Gluten Free

Caramelized Onion & Goat Cheese Dip

By in Appetizers, Condiments, GF Sides 3 Comments Tags: , , , , , ,

caramelized onion goat cheese dip

I’ve made my fair share of onion dip. It’s always been one of my faves as far as dips go, and I always seem to be trying something new in search of that perfect go-to recipe. Most recipes I’ve made start out with a wack load of mayo. I love mayo as much as the next gal but there’s something about that, that gives me a little bit of the heebie jeebies – that’s a lot of mayo! Well, this dip is mayo free and is so delicious it immediately jumped to the top of my onion dip list. Now when I get a craving for onion dip, it is specifically for this recipe.

The first time I made it, it was Christmas and all of us ladies were hiding the bowl of dip and sneaking bites because I had obviously not made enough for the entire family and we just didn’t want to share. Finally the Christmas spirit won out and we put it out for everyone to enjoy. But man was it ever hard to give up.

I recently made it again for company and I knew I wouldn’t be able to live with my conscience another moment if I didn’t share it with you. It starts with a base of sour cream, which gets mixed with deliciously rich goat cheese, some deeply caramelized onions and a handful of chives. The flavours are so rich and deep I’m afraid you won’t be able to go back to the mayo stuff (never mind store-bought)!

I have to say that this dip makes one of the best burger spreads I have ever had. I mean caramelized onion and goat cheese on a burger? I really can’t think of a better combination.

P.S. Stay tuned for the homemade potato chips that we served with it. They are super-duper easy-peasy and I can’t wait to share them with you.

Caramelized Onion and Goat Cheese Dip

For a smoother dip, process in a food processor instead of mixing by hand.

  • 1 tablespoon olive oil
  • 2 cups diced onion (about 1 medium)
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1 cup sour cream
  • 4 oz. soft goat cheese
  • 1/4 cup finely chopped fresh chives

Add oil to a skillet and preheat over medium-low heat until oil starts to shimmer. Add onions and garlic, season with salt and pepper. Cook, stirring often, until onion caramelizes and turns a deep golden brown. Set aside to cool slightly.

Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork to break it up. Stir in the caramelized onions and garlic along with the chives. Taste and season again with salt and pepper. Cover and refrigerate at least one hour before serving.

Makes approximately: 2 cups

Adapted from Chow.

Vanilla Chia Pudding with Honeyed Strawberries

By in Creamy, GF Sweets, Snacks, Sweets 4 Comments Tags: , , , ,

vanilla chia pudding

Are you familiar with chia? Besides the pet. ;) I’ve been seeing a lot of chia puddings out there these days, and for good reason. These little seeds boast so many healthful properties – tons of protein, fibre, Omega 3′s, antioxidants and much, much more.  I’ve tried a couple different versions, even chocolate ones, but this was the first chia pudding that turned out just right for me and that we actually found crave worthy. It’s delicious on it’s own but the addition of in-season strawberries doesn’t hurt one bit.

These little seeds get a gel coating that expands as they soak up the liquid, turning milk into the thickness of pudding. The end result is very reminiscent of tapioca pudding except that the chia seeds retain their crunch. Keep in mind that while they are perfectly fine to eat without soaking them first, they can potentially dehydrate you, because of their eagerness to soak up surrounding liquids. But, this shouldn’t be a problem as long as you make sure you’re drinking lot’s of water, which you should be anyways!

Growing up, my mom used to chop up our fresh hauls of strawberries and toss them in sugar. I’d eagerly wait for them to soften and release their juices so we could start spooning them onto ice cream, pancakes, or anything we could get our grubby little hands on. Going with the healthier theme of this dessert I decided to toss them in honey just to give them that little bit of extra oomph they need to become soft and saucy. This is also one of our favourite topping for homemade yogurt.

With all the warm days ahead this is a refreshing, energizing and healthful treat to help power you through your day.

P.S. I buy my chia seeds from Costco. You should also be able to find them at your local health food store.

Vanilla Chia Pudding with Honeyed Strawberries

Chia Pudding
  • 2 cups milk (or almond milk)
  • 1/4 cup honey
  • 2 teaspoons vanilla
  • 1/2 cup chia seeds

In a medium sized bowl or tupperware container, whisk honey and vanilla into milk until honey is dissolved. Gradually whisk in chia seeds. Cover and refrigerate for 4 hours, whisking to break up clumps after one hour.

Honeyed Strawberries
  • 1 cup diced strawberries
  • 1 tablespoon honey

Mix together strawberries and honey in a small bowl. Let sit five minutes, stirring occasionally, until strawberries have softened and release their juices. Spoon over pudding to serve.

Makes: 4 servings

Pudding adapted from Weelicious.

Instant Carrot Cake Oatmeal

By in Breakfast, GF Mains 8 Comments Tags: , , , , , ,

carrot cake oatmeal

We’ve been trying to find more ways to incorporate veggies into our breakfasts. Fruit is a lot easier to work into breakfast then veggies seem to be. A raw apple verses a raw carrot first thing in the morning? Apple please. So I’ve been getting creative with taking our go-to breakfasts and working veggies in, in a tasty way that you actually want to eat them first thing in the morning.

This oatmeal has become one of our favourites. It’s an instant oatmeal, but it uses rolled oats instead of instant. I can’t stand the texture of instant oatmeal, so this is a must for me. We like the versatility of making individual servings in the microwave because it’s quick, I can whip one up fresh when each person comes to the table, and everyone can customize their own easily. I can’t even remember the last time I made a big batch on the stove.

Filled with carrots, spices and maple syrup (or brown sugar) this oatmeal tastes remarkably like carrot cake. And, when you top it with walnuts and raisins, it just seals the deal. If grating carrots first thing in the morning sounds like too much work then grate a batch earlier in the week to have on hand for breakfasts. A food processor with a grating attachment makes quick work of it.

Enjoy some veggies for breakfast. I promise, it won’t be a chore. ;)

carrot cake oatmeal

Instant Carrot Cake Oatmeal

To make this gluten-free use gluten-free certified oats.

  • 1/3 cup rolled oats
  • 1/4 cup grated carrots, packed
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves, ginger and nutmeg
  • 1 tablespoon maple syrup or brown sugar
  • 2/3 cup hot water
  • 1 tablespoon raisins
  • 1-2 tablespoon chopped walnuts
  • splash of milk or almond milk for serving

Place oats, carrots, salt, spices, syrup and water in a microwavable bowl. Microwave for 2 minutes. Stir. If needed continue microwaving in 30 second intervals until desired consistency. Top with raisin, walnuts and milk just before serving.

Serves: 1

(Easy Gluten-Free) Oatmeal Chocolate Chip Raisin Cookies

By in Cookies & Bars, GF Sweets, Gluten Free 6 Comments Tags: , , , ,

gf oatmeal cookies

Oh man, am I yearning for spring. I mean, technically it is spring, but apparently Alberta hasn’t gotten the memo. Last weekend we woke up to snow, I made myself a mug of tea, grabbed some of these cookies out of the freezer, planted myself in the corner of the couch with a soft blanket, and watched the snow fall. It all sounds so cozy, if we hadn’t had six months of this already. I am supremely jealous of all the spring photos I’m seeing everywhere. I’m happy for you, I really am. But I am so sad for me. Poor, poor me. ;) At least I have these cookies to comfort me. With the prediction of snow again this weekend I have a feeling I’m going to need them!

I’m always on the lookout for good gluten-free recipes that satisfy even the pickiest wheat-eaters palate. I think it’s important to make everyone feel included at social gatherings, but making separate food for everyone isn’t really the optimal thing to do. So why not just make delicious gluten-free recipes that everyone can enjoy together? That is what my Easy Gluten-Free series is all about.

These cookies are just what an oatmeal cookie hopes to be – nice and chewy with hint of spice. One bite tastes like a chocolate chip cookie, the next like cinnamon and raisins. It’s a happy surprise with every bite. They’re a tad bit crumbly compared to a traditional flour-based chocolate chip cookie, especially after you freeze them, but I think they fall nicely into the oatmeal cookie category. Just don’t go smashing them around, ok?  ;)

gf oatmeal cookies

Oatmeal Chocolate Chip Raisin Cookies

  • 4 1/2 cups rolled oats*, divided
  • 2 tablespoons cornstarch
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking powder*
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips
  • 3/4 cup raisins

*check the labels to ensure they’re gluten free.

In a blender or food processor, process 1.5 cups rolled oats until finely ground. Pour into a medium-sized bowl along with cornstarch, cinnamon, baking powder, and salt. Set aside.

In a large bowl beat together butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in oat mixture until evenly mixed. Stir in chocolate chips and raisins, along with remaining 3 cups rolled oats.

Drop cookies 2 inches apart onto parchment lined baking sheets (about 2 tablespoons each), forming into a rough ball shape. Bake at 350ºF for 15-18 minutes, or until they begin to turn golden brown on the edges. Let cool 2 minutes before removing to wire racks or paper towel to cool completely.

Makes approximately: 3 dozen

Adapted from Everyday Food.

Caramel-Pecan Chocolate Ripple Ice Cream (Dairy Free)

By in Cool, GF Sweets, Sweets 10 Comments Tags: , , , , ,

caramel pecan chocolate ice cream

A couple weeks ago I celebrated my birthday. My hubby and mom cooked up a steak dinner with all the trimmings and I took care of dessert. My parents are gluten and dairy free so I knew I wanted to make cake and ice cream that they could enjoy along with us. I love dreaming up new ice cream flavours, and making goodies that everyone can enjoy just makes me happy, so it was perfectly suitable for me to make my own birthday cake and ice cream. Plus, they can be made ahead so there was no real work to be done the day of.

I knew I wanted to make a simple chocolate cake. I had found a great looking gluten-free cake that I wanted to try for my mom and dad so it seemed like the perfect time. Since I was going with a simple cake I wanted to make an ice cream that would steal the show, and did it ever!

caramel pecan chocolate ice cream

Instead of making a custard based ice cream and simply swapping out the milk and cream for coconut milk, like I usually do, I decided to just do coconut milk – no eggs – since it’s so creamy on it’s own. You honestly could not tell that this wasn’t a custard based ice cream, which means my dairy-free ice creams just got that much easier. Of course I had to go and complicate things by adding caramelized sugar. But really, who’s going to complain about that?

I got my inspiration from Turtle’s chocolates and made a caramel ice cream with tons of toasted pecans and a swirling of chocolate sauce. Yes, it does taste just as good as it sounds.

Why are you still sitting here? Get on this!

caramel pecan chocolate ice cream

Caramel-Pecan Chocolate Ripple Ice Cream

Caramel Ice Cream
  • 1 cup sugar
  • 2 cans coconut milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla

Place sugar in saucepan set over medium heat. As it begins to melt, gently push the melted sugar into the center to help the process along. Allow to cook until a deep amber colour (if you’re unsure you can test a small spoonful on a white plate to check the colour). Keep a close watch because it can burn quickly. Once desired colour is reached, remove from heat and stir in one can of coconut milk, along with salt. Set over low heat and cook until any hardened sugar has melted. Remove from heat and stir in remaining can of coconut milk, along with vanilla. Allow to cool, then refriderage for 8 hours, or until thoroughly chilled.

To Assemble

If using the recipe for chocolate sauce that is linked to, substitute evaporated milk with coconut milk to make it dairy free. Also feel free to substitute dark chocolate for the semi-sweet.

  • 1 recipe caramel ice cream (above)
  • 1.5 cups toasted pecans, chopped
  • 1/2 cup chocolate sauce, chilled

Freeze ice cream according to manufacturers instructions. Once ice cream has reached desired consistency, add pecans. Churn until evenly mixed. Spoon ice cream into a storage container, alternating with spoonfuls of chocolate sauce. Place in the freezer for several hours to firm up.

Creamy Baked Mac & Cheese

By in GF Mains, Main Dish, Meatless, Pasta, Sides 7 Comments Tags: , , , , ,

mac n cheese

I’ve tried many mac ‘n cheese recipes in my time. Back in the day we used to live off the boxed stuff but I stopped buying them long ago. Which meant that we stopped having mac and cheese all together because none of them ever held up to our expectations. They never seemed as creamy or as flavourful as the stuff from the store.

I’m happy to say I’ve finally found our perfect recipe (obviously because I’m sharing it!). It’s super creamy, cheesy and flavourful, and as a bonus it’s very easy to throw together. It would make a great side for any ham you have leftover from Easter. Or, make it a one dish by throwing in some diced ham and veggies. We also love it alongside barbecued chicken drumsticks (or really any barbecued meat) with a hefty serving of veggies alongside. Barbecue season is coming up quick and I think this is a great side to have in your back pocket. It’s a definite crowd pleaser.

One time I accidentally browned the butter for the roux and it added an extra depth of flavour that we loved. Now I brown the butter purposely to add that extra nutty and rich flavour, but it’s definitely not a necessity if you prefer to skip that step.

Creamy Baked Mac & Cheese

I’ve had great success making this gluten free by substituting gluten-free brown rice pasta and gluten-free all purpose flour, so feel free to experiment with this recipe if gluten is an issue for you.

  • 2.5 cups elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon mustard powder
  • 2 cups milk
  • 2 cups cheddar cheese, divided

Cook macaroni in a medium-sized pot, according to package directions, until tender but firm (al dente). Drain and set aside. In the same pot melt the butter over medium heat (allow it to brown if desired). Add flour; cook and stir for one minute. Stir in salt, pepper and mustard. Slowly stir in milk, a bit at a time, whisking between each addition to avoid lumps. Bring to a boil, cook until thickened, stirring often. Remove from heat and stir in 1.5 cups cheese. Add macaroni, stirring to evenly coat. Pour into a 2 quart casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375ºF for 20 minutes or until filling is bubbly and cheese is browned. Allow to cool 5-10 minutes before serving.

Makes: 6 servings (as a side dish)

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