Spring is finally here and time for good seafood! Crab cakes are easy to make and fun to eat. Normally crab cakes are filled with filler that is not gluten free. My gluten free recipe is sure to be a winner! Plus its even paleo friendly.
1 Can Fresh Crab Meat
1/2 Cup Almond Flour plus 2 TBS for Dusting
2 TBS Tapioca
1/2 tsp Salt
1 tsp Pepper
2 tsp Old Bay
2 tsp Parsley
2 Tbs Mustard
1 TBS Honey
Start by putting crab and egg in bowl mixing together by hand. Add all remaining ingredients except for the extra almond flour. Add more tapioca if mixture seems to wet. Then, form the meat into about five patties and place on a place. Dust each side with almond flour and place in fridge for twenty minutes. When your ready to eat, heat and oil pan and place each crab cake inside. Cook on medium high until each side is golden brown. About 4 min each side. Enjoy!
I was home for the weekend and as always I was requested to make breakfast. My mom for some reason had a can of guava cups. Sounds crazy but they were kinda cool. Plus I figured it would be fun to recreate with other fruits like kiwi and such.
Canned Gava Cups ( can be substituted for half a kiwi, avocado, large strawberries ect. )
1/3 Mascarpoone Cheese
3/4 Cup Greek Yogurt
2 Tbs Powder Sugar
1 Tbs Almond Flour
1 Tbs Honey
Pinch of Salt
Toppings: Pumpkin Seedes and Coconut Flakes
Start by preparing the fruit cups and pat dry. In a bowl mix cheese, yogurt, sugar, almond flour, honey and salt. Place in fridge for 15 minutes to help it get cold cold and firm. When your ready to serve fill each cup with mixture. You can get creative with topping but I liked using pumpkin seeds and coconut.
Everyone loves my no flour peanut butter cookies. I bring them to every party I do. Working at a bakery I have become very aware of the high number of nut allergies. I decided to try and make a cookie recipe that has no flour and no nuts. An easy solution when you are in need of a gluten free treat.
1 Cup Sunflower Butter
1 tsp Baking Soda
1 tsp Salt
1 Cup Sugar
1 tsp Vanilla
1 tsp Cinnamon
Mix all the ingredients in a large bowl. Roll the dough into about 14 one inch balls. Place each ball on a foiled cookie sheet. Bake for about 12 minutes in a 350 degree oven. Watch them, they can burn really fast.
Every Valentines Day Jay always surprises me with a wonderful well planned meal. Always multiple courses, exotic, unique and excellent. This year the theme was Mexican and Philippino fusion. He nailed it and the whole meal was amazing. For dessert he made this very special philppino chocolate pudding and it blew me away. In the states we have very few rice based treats but in other cultures rice can be used in many sweet options.
3/4 Cup Dry Sweet Rice
2 Cups Water
2 Tbs Brown Sugar
1/2 Evaporated Milk
6 oz Bitter Sweet Chocolate
Start by placing rice and water in slow cooker. Allow it to cook for 5 minutes and then stir in sugar. Cook until rice machine says its complete and rice is thick, sticky and not watery. When rice is done remove from rice cooker and give it about 10 minutes in fridge to cool. In four small bowls place equal parts of the evaporated milk. It should be about 2 Tbs in four separate glasses. Add equal amounts of cool rice to each bowl and place in fridge.
Now to make topping. Stat by chopping up the chocolate into small pieces and placing in box. Add water and heat. Heat over medium hight heat mixing slowly until chocolate is melted and thick sauce is formed. Pour sauce over rice and cool the whole thing for at least an hour in fridge. Serve Cold.
I was looking for something a little more fun then guacamole. This came out spicy, creamy and perfect for dipping veggies in.
2 Small Avocados
1 Cup Yogurt
1/2 Cup Fresh Cilantro
1/2 tsp Salt
1/2 tsp Garlic
1 tsp Oregano
1 tsp Parsley
1 tsp Sugar
1 Jalapeño Diced ( leave seed if you want extra spice)
Using a food processor mix together avocado, cilantro, lime and jalapeño. One mixed well add yogurt, salt, garlic, parsley, oregano and sugar. Pure until smooth and serve cold.
Fall is my favorite season of the year. I love the weather, the foods, apple picking, the colors of the trees. Every year Jay and I make it a point to have one full day doing fall fun things. This year we went to a scarecrow festival, wineries and apple picking!! With the ten pounds of apples and the gallon of cider we returned with be prepared for a lot of apple related recipes. Since the weather is still warm I came up with this one. A super easy treat the whole family will love.
2 Cups Apple Cider
All you need to do is toss cold apple cider into your ice cream maker and run for about 10-15 minutes.
If your don’t have an ice cream maker then freeze the cider in ice cube trays. Place frozen cups in a blender and blend until they form a snow.
Optional – For adult, pour over 1 oz of rum to slush for a festive cocktail.
With the weather getting warmer I am always looking for a cold treat that is easy and fun to whip up. This recipe is fat free and filled with the good stuff. Don’t need to feel guilty about this one.
1 Cup Orange Juice
1/2 Cup Skim Milk
2 Tbs Sugar
1 tsp Vanilla Extract
Place everything in a container and shake well. Next, pour the liquid into the ice cream maker for about 20 minutes. Serve cold with straw and spoon and enjoy.
* If you don’t have an ice cream maker then use ice instead if water and place it all in a blender.
I loved noodle kugel as kids. Something about a sweet side dish alway gets me. Since gluten free noodles do not bake well and are something I try to avoid I came up with a much healthier, guilt free version. Filled with only good stuff you will be happy to watch your family gobble this one up.
1 Peel Sweet Potato
1/3 Cup White Raisins
2 Pieces Gluten Free Matzo
1 Tsp Cinnamon
1 Tbs Honey* Optional
1/2 Tbs Lemon Zest
1 Tbs Fresh Lemon Juice
Start by grating potato, carrot and apple all into a large bowl. Add lemon juice and mix well to help keep bright color. Add cinnamon, zest, raisins, eggs. Add honey if you want to make it sweet but no needed. Mix well. Place Matzo in a food processor and grind into crumbs. Add matzo to mix and combine well. Place mix in a sprayed baking dish and bake at 350 degrees for an hour. I cooked it uncovered for the first 30 minutes and then covered it for the remaining 30 minutes. Cooking time will depend a little on the height of the dish you are using so make sure to watch. Serve in nice slices or square either cold or warm. Enjoy!
My favorite cookie as a kid was always the Italian Rainbow Cookies. The fun, sprinkles and choclate all in a cute package. Plus my grandmother loved marzipan and I could never get enough of the sweet almond goodness.
Living in the italian market I am surrounded my amazing baked goods. I wanted to re-creat my favorite gluten free. It came out great on the first try. This is a must have!!!
Four eggs separated
1 Cup Butter Melted
8-10oz Almond Paste (marzipan)
3/4 Cup Chocolate Chips
A few drops each of blue and red food coloring
1 Cup Sugar
(The original recipe I worked from added 2 cups of almond flour and another half cup butter. I did not use it with my version but may play around with substituting some almond flour for the sugar next next time.
Start by separating eggs into two bowl. Whisk the whites until you get high peeks and place aside. To the bowl with the yolks crumble in the almond paste and mix. To the yolk and almond paste bowl add the melted butter and sugar. Mix very well until all the lumps are gone and mixture is smooth. Now fold in eggs whites and mix carefully.
Now separate this mixture into three bowls as even as possible. Mix a few drops of blue into one bowl, a few drops of red into the other and then leave the remaining bowl untouched.
Line three equally sized rectangular baking pans with wax paper and individually pour one batter into each pan. Bake at 350 degrees for about 15 minutes utile top starts to firm and before sides brown. Remove from oven and allow to cool. After ten minutes use the wax paper to remove each layer and then place them on top of each-other. Now melt the chocolate in a bowl. Spread the chocolate over entire cake with the chocolate so that the entire thing is covered. Allow the whole thing to harden in the fridge. Then slice into square pieces.
Store in fridge and slice as needed. Cake freezes well.