gluten free

(Easy Gluten-Free) Oatmeal Chocolate Chip Raisin Cookies

By in Cookies & Bars, GF Sweets, Gluten Free 5 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.

Chocolate-Peanut Butter Energy Bites

By in GF Sweets, Kids, Snacks 3 Comments Tags: , , , , , , ,

chocolate peanut butter energy bites

I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)

I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.

Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!

Chocolate-Peanut Butter Energy Bites

Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.

  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 1/2 cup ground flaxseed
  • 1/2 cup raisins

Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.

Makes approximately: 2 dozen (depending on size)

Adapted from The Cheapskate Cook.

(Easy Gluten-Free) Pie Crust

By in GF Mains, GF Sweets, Gluten Free, Pastries, Thanksgiving 10 Comments Tags: , , ,

gluten free pie crust

I’m sure I can’t be the only one who serves gluten-free guests from time to time. Even if you don’t eat gluten-free yourself it doesn’t have to be stressful to feed someone who does. It’s becoming much more popular to eat this way and thanks to that, there are far more products and recipes that are truly delicious, and will have even the biggest wheat lovers asking for more. Since it’s becoming such a common thing, I thought I’d start sharing some of my fave gluten-free recipes with you on occasion. These will be recipes that can be served to (and enjoyed by) everyone – gluten-free eaters or not. That way there’s no need to make separate food for everyone.

With the holidays approaching there will be plenty of pies being baked so I thought I’d share my favourite recipe for gluten-free pie crust. I made it for the first time for our (Canadian) Thanksgiving and it got rave reviews. I was only able to capture the photo above with my phone before taking it to our celebration, but the crust was so spectacular I just had to share it with you pronto. The dough is so easy to work with and the results are flaky and crisp – no one will ever guess it’s gluten-free.

My first tip, for those who normally don’t cook gluten-free, is to by a gluten-free all-purpose flour mix and stick with recipes that call for that. That way you don’t have to stock your pantry with a bunch of ingredients that will only be used every once in a blue moon. Most grocery store stock them nowadays but just remember that the better the quality, the better the results!

Gluten-Free Pie Dough

This can be used for savoury or sweet pies. Double the recipe for a double crust pie.
  • 1 cup gluten-free all-purpose flour mix
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 large egg
  • 2-4 tablespoons very cold water

Using a food processor: Place the flour and salt in the processor bowl fitted with the blade attachment. Pulse to combine. Add butter and pulse until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Pulse again until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Mix by hand: Place the flour and salt in a large bowl. Stir to combine. Add butter and cut it in using a pastry cutter or your fingers, until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Toss with a fork until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Makes: 1 crust

Adapted from Every Day Food Sept/12.

Sweetheart Ice Cream Cakes with Strawberry Sauce

By in Cakes, Chocolate, Cool, GF Sweets, Gluten Free, Mothers Day, Sweets, Valentine's 19 Comments Tags: , , , , , ,

GF Icecream Heart

I have the best mom in the world. Don’t fight with me on this. Your mom can be just as awesome as my mom, but she can’t possibly be better. My goal has never been to be a better mom then my mom, but to be just as good. To be as loving, caring and selfless.

My mom has the tendency to bring out the best in people. She’s had some tough years but has allowed them to turn her into a better person. Her laughter is contagious and her  ever happy attitude is equally so. My mom always told me that happiness is a choice. I think that is one of the best gifts she could have given me. When I’m having a crap day I always remember those words and I know that I have the choice to make the day worse by moping around or better by choosing to be happy. I’m not saying I always make the right choice but I know that it’s possible because my mom always did.

The screaming matches were always one sided (stupid puberty). She never used tears to get her way. She was always available for me and never too busy. She is the mother I aspire to be. And, I pray that my children will one day look up to me the same way I look up to her.

Every Mothers Day that I was around I always tried to pamper my mom like crazy. I would give her a manicure, pedicure, foot massage, face mask and I even sometimes did her hair before church (with not always the best results. Sorry Mom!). So, when I started thinking about Mothers Day I really wanted to make something special for my mom. I can’t be there to pamper her this year so I wanted to make a dessert just for her.

These ice cream cakes are a bit like my mom. Classy, sweet and a little nutty. Mom, is a hard one to read when it comes to food because she’s always cooking what everyone else wants. So I tried to take the things I knew she liked and put them together in one sweet little package. Ice Cream. Pistachios. Strawberries. (Gluten-Free) Chocolate Cake.

I could never do you justice Mom. I love you so much. These Sweetheart Ice Cream Cakes are just for you! {xoxo}

This recipe is a lot more simple to make then it appears and requires no special flours or tools (even though it’s gluten free). It can be completely made ahead for those who will be making their own desserts on Mothers Day. :) I have included photos below on how to assemble these cakes (including the string of hearts) so that you can see just how simple it really is.

Sweetheart Ice Cream Cakes with Strawberry Sauce

{all recipes to follow}

  • gluten free chocolate cake
  • pistachio ice cream
  • strawberry sauce
  • decorating sour cream
  1. With a 3 inch heart shaped cookie cutter, cut out 6 hearts from the cake and remove carefully with a spatula.
  2. Remove the pistachio ice cream from the pan and unwrap. Clean the cookie cutter and dip it into a bowl of warm water, dry it off and cut out 6 ice cream hearts, rewarming in the water if needed.
  3. Place a heart shaped piece of cake on top of an ice cream heart and wrap with plastic wrap. Continue with remaining cakes. Freeze for at least 2 hours.
  4. To serve: Put the strawberry sauce and sour cream into two separate squeeze bottles (this type is best, although the kind I used is pictured below). Pipe a large pool of  strawberry sauce and dot with a line of sour cream. Drag a toothpick or skewer through the dots to connect and form hearts. Place frozen cake beside and serve.

Makes: 6 servings, plus scraps

* You will want to move rather quickly through assembly as the ice cream will start to melt once it comes out of the freezer. Once wrapped in plastic wrap, I like to place them back into the 8×8 pan and cover with foil for freezer storage.

* I place all the scraps from the cake and ice cream into the freezer and make a parfait of sorts when the mood strikes.

* It is best to allow the cakes to sit for 5 or 10 minutes before eating, this will allow the cake to thaw a bit and soften up. I would place it on the plate immediately as the ice cream will start to soften as well.

* You can use whatever shape or size of cookie cutter you would like, to fit any occasion.

* Serve with a chocolate and pistachio dipped strawberry for an extra special garnish.

* If you don’t like pistachios, almonds would make a great substitute. If you don’t like nuts period,  feel free to leave them out.

(click to enlarge)

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Pistachio Ice Cream
  • 2.5 cups vanilla ice cream, softened
  • 1/2 cup chopped pistachios
  1. Line a 8×8 pan with plastic wrap. Spread softened ice cream into pan and sprinkle with pistachios. Cover the top with plastic wrap and freeze until firm.
Strawberry Sauce
  • 1.5 cups strawberries
  • 1/2 Tbsp. cornstarch
  • 3 Tbsp. sugar
  1. Puree the strawberries and strain through a fine mesh sieve to remove seeds. Pour into a measuring cup and add water, if needed, to make 1 cup.
  2. Put cornstarch into a saucepan and mix in enough puree to liquify. Add remaining puree and bring to a simmer, stirring often. Add sugar and simmer for a couple of minutes until thickened.
  3. Allow to cool and refrigerate until needed.
Decorating Sour Cream
  • sour cream
  • milk or cream
  1. Add milk to sour cream until it is the same consistency as the sauce. It is better to have it a little too thin then too thick because you want it to sit on top of the strawberry sauce not sink to the bottom. Refrigerate until needed.
Gluten-Free Chocolate Cake

adapted from Martha Stewart

  • 3/4 cup chocolate chips
  • 3 Tbsp. butter
  • 3 large eggs, separated, room temperature
  • 1/4 cup sugar
  1. Prepare an 8×8 pan: Grease the bottom of the pan. Cut out a square of parchment or wax paper and fit it inside. Grease the top of the parchment.
  2. Melt together chocolate chips and butter. Allow to cool a bit and mix with egg yolks. Set aside.
  3. Beat eggs whites until soft peaks form. With beaters running, slowly add sugar and continue to beat until glossy and stiff peaks are formed when beaters are lifted.
  4. Stir 1/4 of the egg whites into the chocolate mixture to loosen. Fold in remaining whites. It will be very runny and is ok if there are a few small lumps.
  5. Bake at 325ºF for 25 min or until centre is set and edges start to pull away from sides. Set aside to cool completely before assembly. The cake will fall and the top will crack but that just adds to the charm.

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