I found this great recipe at Two Peas and Their Pod and adjusted it to suit my diet.
1 cup gluten free flour mix (or 1 1/4 cup spelt flour)
1 tsp baking soda
1/2 tsp salt
4 TBSP coconut oil, melted and cooled to room temperature
3/4 cup organic sugar
1 TBSP molasses
1 egg
1 tsp vanilla
1 cup shredded zucchini, then chopped to small pieces
2 cups spelt flakes (or old fashioned oats)
1/2 cup unsweetened dried coconut
1 cup semisweet chocolate chips
Preheat oven to 350F. In a large mixing bowl, combine; coconut oil, sugar and molasses. Mix until smooth. Add egg and vanilla extract. Then add zucchini and mix until just combined. Stir in the spelt flakes, coconut and chocolate chips. On a parchment lined baking sheet, drop dough by heaping tablespoons (or cookie scoop) about 2 inches apart. Bake for 10 minutes until browned around the edges.
Yield: approximately 30 cookies
Thursday, September 5, 2013
Gluten Free Flour Tortillas
These are adapted from Carla's gluten free tortilla recipe.
Note: these tortillas are thicker than standard tortillas, more like flatbread thickness.
1/4 cup hot water
1/4 cup almond milk
3 TBSP rice bran oil (or oil of choice)
1 large egg, beaten
3/4 cup sorghum flour
1/4 cup brown rice flour
1/2 cup arrowroot starch
1 tsp xanthan gum
1 tsp salt
1/8 tsp baking powder
In a medium sized bowl, combine; water, almond milk, oil and egg. Mix until combined. Add remaining ingredients and mix with a spatula
until combined. Let rest about 15 minutes. Heat a skillet over medium high heat. On a surface dusted with sorghum flour, knead about 1/3 cup of dough a few times before shaping into a round disc (if you press the dough out too thin on your floured surface, it will fall apart before you can transfer to a pan). Sprinkle the skillet with sorghum flour to prevent sticking (you will probably need to change the flour 2 or 3 times or it will burn between tortillas). Put the dough disc in the pan and quickly press out into a thin round disc. Cook for 2 to 3 minutes until brown on the underside and the topside starts to appear cooked. Reduce heat to medium if necessary. Eat immediately or store wrapped in paper towels in a plastic bag in the refrigerator.
Wednesday, September 4, 2013
Chocolate Chip Cookie Dough Bites
I dreamt these up when I wanted chocolate chip cookies but didn't want the butter, sugar or the fuss of baking. These were super easy and they are pretty tasty when you crave something sweet and chocolate!
1/4 cup almond butter
1 TBSP coconut oil
1 cup spelt flour
1 to 2 TBSP Stevia (depending on how sweet you want it)
pinch salt
1/2 cup chocolate chips
Place the almond butter and coconut oil* in a small sauce pan and warm stirring until smooth and runny. Meanwhile, stir the remaining ingredients together in a medium sized bowl. Add the melted almond butter mixture and stir until combined. If too dry, melt additional almond butter, if too wet add more spelt flour. It should be a firm dough that is easy to handle and roll into balls without falling apart.
Roll into small balls approximately 1/2" in size. refrigerate or freeze until ready to eat.
*If you desire a vanilla flavor to your bites, stir 1 tsp vanilla into the almond butter mixture just before adding to the dry ingredients.
Yield: approximately 25 balls
1/4 cup almond butter
1 TBSP coconut oil
1 cup spelt flour
1 to 2 TBSP Stevia (depending on how sweet you want it)
pinch salt
1/2 cup chocolate chips
Place the almond butter and coconut oil* in a small sauce pan and warm stirring until smooth and runny. Meanwhile, stir the remaining ingredients together in a medium sized bowl. Add the melted almond butter mixture and stir until combined. If too dry, melt additional almond butter, if too wet add more spelt flour. It should be a firm dough that is easy to handle and roll into balls without falling apart.
Roll into small balls approximately 1/2" in size. refrigerate or freeze until ready to eat.
*If you desire a vanilla flavor to your bites, stir 1 tsp vanilla into the almond butter mixture just before adding to the dry ingredients.
Yield: approximately 25 balls
Sunday, August 25, 2013
Zucchini Parmesan
I love eggplant parmesan, but it doesn't love me! I saw a recipe that encouraged me to come up with this recipe. It turned out delicious!!
2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper
1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt
1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped
Preheat oven to 350F. Over medium high, heat oil in a 10" oven safe skillet. In a bag, combine the spelt flour, garlic salt and pepper. Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl). Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes. Drain off any excess oil. Put the zucchini in an even layer in the original skillet (don't wash). Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly. Pour the tomato sauce evenly over the zucchini. Sprinkle the mozzarella, parmesan and basil on top. Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges. Eat alone, with noodles or Italian bread. Serves 2-4 depending on who's eating. If it's a teenager, this may only be enough for one!!
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.
2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper
1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt
1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped
Preheat oven to 350F. Over medium high, heat oil in a 10" oven safe skillet. In a bag, combine the spelt flour, garlic salt and pepper. Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl). Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes. Drain off any excess oil. Put the zucchini in an even layer in the original skillet (don't wash). Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly. Pour the tomato sauce evenly over the zucchini. Sprinkle the mozzarella, parmesan and basil on top. Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges. Eat alone, with noodles or Italian bread. Serves 2-4 depending on who's eating. If it's a teenager, this may only be enough for one!!
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.
Monday, August 12, 2013
"Creamy" Pesto Sauce
2 cups lightly packed fresh basil leaves
1 cup olive oil
1 cup grated Parmesan cheese
2 garlic cloves, peeled
1/2 cup pine nuts
1/2 teaspoon salt (I used Pink Himalayan)
1 pound tofu, drained (I used soft)
Combine all ingredients, except tofu, in a blender or food processor that has been fitted with the metal cutting blade; blend until smooth. Cut tofu in chunks and process until smooth. Serve over pasta.
Notes: I tossed my pesto with spelt spaghetti noodles. It made enough to serve over 1 1/2 pounds of pasta. If you toss it with the pasta like I did, I would suggest tossing the pasta with olive oil first since it came out a little dry.
You can also just leave the tofu out and it will be a regular pesto sauce. I added the tofu since I needed to use it up and I wanted some extra protein. I couldn't taste it and my family was none the wiser!
Wednesday, July 17, 2013
Cherry Chipotle Sauce
My dad LOVES the raspberry chipotle sauce you can find at Costco. Unfortunately, he hasn't been able to find it at Costco! I found a raspberry chipotle sauce recipe online and altered it to how I wanted it. It became cherry chipotle because I had a lot of cherries! I can't eat chipotles so wasn't able to really test the sauce, but dad liked it and my mom and husband said the sauce was great.
15 cups cherries, Bing and or Rainier, pitted*
1/2 cup garlic, minced
1/2 cup canned chipotles in adobo, chopped
3 cups apple cider vinegar
2 cups brown sugar
1 TBSP salt
1 cup cold water
2 TBSP arrowroot powder or potato starch**
Put cherries, garlic and chipotles in a blender or food processer and process until chunky. Transfer to a large pot. Add vinegar and bring to a boil, then reduce heat and simmer for 10 minutes. Add brown sugar and salt. Stir; and continue to simmer for 2 hours, stirring occasionally. Whisk the cold water and arrowroot together and add to the sauce. Boil sauce for 2 to 3 minutes, stirring constantly. Refrigerate, freeze or can the sauce.
* Different fruits can be used in the place of cherries. Raspberries, apricots, peaches, nectarines, plums (peel peaches, plums or nectarines if desired). Just make sure to prepare and pit if necessary and blend until smooth.
** the arrowroot won't necessarily thicken the sauce, it just helps it to hold together and blend better. If you want a thicker sauce, you will need to add more arrowroot or potato starch.
7/19/14 - I made some Cherry Chipotle Sauce today. I increased the arrowroot powder to 1/4 cup in 1 cup cold water. It made the sauce a little more thick and it seems it will be a better consistency.
15 cups cherries, Bing and or Rainier, pitted*
1/2 cup garlic, minced
1/2 cup canned chipotles in adobo, chopped
3 cups apple cider vinegar
2 cups brown sugar
1 TBSP salt
1 cup cold water
2 TBSP arrowroot powder or potato starch**
Put cherries, garlic and chipotles in a blender or food processer and process until chunky. Transfer to a large pot. Add vinegar and bring to a boil, then reduce heat and simmer for 10 minutes. Add brown sugar and salt. Stir; and continue to simmer for 2 hours, stirring occasionally. Whisk the cold water and arrowroot together and add to the sauce. Boil sauce for 2 to 3 minutes, stirring constantly. Refrigerate, freeze or can the sauce.
* Different fruits can be used in the place of cherries. Raspberries, apricots, peaches, nectarines, plums (peel peaches, plums or nectarines if desired). Just make sure to prepare and pit if necessary and blend until smooth.
** the arrowroot won't necessarily thicken the sauce, it just helps it to hold together and blend better. If you want a thicker sauce, you will need to add more arrowroot or potato starch.
7/19/14 - I made some Cherry Chipotle Sauce today. I increased the arrowroot powder to 1/4 cup in 1 cup cold water. It made the sauce a little more thick and it seems it will be a better consistency.Monday, July 1, 2013
Basic Spelt Crepes
I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!
Batter can be used immediately after making. However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.
Prep Time: 30 to 45 minutes
Makes about 16 crepes
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)
Place ingredients in blender in the order given. Blend 30 seconds, stop and scrape down sides. Blend 30-60 seconds until smooth.
Or
Mix in bowl with wire whisk or mixer, combining all ingredients except flour. Gradually sprinkle in flour while mixing well. Beat until smooth.
Heat a lightly oiled crepe pan or saute pan over medium high heat. Pour or scoop approximately 1/4 cup batter onto pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny. Flip onto a plate and repeat for remaining crepes.
Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling
Basically, you serve crepes however you want. Get creative!
NOTE: Measure flour and liquid carefully, since consistency of batter is important. It should be about the consistency of thick, heavy cream. Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
Crepes will keep up to a month in the freezer or a week in the refrigerator. Place a stack of crepes on a sheet of wax paper or foil. Put in a gallon-size ziptop bag and squeeze out all the air. To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.
Batter can be used immediately after making. However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.
Prep Time: 30 to 45 minutes
Makes about 16 crepes
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)
Place ingredients in blender in the order given. Blend 30 seconds, stop and scrape down sides. Blend 30-60 seconds until smooth.
Or
Mix in bowl with wire whisk or mixer, combining all ingredients except flour. Gradually sprinkle in flour while mixing well. Beat until smooth.
Heat a lightly oiled crepe pan or saute pan over medium high heat. Pour or scoop approximately 1/4 cup batter onto pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny. Flip onto a plate and repeat for remaining crepes.
Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling
Basically, you serve crepes however you want. Get creative!
NOTE: Measure flour and liquid carefully, since consistency of batter is important. It should be about the consistency of thick, heavy cream. Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
Crepes will keep up to a month in the freezer or a week in the refrigerator. Place a stack of crepes on a sheet of wax paper or foil. Put in a gallon-size ziptop bag and squeeze out all the air. To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.
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