Gluten Free Goodness

I brought this cake to work, went to see one client…and when I returned AN HOUR LATER, this little piece was all there was left.  I think the results speak for themselves, especially since there were trays of glutenous, sugary baked stuff, too!

I love apples.  As I grew up in NY, this kinda goes without saying.  I was a hard core Macintosh fiend in my younger years, but they’re just not good here in VA.  And so I’ve moved onto local apples and broadened my appreciation.  So if you’re in the VA/DC/MD/PA area, go get some Goldrush, Liberty or Honeycrisp.  Seriously.  Spectacular.

This was a last minute inspiration, largely because Ricki mentioned the SOS challenge, which features vegan yums, no refined sugar, and natural, whole foods.  Which pretty much describes almost all of my baked goods.  And given it’s Sept, the challenge is apple themed.

I thoroughly enjoyed this breakfast cake, which features apples, and is quite simple to make.  I love quinoa in food-food, but have mixed feelings about it in baked goods.  Often something tastes…well, not quite right.  But for whatever reason, I found the quinoa taste quite welcoming and compelling in this, and the flavor much less pronounced when it cooled.  If you’re not a…uh…quinoa-phile? quinoavore? just add more spices, but I really enjoyed this baby as is.

3 T coconut flour
½ cup almond flour
1/2 tsp baking soda
½ tsp baking powder
1 cup quinoa flakes (or GF oats, if you eat them)
1/2 tsp cinnamon
pinch nutmeg
1/4 tsp stevia
1/2 tsp salt
3 T mac butter
3 Tbsp coconut oil
2/3 cup coconut (or palm) sugar
1 tsp vanilla extract
1/2 cup blended pear
2 Tablespoons maple syrup
½ tsp chia

1/2 cup chopped nuts (or seeds, like sunflower)
1/2-3/4 cup chopped apple with skin

1-2 Tablespoons coconut sugar

Preheat the oven to 350.  Mix wet and dry separately, then combine.  Stir in the nuts.  Pour into an 8X8 pan, lined with parchment if you’re lazy like me.  Push apple chunks into the top, and sprinkle with 1-2 Tablespoons coconut sugar.

Bake until starting to brown and a toothpick comes out clean, about 20 min.

The Gluten-free Girl and the Chef, is pretty much what you’d expect–beautiful pictures, passionate stories and inventive recipes, cover to cover. And who can argue with that? Certainly not me! My biggest challenge was figuring out where to start! The peach and blackberry crumble? The Curried Lentil Puree?

I ended up deciding to make the focaccia and the spiced walnuts first, although the dal recipe is WAY up on my list. And let me tell you, the marcona almond and garlic sauce will be on the menu at our next dinner party.

The walnuts earned two large thumbs up. Initially, I thought there was too much sugary gunk, but then I realized, that’s really the delicious part, isn’t it!?!! The sweet and spicy flavors melded together beautifully. And next time (and there WILL be a next time) I’ll try it with a salba “egg” and coconut sugar so that I can join in, too.  The spiced walnuts disappeared at the speed of light (give or take) and my husband has requested them again.  And the focaccia was delicious and eaten (and enjoyed!) by gluten eaters and non glutivores alike.  My only complaint was that the recipe says to rice the potato, and then the directions don’t say anything about when to add it back in.  I just tossed it in at the end and it worked out.  I try to follow recipes exactly when reviewing them, although in ‘real life’ cooking is a wee bit of a haphazard affair.

So all and all, a beautiful cookbook with vibrant colors, great stories and delicious recipes.  Definitely a winner across the board.

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I’ve been largely occupied with studying, which means baking and making excuses for not studying. So it was a fun week of baking/cooking ’round these parts–I received Shauna’s book, and made the fococcia and spiced walnuts, which I’ll post this week.  In summary: holy yum.

And I also made carob sweeties and Hazelnut cookies from Ricki’s new book, and, BTW, she has a great giveaway for Amy’s products on her site, so scurry on over!

Our hostess this week is Chickiepea of Eating for Autoimmune Health. This week’s theme is apples, and as a NY’er, apples are almost holy. This week I got some Liberty apples at the Farmer’s market and I’m curious how they work in a crisp. Even though my favorite apple use is just to eat them! And calling all hosts…email me if you’d like to host the menu plan.

Monday:
grillin’-steak and peppers (E and I both get our favorite thing!)

Tues:

Roasted salmon, maybe? I need to figure this out
Weds:
Southwestern Quinoa and Beans
Thursday:
Faux chicken parm
Friday:
Out to dinner–date with DH

Baked goods:
either apple squares, brownies or a chocolate rasp cake. I can’t really go wrong, can I!

Garden yums:

basil
pumpkins
squash blossoms
herbs
kale

Tomorrow should be a busy day so I’m getting this post up early. I even posted a recipe for (pictured) for the occasion.

Last week was busy, I’m studying for exams, teaching classes and seeing clients. All good, fun things but it often feels like being pulled in a few directions, especially since it’s so nice outside that I just want to pitch it all and head outdoors!

I ended up making an impromptu peach crisp because there were so many beautiful peaches, and Shirley’s Blueberry Honey Pie.

Heather of Celiac Family chose beans as this week’s ingredient. I’m delighted she did! I love beans, and some of my favorite recipes with beans include:
Red Lentil Dal
Chocolate Fudgy Frosting (bean based and delicious!!!)
Chickpea Crackers
Bakewell tart
and this makes me realize how many bean based recipes I haven’t posted yet!

I ALSO have recently discovered how amazing heirloom beans are, and I assume I’ll be making them from scratch much more often.

Onto the menu!
Monday:
Nightshade skillet meal with tomatoes and peppers from my garden
Tues:
Roasted thyme chicken with roasted cauliflower
Weds:
I’ll actually be visiting family, so who knows.
Thursday:
A version of chicken parm–DH has been asking for quite some time
Friday:
Red Lentil Dal from the Gluten Free Girl’s new book

Baked goods:
I really want to make something fun from Ricki’s book, Desserts without compromise and I just need the time…but oh, the choices! Will it be Mint Chip Ice Cream? Mounds Bites? Life is so hard.

This is from my newsletter (and as of yesterday, blog!) at www.harriswholehealth.com.  I’m very happy about finally shifting it into blog format!  If you would like to subscribe through your favorite RSS reader, there’s a “NewsRSS” button at the bottom.

Gluten-free Breakfasts

By Cheryl Harris, MPH, RD

With back-to-school right around the corner, it’s time to think about breakfasts.  We’ve all heard it—breakfast is the most important meal of the day, and gets us off to a good start.  We need energy to study, work, and play!  Many studies have shown improvements in concentration and learning for children who eat breakfast, and starting the day with a healthy breakfast helps adults, too.  As a dietitian, I look for breakfasts that are high in fiber, have some protein, and contain limited sugar.  There are great options from both the regular grocery store and specialty products.

Some mainstream breakfast options are naturally gluten-free, like most kinds of Chex (not wheat Chex, of course!), most kinds of yogurt, cottage cheese and fruit, even plain grits!  Sprinkle in a spoon or two of ground flax seed to get in a little extra fiber.  Or, get creative with eggs: scrambled eggs, omelets, huevos rancheros, or even hard-boiled for an inexpensive, high protein on-the-go breakfast.   Smoothies are also a great way to get in some additional fruit in your diet, and most kids enjoy them, too.  Many kinds of breakfast meats, like sausage or bacon are also gluten-free.

As far as cold cereals go, nutritionally, Crunchy Flax, Whole O’s and Mesa Sunrise are among the best options because all are great sources of whole grains and fiber. And, of course, there are more and more gluten-free versions of the typical standards. EnviroKidz has some for children of all ages, like Gorilla Munch and Koala Kids, and these are in most local supermarkets.  And, of course, more stores sell gluten-free bagels, muffins, scones, or other sweet breakfast treats.

Looking ahead to chilly mornings, hot cereals are a great way to start the day with fiber and whole grains.  Most gluten-free grains cook up nicely as hot cereals. My personal favorite is millet, but kasha (buckwheat), quinoa flakes, amaranth, teff, etc. work well, too.  It’s easy to make a big pot and have them all week long.  Bob’s Red Mill has a few nice options, like Mighty Tasty Hot Cereal. Don’t forget about certified gluten-free oatmeal, which can be found at specialty stores or online.

You can also think beyond usual breakfast foods for a change of pace.  Soups or any kind of leftovers work well, and you’re only limited by your imagination!

Back-to-School Resources from Around the Web

American Celiac Disease Alliance has a fabulous section on back-to-school, with sample menus, doctor’s letters, info on 504 plans and more.

Celiac About.com has a really nice compilation on back-to-school tips.

Celiac Sprue Association has a detailed section on back-to-school with tips for parents, teachers, students and more.

Classes:

Living and Loving a Gluten-Free Diet

Saturday, Oct 16th, 2010
11:00-12:30

•    Celiac disease, gluten sensitivity and the importance of proper testing
•    All you ever wanted to know about label reading
•    Foods to avoid, cross contamination and hidden gluten
•    Sorting out the facts from common myths

This is great for people who are familiar with some of the basics but still have some questions.  It’s also a great opportunity to educate family and friends so they can support you better!

For more information, see http://www.harriswholehealth.com/services

Local Events:

DC Celiacs

Next Meeting Date: Saturday, September 11, 2010, 2:00–4:00 pm

Meeting Topic: Educating for Life.
Speaker: John Libonati, Glutenfreeworks.com

Vendor: Everybody Eats ( www.everybodyeats-inc.com )

Location: Bethesda Central Library
7400 Arlington Rd, Bethesda, MD 20814
240-777-0970, (TTY: 301-657-0840)
Meeting room is to the left just after you enter the library doors, right before the parking kiosk.

Parking is available at the library.
Remember to enter your parking space number in the machine in the entryway, to avoid getting a ticket!
www.montgomerycountymd.gov/Apps/Libraries/branchinfo/be.asp

Harris Whole Health offers individual sessions, family sessions and group classes to help people eat healthier and feel better!  Cheryl works with people to feel and look their best with a range of specialties, including Celiac Disease, food allergies, pregnancy, breastfeeding, vegetarian and vegan diets, preventing diseases and “whole foods” eating.  Let’s get you on your way to achieving your goals. For an appointment with Cheryl Harris, Registered Dietitian and Nutritionist, please click here to email or call 571-271-8742.