Category Archives: Gluten Free

Lemon Poppy Seed Muffins – gluten free

moist and lemony gluten free lemon poppy seed muffins

moist and lemony gluten free lemon poppy seed muffins

My lemon poppy seed muffins are lightly sweetened with a tender crumb and a nice little crunch from the cornmeal, and poppy and chia seeds.  The perfect little something for a school day snack, an early morning bite, or an afternoon tea.  lemon poppy seed gluten free muffins
I’ve started a new gig where I’ll be a contributor to the Westchester County Mom’s Blog.  I’ll be posting all new recipes, not found here on SweetGreenKitchen.  Check out my first post, where you can find the recipe for these delicious, moist and lemony Gluten Free Lemon Poppy Seed Muffins here.….Enjoy!

 

New Style Caprese Summer Kale Salad with Nectarines and Fresh Mozzarella

Summer Kale Salad with nectarines and fresh mozzarella

Summer Kale Salad with nectarines and fresh mozzarella

This salad is the latest addition to my growing list of kale salads.  Perfect this time of year with sweet summer nectarines and fresh mozzarella with a light and refreshing lemony white balsamic vinaigrette. 

Summer Kale Salad

Summer Kale Salad

You may be saying to yourself when will this trend of kale salads and kale everything ever end, but if you ask me the answer would be NEVER because I really do LOVE kale, I don’t just eat it ’cause it’s good for me, I truly enjoy it.  Kale salads show up weekly at my dinner table and then again for lunch when I have leftovers (and I always hope for leftovers!).  I hope you’ll find as much joy in this simple and delicious salad as we do. small bowl summer kale salad

This version was inspired by a pizza I recently enjoyed on a day trip to Princeton, NJ, where we were touring the university with Skyler (she’s a brilliant and very hard working student with high aspirations, fingers crossed!), honestly I hope she gets accepted just so we can go back for more pizza 🙂

Skyler & I with one of the many Princeton tigers on campus

Skyler & I with one of the many Princeton tigers on campus

 

Colin at his namesake Jones Hall

Colin at his namesake Jones Hall

an example of the beautiful Princeton architecture

an example of the beautiful Princeton architecture

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Peanut Butter & Berry Chia Cups

Peanut butter, berries & chia breakfast cups, oh my!

Peanut butter, berries & chia breakfast cups, oh my!

Yum, peanut butter & berries, is there anything better? Well, yeah, maybe, but this combo is still one of my classic favorites.  This recipe is an easy make ahead breakfast or snack, with a little pre-planning, you can have a delicious and satisfying light meal ready to grab and go for those mornings or afternoons when you just have no time to prep. 

 

PB & Berry Chia Cup topped with Berry Jam

PB & Berry Chia Cup topped with Berry Jam

I have been a fan of the mighty chia seed for some time now and enjoy them almost daily.  I love chia seeds stirred into my yogurt, mixed into a bowl of berries and in quick breads and muffins like my Lemon Chia Tea Cake. What I have not been a fan of, not even willing or interested in trying…is one of the many recipes for chia puddings flooding the blogosphere and pinterest.  Why?  I don’t know, just the thought of gelatinized goo just never appealed, even though I know one of chia seeds greatest features is that they DO gel up, but for some reason, I really, really like the little crunchy bite of chia seeds before they get all wet and gooey.  That was, until a few months ago when Dana at the Minimilast Baker posted her Peanut Butter & Blueberry Chia Puddings and oh my, they looked so delicious I just wanted to dive into my computer screen and eat one immediately! 

Chia Cups topped with berries, peanut butter and berry compote

Chia Cups topped with berries, peanut butter and berry compote

So by the next day, I dove right into my kitchen and made up my own version and then I made them 3 more times in the next couple of weeks and then made some more, because they were that good!  Now, of course I did change up Dana’s recipe just a bit to suit my own tastes.  I used both homemade almond and coconut milks, since I’ve been making those for several months now with great delight (see tips for making your own at the end of the recipe!).  I also prefer raspberries and blackberries with peanut butter to Dana’s blueberries and…since I was new to the whole gelling chia world I decided to use a tad less chia seeds in my cups then the original just to get my feet wet, but I think my combo here is just perfect and I hope you agree! 

peanut butter and berry chia cup topped with a blackberry

peanut butter and berry chia cup topped with a blackberry

And one more note of encouragement to any of you out there who have not yet discovered all the wonders of chia seeds…even my daughter Skyler, who has had for a long time a strange “fear” of chia seeds, LOVES these chia cups!  So go ahead, give it a try, they are nutritious and delicious…

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Buckwheat and Millet gluten free Crepes

Buckwheat & Millet Gluten Free Crepes

Buckwheat & Millet Gluten Free Crepes

Crepes are the perfect breakfast, brunch or anytime of time day treat to make on a leisurely weekend morning.  They are not difficult at all, once you get the hang of it, but it does take some time to get through cooking up all the batter unless you want to line your cook top with multiple pans and start a juggling act.

A stack of buckwheat and millet crepes

A stack of buckwheat and millet crepes

My whole family loves crepes and the kids know it’s a special day when I take the time to whip up a batch.  When I’m thinking ahead, I like to mix up my batter the night before and let it rest overnight, covered in the fridge.  Most crepe batters will benefit from a bit of rest and this one is no different, but hey if you don’t have the time or forethought just let your batter rest for as long as you can and go ahead and cook some up, it’s just cooking it’ll be fine :-). 

I make these crepes gluten free using buckwheat and millet flours.  I find the combination of the two flours works beautifully together.  Buckwheat has a more assertive flavor and the millet helps to mellow that out a bit.  I also love how the buckwheat gives these crepes a beautiful speckled appearance.  If you can’t find millet flour, you could sub in rice flour (I always use brown rice flour and even some brown rice baby food cereal will do in a pinch). 

Crepes filled with fresh berries and cream

Crepes filled with fresh berries and cream

The wonderful thing about crepes is that they can be filled quite happily with either sweet or savory ingredients and they’re light enough that you could start out eating a savory crepe and finish off your meal with a sweet filled crepe, meal and dessert all in one. 

Savory ricotta and herb filling, fresh berries and raspberry whipped cream

Savory ricotta and herb filling, fresh berries and raspberry whipped cream

For your crepe fillings, you can go as simple as a squeeze of lemon and a little powdered sugar, a smear of jam or Nutella or on the savory side a grating of your favorite cheese (Gruyere is delicious) or even a bit of scrambled eggs.  Or… if you’re feeling a little fancy, whip up some heavy cream with a pinch of sugar and some fresh raspberries or jam for a tasty raspberry whipped cream, so yummy.  On the savory side, I like to mix up a bit of ricotta cheese with a little nutmeg, lemon zest, a grating of Romano cheese and a bit of chopped parsley or fresh thyme, so, so yummy. 

Buckwheat and millet crepes with a savory ricotta and herb filling

Buckwheat and millet crepes with a savory ricotta and herb filling

Crepes with fresh raspberries

Crepes with fresh raspberries

 

Buckwheat and Millet Gluten Free Crepes
Author: Sweet Green Kitchen’s Jen Jones
gluten free, dairy free optional
Makes about 15 crepes
Ingredients:
½ cup buckwheat flour
½ cup millet flour
1 ½ cups soy milk/almond milk or cow milk
3 extra large eggs
2 Tablespoons cane sugar (or less for savory crepes)
Pinch of sea salt
Splash of vanilla extract
2 Tablespoons melted butter plus a little more for brushing the pan
 
Directions:
In a medium mixing bowl add all ingredients except butter. Whisk well to combine.  Cover and allow to rest for 1 hour or overnight (*note I like to make my batter the night before and rest it covered in the fridge).
Once the batter has rested.  Melt the butter, allow to cool a bit and then whisk into batter.  Melt about 1 or 2 teaspoons more butter for brushing the pan.
Heat up a crepe pan or small non stick skillet over a medium-low flame.  Brush the heated pan with melted butter.  Ladle in a small amount of batter, just enough to thinly coat the pan. *Note I pour the batter into the center and then swirl the pan off the heat, to spread and even out the batter.  Allow to cook until the edges start to dry up and curl slightly about a minute or two.  Carefully flip the crepe and cook for about another 30 seconds and then remove to a plate. My first crepe of the day usually breaks, so don’t get discouraged if yours does too, besides torn crepes just make a great sample for the chef 🙂
Lightly brush the pan with more butter every crepe or two to prevent sticking and continue making crepes until the batter is gone. *Note, I successfully stack my crepes on top of one another without the need for any paper in between, they do not stick together.  Crepes can be made ahead and re-warmed as needed and will keep in the fridge in an airtight container or zip top bag for several days. Enjoy! 
Buckwheat and millet crepes

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

I’m a little obsessed with cashew creams, delicious and versatile, sweet or savory, creamy and decadent tasting and oh yeah, did I say, delicious, well it’s worth saying again. 

It’s certainly not low fat, but compared to dairy cream, you’re getting healthy mono unsaturated fat + protein + a bit of fiber, iron & magnesium, not bad. 

Roasted Peppers and Cashew Cream

Roasted Peppers and Cashew Cream

Raw cashews soaked in water for a few hours and then drained and blended with fresh water and whatever flavorings suit your needs results in a silky smooth emulsion and perfect replacement for cream in so many different recipes. 

Cashews blended with roasted peppers, lemon zest and more

Cashews blended with roasted peppers, lemon zest and more

I’ve used it for sweets in this chocolate ganache and raspberry tart and as a savory dressing for this kale salad.  Here I’ve blended my cashews with roasted red peppers for a delicious savory sauce. 

Quinoa Fritters with Roasted Pepper Cashew Cream

Quinoa Fritters with Roasted Pepper Cashew Cream

I love this Roasted Pepper Cashew Cream sauce and find so many delicious ways to use it.  This sauce is perfect for topping a black bean burger, these quinoa fritters, dipping falafel into for a savory snack, or even dolloped on top of a fried egg with rice and greens (my favorite!). 

Eggs and Greens dolloped with Roasted Pepper Cashew Cream

Eggs and Greens dolloped with Roasted Pepper Cashew Cream

This Roasted Pepper Cashew Cream will keep well in the refrigerator for about a week, which is perfect since you’ll find new ways to use it all week long!

 

Roasted Pepper Cashew Cream

Author: Sweet Green Kitchen’s Jen Jones

Vegan, gluten free, dairy free

Ingredients:

½ cup Raw Cashews – soak in water 2-3 hours

1-2 Roasted Peppers – jarred or fresh roasted – chopped

¼ cup Water, a little more if needed

Zest & Juice of ½ Lemon

1 small clove Garlic – peeled and roughly chopped

1 teaspoon Red Pepper flakes

Salt & Black Pepper to taste

Directions:

Start by soaking the cashews for 2-3 hours in water, then drain and rinse.  Add your drained and rinsed cashews to a blender or food processor, then add in the rest of the ingredients.  Blend until you have a smooth and creamy consistency, adding a tablespoon or two more water if needed to get the consistency you like.  Taste and add more seasoning if needed. Enjoy!  

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

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