Cheesecake Stuffed Apples

Naturally Gluten-Free Desserts

Cheesecake Stuffed Apples

Serves 4 people

INGREDIENTS

4 Tbsp Butter, softened

2 Tbsp Brown Sugar

1 Tsp Cinnamon

4 Baking Apples, tops sliced, insides scooped

16 Ozs Goat Cheese, softened

½ Cup Powdered Sugar

½ Tsp Vanilla Extract

DIRECTIONS

Preheat oven to 400°

Baking Dish, buttered

To prepare the apples, slice off the top, enough to create a flat top, and scoop out the core plus a bit more. Make sure to leave a nice wall of apple to enjoy once it’s been filled with the cheesecake stuffing.  Brush with a bit of lemon & water to prevent browning if they won’t be baked immediately.

In a small bowl, mix together butter, brown sugar, and cinnamon. Place apples in a baking dish, cut side up, and brush butter mixture onto apples. Don't be shy, just use it all, and bake for 20 minutes.

Meanwhile, in a large bowl, beat goat cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and return to the over for 10 minutes more.  Garnish with some additional sugar cinnamon and serve 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

Cauliflower Tikka Masala

Naturally Gluten-Free Meals

Cauliflower Tikka Masala

Serves 6 people

INGREDIENTS

1 Medium Cauliflower, cut into small florets

1 Tbsp Coconut Oil

½ Tsp Mustard Seed

1 Medium White Onion, diced

6 Cloves Garlic, minced

½ Tsp Ginger, finely grated

½ Green Jalapeno, diced, optional

3 Medium Tomatoes, halved

1 Medium Red Bell Pepper, stem and seeds removed

½ Cup Fresh Cilantro, chopped

¾ Cup Coconut Milk or Cream

¾ Tsp Garam Masala

½ Tsp Ground Corriander

¼ Tsp Ground Turmeric

½ Tsp Ground Cinnamon

½ Tsp Salt, or to taste

Chili Powder, optional

Fresh Cilantro, chopped for garnish

For a non-spicy version - omit the red chili powder and green jalapeno

INSTRUCTIONS

In a large non-stick saute pan, heat coconut oil on medium heat. Add the mustard seeds and allow them to heat up for about 30 seconds. When the seeds begin to sizzle and pop add in the onion, garlic, ginger, and green jalapeno. Mix frequently until the onions become translucent.  Remove the pan from the heat and transfer everything to a blender or tall bowl if using a stick blender.  

Add all the remaining ingredients, except the cauliflower, and blend on high until completely pureed and smooth. Pour the sauce back into the saute pan, and heat the sauce on medium-low to a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.

Add all the cauliflower florets to the sauce, toss, and cook, covered, for about 10 minutes on low heat or until the cauliflower is tender. Remove the cover and continue to cook on medium heat, stirring occasionally, for another 10-15 minutes or until the sauce reduces and begins to thicken.

Transfer to a serving bowl and garnish with chopped 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

Honey/Lime Chicken & Veggies

Naturally Gluten-Free Meals

MEXICAN HONEY-LIME CHICKEN & VEGGIES

Serves 4-5 people

INGREDIENTS

1 Lb Sweet Potatoes, peeled and cut into 1/2-inch pieces

3 Tbsp Olive Oil, divided

1/2 Cup Red Onion, chopped

3 Cloves Garlic, minced

1 14.5 Oz Can Black Beans, drained and rinsed

1 ½ Cups Frozen Corn

2 Tsp Ancho Chili Powder, divided

2 Tsp Ground Cumin, divided

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste

1 Lb Chicken, cut up

3 Tbsp Fresh Lime Juice

2 Tbsp Honey

1 Cup Cherry Tomatoes, halved

1 Avocado, diced

1/3 Cup Cilantro, chopped

2/3 Cup Queso Fresco Cheese, crumbled, optional

INSTRUCTIONS

Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, sauté 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8-10 minutes. Add in onion and garlic and sauté (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large bowl.

Chicken

Heat remaining 1 Tbsp oil in same skillet over medium-high heat and add chicken. Season the chicken with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning occasionally until chicken is cooked through and begins to brown slightly.

In a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

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

Chocolate Yule Log

Naturally Gluten-Free Desserts

CHOCOLATE YULE LOG

Bûche de Noël

Makes 12 servings

INGREDIENTS

Cake

1/3 Cup Unsweetened Cocoa Powder

¼ Tsp Cream of Tartar

1/8 Tsp Salt

6 Large Eggs, separated

¾ Cup Sugar, split

Confectioners’ Sugar

Nut Butter Cream

8 Tbls unsalted butter, softened

8 Tbls Nut Butter, hazelnut or pecan

1 Tbl Greek Vanilla Yogurt

1 Tbl Dark Rum

Chocolate Frosting

2 Tbls butter, softened

2 Tbls Nut Butter, hazelnut or pecan

1 Cup Semi-Sweet Chocolate Chips, melted

DIRECTIONS

Heat the oven to 375° F

Jelly Roll pan or rimmed Baking Sheet lined with parchment paper

Cake

Combine the cocoa, potato starch and salt and set aside. Using an electric mixer, whip the egg whites until they form soft peaks from a raised beater. Gradually add ¼ cup of the sugar, and beat until stiff peaks form. Without delay, quickly beat the egg yolks and remaining ½ cup of sugar in a separate bowl until thick and pale. Add the vanilla, and beat in the cocoa mixture.  Fold into the whites, and spread the batter evenly in the pan.

Bake for 12 to 15 minutes, or until the cake springs back to a light finger touch or just starts to color and shrinks a little from the edges of the pan. Be careful not to over bake, or it won’t roll.

Dust the cake with a layer of confectioners’ sugar. Run a knife blade around the edges. Cover with a clean cotton (not terrycloth) dishtowel.  Reverse the pan onto the countertop and lift off the pan so the cake is resting on top of the towel.  Gently peel off the parchment paper, and if the edges look a bit too crispy trim off the crisp edges to promote rolling nicely.  Starting at one of the short sides, roll the cake up WITH the towel and set aside to cool for 20 minutes.

Filling

Beat the butter until creamy, beat in the nut butter, yogurt and rum. Refrigerate to chill slightly.

Frosting

Beat the butter until creamy, and then beat in the nut butter and melted chocolate. Do not chill.

Assembly

Unroll the cake back onto the parchment paper, pulling the towel away at the same time.  Spread with the nut filling almost to the edges, and roll up again. Try to keep the roll tight without sacrificing the filling and DO NOT include the parchment paper. Using the parchment as a sling, place the cake on a flat plate, seam side down, and freeze for 15 minutes, this will make the cake easier to handle.

Line the outside edges of the serving platter with two narrow sheets of parchment paper, these get removed later. Place the cake in the center with the parchment paper just under the edges of the cake. Cover lightly with plastic wrap and refrigerate for at least two and up to 24 hours.

Spread a thin layer of the frosting over the cake and freeze for 15 minutes.  This is the crumb coat. Once chilled spread the remaining chocolate frosting over the cake, and create a tree bark effect by running the tines of a fork over the surface. Freeze the cake for 20 minutes.

NOTE: Don’t frost the ends if you want to show off the ‘tree rings’ inside.

Before serving, dust with a little confectioners’ sugar to mimic snow. Pull the paper away from each side of the log, and decorate with tiny sprigs of fresh fir.

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

MoroccanTagine Chicken

Naturally Gluten-Free Meals

MOROCCAN TAGINE CHICKEN

W/Italian White Beans

Serves 2-3 people

INGREDIENTS

1 Tbs Olive Oil

2 Garlic Cloves, minced

3/4 Lb Chicken Breast, boneless

1 Large Onion, chopped

5 Prunes, pitted and chopped

2 Tbs Golden Raisins

1 Cup Chicken Broth

3/4 Tsp Ground Cumin

3/4 Tsp Paprika

1/4 Tsp Ground Coriander

1/4 Tsp Turmeric

1/4 Tsp Cinnamon

INSTRUCTIONS

In a large skillet over med/high heat add olive oil and garlic. Season chicken with salt & pepper and cook chicken pieces 2 mins on each side to brown, then add onions, prunes, raisins and broth. Mix spices in a small dish and sprinkle over chicken. Cover and reduce to med heat. Cook 7 to 8 mins until chicken is cooked through (internal temp of 165), remove lid and stir. Cook another 2 to 3 mins, to thicken slightly. Adjust the seasoning to taste.

Italian White Beans

1/2 Tbs Olive Oil

1/4 Small Onion, diced

1 Garlic Clove, minced

1/2 Tbs Dried Rosemary

1 Tbs Tomato Paste

15 Oz Cannellini Beans, drained & rinsed

Heat oil in skillet on medium and add onion, garlic & rosemary. Sauté for 4 to 5 mins, until fragrant and onion is translucent. Stir in tomato paste and a splash of water if the mixture seems dry. Add beans and salt & pepper, to taste. Cook & stir until heated through, 4 to 5 more minutes.

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

Tibetan Sha Shogok

Natually Gluten-Free Meals

Sha Shogok, Tibetan Beef Short Ribs

Serves 4 people

INGREDIENTS

2-3 lbs Beef Short Ribs

2 Tbls oil

2 Red Onions, chopped

½ Tbl Fresh Ginger, minced

6-8 Cloves Garlic, minced

4-6 Pieces Star Anise

Salt & Pepper, to taste

2 Cups Beef Stock

5-6 Potatoes, peeled & cut into chunks

DIRECTIONS

In a large stewpot, on medium high, heat 2 tablespoon oil. Add the chopped onions and ginger and fry until the onion softens. Add garlic and star anise and fry until aromatic. Add the meat, salt & pepper, and let the meat brown slightly. Once the meat browns add ½ cup of the stock and deglaze the pan. Lower the heat to medium low and add the remaining stock and continue to cook, covered, until the meat is tender, about an hour. Add a bit more stock if needed and the potatoes and continue to cook, covered, until the potatoes are done, about another 15-20 minutes. 

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

Flourless Carrot Cake

 Naturally Gluten-Free Desserts

Flourless Carrot Cake & Mascarpone Whipped Cream

8 servings

INGREDIENTS

16 Oz Almond Butter

7 Eggs, separated

1 1/2 Cups Sugar

2 large Carrots, shredded

3 Tsp Cinnamon

1/2 Tsp Cardamom

1/2 Tsp Ginger, ground

1 Tbsp Vanilla

Mascarpone Cream

1 Pint Heavy Cream, whipped

8 Oz Mascarpone, softened

2 1/2 Cups Powdered Sugar

DIRECTIONS

Preheat oven to 350ºF

Grease three round cake pans and line with parchment paper.

In a stand mixer, whip egg whites into soft peaks.  In a separate bowl mix egg yolks & sugar until light and fluffy, add almond butter, shredded carrots, cinnamon, cardamom, ginger, and vanilla. Once well mixed, fold carefully into egg whites and pour into prepared pans. Bake for 20-25 minutes, or just until the center of the cakes spring back when touched lightly. Remove and cool completely.

While the cakes bake, prepare the mascarpone whipped cream by whipping heavy cream to soft peaks. Add mascarpone and  just enough powdered sugar to bring cream to desired sweetness. Whip until stiff peaks form. Store in the fridge, in a glass bowl, covered with plastic wrap, until right before ready to assemble and serve the cake.

To assemble the cake: Stack cooled cakes with generous mounds of whipped cream between and on top. Refrigerate until ready to 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

Polenta Budino

Naturally Gluten-Free Desserts

Polenta Budino W/Plum Marmellata

Serves 8 people

INGREDIENTS

Polenta

½ Cup Coarse-Grind Polenta

1/3 Cup Sugar

¼ Cup Dark Brown Sugar, packed

¼ Teaspoon Salt

1 Tbls Butter

1 Large Egg Yolk

¼ Cup Heavy Cream

Plum Marmellata

¾ Cup Sugar

1 Tbls Lemon Juice

¼ Tsp Salt

4 Ripe Plums, cut into 1/2-inch pieces

1 Pint Vanilla Ice Cream

DIRECTIONS

Make the Polenta

In a medium saucepan bring 2 cups water to a boil. Gradually add polenta; whisking constantly until smooth. Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes. Add the sugar, brown sugar, and salt and continue to cook, whisking often, until mixture thickens again and polenta is tender, about 20–25 minutes. Remove from heat and whisk in butter until melted and well combined. 

Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta. Transfer polenta to a large bowl, cover and allow cooling.

Make the Marmellata

In a medium saucepan add sugar, lemon juice, salt, and half of plums and bring to a simmer over medium heat.  Cook the marmellata, stirring occasionally, until the mixture is thickened and some of the fruit is starting to fall apart, approximately 10–15 minutes. Mix in half of the remaining plums and continue to  cook, stirring occasionally, until softened but still holding their shape, 5 minutes. Remove from heat and mix in remaining plums. Cover marmellata and let cool.

Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with some marmellata and a scoop of vanilla ice 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

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

Tzatziki Sauce - Dairy-Free

Serves 6 people

INGREDIENTS

2 Cups Plain Cashew Yogurt

OR

2 Cups Cashew Cream (recipe below)

2 Cucumbers, grated

½ Tsp Sea Salt

¼ Tsp White Pepper

1 Tbl Lemon Juice

2-3 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tsp Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line 2 fine colanders or strainers with a double layer of cheesecloth and set over bowls so that the bottoms don’t touch. Grate the cucumbers and put into one of the lined strainers. Pour the cashew yogurt or cream into the second lined strainer and refrigerate both for 1 hour or longer.

When ready to prepare the Tzatziki, take out the 2 strainers and discard any liquid that has drained into the bowls. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt or cream and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

Cashew Cream

1 Cup Raw Cashew Nuts, soaked overnight and drained

½ Cup Water

¼ Tsp Salt

Place all ingredients in a high speed blender or use a stick blender and blend or process until completely smooth. Cashew Cream should be stored in an airtight container in the fridge.

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

Crockpot Cranberry Chicken

Naturally Gluten-Free Meals

CROCKPOT CRANBERRY CHICKEN

W/Cabbage Steaks

Serves 6-7 people

INGREDIENTS

4 Lbs Whole Chicken

15 Oz Whole Cranberry Sauce, canned

1/4 Cup Brown Sugar

1/4 Cup White Vinegar

1/2 Cup Ketchup

1 Tbs Garlic Powder

1 Tbs Onion Powder

INSTRUCTIONS

Discard giblets, if there are any. Rinse chicken and pat dry. Spray slow cooker with cooking spray, and place chicken inside. In a medium bowl, whisk cranberry sauce, brown sugar, vinegar, ketchup, garlic, onion powder & 1 cup water. Pour mixture over chicken and cook on low for 6-7 hours.

Cabbage Steaks

1 cabbage

1 tbs vegetable oil

Preheat oven to 400 degrees. Cut cabbage into 1/2 inch thick steaks (this works best if you slice across the cabbage, rather than in the direction of the core). Brush cabbage steaks with oil on both sides and place onto cookie sheet. Season generously with salt & pepper. Roast for 17 to 20 mins or until caramelized.

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