Flourless Carrot Cake, Gluten-Free Naturally

 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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

MoroccanTagine Chicken, Gluten-Free Naturally

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

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Almond Crescent Cookies, Gluten-Free Naturally

 Naturally Gluten-Free 

CROATIAN ALMOND CRESCENT COOKIES

Makes about 24 Cookies

INGREDIENTS

2 cups almond flour
1 cup sugar
zest of 2 oranges
2 egg whites
½ cup almonds, coarsely chopped

INSTRUCTIONS

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
In a large bowl, combine the almond flour, sugar, orange zest, and egg whites until the mixture comes together into a moist (but not really sticky) dough.

Place the chopped almonds on a plate. Take tablespoon-sized balls of the dough and roll them into football-like shapes. Then roll them in the chopped almonds, pressing gently so that the almonds stick.

Bend the "footballs" into crescent shapes and place them on the prepared baking sheet and bake for 10-12 minutes, until they just start to turn a bit golden. Let the cookies cool for at least a few minutes on the baking sheet before moving them to a wire rack to cool completely.
These cookies taste even better after sitting in an airtight container for a day - it really gives the flavors and textures a chance to meld!

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Polenta Budino, Gluten-Free Naturally

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

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Zucchini Brownies, Gluten-Free Naturally

Naturally Gluten-Free Desserts

ZUCCHINI BROWNIES

INGREDIENTS

1 Cup Almond Butter

1 1/2 Cup Zucchini, shredded

1/2 cup unsweetened cocoa powder 

1/3 Cup Honey

1 Egg

1 Tsp Vanilla

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Nutmeg

DIRECTIONS

Preheat oven to 350 degrees.

Grease a 9x9 inch baking pan, line with parchment paper

It's not necessary to peel the zucchini before shredding it. But peeling it will avoid the occasional green specks in the finished brownies. 

In a large bowl add all ingredients and mix everything together by hand. Mix only until well combined. Tip mixture into the baking pan and bake for 35-45 minutes, or until a toothpick comes out clean. Enjoy warm or room temp.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Broccoli & Cheddar Quiche, Gluten-Free Naturally

Naturally Gluten-Free Meals

Hash Brown Crusted Broccoli & Cheddar Quiche Cups

Makes 12 Quiche Cups

INGREDIENTS

Hash Brown Crust

1 20 oz Pkg Hash Browns, fresh not frozen

1/3 Cup Cheddar, shredded

½ Tsp Pepper

Olive Oil, for the muffin tins

Broccoli & Cheddar Quiche

6 Eggs

½ Cup Milk

½ Cup Broccoli, chopped

½ Cup Cheddar, shredded

½ Tsp Salt

¼ Tsp Pepper

Crumbled Bacon or Diced Sausage, optional

INSTRUCTIONS

Preheat oven to 425 F

12-cup muffin tin, oiled

Use the Olive Oil to coat the muffin tin. In a bowl, mix hash browns, cheddar cheese, and pepper together. Split the hash brown mixture evenly into the 12 cups. Using your fingers, or a spoon, press the mixture into the shape of each cup, across the bottom and up the sides.

Bake the crusts for 12-13 minutes. While the crusts are baking, in a bowl whisk together the eggs, milk, salt, and pepper together.  Add the broccoli and cheese and mix well. Once the crusts are done, remove them from the oven and reduce the heat to 375 F.

Divide the egg mixture evenly between the 12 cups, filling each cup ¾ of the way full. Bake for 16-18 minutes, or until quiche have puffed up and are no longer wet. Allow to cool for a couple of minutes before removing from the pan.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Peri Peri Chicken, Gluten-Free Naturally

 Naturally Gluten-Free Meals

Portuguese Peri Peri Chicken W/Potatoes

Serves 6 people

INGREDIENTS

1 Chicken, cut-up

1 ½ Lbs Potatoes, sliced into rounds

Sea Salt to taste

Marinade

2 Dried Ancho Chilies, re-hydrated

2 Tbls Smoked Paprika

6 Cloves Garlic, crushed

1 Tsp Coriander

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

1 Tbl Sea Salt

½ Tsp Pepper

Cilantro Sauce

1 Cup Plain Yogurt

1 Bunch Cilantro, chopped

½ Tsp Sea Salt

½ Tsp Coriander

Pepper to taste

1 Tbl Lemon Juice

1 Tbl Olive Oil

INSTRUCTIONS

Preheat oven to 400 F

Large rimmed baking pan

Rehydrate dried chilies by placing them into small pot of boiling water. Turn off the heat and allow the chilies to set for 10-20 minutes.

Place the chilies, paprika, garlic, coriander, vinegar, olive oil, salt & pepper in a bowl and blend until smooth with a stick blender.  Brush a layer of marinade on the bottom of a large, rimmed, sheet pan. Place the potato rounds on top of the marinade overlapping slightly but not too much, and sprinkle with salt.  Place the chicken, skin side up, on top of the potatoes and brush with the marinade. Turn the chicken over, skin side down, brush with the marinade and place in the hot oven. Set the remaining marinade aside to be used later and set a timer for 15 minutes.

After 15 minutes, turn the chicken over and brush all of the remaining marinade on the skin side. Return to the oven and bake until cooked through another 15-20 minutes, until the chicken reaches an internal temperature of 165 F.  To crisp the skin and get it deeply brown, broil for a few final minutes.

Serve the Peri Peri Chicken with this cooling Cilantro Yogurt Sauce. While chicken is roasting, combine yogurt, cilantro, coriander, lemon juice, olive oil, salt & pepper together in a tall bowl, using the stick blender to mix. 

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Green Tomato Jam, Gluten-Free Naturally

Naturally Gluten-Free Condiments

GREEN TOMATO JAM

Vintage

 

INGREDIENTS

5 Cups Green Tomatoes, crushed

4 Cups Sugar

1 Large Pkg Jell-O, any flavor

 

DIRECTIONS

 

In large saucepan on top of stove, heat tomatoes and sugar until soft boil.  Continue to boil for 20 minutes.  Remove from heat and add Jell-O, mixing thoroughly.  Pour into clean, sterile jars and seal.  Store in refrigerator.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Turkey Cranberry Meatballs, Gluten-Free Naturally

Naturally Gluten-Free Meals

TURKEY CRANBERRY MEATBALLS

W/Cranberry Orange Dipping Sauce

20 Meatballs

INGREDIENTS

Meatballs

½ Cup Dried Cranberries, chopped

1 Tsp Olive Oil

1 Lb Ground Turkey

1 Egg

½ Cup Apple, shredded

1 Tsp Sage

1 Tbsp Fresh Parsley, chopped

½ Tsp Orange Zest

¼ Tsp Salt

¼ Tsp Pepper

Cranberry Orange Sauce

1 Cup Cranberries, fresh or frozen

½ Cup Orange Juice

1 Tbsp Honey

INSTRUCTIONS

Preheat the oven 350 F

Baking Tray lined with parchment

In a large bowl, combine the ingredients for the meatballs.  With clean hands mix everything together well, then with a small-medium cookie scoop or tablespoon, scoop out about 20 meatballs, rounding them out with your hands.

Place the meatballs on the parchment paper lined baking tray. Bake in the oven for 18 minutes until slightly golden on top and cooked through.

While the meatballs are baking, in a small pot over medium high heat, add cranberries, orange juice, and honey. Once mixture begins to boil, reduce heat to low, and cook for 10-15 minutes stirring occasionally, while the sauce thickens.  Transfer the cranberry sauce to a food processor, or tall bowl is using a stick blender, and blend until smooth.

When ready to serve, place meatballs on a serving platter and brush each meatball with the cranberry sauce and sprinkle with parsley. Set out with tongs for serving or toothpicks. Serve the remaining cranberry sauce in a bowl alongside the meatballs for dipping. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Cheesecake Stuffed Apples, Gluten-Free Naturally

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

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com