In honor of Celiac Awareness month, we wanted to highlight a few of our favorite gluten-free recipes. So, take an afternoon with the kids and try out one of these fun and tasty recipes!
Pancakes Revisited: Low FODMAP and GF Recipe
Quinoa Cornbread (dairy- and gluten-free)
Gluten-Free Lemon Meringue Pie
Photo Credit: Acquired Life via Compfight cc
Homemade Banana Cake
Photo courtesy of Feeding Audrey
Spiced Carrot & Apple Muffins
Photo Credit: anna.xie
via Compfight cc
Coconut Macaroons with a Chocolatey Drizzle
With Passover right around the corner, we had the idea of trying out some Kosher for Passover recipes. While this recipe makes a delicious macaroon, it also allows you the opportunity to get your kids helping in the kitchen and to teach them the traditions of Passover. Make these delectable desserts with your little ones and share with family and friends at your next gathering!
- 4 egg whites
- 3 ½ cups of shredded coconut, unsweetened
- ¾ cup sugar
- 1 tsp of vanilla extract
- 1/8 tsp of salt
½ cup of semisweet chocolate chips
- Preheat the oven to 350˚F.
- Combine the egg whites, coconut, sugar, vanilla extract, and salt into a bowl.
- Place the bowl over a pot of simmering water. Do not let the bowl and the pot touch.
- Stir the ingredients until the sugar has melted, roughly 5 minutes.
- When the mixture is slightly thick and begins to appear opaque, remove the bowl from the heat.
- On parchment paper or a non-stick baking sheet, spoon out 2 tbsp of the batter for each cookie. Leaving approximately 2 inches of space between each cookie.
- Bake for 5 minutes.
- Lower the temperature to 325˚F and bake for another 10 minutes so that the outside is a deep golden brown.
- Remove the cookies from the oven and let them cool before serving.
- (Optional)- Melt the chocolate chips in a small saucepan over low heat. With a fork dipped into the chocolate, drizzle the chocolate over the macaroons.
- (Optional)- Let the cookies sit at room temperature for about 30 minutes until the chocolate has cooled.
Photo Credit: Acquired Life
via Compfight cc
Do you ever get stuck with a bunch of overripe bananas? This happens to us every now and again. We go a little crazy at the grocery store and by a batch of bananas that go ripe too quickly and we find ourselves scrambling to eat them before they go to waste. Some great options are slicing them and freezing them for smoothies, or a classic is making banana bread. Well we have another option for you. Check out Mama Mariean’s delicious Homemade banana cake recipe!
- 1/2 cup butter (1 stick, room temperature)
- 1 1/2 cup sugar
- 1/2 tsp salt
- 4 very ripe smashed bananas
- 2 cups flour (can be gluten-free if needed)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1 tbsp vanilla
- 3/4 cup milk
- Preheat oven to 350˚F.
- Mix all dry ingredients (not including the flour) with a wooden spoon. Add eggs, sugar, butter, vanilla, and milk. Mix thoroughly. Add the bananas and mix. Add flour slowly and mix until fully incorporated.
- Grease and flour 9 x 11 pan. Pour in the batter and bake at 375˚F for 25-30 minutes. Test with a toothpick.
- While the cake is still warm, cover with powdered sugar. Allow to cool and serve!
Optional: slice a banana and other fruit of choice to garnish the cake. (We love to use kiwi and strawberry slices!)
Photo courtesy of Feeding Audrey
I recently attended the Citibabes’ Holiday Shopping event and had the pleasure of meeting the brains behind Feeding Audrey, a wonderful blog portraying the story of the journey through motherhood. I left the event with some beautiful recipe cards and wanted to share this delicious recipe. I hope you enjoy!
Spiced Carrot & Apple Mini Muffins 30 mini muffins Ingredients:
- 2 flax eggs (see below)
- 1.25 cups all-purpose gluten-free flour blend
- 1/4 cup gluten-free oats
- 1/4 cup turbinado sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/8 tsp ground nutmeg
- 1/8 tsp cardamom
- 1.25 cups unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 2 red apples, grated (Fuji, Gala, or Pink Lady)
- 2 large carrots, peeled and grated
Method: To make flax eggs, combine 6 tbsp of water with 2 tbsp of flax meal. Stir well and place in fridge to set for 15 minutes. Preheat oven to 375˚F and line mini muffin pan with liners or spray with cooking spray. Whisk dry ingredients together in a large bowl. In a separate bowl whisk together applesauce, oil, vanilla, and flax eggs. Slowly stir the wet ingredients into dry ingredient, fold in the grated apples and carrots. Place 1 tbsp of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool on a wire rack.
This recipe and photograph are courtesy of www.FeedingAudrey.com
There’s nothing like a warm piece of homemade bread on a cold autumn day. Thanks to our friend Ann Grunberg, for allowing us to share her wonderful homemade Zucchini Bread recipe!
Zucchini Bread with a Twist
Photo Credit: prideandvegudice
via Compfight cc
- 3 eggs
- 2 cups flour
- 1 tbsp vanilla extract
- 1 cup oil
- 1 cup chopped nuts
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups coarsely grated zucchini
- 1 1/4 cup sugar
- handful of raisins
- handful of crushed coconut
- grated carrots
- Grease and flour 2 loaf pans.
- Beat eggs until fluffy.
- Add sugar and oil.
- Beat until the color turns lemon-yellow.
- Add vanilla, flour, cinnamon, baking powder, baking soda, zucchini, nuts, salt and optional ingredients.
- Bake at 350˚F for 1 – 1 1/2 hours.
Remove from oven. Allow to cool. Serve and enjoy!
Recipe courtesy of Ann Grunberg.
I don’t know about you, but we have a LOT of apples left from our family apple picking in October. We’ve been racking our brains for ideas on how to use up these fresh and delicious apples. Then we came across this Overnight Apple Butter recipe from Cooking Light. What a perfect way to use up these apples!
Photo courtesy of Cooking Light.
Overnight Apple Butter
- 1/2 cup honey
- 1/4 cup apple cider
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves
- 10 medium apples, peeled and chopped into small pieces
- Add all ingredients to a slow cooker. Cover and cook on low heat for 10 hours (we suggest starting it before you go to bed or as soon as you wake up if you’re concerned leaving it unattended all night).
- Once apples are tender, transfer a spoonful into a fine-meshed colander. Press the mixture using a large spoon until you are left with the apple pulp. You can throw away the pulp.
- Repeat until finished with the apples.
- Return the apple mixture to the slow cooker and continue to cook for 1.5 more hours. Stir occasionally until the mixture becomes thick.
- Store in an air-tight container or jar for one week. Enjoy!
Tip: using multiple varieties of apples can add to the overall texture and taste of the apple butter.
Recipe and photograph courtesy of Cooking Light.
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.
Happy Rosh Hashanah! A Delicious Holiday Recipe
Rosh Hashanah has a number of delicious and traditional recipes. We did our research and found one that is both tasty and has a great message behind it. The use of apples and honey are a traditional food pairing served during Rosh Hashanah. It is believed that dipping apples in honey will bring a sweet new year. We love the symbolism and chose this recipe with the idea of having the kids join in on the preparation. So round up the kids, prepare this scrumptious dish together, and enjoy a Shana Tova (good year)!
Rosh Hashanah Roasted Apples
- 4 cups 100% apple cider, we like to use Langers, but any brand will suffice
- 5 tbsp unsweetened applesauce
- 2 tbsp organic honey
- 1/2 tsp sea salt
- 6 medium yellow onions, cut into wedges
- 6 tsp chopped fresh oregano
- 6 medium apples, preferably of the red variety, cored and cut into wedges
- Boil apple cider in pan for about 28 minutes, or until it has significantly reduced. Add applesauce and honey, whisk until incorporated. Add salt. Set aside.
- Preheat oven to 425°F. Butter 2 large rimmed baking sheets. Toss onion wedges in large bowl with 2 teaspoons oregano and 3 tablespoons apple cider mixture. Arrange in single layer on 1 sheet. Toss apples in 2 teaspoons oregano and 3 tablespoons apple cider mixture. Arrange in single layer on second sheet. Sprinkle both with pepper.
- Roast onions for 10 minutes. Roast apples for 20 minutes.
- Remove both sheets from oven. Drizzle remaining apple cider mixture evenly over onions and apples. Roast for an additional 20 minutes.
- Increase the temperature to 475°F. Roast onions and apples for about 10 minutes, until tender and lightly browned. Sprinkle with remaining 2 teaspoons of oregano.
- Serve and enjoy!
This recipe makes a great pair to this traditional Honey Cake Recipe. We here at MDIO want to wish you all a safe and celebratory Rosh Hashanah!
Nutritional Content (1 serving): 156 calories, 0.3g fat, 0.0g saturated fat, 157.5mg sodium, 39.2g carbohydrates, 4.3g fiber, 30.3g sugar, 0.9g protein.
Recipe adapted from Epicurious.
1 ¼ cup polenta, dry
½ cup ground almond flour (Another healthy option is to grind whole unsalted almonds yourself)
½ tsp salt
1 ½ tsp baking powder
3 eggs, (at room temperature)
3/4 cup light brown sugar
1/3 cup olive oil
2 large lemons, zested and juiced
1 tsp vanilla extract
Optional garnish: thinly sliced lemon wedges, plain non-fat Greek yogurt or dust lightly with powdered sugar
Special Equipment: One 24′ cm loose bottom cake pan and help from your little ones!
Preheat the oven to 300 degrees F. Lightly coat a loose bottom cake pan with olive oil. In a large bowl, sift the polenta, almond flour, salt and baking powder. In another large bowl, whisk the eggs, sugar, vanilla, olive oil and lemon zest. Combine the wet and dry ingredients and fold in the lemon juice. Pour the batter into the pan and bake for 40 minutes, or until light golden brown. Remove cake from oven and allow to cool. Garnish with thin lemon wedges if desired and serve with a dollop of plain, non-fat Greek yogurt.
The result? After helping me measure olive oil, sift flour and whisk all the ingredients together, the outcome was more than just a delicious cake—My little baker was super proud of his work!!