Necessity really is the mother of invention. Geoff and I were invited to dinner the other day. The host was preparing enchiladas (OMG they were soooo good!). Thinking I could whip up a batch of our potato flour tortillas, I offered to bring some. Seemed like a great idea at the time, but when I went to make them – and of course I left it to the last minute – I didn’t have all the ingredients, so I improvised. Am I ever glad I did! These gluten free tortillas made with black beans may not be the prettiest, but they taste great, roll out well, stay soft, and don’t turn to mush in baked dishes. Out host sent us home with some left overs and these were still fantastic three days later! We haven’t tried them as a wrap yet, but I’m sure they would be perfect.
Scroll down for the recipe.
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Well, the holidays are over and if you’re like me, you’re now thinking of ways to shed those extra holiday pounds! Salads are a great way to do just that, but when you live as far north as we do, it’s very likely -20 degrees Celsius and snowing outside, and a cold salad is just not all that appealing. In January, when I’m staring down three or four more months of winter, I want something comforting – something that will warm me up from the inside – and something that will help me recover from my holiday food hangover! This vegetable soup certainly fits the bill. Great with or without beef, it’s hearty, delicious, low calorie, and comforting.
This soup freezes well so make extra and store it for quick lunches or dinners on those busy winter days. If you are like Geoff and prefer something more substantial, this recipe can easily be converted into a quick vegetable or hamburger stew that can be served on a bed of rice. Scroll down or click on “continue reading” for both soup and stew recipes.
It’s that time of year again. Every year, sometime between now and December, Geoff and I whip up a big batch of these spicy, salty, and extra crunchy savories. They are great as appetizers, game day snacks, movie night treats, or even wrapped in a pretty cellophane bag and given away as a thoughtful, homemade gift. Your GLUTEN-EATING friends will LOVE THEM and your GLUTEN-FREE friends will LOVE YOU for making them!
The recipe makes a big batch so you may want to halve it. On the other hand, they do last for up to three weeks in the cupboard and can be kept even longer in the freezer. (Scroll down for the recipe.)
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This is, I think, our favorite stir fry – it tastes fantastic, is super quick to throw together, and makes for an easy weeknight dinner. Serve it on a bed of jasmine rice and you’ll be in heaven.This stir fry has hints of orange and honey and as much heat as you want to add. Make it vegetarian by replacing the chicken with baby corn.
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The next time you feel like chocolate cake – and let’s face it, there WILL be a next time – try this one. Made with 3/4 of a cup of cocoa, it is chocolatey to the point of decadence, and because it’s made with boiling water, it’s also really, really moist. One of those rare gluten free baked items that actually improves with age, this cake will be even better tomorrow, which is a good thing because the recipe makes one big ol’ sheet cake. For those of you who are better at cake decorating than I am (which will be most of you!) this would make a great decorated layer cake.
I have served this to unsuspecting guests who have had no idea that it was gluten free!
The coconut flour in this recipe gives this crust a wonderful tropical flavour and the texture of a medium-hard cookie more than a classic pie crust. Its hint of coconut pairs wonderfully with coconut, vanilla, or banana custard to make an out-of-this-world cream pie that everyone will love.
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When you’re cooking on an open fire, desserts other than s’mores or roasted marshmallows can be hard to come by. If you’re in the mood for something different, follow this recipe and create a sweet, orange-infused pudding with a hint of almonds and cinnamon. The almond flour makes it creamy and the dried fruit adds taste and more texture. Top with a spoon full of gluten free caramel sauce for an extra decadent treat. This pudding recipe is an adaptation of Nourishment for Living Well’s almond flour raspberry muffin recipe. Click here to find a link to the recipe and to read our review of these awesome muffins!
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If you like lemon, you’ll love The Wholesome Pursuit‘s flourless lemon upside down cake! It’s moist and not too sweet with a zesty lemon flavour that’s out of this world. And believe it or not, it’s gluten free, dairy free and healthful!
See below for the rest of our review, what we did differently, and the link to the recipe.
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This weekend is the Victoria Day long weekend, and in our neck of the woods that means it’s the unofficial start of summer. In honor of the season, we decided to post one of our best gluten free camping recipes. If you’re out camping, having a Bar-B-Que or just spending an evening by the fire or even beside the fireplace (it is Canada after all!) give these pastry pockets a try – you won’t be disappointed!
Cooked on a wooden dowel (purchased at any hardware store), they can be stuffed with an endless assortment of goodies. Try peanut butter and jam (Geoff’s favorite), Nutella (my favorite), our not-too-sweet cream cheese icing and a sprinkling of cinnamon (tastes like a cinnamon bun – fantastic!), and fruit flavoured yogurt (more healthful and still very tasty).
This easy-to-do recipe makes a round flat loaf of amazing, lean, rustic bread. The crust is crisp and buttery and the crumb is tender and moist but not gummy. Great on its own, it’s fantastic with a bit of butter or margarine. Add jam or a slice of cheese and it’s out of this world. Because of the whey powder, this loaf is not dairy free. If you are looking for gluten and dairy free, try our recipe for crusty bread.
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