Sugar Hates Me

Pumpkin Donuts (GF)

Donuts

• 1/4 C vegetable oil
• 4 large eggs
• 1 1/2 C granulated sugar
• 1 1/2 C pumpkin purée (canned pumpkin)
• 1 Tbsp pumpkin pie spice
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 3/4 C + 2 Tbsp gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum

Coating

• 3 Tbsp cinnamon sugar (optional)

Instructions

1. Preheat the oven to 350°F. Lightly grease two standard donut pans.
2. In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Whisk in the flour and xanthan gum until smooth.
4. Fill the wells of the donut pans and bake for 15 to 17 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
5. Remove the the donuts from the oven and let them cool in the pan for about 3 to 5 minutes. After they've cooled a bit, loosen their edges, and transfer them to a rack.
6. While the donuts are still warm coat them in cinnamon-sugar, if desired.
7. Cool completely before enjoying.
8. Store in a partially covered container at room temperature for several days. Enjoy as is or slightly reheated.
9. Yield: 12 to 14 donuts.

Muffin in a Minute

I am currently on the Atkins diet, phase 1, and I am loving it! During the first phase I am restricted to about 20g of net carbohydrates* per day. This muffin has only 2g of net carbs! This works really well for my body since carbs are difficult for me to digest anyways. Here is a quick recipe for a "muffin" using ground flax seed instead of flour. I adapted it from a recipe on the Atkins website.

Ingredients:

• 4 Tbsp 100% Ground flaxseed with mixed berries 
• 1/2 tsp Baking powder (double acting)
• 1 tsp Splenda, Truvia, or other sugar substitute
• 1 pinch of salt
• 1 tsp ground cinnamon
• 1/4 tsp freshly ground nutmeg, optional
• 1/4 tsp ground ginger, optional
• 1 egg
• 1 tsp unsalted butter (melt for 10 seconds in microwave)

Method:

1. Combine dry ingredients (flax, sugar substitute and seasonings) in a 1-cup glass measuring cup or microwave safe mug. 
2. Add egg and stir to combine. Stir in butter. 
3. Microwave for 1 minute. 
4. Run a thin spatula or knife around the edge to loosen the muffin and serve on a plate with butter, cream cheese, or creme fraiche. 

Nutritional information:

235 calories, 2.1g net carbs, 12.4g protein, 17.6g fat, 9.4g fiber

*Net carbs are calculated by subtracting fiber from total carbs

Anna Lena's Seedy Hardbread

This traditional Swedish cracker recipe comes from my sister-in-law's mother, Anna Lena. 

Ingredients:

3/4 cup corn meal

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup flax seeds

1/4 cup vegetable oil (or olive oil)

1 cup warm water

2-3 tsp sea salt flakes, such as Maldon

Method:

1. Pre-heat oven to 300F. Line a jellyroll or sheet pan with parchment paper.
2. Combine all ingredients except the salt in a bowl, mixing to combine. 
3. Spread the mixture onto the prepared pan. It should be at least 14" X 16" in size and will seem very thin. You can use an offset spatula to do this.
4. Sprinkle the sea salt flakes evenly over the entire surface.
5. Bake for 50-60 minutes or until golden-brown. 
6. Cool completely and store in an air-tight container.

Banana Chocolate Chip Muffins (GF)

These are absolutely delicious and guilt-free.

Yield: 12 muffins

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs, whisked
• 1 tsp pure vanilla extract
• 1/4 cup coconut oil, melted
• 1 Tbsp honey
• 1 1/2 cups almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of sea salt
• 1 tsp cinnamon
• 1/3 cup pecans or walnuts, chopped (plus more for garnish)
• 1/2 cup mini chocolate chips

Instructions:

1. Pre-heat oven to 350º F. Line a regular size muffin pan with paper muffin liners.
2. In a medium bowl, blend together bananas, eggs, vanilla, coconut oil and honey.
3. In another bowl, combine almond flour, baking soda, baking powder, salt and cinnamon.
4. Combine wet ingredients with dry and stir until fully incorporated. Stir in the walnuts and chocolate chips.
5. Working quickly, divide batter among the 12 muffin liners. Sprinkle remaining nuts on top of muffins.
6. Bake at 350º F for about 22-25 minutes, or until a toothpick inserted into center of muffin comes out clean.
7. Cool on a wire rack and store in the refrigerator (or can be frozen).

Danish Coconut Almond Cake (Gluten Free)

I made this today and it's delicious. I started with the recipe on the package of coconut almond paste, and adapted it to be gluten free. Success!

Yield: 6 Servings

Ingredients:

1-7 oz box Odense coconut almond paste, grated 
1/2 cup maple sugar 
3/4 stick (6 tablespoons) unsalted butter, room temperature 
3 eggs, room temperature 
1 1/2 tsp King Arthur cake enhancer
1/2 cup King Arthur gluten free multi-purpose flour 
Optional: Toasted coconut or confectioner's sugar

Method:

1. Preheat oven to 350°F. Grease and flour 9" tart pan with removable bottom.
2. Place grated coconut almond paste, sugar and butter into bowl of stand mixer. Combine ingredients, then beat on high speed for 2-3 minutes.
3. Add eggs, one at a time, beating well between each. Beat on high speed for 3 minutes.
4. Sift flour into coconut almond mixture. Gently fold in flour until ingredients are just incorporated. 
5. Spread batter into tart pan. Bake 27-30 minutes or until golden and a toothpick inserted in the middle comes out clean.
6. Let cake cool completely on a wire rack before removing from pan. If desired, sprinkle edges with toasted coconut or confectioner's sugar.

Carrot Cashew Paté

Prep and Cook Time: 10 minutes

Ingredients:

2 medium carrots, chopped
1 cup cashews
2 tsp fresh ginger, chopped
5 tsp fresh lemon juice
2 tsp coconut aminos (or soy sauce)
4 tsp extra virgin olive oil
2 tsp chopped cilantro or parsley
ground black pepper, to taste
kosher salt, to taste

Method:

In a food processor, blend together first 6 ingredients (carrots through olive oil).

Add cilantro or parsley and pulse to combine.

Season with salt and pepper, to taste.

Serve as a spread for toast, crackers, chips, or raw vegetables.

Better Homes and Gardens - Gluten-Free Recipes

I was at the grocery store and picked up one of those special interest magazines they have in the checkout aisle. The cover photo is what drew me in initially:  blondies dusted with confectioners sugar, fudgy brownies, and chocolate chip cookies. Then I noticed the title, Gluten-Free Recipes and paged through it while I waited in line. Turns out there are some real gems in this particular publication!

The Better Homes and Gardens "bookazine" features over a hundred gluten-free recipes ranging from simple snacks (Spicy Kale Chips) to elegant entrees (Parchment-Baked Halibut with Asian Vegetables) and decadent desserts (Fudgy Mocha Pudding Cake).

What I really like are the mini-bios about bloggers and book authors. New sources of inspiration help me stay motivated on my own journey.

• Shauna Ahern, gluten-free girl and the chef
• Carol Fenster, Savory Palate
• Carrie Forbes, ginger lemon girl 
• Kirsten Frase, oh my veggies
• Nicole Hunn, gluten free on a shoestring
• Angela Liddon, oh she glows

The bookazine also tackles some common frustrations faced by the gluten-free cook, such as pizza crust, with innovative ideas. I am interested in trying the Zucchini-Sage Crust as well as the Mini Spaghetti Squash Crusts. There are also some great product reviews/comparisons for categories such as gluten free chips and crackers. 

In the past week I've made several recipes from this publication. First I made a variation of the Pho-Flavor Flank Steak Wraps. The recipe is made for a slowcooker but I adapted it to be a quick stirfry method after marinating the stirfry steak for an hour or two. Next I made the Pumpkin and Parmesan Risotto - and I absolutely love risotto - and served it with homemade meatloaf.  The pumpkin was so subtle and delicious, it went perfectly with the meatloaf. I used canned organic pumpkin from Whole Foods; make sure you don't buy pumpkin pie filling by mistake.  

Lastly, I made Life-Affirming Warm Nacho Dip last night, and I have to say I feel my life is affirmed!  This is one of those dishes that is so delicious and addictive, you would never guess it is gluten free (and vegan!). I don't normally cook vegan but hey - it's fun to try new things and everyone gobbled it up. The cheese sauce is made of soaked cashews and cooked carrots blended together -- the color looks like natural cheese sauce and I suspect you could use it with gluten free macaroni for a GF mac 'n cheese.  

Bon Appétit!

Pumpkin-Parmesan Risotto

You could do this with butternut squash as well. 

Yield: 4 servings

Ingredients:

3 Tbsp unsalted butter
1 cup finely chopped onion
1 clove garlic, minced
2 cups uncooked arborio rice
1 cup dry white wine
1 1/2 Tbsp snipped fresh sage
2 to 2 1/2 cups water
1 3/4 cups gluten-free chicken broth
1 cup canned pumpkin
2 oz (1/2 cup) Parmigiano-Reggiano cheese, finely shredded, plus more for serving
fresh sage leaves for garnish, optional

Method:

1. In a 4-quart heavy saucepan, heat butter over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Add rice; cook and stir for 2 minutes. Carefully add wine; cook and stir until liquid is absorbed. Stir in snipped sage.
2. Meanwhile, bring the water and broth to boiling in a saucepan; reduce heat to maintain a simmer. Using a ladle, slowly add a ladleful of broth mixture to rice mixture, stirring rice constantly. Continue to cook and stir over medium heat until most of the liquid is absorbed. Add another ladel of broth and repeat the process, cooking and stirring, until the rice is tender but firm. The risotto will also become creamy. 
3. Stir in pumpkin and 1/2 cup shredded cheese. Cook about 1 minute or until heated through, stirring occasionally. Ladle into bowls and top with additional cheese and sage leaves, if desired.

Source: Better Homes and Gardens

Life-Affirming Warm Nacho Dip

Allow at least 2 hours to soak the cashews prior to preparing this dish.

Ingredients:

1 cup raw unsalted cashews
1 cup peeled and chopped carrots
2 Tbsp nutritional yeast
2 Tbsp fresh lemon juice
1 large clove garlic
1 1/4 tsp fine grain sea salt
3/4 tsp chili powder
1/2 tsp onion powder
1/4 to 1/2 tsp cayenne pepper, to taste (optional)
1 cup chunky marinara sauce
1 cup finely chopped sweet onion
2 to 3 handfuls fresh baby spinach, roughly chopped
1/3 cup crushed corn chips
1 to 2 green onions, finely sliced for serving (optional)
gluten free tortilla chips or crackers, for serving

Method:

1. Place the cashews in a medium bowl and add water to cover. Set aside to soak for at least 2 hours, or overnight if you have time. Drain and rinse the soaked cashews.
2. Preheat the oven to 400F. Lightly grease a 2-quart casserole dish or cast-iron pan.
3. Place the carrots in a small saucepan and add water to cover. Bring to a boil and cook for 5 minutes or until carrots are just fork-tender. Drain. (Or you could steam the carrots instead.)
4. Make the cheese sauce: In a food processor or blender, combine the soaked cashews, cooked carrots, nutrional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne (if using), and 2/3 cup water. Blend until smooth and silky, adding a splash of extra water if needed. Pour sauce into a large bowl.
5. Make the dip: Stir the marinara sauce, onion, and spinach into the cheese sauce until fully combined. Spoon the dip into the prepared pan and smooth the top. Sprinkly with crushed corn chips.
6. Bake for 25 to 30 minutes, uncovered, watching closely toward the end of the cooking time to make sure the corn chip topping doesn't burn. Garnish with sliced green onions, if desired. Serve immediately with chips or crackers. 

Leftovers may be reheated in 400F oven for 10 to 20 minutes. Store in an airtight container in the refrigerator for 3-5 days.

Source: Angela Liddon, oh she glows

Boston Cream Pie

Boston Cream Pie was always a favorite in my family when I was growing up, especially for my dad's or my birthday in the summer. I've never been able to figure out why this is called a pie and not a cake, or even a torte for that matter! Whatever you call it, I think it is delicous comfort food...yellow cake filled with vanilla custard, enrobed in bittersweet chocolate ganache. YUM!

Cake:

2 boxes Betty Crocker yellow cake mix
1 1/3 cups water
2 sticks butter, softened
1 Tbsp + 1 tsp gluten free vanilla extract
6 eggs

Filling:

1 recipe gluten free pastry cream, chilled

Icing:

1 recipe chocolate ganache icing

Method:

1. Preheat oven to 350F for shiny metal pan, or 325F for dark or nonstick pan. Grease only the bottoms of two 8" - 9" round cake pans, place a parchment round on the bottom of each pan, and then grease the bottoms again.  This will ensure the cakes release cleanly from the pans.
2. Beat cake mix, water, butter, vanilla and eggs in a large bowl or electric mixer for 30 seconds on low speed. Increase speed to medium and beat for another 2 minutes, scraping bowl occasionally as needed. Divide batter evenly between the two cake pans.
3. Bake cakes 41-46 minutes or until a cake tester inserted in center comes out clean. Cool for a couple of minutes in the pan, then run a knife around the perimeter. Invert cakes onto wire rack and allow to cool completely. 
4. Now you will assemble the layers. Assuming your cakes dome up in the center like mine do, you will want to even this out on at least one of the cake layers. Using a long serrated knife, cut off the dome and set aside for another use (or snacking!). Spread the chilled pastry cream on the trimmed layer, spreading evenly. Invert the second cake layer on top of this.
5. Pour ganache over the top of the assembled cake, allowing it to drip down the sides as it wants to. Chill and serve!

© Susanne Leighton Johnson 2014