Simply Sugar & Gluten-Free » Special

Slow Cooker Apple Butter

Amy — Thu, 29 Nov 2012 14:00:54 +0000

Homemade gifts for Christmas can be easy, inexpensive, delicious, and still come from the heart. Each year, it seems the list of people I want to acknowledge at the holidays grows. That doesn’t mean I want to spend more money. So, coming up with creative money-saving solutions is one of my strategies. It takes some planning ahead. And it takes valuable time. But, in the end, handmade gifts give that something extra that store-bought gifts just can’t.

I always look forward to the special homemade gifts I know I’m getting from friends each year. And, I cherish them always.

I got my love of handmade gifts from my Dad. One of his hobbies was wood crafting. He could build anything. And he loved to make gifts for people. Every year at Christmas he made something for his mother. And, he would enlist me and my sisters to help. He taught me how to use my hands to create.
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Cinnamon Vanilla Waffles with Fresh Peach Sauce for Attune Foods

Amy — Wed, 25 Jul 2012 13:00:12 +0000

Waffles and a healthy breakfast don’t usually go hand-in-hand. When I think waffles, I think lots of melted butter, warm, sugary syrup, thick-sliced bacon, and spicy sausage. Not exactly the food you want to start your day with, huh?

But waffles are too good to give up all together. So, I tweaked them and made waffles that are healthier. Yes, you can start your day with these.

When I first started working on my gluten-free waffle recipe, I found that the perfect waffle was initially a little tricker than I had hoped. I made waffles for weeks trying to come up with what I thought a waffle should be.

I wanted a soft center and a crispy outside. I wanted light and fluffy while still having a good bite. And, of course, I wanted a waffle that I could eat and not feel guilty. At least not too guilty.

To achieve this, I had to change a few things:

I reduced the amount of fat in the recipe. It can’t be eliminated all together because the fat is what helps the waffles pop right out of the waffle maker instead of sticking.
My flour blend contains higher protein garbanzo-fava bean flour adds nutrition and structure.
I included both baking powder and egg whites to get a nice, fluffy center.
Unrefined coconut palm sugar stands in for white cane sugar.
I opted for a fruit-based sauce other than good ol’ maple syrup.

When creating these Cinnamon Vanilla Waffles with Erewhon Crispy Brown Rice Cereal, I used the exact same guidelines and the results were just as delicious.

What about the syrup? It’s the most important part of the waffle, right? It makes or breaks the entire dish.

Ready for healthy waffles and syrup? Stop by Attune’s blog and get the waffle and syrup recipe. While you’re there, leave a comment and let me know what you think about the dish.

Note: I am a Brand Ambassador for Attune Foods. This post is sponsored by Attune. Truth be told, I loved their products before I started working with them. Their gluten-free, refined sugar-free, GMO-free cornflakes got me through the first several months of my pregnancy when I could rarely stomach anything else. So, you can rest assured that I am sharing my honest opinion of their products.

That’s right! Now go get this recipe!

Mixed Berry Scones for Attune Foods

Amy — Wed, 25 Jan 2012 15:00:26 +0000

It’s January, the beginning of a new year, and right now most of us have healthy lifestyle habits on our minds. You might be wondering how gluten-free scones fit into living a healthy lifestyle.

As you probably know, traditional scones are often rich with butter and heavy cream. Then, they’re topped with a sugary glaze. They’re good. Really, really good. But they’re not necessarily good for you.

Part of what I love to do is show people how to take classic recipes and make them healthier so they can enjoy them as a small part of a well-balanced diet.

Let’s walk through the healthy transformation these scones went through.

To make-over these scones, I started with a healthy fat. Instead of butter I opted for coconut oil, which has many health benefits:

Stop by Attune Foods to read more about these healthy, gluten-free, dairy-free scones & get the recipe!

Chocolate Dipped Mini-Eclairs

Amy — Wed, 05 Oct 2011 16:57:44 +0000

Yes. Gluten-free eclairs. They’re grain-free too.

If I were to use the word “love” it might not be strong enough to describe how I feel about anything made with pate a choux dough. I get all tingly inside stirring my dough on the stove top, mixing in the eggs, and then piping it onto my baking sheet.

As it bakes in the oven, my heart beats a little faster while I wait for the dough to puff. It reminds me of my Easy Bake Oven days, when I pulled a cake out of a little pink plastic oven that was baked from the heat of a light bulb. Even then the joy of baking thrilled me.

Next, I watch for the little beads of liquid to evaporate which let me know that my choux dough is almost done. The tops of each eclair caramelize to a beautiful golden-brown and I open the oven door slightly then break one open to see if it’s baked through.

I pop the hot pastry in my mouth. It’s eggy, bready, and light. Deep satisfaction runs through every part of me. So I eat another one.

Take this dough and use it to make cream puffs, cheese puffs, cheese straws, beignets, Paris-Brest, or swans.

There is more than one way to fill an eclair. I like to pipe pastry cream into the bottom of each pastry but you can also slice them in half and pipe cream in on the bottom layer and then top it off with the remaining half like a sandwich.

I sprinkled a little of my refined sugar-free powdered sugar on top for a little pizzaz.

Go ahead…try these out. I think you’ll love them as much as I do.

Dairy-free readers – You can make pate a choux dough with non-hydrogenated vegetable shortening. It works just as well.

Upcoming Cooking Class

Quick & Healthy Meals Made Simple – Tuesday, October 18th from 7 – 8 pm at The Carpenter Park Recreation Center in Plano, TX

In this class, we’re going to rethink quick and simple cooking using frugally priced ingredients that you can find at any grocery store. You’ll be able to put together a fabulous meal in less than the time it takes for the pizza delivery man to deliver dinner. Pre-made food will be available to sample.

To register: On-line or call 972-208-8087
Course Number: 128687
Cost: $15 for Plano residents; $19 for non-Plano Residents

I’d love to see you there!

Much love,
Amy

Chocolate Dipped Mini-Eclairs

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 24 (1 1/2 - 2 inch) mini-eclairs

Gluten-free, refined sugar-free eclairs perfect for brunch or dessert.

Ingredients

For Pate a Choux Flour:

1/2 cup garbanzo bean flour
1/2 cup garbanzo-fava bean flour
1/2 cup tapioca starch

For Pate a Choux Dough:

1/2 cup milk
4 tablespoons unsalted butter
pinch of salt
1/2 cup pate a choux flour (see above)
2 eggs
1 recipe Pastry Cream
16 ounces carob chips or refined sugar-free chocolate chips
2 teaspoons non-hydrogenated vegetable shortening

Instructions

Make the Pate a Choux Flour:

Whisk together garbanzo bean flour, garbanzo-fava flour, and tapioca starch until evenly combined.
Store in an airtight container in the refrigerator until ready to use.

Make the Pate a Choux Dough:

Preheat oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper.
Fit a stand mixer with the paddle attachment.
Put milk, butter, and salt in a heavy bottomed saucepan. Bring to a boil, stirring occasionally with a spatula. Once the milk boils, remove from heat a wooden spoon to stir in the gluten-free flour mix.
Return dough to heat. Keep stirring until a mass of dough forms and a film of starch forms on the bottom of the pan.
Dump the dough into the mixer bowl and turn on low. Stir until the outside of the bowl is no longer hot, 3 - 5 minutes.Meanwhile, beat the eggs together.
Turn the mixer to medium speed and add in three additions to the dough making sure the egg fully incorporates before adding more. You many not need all of the egg. You want the dough to be smooth, shiny, and it just slightly should slide down the beaters when you stop the mixer. Put a little dough between your thumb and first finger – when you pull your fingers apart the dough should stretch and hold it’s shape. You don’t want to add too much or your dough won't puff.
Put your pate au choux paste into a pastry bag fitted with a plain tip (#12) and pipe into 1 1/2 - 2 inch long strips, holding the tip at a 45 degree angle.
Bake for 20 – 30 minutes until puffs have doubled in size and the internal temperature reads at least 205 degrees F with an instant read thermometer. If you don’t have a thermometer, make sure that the puffs are golden brown and are very light and hollow. If underbaked, they’ll deflate.
Cool completely on a wire rack.

Melt the Chocolate:

Bring an inch of water to boil in a small sauce pan.
Put the carob or chocolate and the 2 teaspoons of non-hydrogenated vegetable shortening in a heat-proof bowl that will fit snugly on top of the sauce pan.
When the water comes to a boil, turn off the heat.
Set the filled bowl on top of the sauce pan. Let it sit for 5 minutes, until the chocolate starts to melt.
Stir occasionally until chocolate is melted.

Fill the Eclairs:

Put the pastry cream in a piping bag fitted with a (#1) or (#2) tip.
Turn the eclairs over. Insert the tip into one end of the eclair bottom.
Gently squeeze pastry cream into the eclair until the end feels full but not so full it bursts.
Repeat on the other end.
Continue until all eclairs are filled.

Dip the Eclairs:

Remove the bowl with the melted chocolate or carob from the sauce pan, wiping off any condensation and making sure not to get any water in the chocolate.
Turn a filled eclair upside down. Dip into the chocolate.
Set on a wire rack to let the chocolate harden.
If the chocolate doesn't seem to be setting up, pop the eclairs in the freezer for 3 - 5 minutes.

http://simplysugarandglutenfree.com/chocolate-dipped-mini-eclairs/

Berries ‘n Cream Parfait with Homemade Coconut Yogurt from Healthful Pursuit

Amy — Wed, 08 Jun 2011 14:30:28 +0000

Hi everyone! My name is Leanne from Healthful Pursuit and I am beyond excited to be here with you today.

As you know, Amy is one talented, inspirational, and creative woman. When I first came across Simply Sugar & Gluten Free I was on a quest for sugar-free inspiration, and Amy’s recipes did not disappoint. Have you tried her yeasted buckwheat pancakes? I die every time.

After becoming a holistic nutritionist in 2008, I started improving my personal health by creating recipes to support healing and balance throughout my life. Soon my friends and family were begging me to document my gluten-free kitchen creations so they could make them too. So, after months of planning, I began Healthful Pursuit. My goal was simple, to connect and learn from people, share my story, insight, and possibly inspire those looking to make healthful changes in their lives.

A couple of months into blogging, I realized I was sensitive to sugars, in addition to my corn, dairy and gluten sensitivities. At first I panicked – how is one supposed to share indulgent recipes when they can’t eat sugar? Thankfully, blogs like Amy’s helped me find my way through the sugar-free realm. It wasn’t long until I was replacing sugar with medjool dates, unpasteurized honey, coconut sugar, fruits, and stevia (stevia is a scary one, but if done right, it can taste amazing).

My personal road to health has taught me about the importance of high quality ingredients, how to listen to our bodies to optimize our health, and best of all, how to have fun in the kitchen. And believe you me, I’ve had my fair share of kitchen fun, specifically when I made my own dairy-free, sugar-free yogurt parfaits.

By making your own yogurt you can:

Save money
Use any kind of milk you want – hemp, cashew, almond, oat, sesame…
Add massive doses of probiotics
Make all sorts of unique flavors – lavender, honey, chocolate hemp, rose, apple cinnamon, pumpkin spice, or carrot cake!
Be proud of yourself for making something that your body will thank you for!

These Berries n’ Cream Parfaits with Homemade Coconut Yogurt are bursting with flavor, fiber, and nutrients. Best of all, they don’t require a yogurt maker. Just a cooler, a couple of jars, and you’re set. There is a secret ingredient in the yogurt… think you can guess what it is?

… chia seeds!

Berries ‘n Cream Parfait

Yield: 2 parfaits

This recipe was provided by Leanne from Healthful Pursuit.

Ingredients

For Yogurt layer

2 cups homemade coconut yogurt [recipe below]
Raspberry sauce
1 cup raspberries, puréed
2 tsp arrowroot powder, diluted in 2 Tbsp water
1 tsp pure vanilla extract
1/4 tsp lemon juice

For Granola layer:

1 cup willy vanilly protein granola or a gluten-free granola of your choice
Strawberry topping
2 cups strawberries, diced
1 tbsp apple juice
2 tsp coconut sugar
Zest of 1 lime
Juice from 1 lime
1 tsp mint, chopped [optional]
2 tbsp unsweetened shredded coconut

Instructions

To make the strawberry topping:

Mix the apple juice, coconut sugar, lime zest, and lime juice in a medium sized bowl. Add the strawberries and place the bowl in the fridge for 30 minutes.

To make the raspberry sauce:

Dilute arrowroot powder with cool water. Set aside. Heat the raspberry purée and lemon juice in a small pot on medium heat, whisking for 2-3 minutes. Add the arrowroot mixture to the raspberry mixture and continue to whisk until boiled. It should get thicker over 2-5 minutes. Once you’ve reached the desired thickness, allow to cool before dividing between two glasses.

Bringing it all together:

Raspberry sauce should already be at the bottom of your two glasses. Top with yogurt, then granola, strawberries. Repeat once more and top with mint leaves and shredded coconut.

http://simplysugarandglutenfree.com/berries-n-cream-parfait/

Homemade Coconut Yogurt

This recipe was provided by Leanne from Healthful Pursuit.

Ingredients

800mL (a generous 3 1/4 cups) reduced fat coconut milk
2 tbsp coconut butter
1 tbsp pure vanilla extract
pinch white powdered stevia – if you don’t like stevia, use 1-2 tbsp coconut/palm sugar or honey
2 tbsp freshly ground chia seed *see note
8 servings of non-dairy probiotics – I used this acidophilus
Medium sized cooler + boiling water OR 1 towel + heating pad

Instructions

Place coconut milk, coconut butter, vanilla, and stevia in a blender. Turn on high for 8 minutes. (This should heat your yogurt to the desired temperature. If you have a weak blender, transfer to a saucepan and bring to a boil, reduce and simmer for 4 minutes before bringing back to the blender to add your chia seed.)
Continue to blend while adding chia seed. Blend until mixed before turning blender off and removing lid.
Allow to cool for 5-10 minutes.
Add probiotics, return lid and pulse.

If doing the cooler version:

Place boiling water in cooler to the 3 inch mark. Once the yogurt has cooled, pour into 2 – 1000mL (1 quart) mason jars and place in the cooler for about 15 hours. You may have to change your water halfway through to ensure it’s hot enough. Refrigerate for 8 hours.

If doing the heating pad version:

Once the yogurt has cooled, pour into 2 – 1000mL (1 quart) mason jars and wrap in a heating pad [set on lowest setting] and a towel. Allow to sit for 15 hours. Refrigerate for 8 hours.

Notes

The chia seed is what thickens the yogurt. If you make this yogurt with other nut milks, more chia seed may be needed. For example: almond milk yogurt will need a total of 4-6 tbsp ground chia seed. I found that anything past 4 tbsp of chia begins to taste very chia-like. Another alternative to chia would be agar agar flakes but I would start with a small amount of 1-2 tsp until desired consistency is met.

http://simplysugarandglutenfree.com/berries-n-cream-parfait/

What other fun do I have in my kitchen?

Well, there are my favorite breakfast cakes, otherwise known as 5 minute Quinoa Flake Bakes. All of the flavors I’ve made were good, but Double Chocolate Crunch was definitely my favorite. These cakes are quick to put together, sugar-free, filling, and delicious. Would you believe me if I told you there was avocado hidden in there?

Another was a recipe I created for my birthday not too long ago. These Maple Oat n’ Apple Jars were the perfect gift of nut buttery, oatmeal, sticky goodness.

This Carrot Cake Loaf with Cream “Cheese” Icing is a regular at our house. I like to eat it a couple of hours before my weekly long run. I kid you not when I say I run quicker with this in my tummy!

Lastly, I couldn’t go without sharing one of my sleepy smoothie recipes. All measuring and preparation is done the night before you enjoy this delectable breakfast. All you have to do is wake up, throw in the blender and enjoy. My favorite? Sleepy Cookie Dough Strawberry Cheesecake.

Although sweet treats are my favorite, I promise you I make tons of balanced recipes too. After all, healthful living is all about balance!

Thanks, Amy for inviting me to guest post today. I hope you all had just as much fun as I did! Please feel free to visit by my blog, Healthful Pursuit, to say hi, or connect with me on Twitter, Facebook, or StumbleUpon.