Sunday, July 29, 2012

Strawberry Short Cake Gluten-Free Almond Flour

Sweet Drop Biscuit Recipe

2 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup butter
2 eggs
4 tablespoons honey

1 lb strawberries
1 cup heavy cream

Combine the dry and wet ingredients in separate bowls. Combine both together and mix well. Use a spoon to scoop the dough onto a cookie sheet. Adjust the size according to how big or small you want your biscuits. Bake them for about 15 minutes or until brown. 

While the biscuits are baking. Prep the strawberries. Wash, core and slice them into fourths. If your strawberries are not sweet you can add 1 tablespoon of honey and let them soak in the refrigerator for about 15 minutes. 

When the biscuits are done let them cool slightly. Top with strawberries an then a dollop of whipped cream. 

Rosemary Onion Crackers Gluten-Free

Gluten-Free Rosemary Onion Crackers
Chris sometimes eats these before he goes to the gym in the morning. 

1 cup ground flax seed
½ teaspoon sea salt
1½ teaspoons rosemary
½ teaspoon onion powder
¼ cup maple syrup
1 tablespoon whole flax seeds
¼ teaspoon coarse sea salt

Preheat oven to 350 degrees.  In a food processor, mix ground flaxseed, salt, rosemary, onion powder, and whole flax seeds.  When mixed add maple syrup and mix again. Place onto a cookie sheet and press to flatten to about ½cm thickness.  Score the crackers. Sprinkle with salt and bake for 20 minutes. These crackers are awesome with a slice of cheese.

This recipe was adapted from here.

Mongolian Beef

Mongolian Beef

1 lb flank steak
¼ cup cornstarch
2 teaspoons coconut oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
1 tablespoon salt
1 cup water
½ cup coconut sugar
1 tablespoon molasses
2 tablespoons rice vinegar
½ teaspoon red pepper flakes (optional)
2 green onions (sliced)
1 medium onion (sliced)
Coconut Oil (for frying)

Cut steak into ¼” thick slices and coat with cornstarch. It must sit for 10 minutes or the batter will not stick.

In a sauce pan, heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, rice vinegar, and water. Add coconut sugar and molasses and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.

Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 

Remove the meat from the wok with a slotted spoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

(Makes 2 Servings)

Garlic-Coconut Crispy Fried Chicken Gluten-Free

Garlic-Coconut Crispy Chicken

1 cup plus 3 tablespoons coconut oil
4 garlic cloves, minced, plus 6 cloves peeled and smashed
6 thin-cut, boneless chicken thighs
2 cups coconut flakes
1 cup white rice flour
3 eggs
2 tablespoon garlic powder
½ cup cornstarch
Salt and pepper

1. Pre-heat oven to 350 degrees. Combine 3 tablespoons oil, minced garlic, and chicken in a zip-lock bag and refrigerate while preparing remaining ingredients.

2. Spread rice flour in shallow dish. In another shallow dish, whisk egg whites until foamy. Combine coconut flakes, garlic powder, and cornstarch in third shallow dish.

3. Start mashed potatoes while the chicken is marinating.

4. Remove chicken from bag and season with salt and pepper. One at a time, coat chicken lightly with rice flour, dip in egg whites, and dredge in coconut mixture, pressing to adhere. Place chicken on a wire rack set over a baking sheet and let dry 5 minutes.

5. Heat ½ cup oil and 3 smashed garlic cloves in large nonstick skillet over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry a pan full of chicken until crisp and deep golden, about 2 minutes per side. Be careful the coconut will burn easily. The chicken will finish cooking in the oven.  Transfer to a baking pan. Set aside oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and chicken.

6. When all of the chicken is fried, bake in the oven for 1 hour or until the chicken is completely cooked.

Save the garlic oil for chicken gravy to go with the mashed potatoes. You can also throw the discarded garlic into the potato water for added flavor. 

Kitty Cat Pancakes minus the Kitty Cat Gluten-Free

Kitty Cat Pancakes minus the Kitty Cat

I decided that at 31 I was too mature for Kitty Cat Pancakes and that we should make them into regular circles. I loved how thick these were. They are the perfect texture for making shaped pancakes. They are best served with lots of butter and real maple syrup.

1¼ cups rice flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon coconut sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
1 cup milk or milk alternative
2 eggs
3 tablespoons coconut oil
Juice of ½ a lemon (we guessed ½ tablespoon)
½ teaspoon of vanilla

Mix dry ingredients in a large bowl.  Mix in liquid ingredients. I enjoyed the thickness of the recipe, but you can add more milk if you want them thinner.

Pour ½ cup of batter onto a hot, greased pan or griddle.  Spread into a desired shape. Cook for 2 to 3 minutes until bubbles form and then turn it over and cook for 30 more seconds, until it is brown.
Makes 5 very large, thick pancakes.

Serve with maple syrup, butter and lots of crispy bacon.

This recipe was adapted from The Gluten-Free Bible, page 114. 

Brazilian Cheese Rolls

Brazilian Cheese Rolls
1 cup whole milk
¼ cup (1/2 stick) butter
¼ cup oil (I used more butter J)
2 cups plus 2 tablespoons tapioca flour
2 eggs
1 cup grated Parmesan cheese

Preheat oven to 350.

Combine milk, butter, and oil (if using) in a saucepan and bring to a boil on medium heat, stirring to melt butter and keep milk from scalding.  Once mixture reaches a boil, remove from heat and stir in tapioca flour. 
Stir in eggs one at a time and then add cheese.  Mixture will be very stiff.  Cool in pan until easy to handle. 
Take heaping tablespoons of dough with tapioca-floured hands and roll into balls.  Place on a baking sheet about an inch apart.  Bake for 20-25 minutes or until puffed and golden. Makes about 20 rolls.

I halved this recipe when I made it.  The first time I forgot to half the milk which meant I had to use more flour, but they still tasted great.  The second time I did it right, except that I used coconut oil instead of vegetable oil.  Coconut oil has too strong a flavor for these rolls, so in the future I will use only butter.  I also do not bother to roll them out, I merely blob them onto the baking sheet.  They turned out great.  Enjoy!!

This recipe was adapted from The Gluten Free Bible page 130

Apple Crepes Gluten-Free

Apple Crepes Gluten-Free

Crepe Batter
1 cup rice flour
¼ teaspoon salt
¼ teaspoon nutmeg
1 cup milk or cream
3 tablespoons butter, melted
½ teaspoon vanilla
3 eggs

Apple Filling
2 tablespoons butter, melted
5 apples, peeled, cored, and cut in wedges
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
¼ cup dried cranberries

To create the apple filling place apple filling ingredients in a frying pan and cook for five minutes until the apples are soft. Set aside.
Combine the Crepe batter ingredients into a large bowl, one ingredient at a time. Mix with an emersion blender. If you don’t have an emersion blender you can use a regular blender. Add more milk or cream until it is smooth.
Heat an 8 inch frying pan. Place ¼ cup of the batter in the pan and move it around until it make a thin layer.  Cook for about 1 minute and then flip it over and cook the other side for about 30 seconds.
Serve the filling inside the crepe.
You can also use other fillings. Apple is our favorite. We also like cream cheese and raspberries.

Cream Cheese and Raspberry Crepe

This recipe was adapted from the Gluten Free Bible page 34