Meringue Sundae, Gluten-Free Naturally

Naturally Gluten-Free Desserts

MERINGUE SUNDAE W/BERRY PEPPER SAUCE

Meringue Cookies

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

Irish Shepherd's Pie, Gluten-Free Naturally

Naturally Gluten-Free Foods

IRISH SHEPHERD'S PIE

Serves 4 people

INGREDIENTS

Topping

6 small to medium Red Potatoes, peeled and diced

Sea Salt & Pepper, to taste

A drizzle of Extra Virgin Olive Oil, to taste

Filling

1 lb ground Lamb

2 large Leeks, cleaned, sliced

4 cloves of Garlic, chopped

3 Carrots, trimmed & sliced

1 cup Baby Peas

1 14-oz can Fire Roasted Tomatoes, with juice

1/2 cup Red Wine

2 tbls Balsamic Vinegar

1 tsp Sugar

1 tsp dried Thyme

2 tsp dried Basil

1 tsp dried Rosemary

1 tbl Fresh Parsley, chopped

1/2 tsp Cinnamon

Sea Salt & Pepper, to taste

INSTRUCTIONS

Preheat the oven to 350ºF

Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until tender.

Saute the ground lamb in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft.

Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and cinnamon and season to taste with salt and pepper. Remove from heat.

Back to the potatoes:

Drain the potatoes and season with salt and pepper. Drizzle with a little extra virgin olive oil and stir to smash slightly soften the edges a bit.

Layer the filling in a casserole or baking dish and top with the potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 to 30 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

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

Classic Pot Roast, Gluten-Free Naturally

Naturally Gluten-Free Meals

Classic Pot Roast

Serves 4 people

INGREDIENTS

2 Lb Chuck Roast

4 Tbls Coconut Oil

1 Tsp Sea Salt

½ Tsp Pepper

2 Cup Red Wine

2 Cups Beef Stock

1 15 oz Can Fire Roasted Diced Tomatoes

1 Yellow Onion, chopped

6 Cloves of Garlic, minced

1 Tsp Oregano

2 Bay Leaves

6 Carrots, peeled and cut

6 Red Potatoes, quartered

INSTRUCTIONS

Heat oven to 350°

Season the meat with salt and pepper on both sides. In a large oven-proof pot or Dutch Oven, on the stovetop, heat coconut oil and sear both sides of the roast until brown. Add wine, stock, tomatoes, onion, garlic, oregano, and bay leaves to pan, everything EXCEPT the potatoes and carrots, and bring to a boil. Cover the pot and carefully move everything to the oven to bake covered for 1 hour 45 minutes.

When ready, carefully remove the cover and add potatoes and carrots to the pan, add more stock if needed to cover the ingredients, and bake for an additional 45 minutes more. Once it's finished, transfer to a serving bowl or platter and remove the bay leaf then shred the meat with two forks or kitchen tongs.

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

No-Bake Fudge Cookies, Gluten-Free Naturally

Naturally Gluten-Free Cookies

NO-BAKE FUDGE COCONUT COOKIES

Makes 3-1/2 dozen

 

INGREDIENTS

 

1 ½ Cups Sugar

2/3 Cup Milk

½ Cup Baking Cocoa

½ Cup Butter

½ Tsp Salt

 

1/3 Cup Creamy Peanut Butter

1 Tsp Vanilla Extract

2 Cups Quick-Cooking Oats

1 Cup Sweetened Coconut

 

½ Cup White Baking Chips

1 Tsp Shortening

 

DIRECTIONS

Large cookie sheet lined with parchment paper

 

In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes. Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Use a medium cookie scoop or teaspoon to portion out the dough onto parchment-lined baking sheets.

 

In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store the cookies in an airtight container.  

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

Chocolate Quinoa Cake, Gluten-Free Naturally

Naturally Gluten-Free Dessert

CHOCOLATE QUINOA CAKE

With thanks to Mel's Kitchen Cafe

12 -16 servings

INGREDIENTS

Cake

2 cups Cooked Quinoa, loosely packed

1/3 cup Milk

4 Eggs

1 tsp Vanilla

3/4 cup soft Butter

1 1/2 cups White Sugar

1 cup Unsweetened Cocoa Powder

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp fine Sea Salt

Frosting

2 cups Heavy Whipping Cream

1 cup Semi-Sweet or Dark Chocolate Chips

DIRECTIONS

Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)

Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.)

Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined. Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.

Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. Use a mixer to whip the chocolate cream into soft peaks. Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top of the frosting and top with the remaining frosting. You can frost the sides if you like. Chill 2-3 hours before serving to allow the frosting to set.

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

Croatian Almond Crescent Cookies

Naturally Gluten-Free Cookies 

CROATIAN ALMOND CRESCENT COOKIES

Makes about 24 Cookies

Naturally Gluten Free Cookies that are crispy on the outside, moist on the inside, and full of almond and orange flavor

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

Coconut Lime Shrimp, Gluten Free Naturally

Naturally Gluten Free Meals
COCONUT LIME SHRIMP

With Coconut Rice

Serves 2-3 people

Ingredients

1/2 Tbs Olive Oil

3/4 Lb Shrimp, raw, peeled & deveined

2 Ribs Celery, chopped

1/4 Tsp Salt

1/4 Tsp Pepper

3/4 Cup Coconut Milk

1 Tbs Lime Juice

1/2 Tbs Sriracha Sauce (Optional)

1/4 Cup Fresh Cilantro, chopped

Instructions

Heat oil in large skillet over medium heat and add celery. Cook until slightly tender then add shrimp and season with salt & pepper. Sauté until shrimp is pink, flipping shrimp to cook both sides, approximately 2 mins per side. Stir in coconut milk, lime juice, & hot sauce (optional). Reduce heat to low and simmer 5 mins. Remove from heat, stir in cilantro, and serve immediately.

Coconut Rice

Ingredients

1/2 Cup Basmati Rice

1 cup Coconut Milk

1 Lime, zest & juice

2 Scallions, chopped

Pinch of Cilantro, chopped

Salt & Pepper, to taste

Instructions

When chopping the scallions, separate the white from the green and set both aside. Place coconut milk, rice, salt & pepper into a medium saucepan and bring to a boil. Cover and simmer on low for 15 minutes or until rice is tender. Stir in white scallions, lime zest & juice along with the cilantro.  Remove from heat and let sit five minutes then fluff with fork. Garnish with green scallions when 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

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

Buttercream, Dairy Free, Gluten-Free Naturally

Naturally Gluten-Free Desserts

BUTTERCREAM (DF)

Makes 2 cups

INGREDIENTS

½ Cup Dairy Free Butter, softened
3 Cups Powdered Sugar
1 - 2 Tbls Dairy Free Milk
2 Tsps Vanilla
Dash Salt

DIRECTIONS

In a large bowl, beat the butter with mixer until creamy, and then add half the powdered sugar and blend. Add the other half of the powdered sugar, along with the vanilla, salt and 1 tablespoon milk and beat until creamy. If the frosting is too thick add the second tablespoon of milk to make it silkier and smoother.

Use the frosting to top cakes, cookies or cupcakes. Can be stored at room temperature in an airtight container for 3-4 days or refrigerate for longer storage. Bring back to room temperature before using.

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

Moroccan Tagine 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

Scallops W/Citrus Ginger, Gluten-Free Naturally

Naturally Gluten-Free Meals

SCALLOPS W/CITRUS GINGER SAUCE

Serves 4 people

INGREDIENTS

2 Tbsp Coconut Oil

1 ½ Lbs Sea Scallops

1 Orange, zest & juice

1 Lemon, juiced

1 Tbsp Fresh Ginger, grated

2 Tbsp Butter, or Ghee

Pink Sea Salt & White Pepper, to taste

Fresh Thyme, for garnish

INSTRUCTIONS

Rinse scallops under cold water and remove the tiny muscle on the side. Thoroughly pat the scallops dry and season with salt and pepper. In a small bowl mix orange juice, zest, lemon juice, ginger and butter and set aside.

Heat coconut oil in a large skillet over medium-high heat until hot. Place scallops in the pan in a single layer, leaving about an inch of space between each one and working in batches if necessary. The first scallop should sizzle on contact with the pan; if not, wait a few seconds for the pan to get hot before adding the rest. Cook scallops until golden brown on the bottom, about 2 minutes, and then flip using tongs. If the scallop doesn’t release easily, give it a few extra seconds in the pan. Cook the scallops until both sides are seared golden brown and sides are fully opaque, about 2-3 minutes more. The scallops should feel firm but tender.  Remove the scallops to a shallow serving bowl and set aside.

Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering. Then drizzle the warm sauce over the scallops and garnish with thyme. Serve immediately.

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