Italian Torta Caprese

Naturally Gluten-Free Desserts
Italian Torta Caprese

Makes 12 servings

INGREDIENTS

12 Tbl Butter

6 Oz Semisweet Chocolate

1 Tsp Vanilla

4 Eggs, separated

1 Cup Sugar, divided

2 Cups Almond Flour

2 Tbl Dutch Processed Cocoa Powder

1/2 Tsp Salt

Sweetened Whipped Cream & Berries to serve

INSTRUCTIONS

Preheat oven to 325 degrees

Grease 9-inch spring-form pan

Place butter and chocolate in microwave safe bowl and microwave with 30 second intervals, stopping and stirring until smooth and melted. Once melted, add vanilla, stir, and set aside.

In a large bowl, whip egg whites on low until foamy, then increase mixer speed to medium high and whip while slowly adding 1/2 cup of the sugar. The whites should become white and glossy. Set aside.

In another bowl, beat egg yolks and remaining sugar for about 3 minutes on medium high, until thick and pale yellow. Add chocolate mixture, mixing just until incorporated, then the almond flour, cocoa and salt. Mix again, just until incorporated. Use a rubber spatula to scrape the bowl, making sure it is well mixed.

Add about 1/3 of the egg whites to the chocolate mixture and fold in carefully until no streaks of white are visible, and then add this mixture into the rest of the egg whites. Fold in until no streaks remain. Put the batter into the prepared pan and smooth the top with an offset spatula. Bake 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool for 15 minutes, then carefully remove the side of the pan and let cool completely. Serve slices with a dusting of powdered sugar or berries and whipped cream.

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

Banh it Tran, Vietnamese Dumplings

Naturally Gluten-Free Appetizers

Banh it Tran – Vietnamese Sticky Rice Dumplings

INGREDIENTS

Filling

10.5 Oz Mung Beans

1 Tsp Sea Salt

White Pepper, to taste

Green Onion Oil

3 Green Onions, chopped

½ Cup Olive Oil

Dough

1 Bag Glutinous Rice Flour (400g)

1 Tsp Salt

1 ½ Cups Warm Water

Glutinous rice is naturally Gluten-Free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked.

INSTRUCTIONS

Soak mung beans for two hours in warm water or overnight in cold water, then drain. Transfer to a large pot, add the salt and fill pot with water until the beans are covered. Bring to a boil, then lower to medium low to simmer, stirring occasionally. Once the water is mostly gone (15-20 minutes), bring down to the lowest heat possible and cover, allowing the beans to soak up the remaining water and soften completely. Remove the mung beans from heat after 25-30 minutes.

To make the onion oil, gently heat the olive oil with the chopped onions to get the onion flavor. Cook until the onions are soft and falling apart, about 15 minutes. Strain out the onion and add them to the cooked mung beans. Set the oil aside to be used later.

Add the strained onions and a bit of pepper to taste. Mash with a potato masher or with the back of a spoon until it's the consistency of mashed potatoes. Allow to cool until the beans can be handled safely. Using a small cookie scoop, roll into 1 inch balls and set aside.

To make the dough, mix together the glutinous rice flour, salt and 3 tbsp of the onion oil and gradually add water ½ cup at a time until a dough forms. It should be a little tacky, but not stick to your fingers. Oil the cookie scoop and your hands and begin making 3-inch circles of the dough, pinching them out with your fingers to about ¼ inch thickness. Wrap the bean balls with the dough, pinching off any excess dough if necessary. The dough is too tacky and delicate for rolling pins, and add a little extra water if you find the dough gets dry or crumbly.

When the dumplings are all made, cook them by boiling a large pot of water with ½ tsp of salt and 2 tbsp olive oil (not onion oil). Once at a rolling boil, cook the dumplings in batches, gently stirring occasionally to keep the dumplings from sticking together. Wait until they float to the top for about a minute or two before removing from the water. Remove and let cool briefly in a bowl of ice water, then drain. Arrange on a lightly oiled plate, using the onion oil, and drizzle some onion oil over the top so they don't stick together. Serve with your favorite dipping sauce. 

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

Creamy Garlic Chicken

Naturally Gluten-Free Meals

CREAMY GARLIC CHICKEN

Servings 4

INGREDIENTS

4 Chicken Pieces, bone-in, skin removed

Cornstarch, for dredging

Salt & Pepper, to taste

¼ Tsp Garlic Powder

1-2 Tbls Olive Oil

2 Tbls DF Butter

1 Whole Garlic Head, cloves separated and peeled

½ Cup Chicken Broth or Stock

½ Tsp Lemon Juice

1 Cup Coconut Cream

Fresh Parsley, chopped (optional)

INSTRUCTIONS

In a large bowl, or flat baking dish, mix the cornstarch, salt, pepper, and garlic powder. Add the chicken pieces and toss to coat.

Add the olive oil to a skillet over medium-high heat. After the pan is hot, sauté the chicken for 4-5 minutes, flipping to get each side, until it's nice and golden.

While the chicken is cooking, take a broad blade knife, and using a cutting board smash the garlic cloves. No need to break them apart, simply smash them. Take the chicken out of the pan, turn it onto a plate and set it aside.

Using the same skillet, reduce the heat to medium and add the butter and the garlic cloves. Cook them for 3-4 minutes, stirring lightly, until they're lightly browned on the outside. Be careful not to let them burn. Add the chicken broth, and lemon juice, let it simmer for about 4 minutes or until the liquid is noticeably reduced.

Stir in the cream and add the chicken back to the pan. Continue to simmer for another 5 minutes or so, flipping the chicken pieces so that they cook evenly. Once the sauce is reduced and the chicken is cooked through, move everything to a low serving bowl or platter, pour the sauce over the chicken and garnish with freshly chopped parsley. 

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

Lemon Crescent Cookies

Lemon Crescent Cookies

 
INGREDIENTS
1 Cup Butter (DF)
½ Cup Powdered Sugar
2 Cups Flour (GF)
1 Lemon, zest & ½ tsp juice
½ Tsp Vanilla
Pinch Of Salt
 
1 Cup Powdered Sugar (set aside)
 
INSTRUCTIONS
Preheat oven 350
Two cookie sheets lined with parchment
 

Put butter and powdered sugar in a mixing bowl and mix on medium until light and fluffy. Add flour, salt, lemon zest, and vanilla to the bowl and mix on low until combined. Dough will be thick. Refrigerate for 30 minutes to chill.

 

With a small scoop or teaspoon, roll the dough into football shape balls and shape them into a crescent. Place four rows of three cookies on each baking sheet. Bake at 350 degrees F for about 15 minutes.

 

Pour one cup of powdered sugar in a bowl and set aside. Let the cookies cool on the baking sheets for about 15 minutes, Once the cookies are somewhat cool dip each one in the powdered sugar and roll around to coat. Be gentle with these cookies as they are somewhat fragile.

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

Roasted Rainbow Vegetables

Naturally Gluten-Free Meals

ROASTED RAINBOW ROOT VEGETABLES

INGREDIENTS

4 Beets, any color

2 Sweet Potatoes, any color

1 Small Turnip

3 Carrots

2 Parsnips

4 Cloves Garlic, chopped

3 Tbls Coconut Oil

1 Tsp Sea Salt

1 Tsp Ginger, grated

INSTRUCTIONS

Preheat Oven to 350 F

Rimmed Baking Sheet, lined with Parchment Paper

Clean, peel and chop all vegetables.  Put all vegetables in large mixing bowl, add oil, salt, garlic & ginger and still well to coat.  Pour onto the baking sheet and spread out evenly. Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender throughout and caramelized on the outside. Add more salt to taste if needed, and serve warm.

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

Chipotle Strawberry Wings

Naturally Gluten-Free Appetizers

CHIPOTLE STRAWBERRY CHICKEN WINGS

With Ranch Dressing

INGREDIENTS

2–3 Lbs Chicken Wings

1/2 Cup Onions, finely chopped

2 Tbsp Chipotle Peppers in Adobo Sauce

1/2 Tsp Chipotle Powder

1/8 Tsp Cayenne Powder

3/4 Cup Strawberries, hulled

1 Tsp Maple Syrup

1 Tbsp Lime Juice

2 Tbsp Butter

Salt & Pepper to taste

DIRECTIONS

Preheat oven to 350F.

Season chicken wings with salt, pepper, and chipotle powder. Melt 1 1/2 tbsp of butter in frying pan over medium-high heat. Brown chicken wings on each side, then place on a cookie sheet and bake for 30 minutes.

While the wings are cooking, in a frying pan over medium heat, sauté onions in 1/2 tbsp butter.  Cook until the onions begin to brown up a bit, and then remove from heat.  Put the onions into a blender along with the chipotle peppers and adobo sauce, cayenne powder, strawberries, maple syrup, and lime juice, and blend together until smooth.

After removing chicken from oven, move wings to a mixing bowl and toss with strawberry mixture and coat thoroughly with the sauce. Return wings to the cookie sheet and place in oven for another 10 minutes to bake sauce onto chicken.

Serve with Ranch Dressing to dip.

Ranch Dressing

INGREDIENTS

1/2 Cup Mayo

2/3 Cup Coconut Milk

1/2 Tsp Onion Powder

1 Tsp Fresh Dill

1 Tbsp Apple Cider Vinegar

1/2 Tsp Sea Salt

1/2 Tsp Black Pepper

1 Clove Garlic, minced

2 Tbsp Fenugreek Leaves

INSTRUCTIONS

Whisk all ingredients together until blended, cover and refrigerate to thicken before serving.

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

Coconut Congee (Rice) Porridge

Naturally Gluten-Free Meals

COCONUT CONGEE (RICE) PORRIDGE

INGREDIENTS

1 Cup Rice (Brown, Wild or White) 

1 Can Coconut Milk 

3 Cups Water

¼ Cup Brown Sugar

1 ½ Tbl Fresh Ginger, minced

½ Tsp Cinnamon

Salt to taste

DIRECTIONS

In a small crock-pot combine the rice, coconut milk, water, sugar ginger & cinnamon and add a touch of salt if desired. Give everything a good stir and turn the crock-pot on high to get things started. Once things begin to bubble, cover the crock-pot and turn the heat down to low and let simmer all day or overnight. Stir on occasion, and before eating.

Garnish

Enjoy warm by itself or with your favorite add-ins

Fresh fruit: bananas, berries, mandarin oranges

Dried fruit: raisins, apricots, dates, figs, craisins

Nuts: almonds, pecans, walnuts

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

Banana Souffles

Naturally Gluten-Free Desserts

BANANA SOUFFLÉS

Serves 4 People

INGREDIENTS

3 Tbls Sugar

2 Ripe Bananas, mashed (1 1/4 Cups)

1 Tbl Lime Juice

2 Large Eggs, separated

Salt

DIRECTIONS

Preheat the oven to 400°

4 Individual Ramekins, buttered & sugared

In a food processor, or tall bowl if using an immersion blender, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth.

In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, gently fold a bit of the banana puree mixture into the egg whites.  Add the remaining puree mixture and continue to gently fold in the egg whites only until incorporated. Do not over mix or deflate the egg whites. Pour the egg mixture into the ramekins and fill to top. Place ramekins on a cookie sheet and bake for about 15 minutes until high and fluffy. Serve immediately. 

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

Bacon Wrapped Dates W/Goat Cheese

Naturally Gluten-Free Appetizers

Bacon Wrapped Dates W/Goat Cheese

Serves 8 people

INGREDIENTS

8 Slices Bacon

16 Dates

4 Ozs Goat Cheese

Toothpicks

INSTRUCTIONS

Preheat the oven to 350ºF

A rimmed baking sheet with an oven-safe rack set inside

Pre-cook the bacon by arranging the slices in a single layer the rack set inside, careful not to stretch the slices too much. Place the pan in the preheated oven and set the timer for 20 minutes. Do not overcook; the slices should still be very soft and pliable. When done, immediately place the bacon on paper towels to drain and cool off.

Slice the dates lengthwise on one side to create an opening and remove the pit. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.

Arrange evenly on the baking rack and bake for 10-15 minutes, depending on how well cooked you prefer your bacon.  When done, immediately place on paper towels to drain and cool off. When cool enough to touch, arrange on serving plate. Can be served warm or at 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

Chicken w/Peanut Sauce

Naturally Gluten Free Meals

GRILLED CHICKEN WITH PEANUT SAUCE

Serves 2-3 people

Ingredients

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 Cayenne Pepper (optional)

1/4 Tsp Fresh Ginger, finely minced

1 lb Boneless Chicken Breast

1/2 Tbs Fresh Cilantro, chopped

Instructions

In small bowl, combine broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, ginger, and cayenne pepper (optional).  Place 3/4 cups of sauce in small saucepan and put the remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour. Heat reserved sauce over medium heat for 5 mins until mixture is slightly thickened and set aside. Remove chicken from dish and discard marinade. Preheat broiler and lightly oil broiler pan (or grill). Broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). To serve pour sauce over chicken and top with cilantro.

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