Simply Sugar & Gluten-Free » Frozen

Waffle Cones

Amy — Wed, 08 Aug 2012 17:07:05 +0000

This gluten-free waffle cone recipe is easy and fun to make. It doesn’t take much time to whip up a batch of these gluten-free waffle cones, either.

At the end of last summer when I was pregnant, I found a waffle cone maker on clearance for something ridiculously cheap like eight bucks. Of course, I bought it with the intention of making waffles cones right away.

Well, I was a very tired pregnant lady. Often my best intentions ended up being traded for a long nap. And, oh, how I miss those long naps!

Fast forward to last week when I realized summer is almost over. I needed to make waffle cones. Truth be told, I’m probably more tired now than I was when I was pregnant because Nate is still working on sleeping through the night. It’s amazing how my body has adjusted, though. I can do all sorts of things while in full-on zombie mode. With coffee, of course.
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Cranberry Ice Cream

Amy — Thu, 10 Nov 2011 13:57:30 +0000

Today is week two of A Gluten-Free Holiday! Kim from Cook It Allergy Free is hosting this week’s event. (If you missed Week 1, check it out here.) Make sure to hop on over to her place. You can link up your favorite holiday dishes and browse what everyone has shared. She’s also got a give-away. More on that at the end of this post.

Cranberry Ice Cream

When I think about Thanksgiving recipes, cranberry ice cream doesn’t necessarily come to mind. But after making this, it just might make an appearance on our holiday menu.

A scoop of this sweet-tart creamy frozen confection with a slice of pumpkin or sweet potato pie would bring a smile to everyone’s face. It’s that little unexpected extra that will make dessert really special.

Here, I’ve paired my cranberry ice cream with honey oat lace cookies. (The recipe for those will be published soon…and oh, my are they good!) The sweet, chewy crunch of the cookies is a great textural contrast to the ice cream.

When it comes to our holiday menu, I don’t worry too much about making the meal healthier. Thanksgiving only comes once a year. But, I can’t help but point out that cranberries are full of phytonutrients that have been studied for their anti-cancer, anti-inflammatory, and antioxidant properties. It’s one my favorite benefits of cooking with whole foods – you can’t help but get something that’s healthy.

What’s on your Thanksgiving menu this year?

Other Gluten-Free Thanksgiving Favorites:

Cranberry Ice Cream

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: about 2 quarts

A sweet-tart creamy cranberry dessert perfect for Thanksgiving.

Ingredients

5 cups fresh or frozen cranberries
1/2 cup water
1 1/2 cups low-fat milk
1 teaspoon unflavored gelatin
1 teaspoon arrowroot powder
2 large egg yolks
1/4 cup agave nectar
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia

Instructions

Prepare the Cranberries:

Put the cranberries and the water in a sauce pan. Bring to a simmer and cook for 10 - 15 minutes, until the cranberries are soft.
Run the cooked cranberries through the a food mill using the disk with the smallest holes.
Cover and refrigerate the cranberries for 4 hours or overnight.

Prepare the Ice Cream Base:

Put 2 tablespoons of the milk in a small bowl. Put the remaining milk in a heavy bottomed sauce pan.
Sprinkle the milk in the sauce pan with the gelatin. Let sit for 5 minutes, until the gelatin softens.
Combine the arrowroot powder with the 2 tablespoons of milk.
Heat the milk over medium low heat, stirring occasionally, until the milk is starting to form bubbles around the edge.
While the milk is heating, beat the egg yolks until thick and pale yellow. Beat in the agave nectar. Stir in the heavy cream.
Mix 1/3 of the hot milk into the egg yolk mixture to temper the yolks. Add the yolk mixture to the sauce pan. Heat over medium while stirring, until the mixture reaches 165 degrees F. It should coat the back of a spoon. Remove from the heat.
Stir in the vanilla extract and stevia.
Strain the ice cream base into a mason jar or bowl. If using a bowl, cover with plastic wrap directly on the surface of the ice cream. Chill for 4 hours or overnight.

Make the Ice Cream:

Whisk 1 1/4 cups of cranberry puree into the ice cream base. Reserve the remaining berry puree for another use.
Stir freeze the ice cream according to your ice cream maker's instructions.
Freeze for at least 4 hours before serving. Let ice cream sit at room temperature for 10 - 15 minutes before scooping if necessary.

http://simplysugarandglutenfree.com/cranberry-ice-cream/

Stop By Cook It Allergy Free for more Thanksgiving Recipes and a chance to win The Gluten-Free Asian Kitchen!

Red, White, & Blue Yogurt Popsicles

Amy — Thu, 30 Jun 2011 21:34:24 +0000

Making healthy, gluten-free popsicles is simple and more fun than you’d imagine. Wait and see if your husband doesn’t snag one from the freezer. Joe always does.

I bought some popsicle molds when I was working on my book because I wanted to include a fun kid recipe and, well, I love to eat them. These popsicles have everything I love – the color is all natural – it comes from the fruit. Plus, they’ve got lots of calcium and protein from the Greek yogurt. Blueberries add healthy anti-oxidants.

I know these aren’t really red, white, and blue – they’re more like pink, white, and purpleish-blue. They’re close enough to celebrate with on Independence Day.

You can sweeten these to taste using stevia, agave, or even thawed white grape juice concentrate. I used stevia. The sweetness of the colored layers comes from the fruit, so start with a little and add more to your liking. I like the way the tart, white center gives some contrast in flavor.

Stop by Elana’s Pantry – she’s giving away my book and sharing her version of my Almond Butter Popsicle recipe.

Check out my 0ther 4th of July Recipes on ABCNews.com:

By the way…sorry for the wonky Recipe Print function. It’s acting up. Put in a request to my favorite tech lady and she’ll have it fixed in no time.

Red, White, & Blue Yogurt Popsicles

Prep Time: 20 minutes

Yield: 6 popsicles

A simple and healthy popsicle perfect for hot days and for celebrating the 4th of July.

Ingredients

2 1/3 cups Greek yogurt, divided
1/2 cup organic sliced strawberries
1/2 cup organic blueberries
choice of sweetener to taste: stevia, agave, or thawed white grape juice concentrate

Instructions

Puree 2/3 cups of the Greek yogurt and the strawberries in a mini-food processor with sliced strawberries. Sweeten to taste.
Place the strawberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze into the bottom of 6 (4-ounce) popsicle molds, being careful not to get any on the sides of the molds.
Freeze for 20 minutes.
Puree 1 cup of Greek yogurt then sweeten to taste.
Place in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the strawberry layer, being careful not to get any on the sides of the molds.
Freeze for 20 minutes.
Puree the remaining 2/3 cups of the Greek yogurt and the blueberries in a mini-food processor. Sweeten to taste.
Insert 1 popsicle stick into the center of each popsicle.
Place the blueberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the white layer being careful not to get any on the popsicle stick.
Freeze for 4 hours or until solid.

Notes

If you don’t have popsicle molds, use paper cups or even ice cube trays.

http://simplysugarandglutenfree.com/red-white-blue-yogurt-popsicles/

Vegan Teff Almond Butter Cookies Sandwiched with Ice Cream

Amy — Thu, 19 May 2011 14:30:22 +0000

Gluten-Free, Refined Sugar-Free Cookies Made Healthier

If you’ve never baked with gluten-free teff flour, I’m insisting that you at least try. These cookies will convince you that teff flour should be one of the healthier flours in your pantry.

Let’s chat about why you should bake with teff…

First, it’s one of the tiniest grains in the world. Since it’s so small it’s more difficult to grind and thus retains more of it’s nutritional value. It’s also high in calcium and vitamin C; two nutrients not commonly found in grains.

According to The Whole Grains Council, teff is made up of resistant starch. This newly discovered type of dietary fiber is thought to control blood sugar levels, assist in weight control, and help with colon health.

Teff Creates a Perfect Bite and Mouthfeel

But does it taste good? You bet!

And here’s how I know…my picky husband ate not one but 3 of these cookies. He loved them sandwiched with ice cream, too.

Where To Find Teff Flour

There are two types – ivory and the darker brown. I’ve only used the brown teff flour so far – it’s slightly more nutritious than ivory. I’ve read that ivory is milder in taste. As soon as I try it out I’ll give you a full report.

If you can’t find teff flour locally, buy it here:

Whole Grain Teff Flour, 1 (24 ounce) bag from iHerb.com (use coupon code SIR086 to get $5 off your first order)
Whole Grain Teff Flour 4 (24 ounce) bags from Amazon.com (use the Subscribe & Save option to save 15% and get free shipping)

I just had to take a bite…

And then, make these cookies….and watch them disappear.

Other Teff Recipes:

Carrot Date Spice Muffins from SS&GF
Whole Grain Naan Flatbread from Book of Yum
Chocolate Chip Banana Teff Bread from The Whole Life Nutrition Kitchen

Vegan Teff Almond Butter Cookies Sandwiched with Ice Cream

Yield: 24 (2-inch) cookies

Ingredients

1/2 cup (127 grams) unsweetened applesauce
1 1/2 teaspoons chia seed meal
1 1/2 cups (240 grams) teff flour
1 teaspoon (4 grams) baking powder
1/4 teaspoon (1 gram) sea salt
1/2 generous cup (179 grams) gluten-free brown rice syrup
1 teaspoon (4 grams) pure vanilla extract
1 cup (322 grams) almond butter

Optional:

1 recipe Vanilla Bean Ice Cream (regular or healthier)
OR…make it Vegan with this vanilla ice cream

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats. Mix together the applesauce and chia seed meal. Set aside.
Combine the teff flour, sea salt, and baking powder and set aside. Heat the almond butter for about 20 seconds in the microwave. Stir the brown rice syrup, vanilla, and applesauce into the warm almond butter. Make a well in the dry ingredients and add the wet ingredients. Stir until combined.
Use a cookie scoop to portion the dough and roll each one. Set them on the prepared cookie trays about 1 1/2 inches apart from each other. Use the tines of a fork to press down the center of the cookie. Bake for 10 – 13 minutes until the cookies are set. Don’t overbake. Store in an airtight container at room temperature.
If desired, once cool place one scoop of vanilla bean ice cream (regular or healthier) on top of one cookie and top with a second cookie. If not eating immediately, wrap each sandwich in plastic and freeze. Let them sit at room temperature for 5 minutes or until soft enough to bite into.

http://simplysugarandglutenfree.com/vegan-teff-almond-butter-cookies-sandwiched-with-ice-cream/

Dairy-Free Coconut Chai Spice Ice Cream

Amy — Thu, 30 Sep 2010 03:00:54 +0000

A simple & healthy dairy-free ice cream flavored with chai and, of course, it’s gluten-free and sugar-free too.

I’ve been drinking a lot of hot tea lately – chai in particular. One day, with a cup of tea in hand, I spotted cans of coconut milk in my refrigerator. Suddenly, I had thoughts of coconut and chai in a cold, creamy, stir-frozen-to-perfection dessert.

I consider this a ‘Fall Ice Cream’ which is infinitely more fun than summer ice cream. The rich, spicy flavors warm my bones.

I’d like to tell you that I instantly whipped out the ingredients and put it this ice cream together. It actually took me weeks to find 20 minutes to make this recipe.

In the meantime, I made several batches of vanilla bean ice cream for my husband, tested countless recipes for my book, answered e-mails, sent tweets, chatted it up on Facebook, and even tried a recipe or two from some of my favorite bloggers.

But when it comes to making something that feels totally selfish – just for me – that seems to come last.

Was it worth the wait?

Absolutely.

Don’t take my word for it, though. Find 2o minutes and make a batch for yourself.

Other Fall Ice Creams:

Cinnamon Ice Cream from Ginger Lemon Girl
Pumpkin Pie Ice Cream Sandwiches with Cornmeal Cookies from SS&GF
Tomato Rosemary Mint Ice Cream from Gluten-Free Easily

Find other healthier recipes at Pennywise Platter.

Dairy-Free Coconut Chai Spice Ice Cream

Yield: 4 servings

Ingredients

1 can (14.5 ounces) light coconut milk
1 teaspoon unflavored gelatin
3 decaf chai tea bags
1 can (14.5 ounces) full fat coconut milk
1/4 cup agave nectar
5 drops liquid stevia, or to taste

Instructions

Put light coconut milk in a small, heavy bottomed saucepan. Sprinkle with gelatin and let it soften for several minutes. Heat the coconut milk over medium heat, stirring occasionally, until the gelatin dissolves and the milk is very warm. Remove from heat and steep the 3 tea bags for 5 – 8 minutes.
Meanwhile, add the full fat coconut milk, agave, and stevia to a blender. Once the teas has finished steeping, gently squeeze the bags to extract as much flavor as possible. Strain into the blender then blend on medium until combined. Taste and add more stevia if the ice cream base isn’t sweet enough for your taste.
Pour into a quart mason jar. Cover with the lid and refrigerate overnight. Stir freeze according to your ice cream maker’s instructions.

http://simplysugarandglutenfree.com/dairy-free-coconut-chai-spice-ice-cream/