The Easiest Homemade Applesauce (Gluten-Free & Vegan)

December 13, 2014February 13, 20151 Comment

I have no idea how I have never made applesauce because it is ridiculously easy and tastes way better homemade than store bought. It was scary easy and the only annoying part for this lazy girl was peeling and coring the apples. I am a lazy cook and I am now converted to making apple sauce. I was getting concerned that I was never going to use all the apples I bought apple picking back in September (I only eat green apples as is) and thought this would make the perfect side to Latkes for my birthday/holiday girl night with one of my favourite ladies (recipe for the Latkes to follow soon).

apple_sauce_gluten_free_compote_pommes_sans_gluten_2

Homemade Apple Sauce (Gluten-Free & Vegan)

Makes about 3 cups of apple sauce (I would recommend doubling it)

3 pounds apples peeled and cored (2-3 apples are a pound depending on their size and any kind of apple will do)
1/2 cup apple juice (you can use water if you don’t have any on hand)
juice of half a lemon
1/4 cup brown sugar, packed
1/2 tsp cinnamon (can use less or more depending on your preference, I used a full teaspoon this time)

Throw all the ingredients in a medium to large sized pot and cook the apples for 25 minutes over medium heat stirring occasionally. Once they are cooled puree them in a food processor or blender (I used my Nutribullet and only pulsed it for a second). That’s it!

Store in an airtight container. It keeps well in the fridge. Can also be frozen.

Amazing as a snack, with latkes or on its own. apple_sauce_gluten_free_compote_pommes_sans_gluten_4

apple_sauce_gluten_free_compote_pommes_sans_gluten_5

apple_sauce_gluten_free_compote_pommes_sans_gluten_7

Gluten-Free Bisquick: Easy Cheesy Garlic Biscuits

September 24, 2014February 6, 2015Leave a comment

I have seen many recipes on Pinterest that use Gluten-Free Bisquick but had never seen it in Quebec until this past week and I had to try it out for myself. I found it in the gluten-free section of this IGA (to note this is one fancy IGA that plays jazz music and has lots of gluten-free products throughout the aisles). So far I have just tried these biscuits and they were pretty darn good for a first try. I didn’t used the recipe on the box but kinda followed this recipe online.

These biscuits are yummy and so far I would recommend this mix. But at $6 for just over 2 cups the mix isn’t cheap so I would be more likely to buy it on sale. Forgetting the price, this mix does make a very easy biscuit that tastes a little bit like the biscuits back in the day at Red Lobster which I was obsessed with as a child. I would eat those babies until I was sick and probably gluten poisoned. These easy gluten-free copies make a great side with a soup. Who doesn’t love fresh biscuits with a little cheese and garlic when it gets cold. Did I mention it’s easy. Impress people with oven fresh gluten-free “bread” with the littlest of effort!

Gluten-Free Garlic and Cheese Biscuits

2 cups Bisquick Gluten-Free Mix
1-2 cloves grated fresh garlic (you can use garlic powder if you don’t have fresh on hand, about 1/4 tsp)
1/4 cup butter
1/2 cup grated cheese (I used aged cheddar)
2/3 cup milk (I used almond milk)
3 eggs
Optional: Poppy seeds to mix into batter and place on top of the biscuits. You can also sprinkle extra cheese and fleur de sel on the tops. Extra melted butter can also be brushed on top of the finished biscuits.

Preheat oven to 425F.

Using a fork or your hands combine the flour mix with the butter and garlic until it becomes crumbly. Mix in the butter, cheese, milk and eggs until dough forms. Add in poppy seeds if using. Place dough onto an ungreased baking sheet in 10 biscuit sized rolls.

Bake for 9-13 minutes until they start to get slightly golden but not overcooked. If you wish brush them with extra melted butter once out of the oven go wild!

Serve warm or pop them in the microwave for a few seconds. They also freeze well!

Too Easy Candied Maple Pecans (Gluten-Free & Vegan)

June 24, 2014March 19, 20151 Comment

Never buy candied pecans, they are too easy to make! I am scared to share this recipe because now all my friends will really know just how easy they really are. I bring these pecans to get-togethers and no matter how much I make they usually disappear before everyone gets to try them. I love to snack on them but if I can manage to save some they are perfect on salads or desserts. I love easy “recipes” like this. More like little tricks to make delicious add-ons that happen to be gluten-free!

Maple Pecans

4 TBSPs Pure Maple Syrup (only the real stuff will do)
3 cups Pecans

Preheat the oven the 300 F. Combine maple syrup and pecans in a bowl to coat (the measurements do not need to be exact). Spread the pecans out on a baking sheet lined with parchment. The cooking time really depends on the oven. I usually put them in for about 15-20 minutes. You want to make sure they caramelize but don’t burn, so check them often. Let them cool and store in an airtight container. These pecans are perfect as a snack and are also great added to: salads with beets and goat cheese, yogurt, ice cream…

Nachos- The Perfect Gluten-Free Snackfood

February 18, 2014February 19, 20142 Comments

Sometimes we need to be reminded of the basics, at least I do. This isn’t really a recipe, more of a reminder of how good nachos can be. This winter has been pretty brutal and sometimes you need a little comfort food. Nachos are the perfect comfort food in my books. They are delicious, filling, crowd pleasing and super easy to prepare.

So get out your favorite corn chips, cheese and veggies and make the best nachos ever. Sometimes snack food for dinner is just what you need! And it’s kinda healthy, look there’s vegetables! We didn’t this time but you can add beans, chicken or beef for more protein!

Ingredients:

Corn chips (most are gluten-free, but always check!)
Grated cheddar cheese
Veggies: chopped red peppers, jalapenos, red onion, green onion and avocado (add the avo only after baking)

After baking in a 450 F oven for 5-10 minutes (or as much time it took to brown the cheese a little, you can also broil) we added chopped avocado and served with salsa and lime on the side.

Tip: tinfoil is the lazy nacho makers BFF! Minimal clean-up.

There are no rules! Try a bunch of different combos!

Some more ideas:

blue corn chips or flavored chips
beans (black beans or refried beans)
more protein options: chicken or tofu
different cheeses (you can used Daiya for vegan nachos)
more veggie options: tomatoes, corn, sprouts..
olives or pickled jalapenos
fresh herbs (coriander or chives work well)
serve with : sour cream, guacamole…

Healthy Cookie Dough Baked Oatmeal (Gluten-Free & Vegan)

January 29, 2014September 30, 2014Leave a comment

I have been dying to try this simple recipe for baked cookie dough oatmeal that I adapted from one of my favourite healthy baking websites. The original recipe made them look like cakes but because I am inpatient and insist on eating my food hot mine worked out better kept in the ramekin. This recipe tastes like a decadent cookie but is super easy to make, pretty healthy and makes a great breakfast, snack or dessert. It is also really easy to play around with the ingredients and try different combos, baked oatmeal is hard to screw up. In my books anything that is this yummy, easy, comforting and falls into the healthy column is a definitely a winner.

How have I gone my whole life without trying baked oatmeal!?!?

Ingredients

These proportions make 3 to 4 small ramekins full of oatmeal. You could also bake it in one large dish.

1 cup certified gluten-free rolled oats (I like Cream Hill Estates)
1/4 tsp salt
1/2 cup unsweetened apple sauce
3 or 4 TBSPs maple syrup
1/2 tsp vanilla extract
1/2 cup milk (any kind) or water
a few handfuls of semi-sweet chocolate chips or chopped semi-sweet chocolate
Optional: chopped nuts, coconut flakes and cinnamon (pecans and almonds worked well)

Preheat your oven to 400F.

Mix all the ingredients in a bowl and distribute into 3 or 4 ramekins (depending on their size). It is not necessary but you can coat the ramekins with a little coconut oil or vegetable oil. Bake in the oven for about 20 minutes until set and then increase the heat to broil for several minutes for a crispy top or just continue cooking them for a few more minutes (the cookie time really depends on your oven and how crispy you would like your top to be).

Enjoy this filling and delicious treat right out of the oven. Perfect for this cold weather we have been having. It can also be made ahead. I kept mine in the fridge for 24 hours before baking and they tasted exactly the same.

Note: If you would like it to come out as a little cake make sure to coat the ramekin with a little oil (I prefer coconut) so it will release once cooled.

Inspired by this great blog Chocolate Covered Katie that features amazing healthy version of almost every dessert imaginable, many being gluten-free.

Super Easy Egg & Corn Tortilla Breakfast Wrap (Gluten-Free)

January 26, 2014Leave a comment

One of my favorite super quick gluten-free breakfasts/snacks is this easy kinda omelet wrapped in a corn tortilla. It takes one minute to make and you can fill it with just about anything!

Ingredients for one breakfast wrap:

one egg, whisked in a small bowl with a pinch of salt
one corn tortilla
a small amount of butter or oil for pan (optional if using non stick)
For serving: cheese, onion, avocado, herbs, tomatoes…

Heat a pan over medium heat. Heat butter or oil. Pour in the egg and top with the corn tortilla. Once the egg is set flip the tortilla and heat it on the other side. Once cooked to your liking remove from heat and add your cheese and other fillings.

I filled mine with avocado and red onion and served it with hot sauce.

I brought these made in Quebec corn tortillas that are labeled gluten-free at Adonis

Gluten-free should be easy: Flourless PB Oatmeal Chocolate Chip Cookies

December 31, 2013March 19, 20151 Comment

The coming New Year has motivated me to write a little more and share more recipes. As always they will be easy, mostly healthy, mainly vegetarian/vegan and completely gluten-free.

I want to put the word easy in front of every recipe I post because that is what is most important to me. While I have the highest level of admiration for gluten-free blogs featuring the most amazing perfect gf cakes, bagels, croissants… I don’t have the patience. I don’t have a food scale, I can’t be bothered with conversions and I try to avoid going to a million stores to buy special ingredients. What you get are simple recipes such as this cookie that calls for ingredients you probably have in your cupboard or can get at a normal grocery store, except maybe the certified gf oats- my little grocery definitely does not carry those.

The reality is that I have a not so fancy kitchen, zero pricey kitchen gadgets and an unreliable oven. That being said if this year is the year you want to start doing more in the kitchen there isn’t a better time. There are thousands of amazing gluten-free recipes out there to try, my Pinterest has a bunch: How Sweet it is to be Gluten-Free and Gluten Free.

2014 will feature lots more of my staple, easy recipes that won’t keep you in the kitchen for more than an hour and won’t have you cleaning up all afternoon. Because who has time for that!

All the best for 2014!!!!

Peanut Butter Oatmeal Chocolate Chip Cookies

These cookies are the perfect combination of PB, oats and chocolate.

What would happen if a peanut butter cookie, oatmeal cookie and chocolate chip cookie got together and had a cookie baby?

Ingredients

Makes 18-22 cookies

2/3 cup Certified Gluten-Free Oats (I use Cream Hill Estates)
1 cup Peanut Butter (not natural, you need the processed kind)
2/3 cup brown sugar
1 1/2 tsp GF Vanilla
1 tsp GF Baking Soda
2 large eggs
2/3 cup semi-sweet chocolate chips

Heat oven to 350F.

In a small bowl mix the oats and baking soda.

In a large mixing bowl combine the peanut butter, eggs, brown sugar and vanilla with a spoon or hand mixer, mixing for several minutes until well combined (at least 3 minutes). Add oat mixture and mix until combine with a spoon and then fold in chocolate chips.

Roll the dough into balls and place on a parchment lined baking sheet (2). Press the cookies down lightly with your hand (just a little). Note: If your dough is too runny to roll into balls just spoon the batter onto the cookie sheet, they will still bake perfectly.

Bake in oven for 9 to 11 minutes until they are just starting to brown on the edges. It’s okay if they look a little undercooked, they taste better this way and firm up after a few minutes.

Let them cool slightly and you’re done!

Note: Make sure to use certified GF oats and even then some people with celiac disease and gluten sensitivity cannot tolerate oats.

Recipe from Ambitious Kitchen

Tamari Almonds- Almost too easy to make (Gluten-Free)

December 24, 2013February 9, 20151 Comment

Tamari almonds are one of my favourite snacks and luckily they are ridiculously easy to make. Tamari almonds found in stores are usually not gluten-free friendly so your best bet is to make a big batch at home. All you need are raw almonds and some gluten-free tamari. Thats’ it! I like to buy my almonds in bulk and store them in the fridge for baking and snacking, nuts are much more affordable this way.

These make a great snack and are perfect to put out before dinner during the holidays or anytime really. My friends love them and are always impressed that I make my own (little do they know that this is the one of easiest things I make).

Ingredients

3 cups raw almonds
scant 1/4 cup gluten-free tamari (any kind will work, I always use San J)

Heat oven to 300F.

Spread the almonds out in a single layer on a baking sheet (parchment optional) and bake for about 8-10 minutes, until they give off a nutty smell but aren’t yet toasted.

Place the almonds in a bowl and mix with the tamari. Let this sit for 10 minutes mixing every so often.

Return almonds to the pan with a slotted spoon and bake for an additional 10-20 minutes. The timing really depends on your oven. The almonds should be dry and nicely browned, but not burnt. Keep a close watch the first time you make this recipe. That’s it!

Store them in a airtight container.

Vanilla Maple Gluten-Free Granola

November 23, 2013November 24, 20133 Comments

Granola is one of my favorite foods in the whole world. Before I was diagnosed with celiac disease one of my main food groups in University was Nature Valley bars. There is some disagreement about oats being gluten-free as some people are sensitive to even certified gf oats. I have no problem eating certified gluten-free oats such as Cream Hill Estates but you will have to test it out to see if you have a sensitivity. Granola is super easy to make and this has been my go to recipe for years. I have made adjustments from this recipe on Bon Appetit, which uses honey instead of maple syrup. Honey is a key ingredient if you are looking for a granola that clumps together.

This stuff is addictive, is the perfect snack and makes a great gift for all the granola lovers in your life so I often make a double batch of the recipe below.

Ingredients

3 cups certified gf oats
1 cup nuts, chopped up (almond or pecans are my preferences)
1/2 cup shredded coconut (I like to use coconut flakes)
3/4 tsp cinnamon
1/4 tsp ground ginger
3 TBSPs brown sugar
1/4 tsp salt
1/3 cup pure maple syrup
2 TBSPs vegetable oil
1/4 tsp vanilla

Preheat oven to 300 F.

Mix the first 7 ingredients in a large bowl. Lightly heat the oil, maple syrup and vanilla in a small pot until liquid (do not overheat). Add the oil and maple syrup mixture to the bowl and mix well until evenly coated.

Place granola on a baking sheet lined with parchment (will work without) and bake for approximately 40 minutes (until golden), mixing/turning the granola every 10 minutes.

Can be stored for up to 10 days in an airtight container.

You can add dried fruit or dark chocolate once cooled, but I prefer mine as is with a little almond milk.

Ridiculously Easy Gluten-Free Cornbread

November 20, 2013February 9, 20151 Comment

Homemade cornbread is a great gluten-free go to. The recipe below has only a few easy to find ingredients and in 30 minutes you have warm bread. I would also like to note that this bread is very inexpensive to make, which is always appreciated considering the cost of most frozen gluten-free breads. Inexpensive and delicious, I’m in. I like to serve mine with eggs and salad. It’s also great just with a little butter warm out of the oven.

This recipe by one of my favorite Gluten-free blogs Gluten Free on a Shoestring is perfect, so I have no recommendations. I used buttermilk and it turned out great. At 20 minutes it was completely done.

http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/