SUNDAY, DECEMBER 8, 2013
These pumpkin spice doughnut holes are an incredible dessert especially around the holidays to satisfy your sweet tooth cravings. They would also be a delicious recipe to share Christmas morning with your family. I wonder if these doughnut holes could be converted into cake pops...?
I made these (and an egg-free version) for Friendsgiving, and the crowd went wild! I had several friends asking for the recipe so here it is:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
_________________________________________________________
Ingredients
For the doughnuts:
1 3/4 cups all-purpose gluten-free flour blend (I used Silvana Nardone's blend - it's the best!)
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon xanthan gum (omit if your flour blend already contains it like in Silvana's)
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup rice milk (or almond milk)
For the sugar coating:
1/2 cup (which equals 8 Tablespoons) soy-free Earth Balance
2/3 cup granulated sugar
2 teaspoons cinnamon
__________________________________________________________
Instructions
1. Preheat oven to 350ยบ, and spray a 24 count mini-muffin tin with gluten-free cooking spray. Set aside.
2. Whisk together the flour, baking powder, salt, spices and xanthan gum in a large bowl. Add the oil, brown sugar, egg, pumpkin puree and milk. Whisk until smooth.
3. Using a small scoop or tablespoon, fill holes in pan about 3/4 full. Bake for 12-15 minutes, or until a toothpick inserted in the middle of one comes out clean. Let cool in the pan for 5 minutes. You will probably need to bake 2-3 batches, depending on how big your pan is.
4. Place half of the sugar and cinnamon blend in a large, zip-up bag and the other half in another bag. Dip the doughnut holes on all side in the melted earth balance; then place one dozen in the first bag and the second dozen in the other bag (I actually had enough dough for three dozen so I doubled the blend and added a third bag). Seal each bag and shake to coat with sugar-cinnamon mixture. Serve immediately or let cool like I did. These are best when eaten the same day.
*** To make my second batch of pumpkin spice doughnuts egg-free, I replaced the egg with 2Tbsp. water, 1Tbsp. oil and 2 tsp. baking powder.***
Happy Holiday baking! I hope you enjoy these pumpkin spice doughnut holes as much as my friends and I did! xx
 |
Dipping the freshly baked doughnut holes in the melted soy-free Earth Balance.
|
 |
Sitting pretty in their sugar-cinnamon coating.
|
 |
Ready to taste test with a glass of yummy rice milk.
|
 |
Sub Santa's usual milk and cookies with these delicious pumpkin spice doughnut holes (that happen to be gluten-free and dairy-free, and there's even an egg-free option)!
|
*****************************************************************************
WEDNESDAY, SEPTEMBER 25, 2013
Happy Hump Day! This guilt-free "sugar" high, perfect for getting you through the mid-week slump, happens to be free of countless allergens (thanks to my friend Rachael for passing it on to me). It's gluten-free, refined sugar-free, grain-free, vegan, dairy-free and egg-free! Shwooh, so much freedom in one dessert. Now, let's get to baking that Blondie recipe!
**Please see my modifications to this recipe at the bottom of this blogpost.**
You're going to need the ingredients listed below for this delectable, gluten-free, refined sugar-free, grain-free and vegan Blondie recipe. Make a grocery list, and hit your local health food store! For those of you who prefer pictures to lists, just keep scrolling.
Ingredients:
15 ounces cooked chickpeas (also known as garbanzo beans)
1/2 cup raw almond butter (*I substituted mine for organic cashew butter*)
1/3 cup honey, maple syrup or blue agave (*I substituted 1/4 cup blue agave plus 1 TBSP xylitol*)
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/3 cup gluten-free, dairy-free chocolate chips (Your local health food store should carry Chocolate Dream's gluten-free, dairy-free chocolate chips)
(Just a heads up: you'll combine everything in the food processor except for the chocolate chips which you'll fold in after blending!)
The list in picture form for all of you visual bakers...
Here are those gluten-free, dairy-free chocolate chips by Chocolate Dream I mentioned above. They are a great sweet treat, but don't go too wild. Those little chips disappear fast!
Remember to cook your chickpeas (garbanzo beans) and strain them before tossing into the food processor.
Once you've cooked the chickpeas, throw everything (but the chocolate chips) into the food processor.
Voila! This recipe forms such a beautiful consistency for baking.
Don't forget to blend everything into the food processor but the chocolate chips. You'll want to fold those into the "dough".
After folding in the gluten-free, dairy-free chocolate chips into the chickpea and cashew butter dough, spread into a brownie-friendly dish that is lined with parchment paper to avoid sticking. Bake for 20-25 minutes at 350ยบ.
Once your Blondies are all baked and golden, pull them out of the oven, and let cool. Then indulge!
I baked mine for 24 minutes to perfection, and these Blondies are disappearing daily!
My Modifications:
This is my second time making this dessert. "Why?", you ask. Well, truth be told - I messed up the first time by blending in the chocolate chips rather than folding them into the chickpea and cashew butter "dough". My second time making these Blondies, I made sure to avoid making that mistake again. However, what I discovered is that I actually like the recipe more with the chocolate chips blended rather than folded into the dough. Blending the chocolate chips provides the dough with an overall sweeter taste and a consistency that is slightly more moist. My mistake turned into a successful (and preferred) option!
Also, if you are accustomed to sweet desserts, I recommend using honey or maple syrup (and maybe a 1/2 cup rather than 1/3 cup) to sweeten up this recipe to your liking. Lastly, I substituted almond butter with organic cashew butter because I prefer the consistency, sweetness and overall flavor of cashew butter. If you're looking for an exceptionally delicious brownie recipe that leaves people in disbelief over it being gluten-free and dairy-free, I strongly suggest trying the one found in Cooking for Isaiah by Silvana Nardone of Silvana's Kitchen! Bon Appรฉtit! xx
******************************************************************************
FRIDAY, JULY 19, 2013
If you're reading this post, you are probably thinking that I threw this gluten free and dairy free (and with my modifications, soy free) quiche together for breakfast. Guess again! I actually cooked this for dinner last night, and it was delicious! Who doesn't love having breakfast for dinner? Scroll below for the full recipe which I found in a cookbook entitled Gluten, Wheat and Dairy Free by Love Food. Happy Friday! xx
All of the ingredients are here except for the Bob's Red Mill Almond Flour and for some reason, we have a special guest - the garlic bulb. He's definitely not in this recipe so please ignore him.
The green pie crust after having been refrigerated versus it after having been baked in the oven.
The lovely gluten free and dairy free (and soy free) zucchini quiche with its golden brown crust after having been baked for 45 minutes in the oven.
The fabulous finished product!
Bon Appetit (oh how I miss Paris)! xx
Dough
1 3/4 cup gluten-free flour blend (I simply used Bob's Red Mill Almond Flour to make this Paleo and added 1/3 cup of flour)
1/2 cup dairy-free soy spread (I used soy-free earth balance to make this soy-free)
1/4 cup snipped chives
pinch of salt
1/4-1/2 cup cold water (I used 1/2 cup)
Filling
2 tablespoons olive oil
1 small red onion, cut into wedges
2 zucchini, cut into 3/4-inch chunks (I left mine in circles to create an eye pleasing presentation)
8 cherry tomatoes, halved (I used heirloom tomatoes)
1 extra-large egg, beaten (I recommend using two. Though my guests enjoyed the quiche, I would've preferred more egg)
3/4 cup unsweetened dairy free soy milk (I used Almond Breeze to again make it soy free)
salt and pepper
Directions
For the dough, the recipe says to place the flour, spread, chives and salt in a food processor and process to fine crumbs, but I recommend processing everything but the chives. Wait and mix that in with a spatula, or you'll end up with a green crust like I did - ha! Then mix in just enough water to bind the mixture to form a firm dough.
Roll out the dough on a lightly floured surface to line a 9-inch loose-bottom tart pan (I used a pyrex pie dish). Prick the bottom with a fork and chill in the refrigerator for 10 minutes (I let mine sit for just under 20 minutes).
Preheat the oven to 400ยบF and preheat a baking sheet. The recipe also says that to prevent the pastry shell from becoming soggy, line it with parchment paper and pie weights or dried beans and bake in the preheated oven for 10 minutes (Okay, that's too much work for a quiche so I skipped the whole parchment paper part and simply placed my pyrex pie dish on the preheated baking sheet, and it turned out deliciously fine). Next, remove the paper and weights (if you decide to do that part, overachiever) and bake for an additional 5 minutes. Reduce the oven temperature to 375ยบF.
For the filling, heat the oil in a saucepan and cook the onion and zucchini, stirring often, for 4-5 minutes, or until softened and lightly brown. Invert into the pastry dish with the tomatoes.
Beat the egg (or eggs; again I recommend at least 2 eggs) with the milk and season well. Pour into the pastry shell. Bake in the preheated oven for 35-40 minutes (or 45 minutes like I did because I do love a nicely browned crust), or until golden brown and set. Cool for 10 minutes before turning out. Serve the quiche warm or cold. I served mine warm with a butter lettuce salad on the side topped with chopped fresh tomatoes and cucumbers, drizzled with Annie's Naturals Organic Balsamic Vinaigrette. That quiche didn't stand a chance. The four of us devoured it, and with my love for breakfast food, I plan on making it again soon! Happy Eating! xx
********************************************************************************
WEDNESDAY, FEBRUARY 10, 2013
Gluten Free & Dairy Free Oatmeal Cookies to Ice Cream Cookies
Need a mid-week pick-me-up without the food coma crash? Grab a pen to jot down these guilt free, gluten free and dairy free ingredients, and then jolt to your local grocer. Let your sweet tooth lead you! I have no regrets after serving these at my family's Fourth of July festivities, and my family didn't seem to mind either. Quite the contrary - we couldn't get enough of them! Wait until you see below how I took these cookies to the next level of delight...
Ingredients:
1 cup of softened earth balance (I prefer the soy-free kind)*
3/4 cup dark brown sugar
1/3 cup blue agave*
2 eggs
1 tsp. vanilla
1 tbsp. honey
1 3/4 cup Silvana Nardone's gluten free all-purpose flour blend (scroll below for her flour blend)*
1 tsp. baking soda
1/8 tsp. cinnamon
1 1/2 cup quick cooking gluten free oats*
*The original recipe calls for:
*1 cup of unsalted butter, room temperature instead of earth balance
*1/2 cup sugar instead of agave
*1 3/4 cup all purpose flour instead of Silvana Nardone's gluten free flour blend
* 1 1/2 cup quick cooking oats
Silvana Nardone's all-purpose flour blend:
MAKES about 4 pounds PREP TIME 15 minutes
6 cups white rice flour, preferably Bob's Red Mill
3 cups tapioca flour, preferably Shiloh Farms
1 1/2 cups potato starch, preferably Bob's Red Mill
1 tablespoon salt
2 tablespoons xanthum gum, preferably Bob's Red Mill
In a large bowl, whisk together all the ingredients. Then transfer to an airtight storage container and store in a cool, dry place or in the refrigerator.
_______________________________________________________________________________
Directions:
Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.
In the bowl of a stand mixer cream together the earth balance (to soften, you might want to through it into the microwave for a few seconds), brown sugar and blue agave until light and fluffy. Add eggs, honey and vanilla, and beat until incorporated.
In a separate medium sized bowl whisk together flour, baking soda, cinnamon and salt. Slowly add the flour mixture into the earth balance mixture and mix just until incorporated. Stir in gluten free oats until evenly distributed. Chill dough in refrigerator for 15 minutes (after sneaking in a fingertip or spoonful of the yummy batter of course). ;)
Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even bigger for sheer delight). The original recipe recommends 8 to 10 minutes of baking, but I actually baked mine for 20 minutes since my servings were a bit bigger than 1 tablespoon. No matter your serving size, be sure to bake your cookies just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely or to the mouths of your drooling onlookers. Confession: 4 of us took a bite into the final product and were more than pleased. In fact, I had to fend for my thirty cookies or there wouldn't have been any left! Finally, store in an airtight container.
_________________________________________________________________________________
These cookies like I mentioned in my "confession" above were a big hit. They became an even bigger hit once I paired the cookies off in twos and sandwiched gluten free and dairy free ice cream between them. Yes, that's right - gluten free and dairy free ice cream filled oatmeal cookies! Ahhh!! They are as good as they sound. No, better!
After letting the cookies cool, I refrigerated them for a few hours while out running errands. While out I purchased Almond Dream's Chocolate non-dairy, gluten free ice cream, Luna & Larry's Coconut Bliss naked coconut gluten free, vegan ice cream and Ciao Bella's peach ginger sorbet (all shown below).
I then let my "ice cream" of choice thaw for a few minutes to make them more moldable. Fetching the oatmeal cookies out of the refrigerator, I formed the ice cream to fit between each pair of cookies. I then wrapped each ice cream oatmeal cookie in plastic wrap to help them keep their shape. I finally placed them in three separate, labeled freezer tight Ziploc bags (to avoid mixing them up) and stuck them in the freezer. Oh how tempted I was to try one! Somehow I ignored the temptation, waiting and then enjoying one or two with my family on the Fourth of July.
Want to know which flavor was the Anderson family favorite? The coconut-filled and the chocolate-filled ice cream oatmeal cookies were tied for first place. The picture you see below is the only little guy remaining so peach ginger followed closely in flavor. I hope you give this perfect summer treat a try in your kitchen! Happy Gluten Free & Dairy Free Baking! xx
********************************************************************************
THURSDAY, FEBRUARY 14, 2013
With this fruitarian lifestyle change, getting creative with mostly fruits and some vegetables (a small portion steamed or roasted as a treat) can pose as a challenge. Well, I've been craving authentic Italian pasta which for this gluten free girl means quinoa spaghetti noodles. In an attempt, to satisfy my cravings, I picked up a spaghetti squash from Whole Foods and stumbled upon Mom Advice's amazing guide on how to roast a spaghetti squash. I also found an amazing homemade dairy free and nut free pesto on Karen's Living Low Carb blog. I loved the pesto so much that I made it twice this week! Check out the recipes below. I hope the guide on how to roast a spaghetti squash is helpful and the scrumptious allergy-free pesto recipe hits the spot! Happy Eating! xx
 |
| Spaghetti squash is looking all cute served in its shell. |
 |
| A modest serving of spaghetti squash with the yummy pesto, steamed garlic, brussel sprouts and baby zucchinis (quarter sliced). |
 |
| A colorful and delicious dinner of red peppers, brussel sprouts, kale, pea sprouts and onions, all topped with the yummy pesto sauce, this being my second time making it. |
Pesto
Ingredients (serves 4)
- 2 lb spaghetti squash
- 1 cup fresh basil leaves
- 1/2 cup baby spinach
- 3 Tbsp chopped rosemary
- 1 Tbsp fresh oregano
- Juice and zest of half a lemon
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 black pepper
- 2 Tbsp - 1/4 cup extra virgin olive oil
- 1 Tbsp nutritional yeast (optional)
Instructions
- Preheat the oven to 400 F. Peirce the skin of the spaghetti squash all over with a fork. Place the squash on a baking sheet and bake (whole) for 1 hour or until the skin is tender. Once the squash is done baking, allow to cool slightly before cutting in half. Remove the seeds and shred the noodles with a fork.
- To make the pesto, add the basil, spinach, rosemary, and oregano to a mini food processor and pulse until the herbs are chopped.
- Add the lemon juice, garlic, salt, black pepper, and 2 Tbsp of the oil.
- Process until a paste forms. If the pesto is too dry add more oil until the desired consistency is reached.
- Add the nutritional yeast and pulse to combine.
- Place the spaghetti squash noodles in a sauce pan over medium heat.
- Add the pesto, stir to combine, and cook until the pesto and squash are heated through.
- Served with roasted chicken breast.
 |
| For all you gluten free gals who love some Ryan Gosling - HA! |
********************************************************************************WEDNESDAY, FEBRUARY 6, 2013
Those of you looking for a cheat sheet for roasting vegetables, look no further!
You can thank me later...I stumbled across this amazing chart here. Before popping your veggies in the oven, drizzle every two pounds of them in 1 tablespoon of olive oil. Also, place them on the tray into one layer to avoid overlapping which leads to uneven cooking. Thank you Good Housekeeping Magazine for such a great oven-roasting resource! Happy Roasting everyone! Did this help you at all? xx
Vegetable | How to Cut | Roasting Time at450° F | Seasoning |
Asparagus, 2 lbs.
|
Trimmed
|
10 to 15 minutes
|
Sprinkle with 1 tsp. freshly grated lemon peel after roasting.
|
Beets, 2 lbs. (without tops)
|
Whole, unpeeled, pricked with a fork, then peeled after roasting
|
1 hour
|
Chop; sprinkle with salt, pepper, and 1 tsp. freshly grated orange peel after roasting.
|
Broccoli, 2 lbs.
|
Trim and peel stem; split florets into 1 1/2- to 2-in.-wide pieces
|
10 to 15 minutes
|
Sprinkle with 1 Tbsp. grated Cheddar cheese after roasting.
|
Brussels sprouts, 2 lbs.
|
Trim and halve through stem end
|
15 to 20 minutes
|
Sprinkle with salt and pepper and serve immediately.
|
Butternut squash, 2 lbs.
|
2-in. pieces
|
40 minutes
|
Toss with 1/2 tsp. dried rosemary, crumbled, before roasting.
|
Carrots, 2 lbs.
|
1-in. pieces
|
30 to 40 minutes
|
Toss with 1/2 tsp. pumpkin pie spice before serving.
|
Cauliflower, 1 1/2 lbs. (1 medium)
|
1 1/2-in. florets
|
20 to 30 minutes
|
Sprinkle with 2 Tbsp. chopped fresh parsley after roasting.
|
Eggplant, 2 lbs. (2 medium)
|
1/2-in.-thick slices
|
20 to 25 minutes
|
Drizzle with 1 Tbsp. extra virgin olive oil after roasting.
|
Fennel, 2 lbs. (2 large bulbs)
|
Trimmed and each cut into 12 wedges
|
35 to 40 minutes
|
Sprinkle with 1/2 tsp. freshly grated orange peel after roasting.
|
Green beans, 2 lbs.
|
Trimmed
|
20 to 30 minutes
|
Toss with 2 Tbsp. each fresh lemon juice and chopped fresh dill after roasting.
|
Onions, 2 lbs. (2 jumbo)
|
Each cut into 12 wedges
|
20 to 30 minutes
|
Brush with mixture of 1 Tbsp. brown sugar, 1 tsp. cider vinegar; roast 5 minutes more.
|
Potatoes, 2 lbs. unpeeled
|
2-in. pieces
|
45 minutes
|
Sprinkle with 1/2 tsp. freshly grated orange peel after roasting.
|
Sweet peppers, 2 lbs.
|
1-in.-wide strips
|
30 minutes
|
Sprinkle with 3 large fresh basil leaves, thinly sliced, after roasting.
|
Sweet potatoes, 2 lbs.
|
Cut crosswise in half, then lengthwise into 1-in. wedges
|
30 minutes
|
Toss with 2 Tbsp. chopped fresh rosemary before roasting.
|
Turnips, 2 lbs.
|
Peeled and cut into 6 wedges
|
45 to 50 minutes
|
Toss with 1 Tbsp. fresh chopped mint after roasting.
|
Zucchini, 2 lbs.
|
Trimmed and cut in half crosswise, then each half quartered
|
15 to 20 minutes
|
Top with 1 Tbsp. freshly grated Parmesan.
|
*********************************************************************************
MONDAY, FEBRUARY 4, 2013
 |
| Breakfast: organic blackberries, a peach & a good read |
Thankfully sometime before the holidays, I met detox specialist Edward A. Pingenot III of www.revivethebody.com. He informed me that the body is not designed to have countless food allergy limitations and that there is one or several factors causing this autoimmune disease in my body (read more about autoimmune disorders here). Because of his patients' success stories, his natural health experience and medical expertise, I decided to follow his detox program to uncover the root cause, and I couldn't be more pleased. I started it on January 2nd of this year. Before each meal, I drink a set of homeopathic drops in juice and ingest two cleansing pills. Every few weeks, the regimen changes.
This detox requires me to eat similar to a frugivore diet (click here for more information on it), consisting of raw fruits and vegetables. I must eat 60-70% fruits and 30-40% vegetables of which a small portion may be steamed. Fruits make up my first two meals of the day, and I save the vegetables for dinner. Only being allowed to have fruits and vegetables - almost all raw - has forced me to get really creative with my meal planning (scroll below to see a few of my meals). Every other week, I'm gratefully allowed to have a baked potato or sweet potato as a treat.
 |
| Lunch: organic strawberries in a mug, green grapes in a bowl & a filling bottle of strawberry juice |
 |
| Dinner: a bed of butter lettuce (boston lettuce) with steamed veggies (spinach, squash & cauliflower), chopped red apples & sliced avocado. I topped this salad with a splash of apple cider vinegar, lime juice, olive oil & cilantro. All organic. |
What I love most about Edward's detox program is that it is not some standard system for the masses, but it is tailored it to fit my body's specific needs. He formulated this program for me through an extensive questionnaire and lab work. After having been on this detox for thirty-four days, I plan on sharing the rest of my detox journey with you. Fifty-six days to go, folks! I'm going to need your help. Happy Monday! xx
 |
| Breakfast: green grapes & organic kiwi (one of my favorite fruits) |
 |
| Dinner: raw & steamed kale with steamed red peppers, green peppers, broccoli, & radishes, dusted with basil and parsley. I topped this plate of greens with lime juice, apple cider vinegar & olive oil. Sliced apples on the side for dessert. All organic. |
 |
| Dinner: mixed greens salad with steamed tomatoes, zucchini, squash, celery, orange sweet peppers, yellow sweet peppers & spinach. I poured on some Bragg's dry seasoning along with lime juice, apple cider vinegar & olive oil to melt the flavors together perfectly. All organic. My drink is raspberry juice in my favorite Anthropologie mug. |
THURSDAY, JANUARY 3, 2013
I hope you had a wonderful, stress-free (as stress-free as it can be) Hanukah, Christmas and New Years! I'm sorry I've been so MIA over the holidays, but I'm back after some wonderful time with family and friends (Scroll down to see photos of some of my vintage Christmas decorations).
I want to share a gluten free and dairy free pound cake recipe that was a huge Christmas hit!
I snagged this yummy recipe from my cousins Matt and Catherine (thank you both!). Everyone went wild over it - even the gluten eaters! They kept saying how this gluten free and dairy free pound cake tasted like the real deal. In other words, you've got to try it! It's my new favorite dessert, and it's a versatile one. Can't you see it topped with raspberries for a vintage Valentine's Day party or decorated with flower petals and colored candy eggs for Easter? The possibilities go on, and please read on for the tasty how-to. I hope you like! xx
 |
All that you need to create!
|
Ingredients:
3 cups of flour mix from "Cooking for Isaiah"
3 cups of sugar
5 eggs
2 sticks of butter flavored Crisco (the butter flavor is derived from plants and it is completely dairy-free)
1 cup of almond milk
1 tsp. pure lemon flavoring
1 tsp. pure vanilla flavoring
Directions:
1. Start in a COLD oven.
2. Cream the Crisco and sugar in a mixing bowl.
3. Add the eggs one at a time and beat for 2 minutes at high speed.
4. Reduce beating speed and slowly add in the flour mix.
5. Then add in the almond milk along with the flavorings and beat well.
6. Pour the newly mixed dough into a large round, tube pan that has been greased and floured (If you don't have a round, tube pan, then use 2 loaf pans).
7. Place it in the oven.
8. Turn oven on at 300ยบ F for 1 hr and 50 minutes (The original recipe read 1 hr and 45 minutes, but mine needed more time so be sure to stick your cake to make sure it's done!).
 |
The cake you crave!
|
 |
This jeweled color vintage village is precious on my coffee table
|
 |
In my more formal living room, these are the decorations over my piano.
|
 |
This vintage winter wonderland makes me smile!
|
*********************************************************************************
TUESDAY, NOVEMBER 13, 2012
Want to throw your tastebuds a party? This is the recipe you're looking for. This Raspberry-Lemon Meringue Layer Cake is absolutely delicious, and it looks pretty too! Personally, I'm not a huge fan of lemon flavored desserts, but I absolutely loved this one and plan on making it again soon. With its meringue layers and custard filling (and topping), it's much lighter than most Thanksgiving desserts, allowing for more indulging! Did I mention that it's gluten-free and dairy-free? This means that it's a sweet treat without all the guilt!
I pulled this dessert recipe from Silvana Nardone's Cooking for Isaiah Cookbook. This is a great gluten-free and dairy-free cake for family reunions, the holidays, bridal showers and dinner parties. It would even be cute for the Fourth of July by adding in some blueberries. You can enjoy this cake the moment you assemble it. Or, you can save it for later by refrigerating it for two hours or up to overnight. I prefer refrigerating it overnight to let the flavors set in and mix nicely.
Now, I'm going to be honest with you. The first time I tried to make this, it flopped so be sure to diligently following the directions. I recommend having a helper in the kitchen if you can. The second time around, my mum helped me with the custard, and my cousin helped me with the meringue, thankfully. Scroll down to see the delicious finished product!
SERVES: 8 PREP TIME: 15 minutes (it took me more like 30 minutes)
COOK TIME: 57 minutes (plus cooling in the oven)
Meringue Ingredients:
6 large eggs whites, at room temperature
1/4 teaspoon salt
1 cup granulated sugar
1.5 teaspoons cornstarch
3/4 teaspoon fresh lemon juice
2 teaspoons pure vanilla extract
Custard Filling & Topping Ingredients:
3 large eggs plus 1 large egg yolk, at room temperature
1 cup granulated sugar
1/2 cup fresh lemon juice
1 Tablespoon finely grated lemon zest
12 ounces (340 g) raspberries
Confectioners' sugar, for sprinkling
Steps:
1. Preheat the oven to 350ยบ F. Line a baking sheet with parchment paper. Using a pencil and an 8-inch (20-cm) cake pan, outline two circles on the paper. To make the meringue layers, in the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites with the salt on high speed until fluffy (you'll beat them until there are no air bubbles surfacing). Reduce the speed to medium-high and gradually beat in the granulated sugar. Beat in the cornstarch, lemon juice and vanilla until stiff and shiny. Mound half of the meringue onto each circle on the prepared baking sheet, spreading evenly to fill.
2. Reduce the oven temperature to 250ยบ F. Bake the meringues until pale in color, about 45 minutes. Turn off the heat and let the meringue cool in the oven for 45 minutes. Remove and let cool completely on the baking sheet set on a wire rack.
3. Meanwhile, to make the filling, place a large heatproof bowl (I used a Pyrex bowl) over a pot of simmering water. Add the whole eggs and egg yolk, granulated sugar, lemon juice and lemon zest. Whisking constantly, cook until thickened, 10 to 12 minutes (this is where I made my mistake. I actually needed to let my cook longer. Make sure it's not the least bit runny but has the consistency of a custard). Remove from the heat and let cool slightly. Cover the surface directly with plastic wrap; refrigerate until chilled, about 1 hour.
4. To assemble, place 1 meringue layer onto a serving plate, spread with about 1 cup of lemon filling and top with half of the raspberries. Repeat with the remaining meringue layer and lemon filling. Loosely cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight. To serve, top with the remaining raspberries, and using a sieve, sprinkle with confestioners' sugar.
Bon appetite! I hope you and your loved ones enjoy your homemade Gluten-free, Dairy-free Raspberry-Lemon Meringue Layer Cake! xx
 |
The Meringue batter is whisked and ready to go onto the parchment paper into two circles!
|
 |
The Meringue post-oven is looking yummy, but before being tasted, first it must cool.
|
 |
It tastes just as good as it looks with its drizzling lemon custard filling, raspberries & light dusting of powdered sugar.
|
 |
Here's the delicious finished product - Gluten-free, Dairy-free Raspberry-Lemon Meringue Layer Cake!
Are you drooling yet?
|
*********************************************************************************
TUESDAY, OCTOBER 2, 2012
Got a sweet tooth but can't have the gluten? Get ready for a flavor packed dessert that'll leave you wanting more. This Gluten Free Almond Cherry Crisp will send even your gluten eating friends into a feeding frenzy.
What You'll Need:
1 1/2 cups Almond Flour
1/3 cup Chopped Pecans
6 Tbs Softened Butter
1/2 tsp Cinnamon
3 cups Cherries or Cherry Filling
1/2 cup Brown Sugar
1/2 cup Gluten Free Oats
1/4 tsp Vanilla Extract
Directions:
1. Preheat the oven to 350 degrees.
2. Spray a 2 quart dish with oil (I used a 7 x 11 Pyrex dish).
3. In a cute bowl, mix the Almond Flour, Gluten Free oats, cinnamon and brown sugar. Then add in the butter and vanilla extract.
4. Layer the bottom of the dish with the cherries (I used yummy Cherry Pie Filling made from Wisconsin Cherries that I ordered from a precious orchard in Door County, Wisconsin).
5. Cover the layer of cherries with the flour mixture. Do not mix.
6. Lastly, top this crisp off with the chopped pecans before popping it into the oven.
7. Bake for 30 minutes. For Cherry Crisp a la Mode, simply serve with ice cream and enjoy (I used dairy free Almond Dream Vanilla Ice Cream)!
**You can easily make this recipe dairy free by substituting the butter with canola or grapeseed oil.
** To make this recipe, sugar free, I recommend using Xylitol derived from Birch Tree bark, not corn, to substitute for the brown sugar. Be sure to check that your cherry pie filling has no added sugar.
 |
Yummy Cherry Pie Filling made from Door County, Wisconsin cherries!
|
 |
Almond Dream is my fave & I'm a sucker for anything Vanilla flavored.
|
  |
This Cherry Almond Crisp didn't stand a chance against my family!
|
*********************************************************************************
SATURDAY, SEPTEMBER 22, 2012
Miss those amazing recipes from the days when you weren't yet gluten free? There's hope to achieve that same great taste with this handy conversion chart (pictured below). Replace the wheat flour in your recipe with the following ingredients: rice flour, potato starch, tapioca starch and xantham gum.
 |
Add caphttp://www.gygi.com/blog/2012/07/20/gluten-free-baking-the-conversion-chart/tion
|
*********************************************************************************
FRIDAY, SEPTEMBER 21, 2012
Ever looked for the perfect doughnut recipe without all the gut-enhancing gluten? Whether you must eat gluten free or simply prefer healthy eating, look no further. Here is the doughnut you've been searching for! Silvana Nardone, the founding editor and chief of the magazine Every Day with Rachael Ray, has done her homework and created the perfect gluten free and dairy free doughnut recipe.
After her son Isaiah was diagnosed with allergies to gluten and dairy, she made it a personal goal to create allergy free foods that were comparable to the food her son was used to enjoying. From all her amazing and hard work came Cooking for Isaiah, her gluten free and dairy free cookbook!
I discovered my gluten allergy four and a half years ago and my dairy allergy just a year and a half ago among many other allergies. I've travelled all over from London to Seattle, from Auckland to Paris, and this gluten free, dairy free doughnut has come closest to mimicking the flavor and satisfaction of a gluten and dairy induced doughnut. I've enjoyed this gluten free and dairy free Sugar-and-spiced Doughnut so much that I'm recommending this whole cookbook to you! I can't wait to try the rest of Silvana's recipes! Scroll down for the yummy recipe.
I modified the recipe by using Unsweetened Vanilla Almond Milk and measuring out 3/4 cup of Xylitol rather than 1 cup of sugar in the dough portion of the doughnut, and I loved the yummy, slightly healthier finished product!
 |
This would be the perfect coffee accessory or late night treat!
|
No comments:
Post a Comment