Kooky Cakes

Lavender Scones v1.0

2011-08-21T23:47:00.001-06:00

This morning I decided that the Sunday Morning Baking Marathon was on! After a batch of pancakes and a batch of chewy chocolate almond butter cookies under my belt, I was feeling adventurous. Scones, I thought, would be such a nice treat if my next experiment was well executed.

So then I thought...how about including some lavender from my garden? The base recipe that I bastardized called for heavy cream (which I substituted with Almond Breeze as you will read below) so why not infuse the milk with lavender? I've been dying to have a lavender baking experiment but most of the recipes I have created don't huge amounts of milk in them...well, except the pancake recipe. Maybe we'll try that another day.

The end result was not bad for a first attempt. Although they didn't rise nearly as much as I'd hoped, the texture was quite nice. The tops were a little dry and cracked, however, they tasted just fine.

Please note that this recipe does take time as the lavender-infused almond milk must be cooled prior to mixing it in with the other ingredients. Do not skip this step!

Enjoy!

Lavender Scones

1 1/2 cup corn flour
3 tbsp each cornstarch, tapioca flour, coconut flour
2 tbsp baking powder
2 sprigs fresh lavender
1 cup Unsweetened Original Almond Breeze
1/4 cup coconut oil chilled (minus 1 tbsp)
4 tbsp ground flax meal + 6 tbsp hot water
3/4 tsp sea salt
ice and cold water for ice bath

In a small saucepan, heat the almond milk and lavender on low. You want it to simmer very gently - do not scald the milk. Let reduce for about 15 minutes and strain the lavender out while pouring into a heat proof glass measuring cup. If you are short of the 3/4 cup, just top it up with a little more fresh almond milk. Place the measuring cup in the ice bath, stirring the milk occasionally until cool.

Preheat oven to 425ºF.

Mix all dry ingredients together and whisk well to combine. Cut in the coconut oil using a wire pastry cutter and continue to blend until the mixture becomes mealy. Add the lavender milk and mix by hand until just holding together, not quite into a ball.

Line a cookie sheet with parchment and turn out the dough. Press gently into a rectangle with your hands. Place another piece of parchment over the dough and roll out until the dough is roughly is about 1/2 inch thick. Remove the parchment and with a sharp knife, mark the dough into triangles. (When I say "mark", I mean cut to the bottom but do not separate the pieces.)

Bake for 18-20 minutes and let cool slightly before serving.

Creamy Corn Chowder

2011-08-09T14:24:00.001-06:00

It may seem a little strange to be making soup when it is steaming hot outside, however, I felt the urge to make some chowder the other day.

Made from simple ingredients that are easy to obtain, even the novice cook can master this recipe in a heartbeat. I will not poo-poo those who choose to use frozen corn, or store-bought stock because that's what I did. Good frozen corn does the job for soup and the turkey stock is organic...SO THERE! Besides, who wants to make stock from scratch in the middle of the summer?

For those of you who are non-meat eaters, I invite you to use your favorite veggie stock and omit the bacon - you may just need to add a little more salt. Here's an idea - roast some red peppers, peel the skins and dice finely. That should bolster the overall flavor of the soup for you.

Enjoy!

Creamy Corn Chowder

2 tbsp olive oil
400ml can Thai Kitchen lite coconut milk
4 cups turkey broth
3tsp cornstarch + 3tsp water
1 large sweet onion, finely chopped
6-8 rashers of bacon cut into lardons
3 cups frozen corn, thawed
sea salt to taste

Heat olive oil in a large stockpot, add the onions and season with salt. Cook over medium heat until the onions are soft and translucent.

In a separate pan, cook the bacon until it is still soft but has begun to release most of the fat and drain. Add to the onions in the stockpot and cook for a few minutes to begin mingling the flavors. Add the thawed corn and cover with turkey broth and coconut milk. Season with salt again and let simmer for 40 minutes.

At this stage, depending on the texture you would like, you can use an immersion blender to partially puree the soup. This is what I did, but still left nice whole bits of corn. In a small container, make a slurry by combining the cornstarch and water. Whisk this into the soup to prevent lumps from forming. Simmer for another 5 minutes. Lower the heat to let it cool down a little and check how thick your soup is. If it is still too runny, make another slurry and repeat the steps above.

Dairy-free coconut ice cream

2011-07-03T20:53:00.007-06:00

With all of the beautiful sunshine we had today, I decided it was time to break out the ice cream maker again. This time, I wanted something cool and tropical so coconut seemed the natural choice! My ice cream maker is happily churning away and I can't wait to taste this new concoction. The base itself was smooth and tasty so I'm sure I won't be disappointed.

I toyed with the idea of making this batch a dark chocolate ice cream, but wanted to be sure I had the base right before messing with the recipe any further. For those of you who missed my first foray into ice cream making, check out my green tea ice cream recipe.

I didn't want my ice cream to be lonely, so I heated up one of my famous chocolate cupcakes, added a sprig of chocolate mint from my garden and voila! A beautiful and harmless dessert that is picture-perfect and tummy-friendly.

If you have never eaten or grown chocolate mint before, you must try it! It really does have a delicate chocolate flavor that is a pleasant surprise to those not familiar with this variety. The stems tend to be a purplish brown and the leaves tend to be rounded and a deep green. Can't find any? Regular mint would do in a pinch for this dessert.

I had another brain-wave when I was scooping the ice cream out - why not just scoop little balls of ice cream into small containers? Homemade ice cream, when left to its own devices in the freezer, can sometimes require nothing short of a jackhammer to get out of the container to scoop it out (not that the ice cream lasts that long in this household!). Now, it's all neatly pre-portioned in little Gladware containers in my freezer. Really, some days I am clever! Unfortunately only some days though...

Need to use another brand of coconut milk or almond milk? Go ahead. Just be forewarned that some of the others on the market have added sugar and other stabilizers that may produce different results.

Tip: Don't forget to freeze your ice cream maker insert ahead of time if yours doesn't have a built-in freezer unit.

Coconut Ice Cream

2 cups Thai Kitchen Lite coconut milk
1/2 cup Unsweetened Original Almond Breeze (almond milk)
1/2 cup liquid honey
3 tbsp cornstarch
3/4 cup unsweetened shredded coconut
Ice for an ice bath to cool mixture

In a saucepan, heat the coconut milk and honey over medium heat, just until it begins to steam.

In a small bowl, whisk together the almond milk and cornstarch, making sure that there are no lumps. Whisk into the honey and coconut milk in the saucepan. Bring the mixture barely to a boil, then lower the heat and simmer. The mixture will begin to thicken so keep whisking! Continue to simmer the mixture for another 5 minutes, stirring occasionally.

Pour the mixture into a heat-proof glass bowl, then whisk in the shredded coconut. Place the bowl into a shallow ice bath to help cool the mixture. (If your ice cream maker has a built-in freezer unit, you can skip this step.) From here you can follow the instructions that came with your ice cream maker. Depending on your machine, in 25-35 minutes you will have ice cream that is ready to serve.

Enjoy!

Extraordinary tea lattes

2011-06-02T13:45:00.000-06:00

On gloomy days like today I used to cozy up to my favorite Starbucks latte, full of sugar, dairy and of course, coffee. Okay, I will admit that my weakness for Pumpkin Spice Lattes has not diminished. However, for a more day-to-day treat that spells comfort (and that won't harm my guts), an almond milk tea latte is an excellent alternative.

I've experimented with different teas and flavors, such as oolong, chai, blueberry or raspberry white tea, and jasmine and other flavored green tea. My favorite is still what most would call a London Fog, meaning Earl Grey and warmed milk.

Whatever your preference, the key is to use the ratio of approximately 1:4 in whatever size of cup you are using, with the one part water being and the rest being almond milk.This can be adjusted to your liking, however I find half and half much too watery!

Making this beverage is very simple and requires two steps.

1. If you have a kettle handy, boil the water and pour over the tea bag and allow to steep for a couple of minutes, depending on how strong you like it. If no kettle is handy, use cold tap water with your tea bag and heat in the microwave for about one minute. I usually dunk my tea bag in the water a few times to ensure that the tea is quite strong.

2. Fill the cup with almond milk and microwave for one minute. Stir and check the temperature. Depending on how cold your almond milk is, you may need to heat your drink longer.

Tip: If you heat the milk and water together in one step with the tea bag, you'll end up with a very weak tasting drink so the key here is to ensure you have strong tea prior to adding the almond milk.

Enjoy!

Chewy Chocolate Almond Butter Cookies

2011-05-30T18:02:00.003-06:00

Funny how desperation leads to inspiration. I knew this morning that I had to clean up my act and cut the "crap" out...again, "crap" being what any average human would consider normal. I also knew that I hadn't had time to bake for the last week or two, which probably led to my latest lapse in dietary judgment. A weekend of eating wheaty and sugar-laden treats landed me on my couch feeling very green.

I've outdone myself as I believe these are the tastiest, chewiest cookies I've made thus far (plus, the batter passed my 3 year old's taste test!). With a delicate hint of almond, these too will fool even the fussiest sweet tooth.

Chewy Chocolate Almond Butter Cookies

1/3 cup coconut oil, softened but not melted
1 1/4 cup lightly packed coconut sugar (also called coconut sap sweetener)
3 tbsp almond milk
2 tbsp almond butter
2 tbsp ground flax + 3 tbsp very hot tap water
3/4 cup corn flour
3/4 cup cocoa powder
1 tsp sea salt
3/4 tsp baking powder

Preheat oven to 375ºF

In a small bowl, combine the ground flax and hot water. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream together the coconut oil and almond butter, then add the coconut sugar. The texture will be mealy or like wet sand - this is normal. Add the almond milk, mixing on medium speed until mixture is creamy and smooth. Add the flax mixture and continue mixing on medium speed for 1 minute.

In a separate bowl, combine the remaining dry ingredients: corn flour, cocoa powder, sea salt and baking soda. Add to the wet mixture in three parts, scraping down the sides and mixing well in between each addition. Beat on high for 1 minute until mixture is smooth and creamy. The consistency will be close to a really thick brownie batter.

Drop by the teaspoonful onto parchment or Silpat and bake for 12-14 minutes. Let cool partially before placing on wire racks to complete the cooling process.

Enjoy!

At last...my favorite brand of almond milk has gone soy free!!!

2011-05-21T16:37:00.000-06:00

As most of you know, I am intolerant to many foods, including soy. Since my "milk" options are extremely limited, I have been sucking it up drinking Almond Breeze which, up until now, contained soy lecithin as an emulsifier. This brand was really my only option as it comes in unsweetened varieties of Original and Chocolate, as well as having the least number of offensive ingredients, namely soy.

I got the best surprise while shopping the other day though. I went to the store to pick up more almond milk and noticed that the label for Blue Diamond Almond Breeze was slightly different. Much to my delight I saw the words "soy free" on the front of the carton! Hooray! I can now drink almond milk to my heart's content without displeasing my stomach.

I can now add the label "soy free" to my recipes that use almond milk. Spread the word folks!

Nearly Perfect Gluten-Free Chocolate Chip Cookies v1.1

2011-05-01T13:24:00.000-06:00

I've tweaked my original recipe slightly to address the over-spreading when baked on parchment. The result is cookies that are not thin like ice on a lake in March. Following is the original post, with modifications to the recipe.

The only reason these cookies are "nearly perfect" is because I couldn't bring myself to a.) omit the vanilla, which I am intolerant to; b.) omit the chocolate chips, which contain cane sugar, dairy and soy that I am also intolerant to. For everyone else in the world that can handle these ingredients but cannot have wheat, I think you are in for a special treat. I believe these are good enough to fool the masses.

I have searched high and low for chocolate chips that are free of soy, dairy and sweetened with something other than sugar. So far, I haven't found any as most chocolate contains soy lecithin as an emulsifier and the masses are still enamored of cane sugar to the nth degree. And, no, carob chips are not acceptable when you want a chocolate chip. If you absolutely cannot have the chocolate, or find some suitable vegan chocolate chips, just omit them from the recipe.

For new readers, please make a special note that in my recipes "corn flour" is exactly that, yellow corn flour that is most commonly used in Indian cooking. I am not referring to cornstarch or cornmeal - these are not acceptable substitutes and are listed separately as ingredients when required.

Also, make note that a non-stick cookie sheet will not do for these chewy, gooey cookies. After this experiment, I don't think that lightly greasing the cookie sheet would do the job either. I highly recommend you use parchment paper or Silpat on your cookie sheet.

Otherwise, you will learn (as I did) that a chisel or strong metal spatula is required to coax these tenacious treats off the sheet, more likely than not in pieces. If you are feeling adventurous you can try this method and gently push the pieces together and lift them onto a cooling rack. As they cool they will begin to hold their shape, no matter how mangled!

Once removed from the baking medium and cooled, these cookies will not disappoint. They are dunk-able, chewy and very pleasing to the palate.

Nearly Perfect Gluten-Free Chocolate Chip Cookies

1/3 cup coconut oil, softened but not melted
1 1/4 cup lightly packed coconut sugar (also called coconut sap sweetener)
2 tbsp almond milk
1 tbsp vanilla
2 tbsp ground flax + 3 tbsp very hot tap water
1 2/3 cup corn flour
1 tsp sea salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 375ºF

In a small bowl, combine the ground flax and hot water. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream together the coconut oil and coconut sugar. The texture will be mealy or like wet sand - this is normal. Add the almond milk and vanilla and mix on medium speed until mixture is creamy and smooth. Add the flax mixture and continue mixing on medium speed for 1 minute.

In a separate bowl, combine the remaining dry ingredients: corn flour, sea salt and baking soda. Add to the wet mixture in three parts, scraping down the sides and mixing well in between each addition. Remove the mixer bowl from the mixer and stir in the chocolate chips by hand to ensure even distribution.

Drop by the teaspoonful onto parchment or Silpat and bake for 12-14 minutes. Let cool partially before placing on wire racks to complete the cooling process.

As always, your feedback is appreciated. I hope these will make your day!

Wheatless...it's not the end of the world.

2011-04-30T23:57:00.013-06:00

Question I get asked every day: "What can you eat?"

It's as if wheat is the only thing on the planet there is to eat. I must admit, in reviewing my early blog posts today I could still feel the desperation I had to make the best of a brutal meal plan. Thankfully, that only lasted for a few months before I could start combining foods at will and reintroducing foods not on my "green" list.

Recap: I don't have Celiac disease, I'm just severely intolerant to wheat...among other things.

I do, however, suffer from IBS. What I've noticed is whenever I go overboard on the raw fruits and vegetables, the pain comes back. Oh, you "raw food" people, settle down. You should see the looks of shock and awe from this crowd when I tell them my naturopath specifically directed me to eat my fruits and veggies cooked or processed lightly in some fashion. It makes sense when you think about it. My guts have a hard time digesting a lot of different foods, so why not give them a break and get the process started before it goes down the hatch? Fruits and veggies are not the only culprits though. I really do avoid what I'm intolerant to as much as humanly possible because those foods also contribute significantly to the whole pain/discomfort thing. Thankfully my pain levels are nowhere near where they were in the early days of this blog, but there are days...well, let's just say I'd rather have someone smack me upside the head with a sledgehammer than what I have to go through.

I have conducted a few experiments in eating, just to see how far I can go before it becomes unbearable. By unbearable, I mean the following:

Pain returns and makes me want to crawl back under the rock from whence I came
Jeans/pants feel tight in the thighs and waist from swelling
Exhaustion (I'll do that...right after I take a nap....*yawn*...roll over...)
Concentration and focus of a two year old

About a month ago I conducted what I refer to as "Crapfest 2011" where I ate a variety of crap, which consisted of what most people would consider normal. Pizza, rice, salad, toast, eggs...the list goes on. After about two weeks of intermittent abuse, it was like being an addict of some sort. The more I ate of those things, the more I wanted. It took a few weeks to recover from that.

Now I am at the point where I am just living. If I want something bad enough, I'll eat it. Most of my friends have heard me describe certain things as being "worth it" or "not worth it". Let me give you an example. Chocolate cake = worth it. Since mastering the chocolate cupcake though, I hardly feel the urge to go for the real deal as my own creations are very satisfying to me.

In the last year, I've learned the hard way that I don't tolerate quinoa very well. Quinoa!?!! The healthiest, most innocuous ancient grain and my body, after eating it, decides to bloat up like the Goodyear blimp and tells me that taking a nap for a few days would be perfectly acceptable. Oh well.

I have discovered other things that I tolerate perfectly well however. Maple syrup ("Hooray!" says the French Canadian girl!) is not a problem. I learned that after doing the Neera Super Cleanse for 15 days. Flax is also now my best friend. As you can see in most of my baked goods, ground flax meal is indispensable to me as I use it with hot water to replace eggs.

Coconut, which I knew was safe after my blood tests, is a virtual chameleon and is all over my pantry. From coconut flour to coconut oil to coconut sugar (also known as coconut sap sweetener or coconut crystals), my kitchen experiments have been greatly enhanced by this nut. Coconut sugar can be used in a 1:1 ratio for cane sugar or even brown sugar for baking with excellent results. I couldn't believe my cookies turned out better than the original recipe!

Coconut Aminos is my favorite discovery of all. I have used this in many of my dishes as a soy sauce replacement and to tell the truth, I like the taste better! It's a little difficult to find here in Canada, however, specialty organic markets in the US tend to stock this.

I have tried goat's milk and sheep's milk cheeses and unfortunately, they are no better than cow's milk for me. I knew that all three contained casein but wanted to check if one was worse than the other. Like I keep saying though, some days you just have to eat pizza.

Pumpkin Bisque

2011-04-30T22:14:00.007-06:00

Many people only think of pumpkins around Hallowe'en and Thanksgiving. When I came home today, I really felt the need to make soup. It has been snowing on and off for the last few days - not that it has stayed on the ground for long. Is there anything better than thick, creamy soup to brighten your spirits on a chilly day?

Canned pumpkin puree is the simplest ingredient to transform into soup without all of the fuss and mess of scraping, peeling and cooking. If you want to go completely from scratch, fill your boots. This camper, however, didn't have the time. Be sure if you are using the canned variety that you do not use pumpkin pie filling, which is seasoned and has goodness-knows-what added to it.

A note about chicken vs. turkey stock for this recipe. I avoid chicken because of my food intolerances, plus most commercially available chicken stock (even organic) contains ingredients that I try to avoid. The last time I made a turkey I took the time to make a hearty brown turkey stock. Although I canned most of it using a pressure canner, I also froze a significant amount using ice cube trays. A trick to keeping your stock from getting freezer burned: vacuum seal the stock cubes. If you can have chicken, feel free to substitute this for the turkey stock in the recipe.

If you're feeling really indulgent (like I was today), crumble a tablespoon of sheep's milk feta over the warm soup before serving. The acidity and salt adds a little something special to the soup. If you aren't a fan or can't have dairy just use your imagination. I'm not supposed to have dairy, but some days you just gotta have it!

Wondering "what in the world is Alaea salt??!?" It is a coarse salt that has red dirt from Hawaii in it. It is readily available in supermarkets in Hawaii for about $4/bag. It imparts a lovely, earthy quality (no kidding...it has dirt in it!) to soups, seafood, fish or whatever you happen to be cooking. Don't sweat it if you don't have any on hand. You will just need to add a little more sea salt to the soup.

If you don't know what a chinoise is or don't happen to have one on hand, use a fine mesh strainer to get the job done in the final stages.

Enjoy!

Pumpkin Bisque

2 tbsp extra-virgin olive oil
2 medium sweet onions, finely chopped
1 796ml can pure pumpkin puree
1 400ml can Thai Kitchen lite coconut milk
3 cups turkey stock
dash ground cloves
1/2 - 1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
1/8 tsp Alaea salt
Fresh ground sea salt (to taste)
1 1/2 oz cognac
Sheep feta for garnish

In a large stockpot, heat the olive oil over medium heat and add the onions. Season with sea salt and cook until the onions are very soft and translucent. Pour in the turkey stock and let simmer for 5-10 minutes. Stir in the pumpkin puree and coconut milk. Add the spices and more sea salt (to taste). (Bear in mind that you will be reducing the soup so be cautious about over-salting. Easy to add more, not so easy to remove excess.) Let simmer partially covered for 15 minutes over low heat.

Once your soup has reduced and starts to thicken (cover the back of a spoon easily), remove from the heat and transfer to a mixing bowl. Take the pot off the burner and place the chinoise over the pot. Ladle the soup into the chinoise, pressing gently against the sides to get all of the soup through and back into the pot. Once you have finished this process, return the pot to medium heat and have it simmering gently. Stir in the cognac, add sea salt if necessary and continue to simmer for another 5 minutes.

Yield: 4-6 servings

The Perfect Pancake

2011-04-13T15:39:00.001-06:00

The hiatus allowed me to attain the Holy Grail that inspired my very first kitchen experiments - the perfect gluten-free pancake. Most of my friends look at me as though I've lost my mind when I rave about these pancakes. However, to someone who grew up eating pancakes whenever possible, this is truly noteworthy.

Since my doctor took me off the 4 day rotation diet last year, I have been changing ratios, types of flour and fats until finally one day I saw the most beautiful sight - a slightly yellow blob of batter in a frying pan doing what it should, meaning spreading and allowing air bubbles to rise to the top. This was my "eureka!" moment and I wrote the recipe down immediately. I have tried variations with water and almond milk and both produce excellent results.

Enjoy!

Gluten-free pancakes

Wet ingredients:
2 tbsp ground flax seed + 3 tbsp hot water
1 1/2 cup almond milk or water
1 tbsp olive oil

Dry ingredients:
3/4 cup corn flour
2 tbsp coconut flour
2 tbsp tapioca flour
2 tbsp cornstarch
1 tbsp baking powder
1/2 tsp sea salt

Begin by combining the flax meal and hot water in a small bowl and let stand.

In a medium bowl, whisk together all of the dry ingredients until well combined. Begin by adding 1 cup of almond milk or water and keep adding liquid until the batter is a little thinner than regular cake batter. Add the flax and water mixture and whisk well. If your batter is too thick, just add a little more liquid. (You want to be able to pour it out of the bowl into the pan - too thick and it will not allow the air bubbles to rise.) Add the olive oil and whisk again.

Pour the batter into a hot frying pan, flipping the pancake when air bubbles are rising throughout. Serve with your favorite fruit-juice sweetened jam and almond butter, or maple syrup.

Yields approximately 12 medium sized pancakes.

Nearly Perfect Gluten-Free Chocolate Chip Cookies v1.0

2011-04-13T15:30:00.002-06:00

The only reason these cookies are "nearly perfect" is because I couldn't bring myself to a.) omit the vanilla, which I am intolerant to; b.) omit the chocolate chips, which contain cane sugar, dairy and soy that I am also intolerant to. For everyone else in the world that can handle these ingredients but cannot have wheat, I think you are in for a special treat. I believe these are good enough to fool the masses.

I have searched high and low for chocolate chips that are free of soy, dairy and sweetened with something other than sugar. So far, I haven't found any as most chocolate contains soy lecithin as an emulsifier and the masses are still enamored of cane sugar to the nth degree. And, no, carob chips are not acceptable when you want a chocolate chip. If you absolutely cannot have the chocolate, or find some suitable vegan chocolate chips, just omit them from the recipe.

For new readers, please make a special note that in my recipes "corn flour" is exactly that, yellow corn flour that is most commonly used in Indian cooking. I am not referring to cornstarch or cornmeal - these are not acceptable substitutes and are listed separately as ingredients when required.

Also, make note that a non-stick cookie sheet will not do for these chewy, gooey cookies. After this experiment, I don't think that lightly greasing the cookie sheet would do the job either. I highly recommend you use parchment paper or Silpat on your cookie sheet. They will spread a little more than if directly on the cookie sheet, but it is well worth using this method.

Otherwise, you will learn (as I did) that a chisel or strong metal spatula is required to coax these tenacious treats off the sheet, more likely than not in pieces. If you are feeling adventurous you can try this method and gently push the pieces together and lift them onto a cooling rack. As they cool they will begin to hold their shape, no matter how mangled!

Once removed from the baking medium and cooled, these cookies will not disappoint. They are dunk-able, chewy and very pleasing to the palate.

Nearly Perfect Gluten-Free Chocolate Chip Cookies

1/3 cup coconut oil, softened but not melted
1 1/4 cup lightly packed coconut sugar (also called coconut sap sweetener)
2 tbsp almond milk
1 tbsp vanilla
2 tbsp ground flax + 3 tbsp very hot tap water
1 1/2 cup corn flour
1 tsp sea salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 375ºF

In a small bowl, combine the ground flax and hot water. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream together the coconut oil and coconut sugar. The texture will be mealy or like wet sand - this is normal. Add the almond milk and vanilla and mix on medium speed until mixture is creamy and smooth. Add the flax mixture and continue mixing on medium speed for 1 minute.

In a separate bowl, combine the remaining dry ingredients: corn flour, sea salt and baking soda. Add to the wet mixture in three parts, scraping down the sides and mixing well in between each addition. Remove the mixer bowl from the mixer and stir in the chocolate chips by hand to ensure even distribution.

Drop by the teaspoonful onto parchment or Silpat and bake for 10 minutes. Let cool partially before placing on wire racks to complete the cooling process.

As always, your feedback is appreciated. I hope these will make your day.
Enjoy!

Ultimate Chocolate Cupcakes

2011-04-07T16:31:00.002-06:00

At long last, I have returned...with an updated recipe! For those of you who loved the Devilish Chocolate Cupcake recipe I posted in August, this will knock your socks off. I am constantly tweaking my recipes to make them closer to their wheat and sugar-laden counterparts.

I've added a few different types of flour to the mix. Despite the small quantities, they make a big impact on the overall result. As good as these are, I am certain that I will keep working away, trying to improve future batches for texture and taste.

Remember, these are not for the faint of heart! Their bold chocolate taste and velvety texture will make you want to reach for your favorite cup of tea or coffee to accompany this treat.

Ultimate Chocolate Cupcakes
Ingredients:

¾ cup cocoa 1½ cup Almond Breeze Original unsweetened almond milk

²/₃cup corn flour OR 400 ml (one can) Thai Kitchen Lite coconut milk

3 tbsp amaranth flour 4 tbsp olive oil (reduce to 2 tbsp if using coconut milk)

3 tbsp coconut flour 6 tbsp either honey, agave syrup or maple syrup

3 tbsp cornstarch 2 tbsp ground flax meal

3 tbsp tapioca starch 3 tbsp very hot tap water

½ tsp salt

5 tsp baking powder

Preheat oven to 400ºF

Measure dry ingredients into a medium bowl and whisk together until well combined.

In a separate small bowl, place the ground flax meal and pour hot water over top. Stir just until all of the flax is wet and set aside.

In a large glass measuring cup, combine all wet ingredients (except the flax mixture) and heat in microwave for 2 minutes on High. Pour the liquid into the centre of the dry ingredients and whisk together until well combined. Lastly, add the flax mixture and whisk until batter thickens.

Fill silicone cupcake liners, or greased muffin tins to about ¾ full and bake for 16 minutes.

Yield: 12 chocolate cupcakes

Enjoy!

Thanksgiving Special: The Cornbread Stuffin' Muffin

2010-10-09T19:24:00.001-06:00

So I'm taking an interesting approach to Thanksgiving this year. Yes, I fully intend on having a generous slab of pumpkin pie tomorrow. I am, however, ensuring that my turkey is remaining gluten-free (and nut-free for my sister's sake).

One of my favorite chefs, Emeril, created a wonderful recipe for Cornbread and Andouille dressing. I'm not going to go that far out of my family's comfort zone, however it did give me the idea to try using cornbread instead of regular bread. Also, I've decided that it would add an extra layer of flavor if I incorporated some of the seasoning into the bread.

I'm going to try letting my cornbread cubes dry overnight on a cutting board so they will absorb lots of seasoning and delicious juices while the turkey is roasting. It's up to you whether or not you want to use this step in your preparation.

I've adapted Emeril's basic cornbread to suit my dietary requirements and have added my own twist. So, here goes nothin'!

The Cornbread Stuffin' Muffin

1 cup corn flour
2 tbsp coconut flour
1 cup fine cornmeal
1 1/2 cups warm water + 6 tbsp hot water
1/4 cup coconut oil, melted
1 tsp sea salt
1 tsp poultry seasoning
4 tbsp ground flax meal
3 tsp baking powder

Preheat oven to 425 degrees Fahrenheit.

Combine the flax meal with 6 tbsp hot water and let stand.

Sift together the corn flour, coconut flour, baking powder and salt into a medium bowl. Add the poultry seasoning and the cornmeal and mix until the seasoning is evenly distributed.

Make a well in the centre of the dry ingredients and pour in the melted coconut oil, water and flax mixture. Mix together until well combined. The batter should be a little thinner than a regular muffin batter.

Pour the mixture into greased jumbo muffin tins and bake for 25 minutes. Let cool completely before cutting into cubes.

Yield: 6 jumbo muffins

You may need to double the recipe to ensure you have enough to stuff your bird. Prepare stuffing as per your favorite recipe. Just remember to taste it before it goes into the bird.

Enjoy!

Milkshakes - the forgotten dessert of the truly lazy

2010-10-06T20:17:00.002-06:00

In the world where smoothies are King of healthy fast food, I felt that a return to a classic was necessary. In the last few months I've been exploring the world of milkshakes, Kooky Cakes style. Not smoothies, but the real McCoy...well, as close as I can get to real milk. Please don't ask "where's the fruit?". I understand that strawberry milkshakes exist, but not on this blog!

These are great for a little snack or dessert that requires little effort. I don't have a fancy Vita-Mix or anything. Nope. Just your garden-variety Magic Bullet blender does the job quite well. Just watching the ingredients spin together into a creamy dream brings back childhood memories of making milkshakes in the summer with my sister, Lisa.

My favorite ingredients are things that I usually have lying around my kitchen:

Unsweetened shredded coconut
Coconut milk
Almond butter
Unsweetened Original Almond Breeze
Matcha green tea powder
Peppermint extract
Cocoa powder
Ice
Green tea ice cream
So Delicious chocolate ice cream (made with coconut milk)
Ciao Bella coconut sorbet

The last two are the only store-bought non-dairy ice creams that meet my dietary requirements. However, as I develop more ice cream recipes, I will be replacing the store-bought versions with my own. This will certainly be more economical - I don't know if you've seen the prices for Ciao Bella or So Delicious lately, but I can certainly make it cheaper at home!

There really isn't a recipe in this post. It's more like "what am I in the mood for?". If the answer is "something decadent", then I'll use coconut milk for my liquid ingredient as it adds a silky quality to the milkshake. Matcha has a soothing taste, but it's important to remember that a little goes a long way when just preparing one serving. About the only ingredients I haven't mixed from the list above are the almond butter, green tea and peppermint. Hmmm....I do enjoy a good cup of peppermint green tea though, so I may have to give that one a whirl. (The almond butter is still a bit of a stretch for that one...)

I challenge you to dust off your blender and come up with something interesting and tasty. I hope you have been just a little inspired to depart from the usual vanilla.

Enjoy!

Dairy-free green tea ice cream

2010-09-26T20:59:00.003-06:00

Aaah...sweet success with my new ice cream maker! I've spent a lot of time searching recipes that are not egg-based and that aren't hugely dependent on refined sugar. Last night, I decided to put all of my research to good use and experiment with making ice cream. The original recipe can be found here. I modified it to suit my needs and it worked beautifully.

I decided to flavor mine with green tea since my mother-in-law has never had green tea anything. Don't forget to freeze your ice cream maker insert ahead of time if yours doesn't have a built-in freezer unit.

Green Tea Ice Cream

2 1/2 cups almond milk
1/2 cup liquid honey
3 tbsp cornstarch
2-3 tbsp matcha green tea powder (to taste)
Ice for an ice bath to cool mixture

In a saucepan, heat 2 cups of the almond milk and the honey over medium heat, just until it begins to steam.

In a small bowl, whisk together the remaining 1/2 cup of milk and the cornstarch, making sure that there are no lumps. Whisk into the honey and milk in the saucepan. Bring the mixture barely to a boil, then lower the heat and simmer. At this point, slowly add the matcha powder while whisking rapidly to prevent lumps from forming. The mixture will begin to thicken so keep whisking! Continue to simmer the mixture for another 5 minutes, stirring occasionally.

Pour the mixture through a strainer into a heat-proof glass bowl. This will help to break apart any lumps of matcha powder that may have formed. Place the bowl into a shallow ice bath to help cool the mixture. (If your ice cream maker has a built-in freezer unit, you can skip this step.) From here you can follow the instructions that came with your ice cream maker. Depending on your machine, in 25-35 minutes you will have ice cream that is ready to serve.

Enjoy!

Returning from Paradise, back to the kitchen

2010-09-16T21:53:00.000-06:00

On the last day we were in Maui, I did a little surfing then went back to the condo and made a clean-the-fridge-out smoothie. It was similar to my tropical fruit smoothie, however it also contained fresh strawberries and blueberries. It was delicious and very filling.

While on vacation, I sought inspiration for other desserts that could be modified for my needs. I researched recipes for eggless custards and panna cotta. That got my imagination going and I felt hope that I might be able to create not only beautiful new desserts, but even frostings for my delectable cupcakes.

If not for the jet lag, I would be in my kitchen right now, working out the details of my next experiment with a batch of cupcakes in the oven. It will have to wait until tomorrow.

Stay tuned for the next experiment!

I ate, I saw, I'll suffer...tomorrow

2010-09-10T03:14:00.000-06:00

What is a vacation but a leave of the everyday. For me, however, my food woes are never far behind. After a super morning of surfing (if you can call it that!) I was hungry as a horse all day. On our way to the fabulous Grand Wailea luau, I proclaimed that I was going to eat with near reckless abandon.

I say "near" because I'm surfing again in the morning. I am already sporting the typical bruises on my ribs from lying on the board and don't want to compound the problem with stomach cramps, etc. I can tell you that there were, surprisingly, a number of tummy-friendly foods for me in the hot foods. The desserts were the point of no return though.

As soon as we returned to the condo I took my tummy meds and am now hoping for the best....no, make that a miracle! As if my favorite banana macadamia nut pancakes with coconut syrup from Stella Blues the morning after we arrived on Maui weren't a clear enough indicator (not to mention a huge dose of their delicious coffee)of what's to come! Oooh, but it was worthy of the agony and so were the desserts tonight. Just needed to share with my compadres in the gastro-intestinally challenged department.

From Maui, nite-nite!

Tropical fruit smoothie

2010-09-05T00:37:00.001-06:00

Here is my latest smoothie incarnation, inspired by one of my favorite places - Hawaii. Since smoothies aren't an exact science, I've included rough measures that can easily be adjusted to taste.

Tropical Fruit Smoothie

1 cup combined fresh mango, papaya, pineapple (rough chop suitable for blending)
1/2 ripe avocado
1/2 cup coconut milk
1/2 cup almond milk
1 tbsp honey
6-8 ice cubes

Place the chopped fruit and avocado in the blender. Pour in enough coconut milk to cover the chopped fruit. Add the ice and honey and blend. Pour the almond milk in through the opening in the lid to thin the smoothie to your taste.

This last step is optional if you like a really thick smoothie. The avocado imparts a rich, velvety texture and once blended, no one will know it's in there.

Enjoy!

Coco-cocoa Granola

2010-08-28T15:27:00.003-06:00

I have discovered that there are a few brands of gluten-free granola that don't have cane sugar, or any of the other things I can't eat. It's very tasty, but it's nearly $10 per bag (one bag = two servings for me because it is so good!). I figured there must be a more economical way for me to eat granola.

For the last few weeks, I've been envisioning what the perfect gluten-free granola would be and have been collecting ingredients along the way. It's in the oven right now and it smells divine - I can hardly wait for this to come out of the oven (I'm certainly looking at a burned tongue for this one.) So, here is my first granola experiment.

Coco-cocoa Granola

1 heaping cup each natural almonds and walnuts
1 cup unsweetened coconut flakes
1 cup raw pumpkin seeds
1/4 cup dried goji berries
1/4 cup cacao nibs (also called raw chocolate nibs)
20 pitted honey dates
2 tbsp coconut oil, melted
2-4 tbsp honey**
4 tbsp cocoa powder
parchment paper

(**For the first experiment, I tried it without honey. However, without the honey, some people may find the granola too bitter. The choice is yours!)

Preheat oven to 275 degrees Fahrenheit.

In a large food processor work bowl, place the coconut flakes and pulse until coarsely shredded. Add the dates to the bowl and pulse again until the coconut and date pieces are roughly the same size. Next, add the goji berries and cacao nibs. Pulse again until you can see the goji berry bits distributed evenly throughout the mixture. Place the mixture into a large mixing bowl and add the pumpkin seeds.

Add the almonds and walnuts to the work bowl and pulse for a few seconds until you see some whole and some chopped nuts. Feel free to keep pulsing until you have the texture you prefer. Add the nuts to the mixture in the mixing bowl.

Place the coconut oil in the microwave for approximately 20-30 seconds. Keep an eye on it so the oil does not burn. If you have a few small unmelted pieces, just stir the oil until dissolved. Add the cocoa powder to the oil one tablespoon at a time, making sure the mixture is smooth before adding more. Once all of the cocoa has been added, stir in the honey until completely dissolved. Pour the chocolate mixture over the date and nut mixture.

When stirring, I folded the mixture with the spoon and pressed gently into the bowl to catch all of the finer pieces. This also helps to get everything sticking together a little. When everything is combined evenly, cover a large cookie sheet with parchment paper and place the mixture in the centre. Gently press the mixture out to cover the parchment in an even layer. Bake for 1 hour and let cool completely before storing in an airtight container.

Enjoy!

Vacation anticipation

2010-08-26T21:28:00.000-06:00

If I told anyone that this vacation was going to be just like any other, I'd be lying. I feel as though this will be a rediscovery of one of my favorite places in the world - Maui. I will be searching for the most accommodating restaurants, as well as the best places to find food that will fill our condo cupboards for the best price. I already know of a few stores that will offer good choices, however, I don't want to blow our entire vacation budget to keep me fed!

Fortunately, most of the research I have done indicates that there isn't a monopoly in this market so I should be able to shop around a little. I will keep you posted on my adventures.

The Keg comes through again!

2010-08-20T22:16:00.000-06:00

My hubby and I have been to The Keg a few times since my food challenges began last year. The last time we went to the northeast Calgary location, our server informed us that the will do whatever they can to ensure I have a great and safe meal. She was very kind and understanding of my situation, especially since her mother had been diagnosed as celiac a short while ago. Going way above and beyond the call of duty, they now have as a policy that the manager comes to your table after you've ordered to ensure that all of your food allergies/intolerances/concerns have been addressed properly. So, I was able to enjoy the bacon-wrapped scallops as an appetizer, then a beautiful steak without worrying about what could be lurking in my food. Fantastic!

Tonight for our anniversary, we went back to The Keg and had the same server (kudos to Shannon - she even remembered us!). When we were looking at the menus she said that they now have a special menu that addresses gluten intolerances. It lists the regular menu items, but specifies how to order to avoid gluten. When the manager came (same manager, too) he said he was very concerned about my choice of sweet potato fries as a side. He was worried about cross-contamination from the oil in the deep fryer and was still waiting to hear back whether or not this could cause problems for us sensitive types. He also had a list of all the items on the menu and what major allergens they contain. This turned out to be a good thing since the sweet potato fries do contain soy and eggs, both of which I am intolerant to. Oh well, another day without fries will not kill me!

My point here is that few restaurants take this kind of care and attention to food issues, never mind a major chain of steakhouses. I have always liked their food. Now I feel certain in the knowledge that I can always count on The Keg to deliver a safe and delicious meal.

Cool treats - the milkshake, reinvented

2010-08-16T21:28:00.002-06:00

I suppose that this could just as easily be called a smoothie, but it reminds me much more of the luscious milkshakes of my childhood. Lately, I have been low on energy in the evening, so the easiest way for me to satisfy those little nighttime hunger pangs is to whip up a little shake in my Magic Bullet blender.

Here is today's concoction:

Coconut Matcha Shake

2 scoops sugarless coconut gelato
1 tsp matcha green tea powder
Unsweetened Original Almond Breeze to fill the glass

Place the ingredients into the glass in the order listed. This way you won't end up with a clump of matcha at the bottom of the glass. Blend until smooth and enjoy!

Devilish Chocolate Cupcakes

2010-08-14T20:26:00.000-06:00

These cupcakes turned out so moist that they're very close to Devil's food cake. After nearly dying and going to heaven after the first bite, I quickly ran downstairs and insisted that my husband and daughter have a bite. My husband then admits to me "I'm not much of a cupcake eater", which left me slightly despondent. I took my courage into both hands and decided to take a photo and share this recipe with the world.

This cupcake is so good it only needs an elegant plate. By all means though, don't let me stop you from smothering it in some kind of decadent frosting!

Devilish Chocolate Cupcakes

Ingredients:
3/4 cup corn flour
2 tbsp coconut flour
3/4 cup cocoa
4 tsp double-action baking powder*
1/4 tsp salt
1 1/2 cup unsweetened Original Almond Breeze
4 tbsp olive oil
6 tbsp honey
2 tbsp ground flaxseed
3 tbsp hot water

(*I used Bob's Red Mill, again with excellent results!)

Preheat your oven to 400 degrees Fahrenheit.

Start by mixing the flaxseed and hot water in a small bowl and let it sit while you combine the dry ingredients. (Mmmm....just had another bite...give me a moment...)

Combine the dry ingredients in a bowl and whisk together. This not only adds air to the flours, but also helps separate any lumps.

In a medium microwave safe measuring cup or bowl, add the milk and heat for about 45 seconds (or until just warmed through). Add the honey and olive oil to the milk and stir it well.

Make a well in the center of the dry ingredients and pour the liquid ingredients in, as well as the flaxseed mixture. Whisk together until the batter appears smooth. It will have the consistency of a thinner cake batter, so don't be alarmed if it seems a little runny.

Grease your favorite muffin tins with olive oil and fill them to about half full (I used a jumbo muffin tin to give the sizes a smooth, even slope on the sides). Bake for about 16 minutes, or until a toothpick comes out with fudgy crumbs.

Enjoy!

Experimental Chocolate glaze

2010-08-13T19:12:00.000-06:00

My Chocolate cornbread was feeling a little naked today, so I thought it needed a glaze. I've been mulling over ideas for frostings and glazes for some time now and here's what I decided to try.

Experimental Chocolate Glaze

1 tbsp cocoa butter
1/2 tsp coconut oil
1 tsp cocoa
2 tsp honey

Melt the cocoa butter and coconut oil together. If you are doing this in the microwave, watch very carefully to make sure the cocoa butter does not burn! I usually get it to a partially melted stage and then stir until completely melted.

Stir the honey into the hot oil, then add the cocoa powder. Be sure to mix this thoroughly and keep stirring until it cools down slightly. Pour over a generous square of Chocolate cornbread and enjoy!

Chocolate corn bread?? Yeah, baby...and it's good, too!

2010-08-13T19:03:00.002-06:00

Desperate for some form of chocolate cake, I decided to experiment with a chocolate corn bread recipe (follow this link for the original recipe). At first, I thought that this might be a weird experience - mixing my beloved cocoa with cornmeal. However, I was pleasantly surprised with the results. It turned into a cross between corn bread and a brownie, with a lovely crumbly texture. Please read the additional comments below the recipe for possible modifications - it is a little dry, so I have some ideas to fix that.

Chocolate cornbread
Ingredients:
2/3 cup cocoa powder
1/2 cup corn flour
2/3 cup fine cornmeal
2/3 cup honey
1 tsp salt
1 1/2 tbsp baking powder
2 tbsp ground flaxseed
3 tbsp hot water
1/3 cup olive oil
1 cup unsweetened almond milk

Preheat your oven to 400 degrees Fahrenheit.

Start by combining your flaxseed and hot water in a small bowl and let it thicken while you prepare your ingredients.

In a medium bowl, whisk together the cocoa, corn flour, cornmeal, salt and baking powder until well combined.

In a microwaveable bowl or cup, combine the milk and oil, then heat in the microwave for 20 seconds. Gently stir in the honey and flaxseed mixture.

Make a well in the centre of the dry ingredients and pour in your wet ingredients. Mix everything together until well combined. Pour into a 9x9 pan and bake for 35 minutes, or a toothpick comes out with fudgy crumbs.

For the next time I try this, I am going to add a little applesauce or some avocado to help retain the moisture and give it a more springy texture.

Enjoy!