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Our low-fat apple granola is easy to make and healthy - it replaces half of the oil with aquafaba. When paired up with fruit and yoghurt it makes a delicious vegan breakfast.
Looking for an easy peasy delicious gluten free sponge cake? Look no further:
thecuriousbaker.wordpress.com/2010/01/25/gluten-free-spon...
Mmmmm...dinner made with love by my Honey. LIfe is good when we are home together, even when the food is simple. (And you'd never know this was gluten-free pasta. MMM.)
glutenfree.wordpress.com/2009/05/01/gluten-free-skillet-p...
This recipe for gluten-free upside-down cake is from the Bojon Gourmet. I should have used a deeper pan, since some of this precious caramel escaped over the side, but this cake is really amazing. I used brown rice flour and oat flour, and made my own almond paste from this recipe. I added some almond extract to the almond paste, and stored enough for two more cakes in the freezer, already portioned and ready to go.
Alanna says the cake is best eaten within 2 days, but I stored the leftovers in the fridge and ate the last piece at 4 days old - it's much more dense, but I still loved it! The almond flavor and texture seems to come through more after the aging process. I really love this cake!
cheese sandwich on brown rice bread with tomato from the garden, steamed green beans and a GF graham cracker tucked in next to the sandwich. On the side- orange, mango gelatin with pineapple and a sprinkling of blueberries.
A thinner version (hooray!) with healthier flours
A thinner version (hooray!) with healthier flours. This one won't end up with a soft squishy center but will still be flexible and make a perfect sandwich to carry. No toasting. Just roll and eat.
I'm calling it a "Mock Lavash" bread because it's SO close to the lavash bread of my pre-gluten-free days. :)
I wasn't very adventurous during my gluten-free Lent experiment, but I did try out dumpings. The smaller ones are just rice flour, and the bigger ones are chickpea and rice flour. I just used my regular recipe and subbed for the regular flour, about 2/3rds chickpea and 1/3rd rice.
a much better arrangement, including cutting the polenta to fit the top tier perfectly. also makes it easier when i want to reheat the roasted veggies on the bottom tier to let out the container with strawberries and the egg half.
also showing side container with my late afteernoon snack of spicy cole slaw
Who says coeliacs can't have pizza and garlic bread?? (I also had some salad as a nod towards healthy eating compared to this little lot!)
Day 363