wheat-free raspberry muffins

Sometimes you just need a sweet, warm, fluffy muffin to make everything better and Saturday morning I needed just that. While L'il E squealed in delight eating his Cheerios and banana in almond milk I browsed bleery-eyed through several of my fave cookbooks. I decided on Gwyneth's recipe for Blythe's blueberry muffins in My Father's Daughter, but given my wheat-free restrictions a little experimenting was in order. To my surprise I created a very yummy muffin that was light and airy to boot!

Interested?

[print_this]Wheat Free Raspberry Muffins

You'll need:

  • 8 tbsps butter (that's one stick), melted and cooled
  • 2 eggs
  • 1/2 cup milk (I used homo milk)
  • 2 cups all purpose flour (instead, I used 1 cup oat flour and 1 cup spelt flour)
  • 3/4 cup granulated sugar (next time I will use only a 1/2 cup)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2.5 cups blueberries (we didn't have blueberries so I used 2 cups raspberries)

Then you:

  1. Preheat oven to 375F
  2. Whisk melted butter, eggs and milk together in a small bowl and set aside.
  3. In another bowl mix together flour, sugar, baking powder and salt.
  4. Stir wet ingredients into dry ingredients and don't over mix, this produces tough muffys.
  5. Fold in raspberries or blueberries, whatever you're using.
  6. Bake for 25-30 minutes or until golden.

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Eat warm. They won't last long!

 

 

 

 

comfort food

Despite all of the Easter feasting this weekend I was in the mood for some good 'ol comfort food last night for dinner. So, I baked up the ultimate in that category - Mac 'n Cheese. Of course it was a classy spin on the tried and true, courtesy of Gwynny's awesome cookbook My Father's Daughter.

Since we're wheat free I used brown rice elbow pasta and GF breadcrumbs. I also added a layer of salty-licious prosciutto on top. So crispy!

Are you feeling the comfort food vibes?

[print_this]Gluten-free Mac n' Cheese

You'll need:

  • 1 lb macaroni (I use Tinkyada, it's the best rice pasta I've tried)
  • 1 generous cup mascarpone
  • pinch of nutmeg
  • 1 cup grated Parmesan cheese (the real stuff people!)
  • 1/2 cup milk (if you have homo milk use that)
  • freshly ground black pepper
  • 1/2 cup bread crumbs (I use GF bread crumbs)

Then you:

  1. Preheat oven to 400F.
  2. Boil macaroni for 2 minutes less than directed on the package.
  3. While macaroni is cooking heat mascarpone, milk, nutmeg and Parmesan over medium heat until it all melts together.
  4. Drain the pasta and pour into a baking dish.
  5. Pour cheese mixture all over pasta.
  6. Cover top with prosciutto and a mix of bread crumbs and Parmesan.
  7. Bake for 15 minutes.

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We topped our individual servings with peppery arugula and green peas. A perfect treat for the whole family!

 

wheat and dairy free fudgey chocolate brownies

I'm loving today! Just chilling at home with my baby boy and the Hubs.

After just two days back at work I feel emotionally drained (I missed L'il E like crazy!) so I baked a batch of chocolate fudgy brownies to help mend my aching heart. The sweet, warm aroma of baked chocolatey goodness is swirling around my house right now, but you would never know that these brownies are actually pretty healthy (thanks to my Gwynny cookbook!) Made with spelt flour, no dairy and no refined sugar you really can't go wrong with these tasty treats.

Want to try them too?

[print_this]Chocolate Fudgey Brownies

You'll need:

  • 2 cups spelt flour
  • 1 cup cocoa powder
  • 1.5 tbsp baking powder
  • pinch of salt
  • 1/2 cup vegetable oil
  • 1 cup real maple syrup
  • 1/2 cup agave nectar
  • 1/2 cup strong brewed coffee (save the rest to drink with your brownies!)
  • 1/2 cup almond milk or soy milk
  • 1 tbsp vanilla extract
  • 1 cup high quality chocolate chips (I use Camino Semi-Sweet Chocolate Chips)

Then you:

  1. Preheat oven to 350F and grease a 9"x11" baking dish
  2. Sift spelt flour, cocoa, baking powder and salt into a large bowl.
  3. In a separate bowl whisk together remaining wet ingredients.
  4. Mix the wet ingredients into the dry ingredients being careful not to over mix.
  5. Pour the batter into your greased baking dish and sprinkle with chocolate chips.
  6. Bake for 30 minutes and let cool.

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Enjoy with some tea, coffee or almond milk. Yum!

 

homemade turkey soup

The holidays are over (wimper) but the belly warming, savory taste of turkey soup is nicely nestled in my freezer.  I love turkey dinner, but I think my favourite part about turkey dinner is the use of leftovers for stock and soup. I don't usually host the big dinner so I rarely have access to the carcass, but before my mum pitched the remains of our New Years Day feast I nabbed them. The inspiration: Gwyneth Paltrow's My Fathers Daughter.

The Hubs gifted me her cookbook for Christmas (I'm a closet Gwyneth super fan) and it's SO good. I spent all of Christmas night reading through each delicious recipe and taking mental notes on which of the dishes I would try first. Already, I've made her Vegetable Stock, Roasted Cauliflower, Vegetarian Chili, Broiled Salmon with Homemade Terriyaki Sauce, and Chicken Stock (with turkey instead).

It might be too late for you to give this a try, but you can also use a whole chicken. Here's what I did:

You'll need:

  • 1 turkey carcass or whole chicken
  • 1 onion roughly chopped
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 2 bay leaves
  • 1 clove of garlic crushed
  • a handful of fresh thyme sprigs
  • 1 tsp black peppercorns
  • 1 tsp coarse salt
  • handful of cilantro

Then you:

  1. Dump all ingredients into a large pot and cover with cold water.
  2. Bring to a boil and simmer for 1.5 hours.
  3. Let the stock cool then strain.
  4. If you're just making the stock you're finished here. Pour into containers and freeze.

If you want to make soup follow me:

  1. Put pot of strained stock back on the stove-top.
  2. Pull all of the leftover meat off the carcass and shred. Place in pot with stock along with a couple of diced carrots, a couple of diced celery stalks, and a 1/4 cup of rice. Let simmer for 30 minutes or until veggies are soft.

Yum!