Inspired by our trip to Maui, Geoff and I decided to try to make something that would bring together some tropical island flavours. Made with Tahitian vanilla, shredded and ground coconut, and chunks of fresh pineapple, these Pina Colada Muffins certainly do the trick. On top of all that, the almond flour base makes them hearty and the applesauce keeps them moist for days. We will certainly be making these again! These are based on the almond flour raspberry muffins we posted earlier. Like those muffins, these should be stored in the fridge and taste even better the next day when the flavours have a chance to meld.
Geoff and I have been A.F.K. (“away from keyboard”) these last few days, enjoying a much-needed break from the deep freeze of the Polar Vortex by escaping to the island of Maui. If you’re planning your own escape, we highly recommend the Valley Isle and hope the information here helps keep you healthy and safe.
Below you will find our review of our condo hotel (great for celiacs because you can cook your own meals), reviews of the restaurants and grocery stores we visited, a couple of things we recommend you skip if you are gluten free, as well as a link to an awesome website on gf Maui. Aloha.
Around here, Valentine’s Day is usually pretty understated, celebrated with a nice meal, a glass of good wine, and always … always … something sweet. So here are some of our favorite decadent desserts – perfect for your gluten free valentine!
Gluten Free Turnovers (These take a bit of work, but they certainly say “I love you.”)
Gluten Free Ferrero Rocher (Amazingly simple to make and who doesn’t love these sweet treats.)
Home Made Almond Roca (Nothing says “love” quite like butter – especially when it comes with sugar!)
Sinful Chocolate Mousse Cake (Because there’s just something about romance and chocolate!)
And for those of you in warmer climes:
Happy Valentine’s Day!
If you like black licorice and caramel, you’ll love these. The initial bite reveals the sharp taste of anise that soon mellows to a sweet caramel with just the faintest hint of coconut. Uhmmm, please excuse me while I go grab another one….These will be fine if stored on the counter for a day or two, but after that should be kept in the fridge. Bring to room temperature before serving. Continue reading
This takes a bit of time to make but it’s worth it in the end. You’ll end up with a bowl of savory homemade warmth.It’s a lighter soup, so you may want to serve it for lunch or pair it with biscuits, a salad, or gf panini for dinner. It also freezes and reheats well, so make extra. And if you use low sodium broth, no salt added tomatoes and tomato sauce, you can cut the amount of salt in this considerably.
Panini is the perfect way to eat gluten free bread and this is one of our favorites. The havarti is mild enough to let the taste of the turkey shine through and adds just the right amount of salt and creaminess. Serve it with a side of cranberries and you’re in heaven! This is great with any turkey but is especially good with leftovers from our marinated grilled turkey breast.
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These hearty biscuits taste just like the baking powder biscuits my sister used to make when we were kids. Buttery and salty, they are made with Cloud 9 flour giving them the look of a buckwheat biscuit. Try folding them over some grated cheese before baking – awesome! They are good hot or cold but because they only last a day or two, the recipe is small producing only about 6 biscuits.
Two of the most comforting foods come together in this dish – creamy soup and baked potatoes – making it a sure bet to cure the effects of the cold, dark days of winter. The blended potatoes are what really make this soup thick and creamy and are a great base for the hints of sour cream and onion that come through. To be honest, we like this soup so much (and it’s so easy to make) that we enjoy it year round – especially when paired with our homemade gf croutons!
Like this? You might also like the following gluten free recipes from gf and me:
Good gluten free croutons are difficult to find at the grocery store. They’re often too hard, too crumbly, or have that gritty rice flour texture. So why not try making your own? This recipe is easy to do and versatile enough that you can put your own stamp on it. It’s also a great way to use up stale gf bread (which we all know is next to inedible). These crispy and savory croutons add texture and flavour to salads, and in dishes like our cheesy cauliflower soup, they can also be used to replace crackers (another hard-to-find item at the grocery store.)
Even people who don’t like parsnips or sweet potatoes usually love them in this dish. The maple glaze is subtle, adding just a hint of sweetness to the individual vegetables. Personally, I like eating these roots cold for lunch the next day!