GFCF Weekly Roundup: Raisin Bread

Because sometimes all you want in the morning is a slice of moist and delicious cinnamon raisin bread, this recipe is an allergy friendly crowd pleaser!

GFCF Raisin Bread
Ingredients
2 large eggs
1 large egg white
2 Tablespoons water
2/3 cup sugar
1/4 cup canola oil
1 Tablespoon orange zest
1 cup Tofutti sour cream substitute
2 cups gluten free flour (like Jules)
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/4 cups raisins

Directions
Preheat oven to 325 degrees F and grease a loaf pan.

In a large bowl, beat eggs, egg whites, water, sugar, oil and orange zest until blended. Stir in sour cream. In a separate bowl, mix together flour, baking powder and baking soda. Add egg mixture to dry ingredients and beat until blended. Stir in raisins. Spread batter into loaf pan and bake for 1-1/4 hours or until the sides come away from the pan and an inserted toothpick comes out clean. Let cool in pan on a rack for 15 minutes.

Menu Monday: Warm & Cozy Winter Meal

With a new spin on some comfort food classics, this week's menu will keep you warm and toasty on even the coldest and snowiest of nights! Better yet, this meal is perfect for company - just adjust each recipe as needed to serve the number of guests in attendance!

Make this menu GFCF/Dairy-free by substituting EarthBalance for butter in the recipes, omitting the biscuits and swapping out the Butterscotch Pie for Cybele Pascal's Allergy-Friendlty Fudge!

On the Menu
Gougere with Cheddar and Pecans
Apple, Walnut & Endive Salad
Braised Beef with Soft Polenta
Broccoli Casserole
Butterscotch Mousse Pie

GFCF Weekly Roundup: Coconut Tapioca Custard

One of our tried and true favorites, this soymilk based custards is silky and delicious! Topped with sliced bananas and toasted coconut, this dessert combines the best of silky and crunchy, sweet and salty. Perhaps add a drizzle of homemade rum caramel for a more decadent option.

Coconut Tapioca Custard
Ingredients

1 cup, plus 2 Tablespoons soy milk
1/2 cup sugar
1/3 cup uncooked, quick-cooking tapioca
1/2 teaspoon salt
One 14-ounce can coconut milk
1 large eggs, lightly beaten
1 teaspoon vanilla extract
Sliced bananas & shredded coconut for garnish

Directions
In a medium saucepan whisk together soy milk, sugar, tapioca, salt, coconut milk, and egg. Let stand for 5 minutes.

Bring to a boil over medium heat; stirring constantly. Cook for 30 seconds at a boil; stirring constantly. Remove from heat. Stir in vanilla extract.

Pour mixture into individual ramekins. Cover and chill for at least 2 hours.

To serve: slice bananas over the top of each custard and sprinkle with shredded coconut.

Recipe of the Week: Artichokes with Ricotta, Spinach & Pine Nuts

The New Year is always a time of reflection, introspection and reevaluation, and probably the most common resolutions involve dieting and weight loss. Let Glutenfreeda help you eat healthier this year, all of our recipes use fresh "real" ingredients and can help you to be the best possible you!

Low Fat Artichokes with Ricotta, Spinach and Pine Nuts

Ingredients
2 artichokes (top trimmed and sharp ends of leaves cut off)
1-1/2 Tablespoons olive oil
2 shallots, chopped
1 garlic clove, minced
5 oz. chopped, frozen spinach, thawed and drained
2 ounces ricotta cheese
1 teaspoon lemon juice
2 Tablespoons pine nuts, toasted
Salt and freshly ground black pepper

Directions
Bring a large pot of salted water to a boil. Add the artichokes, cover, and cook for about 40 minutes or until the artichoke leaves can be pulled away with only slight resistance. Remove the artichokes from the water and let cool.

Meanwhile, in a medium skillet, sauté the shallots for about 2-3 minutes or until softened. Add the garlic; sauté for 30 seconds. Add the drained spinach and cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the ricotta, lemon juice, and pine nuts. Adjust seasonings to taste with salt and freshly ground black pepper. Let cool.

Spoon the ricotta mixture into a bowl and serve alongside the artichokes.

Tips
To toast the pine nuts, place the pine nuts in a dry skillet over medium heat. Cook the pine nuts, shaking the pan occasinally, until lightly browned on all sides. Note: watch the pine nuts carefully as they cook - it is real easy to burn them instead of the intended "toasting".

Menu Mondays: Satisfying Low Fat Dinner

I don't know about you, but I love winter - clear, crisp mornings, staying warm by the fire, hitting the slopes - the whole shebang - but most especially, winter comfort foods. Richy & hearty, creamy & cheesy, as far as I am concerned there is nothing not to love about these wintertime favorites! That being said, they are maybe not the most um, health conscious choices - so here is a collection of some of our favorite low-fat recipes to keep you warm this winter!

Skillet Toasted Almonds
Mixed Greens with Balsamic Vinaigrette & Apple Slices
Chicken with Winter Vegetables
Low-Fat Brownies