Review: Bob Red Mill’s Coconut Flour

Amazon is a beautiful thing at the time of trying to find crazy flour and gluten free and organic and vegan ingredients. I keep a shelf well stock at home of flours, gluten free soy sauces and almond milk.

This flour was fantastic to work with…the smell as you first drop it in the bowl is quite delightful. I almost wanted to eat it raw!

So what can you do with coconut flour? (By the way, you can buy it here: click for flour!)

For starters, awesome pie crusts, like in this Dark Cherry Mini Tarts recipe.

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I’ve also found a few more online I’m looking forward to testing soon:

Yes. I will buy it again!

Dark Cherry Mini Tarts

Cupcakes and sliders move over! Mini-tarts are the new delicious thing hitting the town. Think about them as mini pies you can enjoy guiltless… and gluten free and fodmap free.

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This recipe was adapted from the Coconut Mama, and I think it could really work as a quiche too. In terms of the crust, you’ll find tons of crusts that are gluten free around the web…but as much as I’ve tried  with coconut oil, it was the real butter that did the trick.

I used frozen cherries, but you can use whatever is in season these days…blueberries, strawberries, you name it. The meringue is time consuming, but worth it if you have guests to impress, or you want to sound like a sophisticated chef. “Meringue-ing” is not a verb yet, but one day…maybe.

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Ok. Here it goes…

Ingredients:

For the crust:

  • 1/2 cup unsalted butter, Melted
  • 2 eggs
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut flour – click here for link
  • 1-3 tablespoons sugar (to taste)

For the filling:

  • 3 cups of cherries or other fruit
  • 1 cup of sugar
  • almond extract
  • 1/4 cup of orange juice

For the meringue:

  • 2 egg white
  • 4 tablespoons suga
  • 1/2 teaspoon vanilla

Directions

Set the oven to 425 degrees and grease a muffin or cupcake pan. In a bowl, beat the butter for the crust, the eggs, and the rest of the ingredients until you form a ball (it should not be too sticky, or too crumbly). Carefully divide it with a spoon or your fingers and form pie crusts in each cupcake hole. Bake for 10 minutes. Cool on cooling rack.

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For the filling, in medium to high heat, drop the cherries or the other fruit until they start juicing…soon it will come to a boil. (Around 15 minutes). Add the sugar and mix with a wooden spoon continuously. Add the almond extract and the orange juice, cover and simmer in low until most of the liquid is consume and the mix is thick (slightly thicker than jam). Cool.

Finally, for the meringue, set the broiler in the oven. Beat the egg whites in high until they form peaks. Add the sugar and vanilla essence carefully, and beat in slow until the meringue thickens and you can pipe it.

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On a cookie sheet lined with parchment paper, carefully set the pie crusts, fill them with the cherry filling and pipe the meringue. Then, paying a lot of attention, toast the meringue in the oven (don’t let it burn!). Remove from the oven and cool.

Enjoy with tea, cappuccino and good friends.

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Pink Lemonade Gluten-Free Girly Cupcakes

Getting ready for the summer, and feeling girly… Pink Lemonade Cupcakes!

They are made in a breeze, as I recommend you use a gluten-free cake mix, lemons and frozen or fresh cherries for the pink color. (I try to use fresh ingredients and no dyes if I can).

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Ingredients

For the cake:

1 gluten-free cake mix (Glutino, for example), plus all ingredients needed to prepare the cake as directed

Lemon zest of 1 lemon

Lemon juice of 1 lemon

For the frosting:

3 cups of powdered sugar

1/4 cups of butter, softened

1/4 cup of lemon juice

Lemon zest to taste

4 frozen cherries, defrosted and pureed to get the juices out

Yields around 12 cupcakes.

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Directions

Set the oven to bake to 325. In a medium-sized bowl prepare the cake mix as directed, and carefully add the lemon juice. Fold the lemon zest towards the end, with a spoon or rubber spatula.

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Line a pan with cupcake liners (make them pink! or yellow! have some fun here), and fill them up to 2/3 each with the mix.

The cupcakes will be done in 25 to 30 minutes. You know when… when you insert a clean fork and nothing comes out with it. Don’t overbake them or you will have a very dry cupcake! Ok, now you can remove them from the oven and place them on a cooling rack.

At this point you can break one and taste it. It’s allowed.

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The frosting is my favorite part. Soften the butter first by beating it at medium to high speed. Add a little bit of the lemon juice, a little bit of the sugar, and so forth. When you are about to be done, add 1 tablespoon of the cherry juice… beat again. You can add more cherry juice until you get the pink of your dreams… If it gets too soft, add a little bit more of powdered sugar.

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And now you are ready to frost your pink cupcakes. I cut very small slices of lemon as a garnish, and use mini straws to keep the motif a little bit more fun.

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Find the right taste of lemon for you… I like them super zesty, but I’ve tamed the lemon quantities in this recipe.

Recipe adapted to gluten-free from Your Home Based Mom. Thank you! 

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Coconut Oil: A Girl’s Best Friend

A fan of extra virgin oil myself, and also not the one to clutter kitchen counters and shelves with extra things for the kitchen, I am here writing this post about: Coconut Oil.

They are tricky to find, even at Whole Foods. So if you see it, buy a few.

They have a buttery consistency at first, but it melts so quickly, even from within your fingers.

Great for: salmon, scallops and grilled chicken. I also liked it for some baking recipes, but not all of them (you have to experiment!).

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Have It Your Way: Cornbread Cupcakes

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I am from Argentina, and usually fascinated (and craving) American breakfast and brunch staples. If you’ve poked around here, you probably noticed too many waffles and pancakes! Today, I decided to cheat on those and go straight for the gold: cornbread.

For this recipe, you need Glutino’s Cornbread Mix, which is incredibly fodmap friendly: just corn and rice flour pretty much. Xoxo Glutino!

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Ingredients:
As with any cupcake, you can pretty much add and have fun with whatever suits your mood. It was kind of a long day at work today, so hello bacon for me!
1/2 package of Glutino Cornbread Mix
1/2 cup of original Almond Milk
1/2 beaten egg
2 tablespoons of vegetable oil
1/8 cup of sugar
3 strips of bacon (fried to the goodness and crispiness of your choice)
1/2 cup of cubed cheese
3 egg whites
fresh basil
Diced tomatoes
Salt and Pepper

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Start by heating the oven to 425 degrees. I usually snack on cheese and rice crackers at this point. In a medium-sized bowl, mix well the first 5 ingredients. In or around this time pan fry the strips of bacon. Tip: use low to medium size heat for perfect crispiness. Remember the bacon will continue to cook in the oven, so I always keep it a little bit undercooked.

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Use a cupcake pan and fill in each of the cups up to 1/2 of the size with the mix. Put in the oven for 5 minutes.

Get cutting and dice the rest of the ingredients, which you will add on top of the muffins as they get into minute 6.

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Put the muffins with the toppings back into the oven for another 15 minutes.

Eat.
Enjoy
Pray as needed.

Cherry almond and chocolate gluten-free whoopie pies from cake mix

Go whoo-hoo with this easy and simple recipe for gluten-free whoopies… From a cake mix! Chocolate batter perfectly complements the velvety sweetness of the cherry almond butter frosting. For the batter: A vanilla gluten-free cake mix (remember to check for … Continue reading

Wonderful waffles you can eat!

You will have breakfast at every meal with Namaste Waffle and Pancake Mix. With very few ingredients, and just a waffle maker and one mixing bowl, you will have an amazing breakfast staple on your table- and under 20 minutes.

For the basic waffle, mix in a bowl 1 cup of the packaged mix, 1 egg, 1 tablespoon on oil and 1/2 cup of water. You can replace the water by rice, almond milk or regular milk. You can replace the egg for flax seeds (read instructions on the back). Be sure to add vanilla extract and at least 1 tablespoon of sugar.

Use 100% maple syrup and some sliced strawberries and serve warm!

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Low fodmap pizza in a pinch

One of the toughest things to give up is gluten – especially if you are a pizza enthusiast and the cheese and bread combo makes your mouth water.

If you can tolerate some cheese, Bob Red Mills Pizza Crust is easy, breezy and delicious. And it might pass by “real pizza” if you and your dinner guests are slightly distracted!

Buy it at Amazon or at your local organic grocery store. The pizza takes around 20 to 30 minutes to make from beginning to end. Follow the instructions in the back – I like to add fresh mozzarella, provolone cheese and some Parmesan. Then, salt and pepper, fresh basil and cherry tomatoes with tons of oregano. The trick? Do the cheeses first and everything else second. The basil will burn quickly, so only add it 2-3 minutes before he pizza is about done.

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Awesome beers that won’t upset your tummy

Though most experts will allow one or two glasses of wine or beer, I’d much rather go gluten-free all the way.

They say a good idea could come from anywhere- and so does a good tip for delicious beer that is less likely to bother you! Men’s Fitness Magazine Best Gluten-Free Beers has a nice selection of favorites.

Many of them are at Whole Foods or Fresh Market. My favorite one? Greens and New Planet.

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