Tag Archives: gluten-free

Carrot Cupcakes and Carrot Jam.

Guess what vegetable is in season? We just bought a 25 pound bag of them, and can’t make enough carrot juice. The bag is emptying surprisingly quickly. Fast enough that I have checked our skin to make sure it doesn’t turn orange. Yes, it can happen.

This recipe is gluten-free. The flour blend is 2 parts brown rice flour, 1 part teff flour, 1 part chickpea flour. The carrot jam decorative topping is originally a Persian recipe. So easy to make- just julienne some carrots and put them on the stove with 3 tablespoons of water, sugar (to taste), and some cardamom pods. Cook them until they are quite soft.

 

DSC01015

 

Recipe for Gluten-free Carrot Cupcakes:

  • 3/4 cup brown sugar
  • 1/3 cup melted butter
  • zest of 1 lemon or half an orange
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons gluten-free flour blend (above)
  • 1 1/2 cup shredded carrots
  • 1/2 cup pecans, chopped
  • 1/4 cup shredded coconut, unsweetened

Combine the wet ingredients, then add the dry ingredients spices first, then the flour and the last 3 ingredients. Bake at 350° for 25 minutes in a greased muffin tin.  Makes 12 cupcakes.

I made a butter cream cheese frosting for the top, put it in the fridge for a good hour, then decorated the cupcakes with the carrot jam. You can decorate with extra coconut or pecans, too.

Advertisements

Leave a comment

Filed under local food, vegetarian

Vegan Burgers

These falafel burgers are lightly fried, and then baked. This makes them much less greasy, but maintains the delicious crunchiness. We served them on fresh organic blue corn tortillas, to make them gluten-free. Most traditional Mexican tortillas are made with nixtamalized corn (a process of soaking the kernels in wood ash), which releases its nutrients and rids it of toxic phytic acid. Organic corn is the best because it is free of GMOs. (Assuming that pesky wind didn’t cross-polinate any of the crop with some frankenpollen).

Falafel Burgers*

The recipe for the burgers depends on your preference. The basic ingredients are chickpeas, fava beans, onions, garlic, parsley, and thyme. These get blended in the food processor. To this you can add an egg for stickiness and grated potato sweet potato.  The result should yield a doughy mix that can be formed into patties. Lightly fry them on either side, then continue cooking in a 350° oven until crispy, about 15 minutes.

*Another lovely photo by Kaela Greenstein.

Leave a comment

Filed under food, Recipes, vegetarian

Sumac Salad Dressing

Sumac is the best-kept secret of spices. It comes from a species of Sumac tree native to the Middle East and North Africa. The taste is subtle, so it’s best eaten raw. Persians simply sprinkle it on meats right on the plate, adding a slightly sour lemony taste. You can find it at spice shops and Middle Eastern specialty stores.

I make this salad dressing in large batches  in a mini-blender, so it lasts a  few weeks. The onions actually improve (as in become less spicy and more sweet) in the lemon juice as it sits in the fridge.  It tastes amazing on salads, falafel, french fries, or just as a dip. The amount of lemon juice should be almost the same as the other wet ingredients. Use equal portions of olive oil and tahini. If you blend it, stir in the sumac at the end so it doesn’t lose its texture.

Sumac Salad Dressing

  • Tahini
  • Olive oil
  • Lemon juice
  • Onion, blended until smooth
  • Mustard
  • Salt
  • Sumac
  • Honey (optional)

Leave a comment

Filed under food, vegetarian

Danish Apple Pancakes (Ebelskiver)

Danish pancakes are made in a special cast-iron pan with small half-circles. If you don’t have one, you can find it here. I use mine for many recipes besides the typical breakfast pancake- cheddar corn cakes, teff flour chocolate desserts, even small potato latkes. The pancakes shown here are like tiny muffins, perfect for eating right out of your hand or dipping into hot coffee.

The wonderful thing about these pancakes is you can stuff them with brie or chocolate chips to get a delicious melted center. Traditionally, they were served with a fruit or jam inside. The recipe that follows calls for a pecan in the middle, making them a little more substantial.

Danish Apple Pancakes

  • 2 eggs, separated
  • 2/3 cup buttermilk
  • 1/4 cup coconut oil, melted until liquid
  • 1 apple, grated
  • 3/4 cup brown rice flour
  • 3/4 cup oatmeal, soaked
  • 1/3 cup pumpkin seeds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • handful of pecans

Mix together the dry ingredients, except the pecans. Add the buttermilk, oil, apple, and the egg yolk. Beat the egg whites until stiff and fold into the batter. Allow batter to sit for 10 minutes.

Add a little butter to the ebelskiver pan and fill each hemisphere with batter. Place a pecan in the middle of each pancake and press down with a spoon until it is submerged. When the batter begins to bubble, flip the pancakes using wooden chopsticks or a plastic spoon. This takes a little practice; you can start by turning them 90 degrees first, then 90 degrees again until they are fully inverted. Serve warm with jam.

Leave a comment

Filed under Recipes, vegetarian

Chocolate Amaranth Cookies

I was inspired to make this recipe by the abundant nourishing foods that come from America. (The two continents, not just the united states of). With the globalization of trade, we can now get food that looks the same anywhere in the world. While the ingredients in this recipe aren’t exactly local (Central America is just about as close to Toronto as London, England), I think foods indigenous to America are too often overlooked. Imagine how different Europe would be without potatoes, tomatoes, corn, coffee, or chocolate. These are not only native to America, but the techniques for their breeding, cultivation, and preparation date back thousands of years.

 

The pecans in this recipe are native to North America, cacao was first cultivated in Mexico, and amaranth is an ancient American (super-)grain that is especially high in protein, iron, and calcium. Only the orange zest originates across the ocean, but this could be omitted, leaving the vanilla extract (another Mexican food) to complement the chocolate.

 

 

Chocolate Amaranth Cookies

Mix together in a large bowl:

3 tablespoons vegetable or coconut oil

1/4 cup honey or agave syrup

3 tablespoons warm water

1 teaspoon vanilla

Combine in a medium bowl:

1 cup amaranth flour

1/3 cup tapioca flour

1/4 teaspoon gum arabic*

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons cocoa powder

*(A binding agent which comes from the sap of the acacia tree. This can be substituted for one egg).

Add dry ingredients to honey water and stir. The consistency will be somewhat pastey. Add to this:

1 cup chocolate chips

3/4 pecans

zest from one orange

Form the dough into small cookies (about 1 heaping tablespoon each) and place on a baking sheet covered in parchment. Top each cookie with a pecan half.

Bake at 350° for 12-15 minutes, until cookies have slightly darkened on the bottom.

Leave a comment

Filed under food, Recipes, vegetarian

gluten-free banana super bread

 

 

 

Gluten-free banana bread


  • 1 1/2 cups brown rice flour
  • 1/2 cup teff flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 2 beaten eggs
  • 2 cups ripe mashed banana
  • 3/4 cup nuts
  • 1/2 cup fig or apricot chunks
  • 1/4 cup chocolate chips

Mix the dry ingredients first, then add the oil, honey and banana pulp. The last three ingredients can be substituted with just about anything that’s not too moist; oatmeal, raisins, candied ginger, sunflower seeds…You may also substitute 1 grated lemon rind for the cinnamon, maple syrup for the honey, or grated pear for the banana.

Bake for 50 minutes at 350°. For muffins, bake for 35 minutes. Makes two loaves or 24 muffins.

1 Comment

Filed under food, Recipes