Simply Sugar & Gluten-Free » Quick

Happy Thankgiving! With Love from Amy, Joe and Nate

Amy — Thu, 22 Nov 2012 14:00:14 +0000

It’s the time of year when as a country we start to reflect on things we’re grateful for. I’ve learned to count my blessings all year long. But, when the holidays roll around the my feelings of gratitude widen to include so much more than the things I think about on a daily basis.

This year especially we’ve had so many things that have blessed our lives, all because of this little guy.

Nate, 8 months

We went to the Dallas Arboretum to snap some fun fall pics. I got Nate nestled into the pumpkins and looked up – there were a slew of people behind us ohhing and ahhing. Some even asked if they could take pics of our kid. He’s just that cute. I still can’t believe he came from me and Joe.

And, we had to get some pics with Mommy. This was my favorite. Look at those almond shaped eyes! My little charmer.

Me and Nate, Oct 2012

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Double Chocolate Zucchini Bread

Amy — Thu, 13 Sep 2012 13:00:30 +0000

Zucchini works so well with chocolate recipes. This easy gluten-free quick bread recipe will become a favorite of yours.

(Now just being honest….this has been sitting in my draft que for too long. Nate and I went to Florida for a week to visit Grandma and ended up staying for two. It was a great trip but we were so busy! I know zucchini season is coming to a close. I debated about saving it for Christmas treats but it is just too good to keep from you. You can still run out and get some zucchini just to make this bread. I’m making another loaf very soon.)

Back to the post…

Christianne, a sweet New Orleans gal, asked me a few months ago if I would be open to using coconut flour. Little did she know that behind the scenes I’d been playing around with some of Kelly’s recipes. My friend, The Spunky Coconut, uses coconut flour better than anyone else. Period. So, I decided I would take my cues from her.
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Vegan Pumpkin Bread

Amy — Wed, 19 Oct 2011 14:00:31 +0000

This vegan, gluten-free, and refined sugar-free pumpkin bread recipe is my hands-down favorite. I made it over and over until I got the texture and flavor I wanted. And now you can too.

Every year around this time, I’m overtaken by a huge urge to eat pumpkin. And lots of it. I like roasting pumpkins and eating the warm puree, I like it in muffins, I like it as a snack. I just like it. My dogs are big pumpkin fans, too.

There isn’t much vegan baking that takes place in my kitchen mostly because I like to bake with eggs. They’re a great protein source and help leaven gluten-free baked goods.

I’m pregnant, though, and this momma-to-be can’t taste any batter with raw eggs. After my first batch of pumpkin bread came out of the oven without enough sweetness or spice, I decided the only option was to venture into the land of vegan baking.

The result is, well, incredible. I added a little freshly squeezed orange juice and orange zest to brighten the flavor. It’s the magic ingredient that makes this recipe special.

If you choose, you can use 2 large eggs instead of the flaxseed meal and warm water. The loaf is slightly more domed when baked with eggs, but honestly I prefer the vegan version. Gluten-free foods are delicious!

Other Gluten-Free Fall Quick Bread Recipes:

Paleo Pumpkin Bread from Elana’s Pantry
Cranberry Orange Loaf from The Baking Beauties
Cranberry Walnut Bread from SS&GF
Pumpkin Pie Bread from Gluten-Free Goddess

Vegan Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 05 minutes

Yield: 1 (8 x 4) inch loaf

Vegan, gluten-free pumpkin bread full of fall flavors. Simple, healthier, and delicious. This loaf would make a perfect hostess gift for the holidays.

Ingredients

2 tablespoons flaxmeal seed
1/4 cup warm water
1 1/4 cups Basic Flour Blend
2 1/2 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon xanthan gum
3/4 cup unsweetened pumpkin puree
1/2 cup coconut palm sugar
2 tablespoons fresh squeezed orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
1/8 teaspoon alcohol free liquid vanilla stevia
1/2 cup melted coconut oil

Instructions

Preheat the oven to 350F. Grease a (8 x 4) inch bread pan with coconut oil.
Combine the flaxseed meal and warm water. Stir well and set aside.
Whisk together the flour blend, baking powder, cinnamon, nutmeg, cloves, salt, and xanthan gum. Set aside.
In a separate bowl, stir together the pumpkin puree, coconut palm sugar, orange juice, orange zest, vanilla extract, and vanilla stevia. Mix in the flaxseed mixture then stir in the melted coconut oil.
Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick.
Turn batter into prepared loaf pan and smooth the top with a spatula.
Bake for 45 - 55 minutes until a toothpick inserted in the center of the loaf comes out clean, rotating 180 degrees halfway through.
Let cool in the pan on a wire rack.

http://simplysugarandglutenfree.com/vegan-pumpkin-bread/

Sweet Corn Spoon Bread

Amy — Wed, 28 Sep 2011 14:43:58 +0000

I love a simple and delicious gluten-free bread. This spoon bread is both. And, it’s perfect for those of you who can’t tolerate xanthan gum – no gum required.

The idea of spoon bread has always been alluring. The first time I’d ever heard of it was several years ago when reading a Martha Rose Shulman cookbook. The bread was supposed to have similar qualities to regular bread but it’s so baked in a dish and so loose you had to use a spoon to get it on your plate, hence the name spoon bread.

It’s not something I grew up with. The closest thing I remember is something our family called corn casserole. But, up north just about any mess of ingredients baked in a dish is called a casserole.

Granted you can make spoon bread many different ways – this dish is quite different than the first spoon bread recipe I came across. In fact, it’s much like a souffle. The bread actually puffs up really high while baking and, true to a souffle’s nature, it deflates after several being out of the oven for several minutes.

Don’t let the souffle nature of this dish scare you off. There’s nothing scary about whipped egg whites.

It’s bready, a little sweet from the corn, and has a good, down-home comfort food feel. We loved every last bite.

Sweet Corn Spoon Bread

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 6 servings

This recipe is adapted from Martha Stewart Everyday Food.

Ingredients

2 tablespoons unsalted butter
1/2 small onion, diced small
1/2 teaspoon kosher salt
a few cranks of the pepper mill
2 cups low-fat milk
2 cups frozen corn kernels, thawed
1/2 cup yellow cornmeal
2 egg yolks
4 large egg whites

Instructions

Preheat the oven to 375F. Butter a 9″ x 6″ or equivalent baking dish and set aside.
Heat the butter in a 4-quart saucepan over medium low heat. Cook the onions for 5 – 8 minutes, until soft.
Add the salt, pepper, milk, and corn. Heat until very hot but not boiling.
Add the cornmeal and whisk constantly until thick. Remove from heat and let cool for 10 minutes.
Once cool, transfer to a medium bowl and whisk into the egg yolks.
In a separate bowl, beat the egg whites until they reach the soft peak stage.
Stir 1/4 of the egg whites directly into the cornmeal mixture.
Fold the remaining egg whites into the cornmeal mixture in 2 to 3 additions.
Transfer to the prepared baking dish.
Bake for 30 – 35 minutes, until the center of the spoon bread is set.
Let cool for several minutes before serving.

http://simplysugarandglutenfree.com/sweet-corn-spoon-bread/

Autumn Spice Pumpkin Muffins from The Welcoming Kitchen

Amy — Wed, 15 Jun 2011 14:30:25 +0000

Today I’m excited to share a recipe from Kim Lutz & Megan Hart’s new book, Welcoming Kitchen. They also author an allergen-friendly blog by the same name.

I met Kim & Megan at The Gluten & Allergen Free Expo in May 2011. We immediately hit it off. (They even helped me prep food for my cooking class!) They are fabulous women dedicated to making allergy friendly food that everyone can enjoy.

I just got my copy of their new book, Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes. I couldn’t put it down!

Unintended Consequences…

When Amy asked me to write a guest post, I thought a lot about what I wanted to say. There were plenty of possible topics to write about. As a mom with a food-allergic son (dairy, eggs and nuts), a food blogger and cookbook writer, I think about food and food-related issues all the time. The idea that came to me most often, though, was … Unintended Consequences.

When you are dealing with medical issues, this phrase “unintended consequences” can be a scary one. I am thinking about it in a kinder light.

My son showed signs of allergy right away. He had severe, bloody eczema and breathing problems from when he was a baby. We dealt with doctors and researched and experimented and found solutions to keeping him as safe and healthy as possible. Along the way, though, we have encountered a bucket-full of unintended consequences.

First … the food. Once you start looking at labels, it’s almost impossible not to change the way you eat. I cook and eat more whole foods, much less processed food (though, I confess to using jarred pasta sauce more than I should!), and healthier ingredients than before I really had to think about food. Artificial colors, flavors and preservatives are out. Organics and in-season produce is in. I also give a lot more thought to the environmental impact of my food choices.

Second … the people. People who were in our lives showed themselves to be incredibly compassionate. Moms made birthday cakes that were safe. Our extended family went out of their way to learn how to cook safely for our family. New friends asked what they could do to make our son feel included. I also have become part of a community that is positive and focused on making life vibrant for folks facing all sorts of challenges. The friends that I have made, both in person and through electronic communication, have truly been the best of the unintended consequences. Who knew that a challenge could make life so rich?!

I, and the dietitian I work with, Megan Hart, strive to create tools to make every kitchen a welcoming kitchen—a place where friends and family can gather and share a meal that is delicious and safe for everyone.

We are sharing a recipe from our book, Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes. To reduce the refined sugar in this recipe, substitute coconut palm sugar for equally delicious results!

Autumn Spice Pumpkin Muffins

Yield: 12 muffins

This recipe is from Kim Lutz & Megan Hart’s book, Welcoming Kitchen and was reprinted with permission.

Ingredients

2 1/2 cups oat flour
2 1/4 teaspoons baking powder, divided
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup applesauce
1/4 cup canola oil
1 cup packed dark brown sugar (or coconut palm sugar)
1 teaspoon vanilla
1 (15-ounce) can solid-packed pumpkin
1/2 cup dried sweetened cranberries (optional)

Instructions

Preheat oven to 350 degrees F. Oil a standard muffin pan.
In a small bowl, combine flour, 1½ teaspoons baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, combine applesauce and ¾ teaspoon baking powder. Add oil, brown sugar, vanilla, and pumpkin. Add dry ingredients to pumpkin mixture, one half at a time. Stir to combine. Stir in cranberries, if using. Spoon into muffin pan.
Bake 18–23 minutes, or until toothpick inserted in center of muffin comes out clean. Remove from pan; cool on rack.

http://simplysugarandglutenfree.com/autumn-spice-pumpkin-muffins-from-the-welcoming-kitchen/