Tag Archives: Gluten Free

Coconut Almond Blueberry Scones – vegan & gluten free

gluten free and vegan! scones bursting with juicy blueberries and dusted with coconut and almonds, yum!

gluten free and vegan! scones bursting with juicy blueberries and dusted with coconut and almonds, yum!

Hallallujah!  The birds in my head are singing and I’m doing a happy dance around my kitchen for I have finally discovered the magic of baking a GOOD gluten free scone. Coconut Almond Blueberry Scones to be exact and not only are they gluten free, but vegan too!!! 

Just baked and oozing blueberries...

Just baked and oozing blueberries…

This simple dough is made from coconut flour (or leftover coconut pulp!) and oats, studded with blueberries and almonds and rolled in a few extra oats, flaked coconut, raw sugar and almonds just for fun and a little extra yum. 

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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!

 

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

Soft & Chewy Oatmeal Cookies (gluten free)

Soft and Chewy Oatmeal Cookies

Another snow day and one sick kid, what else can I do, but make cookies!  Ask me any day of the week and I’ll tell you my favorite type of cookie is a soft and chewy oatmeal cookie.  When I haven’t had one in a while, I dream about eating them.  When I was pregnant with Evan and eating no treats whatsoever due to gestational diabetes, oatmeal cookies was the thing that I craved the most and wanted to bake the moment we left the hospital (although, let’s be realistic, I did not bake anything for weeks!).  For me, it has to be a soft and chewy oatmeal cookie, keep your crunchy cookies (sorry mom), I don’t want them.  I’m happy to eat them plain Jane, with chunks of chocolate (of course), even dried cranberries or apricots, walnuts, pecans, pistachios, all yum, but never ever never try to slip me an oatmeal cookie with raisins! I am sorry if you are a raisin fan, but raisins have no place in any oatmeal cookie I’m going to eat!   

Plain Jane Soft and Chewy Oatmeal Cookies with Walnuts

Plain Jane Soft and Chewy Gluten Free Oatmeal Cookies with Walnuts

I have made A Lot of oatmeal cookies over the years and really just try to throw oatmeal in most any cookie I make, so I guess pretty much every cookie I make is in some form an oatmeal cookie (except these perfect peanut butter cookies, no oatmeal here and just perfect without it). But, hands down, these right here, these soft and chewy and might I add gluten free oatmeal cookies, are my absolute best most favorite cookie ever! I make these gluten free, but I do give instructions below for adding the gluten back in if that’s your preference. 

Gluten Free Soft and Chewy Oatmeal Cookie Batter with Chocolate, Walnuts & Cranberries, oh my!

Gluten Free Soft and Chewy Oatmeal Cookie Batter with Chocolate, Walnuts & Cranberries, oh my!

I don’t use a pre-mix gluten free flour blend as I find all of them have some ingredients I just don’t want to eat (namely, Xanthan Gum, which does not agree with my tummy), so I made up my own mix with not too many ingredients and nothing weird.  Just a simple mix of brown rice flour, oat flour (make it yourself!), almond flour (you can make this too!) and a little cornstarch, easy peasy. But again, if you want the gluten, see instructions below…

I use coconut oil in place of butter (but butter would work too) and my secret to making cookies extra soft and yummy, wait for it…Neufchatel (that’s just naturally low fat cream cheese). A big spoonful of vanilla, pumps up the flavor and if you’re feeling fancy you can toss in some chopped chocolate, nuts and cranberries or really anything you like (just don’t tell me if what YOU like is raisins!). Now go bake some cookies!   

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Syrian Style Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

Syrian Style Roasted Red Pepper, Toasted Walnut and Pomegranate Molasses Spread

Syrian Style Roasted Red Pepper, Toasted Walnut and Pomegranate Molasses Spread

This dip is my take on a traditional middle eastern Muhammara dip which is an amazingly delicious mixture of roasted red peppers, walnuts, bread and pomegranate molasses.  If you’ve never tried pomegranate molasses before, it’s worth seeking out at your local middle eastern shop (I bought mine at Yaranush in White Plains, NY) or other specialty market, you may even find it in the “international” section of your local supermarket or in places like Whole Foods.  Pomegranate molasses is a deep dark burgundy colored syrupy sauce with an unusual sweet and tangy almost citrusy taste, it’s like nothing I’ve ever tried before, but once I did I started imagining all kinds of possibilities!

my take on a Syrian Muhummara dip with Roasted Red Pepper, Toasted Walnut, Sun dried Tomato and Pomegranate Molasses

I first came across this recipe from one of my favorite bloggers and cookbook authors Heidi Swanson of 101cookbooks.com and knew I had to give it a try.  I changed it up a bit from the traditional recipe, by adding in some sun dried tomatoes, just thought their tangy umami flavor would work well and it does!  I also skip the bread all together, making this a great grain & gluten free dip, of course I still serve it up with a some toasted baguette slices for anyone who enjoys bread, it is delicious as a topping this way or spread into a leaf of romaine as a topping for a bean & veggie burger, with falafel, in a hummus wrap as Colin likes it, with tuna or even on top of a fried egg! As you can see, the list is pretty endless and once you try this I’m sure you’ll come up with even more ways to enjoy this unusually delicious dip, also perfect for parties…

I must confess, I’m a little late on getting this post out as my original intention was to post this in December as I thought this a perfect party dip for the holidays.  Well, a house full of sick people and the normal/stress filled rush of the season kept that from happening, but I am happy to note I’m squeaking by getting in my first post of the New Year in before the month of January officially ends (even if by mere moments!).

Syrian Style Roasted Red Pepper & Walnut Dip

with Pomegranate Molasses

Author: Sweet Green Kitchen’s Jen Jones

 gluten free, vegan

Ingredients:

1 roasted Red pepper – jarred works just fine, but if you have fresh roasted all the better

½ cup toasted walnuts – toast in a dry skillet until fragrant or toast in the oven

6 sun dried tomatoes – oil packed preferably – roughly chopped

1 Tablespoon tomato paste

1 Tablespoon pomegranate molasses

½ clove or 1 very small clove of garlic

1 teaspoon red pepper flakes

Sea salt to taste

1-2 Tablespoons water

2 Tablespoons fresh chopped parsley

2 Tablespoons fresh chopped mint

Squeeze of fresh lemon

Directions:

Into the bowl of food processor add – red pepper, walnuts, sun dried tomatoes, tomato paste, pomegranate molasses and garlic.  Process until mostly smooth, or leave it a little bit chunky if you like it that way.  Next mix in red pepper flakes, salt and water, blend again and add more water if needed to get it to the consistency you like. Stir in chopped herbs and finish with a squeeze of lemon.

Pour into a small bowl and use as you like.  For a party, surround the bowl with *toasted sliced baguette* and small romaine or endive leaves OR on a platter with other spreads & salads such as hummus, taboulli, creamy feta and some cut up veggies and pita wedges.

 *I like to slice a baguette, rub each slice with garlic infused olive oil and then grill each side until lightly toasted.  You can even make this a few hours ahead of a party.

Other serving ideas: this is an all around delicious condiment; spread in place of mayo or mustard on a turkey or chicken sandwich, on a hummus wrap or dolloped on top of a bowl of nutty brown rice & veggies or even atop a runny yolk fried egg, yum, Enjoy!

also known as yum dip! Roasted Red Pepper, Walnut & Pomegranate Molasses

also known as yum dip! Roasted Red Pepper, Walnut & Pomegranate Molasses

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