GF Sweets

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.

(Easy Gluten-Free) Oatmeal Chocolate Chip Raisin Cookies

By in Cookies & Bars, GF Sweets, Gluten Free 9 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 11 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.

Homemade Hot Chocolate Mix

By in Beverages, Christmas, GF Sweets, Warm 2 Comments Tags: , , , , ,

hot chocolate mix

Nothing satisfies the belly like a warm cup of hot chocolate when you come in from the cold. Or while you’re sitting in the cold warming up by a fire. Instead of buying a packaged mix, why not make this gourmet version instead? It uses vanilla beans, tons of real chocolate and Dutch-process cocoa powder. It makes a humongous batch so you’ll have plenty to give away while still keeping some for yourself. Package it up with some homemade mini marshmallows and you’ll have some very happy recipients.

I was instantly drawn to this recipe because it doesn’t use powdered milk. Powdered milk is not something I ever have on hand. And with all the milk sensitive people in my life, I really wanted something that everyone could enjoy. This way people can pick their favourite milk base and just stir in the love.

I’ll be checking out now to enjoy Christmas with my family. I hope you have a joyful, stress-free Christmas with plenty of shared moments with family and friends. Merry Christmas! :D

Hot Chocolate Mix

For best results use high-quality chocolate.

  • 4 cups sugar
  • 2 vanilla beans, split and seeded
  • 24 oz. semi sweet chocolate, chopped
  • 9 oz. dark (or bittersweet) chocolate, chopped
  • 2 cups Dutch-process cocoa powder

Mix together the sugar and vanilla bean seeds, in a large bowl. Rub the mixture between your fingers to help distribute it evenly. Nestle the pods into the sugar and let sit, covered, overnight.

Remove vanilla pods from sugar. Pour sugar into the bowl of a food processor fitted with the blade attachment. Add chocolates and cocoa powder. Run the processor in 4 second bursts until the chocolate is finely ground. (If your food processor isn’t large enough for all of the ingredients you can process the chocolate on its own until finely ground, transfer it to a large bowl and then stir in the sugar and cocoa with a whisk). Store in airtight containers at room temperature for up to 6 months.

To serve: stir together 2 tablespoons mix with 1 cup steaming milk (or milk alternative), until dissolved.

Makes approximately: 9.5 cups (or 76 servings)

Adapted from Annie’s Eats. Originally from Gourmet, 2005.

Chocolate Swirl Peppermint Fudge

By in Candy, Chocolate, Christmas, GF Sweets, Sweets 3 Comments Tags: , , , , , ,

peppermint fudge

Me and the kidlets have been spending lot’s of time in the kitchen this week making sweets for goody baskets and Christmas celebrations. All the gifts have been bought, many of them are wrapped and tucked under the tree. All that’s left is the fun stuff – cooking and baking! I tried not to take on too much this year because I tend to go overboard with my expectations of what I can get done. I think I finally found the right balance, but we’ll see… ;)

I think this would be a great addition to your cookie platters and gift baskets. It’s easy, quick and tastes divine. Yes, it uses a ton of chocolate, but it makes a lot, and one of these little babies is enough to satisfy your sweet tooth. They are just as fudge should be – rich, fudgy and indulgent. And, the peppermint makes them a great little after dinner mint/sweet.

Chocolate Swirl Peppermint Fudge

Make sure to use baking chocolate/chips not regular chocolate chips, the regular ones don’t melt as easily as baking chocolate.

  • 22 oz. white baking chocolate, chopped (or baking chips)
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon pure peppermint extract
  • 3/4 cup dark (or bittersweet) chocolate baking chips

Place white chocolate and milk in a large saucepan set over low heat. Cook, stirring often, until melted and smooth. Stir in peppermint extract. Pour half of the white chocolate mixture into an 8×8 inch pan that’s been lined with foil and lightly greased. Sprinkle over 1/2 cup dark chocolate baking chips. Pour remaining white chocolate over top and sprinkle with remaining chocolate chips. Wait a minute or two, until the chips have softened (if they have trouble softening stick the pan in a slightly warm oven). Swirl the mixtures together with a knife until you have a marbled pattern. Refrigerate for 2 hours. Slice into 1 inch squares, to serve. Store in an airtight container in the fridge for up to two weeks. (Or store, covered, at room temperature for up to 2 days.)

Makes approximately: 64 servings

Adapted from Better Homes and Gardens.

Maple Spiced Candied Nuts

By in Appetizers, Christmas, GF Sweets, Snacks 2 Comments Tags: , , , , , ,

maple spiced candied nuts

One of my favourite things to snack on this time of year is spiced candied nuts. The sweet, salty, spicy combination just can’t be beat in my books. And, the fact that it’s a slightly healthier Christmas treat is just an added bonus! This year, in my ongoing attempt to cut out processed sugar, when possible, I decided to make it with my favourite sweetener. I’m sure you’ll never guess what it is. ;)

These Maple Spiced Candied Nuts are the bomb! I made some to give a gifts but I’m pretty sure that I’m going to have to make another batch because none of us can stop eating them. My four year old asked me to pack them along for his playschool snack because he loved them so much. They can be enjoyed as is, but I also think they would make a delicious garnish for holiday desserts. Vanilla ice cream with caramel sauce and spiced nuts? Yes please!

You might as well whip up a double batch while you’re at it, because they’ll be gone in a flash. And, they’re just so handy to have on hand for last minute gifts and guests. You must make some ASAP, they’re just too good to pass up.

Maple Spiced Candied Nuts

If you can’t handle spice cut the cayenne down to 1/2 teaspoon.

  • 8 cups (2 pounds) mixed raw nuts
  • 3/4 cup real maple syrup
  • 3 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cinnamon

Stir nuts together in a large bowl. Set aside. In a small bowl stir together remaining ingredients. Pour over nuts and stir to coat evenly. Divide nut mixture between two parchment lined baking sheets. Bake at 300ºF for 10 minutes. Stir. Bake an additional 10 minutes, or until nuts are toasted and coating is sticky. Let cool 5 minutes, or until coating is dry to the touch. Serve while warm or allow to cool completely and store in a sealed container.

Makes: 8 cups

Adapted from Buns in My Oven and Beyond the Peel.

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