Gluten Free Mom Certified Cookbook Review and Giveaway

May 11, 2013 By

 

Gluten Free Mom Certified Cookbook

 

 

 

 

 

 

 

 

 

 

If you are on a special diet you know how hard it can be to come up with a daily menu. You certainly can’t leave eating to chance. You can’t go to just any restaurant and you have to always be prepared. So when a recipe book comes out that is simple to use, offers easy, fast and delicious meals, then you just have to try it.

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Tiffany Hinton created this wonderful recipe book containing over 60 gluten free recipes. Each recipe offers dairy free options too. I love that since we are usually dairy free too. The book, with foreword by Carol Sherby, offers everything from breads and cookies to entrees like loaded chili and sausage and peppers.

As I was looking through the book I really was excited to see a steak fajita recipe.  We tried it out the other Saturday and served it with homemade guacamole and handmade corn tortillas. It was a big hit. I did substitute the rib eye the recipe called for with a flank steak we had on hand. There is a recipe for Strawberry Lemonade Cake that just sounds amazing and I would love to have that for Mother’s Day. I adore anything lemon or lime. I also really want to try making her French Onion Burgers. They sound extremely moist and delicious.

I would love to see Tiffany’s take on additional entree and breakfast items. For me, breakfast is always the hardest since the boys aren’t that interested in traditional breakfast meals.

I was lucky and Tiffany sent me both the electronic and paperback versions of the book. I know I will be pulling this book out for all her wonderful treats. I will be making her Orange Melt Aways as soon as possible.

Want the book? You can purchase it here. Follow her on Facebook. And check out her blog.

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Paleo Chocolate Coconut Milk Panna Cotta

May 9, 2013 By

 

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you probably know by now, I love desserts.  I like to bake desserts, to make desserts and especially to eat desserts. Hence why I am also on Weight Watchers – trying to lose all these desserts! But we are also trying to live a healthier lifestyle – whatever that is supposed to mean anymore. I don’t really know. I no longer try to label us. I guess if  you have to give us a name or label, then we probably follow the Weston A. Price Foundation principles of eating more than any other. But we also dabble in the Paleo or Primal lifestyle, so whenever I cook or bake I try to make it as REAL as possible with the least amount of “junk”.

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My boys LOVE having dessert and even though we don’t have it daily, I don like to have it for them on the weekends. Especially when I have time to make something yummy and delicious and of course HOMEMADE. This time I decided to make Paleo Chocolate Coconut Milk Panna Cotta. The boys gave it a bazillion thumbs up, especially on the batch I made with less gelatin. They seemed to prefer it a little softer. So when you read the recipe below you will see it calls for 2.5 to 3 teaspoons of gelatin. My boys liked it with the 2.5 teaspoons better than the one with the 3 teaspoons. It is really up to your preference. I hope you enjoy my Paleo Chocolate Coconut Milk Panna Cotta and let me know which way you prefer yours.

Paleo Chocolate Coconut Milk Panna Cotta Recipe

3 cups Coconut Milk
1/3 cup Pure Organic Maple Syrup
2.5 to 3 teaspoons Unflavored Gelatin
3 to 5 tablespoons Cocoa Powder
dash of sea salt

In a medium Stainless Steel Sauce Pan combine the coconut milk and maple syrup.

Sprinkle the gelatin over the coconut milk mixture and allow it to bloom for a moment.

Turn the heat to medium and add the cocoa powder and salt.
Stir constantly to combine the ingredients and bring the mixture to a scald.

Do not let the mixture boil, but allow small bubbles to begin to form around the edge of the pan.

Pour through a strainer to remove any cocoa powder that did not dissolve.

Pour mixture into ramekins, coffee cups or mold and refrigerate for several hours to allow it to set.

Serve in containers or unmold for presentation.

 

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Strawberry Vanilla Brown Sugar Jam Recipe

May 2, 2013 By

 

Strawberry vanilla bean brown sugar jam-1-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is a recipe that comes from necessity. I had a bunch of strawberries that were turning and I needed to do something with them. Larry suggested that I turn them into jam. I pulled out my Ball Complete Book of Home Preserving and found a recipe for strawberry jam. It has a variation that suggested using vanilla bean. Luckily I had some vanilla beans around so I decided this would make a lovely addition. As I began to get everything together I realized that I was almost out of sugar. I couldn’t find anything in the Ball Complete Book of Home Preserving talking about substitutes for sugar, at least nothing I was OK with. So I did a quick search on line to see if you could use brown sugar in jam. I had plenty of that on hand. I found a recipe that mentioned using brown sugar with blueberries so I figured I’d give it a go and that is how I came up with this recipe.

5.0 from 9 reviews
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Strawberry Vanilla Brown Sugar Jam Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 7 jars
 
Ingredients
  • 7 cups of washed, hulled and mashed strawberries
  • 2 cups white sugar
  • 4 cups brown sugar
  • 6 tablespoons or 1 package pectin
  • 2 tablespoons butter
  • 1 vanilla bean, split
Instructions
  1. Prepare your water canner or large pot filled with water and brought to a boil.
  2. Warm your canning jar.
  3. Have your lids and rings ready.
  4. Have your canning funnel ready.
  5. In an large pot add the strawberries and pectin, mix, add vanilla bean and bring to a boil.
  6. Add sugars all at once, add butter and return to a boil.
  7. Once the mixture reaches a boil that can not be stirred down cook for 1 minute longer.
  8. Quickly fill jars, screw on tops and process in water bath for 10 minutes or per your canners instructions.
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This makes the perfect jam for fresh bread, is delicious over vanilla ice cream and it makes every peanut butter and jelly sandwich special. My boys love it and ask for it on their toast for breakfast. It is also perfect as a gift.

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Gluten Free Carrot Cake

April 12, 2013 By

For this past Easter I decided to make a gluten free carrot cake. I adore a moist cake and carrot cakes never fail to provide a delicious end to any meal. My favorite carrot cake is full of coconut, pineapple, walnuts and cinnamon. I wanted to recreate that with a gluten free cake, so I of course opted to use King Arthur Gluten Free Flour. To me, this makes the best cakes. We have found that if we take very simple precautions our cake will stay moist and delicious for days, unlike most other cakes made with someone else’s flour blends.

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5.0 from 9 reviews
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Gluten Free Carrot Cake Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 cups King Arthur gluten free flour mix
  • 1½ teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 cups granulated sugar
  • 1½ cups vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated peeled carrots
  • 1 can crushed pineapple, drained
  • 1 cup chopped walnuts
  • 1 cup shredded unsweetened coconut
Instructions
  1. Preheat oven to 350 degrees
  2. Butter two 8-inch round cake pans and cut parchment paper rounds to fit the bottom of pans.
  3. Butter the parchment rounds and set pans aside.
  4. In a separate bowl combine gluten-free flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. To the bowl of your mixer add sugar, oil, eggs and vanilla, and beat until creamy.
  6. Add ⅓ of the flour mixture, and combine.
  7. Repeat until all flour mixture has been combines and beat at medium-low speed for 1 minute.
  8. Fold in carrots, pineapple ,walnuts, and coconut with a spatula.
  9. Mixture will be very thick.
  10. Divide mixture evenly between the two cake pans.
  11. Bake for 45 to 50 minutes.
  12. Do not over bake as cake can become dry.
  13. Remove from oven when toothpick inserted into center of cake comes out clean.
  14. Allow cakes to cool in pans for 10 minutes, then invert onto cooling rack.
  15. Cool cakes completely before frosting with cream cheese frosting.
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