GF Chocolate Raspberry Cheesecake

CRUST:

1 1/2 cups of Almonds finely crushed to a meal consistency

1/4 cup melted coconut oil

1 TBSP agave, cane sugar,coconut sugar or any other of your choice

FILLING:

3 – 8 oz boxes of cream cheese, must be room temperature

1 tsp vanilla bean paste

1/4 cup of milk

1/2 tsp baking powder

2 tsp tapioca or arrowroot

1/3 cup agave plus 1 1/2 tbsp separate for raspberry layer

1 1/2 cup of raspberry plus additional for decorating

1 cup chocolate of your choice dark works particularly well with raspberries and is lower in sugar than milk chocolate.

2 Tbsp milk

TOPPING:

1 cup of chocolate of your choice

2 Tbsp milk

Raspberries for decorating top

Cool whip or homemade sweetened heavy whipping cream

Preheat oven to 325°F.

Use a tart pan or springform pan, one with a removable bottom preferably.

Mix together the almond meal, coconut oil and agave. Press firmly in the bottom of the pan. Bake 15 minutes and set aside to cool.

Increase oven temp to 350°.

For the filling, mix together with your mixer, cream cheese, vanilla, milk, baking powder, 1/3 cup agave, and tapioca until creamy and smooth.

Divide in half and place in separate bowls leaving half in the mixer bowl.

Melt chocolate in a double boiler on the stove top with 2 Tbsp of milk until shiny. Add this mixture to half of the cream cheese mixture. Smooth into the pan on top of the baked crust.

Dump all raspberries but what you are using for garnish into the mixer bowl with the cream cheese and additional 1 1/2 Tbsp agave. Mix until pink and berries are incorporated.

Now pour this on top of your pink raspberry layer.

Depending on your oven you will need to bake 30-40 minutes until firm when it is jiggled. My oven requires an additional 10 minutes on the convection setting.

Remove from the oven and cool. This can take several hours.

Decorate with raspberries and drizzle chocolate on top, fill in with dollops of heavy whipping cream or cool whip.

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Gluten-free Cinnamon Raisin bread in bread machine (can be dairy SF and egg free as well)

My mom mentioned that she loves raisin bread. With her being gluten free, potato and dairy free it becomes difficult to find good raisin bread and even more difficult to make bread that doesn’t fall apart and holds its structure. She also is intolerant of flaxseed, so I had to come up with several variations and substitutes that could be used in this bread without destroying the structure of the bread.

Dry ingredients:

2 cups bread flour (I use my English muffin flour)

3/4 cup ATK flour

1/4 cup rice flour

1/4 cup flax seed meal (buckwheat, Millet, sorghum or brown rice flour can be substituted)

1/4 cup dry milk powder, dairy or non dairy (Vance’s Dairfree, or other dry powder product or almond meal)

1/2 tsp baking soda

2 tsp baking powder

1 tsp sea salt

2 tbsp cinnamon

2 tbsp sugar

1 tbsp yeast, hold off adding to dry mixture, this will be added to the wet fizzy ingredients last

Wet ingredients:

2 LG eggs room temperature, beaten (or egg substitute)

2 Tbsp honey, coconut nectar or agave

1 1/4 room temperature sparkling water, club soda, ginger ale, gluten free beer or whole milk (not skim) (I used a berry Hi-ball energy drink)

1/4 cup EVOO

1 tsp apple cider vinegar

1 tsp vanilla bean paste or vanilla extract (I used both increasing to 2 tsp)

1/3 – 1/2 cup of Raisins (to personal taste)

For cinnamon stripe in the middle of the bread and topping:

2 to 1 ratio of sugar to cinnamon

You can make a large batch of cinnamon sugar to shake on the bread.

2 tbsp sugar (or other dry sugar substitute)

1 tbsp cinnamon

The key to getting a good rise on the gluten free breads is that all ingredients are room temperature.

Whisk together dry ingredients in a bowl, not including yeast.

In a stand mixer put honey and “fizzy” soda, apple cider vinegar, EVOO, beaten eggs, and vanilla with the paddle attachment. Add yeast to liquid mixture and incorporate. Pour in the dry flour ingredients and mix together until all incorporated then add raisins. It will be very thick.

Spray your bread pan lightly with cooking oil. If your bread machine does not have a gluten-free bread setting you need to remove the detachable blade if you have one. Gluten free bread cannot take two knockdowns in a traditional bread maker because it does not have the ability to rise the second time.

Put half of the bread dough into the pan with a rubber spatula.Wet the back of your rubber spatula with tap water and smooth out the top. Now add as much cinnamon sugar as you like being careful not to spill it down the sides of the bread dough. Try to keep it in the middle of the dough otherwise you might end up with it being burnt to the sides of the pan. The more you add the deeper the stripe will be in the middle of the bread. Add the rest of the remaining dough and smooth flat the top with your wet rubber spatula. Be sure to only use a little bit of water on the back just to be able to smooth out the dough. You can round the top or flatten it. Sprinkle with more cinnamon sugar.

Add the bread pan to your machine and set for sweet bread setting. This has a fantastic smell while cooking.

When it’s done wait for it to cool before cutting or it could crumble.

Butter and sprinkle with cinnamon sugar or even maple syrup.

Enjoy!

Gluten-free Burrito tortilla

1 cup milk, heated 1 minute in microwave

1 tbsp honey

2 tsp instant yeast

3/4 cup ATK flour

3/4 cup rice flour

3/4 cup brown rice flour

3/4 cup potato starch

2 tsp guar gum

1 1/2 tsp salt

1/4 tsp baking powder

1/4 cup canola oil

2 large eggs beaten room temperature

2 tbsp sour cream

2 tbsp apple cider vinegar

Ghee or butter

Heat the milk in a glass container in the microwave for 1 minute. Stir the milk and add the yeast and honey. Allow it to rise while you mix together the other ingredients.

Mixed together and whisk well in a separate bowl the flour, starch , guar gum, salt and baking powder.

In a mixing bowl beat the eggs and the oil until incorporated. Add the two tablespoons of sour cream continue mixing and then add the apple cider vinegar. Add the flour mixture and continue to mix until incorporated. Once everything is incorporated stop the mixer and add the milk honey yeast mixture to it by hand so as not to kill the yeast.

Heat the Ghee or butter in a flat cast iron pan. Drop large dollops of the mixture into the skillet. Spray the back of a flat spatula preferably silicone with a cooking oil or spray and use it to flatten the batter while spreading it in the pan. Your result should be a flat tortilla bread.

Fill with taco meat, gyro meat or your favorite sandwich filling. Enjoy!

Single serve GF Chocolate mug cake

6 tsp ATK or gluten free flour of your choice

2 Tbsp cocoa powder

1/8 tsp kosher salt

2 Tbsp granulated sugar

2 Tbsp butter unsalted melted

3 Tbsp milk

1/4 tsp baking powder

1 Tbsp chocolate chip or butterscotch chips

Grease a mug that is microwave safe. Whisk together dry ingredients, add milk and butter. Drop in chocolate chips and microwave for 1 – 1 1/2 minutes on high.

Top with chocolate chips. Enjoy!

My version of Gluten free Brunswick stew and BBQ sauce

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I had to adapt this recipe to one that did not contain corn, soy, wheat, or gluten of any type. This is one of my favorite recipes from my hometown of Savannah Georgia. This is my kind of comfort food. It all starts with the BBQ sauce.

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Ingredients:

2 sticks of butter to be added at separate times

3 1/2 cups of Simply Heinz

1/2 cup French’s Yellow Mustard

1/2 cups Apple Cider Vinegar

1 Tbsp chopped garlic

1 tsp fine ground pepper (if you like it spicy, add 2)

1 tsp red pepper flakes

2 Tbsp Hickory liquid smoke

4 Tbsp L&P Worcestershire

2 Tbsp Chipotle Tabasco

1 Tbsp lemon or lime juice

1/2 cup dark brown sugar

For the stew:

3 cups of cubed potatoes

1 medium sweet onion chopped finely

14 1/2 chicken broth

2 lbs boiled/cooked chicken of your choice

8 lbs of beef or pork (I prefer pork due to the amount of fat it contributes to the stew)

1 can organic early peas

2 cans of stewed/chopped tomatoes (chop large whole tomatoes and retain liquid to add to pot)

1 16 oz package frozen baby lima beans

1/4 cup liquid smoke

Normally 1 can (14 oz) creamed corn is added but since I am allergic I omit it.

Start with the sauce, melt one stick of butter in a large sauce pan. Add catsup, mustard,and apple cider vinegar. Simmer together in a pot stiring frequently.

Add the garlic, both peppers, liquid smoke, Worcestershire, Tabasco and lime/lemon juice.

Add dark brown sugar and continue to stir until all is incorporated.

In a separate pot cook the chicken or pork until done. it can be boiled, roasted or you can buy already cooked from the grocery store.

In a pot to make the stew add 1 stick of butter, 3 cups of potatoes, onion, chicken broth, shredded chicken meat and pork cubed or shredded. Bring to a boil until potatoes are cooked all the way through and are tender.

Add peas, stewed tomatoes, lima beans, liquid smoke, 2 cups of the BBQ sauce.

Simmer for 45 minutes to an hour.

Serve with toast or as a side to a BBQ sandwich.

Copycat Chick-fil-A Honey Roasted BBQ sauce

 

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1/2 cup light oil (sunflower or safflower)

1/3 cup honey

2 Tbsp Dijon mustard

3-5 tsp bbq sauce (see my BBQ sauce recipe)

1 tsp ketchup (I use Simply Heinz)

1 tsp granulated sugar

1/4 smoked paprika

1/2 tsp Himalayan salt

1/8 tsp ground black pepper

1/8 tsp granulated garlic powder

1/8 tsp granulated onion powder

2 1/2 Tbsp coconut vinegar

1/2 tsp concentrated hickory liquid smoke

1/4 tsp lemon juice

1 egg yolk

1 tsp water

In a saucepan on the top of the stove combine the oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder and onion powder. Place over medium heat until it comes to a slight boil continue stirring while adding the vinegar, liquid  smoke and lemon juice. Remove from heat and set aside.

In a separate bowl , whisk the egg yolks and one teaspoon of water until it is thoroughly incorporated.

Begin tempering the egg yolk mixture by whisking it while adding the warm sauce mixture very very slowly, be careful not to cook the egg. Slowly bring the temperature of the egg up to the temperature of the sauce by drizzling in sauce slowly.

As the yolk and the sauce are combined it will create a thick emulsion which will keep the oil from separating from the sauce.

Store the sauce in the fridge in an airtight jar and use as desired.

***No need to worry about the raw egg due to the vinegar content and adding to the warmed sauce.

Gluten free Cardamon pistachio cake

1 cup of sugar

2 tsp grated orange zest

1 1/4 cup toasted/roasted pistachio nuts

1 cup ATK flour

2 tsp baking powder

1 1/2 tsp ground cardamon

1 tsp kosher salt

4 large eggs

1/4 cup orange juice

1/2 cup yogurt preferably Greek

2 tsp vanilla bean paste

1/4 cup olive oil (not butter)

Frosting

3/4 cup powdered sugar

2 tbsp greek yogurt

In a food processor mixed together the sugar and the orange zest until the sugar is moist and the orange zest as well incorporated releasing the oils throughout, about 2 minutes.

Toast the pistachio nuts in the oven until they are dry and roasted. In the food processor grind them lightly 5 or 6 pulses until they are somewhat chopped up set aside 2 tablespoons for garnish. Then pulse the nuts the rest of the way until they are a fine grain almost powder.

Mix the ground pistachio nuts into the flour, baking powder, cardamon, kosher salt and stir together, set aside.

Incorporate the sugar mixture with the eggs , orange juice , yogurt , vanilla bean paste and olive oil.

Fold in the pistachio nut mixture.

Preheat the oven to 325 degrees and pour into a lightly greased and sugared pan. Cook for 50 minutes, cooling completely then frost and top with the remaining pistachio nuts.

Adapted from ATK recipe

Christmas Cinnamon Almonds

1 Cup Granulated sugar
1 Cup Packed brown sugar
3 Tbsp. Cinnamon
1/8 tsp salt
1 tsp nutmeg
1 Tsp ground ginger
1 tsp ground cloves
2 tsp vanilla bean paste
1 egg white
3 cups Almonds
1/8 Cup water

Mix together in a large bowl sugar, cinnamon, salt, nutmeg, ginger, cloves.
In a separate bowl, whisk egg whites and vanilla bean paste, add almonds and coat thoroughly.
Toss in the sugar mixture and put into greased slow cooker on high for approximately two hours.
Pour in the water, stir and cook on low for another hour. Stir every 15 minutes making sure that they are not sticking to bottom and burning.
Pour out onto parchment paper and separate them before they have cooled.

Creamy Shrimp Chowder

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1/2 Cup  Chopped Celery

1/3 Cup Diced Onion

2 Tbsp. Butter

1/2 Tsp Salt

8 oz. cream cheese

1 cup whole milk

1 1/2 Cups Cubed potato

1/2 – 1 lb. Peeled and deveined shrimp

1/4 cup sake Or dry white wine

1/2 cup shredded Cheddar cheese

 

Sauté celery, onion, salt and shrimp in butter in a large pot. After the shrimp are pink and no longer grey pour in milk and add chunks of cream cheese until it all melts and begins to become creamy . Turn heat down to low and allow the chowder to begin simmering , add potato and stir occasionally. Do not allow to boil. Simmer until potato is cooked and tender. Add sake after potato are tender. Stir in thoroughly.

Top with shredded cheddar cheese, Serve and enjoy!

The Best Crispy Spicy Maple Chicken in an Air fryer

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3 lbs. of chicken, I prefer thighs with skin on, they tend not to dry out

Rub:

1 Tbsp. packed Brown Sugar

1 Tbsp. Sea Salt

1 1/2 Tsp garlic powder

1 1/2 Tsp onion powder

1 1/2 Tsp Smoked paprika

1 Tsp Dried Oregano

1/2 Tsp dry yellow mustard

1/2 Tsp Celery salt

1/4 Tsp Cayenne Pepper

I mix this up and keep it stored in a jar to use on a variety of meats.

Maple Glaze

1/4 Cup maple Syrup

1 Tbsp. yellow mustard

1 1/2 Tsp spicy brown mustard

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp black pepper

Dust chicken with rub, lifting the skin and smear the rub on all edges and under the skin. Let chicken marinade in rub for 1-24 hours before cooking.

Place chicken in the air fryer skin side down and set to chicken setting which would be 20 minutes at 360 degrees. Flip the chicken at 10 minutes and continue cooking until cycle finishes.

When the cycle finishes, baste the bottom side of the chicken with the maple glaze again with skin side down. Begin the chicken setting on the air fryer and at 10 minutes flip the chicken to skin side up, Baste the chicken with the remaining maple glaze, and finish the remaining 10 minutes of the cycle. This should result in a crispy maple flavored chicken skin.