Saturday, June 30, 2012

Ice freeze pops - Dye Free Corn Free Gluten Free

Strawberry Lemonade Flavored Ice

Who doesn't remember growing up with those
 plastic brightly colored, rainbow wands of flavored ice!

But you know that when you pick up one of those flavored iced treats, that they are most certainly laden with dyes and corn syrup.  With temperatures running high and wanting an ice pop that would be healthier, I was off to the kitchen to make a dye free, corn free version.  How hard can it be right?  It's flavored ice!

This recipe is so simple with only two ingredients, so be sure to experiment.  Use juice that contains no additives, preservatives, or dyes.  I love blueberry pomegrante juice by POM as well as Strawberry Lemonade by Trader Joe's.  Pineapple juice with a little coconut milk would be a wonderful tropical treat!  The combinations are limitless!

Grab that blender, imagination, and make up some up exotic names to go with those refreshing magical wands you are about to make!

You will need a FoodSaver or something of the sort to make these look like the real thing.  
 If don't have a Food Saver, try them in a push pop mold.

Ingredients:
2 cups of ice
1 cup favorite juice


 
Directions:

In blender, place ice and juice.  
Blend on high until it is smooth like a slushy.
As you can see below, I will need to run it a little longer
next time to get rid of those little chunks.


Pour into your pre-made Food Saver sleeves (see below
how to make these before you start making
the ice slush) or pour into a mold.


Freeze until solid.



How to make the sleeves from your Food Saver Bags:

*Making the sleeves first will prevent the ice from melting
in your slushy before you can get them into your bags and sealed.

Cut a strip as wide as you want your pop to be.  
This one ended up being kind of skinny.
Remember to allow room to seal the sides.

Seal the one edge.


Turn it around and seal the other edge.


Now the tube is totally enclosed.


Cut the end off.  Creating a tube to be filled.


Once they are filled, seal the end.


It is easier to seal these if you let it hang over the
 side of your counter while sealing the pouch.






Monday, June 18, 2012

Gluten Free Crumble

When I am to lazy to make a pie crust, I like to make a quick crumble.  
This is never more true than in the summer when I buy more than I have time.

Here is one of my favorite crumble toppings for almost any pie:
1/4 cup brown sugar
1/8 tsp salt

In a bowl add flour and salt.  Mix until combined. 
 Cut in the shortening with the tines of a fork until it looks like peebles.  
Cut in brown sugar.


Toss on your favorite pie filling.
Bake according to your pie's instructions.  
When it is done grab a big spoonful, top with ice cream and enjoy!

Sunday, June 17, 2012

Happy Father's Day

I wouldn't be any where with my father!

Happy Father's Day!

Wednesday, June 13, 2012

Blueberry Pecan Bread - Gluten, Dairy, Soy, Rice, and Egg Free


I grew up with this bread.  My mother would make it on special occasions, but she made it with cranberries and walnuts.  I loved the bread, but the cranberries were always to tart for me as a kid.  Now as an adult, I love cranberries and will eat them in any treat.  
And so it passes on, my kids find the cranberries to tart.  Serves me right I guess.  Now, I make this family recipe with blueberries and pecans and we all enjoy!

For this recipe I use Cybele's GF bread flour mix because it is rice free.  This bread is made with sorghum and millet.  It makes the bread more tender and a bit more crumbly on the outside.  Because I like the taste so much but not the crumbly clean up, I cut generous slices that are about 1 to 1-1/2 inches thick and it holds together nicely. 

The secret to this loaf is the pineapple juice instead of the orange juice that is usually used in the cranberry recipe.

Ingredients:
1-1/4 tsp xanthan or guar gum
1 tsp salt
1 tsp baking soda
3/4 cup sugar
1 Ener G egg replacer made according to package
1/3 cup pineapple juice
3 Tbsp white vinegar, apple cider, or rice vinegar
water
1/4 cup extra light virgin olive oil
1 cup frozen blueberries
1 cup chopped pecans

Directions:
Preheat oven to 350˚F.
In a bowl mix together flour, guar gum, salt, baking soda, and sugar.
In a glass measuring cup place 3 Tbsp vinegar, and add enough water to make 2/3 cup.

Pour vinegar mixture, oil, pineapple juice, and Ener G egg into the flour mixture.

Beat for 1 minute. The batter will thin.

Add in blueberries and pecans.

Stir. 
Pour into a loaf pan.

Bake for 40 -50 minutes or until a toothpick inserted into the center of bread comes clean.
Let cool in the pan for 10 minutes, then transfer to a cooling rack. 

Cook's note:
I made this also with Better Batter Flour, and where as it turns out alright, I preferred the earthy taste from the sorghum and millet.  My kids liked it both ways.  So, I am sure that it is a matter of preference. 
With Better Batter, the batter was thicker as you can see here.

And it bakes up like so...



I also made this nightshade free by substituting the potato starch in Cybele's blend with tapioca starch, or you could use arrowroot.  I also replaced the Ener G egg replace with 1/4 cup of canned pumpkin.  It worked out just the same with the exception that it took on an orangish tint.

Saturday, June 9, 2012

Gluten Free Pie Parfaits

Tis the season of farmer's markets and road side stands, and I just can't resist buying those perfectly ripe jewel toned fruits.  I momentarily forget that I have several blueberry bushes in my own garden, that is until I get home and forgot that I had to water the bush.  There is just something about the buzz of the markets and the beautiful display of fruit that it calls to me to spend money... "Buy me!" those little fruits cry out.    And I do! Oh and I do!

All the way home I dream of what I am going to make... smoothies... bread... oh and don't forget, PIE!   Today I left that vanilla cubed cake behind and opted to make pie parfaits instead.

This recipe uses your favorite pie, layered with dairy free ice cream and tops it off with cookie crumbles.  It is great if you want to serve it in buffet fashion with different types of pies, ice cream, and cookies so that guests can mix and match.  Place them in fun glasses or jelly jars and you are set!


I made a blueberry strawberry pie.

Place a slice of pie in the bottom of your cup and press it down in there.
Add a layer of your favorite dairy free vanilla icecream.

Add another layer of pie and ice cream.  They top off with your favorite cookie that you crumbled.
I made a batch of snickerdoodles for my cookie topping.

The cinnamon sugar makes the perfect topping for this combo. 


Here are some of my favorite pie recipes:

These were sooooooo good!!!!!


Friday, June 8, 2012

No Flour Peanut Butter Cookies - Gluten Free, Dairy Free, Egg Free

This cookie is not only quick and easy, using only 5 ingredients 
but it has no flour and takes no time to make!
What could be better?  You can avoid all sorts of allergies if you bypass the flour ingredient!  
  I found this recipe in a Woman's Day magazine and changed it to make it egg free.  
It is a great recipe!  

Ingredients:
1 cup chunky or creamy peanut butter
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup canned pumpkin
3/4 tsp baking soda

Directions:
Preheat oven to 350˚F.  
Using an electric mixer or stand mixer place all ingredients in the bowl.

Beat all the ingredients until well mixed.

Drop by teaspoons for button sized cookies or by tablespoons for full size cookies onto a parchment lined cookie sheet.  Flatten the cookies slightly.


Bake for about 8-10 minutes or until lightly brown around the edges.  
Let cool on the cookie sheet for 5 minutes then transfer to a cooling rack. 

Cook's Note:
I made a second batch using sunflower butter for my kids that are allergic to peanuts.  
I added chocolate chunks to this batch.  They were just as scrumptious as the peanut butter cookies!

Sunday, June 3, 2012

Win a King Arthur Flour Gluten Free Pan



If you want to win a free King Arthur Pan
 leave a comment below about what you would bake in this wonderful pan.  
I will be picking a winner Friday, June 8, 2012.  
Be sure to check back to see if you won!

This pan is waiting for you to fill her up!


P.S.  this offer is limited to those in the United States.

King Arthur Flour Gluten Free Pan

King Arthur Flour has a pan that 9"x4"x4" that is advertises:
Taller, narrower 9” x 4” x 4”-deep pan is ideal for gluten-free yeast loaves, which require more support as they rise and bake. The extra-tall sides on this pan offer that added support, creating a beautifully shaped loaf, ideal for sandwiches.

I thought well, okay that all makes sense, right.  Time to put it to the test.  
I made my tried and true loaf of bread that I make every morning.




The bread turned out beautiful!  
The loaves were taller and the pan produced a nice crusty outside.
After letting it cool on the wire racks.  I sliced the bread ...
Ooooh, it was perfect!

Next, I wanted to try some other breads.  I baked gluten free pound cake.

It had that beautiful crispy crust.  It was yum! 
(I divided the batter between two pans to get a shorter loaf.)

I also made blueberry pecan bread.
This time I placed all of the batter in the pan.
The loaf was higher and it baked up moist and delicious.  

KAF also posted this about this pan:
  • The unique corrugated surface provides air circulation all around, for better browning, more even baking, and perfect release.


My loaves came out easily and the baking was even.
This pan was truly wonderful!
I loved this pan so much that I bought three pans!  
For the loads of baking that I do, these pan produced great results.

If your are interested in this pan, they are running a special now, 
that if you order three you get 20% off!
Check it out King Arthur 9x4x4 pan


I give this pan a thumbs up!