The Gluten-FREE Zone: 2011

Sunday, November 20, 2011

Carrot Date Muffins | WholeFoodsMarket.com

Ingredients

2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped walnuts
1/4 cup melted virgin coconut or high-heat sunflower oil
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
3/4 cup amaranth flour or millet flour
3/4 cup ground almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt

Method

Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Nutrition

Per serving: 240 calories (110 from fat), 13g total fat , 1.5g saturated fat, 35mg cholesterol, 170mg sodium, 29g total carbohydrate (4g dietary fiber, 16g sugar), 6g protein

Tuesday, November 15, 2011

FIG CAKE RECIPES

24 dried figs
24 pitted dates
4 teaspoons honey
2 teaspoons ground ginger
½ teaspoon ground coriander
¼ teaspoon cayenne pepper

Grind figs and dates to a sticky paste in the food processor

Place in bowl and mix in the rest of the ingredients

Cover and store in refrigerator for up to 2 weeks

Serve at room temperature

Yield: about 2½ cups

Charoset

Source: "Canadian Living" (Caroline Parry) http://www.canadianliving.com/

Yield: 2 cups

1¼ Cups Raisins

½ Cup Chopped pitted dates

½ Cup Chopped figs

1 Cup Boiling water

1 Teaspoon Grated lemon rind

1 Tablespoon Lemon juice, (approx)

¼ Cup Chopped pecans

In bowl, combine raisins, dates and figs. Pour in water; let stand for 1 hour or until softened

In food processor or blender, and in batches, chop coarsely

In small heavy saucepan, combine chopped fruit mixture with lemon rind and juice

Simmer over low heat, uncovered, stirring often, until charoset tastes rich and fruity, about 15 minutes

Add more lemon juice if desired

Let cool; sprinkle pecans on top

NOTE: Here is a traditional accompaniment to matzo

The lemony flavor is balanced by the sweetness of the dried fruit

Jerusalem Charoset

½ cup dates, chopped

1 cup chopped apples

½ cup chopped walnuts

½ cup chopped almonds

¼ teaspoon ginger

1 teaspoon cinnamon

1-2 tablespoons sweet red wine

Combine and refrigerate

Date Haroset

½ pound chopped dates

1 cup golden raisins

½ cup red wine

½ cup coarsely chopped walnuts

1 teaspoon ground cinnamon

½ cup confectioners' sugar

Place the chopped dates and golden raisins in a small saucepan. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool.

Stir nuts and cinnamon into the cooled fruit mixture.

Form paste into small, bite-size balls. Roll in confectioners' sugar.

Wednesday, October 26, 2011

Entertaining Allergies: Pumpkin Pie

Entertaining Allergies: Pumpkin Pie

Flourless Fudge Cookies | King Arthur Flour

Flourless Fudge Cookies

2¼ cups confectioners' sugar

¼ teaspoon salt

1 teaspoon espresso powder, optional but good

1 cup cocoa powder, Dutch-process (European-style) preferred*

3 large egg whites

2 teaspoons gluten-free vanilla extract

*For darker, richer-looking cookies, substitute ¼ cup black cocoa for ¼ cup of the Dutch-process cocoa

Preheat the oven to 350°

Lightly grease two baking sheets

Or line with parchment, and grease the parchment

Stir together all of the ingredients till smooth

Scrape the bottom and sides of the bowl, and stir again till smooth

Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1½”; a tablespoon cookie scoop works well here

Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops

Remove the cookies from the oven, and allow them to cool right on the pan

Yield: 16 large (3") cookies.

Thursday, October 20, 2011

TOMATO GINGER JAM

Makes 4 cups
5 pounds fresh tomatoes
1½ cups white sugar
1½ cups lemon juice, fresh⅓cup fresh garlic, thinly sliced or chopped⅓ cup fresh ginger, fine julienne or minced
½ teaspoon salt

Peel, seed and dice tomatoes into ½-inch pieces

Place in heavy enamel or stainless steel pan with remaining ingredients - aluminum pans will react with the acidity in this dish

Bring to a boil; reduce heat to medium-low heat

This will need to cook for about 1½ to 2 hours

Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan

When the jam is thick and shiny, and the volume is about 4 cups, it’s done

Let cool in shallow pan

Keep refrigerated

Let come to room temperature

This brilliant jam is fabulous with roast meats or grilled fish.