This simple to make gluten-free, refined sugar-free dessert has been rolling around in my head for months. I wanted to include it in my book but time got away from me. So, you’re getting it now.
Carol Fenster – Gluten-Free Guru
Last week Carol Fenster, a pioneer in gluten-free cooking and author of 9 gluten-free cookbooks, came to Dallas and spoke at the Gluten Intolerance Group of North Texas. Her topic was Whole Grains & Beans. She promised to make it exciting. Carol delivered.
Everyone around me was frantically taking notes. Carol included simple-to-implement ideas for getting the necessary 25 – 38 grams of fiber a day in our diet such as:
- Make muesli and have it for breakfast
- Add whole grains to egg dishes, puddings, and stuffings
- Make dessert based in whole grains
- “Hide” whole grains in chocolate desserts
- Match the flavor and texture of the whole grain to the dish you’re making
- Use beans in desserts
- Grains and beans with rich colors, like red and black quinoa, red beans, and black rice, are packed with antioxidants and phytonutrients just like fruit and veggies are
It was so affirming to hear one of my favorite gluten-free gurus affirm how I’ve been cooking and eating.
Carol also had a great point about ‘seeds’ versus ‘grains’ – she said that it really confuses some people when you get into the fact that certain foods like quinoa and buckwheat are really not grains. It’s good to know if you’re grain-free. Though they’re not technically grains they’re still nutrition and fiber packed. Add them to your diet.
Subscribe to Carol’s New Blog
If you’re interested in learning more about eating healthier, Carol just started a new blog called Carol Fenster Cooks. Subscribe to her posts via RSS to keep up with her latest recipes.
She also just published a new book, 100 Best Gluten-Free Recipes. I just got my copy and have several recipes marked to make, including her Soft Pretzels and Pumpernickel Bread. And, look for her next book which comes out in July 2011, 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook.
Clearly Carol motivated me to quit thinking about this nutritious dessert and make it. I ate it for dessert one night and the next morning I had it for breakfast. It’s perfect either way.
Other Grain & Bean Recipes:
- Chocolate Walnut Black Bean Brownies from me
- Almond Spice Bean Pie from The Spunky Coconut
- Papaya Banana Whole Grain “Ice Cream” from me
- Buckwheat Groat & Oat Waffles from Lexie’s Kitchen
- Quinoa Pasta with Zucchini and Fennel from Gluten-Free Life with Jen
A Guest Post…
I’m guest posting today at Mother Earth News’ new gluten-free blog & sharing one of my favorite breakfast recipes from my new book. Stop by and say hello. While you’re there, check out the glowing book review by Wendy Gregory Kaho, who also authors Celiacs in the House.
Now, go make this healthy dessert.
- 4 oranges, divided
- 1 1/2 – 1 3/4 cups water
- 2 tablespoons agave nectar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cardamom
- 1 cup quinoa, rinsed well
- 1 tablespoon unsalted butter
- 6 large medjool dates, pitted
- Greek yogurt for serving (optional)
- Toasted, sliced almonds for serving (optional)
- Squeeze the juice from one of the oranges into a 2 cup liquid measuring cup. Set the remaining oranges aside. Add enough water to the freshly squeezed juice to make two cups. Place orange water into a 4 quart sauce pan. Add the agave, cinnamon, vanilla, salt, and cardamom to the water. Cover and bring to a boil. Add the rinsed quinoa to the boiling water, cover, and bring back up to a boil then reduce to a simmer. Cook covered for 20 minutes, or until all the liquid is absorbed. Stir in butter.
- While the quinoa is cooking, cut the peel off of the orange and segment. (Also known as supreme – if you don’t know how to do this, see my post on How to Segment an Orange.) Make sure to catch any juice over a bowl and squeeze the extra juice from the leftover pith part of the orange into a bowl as well. Cut the segments into 4 or 5 pieces each, depending on the size of your oranges. Cut the dates into sliced and then cut each slice into several pieces.
- Transfer the cooked quinoa to a bowl, stir in the extra orange juice, the orange pieces, and the date pieces. Serve warm or at room temperature topped with Greek yogurt and toasted almond slices if desired.