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Desserts

Recipe: Gluten-Free Peach Cobbler

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Summer is on the way out, but before it is gone, take advantage of some of those awesome summer fruits. Cobbler is one of the many ways to put that summer fruit to good use. Check out this recipe from Veria.com for a delicious Peach Cobbler. The recipe wasn’t written gluten-free but can be very easily modified by subbing gluten-free flour for the all-purpose flour.

Healthy Peach Cobbler

Ingredients:

Filling

  • 2 lbs ripe but firm fresh peaches, peeled, pitted and cut in chunks
  • 2 Tbsp gluten-free flour
  • 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 2 tsp lemon zest

Topping

  • 3/4 cup gluten-free flour
  • 1/4 cup cornmeal
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup Silk soy, almond or coconut milk, any flavor except light or chocolate
  • 4 Tbsp canola oil or melted unsalted butter
  • 1 Tbsp lemon juice
  • 1-2 Tbsp sugar, to sprinkle on top

Directions:

Make filling
1. Preheat oven to 375°F. 2. In a bowl, combine the peaches, 2 Tbsp flour, cinnamon, sugar and lemon zest. 3. Place in a buttered 10-inch pie pan or round baking dish. 4. Bake for 10 minutes.

Make topping
5. In a large bowl combine 3/4 cup flour, cornmeal, sugar, baking soda and salt. In a separate bowl, whisk together the Silk, canola oil (or butter) and lemon juice. 6. Pour the wet mixture into the dry and mix gently with a spatula, stirring only until combined. 7. Drop the batter by spoonfuls onto the peaches. 8. Sprinkle with remaining sugar.9. Bake for 30-35 minutes until golden brown.

Recipe provided by The Juice hosts Sonia Baghadady and Dr. Evelyn Minaya. The video can be viewed here and airs on Veria Living TV network at 1 pm ET and 10 pm ET.

Recipe: Gluten-Free and Dairy-Free Blueberry Cheesecake

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Although the temperatures here in Columbus, Ohio feel more like late September, it is the middle of July and blueberries are in abundance. Blueberries have always been one of my favorite fruits, so I was thrilled to find this gluten and dairy-free Blueberry Cheesecake recipe in my email the other day.

Image006Ingredients

Crust:

1 1/2 cup fine almond flour

1/2 cup coconut sugar

1/4 teaspoon salt

1/4 cup coconut oil

Filling:

3/4 cup dried blueberries

2 1/2 cups cashews, soaked overnight or at least 2 hours

2 cups unsweetened vanilla coconut milk

2 tablespoons freshly squeezed orange juice

1 tablespoon vanilla extract

Pinch salt

3/4 cup coconut sugar

3 tablespoons psyllium husk

1/4 cup melted cacao butter

Topping:

3 cups wild blueberries

1 teaspoon vanilla

2 teaspoons coconut nectar

2 tablespoons water

1 tablespoon psyllium husk

Directions:

To Make the Crust:

Place almond flour in food processor with sugar and salt. Pulse to mix. Add coconut oil as processor is running and blend until well mixed and meal becomes a little sticky. Press crust over the bottom of an 8” springform pan, cover with plastic wrap and chill for an hour.Remove crust from fridge and sprinkle dried blueberries over crust. Set aside.

To Make the Filling:

Drain cashews, place in blender with coconut milk, orange juice, vanilla, pinch salt and coconut sugar. Blend until smooth and creamy (1 or 2 minutes). Add psyllium husk and cacao butter. Blend until well incorporated.Pour filling over blueberries and crust and refrigerate or freeze for an hour.

To Make the Topping:

Put two cups of the blueberries in blender with vanilla, coconut nectar and water, and blend until smooth. Add psyllium husk and continue blending for a few more seconds. Stir in the remaining 1 cup of berries. Pour over top of cheesecake. Let sit in refrigerator for 1 more hour.

*Recipe courtesy of Veria.com. To watch a video on the how to make the cheesecake, visit the Veria website.

What is your favorite way to eat blueberries? 

Recipe: Gluten-Free Vegan Banana Oat Chocolate Chip Cookie

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Today is National Chocolate Chip Cookie Day, as I mentioned last week. If you are looking for a quick, simple recipe for chocolate chip cookies, try this one out. The cookies are naturally sweetened with bananas and Medjool dates, making them a healthy snack choice.

Banana Oat Chocolate Chip Cookies

  • 3 very ripe bananas
  • 2 cups gluten-free oats (not instant)
  • 1 cup pitted and chopped dried Medjool dates
  • 1/2 cup canola or vegetable oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Preheat oven to 350°F. Mash bananas in a bowl. Add remaining ingredients and mix well. Allow mixture to sit for 30 minutes.

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Using a mini ice cream scoop or tablespoon, scoop out dough onto parchment-lined baking sheet. Bake until cookies are brown around the edges, 25 to 30 minutes. To make bars instead of cookies, place the dough in a 7 x 11-inch dish sprayed with cooking spray. Bake for 35 to 40 minutes until golden and allow to cool. Cut into bars or squares.

*recipe and image courtesy of Veria.com

How will you celebrate National Chocolate Chip Cookie Day?

Recipe: Gluten-Free Old Fashioned Gingerbread

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

One of my favorite parts of the Christmas season is gingerbread. Not just gingerbread or gingersnap cookies, but real gingerbread cake. I haven’t had this in years, so I decided that it was high time to make it gluten-free.

I took a recipe from allrecipes.com and converted it to gluten-free. It was a fairly simple recipe and not very time-consuming at all. Not only did I sub-GF flour, but I cut the butter in half and added 1/4 cup of applesauce. I also doubled the spices.

Gingerbread Recipe

  • 1/2 cup sugar

  • 1/4 cup butter
  • 1/4 cup applesauce
  • 1 egg
  • 1 cup molasses
  • 2 1/2 cups all-purpose gluten-free flour
  • 1 1/4 tsp Xanthan Gum
  • 1 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 cup hot water

Directions:

  1. Preheat oven to 350. Pam or grease & flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Add in the applesauce. Beat in the egg and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, spices, and xanthan gum. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake for 1 hour in the preheated oven. Check after 45 minutes or so, as I didn’t have to cook mine longer than 50 minutes. Allow cooling in the pan before serving.

Flip the cake onto a decorative plate, sprinkle with powdered sugar, and serve with Cool Whip.

Recipe: Gluten-Free Holiday Crispy Cocoa Bars Recipe

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

The holidays are right around the corner, so now is the time to start testing out recipes for the season. It isn’t always the best idea to make a new recipe for the first time when serving said recipe to guests, so make it a point to practice first.

The holidays are notorious for unhealthy foods, so why not change that? Carrington Farms shares a delicious-yet-healthy snack recipe for Crispy Cocoa Bars that are sure to put a smile on your face.

Carrington Crispy Cocoa Bars are GLUTEN-FREE and packed with superfoods to keep you and your loved ones happy and healthy throughout the holiday season. The bars are perfect to make at home and take on-to-go as a holiday travel snack or can be served as a healthy alternative to brownies or other chocolatey snacks at your holiday gatherings this year.

Carrington Crispy Cocoa Bar

Ingredients:

  • 4 cups Crispy Brown Rice cereal
  • 1 cup mini choc chips
  • 1/3 cup Carrington Farms Flax/Chia blend
  • 1/8 cup cocoa powder
  • 1/2 cup unsalted tahini
  • 1/2 cup light brown sugar
  • 1/2 cup blue agave
  • 1 tsp vanilla

Directions:

· In a large mixing bowl, combine cereal, chips, flax/chia and cocoa. Mix well and set aside.

· In a small saucepan, add tahini, brown sugar, and blue agave. Mix together well. Warm on medium heat, stirring frequently until slight bubbles appear. Remove from heat. Add vanilla to the mixture and stir until mixed well.

· Slowly pour small amounts of the mixture into the mixing bowl with dry ingredients. You must continue to mix the mixtures together to coat the dry ingredients completely. Repeat this step until the saucepan is emptied and the rice cereal mixture is completely coated

· Pour into an aluminum cake pan (9×13 inch) which has been coated with a non-stick spray. Using a wooden spoon or a spatula, pat down the mixture completely. Let it sit until slightly cooled. Cut into 12-16 squares. Refrigerate when cooled. Enjoy!

What is your favorite way to add a healthy twist to the otherwise unhealthy holiday treats?