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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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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Silver-Dollar Chocolate Pancakes that Taste like a Million…and gluten free, too.

I love my breakfast foods, and with with Bob’s Red Mill Gluten-Free Pancake Mix, I can have one of my favorite meals in under 20 minutes. You can find the mix in the right grocery store… but it is one of the most rare finds. You can always find it in Amazon, if you have the patience to wait a few days, and order a few at a time. You can click below and see more information!

Calories: ˜250 per serving (around 6 mini pancakes)

Servings: 2

Time: 20 minutes

Ingredients:

3/4 cup Bob’s Red Mill Pancake Mix

1 egg (or egg substitute)

1/2 cup almond milk

Vanilla Extract

4 tbsp sugar or 2 Stevias

Around 15 mini semi sweet chocolate chips

1 tbsp vegetable oil

Preparation:

Super easy! Mix all ingredients in a bowl. Heat a pan on medium to high heat, then pour around 2 tablespoon of the mix, making perfect circles. Flip when cooked on one side or when gold. (Note: when the first batch is done, lower the heat to low medium, especially in electric stoves). Use syrup or jam to taste. Makes around 16 mini pancakes.

“Lots of Fresh Herbs” Breakfast Open Sandwich (GF and Low Fodmap!)

I confess: I love breakfast food for dinner… And lunchtime sometimes too! Though I miss the goodness of the egg yolks, it is my pleasure to share the newly-found live for fresh herbs. The below is one of my go-tos as it takes almost no time to make and you have the crunch of the toast, and juiciness of the turkey bacon, and the explosion of just-picked, and super fresh parsley, and basil.
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Calories: 250 (add +120 to add some olive oil or garlic-infused oil to the toast; or +80 for a slice of cheese!)

Servings: 1

Time: 20 minutes

Ingredients:

    • 2 slices of turkey bacon
    • 2 egg whites
    • Cream of Tartar (for extra-fluffy egg whites!)
    • Salt and Pepper to taste
    • 2 tablespoons finely chopped parsley
    • 1 tablespoon chopped basil
    • Chopped cherry tomatoes (around 5)
    • 1 tablespoon finely chopped chives (if you were missing onions… this is a big solve!)
    • 2 slices of Udi’s – White Sandwich Bread Loaf (one of the best things you can have in your pantry; GF and low FODMAP. Click here to see my Udi’s review)

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  • Additionals: infused oils for dipping (garlic, basil, you choose); Swiss, feta or any other cheese.

Preparation:

Thoroughly cook the 2 slices of turkey bacon in a pan until desired level of crispness. Put away the bacon to cut and crumble while you saute the tomatoes, the parsley, chives and basil… right on the same pan. As they are cooking, separate the egg whites and in a small bowl, add the salt, pepper and a 1/2 tsp of cream of tartar. Beat well with a fork. When the tomatoes start to soften (around 5 minutes in low to medium heat), lower the heat to low and add the beaten egg whites. Keep a close eye on the egg whites: you want to make sure there’s not too much browning going on… After they are thoroughly cooked, grab and carefully place on top of each piece of toast. You can sprinkle some olive oil here, or Parmesan cheese, too!

Question for you…what do you miss the most about the LOW FODMAP diet?

Breakfast Spinach and Bacon Tacos

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I can eat some egg whites once in a while, and this one of my favorite recipes. To keep it low fodmap, I rely on fresh herbs to do most of my seasoning. Start a fresh herb garden, too!

Calories: around 350 per two tacos.
Servings: 1
Time: 20 minutes

Ingredients:
2 corn tortillas
2 slices turkey bacon
1/2 cup of pre-washed spinach
1 slice provolone cheese
2 egg whites
1/2 medium ripe avocado
Fresh cilantro
Lime juice
Salt and pepper to taste

Preparation
Start by cooking the bacon until crispy, over medium to high heat in a pan. I use cooking spray. I also like to cook the spinach in the corner of the pan, so it smoked up a little bit. Just make sure they don’t touch.

Once the bacon is crispy, pick it up and crumble it on the side. Add the two egg whites to the pan with the spinach, and lower the heat to low to medium. Add salt and pepper to taste.

Keep moving the egg whites so they don’t burn. Once they are almost cooked and very scrambled, add the cheese shredded. Once the cheese melts, continue mixing with the egg whites and the spinach. Retire from heat.

Warm your two corn (tortillas) microwave if you are feeling lazy, or use a clean pan to do it over the stove. Once they are warm, divide the egg mixture, sprinkle with bacon crumbles, add fresh and washed chopped cilantro. Serve with 1/2 avocado in wedges, with lime juice and pepper.