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Recipe: Gluten-Free Dark Chocolate & Cherry Brownies

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

Every year for Christmas my Mom gets me a subscription to Cooking Light Magazine. I love to browse new recipes and prefer healthy cooking because it really seems to fit best with the gluten-free lifestyle. This recipe for brownies jumped out at me because it uses cherry preserves, a favorite of mine. I love Polaner All Fruit Spreads, especially the black cherry. There are only 155 calories and 5 grams of fat per brownie, so these are a healthier option when you just have to get that chocolate fix.

These are simple to make and adapt to gluten-free. I used an all-purpose flour mix of rice flour, potato starch (not flour) and tapioca starch. These were amazing! I really can’t put into words how good they are. They are moist and chocolaty. I am not sure why they are called dark chocolate, because there is no dark chocolate added to the recipe. The black cherry preserves add a nice, subtle flavor and definitely help keep the brownies moist.

Dark Chocolate and Cherry Brownies

3/4 cup all-purpose gluten-free flour
1 cup sugar
A little less than 1 tsp of Xanthan Gum
3/4 cup unsweetened cocoa (Hershey’s dark chocolate cocoa can be used)
1 tsp baking powder
3/4 tsp salt
1/3 cup cherry preserves
1/3 cup water
5 TBSP butter
1 large egg, slightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
powdered sugar (optional)

Directions

1. Preheat oven to 350
2. Line a 9-inch square pan with parchment paper and spray with PAM ( if you don’t have parchment paper, just spray the pan with PAM).
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, xanthan gum, sugar, cocoa, baking powder and salt in a large bowl; stir with a whisk. Combine cherry preserves, butter and water in a saucepan and bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg & egg white; stir until smooth. Stir in chocolate chips. Scrape batter into prepared pan. Bake at 350 for 25 minutes or until a wooden pick inserted into center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

Yield: 16 servings. Calories: 155; Fat grams: 5.4.

Perfect way to end the day!

Recipe: Oatmeal Raisin Bars

Last Updated on by the Celiac-Disease.com Staff 14 Comments

In my recent quest to add more iron-rich foods to my diet, I brought back an old favorite recipe to help me out – Oatmeal Raisin Bars. The combination of oatmeal & raisins has always been appealing to me, so these bars are just the perfect snack!

I like to use Bob’s Red Mill Gluten-Free Rolled Oats. Not only do they have great fiber & protein stats, but they contain 15% of the RDA of iron. Most people with Celiac Disease tolerate oats just fine, but there is a small percentage who don’t. If you haven’t yet introduced oats to your gluten-free diet, please make sure to do so slowly. Raisins are another decent source of iron with 6% of the RDA in one serving (1/4 cup).

Oatmeal Raisin Bars

Ingredients:

  • 2 cups dry oats (Bob’s Red Mill GF Oats)
  • 3/4 cup all-purpose flour (I used Pamela’s Baking & Pancake Mix; if you use a regular GF Flour Mix, make sure to add 1/2 tsp xanthan gum, if it isn’t in the mix)
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup raisins

Directions:

  1. Preheat oven to 350 degrees. Spray 8-inch square baking pan with non-stick cooking spray.
  2. In a large mixing bowl, combine ingredients until smooth.
  3. Spread batter in prepared baking pan, and bake for approximately 25-30 minutes until bars are cooked all the way through.
  4. Let bars cool completely in pan before cutting.

Makes 9 bars

Recipe: Gluten-Free Spinach and Cheddar Quiche

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When Paula Deen was making something similar to this quiche on TV recently, I was busy and not really paying much attention to the details of the recipe. I knew Paula’s crustless quiche called for one pack of frozen chopped spinach, four eggs, two cups of cheddar cheese and some amount of Parmesan cheese. That was all I caught regarding ingredients and measurements for Paula’s recipe so I made up the rest based on what I had in the fridge. I also made a gluten-free crust for the quiche using a crust recipe from Carol Fenster’s fabulous new cookbook “100 gluten-free Recipes” which I’ll be reviewing (and giving away a copy of) on this website soon. Though I’ve not made it before, I’ve heard good things about this gluten and dairy-free pie crust recipe.

Spinach and Cheddar Quiche

Ingredients:

  • 4 large eggs
  • 1 pk. frozen chopped spinach
  • 1 ¼ cup of shredded mild cheddar cheese
  • ¼ cup of shredded Parmesan cheese
  • ¼ skim milk
  • ¼ cup non fat plain Greek yogurt
  • 1 bunch of scallions
  • ¼ t. dry mustard
  • pinch of salt
  • gluten-free pie crust

Instructions:

  1. Saute finely chopped scallions in a tiny bit of regular olive oil
  2. Put onions aside and let cool.
  3. Whisk eggs in mixing bowl for several minutes.
  4. Add drained (& dried) spinach to the eggs and mix well.
  5. Add in the rest of the ingredients and mix well.
  6. Pour into quiche crust (or greased baking pan if not using crust, I like to use a spring form pan for a nice presentation)
  7. Bake in 400 degree oven on bottom rack in oven for 15 minutes.
  8. Move pan to middle rack and cover with foil (do not wrap foil tightly around pan edge) Bake for 20-25 minutes, or until knife inserted in center comes out clean.
  9. Let sit for at least five minutes before cutting to serve.

For the perfect weekend brunch, serve quiche with gluten-free bacon or sausage and fresh fruit. If you want to go all out, make some mini gluten-free muffins to accompany the meal. I like to make batches of those to keep in the freezer. To enjoy as them needed, I defrost them on the counter overnight and slowly reheat them in the toaster oven. For a variation on the quiche, you can add sauteed mushrooms (or your favorite veggies) and/or bacon to the filling. Using heavy cream instead of skim milk and yogurt offers a richer taste – as well as more fat and calories.

You can always make a crustless quiche, but that’s really egg or breakfast casserole – not quiche. Even a fly-by-the-seat-of-my pants cook like me knows that true quiche calls for a crust. Use any ready-made gluten-free crust if you don’t have the time (or desire) to make your own. The crust recipe from Carol’s Fenster’s book (that I modified to be a cornmeal crust) turned out fabulously in both taste and texture. Gluten-free Pantry pie crust mix makes a lovely quiche crust as long as you omit the sugar. I usually make my quiche crust using the plain pie crust recipe from the Pamela’s Products website, omitting the sugar.

Going out for brunch on the weekend used to be one of our favorite things to do with friends. Even with the amazing gluten-free dining options in our area, few places are knocking our socks off with their gluten-free brunch offerings. To me, brunch means French toast (or buttermilk pancakes), quiche, melt in your mouth biscuits and fresh, seasonal fruit. Of those things, only the fruit is naturally gluten-free. The other items are generally off limits to the gluten-free crowd in most areas.

At some finer hotels and high end places you can request special things like gluten-free scones or pancakes, but you are going to have to get dressed up, tip a valet parking attendant and fork over a lot of cash for the experience. Instead, we usually opt to stay in and make our own brunch. Sharing delicious gluten-free food with good friends makes for the perfect weekend meal at our house.

Recipe: Gluten-Free Applesauce Cookies

Last Updated on by the Celiac-Disease.com Staff 3 Comments

Fall has arrived rather quickly here in Central Ohio. We went from temperatures in the 90s last week to a high of 55 today. While that is wrong on so many levels, I welcome this cooler weather with open arms. I am done with my summer wardrobe & ready to move on to fall. If it could be fall year round, I would be just about as happy as a student seeing a substitute on test day.

When I was growing up my grandmother always used to make applesauce/spice cookies. They were some of my favorite cookies. The recipe originally came from Betty Crocker’s Cookbook, the 1969 edition. All I had to do was modify the recipe to make it gluten-free.

These cookies smell amazing while they are cooking. Using homemade applesauce really enhances the wonderful flavor of these cookies. The flavors are everything representative of the season. The recipe for the frosting that Betty Crocker suggests is not the one I use. I actually use the Cinnamon Icing that I use for my pumpkin cookies. They aren’t the prettiest cookies, but who cares when they taste so good?!? They don’t want to flatten out when they bake, so perhaps shaping them a little flatter before putting them in the oven will help in that regard.

Applesauce Cookies

**From The Betty Crocker Cookbook 1969 Edition

  • ½ cup softened butter or margarine
  • ¾ cup applesauce
  • 2 ¾ cup flour (I used gluten-free Pantry’s All-Purpose mix that includes guar gum, so didn’t add any xanthan gum; make sure to add this if you don’t have it in your mix already)
  • 1 1/2 tsp xanthan gum (use only if the flour mix you are using doesn’t contain xanthan or guar gums)
  • 1 ½ cups packed brown sugar
  • 1 cup chopped pecans (I used walnuts)
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tsp salt
  • 1 tsp vanilla
  • ½ tsp baking soda
  • 2 eggs

Heat oven to 375. Mix butter and applesauce. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 1 inch apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched – 8 to 10 minutes. Immediately remove from cookie sheet. Cool. Frost with Caramel Frosting if desired. About 6 dozen cookies – 70 calories each. (This made no where near 6 dozen, more like 2-3 dozen)

Caramel Frosting
**This is the recipe for frosting that Betty Crocker suggests; I did not use this one

  • ½ cup margarine or butter
  • 1 cup packed brown sugar
  • ¼ cup milk
  • 2 cups powdered sugar

Heat margarine in 1-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 tsp at a time. Frosts a 13 x 9 inch cake or fills and frost two 8 or 9 inch cake layers.

Cinnamon Frosting
**This is the icing/frosting that I use

  • 2 cups powdered sugar
  • 2 TBSP milk
  • 1 tsp. vanilla
  • 1/2 tsp cinnamon

Mix all ingredients together until icing is the right consistency to ice cookies. You can half this recipe if you want less icing.

Enjoy!!

Recipe: Gluten-Free Spaghetti Squash Stir Fry

Last Updated on by the Celiac-Disease.com Staff 5 Comments

I have been taking full advantage of all of the summer produce this year. One of my favorite vegetables to eat is spaghetti squash because it is so versatile. It can be used in place of spaghetti, completely eliminating the need to purchase gluten-free pasta to replace regular pasta. It can be used in soups in place of noodles. I love to use it in a veggie stir fry with whatever vegetables I have on hand that are just waiting to be prepared.

First, I want to quickly go over how to cook a spaghetti squash. The squash can be cooked in the oven or the microwave. I tend to use the microwave to cook it on most occasions. Simply cut the squash in half. Take care to not hurt yourself, this can be hard. I use a kitchen towel to help brace the squash and protect my hand. Scoop out the seeds. Place squash cut side down in a Pyrex dish and add 1/4 – 1/2 cup of water. Cover with plastic wrap and place in the microwave for 10 minutes. Allow squash to cool and then remove the “spaghetti strands” using a fork. The strands or squash may be stored in the refrigerator for later use if desired.

Spaghetti Squash Stir Fry

  • 1-2 cups of cooked spaghetti squash
  • 1 zucchini, chopped
  • 1 red or orange bell pepper
  • Frank’s Red Hot
  • Sea salt
  • Fresh ground pepper
  • Pam

Directions:

  1. Spray a saute pan with Pam and heat to medium.
  2. Add zucchini and pepper to pan and cook for 5-7 minutes (you do not want them to be soggy)
  3. Turn up the heat and add spaghetti squash. Continue stirring until cooked & browning.
  4. Season with Red Hot, salt & pepper and serve.

What I love about stir fry is that you can make it your own. You can choose to add whatever ingredients you want. Leftover meat & veggies work great in a stir fry. Use as a side dish or serve in a gluten-free wrap, on a salad or over rice. The possibilities are endless.

Some other add-ins that I like to use:

  • chickpeas
  • black beans
  • okra
  • mushrooms
  • broccoli
  • snap peas
  • snow peas
  • sriracha
  • carrots
  • sesame oil

Now that fall is here, another way I like to serve the spaghetti squash is with Honey Baked Lentils on top. This meal makes me feel warm & cozy. The lentils provide protein & fiber, so pair with a salad or some gluten-free toast and you have a nice meal.