Chocolate Filled Lemon Pillow Cookies

It has taken me a few years to get a perfect shortbread cookie.  Here it is with lemon and chocolate, and just in time for Christmas!

Ingredients

1 cup butter, softened

1 teaspoon vanilla extract

2/3 cup almond flour

1 1/2 cups brown rice flour

1/2 cup tapioca flour

1/2 cup icing sugar

zest of 1 lemon

1/2 teaspoon baking powder

approximately 20 "Enjoy Life "chocolate mega chunks

3 tablespoons icing sugar to dust the cookies

Directions

1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.

2. Combine almond flour, brown rice flour, tapioca flour, 1/2 cup icing sugar, lemon zest and baking powder in a large bowl. Using a wooden spoon, knead in butter and vanilla.

3. Form the dough into 3 cm balls, and poke a chocolate chunk into the middle of each ball. Then flatten slightly with the palm of your hand onto a lined cookie sheet. 

4. Bake each cookie sheet one at a time, in the middle of the oven for approximately 20 minutes. Let the cookies cool. Dust with icing sugar. Store layered between wax paper in an airtight container for up to 5 days, or freeze for up to 3 weeks.

Shipwreck Casserole with Feta Cheese

This casserole may not look spectacular, but it does taste delicious! This is an updated version of an old family favourite. I often make it in two casserole dishes and freeze one for reheating during a busy week. It is a warm and comforting meal for the colder days ahead.

1 1/2 lbs ground beef or ground turkey

1 cup shredded feta cheese

2 teaspoons fine salt or Herbamare

1/2 teaspoon pepper

1 teaspoon paprika

3-4 medium potatoes, peeled and thinly sliced

1 cup celery, thinly sliced

4 medium carrots, peeled and thinly sliced

1 small zucchini, sliced

1/4 cup finely chopped green pepper

2 medium onions, thinly sliced

1 410 mL jar of Antico Tomato and Basil Pasta Sauce (This brand is gluten-free, and is not in a BPA lined can like most tomato sauces.)

1 cup water

Brown ground beef or turkey in a frypan, and then mix the shredded feta cheese into the beef. Combine the salt, pepper and paprika in a small dish. Layer in a greased large casserole dish or two smaller casserole dishes, as follows, sprinkling seasonings over each layer: potatoes, celery, carrots, zucchini, ground beef and feta cheese, green pepper and onion on top. Combine the jar of tomato sauce with the water and pour over the top of the casserole. Cover and bake at 350 degrees for 1 1/2 to 2 hours (depending on the size of the casserole dish) or until very bubbly and potatoes are tender when pierced with a fork. Makes 6 servings.

Crustless Pumpkin Pie

This slow cooker version of crustless pumpkin pie is such a timesaver for people with busy schedules! It is based on a recipe from The Everything Gluten-Free Slow Cooker Cookbook by Carrie S. Forbes. This pumpkin custard should be served chilled. If you are making it for Thanksgiving, you will want to make it a day or two beforehand. Top each serving with dairy-free coconut whipped cream and chopped pecans.

Ingredients

3/4 cup coconut sugar

1/2 teaspoon salt

3 teaspoons pumpkin pie spice (See the recipe below to make your own.)

1/2 cup brown rice flour (*See note below)

1/2 teaspoon baking soda

3 large eggs, beaten

2 cups canned or homemade pure pumpkin puree

1 400 mL can of coconut milk

20 drops vanilla liquid stevia (Sweet Leaf brand)

2 tablespoons olive or grapeseed oil

1.  In a bowl, stir together coconut sugar, salt, pumpkin pie spice, rice flour and baking soda.

2.  In a small bowl, whisk together the eggs, pumpkin puree, coconut milk, stevia and oil.

3.  Add the liquid ingredients to the dry ingredients and whisk together thoroughly until the batter is smooth.

4.  Pour the batter into a greased, large slow cooker. Cover and vent the lid using a chopstick or wooden spoon, to allow excess moisture to escape. Cook on high for 3 to 4 hours.

5.  Custard is done when a toothpick inserted in the middle comes out mostly clean. Refrigerate the custard in the slow cooker insert or a bowl for 8 hours or overnight before serving. Top each serving with whipped cream or coconut whipped cream and chopped pecans.

*Paleo and Grain-Free Variation: I have substituted 1/4 cup coconut flour (sifted) for the 1/2 cup of brown rice flour.  I also increased the coconut sugar to 1 cup and omitted the stevia.  The pumpkin custard was just as delicious!

*Whipped Coconut Cream: Refrigerate a can of coconut milk for 6 to 8 hours (I like the Thai Kitchen brand). Add the solids to a hand blender container along with 2 tablespoons of maple syrup and 1/2 teaspoon vanilla (discard the coconut water or reserve it for a smoothie). Whip using a hand blender, stopping occasionally to scrape down the sides and blender with a small rubber spatula. It takes awhile to whip the cream and get it to fluff up the sides of the container and reach the soft peak stage. Serve.

Homemade Pumpkin Pie Spice

1/4 cup ground cinnamon (I used True Cinnamon from the Spice Sanctuary)

2 tablespoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Add the spices to a jar using a funnel.  Put the lid on the jar and shake to combine. It is now ready to use in Pumpkin Lattes, Pumpkin Pie and all things pumpkin!

Chai Tea Smoothie

Having tried many of the gluten-free nutritional and protein shakes available in health food stores, I can generally say that they taste dreadful!  I prefer to make my own shakes and smoothies because they taste considerably better. A high-speed blender (like a Vitamix or Blendtec) also makes much better smoothies than a regular blender, and is well worth the few extra dollars.

Recently, I have started to add gelatin to my smoothies. Gelatin helps to provide the body with the amino acids that are necessary to build connective tissue (bone, tendons, ligaments, cartilage, skin, hair, and nails). Great Lakes Gelatin (Collagen Hydrolysate) contains 90% protein that is easily absorbed by the body. The Collagen Hydrolysate Gelatin is cold water soluble, which makes it perfect for protein drinks and smoothies.

Chai Tea Protein Smoothie

paleo, gluten-free, dairy-free, egg-free, refined sugar-free, can be caffeine-free, nut-free or vegan

1 cup steeped chai tea or decaf chai tea (I steep it in a glass measuring cup to get the exact amount. Use 1 to 2 tea bags depending how strong you would like it. I like Celestial Seasonings because it states that it is gluten-free.)

1 tablespoon coconut oil

1 cup almond milk or nut-free milk like hemp seed milk

1 tablespoon maple syrup

1 tablespoon nut or seed butter (almond butter or nut-free butters like pumpkin seed butter or sunflower seed butter.)

2 tablespoons gelatin (I use the green Great Lakes gelatin because it dissolves in cold water)

1 or 2 handfuls of ice cubes

1.  Steep the tea in boiling water in a glass measuring cup until it is fairly strong. Remove the tea bags.

2.  Add the coconut oil to the tea.

3.  Pour the tea into a high-speed blender.

4.  Add the almond or hemp seed milk, maple syrup and nut or seed butter. Puree.

5.  While the blender is running, add the gelatin (vegans or vegetarians - omit the gelatin).

6.  Stop the blender and add the ice cubes. Puree until smooth. 

*Makes 2-3 servings.

Curried Chickpea and Quinoa Cakes

I came up with this recipe while cooking a number of vegetarian dishes for my daughter this summer.  It is a simple lunch or dinner recipe that would work well any time of year.  These cakes could be served over a bed of salad during the summer, or over sautéed greens during the winter.  I topped them with homemade dairy-free tzatziki, but many homemade sauces or salad dressings would also work well.  The cakes/patties could also be served in a gluten-free bun as a vegetable burger with your choice of fixings!  Enjoy! 

1/2 cup uncooked quinoa (cooked in a generous cup of water according to the directions on the package.  I used the pre-washed quinoa from Costco)

2 tablespoons of coconut oil (plus some extra for frying.  I have also used a combination of coconut oil and red palm oil)

1 small onion, chopped

2 carrots, peeled and grated

1-2 teaspoons of curry powder (I used a gluten-free blend of curry by Daksha's Gourmet Spices)

1 can chickpeas/garbanzo beans (398 mL - I prefer the Eden brand)

2 generous tablespoons of pumpkin seed butter (I think tahini or sunflower seed butter would also work)

2 tablespoons lemon juice

1/2 cup oil-packed sun-dried tomatoes

1/4 cup fresh parsley or cilantro, chopped

salt and pepper to taste

1.  Cook the quinoa according to the directions on the package.

2.  Saute the onion and carrots in the oil in the frying pan until softened.  Add in the curry powder and sauté until fragrant.  Add in the cooked quinoa and stir until combined.  Remove from heat.

3.  Puree the chickpeas, pumpkin seed butter, lemon juice and sun-dried tomatoes in a food processor until smooth.  You will need to scrape down the sides often.  Add the quinoa mixture, parsley/cilantro and salt and pepper.  Puree again until well combined. 

4.  Using your hands, form the mixture into small patties/cakes.  Fry in coconut oil in a frying pan over medium/high heat until browned on both sides.  Serve warm.

The Slocan Valley and Mint Cucumber Slushies

A week ago we visited the beautiful Slocan Valley.  We were already in British Columbia, so we decided to take a side trip to the Slocan area.  We discovered that the Slocan Valley seems to be one of British Columbia's best kept secrets!  The highway and area were not nearly as busy as many of the other popular areas in B.C.  Part of the reason that the area may not be as busy, is that the Slocan Lake is colder for swimming and water activities.  However, the lake is perfect for kayaking, boating and fishing.  

We toured throughout the Nelson, Kaslo and New Denver area, but we spent most of our time in the quaint and quiet town of New Denver.  We enjoyed spending time at the lake, hiking, walking around the brightly painted main street and visiting the cafes.

The area around New Denver has a rich and interesting history including peoples such as the First Nations, Doukhobors and Japanese Canadians. We visited the Nikkei Internment Memorial Centre. The museum is dedicated to the Japanese Canadians who were relocated to internment camps during World War II.  There are shacks that contain personal artifacts from some of the displaced people as well as a Peace Arch that they built.  A Japanese garden designed by Roy Sumi surrounds the buildings on the site.  

We tented in Rosebery Provincial Park.  There was a bear nearby, so we had to be cautious and keep our food in our vehicle and our campsite very clean.  Campfire Stew is the evening meal I often made because it is easy to prepare with minimal ingredients.  It is cooked over the campfire and includes meat, potatoes and whatever vegetables are on hand!  Otherwise we ate in town so we could take a break from cooking and cleaning.

On our last day, we hiked along a steep gorge to Wilson Falls.  It was not for the faint of heart, but well worth the effort to see the falls!

One of our favourite cafes in New Denver was Sanderella.  They had gifts, coffee, smoothies, gluten-free pizzas and crepes, as well as a lovely patio to enjoy a view of the lake and mountains.  I really enjoyed the Mint Cucumber Slushies that they made there, so I have tried to recreate them at home.  I hope you enjoy these cool slushies in the summer heat!

Cucumber Mint Smoothie/Slushie

1 cup apple juice

1/2 english cucumber, peeled and cut into chunks

3/4 cup spinach leaves or other greens (I have also used kale) 

1 tablespoon chopped fresh mint

4-5 ice cubes (or more, if you would like it to be a slushie) 

Blend the above ingredients in a high speed blender (such as a VitaMix or Blendtec).  Pour into glasses and serve immediately.

*I often double this recipe and add more ice to make 3 slushies! :)

Rhubarb Relish/Chutney

My mom has been making this relish for years as a savoury way to use some of the rhubarb in her garden.  The relish/chutney goes well with many barbecued meats such as pork chops, chicken sausages and so on...  It is also great with roast chicken, pork or beef in Fall.  This year, she reduced and substituted the refined sugar for coconut sugar to make it healthier.  We love it, so I am passing her recipe along to you.  Enjoy!

2 L rhubarb, chopped

1 cup onion, chopped

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1/2 cup apple cider vinegar

1 1/2 cups coconut/palm sugar

1 teaspoon sea salt

Combine in a large saucepan.  Simmer uncovered until thick, approximately 30 minutes to 1 hour.  Stir often as the mixture burns easily.

Pour into hot sterilized jars (from a hot dishwasher), and seal (bring lids to a boil in a saucepan with water and place on jars using rubber gloves).  

*My mom said her rhubarb is a sweeter variety, so tarter rhubarb may require more coconut sugar or a tablespoon or two of maple syrup.

Egg-Free Banana Flax Muffins

If you are allergic to eggs or vegan, these muffins are for you!  They are easy to make and perfect to stock your freezer with.  They are also work well to pack for camping trips or travelling during the summer.

In a high-speed blender or food processor combine:

2 bananas (approximately a generous cup)

2 tablespoons olive oil or grape seed oil

1 tablespoon lemon juice 

3 tablespoons water

1 tablespoon honey

3 tablespoons ground flaxseed

Blend until smooth and creamy.  Preheat the oven to 350 degrees.

In a separate bowl, combine:

1/4 cup coconut sugar

1/2 cup brown rice flour

1/4 cup white rice flour

1/4 cup potato starch

1/4 cup quinoa flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon chai spice (or cinnamon)

Stir to combine the dry ingredients.  Add the liquid ingredients to the dry ingredients.  Mix until just combined.  Add 1/4 cup of either: mini chocolate chips (I use Enjoy Life brand), raisins or chopped walnuts.  Spoon batter evenly into 6 jumbo paper-lined muffin tins.  I like to top them with either a chocolate chunk or a walnut half for decoration.  Bake for about 27 minutes (or 23-25 minutes for smaller muffins).  Remove from pan and let cool on a rack.  Store in an airtight container in the refrigerator or freezer, or in a camping cooler.

Sticky Buns

These are the closest thing to cinnamon buns that I have had in about 20 years!  My husband enjoys these as well, and he doesn't need to eat gluten-free.  These sticky buns are also free of refined white sugar.  This recipe is based on a recipe from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt.

It seems as though everyone is really into the Paleo diet these days.  Baking with almond flour and other nut flours has become quite popular.  I was reading an article by Chris Kresser, that explained how nuts have the same if not more phytic acid/phytate (a food toxin) than grains.  The article made me question the idea of exclusively baking with almond flour.  It also helped me confirm that baked goods should be an occasional treat whether they are made with almond flour or a grain-based flour.  It reminds me of the saying "Everything in moderation".  In moderation, these sticky buns are definitely are one of my favourite treats.

Sticky Bun Ingredients

1 3/4 cups Cloud 9 - All-Purpose Baking Mix (from Costco)
2 teaspoons or 1 envelope of Red Star Bakipan instant yeast (this brand is gluten-free)
1 1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 cup mashed banana
1/4 cup water
1/4 cup agave or liquid honey
1 teaspoon cider vinegar
1/4 cup butter, melted
2 eggs

1.  In a small bowl, combine the baking mix, yeast, salt and cinnamon.  Mix well and set aside.

2.  In a large bowl, mash the banana and add the water, agave, vinegar and butter.  Stir well to combine.  Beat in the eggs until well blended.

3.  Slowly add the dry ingredients until combined.  Scrape the sides and beat for about 4 minutes.  Set aside to make the glaze.

Pan Glaze

1/3 cup melted butter
1/3 cup coconut palm sugar
1/3 cup agave or honey
1 teaspoon vanilla extract
1/2 cup pecan halves
1/2 cup raisins

4.  In an 8-inch square baking pan, combine the melted butter, coconut sugar, agave and vanilla.  Sprinkle with pecans and raisins.  Drop the dough by 9 heaping spoonfuls on top of the pan glaze.  Do not mix or smooth tops.  Let rise in a warm place for 45-50 minutes or until the dough has almost doubled in volume.

5.  Bake in a preheated 375 degree oven for 40-42 minutes or until the buns sound hollow when tapped on the top.  Immediately invert pan over a serving platter.  Allow to stand for 1 to 2 minutes before removing pan.  Serve warm.

Lemon Cranberry Scones

This scone recipe uses the (Gluten-Free) All-Purpose Baking Mix by Cloud 9 that can be purchased at Costco.  I would assume that other gluten-free cup-for-cup flour replacement mixes would work just as well in this recipe.

Ingredients

1 cup butter, softened

2/3 cup coconut palm sugar

3 large eggs

1 teaspoon vanilla extract

2 cups gluten-free all-purpose baking mix

2 teaspoons baking powder

grated lemon zest from 1 lemon

1/2 cup dried cranberries

Directions

1.  Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

2.  In a large bowl, beat together the butter and sugar.  Add the eggs one at a time, beating after each addition.  Beat in the vanilla.  

3.  Add the all-purpose baking mix and baking powder, and stir to combine.  Add the lemon zest and dried cranberries, stirring until well incorporated.

4.  Place the mound of dough in the middle of the parchment paper on the cookie sheet.  Flatten into a  large round circle.  Use a pizza wheel to slice the dough into 8 equal wedges.  Bake the scones together in the middle of the cookie sheet (don't move them).  Bake until the scones are firm and golden - roughly 30-32 minutes.

5.  Cool the scones for 15-20 minutes before adding the glaze (optional).

Lemon Vanilla Glaze 

This glaze recipe is free of refined sugar and based on a recipe from The Urban Poser website.

1/3 cup coconut butter (such as Artisana)

1 tablespoon coconut oil

2 tablespoons honey or agave

2 tablespoons lemon juice

1 teaspoon vanilla

3-5 drops of vanilla liquid stevia

Warm the above ingredients in a small saucepan over low heat until combined and thickened slightly. Spoon onto each scone and spread with a butter knife.

Coconut Milk Tart with Mango Puree

This is an exotic dessert that combines the flavours of coconut milk, ginger and orange marmalade and mangoes.  You can also vary the fruit puree or sauce to change it up!  This dessert is inspired by a recipe from the Complete Gluten-Free Cookbook by Donna Washburn and Heather Butt.

Crust

2 cups walnuts

1/2 cup pitted dates, soaked until softened and then drained

1 teaspoon cinnamon

1 teaspoon ginger

pinch of sea salt

In a food processor, puree the above ingredients until they are mixed together and ground fairly fine.  Line the bottom of a small springform pan with parchment paper.  Press the crust into the bottom of the pan.  

Filling

2 tablespoons arrowroot starch
1/2 cup almond milk or another dairy-free milk
1 can lite coconut milk
1/4 cup honey
2 eggs, lightly beaten
1 envelope unflavoured gelatin
3 tablespoons Ginger and Orange Marmalade (I used the St. Dalfour brand, which is fruit sweetened)
1 tablespoon vanilla

In a large heavy saucepan, stir together arrowroot starch, almond milk, coconut milk, honey and eggs.  Sprinkle with the gelatin and let stand for 10 minutes.  Cook over medium heat, stirring constantly, for about 15 minutes, or until just thick enough to coat a metal spoon.  Do not let boil.  Remove from heat and stir in the marmalade and vanilla.  Place the saucepan in cold water (the water level should be about the same as the level of the filling in the pan) and stir until the filling no longer steams.  Spoon the filling into the crust.  Cover and refrigerate for at least 4-5 hours, until set, or overnight.  When ready to serve, top individual servings with the chilled mango puree.

Mango Puree

1 - 600 g package of frozen mango chunks, defrosted in the fridge

1 cup water

1 tablespoon arrowroot starch or kuzu

3 tablespoons honey

2 teaspoons freshly squeezed lemon juice

3 tablespoons Ginger and Orange Marmalade

In a large saucepan, combine the arrowroot and water.  Add the honey, lemon juice, marmalade and mango chunks.  Bring to a boil over medium-high heat, stirring frequently, for 15-20 minutes, or until mangoes are soft.  Using a hand blender or blender, puree until smooth.  Store in an airtight container in the refrigerator for up to 3 days. 

*This puree is also great over coconut milk ice cream or gluten-free chocolate cake.

Buckwheat and Millet Bread

In one of my previous posts, I mentioned that the coconut bread made by "Just Pies" in Penticton, B.C. is amazing.  They also make a wonderful buckwheat bread there as well.  Here is a recipe for a buckwheat bread that you can make at home. This bread is rustic, but it still slices beautifully.  It is delicious toasted and spread with almond butter and jam.  The bread also goes well with borscht and many other homemade soups.

1/4 cup warm water

2 teaspoons instant yeast (Bakipan Red Star yeast is gluten-free)

1 teaspoon coconut sugar

In a large measuring cup, add the yeast to the warm water.  Stir in the coconut sugar and let the mixture stand to rise.

1 cup sorghum flour

3/4 cup buckwheat flour

1/4 cup quinoa flour

1/3 cup tapioca starch

1 teaspoon sea salt

2 tablespoons ground flaxseed

1 tablespoon psyllium husk powder (helps as a binder instead of xanthan gum)

1/4 cup hulled millet (optional: adds texture to the bread)

In a large bowl, combine sorghum flour, buckwheat flour, quinoa flour, tapioca starch, sea salt, ground flaxseed, psyllium husk powder and millet.  Set aside.

2 eggs, lightly beaten

2 egg whites, lightly beaten

3/4 cup water

3 tablespoons buckwheat honey or liquid honey

2 tablespoons coconut oil, melted (in the microwave is easiest)

1 teaspoon apple cider vinegar

In a separate bowl, whisk together eggs, egg whites, water, honey, coconut oil and vinegar.  Set aside.

Add the yeast mixture to the dry ingredients.  Then add the wet ingredients to the dry ingredients.  Beat by hand for about 3 to 4 minutes.

Spoon into a lightly greased loaf pan.  Let rise in a warm, draft-free place for 40-45 minutes or until the dough is near the top of the pan.  Meanwhile, preheat the oven to 350 degrees.  Bake for 40-45 minutes.  Remove from the pan and let cool on a rack.  Once cooled, slice the bread and store in a large ziplock bag.  This bread also freezes well.

Gluten-Free Hot Cross Buns

Hot cross buns are an Easter tradition in my family.  However, they are much more difficult to make gluten-free.  In past years, I have made many gluten-free hot cross buns that were almost as hard as hockey pucks!  Fortunately, after years of practice, I am improving at making hot cross buns and other gluten-free breads.  

Recently, I have been trying to make gluten-free bread that is free of xanthan gum.  I have tried making hot cross buns using flax seeds (picture below) and chia seeds, but I find that psyllium husk powder works the best as a binder and makes the dough more elastic (like a dough with gluten).  The hot cross buns in this recipe turn out light and fluffy, just like they should be.  I hope you enjoy this gluten-free version of a classic Easter treat!

Gluten-Free Hot Cross Buns

1/4 cup warm water

2 teaspoons instant yeast (Bakipan Red Star instant yeast is gluten-free)
1 teaspoon coconut sugar

Add the yeast to the warm water.  Stir in the sugar and let stand to allow the mixture to rise (make sure to use a large enough measuring cup or bowl so it does not overflow).

1/2 cup raisins

2 tablespoons orange juice

In a small microwavable bowl, combine the raisins and orange juice.  Microwave on high for 45 seconds and let stand.

1 cup milk or almond milk

grated lemon zest from 1 lemon

1/4 cup coconut sugar

1/4 cup coconut oil

1 teaspoon vanilla extract (gluten-free)

In a small saucepan, heat the milk and lemon zest until almost boiling.  Turn off the heat and add the coconut sugar, coconut oil and vanilla.  Cool to lukewarm.

1 cup sorghum flour

2 tablespoons psyllium husk powder (I used the Now brand that is available at health food stores)

1/4 cup white rice flour

1/4 cup brown rice flour

1/4 cup tapioca starch

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon salt

2 eggs, lightly beaten

  

In a large bowl, combine sorghum flour, psyllium, white rice flour, brown rice flour, tapioca starch, spices and salt.  Add the milk mixture and the yeast mixture. Stir until incorporated.  Beat in the eggs.  Add the raisins, beating again until incorporated.

Using a 1/4 cup scoop, divide dough into 12 equal amounts and place in paper lined cups of a muffin tin.  Let rise in a warm, draft-free place for 40 minutes.  Meanwhile, preheat oven to 375 degrees.  Bake for 20-22 minutes or until lightly browned.  Let cool before applying the icing crosses.

Icing Crosses

I often use a traditional butter, icing sugar, almond milk/milk and vanilla icing for the crosses.  If you would like a dairy-free version you could also substitute Earth Balance shortening (butter flavour) for the butter.  

If you would like an icing that is free of refined sugar, I have also used this cashew icing that is less sweet.  You will need a high-speed blender like a Vitamix or Blendtec to make this cashew icing.  This frosting recipe is based on a recipe from The Holistic Ingredient website.  I am a huge fan of the many raw food recipes from THI site.  

Creamy Cashew Frosting:

1 cup raw cashews (soaked for 4-6 hours, and then drained and rinsed)

3 tablespoons liquid honey

2 tablespoons dairy-free plain coconut yogurt or plain yogurt

1 tablespoon lemon juice

1 teaspoon vanilla

Combine the above ingredients in a high-speed blender until smooth and creamy.  Pipe the crosses on  the buns using a piping bag or a Ziploc bag with a corner cut off.

Coconut Teff Waffles

These waffles are delicious with saskatoon/berry sauce or jam.  Teff is an ancient grain that is high in protein, has a good balance of amino acids and is a good source of calcium and other minerals.  This recipe is based on a recipe from the cookbook Gluten-Free Recipes for the Conscious Cook by Leslie Cerier. 

4 eggs

3/4 cup milk or almond milk

1/4 cup melted coconut oil

1/4 cup maple syrup

1 tablespoon vanilla extract

1 cup teff flour

1/4 cup coconut flour, sifted

1/4 cup almond flour

1 tablespoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon chinese five spice powder or cinnamon

1.  Preheat the waffle iron. 

2.  In a large bowl, whisk the eggs, almond milk, oil, maple syrup and vanilla.  Add the flours, baking powder, salt and spice and stir until well combined.

3.  Brush both the top and bottom surface of the waffle iron with coconut oil.  Ladle in enough batter to cover the bottom of the waffle iron.  Cook until the waffle is golden brown.  Serve immediately or keep the waffles in a warm oven until ready to serve.  

*Note: I often freeze the extra waffles so they can be toasted for quick weekday breakfasts.  

Buckwheat Banana Bread

Buckwheat isn't related to wheat, and it isn't even a grain.  It is a fruit seed that is a relative of rhubarb.  Buckwheat is a complete protein and has more nutrients than true grains.  Banana helps to balance the strong flavour of the buckwheat flour.  This loaf is best when served chilled from the refrigerator.


1/3 cup softened butter or dairy-free margarine
1 cup coconut sugar
2 eggs
1 cup mashed bananas
1 1/4 cups buckwheat flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1 teaspoon gelatin powder (*Note: I like to use gelatin instead of gums.  Gelatin adds protein as well, but it is not vegetarian.)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk or almond milk

1.  Preheat the oven to 350 degrees.

2.  Cream the butter and sugar.  Then, add the eggs and beat until fluffy.  Stir in the mashed banana.

3.  Combine the dry ingredients.  Stir the dry ingredients into the creamed mixture.  Add the milk and stir until combined.

4.  Pour into a greased clay loaf pan.  Bake for 50 minutes.  Cool for a few minutes before removing from the pan.

*Store in a sealed container in the refrigerator.  This loaf slices and tastes best when chilled.

Kiwi-Lime Creamsicles

Celebrate St. Patrick's Day with some green food!  For fun, let's start with dessert first.  Pictured above, are Kiwi-Lime Creamsicles.  Below, is grilled chicken and green asparagus with a curried yogurt sauce.  With the warmer weather, it is convenient to barbecue and there is less clean-up afterwards.

I am thinking of St. Patrick's Day as well as warmer weather when I planned Kiwi-Lime Creamsicles for dessert.  This recipe is based on the many raw cheesecake recipes that are free of dairy.  However, I think they are much more fun to eat as a popsicle!  Enjoy!

Kiwi-Lime Creamsicles

3 cups raw cashews

1/2 cup lime juice

1/2 cup honey

1/2 cup coconut oil (heated until liquid)

1 cup coconut water

3 kiwi, peeled (or substitute a couple ripe bananas for added sweetness)

3 kiwi, peeled and sliced for decorating (or any fresh fruit that you desire - I think fresh blueberries or banana slices also work well)

1.  Combine all of the above ingredients (except the 6 kiwi) in a high-speed blender (must be a Vitamix or a Blendtec).  Blend until smooth.

2.  Add 3 peeled kiwi and blend to the desired texture.

3.  Slice the other 3 kiwi for decorating the popsicles.  Place one slice in the bottom of each popsicle mold (I used Tovolo popsicle molds).  Pour the creamsicle mixture into each mold to the top.  Slide another kiwi slice down the side of each mold.  Gently lower the sticks into each mold.  Freeze for at least 6 hours before serving.

*There is often extra creamsicle mixture left over after filling all of the popsicle molds.  I often make an ice cream log with the mixture.  Pour the extra creamsicle mixture into a parchment lined loaf pan.  You may choose to decorate the top with sliced banana, kiwi and/or strawberries.  Cover the top with plastic wrap and freeze.

Strawberry Coconut Milk Ice Cream

Strawberries make me think of spring.  In Canada, we have had a long winter and are ready for the season of spring.  It is a bit early for fresh strawberries, but I used frozen strawberries and found some fresh raspberries in the store to use for garnish.  This recipe reminds me that spring and warmer temperatures are just around the corner!

Ingredients

1 cup raw cashews
1 cup coconut water
1 can coconut milk
1/3 cup liquid honey
12 drops of vanilla liquid stevia
1 tablespoon hemp seeds
1 tablespoon chia seeds
2 tablespoons coconut butter
1/4 cup liquid coconut oil
1 teaspoon vanilla
2 cups frozen strawberries

Directions

1.  Combine the cashews, coconut water, coconut milk and honey in a high-speed blender (such as a Vitamix or a Blendtec) and blend until smooth.  Add the stevia, hemp seeds, chia seeds, coconut butter, coconut oil and vanilla and blend again.  Add the frozen strawberries and blend until smooth.

2.  Pour the mixture into a container and chill in the freezer for an hour or two.  Scoop the chilled mixture into an ice cream maker and follow the manufacturer's instructions.

3.  Store the ice cream in a container in the freezer.

Sausage and Seafood Jambalaya

This is one of my husband's favourite dishes.  I have changed and adapted a recipe from The Everything Gluten-Free Slow Cooker Cookbook by Carrie S. Forbes so it can be made on the stovetop.  It is actually fairly quick and easy to prepare.  I make a gluten-free Creole seasoning by following Emeril Lagasse's recipe from the Food Network website.

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 celery stalks, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 28-ounce (796 ml) can diced tomatoes

2 cups fully cooked smoked sausage, sliced into bite-sized pieces

1 tablespoon parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/4 teaspoon hot sauce (gluten-free)

2 teaspoons gluten-free Creole seasoning

1-454 gram package uncooked scallops, halved or quartered if large, thawed if frozen

1-340 gram package uncooked, peeled, deveined medium shrimp, thawed if frozen

4 cups hot cooked rice

1/4 cup fresh parsley, chopped

1/4 cup green onions, chopped

Directions

1.  In a large pot, heat oil.  Saute onions, celery and bell pepper until softened.  Add garlic and cook 1 minute more.  Add tomatoes, sausage, parsley flakes, thyme, salt, pepper, hot sauce and Creole seasoning.  Simmer on low heat for about 5 minutes to let the flavours develop.

2.  Prepare the rice in a rice cooker or pot.

3.  Stir in the scallops and shrimp to the tomato mixture.  Cover and cook on low to medium heat for about 15-20 minutes or until the pot is bubbling and the scallops and shrimps are cooked.  Stir in the rice.  Serve the jambalaya garnished with fresh parsley and green onions.  

Flourless Chocolate Cake

I have been making this flourless chocolate cake for years.  Over the years, I have changed the recipe to make it somewhat healthier.  There is still sugar in the chocolate chips, but I consider this cake an occasional treat.  It is still my favourite chocolate cake recipe and perfect for Valentine's Day!

Ingredients

6 tbsp butter or earth balance margarine 

1 1/2 cups Enjoy Life chocolate chips (free of milk, peanuts, tree nuts, soy and gluten)

6 large eggs, separated

1/2 cup coconut sugar

1 teaspoon vanilla extract

Directions

1.  Preheat oven to 275 degrees F.  

2.  Lightly butter a large springform pan and set aside.

3.  Heat about an inch of water to a simmer in a saucepan.  Melt the butter or margarine in a heatproof bowl over the saucepan.  Add the chocolate chips and stir until melted.  Add the coconut sugar and vanilla.  Remove the bowl from the saucepan and let the mixture cool slightly.

4.  Whisk the egg yolks in a small bowl.  Whisk a small amount of the chocolate mixture into the egg yolks to temper them.  Then whisk all of the egg yolks into the chocolate mixture.  

5.  In another bowl, beat the egg whites until stiff and glossy.  Fold half of the beaten egg whites into the chocolate mixture.  Take the mixture and using a spatula, gently fold in the remaining egg whites.

6.  Spoon the batter gently into the springform pan.  Bake for 45-50 minutes.  Immediately go around the edge with a knife to loosen the cake from the pan, and remove the collar of the pan.  Let the cake cool.  

*Serve with berries and/or berry sauce and whipped cream or whipped coconut cream.  I made a whipped chocolate coconut cream by whipping the thick cream from a can of coconut milk (refrigerate the can overnight first) with 2 tablespoons maple syrup, 1 teaspoon vanilla and 1 tablespoon cocoa or cacao powder. 

Spiced Pears in Red Wine with Chocolate Ganache

This is an easy recipe for Valentine's Day.  The pears are cooked in the slow cooker all day and then the chocolate ganache is prepared right before serving.  Your house will smell amazing and you will have a romantic dessert as well!

Spiced Pears:

6-8 pears, peeled, cored and cut in half lengthwise

1 cup dry red wine

1 cup water

1/2 cup organic granulated sugar or honey

1 cinnamon stick

4 whole cloves

zest of an orange

Place the pears in the slow cooker.  Add the wine, water, honey, cinnamon, cloves and orange zest.  Cover and cook on low for 6-8 hours or until pears are tender.

Chocolate Ganache:

1 tablespoon butter

1 tablespoon honey

2 tablespoons canned coconut milk (full-fat, not lite coconut milk)

1/2 cup gluten-free chocolate chips (Enjoy Life brand is gluten-free)

In the top of a double boiler, heat the butter, honey, coconut milk and chocolate over medium heat, whisking until the ingredients are well combined.

Serve the pears in dessert bowls drizzled with chocolate ganache.

Cranberry-Marmalade Muffins

The winter weather in January makes me feel like baking.  Filling my house with the aroma of baked goods is so comforting and satisfying.  I serve these muffins with butter and a cup of coffee or tea.  Enjoy!

Ingredients

1 cup gluten-free flour blend (like Namaste Perfect Flour Blend)

1/4 cup coconut flour, sifted

1/4 potato starch

1/2 cup coconut sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 egg

1/3 cup Ginger & Orange Marmalade (St. Dalfour's marmalade is free of refined sugar)

1/2 cup unsweetened almond milk or another dairy-free milk

1/3 cup melted butter or dairy-free margarine

1 cup frozen cranberries, thawed

1.  Preheat oven to 375 degrees.  Line muffin tin for 6 large muffins.  

2.  In a mixing bowl combine flours, starch, salt, coconut sugar and baking powder.  

3.  In a smaller bowl , beat egg, marmalade, milk and melted butter.  Add liquids to dry ingredients.  Stir until combined.  Stir in cranberries.  

4.  Spoon into the prepared muffin tins.  Bake for approximately 25 minutes or until toothpick comes out cleanly.  

Date Nut Bread with Whipped Maple Butter

This Date Nut Bread is reminiscent of my grandmother's and great-grandmother's Date Bread.  This is a gluten-free version that is just as good and has a caramel-like flavour.  The sweet aroma of this bread baking in the oven will fill your whole house!

Ingredients

1 cup walnuts or pecans, chopped

1 1/4 cups dates, pitted and chopped

1 cup boiling water

2 tablespoons butter, softened

3/4 cup coconut sugar

1 egg, beaten

1 teaspoon vanilla

1 cup gluten-free flour blend (such as Namaste Foods - Perfect Flour Blend)

1/2 cup potato starch

1/4 cup almond flour

1 teaspoon baking soda

1/2 teaspoon baking powder

pinch of sea salt

1.  Preheat the oven to 350 F.  Grease 3 small loaf pans.  

2.  In a small saucepan, cook nuts, dates and water together until well blended.  Cool.

3.  In a small bowl, combine dry ingredients together. 

4.  In a large bowl, cream the butter and coconut sugar.  Stir in the egg and vanilla.  Stir in about 1/3 of the dry ingredients into the butter mixture.  Add the cooled date and nut mixture to the butter mixture.  Blend well.  Add the rest of the dry ingredients and mix until well blended.  

5.  Pour batter into prepared pans.  Bake at 350 degrees for 30-35 minutes.  Serve warm with whipped maple butter.

6.  To make the whipped maple butter:

Whip 1/2 cup softened butter with 3 tablespoons maple syrup and a pinch of salt (with beaters or in a mixer) until it has a light and fluffy appearance.  Chill in a ramekin until ready to serve.  

Asian Turkey Soup

This asian-style turkey soup is a great recipe for using turkey leftovers.  There is some preparation time involved in making the homemade turkey broth for this recipe.  First, freeze the turkey carcass after the turkey has been carved.  Next, on a day when you have time, make homemade turkey broth using the turkey carcass.  Then, freeze large containers of turkey broth and ziplock bags with about 1 cup of chopped leftover turkey meat in each bag.  Once this preparation is done, this recipe is quick and easy to put together.

Ingredients

5-6 cups homemade turkey broth

1 cup chopped cooked turkey

1 teaspoon minced garlic

1 teaspoon grated fresh ginger (I freeze the ginger so I always have some to grate)

1 tablespoon lime or lemon juice or rice wine vinegar

1 tablespoon Bragg's liquid soy seasoning or coconut soy-free seasoning sauce

1 tablespoon fish sauce (A Taste of Thai is gluten-free)

1 teaspoon sesame oil

1/4 teaspoon hot pepper sauce and a dash of crushed red pepper flakes

500 gram package of frozen stir-fry vegetables

125 grams rice or buckwheat noodles (or zucchini noodles for a grain free soup)

1/2 cup chopped green onions

Directions

1.  Heat up the turkey broth in a large soup pot.  Add the chopped turkey and bring everything to a boil.  Reduce the heat and add the garlic, ginger, lime juice, Bragg's, fish sauce, sesame oil, hot sauce and red pepper flakes.  Simmer for about 15-20 minutes to develop the flavours.  

2.  Add the stir-fry vegetables and simmer for a few minutes.  Add the noodles and cook for as long as the package suggests.  During the last couple of minutes of cooking time, add the chopped green onions.  Ladle the soup into bowls.  Garnish each bowl with chopped cilantro and additional crushed red pepper flakes if desired.

Souped-Up Corn Chowder

Here is my version of the classic corn chowder with a few twists!

Ingredients

5 slices bacon, diced

1 tbsp butter and 1 tbsp olive oil (optional)

1 medium onion, chopped

2 stalks of celery, chopped

2 cloves garlic, minced

2 tablespoons brown rice flour

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 small sweet potato, peeled and diced

4-5 cups gluten-free chicken broth or vegetable broth

2 cups frozen corn

1 cup frozen vegetable and edamame blend - red pepper, corn and edamame (Costco)

2 tsp dried basil

juice of 1 lemon

2 cups unsweetened almond milk (homemade almond milk works really well) or canned coconut milk

Directions

1.  In a frying pan, saute bacon until crispy and browned.  Remove bacon and set aside. *You could also use the bacon grease to sauté the onion and celery in the next step.  I use butter and olive oil to keep the soup vegetarian so my daughter can eat it without the bacon bits.

2.  In a large soup pot, heat the butter and olive oil.  Saute the onion and celery until translucent, about 3-5 minutes.  Whisk in the garlic, flour, salt and pepper and cook for 1 minute until the flour is bubbling and slightly toasted.

3.  Add the sweet potato and the chicken broth.  Simmer for about 10 minutes.  Add the corn, vegetable blend, basil and lemon juice and simmer for another 10 minutes.

4.  Add the almond milk and simmer for 5 minutes more.  Add additional salt and pepper if desired.  Serve chowder by ladling into bowls and garnishing with bacon, chopped tomato, and crushed red pepper flakes if desired.

Salad Rolls and Peanut Sauce

Lately we have been crazy for salad rolls!  We have made salad rolls with pulled pork, barbecued chicken, shrimp and even fried tofu.  Recently, we have been making vegetarian salad rolls since my daughter is home for the holidays.  Here is the recipe for the peanut dipping sauce we like to have with the salad rolls.  I hope you enjoy this sauce as much as we do!  Wishing everyone a healthy and Happy New Year!

Ingredients

2 cloves garlic, minced

1/3 cup water

generous 1/2 cup natural peanut butter

2 tablespoons rice vinegar

1 tablespoon Bragg's Liquid Aminos

2 tablespoons honey

1/4 teaspoon crushed red pepper flakes

Directions

Combine the ingredients in a high speed blender.  Blend until smooth.  Serve in a dipping bowl.