Spiced Peach-Carrot Bread

It is officially peach season in Colorado! In the last 2 months I have bought 40 lbs of peaches to eat and bake with and 20 lbs to freeze to enjoy through the winter season. I always enjoyed peaches and then I tasted a Colorado peach from the Palisade area and I fell deeply in LOVE. There is nothing like the fresh, sweet juiciness of a perfectly ripe peach. I eat about two fresh peaches a day during this time of year, I've made a peach crisp, and even enjoy a fresh peach Bellini (or two)! Today I wanted to try a quick bread...this awesome recipe comes from Southern Living which I adapted to be gluten-free and safe for this celiac girl!

Spiced Peach-Carrot Bread  

3/4 cup chopped pecans or walnuts
2 1/2 cups gluten free flour (I used 1.25 cups Cup4Cup and 1.25 cups Bistro Blend)
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Preheat oven to 350° F. 

Stir together gluten free flours and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and pecans or walnuts, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased and sugared 9- x 5-inch loaf pan.
Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour). Slice and Enjoy!


Grilled Chicken Caesar Salad Pizza

I recently made this pizza recipe for my friends at the one and only Gluten Free Bistro, but it turned out so delicious I thought others should know about it. The original recipe was featured in the Pizza on Grill 2012 magazine (from the publishers of Fine Cooking). The pizza crust from the Gluten Free Bistro (order it here) cooks up so nicely on the BBQ grill, I sometimes forget I even have an oven. Enjoy!

Grilled Chicken Caesar Salad Pizza 

1 large boneless, skinless chicken breast- grilled
olive oil
sea salt and black pepper
1 Gluten Free Bistro Pizza Crust
1/4 cup Roasted Garlic Paste (recipe to follow)
1 cup fontina cheese, shredded
1 heart of romaine, cut crosswise into 1/2" wide ribbons
2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)
2 tbs fresh grated Parmigiano-Reggiano cheese

Preheat your BBQ grill to medium heat.

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately. ENJOY! 

Roasted Garlic Paste

3 heads garlic
3 tbs olive oil, plus more for drizzling 
Kosher salt

Preheat the oven to 400°F
Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 
Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days.

before grilling

caesar salad mix

after grilling
salad and pizza in one!  


Cherry Clafoutis (gluten-free)

A traditional French dessert... how could you NOT want to eat this?! I am a little sad to say that while spending time in France a few years ago (before my Celiac diagnosis) I didn't get the chance to eat a "real" clafoutis. I did have my fair share of chocolate croissants, strawberry crepes, fresh baguettes and many other treats that, of course, made me feel very sick (but hey, I didn't know any better)!

Today I bring you an easy and delicious French dessert made of sweet cherries and a flan like middle dusted with powdered sugar, all of which is gluten-free!

Cherry Clafoutis

1lb cherries, pitted (this is that hardest part of the recipe)
1/2 cup sugar
1 cup milk or almond milk
4 tbs butter, melted
1 tsp bourbon vanilla extract
4 eggs
1/2 cup Pamela's Pancake and Baking Mix
1/4 tsp salt

Preheat oven to 400°F.

Spray a glass 9" square pan with non-stick cooking spray and scatter your pitted cherries on the bottom. Place all remaining ingredients in a blender and process until smooth.

Pour batter over the cherries and bake for approximately 30 minutes and then cover with foil for the remaining 10-15 minutes of  baking time (so the top doesn't brown too much). Remove from oven and let cool on a wire rack. Sprinkle with powdered sugar and serve at room temperature.


Recipe adapted from Eat, Live, Run and Gourmet

a bowl of pitted cherries

ready for baking



Simple Blueberry Peach Pie (gluten-free)

This open pie is so simple to make and tastes fantastic with the sweet ripe fruit of summer.
                                                              Easy Blueberry Peach Pie
3 cups fresh peaches (peeled and sliced)
2 cups fresh blueberries
1/2 cup granulated sugar
1/2 tsp ground cinnamon
3 tbs cornstarch
1 gluten-free pie crust (I used a thawed GF pie crust from Whole Foods Bakehouse)

Gently toss all ingredients together until well coated and pour into gluten-free pie crust.

Bake at 400°F for 45 minutes-- remove from oven and let cool completely. Serve with vanilla ice-cream and enjoy!


Summer Veggie Rice Bowl

This is the perfect summer dinner. It's light, refreshing, full of flavor and doesn't require too much effort.

                                                           Summer Veggie Rice Bowl

2 cups cooked brown rice
1 cup shelled edamame beans, slightly steamed and cooled
1 cup grape tomatoes, halved
1/2 cup fresh basil, torn or chopped
1/4 cup pine nuts, toasted
1 tsp lemon zest
juice from 1 lemon
1 tsp sea salt
1/4 tsp fresh ground pepper
3 tbs olive oil, divided
2 cups chopped zucchini or yellow summer squash
1/2 oz fresh Parmesan cheese, shaved

1. Combine first 9 ingredients in a large bowl and toss.
2. Heat a skillet over medium-high heat. Add 1 tbs olive oil to pan and swirl to coat. Add chopped zucchini and saute for about 4 to 5 minutes.
3. Add zucchini and remaining 2 tbs olive oil to rice mixture; toss.
4. Top with shaved parmesan cheese and enjoy!

Recipe inspired by Cooking Light


Summer Strawberry Cream Cake or Cupcakes

This post is inspired by an old recipe (Strawberry Cream Cake) in Everyday Food. To make this cake gluten-free, I used my favorite standby recipe from a Gluten Free Guide in which you use a GF Betty Crocker cake mix and make cupcakes or a 9" round cake.
This is a delicious summer dessert. It's perfect for birthday's... including my BIG 30!  ;)
Summer Strawberry Cream Cake

1 package Betty Crocker Gluten Free Yellow Cake Mix
1 3.4oz package Jello vanilla instant pudding
1/3 cup sugar
4 large eggs, plus 1 egg white
1/2 cup canola oil
3/4 cup orange juice (no pulp)
1 tbs bourbon vanilla extract

1lb strawberries, thinly sliced
1.5 cups heavy cream
1/2 cup sugar

Preheat oven to 325°F.

Mix the wet ingredients (for the cake) together in a medium bowl. In a large bowl, mix the dry ingredients together. Add the wet to the dry and beat on medium speed until smooth and completely combined.

for cupcakes: Line a muffin tin with cupcake liners and fill about 2/3 of the way full. DO NOT OVERFILL. Bake for 23 minutes or until cupcakes are golden and toothpick comes out clean. Remove from oven and let cool on wire rack.

for a cake: line bottom of cake pan with parchment paper and grease (I used butter and sprinkled sugar) the sides of the pan to prevent sticking. Pour cake mix into pan (about 2/3 full). You may have extra batter (make a few cupcakes). Bake for 40-45 minutes or until cake is golden and toothpick comes out clean. Let cool on wire rack for about 15 minuted before removing the cake from pan and letting cool completely on rack.

Make topping: In a large bowl, combine strawberries and 1/4 cup sugar. Set aside (can be prepared 1 day in advance). 

Using an electric mixer, beat heavy cream and remaining 1/4 cup sugar in a large bowl until stiff peaks form.

Spread the cake with a layer of strawberries and then top with whipped cream. Slice and serve immediately! Or spoon whipped cream onto cupcakes and serve with a side of strawberries. Enjoy!


or cake


Caprese Quinoa Salad

I love summer meals because they can be created so easily with fresh flavorful ingredients. Quinoa is so good for you and takes on whatever flavors you want, be it southwest or italian style. This recipe is inspired by Megan's Cookin.  I hope you enjoy this healthy and delicious take on the italian caprese salad!

Caprese Quinoa Salad

2 cups cooked quinoa
1 pint cherry tomatoes, sliced in half
8 oz fresh mozzarella (use mozzarella pearls or cut into small slices)
15 large basil leaves, sliced into ribbons
1/2 tsp sea salt
1/2 tsp fresh black pepper
2 to 3 tbs extra virgin olive oil

1. Cook quinoa according to package directions and let cool completely.
2. Once cool, add tomatoes, cheese basil, salt and pepper to quinoa.
3. Drizzle olive oil on top and toss gently.
4. Serve immediately or refrigerate to allow flavors to meld together.



Moist Fudgy Brownies (Gluten Free)!

It's really hot outside. The air quality is horrible because of nearby forest fires and I just want to hide inside. I've closed up the windows, cranked on the AC and started the oven. Crazy, I know. It is summer; the time to be outside away from baking in a hot oven... but when you eat this chocolatey goodness, you'll know it was worth it :)

Moist Fudgy Brownies

2 1/2 cups Pamela's Baking and Pancake Mix
1 3/4 cups sugar
12 tbs cocoa powder
1 tsp salt
2/3 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
1 cup water
1/2 cup chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350° F
2. Add all ingredients (except chocolate chips and walnuts) into a standing mixer and combine on medium until smooth
3. Stir in chopped walnuts and chocolate chips
4. Pour into a greased (I used butter) 9"x13" glass baking dish
5.  Bake for ~35 minutes or until toothpick comes out clean! Let cool and slice into squares.

ENJOY! Being 8 months pregnant, I might have to hide these wonderfully delicious brownies from myself as I seem to have no self-control at the moment!

 brownie batter...

ready for baking

 now moist delicious brownies are ready to eat!


Strawberries with Chamomile Cream and Shaved Chocolate

Happy Mothers Day!

It's been awhile since my last post, but I wanted to share a easy and beautiful recipe with you. My brother-in-law made this as our dessert for brunch. I could not have asked for a more light and luscious dessert. Whipped cream perfectly infused with honey-vanilla chamomile topped over fresh strawberries is now one of my favorite treats.

                                   Strawberries with Chamomile Cream and Shaved Chocolate
Serves 6

1 cup chilled heavy cream, divided
2 Honey-Vanilla Chamomile tea bags (Celestial Seasonings)
2 pints fresh strawberries, hulled and quartered
3 tablespoons sugar, divided
1 chunk best quality chocolate, for shaving


1. Heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove pan from heat; add chamomile tea bags. Let steep 20 minutes. Transfer to a medium bowl. Cover and chill until cold, about 2 hours.

2. Meanwhile, toss strawberries with 2 tbs sugar in a medium bowl to coat. Set aside to allow juices to form.

3. Strain chamomile cream through a fine mesh sieve into a bowl. Add remaining 1/2 cup cream and remaining 1tbs sugar. Using a standing mixer (or electric mixer) beat chamomile cream until soft peaks form.

4. Divide berries among bowls.

5. Spoon whipped cream over berries and top with shaved chocolate.

Recipe inspired by BonAppetite yet made extra delicious by my brother-in-law, Cory, who's a fantastic chef!


Swedish Semlor: Sweet Almond and Cream Filled Cardamom Buns

While listening to NPR this morning I was intrigued by the segment on the traditional Swedish dessert, Semlor. A semla is a cardmom spiced bun filled with sweet almond paste and whipped cream and dusted with powdered sugar. Yum. It was traditionally associated as a dessert to eat before Lent or on Fat Tuesday. I am neither Swedish nor an observer of Lent, yet I still wanted in on this delicatessen. I scoured the internet for  a gluten-free recipe of Semlor and thankfully came across "Cooking Gluten-Free with Anna". The only thing I changed in her original recipe was an exchange from guar gum to xanthan gum. I give her full credit for this delightful recipe and am now a follower of her delicious blog. 

                            Swedish Semlor: Sweet Almond and Cream Filled Cardamom Buns

Makes ~24 buns

Semla Bun:
6 tbsp butter
1 1/2 cups milk
2 tsp dry yeast
2 tsp psyllium husks ( see below, on resources)
1/2 cup sugar, plus 1 tsp for the yeast liquid
1/4 cup honey
1 tsp kosher salt
2tsp xanthan gum
1 tsp gelatin, unflavored
2 large eggs, whisked
3 tsp ground cardamon
1 1/2 cups corn starch
1 cup white rice flour, plus 1/3 cup for rolling the dough
1 cup tapioca starch

Egg Wash:
1 large egg, whisked
1 tbsp water

7 oz GF almond paste
1 -2 tbsp milk, enough to blend with almond paste

Whipped Cream:
1 1/4 cups heavy cream
1 tbsp confectioners' sugar

Melt butter in a medium sauce pan. Add the milk to the melted butter and heat until about 110-115 degrees F. Pour the heated liquid into a medium-sized bowl.

Add the yeast, psyllium husks, 1 tsp sugar and whisk together until yeast has dissolved. Let sit for 10 minutes to proof and activate the yeast. The liquid should expand.

Pour the yeast liquid into a bowl of a stand mixer fitted with the paddle attachment. Add the sugar, honey, salt, xanthan gum, gelatin, the whisked eggs, cardamom, and gluten-free flours to the mixer. Beat on medium speed for 5 minutes. Scrape down the bowl occasionally. The dough will be sticky, do not worry, this is normal.

Remove the mixing bowl. Drape a clean kitchen towel, or plastic wrap, over the bowl. Place the mixing bowl in a warm part of the kitchen, and let the dough rise for 75 minutes.

Shape the dough into 3" balls by scooping the dough out with a large spoon. Using wet hands, gently press into shape. You might need to wet your hands in between each roll, to prevent the dough from sticking and to create a smooth surface. But take care not to make the dough soggy.

Place the rolls onto parchment-lined cookie sheets. Allow the rolls to rise, loosely covered with plastic wrap or a clean kitchen towel, for 40 minutes.

During the last 20 minutes of the rise, preheat the oven to 350 degrees F. Remove covers from the baking sheets. Using a pastry brush, brush each roll with the egg wash.

Bake near center of the oven for about 15-18 minutes, or until golden.

Transfer the rolls to a wire rack, cover with the kitchen towels, and let cool to room temperature. The buns are also delicious on their own, sliced and spread with some butter.

Once cool, cut a slice off the top of the bun. Scoop out the center of the bun.

Blend the almond paste with the milk until smooth. Add additional milk if needed until the filling is nearly as soft as pudding.

Whip cream with the confectioners' sugar to soft peaks. Fill each bun with a spoonful of the almond mixture. Pipe whipped cream on top of the filling to about 1/2 inch over the top of the bun. Replace the top onto the bun, and dust with confectioners' sugar before serving.

I hope you love these as much as I do. 

Enjoy semla without the filling. Warm and spread with pat of butter!


*Psyllium husks are the same as Metamusil, which is gluten-free. Get the unflavored variety. This adds fiber, texture and elasticity to the dough.


Asian Noodle Salad with Grilled Chicken

Asian Noodle Salad with Grilled Chicken

1 cup orange juice
1 tsp allspice
1/4 cup red wine vinegar
3 tbs honey or agave
2 tbs sesame oil
1/2 cup olive oil
1 tsp sea salt

Reduce orange juice with allspice to 1/2 cup over medium heat. Then whisk in vinegar, honey, salt and sesame oil. Slowly whisk in olive-oil. Remove from heat and set aside.

10-12 cups baby greens
4 skinless, boneless chicken breasts (grilled with olive oil and salt and pepper)
8oz package 100% buckwheat soba noodles (cooked according to package directions)
1/4 cup scallions, sliced
1/2 cup carrots, julienned
1/2 cup sunflower sprouts
1/4 to 1/2 cup roasted peanuts

Mix all the ingredients, except chicken, together.  Add desired amount of vinaigrette and toss gently. Divide evenly among 4 to 6 plates and top with grilled chicken and extra peanuts and sprouts.

(I didn't have sunflower sprouts, so I used fresh peas for the photo)


Pasta with Petite Peas and Bacon

Pasta with Peas and Bacon
  • Ingredients:
  • Coarse salt and ground pepper
  • 4 slices bacon, sliced crosswise into 1/2-inch pieces
  • 2 shallots, halved and thinly sliced
  • 1 package ( about 10 ounces) frozen peas, thawed
  • 1 cup half-and-half
  • 1 package GF spaghetti or fettucini noodles 

Set a large pot of water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes

Cook gluten-free pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour pea sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat (if needed). Sprinkle 
with bacon, and serve immediately.

Recipe adapted from Everyday Food, March 2008