Buckeyes, Gluten-Free Naturally

Naturally Gluten-Free Desserts

BUCKEYES

Makes 4 dozen

 
INGREDIENTS

3 ¼ Cups Confectioners' Sugar

2 Tbls Brown Sugar

2 Cup Peanut Butter, smooth

½ Cup Butter, melted

1 Tsp Vanilla Extract

2 Bags Semisweet Chocolate Chips

 
DIRECTIONS

Line a baking sheet with parchment

Beat the sugar, peanut butter, butter, and vanilla with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.

In a deep, microwave-safe, bowl microwave the the first bag of chocolate chips in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes. Repeat when needed for the 2nd bag.

Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, and then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.

Chill the buckeyes until firm, about 30 minutes. Can be served at room temperature or well chilled.

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

Boston Baked Beans, Gluten-Free Naturally

Naturally Gluten-Free Meals

BOSTON BAKED BEANS

100 Year Old Vintage Recipe

 
INGREDIENTS

2 Lb Navy Beans, soaked overnight
1 Large Onion, cut up
10 Cup Water
½ Cup Catsup
¾ Cup Molasses
½ Cup Sugar
1 Tbls Salt
1 Tsp Dry Mustard
¼ Tsp Garlic Salt
 
DIRECTIONS
Preheat oven 300-325F
Large bean pot or Dutch oven
 
Soak beans overnight in club soda.  First thing in the morning remove any stones and rinse and drain beans.  In large bean pot place onion on bottom and add beans.  In separate bowl mix remaining ingredients and pour over beans.  Cover and place in preheated oven to bake for several hours. Once or twice during cooking, give everything a stir, just to submerge the topmost beans and bring some of the ones from below up to the surface. Bake time is generally 10-14 hours. Keep covered until the last hour of baking, then remove the cover.
 
Continue to bake until the beans are extremely tender but still mostly whole, with only a small fraction beginning to burst. Check beans once or twice per hour during baking, adding hot water as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans. The goal throughout is to keep the liquid level just high enough that the upper beans don't dry out, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low.

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

Cheddar Biscuit Spice Mix, Gluten-Free Naturally

Naturally Gluten-Free Spice Mixes

Cheddar Biscuit Spice Mix

 
INGREDIENTS

4 Tsp Garlic Powder

2 Tsp Dried Parsley

2 Tsp Onion Powder

1 Tsp Salt

½ Tsp Sugar

1 Tsp Old Bay Seasoning, optional

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.

To use:

Mix 3 tsp spice mix and 1 cup shredded cheese into favorite biscuit dough and bake as directed.

 OR

Mix 2 tsp spice mix and ½ cup melted butter and brush over the tops of your favorite cheesy biscuits as they come fresh out of the oven.

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

Roasted Rainbow Vegetables, Gluten-Free Naturally

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

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

Meringue Sundae, Gluten-Free Naturally

Naturally Gluten-Free Desserts

MERINGUE SUNDAE W/BERRY PEPPER SAUCE

Meringues

INGREDIENTS

3 Large Egg Whites, room temperature

1 Tsp Vanilla Extract

1/4 Tsp Cream Of Tartar

2/3 Cup Sugar

Dash of Salt

INSTRUCTIONS

Preheat the oven to 250ºF

Line 2 baking sheets with parchment paper.

Place the egg whites in the bowl of a stand mixer and add the vanilla extract, cream of tartar and salt.  Slowly increase mixer speed to high and beat until foamy. Begin adding in the sugar, very slowly. Keep beating the mixture until it forms very stiff, glossy peaks, 7-10 minutes. When you pull the beater out you’ll see very defined, stiff peaks.

Pipe or drop by the teaspoon onto the parchment paper baking sheets.  Bake in the preheated oven for 35 minutes, then turn the oven off, not opening the oven door, and let the cookies sit for at least an hour, or overnight. Store the cookies in an airtight container.

Berry Pepper Sauce

1/2 Cup Strawberries, frozen

1/2 Cup Raspberries, frozen

3 Tbsp Dark Brown Sugar

1/2 Tsp Pepper

3 Tbsp Chambord Liqueur (Optional)

Salt to taste

Meringue Cookies

Vanilla Ice Cream

Extra-Virgin Olive Oil, Flaky Sea Salt, and Basil Leaves (for serving)

In a small pot over medium heat cook strawberries, raspberries, brown sugar, pepper, salt, and liqueur if using, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature before using.

Arrange cookies and ice cream in a shallow bowl, then spoon berry sauce over, and top with oil, sea salt, and basil.

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

Amaretto Trifle, Gluten-Free Naturally

Naturally Gluten-Free Desserts

AMARETTO TRIFLE

100 Year Old Vintage Recipe

 

INGREDIENTS

1 GF Sponge Cake, day old

½ Cup Amaretto

2 Pkgs Vanilla Instant Pudding

4 Cups Cold Milk

2 Cup Fresh Strawberries, sliced

4 Bananas, sliced

1 Large Cool Whip

 

DIRECTIONS

Glass serving bowl, or parfait glasses

 

Cut cake into 1-inch cubes.  Prepare pudding according to package directions.  In large straight sided bowl prepare cake in layers.  Starting with some cake, drizzle with a little Amaretto; add vanilla pudding, sliced bananas and strawberries, and Cool Whip.  Continue building layers until all ingredients are used finishing with Cool Whip with a few pieces of fruit for decoration.  Keep refrigerated until ready to serve.

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

Portuguese 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

Dairy-Free Tzatziki Sauce, Gluten-Free Naturally

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

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

Chicken Biryani, Gluten-Free Naturally

Naturally Gluten-Free Meals

CHICKEN BIRYANI
Serves 2-3 people

INGREDIENTS

1 Tbs Olive/Coconut Oil

1/2 Large Onion, diced

3/4 Lb Boneless Chicken Breast, cubed

1 Tbs Lemon Juice

1 Tsp Garam Masala

1/2 Tsp Chili Powder

1/2 Tsp Salt

1 Garlic Clove, minced

1/2 Tbs Ginger, grated

1 Cup Basmati Rice, dry

1 1/2 Cups Chicken Broth

2 Tbs Fresh Cilantro, chopped

INSTRUCTIONS

Heat oil in large saucepan over medium heat and add onion, sauté until softened. In a medium bowl, toss chicken with lemon juice, garam masala, chili powder and salt. Add seasoned chicken, garlic, and ginger to skillet and cook until fragrant, approximately 2-3 minutes. Add rice and stock to the pan and turn heat to high. Once stock comes to a boil, cover, turn heat to low, and simmer for 20 minutes until rice is tender. Serve topped with cilantro.

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

Pesto, Gluten-Free Naturally

Naturally Gluten-Free Condiments

PESTO

 
INGREDIENTS
 
¼-½  Cup Extra Virgin Olive Oil
½ Tsp Sea Salt
½ Lemon, juice & zest
1 Clove Garlic
1 Cup Fresh Basil
¼ Cup Sunflower Seeds or Pine Nuts
 
DIRECTIONS
Food Processer or Stick Blender
Glass Jar w/Airtight lid
 
Begin with ¼ cup of oil, salt, lemon juice, and garlic into the food processor or a tall bowl if using a stick blender. Pulse these ingredients until smooth and creamy. Add Basil and seeds or nuts and continue to pulse repeatedly until the Pesto reaches desired consistency.
 
For a creamier, oilier consistency, add the rest of the olive oil and pulse another time or two.
 
For a creamier less oily consistency, add some water instead of the additional oil to thin it out.
 
Store the Pesto in an airtight glass jar in the refrigerator to use as needed.

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

White Bean Soup, Gluten-Free Naturally

Naturally Gluten-Free Meals

WHITE BEAN SOUP (DF)

Makes 6 servings

INGREDIENTS

1 Cup Carrots, chopped

1 Cup Celery, chopped

1 Medium Onion, chopped

4 Cloves of Garlic, minced

6 Cups Vegetable Broth

2 Cups Dry Navy Beans

½ Tsp Basil

½ Tsp Rosemary

½ Tsp Sage

1 Tsp Thyme

1 Tsp Salt

INSTRUCTIONS

In a large pot on high heat add beans and broth and bring to a rapid boil. Turn heat down to maintain a slow boil and cook the beans for about 10 minutes.

Set slow cooker to low or medium heat and transfer the beans and broth to the cooker. Add the remaining ingredients and stir. Cook on low for 6-8 hours or high for 4-5 hours. Mash beans with potato masher or pulse a time or two with a stick blender before serving.

NOTE: Make sure to use navy beans and not cannellini beans.

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