Zucchini Brownies

Naturally Gluten-Free Desserts

ZUCCHINI BROWNIES

Makes 16 brownies

INGREDIENTS

1 Cup Almond Butter

2 Medium Zucchini, unpeeled, shredded

1/3 Cup Honey

1 Large Egg

1 Tsp Vanilla

1 Tsp Baking Soda

½ Tsp Cinnamon

1 Cup Semisweet Chocolate Chips, melted

DIRECTIONS

Preheat oven to 350 F

Grease a 9 x 9-inch baking pan

In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Boston Baked Beans

Naturally Gluten-Free Meals 

BOSTON BAKED BEANS 

INSTRUCTIONS 

2 Lbs Navy Beans, soaked overnight 

1 Lb Salt Pork or Thick Slab Bacon, cut into chunks 

1 Large Onion, cut up 

½ Cup Catsup 

¾ Cup Molasses, (not blackstrap) 

½ Cup Brown Sugar 

1 Tbls Salt 

1 Tsp Dry Mustard 

¼ Tsp Garlic Powder 

DIRECTIONS 

Preheat oven 350 F 

Bean Pot or Dutch Oven 

Soak beans overnight in club soda. In the morning rinse and drain the beans and remove any stones. Place the beans in a large pot, over high heat, and cover with water. Add a generous pinch of salt. Bring to a boil; reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. 

In a large oven safe Bean Pot or Dutch Oven, place onion on bottom and add the tender beans. Reserve the cooking water, do not discard. 

In separate bowl mix remaining ingredients and pour over beans. Add enough reserved bean-cooking water to just barely cover beans, stir gently, leveling out beans so that none are sticking up above the liquid level. Cover and place in preheated oven for 5-6 hours. 

Check beans once or twice per hour during baking, and stir beans gently. Add a bit of cooking water if needed to submerge the top ones, leveling them out each time. As the beans cook and get soft some will begin to split and the sauce will thicken. Remove the cover for the last hour and stop adding liquid unless the level becomes too low. Taste the beans for doneness and flavor. If necessary cook another hour or so. 

When done, remove beans from oven and stir them very well. The sauce should form a thickened, starchy glaze. Serve while still warm from the oven. Leftovers can be stored in a covered container in the refrigerator and enjoyed warmed up or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chinese Honey Chicken

Naturally Gluten-Free
Chinese Honey Chicken

Serves 4 people

INGREDIENTS

1/3 Cup Honey

2 Tbs Coconut Aminos

1 Tbs Apple Cider Vinegar

1 Tsp Sesame Oil

½ Tsp Crushed Red Pepper Flakes

½ Cup Cornstarch

2 Tbs Brown Sugar

1 Egg, whisked

1 Lb Chicken Breasts, cubed

3 Tbs Olive Oil

1 Thai Chili Pepper, seeded & sliced

3 Cloves Garlic, minced

2 Tbs Green Onions, diced

INSTRUCTIONS

In a small bowl, whisk honey, coconut aminos, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.

Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate. Place the whisked egg in a separate shallow bowl. Add the chicken to the egg, and then coat it in the cornstarch mixture. Set the chicken aside on a clean paper towel. Add the olive oil to a large skillet over medium-high heat. Once the oil has warmed, add the chili pepper, garlic and coated chicken.

Cook the chicken until slightly brown on all sides. Pour the honey sauce over the chicken, sauté 2-3 minutes. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes. Top with the diced green onions and serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chuckwagon BBQ Sauce Vintage Recipe

Naturally Gluten-Free Condiments

Chuckwagon BBQ SAUCE

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

¼ Cup Oil

1 Medium Onion, minced

2 Tbls Cider Vinegar

3 Tbls Lemon Juice

1 Cup Tomato Sauce

1 Cup Water

2 Tsp Angostura Bitters

1 Tsp Salt

1 Tsp Celery Salt

1 Tbls Mustard

2 Tbls Brown Sugar

1/8 Tsp Cayenne Pepper

 

DIRECTIONS

In a medium sauce pot cook onion in oil until lightly brown and caramelized.  Add remaining ingredients and simmer for 20 minutes or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Grilled Chicken W/Peanut Sauce

Naturally Gluten-Free Meals

GRILLED CHICKEN BREAST WITH PEANUT SAUCE

W/ Quinoa, Avocado & Lemon

INGREDIENTS

1 Lb Chicken Breast, boneless

3/4 Cup Chicken Broth

1/4 Cup Peanut Butter

2 1/2 Tbs Coconut Aminos

2 Tbs Fresh Lime Juice

1 Tbs Brown Sugar

2 Garlic Cloves, minced

1/4 Tsp Fresh Ginger, finely minced

1/2 Tbs Fresh Cilantro, Chopped (Optional)

1/4 Tsp Cayenne Pepper (Optional)

INSTRUCTIONS

In small bowl, whisk together broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, cayenne pepper if using & ginger. Set aside 3/4 cups of sauce in small saucepan and place remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour, if time allows.  Preheat broiler and lightly oil broiler pan (or grill). Remove chicken from the marinade and broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). While chicken is cooking heat sauce over med heat for 5 mins until mixture bubbles and begins to thicken. Serve sauce over chicken and top with cilantro, if using.

Quinoa with Avocado & Lemon

1/2 cup Quinoa

1 cup Vegetable Broth

1/2 Avocado, peeled & chopped

2 Scallions, chopped

1/2 Tomato, chopped

1/2 tbs Olive Oil

1/2 tbs Fresh Lemon Juice

Salt & Pepper to taste

Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring broth to boiling. Slowly add the rinsed quinoa to the broth and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and place in bowl. Stir in avocado, scallions, tomato, olive oil & lemon juice and season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Irish Colcannon

Naturally Gluten-Free Foods
COLCANNON
Serves 6 people

INGREDIENTS

2 lbs Potato, peeled and cut

½ cup Butter

Several pieces Bacon or Sausage, finely chopped

½ small Cabbage, finely shredded

¾ cup Heavy Cream

Salt & Pepper to taste

DIRECTIONS

Tip the potatoes into a large saucepan of water and bring to a boil. Simmer for 15-20 mins, or until the flesh is tender when pierced. Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon or sausage and half the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes in a colander and mash potato until smooth. Add cream with remaining butter and beat into the potato. Add bacon and cabbage to potato and mix. Then season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Creole Spice Mix

naturally Gluten-Free Spice Mixes

CREOLE SPICE MIX

 
INGREDIENTS
 
1/3 Cup Paprika
3 Tbls Dried Oregano
3 Tbls Black Pepper
2 Tbls Dried Basil
2 Tbls Kosher Salt
1 Tbls Cayenne Pepper
1 Tbls Granulated Onion
4 Tsp Dried Thyme
4 Tsp Granulated Garlic
 
DIRECTIONS
Air-Tight Storage Container w/Shaker Lid
 
Measure all ingredients into an air-tight storage container and shake well. Label and store in a cool, dry space away from sunlight.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cream Cheese Frosting Vintage Recipe

Naturally Gluten-Free Desserts

CREAM CHEESE FROSTING

Vintage Recipe

INGREDIENTS

1/2  Cup Cream Cheese or Soft Goat Cheese

2  Cup Confectioner’s Sugar

1  Tsp Vanilla

Milk or Coconut Milk

 

DIRECTIONS

 

Soften cream cheese.  Add confectioner’s sugar and vanilla.  On high speed, add just enough milk to make frosting spreadable.  Place cakes on serving trays and frost tops with cream cheese frosting.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Bacalhau Portuguese Fish Cakes

 
Naturally Gluten-Free Meals

Bacalhau

Portuguese Fish Cakes

Gluten-Free traditional fish cakes from Portugal. Torpedo-shaped fish cakes prepared with salt cod, mashed potatoes, egg, onion and parsley.
 
INGREDIENTS
1.5 lb Salt Cod Fish
1.5 lb Russet Potatoes
1 ½ Cup Onion, finely chopped
1 Cup Parsley, chopped
¼ Cup Garlic, finely chopped
2 Eggs, lightly beaten
 
Vegetable Oil, for deep frying
Lemons, sliced
 
INSTRUCTIONS
Prepare the salt cod a day or two before making the fish cakes. In the refrigerator, soak the salt cod in cold water for 24-48 hours and change the water each evening, and again in the morning.
 
Peel and cut potatoes for boiling, place them into a large pot and cover with water. Chop the parsley, the onion, and the garlic very finely. Boil the potatoes until done, about 30 minutes. To test for doneness, pierce a potato with a sharp knife and lift up out of the water. If the potato falls off easily, they’re done. Pour the potatoes in a large strainer or colander and allow to cool.
 
If you can save the potato water, simply reuse that. If not refill the pot with fresh water and add the salt cod. Bring to a boil, then reduce the heat to a soft boil to cook for about 8 minutes. The cod will begin to fall apart when it’s done.
 
Move the cooled potatoes to a large bowl or mixer for mashing. Add the chopped onion, parsley and garlic to the potatoes, don’t mix yet. Pour the cod in the strainer and allow to cool. Once cool to the touch, begin to remove the skin and bones from the fish. Work one fish at a time while crumbling in your fingers, careful to check for bones. Mash the potatoes, chopped items, eggs, and cod together with a potato masher or mixer, to achieve a rough mash, not smooth or creamy.
 
Using a small/medium scoop or two tablespoons scoop the mash and shape into a torpedo shape.  Fry the fish cakes until golden brown. Drain on a plate lined with paper towel. Serve hot, warm or chilled, with a few wedges of lemon.
 
Note:    Russet potatoes work best because they tend to be dry. Too much moisture in the final mix with cause bubble-up issues when frying.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet and Sour Sauce

Naturally Gluten-Free Sauces

SWEET & SOUR SAUCE

 
INGREDIENTS
 
3 Cups Tomato Puree
¾ Cup Pineapple Juice, unsweetened
1/3 Cup Honey
1/3 Cup Coconut Aminos
¼ Cup Tomato Paste
2 Tbl Apple Cider Vinegar
2 Tbl Dijon Mustard
1 ½ Tsp Salt
½ Tsp Ginger,
½ Tsp Onion Powder
 
DIRECTIONS
Glass Storage Container
 
In a small pot, over medium-high heat, add all ingredients and whisk to combine.  Once mixture begins to boil, reduce heat to low, and cook for 10-15 minutes stirring occasionally, while the sauce thickens. Once the sauce is thick, remove from the heat and allow cooling.
 
Store Sweet & Sour Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida