tag:blogger.com,1999:blog-12103126706597121392024-02-19T15:51:03.858-05:00The Allergy Free KitchenToby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-1210312670659712139.post-46925556066330467692012-02-28T22:33:00.001-05:002012-02-28T22:34:34.901-05:00Broccoli and Potato Soup<span style="font-size: large;">Broccoli and Potato Soup</span><br />
<span style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><span style="font-size: xx-small;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span></span>
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<span style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: xx-small;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">This is a very hearty soup that has just the right amount of flavour. </span><span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><b><br />Ingredients</b></span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">3 tablespoons of olive oil</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">2 leeks (just the white part), very finely chopped</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">2 cloves of garlic, peeled and chopped</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">6 cups of vegetable stock (or chicken stock)</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">2 large Yukon Gold potatoes, peeled and cut into cubes</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">1 head of broccoli, stems peeled and cut into chunks, florets set aside</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">Sea salt and pepper</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">1/4 tsp nutmeg</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">Place a medium pot on medium heat. Add the olive oil. When hot, add the leeks and saute for 3-4 minutes. Add the garlic and continue to saute for one minute. Add the soup stock, potatoes and and broccoli stem cubes. Simmer until the potatoes and broccoli are just tender. Add the florets and simmer a little longer until they are just tender. Use an immersion blender to puree the soup (either leaving chunks or until smooth - your preference). Serve immediately (hot).</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">This soup can be made ahead and reheated.</span><br />
<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">Serves 6 as a starter</span>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com1tag:blogger.com,1999:blog-1210312670659712139.post-80950230276453260382012-01-10T06:51:00.000-05:002012-02-28T22:35:54.608-05:00Short Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfT4_bXu6eV1S_XP46dT7q5fm5nZo3OtRxnNByEh3wNbR7uHXRC59OQzAF0aSlznzYizehamETBS7oAlMZS1dX8pCLMklXcQDyR7jrPcMgTi7ERR20LIkDfHzsSea5LhWGW3YJprBlU8/s1600/GF+Treats_S.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfT4_bXu6eV1S_XP46dT7q5fm5nZo3OtRxnNByEh3wNbR7uHXRC59OQzAF0aSlznzYizehamETBS7oAlMZS1dX8pCLMklXcQDyR7jrPcMgTi7ERR20LIkDfHzsSea5LhWGW3YJprBlU8/s320/GF+Treats_S.JPG" width="213" /></a><span style="font-size: large;"><strong>Short Bread</strong></span><br />
<span style="font-size: x-small;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br />
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<br />
This recipe is a little more particular than most of my others. The difference between just enough dairy-free spread and too much turns shortbread into cookies (they spread on the pan). The good news is that both results are delicious. Oh, and be sure to use a good quality dairy-free spread made with quality oils and not too much water. You will need the oil to retain the shape of the shortbread. When made properly, it should not spread out on the pan at all, just dry to melt-in-your-mouth goodness.<br />
<br />
<span style="font-size: large;"><strong>Ingredients</strong></span><br />
½ cup arrowroot flour/starch<br />
½ cup icing sugar (corn and gluten-free)<br />
½ cup sweet rice flour (or regular rice flour)<br />
½ cup potato starch (NOT potato flour)<br />
½ cup Earth Balance Margarine/spread (NOT whipped) – you may need a little more* <br />
<br />
<span style="font-size: large;"><strong>Method</strong></span><br />
Sift the arrowroot flour, icing sugar, rice flour, and potato starch together. If they do not completely combine, use a wire whisk to finish the job.<br />
<br />
Add the Earth Balance margarine and cut it into the flour (using a pastry cutter or fork) until the dough is crumbly. Test the dough to see if it will hold/squish together to form a ball. *If it is still too crumbly, cut in another tablespoon of margarine (repeat up to 3 tablespoons). The dough should hold together well, but NOT be too soft (This will cause the cookies to spread during baking). Once it holds together well, use your hands to knead the dough a few times and form a solid, heavy ball. Split the dough into two halves and form two 8 inch long square logs or rolls. Wrap these in cling wrap and thoroughly chill the dough (at least one hour or overnight). <br />
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Preheat the oven to 300 degrees F. Cover a baking sheet with baking parchment. Slice the dough in ¼ to ½ inch slices and place them on the baking sheet. If the dough was made correctly, it will not spread. Decorate with sprinkles if desired. Bake for 25 minutes or until completely dry (they may brown slightly on the edges, but this is not necessary). Cool and enjoy!<br />
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Makes about 2 dozenToby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-38215868572369291682012-01-10T06:36:00.001-05:002012-02-14T10:50:03.104-05:00Mock Buckeyes - No Bake!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfT4_bXu6eV1S_XP46dT7q5fm5nZo3OtRxnNByEh3wNbR7uHXRC59OQzAF0aSlznzYizehamETBS7oAlMZS1dX8pCLMklXcQDyR7jrPcMgTi7ERR20LIkDfHzsSea5LhWGW3YJprBlU8/s1600/GF+Treats_S.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfT4_bXu6eV1S_XP46dT7q5fm5nZo3OtRxnNByEh3wNbR7uHXRC59OQzAF0aSlznzYizehamETBS7oAlMZS1dX8pCLMklXcQDyR7jrPcMgTi7ERR20LIkDfHzsSea5LhWGW3YJprBlU8/s320/GF+Treats_S.JPG" width="213" /></a><span style="font-size: large;"><strong>Mock Buckeyes - No Bake!</strong></span><br />
<span style="font-size: x-small;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br />
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<br />
<strong><span style="font-size: large;">Ingredients</span> </strong><br />
3 tbsp Earth Balance Margarine/spread (NOT whipped) <br />
<br />
1 cup icing sugar (we use corn-free from the cookbook)<br />
½ tsp sea salt<br />
½ cup almond butter* (roasted tastes a bit better)<br />
1/3 of a large bar (300 gm) gluten and dairy-free dark chocolate bar (72% preferred)<br />
<br />
If you use raw almond butter, you may need to add a little more oil (sunflower, almond, olive etc) to ensure the center mixture stays together.<br />
<br />
<strong><span style="font-size: large;">Method</span> </strong><br />
Cut butter (using a pastry cutter or fork) into the icing sugar until crumbly. Sprinkle with the salt and mix again. Add the almond butter and mix until well combined. Knead a few times with your hands to ensure it is well mixed and it forms a ball. Cover with cling wrap and refrigerate one hour or until you can form small balls (1/2 inch or 1 inch) easily. Roll the balls in your hands and place them in a covered bowl. Chill the balls for another hour or overnight. <br />
<br />
Cover a baking sheet with wax paper. Melt the chocolate over boiling water, or gently in the microwave (be careful not to burn it). Dip the cold balls into the warm chocolate (roll them around to complete coat them and place them on the wax paper to dry. If the balls are very cold they will dry quickly, otherwise place them in a cool area.<br />
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Makes about 2 dozen or more (depends on how small you make them).Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-64634279287515055652011-05-22T23:52:00.004-04:002011-05-22T23:58:24.509-04:00Fresh Strawberry Meringue Pie<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Fresh Strawberry Meringue Pie</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Strawberry season is almost here in Ontario, Canada and here is a great way to use them up. 1/2 of them are mashed and cooked to make the sauce and the rest are sliced and used uncooked for that wonderful fresh strawberry taste. With or without meringue, it's a favourite with kids and adults. </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><br />
Ingredients</span><br />
Pre-baked pie crust - see the allergy-free pie crust recipe in this blog<br />
<br />
<strong>Filling</strong><br />
4 cups of fresh strawberries, sliced<br />
3/4 cup sugar, white<br />
2 tbsp arrowroot powder<br />
1 tbsp tapioca starch (or flour - same thing)<br />
1/4 cup cold water<br />
1/4 tsp sea salt<br />
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<strong>Meringue</strong><br />
4 egg whites<br />
1/4 tsp cream of tartar<br />
7 tbsp sugar, white<br />
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<strong><span style="font-size: large;">Method</span></strong><br />
In a small cup, dissolve the arrowroot powder and tapioca starch in the cold water. Stir until all lumps have dissolved. In a medium pot, mash 2 cups of strawberries with the sugar and salt. Cook over medium heat until hot - but not boiling. Slowly add the arrowroot and tapioca mixture to the cooked strawberries stirring constantly. Continue to cook and stir until the mixture begins to bubble and becomes very thick. Remove from heat and cool it slightly.<br />
<br />
Make the meringue topping. In a large glass or metal bowl, whip the egg whites and cream of tartar until soft peaks form. Slowly add the sugar 1 tbsp at a time until stiff peaks form. Set aside.<br />
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Place the remaining 2 cups of sliced strawberries into the pre-cooked pie shell. Pour the slightly cooled, thick strawberry mixture over the fresh sliced strawberries until mostly covered (this sauce holds the fresh berries together in the pie when cutting it). Top with the meringue and seal to the edges of the pie shell. <br />
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Bake at 350 for 10 minutes, or until the meringue is golden brown. Cool and refrigerate until well chilled.<br />
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Serves 8-10 peopleToby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-18992292310536011562011-05-22T23:42:00.001-04:002011-05-22T23:43:23.494-04:00Strawberry Sorbet Rice-Cream<span style="font-size: large;"><strong>Strawberry Sorbet Rice-Cream</strong></span><br />
<span style="font-size: x-small;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br />
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Summer is nearly here and the NEED for icecream is getting stronger. But being intollerant of dairy makes it difficult. This recipe uses only fresh fruit, rice milk and a little sugar - and it satisfies the need for a cold, scoopable summer treat. It works well in a gluten-free cone or a dish. Note: works equally well with a pound of frozen peaches.<br />
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<span style="font-size: large;"><strong>Ingredients</strong></span><br />
A strong blender, capable of blending frozen fruit (or ice cubes) - I use a Vitamix<br />
1 pound strawberries, frozen (do not thaw)<br />
1 cup rice milk (or almond milk)<br />
1/4 cup sugar, white<br />
<br />
<span style="font-size: large;"><strong>Method</strong></span><br />
Put the strawberries and rice milk in the blender, then pour the sugar over top. Pulse the blender until the frozen berries are chopped up, the puree/blend until smooth. Serve immediately (soft-serve style) or return to the freezer for a harder texture. If you leave it in the freezer overnight - thaw 10-15 minutes before serving.<br />
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Serves 8-10Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-39305007268930155462011-02-06T22:26:00.003-05:002011-02-06T22:28:05.398-05:00Chocolaty Brownies, Mmm<span style="font-size: large;">Brownies</span><br />
<span style="font-size: x-small;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br />
These brownies are very chocolaty and moist thanks to a surprise ingredient - zucchini! <br />
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<span style="font-size: large;"><strong>Ingredients</strong></span><br />
<strong>Dry Mix</strong><br />
3 tbsp sweet rice flour<br />
3 tbsp white rice flour<br />
3 tbsp brown rice flour<br />
3 tbsp tapioca flour<br />
1/4 tsp xanthan gum<br />
1/4 tsp salt<br />
1 tsp baking powder (corn-free)<br />
<br />
<strong>Cocoa Mixture</strong><br />
1/4 cup cocoa<br />
1/4 cup margarine, dairy- and soy-free <br />
<br />
<strong>Wet Mixture</strong><br />
3 egg whites<br />
3/4 cup granulated sugar<br />
1 tsp vanilla<br />
1/4 cup zucchini, finely grated<br />
<br />
<strong>Extras</strong><br />
1/4 cup walnuts, chopped (optional)<br />
1/2 cup chocolate chips, gluten-, dairy- and soy-free<br />
extra margarine for greasing the pan<br />
<br />
<span style="font-size: large;"><strong>Method</strong></span><br />
Preheat oven to 350 degrees F. Grease an 8 X 8 inch in square baking dish (I recommend glass)<br />
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In a small bowl, whisk together all the dry mix ingredients and set aside<br />
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In a small saucepan, melt the margarine over medium-low heat until just melted. Add the cocoa, stir until completely combined, and set aside to cool.<br />
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Using a mixer and a large bowl, beat the egg whites until foamy and soft peaks form. Continue mixing and add the granulated sugar a little at a time until thoroughly blended. Add the vanilla extract and continue to beat. Add the margarine/cocoa mixture and continue to beat until combined.<br />
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Using a spoon or spatula, fold in the zucchini and stir until just combined. Add the flour mixture and stir until just combined. Finally, fold in the nuts and chocolate chips and stir until just combined. <br />
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Pour into the greased baking dish and bake for 20-25 minutes, or until a toothpick or knife inserted comes out clean. It is better to slightly under cook the brownies rather than dry them out too much.<br />
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Makes 16 medium sized browniesToby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-50584273284844208092011-02-04T23:06:00.001-05:002011-02-05T09:07:05.404-05:00Yummy Carrot Muffins<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Yummy Carrot Muffins</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Dry Ingredients</strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3/4 cup sweet rice flour (or rice flour if you cannot find sweet rice)</span><br />
<span style="font-family: Arial;">3/4 cup brown rice flour</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">7 tbsp + 1 tsp arrowroot powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 cup tapioca flower</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 + 1/2 tsp baking powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp cream of tartar</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp cinnamon, ground</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp ginger, ground</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp sea salt</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 tsp cloves, ground</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 cup walnut pieces (optional)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<br />
<span style="font-family: Arial;"><strong>Wet Ingredients</strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 whole eggs (or 5 egg whites)</span><br />
<span style="font-family: Arial;">1 cup sunflower oil</span><br />
<span style="font-family: Arial;">1/2 cup unsweetened apple sauce</span><br />
<span style="font-family: Arial;">1 tsp vanilla extract</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 cups finely grated carrots (approx. 3 large carrots)</span><br />
<span style="font-family: Arial;">Extra sunflower oil to grease the muffin tins</span><br />
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<span style="font-family: Arial;"><strong>Method</strong></span><br />
<span style="font-family: Arial;">Preheat oven to 350 degrees F. Lightly grease the muffin tins with sunflower oil.</span><br />
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<span style="font-family: Arial;">In a large bowl, whisk together all the dry ingredients, except for the walnuts.</span><br />
<span style="font-family: Arial;">In a smaller bowl, whisk together all the wet ingredients, except for the carrots. Once the wet ingredients are all combined, fold in the nuts and carrots using a large spoon or spatula. Next, fold in the dry ingredients and stir again until it is just combined. The batter will be very thick.</span><br />
<span style="font-family: Arial;">Fill each hole of the muffin tins 3/4 full.</span><br />
<span style="font-family: Arial;">Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Watch carefully that they do not burn in the last 2 minutes. Consider reducing the heat to 325 if they are cooking too quickly.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This recipe makes about 15 muffins</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-43159879698991028992010-12-05T00:36:00.011-05:002010-12-23T10:23:08.439-05:00Gingerbread Cookies<span style="font-size:130%;"><strong>Gingerbread Cookies </strong></span><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free<br /></span><br /><strong>Dry Ingredients:<br /></strong>1 cup sweet rice flour (or white rice flour)<br />3/4 cup potato starch (NOT potato flour)<br />3/4 cup tapioca starch (also called flour)<br />1+½ tsp baking soda<br />1 ½ tsp xanthan gum (or guar gum)<br />1/8 tsp cloves (ground)<br />1 tsp cinnamon (ground)<br />1 tsp ginger (ground)<br />1/4 tsp salt<br /><br /><strong>Wet Ingredients<br /></strong>½ cup brown rice syrup<br />2 tbsp honey<br />1 egg white (cold)<br />½ cup gluten-free, black strap molasses<br /><br /><strong>Other Ingredients:<br /></strong>1/3 cup dairy&soy -free margarine<br /><strong></strong><br /><strong>Method</strong><br />Using a wire whisk, combine the dry ingredients well. Using a fork or pastry cutter, cut in the margarine until the mixture is crumbly.sIn a small bowl, beat the wet ingredients together well. Add the wet mixture to the dry and combine until it forms heavy dough. Form a flat ball, cover and refrigerate for one hour (or overnight).<br /><br />Preheat oven to 325 degrees. Line baking sheets with baking parchment.<br /><br />Sprinkle a little tapioca flour on a sheet of baking parchment and roll out ¼ of the dough to ¼ inch thick. Use extra tapioca flour if the dough is sticky. Cut out the shapes as desired and place on lined baking sheets. Repeat for the remaining dough.<br /><br />Bake for 7 minutes and cool on a wire rack.<br /><br />Decorate with allergy-free frosting.Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-5464103821401675002010-08-10T20:15:00.019-04:002010-08-13T10:02:37.193-04:00Muskoka Rice Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv92JYYO_PsWHl6cyjgKeCIxekxDZt-5SZoSEwCkrP_1kR8NNd2ctD2y7WAhnN8Q-BZrBRWu8YCwjshYscxmBzkQMSIg18qpqOFVNfsh0I82RyC7S8mLbmcw_DoVUYTLtUDQK6YMvsqx8/s1600/Muskoka+Rice+Pudding.jpg"><img id="BLOGGER_PHOTO_ID_5503996157206573986" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv92JYYO_PsWHl6cyjgKeCIxekxDZt-5SZoSEwCkrP_1kR8NNd2ctD2y7WAhnN8Q-BZrBRWu8YCwjshYscxmBzkQMSIg18qpqOFVNfsh0I82RyC7S8mLbmcw_DoVUYTLtUDQK6YMvsqx8/s320/Muskoka+Rice+Pudding.jpg" border="0" /></a> <strong><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Muskoka</span></span> Rice Pudding </span></strong><br /><div><div><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free </span></div><br /><div><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Muskoka</span></span>, Ontario is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">renowned</span> for the delicious wild blueberries that grow there. The recipe for <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Muskoka</span></span> rice pudding was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">conceived</span> while munching those marvelous and flavourful berries. When serving the pudding, it never hurts to add a few more fresh ones on top!<br /><br /><strong>Ingredients<br /></strong>1 cup white rice</div><div>2 cups water</div><div>1 cinnamon stick</div><div>1+1/4 cups rice milk</div><div>1/2 tsp sea salt</div><div>1/4 cup brown rice syrup</div><div>2 tbsp brown sugar</div><div>1 tsp vanilla</div><div>1/2 tsp ground cinnamon</div><div>1/4 tsp ground nutmeg</div><div>3/4 cup fresh, wild blueberries</div><div></div><div>**Optional: Additional blueberries for garnishing </div><br /><div><strong>Method</strong></div><div>Bring the rice, sea salt, cinnamon stick, and water to a boil. Cover the pot, reduce heat to low, and simmer for 30 minutes or until most of the water has been absorbed. Remove the cinnamon stick and discard. Add the rice milk, brown rice syrup, brown sugar, vanilla, and spices and cook for a few more minutes to allow the flavours to blend (up to 10 minutes). Stir gently to prevent scorching.</div><br /><div>Add the wild blueberries and stir gently to avoid breaking them and discolouring the pudding.</div><br /><div>Serve warm with a little extra cinnamon and nutmeg on top, or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">refrigerate</span> until thoroughly chilled. If you are going to warm up and eat the pudding later, transfer it to a small <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">casserole</span> dish and gently heat in an oven or microwave.</div></div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com4tag:blogger.com,1999:blog-1210312670659712139.post-25689790204396882042010-07-29T01:04:00.019-04:002010-08-10T13:02:09.821-04:00Cottage Biscotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj9p3TKrcGRGunWPVHn_sOHrLsTs784wZzREceXJ3B253C4mQOYhnuDsZ_H6Q0-7_jyXeL1sqsrs3Bek6O88gLd9VPm3R6SLtWdSSGyIfm4GZoRvR8kn1zTnuFeRZngnPlGVFHO5qAJc/s1600/Biscotti.jpg"><img id="BLOGGER_PHOTO_ID_5503647287849312082" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj9p3TKrcGRGunWPVHn_sOHrLsTs784wZzREceXJ3B253C4mQOYhnuDsZ_H6Q0-7_jyXeL1sqsrs3Bek6O88gLd9VPm3R6SLtWdSSGyIfm4GZoRvR8kn1zTnuFeRZngnPlGVFHO5qAJc/s320/Biscotti.jpg" border="0" /></a> <span style="font-size:130%;"><strong>Cottage Biscotti</strong></span><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br /><br />One rainy afternoon at our cottage, Cottage Biscotti was born! This is great on its own, or dip it in an icing glaze or dark chocolate glaze.<br /><br /><strong>Ingredients</strong><br /><em>Dry</em><br />3/4 cup brown rice flour (or potato flour)<br />1/4 cup almond flour<br />3 tbsp tapioca starch<br />2 tbsp arrowroot flour<br />3/4 tsp guar gum<br />1/2 tsp gluten free baking powder<br />1/4 tsp sea salt<br /><em></em><br /><em>Wet</em><br />2 whole eggs (or 3 egg whites)<br />1/2 cup sugar<br />2 tbsp sunflower oil<br />2 tbsp rice milk<br /><br /><em>Nuts and Fruit</em><br />1/3 cup prunes, pitted and finely chopped (or use other dried fruit of choice)<br />1 cup pecans, coarsely chopped (or use other nuts of choice)<br /><br /><em>Optional Icing Glaze</em><br />1 cup icing sugar (corn and gluten-free)<br />1 tsp almond extract<br />1 tbsp rice milk<br /><br /><strong>Method</strong><br />Preheat the oven to 325 degrees F. Oil an 8 X 8 inch baking dish with sunflower oil and set aside. Line a baking sheet with baking parchment and set aside.<br /><br /><em>Biscotti</em><br />In a medium bowl, blend all dry ingredients well using a whisk. Set aside.<br /><br />In a large bowl, using an electric mixer, beat the wet ingredients until blended. Add the dry ingredients to the wet a little at a time. The batter will be VERY thick. Fold in the nuts and fruit using a spatula and distribute evenly. Press the mixture into the prepared baking dish as evenly as possible and bake for 30 - 35 minutes or until the top just begins to turn brown. Remove from oven and cool for about 5 minutes.<br /><br />Slice the layer of biscotti into three equal pieces in the pan. Remove each section from the pan and cut it again, on the short side, into four pieces, each 2 inches wide. In all you should have approximately 16 pieces.<br /><br />Place each piece, wide side down on the lined baking sheet and continue baking for about 15 minutes or until they are crisp (could take a bit longer depending on humidity).<br /><br /><em>Icing Glaze</em><br />In a small mixing bowl, combine corn-free icing sugar, almond extract and rice milk. Stir it until it is smooth (all lumps are absorbed). If the glaze is too thick for dipping, add 1 tsp of rice milk at a time until it is thin enough to coat the biscotti, but not so thin that it drips off.<br /><br />When the biscotti is cool, dip each one into the glaze coating only 1/2 of it (one end). The uncoated end can be used to handle the cookie. Place each one on a wire rack or a parchment lined cookie sheet to dry. If desired, melted chocolate can be used to dip the biscotti instead of using the icing glaze.Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-37514513217504230452010-07-21T00:48:00.011-04:002010-08-08T13:18:56.735-04:00Cheese-Like Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdv-T9nm2Os6mxn6eygO6ZilqTPttAJeSesLzByt18To_gxfmoCFtFBubl2qrJSCq7kI9_OHzsnbfravwBF7DLOzr9KTP3bAIt_R1QRa7mu7iEjtYipV2KSczWph5puI7sURoe94BEvM/s1600/Cheese-Less+Sauce.jpg"><img id="BLOGGER_PHOTO_ID_5499187705644546258" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdv-T9nm2Os6mxn6eygO6ZilqTPttAJeSesLzByt18To_gxfmoCFtFBubl2qrJSCq7kI9_OHzsnbfravwBF7DLOzr9KTP3bAIt_R1QRa7mu7iEjtYipV2KSczWph5puI7sURoe94BEvM/s320/Cheese-Less+Sauce.jpg" border="0" /></a> <strong><span style="font-size:130%;">Cheese-Like Sauce</span></strong><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br /><div></div><br /><div>This is a great recipe for making about 1/2 cup of cheese-like sauce to have over vegetables or on pasta. It is a favourite of my little girl and her dad. For adults, get adventurous and use more spices to give it some zing!</div><br /><div><strong>Ingredients</strong></div><div>1/2 cup rice milk</div><div>2 slices vegan rice cheese</div><div>2 tsp tapioca flour</div><div>1/4 tsp dried mustard</div><div>Sea salt and freshly ground pepper to taste</div><div> </div><div>**Optional: a pinch (1/8 tsp) of any of the following onion powder, garlic powder, celery salt, ground fennel seed</div><br /><div><strong>Method</strong></div><div>Heat the rice milk to hot (not boiling) either in a small pot over medium heat, or in a large cup in the microwave on high for about 30 seconds. Add the "cheese" and dry mustard (and any other spices) and heat again until the cheese is mostly melted (about 20 seconds in the microwave). Remove about 3 tablespoons of the hot liquid and place in a small cup or bowl. Add the tapioca flour to the cup and stir until it is fully absorbed by the hot liquid in the cup and there are no lumps. Stir the mixture back into the pot of "cheese" sauce and continue to heat until the mixture thickens (about 20 seconds in the microwave, stirring after 10 seconds). Adjust the seasoning with sea salt and freshly ground pepper.</div><div> </div><div></div><div>Note: There is no need to boil the sauce to thicken it.</div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-73767346944037718592010-07-15T22:51:00.017-04:002010-07-16T00:22:15.311-04:00Duck Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBpHEB_pqiFoxdS06rweueF2PHG64foUC3mFhdfC9aZCozYhf68BWByD_eOULVRVxxP-8IeMzqpH_OT8eEP8AbBWHrQ20uIyLnU2jRYzuAAe5H6jGgtSBe-qcISR2AAnGaFRSF62sLd8/s1600/Duck+Soup.jpg"><img id="BLOGGER_PHOTO_ID_5494351556001859202" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBpHEB_pqiFoxdS06rweueF2PHG64foUC3mFhdfC9aZCozYhf68BWByD_eOULVRVxxP-8IeMzqpH_OT8eEP8AbBWHrQ20uIyLnU2jRYzuAAe5H6jGgtSBe-qcISR2AAnGaFRSF62sLd8/s320/Duck+Soup.jpg" border="0" /></a> <strong><span style="font-size:130%;">Duck Soup</span></strong><br /><div><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free<br />** Does contain gluten-free soy sauce</span></div><br /><div></div><div>This very robust soup has a lot of wonderful flavour (many of the same spices used in the duck patties), but it is not a hearty (thick) soup. It can be used as an appetizer, or paired with gluten-free bread and a salad to make a complete meal.</div><br /><div></div><div>This recipe is best made over two days. The first day, make the broth and cook the duck meat. The second day, skim the fat off of the broth (and discard), and continue to prepare the soup. This is a great recipe to make to use up all the left over duck parts after making duck patties (if you start with a whole duck).</div><br /><div></div><div><strong>Ingredients</strong></div><div>1 duck, uncooked (or the leftover, uncooked parts from making duck patties will do)</div><br /><div></div><div><em>Seasonings</em></div><div>3 cloves garlic, chopped</div><div>1 onion, coarsely chopped</div><div>2 stalks celery, chopped up</div><div>1/4 tsp peppercorns, whole</div><div>1+1/2 tsps sea salt (or to taste)</div><div>1/4 tsp cloves, ground</div><div>2" x 2" piece of fresh ginger, chopped into small pieces</div><div>1 tbsp soy sauce (gluten-free)</div><div>Freshly ground pepper to taste<br /><br /></div><div></div><div><em></em></div><div><em>Add near the end of cooking</em></div><div>1+1/2 tsp fennel seed, finely chopped or crushed (also called anise)</div><div>2 fresh plums, peeled and cut into thin slices</div><div>Duck meat</div><br /><div></div><div><em>Just before serving add...</em></div><div>3 cups cooked rice (white or wild)</div><br /><div></div><div><strong>Method</strong></div><div>Day 1. Cover the fresh (uncooked) duck meat with water in small stock part or large dutch oven. Bring the water to a slow boil over medium-high heat, skimming the foam off from time to time. When the water has boiled, turn down the heat to medium-low, and continue to simmer for 1 + 1/2 hours. The meat should be cooked through. Do not add sea salt to the water while simmering.</div><br /><div></div><div>Cool the broth, strain the meat and bones out of it using a colander over top of a large bowl, and refrigerate overnight. Cool the duck meat and refrigerate overnight discarding any large bones and large pieces of skin/fat.</div><br /><div></div><div>Day 2. Skim the cold, congealed fat off the broth and discard (unless you have another use for it). return it to a large pot over medium heat. Add the chopped onion, and all the other seasonings to the pot. Reduce heat and simmer for 2 hours. Strain the seasonings from the soup (using a colander and large bowl) and return it to the soup pot again.</div><br /><div></div><div>While the broth is simmering, strip any usable duck meat from the bones, cut into bite sized pieces and reserve. </div><br /><div></div><div>Add the reserved duck meat, plum slices and crushed fennel seed to the strained soup and simmer for 20 minutes. Taste the soup and adjust the seasonings if necessary.</div><br /><div></div><div>Just before serving, add the rice to the pot. If you think you will have leftover soup, do not add the rice to the pot, place a little in each bowl before serving. The rice will soak up any leftover broth if left in it long enough (like overnight).</div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-12793800971884273462010-07-13T21:04:00.011-04:002010-07-13T23:11:36.601-04:00Duck Patties<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEF7srFqJ6rsX9F2wsediyRy80M9GagbwQJ1oXsE7tuOBpsd2FNeV_CrLg0_JiUfoRVEkEEfMxRNZWEb5JK7tHgfzX0-4wKtGqP4V8k3D5Spc_bkEyBDsNSyRH0n8BTG8wSkcnr6oGxo/s1600/Duck+Pattie.jpg"><img id="BLOGGER_PHOTO_ID_5493580379534665026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEF7srFqJ6rsX9F2wsediyRy80M9GagbwQJ1oXsE7tuOBpsd2FNeV_CrLg0_JiUfoRVEkEEfMxRNZWEb5JK7tHgfzX0-4wKtGqP4V8k3D5Spc_bkEyBDsNSyRH0n8BTG8wSkcnr6oGxo/s320/Duck+Pattie.jpg" border="0" /></a><br /><div><strong><span style="font-size:130%;">Duck Patties</span></strong><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free</span><br /><strong></strong></div><div><span style="font-size:85%;">** Does contain gluten-free soy sauce</span></div><div><br />I have always been a fan of duck, but have never been terribly adventurous in preparing it. I came across a recipe for duck burgers and simply had to try to adapt it for our life-style. The result was absolutely delicious. If you are cost conscious, purchase a whole duck (not just the expensive boneless breast meat), remove the breast meat for this recipe, and make soup with the remaining parts!<br /><strong></strong><br /><strong>Ingredients</strong><br />2 duck breasts, boneless<br />1/3 cup crispy rice cereal (gluten free), crushed<br /><em></em><br /><em>Seasonings</em><br />1/4 of a small onion, chopped very finely<br />1 tsp fresh ginger, grated<br />1 tsp soy sauce, gluten free<br />1 tsp garlic, minced<br />1/4 tsp fennel seed, crushed or finely chopped<br />1/8 tsp cloves, ground<br />Sea salt and freshly ground pepper to taste<br /><br /><strong>Method</strong><br />Cut the duck breasts into quarters, but leave the skin on. Place the duck chunks into a food processor and pulse only until the the meat is chopped up, but not a mushy paste. If there are large chunks of skin or fat that are not processed, take them out and discard them. Put the chopped duck in a medium sized bowl.<br /><br />Add all the seasonings to the bowl and blend well. Add the sea salt and pepper to taste, last. There is quite a bit of flavour already, so use sparingly.<br /><br />Finally, fold in the rice crumbs a little at a time to help combine the duck bits and make it easier to handle. Form 6 small patties with the mixture and place them in a medium sized skillet over medium heat.<br /><br />As the skin and fat were left on during processing, there will be plenty of oil in the pan before long. You may want to drain some of it off during cooking. Brown well on one side, then flip and brown the other. Do not turn more than once as the patties may fall apart. Cook for about 5-7 minutes, or until they are cooked through.<br /><br />Serve with rice, on a bun (like Joel's burger buns), or make them smaller and serve them as appetizers.</div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-7240199022603432912010-07-12T21:02:00.017-04:002010-08-08T13:28:31.474-04:00Sydney's Mac and Cheese-Like<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEEPJ4sou0FhXgfA_KbIhDg57eAHgvvM_FoQhaSHZOOrCEZmZo2RaMeI3aHZ9I4DcKEoDYLUdGVUW6ym64dn8ZZg1RrOqqVK6zkLwVZJhGenZyujOfYZoBoP73IWilGiIbt1stFhD2os/s1600/Macaroni+and+Cheese-Like.jpg"><img id="BLOGGER_PHOTO_ID_5493197217052137202" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEEPJ4sou0FhXgfA_KbIhDg57eAHgvvM_FoQhaSHZOOrCEZmZo2RaMeI3aHZ9I4DcKEoDYLUdGVUW6ym64dn8ZZg1RrOqqVK6zkLwVZJhGenZyujOfYZoBoP73IWilGiIbt1stFhD2os/s320/Macaroni+and+Cheese-Like.jpg" border="0" /></a> <strong><span style="font-size:130%;">Sydney's Mac and Cheese-Like</span></strong><br /><div></div><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free<br /></span><p>This was an instant hit with my little girl. She especially liked the rice crumbs on top. The sauce does have a light, cheesy flavour to it, even though it is dairy and soy-free!</p><p><strong>Ingredients<br /></strong>450 gms rice pasta (elbows or shells work well)<br />1 cup frozen peas</p><p><em>Sauce</em><br />1 small onion, finely minced<br />2 tbsp olive oil<br />3 tbsp tapioca flour<br />1 tsp dry mustard powder<br />2+1/4 cups rice milk<br />3/4 cup non-dairy, rice cheese (no soy) - I used 7 of the sandwich slices.<br />1/4 tsp nutmeg, ground<br />1 tsp sea salt<br />Pepper to taste </p><p><em>Garnish</em><br />1 cup crispie rice cereal (gluten free), crushed</p><p><strong>Method<br /></strong>Pre-heat oven to 325 degrees F. Oil a medium sized baking dish with olive oil.</p><p>Bring a large pot of water to a boil and cook the rice pasta according to the directions. Cook only until tender, but firm. When done, rinse under warm water to remove the starch and pour into a large bowl. Add the frozen peas and set aside.</p><p><em>Sauce</em><br />In a medium sized pot over medium heat, add the olive oil. When hot, cook the minced onion until it is tender, then add the mustard. Slowly whisk in the rice milk and nutmeg and heat until warm. Add the rice "cheese" and continue stirring until it melts, and the sauce begins to get hot. </p><p>To thicken the sauce, remove 4 tablespoons of the sauce and place it in a small bowl or cup. Add the tapioca flour and stir until the flour is fully absorbed and there are no lumps. Whisk the tapioca mixture back into the "cheese sauce" and stir gently until it gets hot and thickens. Season with 1 tsp sea salt and add pepper to taste.</p><p>Pour the sauce all over the pasta mixture and toss lightly until it is well coated. Pour the entire mixture into the prepared baking dish and top with the crushed rice cereal.</p><p>Bake for 20 minutes to allow the "cheese" sauce to absorb and the frozen peas to heat up.</p>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-15289212837289226262010-07-10T11:19:00.012-04:002010-07-13T11:21:20.822-04:00Sydney's Endless Energy Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDoxFrWYPJzPzyxkbzjQbu_idxVovIHIIrx1byk0wHaHTb49XQg-bADvrt_tIcj6JbGNtpM4Arxq98G4wy3DogHrItBOEMnZywGjst2F6dBPIjK2QP92LJRvydHAUWDew5eRMjotbSJg/s1600/Sydney's+Engergy+Bars.jpg"><img id="BLOGGER_PHOTO_ID_5492297980815758450" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDoxFrWYPJzPzyxkbzjQbu_idxVovIHIIrx1byk0wHaHTb49XQg-bADvrt_tIcj6JbGNtpM4Arxq98G4wy3DogHrItBOEMnZywGjst2F6dBPIjK2QP92LJRvydHAUWDew5eRMjotbSJg/s320/Sydney's+Engergy+Bars.jpg" border="0" /></a> <span style="font-size:130%;"><strong>Sydney's Endless Energy Bars</strong></span><br /><div><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"><br /></span></div><div>There are a lot of gluten-free energy bars on the market, but we haven't found many that our little girl, or her dad enjoy. These "eat" more like rice crispy squares, but are packed with protein and fruit, and none of the sugar!<br /><br /></div><div></div><div><strong>Ingredients</strong></div><div><em>Dry Ingredients</em></div><div>4 cups crispy rice cereal, gluten free</div><div>1+1/4 cups pecan pieces, no salt</div><div>1/8 cup sunflower seeds, roasted, no salt</div><div>1/8 cup pumpkin seeds (also called pepitas), no salt</div><div>3/4 cup freeze dried strawberries, chopped up</div><div>1/4 cup mixed berry fruit bar, cut in to very small pieces (no sugar added)<br /><br /></div><div></div><div><em>Sauce</em></div><div>3/4 cup brown rice syrup<br />3/4 cup almond butter</div><div>1 tsp vanilla extract</div><div>1/2 tsp sea salt<br /><br /></div><div></div><div><strong>Method</strong></div><div>Line a large baking sheet with parchment paper (not waxed paper!)<br /></div><div></div><div>In a very large bowl, add all the dry ingredients and toss together thoroughly.</div><div></div><div>In a small saucepan, add the brown rice syrup and almond butter and mix together well over medium-low heat. Continue to stir until the sauce has melted and begins to bubble - watch that the mixture does not scorch. Continue to cook and stir for one more minute. Remove from head and add the vanilla and salt.<br /><br /></div><div></div><div>Drizzle the hot sauce over the dry mixture and combine quickly using a large spatula. Work quickly as the sauce cools and thickens fast. When the dry mixture is thoroughly coated with the sauce, scrape the mixture onto the prepared baking sheet. Spread the mixture as evenly as possible over the entire sheet.<br /><br /></div><div></div><div>To flatten the mixture, cover them with waxed paper (or parchment) and use a rolling pin. Leave the waxed paper on and chill the entire sheet for about 2 hours. When chilled, cut them into energy bar sized pieces (using either a knife or pizza cutter), and store them in a covered container in the refrigerator with waxed paper between each one, or insert each into a snack bag sized baggie, so they are ready to grab and go.<br /><br /></div><div></div><div>Yield 16 large or 32 small bars.</div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com2tag:blogger.com,1999:blog-1210312670659712139.post-66782121444611371342010-07-10T11:17:00.015-04:002010-08-11T00:15:37.708-04:00Rosemary & Apple Roast Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAty-GsHdoGCmFvIcqQn33TaIfINWsn56TYufP9srIO9Obw_gICOu4PK9VWqJVdGC1xCgg2x8nsw6nA-Uszde_Qi9nnkuAZoy9Rm3LqnDb-oR-8xLwwL5pOGF5arnhgNzn5D6oXAQSdYw/s1600/IMG_0086.JPG"><img id="BLOGGER_PHOTO_ID_5504000129383022578" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAty-GsHdoGCmFvIcqQn33TaIfINWsn56TYufP9srIO9Obw_gICOu4PK9VWqJVdGC1xCgg2x8nsw6nA-Uszde_Qi9nnkuAZoy9Rm3LqnDb-oR-8xLwwL5pOGF5arnhgNzn5D6oXAQSdYw/s320/IMG_0086.JPG" border="0" /></a> <strong><span style="font-size:130%;">Rosemary & Apple Roast Chicken<br /></span></strong><div><div><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free<br /><br /></span></div><div>This flavourful chicken is perfect for family dinners or entertaining!</div><br /><div><span style="font-size:85%;"></span></div><div><strong>Ingredients</strong></div><div>1 whole chicken</div><div>1 large onion, coarsely chopped</div><div>3 Granny Smith apples, cored and sliced with the skin on</div><div>3-4 springs of fresh rosemary</div><br /><div></div><div><em>Flavoured Coating</em></div><div>1/4 cup olive oil</div><div>1/4 cup apple juice</div><div>1 tbsp maple syrup</div><div>1/4 tsp freshly ground pepper</div><div>1/4 tsp sea salt</div><div>1/4 tsp ground cinnamon</div><div>1/4 tsp ground nutmeg</div><div>1/8 tsp ground cloves</div><br /><div></div><div>Additional spice for sprinkling over the apples.</div><div>Optional: 2 tsp tapioca starch for thickening gravy</div><br /><div></div><div><strong>Method</strong></div><div>Preheat the oven to 475 degrees F. Have the bottom half of a roasting pan ready with a rack in the bottom. Prepare the chicken by removing any giblets and rinsing it under cold water. Pat it dry with paper towels (and discard the towels). </div><br /><div></div><div><em>Flavoured Coating</em></div><div>In a small bowl or measuring cup, combine all the ingredients for the flavoured coating well using a fork. Put several pieces of apple and onion into the cavity of the chicken. Truss the legs to keep the onion and apple inside.</div><br /><div></div><div>With a cooking brush, brush the flavoured coating all over the chicken and drip some inside the chicken too. It is fairly thick so it should stick well.<br /><br />Place the chicken, breast side up in the roasting pan (on top of the rack) and pour any remaining coating over the chicken. Adjust the seasonings (additional sea salt and freshly ground pepper) if desired. Place the remaining apple slices and onion pieces around the chicken, and sprinkle cinnamon, nutmeg and ground cloves over them. Carefully pour 1 cup of water into the bottom of the pan. Break the sprigs of rosemary into large pieces and place some directly onto the top of the chicken, and some into the bottom of the roasting pan with the water.<br /><br />Put the roasting pan, uncovered, into the oven and roast for 20 minutes at 475 degrees to seal in the juices, then reduce the temperature to 325 minutes for an additional 1 +1/2 hours, or until the chicken is cooked through and the juices run clear.</div><br /><div></div><div>**Hint: I like to baste the chicken every 30 minutes or so, and make sure there is liquid in the bottom of the pan for making gravy or au jus. If too much has evaporated, add 1/2 cup at a time. </div><br /><div></div><div>At the end of cooking, the liquid in the bottom of the pan will be very flavourful (fruity and spicy) and likely does not need flavour added. If you wish to thicken the liquid for gravy, drain it into a small pot through a sieve or strainer to remove the rosemary leaves and cook over medium heat. Remove 4 tbsp of the hot liquid and add 2-3 tsps of tapioca flour. Stir until the flour as been absorbed and there are no lumps. Whisk the tapioca mixture back into the gravy and stir while it is cooking until it begins to thicken.</div></div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-54874963349274710532010-07-10T11:12:00.010-04:002010-07-14T09:23:18.384-04:00Chicken Shish-Kabob<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_o8_95a4-ARy4W29FMAHYlmA_9R8b8wJLD7wfzQhyphenhyphenfZFJEhvaoMoc6Kh_Wud_qWhrhIjfYb5bLrnTj9aHXDDFxW-BYM1gU9gkYJ9FBaDrHE5nrYJKyoYVN4OF1vcTDO3H4wMfhwKbds/s1600/Chicken+Shish-ka-bob.jpg"><img id="BLOGGER_PHOTO_ID_5492295978882941794" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_o8_95a4-ARy4W29FMAHYlmA_9R8b8wJLD7wfzQhyphenhyphenfZFJEhvaoMoc6Kh_Wud_qWhrhIjfYb5bLrnTj9aHXDDFxW-BYM1gU9gkYJ9FBaDrHE5nrYJKyoYVN4OF1vcTDO3H4wMfhwKbds/s320/Chicken+Shish-ka-bob.jpg" border="0" /></a> <span style="font-size:130%;"><strong>Chicken Shish-Kabob<br /></strong></span><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free**, Peanut-Free</span><br /><br /><p><span style="font-size:85%;"></span></p><p>Tired of burgers? Shish-Kabobs are a great alternative. Let each dinner guest prepare their own kabobs, then they get exactly what they want! Even kids like to make their own.</p><p><strong>Ingredients<br /></strong>2 boneless chicken breasts, cut into 1 inch chunks (approx.)<br />8 baby potatoes, skin on<br />1/2 green pepper, cut into large chunks<br />1/2 yellow pepper, cut into large chunks<br />1/2 red pepper, cut into large chunks<br />8 grape tomatoes<br />(add or substitute any other veggies or fruit you like that can be barbecued)<br />3 tbsp olive oil<br />Sea Salt and Freshly ground pepper</p><p>**Optional marinade: 1/4 cup soy sauce, gluten free<br />1/4 cup water</p><p><strong>Method</strong><br />Before the barbecue, gather 8-10 skewers. If you are using wooden skewers, submerge them in water for at least an hour to prevent them from burning on the barbecue. If you wish to marinate the chicken before barbecuing it, place the chicken in a bowl and add the soy sauce and water. Cover and let stand in the refrigerator for one hour.</p><p>Boil the baby potatoes until they are tender (they give when you squeeze them) before the barbecue. This can even be done the day before. Allow them to cool .</p><p>In the meantime, prepare all the vegetables (and/or fruit) for skewering. On a small plate or in a tiny bowl, mix the olive oil with some sea salt and freshly ground pepper. Arrange all the items to skewer to make it easy for the dinner guests to reach them. </p><p>When the chicken is ready, invite the dinner guests to wash their hands, then grab 2 skewers and pierce and slide onto the skewers the items of their choice. Remind your guests to take note of what they put on their skewers so they will get the right one back after they are cooked! When they are finished their creations, using a basting brush, lightly brush on the oil and seasonings mixture. This is very important to prevent the chicken from sticking to the grill. Cook the kabobs about 12-15 minutes, or until the chicken is cooked through.</p><p>Serve with rice or a salad. </p>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-18605817971518285892010-06-29T18:59:00.016-04:002010-07-14T22:02:26.343-04:00Bruschetta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfQGjCRpp8MIuV3Jtwc_HDJHjqepwNrFzWCfIE59zc0oXJPYxr7XyGv-dsnHZhTeQi0NtKRdSJABiJY4Hhn7EIEEUr511KFZ8xMUwi81jTz7kscJXQIMsnOy205wFs3-tikaPtqb9028/s1600/Bruschetta.jpg"><img id="BLOGGER_PHOTO_ID_5492291275170234706" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfQGjCRpp8MIuV3Jtwc_HDJHjqepwNrFzWCfIE59zc0oXJPYxr7XyGv-dsnHZhTeQi0NtKRdSJABiJY4Hhn7EIEEUr511KFZ8xMUwi81jTz7kscJXQIMsnOy205wFs3-tikaPtqb9028/s320/Bruschetta.jpg" border="0" /></a> <strong><span style="font-size:130%;">Bruschetta</span></strong><br /><div><div><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span></div><br /><div></div><div>This recipe works great as an appetizer or as a side to pasta dinners.</div><br /><div><strong>Ingredients</strong></div><div>6 slices, Joel's Bread Loaf</div><div>Olive oil to brush on bread</div><div>1 tsp garlic, minced</div><div>2 plum tomatoes, diced</div><div>Sea salt and Freshly ground pepper</div><div>1 tbsp lemon juice</div><div>1/2 tsp Italian seasoning, gluten free</div><div>1+1/2 tsp olive oil</div><div>Parsley or cilantro to garnish<br /><br /></div><div></div><div><strong>Method</strong> </div><div>Preheat the oven to 450 degrees F. Line a baking sheet with parchment.<br /><br /></div><div></div><div>In a bowl, add the diced tomatoes, lemon juice, 1 +1/2 tsp olive oil, garlic and Italian seasoning. Toss together lightly and season with salt and pepper to taste.<br /><br /></div><div></div><div>Lightly paint one side of each slice of Joel's dinner loaf (or other gluten free bread) with olive oil using a pastry brush. Place the bread oil side down on the parchment. Bake for about 10 minutes or until slightly toasty. Remove from the oven and turn the oiled side up.<br /><br /></div><div></div><div>When ready to serve (it's best served warm), spread some of the tomato mixture over each slice of toast and cut each slice of toast into 4 pieces. A pizza wheel (cutter) works well for this. Do not spread the tomato mixture too soon or the bread will become soggy.<br /><br />Garnish with some fresh cilantro or parsley.</div><div></div><div>Enjoy! </div><div></div></div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-11066378724008626682010-06-29T16:11:00.019-04:002010-07-12T23:03:14.967-04:00Chicken Tetrazzini<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEph0L6PCcgtYYD3BOeFrF8kt3YHJ7rRhXD4-Z7NYu3QyOoc-D1hWl1X532pxwzgE4DeWDUrSdFFI1fKmIQhqdWIfPaVEJaF3pV4NNFc9TJFAvLUmQNHaE-D3LBD-GIozKEY3ViKocGE/s1600/Turkey+Tettrazinni.jpg"><img id="BLOGGER_PHOTO_ID_5492291840846284690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEph0L6PCcgtYYD3BOeFrF8kt3YHJ7rRhXD4-Z7NYu3QyOoc-D1hWl1X532pxwzgE4DeWDUrSdFFI1fKmIQhqdWIfPaVEJaF3pV4NNFc9TJFAvLUmQNHaE-D3LBD-GIozKEY3ViKocGE/s200/Turkey+Tettrazinni.jpg" border="0" /></a> <span style="font-size:130%;"><strong>Chicken Tetrazzini</strong><br /></span><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br /><br /><div><div>This recipe works equally well with turkey. Pine nuts are used to make the sauce more flavourful, but can be omitted.<br /><br /><strong>Ingredients</strong><br />2 cups chicken (or turkey), cooked and chopped<br />1 tbsp olive oil<br />1/2 cup vegetables (I used a yellow zucchini)<br />1/2 large onion<br />2 cloves garlic, finely chopped<br />1/2 tbsp fresh thyme, finely chopped <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhmtQK0qGBW5d7S8mqQR9jJgaxFoREJ0pjM8ztO-S6Ap6u6A98orYx-Kao5vc3VRQrjURMI1iBOGOI0k2MrbkelfVd2HCYQ0e3pGhqfyuLQdRRfzWzoWh4fCMWRnddcFy36L__Xld28o/s1600/Turkey+Tettrazinni+Dinner.jpg"><img id="BLOGGER_PHOTO_ID_5492293213343937170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhmtQK0qGBW5d7S8mqQR9jJgaxFoREJ0pjM8ztO-S6Ap6u6A98orYx-Kao5vc3VRQrjURMI1iBOGOI0k2MrbkelfVd2HCYQ0e3pGhqfyuLQdRRfzWzoWh4fCMWRnddcFy36L__Xld28o/s200/Turkey+Tettrazinni+Dinner.jpg" border="0" /></a><br />1/4 cup apple juice </div><div><br /></div><div></div><div><em>Pasta</em></div><div>8 oz rice linguine </div><div>1 tsp olive oil</div><div>3/4 cup peas, fresh or frozen </div><div>2 tbsp fresh parsley, chopped </div><div>Sea Salt and freshly ground pepper to taste </div><div><br /></div><div><em>Sauce</em><br />1/4 cup tapioca flour (for thickening)<br />2+1/2 cups rice milk </div><div>1 tsp vanilla<br />1/2 cup chicken (or vegetable) broth<br />pinch ground nutmeg </div><div>2 tsps Italian seasoning</div><div>1/4 cup pine nuts, crushed into a paste</div><div>Sea Salt and freshly ground pepper to taste<br /><br /></div></div><div></div><div><em>Garnish</em></div><div>1/4 cup whole pine nuts</div><div><br /></div><div><strong></strong></div><div><strong>Method</strong><br />Preheat oven to 450 degrees F. Oil a medium sized baking dish (large enough to hold all the pasta and chicken).<br /><br />In a medium-sized frying pan over medium heat, add 1 tablespoon of olive oil. When hot, add the onion, garlic and fresh thyme and saute until the onions are tender and almost translucent. Add the apple juice and simmer until it is evaporated. Add the zucchini and continue cooking for 1 minute (do not overcook). Set aside in a large bowl, add the cooked chicken, and toss it all together lightly.<br /><br /><em>Pasta</em></div><div>Bring a large pot of water with 1 tsp olive oil to a boil. Add the rice pasta and cook until it is tender but firm (do not overcook!). Drain, rince the pasta under warm water, and add to the chicken mixture.<br /><br /><em>Sauce</em></div><div>In the same frying pan over medium heat (or a bit lower), add 1 tablespoon of olive oil and the tapioca flour. Whisk until thoroughly combined. Whisk in the rice milk, broth, vanilla, Italian seasoning and nutmeg stirring constantly. Increase heat to medium high and bring to a boil. Continue to stir until the sauce thickens (about 5 minutes). Gently stir in the pine nut paste and season with sea salt and pepper to taste. Cool slightly and add to the chicken mixture.<br /><br />Toss all the ingredients together and add the peas and parsley. Adjust the seasonings if needed. Toss again and pour into the prepared baking dish. Sprinkle the remaining 1/4 cup of whole pine nuts over the top and bake for about 25 minutes. </div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-8178969977488671222010-06-28T00:47:00.011-04:002010-06-28T09:46:08.911-04:00Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OyHtnFQjbnrZs0StUX4aUFBVwmJkvmbF9cTHVforeBPKHy8-Kx0972axY4TpMIQYlYlC60XZuITQcWv-_fQt4dPqtuPV3ZJpUvtz0KPJk9b9UZJos60z0FFISP8_9KPQftATcXi9Xwo/s1600/Pancakes.jpg"><img id="BLOGGER_PHOTO_ID_5487820369884351618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OyHtnFQjbnrZs0StUX4aUFBVwmJkvmbF9cTHVforeBPKHy8-Kx0972axY4TpMIQYlYlC60XZuITQcWv-_fQt4dPqtuPV3ZJpUvtz0KPJk9b9UZJos60z0FFISP8_9KPQftATcXi9Xwo/s320/Pancakes.jpg" border="0" /></a> <strong><span style="font-size:130%;">Pancakes</span></strong><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br /><br />Nothing says the weekend like a big stack of fresh-off-the-griddle pancakes. These are delightfully light, and can soak up maple syrup like a sponge. Kids and adults will ask for seconds!<br /><br /><strong>Ingredients</strong><br /><em>Dry</em><br />1/2 cup sweet rice flour (plain rice flour will also work)<br />1/2 cup almond flour<br />1/2 cup tapioca flour<br />1/4 cup potato starch<br />1/4 cup brown sugar<br />4 tsp baking powder<br />1/2 tsp sea salt<br />1/2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_0">xanthan</span> gum<br /><br /><em>Wet</em><br />2 eggs<br />4 tbsp sunflower oil<br />1+1/2 cups rice milk<br /><br />Extra sunflower oil to season the griddle<br /><br /><strong>Method</strong><br />In a medium-sized bowl, whisk together the dry ingredients, mixing well.<br />In a small bowl or large measuring cup, combine the wet ingredients.<br /><br />Slowly add the wet ingredients to the dry ingredients stirring with a fork or whisk until the batter is consistent, but slightly lumpy. Let the batter sit while you preheat the griddle to about 300 degrees F, then whisk again just before cooking.<br /><br />Season the griddle with a light coating of sunflower oil. Pour 1/4 cup of batter or less onto the griddle for each pancake. Flip the pancakes over when you see bubbles throughout the pancake and the bottom is lightly browned. Lightly Brown the other side and serve hot!Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-20430684992501687412010-06-26T19:35:00.012-04:002010-06-28T01:04:09.691-04:00Ginger Snaps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnY6b5cP274R-CRqFGtBQXYIxiusqeUgmvm7DP3DYfr8vOYK738tNoP04SUMLAo7869-seqgqxvhKRduyTsHrfOuEunYos3uQJ1mvc6RlcEZK-qcTfS3TPNJJbSHyDScBM8saD30YFMhU/s1600/Ginger+Snaps.jpg"><img id="BLOGGER_PHOTO_ID_5487252228242904738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnY6b5cP274R-CRqFGtBQXYIxiusqeUgmvm7DP3DYfr8vOYK738tNoP04SUMLAo7869-seqgqxvhKRduyTsHrfOuEunYos3uQJ1mvc6RlcEZK-qcTfS3TPNJJbSHyDScBM8saD30YFMhU/s320/Ginger+Snaps.jpg" border="0" /></a> <strong><span style="font-size:130%;">Ginger Snaps</span></strong><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br /><br />These cookies are full of rich flavour and kids like them too. Makes 4 dozen cookies<br /><br /><strong>Ingredients</strong><br /><em>Wet</em><br />1/2 cup sunflower oil<br />1 cup sugar<br />1 egg, lightly beaten<br />3 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tbsp</span> black strap molasses<br />1 tsp vanilla<br /><br /><em>Dry</em><br />1/2 cup sweet rice flour<br />1 cup tapioca flour<br />1/2 cup potato flour<br />1 tsp ginger, ground<br />1 tsp cinnamon, ground<br />2 tsp baking soda<br />1/8 tsp clove, ground<br />1/4 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_1">xanthan</span> gum<br />1/4 tsp salt<br /><br /><strong>Method</strong><br />Preheat oven to 350 degrees F. Line baking sheets with baking parchment.<br /><br />In a small bowl, mix together the sunflower oil and sugar. Add the molasses, egg and vanilla and mix until well combined.<br /><br />In a medium-sized bowl, sift together all the dry ingredients. Using a whisk, mix again to evenly distribute the salt and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">xanthan</span> gum.<br /><br />Fold the wet ingredients into the dry ingredients and stir until well combined. Continue stirring until a large dough ball is formed. Cover the dough with a towel and refrigerate at least one hour.<br />Using a teaspoon, scoop the dough out, make small balls, place them on the baking sheets and then flatten them with the bottom of a glass dipped in tapioca flour or sugar (to keep the dough from sticking). Cookies should be about 1/4 inch thick and 2 inches in diameter.<br /><br />Bake 9-10 minutes and allow them to cool slightly before moving them.Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com1tag:blogger.com,1999:blog-1210312670659712139.post-53775396619177490722010-06-26T19:21:00.010-04:002010-06-26T21:13:08.577-04:00Apple Pecan Bread Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherM-9xPQp0btn2CcSvACumeAO7h6DJNLhtRVr3eDFjCVRJwQqzJnwlKfxAUPeYhy9wBSIvV4VOsjBJ0E-3XeDNij3CVMPilIBwX3rWeLqn6SNPqyMFq55WAWUNrDGT97PT8tf-5jJtR4/s1600/Apple+Pecan+Bread+Pudding.jpg"><img id="BLOGGER_PHOTO_ID_5487253580889235058" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherM-9xPQp0btn2CcSvACumeAO7h6DJNLhtRVr3eDFjCVRJwQqzJnwlKfxAUPeYhy9wBSIvV4VOsjBJ0E-3XeDNij3CVMPilIBwX3rWeLqn6SNPqyMFq55WAWUNrDGT97PT8tf-5jJtR4/s320/Apple+Pecan+Bread+Pudding.jpg" border="0" /></a> <strong>Apple Pecan Bread Pudding</strong><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br /><br />This dessert smells heavenly when it is cooking, and wanting a second helping is almost guaranteed. I used Joel's Bread Loaf that was 2 days old for the bread cubes.<br /><br />** Best served warm and fresh from the oven.<br /><br /><strong>Ingredients</strong><br />4 cups bread cubes (free from gluten, dairy & yeast) Joel's Bread Loaf works well<br />1/4 cup pecan pieces<br />1 cup apple, finely chopped (leave skin on)<br />1/4 tsp nutmeg<br />3/4 tsp cinnamon<br />1/4 tsp sea salt<br />2 cups almond milk<br />1/3 cup maple syrup (plus extra for drizzling)<br />Sunflower oil to grease the pan<br /><br /><strong>Method</strong><br />Preheat the oven to 350 degrees F. Lightly oil a quiche pan or large pie pan.<br /><br />In a medium-sized bowl, toss together the bread cubes, walnuts, apple pieces, nutmeg, cinnamon and sea salt.<br /><br />In a measuring cup or small bowl, mix the almond milk and maple syrup together. Add the almond milk mixture to the bread mixture and gently mix. Let stand for 10 minutes.<br /><br />Pour the mixture into the prepared pan and bake for 35-40 minutes.<br /><br />When serving, pour a little extra maple syrup over each portion.Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-42053951947482621072010-06-22T17:07:00.011-04:002010-08-10T22:00:23.846-04:00Turkey Loaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CzG6XXidRAjT9_on5Oek9pgFZiFIi1e7FkSaBp-DQ57XtCaiHHsfwZej-ISMeZZRatgbl97P2NE202JwCJAf-MAy6mrWAFAdoxsVpGFQghsXIeg7Y30iIVfZzajI75XJhyP6UarQP4o/s1600/turkey+loaf.jpg"><img id="BLOGGER_PHOTO_ID_5485715890753542962" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CzG6XXidRAjT9_on5Oek9pgFZiFIi1e7FkSaBp-DQ57XtCaiHHsfwZej-ISMeZZRatgbl97P2NE202JwCJAf-MAy6mrWAFAdoxsVpGFQghsXIeg7Y30iIVfZzajI75XJhyP6UarQP4o/s320/turkey+loaf.jpg" border="0" /></a> <strong><span style="font-size:130%;">Turkey Loaf<br /></span></strong><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free</span><br /><br />This turkey loaf has all the taste, aroma, and comfort of homemade meatloaf, except it is made from yummy turkey! It's a favourite with kids due to its slightly sweet flavour.<br /><br /><strong>Ingredients</strong><br />Olive oil for pan<br />1/8 cup brown sugar<br /><br /><em>Loaf</em><br />1+1/2 lbs ground turkey<br />1/2 cup onion, chopped finely<br />1/2 cup celery, chopped finely<br />2 cloves garlic, chopped finely<br />1/2 cup homemade ketchup**<br />3 large eggs, slightly beaten (or 4 egg whites)<br />1/2 tsp sea salt<br />1/4 tsp freshly ground pepper<br />1 cup crispy rice cereal, crushed (gluten-free)<br /><br /><strong>Method</strong><br />Preheat the oven to 350 degrees F. Grease a 9X5 loaf pan with olive oil. Sprinkle the brown sugar into the bottom of the pan in a thin layer.<br /><br />In a large bowl, combine ground turkey, onion, celery, and garlic. Once mixed, add the ketchup, beaten eggs, sea salt and pepper and mix again. Finally add the crushed rice cereal and mix a final time.<br /><br />Press the loaf mixture into the loaf pan, removing any air, and smooth the top.<br /><br />Bake for one hour, or until cooked through. Let the loaf sit for 10 minutes before serving.<br /><br />**Use the homemade ketchup recipe from the Allergy Free KitchenToby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-33569205296838871962010-06-20T22:56:00.017-04:002010-07-02T12:40:23.461-04:00Jody's Summer Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxRKKd7efJrXG7BueN8oCy9QvNbt2J3jJcB4KNxAV67Nb40urkrSCHiHZGsKMpvXmLwz36tqvZ53Dd_d1ELtvTKM-E5U2fs1lW57GllNhuRh2k121VKNzOob16-ZvCBBGuP1bq3-oCmE/s1600/Jody's+Summer+Salad.jpg"><img id="BLOGGER_PHOTO_ID_5485768677646610226" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxRKKd7efJrXG7BueN8oCy9QvNbt2J3jJcB4KNxAV67Nb40urkrSCHiHZGsKMpvXmLwz36tqvZ53Dd_d1ELtvTKM-E5U2fs1lW57GllNhuRh2k121VKNzOob16-ZvCBBGuP1bq3-oCmE/s320/Jody's+Summer+Salad.jpg" border="0" /></a> <strong><span style="font-size:130%;">Jody's Summer Salad</span></strong><br /><span style="font-size:85%;">Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free<br /></span><br />The fresh mint, garden vegetables and light dressing make this a great summer salad, perfect for BBQs. It's <span style="color:#000000;">OK </span>to change the combination of vegetables, as long as there is variety and colour. No need to tell anyone it is actually healthy too!<br /><br /><strong>Ingredients</strong><br /><em>Salad</em><br />1 28 oz can chickpeas, drained and rinsed<br />1/3 cup red sweet pepper, diced<br />1/3 cup orange sweet pepper, diced<br />1/3 cup celery, diced<br />1/2 cup cucumber (or zucchini), diced<br />2 tbsp pumpkin seeds, shelled (pepitas)<br />1/4 cup fresh peas (if not in season, you can use frozen but thaw first )<br />1/4 cup spinach, very finely chopped<br />3 tbsp fresh mint leaves, finely chopped<br /><br /><em>Dressing</em><br />2 tbsp sunflower oil<br />1 tbsp dry mustard<br />1 tbsp honey (or to taste)<br />1 tbsp lime juice (or to taste)<br /><br /><em>Garnish (optional)</em><br />Romain lettuce leaves<br />Fresh avocado<br />cherry tomatoes<br />sliced boiled eggs<br /><br /><strong>Method<br /></strong>In a medium sized bowl, combine all the ingredients for the salad.<br /><br />In a covered jar, mix all the ingredients for the salad dressing and shake to emulsify.<br /><br />Moisten the salad ingredients well with the dressing, but don't soak it. Cover the salad and cool in the refrigerator for 2 or more hours before serving. Stir the salad a few times while it is cooling to redistribute the dressing.<br /><br />To serve, line the bottom of a platter with romaine lettuce leaves. Transfer the salad to the platter and garnish with fresh avocado slices, cherry tomatoes and boiled egg slices.Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com0tag:blogger.com,1999:blog-1210312670659712139.post-33484703835484991522010-06-19T23:23:00.017-04:002010-06-23T22:27:27.634-04:00Joel's Bread Loaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaoGMHLH7oLjeTNxwrq96zKlivJEkWdeg8gzwGkQdNCU4lJUxvCCrS7r8Bb9NrAJokagEQXtOTEsaRK4sagai3chvBrKpncBpRPKRd0z9D2pPX5-Qb7KqbefdganRpZnHFIpeALSiJlM/s1600/Joel's+Bread+Loaf+2.jpg"><img id="BLOGGER_PHOTO_ID_5484691580345442674" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaoGMHLH7oLjeTNxwrq96zKlivJEkWdeg8gzwGkQdNCU4lJUxvCCrS7r8Bb9NrAJokagEQXtOTEsaRK4sagai3chvBrKpncBpRPKRd0z9D2pPX5-Qb7KqbefdganRpZnHFIpeALSiJlM/s320/Joel's+Bread+Loaf+2.jpg" border="0" /></a> <span style="font-size:130%;"><strong>Joel's Bread Loaf</strong><br /></span><div><span style="font-size:85%;">Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free<br /><br /></span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></div></span><div><span style="font-size:85%;"></span></div><div></div><div>To make a good tasting gluten and dairy-free bread made without yeast was a tricky thing to figure out. It turns out that Joel's Dinner Rolls, with a few modifications, works quite well. The most important thing to do is to get the right sized pan - a ONE pound loaf pan - which is very small. Larger pans simply will not allow the bread to rise.<br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>Ingredients</strong></div><div><em>Dry Ingredients</em></div><div>1/2 cup potato starch (not flour)</div><div>1/4 cup arrowroot flour</div><div>1/4 cup brown rice flour</div><div>1 cup tapioca flour</div><div>1/2 cup sweet rice flour (or white rice if you cannot find sweet rice)</div><div>1/2 cup almond flour/almond meal (really just finely ground almonds that look like a course flour)</div><div>3 tsp baking powder (gluten free)</div><div>2 tsp xanthan gum</div><div>1 tsp sea salt</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><em>Wet Ingredients</em></div><div>2 eggs</div><div>1/2 cup sunflower oil</div><div>1 cup + 1 tbsp rice milk </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong></strong></div><div><br /><strong>Method</strong><br />Preheat oven to 350 degrees F. </div><div><br />In one bowl, whisk all the dry ingredients together thoroughly. Make a well (a hole in the middle).<br /><br /></div><div></div><div></div><div></div><div></div><div>In a separate bowl, mix the wet ingredients blending in the oil well. </div><div><br />Pour the the wet ingredients into the well of the dry ingredients and mix with a fork taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br />Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined. The flour will have puffed up and the texture will change slightly.</div><div><br />Pour the batter into an ungreased, one pound loaf pan (no larger or it will not rise properly). Bake for about 35-40 minutes or until the sides and top are browning and a toothpick inserted in the center comes out clean.<br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Let the loaf cool for 10 minutes, then turn it out onto a rack to cool. </div>Toby Hatchhttp://www.blogger.com/profile/15626017715757457840noreply@blogger.com2