Vegan and Gluten-free Nutella

As you may know my daughter is vegan. We are always looking for sweet treats that are vegan (and gluten-free). We decided to make Nutella tonight - and wow - it is delicious and gift-worthy!

We used our Cuisinart food processor and while I was skeptical of the 8-10 minutes of processing time, that is exactly what it took. The result was a creamy, toast-worthy delight!

http://minimalistbaker.com/4-ingredient-nutella-vegan-gf/

Billy Miner Pie - Gluten-free improvised...

One of our favorite desserts is Billy Miner Pie from the Keg. I decided to try and make it at home as a surprise for my husband. It was a huge hit, not too time intensive and absolutely delicious.

Here goes...

1. Take a bunch of GF chocolate cookies and grind them up in a blender (about 1 and 1/3 cups worth). Find something that is really close to a wafer - crispy with little moisture.

2. Melt about 1/3 cup butter and add it to the crumbs.

3. Place the mixture in the bottom of a spring form pan and freeze for 10 minutes or more.

4. As this is freezing, slightly thaw about 2-3 litres of cappuccino, espresso or coffee flavoured ice cream (I used a cappuccino flavoured frozen yogurt). Mash it about in a bowl so that you can then transfer it to the pan with the crust in it. Smooth the top, add some saran wrap on the top and pop it back into the freezer for a minimum of 3 hours.

5. Make all the stuff below.

All of the following can be made ahead. You will want to warm the sauces slightly in the microwave prior to serving.

Batch of Caramel Sauce: Really yummy caramel sauce and easy!
http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe.html


Batch of Fudge sauce: Unbelievably fast chocolate fudge sauce - and delicious. http://thecafesucrefarine.com/2014/09/best-ever-hot-fudge-sauce/ (tip a 100gram chocolate bar = 3.5 ounces of chocolate)

Batch of whipped cream (about 250 ml will do unless you want some for coffee the next day, then make more)

Toasted sliced almonds (about a cup)


6. About 10 minutes before you are going to serve, remove the cake from the freezer and warm the  sauces.

7. Remove the outer rim of the springform pan and slice pieces of the cake. Garnish with chocolate sauce and caramel sauce, top with whipping cream and sprinkle the almonds.

YUMMY!!!

Gluten-free Granola

Today I made granola for the first time in my life. I was a little unsure about half-way through so I called my mother-in-law and she set me on the right path. I wasn't sure how long I should cook it and what it should look like - but it turned out very well in the end. .
Let me know if you try to make this... I am going to try different variations over the next few months.

Mix together:
4 cups gluten-free large flake oats (not steel cut)
1/2 cup unsweetened shredded coconut (omit if you don''t like coconut)
1/2 cup hemp seed (raw and hulled if you can find it)
1 cup sunflower seeds (raw and unsalted)
1/2 cup sliced almonds
1/2 cup brown sesame seeds (or white if you can't find brown)

In a separate microwavable container combine:
2/3 cup liquid honey
1/4 cup canola oil

Heat it up for about 45 seconds or until it will combine.

Pour it over the dry "oats" mixture and mix thoroughly.
Spread on two rimmed baking sheets.
Put in the oven at 300-325 degrees F.
Stir every 10 minutes for 40 minutes. Watch it carefully so that it does not burn.

You could add your own dried fruit if you like.

Let it cool and then store it in a lidded container.

Enjoy!
Gluten-free all the time.

Turkey Stuffing - Gluten and Dairy Free

I will be preparing a gluten-free and dairy-free stuffing this year. I usually make it outside of the bird - less mushy and the bird cooks faster.

I like this combination from Canadian Living.
http://www.canadianliving.com/food/roasted_red_pepper_fennel_and_rice_stuffing.php

Salsa Queen

Many years ago when I was very pregnant with my second child, I made this salsa with a friend. I referred to her as "salsa queen" from then on.
This is a great, easy recipe.

Also to the basic recipe I have added a can of drained and rinsed black beans, niblet corn and fresh cilantro for the Santa Fe version. So without further delay here it is:

SALSA (basic recipe)

30 medium Roma tomatoes, blanch, peel and chop

2 cups chopped celery

2 lrg green papper, chopped

2 lrg red pepper, chopped

1 tbsp dried red chilis

2 lrg jalapenos or a jar of them, chopped

2 cups chopped onion

5 cloves of garlic minced

2 cans green chilis (old el paso)

2 13 oz cans tomato paste

3 drops Tobasco

3/4 cup white vinegar

1/4 cup brown sugar

3 tbsp chopped parsley

4 tbsp pickling salt (coarse salt) 2 tsp paprika

Put all into a large pot, bring to a boil, mix well and simmer for 30 minutes.

Stir as needed. Seal in prepared jars and immerse in hot bath for 30 minutes depending on your altitude.

One recipe makes 12 pints.

Rubs for Steak and Chicken

I love to barbecue in the summer. When I barbecue anything I like to add a bit of spice or marinade and my favorite are "rubs".
Here are two that I have tried and enjoyed:

For steaks:
http://www.epicurious.com/recipes/food/views/Grilled-Rib-Eye-Steaks-with-Mediterranean-Rub-4062

For chicken:
http://www.epicurious.com/recipes/food/views/Grilled-Chicken-Moroccan-Style-108244

Enjoy.