We are moving in less than week.
A stone's throw north, to Studio City. My year at the ocean is winding down fast. As I pack up our last bits and pieces, our favorite pasta bowls, spoons and cake pans, I listen to the waves and breathe in the salt air. This has been a nourishing year. Four seasons by the sea. Seasons that deepened my love for my family, nurtured my marriage, and illuminated my ongoing gratitude for each new day.
May you enjoy a meaningful Memorial Day, defined by love, gratitude, and the support of family and friends.
I'll catch you on the flip side- I'll be blogging from Studio City next week.
Be safe.
Karina's Top Ten Gluten-Free Picnic Faves
(compiled by Karina + Steve Allrich)
 |
| Festive and pretty strawberry spinach salad with berry dressing. |
Fresh and pretty baby spinach salad with juicy strawberries in a berry dressing. (I could eat this every day- K.)
 |
| Karina's Gluten-Free Grilled Vegetable Pasta Salad |
An Allrich family favorite- gluten-free brown rice penne pasta tossed with smoky grilled vegetables and herbs. Serve at room temperature.
 |
| Karina's Quinoa Taco Salad- vegan and gluten-free delicioso. |
A vegan and veggie lover's taco salad. Packed with lovely vegan protein and spiked with fresh avocado and lime.
 | ||
| Karina's Lemon Infused Pasta Salad with Grilled Asparagus |
Karina's personal favorite. A lemony, light and fresh pasta salad with bites of grilled asparagus and fragrant fresh herbs. (I could also eat this every day- K.)
 |
| So easy Heirloom Potato Salad with Vegenaise® |
The Casa Allrich so easy you can hardly call it cooking new potato salad. With flavor-rich baby heirloom potatoes, you barely have to do anything. Seriously. Can't do Vegenaise? Try Karina's soy-free egg-free Champagne Vinegar Potato Salad Dressing.
 |
| Karina's Horseradish Spiked Red Potato Salad |
An old school favorite potato salad recipe- without eggs. Just mega-flavor. And the spicy punch of horseradish. Heaven.
 |
| Gluten-Free Strawberry Rhubarb Crumble-Crisp |
Summer crisps and crumbles are the best. Simple, easy, no fuss desserts. This one (Karina's fave) features strawberries and rhubarb. The surprise is quinoa flakes. Gluten-free and vegan yum.
 |
| Gluten-Free Goddess® Blueberry Corn Muffins |
Gluten-free corn muffins bursting with fresh blueberries. Bake them early in the day before the kitchen gets hot.
 |
| Karina's Gluten-Free Vegan Raspberry Almond Coconut Bars |
Gluten-Free Goddess® has a dedicated sous chef. This is his favorite Gluten-Free Goddess® dessert. He bakes it- far too often. It's the reason Karina no longer fits in her summer jeans.
 |
| Gluten-Free Goddess® Dark Chocolate Brownies. Divine. |
Hands down, this is Karina's numero uno best loved, most often baked, most often shared Gluten-Free Goddess® dessert recipe. The best gluten-free brownies. Evah. Reason number two Karina no longer fits into her jeans.
Socca with Za'atar & Sumac (Garbanzo Flour Crepes)
To contact us Click HERE
I usually avoid baking with garbanzo bean flour with its strong legume flavor that seem out of place in any sweet baked goods. However, when used in the right culinary applications, legumes prove amazing in taste, texture, and nutritional quality and quantity. About two years ago, I finally made socca for myself. So easy with only water, chickpea flour, and olive oil. Socca (aka farinata, cecina) originated in France and Italy that is an unleavened crepe of chickpea flour. Other relatives to socca can be found in Gibraltar, Argentina, Uraguay, Algeria, and India. Socca can handle aggressive seasoning, such as rosemary and black pepper in France, cumin and harissa in Algeria.
This month's Gluten-Free Ratio Rally challenge was crepes, hosted by TR from "No One Likes Crumbley Cookies." Crepes usually act as a vehicle for anything sweet or savory. Great challenge. The Gluten-Free Ratio Rally is a group of GF bloggers, rallied by Shauna of GlutenFreeGirl.com, where we put our on spin a a culinary standard. These culinary standards are known formulas, ratios, that professionals use. The caveat is that everything is done by weight, since weight is more standardized and much more accurate than measuring by volume. This is the foundation of the GFreeRally as started and explained by Gluten-Free Girl here. The book that we base our ratios is Michael Ruhlman's Ratio. Ruhlman's crepe ratio is 1/2 part flour : 1 part liquid : 1 part egg.
I started making the tradition crepe using half buckwheat and half sweet rice flour. It was so delicious! Then the next day I found myself craving socca using strong, exotic flavors. Socca does not fall in line with Ruhlman's crepe ratio. The ratio I used for socca was 1 part flour : 2.2 part liquid with a scant amount of olive oil. The thin batter requires time for the garbanzo flour to hydrate. Speaking of flour, my favorite is "Meera Gram" Indian garbanzo flour which is ground superfine with an amazing fresh flavor. Bob's Red Mill garbanzo flour works well, too but will be a little more course and "rustic." This recipe is great for the most sensitive of us folks: no milk, no eggs, no starch, no grains, no animal products. Simple.
The most exotic spin on socca comes from the seasonings. I personally have been obsessing over za'atar and sumac lately. Za'atar (za‘tar, zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a popular spice from the Middle East, usually consisting of an herb such as thyme, oregano, hyssop, or savory and sesame seeds. Sumac is small red berry that is dried and milled to a powder, and is dark red in color. Sumac is very popular in Turkey and the Middle East. The flavor is sour but I find very appealing.
Ingredients:100 grams garbanzo (Gram) flour
220 grams warm water
15 grams (1 Tablespoon) olive oil (more for cooking)
1/2 teaspoon salt
1 teaspoon za'atar
1/2 teaspoon sumac
Directions:
-Erin Swing
The Sensitive Epicure
Please be sure to check out all of our awesome bloggers and their recipes:
Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three WaysAngela ~ Angela's Kitchen ~ Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale FillingCaitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat CrepesCaleigh ~ Gluten Free[k] ~ Banana Cinnamon CrepesCaneel ~ Mama Me Gluten Free ~ Slightly Sweet Crepes with Caramelized Bananas and Nutella SauceCharissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka MasalaClaire ~ My Gluten Free Home ~ Victory Crepe Cake Ginger ~ Fresh Ginger ~ Sweet 'n Savorygretchen ~ kumquat ~ nutella crepe cakeHeather ~ Discovering the Extraordinary ~ "Southwestern" CrepesJenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut CrêpesKaren ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or SweetMary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe CakeMary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes SucréesMonika ~ Chew on This! ~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauceMorri ~ Meals with Morri ~ Russian Blini for TwoPete and Kelli ~ No Gluten, No Problem ~ Key Lime CrepesShauna ~ gluten-free girl ~ Gluten Free Buckwheat CrepesT.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauceT.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta CrepesT.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit CrepeTara ~ A Baking Life ~ Breakfast Crepes with Eggs and KaleJonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring RollsRachel ~ The Crispy Cook ~ Raspberries and Cream Crepes~Mrs. R ~ Honey From Flinty Rocks ~ Crepes - Spinach & Dessert
I usually avoid baking with garbanzo bean flour with its strong legume flavor that seem out of place in any sweet baked goods. However, when used in the right culinary applications, legumes prove amazing in taste, texture, and nutritional quality and quantity. About two years ago, I finally made socca for myself. So easy with only water, chickpea flour, and olive oil. Socca (aka farinata, cecina) originated in France and Italy that is an unleavened crepe of chickpea flour. Other relatives to socca can be found in Gibraltar, Argentina, Uraguay, Algeria, and India. Socca can handle aggressive seasoning, such as rosemary and black pepper in France, cumin and harissa in Algeria.
This month's Gluten-Free Ratio Rally challenge was crepes, hosted by TR from "No One Likes Crumbley Cookies." Crepes usually act as a vehicle for anything sweet or savory. Great challenge. The Gluten-Free Ratio Rally is a group of GF bloggers, rallied by Shauna of GlutenFreeGirl.com, where we put our on spin a a culinary standard. These culinary standards are known formulas, ratios, that professionals use. The caveat is that everything is done by weight, since weight is more standardized and much more accurate than measuring by volume. This is the foundation of the GFreeRally as started and explained by Gluten-Free Girl here. The book that we base our ratios is Michael Ruhlman's Ratio. Ruhlman's crepe ratio is 1/2 part flour : 1 part liquid : 1 part egg.I started making the tradition crepe using half buckwheat and half sweet rice flour. It was so delicious! Then the next day I found myself craving socca using strong, exotic flavors. Socca does not fall in line with Ruhlman's crepe ratio. The ratio I used for socca was 1 part flour : 2.2 part liquid with a scant amount of olive oil. The thin batter requires time for the garbanzo flour to hydrate. Speaking of flour, my favorite is "Meera Gram" Indian garbanzo flour which is ground superfine with an amazing fresh flavor. Bob's Red Mill garbanzo flour works well, too but will be a little more course and "rustic." This recipe is great for the most sensitive of us folks: no milk, no eggs, no starch, no grains, no animal products. Simple.
The most exotic spin on socca comes from the seasonings. I personally have been obsessing over za'atar and sumac lately. Za'atar (za‘tar, zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a popular spice from the Middle East, usually consisting of an herb such as thyme, oregano, hyssop, or savory and sesame seeds. Sumac is small red berry that is dried and milled to a powder, and is dark red in color. Sumac is very popular in Turkey and the Middle East. The flavor is sour but I find very appealing.
Ingredients:100 grams garbanzo (Gram) flour
220 grams warm water
15 grams (1 Tablespoon) olive oil (more for cooking)
1/2 teaspoon salt
1 teaspoon za'atar
1/2 teaspoon sumac
Directions:
- In a medium/large bowl, scale and mix all the ingredients well. Cover with plastic wrap for a minimum of one hour. (Cook within two hours, or place in fridge to keep safe until ready to cook. Allow to warm to room temperature before cooking.)
- Heat up an 8" fry pan/skillet over medium heat. Add in 1 teaspoon olive oil and swirl around. Mix up the socca batter and add in 1/2 cup into the skillet. Slowly pick up the skillet and swirl around until the batter has evenly covered the bottom surface of the skillet. (I found this took practice.)
- Cook undisturbed until bubbles show up throughout the crepe, a couple of minutes. Using a large spatula, carefully flip over and cook other side for a couple of minutes.
- These keep well in a warm oven, 150F, until all four socca crepes are made and ready to serve.
-Erin Swing
The Sensitive Epicure
Please be sure to check out all of our awesome bloggers and their recipes:
Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three WaysAngela ~ Angela's Kitchen ~ Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale FillingCaitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat CrepesCaleigh ~ Gluten Free[k] ~ Banana Cinnamon CrepesCaneel ~ Mama Me Gluten Free ~ Slightly Sweet Crepes with Caramelized Bananas and Nutella SauceCharissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka MasalaClaire ~ My Gluten Free Home ~ Victory Crepe Cake Ginger ~ Fresh Ginger ~ Sweet 'n Savorygretchen ~ kumquat ~ nutella crepe cakeHeather ~ Discovering the Extraordinary ~ "Southwestern" CrepesJenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut CrêpesKaren ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or SweetMary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe CakeMary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes SucréesMonika ~ Chew on This! ~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauceMorri ~ Meals with Morri ~ Russian Blini for TwoPete and Kelli ~ No Gluten, No Problem ~ Key Lime CrepesShauna ~ gluten-free girl ~ Gluten Free Buckwheat CrepesT.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauceT.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta CrepesT.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit CrepeTara ~ A Baking Life ~ Breakfast Crepes with Eggs and KaleJonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring RollsRachel ~ The Crispy Cook ~ Raspberries and Cream Crepes~Mrs. R ~ Honey From Flinty Rocks ~ Crepes - Spinach & Dessert
8 Temmuz 2012 Pazar
How To Make Vegan Pesto
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Making pesto is not an exact science. It's intuitive. It's flexible. And lucky for us dairy-free folks- whipping up fresh pesto sauce is easy-as-pie (I should say, easier than pie, because gluten-free vegan pie is not all that easy).
You can whip up a vegan pesto from any combination of fresh herbs, nuts and good tasting olive oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint, basil and parsley- my favorite. Choose pecans or walnuts or traditional pine nuts. Even hazelnuts.
Dairy-free sauce never packed so much goodness.
More than just a pasta sauce- pesto adds a big flavor boost to all kinds of recipes. Stir it into tomato sauce just before serving. Or plop a dollop into a bowl of Italian soup. Add a spoonful to stew. Schmear some on croutons, gluten-free toast and grilled cornbread. It's a fabulous base for pizza toppings.
You can also add pesto to roasted potato wedges and grilled vegetables. Stir it into polenta- or spread it on wedges of broiled polenta. It dresses up rice and risotto, pasta, noodles, and even grilled tortillas. It kicks up salad dressings and hummus.
For flexitarians, pesto is a bright, herbalicious accent for grilled salmon, shrimp, and fish. Not to mention, egg dishes. Pesto and huevos is a match made in ovo-lacto vegetarian heaven.
So even if pesto is considered passé by some, an eighties foodie fad gone by...do we care?
This vegan pesto is big on taste, zero on dairy. You won't miss the cheese, I promise. It never lasts long around here. The nuts you choose influence the taste.
Ingredients:
2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint1/2 cup shelled pecans or walnuts or pine nuts1-2 cloves fresh garlic1/4 to 1/2 cup good tasting extra virgin olive oil, as neededSea salt, to taste
Instructions:
Combine the fresh herbs, nuts, and garlic in a food processor
and process the mixture until it turns into a coarse meal.
Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
Season with sea salt, to taste.
Cover and store chilled for at least an hour to saturate the flavors. I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green.
Makes roughly a rounded cup.
 |
| Vegan pesto is all about the herbs and nuts. You won't miss the cheese. |
Making pesto is not an exact science. It's intuitive. It's flexible. And lucky for us dairy-free folks- whipping up fresh pesto sauce is easy-as-pie (I should say, easier than pie, because gluten-free vegan pie is not all that easy).
You can whip up a vegan pesto from any combination of fresh herbs, nuts and good tasting olive oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint, basil and parsley- my favorite. Choose pecans or walnuts or traditional pine nuts. Even hazelnuts.
Dairy-free sauce never packed so much goodness.
More than just a pasta sauce- pesto adds a big flavor boost to all kinds of recipes. Stir it into tomato sauce just before serving. Or plop a dollop into a bowl of Italian soup. Add a spoonful to stew. Schmear some on croutons, gluten-free toast and grilled cornbread. It's a fabulous base for pizza toppings.
You can also add pesto to roasted potato wedges and grilled vegetables. Stir it into polenta- or spread it on wedges of broiled polenta. It dresses up rice and risotto, pasta, noodles, and even grilled tortillas. It kicks up salad dressings and hummus.
For flexitarians, pesto is a bright, herbalicious accent for grilled salmon, shrimp, and fish. Not to mention, egg dishes. Pesto and huevos is a match made in ovo-lacto vegetarian heaven.
So even if pesto is considered passé by some, an eighties foodie fad gone by...do we care?
How To Make Vegan Pesto - A Recipe Template
This vegan pesto is big on taste, zero on dairy. You won't miss the cheese, I promise. It never lasts long around here. The nuts you choose influence the taste.
Ingredients:
2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint1/2 cup shelled pecans or walnuts or pine nuts1-2 cloves fresh garlic1/4 to 1/2 cup good tasting extra virgin olive oil, as neededSea salt, to taste
Instructions:
Combine the fresh herbs, nuts, and garlic in a food processor
and process the mixture until it turns into a coarse meal.Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
Season with sea salt, to taste.
Cover and store chilled for at least an hour to saturate the flavors. I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green.
Makes roughly a rounded cup.
Karina's note:
Pesto can darken if heated (basil turns black) so add it to hot dishes at the very last minute if the color is important to you.
Strawberry Spinach Salad with Berry Dressing
To contact us Click HERE
The older I get the more I crave simple. The sweet, relaxed comfort of home cooking. An impromptu picnic on the patio with family-style classics like horseradish spiked potato salad and strawberry rhubarb crumble. Instead of growing worldly and sophisticated and dabbling with truffle oil, each newgray silver hair spins my taste hula hooping into simplicity faster than Lady Gaga can waggle. Well, maybe not that fast. She is pretty nimble. But you get my drift. I'm whipping up ten-minute rice stir-fries, not Coq au Vin. I’m blending up pomegranate smoothies, not roasting Duck a l'Orange.
And lucky me, the summer season is all about simplicity. Who needs complicated and fussy when the farmers’ markets are abundant with glorious, fresh ingredients? Vegetables in every color. Ripe and voluptuous fruits. And every one of them gluten-free. And dairy-free. That’s the beauty of it. No imitation here. No game of let’s pretend. This is nature’s bounty, pure and raw and beautiful. No deprivation. Zero. None.
When folks with celiac disease first learn they need to live gluten-free (for life!) a throat tightening panic strikes. In a sudden, blinding flash they begin to mentally catalog every favorite food they must now avoid like the plague. The list begins with sandwich bread for many, and often ends with pizza, bagels, spaghetti or cupcakes (by this point, imagined in all their lustrous glory through an unexpected blur of angry tears). Our wheat-based food culture is insidious, ubiquitous, and gluten saturated. Our nemesis- the grain protein gluten- is infused in or added to too many foods to count (soy sauce, really?).
This is why I gently suggest going naturally gluten-free. At least for starters.
Diving into the complexity of gluten-free baking (with multiple flours and starches), or spending hard earned cash on packaged gluten-free foods full of odd ingredients such as tapioca starch, quinoa flakes and xanthan gum, can pinch not only the budget, but the soul. Taste buds need time to adjust. Your palate was raised on wheat and dairy foods. And trust me- both are acquired tastes. I know this is true, because after years of living gluten-free and dairy-free, I can honestly report that I hold my breath walking past the bread shelves and the gourmet cheese displays at our favorite local market. Baked goods made with wheat flour exude an odd, sickly- sweet aroma that does not smell appetizing. And cheese? When you haven’t eaten dairy in years, it smells exactly like spit up- no offense to babies. And milk? Cow's milk smells like a creepy combo of cheese curds and animal hair.
I am sorry to tell you.
So if you are newly diagnosed, or an old pro celiac who's been tempted by the news of a Domino's gluten-free pizza (just say no!), step back and take a breath. Visit your local farmer’s market this weekend instead. Drink in the gorgeous, gluten-free abundance of the fledgling summer season. Go vegetal. Toss together cool and tangy salads. Grill zucchini, asparagus, and peppers in a rainbow of colors. Blend creamy smoothies with fresh strawberries and coconut milk. Take advantage of juicy, local fruit and make a quick and elegant salad that will lift your spirits and nourish your body. Grab someone you love and dine al fresco
You won’t miss the gluten. I promise.
Using fresh summer strawberries in a vegan salad drizzled with berry and balsamic dressing transforms tender greens into a luxurious and romantic treat. And the best part? Easy as one-two-three.
Ingredients:
For the Dressing:
1/2 cup fresh strawberries, washed, stemmed
1/2 cup fresh raspberries, washed
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon raw agave nectar
Fresh ground pepper, to taste
For the Salad:
4 cups baby salad greens, washed
2 cups baby spinach leaves, washed
1 1/2 cups fresh strawberries, washed, stemmed, sliced
2 spring onions, washed, sliced
6 sprigs fresh mint, washed
Instructions:
Place the strawberries, raspberries, balsamic vinegar, olive oil, and agave nectar into a blender container. Cover and blend on high until the berries are pureed. Season with a grind of fresh black pepper, to taste.
In a salad bowl, toss the baby salad greens with the spinach leaves. Add in the strawberries and sliced spring onions. Drizzle with the Berry Dressing. Toss lightly. Serve with a mint sprig.
Serves 4.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
For more on celiac disease and living gluten-free, see Karina's post Living Without Your Daily Bread.
Karina's recipe for Strawberry Spinach Salad with Berry Dressing originally appeared in Allergic Living magazine.
 |
| Strawberry Spinach Salad with Berry Dressing |
The older I get the more I crave simple. The sweet, relaxed comfort of home cooking. An impromptu picnic on the patio with family-style classics like horseradish spiked potato salad and strawberry rhubarb crumble. Instead of growing worldly and sophisticated and dabbling with truffle oil, each new
And lucky me, the summer season is all about simplicity. Who needs complicated and fussy when the farmers’ markets are abundant with glorious, fresh ingredients? Vegetables in every color. Ripe and voluptuous fruits. And every one of them gluten-free. And dairy-free. That’s the beauty of it. No imitation here. No game of let’s pretend. This is nature’s bounty, pure and raw and beautiful. No deprivation. Zero. None.
When folks with celiac disease first learn they need to live gluten-free (for life!) a throat tightening panic strikes. In a sudden, blinding flash they begin to mentally catalog every favorite food they must now avoid like the plague. The list begins with sandwich bread for many, and often ends with pizza, bagels, spaghetti or cupcakes (by this point, imagined in all their lustrous glory through an unexpected blur of angry tears). Our wheat-based food culture is insidious, ubiquitous, and gluten saturated. Our nemesis- the grain protein gluten- is infused in or added to too many foods to count (soy sauce, really?).
This is why I gently suggest going naturally gluten-free. At least for starters.
Diving into the complexity of gluten-free baking (with multiple flours and starches), or spending hard earned cash on packaged gluten-free foods full of odd ingredients such as tapioca starch, quinoa flakes and xanthan gum, can pinch not only the budget, but the soul. Taste buds need time to adjust. Your palate was raised on wheat and dairy foods. And trust me- both are acquired tastes. I know this is true, because after years of living gluten-free and dairy-free, I can honestly report that I hold my breath walking past the bread shelves and the gourmet cheese displays at our favorite local market. Baked goods made with wheat flour exude an odd, sickly- sweet aroma that does not smell appetizing. And cheese? When you haven’t eaten dairy in years, it smells exactly like spit up- no offense to babies. And milk? Cow's milk smells like a creepy combo of cheese curds and animal hair.
I am sorry to tell you.
So if you are newly diagnosed, or an old pro celiac who's been tempted by the news of a Domino's gluten-free pizza (just say no!), step back and take a breath. Visit your local farmer’s market this weekend instead. Drink in the gorgeous, gluten-free abundance of the fledgling summer season. Go vegetal. Toss together cool and tangy salads. Grill zucchini, asparagus, and peppers in a rainbow of colors. Blend creamy smoothies with fresh strawberries and coconut milk. Take advantage of juicy, local fruit and make a quick and elegant salad that will lift your spirits and nourish your body. Grab someone you love and dine al fresco
You won’t miss the gluten. I promise.
 |
| Strawberry spinach salad with vegan and dairy-free berry dressing. |
Strawberry Spinach Salad with Berry Dressing Recipe
Using fresh summer strawberries in a vegan salad drizzled with berry and balsamic dressing transforms tender greens into a luxurious and romantic treat. And the best part? Easy as one-two-three.
Ingredients:
For the Dressing:
1/2 cup fresh strawberries, washed, stemmed
1/2 cup fresh raspberries, washed
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon raw agave nectar
Fresh ground pepper, to taste
For the Salad:
4 cups baby salad greens, washed
2 cups baby spinach leaves, washed
1 1/2 cups fresh strawberries, washed, stemmed, sliced
2 spring onions, washed, sliced
6 sprigs fresh mint, washed
Instructions:
Place the strawberries, raspberries, balsamic vinegar, olive oil, and agave nectar into a blender container. Cover and blend on high until the berries are pureed. Season with a grind of fresh black pepper, to taste.
In a salad bowl, toss the baby salad greens with the spinach leaves. Add in the strawberries and sliced spring onions. Drizzle with the Berry Dressing. Toss lightly. Serve with a mint sprig.
Serves 4.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
For more on celiac disease and living gluten-free, see Karina's post Living Without Your Daily Bread.
Karina's recipe for Strawberry Spinach Salad with Berry Dressing originally appeared in Allergic Living magazine.
Gluten-Free Zucchini Quinoa Breakfast Cake
To contact us Click HERE
Remember those maple sweetened almond zucchini mini-muffins? I do. They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my bulgingpurse knapsack beach bag tote whenever we venture far afield. Like. The Valley. Because, well. You never know. It can get crazy. In L.A. you might end up jammed on the 405. Stuck as in four lanes = a parking lot stuck. Stuck as in, Dude that's my hunger growling louder than Kurt Cobain's rasp on the rattling radio speaker pleading, What else could I be? All apologies.
I know this from experience. I learned the hard way (the way I learn most things in life). Driving in L.A. can lead to stop-n-go squatting in the baking sun where is my nail file and why did I leave the apartment without food and water and ice in a cooler panic. Because the thirty-three minutes it took yesterday to get to Studio City is seventy-five minutes today.
That's when I started imagining a zucchini cake. For breakfast. On the 405. Heading north (allegedly). To sign a lease. On a new apartment with an ample well planned kitchen and an open living room with a fireplace. And two balconies- one sunny for growing herbs, one shady in the afternoon, facing a quiet leafy green street lined with lavender gardens and rose bushes and honeysuckle and song birds.
We'll be moving in two weeks.
Your intrepid Gluten-Free Goddess has some packing to do.
Good thing we baked a zucchini quinoa cake.
Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutrition.
Ingredients:
2/3 cups almond meal
2/3 cup sorghum flour
1/2 cup quinoa flakes (cereal flakes, not whole quinoa)
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1/4 cup light melted coconut oil
3 organic free-range eggs, beaten
1-2 tablespoons coconut milk, soy or rice milk, as needed
2 teaspoons bourbon vanilla
1 teaspoon almond extract
1 packed cup shredded zucchini, patted dry
Instructions:
Preheat the oven to 350ºF. Line an 8-inch Springform pan with a circle of parchment.
In a large mixing bowl, whisk together the almond meal, quinoa flakes, sorghum flour, tapioca starch, baking powder, xanthan gum, sea salt, cinnamon, ginger and nutmeg.
Add in the maple syrup, coconut oil, beaten eggs, and one tablespoon coconut milk. Beat to combine. If needed, add another tablespoon of coconut milk to loosen the batter. Add the vanilla and almond extract. Beat the batter until it is smooth and slightly sticky.
Add in the shredded zucchini and stir by hand to combine.
Spoon the cake batter evenly into the lined cake pan. Smooth the top with wet fingers. I add a few strands of grated zucchini to the top for flecks of green.
Bake in the center of a preheated oven for about 30 minutes, until the top is golden and springy-firm to the touch. A wooden pick inserted into the center should emerge clean.
Cool the cake pan on a wire rack for five minutes. Loosen the edges with a thin spatula or knife and release the clasp on the Springform pan. Move the cake to the wire rack and continue cooling.
This filling, satisfying cake is very moist and slices best when cooled. Wrap and freeze leftover slices for easy to-go treats. (Especially if heading out in mad traffic.)
Serves 8-10.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
I baked this moist and satisfying breakfast cake in a parchment lined 8-inch Springform pan. If you have only a 7-inch layer cake pan it will work. Line it with a circle of parchment paper. Keep an eye on the center- it may need an extra minute or two in a smaller pan (higher center).
And speaking of pans- I beg you, Darling. Do not bake gluten-free cakes and breads in those disposable aluminum foil pans. They are way too thin to bake gluten-free batter evenly. Foil pans cause over-browning on the outside, and gummy, undone centers.
If baking for a gluten-free friend- protect her from cross contamination and line your cake pan with clean foil or parchment paper. (And don't use your old wooden spoons- gluten protein is sticky, and tenacious.)
For a sweeter zucchini cake from Beth Hillson check out Living Without's Gluten-Free Dairy-Free Zucchini Quinoa Cake
 |
| Karina's Gluten-Free Zucchini Quinoa Breakfast Cake |
Remember those maple sweetened almond zucchini mini-muffins? I do. They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my bulging
I know this from experience. I learned the hard way (the way I learn most things in life). Driving in L.A. can lead to stop-n-go squatting in the baking sun where is my nail file and why did I leave the apartment without food and water and ice in a cooler panic. Because the thirty-three minutes it took yesterday to get to Studio City is seventy-five minutes today.
That's when I started imagining a zucchini cake. For breakfast. On the 405. Heading north (allegedly). To sign a lease. On a new apartment with an ample well planned kitchen and an open living room with a fireplace. And two balconies- one sunny for growing herbs, one shady in the afternoon, facing a quiet leafy green street lined with lavender gardens and rose bushes and honeysuckle and song birds.
We'll be moving in two weeks.
Your intrepid Gluten-Free Goddess has some packing to do.
Good thing we baked a zucchini quinoa cake.
 |
| Warm from the oven gluten-free dairy-free zucchini quinoa breakfast cake |
 |
| Maple sweetened gluten-free zucchini quinoa breakfast cake |
Gluten-Free Zucchini Quinoa Breakfast Cake Recipe
Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutrition.
Ingredients:
2/3 cups almond meal
2/3 cup sorghum flour
1/2 cup quinoa flakes (cereal flakes, not whole quinoa)
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1/4 cup light melted coconut oil
3 organic free-range eggs, beaten
1-2 tablespoons coconut milk, soy or rice milk, as needed
2 teaspoons bourbon vanilla
1 teaspoon almond extract
1 packed cup shredded zucchini, patted dry
Instructions:
Preheat the oven to 350ºF. Line an 8-inch Springform pan with a circle of parchment.
In a large mixing bowl, whisk together the almond meal, quinoa flakes, sorghum flour, tapioca starch, baking powder, xanthan gum, sea salt, cinnamon, ginger and nutmeg.
Add in the maple syrup, coconut oil, beaten eggs, and one tablespoon coconut milk. Beat to combine. If needed, add another tablespoon of coconut milk to loosen the batter. Add the vanilla and almond extract. Beat the batter until it is smooth and slightly sticky.
Add in the shredded zucchini and stir by hand to combine.
Spoon the cake batter evenly into the lined cake pan. Smooth the top with wet fingers. I add a few strands of grated zucchini to the top for flecks of green.
Bake in the center of a preheated oven for about 30 minutes, until the top is golden and springy-firm to the touch. A wooden pick inserted into the center should emerge clean.
Cool the cake pan on a wire rack for five minutes. Loosen the edges with a thin spatula or knife and release the clasp on the Springform pan. Move the cake to the wire rack and continue cooling.
This filling, satisfying cake is very moist and slices best when cooled. Wrap and freeze leftover slices for easy to-go treats. (Especially if heading out in mad traffic.)
Serves 8-10.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
 |
| Good morning! Gluten-free zucchini quinoa breakfast cake and coffee. |
Karina's Notes:
I baked this moist and satisfying breakfast cake in a parchment lined 8-inch Springform pan. If you have only a 7-inch layer cake pan it will work. Line it with a circle of parchment paper. Keep an eye on the center- it may need an extra minute or two in a smaller pan (higher center).
And speaking of pans- I beg you, Darling. Do not bake gluten-free cakes and breads in those disposable aluminum foil pans. They are way too thin to bake gluten-free batter evenly. Foil pans cause over-browning on the outside, and gummy, undone centers.
If baking for a gluten-free friend- protect her from cross contamination and line your cake pan with clean foil or parchment paper. (And don't use your old wooden spoons- gluten protein is sticky, and tenacious.)
More gluten-free zucchini goodness:
For a sweeter zucchini cake from Beth Hillson check out Living Without's Gluten-Free Dairy-Free Zucchini Quinoa Cake
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