gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Dried Apricot and Almond Butter Granola Bars
Dried Apricot and Almond Butter Granola Bars
*Preheat oven to 325 degrees (I use convection)
2 3/4 Cups Gluten Free Old Fashioned Rolled Oats
1 Cup Dried Apricots, snipped
1/3 Cup Dry Roasted Pumpkin Seeds
1 Cup Raw Almond Butter (no sugar, salt added just almonds)
1/2 Cup Light Agave Nectar
1 1/2 Tablespoons Pure Coconut Oil, melted
1 Egg
Pinch of Kosher Salt
8 oz. of 72% Dark Chocolate, melted (after bars have cooled)
Mix all ingredients together until thoroughly combined. Line and 8×8 baking dish with parchment paper so that it also comes up the sides. Scoop mixture into baking dish. With another small piece of parchment, press mixture firmly into dish. Bake for 20-25 minutes or until set and top begins to turn golden. Allow to cool almost completely. Remove bars with parchment from dish. Score first, then go over them again and cut. Place on wire rack to cool completely. Melt chocolate in a double boiler until smooth. Dip bottoms of bars in chocolate and replace on cooling rack chocolate side up to set. This was a messy job and pieces of the granola fell off into the chocolate. When I make them again, I will probably just drizzle the chocolate over the top of the bars. If you decide to drizzle, then I would cut the chocolate amount to 4 ounces, depending on how much chocolate you want on the bars.
Frosted Banana Love Bites
Frosted Banana Love Bites
Pre-heat oven to 325° and oil 2 non-stick mini bundt pans, set aside.
3 Very Ripe Bananas
1/3 Cup Olive Oil
2/3 Cup Packed Brown Sugar
2 Large Eggs
1 tsp. Pure Vanilla
1 3/4 Cups Bob’s Red Mill All Purpose GF Baking Flour
2 tsp. Baking Powder
1 1/4 tsp. Cinnamon
1 tsp. Xanthan Gum
1/2 tsp. Kosher Salt
In a mixer, add the oil, brown sugar, eggs, vanilla, baking powder, cinnamon, salt, and bananas. Mix on medium until ingredients are combined and bananas are broken up, about 30 seconds. Turn mixer off, scrape down sides, and add flour and xanthan gum. Mix on stir setting until combined. About 40 seconds. Spoon into prepared bundt pans. I filled them about 3/4 full. It made about 14 miniature bundt cakes.
Bake in preheated oven for about 12 minutes. Do not overcook as banana bread dries out very easily. Remove from pans and cool on wire rack.
Cinnamon Sugar Drizzle
About 1/4 Cup Dairy Free Butter
About 3 Cups Powdered Sugar
About 1/2 teaspoon Ground Cinnamon
About 1 teaspoon Pure Almond Extract
Almond Milk
Melt the butter in the microwave. Add sugar, cinnamon, and almond extract. Stir to combine. Thin with almond milk to create a thick drizzling consistency. Whisk to remove any lumps. Drizzle over cakes and allow to set.
Individual Chicken Pot Pies
Individual Chicken Pot Pies
1 Full Batch of Gluten Free Pie Dough
About 4 1/2 Cups Gluten Free, Organic, Chicken Stock
2 Bay Leaves
A Sprinkle of Whole Peppercorns
About 4 Tablespoons Dairy Free Butter
About 2 Tablespoons Mama’s All Almond All Purpose Blend Flour
About 1/4 Cup Dairy Free Milk
Kosher Salt & Freshly Ground Pepper
About 6 Baby Organic Yukon Gold Potatoes, cubed
1 Medium Organic Onion, diced
2 Organic Ribs of Celery, sliced down the middle and diced
4 Cloves of Organic Garlic, minced
About 1 Tablespoon Organic Sage leaves, chopped
About 1 1/2 Tablespoons Organic Thyme, chopped
About 1/2 Tablespoon Organic Rosemary, chopped
About 3 1/2 Cups Cooked Organic Chicken, cubed
1 Small Bag of Organic Frozen Vegetables (mine had corn, peas, carrots, & green beans)
1 egg, whisked to brush over top crust
Preheat oven to 350 degrees.
This recipe makes 4 somewhat large, individual pot pies, or 1 regular size pot pie in about a 9″ pie plate.
1. Roll out pie dough and line each individual dish. Trim tops and pinch to crimp the sides to the dishes.
2. Line with parchment and fill with beans to weigh down dough and keep it from shrinking.
3. Place dishes on baking sheet and bake for 25 minutes. Remove beans and parchment, bake for another 10 minutes until crust begins to turn golden. Remove from oven and set aside. Leave the oven on.
4. Combine the chicken stock, bay leaves, and peppercorns in a medium saucepan and bring to a boil. Remove from heat, cover, and let it infuse for at least 5 minutes. Strain the peppercorns and bay leaves and set the stock aside.
5. Melt 2 Tablespoons of the dairy free butter in a medium saucepan on medium-high heat. Whisk in the almond flour and cook until the mixture bubbles, whisking the entire time. Continue cooking, whisking the entire time for about another 2 minutes. It will seize, and then spread out again and turn golden. This goes rather quickly and be careful, you don’t want to burn the rue.
6. Slowly whisk in the infused chicken stock, whisking constantly until it thickens. Add the non dairy creamer and season to taste with plenty of kosher salt and ground pepper. Remove from heat and set aside.
7. Place a steam basket in a large pan that can be covered and add the cubed potatoes. Steam until potatoes are tender. Remove from heat and set aside.
8. Melt the remaining 2 Tablespoons (maybe a little more) of dairy free butter in a large skillet. Add the diced onions and celery. Saute until onions and celery are tender but slightly aldente, add the chopped garlic. Saute for about 5 minutes. Add the frozen vegetables and cook until heated through.
9. Add the chopped herbs, cooked chicken, and potatoes. Cook until heated through. Remove from heat and set aside.
10. On a floured surface, roll out pie dough for the top crusts. Cut, set aside.
11. Add the thickened stock to the chicken, vegetable, and potato mixture, stir to combine. Taste and season.
12. Fill each individual dish all the way to the top with the mixture. I didn’t have any remaining when I was finished. I used individual, over-sized, ramekins.
13. Cover the top of each dish with pie dough. Trim edges and press down around each dish to seal.
14. Make 2-3 large slits across the top of each dish so that the pies don’t leak through the top dough. They will leak a little around the sides, you just don’t want them leaking on the top because it ruins the pretty look of the pie.
15. Brush the whisked egg over the top of each dish and place them on a baking sheet.
16. Bake for about 40 minutes until the insides are bubbling vigorously and the crust is dry to the touch and golden. Remove from the oven and allow to sit for 5-10 minutes before serving.
Chocolate Chunk Cookies
They are very lightly crisp on the outside, and gooey and soft in the middle.
Chocolate Chunk Cookies
This recipe has been adapted from an Scharfen Berger chocolate recipe.
2 1/2 Cups Mama’s All Purpose Almond Flour
1 teaspoon Baking Soda
1 1/2 teaspoons Xanthan Gum
1 teaspoon Kosher Salt
3/4 Cup Dairy Free Butter (I use Soy Free Earth Balance)
1 Cup Dark Brown Sugar, packed
3/4 Cup Granulated Sugar
2 Large Eggs
1 1/2 teaspoons Pure Vanilla Extract
1 1/4 Cups Dark Chocolate, roughly chopped (at least 72% and dairy free)
*Preheat oven to 350 degrees ( I use a convection oven)
Line two baking sheets with parchment paper and set aside. Measure the flour, baking soda, xanthan gum, and salt into a large bowl and whisk to combine.
In the bowl of a heavy-duty mixer, cream the butter and sugars until creamy, about 2 minutes. Scrape down bowl and add the eggs and vanilla. Blend well and scrape down sides.
With mixer on low, add the flour mixture and beat just until fully incorporated, scrape down bowl and add chocolate chunks. Mix until fully incorporated into dough, about 20-30 seconds.
Drop rounded Tablespoons of the dough onto the baking sheets about 2 inches apart (I did 6 per sheet) and bake for 13-15 minutes. Do not over bake, as they will become too crisp and you will not have the soft middle. Cool on wire racks and store at room temperature in airtight container.
Sweet Potato Pitas
Sweet Potato Pitas
1 1/3 Cups Sorghum Flour
1/3 Cup Brown Rice Flour (she used teff)
1/3 Cup Potato Starch (she used corn starch)
1 teaspoon Xanthan Gum (she used 2)
1 teaspoon Kosher Salt (she used table salt)
2 teaspoons yeast (she used 1)
1 teaspoon Agave Nectar (she used honey)
1/4 Cup Olive Oil
1 Egg
1/2 Cup Warm Water
1 Cup Sweet Potato Puree (she made hers, mine came from a can…but it was organic!)
Preheat oven to 350 degrees – makes 6 pitas
Place all of the wet ingredients plus the yeast in a large glass bowl and whisk. Set aside. Measure all of the dry ingredients in another bowl and whisk. Set aside.
Line two baking sheets with parchment, set aside.
Add the wet ingredients to the dry ingredients and mix until fully incorporated.
Place 3-4 mounds of mixture per baking sheet, dampen hands, and pat out to about a 5 inch circle. I made three 5″ and three 6 1/2″ circles. Sprinkle with sesame seeds or olive oil and garlic, herbs…whatever you like.
Cover lightly with oiled plastic and allow to rest in a warm place for 35 minutes.
Bake for 20-25 minutes or until edges just begin to turn golden. (I use a convection oven, a conventional oven may take a little longer.)
When they are done, remove from the oven and cool completely on wire racks. Do not leave them on the parchment as the parchment paper holds moisture.
Once they’ve cooled completely, use a very sharp and long knife to carefully slit through almost through the other side, creating a pocket to fill with your favorite things.
Italian Flatbread
Italian Flatbread
*Preheat oven to 375 degrees for conventional, 350 for convection
1/3 Cup Sorghum Flour
1/4 Cup Brown Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Potato Starch (not potato flour)
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt (my new favorite salt!)
1 teaspoon Xanthan Gum
2 Eggs
1 Tablespoon Sugar
2 Tablespoons Dairy Free Butter, melted
1/2 Cup Dairy Free Plain Yogurt
2 Tablespoons Water
1 Tablespoon Apple Cider Vinegar
1 Heaping Teaspoon Chopped Garlic
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 teaspoon Fresh Rosemary, snipped
A Healthy Pinch of Kosher Salt
2 Tablespoons Olive Oil
Dairy Free Parmesan
Line a baking sheet with parchment paper and set aside. In a large bowl, whisk the flours, baking powder, baking soda, salt, and xanthan gum. Set aside.
In a medium bowl, mix the eggs and sugar together until the mixture is a lemon color.
Add the yogurt, water, vinegar, and stir. Slowly add the melted butter whisking quickly.
Slowly fold the flour mixture into the egg mixture.
The batter will be sticky.
Divide the batter in half placing each mound on opposite sides of the lined baking sheet.
In a small bowl, add the garlic, basil, oregano, rosemary, kosher salt, and olive oil and mix.
With damp hands (you may have to dampen them more than once), pat each flour mixture into a hamburger shaped mound. About 6 inches wide, brush with the olive oil mixture and sprinkle with dairy free parmesan.
Place the dough in a preheated oven and bake for 20-25 minutes (convection). If it begins to brown too quickly cover lightly with foil. The bread is done when it springs back when touched in the middle and is golden. Cool on rack.
Easy Tomato Salad with Sheep’s Milk Cheese and Fresh Basil
Tomato Salad with Sheep’s Milk Cheese and Fresh Basil
Organic Cherry Tomatoes (variety)
Sheep’s Milk Cheese
Fresh Basil
Olive Oil
White Balsamic
Sea Salt & Freshly Ground Pepper
Slice some of the larger tomatoes in half. Tear a couple of basil leaves into small pieces, drizzle with olive oil and white balsamic, season with sea salt & pepper. Stir to combine. Crumble the sheep’s milk cheese and fold into the tomato mixture.
Peanut Butter, Pretzel, & Cherry Chocolate Clusters
Peanut Butter, Pretzel, & Cherry Chocolate Clusters
16 oz Dairy Free Semi-Sweet Chocolate
About 1 Cup Crushed Gluten Free Pretzels
1/2 Jar Organic Crunchy Peanut Butter
Dried Cherries (about 1/4 of a bag)
Paper Candy Cups
Line up the candy cups on a baking sheet. The baking sheet will be helpful when moving them outside or to your fridge to set.
Melt chocolate on medium low in a double boiler or fill a medium pan 1/3 with water and set a glass bowl on top. Once chocolate has melted completely, stir in peanut butter but not too much. You want it to be swirled throughout the chocolate. Gently fold in crushed pretzels, folding only until incorporated.
With a small spoon, fill candy cups just below the edge, about 3/4. Top with three cherries each.
Refrigerate chocolates for 20 minutes or until completely set up. Don’t leave them too long or the oils will separate and the chocolate will become cloudy.
Clementine Buttercream Cupcakes
Clementine Buttercream Cupcakes
1 15oz. Box Betty Crocker Gluten Free Yellow Cake Mix
1/2 Cup Dairy Free Butter
2/3 Cup Water
3 Eggs
2 teaspoon Pure Orange Extract
Rind of 3 Clementines
3/4 Cup Dairy Free Butter
3 1/2 Cups Powdered Sugar
1/2 teaspoon Kosher Salt
2 teaspoons Pure Orange Extract
Rind of 2 Clementines
2 Tablespoons Non-Dairy Creamer
Preheat oven to 350 degrees for conventional 325 degrees for convection (I use convection)
For The Cake Batter:
Cream butter in a mixer on medium, scraping down once, until light and fluffy. With the mixer on medium, add the eggs one at a time until fully incorporated. Add the cake mix, 2 teaspoons extract, rind of 3 clementines, and water. Mix on low for 30 seconds, scrape down bowl. Mix on medium for 2 minutes, scraping bowl at the 1 minute mark.
Line 12 muffin tins with paper and fill each muffin cup 3/4 of the way.
Bake in pre-heated oven for 19 minutes (convection) or until the middles are just done. Remove from oven and allow to cool completely before frosting on wire rack.
For The Buttercream:
Cream butter in a mixer on medium, scraping down sides once, until light and fluffy. Turn off mixer and add the powdered sugar, salt, rind of 2 clementines, and 2 teaspoons extract. Mix until it comes together, it will be lumpy.
Slowly add the creamer 1 teaspoon at a time while the mixer is on medium. Once all of the creamer has been added, mix for 1 minute.
Frost or pipe.
I piped mine, sprinkled with yellow sugar and topped with an orange chocolate that I made with leftover chocolate from my Orange & Sea Salt Chocolates recipe.
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