Tag Archives: Gluten Free

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

Pumpkin Pecan Granola

Pumpkin Pecan Granola

I love granola and although I often buy my favorite organic pumpkin seed granola, I also love to make my own.  It makes a fantastic homemade gourmet hostess gift, giving your friends or family a delicious, easy and healthy breakfast for the day after the glutinous decadence of a holiday dinner.  

pumpkin pecan granola!

pumpkin pecan granola!

Granola oftentimes gets a bad rap as being unhealthy, as a lot of commercial brands add in way too much sugar, additional oils and overly processed ingredients, but when you make your own you have complete control and therefore can create a delicious and healthy version all your own!  

pumpkin pecan granola with banana and peanut butter, yum!

pumpkin pecan granola with banana and peanut butter, yum!

 I have been making my own granola for years now using a much loved recipe I stumbled upon, but more recently I’ve been changing it up and creating some of my own flavor combinations and since it’s pumpkin season, I thought why not add a little to the mix.  I combine pumpkin puree and maple syrup –  yum – add to that raw pumpkin seeds (just to keep the theme going, plus they’re yummy and so healthy!) and some ground flax and
hemp seeds pumpkin pecan granola dry mixfor good measure and finally pecans, shredded coconut and of course cinnamon, which all go so perfectly with the flavors of pumpkin.

Continue reading

Tofu with Tahini Peanut Lime Sauce

Yum! Grilled Tofu with Tahini Peanut Lime Sauce

Yum! Grilled Tofu with Tahini Peanut Lime Sauce

On any given day, you can find stacks of cook books around my house, many of them mine, but also a constant rotation from the library, there are just SO many great new books coming out that speak to me like never before, thanks in large part to the amazing and growing array of healthy food bloggers on the scene.  One of the latest I’ve been happily perusing through is Anna JonesA Modern Way to Eat A Modern Way to Eat cookbooklots of yummy looking recipes and I’m working on more than a few, new ideas but plenty you’ve seen before (if you read as many blogs and cookbooks as I do!).  One such recipe, not so different than others I’ve seen and even made, like this, this and that, but it still spoke to me and spurred me to create a new favorite around here, was Anna’s Maple Peanut California Wraps.  It has so many of the flavors I just love, nutty peanut butter and Tahini, maple syrup, miso, soy and citrus.  Of course, I did change up her recipe a bit, varied the measurements of ingredients and most notably swapped out Anna’s lemon for lime and replaced her tempeh for tofu.
What I ended up with was a delicious Tahini peanut lime sauce, perfect drizzled over grilled tofu with greens or rice or soba, yum. 

Grilled Tofu with Tahini Peanut Lime Sauce

Grilled Tofu with Tahini Peanut Lime Sauce


If you’re not a fan of tofu, although if that’s how you feel I urge you to try this it may change your mind and may even change your life, really, truly. BUT, this sauce would also work perfectly with grilled chicken (think chicken satay) or even shrimp, as a sauce over soba noodles or nutty brown rice, mixed into shredded cabbage for an awesome slaw, this sauce IS that good, now what are you waiting for go try it.

Now let’s talk a little bit about lime….Forever a fan of citrus, I just love the scent and taste of all things lemon, lime & orange, but lemon has always been my favorite, I am finding myself now using lime more and more, I think lime may be my new fave, sorry lemon I still love you, but.  Lime just wakes up the flavor in sauces, dressings and soups without as much of a hit of acid like you get from lemon, it works in sweet and savory and even just a squeeze of lime over some greens works as a nice light salad.  You can even mix up lemon, lime and orange to replicate the Japanese yuzu, fresh and clean tasting, you just can’t go wrong with citrus.  

Tofu in Tahini-Peanut-Lime Sauce

Author: Sweet Green Kitchen’s Jen Jones 

Adapted from Anna Jones’ – A Modern Way to Eat –tofu with tahini peanut lime sauce

 Ingredients:  

Tofu

1 package extra firm or super firm tofu – 12 – 15 ounces / sprouted if you can find it

Coconut oil

Sea salt

Optional: black sesame seeds

Tahini-Peanut-Lime Sauce –

4 tablespoons natural creamy peanut butter

2 tablespoon tahini (sesame paste)

2 tablespoon miso paste – white or red or a mix

2 tablespoon maple syrup

4 teaspoons (1 Tbsp + 1 tsp) lite soy sauce – gmo free and gluten free

Zest of 1 lime

Juice of 1 whole lime – 1 1/2 limes

1-3 tablespoons water

Directions:

Remove the tofu from the package, drain and carefully press out as much liquid as you can.

Heat a large non stick skillet over medium-high flame.  Pour in enough coconut oil to cover the pan, sprinkle the pan with salt (flaky sea salt if you have).

Once the tofu is fully pressed, cut into about 8 slices or 16 triangles if you prefer, add the slices to the hot pan.  Don’t stir around, cook until each slice is golden brown, then flip and cook the other side, lowering or raising the temperature as needed or adding additional coconut oil.  Once the tofu is cooked on both sides, remove from the pan to a cutting board and allow to cool a bit, then cut each piece either in half or in thirds lengthwise so you have finger sized pieces of tofu or leave as is if you already cut into triangles.

While the tofu cooks mix all of the sauce ingredients together in a bowl, starting with the juice of 1 lime, adding more if needed, to taste and adding enough water to get the consistency you like.

Spoon the sauce over the tofu or use it as a dip if you prefer.  Sprinkle with black sesame seeds if you like. Yummy warm or cold.  Great for leftovers. Enjoy!

This makes lots of sauce, so you may have extra to enjoy as you will.

 Recipe notes: 

Tofu with Tahini Peanut Lime Sauce with salad

Tofu with Tahini Peanut Lime Sauce with mixed greens & mint & a squeeze of lime

I served this yummy tofu on top of a bed of mixed salad greens and shredded carrots with an extra squeeze of lime and a few sprigs of mint, for a delicious healthy lunch.  The tofu would also be great wrapped up in summer rolls with mint or basil, or stir into soba noodles topped with the tofu, shredded carrots, mint and chopped scallions for a more substantial meal or simply with a side of brown rice & steamed veggies with extra sauce drizzled over the top OR in my next post with cabbage slaw and ginger roasted sweet potatoes! 

Blueberry Tea Cake (gluten free)

Blueberry Lemon Tea Cake  - gluten free
Blueberry Lemon Tea Cake – gluten free with oats and a bit of crunchy cornmeal

What are you going to do with all those gorgeous blueberries you found at the farmer’s market today… why not bake up a loaf of this Blueberry Tea Cake?  It’s as gorgeous as it is delicious and just the perfect treat for an afternoon tea or served up with a side of yogurt or fresh whipped cream and even more berries for a lightly sweet breakfast or brunch treat.  Blueberry Lemon Tea Cake with whipped cream and berries

I have been experimenting a lot with gluten free baking lately and not because I’m allergic to wheat, but more because I think I have a sensitivity to it, and also because I think it’s simply better for my own body at least, to just eat less processed grains.  My problem with a lot of gluten free baking recipes and packaged gluten free flour mixes is the addition of starches like potato or tapioca.  I simply don’t like the slightly paste like texture that these starches seem to add to muffins, scones, etc, plus they are pretty low on fiber content and other nutrients.  So, to that I’ve been using a lot of oatmeal and oats ground into a flour right in my bullet blender, just before using. 

oat flour, corn flour and corn meal, plus whole oats
oat flour, corn flour and corn meal, plus whole oats

I do love oats, add oats to a recipe and I’m a happy girl.  Not only do I love the taste, texture and nutritional value oats bring, I find they work well in my system and that is always a good thing!  

lemon zest, natural cane sugar and coconut oil
lemon zest, natural cane sugar and coconut oil

I actually adapted this recipe for blueberry tea cake from my own (not gluten free), lemon chia tea cake.  In this case, I made it gluten free and dressed it up with some beautiful juicy blueberries, when you flip the cake out of the loaf pan the bottom looks as if it’s been tie dyed by the sweet berries, so gorgeous!

Blueberry Lemon (Tie Dyed) Tea Cake - gluten free
Blueberry (Tie Dyed) Tea Cake – gluten free

With the addition of buttermilk, this cake bakes up perfectly moist and tender.  I also soak some rolled oats into the buttermilk (a trick I use in my oatmeal pancakes too), which adds to the lovely texture of the cake.  If you want to make this dairy free, use your plant milk of choice, such as soy or almond and add the lemon juice right in with the oats, works perfectly.  Continue reading

Double Chocolate Flourless Super Food Brownies

Double Chocolate and Almond Flourless Brownies

Double Chocolate and Almond Flourless Brownies

A flourless, chocolaty, rich, moist and fudgy treat.  But, this is no ordinary brownie, what I have for you here is a big dose of super foods disguised as a delicious decadent treat.  Avocado, almond and cocoa give you antioxidants, fiber and healthy fats, serving up a treat you can feel great eating.  I promise, you will not taste or even see the avocado at all, but it adds moistness and yes, fat, while replacing more traditional and less healthful fats.   Double Chocolate Flourless Brownies

I adapted this recipe from Elana’s Pantry Paleo Brownies, mine are no longer fully paleo as I’ve replaced Elana’s dates with brown sugar, which may actually be better for those following a low FODMAPs diet who have difficulty digesting certain fruits.  I also like that brown sugar is something most of us always have on hand, which makes this a recipe you can throw together easily without much planning, as long as almond flour is one of your pantry items and a ripe avocado is on hand! And speaking of avocado, I’ve swapped that for Elana’s coconut oil, which gives you a healthful fat plus some added fiber. 

Double Chocolate Flourless Superfood Brownies topped with raspberry sorbet

mashed avocado for double chocolate flourless brownies

mashed avocado

Since this recipe was already, gluten free and dairy free, I decided to give it a test drive going completely vegan by swapping out the eggs for flax.  I give you the recipe both ways, so if you have no issue with eggs and like the idea of getting a little extra protein and vitamin D, go with the eggs, otherwise, swap out the eggs for flax and get yourself a little extra Omega 3’s with your chocolaty treat. 

flax eggs

flax “eggs”

eggs, avocado and vanilla

eggs, avocado and vanilla

I’m no stranger to subbing flax for eggs in recipes, but until now I have never made the same recipe side by side, one with eggs and one with flax, and I have to say the results were interesting and a little surprising to me.  The egg version batter mixes up moister and bakes up with a little more rise, while the flax version actually bakes up a little bit moister, even though the batter looks drier before baking.  Either way, both versions are a treat I wouldn’t turn down and I will say there were no complaints from my family of tasters when two pans of brownies came out of the oven!

Side by Side flax eggs and avocado vs. real eggs and avocado

Side by Side
flax eggs and avocado vs.
real eggs and avocado

Since I did end up with two batches, I found they stayed perfectly moist and yummy for several days, just wrapped on the counter.  Although, I didn’t try freezing these, I think they would do well individually wrapped if you’d like to stash a few for a future treat. 

Double Chocolate Flourless SuperFood Brownies

Double Chocolate Flourless Super Food Brownies

Author: Sweet Green Kitchen’s Jen Jones

Adapted from Elana’s Pantry Paleo Brownies

Makes 16 Brownies

IngredientsDouble Chocolate Flourless Superfood Brownies

1 cup Almond Flour

½ cup Cocoa Powder (I use raw organic Cacao)

½ cup Brown Sugar

1 teaspoon Instant Espresso Powder

1 teaspoon Baking Soda

¼ teaspoon Salt – I use a heaping amount of Flaky Sea Salt

2 Eggs – I use Extra Large OR 2 Tablespoons Ground Flax + 5 Tablespoons warm Water

½ Avocado – well mashed

2 teaspoons Pure Vanilla Extract

½ cup Dark Chocolate Chips or Chunks – Bittersweet or Semi Sweet

Optional: extra Flaky Sea Salt for sprinkling on top

Directions:

Preheat oven to 350 F.  Grease an 8 x 8 inch baking dish (I use coconut oil for greasing) OR line with parchment.

IF using Flax instead of Eggs, mix together the Flax with the Water in a small bowl and set aside to thicken up.

In a medium bowl, sift in the Almond Flour.  Note: As long as most of the Almond Flour gets through the sifter, it’s fine to dump the remaining bits that stubbornly won’t go through the mesh, right into the bowl.  Sift in the Cocoa Powder.  Next add in the Salt, Baking Soda and Brown Sugar.  Mix well, being sure to break up any of the Brown Sugar clumps.  Stir in the Chocolate chunks or chips.

In a separate bowl, mash the Avocado until it’s really smooth and creamy.  Add to that the Eggs or gelled Flax and the Vanilla Extract.  Mix well.

Add the Avocado mixture to the Almond and Cocoa mix.  Stir to fully combine.

Pour the batter into your prepared baking pan and smooth out so it fits evenly in the pan.

Bake at 350 F for 18-22 minutes.  Now the hard part: best to let the brownies cool right in the baking pan for about 2 hours before slicing through.  Cut into 16 squares. Enjoy!

 

Recipe notes: 

partially sifted almond flour

partially sifted almond flour

 

I keep my almond flour in the freezer which tends to make it a little lumpy.  So I don’t end up with a brownie filled with unmixed lumps of almond meal, I like to sift it into the bowl. It’s definitely worth the effort even though I never seem to be able to get it completely through the mesh of the sifter, so I just toss in whatever remains behind, which adds a nice bit of nutty texture to the finished brownie.   

 

 

Double Chocolate Almond Flourless Super Food Brownies

Double Chocolate & Almond Flourless Superfood Brownies, yum!

 

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