Monday, March 16, 2015

Gluten Free Lemon Chia Muffins

All things lemon in my household this week inspired me to search for a lemon muffin recipe. I adapted this one from Joy of Baking.

1 1/4 cups Tom Sawyer Gluten Free Flour
3/4 cups buckwheat flour
2 tablespoons chia seeds
1/4 teaspoon salt
1/2 teaspoon baking soda       
1/2 cup coconut oil
1/2 cup turbinado sugar       
2 large eggs       
Zest of two lemon
1 cup plain yogurt
1 teaspoon pure vanilla extract
 
 
Preheat oven to 400 degrees F and place rack in center of oven. Line a 12 cup muffin pan with paper liners. 
In a bowl, whisk the flours with the chia seeds, salt, and baking soda. With a hand mixer, beat the coconut oil and sugar. Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using two spoons or an ice cream scoop. Bake for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.

Lemon Vinaigrette

It's lemon season in Phoenix and I have been scouring the internet for recipes. This one seems to perfectly with my cooking style (creative cooking with staples on hand). I plan to use this as a marinade with chicken, fish, and vegetables. I have adapted the recipe slightly from Martha Stewart.

1/4 cup lemon juice
1/4 cup white wine vinegar
1/2 cup olive oil
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Combine all the ingredients except the oil in a jar. Cover and shake. Add oil and shake again until combined. Refrigerate up to 2 weeks.

Tuesday, December 30, 2014

Gluten Free Polenta-Tomatilla Casserole

1 tube prepared polenta
15 ounces black beans, drained
15 ounces corn kernels, drained
1 cup shredded monterey jack cheese
1 1/2 cups tomatilla salsa
2 tablespoons cilantro, chopped
1/2 cup greek yogurt

Preheat oven to 375 degrees. Dice polenta into 1/2 inch cubes. Put the cubes into a 13x9x2 inch baking dish. Top with the beans, corn, and half the cheese. In a medium bowl, combine the salsa, cilantro, and yogurt. Pour the mixture over the ingredients in the baking dish. Sprinkle the remaining cheese on top. Bake, covered, for 35 to 40 minutes.

*I bought the polenta, beans, and tomatilla salsa at Trader Joe's because they had the best prices in my area and all the items were gluten free. I used frozen corn which I thawed before preparing.

Beef Rouladen

I enjoy a little international food during the holidays, especially when it brings back pleasant memories shared with loved ones. This beef rouladen recipe from Taste of Home was originally shared with me by my aunt. I made it for the family when we hosted a German exchange student. It's pretty simple to make and absolutely delicious! To modify it to be gluten free, I used gluten free Dijon mustard (French's) and gluten free flour (Tom Sawyer).

http://www.tasteofhome.com/recipes/beef-rouladen#.

Wednesday, December 24, 2014

Gluten Free Turkey Pot Pie

This delicious recipe is perfect for holiday leftovers!

Ingredients:
1 1/2 cups chopped, cooked turkey
2 12-ounce bags of mixed vegetables
2 medium potatoes, diced
6 ounces sliced mushrooms (optional)
32 ounces chicken broth
1 teaspoon pepper
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon sage
2 tablespoons Tom Sawyer Gluten Free flour
biscuit crust (see recipe below)

Preheat oven to 350 degrees. In a large saucepan, mix together the turkey, mixed vegetables, diced potatoes, sliced mushrooms (optional), and chicken broth. Stir frequently over medium heat until broth starts to bubble. Season with pepper, salt, marjoram, thyme, and sage. Mix the gluten free flour with 1/4 cup water until smooth; pour into saucepan and continue stirring until broth thickens. Pour into large pie pan or casserole dish. Make the biscuit crust with the following ingredients:

1 1/2 cups Tom Sawyer Gluten Free Flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 egg
2 tablespoons olive oil
3/4 cup rice milk


Spoon the biscuit mixture over the vegetable mixture and bake uncovered in the oven for 35 minutes. Serve!

Tuesday, December 23, 2014

Gluten Free, Dairy Free, Oatmeal Cranberry Cookies

These cookies are just the right amount of chewy and crispy! I have adapted this recipe from Coconutoilcooking.com

Ingredients:
¾ cup coconut oil, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cup Tom Sawyer Gluten Free flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cup rolled oats
1 cup dried cranberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). In large bowl, cream together coconut oil, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into coconut oil mixture. Stir in oats and dried cranberries. Roll into 1 - 1 1/4" balls and place on ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden brown (8 1/2 minutes was perfect timing in my convection oven). Cool slightly, remove from sheet to wire rack. Cool completely and enjoy!

Sunday, September 14, 2014

Gluten Free Pumpkin Nut Muffins

1 1/2 c Tom Sawyer Gluten Free Flour
1/2 c buckwheat flour
1/2 t salt
1/2 t baking powder
1 t baking soda
1 t cloves
1 t cinnamon
1 t nutmeg
3/4 c coconut oil
3/4 c maple syrup
2 eggs
1 15-ounce can pumpkin

Topping:
3 T Tom Sawyer Gluten Free Flour
3 T coconut oil
1/2 t cinnamon
1/4 c demera sugar
1/4 c chopped walnuts or pecans

Preheat the oven to 350 degrees and line muffin pan with muffin papers. Begin with the topping: Combine the flour, coconut oil, demerara sugar, chopped nuts and cinnamon in a small bowl. Set aside. Move on to the muffins: In a medium bowl, whisk together the flours, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside. In a separate bowl, combine the coconut oil, maple syrup, eggs, and pumpkin. Mix well. Pour into flour mixture  and mix with a spatula until just combined. Fill each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let the muffins cool on rack for about 10 minutes, then turn out onto rack to cool completely.
 
Adapted from Once Upon a Chef