Peach Blueberry Crumble
desserts, food, gluten free
6th Sep 2010
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The market today was filled with luscious-looking summer fruits – juicy peaches, plums, nectarines and even some late blueberries. I couldn’t resist picking up a few large peaches and a pint of blueberries for a crumble.
Since I’ve been gluten free, I’m always looking for new ways to make old favorite recipes. For this one, I turned to the Gluten Free Almond Flour Cookbook for inspiration. Elana Amsterdam, of Elana’s Pantry, has created a collection of recipes that is truly delicious. The thing I like about Elana’s recipes is that she’s very health conscious. The foods that she makes have little refined sugar (if at all), include lots of healthy fats (like nutrient dense almond flour) and use the highest quality ingredients possible.
So I was delighted to find this recipe in her book that not only has healthy ingredients, but doesn’t include any sugar in it at all. I know, you’re probably thinking that it can’t be any good, but I promise you it’s completely delicious.
One thing that I did change (because I didn’t have some of the ingredients) was – I subbed some of the almond flour for unsweetened coconut and used coconut oil instead of grapeseed oil. Coconut oil is a medium chain fatty acid that, contrary to what you might have heard, is very good for your overall health – and it is antiviral and antibacterial.
Peach Blueberry Crumble
Filling
4 fresh peaches, peeled and sliced, or 3 cups frozen peach slices, thawed
1 cup fresh or frozen blueberries, thawed
Topping
2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup grapeseed oil
1 tablespoon vanilla extract
Pre heat the oven to 350 degrees.
To make the filling, place the peaches and blueberries in an 8-inch baking dish.
To make the topping, combine the almond flour, salt, cinnamon, and nutmeg in a large bowl. In a medium bowl, whisk together the grapeseed oil and vanilla extract. Stir the wet ingredients into the almond flour mixture until coarsley blended and crumbly. Sprinkle the topping over the fruit. Cover the dish with aluminum foil.
Bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the topping is golden brown and the juices are bubbling. Let the crumble cool for 30 minutes, then serve warm.
You can pick up the Gluten Free Almond Flour Cookbook and many other great recipe books at Amazon.
Delicious find: Purely Elizabeth baking mixes
food, gluten free
1st Sep 2010
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My mom is a born baker. I grew up in a home that smelled of freshly baked muffins, breads, cookies and cakes. One of my favorite times of the day was coming home after school to a fresh batch of chocolate chip cookies still warm from the oven.
Though I ate all these as a child, I found out later that my body doesn’t really like that much flour and sugar. While I’m not celiac, I do have and intolerance to gluten. So now I eat a gluten-free diet.
Gluten-free foods are not necessarily better for you. Many of them are loaded with sugar or weird additives to give it the texture of their gluten counterparts.
Or they taste terrible.
So I was thrilled when my aunt Susan introduced me to Purely Elizabeth products.
Purely Elizabeth muffin mixes are super-healthy – they use super foods like chia and hemp seeds, which are rich in omega-3 fatty acids and protein, and raw cacao, known for its high antioxidant content. The flours are a combination of ancient grains, such as millet and teff, mixed with low-carb almond and coconut flours. Recipe directions include using natural sweeteners like maple syrup and applesauce; healthy fats such as olive oil; and dairy alternatives such as almond milk for the lactose sensitive.
A fellow health coach, Elizabeth Stein understands that healthy should be tasty, too. I’ve tried all three varieties – ultimate cacao, blueberry maple, and apple cinnamon – and they’re all really tasty. Taste like, dare I say it, a real muffin.
You can get Purely Elizabeth baking mixes at select stores in the US, online at her site or through Abe’s Market or Foodzie.
Gingerbread Men
desserts, food, gluten free
24th Dec 2009
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I’ve baked so much in the past few days, I can’t get the scent of cinnamon out of my nose. I hope everyone enjoys all of these delicious goodies – I certainly don’t want to eat them all on my own.
Another recipe from the Gluten Free Almond Flour cookbook, and also very good.
Gingerbread men
3 cups blanched almond flour
1 TBSP ground cinnamon
1 ¼ tsp ground ginger
¼ tsp sea salt
½ tsp baking soda
¼ tsp ground cloves
¼ cup grapeseed oil
¼ cup agave nectar
1 TBSP vanilla extract
¼ cup yacon syrup
1 large egg
1 tsp lemon zest
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, cinnamon, ginger, salt, baking soda, and cloves. In a medium bowl, whisk together the grapeseed oil, agave nectar, vanilla extract, yacon syrup, egg and lemon zest. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Cover the dough and let chill in the freezer overnight.
Roll out the dough to ½ inch thickness between 2 sheets of parchment paper. If the dough is sticky, dust it with almond flour. Remove the top sheet of parchment paper and cut out the cookies using a gingerbread man cookie cutter (to prevent sticking, dip it in cold water after cutting each cookie). Transfer the cookies onto the prepared baking sheets, leaving 2 inches between each cookie.Bake for 8 to 12 minutes, until lightly browned around the edges. Let the cookies cool on the baking sheets for 30 minutes, then serve warm.
Chocolate cherry cookies
desserts, gluten free, recipes
23rd Dec 2009
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I’m on a gluten free kick, and this year I’m doing some gluten-free holiday baking. I met Elana Amsterdam from Elana’s Pantry earlier this year when she was on her book tour for her lovely Gluten Free Almond Flour cookbook, and I’m starting to experiment with the recipes. I’m looking forward to my birthday next month when I can try out her recipe for chocolate cake! Yummy.
Chocolate Cherry Cookies (gluten free)
Try these cookies – they are delicious:
2 ¾ cups blanched almond flour
½ tsp sea salt
½ tsp baking soda
¼ cup unsweetened cocoa powder
½ cup grapeseed oil
¾ cup agave nectar
1 Tbsp vanilla extract
1 cup coarsely chopped dark chocolate
1 cup dried fruit-juice-sweetened cherries
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.
Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.
Note – if you replace the agave nectar with a dry sweetener such as sucanat (like I did) you’ll either have to add ¾ cup water or reduce the amount of flour by ¾ cup. I added water, ¼ cup at a time, until the batter was soft and combined well.
Why go gluten free?
diet, gluten free
15th Dec 2009
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Even though I tested negative for celiac disease, I’ve been eating a gluten free diet for a few months now. I realized something a while ago – gluten and wheat just don’t work for me like they work for most people. I get bloated and puffy, and I don’t digest it very well. I seem to retain more water, get more stuffed up and feel more tired when I eat it. I also discovered that gluten intolerance is linked to thyroid disorders and skin conditions like eczema – both of which I have had in the past.
I actually discovered this fact when I did my first seasonal cleanse. It required that I take out wheat and a number of other things that I usually eat – dairy, meat, coffee, alcohol, sugar, refined grain and white foods. Instead, I ate a clean diet of leafy greens, veggies, fruits, beans, whole grains, soups, and teas. It felt like my first time swimming downstream – like I had given up all of these struggles with things that didn’t work for me that I didn’t even realize weren’t working until I stopped.
I noticed a lot of things. I was much more calm and present after cleansing. I slept much better. I could breathe easily. I went without my usual seasonal allergies that year. I lost all my cravings for sweets, junk food, overly fatty food and salty food. I lost weight easily. I was more focused and able to get more things done. The rollercoaster ride of emotions caused by too much sugar, caffeine, and refined foods had ended. It was amazing.
The hardest thing about admitting that something doesn’t work for you is actually admitting it so that you can make the change in your diet that will work. But it’s so worth it. I speak from experience. If you suspect your food isn’t working for you, I’d love to speak with you. I know many simple ways you can start transitioning the way you eat so that you still get to enjoy foods that you love but feel a lot better when you eat. Contact me for an initial consultation.
Calamari with red sauce
dinner, fish and seafood, food, gluten free
27th Nov 2009
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calamari with red sauce
Sick of turkey and all the sides you made for your meal? Try something completely different. Mr. Delicious made this for me on Monday night when I was working late on some projects in my office. It was kind of late by the time we ate, but it was well worth the wait!
Ingredients
1 lb. frozen calamari rings
1/2 large can Muir Glen crushed tomatoes
2 Tbsp tomato paste
2 Tbsp olive oil
1 medium white onion, diced
5-6 cloves garlic, minced
1-2 tsp each – oregano, parsley, basil, thyme, red pepper flakes (as desired)
salt and pepper
Method:
Add oil to a large pan and heat over medium high heat. When oil is hot, add onions, garlic and spices. Saute until fragrant and onions start getting soft and translucent. Add tomatoes and paste saute until pan heats up again and sauce is hot. Add calamari, making sure it is covered in sauce. When sauce is bubbling, reduce heat to low and simmer covered for 10 minutes. Then uncover pan half way so that sauce will reduce and thicken, and simmer about 20 minutes. The calamari should be tender when it is finished. Serve with yummy side dish, such as pumpkin with balsamic and rosemary, over pasta (if you can eat wheat) or with a salad.
Thanksgiving pan roasted Brussels sprouts
food, gluten free, side dishes
24th Nov 2009
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Pan roasted Brussels sprouts
Thanksgiving dinner is great, but there’s usually so many high starch foods on the table – and too many starches not only makes you feel sleepy and stuffed, it also makes the plate look too beige and brown.
How about some green on that Thanksgiving plate? I love Brussels sprouts. I never had them when I was growing up because my parents disliked them. But after college I had them at some restaurant and discovered how much I enjoy them.
This is a quick, easy recipe that can be used any time in the cooler months when Brussels are plentiful – not just for the holidays:
Ingredients:
- 1 ½ – 2 pounds Brussels sprouts, cleaned, trimmed and cut in half lengthwise
- ½ onion, diced
- 1 large sweet potato, diced
- 1 – 2 Tbsp olive oil
- 1 Tbsp of balsamic vinegar
- 1 – 2 tsp each of any spices you like: thyme, rosemary, sage, oregano
- Sprinkle of red pepper flakes (optional)
- Salt and pepper to taste
Heat olive oil in a large pan or wok. Saute the onion with spices until fragrant and soft. Add diced sweet potato and Brussels sprouts. Saute for 2-3 minutes, then add a splash of water (3-4 Tbsp) and cover. Simmer veggies until softer and bright in color. Uncover, add balsamic vinegar and sauté for 1 minute more. Remove from heat, serve and enjoy.
Smothered pork chops with mushrooms
dinner, food, gluten free, pork, tasty tuesdays
27th Oct 2009
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Smothered pork chops
I made these amazing smothered pork chops for dinner on Sunday – they turned out great. The recipe comes from the final issue of Gourmet Magazine (rest in peace). The sad thing about this magazine’s departure is that it always delivered such great recipes and beautiful food photography right to my mailbox. And even though it’s not environmentally friendly, and it’s certainly easy to look up thousands of recipes all over the internet, there’s something so nice about the tangible nature of having printed material in bold, beautiful colors in front of you.
This recipe was in the quick kitchen section – the prep was pretty fast, the full cooking time took a little while, but you could easily do other things in the kitchen while they finished cooking.
Also, this recipe calls for flour, so of course I had to substitute – I used chickpea flour and it worked just fine.
Smothered pork chops with mushrooms
serves 4
active time: 15 minutes, start to finish: 55 min
2 lb bone-in pork shoulder chops
1/3 cup all-purpose flour – for gluten free, try chickpea flour
3 Tbsp oil, divided
1/2 lb fresh cremini mushrooms, sliced (I used button mushrooms)
1 tsp chopped rosemary
1 cup water
Smothered pork chops in the pan
Pat chops dry and season with 1 tsp salt and 1/2 tsp pepper, then dredge in flour, shaking off excess. Heat 1 Tbsp oil in a 12-inch skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
Add remaining 2 Tbsp oil to skillet and cook onion and mushrooms with rosemary and 1/4 tsp each salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
Pumpkin with balsamic and rosemary
food, gluten free, recipes, side dishes, tasty tuesdays
20th Oct 2009
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Kabocha pumpkin with rosemary and balsamic
I made this dish a couple of nights ago, and it turned out deliciously good. For pumpkin, I recommend using a Kabocha pumpkin – you should be able to find one in the farmer’s market pretty easily since this is definitely the season for them. If you have fresh rosemary growing in your window box, definitely use it – I didn’t, but substituted dry rosemary. I think I would have soaked it first so that the rosemary leaves weren’t so hard and pine-needly. (Photo coming soon)
Ingredients:
1 lb pumpkin, peeled, seeded and sliced into wedges
2 Tbsp olive oil
1/4 cup balsamic vinegar
A few sprigs of rosemary
Salt and pepper to taste
Saute the pumpkin slices in olive oil for 5-10 minutes until tender. If it’s not tender after this amount of time, add water, cover and steam for 5 minutes.
Remove pumpkin from pan, reserving water. Add in balsamic vinegar and rosemary and let simmer and reduce to 2-3 Tbsp.
Plate the pumpkin and pour balsamic rosemary sauce over it. Salt and pepper to taste.
Braised cabbage
gluten free, tasty tuesdays
6th Oct 2009
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Cabbage is a wonderful cold-weather vegetable. High in antioxidants and fiber, it is know to be cleansing and great for the digestive system. Cabbage is great for the digestive system; raw cabbage juice is known to help heal ulcers.
This simple dish is nice during the cooler days in fall and spring. The heat and moistness of it will help keep you warm:
Ingredients:
- 4-5 cups cabbage, cut into thin slices
- 1 tbsp olive oil
- ½ cup onion, sliced
- 2-3 cloves garlic, minced
- Spices of your choice – I recommend turmeric, mustard seeds, caraway, curry
- ½ cup vegetable or chicken broth
Heat oil in a pan. Add in spices and heat for a few minutes. When spices become fragrant, add onion and garlic. Saute until warm and softer, making sure not to burn the vegetables. Add cabbage and sauté for a few minutes. Add broth and cover tightly with a lid. On medium heat, let simmer for about 5 minutes. Lift the lid and check – if the cabbage is soft, remove the lid and allow some of the liquid to evaporate. Salt and pepper to taste and serve
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