Posts Tagged GF

Cheesecake, two ways

February 17, 2013 at 9:41 pm · Filed under desserts ·Tagged , ,

This weekend I got a Costco membership and subsequently, a 3 lb. block of cream cheese. Part of it went to make a delicious cream cheese crust pizza (recipe coming soon). I used a little more this morning making up these dessert recipes, leaving me with only 32 ounces to go! Methinks buying in bulk is going to make for some interesting themed meals.

P.S. – there’s no refined sugar in either of these desserts.

First up, no-bake peanut butter cheesecake bites…

8 oz. cream cheese
1 cup natural peanut butter
1/4 cup coconut sugar
1/8 tsp. vanilla extract
(Optional) Tempered chocolate, chopped peanuts or shredded coconut to coat

Combine until well blended, then chill 30 minutes. Form into bite-sized balls, coat with toppings if desired and chill for another 15 minutes.

Next, super rich, crustless strawberry cheesecake…

2 packets (16 oz) cream cheese, softened
2 eggs
1/2 cup strawberry jam
1/2 cup chopped strawberries
1/4 cup coconut sugar
1/8 tsp. vanilla extract
(Optional) 1/2 cup sliced strawberries and homemade whipped cream for topping

Preheat oven to 350. Combine until well blended, pour into a greased round baking dish and cook for 40-50 minutes until edges are set. Cool for 2 hours on the counter. May refrigerate before serving if desired. Serve with sliced strawberries and/or whipped cream.

Leave a Comment

Two Ingredient Oatmeal Cookies

February 4, 2013 at 8:19 pm · Filed under breakfast, desserts ·Tagged

Perfect toddler friendly food!

2 ripe bananas, mushed
1 cup of quick oats

Heat oven to 350. Combine ingredients. Bake on parchment paper or super greased baking sheet until lightly brown and firm to the touch.

Optional: Toast the oats on the stovetop for 5 minutes on medium-high or in the oven for 20 minutes before mixing with bananas.

Three ingredient cookies: add chocolate chips.

Leave a Comment

Southwestern Quinoa Casserole

June 26, 2012 at 1:50 am · Filed under main dishes, party foods ·Tagged , ,

 

I got this from a friend who found it on Food.com. It gets rave reviews every time I serve it. I’ve messed around with the recipe, because that’s what I do, but the end result is still high protein, high taste and extremely easy to make.

1 lb. diced fresh tomatoes (or 1 can of tomatoes)
1 can black beans, drained
3/4 cup quinoa
1/2 cup vegetable broth
1 cup frozen or fresh corn
1/4 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
1 small diced onion
1 clove of garlic, minced

Toppings (omit for vegan):
1 cup shredded cheddar cheese
sour cream
Fresh chopped cilantro

Preheat the oven to 400. Rinse the quinoa thoroughly. Combine all ingredients except toppings and place in greased casserole dish. Bake covered for 30 minutes, stir, re-cover, then bake for another 20 until liquid is all or mostly absorbed.

Uncover and top with cheddar cheese. Place under the broiler for 1-2 minutes until cheese is melted. (Note: I do this step in my toaster oven, which states that I should crack the door when broiling or I could crack the glass.) Serve hot or at room temperature with sour cream and cilantro.

Comments (2)

No Flour Oatmeal Craisin Pancakes

June 17, 2012 at 12:54 am · Filed under breakfast ·Tagged , , , , ,

These seriously taste like an oatmeal cookie (my personal favorite), but with the instant gratification of a pancake.

2 cups quick cooking or steel cut oats – GF
3 tsp. baking powder
1/4 tsp. salt
1/2-1 T. sugar (depending on how sweet you want yours)
1/4 tsp. cinnamon
2 eggs
1 1/4 cups almond milk
1/2 cup dried cranberries

Turn on food processor. Pour oats through the food chute until it forms an oat flour. Add remaining ingredients and mix until combined.

Since there’s no wheat in this recipe, you don’t have to worry about over-mixing, which is big for me because I love to mix things. I derive great pleasure from stirring food. So does Tim — it was one of the signs that we were meant to be together. That, and frequent hand washing. Hey, you have your things, we have ours.

Back to the food. Now that everything is combined, well combined, simply fry on a skillet greased with butter like normal pancakes. You’ll know it’s time to flip when the edges start to lose their sheen and take on the texture of an undercooked oatmeal cookie. Serve with syrup, or eat straight up.

Can these be made vegan?
The answer, so far as I can tell, is kinda. I tried it today using whole quick cooking oats (my food processor was dirty) and used mashed bananas and applesauce as my binder instead of the eggs. The batter was extremely hard to flip and cooked very unevenly. The result was more like hot oatmeal cereal that could be eaten with a fork than a true pancake. Still tasty, but not quite what I was going for. Because it didn’t contain raw eggs, though, you could also eat the batter as a cold oatmeal, which we did — also a nice treat.

Leave a Comment