Healthy Snacks
Friday, July 30th, 2010
Bring a basket of old–fashioned banana nut muffins to your breakfast table and watch them disappear. They are a delicious way to start the morning, and they smell heavenly while baking in the oven. Even if you didn’t think you were a banana bread lover, this simple, flavorful recipe will convert you. Loaded with ripe bananas and sweet walnuts, these muffins are full of vitamin B, vitamin C, potassium, dietary fiber, and omega–3 fatty acids. They take just a few minutes to make and they keep well in the refrigerator and freezer so you can enjoy them for several days, or even weeks after you make them. Annalise Roberts
Makes 12 muffins or three 5 x 3–inch loaves
2 cups Brown Rice Flour Mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts, optional
2 large eggs
1/2 cup milk (or rice milk)
1/2 cup canola oil
Granulated sugar for garnish, optional
1. Preheat oven to 350ºF. Position rack in center of oven. Grease muffin pan with cooking spray (or three 5 x 3 -inch loaf pans).
2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.
4. Fill muffin pans 2/3 full. Bake 18–25 minutes until golden brown (35–44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.
Cook’s notes: Muffins and bread can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil, and stored in freezer for up to three weeks.
Best when eaten within three days of baking. Re-warm briefly in microwave.
Brown Rice Flour Mix
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy. Authentic Foods in California and King Arthur Flour Company make a good one.
For more Food Philosopher’s® Gluten-Free recipes go to: www.foodphilosopher.com.
© 2008 by Annalise Roberts
Annalise Roberts – Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes. Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training. But she is also careful about what she eats, tries to balance alkaline and acid based foods, and drinks a couple quarts of water a day.
Tina Turbin
www.GlutenFreeHelp.info
Tags: Annalise Roberts, Fiber, gluten, gluten free, Gluten-Free Baking, gluten-free classics, gluten-free muffins, Gluten-Free Recipe, Gluten-Free Recipes
Posted in 20 minute recipes, Baking, Best Home Made GF Flour Mixes, Books To Read, Bread Machine, Breakfast, Child Friendly Recipes, Cook Books- GF, Easy Recipes, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Healthy Snacks, Recipes, Substitute Mixes- GF | 1 Comment »
Tuesday, July 20th, 2010
Gluten-Free Recipes for the Conscious Cook:
A Seasonal, Vegetarian Cookbook
Author Leslie Cerier
Friend Leslie Cerier has just published another fabulous cookbook, proudly released by Harbinger, Inc. to the world at large, for which I had the fabulous opportunity to do a gluten-free review and write a testimony on.
As many people discover intolerance or sensitivities to wheat, an interest in delicious and gluten-free foods and recipes increases. Cerier truly shows that a diet lacking gluten does not mean a diet without flavor. People with wheat allergies can now enjoy a broad range of “interesting” grain foods. She creates flavorful appetizers, breakfasts, lunches, dinners, and desserts.
The key point that I want to share about this book is her unique approach to introducing grains not found on the ordinary table. She freely offers resources to locate any and all which are needed throughout her recipes if they are not readily available in your local stores.
Leslie emphasizes the importance of using seasonal and organic ingredients in her cooking with attention to detail for preserving the integrity of our planet.
Read many testimonies inside the book including mine:
“With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits and vegetables.” Tina Turbin
The book is available through Harbinger Press (1-800-748-6273), Amazon.com, and her website, or for your autographed copy go to http://LeslieCerier.com/cookbooks.html.
I was happy to see the book proudly displayed in this months Living Without magazine for everyone to see.
Tina Turbin
www.GlutenFreeHelp.info
Tags: ancient grains, celiac, celiac disease, Fiber, gluten, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Products, Gluten-Free Recipes, leslie cerier, researcher, Tina Turbin
Posted in 20 minute recipes, Book Reviews, Books To Read, Easy Recipes, Flour Mixes- GF, Flour Substitutes, Gift Ideas, Gluten-Free Flours, Health, Healthy Snacks, Helpful Information, Helpful Tips, Recipes, Vegetarian | 1 Comment »
Wednesday, June 30th, 2010
Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.
Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.
Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.
This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis, IBS, diverticulitis, and other digestive conditions—to incredible results.
The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.
This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac disease, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, gluten-free companies, gluten-free contest, Gluten-Free Desserts, Gluten-Free Doctor, Gluten-Free Products, Gluten-Free Recipe, product reviews, reviews, Tina Turbin
Posted in 20 minute recipes, Allergies, Autoimmune Disorders, Baking, Best Home Made GF Flour Mixes, Book Reviews, Books To Read, Casein, Casein Free, Child Friendly Recipes, Children, Cook Books- GF, Cookbook, Cookies, Desserts, Easy Recipes, Eggs, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Gluten-Free and Allergy Tests, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, Medical Research, One Dish Meals, Read About Products, Recipes, References, Substitute Mixes- GF | 2 Comments »
Wednesday, April 21st, 2010
The number of allergy-free eaters has skyrocketed, leaving many people in dire need for foods that are not only safe but appetizing, for themselves, their loved ones, and oftentimes children. Allergen Free Baker’s Handbook offers 100 recipes which are free of the ingredients responsible for 90% of the allergens facing our society. If you’re concerned only about artificial and refined ingredients, look no further.
Author Cybele Pascal allows none of that in her kitchen, let alone her recipes. The least tolerated foods are eggs, tree nuts, milk, wheat, soy, fish and shellfish, including gluten, sesame, and dairy according to many tests as well as according to Cybele.
To ease the challenges faced by most families and cooks when confronted with a scene of multiple allergies, Cybele looked over many recipes, making the necessary “adjustments,” and tested these on two strict critics—her two sons, Lennon and Monte. My personal opinion is her two sons approved of 100 recipes with an exact science all of their own—and to a pass—using standards much higher than even my own.
Cybele has gone a step further by taking into account the subject of nutrients and has adjusted each recipe to include healthful flours such as quinoa, sorghum, and amaranth, without losing the flavor and texture of the particular recipe’s “traditional counterpart.”
While sweetness is not a concern for most bakers, Cybele did take concern to use agave in at least 30% of her recipes and substitutions can be made in her other recipes with some testing in one’s own kitchen.
Knowing personally how much goes into cooking and testing recipes, I can give this book a thumbs up based alone on her care and consideration in successfully omitting 90% of the allergens people and families face. The recipes are absolutely delicious, beautifully presented and quite easy to make.
I give Cybele Pascal a thumbs up for all her hard work and is HIGHLY recommend her book to anyone with celiac disease or food allergies.
Tina Turbin
www.glutenfreehelp.info
Tags: gluten allergies, gluten allergy, gluten free, gluten Free cookbook, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, gluten-free Book, gluten-Free Cook-book, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, reviews, Tina Turbin
Posted in Autoimmune Disorders, Baking, Book Reviews, Books To Read, Breakfast, Cakes, Casein, Casein Free, Child Friendly Recipes, Cook Books- GF, Cookbook, Cookies, Desserts, Easy Recipes, Eggs, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids Illnesses, Medical Research, Party Ideas, Read About Products, Recipes, References, Substitute Mixes- GF | No Comments »
Wednesday, March 24th, 2010
Author Bruce Fife has done a tremendous job in researching and writing an informative book and cookbook in one, all about coconut flour, replacing wheat and all grains in each recipe with only coconut flour!
Coconut flour is ground coconut that’s been defatted and dehydrated which results in a wheat-like texture. He shows us how coconut flour is simply and successfully used in place of other flours to make all our “usual” baked goods—bar none.
Any celiac or anyone on a gluten-free diet or with food allergies can safely eat and enjoy the delicious recipes he includes in his cookbook. The goods come out of the oven light, soft, and airy, fooling others into thinking they’re eating a white flour concoction.
Cooking with Coconut Flour shares many nutritional details showing the health benefits as well as the good taste and ease of cooking. Any unusual expectations you may have in using coconut flour in your own recipes are addressed, leaving you room to be creative with your own favorite recipes.
Bruce takes into account the concerns many have about the common high-carb, high-sugar gluten-free desserts. I’m pleased to say his recipes are low in sugar, lending more flavor to entire recipes. All I tested were absolutely delicious. My three favorites so far are the Tamale Pie, Cheese Puffs, and Chicken and Dumplings. It’s just amazing one can make such savory meals using only coconut flour.
I really can say I HIGHLY recommend this book. This cookbook and resource book is given a thumbs up all the way.
Tina Turbin
www.glutenfreehelp.info
Tags: gluten free, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Products, Gluten-Free Recipe, Gluten-Free Recipes, Tina Turbin
Posted in 20 minute recipes, Allergies, Autoimmune Disorders, Book Reviews, Books To Read, Cakes, Casein Free, Child Friendly Recipes, Cook Books- GF, Cookbook, Desserts, Easy Recipes, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids in the kitchen, Read About Products, Recipes, References, Substitute Mixes- GF | No Comments »
Thursday, February 11th, 2010
(Above) Coconut pie made with “Gluten Free Impossible Coconut Pie Mix”
Tucked away in Texas this gluten free company, Mixes from the Heartland, offers a diverse assortment of mixes from muffin and bread mixes to delicious soup mixes.
My test-staff and I, in California and Florida, found every one of their products to be easy and quick to make, conformed to alterations and additions with success, and were absolutely delicious. These are mixes the entire family can enjoy.
(Above) Chicken Veggie Soup made from the Gluten Free Chicken Veggie Soup Mix
Mixes from the Heartland is a family-owned company with a sincere care for the gluten-free and celiac community. With the cost of gluten free products typically being high, owner and CEO Teri Whisenhunt has steadfast determination to keep her products affordable by keeping middlemen off of her purchasing lines. According to Teri, they proudly carry the Celiac Sprue Seal of Approval, and they’re tested at under 5 ppm for wheat. They’ll soon carry a Vegetarian and All-Natural Seal of Approval. They are a 100% gluten-free factory.
With over 45 soup mixes and 25 meals, you can’t be at a loss for choices. They are a fast-growing company, always adding more, like their new sugar-free gluten-free mixes. Their desserts turned out light and true to the package. Teri goes on to say that any product that enters their factory must carry their own certification by the producer that it can pass the Eliza Test of less than 5 ppm of wheat.
This company goes the extra mile to ensure that any product their consumer purchases will be free of eggs, peanuts, tree nuts, oats, and gluten, and without bean flours used either.
Go to their site to order an item, a case or even fifty lbs. A shopping club is in the works, which will offer monthly giveaways and specials.
With their goal to be a focus point in the gluten-free industry, adhering to their standards stated earlier, and maintaining costs most families can afford, I know this company will be a household name in any GF home. This growing company has that family touch in each of the well though-out and developed mixes. Such variety and taste! You won’t be sorry.
Enjoy Mixes from the Heartland recipes we have shared on the site from my test kitchens.
Tina Turbin
www.GlutenFreeHelp.info
This food company is given a thumbs up and is HIGHLY recommended by award-winning author Tina Turbin and founder of www.GlutenFreeHelp.info.
Tags: celiac, gluten free, gluten free help, gluten free mixes, Gluten-Free Baking, gluten-free baking mix, Gluten-Free Cooking, gluten-free cooking mix, gluten-free food reviews, gluten-free reviews, glutenfreehelp, mixes from the heartland, Tina Turbin
Posted in 20 minute recipes, Allergies, Baking, Beef Dishes, Ethnic Meals, Food Companies to Know About, Gluten-Free Products, Gluten-Free Research, Health, Healthy Snacks, Helpful Tips, Kids in the kitchen, Main Dishes, One Dish Meals, Poultry, Read About Products, Recipes, Review- GF Companies, Videos, Videos to Watch | 20 Comments »
Thursday, February 4th, 2010
Made with “good-fat” almonds, antioxidant-rich cacao, and fiber-rich
Medjool dates. Enjoy as a snack or treat. Pack up for kids! They can be kept for at least 2 weeks refrigerated.
Prep tip: Keep this batter from sticking to your hands by coating them with a little coconut oil or water.
Fun and easy to make.
INGREDIENTS
1 cup raw almond meal
½ cup raw cacao powder
1/8 teaspoon sea salt
½ cup packed, pitted Medjool dates, roughly chopped
2 tablespoons agave
¼ cup raw walnuts, peanuts or pecans, crushed
DIRECTIONS
1. Place almond meal, cacao powder, and salt in a large mixing bowl. Mix well.
2. Add dates and agave and mix well.
3. Add crushed walnuts and mix.
4. Line a loaf or square pan with parchment paper or plastic wrap.
5. Press mixture into bottom of pan and press on top.
6. Enjoy immediately, or chill for a firmer texture.
Tags: bars, brownie, brownies, celiac, celiac disease, energy, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, healthy, Tina Turbin
Posted in Children, Healthy Snacks | 1 Comment »
Thursday, January 28th, 2010
Fiber is necessary for us all and even more so for those on a GF diet. These crackers are full of protein, energy and fiber.
You do need a dehydrator to make these.
INGREDIENTS
7 cups date paste
1 cup flax (grind up ½ cup of this, and the other ½ leave whole)
2 cups filberts, crushed
1 ½ cups cashews, chopped
1 cup walnuts, chopped
OPTIONAL, 1/4 – 1/3 cup pineapple, pureed (optional – this extends dehydrating time)
DIRECTIONS
1. Mix all ingredients together.
2. Place flat on smooth dehydrating sheets.
3. Spread approximately 1/8” thick.
4. Flip over 10 hours later.
5. Continue dehydrating to your desired doneness.
Tags: celiac, celiac disease, crackers, dates, energy, Fiber, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, nuts, raw, Tina Turbin
Posted in Fiber, Healthy Snacks | 4 Comments »
Thursday, January 7th, 2010
There’s always a little Italian in all of us, and for us on a Gluten-Free diet, we have to come up with ways to satisfy all our taste desires – and we easily can.
Here you go!
INGREDIENTS:
Sun-dried tomato pesto:
¾ cup sun-dried tomatoes (not packed in oil)
3-4 cloves garlic, to taste
1 tablespoon fresh parsley
¼ cup grated Parmesan cheese or Pecorino Romano
2 tablespoons pignoli nuts (toasted)
¼ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
½ teaspoon balsamic vinegar
Crostini
12 thin slices GF sour dough bread or any good hearty GF bread
(cut bread into smaller pieces if you arent’ able to buy tubular)
½ cup crumbled feta cheese
12 fresh basil leaves
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Soak sun-dried tomatoes in very hot water until soft, 5-10 minutes and drain, reserving your liquid.
3. Place tomatoes and remaining pesto ingredients in blender or food processor and process until well mixed. If too thick, blend in a little of the reserved liquid. Set aside.
4. On a large baking sheet, toast bread slices for about 5 minutes or until crisp and golden, turning once. Remove from oven.
5. Spread each bread slice with tomato pesto.
6. Top with small amount of crumbled feta cheese and one small basil leaf.
7. Serve.
Tags: basil, celiac, celiac disease, crostini, feta cheese, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, pesto, sun-dried tomatos, Tina Turbin
Posted in 20 minute recipes, Easy Recipes, Healthy Snacks, Party Ideas | No Comments »
Monday, December 14th, 2009
TERRIFIC GIFT IDEA!
Darneed Best Gluten-Free & Grain-Free Cookies in a KIT
I love Elana Amsterdam’s theory about cooking as well as her sincere desire to find healthy alternatives to avoiding the highs and lows of blood sugar without giving up the taste. I have taken her choc. chip recipe and made a fun gift out of it and made ony a minor adjustment to suit my needs.
NO GRAINS IN THESE COOKIES!
I hope you enjoy and please write in or share your pictures of how your gift-jar turned out, before giving it away.
Place in a mason jar in layers : use pop top or screw top mason jars
2-1/2 cups blanched almond flour
½ tsp. salt
1/2 tsp. baking soda
½ cup dark chocolate OPTIONS: or 1/4 cup chocolate and 1/4 cup chopped nuts OR 1/4 cup dried cranberries and 1/4 cup chocolate OR 1/4 cup dried cranberries and white chocolate chips- just be imaginative, it is fun and easy!
Create a little decorative gift tag that says this:
Directions:
Preheat your oven to 350 degrees
In a bowl mix”½ cup light agave
½ cup grapeseed
1 tsp. vanilla-optional( I leave this out)
Add your wet ingredients to your dry( in the jar)
Mix real well – it will be moist
Refrig 30 minutes
Drop onto parchment paper as 1 TBL balls
Flatten them down to about 1/3 inch thick
Bake approx 7-10 minutes
Thank you Elana Amsterdam
Gluten Free Almond Flour Cookbook , Celestial Arts, 2009
Tina Turbin
Tags: Baking, Desserts, gluten free, gluten free foods, gluten intolerance, Gluten-Free Baking, Gluten-Free Products, Gluten-Free Recipe, Gluten-Free Recipes, grain free, Tina Turbin
Posted in 20 minute recipes, Baking, Child Friendly Recipes, Desserts, Easy Recipes, Flour Substitutes, Gift Ideas, Gluten-Free Products, Healthy Snacks, Helpful Tips, One Dish Meals, Party Ideas, Recipes, Substitute Mixes- GF | 6 Comments »
