Strawberry Frozen Yogurt Popsicles

Happy Canada Day!! 

Today I have another pretty simple recipe. It involves really only 3 ingredients, if you use the rice syrup as a sweetener (or something different if you prefer, like honey or maple syrup or even white sugar). I left the strawberries unsweetened, as mine were pretty sweet anyway. I added one and a half tablespoons of rice syrup to the frozen yogurt layer, just to make it a little less sour (for the kids).

My nieces and nephew were over this weekend and tried them despite my warnings that they were sour, and they loved them.

Plus they look kind of festive for Canada Day and only take a few hours to freeze.

My daughter mashed our strawberries with a potato masher but you could puree them if you want to in a blender or food processor.

I love that this is an easy and fairly healthy treat for summer that only take 3 ingredients and no special tools if you choose to go by hand like we did. I hope you like it too.

Have a great Canada Day!! If you're in the U.S. have a great July 4th on Saturday!

Happy Summer!

Strawberry & Frozen Yogurt Popsicle

popsicles

Yield: About 8-10
Preparation time: 10min
Freeze time: 2-3 hours

Ingredients:

• 1 pound strawberries, washed and hulled
• 1 ½ cups plain greek yogurt, divided
• 1 ½ tbsp rice syrup or other sweetener (optional)

Instructions:

1. Mash the hulled strawberries (we used a potato masher, you could puree it also.

2. Add half a cup of greek yogurt to the strawberries and set aside.

3. Add the rice syrup or other sweetener to the other cup of greek yogurt.

4. Pour into molds. I poured the yogurt in about a quarter of the way up the molds. Then I almost filled them with the strawberry mixture. To top it off, I added a bit more of the yogurt.

5. Freeze for a couple of hours and then enjoy.

Pineapple Creamsicle Smoothie

Here's a quick & easy smoothie recipe!

This Monday morning I'm sharing a super easy recipe for delicious smoothies that can be made up in 5-10 minutes (cut this down to 2 minutes if you have frozen fruit already chopped up!). My kids loved this. I used Silk Brand Almond Coconut Blend, because I like that it’s unsweetened. I used fresh pineapple, but frozen would be fine too. Mango would be a good replacement, or peaches. Either way it’s a nice treat with no added sugar. I hope you make it and enjoy it!

Pineapple Creamsicle Smoothie

pineapple smoothie that tastes like a creamsicle

Prep Time: 5 minutes

Cook Time: 0 minutes

Yield:about 2 cups

Ingredients:

• ½ cup Almond Coconut Blend milk (I like Silk Brand)
• 1 cup Fresh Pineapple Chunks
• 2 heaping tablespoons plain Greek yogurt
• 10-12 ice cubes

Instructions:

1. Add everything to your blend (liquid first). Blend until smooth and then serve.

Jalapeño Macaroni and Cheese (Gluten Free)

I LOVE homemade mac & cheese. Do you? Please say yes.

If you haven't made homemade macaroni and cheese before, give this recipe a try. It's pretty easy and so tasty.

When I make macaroni, I always remember 2-2-2-2. I use two tablespoons butter, two tablespoons flour, two cups of milk and two cups cheese. This is always my starting point, and from there I can make adjustments. Sometimes I use cheddar cheese. This time I used Monterey Jack because I thought the color contrast of a light cheese with the jalapenos would be nice. And I really liked it. I always add in a bit of mustard with my cheese sauce also (sometimes dry mustard powder), usually Dijon mustard. Salt and pepper only after you’ve added your cheese.

For a bit more decadence, you can bake this afterwards with more cheese on top, or some gluten free bread crumbs. (Or both!)

To make this ahead and have it ready to go in the oven for dinner, cook your noodles a little less by a minute or two (because they will cook in the oven and you don’t want mushy noodles). Then follow the recipe up to and including mixing the noodles into the cheese sauce. Pour the whole thing into a baking dish and then refrigerate until needed. Warm it in the oven at 350F (180 C) until hot and bubbly, about 30 minutes or so, but check it often after 20-25 minutes.

To make this less spicy, remove the seeds from your jalapenos before adding them in. (Leave the seeds in for more spice!)

What would you add in with this? I think corn would be a good addition. Also, I LOVE spice, so instead of eating this with ketchup like my son does, I drizzle some Sriracha sauce on top. I used the new Walmart brand of gluten free elbow macaroni noodles and was quite pleased with them. They were not at all mushy in leftovers the next day.

Monterey Jack & Jalapeno Macaroni

creamy macaroni and cheese with spicy jalapeno

Yield:
Preparation time: 5min
Cook time: 8-12 min

Ingredients:

• 400 grams gluten free elbow noodles (fusilli or penne would be good here too)
• 2 cups grated cheese (I used Monterey jack)
• 2 tablespoons butter
• 2 tablespoons gluten free flour mix
• 2 cups milk
• 2 jalapenos, seeded and finely diced
• 1 teaspoon mustard (I used Dijon)
• Salt and pepper to taste

Instructions:

1. Boil your noodles according to package directions. Then drain and let sit in colander while you make the cheese sauce.

2. In a hot skillet or dutch oven, over medium-high heat, melt the butter. (In my cast iron enamel dutch oven on my stove top, I only need to use medium heat to get this very hot) Sprinkle flour over top of the melted butter and mix with whisk. Cook flour until light brown and nutty smelling. Add milk, a little at a time, whisking well to avoid having lumpy sauce. Once incorporated, let simmer and bubble until it thickens. Then add cheese, jalapenos, mustard and salt and pepper to taste. Mix reserved noodles into the sauce and serve.

3. OPTIONAL: Use noodles that have been cooked a minute or two less than package time, and once everything is mixed together, pour into casserole dish, top with cheese and gluten free breadcrumbs if desired, then bake uncovered for 20-30 minutes at 350 F.

Pumpkin Waffles (Gluten Free)

Pumpkin Waffles - a quick and fun breakfast

My kids love a quick, ready to eat breakfast. Waffles are great for that. These are so quick to put together, but also, after I make them, I wrap the extras, put them in the fridge and then they are ready to pop into the toaster or use in a sandwich (my favorite - although not with pumpkin flavored ones.. haha)

There is something about the little pockets, which make waffles seem very fancy to my kids too. They really feel like it's a special treat, which is always nice, especially in a recipe that has only 1-2 tablespoons of sugar in it.

If you don't like syrup, like me, these are great with just butter, or nut butter. My daughter thinks they would be good with cream cheese on top and a sprinkle of cinnamon. My family assures me that they are great with maple syrup though. So top them how you like, either way - delicious. (I'm going to try cream cheese next)

And I guess the flavors here might be more suited to fall, but I have a whole bunch of pureed pumpkin in the freezer that I wanted to use up. I hope you try these and like them too.

What's your favorite waffle flavor? Or favorite quick breakfast?

Gluten Free Pumpkin Waffles

Yield: 8 waffles (in my waffle maker)
Preparation time: 5min
Cook time: 5-7min

Ingredients:

• 140 g (1 cup) all-purpose gluten free flour mix
• 1 teaspoon xanthan gum, if not included in your mix
• 2 tablespoons sugar (I use coconut sugar)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon pumpkin pie spice
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons butter, melted and cooled
• ½ cup milk
• 1 teaspoon apple cider vinegar

Instructions:

1. In a medium bowl, mix together the flour, xanthan gum (if using), sugar, baking powder, baking soda and salt. Set aside.

2. In another medium bowl, mix together the pumpkin, egg, butter, milk and apple cider vinegar.

3. Make a well in the center of the dry ingredient s, then add the wet ingredients in and stir until combined.

4. Cook according to your waffle maker’s instructions.

Gluten Free Salt & Pepper Crackers

Crackers are one of the things I missed most about having to be gluten free. Bread was definitely one, but crunchy, crispy crackers are probably one of my favorite snacks. I’ve tried my share of store bought crackers, but these ones, for me, are the best.

They don’t taste like they’re made in a factory. They are crispy. They are VERY peppery, because I love pepper. If you don’t, cut back a bit (by about half). Feel free to experiment with topping also. I’ve tried them with a Himalayan Pink Sea Salt and Cracked tri-color Peppercorn topping – so good. I’ve tried them with just extra sesame seeds on top, and I tried an “everything” style with white and black sesame seeds, garlic salt, poppy seeds and onion flakes. I love them all.

Also in the ingredients you’ll notice stars beside the millet flour and oat flour. This is because, if you don’t have these two flours, this recipe also works with 150 grams of the all-purpose flour mix that I use. So those two amounts of the flours can be replaced by the same amount, in grams, of all-purpose mix. Comment if you try them and let me know if you try a different topping too.

Gluten Free Crackers

gluten free salt and pepper crackers

Yield: About 48 crackers
Preparation time: 25min
Cook time: 18-20min
Ingredients:

• 100 grams all-purpose gluten free flour mix
• 25 grams millet flour*
• 25 grams oat flour*
• ½ tsp xanthan gum, if your mix doesn't include it
• ½ teaspoon salt, plus more for topping
• ½ teaspoon pepper, plus more for topping
• 1 tablespoon white sesame seeds
• ½ tablespoon black sesame seeds
• 85 grams butter, cold and cut up, plus 57 grams butter, melted
• 4-6 tablespoons cold water

Instructions:

1. Mix together dry ingredients.

2. Cut in the cold butter with a pastry tool, or two butter knives.

3. Add the water, a tablespoon at a time, until the mixture comes together as a ball.

4. Flatten into a disc, wrap in plastic and chill for 20 minutes.

5. Preheat oven to 350 F (180 C)

6. Roll the dough out, on a silicone baking mat, until very thin (about the thickness of a nickel or so. I covered my whole silpat sheet.

7. Use a pizza cutter, or sharp knife and cut into cracker (taking care not to cut your baking mat.

8. Use a fork, or skewer to poke holes in the crackers (to prevent puffing up)

9. Bake 18-20 minutes.

10. Use the second amount of butter, melted, to brush over top of the top of the crackers, working half of the sheet at a time, and then sprinkle any desired toppings. Let cool. (They will get crispier once they cool.

* You can also replace the oat and millet flour with the same amount, in grams, of all-purpose flour mix instead.

Easter Sugar Cookies - Gluten Free

I really do like this recipe.  So much that this is the third time I'm posting it here with a different way of decorating them.  It's so nice when a recipe comes together on the first try. It really helps make up for all the recipe failures.  This is definitely a no fail recipe that I always turn to. I hope you enjoy it too! 

Check out the original post for Pumpkin Sugar Cookies, and another one for Spring Sugar Cookies 

Easter Sugar Cookies

Gluten Free Sugar Cookies

Prep Time: 5 minutes

Cook Time: 10-14 minutes

Yield:2-3 dozen cookies

Ingredients:

• 227 grams butter (room temperature)
• 200 grams sugar (I used xylitol but white sugar in the same amount should work)
• 1 large egg
• 1 tablespoon vanilla extract
• 280 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if your mix does not include it
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 F
2. Cream together the butter and sugar until it's a really light yellow (I use a stand mixer)
3. Add the egg and vanilla and mix until combined.
4. In a small bowl, whisk together the flour, salt and baking. Add this dry mixture to the sugar and butter, half at a time, and mix well.
5. Scoop dough out onto a piece of plastic wrap and chill in the fridge for 20-30 minutes. (This makes it easier to cut out shapes.)
6. Flour counter with tapioca starch and use half of the dough (put the rest back in plastic in the fridge.)
7. Roll out dough until about an eighth of an inch to a quarter of an inch thick or so.
8. Dip a cookie cutter in some of the tapioca starch on the counter and cut out cookies.
9. Place cut cookies on a pan lined with either parchment paper or a non-stick baking sheet (like Silpat)
10. Bake at 350 for 10-12 minutes or until lightly golden around the edges.
11. Repeat with other half of dough.
12. Let cool completely before icing.

Spring Sugar Cookies - Gluten Free

I made my sugar cookie recipe the other day, decorated with royal icing, for spring.  We spent two days spring cleaning the house. My dad’s birthday is the day after the first official day of spring.

Why am I telling you this?

Because I woke up to snow on the ground again this morning.  

So I’m posting these happy, bright spring cookies today to remind myself that it is spring and warmer weather will come soon. Even if we are under a blanket of snow today.

What’s the weather like where you are?

Sugar Cookies

Gluten Free Sugar Cookies

Prep Time: 5 minutes

Cook Time: 10-14 minutes

Yield:2-3 dozen cookies

Ingredients:

• 227 grams butter (room temperature)
• 200 grams sugar (I used xylitol but white sugar in the same amount should work)
• 1 large egg
• 1 tablespoon vanilla extract
• 280 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if your mix does not include it
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 F
2. Cream together the butter and sugar until it's a really light yellow (I use a stand mixer)
3. Add the egg and vanilla and mix until combined.
4. In a small bowl, whisk together the flour, salt and baking. Add this dry mixture to the sugar and butter, half at a time, and mix well.
5. Scoop dough out onto a piece of plastic wrap and chill in the fridge for 20-30 minutes. (This makes it easier to cut out shapes.)
6. Flour counter with tapioca starch and use half of the dough (put the rest back in plastic in the fridge.)
7. Roll out dough until about an eighth of an inch to a quarter of an inch thick or so.
8. Dip a cookie cutter in some of the tapioca starch on the counter and cut out cookies.
9. Place cut cookies on a pan lined with either parchment paper or a non-stick baking sheet (like Silpat)
10. Bake at 350 for 10-12 minutes or until lightly golden around the edges.
11. Repeat with other half of dough.
12. Let cool completely before icing.

Black Bean and Veggie Burgers (Gluten Free)

Hi! This morning I have for you a tasty, adaptable, and healthy recipe for black bean burgers.  These are perfect for a gluten free dinner or lunch and so great if you or someone in your house is also eating gluten free and vegetarian.

My twelve year old daughter is experimenting with being a vegetarian, and sticks to it for most of the time, but that leaves me scrambling sometimes at dinner. Having these ready all the time in the fridge or freezer as an option for her really helps out. (And for myself, because I love them too!)

These burgers are easy to make because everything just goes right into the food processor to start. Forming into patties just takes a careful hand. These patties are also customizable – depending on your mood or seasonal vegetables.  Sometimes I put corn, sometimes peppers. I’d like to try carrot, cilantro and red onion mix. 

These patties should please everyone though – and if they don’t, just change it up a bit.  Substitute in different veggies or add your favorite spices. This recipe works great with black beans also. Serve it plain, on a gluten free bun, or lettuce wrapped.  I hope you like them too!

Gluten Free Bean & Veggie Burgers

Gluten Free Bean & Veggie Burgers

Yield: 6
Preparation time: 5min
Cook time: 10min
Ingredients:

• 1 - 19 oz. can black beans, or red kidney beans, drained and rinsed
• 1 clove garlic
• ½ small onion, quartered
• ¼ cup parsley
• Squeeze of lime juice
• Salt and pepper, to taste
• ½ cup almond meal
• ¼ cup gluten free flour, plus more for coating
• 1 large egg
• ½ cup corn (or any other vegetable, diced)
• Bun, bread, or lettuce wrap for serving (optional)
• Toppings of your choice (mayo, sriracha, lettuce, tomato, cheese etc)

Instructions:

1. In a food processor, using the S-shaped chopping blade, pulse the onion and garlic into small pieces.

2. Add all other ingredients, except the corn (or other vegetable), and process until mixed and to the texture you like.

3. Scrape mixture into a mixing bowl, stir in corn, then divide into 6 sections.

4. Place a small amount of flour on a plate.

5. With each section of the mixture, work carefully to form a patty shape. Gently coat the patty in flour (work carefully, the burger are VERY soft)

6. Once all patties are formed, fry them a few minutes on each side in an oiled non-stick skillet over medium heat. (I used a cast iron pan, but a non-stick should also work)

7. Serve on a gluten free bun, toasted gluten free bread, or lettuce wrapped.

NOTE: Works well with red beans also.

Layer Cake Share - Frozen Theme Birthday Cake Ideas

Today I thought I’d share a cake decorating idea. I made this one for my niece’s 5^th birthday, as requested, in the style of the movie, Frozen.  The characters were from a game board I gave her as a gift.

So I started out with a 4 layer chocolate cake.  I filled each layer with vanilla swiss meringue buttercream, and iced the outside in the same.  I tinted some of the icing with blue food gel from Wilton and then swirled it with white, mixing the two together a little bit where they met at the bottom of the cake.  

I sprinkled the sides and tops with blue and white decorating sugar and snowflake sprinkles.

For the top, I melted white chocolate wafers, tinted half of that with the same blue gel paste, and then spread them out on silicone baking sheets to let dry.  Then I used a pizza cutter to cut them in the shapes of ice shards and stuck them in on the top of the cake.

I’d love to see pictures if you make something similar! 

Gluten Free Dark Chocolate Fudgy Brownies with Peanut Butter Swirl

It's been a while since my last post and in a effort to bring something new here today, I'm adding this twist on my favorite brownie recipe. If you've tried my brownie recipe then you'll already know how tasty they are.

But add a peanut swirl in there? Excellent.  Peanut butter and chocolate seems to be a classic combination and a win every time in my house.  Also, I haven't tried it yet, but I think the peanut butter could easily be switched out for almond or cashew butter for those with peanut allergies.

These bars would be perfect to take to a get together.  Or with a scoop of ice cream. Let me know if you try it and love it.

I'd love it if you pinned/shared this page when you try this recipe.

Gluten Free Dark Chocolate Fudgy Brownies w/Peanut Butter Swirl

By Jacqueline

Published 02/23/2015

Fudgy and Chewy Brownies with a Peanut Butter Swirl

Ingredients

• 100 grams semi-sweet chocolate chips
• 1/2 cup coconut oil
• 1 avocado
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup organic coconut palm sugar (or white refined, if preferred)
• 1 cup almond meal
• 1/4 cup dark cocoa powder
• 1/2 cup smooth peanut butter

Instructions

1. Preheat oven to 350 F.
2. Grease and line an 8x8 pan with parchment paper. Set aside.
3. Melt the chocolate chips and coconut oil in a small bowl in the microwave, heating for about 30 second at a time and stirring in between until melted and combined. Set aside.
4. Mash the avocado in a large bowl (You’ll only need one mixing bowl)
5. Add the eggs and vanilla. Mix together (I use a fork for this recipe)
6. Add sugar, almond meal and dark cocoa powder.
7. Drizzle in the chocolate and coconut mixture, slowly so that the mixture in the bowl doesn’t cool it too fast and turn the coconut oil or chocolate back to a solid. (Really slow. A thin drizzle, while mixing. An extra person to hold the bowl here is handy, but if not, just ground your bowl on a damp cloth to prevent from moving around)
8. Melt peanut butter and let cool briefly before pouring a continuous random line on top of brownie batter. Use the end of a chopstick or skewer to gently circle through the top part of the peanut butter and the brownie batter to create a swirly pattern.
9. Once all mixed together, pour into baking pan.
10. Bake for 25 minutes or until it is not soft and the top springs back when lightly pressed. Let cool in the pan, and then refrigerate for a few hours or overnight.
11. Slice into squares and serve.

Yield: 1 8x8 pan

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 30 mins.

Total time: 35 mins.

Tags: gluten free, baking, bars and brownies, kid approved, chocolate, fudgy, peanut butter

Gluten Free Pumpkin Cupcakes

So it's pumpkin season, and I'm taking part enthusiastically this year. I don't usually like pumpkin, mostly because I haven't really given it a chance. I just wrote it off as gross after a really bad store-bought pumpkin pie. I made my first pumpkin pie this year for thanksgiving and actually liked it. Also I received a pumpkin from someone last week and I'm going to prepare it tomorrow which is really exciting for me because I haven't done so before. Do you make your own pumpkin puree?

I brought these to my parents going away dinner a few weeks ago and everyone there liked them.  It really makes me so happy to come up with gluten free replacements for everything I used to eat, even when things like a cupcake aren't things I'd eat everyday.  There is such comfort in knowing I can make them whenever I want, and that they will taste just as good as one made with wheat flour. 

Yes, this post is picture heavy, because of course these cupcakes tasted good, but look how CUTE they are too! Perfect for bringing out to an event.

For these cute cupcakes, I used tinned pumpkin. And I topped them with a cinnamon cream cheese buttercream icing, but they are just as good without icing. I hope you try them and like them.

Gluten Free Pumpkin Cupcakes

Pumpkin Cupcakes

Prep Time: 10 minutes

Cook Time: 18-20 minutes

Yield:16-18 cupcakes

Ingredients:

• 280 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if your mix doesn’t include it
• 1 ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 113 grams butter, at room temperature
• 1 cup sugar (or coconut sugar, xylitol, or ½ cup truvia)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (canned)
• ½ cup milk with ½ teaspoon vinegar (or half cup buttermilk)

Instructions:

1. Preheat oven to 325 and line muffin tin with paper cups.
2. Combine dry ingredients in a small bowl.
3. Cream together butter and sugar until very light in color and fluffy.
4. Add eggs one at a time, and mix to combine.
5. Add vanilla, pumpkin and milk and mix again.
6. Add dry ingredients, half at a time, mix until flour is incorporated.
7. Fill muffin cup with batter, just over halfway.
8. Bake until done (about 20 minutes). Check for doneness with a toothpick – they are done if the toothpick comes out with a few crumbs, no wet batter.
9. Let cool, and then serve as is, or top with icing for a sweeter treat. In the photos, I topped them with cinnamon cream cheese buttercream.