Gluten-Free in Montreal: Point G Macarons

IMG_4999My favorite place to pick up certified gluten-free macarons in Montreal is Boutique Point G on Mont-Royal E. Most macarons are gluten-free as they are made with ground almonds, but there are some places in Montreal where certain flavors are not gf or they have come in contact with gluten. Always make sure when it comes to macarons.

All the macarons at Point G are gluten-free and so are most of the products sold in the store. They are great for any occasion and also make a really nice gift.

They have a cute store on Mont Royal and their macarons are also sold at some bakeries across the city. My favourites are the Caramel Fleur de Sel, Poppy Flower and Lavender-Blueberry.

Boutique Point G- 1266 rue Mont-Royal est, Montreal, H2J 1Y3

http://www.boutiquepointg.com/

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Easy Smashed Chickpea Salad (Gluten-Free)

2014-01-13 20.16.35This smashed chickpea salad is one of my favorite things to make and it only takes a few minutes. I often make a double batch to eat throughout the week. It is great on it’s own, as a filler in a sandwich or as an addition to a salad. My preference is to serve it on gluten-free toast with mayo.

The simple combo of chickpeas, lemon, red onion and parsley is always perfect. It’s an easy thing to throw together for a group and make in large quantities if you want to bring something that is healthy and gluten-free for everyone to share.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 TBSP finely chopped red onion
  • 1 TBSP chopped fresh parsley
  • Zest and juice from half a lemon (you can use more to taste)
  • Salt and pepper to taste
  • A few TBSPs ofΒ  olive oil (to taste)

Note: This is really a no measurement recipe. I just gave suggestions, feel free to play with amounts.

Mix everything but the olive oil in a medium sized bowl and lightly smash the chickpea mixture with a fork or a potato masher (I sometimes omit this step if using it as a salad). Add the olive oil and mix it all together.

Adapted from Smitten Kitchen

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Simple Roasted Savoy Cabbage

2014-01-05 17.24.58-1What to do with that 1/2 cabbage you have left from that other recipe? Roast it! Roasting is always a great way to cook left over veggies and savoy cabbage is surprisingly good this way. I know this is a super easy recipe but it’s just a little reminder to eat your veggies, particularly the ones that are being ignored in the back of your fridge.

Ingredients

  • Savoy cabbage, cored and thinly chopped
  • A few drizzles of olive oil
  • Salt and pepper to taste
  • Optional: lemon, nuts, gf tamari…

Heat oven to 400 F.

Spread cabbage on a baking sheet (not over crowded) and with your hands coat leaves with olive oil, salt and pepper. If you are using tamari you can add it now. Cook for about 15 minutes, checking and mixing it half way. You can season it with a squeeze of lemon or garnish it with chopped nuts.

I served mine with tofu and quinoa.

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GF Product Review: Udi’s Everything Bagels

2013-12-19 11.28.48Before 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.

http://udisglutenfree.com/product-category/bagels/

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

Flourless PB, Oatmeal Choc Chip Cookies (GF)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

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GF Product Review: Betty Crocker Frosting

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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!

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