tag:blogger.com,1999:blog-8144982697874465462024-02-19T01:45:56.510-05:00My Gluten Free BlogJillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-814498269787446546.post-45353899497447340262016-10-08T09:59:00.003-04:002016-10-08T09:59:50.150-04:00Gluten Free Banana Bread<span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">**I'm sharing this blog post that originally went up on My THEPUREOIL blog, but since it's totally gluten free and applies for my Gluten free readers as well, I'll share the recipe part here. To the see the full post with more pictures you can head to the original post <a href="http://thepureoil.blogspot.ca/2016/10/lets-bake-some-banana-bread.html">HERE</a> at <a href="http://thepureoil.blogspot.ca/">thepureoil.blogspot.ca</a></span><br />
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<span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">Today was a good day to heat up the oven and bake up some Gluten Free banana Bread. </span><br />
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I decided to stray a bit from recipes of the past and play with an attempt at making it just a wee bit healthier. </div>
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<img border="0" class="bloggoimg" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlc_AlmvGjCrNndy-Eznh3uPQ7_nw3imkIqqbSrWX-OiVieUOAeP6T2HEl168EaVTFhDHbdOyjounepbH_U3NEsu6Uv29n9K2WYTxS53qa5V6gGlKyjbkiv2oZDC6g9Ubg8r4afpuKYCS/I/photo_11150.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" width="640" /></div>
<br />This is the result. It's yummy!</div>
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<br />Now, let's have a look at the health-ified ingredients, and the new recipe!<br /><br /><br />Ingredients:<br />*1 1/2 cups gluten free flour blend <span style="font-size: xx-small;">(with xanthan gum already in it. Otherwise, add 1/2 tsp xanthan gum as well)</span><br />1 tsp. baking soda<br />1/2 tsp of pink Himalayan salt<br /><br />2 large bananas<br />2/3 cup cottage cheese<br />1/4 cup milk (dairy or non-dairy)<br />1 tsp apple cider vinegar<br />1 cup raw cane sugar<br />2 large eggs<br />1 tsp. vanilla extract<br />1/4 cup coconut oil<br /><br /><u>Optional</u><br />Hand full of certified gluten free rolled oats<br />Hand full of chocolate chips (gluten free of course!)<br /><br /><br />Directions:<br /><br />Mix the first three ingredients in a large bowl with a whisk.<br /><br />Put everything in the bottom block of ingredients into the blender and blend until smooth.<br /><br />Pour the contents of the blender over the dry ingredients and incorporate it. Then add the optional oats and chocolate chips if you elect to use them, then pour into prepared pans.<br /><br />(This one recipe made the two small loaves and the one large loaf)<br /><br />Bake in a pre-heated 350 degree oven for approximately 25 minutes for smaller loaves, and 45-50 minutes for large loaf.<br /><br />*I use Selections brand Gluten Free flour blend that I buy in Canada at Food Basics. It's generally $5 per kilo, and I have found it to work well for quick breads. It does have xanthan gum already blended in. You can also find Selections brand at Metro here in Canada. If you have a favourite blend, try it in the recipe and tell us about it!<br /><br /><br />**This would also make fantastic muffins, and would likely take about 20 minutes for regular sized muffins to bake.<br /><br />This turned out delicious, and now the wheels are really turning for me on how to incorporate other healthy harvest goodies in quick breads and muffins. I will hopefully play some more this Thanksgiving weekend and share my results!</div>
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Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-25696279646080023142015-01-23T12:41:00.001-05:002015-06-02T13:23:47.961-04:00Peanut Butter Nougat<div align="center" class="MsoNormal" style="text-align: center;">
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It's been AGES since I have posted a recipe here! </div>
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This recipe was given to me by a lady from Pioneer Club many
years ago. Gary was on the gluten free diet and she so kindly made these for him, so he
could also have a treat. (All the other
kids were having gluten-full cookies).<o:p></o:p></div>
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He absolutely loved them, and I made them a few times, but
then the recipe was missing for many years, until today, January 23, 2015 when
I cleaned out one of the upper kitchen cupboards. I have searched online for this recipe so
many times, and have never been able to find it anywhere, which in and of
itself is amazing, especially given Pinterest!
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I'm not saying it's a healthy recipe, but it IS gluten free, and they are delicious! I imagine they would also be excellent made with WOW Butter or another PB substitute as well if you have nut allergies in addition to the gluten problem.<br />
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<span style="font-size: x-large; line-height: 30.6666641235352px; text-align: center;">Gary’s Favourite Peanut Butter Nougat</span></div>
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<span style="font-size: large;">1 cup peanut butter<o:p></o:p></span></div>
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<span style="font-size: large;">1 cup corn syrup<o:p></o:p></span></div>
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<span style="font-size: large;">1 ¼ cup skim milk
powder (instant)<o:p></o:p></span></div>
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<span style="font-size: large;">1 ¼ cup icing sugar<o:p></o:p></span></div>
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<span style="font-size: large;">Mix peanut butter and syrup together well. Add dry
ingredients and combine completely. <o:p></o:p></span></div>
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<span style="font-size: large;">Roll into balls or roll to 1/2 inch thickness and cut into 1/2
inch pieces. <o:p></o:p></span></div>
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<span style="font-size: large;">Can be covered in melted chocolate. <o:p></o:p></span></div>
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I plan to make these this afternoon, and Gary will be a super Happy Guy after school today I'm sure!<br />
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The big 'ole blob of dough...it's sooo very yummy! I want to pick a piece off right now and eat it...and then another one...and then another.....</div>
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Once they're rolled into tidy little bite sized balls, they're ready for a coating of chocolate if you wish. Ours went naked. Really. Even in our frigid Canadian January! </div>
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To be perfectly honest. I've NEVER coated them in chocolate. </div>
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We don't see the need. They're INCREDIBLE exactly as they are in all their un-chocolated glory.</div>
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That's not to say that you shouldn't chocolate coat them. But please taste them first, just to be fair. </div>
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And if you do chocolate them up, tell me all about it!</div>
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Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-17666793881482183962010-12-08T09:00:00.002-05:002010-12-08T09:00:02.940-05:00Gingerbread egg, dairy and gluten free!<div class="separator" style="clear: both; text-align: center;">Today we're making a Classic Christmas Favourite. </div><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04; font-size: large;">Gingerbread Cookies!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9i72dKE29H7orituvD-YKOd4TBar71P4VJGaSV2vBUWnHS3Di22e0k-ndxit9JO98LjlPHirC7eeBTaXxn152I40pxTD4SIuFdBNAgI6XrOl7HoAy-dfuvlFL9RXDd_TvNW5zoMaIOQS/s1600/DSC_0528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9i72dKE29H7orituvD-YKOd4TBar71P4VJGaSV2vBUWnHS3Di22e0k-ndxit9JO98LjlPHirC7eeBTaXxn152I40pxTD4SIuFdBNAgI6XrOl7HoAy-dfuvlFL9RXDd_TvNW5zoMaIOQS/s320/DSC_0528.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyNmn5WuOPzBpGXmZ1r3oYKmj5Enw3vi4oyLM-WmyxtNle_iNJk3VEclwryURxDg-MQrTysJlVAtrXDYL6eLyxLPfFtfzN-rN7-DQqoTd2P2KXH1F3zoBisDKRP-gWDcF9ulYGmVn7jB_/s1600/DSC_0529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyNmn5WuOPzBpGXmZ1r3oYKmj5Enw3vi4oyLM-WmyxtNle_iNJk3VEclwryURxDg-MQrTysJlVAtrXDYL6eLyxLPfFtfzN-rN7-DQqoTd2P2KXH1F3zoBisDKRP-gWDcF9ulYGmVn7jB_/s320/DSC_0529.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I had a little help with my Decorating. lol</div><div class="separator" style="clear: both; text-align: center;">These are infact GLUTEN FREE and Completely DELICIOUS!</div><div class="separator" style="clear: both; text-align: center;">Again, I used the flour recipe from my first post <a href="http://myglutenfreeblog.blogspot.com/2009/08/welcome.html">HERE</a>.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The Epicure ingredients I used in these are </div><div class="separator" style="clear: both; text-align: center;">Gingerbread spices</div><div class="separator" style="clear: both; text-align: center;">Vanilla Extract</div><div class="separator" style="clear: both; text-align: center;">Gluten free Baking Powder</div><div class="separator" style="clear: both; text-align: center;">VE milk Belgain Chocolate.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Okay, here we go!</div><div class="separator" style="clear: both; text-align: center;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: center;">1/2 cup shortening</div><div class="separator" style="clear: both; text-align: center;">1/2 cup dark molasses</div><div class="separator" style="clear: both; text-align: center;">1/4 cup water</div><div class="separator" style="clear: both; text-align: center;">beat all of the above in a large bowl until very well blended and pale in colour with electric mixer.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 1/2 cups gluten free flour</div><div class="separator" style="clear: both; text-align: center;">1 tsp VE gingerbread spices</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. baking soda</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. VE gluten free baking powder</div><div class="separator" style="clear: both; text-align: center;">3/4 tsp. sea salt (I used Bob's Red Mill)</div><div class="separator" style="clear: both; text-align: center;">Mix together all of the dry ingredients in a medium sized bowl and add to creamed wet ingredients. </div><div class="separator" style="clear: both; text-align: center;">mix well. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">At this point you need to gather all your dough together in some parchment paper, and refrigerate it for 1-2 hours. It can also be frozen at this point. The dough will keep for about 6 weeks frozen, or a week in the fridge. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">When you're ready to use it, you definately want to keep it between 2 layers of parchment while you roll it out! Go ahead and use a rolling pin, but don't use it directly on the dough. sandwich the dough between parchement layers, and roll away. When you cut with the cookie cutters, you can flour the cutter first, then cut. To remove the cut raw cookies, you need to remove all the dough around the shape, then carefully use a lifter to transfer to a baking sheet also lined with parchment. Alternatively, you can transfer your rolled out dough (before cutting with cookie cutters) to the cookie tray and then just cut and remove the excess, and you have then successfully avoided having to move the cookie dough cut outs at all! :0)</div><div class="separator" style="clear: both; text-align: center;">Once they are baked, and cooled, they're easy to handle. </div><div class="separator" style="clear: both; text-align: center;">Bake at 375 degrees for 8-10 minutes. </div><div class="separator" style="clear: both; text-align: center;">We decorated ours with a simple icing made with just water and icing sugar, and then sprinkled with sprinkles, and I used my awesome Epicure Chocolate Decorator to add the Belgain Chocolate outline. Mmmm...these are DELICIOUS with a cup of coffee, tea or even better yet...a gingerbread latte!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Gingerbread syrup for latte.</div><div class="separator" style="clear: both; text-align: center;">1 cup water</div><div class="separator" style="clear: both; text-align: center;">3/4 cup white sugar</div><div class="separator" style="clear: both; text-align: center;">2 tsp. VE gingerbread spices. </div><div class="separator" style="clear: both; text-align: center;">Bring all of the above to a boil while stirring in a medium heavy saucepan. </div><div class="separator" style="clear: both; text-align: center;">Boil for one minute, and remove from heat. </div><div class="separator" style="clear: both; text-align: center;">Use approximately 2 Tbsp. per cup of coffee, or to taste. </div><div class="separator" style="clear: both; text-align: center;">For a latte, fill the coffee cup half full, add syrup and frothed milk. </div><div class="separator" style="clear: both; text-align: center;">For a richer drink, add cream and whipped cream with chocolate syrup and cinnamon sugar to top!</div><br />
Enjoy your bit of personal Heaven at a fraction of the cost you'd pay Starbucks!Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-22427985427996620072010-12-07T17:25:00.000-05:002010-12-07T17:25:31.290-05:00Ice box cookies!<div class="separator" style="clear: both; text-align: center;">Today I'm going to share with you my recipe for Ice Box cookies. They're delicious, easy to make, and handy to have around! You make up a batch, freeze them in logs in wax paper or parchment, and then just slice and bake when you need them! This is one recipe I won't be without at Christmas time. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUTzuDDDC-r5tPVC00akOwJguXG1_AII7PVURI3OV6OvfDaa2rq1Yg67cKPRnM706FtTOabuJpKsfK9d4n1sgiy974_0bkHmRrexzYyajn3vSBlaRXvel5C7bnscClafbgl1CAOdg_qvp/s1600/DSC_0530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUTzuDDDC-r5tPVC00akOwJguXG1_AII7PVURI3OV6OvfDaa2rq1Yg67cKPRnM706FtTOabuJpKsfK9d4n1sgiy974_0bkHmRrexzYyajn3vSBlaRXvel5C7bnscClafbgl1CAOdg_qvp/s400/DSC_0530.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Here we see our dough. Mmmmmm....</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Okay, time for the recipe!</div><div class="separator" style="clear: both; text-align: center;">For this one as for most of my recipes here I use the <a href="http://myglutenfreeblog.blogspot.com/2009/08/welcome.html">Nearly Normal Gluten free flour recipe</a> from my first post. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 1/2 cups gluten free flour</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. baking soda</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp sea salt</div><div class="separator" style="clear: both; text-align: center;">Mix these three well with a wooden spoon. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1cup unsalted butter</div><div class="separator" style="clear: both; text-align: center;">1/2 cup white sugar </div><div class="separator" style="clear: both; text-align: center;">1cup icing sugar</div><div class="separator" style="clear: both; text-align: center;">Cream together these three ingredients, then mix in the following</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 egg</div><div class="separator" style="clear: both; text-align: center;">2tsp. vanilla (I love Epicure's vanilla)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">At this point you have a really thick clumpy batter and all that's left to do is to add the cherries!</div><div class="separator" style="clear: both; text-align: center;">chop up 1/2 cup each red and green glace. cherries, and add into the mixture. </div><div class="separator" style="clear: both; text-align: center;">Then scoop up some mixture onto wax paper and form into 4 logs using the wax paper to form the logs. Gluten free batter is REALLY STICKY and not so much fun to work with if you're using bare hands!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Chill for at least an hour in the fridge before cutting into 1/4" thick slices and bake at 350 degrees for 7-10 minutes. </div><div class="separator" style="clear: both; text-align: center;">This will keep upto 5 days in the fridge or upto 1 month in the freezer. They smell wonderful when they're baking, and taste delicious! You won't even miss the regular wheat flour!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I hope you have a chance to try this recipe out this Christmas. It's become a family favourite. Next time I get back to the blog, I'll post my gingerbread recipe!</div><div class="separator" style="clear: both; text-align: center;">Happy Baking!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-67335151709955255942010-12-01T20:48:00.000-05:002010-12-01T20:48:59.174-05:00Christmas Baking the Gluten Free way!Over the next few days I'll be sharing some fabulous recipes with you that I make every Christmas. They work really well Gluten Free!<br />
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I am using the nearly normal all purpose flour recipe you can find a few posts down, and I even have pictures to share. I have them to share today infact, but it appears I have some blog sorting to do! I don't have the option to post photos at the moment. Odd. <br />
Anyway, I have a gingerbread, ice box cookie, and confetti bars to share with you this week!<br />
Stay tuned.Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-30474972390894795822010-11-30T10:55:00.000-05:002010-11-30T10:55:38.299-05:00Gluten Free with Epicure Selections!I'm a new Epicure Selections Consultant, and I'm loving that this Canadian women led company is making efforts to move toward an entirely Gluten Free catalogue! They right now have many many products that are gluten free, and just recently began producing the very popular Cheese Chive Bacon dip mix gluten free also! I love it! With a 3 1/2 year old to feed gluten free, and the rest of the family to keep happy too, I absolutley love their products!<br />
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I'm going to share here one of their most popular recipes. <br />
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<a href="http://www.epicureselections.com/en/recipes/recipe.aspx?id=600">Epicure's Extraordinary Cheese Dip</a><br />
One of our most popular and delicious recipes.<br />
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Makes 3 cups (750 ml) <br />
Cost Per Serving: $0.32<br />
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<br />
Prep Time: 10 minutes<br />
<br />
Cook Time: 20 - 30 minutes<br />
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Ingredients<br />
8 oz (250 g) package spreadable cream cheese <br />
1/2 cup (125 ml) grated cheddar cheese <br />
1/2 cup (125 ml) grated mozzarella cheese (I use the cheddar jack pre-shredded from Zehrs)<br />
1 cup (250 ml) low-fat mayonnaise (here I prefer to use 1/2 cup sour cream and 1/2 cup mayo, it's less greasy.)<br />
1 tsp (5 ml) Epicure’s Seasoning for Cheese, Chives & Bacon Dip <br />
1 tsp (5 ml) Epicure’s Lemon Dilly Dip Mix <br />
1 tsp (5 ml) Epicure’s 3 Onion Dip Mix <br />
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Instructions<br />
1. Preheat oven to 350° F (175° C). <br />
2. Combine all ingredients until well-blended. <br />
3. Spoon cheese mixture into Epicure’s Baker. <br />
4. Bake for 20–30 minutes, or until heated through.<br />
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<br />
<br />
Per Serving<br />
<br />
(2 Tbsp (30 ml)) : Calories 90, Fat 8 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 1 g (Fibre 0 g, Sugars 0 g), Protein 2 g.<br />
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Tips: Lighten up: Try this recipe with light cream cheese and low-fat cheddar and mozzarella cheeses to save 40 calories and 4.5 g fat (2.7 g saturated) per serving. <br />
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Preparation Tip: Bake in a hollowed-out sourdough round and serve with scooped out bread for dipping. <br />
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Serving Suggestion: Serve with gluten free bread, corn tostitos, gluten free crackers or fresh-cut vegetables.<br />
It's a guaranteed crowd pleaser!!Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-33340641453079307812010-06-30T08:45:00.000-04:002010-06-30T08:45:09.100-04:00Getting back into it.I've been on hiatus all fall, winter and spring with this blog. I hope to be back this week with a recipe or two that I've tried recently. <br />
Do you have a hankering for banana muffins?Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-85735343045525239522009-08-04T10:25:00.002-04:002009-08-04T10:28:42.863-04:00General Mills producing Gluten free!I'd like to take just a second today to link you up to a FABULOUS Gluten Free blog, that has been long standing. Once you find this one, you may never want to come back here. lol But I hope you will to join me in my new gluten free discoveries as well. ;)<br /><br />Take a look here at <a href="http://gluten-free-blog.blogspot.com/2009/03/gluten-free-chex-cereals-coming-june.html">the gluten-free blog</a> to see exciting news from General Mills regarding gluten free cereals! <br /><br />Have a fabulous day!Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-64677979449694895842009-08-02T22:34:00.000-04:002009-08-02T22:43:15.101-04:00Brownie recipe!I'm back to share my brownie recipe! <br />This recipe is super simple and can be 'baked' in the microwave on power 9 for 6 minutes, or is fabulous baked in the oven at 350, for about 20-25 minutes.<br />See August 1st post for Nearly Normal All-Purpose flour recipe.<br /><br />2/3 cup chocolate chips (semi sweet)<br />1/2 cup butter or margarine<br /><br />2 large eggs<br />1 cup granulated sugar<br />1 tsp. vanilla<br /><br />2/3-3/4 cup of Nearly Normal All-Purpose Flour <br />1 tsp. baking powder<br />dash of salt<br /><br />Melt first 2 ingredients in microwave on high for one minute. Add next 3 ingredients and mix well, (I just mix by hand with a whisk)<br /><br />Mix last 3 ingredients, and then add to chocolate mixture. <br />Batter will be very thick and need to be spread on in 8" square baking pan. <br />Quick and easy 6 minutes on power 9 in the microwave, or for more chewy brownies bake in oven at 350F for 20-25 minutes until done in centre.<br /><br />These are fabulous, and you'd never know that they're gluten free! I hope you enjoy. <br /><br />I will update this post with a photo when I have the brownies last long enough to take a picture!Jillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com0tag:blogger.com,1999:blog-814498269787446546.post-65939827222459910892009-08-01T21:20:00.001-04:002009-08-01T21:41:47.910-04:00Welcome!Hi and Welcome!<br />I have created this blog in an attempt to organize myself and help others with either Celiac Disease, or a gluten allergy/intolerance find their way through living gluten free.<br /><br />My daughter was just diagnosed as having a 'gluten allergy' in the past few weeks. She's 2 years old. I have spent MUCH time the past several weeks learning all I can about gluten free cooking and baking, and have come a long way I'm happy to say! I can successfully make gluten free brownies, lemon squares, pumpkin loaf, and butter tart/pecan tart squares. I'm still plugging away on pizza crust, and other breads.<br />I've taken books out from the library, and one so far that I've found particularly helpful is "<a href="http://www.amazon.ca/First-Year-Gluten-Free-Essential-Diagnosed/dp/073821227X/ref=sr_1_1?ie=UTF8&s=books&qid=1249176477&sr=1-1">The First Year Celiac Disease and Living Gluten-Free</a>" by Jules E. Dowler, Shepard. <br />I will quickly share here her recipe for <strong>Nearly Normal All Purpose Flour</strong> This is the only way I've been able to make anything at all taste good! Sadly, it's not doing it for breads for me...but I press on, and when I find something that works, I'll share!!<br /><br />Here is her recipe.<br /><strong>Jules's Nearly Normal All-Purpose Flour Mix</strong> <br />1 part fine white rice flour<br />1 part potato starch (not potato flour)<br />1 part cornstarch<br />1/2 part fine corn flour<br />1/2 part tapioca starch<br />1 tsp xanthan gum per cup of flour mix<br /><br />*I'll add here that I also add about 2 tsp. of Guar gum per 4 cups of mix. And I've also occasionally added 2-3 tsp of gluten free baking powder to the mix as well.<br /><br />Jules' recommends measuring all ingredients into a gallon ziplock bag and mixing it all about in there....and I totally agree! No mess this way, and it's already in an airtight storage for you!<br /><br />I highly suggest getting yourself a copy of this book whether it be from the library, or purchased!<br /><br />I will be back tomorrow with my brownie recipe!<br /> Please feel free to post any of your tried and true recipes for flours or finished baked goods right here in the comments section. I will be thrilled to try them, and also to copy them into a post giving you complete credit for the recipe! <br /><br />Living gluten free can surely be tricky, but it isn't impossible to do. <br />I hope to find lots of inspiration here, and hope that you will too!<br /><br />Thanks for stopping by!<br />JillianJillianhttp://www.blogger.com/profile/14848990212425004202noreply@blogger.com2