Before I was diagnosed with celiac disease my primary food group was the bagel. Bagels with cream cheese to be exact, minimum one a day. And not just any bagels, they had to be fresh Montreal bagels. To say that this celiac with lactose intolerance was poisoning herself is an understatement. I was addicted. I recently found these bagels at Rachelle Bery in the frozen section. I have been a fan of Udi’s plain gluten-free bagels for years but these everything bagels brought back fond memories of eating too many Tim Horton’s everything bagels while studying for exams in University. Luckily these come without the severe stomach ache and were delicious toasted with dairy free goat cheese. I also recommend trying their Mighty Bagels with Cranberry and Seeds.
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?
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
Catelli Gluten-Free spaghetti is a winner. It cooked up just liked like real pasta (I kinda still remember real pasta) and tasted just like the real thing. It also was reasonably priced for a gluten-free product. I found this pasta at Pharmaprix of all places.
Try it! You won’t be disappointed.
I am a huge fan of Betty Crocker frosting. Most of their icings are now labeled gluten-free. They are great paired with their cake mixes or as a filling between two gluten-free cookies. While this frosting is full of funny ingredients and not so healthy, I sometimes appreciate a classic cupcake out of the box with super sweet icing like my mom used to make when I was a kid. There is also something to be said about the zero difficulty factor. I definitely recommend keeping this frosting in your cupboard as a gluten-free go to!
This Martha Stewart recipe has been my staple soup recipe for quite a few years. It’s super simple and easy to make. It has quite bit of butter (the original recipe has 6 TBSPs) but you can halve the amount or use olive oil or margarine to make it vegan. I have made it my own by adding chili flakes, coconut milk and fresh herbs. This is a pretty fool proof basic soup recipe that is a great go to on cold days and you want to make something delish with what you have on in your cupboards.
- 2 medium sized yellow onions, chopped
- 2 cloves garlic, chopped
- One 26 ounce can whole tomatoes
- 3 cups gf vegetable or chicken broth (I use Campbells gf vegetable broth)
- 4 TBSPs butter (margarine or olive oil also work)
- 1/4 tsp chili flakes (to taste, or omit)
- 1 cup coconut milk (optional)
- salt and pepper to taste (I found I do not need any salt)
- optional: fresh herbs, avocado, gf crackers, brown rice, roasted pepitas or gf croutons to serve
In a large pot melt butter over medium heat and cook onions and garlic for about 15 minutes, until soft. Add tomatoes and broth to pot and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes. Puree the soup with an immersion blender or in batches in a standard blender. Return soup to the pot over low heat and season to taste. If you want a slightly creamy soup add the coconut milk or drizzle it into individual bowls. Serve as is or with toppings.
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.
- 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.
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.
My perfect Saturday included a long walk to Le Marquis Sans Gluten and Jean Talon Market. Le Marquis Sans Gluten is almost too good to be true. A bakery full of fresh baked breads, pizzas and cakes, ALL GLUTEN FREE. Le Marquis Sans Gluten is definitely worth a trip out of your way and it’s two blocks from the Jean Talon Market, where I like to buy lots of yummy stuff to eat with my gluten-free baguette. The prices are also pretty standard for gf, not overpriced. The baguette was $3.95 and the pecan tart was the same.
367 rue de Castelnau Est
Quinoa Snack Bowl: cooked quinoa + cinnamon + plain greek yogurt + berries + real maple syrup= perfect healthy gluten-free breakie or snack. Would also be great with nuts and honey.
This salted maple popcorn was really easy to make and almost too delicious, the perfect combination of salty and sweet. This is the perfect snack for cuddling up and watching a movie.
I used a little grapeseed oil and a pot to make my popcorn and couldn’t wait for the popcorn to completely dry before digging in! This maple popcorn has a kettle corn taste without all the weird ingredients found in the store bought kind.
You will need:
- Freshly popped popcorn
- Maple syrup
Full Recipe here