What a delicious springtime treat! This recipe comes from Laura Waldo, author of the blog, Living Gluten and Grain Free (http://ourplacelivingglutenfree.blogspot.com). Make some extra strawberry filling and serve it as a parfait, topped with whipped cream and some fresh strawberry slices, in stylish glasses.

Serve it for dessert after having this amazing recipe! Flank Steak with Chimichurri sauce

Strawberry Filling

INGREDIENTS:

2 c fresh organic strawberries, tops removed, sliced

1 c raw cashews

2 tbsp gluten-free vanilla extract

½ c raw honey

1 pinch sea salt

1 c coconut oil, melted

DIRECTIONS:

1. Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 mins).

2. Carefully pour into your favorite cooked pie crust and refrigerate for at least 3 hours before serving.

Laura’s Favorite Grain-Free Crust

Laura’s favorite grain-free crust was developed by Dr. Bruce Fife. She says this fast and easy pie crust doesn’t require a mixer or food processor and makes a perfect 9-inch pie shell.

INGREDIENTS

½ c sifted coconut flour

½ c almond flour

2 eggs

½ teaspoon raw honey (optional)

¼ c butter, melted

¼ tsp sea salt

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whip the eggs.

3. Add all other ingredients and mix until well-incorporated.

4. Using your hands, press dough into a 9-inch pie plate forming a crust.

5. Pierce pie shell all over with a fork, or use pie weights if desired.

6. Bake 15 mins, until the edges start to brown.

7. Remove from oven and cool.

Thanks again to Laura Waldo, author of the blog,

http://ourplacelivingglutenfree.blogspot.com

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Chocolate Piping

I made shapes of hearts and ovals but really any shape can be made.  These gluten-free, soy-free chocolate “designs” can be used on tops of cupcakes, cakes, served with a cup of cappuccino or with a small bowl of fruit for a classy dessert.

Make sure you make the piping thick enough.

INGREDIENTS and SUPPLIES

1. ½ package (5 oz.) of Enjoy Life Semi-sweet Chocolate Chips

2. Parchment triangles

DIRECTIONS

1. Place chocolate in pan on low heat and stir with a wooden spoon constantly or place in a Pyrex cup in microwave for 30 seconds at a time and stir at each break.
2. Take a piece of waxed or parchment paper and tape it to your cookie sheet (or counter top like I did) – draw the shapes you desire.
3. Roll your triangles into cone shapes.
4. Once melted you’re ready to fill your parchment paper triangles but make sure the tip is very small, allowing a little chocolate out.  Roll over the top of the parchment and gently squeeze.
5. Place in refrigerator or freezer.  Peel off gently.  Enjoy.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

This is a recipe and note provided by Laura Waldo of Our PlaceLivingGlutenFree.com

I am always searching for recipes to share with you; of course they must be made from healthy ingredients, and free of grains.  The recipe I am sharing with you today is one I adapted from Around My French Table, a book that I have been salivating over in recent months.  Authored by Dorie Greenspan, this book celebrates French home cooking and the photographs are absolutely stunning! Dorie is a part-time resident of Paris, France and the recipes in this book focus on what French people really eat at home.   The D-Man requested that I make this cake after seeing the photograph, and how could I refuse.  I removed the all-purpose flour, refined sugar, and a few tweaks later had a beautiful cake that Dorie refers to as “Marie-Helene’s Apple Cake”.   The cake produced has a moist crumb, and is not overly sweet.  The recipe sounds tedious, but I assure you it is not difficult to make, a whisk and spatula are the only tools you need to make this beautiful cake.

INGREDIENTS:

½ cup coconut flour (sifted)

¼ cup + 1 tablespoon tapioca starch

¾ teaspoon baking powder

pinch of sea salt

¼ teaspoon of ground organic cinnamon

3 or 4 large apples (preferably different kinds)

2 large pastured eggs at room temperature

¾ cup sucanat (or organic sugar)

3 tablespoons dark rum (optional)

2 teaspoons vanilla extract (if omitting the rum add 1 tablespoon vanilla)

1 cup unsalted pastured butter (melted and cooled)

DIRECTIONS:

Center a rack in the oven, and preheat to 350 degrees.  Generously butter an 8-inch springform pan, and put on a baking sheet lined with a silicone baking mat or parchment paper (this step is important as the cake weeps a bit when baking).

Whisk the coconut flour, tapioca starch, baking powder, cinnamon and salt together in a small bowl.  Peel and core the apples, and cut them into 1 to 2 inch chunks (I made mine 2 inch chunks….I was going for a rustic appeal, and also saving time).

In a medium bowl, beat the eggs with a whisk until they are foamy.  Add the sucanat and whisk for a minute or so to blend.  Whisk in the rum and vanilla extract.  Whisk in half the flour mixture, and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.  Switch to a rubber spatula, and fold in the apples, turning the fruit so that it’s coated with the batter.  Scrape the mix into the pan, and even it out a bit.

Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes away clean; the cake may pull away from the sides of the pan.  Transfer to a cooling rack, and lest rest for 5 minutes.  Carefully run a blunt knife around the edges of the cake, and remove the sides of the pan.  (Open the sprinform slowly, and make sure there aren’t any apples stuck to it).  Allow the cake to cool until it is just slightly warm or at room temperature.  If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan.  Cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack.  Carefully remove the bottom of the pan, and turn the cake over onto a serving dish.

The cake can be served warm or at room temperature, with or without whipped cream, barely sweetened heavy cream, or ice cream.  (The cake can be kept for 2 days at room temperature; press plastic wrap or wax paper against the cut surfaces).

Laura Waldo

Laura to create Our PlaceLivingGlutenFree.com. A labor of love, this blog provides recipes and information for those who have Celiac Disease, and Gluten Sensitivities.

Tina Turbin

www.GlutenFreehelp.info

k.m.

(serves 4)

I love to pair this dairy free dish with these delicious gluten-free brownie muffins!

INGREDIENTS

1 c coconut milk (not light)

2 tsp ground cinnamon

1/3 to 1/4 c agave nectar

1 tsp orange zest

¼ c unsweetened cocoa powder

1/8 tsp fine sea salt

pinch of cayenne

1 12.3-oz. box of silken firm tofu, drained

raw cacao nibs, for garnish or even a truffipop or truffibite if you really want to have some fun.

DIRECTIONS

1. In small saucepan over high heat, combine coconut milk and cinnamon. Bring to a boil. Reduce heat to medium-high and boil for 7 minutes, whisking often. Mixture will reduce to about 1/3 cup. Remove from heat and strain through a fine-mesh sieve into a small bowl.

2. In a medium saucepan, place 3 tbsp of the cinnamon-coconut milk. (You can save the rest for another use—it’s great in smoothies!) Add agave, orange extract, cocoa powder, salt, and cayenne. Whisk together. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly. Remove from heat.

3. Pour mixture into blender. Add tofu and blend until smooth, transfer to a medium bowl. Cover and refrigerate until set, at least 2 hours before serving. Use cacao nibs for garnish. Serve chilled.

Miranda Jade

Now that you’re gluten-free, you don’t have to say goodbye to your favorite recipes. If you have tons of family recipes that have been handed down to you, this can be very good news!

The conversion process is simple: just use gluten-free flour blend (which you can make yourself using my gluten-free flour blend recipe—or buy it prepackaged) one-for-one. This applies to cookies, pancakes, and muffins.

Does your recipe require cake flour? You can make your own by combining 1 ¼ cups of your gluten-free flour blend with ¼ cup of tapioca starch or flour or ¼ cup of corn starch.

The one-for-one substitution doesn’t apply to all recipes, though, such as with Danish sweet rolls and yeast breads.

Miranda Jade
www.GlutenFreeHelp.info

b.a.

I like bacon, and I like candy, so I gave this recipe a try, and boy, was it delicious! Kids will love this gluten-free treat, for sure.

INGREDIENTS

1 lb. bacon

Brown sugar

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Slice bacon into 1-in.strips and coat with brown sugar.

3. Bake at 350 degrees on a broiler pan for approx. 15 mins., turning once.

4. Cool and store in an airtight container.

Miranda Jade

www.GlutenFreeHelp.info

The gluten-free version of this classic topping is easy and delicious. Top your favorite desserts with it for a new, scrumptious twist!

INGREDIENTS

½ c firmly packed brown sugar

½ c quick-cooking GF oats

1/3 c GF flour mix

6 tbsp butter, melted

DIRECTIONS

1. In a small bowl, combine brown sugar, oats, and flour.

2. Stir in melted butter.

Miranda Jade

www.GlutenFreeHelp.info

Experimenting in the kitchen one day with spirulina, I discovered some amazing cookies that are also good for you. These raw cookies are gluten-free and grain-free.

INGREDIENTS:

1 c sunflower seeds, soaked 5-10 hrs

3 tbsp macadamia nut butter

3 ½ tbsp date paste

1 tsp powdered vanilla bean

¼ tsp salt

DIRECTIONS:

 1. Place in greased liner in dehydrator and make about 1/6-inch thick.

2. Dehydrate 10 hrs at 105 degrees. Turn over cookies. Dehydrate another 5 hrs or to desired texture.

3. Store in an airtight container in the fridge.

4. Place by heaping tbsp on a greased cookie sheet and flatten slightly so they’re somewhat evenly thick.

5. Bake for 8 mins, turn around in the oven, and bake 1-2 more mins.

6. Let cool only 5 mins then remove.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

INGREDIENTS

4 cups gluten-free flour mix

2 tsp. baking soda

2 tbsp baking powder

2 tsp. cinnamon

1/2 tsp salt

1 cup light agave

1/2 cup honey

2 cups VERY, VERY ripe bananas– that is the key to this recipe!!!!

1 cup milk or 1 cup rice or almond milk

1 cup vegetable oil or coconut oil

4 eggs

(Optional: 1-2 chopped nuts of your choice– walnuts are delicious)

DIRECTIONS

Very simple and yet DELICIOUS to make. Use VERY, very ripe bananas for this recipe.

1. Preheat the oven to 350 degrees.

2. Mix all your dry ingredients together in one larger bowl. Mix well. Leave out the nuts.

3. Mix all your wet ingredients in another bowl.

4. Fold the wet into the dry until very well mixed. Once it is well mixed you may add your nuts (optional) by also folding in. Do not overbeat.

5. Evenly oil your two bread pans or glass cooking dishes with vegetable oil or coconut oil.

6. Pour equal amounts into each baking dish.

7. Garnish with nuts if you prefer.

8. Place in the center of your oven and bake 20 minutes. You may need to bake a bit longer; it will all depend on your oven and baking dishes.

9. Test doneness by touching the top and it will gently spring back and be soft, and not “wet” in the middle. It is not necessary to do the knife test on this recipe.

Enjoy alone, with melted butter or even almond butter. Yummy!

Miranda Jade Turbin

www.GlutenFreehelp.info