Gluten-Free Key Lime Pie from The Hot Plate. Nothing tastes more like summer than key lime pie, and whatever summertime activity you’re doing, you probably don’t want to be weighed down by the feeling of a heavy meal or dessert. This frozen treat is light and tart in taste, with a creamy richness that comes from the condensed milk. Want a way to really make the key lime flavour pop? We use ginger snaps for the pie crust to give it a little extra bite! And given the inevitable lack of leftovers at our table, we bet there won’t be any lack of bites around yours either! Gluten-Free Key Lime Pie Serves 10Prep Time: 15 minutesCook Time: 15 minutesChill Time: 2 hoursTotal Time: 2 hour 30 minutes Ingredients: 1 ½ cups gluten free ginger snap crumbs 4 tablespoons unsalted butter, melted 3 tablespoons granulated sugar 1 – 14 ounce can sweetened condensed milk 4 egg yolks ½ cup key lime juice (or 1/3 cup lime juice mixed with 2 tablespoons lemon juice) 1 tablespoon key lime zest 2 cups whipped cream, cooled Directions: 1. 2. 3.
Related: Roasted Sweet and Salty Chickpeas from The Hot Plate. It’s mid-afternoon, and the post-lunch, pre-dinner munchies are hitting you hard. You need something to satisfy that sweet and salty craving, preferably without a ton of sugar, cholesterol, or fat. Well, we’ve heard your plea, and present…the pea! Chickpea, actually. This superfood is gluten and cholesterol-free, and contains more than 5 grams each of fibre and protein (great for quashing cravings!).
This is also a great recipe to throw together for a weeknight meal as prep time is only 5 minutes and then you can forget about it for an hour and squeeze in a few tasks around the house! Roasted Sweet and Salty ChickpeasServes 4 Prep Time: 5 minutesCook Time: 1 hourTotal Time: 1 hour 5 minutes Ingredients: 1 can chickpeas, drained, rinsed and patted very dry 1 tablespoon canola oil 2 tablespoons brown sugar 1/2 teaspoons garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1/4 teaspoon kosher salt Directions: Preheat the oven to 300F. Related: Gluten-free pizza dough. Preparation time: 15 minutes Baking Time: Makes: 4 Servings Michael Alberstat Ingredients 1 cup white-rice flour3/4 cup tapioca starch1/4 cup fine cornmeal2 tsp baking powder1 tsp xanthan gum1/2 tsp salt1 egg2 tbsp olive oil1 tsp honey You won’t be able to taste the difference. Instructions Position rack in lower third of oven.
Pizza Pizzazz: Top pizza dough with sliced bocconcini or mozzarella, then bake. Nutrition (per Serving) calories protein 4 g carbohydrates 50 g fat 9 g fibre 2 g sodium 479 mg. Free Condensed Cream of Asparagus Soup. Red Velvet Cupcakes. Why is red velvet a food trend right now? Please tell me who to blame. Recently I was asked to do a gluten-free cooking demo for the local chapter of the Celiac Association.
There was a special request to make red velvet cupcakes. Not one to turn down a challenge or a request I said sure. For the last three months I have been complaining about red velvet and I’ll do so one final time while I post this recipe and then you’ll never hear a peep from me about the subject ever again. I promise. Like any new recipe that I attempt to make gluten-free and vegan I start with a ton of research online. So what about those bright red cakes and cupcakes I see everywhere? I’m going to just come out and say it here since I’ve been saying it to everyone else lately.
I feel like the commercial baking industry has taken a reddish-brown cupcake and made it so fake red that when you tell people it’s “Red Velvet” and it’s not bright cherry-red they think you’re color blind. Guess what? Red Velvet Cupcakes. Vegan Buttercream Frosting. Creamy Sundried Tomato, Artichoke and Baby Spinach Penne. Back in the meat-eating days of old I made a chicken, sundried tomato and artichoke pasta sauce loaded with full-fat cream. The parts I loved about the dish were the sundried tomatoes and artichokes and it’s about time to recreate a fully-creamy pasta dish that’s vegan too.
Even though my original creation never used baby spinach, I am on a green-in-everything kick lately. Also, in all honesty you can use whatever pasta you prefer. I used penne because I like when the tubes fill up with the creamy sauce. Creamy Sundried Tomato, Artichoke and Baby Spinach Penne Author: Megan – The Gluten Free Vegan Recipe type: Pasta Cuisine: Italian Heat reserved oil in a large, deep skillet over medium heat.Add onion and garlic. . * Recipe for Savory Cashew Cream ** Follow these handy instructions for cooking gluten-free pasta to make sure your penne is perfectly cooked.
This is a really satisfying dish and I personally think it turned out even tastier than the original version with chicken. Almond ‘Feta’ or ‘Ricotta’ My sister-in-law Jenn is a culinary genius. She’s really creative and I’ve been trying to get her on the food blogging bandwagon for a long time now. She’s set up a blog and is slowly but surely getting stuff on there. You can check out her beginnings in blogging here. She always has amazing ideas to give me for new vegan and gluten-free things. I wish she lived with me so she and I could just play in the kitchen all the time. This recipe was given to me by her.
Almond ‘Feta’ or ‘Ricotta’ 1 cup blanched almonds½ cup water¼ cup lemon juice3 tablespoons olive oil1 clove garlic1¼ teaspoons salt Rinse almonds in cold water. So I realized something while I was doing the final baking thing. Tags: almonds, fake cheese, faux cheese, featured, feta, gluten-free, homemade nut cheese, nut cheese, ricotta cheese, spotlight, vegan feta, vegan feta cheese, vegan ricotta. Lovers Chocolate Raspberry Quinoa Cake. I’ve never done this much Valentine’s Day baking in my life. This easily surpasses what I did at Christmas. Something you should know about me – I have a tendency to go overboard on everything, including themed events. But I can now say with 100% confidence, this is the last new 2011 Valentine’s recipe I’ll be posting. I promise. Now that all the baking is done and I’m prepped for our romantic homemade dinner for two on Monday, I’m going to take the weekend to shift my attention inward and do a bit of journal work.
I like documenting my inner reflections in a journal so I have the opportunity to go back to my entries months later to see where I was at, how I’ve changed, and to inspire myself to keep on keepin’ on. So, without further adieu, here’s what I’m planning… Explore: What a fun weekend I have ahead of me! Lovers Chocolate Raspberry Quinoa Cake Gluten free, Vegan, Dairy free When’s the last time you had a slice of cake that was 1 full serving of protein? Ingredients Icing: Cake: Garnish: Potato Gnocchi (Gluten-Free with Dairy-Free option) Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.”
From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises. In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free.
As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like and others. View all articles by Jules Shepard Ingredients: Gnocchi Ingredients:1 lb. Form the potato mixture into a mound and make a well in the center. Potato's gnocchi - an italian recipe made in a gluten free way! Gnocchi someone knows them? Gnocchi are one of the most popular preparations around the world as it is a very simple and hearty dish that is suitable for any kind of seasoning.Plate of ancient origins, the dumplings can be prepared with different flours: wheat flour, rice, flour, potatoes, bread, potatoes or vegetables.Of course, today as in antiquity, the most common variety is appreciated and potato gnocchi, although there are many other varieties: with the semolina, corn flour and other ingredients according to local tradition .We can define the dumplings like small pieces of dough, usually round in shape, which are boiled in water or broth and then served with various sauces.
Properties From a nutritional standpoint potatoes are mainly known for its high carbohydrate content. A small but significant part of such starch in potatoes is resistant to enzymes in the stomach and small intestine, so as to reach the large intestine virtually intact. Ingredients for 5 persons: - 200 g of flour; Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap - Nicole Hunn.