Month: October 2015

Red Velvet Chocolate Beet Cake (Paleo/ Nut-Free/ Vegan/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

I am not a fan of beets. I don’t really like that earthy flavour that they have. So now you’re saying, Sandi if you don’t like beets then why are you making a cake with beets in it? Well you see, beets are very good for you and they were on sale. Haha, yes I said it. I bought the beets because they were on sale. I know that they’re good for me so I was trying to make them work. I tried to put them into one of my raw soups… Nope I didn’t like that. So then I tried adding them to a smoothie, nope that’s not happening again. So then I decided that I would just have to hide them in chocolate. Yes, that works! After some adjusting of how much grating beet was entering my chocolate cake I have found an agreeable amount.Not only do I not taste the beets but I get to freak other people out when I tell them that beets are in my cake! It’s a win win I believe.

Chocolate Beet Cake

So when I was deciding that I would be able to hide my beets in a chocolate cake, I also decided that I wanted this cake to have a few other qualities. I wanted it to be paleo, but nut free as well as vegan. So after playing I have made a delicious chocolate cake that I now top with my chocolate sweet potato frosting (haha another veggie hidden).

Chocolate Beet Cake

 

Red Velvet Chocolate Beet Cake (Paleo/ Nut-Free/ Vegan/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

2/3 c. raw cacao or cocoa

2/3 c. palm sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

1/4 c. coconut oil- softened

2 Tbsp. lemon juice

1/2 c. milk alternative

2 tsp. vanilla

1 1/2 c. peeled, grated beets

Preheat oven to 350 degrees

In a medium size bowl, whisk together tapioca starch, coconut flour, ground flax, raw cacao, palm sugar, baking powder, baking soda and salt. Add in softened coconut oil and stir thoroughly. Stir in lemon juice, milk alternative and vanilla. Then stir in grated beets.

Spread batter into pan lined with parchment paper.  Bake 9″ by 9′ square for 35-40 minutes,  9 1/2″ round for 30-35 minutes.

Chocolate Beet Cake

Let cool thoroughly. Store cake in a sealed container on the counter for up to three days. Freezes well.

Optional: You can top your cake with Chocolate Sweet Potato Frosting 

Shared On: Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

Goat Cheese Sausage Lasagna (Gluten Free)

Catelli has done it again! They have expanded their gluten free product line to now include Lasagne and Linguine!

 

Goat Cheese Sausage Lasagna

“Canadians asked for a gluten free lasagne that doesn’t taste gluten free, and we delivered,” said Sandra Kim, Catelli Director of Marketing, explaining that Catelli developed this product to fill a gap in the marketplace. “Our research indicates there is consumer demand for gluten free lasagne with better flavour and texture, and with Catelli’s unique formula that combines four different grains, we have succeeded in creating just that.”

Catelli LasagneCatelli Linguine

 

Catelli® Gluten Free Lasagne – an oven-ready lasagne that does not need to be boiled or cooked beforehand – is the sixth cut of pasta to be featured in the Catelli® Gluten Free Pasta line, voted by consumers as a 2015 Best New Product Award winner. The line also includes Penne, Fusilli, Macaroni, Spaghetti, and recently-introduced Linguine.

 

Being a Canadian blogger I have developed a lasagna recipe that not only features the new Catelli Gluten Free Lasagne but give a different spin to a traditional lasagna with the addition of sausage and goat cheese.

Goat Cheese Sausage Lasagna

Goat Cheese Sausage Lasagna (Gluten Free)

2 c. diced sweet pepper (red, green or orange)- 1 lg pepper

2 c. diced onion – 1 lg onion

2 c. diced sweet potato- 1 medium potato

3 gluten free sausages- diced

2 tsp. ground cumin

1 tsp. smoked paprika

4 c. pasta sauce

1-300 gram. pkg. goat cheese

1- 250 gram pkg. Catelli Gluten Free Lasagne 

Preheat oven to 350 degrees

In a large skillet cook sausage, vegetables, cumin and paprika on medium heat until pork is thoroughly cooked and vegetables are soft. Divide meat/vegetable mixture into four sections.

In a 9″ by 13″ greased baking dish spread 2 Tbsp. of pasta sauce over the bottom of dish. Arrange four lasagna noodles. Top with approximately one cup of sauce, then with one section of meat/vegetable mixture and one quarter of crumbled goat cheese log.

Repeat three more times with noodles, sauce, meat/vegetable mixture and goat cheese.

Bake covered with foil for 30-35 minutes or until noodles are cooked through. Let site for 10 minutes before cutting. Serve and enjoy!

 

About Catelli® Gluten Free pasta

·           Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.

·           Available in Spaghetti, Fusilli, Penne and Macaroni, and new Lasagne and Linguine.

·           Delicious taste, smooth texture.

·           Voted the Best New Gluten Free Pasta by Consumers.*

·           Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.

·           Produced in a dedicated gluten free facility.

·           Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

·           Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).

Shared on: Waste Not Want Not, Allergy Free Wednesday,Gluten Free Fridays            Savoring Saturdays

 

 

 

 

 

 

 

 

Split Pea Soup with Ham (Gluten Free/ Grain Free/ Dairy Free)

Happy Thanksgiving to all of my Canadian friends!! Yes, here in Canada we celebrate Thanksgiving on the second Monday of October, where as the United States celebrates on the last Thursday of November. Whenever you are celebrating I pray that you will have a wonderful day filled with family, friends and of course delicious food!

For those having turkey, you may want to try Chicken Pot Pie (yes you can use turkey) to use up some of your leftovers.

Split Pea Soup

Then there are those who will celebrate with a ham (or a turkey as well). We usually buy those hams that have the bone going right through the middle. I think it is part of the butt. Yes I could Google it so that I know for sure, but guess what, it doesn’t matter to me. All that matters is that ham is delicious! Now onto what you are going to do… You have cut most of the meat off the bone and save the bone for your soup. If you forgot to save your bone them you can just use two cups of diced up ham for this soup.

 

As my hubby says, this is a “stick to your ribs” kinda soup!

Split Pea Soup

Split Pea Soup with Ham (Gluten Free/ Grain Free/ Dairy Free)

2 tsp. olive oil

1 medium onion

2 medium carrots

2 ribs of celery

2 c. dried split peas

2 tsp.thyme

16 c. water

1 ham bone-with meat on it or ham shanks

Dice onions, carrots and celery. Place into large pot with oil. Saute on medium heat for approximately 10 minutes. Add water, split peas, thyme and ham bone. Don’t worry if the water doesn’t cover the bone. Just flip the bone over after about an hour. Bring water to a boil, then turn down heat to medium low. Let simmer for approximately 2 hours or until peas are soft (well they pretty much dissolve) and soup is thickened. When soup is cooked, remove bone (it should be falling apart and the meat falling off of it) and the meat. Discard the bones and cut up meat into bite size pieces.

Store soup in covered container in the fridge for up to three days. Freezes well. Soup thickens as it cools. The first day is fine, but the next days you may need to add water to thin soup out.

Shared On: Allergy Free Wednesday, Waste Not Want Not, Gluten Free Fridays, Savoring Saturdays

Apple Fritter Muffins (Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

All of the fall festivals are happening right now and some of the main guests would be apples and apple fritters. As you know, when you have food allergies you just can’t buy those wonderful treats that are features at the festivals. Well, I don’t like to miss out. As many of you know, I really really enjoy treats!!!

Apple Fritter Muffins

This year I finally decided that I had been missing out on apple fritters far too long. Those yummy treats that are over flowing with chunks of apple and covered in that sweet wonderful glaze…

Yes, that was it, I had to make them. After a few tries I have come up with these absolutely delicious treats that rival the real thing! Even though it has been over five years since I had an actual apple fritter, these little beauties took me right back to that time!

Photo Bomb Apple Fritter Muffins

By the way, as I was doing the photo shoot for my muffins, my daughter decided that my grandson had to photo bomb! 🙂 Yes they love them too!

Apple Fritter Muffins

Apple Fritter Muffins (Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

3/4 c. gluten free flour mix

1/2 c. millet flour (or 1/2 c. additional GF flour mix)

1/3 c. ground flax

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthan gum

2 tsp. ground cinnamon (divided)

3/4 c. palm sugar plus 1 Tbsp. (or desired granular sugar)

1/4 c. coconut oil

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla

2 medium size apples (I have used gala and jersey macs)

 

Preheat oven to 400 degrees

In a medium size bowl, whisk together flours, flax, baking powder, baking soda, 1 tsp. cinnamon and xanthan gum. Set aside

In a large bowl beat together coconut oil, apple sauce, 3/4 c. palm sugar, lemon juice and vanilla. Add in dry mixture. Stir together until mixed.

In a medium sized bowl, add peeled and diced apples, 1 Tbsp. palm sugar and 1 tsp. cinnamon. Toss together. Put apple mixture into batter and stir until mixed.

Divide batter into 12 greased muffin tins. Bake for 15-17 minutes or until toothpick comes out clean. Let cool ten minutes. Remove from tins and let cool completely

Topping;

2 tsp. coconut oil-melted

1 Tbsp maple syrup (or honey if not vegan)

1/2 tsp. vanilla

Stir together topping ingredients and drizzle over muffins. Keep on the counter in a sealed container for up to three days. Freezes well.

Shared On: Waste Not Want Not, Allergy Free Wednesday, Gluten Free  Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets, Free From Fridays

 

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