Check out the new photo gallery that has been added to this website. Just click on the "Gallery" button at the top of the page and view the slide show of some of the many items I have baked. Many of these recipes are in my books or available to web site members.
Enjoy!
If you are looking for information and support all in one location check out the National Gluten Free Conference in Kelowna at the end of May. For all the details check out my article at OK in Health e-magazine. You will find all the links there for how to register and what is being offered. www.okinhealth.com Gluten Free Goodness
This month's recipe coincides with my article series in OK in Health e-magazine. I have been focusing on gluten/sugar/dairy/egg free. So here is a recipe to help with three of those allergens.
Here is a real sprintime treat! What says Spring better than a fresh rhubarb muffin. These are very easy and tasty and will satisfy those who need more than just gluten free. If you can have eggs omit the flax and water and substitute 2 eggs.
Gluten/Dairy/Egg Free Rhubarb Muffins
Enjoy these with fresh rhubarb in Spring and frozen rhubarb in winter. Store muffins in an airtight container on the counter for 3 – 5 days. These muffins freeze well. Reheat from frozen in the microwave for 30-40 seconds for oven-fresh taste and texture. You can also allow them to thaw at room temperature in a packed lunch.
½ c oil ½ c water
¾ c white sugar 2 Tbsp ground flax seed
¾ c brown sugar 2½ c GF Baking Mix
¾ c milk (any kind) 1½ tsp baking soda
1 Tbsp vinegar 1 tsp baking powder
1c diced rhubarb 2½ tsp xanthan gum
1 tsp vanilla ½ tsp salt
2 tsp cinnamon
In a 1c glass measuring cup place water and ground flax seed. Microwave for 1 – 1½ minutes until boiling. Don’t let it boil over! Whisk until frothy. Set aside.
In bowl of mixer place oil, sugars and vanilla. Beat until combined. Add flax mixture and beat until bubbly. Add milk and vinegar and stir to combine.
Add flour, xanthan, baking powder, soda, cinnamon and salt. Mix to combine then beat well until batter is smooth. Add rhubarb and stir to combine.
Divide evenly between 18 paper-lined or well sprayed muffin cups. Bake at 350° for 28 -30 minutes until browned and tester inserted in center comes out clean. Cool completely on wire rack before storing. Enjoy!
Just when you think you are organized your internet crashes! Everything is up and running again and your newsletter should soon be in your Inbox shortly. This month's recipes include French Bread Buns, Spicy Chocolate Chip Cookies and Multi Grain Bread. Not a member but want to get recipes? Join my website members for $10 per year and receive new recipes every month.
Happy April! If you have been following my articles at OK in Health e-magazine you will know I have been working on a series of articles for those who are gluten free as well as dairy free and sugar free. (Watch for gluten free/egg free in June) A couple of years ago a lady challeneged me to make some cookies for her daughter who is gluten/sugar/dairy free. These are really tasty and her daughter loved them. I had posted them on the old website and I thought I would post them here on the new one to coincide with the April article in OK in Health. (www.okinhealth.com) Enjoy!
As promised I finished the cookie recipes. Thanks to Dawn for the challenge! My family has been enjoying great cookies all week. I am posting these for everyone so you can see how a challenge can get me carried away. Looking forward to the next Challenge!
Sugar/Dairy-Free Apple Raisin Cookies
½ c unsweetened applesauce ¾ tsp baking soda
¼ c shortening 1½ tsp xanthan gum
¼ c honey ¼ tsp salt
1 egg 1 tsp cinnamon
½ c raisins ¼ tsp nutmeg
1½ c GF Baking Mix ¼ tsp allspice
In bowl of mixer beat together applesauce, shortening and honey until smooth. Add egg and beat until fluffy. Add Baking Mix, baking soda, xanthan, salt, cinnamon, nutmeg, and allspice. Beat until well combined. Add raisins and mix until evenly distributed. Drop cookies onto well sprayed or parchment lined baking sheet. Spread cookie dough into a 2” circle slightly flattened. Bake at 350° for 12 – 15 minutes until browned. Makes about 24-30 cookies. Store in the freezer. Pack frozen in lunch bag and they will be thawed by snack time.
Sugar/Dairy-Free Pumpkin Cookies
½ c oil 1 tsp baking soda
½ c date puree* 1 tsp cinnamon
2 eggs ½ tsp nutmeg
1 c mashed pumpkin ¼ tsp allspice
2 c GF Baking Mix ¼ tsp ginger
2 tsp xanthan ½ c raisins
1 tsp salt ½ c chopped walnuts
1 tsp baking powder
Beat together oil and date puree. Add eggs one at a time and beat until light and fluffy. Add pumpkin and beat. Combine Baking Mix, xanthan, salt, baking powder, baking soda, and spices. Add to mixer bowl and beat well. Add raisins and nuts and stir to combine. Drop dough onto well sprayed or parchment lined cookie sheet. Flatten slightly into 2” circles. Bake at 350° for 14 – 16 minutes until well browned. These freeze well and can be placed frozen in a lunch and will be thawed by snack time.
*For Date Puree – take a brick of pitted dates and cut into small cubes. Check for any stray pits and remove. Place in a small saucepan with just enough water to cover the dates. Bring to a boil and simmer for 10 – 15 minutes. Most of the liquid will be absorbed and the dates will be very soft. Mash well with the back of a spoon and measure into ½ c servings. Wrap and store in the fridge until needed. Bring to room temperature or warm gently in the microwave before using.
Sugar/Dairy-Free, Wheat-Free-Oatmeal Cookies
⅓ c oil 1 tsp baking soda
¼ c honey ½ tsp baking powder
1 egg ½ tsp cinnamon
1 tsp vanilla ¼ tsp nutmeg
½ c unsweetened applesauce ¼ tsp allspice
1c GF Baking Mix ½ c raisins
1c wheat-free oats* ½ c chopped nuts
1 tsp xanthan gum ½ c chocolate chips (opt)*
In bowl of mixer combine oil, honey, egg, and vanilla. Beat until light and bubbly. Add applesauce and beat. Add flour, oats, xanthan, baking powder and soda, ½ tsp salt, and spices. Mix to combine and then beat well. Add nuts and raisins and stir to mix. Batter will be soft. Spoon onto parchment lined or well sprayed baking sheets and shape into 2” circles. Bake at 350° for 12 -14 minutes until browned.
For Chocolate Chip – Omit spices, raisins and nuts
*If using Bob’s Red Mill or other large cut oats you may want to give the oats a few pulses in the food processor to make a “quick oats” type texture. It’s your choice.
If you live in the Nanaimo area be sure to check out the Gluten Free Baking Classes in the new Leisure Guide for Spring/Summer. Classes begin Monday April 16 and run for 4 consecutive Mondays. Time is 6:30 - 8:30. To register go to www.nanaimo.ca or call 250-756-5200. Hope to see you there!
Coffee and Spice Slice Cookie
2 Tbsp instant coffee or espresso powder
1 Tbsp hot water
½ c butter or marg
¼ c shortening
1c sugar
½ c brown sugar
1 egg
2½ c GF Baking Mix
1 tsp baking powder
2 tsp xanthan gum
1 tsp ground cinnamon
¼ tsp salt
Combine coffee powder and water in a small bowl and stir until dissolved. Set aside. In bowl of mixer combine butter, shortening, and sugars. Beat well until smooth. Add egg and water mixture and beat until fluffy. Combine flour, xanthan, baking powder, salt and cinnamon. Add to mixer and beat until smooth and dough starts to pull away from the sides. Form dough into a ball. Divide into 3 equal portions. Roll each portion into a 7” log. Wrap and chill for 2 – 24 hours. Cut rolls into ⅜” slices. Place on well sprayed or parchment lined baking sheets. Sprinkle with Coffee Sugar. Bake at 375° for 8 – 10 minutes or until lightly browned. Cool on a wire rack. Dough rolls can be refrigerated or frozen and baked when needed. Thaw frozen dough before slicing.
Coffee Sugar – Combine ¼ c sugar with 1 tsp instant espresso or crushed instant coffee granules.