Saturday, November 5, 2011

Gluten Free Orange Cranberry Bread


Definitely a keeper- definitely!! I am munching on this moist and 'just enough' sweet bread as I type. I just might make this for Thanksgiving- maybe for our Thanksgiving breakfast. Our family of four (ok, ok, it was mostly my husband and I) went through an entire loaf in less than 24 hours! It's just that good!
  • 3 cups Bob's Red Mill GF flour mix plus 2 tsps xanthan gum
  • 2 organic eggs
  • 1 pint fresh cranberries (organic if possible) or 2 cups defrosted frozen cranberries, chopped- or you can pulse it your blender or food processor for a few seconds
  • 1/2 cup unsweetened coconut milk
  • 3/4 cup orange juice
  • 1 cup xylitol, mixed with 2 tsps molasses (to make a 'brown sugar')
  • 1/2 cup grapeseed oil
  • 1 tablespoon orange zest or 1 tablespoon lemon zest
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon clove
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350°F Grease 2 loaf pans.
  2. Beat eggs and xylitol mix with electric beater or mixer (or fork if you are lazy like me). Add oil, milk, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices xanthan gum and flour. Mix until combined.
  3. Gently fold in chopped cranberries. Pour into loaf pans and smooth the top of the loaf with a rubber spatula. Bake for about 1 hour.
  4. Allow to cool slightly in loaf pan before inverting onto cooling rack.
Delicious fresh from the oven with a little organic butter or coconut oil melted on top!

Thursday, November 3, 2011

Gluten Free Peach Cobbler

SO yummy! Yum yum yum yummy!

1 cup flour blend (I used 3/4 cup Bob's Red Mill GF flour mix and 1/4 cup oat bran flour)
1/2 cup xylitol
1 tsp. baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup cold butter or coconut oil
1 lrg egg
1 tsp vanilla
1/3 cup buttermilk
1 tsp xylitol
2 tbsp tapioca starch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1 tsp pure almond extract
grease 11x 7 pan or an 8 inch square pan or double recipe for a 9x13 pan.

In lrg.bowl combine 3cups sliced ,skinned fresh peaches& a tbsp xylitol. Let stand 30 min.. Drain.(well)
Combine 1/2 c. xylitol, 2tbsp tapioca starch & 1/4 tsp of each, cinnamon, nutmeg, & salt. Toss with well drained peaches.Add 1 tsp almond extract. Place in prepared pan.
Add cobbler topping:
Comine dry ingredients, cut in butter. Whisk together buttermilk,egg & vanila. Stir into dry ingredients just until mixed. Drop by tbsps on filling. It will spread out while it bakes. Sprinkle with xylitol.  Bake in middle of oven from 35-40 min until browned at 375 degrees.


Pineapple Chicken Wraps

This recipe is from Poor Girl Eats Well.

4-6 leaves of your favorite lettuce

1 1/2 c cooked organic chicken breasts or thighs, shredded

3/4 c pineapple, chopped into ½” pieces

2 serrano peppers, seeded, deveined, and finely chopped (optional)

Small bunch fresh cilantro, chopped

1/3 medium red onion, thinly sliced

1/4 c rice vinegar

1/4 c San J Tamari wheat free soy sauce (this is fermented and good for you!)

2 T raw honey



Rinse the lettuce and pat dry. To prepare the dressing, combine the rice vinegar, soy sauce and honey together in a bowl. Whisk vigorously until completely combined and set aside. In a large bowl combine the shredded chicken, pineapple, serranos, onion, and cilantro. Add about 3/4 of the dressing and toss together well. Assemble your wraps by spooning a generous amount of the chicken & pineapple mixture. Drizzle the tops of each with a little more dressing, roll 'em up, and enjoy! Or, you can eat them as a salad like we did! :)



Basil Broccoli Pasta


1 bag Rice pasta cooked according to package
2 heads of fresh broccoli or 1 bag frozen broccoli
1 onion, chopped
1 cup fresh basil leaves
4 tbsps minced garlic
1 package organic chicken thighs
grapeseed oil
1 tsp sea salt
1 tsp pepper
Saute onion and garlic in about 2 tbsps grapeseed oil. Add chicken and cook until just done. Then add broccoli (chopped), pasta (cooked), salt, pepper, and mix. Cook until heated through. Drizzle with extra oil, if desired.


 If you can have dairy, you can also sprinkle with parmesan cheese.