I have jumped on gluten-free bandwagon! I started avoiding gluten mostly out of curiosity. I wanted to see if I would feel different, or better, if I didn’t consume it as much as possible. It is still too early to tell, but it hasn’t been as difficult as I imagined it would be.



This recipe contains no flour, however, it does contain nuts and egg whites, so it is not completely allergy safe. What they are is moist, chewy and packed with amazing chocolate flavour. They are so rich and satisfying that you’ll only need to eat one. OK, maybe two!




Gluten-Free Chewy Chocolate Cookies
Based on this recipe at Martha Stewart.com
Makes 24 cookies

Ingredients

• 3 cups icing sugar, sifted
• 3/4 cup cocoa
• 1/2 teaspoon salt
• 3/4 cup dark chocolate chips
• 3/4 cup sweetened shredded coconut
• 1 cup almonds, chopped and toasted (method below)
• 4 egg whites

Method

• Pre-heat oven to 325°F. Place chopped almonds on a cookie sheet and place in the oven, shaking it occasionally, until fragrant – about 10 minutes.
• In a large bowl, whisk together icing sugar, cocoa and salt until combined.
• Stir in coconut, chocolate chips and toasted almonds and stir until combined.
• Stir in eggs whites very gently until just combined. Do not over mix.
• Drop by heaping tablespoonful onto parchment lined cookie sheets, about 2” apart.
• Bake for 15-18 minutes, turning pans halfway through, until tops of cookies are shiny, cracked and dry to the touch.
• Cool completely on a wire rack. Store in an airtight container.

by Linda Horn
Blogger at Let Them Eat Cake & Ice Cream and Stimuli Contributor

I recently returned from a wine-soaked weekend holiday in Naramata, BC. For those who are unfamiliar with this beautiful wine region, Naramata is perched just northeast of Penticton, overlooking the shores of Okanagan Lake. Dotted among the winding country roads are over twenty wineries, each with a lovely setting and tasty wines, of course. I came home with over a case of unique vintages; some to enjoy now, and some to save for special occasions. One bottle in particular stood out as a recipe-friendly red — a 2010 Montage from La Frenz Winery. This robust red is a blend of Shiraz, Merlot and Cabernet Sauvignon, with notes of dark fruit, plum, cherries with a vanilla finish. — perfect for making this Red Wine-Roasted Rhubarb and Strawberry Shortcake!

Mother’s Day is just days away, and I thought this shortcake would be a perfect ending to an elegant brunch, or a special dinner for Mom. Serve the cakes split in half, with a generous spoonful of rhubarb and strawberries, thick with rich syrupy sauce. Top with a dollop of sweetened whipped cream or vanilla ice cream, if you prefer. You can make this one day ahead for convenience — store shortcakes in an air-tight container.

Red Wine-Roasted Rhubarb & Strawberry Shortcake
Based on this recipe from Bon Appetit

Serves 8

Ingredients

• Wine-Roasted Rhubarb & Strawberries
• 2 lbs rhubarb stalks*, trimmed of leaves and sliced into 1” thick slices
• 1 cup sugar
• 1/2 cup red wine (I used La Frenz Winery’s 2010 Montage)
• 1 tsp vanilla
• 1 lb strawberries, washed, hulled & sliced

Shortcakes

• 1 cup cake & pastry flour
• 1 cup all-purpose flour
• 4 tsp baking powder
• 1 tablespoon sugar
• 1/2 tsp salt
• 1.5 cups whipping cream (unwhipped)
• 4 tablespoons melted butter

Whipping Cream Topping

• 1.5 cups whipping cream
• 1 tsp vanilla
• 1 tablespoon sugar

*Discard rhubarb leaves, they are toxic. Do not dispose of them in your compost bin, if you have one. Put them in your city’s green waste bin or food waste container.

Method

• Preheat oven to 350°F. Combine sliced rhubarb, sugar and red wine in a 9 x 13 baking dish and stir to combine.
• Roast rhubarb until tender and the sauce is thick and syrupy; about 30-45 min.
• Remove from oven and stir in sliced strawberries and vanilla. Set aside to cool
• Increase oven temperature to 375°F. In a large bowl, whisk together both flours, baking powder, sugar and salt. Gently stir in whipping cream until combined.
• Turn out shortcake dough onto a floured board, and pat dough into a rectangle about 9” x 6”. Make one lengthwise cut to cut rectangle into two long rectangles; then make 3 vertical cuts to form 8 small cakes.
• Place biscuits on a parchment-lined baking sheet. Brush with melted butter. Bake for  18-20 minutes or until lightly golden brown. Transfer to a cooling rack and let cool before storing or serving.
• To make whipped cream, add vanilla and sugar to 1.5 cups whipping cream and using a whisk attachment, beat mixture until it forms stiff peaks.

For more information on visiting the wineries of Naramata, please visit naramatabench.com.

by Linda Horn
Blogger at Let Them Eat Cake & Ice Cream and Stimuli Contributor

I have noticed that more and more people are eating gluten-free. Chances are, you probably know someone who can’t tolerate gluten. I’ve been curious about trying a recipe, but had been holding back — the lack of flour-substitutes seemed an overwhelming hurdle to me. When I saw a gluten-free all purpose flour mix at my local grocery store, I knew I would seize the opportunity to try one!

Now, what do you make when you only have 2 apples in the house, and some spankin’ new gluten-free all purpose flour? Apple Cake! This coffee cake-style cake is moist, spicy, with a bite of apples and a caramelized brown sugar & butter topping. It is excellent with whipped cream, and the Bourbon Whipped Cream is a special treat, indeed. Vanilla ice cream or caramel sauce would also rock.

Gluten-Free Apple Spice Cake with Bourbon Whipped Cream
(Based on a recipe from Canadian Living)
 

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar, packed
• 2 eggs
• 1 tsp vanilla
• 2/3 cup sour cream
• 1/4 cup apple juice
• 1 3/4 cups Gluten-Free all purpose flour (I used Bob’s Red Mill brand, purchased at Safeway)
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 2 tsp cinnamon

Topping

• 3/4 cup brown sugar, packed
• 1/4 cup butter
• 2 apples, peeled and sliced

Method
1, Preheat oven to 375°F.
2, Prepare a 9” springform pan by lining the bottom with a circle of parchment or waxed paper. Set aside.
3, In the bowl of a stand mixer, beat butter with both sugars until thoroughly blended. Beat in eggs one at a time. Mix in vanilla.
4. In a separate small bowl, whisk together sour cream and apple juice. Set aside.
5, In a separate large bowl, whisk together flour, baking powder, baking soda, salt and spices until blended.
6. Add flour mixture to butter mixture, one third at a time, alternating with sour cream mixture, mixing completely in between additions, ending with sour cream mixture.
7. In a medium saucepan over medium-high heat, melt 1/4 cup butter with 3/4 cup brown sugar until sugar is dissolved and mixture is bubbly. Remove from heat and set aside.
8. Pour batter into prepared pan. Arrange apple slices on top of batter decoratively. Drizzle melted brown sugar-butter mixture over top of apples.
9. Bake for 35-40 minutes, or until tester inserted into centre of cake comes out clean.
10. Best served warm with Bourbon Whipped Cream (recipe below) or vanilla ice cream.

Bourbon Whipped Cream
Ingredients

• 1/2 cup whipping cream
• 1/2 tablespoon bourbon
• 1 tablespoon sugar

Method
Pour bourbon & sugar into whipping cream and beat on high speed until soft peaks form.

by Linda Horn
Blogger at Let Them Eat Cake & Ice Cream and Stimuli Contributor

I have a confession to make. I am addicted to crackers. It’s my go-to junk food. It’s what I reach for instead of popcorn when watching a movie at home (in the theatre, too. Shhh! Don’t tell). My all-time favourite crackers are the tiny, orange squares of cheddar-y goodness. They are like crack...ers. You know the ones I mean! I can easily inhale a whole box in one sitting. Afterwards, of course, there is the guilt that sets in. How many unpronounceable chemicals did I just consume? Is there an alternative where I know exactly what I am scarfing down? You know me — I didn’t stop looking until I found it. And I did.

These little gems of cheesiness are so packed with flavour that you’ll never go back to the garbage-in-a-box. While they are not as crunchy as commercial crackers, they make up for it in freshness, wholesome ingredients and yup — they are as addictive as the original.

For best results, use the sharpest, aged cheddar you can find. It doesn’t need to be orange. Kraft makes an Extra Old that’s not bad and Balderson’s makes a few varieties of aged cheddar that are very, very tasty. I haven’t tried making them with the McLaren’s cheese spread (the one in the red tub) but I bet it would be pretty good. These crackers do not keep well — you will need to consume them the same day they are made. You can see from the photos that the crackers puff up quite a bit, so roll your dough out as thin as you can — 1/8” or less.

I hope you like these little crackers as much as I did. Now, it’s time for YOUR confession! Leave me a comment and let me know what’s your favourite cracker or salty snack.

Cheesy Crackers
Based on this recipe by Shop Girl

Ingredients:

• 8 oz. sharp or aged cheddar cheese, shredded
• 1 cup all-purpose flour
• 4 tablespoons butter, softened
• 1 teaspoon salt
• 3-4 Tablespoons ice water

Method:
1. Preheat oven to 350°F.
2. In the bowl of a food processor with a blade attachment, mix together cheese, butter and half the salt until just mixed.
3. Add flour and mix until just blended.
4. While the processor is running, add the ice water 1 tablespoon at a time until dough comes together.
5. Divide dough in half and wrap in plastic wrap, flattening into a disc. Refrigerate discs for about 30 minutes.
6. On a floured board, roll out one disc of dough at a time, to about 1/8” thickness.
7. Using a fluted pastry roller, or a knife, cut into 1” squares.
8. Place squares on a parchment-lined baking sheet. With a toothpick, make a hole in the centre of each square (optional).
9. Bake for 8-12 minutes, or until crackers begin to slightly darken around the edges.
10. Cool completely before eating.

Enjoy!

by Linda Horn
Blogger at Let Them Eat Cake & Ice Cream and Stimuli Contributor
 

I remember, as a young girl, visiting my Mennonite Grandma and Grandpa often in their tiny shoebox apartment. Despite the lack of space, their home was always warm and inviting and full of comforting aromas. There was always something good to eat when we visited.

Once, during an Easter visit, Grandma sat my sister and I at the kitchen table and gave us each a slice of fluffy, tender bread. Placing a small dish of what I thought was butter in front of us, she said, “This is the icing you spread on the Paska.” I was amazed – I could put on my own icing? Was this too good to be true? My sis and I both glanced quickly at our Mom, who was scowling at the inappropriate use of sugar. Grandma could not be dissuaded – this was tradition! She believed my sister and I were too skinny anyway, and was probably secretly pleased to be able to put “meat on our bones”. I’ll never forget that first bite – rich, tender, airy and sweet. Truly, a once-a-year treat!

Setting out to make it again seemed a daunting task. Traditional recipes were vague, and made enough for not one, but two, church congregations. I was becoming worried I would be forced to abandon my Paska plans. I was about to give up when a recipe was posted on Facebook the very same day I was looking for a recipe to try, by none other than Tina Bacon of The Pink Spatula. That. Very. Day. I like to think Grandma was sending me help when I needed it most.

I made the recipe and guess what? It is exactly as I remember it, sitting at Grandma’s table, eating bread slathered with forbidden icing. This bread is light and fluffy, rich, sweet and tender. The icing is non traditional — a vanilla buttercream, which I prefer. And Grandma would be pleased to know that now I have more than plenty of meat on my bones, thank you very much.

Paska: Inspired by Grandma Rogalsky and a recipe from Tina Bacon, The Pink Spatula who in turn was inspired by The Sugar Plum Sisters.

Makes 4 - 6”-8” round loaves
Equipment required: Stand mixer with whisk and bread hook attachments.

Ingredients

• 3/4 cup unsalted butter, melted
• 2 tablespoons yeast (regular or Quick Rise)
• 1/2 cup warm water
• 2 teaspoons sugar
• 1/2 cup all purpose flour
• 1 cup milk, warmed (use whole milk)
• 10 egg yolks, room temperature
• 2 eggs, room temperature
• 1 teaspoon salt
• 1 cup sugar
• 2 teaspoons vanilla
• zest of 1 lemon
• zest of 1 navel orange
• 5 cups all purpose flour

Icing Ingredients

• 1 cup butter
• 4 cups icing sugar
• 2 teaspoons vanilla
• 2-4 tablespoons milk

1. Melt butter and set aside.
2. In a medium sized bowl, mix together yeast, 2 tsp sugar and warm water. Set aside. Mixture will get foamy and smell fantastic.
3. In a small bowl, mix together warmed milk and 1/2 cup flour until smooth and lumps are gone.
4. In the bowl of a stand mixer with whisk attached, whisk egg yolks and whole eggs on high speed until pale and fluffy, about 3-4 minutes.
5. Whisk in salt and vanilla until combined. With mixer on low speed, gradually add 1 cup of sugar. Mix on medium speed until sugar is completely dissolved into mixture.
6. Mix in melted butter until combined. Mix in yeast mixture until combined.
7. Switch to bread hook. Add flour and mix until combined. The dough should start to come away from the sides of the bowl. If not, add more flour, one tablespoon at a time, and mix after each addition. You don’t want to add too much.
8. When dough starts to come away from sides of the bowl, mix on medium for about 10 minutes.
9. Transfer dough to a large bowl that’s been lightly coated with a non-flavoured oil, such as grapeseed oil. Don’t use olive oil as the flavour is too strong. Turn the dough over so all of it is lightly coated with oil
10. Cover dough with plastic wrap and a tea towel; let rise until doubled in size – about an hour or two. The warmer your kitchen, the less time it will take. Mine took 2 hours.
11. Punch down dough and bunch it back up in the bowl. Recover and let rise again for another hour.
12. Preheat oven to 300°F.
13. Punch down dough one last time. Divide dough into 4 pieces. The dough will be slightly sticky and very elastic. The less you handle it, the more tender it will be.
14. Form dough into 4 balls about 4” across. Place 2 balls on a parchment lined baking sheet. Cover balls with plastic wrap and a towel and let rise 1/2 hr while your oven is heating up.
15. Bake loaves for 10 minutes at 300°F, then turn oven temperature down to 275°F and bake for 20 minutes longer, or until golden brown.
16. Let loaves cool. Serve slices spread with vanilla buttercream icing.
17. To make the icing, beat the butter and vanilla until pale and fluffy. Add icing sugar and mix to combine. Add milk, 1 tablespoon at a time, until spreading consistency.

by Linda Horn
Blogger at Let Them Eat Cake & Ice Cream and Stimuli Contributor