Month: December 2013

Warm Spinach Dip With Goat Cheese

Are you looking for that great dip to take to your New Years Party? This warm goat cheese spinach dip is a hit at any function.

 

Goat Cheese Spinach Dip

Does anyone else love spinach dip? ¬†It tastes delicious at any gathering or at any time. I sometime even divide up a batch into small individual containers and freeze them. That way, when I am looking for a yummy snack I have some on hand. Also tastes good cold ūüôā

Spinach Dip with Goat Cheese

1/2 medium red onion diced

2 cloves garlic minced

300 gram package goat cheese

300 gram box spinach-defrosted and excess liquid squeezed out

1 tsp. chili powder

5 drops hot sauce(or more if you’d like)

2 Tbsp. vinaigrette dressing

1/2 c. shredded raw or goat cheddar (if desired)

2 c. white sauce: 1 Tbsp butter, 2 Tbsp.arrowroot flour/starch,  2 c. coconut milk(or desired milk)

For white sauce whisk together the arrowroot flour and milk. Melt butter in pan on medium/low heat and add milk mixture whisking constantly. Whisk and cook until mixture thickens. Let cool.

After white sauce is cool mix everything together. Put into oven proof dish and heat at 300 degrees for approximately 20. Serve with your choice of dippers.

** I usually divide this dip into at least two dishes and freeze the second dip to use at a later time.

You may also like:

Garlicky Cauliflower Dip

Raw Cashew Dip

Shared On: Gluten Free Fridays , Real Food Fridays, Mix It Up Monday, Gluten Free Round Up, Meal Plan Monday, Slightly Indulgent Tuesday, In and Out of the Kitchen , Teach Me Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Food on Friday

Chocolate Yule Log (Gluten Free/ Dairy Free)

I saw those frozen yule logs in one of the grocery stores last month. Again I went, hmm I can make that.
So I took one of my old recipes and changed the cake part, then used my chocolate ice cream recipe for the middle, and melted chocolate for the topping.
Since its only two days til Christmas and this is my first try doing this allergy free, it won’t be decorated like I normally would.
We’ll be eating on Christmas so I won’t technically know how it tastes all together until then.

Yule Log Ice Cream Cake

Chocolate Yule Log (Gluten Free/ Dairy Free)
5 eggs, separated
1/3 c. plus 1/3 c. palm sugar (or desired granular sugar)
1/2 c. gluten free flour mix
1/4 tsp. xanthan gum
1/4 c. cocoa
1/4 tsp. salt
1/2 tsp. cream of tarter

1 c. dark chocolate
one batch of chocolate ice cream¬†(I usually don’t add in the chocolate chunks for this)
Separate eggs into different mixing bowls. Let stand at room temperature for 30 minutes.
Line a baking tray 15″ by 10″ with parchment paper, then spray paper with cooking spray. Set aside.
Preheat oven to 350 degrees.
Beat egg yolks and 1/3 c.palm sugar until fluffy. They will lighten in colour and the sugar will be dissolved in. Mix flour, xanthan gum, cocoa and salt together and add to yolk mixture, stir together.
Clean off your beaters, and beat egg whites until foamy. Add cream of tarter and beat until egg forms soft peaks. Gradually add in remaining sugar and beat until stiff peaks form. Fold a small amount of the egg mixture into chocolate mixture. Mix together. Then fold in remaining egg mixture just until mixed. Don’t over mix. ¬†Spread the batter evenly onto the parchment paper lined cookie sheet.
Bake for 13-15 minutes or until cake springs back when touched. Take out and let cool for five minutes.
Sprinkle some palm sugar over cake and roll cake in a clean tea towel. Cover with saran and let cool in the fridge.
Make a batch of chocolate ice cream. Gently unwrap the cake and spread ice cream over the cake rolling it back up as you spread filling.  Put into the freezer for a few hours. I used about half the batch of ice cream and froze the unused portion.
With a double boiler, melt chocolate and drizzle over frozen cake and replace it to the freezer..

You can take the cake out for about 15 minutes before serving to let it soften to make it easier for slicing.

You can even decorate it with a little greenery.

Shared On: Gluten Free Round Up, Slightly Indulgent Tuesday, Food On Fridays

Gingerbread Cookies (Gluten Free/ Dairy Free/ Egg free/ Vegan)

I really enjoy eating Gingerbread cookies all year round! So does my granddaughter! They have such a lovely¬†spicy flavour. ūüôā

At Christmas time I make them into little men. The rest of the year I just cut them into circles…

Other than chocolate, I believe gingerbread is my granddaughter’s favourite as well!

Gingerbread Cookies

These lighter coloured cookies are made with fancy molasses.

Gingerbread Cookies (Gluten free/ Dairy Free/ Egg Free)

2 c. gluten free flour mix
1 tsp. xanthan gum
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/3 c. palm sugar
1/4 c. coconut oil
1/2 c. molasses
1 tsp. vanilla

Mix the coconut oil, molasses, and vanilla together. In another bowl, whisk all other dry ingredients together. Add dry ingredients to wet and mix thoroughly. Put dough into the fridge covered for about an hour.

Preheat oven to 350 degrees.
If you want cut out gingerbread cookies then place dough between two pieces of parchment paper. Roll out to about a 1/4 of an inch thick. Dip cookie cutter in flour and cut out gingerbread men. Use a floured spatula to put cookies onto parchment paper lined cookie sheet. Decorate as wanted. I used coconut for the mouth and dairy free chocolate chips for the eyes and buttons.
If you don’t want to have cut out cookies, roll small balls and flatten them. Place onto lined cookie sheets. Put a small piece of dark chocolate onto cookies if desired.
Bake for 6-8 minutes. For crispier cookies bake 10-11 minutes.

Gingerbread Cookies

(These darker cookies are made with blackstrap molasses)

Let cool on baking sheet for five minutes before removing to cooling rack. Freezes well.

Gingerbread Cookies 2

Shared On: Whole Foods Weekend, MMM Link Up, Gluten Free Round Up, Make Your Own Monday, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Wednesdays, Allergy free Wednesday, Creative Wednesdays, Gluten Free Fridays

15 Christmas Goodies (Gluten Free/ Dairy Free/ Refined Sugar Free)

With the holiday season in full swing, I’m sure you are trying to figure out what goodies you will be making this year! ¬†I have gathered together 15 of my tastiest treat together for you!

They are all free of gluten, dairy, and refined sugar; while some are even grain and egg free.

Happy Baking Everyone!!

15 Christmas Goodies

Cookies: 

Cut Out Sugar Cookies 

Almond Sugar Cookies

Jam Thumbprint Cookies

Grain Free Spice Cookies

Spritz Cookies

Almond Cookies

Chocolate Chip Chickpea Cookies

Bars and Squares: 

Decadent Double Chocolate Bites

Salted Cashew Chewy Bars

Turtle Brownies

Butter Tart Squares

Raspberry Jam Squares

Sweets:

Chocolate Caramel Cups

Easy Truffles

Almond Toffee Bites

 

Shared On: Gluten Free Round Up, Make Your Own Monday, MMM Link Up, In and Out of the Kitchen, Fat Tuesday, Teach Me Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Friday, Whole Foods Friday, Mix It Up Monday, Waste Not Want Not

Homemade Turtles (Gluten Free)

So these turtles are not something that I’d normally put on my blog. They are gluten free, but are not dairy free or sugar free. They are however, absolutely delicious (even though I can’t eat them anymore), and my daughter and I will continue to make them every year at Christmas. If you want my dairy free version try Chocolate Caramel Cups¬†, which are also quite delicious.
I have been making this recipe for probably fifteen years. A friend of mine told me about it, so I don’t know if its in any recipe book anywhere. In her version, she uses one whole pecan for each turtle. I found that to be very expensive, so I use what ever chopped up nuts that I find on sale.You start with a can of sweetened condensed milk. Not the pop top kind, but the one you have to use a can opener on. You boil the can for three hours. Yes you boil the whole can, not opened, in a pot of water, keep adding more water if you need to. After the three hours you put the can on the counter(still unopened) until the next morning. This will become your caramel.The next day, you melt about two cups of semi sweet chocolate chips in a double boiler. You can use about a third milk chocolate chips, but I wouldn’t go more than that because they won’t harden.
You roll out parchment paper on your counter and put little dollops of chocolate down and smooth it into circles with the back of a spoon. This is the base for your turtle.
Make lines of them. We usually do about 100 but it will depend on how big you want them. We do them about the size of a normal store bought one.
Canned Sweetened Condensed Milk
2 c. chocolate chips
1 c. chopped nuts
Turtles-Sandi's Allergy Free Recipes
Then using two small spoons, put small amounts of your caramel on top of your chocolate rounds.
Then put your nuts on top.
Turtles- Sandi's Allergy Free Recipes

Melt some more chocolate and drizzle it over your chocolates. These store well in the fridge and freezer.

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