Gluten Free Weekly Menu Plan

This week's menu plan has meat only one night, and three soups.  With Christmas right around the corner, there will be several heavy meals in the days to come.  I thought some light meals were in order this week instead.

Monday: Gluten Free Pasta with Meatless Tomato Sauce

Tuesday: Roasted Red Pepper Soup 

Wednesday: Lentil Soup

Thursday: Gluten Free Pizza & Salad

Friday: Vegetable Soup, Beef Roast with Vegetables

Holiday Treat #9: Banana Bread

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

Banana bread may seem like an odd choice to add to a holiday treat list, but I don't feel that way at all.  Sliced on a dessert platter or served with tea or coffee to holiday guests, banana bread makes a great holiday dessert.  I love baking mine as muffins for my son to eat for a breakfast treat.  This past week, though, I decided to bake some as mini loaves in festive baking pans, and this may be my new favourite way to make this recipe.   Wrapped in cellophane with some ribbon and a pretty gift tag and these make great gifts for neighbours or co-workers.

Mini loaf pan. These come in packs of 8, at most bakery supply stores

The lovely people at BabyCakes NYC have graciously given me permission to post their banana bread recipe on my site, so a big thank you goes out to them.  A friend of mine sent me this recipe after bringing some along when she came to visit, and my son ate 4 of the muffins.  It is my new favourite banana bread recipe, which is impressive because it is not only gluten free, but dairy, sugar, nut and egg free, too.  Yup.  A vegan banana bread that tastes incredible. 

BabyCakes NYC's Banana Bread

Ingredients

2 cups Bob's Red Mill Gluten Free All-Purpose Flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. xanthan gum
1 tsp. salt
1 tsp. ground cinnamon
1/2 cup coconut oil (the recipe calls for some oil to grease pan, but for mini loaves in individual wrappers, this isn't necessary)
2/3 cup agave nectar
2/3 cup rice milk
1 tsp. vanilla extract
1 1/2 cups mashed bananas  (My son doesn't like chunks of banana, so I puree mine, but simply mashing with a potato masher is sufficient)
1 cup chocolate chips (optional)  I use Enjoy Life chocolate chips because they are gluten and dairy free, and produced in a dedicated facility.

Directions
Yield: 10 slices of regular loaf, OR approx. 16-18 muffins, OR 8 mini loaves
Preheat oven to 325F.
If using loaf pan, grease pan.  Line muffin tins if making muffins.  No prep necessary for mini loaves if baking in individual paper pans.

1- In a medium bowl, mix together flour, baking powder, baking soda and xanthan gum.  Add coconut oil, agave nectar, rice milk and vanilla extract to dry ingredients and stir until mixture is smooth.  (Stir by  hand, it is very easy to get everything mixed and smooth.) 

Fold in mashed bananas with a plastic spatula until evenly distributed throughout the batter.  If using chocolate chips, add them now.

3- Fill loaf pan halfway with batter.  If making muffins, fill muffin tins with batter.  If making mini loaves, fill almost to top with batter, evenly distributed among the 8 pans. 



4- Bake according to method of preparation.
Traditional Loaf: Bake on centre rack for 35 minutes, rotating 180 degrees after 20 min.  Loaf is done when a toothpick inserted in centre comes out clean.  Allow to cool for 20 minutes.  Run a knife around the edges and invert loaf onto a cutting board.  Place another cutting board on top and invert again to be right side up.


Muffins: Bake 20-25 minutes.  Check muffins after 20 minutes.  Muffins are done when a toothpick inserted in centre comes out clean.

Mini Loaves: Place mini loaf pans on a cookie sheet.  Bake 25-30 minutes.  Check after 25 minutes.  Loaves are done when a toothpick inserted in the centre comes out clean. 







***Serve immediately or cover with plastic wrap and eat within 3 days.  I have also frozen the muffins and they hold up quite well when defrosted. 

This is a favourite recipe of mine and has become a go-to staple when I feel like baking.  The ingredients may not all be familiar at first, but I purchased everything at my local grocery store.  Search the natural or organic aisle for the coconut oil and agave nectar if you don't see them in the baking aisle.  I hope you enjoy this banana bread as much as I do!

Holiday Treat #8: Gluten Free Cake Pops

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

I found a cake pop pan one day without really looking for it, and bought it on a whim.  It's not one of the fancy electric ones, it's one that goes in the oven like a muffin tin.  The tin came with 12 cake pop sticks, but the batter makes more than 12, so buy some additional sticks at a store that sells bake ware, like a Michael's or a Bulk Barn.

I prefer these to the "make a cake, smash and mix with icing" method because they're not as sweet and wet, and they are uniform in size. 

Gluten Free Cake Pops

Ingredients  (For decoration ingredients, see below)
Yield: 3-4 dozen, depending on mix

1 Gluten Free Cake Mix (I made these with Betty Crocker Devil's Food Cake Mix, and Pamela's White Cake mix.  They both turned out, but the Pamela's mix was a bit dry, making it more difficult to get the sticks to stay in.  Still delicious, though.)
Eggs as called for in mix, plus 1 extra egg
Substitute milk (or substitute) for the amount of water called for in recipe
1 Pudding Dry Mix
Small amount of chocolate or candy melts to adhere sticks to cake pops, set aside

**Most cake pop recipes call for using half the amount of liquid called for in the recipe, but I found that with gluten free mixes, the pops come out too dry if I cut the liquid in half.  I keep the original proportions.


Directions

1- Mix all ingredients in a large bowl and beat according to cake mix instructions. 

2- Spoon batter into bottom half of cake pop pans, not quite to the fill line.  Put on lid and attach fastening clips.  Bake in a 350F oven for approx. 15 minutes.  Check that they're done by poking a toothpick through the hole at the top.  When it comes out clean, they're done.

4- Allow pans to cool before removing lid.  Don't worry about any batter that has puffed through the holes at the top.  Loosen pops around the edges with a plastic knife. 

5- Melt a small amount of coating (chocolate or candy melts) and dip sticks in them.  Push into cake pops and then place in freezer for a few minutes to harden.  

(I forgot to take a picture of the vanilla batch with the sticks, so I've attached a photo of the chocolate ones, in case you're wondering why my vanilla pops are suddenly chocolate!)






Decorating Cake Pops

While the pops are in the freezer, prepare decorations.  You will need approx. 2-3 cups of melted chocolate or candy melt to coat the pops, or you could use 1 container of regular frosting.  When they come out of the freezer, I remove them from the tin and put another batch in the oven while I'm decorating.

1- Melt coating in a glass or ceramic bowl and set aside.

2- Lay out sprinkles, coloured sugar, or other decorations that will be used to coat the pops.    Set up a cake pop drying stand.  Cheap ones can be purchased at baking supply places or you can make your own using the hard foam used for flower arranging. 

3- Remove the pops from the freezer.  Take a cake pop out of the tin, and brush off any crumbs.  This will make the coating adhere more evenly.  Coat the pop with the melted candy, and allow excess to drip off before rolling it in any additional decorations. 

4-Stand in drying stand and allow to harden.  






Best stored in the refrigerator of they are not going to be eaten within one or two days.  Place in sealable freezer bags in a single layer.

Wordless Wednesday

 

My son and his cousin, waiting for Santa. Guess which one wasn't so sure about it?

 

Holiday Treat #7: Gluten Free Butter Tarts

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

I love a full sized butter tart, but for the holidays I like the idea of mini ones because so often holiday spreads are a collection of bite sized desserts.  These will fit right in on any holiday tray. 

If you've read my blog before, you'll know that I walk the line between convenience and homemade, preferring to make things myself when it's convenient, but not above using a shortcut when I feel it's warranted.  This is one of those times.  Preparing gluten free pie crusts can be frustrating sometimes, and the rest of the butter tart is so easy to put together that it doesn't make sense to me to prepare the pastry from scratch.  If it's your thing, go for it. 

Gluten Free Butter Tarts

I used a frozen pie crust from Kawartha Bakery, defrosted it in the fridge, and worked with it while still cold.  I am very happy with the results.  The pastry was easy to work with, cooked evenly and was nice and flaky with great flavour.
Yield: Approx. 12 large or 16 mini tarts

Ingredients

1 prepared pie crust
1 egg
1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 tsp. pure vanilla extract
3/4 cup raisins (check ingredients list, you'd be surprised how many packs contain gluten)

Directions
Preheat oven to 400F
Use a muffin tin or a mini muffin tin, lined for easy cleaning.

1- Dough should be refrigerated before use.  Lightly dust working surface with gluten free flour, and roll out dough using a piece of plastic wrap between the rolling pin and the dough. 

2- Using a cup, cut out circles for the tarts.  Press into muffin tins, removing any excess from the tops.  Repeat process until all tins are filled.  Place in refrigerator while preparing the filling.  I use a spatula to lift them easily without breaking the circles.

3- In a bowl, mix together egg, brown sugar, corn syrup, butter & vanilla.  When completely mixed and sugar is dissolved, add raisins and stir to incorporate.  
***The ratio of brown sugar to corn syrup can be adjusted as desired.  I like the texture the corn syrup gives it, but it could be reduced and the brown sugar increased if desired.

4- Remove tart shells from fridge, and fill with raisin mixture. 

5- Bake at 400F for 10-12 minutes or until pastry is done.  Let cool, remove and eat.  If storing, place a piece of waxed paper between layers. 





I made mine in a mini-muffin cooker because I was curious to give it a try.  They came out fine, but I had to make two batches because of space constraints and the clean-up was more work than it was worth.  I would recommend regular muffin tins, lined for ease of clean-up.

Holiday Treat #6: Chocolate Hazelnut Snowballs

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

Lisa at Pocketfuls sent me a recipe for no bake chocolate hazelnut snowballs to add to the Holiday Treat Extravaganza.  With just five ingredients and free from gluten, dairy, refined sugar, and eggs, my interest was piqued immediately.  I love my traditional baked goods, but when someone sends me a recipe that's easy to prepare and quite healthy too, I'm extra happy.  These are divine!

No Bake Chocolate Hazelnut Snowballs

Ingredients
***Mini cupcake wrappers for serving
Yield: Approx. 4 dozen balls

1 500g jar of natural hazelnut butter
1/2 cup honey
1/2 cup cocoa powder
1/2 cup finely chopped raw hazelnuts
unsweetened shredded coconut for coating the snowballs (I used approx. 1 cup, but amount will vary)


Directions

1- In a large bowl, mix all ingredients except coconut until well mixed.  Refrigerate for 30 minutes to set. 

2- Using a spoon or your hands, roll mixture into bite sized balls.  Roll each ball in coconut to cover, and place in mini cupcake liner.






That's it!  These were a breeze to make, and my husband kept stealing them as I was making them, so they passed the delicious test at my house!  

Keep snowballs refrigerated.  They should be served chilled. 

To see more of Lisa's healthy, delicious recipes, visit her site at pocketfuls.ca.  Thanks again, Lisa, for sharing such a great recipe. 

Gluten Free Weekly Menu Plan

Monday: Steamed Salmon and Carrots with Greens 
(I use my steamer for this, and place the veggies on one level & the salmon on another.  Add water, lid, and wait until done.)

Tuesday: Baked Chicken Drumsticks  & Twice Baked Potatoes with Cheddar 

Wednesday: Eggplant Parmigiana (I'll serve this over a GF pasta to catch all the sauce)

Thursday: Chicken Tacos  with Jalapeños, Cheddar and Avocado
(The kid will be spared the jalapeño!)

Friday: Cabbage Rolls 

Holiday Treat #5: Gluten Free Shortbread Cookies

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

Shortbread is one of those iconic holiday cookies that everyone loves to eat.  It was also one of the first recipes that I converted to gluten free once my son was taken off gluten.  There are many ways to prepare shortbread, and everyone has their favourites.  I like mine cut into thicker bars, while my mom makes hers thinner and cut into triangular wedges.  It's also possible to create round or shaped shortbread cookies.

 

This recipe makes approx. 12 shortbread bars about 1/4-1/2 inch thick, or about 24 thinner bars or cookies.  The cooking time will vary.  For thicker bars, cook for approx. 45-50 min.  For cookies, 40 min. is about right.  Check periodically.  They are ready when edges begin to brown.

Ingredients

1 1/3 cup white rice flour
1/2 cup gluten free all purpose flour (not baking mix)
1/2 cup cornstarch
1/4 tsp. baking powder
1/4 tsp. xanthan gum
3/4 cup powdered sugar (icing sugar)
1- 2 tsp. pure vanilla extract (I like my cookies really vanilla-y, so I use 2)
3/4 cup butter (I use Earth Balance Vegan Buttery Sticks.  If using unsalted regular butter, add a pinch of kosher salt to recipe.)

 

Directions
Preheat oven to 300F.  I use an 8x8 non-stick brownie pan with edges.  My mom uses a cake pan. 

1- Mix rice flour, all-purpose flour, cornstarch, baking powder and xanthan gum in a bowl.  Stir until completely mixed.

2- In a separate mixing bowl, cream butter, sugar and vanilla (and salt, if adding).

3- Add dry mix to butter and sugar in small batches, mixing as you go.  Mix until completely incorporated.  It should form a ball if pressed together, but it won't automatically make a dough while mixing.

4- Gather into a ball, kneading just long enough for the dough to stick together.  Press dough into baking pan until it is evenly distributed and pushed right into the sides.  The photo shows how crumbly the dough can be, but when pressed together it should hold.     

5- Cut into desired bar sizes, and prick holes into each bar with a fork.  Chill for 10 minutes before placing in oven to bake.  It's important to cut into bars before cooking to reduce the risk of crumbling after baked.   * See below for cookie cutter instructions.




6- Place into preheated oven uncovered.  For baking times, see above.


7- Remove from oven and place on a wire rack to cool.  Run a knife along pre-cut edges and where the bars were cut pre-baking and then allow to cool completely before removing from pan.

*If making cookies with a cookie cutter, place dough on a sheet of parchment paper and cover with plastic wrap.  Roll out dough and use cookie cutters to create desired shapes.  Place cookies on a cookie sheet, and check cookies after 25-30 minutes.  

If you want them a little less dry, they could probably handle up to another 1/4 cup of butter.  I like mine borderline dry but not crumbly, so 3/4 cup works for me.




This year I dipped my cookies in melted chocolate

Holiday Treat #4: No Bake Snow Covered Haystacks

This recipe comes from my mom, who has been making these kid friendly treats with her children, and now with her grandchildren, every Christmas since I can remember.  Typically we would make them in advance and freeze them for whenever we had visitors over the holidays.  They're easy to make, although your hands will probably get dirty.  Kids love to help, because they don't have to be perfect, and it's fun to sneak marshmallows when no one is looking. 


Snow Covered Haystacks

Ingredients

1 (4oz.) package cream cheese, softened
2 tbsp. milk
2 cups icing sugar
2 tbsp. unsweetened chocolate baking liquid or two squares, melted (check for gluten)
1/2 tsp. vanilla extract (use real vanilla, artificial ones can contain gluten)
3 cups mini marshmallows
1 cup (with more on hand) grated or shredded coconut


Directions

1- Line a baking sheet with wax paper.  In a mixing bowl, beat cream cheese and milk together until smooth.   Add in chocolate syrup or melted chocolate and stir to incorporate. (Chocolate can be melted in the microwave in a glass or ceramic bowl, in one minute increments.)

2- Add in marshmallows, and mix until entirely coated with cream cheese mixture.

3- Using a tablespoon or a melon baller, scoop out small balls of marshmallow mixture, forming a haystack.  Roll the mixture in the coconut to cover, and then place on lined cookie sheet. 





4- Place baking sheet in the fridge to allow haystacks to set.  Use shredded coconut if you want the mixture completely covered.  Use a finer grated coconut if you want some of the "hay" to show through.  These freeze really well, and will keep in the fridge. 

Wordless Wednesday

Look who arrived at our house