Gluten Free Almond Chocolate Cherry Cupcakes Recipe

Some of my gluten free recipes are pretty naughty; filled with sugar, butter, cream, fat and calories. Some of my recipes are what we might call nice; notjust gluten-free but grain-free, dairy-free, sugar-free and low in fat and calories. Some might say that my nice recipes are delish enough to seem naughtyand some might say that my naughty recipes are very, very nice.

These cupcakes are definitely nice with just a hint of naughty; they are a remake of a very naughty old family favorite – chocolate cherry cupcakes. I took a gluten-free cupcake recipe that was filled with gluten-free flour, starch, sugar and butter and made it grain-free, dairy free and very low in refined sugar.

They’re a little naughty because they are packed with chocolate chips and maraschino cherries and topped with a sinfully rich, dairy free, whipped chocolate ganache. But in defense of the naughty let me just say that chocolate is filled with all sorts of health benefits and you can even get maraschino cherries that are free of red dye and corn syrup

Gluten Free Almond Chocolate Cherry Cupcakes


Ingredients

1 cup coconut milk
2 tablespoons pure vanilla extract – use divided
1 ¾ cups dairy free chocolate chips – use divided
2 ½ cups blanched almond flour
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
3 large eggs, separated
¼ cup grapeseed oil
¾ cup agave nectar
½ teaspoon pure almond extract
½ cup maraschino cherries – drained, dried and roughly chopped
12 maraschino cherries with stems for garnish
Slivered almonds for garnish

Directions

Preheat oven to 325 degrees. Line a standard 12 cup muffin pan with paper liners.

Make the frosting by bringing the coconut milk just to a boil in a saucepan. Turn off the heat, stir in 1 tablespoon of vanilla extract and 1 ¼ cup of the chocolate chips. Let sit for 5 minutes then stir well until the mixture is smooth and glossy. Pour into a medium mixing bowl and refrigerate until cold, at least half an hour.

In a mixing bowl, whisk together the almond flour, baking powder and salt. Put the egg yolks in one mixing bowl and the egg whites in another. Beat the egg whites on high speed until stiff peaks form. Add the remaining tablespoon of vanilla to the yolks along with the oil, agave and almond extract. Beat on high speed until the mixture becomes thicker and lighter in color, about 2 minutes. Take a scoop of the beaten egg whites and stir into the yolk mixture. Fold the remaining whites into the yolks. Add the flour mixture and fold in until fully combined. Add the remaining ½ cup of chocolate chips and the chopped cherries and mix. Divide the batter among the prepared muffin cups and bake for 30 minutes or until the cupcakes are browned, feel springy to the touch and a tooth pick inserted into the center comes out clean. Let cool in the pan for 15 minutes then remove to a wire rack to finish cooling.

When the frosting is cold, whip it on high speed with a hand held mixer until fluffy. Frost the cooled cupcakes and garnish with a maraschino cherry and a couple slices of almonds.

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from
Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/10/gluten-free-almond-chocolate-cherry-cupcakes-recipe.html

Gluten Free Grilled Steak and Salad Recipe

I am sure most people are familiar with grilling steaks; after all cooking meat over fire is almost elemental – since practically the dawn of time man hasbeen doing it.But what about grilling salad? If this seems weird to you, please let me explain. There is something so sophisticated about grilled salad.

Grilling puts alovely sear on lettuces but more importantly it brings out a sweetness, especially to bitter lettuces such as radicchio and to onions. And by grilling, justfor a few minutes, the lettuce and radicchio gets just wilted enough that they really soak up the flavors of the dressing.For this steak and salad dinner I put a little Asian spin on it by using San-J’s gluten-free Asian BBQ sauce for both the steak and as a base for the dressing.

It is amazing how something so simple can be so special!

Grilled Steak & Salad

Ingredients

Steak
½ cup San-J Asian BBQ Sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 pounds flank steak (approximately ¾ inch thick)

Salad
2 hearts of romaine lettuce
1 large radicchio
1 large red onion
Salt & Pepper
3 tablespoons olive oil plus more for brushing the vegetables
1 tablespoon balsamic vinegar
1 tablespoon San-J Asian BBQ Sauce
1 pint cherry or pear tomatoes

Directions

Combine the ½ cup San-J Asian BBQ Sauce, 2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large plastic storage bag. Add the steak, close the bag and toss to coat the steak. Let marinate at room temperature for 20 minutes or in the refrigerator for up to 12 hours. (If marinating in the refrigerator, let sit at room temperature for 20 minutes before grilling.) Preheat grill to medium heat (350 – 400 degrees). Brush the grates of the grill with oil. Remove the steak from the marinade and dry with paper towels.

Discard the marinade. Grill the steak with the lid of the barbeque closed for 8 – 10 minutes for medium rare, turning once. Remove the steak from the grill, place on a platter and cover with foil. Let rest for 15 minutes.While the steak is resting, prepare the salad. Cut the romaine hearts and radicchio into quarters, lengthwise. Slice the onion into ½ inch thick slices.

Brush with some olive oil and sprinkle with a little salt and pepper. Place the onions on the grill and cook with the lid closed for 5 minutes. Turn the onion slices over, add the lettuce and radicchio and cook for about 5 minutes (along with the onions) turning 3 or 4 times or until slightly wilted with some brown spots. Remove from grill and cut the lettuce into large chunks. Separate the onion rings.Whisk together the 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon San-J Asian BBQ Sauce together in a large mixing bowl. Add the lettuce, radicchio and onions and toss to coat. Place on a platter. Slice the steak thinly and place on top of the salad. Scatter tomatoes around.

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free
raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-grilled-steak-and-salad-recipe.html

Cornmeal Dumplings with Red Beans and Kale Recipe - Gluten Free

I have a question for my gluten-free vegan readers – do you really want vegan food that tastes “meaty”? Honestly, I am curious because I often hear vegan and vegetarian food described as having a “meaty substance” and yet these are dishes for people who have decided, for one reason or another, to eliminate meat from their diet.

I suppose the point is that by adding ingredients to a vegan or vegetarian dish that are “meaty” it makes it more palatable to people who think that meat is essential to a meal.   (Like my husband)

But is “meaty” really the right adjective? Maybe not – I think the correct word is “umami”. Umami is defined as savoriness and is one of the 5 basic tastes, the other 4 being sweet, sour, bitter, and salty. Adding savoriness to a meatless dish would certainly make it more complete for someone accustomed to eating meat.

As we head into Fall I love the idea of one-pot meals that are filling and wholesome and somewhat traditional but with a twist. I also love the idea of leaning into a less meat-filled diet and of packing more nutrients and fiber into my recipes where ever I can.

This dish is meat-free, packed with fiber from the red beans, filled with nutrients from the kale and has a savoriness, or “umami” if you will, not necessarily associated with a meatless meal. It also happens to be topped off with dumplings which kind of distracts from the fact that it is filled with kale for people who “don’t like that green stuff”. (Like my husband)

This simple and savory dish started with a package of Hurst Family Harvest Bayou Cajon Red Bean Soup Mix which contains high quality, non-GMO beans and a flavor packet filled with spicy, smoky, all natural, gluten free ingredients and no MSG. It gets an extra boost of umami from dried mushrooms, gluten free soy sauce and a splash of balsamic vinegar.

Gluten Free Cornmeal Dumplings with Red Beans & Kale
Ingredients

1 packet Hurst Family Harvest Bayou Cajon Red Bean Soup Mix
1 onion, chopped
1 ounce dried porcini or shitake mushrooms
1 tablespoon gluten-free soy sauce
½ teaspoon black pepper
1 pound kale, ribs removed and coarsely chopped
1 tablespoon balsamic vinegar
¾ cup gluten free flour blend
¾ cup corn meal
2 teaspoon sugar
½ teaspoon kosher or fine sea salt
1 teaspoon baking powder
2 tablespoons olive oil
¾ cup water
1 bunch green onions, minced – use divided
Crushed red pepper – optional garnish

Directions

Pour the beans into a pot, cover with warm water and let soak for 4 hours or over night reserving the flavor packet. Drain the water, add the onion, dried mushrooms, reserved flavor packet along with 10 cups of fresh water and bring to a boil over high heat. Lower the heat, cover the pan and simmer for 1 – 1 ½ hours or until the beans are tender. Add the soy sauce, pepper, kale and balsamic vinegar, cover and simmer for another 20 minutes. You may need to add a little more water if you want your beans soupier.

In a medium mixing bowl, whisk together the flour, corn meal, sugar, salt and baking powder. Add the olive oil and water and whisk until combined and fairly smooth. Add ½ cup of the minced green onions and stir, reserving the remaining green onions for garnish.

Taste the beans and add some more salt and black pepper if needed. Drop the cornmeal mixture onto the simmering beans by big tablespoonfuls. Cover the pot and let simmer for another 15 minutes. Serve with the remaining green onions and some crushed red pepper flakes if desired.

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-cornmeal-dumplings-with-red-beans-and-kale-recipe.html

Sugar Free Chocolate Gelato Recipe - Gluten Free

I believe firmly that no living thing thrives with deprivation. That is why it makes me so happy to create gluten free recipes for desserts that are rich and indulgent. If I can create a dessert that is not only gluten free but also sugar free and is STILL rich and indulgent then I am not just happy, I am ecstatic!
I just can not think of the words “chocolate” and “deprivation” in the same thought! Seriously, who is going to punish you by making you eat chocolate? And I am willing to bet that one does not think “gelato” and then think “diet”. And yet one of my fairly guilt-free go-to desserts is Chocolate Gelato!
Did you know that gelato is lower in fat and calories than ice cream? Well, it is. Gelato is traditionally made with milk and typically has between 4 and 8 percent butter fat versus ice cream’s 14 to 16 percent butter fat content (at least in America).
So if gelato is lower in fat and calories than ice cream why does it seem so much richer? First of all the lower fat content of milk vs. cream makes it so that the flavors come through much more vibrantly. If you want a rich and sinful dairy free dessert make this with the dairy free milk of your choice – just make sure the fat content is similar to that of whole cow’s milk.
Secondly, I think the silken texture has something to do with it. In commercial gelato that silken texture is achieved by the use of corn syrup. It does something technical (that I could pretend to understand and explain but don’t and won’t) to the milk. But you can get the same result with agave nectar AND have the added benefit of a dessert that is free of refined sugar. Since agave is non-crystallizing it keeps the gelato smooth and silky without those little bits of rock hard frozen sugar that can ruin a good frozen treat.
So if we combine lower fat and calories with refined sugar free and the health benefits of chocolate which include everything from lowering blood pressure and possibly fighting cancer to preventing tooth decay, this Chocolate Gelato is actually down right virtuous! Isn’t it great to have a dessert that is rich, indulgent and virtuous? I think so.
Gluten Free Sugar Free Chocolate Gelato
Ingredients
3 cups whole milk (or dairy free milk)
1 pinch kosher or fine sea salt
2/3 cup organic raw blue agave
¾ cup unsweetened cocoa powder
1½ tablespoons cornstarch
Directions
Heat 2 cups of the milk with the salt and agave in a saucepan over medium heat until it comes to a simmer.
In a medium mixing bowl, whisk together the remaining cup of milk with the cocoa powder and cornstarch. Add the mixture to the heated milk and agave mixture. Raise the heat and bring the mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute. Strain the mixture into a clean bowl and let cool to room temperature. Cover with a piece of plastic wrap and refrigerate until cold, about 6 hours. (To hasten the chilling process put the mixture in the freezer for approximately 1 hour instead.)
Pour the mixture into an ice cream machine and process for 20 – 30 minutes or according to the manufacture’s directions. Place in a covered container and freeze until hard, about 6 hours. The gelato will keep for a week in the freezer, covered.
A gluten free recipe that makes about 1 quart of gelato.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-sugar-free-chocolate-gelato-recipe.html

You know what I love most about sliders? The fact that it is perfectly acceptable to eat more than one burger at a time. In fact, it is not only acceptable, it is expected! And I really love it when I can have my sliders on gluten free buns instead of wrapped in a lettuce leaf.
This gluten free recipe puts a Greek spin on the classic burger; ground lamb with crumbled feta and oregano and a quick tzatziki sauce to top it off. I serve the burgers on my amazing Greek slider buns (more about those later!) with the sauce on the side along with sliced tomatoes, cucumbers and thin slivers of onion so my guests can doctor up the sliders any way they choose.
A while ago I received a box filled with all sorts of gluten free goodies from Kinnikinnick. Tucked in there was a package of their Kinni-Kwik Bread & Bun Mix. To be honest I didn’t pay much attention to it because when a box is filled with donuts, chocolate cake mix and Oreo style Kinni-toos cookies, bun mix just doesn’t seem that sexy. Well, let me just say this – the bun mix may not be sexy but Oh Boy! is it versatile and what a great workhorse! It makes SOFT rolls and buns – just what you want with a slider. After all no one wants to ruin the taste of a great burger with a hard, crumbly bun that tastes like cardboard. If they don’t currently sell this in your local store, make them! Trust me there are tons of ways to use this easy mix. For my slider buns I added olive oil and oregano to enhance the “Greekness”.
If you want to keep these sliders dairy free, leave the feta out of the burgers and give Maggie’s dairy free tzatziki sauce a try.
By the way – if they don’t sell ground lamb in your grocery store you can always buy a piece of leg or shoulder and ask the butcher to grind it for you. Tell him or her that you are making burgers with it so that you get the right amount of fat; you want most of it trimmed off so the burgers aren’t too fatty but they need to leave some so they don’t end up dry.
I scaled this recipe to make 8 sliders but you can very easily double or triple the recipe for a party. Opa!
Greek Sliders
Ingredients
1 pound ground lamb
3 ounces crumbled feta cheese
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
Quick Tzatziki Sauce (recipe follows)
8 Greek Slider Buns (recipe follows)
2 roma or plum tomatoes, sliced
½ hot house cucumber, sliced
¼ small white onion, thinly sliced
Directions
Combine all ingredients and divide into 8 equal portions. Roll into balls and then flatten into little burgers. Grill on a barbecue or grill pan over medium-high heat for 2 -3 minutes per side. Do not over cook.
Serve the sliders on the Greek Slider Buns with the Quick Tzatziki Sauce and sliced vegetables on the side.
Quick Tzatziki Sauce
Ingredients
½ cup Greek yogurt (I use fat free but you can use any kind you like)
¼ cup sour cream (low fat is fine)
½ hot house cucumber, peeled and grated with the large holes on a box grater
2 tablespoons fresh dill, minced
1 – 2 cloves garlic, grated or minced
Large pinch of kosher or fine sea salt
Large pinch black pepper
Directions
Combine all ingredients. Taste and adjust seasoning with more salt and pepper if needed. Can be served right away but is best if refrigerated for at least half an hour. Can be made a day ahead, stir before serving.
Greek Slider Buns
Ingredients
1 cup Kinni-Kwik Bread & Bun Mix
2 tablespoons olive oil
½ cup water
1 teaspoon dried oregano
1 pinch kosher or fine sea salt
1 small pinch black pepper
Directions
Preheat oven to 375 degrees. Brush 8 cups in a standard muffin pan with olive oil or spray with gluten-free non-stick cooking spray.
Combine all ingredients in the bowl of an electric mixer and mix on low to combine, scraping down the sides of the bowl once. Increase speed to medium-high and mix for 3 minutes. Divide the batter evenly among the prepared muffin cups (about 2 tablespoons per cup) and bake for 15 minutes or until the buns are golden brown.
A gluten free recipe that makes 8 sliders.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of
Gluten Free Recipes which are made from
Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-greek-sliders-recipe.html